Whats for Dinner??

[patches]

Okay, Triss, I know what you're talking about and they are red potatoes, but we call the little ones "new" potatoes here.  I usually get them when I make ham and fresh green beans, then I just cook everything in one pot.  I also buy them whenever I cook corn beef and cabbage.    They just seem to hold up better when cooking everything together, and I really think they have a better taste.    

[Triss]

They are a bit sweeter.  I had bought them to make with keilbasa and a cream sauce but I have not done that yet so I need more now... along with the regular spuds also since we are out.

[duh]

I love pink salmon if I get to cook it.  I don't want anyone else's.  Not that I'm finicky or anything lol.  The atlantic or white salmon leaves me cold.

Those little red potatoes are great for boiling because the skin is so soft you don't even have to peel it if you don't want to.

[patches]

Well, Duh, I really don't know what the difference is between pink salmon and the other ones,  but I do remember that the pink salmon was the only one my Mom would eat.  I think it's the only kind my friends will eat too!   

Yes, Duh, the skin on new potatoes is wonderful and adds a special taste.  Whenever I'm fixing Lemon/Parslely Buttered New Potatoes I will wash the new potatoes then peel a narrow strip around each potato before boiling them.  These are really tasty and go good with steak and seafood.  I'll look the recipe up and post it. 

[Tina]

I am cooking lasagna for Jonni and I. John will have last night's chicken stir fry leftover.  We will all have salads  and garlic toast to go with.

[duh]

I am definitely looking forward to the Lemon/Parslely Buttered New Potatoes recipe.  It sounds absolutely yummy!

[Tonya]

London Broil here, not sure what we are having with it, maybe corn and turnip greens......

[patches]

I am definitely looking forward to the Lemon/Parslely Buttered New Potatoes recipe. 

Duh, I already posted the recipe for that in the recipe section. 

I love London Broil, Tonya, and usually fix it with just a salad and baked potato with sour cream, although sometimes I will grill some mushrooms with them if the price is right.     I marinade mine in Adolph's "For the Grill" Roasted Garlic and it gives it such an awesome flavor.  Of course, I need to make mine medium rare.  I like it very pink and juicy, because I think it loses a lot of the good taste if it's cooked more than that.  How do you like yours cooked?   

I had a late meeting at school this afternoon; so tonight, I just fried a whole catfish,  made some Kraft Mac & Cheese, then opened a can of asparagus spears, because I really wanted to watch Ghost Whisperer and it comes on at 7:00 here.   

[Penny]

Tonight is chicke wraps, BBQ the chicken and dice into small pieces, cut up cucumbers, peppers, tomatoes and shred some cheddar cheese, add a little ranch dressing, and put everything into one of the flat breads, and add a salad, and supper tonight.

[Tina]

That sounds good. I am cruising the recipes for ideas. I am at a loss. Nothing sounds good that I have the ingredients for. I am not in a cooking mood, just an eating mood.

[Tonya]

Patti- I like mine med/rare. I think the flavor is better than if it is cooked any longer. Luckily enough- my whole family likes it the same way, so I don't hear any complaining over the "pink/red" in the middle. I would actually prefer mine a little more on the rare side.....sometimes I crave raw red meat. Not exactly healthy, but GOOD nontheless.....  I did mine inside in my cast iron skillet. Salt, pepper, garlic, and oregano and seared it for about 5-6 minutes on one side and 4-5 on the other. It was SUPER good!! We had it with Collard greens and stewed tomatoes. I have sliced pork shoulder thawed, but am really leaning towards just having leftovers and some cantaloupe for dinner. Steak(london broil) sandwiches sound really good....

[patches]

Well, Tonya, I always do mine on the grill for about 5 or 6 minute per side, depending on how thick they are.  I've never done London Broi in a skillet,  but sometimes I will do a steak in a very hot skillet to sal in the juice. Geesh, it sounds like we both like our meat cooked the same way.  I have friends who always order their meat well done it and it often looks like a burnt offering.  Geesh, I don't know how they can eat it that way. 

I went to a friend's house this morning and had lunch there, then I ran all the errands I didn't get to do yesterday.  It was late when I got home, so I just fixed some tacos and refried beans with chesse for dinner tonight. 

[Tina]

I think we need to clean out some leftovers around here. I might make omelets and toss stuff into them. Sounds good this morning. I wonder if it will sound as good this evening?

[patches]

I've got Beef Stroganoff in the crockpot for dinner tonight.  When it's done, I'll fix some egg noodles and then I'm all done.    I bought a fresh pineapple yesterday, so I can have that with cream cheese.  This is probably one of my favorite meals that is so quick and easy with very little clean up.    

[Triss]

We had breakfast for dinner.  The kids had french toast, bacon and sausage.  Dan and I had eggs benedict, kids do not care much for that.

[Tina]

John is going in for a transfusion at 4:30 today. It's been 3 weeks since his last. But that really crunches down dinner plans. It takes a few hours. I just hope he eats on his way home. The rest of us can fend for ourselves.

[patches]

We had breakfast for dinner. 

Triss, I really love breakfast for dinner.  I don't do it much in the warmer weather, but it always sounds better when it starts getting colder.  Maybe it's just the thought of finishing it off with a good, hot cup of coffee.  I usually don't drink much coffee unless it's with a big breakfast (e.g. bacon, eggs, potatoes and toast or pancakes).

Well, I have school tonight so I'm fixing Country Ribs with sauerkraut, mashed potatoes and fried apples.  This is a great time of the year to get some wonderful apples very cheap since they grow them around here.  I haven't been apple picking yet, but I need to do that very soon, if it's not too late.   

[Triss]

Tina, sorry to hear that John has to go back for another transfusion, but 3 weeks is good considering how fast he got bad before.

Tonight we are having brats and hot dogs.  Broncos are playing tonight so I wanted ti quick and easy.

[Penny]

Today i have a bíg ol' chicken in the crockpot cooking away, will add some carrots and potatos later!

[Tonya]

We are having Blue Crab with homemade fries and i think broccoli. Last night was fried chicken with mashed(smashed and lumpy...yum!) taters and spinach.

Tomorrow I am doing a chicken in the crock pot thanks to hearing Penny. Sounds easy and good!

[Tina]

Steak and baked potatoes here. John can eat normal again. I know he has missed his red meat.

[patches]

We are having Blue Crab with homemade fries 

Geesh, Tonya, what is/are Blue Crab?  I've never heard of them around here.  I'm not very fond of fries, but I love the homemade ones.   

Tonight, I'm making breaded Butterfly Pork Chops, mashed potatoes & country gravy, and spinach with hard-boiled eggs sliced over it. 

[Tonya]

This(click here) is a blue crab. They are yummy!! I like Wendy's fries and BoJangles fries, and mine but am not fond of most fries...

[patches]

Hey, Tonya, those are some pretty little crabs, but how much meat do you get from one crab, and how many crabs would you need to get a dinner size portion for one person?  Where is the meat, in the body or in the claws, or both?    Does the meat taste like crab legs?     By the way, I read up on them and found that the females even have their nails painted red.   

Actually, Wendy's fries and Denny's fries are the only ones I really enjoy when I go out to eat!!!   

[MassMama]

Ohhh blue crabs I am jelous Tonya!! They are sooo yummy..
Patty the good meat is in the legs and claws.. you need a good pile to make a good dinner, I think most people make crab cakes with them to make them strech.
I made Baked chicken stuffing mashed potatoes corn and gravy for dinner it was YUMMY!!

I am opening a new one this one is full