What are you cooking?

[Fishmanic]

I line the pan with foil but put the potatoes directly on the wire grate above it The grate allows the convection oven to blow heated air all around the potato chunks for more even roasting. I usually still give the pan a quick scrub after removing the foil to be safe.

 

[jaylach]

Tonight is BBQ sirloin tips and a small bit of scalloped taters. Probably also will toss in some Brussels sprouts that I have in the fridge. This is another one pan dinner as I'll do the BBQ tips until the sauce is thick and sticky and move to leave space for the taters and sprouts.

 

[fishorama]

Home after a long road trip. Grilled cheese sandwiches the 1st night; take out Thai & leftovers the next 2. Tacos last night. Got a late start on spaghetti sauce today, my 1st real cooking in 2 weeks . Husband veggie shopped yesterday so we're good for several days; he has a list of dinners he's missed, lol.

As for foil lined pans, I do like Fishmanic, a quick soapy scrub. I often scrape a hole when scooping up veggies or whatever off foil 2 of my sheet pans are a bit rusty so I don't want that touching my food. I can't quite throw them out yet, good for wax paper lined frozen burgers, etc. 2 are still in good shape. Not bad for almost 50 years of use. Might be the cheap Yankee mindset I grew up with

 

[WhistlingBadger]

Pan fried rainbow trout fillets with butter-onion-lemon sauce, Portuguese roasted potatoes, and a good Scottish ale to wash it down. My word, ain't life wonderful.

 

[jaylach]

Ahhh, I NEED this! I had an order setup with my local grocery and just put it in. I had a smoked 12 ounce pork chop thawed and ready to go. The chop is back in the fridge and it will be a bacon cheese burger with Swiss cheese. I'm sure that there will be saute onions, tomatoes and shrooms involved. I've had the ground sirloin burger patties but no buns.

Man, what is better than a bacon cheese burger with all the trimmings and hard fried tater wedges?

I'll also have, with the delivery, potato buns for meatball subs and egg salad... LOL, not on the same roll.

I'm just bad on the ordering stuff as I tend to procrastinate. My current local order should have been done a week ago, LOL! Better late than never.

 

[jaylach]

Spaghetti sauce is going and tonight will be cheese raviolis and meatballs with chicken parm on the side. Since I'm having chicken parm and meatballs on the plate I'll go a bit lite on the raviolis than normal.

I'm sad to say that my grocery delivery lacked my bell peppers as both the desired and alternate were both out of stock. Usually I do a lot of bells in my spaghetti sauce but went with more olives and shrooms. Doing 'taste tests' it is REALLY good without the bells.

 

[fishorama]

I found 2 small meatloaves in the freezer, so we had 1 last night. Husband had leftover spaghetti & a meatloaf sandwich today. I had just meatloaf & made tuna salad for a sandwich. Now it's dinner time & we're indifferent. Maybe a couple Trader Joes spanakopita appetizers & popcorn with cheese if needed later.

Post vacation we're both having trouble getting back into shopping, cooking & cleaning modes. I do prefer home food than eating 3 meals out every day. Is trail mix a breakfast or just a road snack? LOL

Badger, what is your version of Portuguese potatoes? I searched but too many options

 

[jaylach]

Just having a couple of hotdogs tonight during a baseball game. The dogs will be dressed with onion, sweet relish and yellow or brown mustard. Odd that I like mustard and relish on a dog but can't stand the prepared jars of mustard and relish already mixed.. :duno:

As a side I'll have a new item for me. I decided to try a new cracker that is made by Ritz and flavored as sour cream and onion. Of course there will be a dip. The dip is a product from Daisy Sour Cream that is made as a French Onion dip. I tried just a chip and the dip and I now see it as a potential favorite.

 

[jaylach]

Tonight is smoked pork chop, baked beans and either broccoli, corn or green beans... probably the broccoli.

Actually I don't know if I should say *baked* beans as I'm doing stove top. I use Bush's Original Baked Beans but add bacon, red onion and a little more mustard and ketchup. Normally I'd add some brown sugar but not today as I don't have any. Been years since I've done real baked beans.

Thinking beans it has been way too long since I've done either black or red beans and rice. Drawing a blank on what it is called but beans and rice MUST have fatty pork, Not ham hocks or bacon but the other fatty pork. Fair amount of onions and definitely on the spicy hot side. Not spicy like I want my chili but has to have a spice bite.

 

[Beastije]

I made my usual Tuesday dish. Mushrooms, this time I bought a trio of white and brown button ones and oyster. I make them on the pan, and meanwhile blend cottage cheese with some Dijon mustard, some green herb and tahini. Wait for mushrooms to be done and drop the cold cottage on top. I used to try to heat the cottage but that was always a disaster.
I keep this meal for Tuesdays when boyfriend has lunch in the office, since he doesn't eat mushrooms or cottage cheese.
This time I had swiss chard stalks leftover (had swiss chard instead of spinach with my salmon on Monday). This is my third attempt on the stalks, I tried air frying them, now I boiled them and also did them on the pan with the mushrooms... And nope. It is like chewing on some freaking grass stalk. Next time they are going straight to the bin.

We have overabundance of fruit. I have frozen raspberries, pears, I made apple puree, peach puree / jam (don't remember what is the difference, boiled, spiced, blended, some sugar, fill in jars, call it a day). I also have so many cucumbers and some tomatoes... So much produce at once! I am leaving for a three day trip also, so no more time to manage this. Scheduled temp drop anyways

My mom is on vacation till tomorrow so I was going and visit my grandpa every other day, who is 91 and can't be left alone for too long, not because he is helpless or anything like that. The opposite, he keeps climbing things and chopping things and lifting things and we call him like a rascal cause he always thinks of some things to do and unless you are there to help he will try to do them himself. He too kept me busy, the pears and peaches were done at their place from their trees I had to pick. Fun

 

[fishorama]

Wow, Beastije, what a busy fun summer! So many good food ideas. My husband doesn't eat mushrooms either, lol. Does he want them chopped small & ignore them or sliced big so he can pick them out? Kale is not on our menu except for a tiny bit in other things.

I'm still getting back into being home & having to cook, clean, fish care, etc. after a long driving trip to Montana for a nephew's "destination" wedding. Lots of fun even though I was recovering from some respiratory bug. We had Thai take out & some freezer foods last week.

Yesterday was our 48th wedding anniversary, so different Thai take out & a good red wine. Husband let me eat his leftovers for lunch, it was a bit too spicy for him. But I still have my pumpkin curry for another day or 2 It comes with shrimp so I don't have to share...but I don't feel too selfish about it, lol. He knows...

I'm making spicy cheese rice & a couple veggies to go with tonight. 1 of husband's favorites

 

[jaylach]

I'm seeing mushrooms being mentioned. Anyone do batter fried mushrooms? They are SOOOO good! I think they MAY be regional to the mid west in the U.S. as seldom have seen in Texas, Florida or Wyoming. Just white button mushrooms in a beer batter and deep fried. Ranch is popular for a dip but I'm not the biggest fan of ranch and prefer blue cheese sauce for a dip.

I LOVE deep fried stuff but mt deep fryer was a waste of money. It works well enough but isn't healthy as it just does not get hot enough with a max oil temp of 350F. 350F is pretty much the most used but you can't put food in 350F oil. If you want to cook at 350F you need to heat the oil to a minimum of 375-390F as, when you add the food, it drops the oil temperature. Fried foods are not as bad as many think as, if the oil is hot enough, the exterior sears so fast that almost no oil actually gets in the food.

 

[jaylach]

Bacon cheese burger with sauteed shrooms and probably red onion tonight with fried up spiced tater wedges. Been a while since I've had a bacon cheese burger as I don't have bacon all that often. Cheese will probably be Swiss although I DO have cheddar. Somewhere years ago I just started preferring Swiss.

I build a burger, probably, a bit different than most. I put the bacon on the bottom half of the bun to protect the bun from the burger juices. On the top of the burger I put the shrooms and/or onion and then the cheese.. The cheese acts like glue keeping the shrooms and onions on the burger. Turns a 'sloppy' burger into a neat sloppy burger where it is still a good mess but you don't have stuff sliding out the other side of the bun... well mostly not.

<edit>
YEA! I just placed a small order to my local grocery and will have tomato for by bacon cheese burger. Last order I placed I didn't notice that my main choice for tomato and a substitute were both out of stock. Now I will have both bacon and tomato for a bacon and tomato sandwich.

Should have had the order include tomato and basil bisque soup and American cheese for grilled cheese and soup. Oh well, next time. Not like I'm lacking in stuff to eat.

 

[jaylach]

I'm having what many would consider really odd.

Thawed frozen Tyson crispy chicken tenders cut up and pan fried with broccoli and, shrooms. Cook some egg noodles, while the other stuff is going, to where they are still pretty firm. Add the noodles to the other stuff and add some Kens Steak House Dressing Lite Sweet Vidalia Onion. Turn up the heat and finish until the noodles are how you like.

I've named some U.S. product names. If not available just replace the chicken tenders with the brand you prefer and the dressing with, probably, any sweet onion dressing. This is also good when adding some bell peppers. If you add peppers keep in mind that they will change the flavor. If you want lees sweet use green peppers. Red and yellow peppers will add a bit to the sweet side.

 

[fishorama]

I'm thawing & heating spaghetti sauce. Angel hair pasta. Not sure of anything else ATM, we're both indifferent right now. 1 track minds, lol.

I've been dreaming about falafel salad the last 2 nights. Just a shop or 2 away, next week.