Author Topic: What's for Dinner #39 (Read 13319 times)

Penny · « **Reply #50 on:** Jun 14, 2011, 07:39:54 AM »

Pork tenderloin on the BBQ.

bayou girl · « **Reply #51 on:** Jun 15, 2011, 08:34:02 PM »

grilled steak, onions, potatoes, and mushrooms sauteed in butter.

Dianna · « **Reply #52 on:** Jun 15, 2011, 09:07:37 PM »

Chicken pot pie and cucumbers in Italian dressing...

Penny · « **Reply #53 on:** Jun 16, 2011, 07:21:28 AM »

Soup and grilled cheese tonight.

UNCLEG · « **Reply #54 on:** Jun 17, 2011, 02:49:08 PM »

Roasted squash, onions, tomatoes and mushrooms, and chicken tenderloins seasoned and baked with Knors veg soup mix.....It does have some salt in it

landofoz · « **Reply #55 on:** Jun 17, 2011, 10:14:07 PM »

Tonight I fixed cheesy campfire potatoes, cheddar-smoked hot dogs (almost bratwursts but not quite), and cheetos. Okay, I didn't fix the cheetos, but I served them. :

Penny · « **Reply #56 on:** Jul 05, 2011, 07:59:41 AM »

BBQ'd chicken, and veggies.

Penny · « **Reply #57 on:** Jul 13, 2011, 10:31:59 AM »

Quote from: Penny on Jul 05, 2011, 07:59:41 AM

BBQ'd chicken, and veggies.

Have the chicken marinading now.

landofoz · « **Reply #58 on:** Jul 13, 2011, 11:38:53 AM »

Sounds tasty, Penny!! I made chicken tamale casserole yesterday and need to get some beef in the crockpot for BBQ beef today. Maybe I should make some deviled eggs to serve with it...

Penny · « **Reply #59 on:** Jul 13, 2011, 11:42:19 AM »

Yumm, that chicken tamale casserole sounds good, whats in it?

bayou girl · « **Reply #60 on:** Jul 13, 2011, 12:27:42 PM »

Quote from: Penny on Jul 13, 2011, 11:42:19 AM

Yumm, that chicken tamale casserole sounds good, whats in it?

i want to know too!

Penny · « **Reply #61 on:** Jul 14, 2011, 07:44:31 AM »

Helloooooooo, Sarah.......recipe please.

Today i am making homemade burgers, for the BBQ.

landofoz · « **Reply #62 on:** Jul 14, 2011, 03:19:17 PM »

Sorry for the delay. Here is the recipe:

Chicken tamale Casserole

Penny · « **Reply #63 on:** Jul 14, 2011, 03:55:52 PM »

Now that is yummy!!!

Did you substitute anything with this recipe?

I cant say that i have seen enchilada sauce at the grocery store, but then again i havent looked.

Jessica · « **Reply #64 on:** Jul 14, 2011, 04:04:23 PM »

Penny, I can find enchilada sauce by the taco sauce and seasoning.

This sounds yummy, Sarah.

Penny · « **Reply #65 on:** Jul 14, 2011, 04:08:02 PM »

Quote from: Jessica on Jul 14, 2011, 04:04:23 PM

Penny, I can find enchilada sauce by the taco sauce and seasoning.

Thanks Jess....I'll look there for it.

landofoz · « **Reply #66 on:** Jul 14, 2011, 05:10:41 PM »

I find enchilada sauce in the same place that Jessica mentioned. I always use more cheese than called for but beyond that I follow the original recipe. It's VERY good.

bayou girl · « **Reply #67 on:** Jul 14, 2011, 10:50:33 PM »

oh we are so going to have that one night. it sounds wonderful!

landofoz · « **Reply #68 on:** Jul 15, 2011, 01:47:44 PM »

It's really good, Jen! You won't regret making it!!

Tina · « **Reply #69 on:** Jul 15, 2011, 03:12:22 PM »

I will make some chili mac for dinner. I have fresh fruit on my counter that we walk by and help ourselves to all day long. So maybe some kind of veggie on the side but it isn't mandatory right now.

bestofour · « **Reply #70 on:** Jul 15, 2011, 07:35:49 PM »

baked chicken breast
fried potatoes from the garden - haven't fried potatoes in forever
cuke and tomato salad

landofoz · « **Reply #71 on:** Jul 17, 2011, 01:47:49 AM »

Tacos w/ Key lime pie after the monkeys went to bed.

How do you fry potatoes? I tried my hand at hashbrowns, for the first time, yesterday and somehow completely, totally, and utterly screwed them up.

Tina · « **Reply #72 on:** Jul 17, 2011, 10:22:09 AM »

Frying taters takes practice. I ended up with gooey, starchy messes before I finally mastered the process. You need to find the right temps high enough to actually cook the taters without burning the outsides before the insides are cooked. At the same time releasing enough steam without releasing that starch. Not too much stirring or messing with them.
Even then, sometimes you end up with starchy potatoes that will turn into a mess almost no matter what you do.
I mostly use frozen hash browns any more. A lot less work and easier on my hands.

duh · « **Reply #73 on:** Jul 17, 2011, 02:07:23 PM »

I'm lazy about potatoes. I start out with idaho russets because they hold together. I leave the skins on wash them good fill them full of holes with a fork and then put them in the microwave (300 watts) for 5 minutes wrapped in a wet papertowel. When they come out I cut them into bitsize pieces. While they are microwaving I heat the oil to medium (my stove runs hot) and add it small pieces of green pepper when they begin to soften I add the onions pieces about the same size as the green peppers and when the potatoes are chopped up I add them to the peppers and onions. Then I add salt, pepper and paparika. Only takes a moment to coat the potatoes with the oil and seasonings and then I pull them and eat them yummmmmy.

duh · « **Reply #74 on:** Jul 17, 2011, 02:09:23 PM »

Sorry about all the misspelling's.

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Author Topic: What's for Dinner #39 (Read 13319 times)

Jessica