Wow, it's been so long since I posted here! Isn't this still the "Women's Room?" Do I see guys posting or is Sattec a lesbian? LOL!
you think thats funny....???? I don't. This is how you treat your CASAA reps?
What's for Dinner?
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I tried a new mac and cheese recipe that I LOOVVVED for Valentine's dinner. It's not my own recipe, it's an Emeril recipie. It's so good though I'll post the link. It's very easy to make (um, I'm a picky eater and hate to cook, so it must be easy). Here's the link for it and let me know if any of you ladies try it out!
Hope this doesn't 'break' the rules of the thread by not posting one of my own recipes!
Hope this doesn't 'break' the rules of the thread by not posting one of my own recipes!
Fire..No rules..just good food! I will have to try that out..thanks to you and Emeril!
Sattec..you are kidding I hope!8-o
Sattec..you are kidding I hope!8-o
Kristin, Shortcuts are wonderful, but when you have the time and the help, from scrach is the way to go! So much more flavor and about 1/3 the salt!
I never thought we would get to the point of worrying about salt, fat and all that..but thanks to High Blood pressure and the like...here we are. Plus the fact that dinner is getting on the table earlier and earlier..there you go, Florida retireee's!
I never thought we would get to the point of worrying about salt, fat and all that..but thanks to High Blood pressure and the like...here we are. Plus the fact that dinner is getting on the table earlier and earlier..there you go, Florida retireee's!
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Tonight my son has a friend over, and he's a vegetarian. I made homemade pizzas, and monkeyballs. Well it's really monkeybread, but I have a teen boy, who thinks that's a funnier name. The pizzas were pepperoni, olives, shallots, mushroom, and cheese, cheese, shallots, and mushroom, and the last one was sausage, mushrooms olives, shallots, and cheese. I used shallots because I had them on hand, and I couldn't find a small red onion at the store. It would have been nice to toss some chopped tomatoes in there, but it's the wrong season, and I hate to put flavorless tomatoes on anything.
Did the friend have to pick off the pepperoni..or is that a staple of a teen vegetarian?
The pizzas with meat were eaten by my husband, son and me. The cheese pizza was for everyone. It happened to be the biggest one so all were able to enjoy it. This teen vegetarian, has been really steadfast about it for almost 9 months now. He eats dairy and eggs, but no living protein source, which also means he abstains from seafood also. He looks at the ingredients, and makes his eating choices based on what he reads. So for example he will eat ramen noodles, but not with the seasoning packet. The last few times he's eaten at my home, it's been things like fettuccine alfredo, or pad thai, with eggs and tofu.
Unfortunately, tomato soup with crackers.
I love it, but a disappointment to the hubby I know. All i can eat is soup, thanks to some shoddy orthodontic work that hinders me from biting down properly... yeah, dont ask :/
Normally I'd be awesome and creative in this section! I LOVE to cook
I love it, but a disappointment to the hubby I know. All i can eat is soup, thanks to some shoddy orthodontic work that hinders me from biting down properly... yeah, dont ask :/
Normally I'd be awesome and creative in this section! I LOVE to cook
That was my problem too! I take the meat out while I am cooking today's dinner and put it in the fridge. That way it's ready for the next day!
Nope..not a dufus..I hold that title! My friend is the one who told me to do that after listening to me complain about forgetting!
I try to do that, but if it's a whole chicken, better pull that out at least 2 days in advance. I've got one right now in a bowl in water trying to speed the defrost time up. I took the darn thing out 2 days ago.
My mom is pretty innovative and on a budget.. sometimes she has trouble getting people to eat leftovers so she told me about this. (I havent used it yet but I will and she swore it was devine, and the kids devoured them!)
Leftover Mashed Potatoes, go to waste no more!
You take them and you mix with them a little garlic powder, parmesan cheese and a tad of salt and pepper. You add a little flour till they are a bit like cookie dough. You roll them into balls and deepfry until golden brown. I really gotta try these soon!
Not sure if she put chopped onions in or not, but that would make them taste even better! She says they taste close to hushpuppies.
Leftover Mashed Potatoes, go to waste no more!
You take them and you mix with them a little garlic powder, parmesan cheese and a tad of salt and pepper. You add a little flour till they are a bit like cookie dough. You roll them into balls and deepfry until golden brown. I really gotta try these soon!
Not sure if she put chopped onions in or not, but that would make them taste even better! She says they taste close to hushpuppies.
I was telling my husband about this thread, and how Im going to be picking through it in the future! He said I had to add our all time favorite... It is great for brunch and it is an adaptation of something I saw on rachael ray.
We call it Brunch Summer Love
Tomatoes aren't in season around here until early summer so its a huge bummer!!
We get the flour tortillas from the store (Aztec brand is my favorite, they are very fresh)
You need: Flour tortillas (one per person)
Canola or Vegetable oil (A tbs for every new tortilla)
Tomatoes, sliced
Salt
Pepper
Basil
Cesar dressing (optional)
Mozzarella cheese Shredded or sliced (whatever floats your boat)
Prep: Slice the tomatoes however you like, salt and pepper them. Sprinkle on the basil generously. You can go ahead and lay the cheese on if you want, but it melts better if you put it directly on the tortilla.
I put my skillet with about a tbs. of canola oil on Medium-high, put the tortilla in and spin it round with my fingers to coat the bottom. The tortilla will bubble up, let it sit about 1 and a half minutes, and flip. (you can check the bottom when it is golden brown flip it.) It only needs about a minute and a half on this side, so you will have to have your ingredients sitting there ready.
As soon as you flip it, coat the tortilla generously with cheese. Lay the tomatoes on half of the tortilla, drizzle on some cesar dressing (I like the original T. Marzetties, light) and take a spatula and fold it over on top of itself. If you're not very quick, you can always toast it for a minute on this side, and then turn the burner off while you top the tortilla.
I tell you I cannot wait for some good tomatoes around here, because we have been known to eat this stuff for days straight during summer months! Enjoy
We call it Brunch Summer Love
Tomatoes aren't in season around here until early summer so its a huge bummer!!
We get the flour tortillas from the store (Aztec brand is my favorite, they are very fresh)
You need: Flour tortillas (one per person)
Canola or Vegetable oil (A tbs for every new tortilla)
Tomatoes, sliced
Salt
Pepper
Basil
Cesar dressing (optional)
Mozzarella cheese Shredded or sliced (whatever floats your boat)
Prep: Slice the tomatoes however you like, salt and pepper them. Sprinkle on the basil generously. You can go ahead and lay the cheese on if you want, but it melts better if you put it directly on the tortilla.
I put my skillet with about a tbs. of canola oil on Medium-high, put the tortilla in and spin it round with my fingers to coat the bottom. The tortilla will bubble up, let it sit about 1 and a half minutes, and flip. (you can check the bottom when it is golden brown flip it.) It only needs about a minute and a half on this side, so you will have to have your ingredients sitting there ready.
As soon as you flip it, coat the tortilla generously with cheese. Lay the tomatoes on half of the tortilla, drizzle on some cesar dressing (I like the original T. Marzetties, light) and take a spatula and fold it over on top of itself. If you're not very quick, you can always toast it for a minute on this side, and then turn the burner off while you top the tortilla.
I tell you I cannot wait for some good tomatoes around here, because we have been known to eat this stuff for days straight during summer months! Enjoy
Healthy Baked Potato with Ratatouille
Ingredients
- 2 large russet potato
- 2 cups (about) plus 2 teaspoons kosher salt
- 1 eggplant
- 2 tablespoons olive oil
- 2 large shallots, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 1/2 red bell pepper, seeded and cut into 1/2-inch pieces
- 1/2 yellow bell pepper, seeded and cut into 1/2-inch pieces
- 1 large zucchini, cut into 1/2-inch pieces
- 1/4 cup dry red wine
- 1/2 pound very ripe tomatoes (about 3), cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 2 tablespoons thinly sliced fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/2 cup plain yogurt
- 3 tablespoons chopped fresh chives
Preheat the oven to 400°F. Spread 2 cups of the salt on a small baking sheet. Pierce the potatoes all over with a carving fork or skewer and set the potatoes atop the salt on the baking sheet. Sprinkle a small amount of the salt over the potatoes as well. Bake the potatoes until a paring knife can be inserted into the middle of the potatoes without resistance, about 45 minutes. Remove the potatoes from the oven and set aside for 3 minutes.
Meanwhile, make the ratatouille: Cut off four sides of the eggplant to remove most of the skin. Cut the eggplant into 1/2-inch pieces. Toss the eggplant pieces with 2 teaspoons of salt in a large bowl. Set aside until juices exude from the eggplant, tossing occasionally, about 15 minutes. Transfer the eggplant pieces to a colander and rinse the eggplant under cold running water; drain well.
Preheat a large deep sauté pan over medium heat, then drizzle with the oil. Add the shallots and garlic and sauté until translucent, about 2 minutes. Add the bell peppers and sauté 1 minute. Add the eggplant and zucchini and cook for 5 minutes, stirring occasionally, or until the eggplant is tender.
Add the red wine then the tomatoes and cook until the tomatoes are soft and broken down, stirring occasionally, about 8 minutes. Season the ratatouille generously to taste with salt and freshly ground black pepper. Stir in the basil and remove from the heat.
Split the potatoes in half lengthwise and crosswise, and gently squeeze open the potatoes.
Preheat the broiler. Spoon the ratatouille into the potatoes, then sprinkle with the Parmesan cheese. Place the stuffed potatoes onto a clean baking sheet and broil until the cheese melts and browns slightly.
Mix the yogurt with the chives in a small bowl and season to taste with salt and pepper. Spoon the yogurt sauce atop the potatoes and serve
Elder daughter and I are trying to eat more veg.
SO! Tonight: chicken in foil, a chopped side salad (cabbage, lettice, bellpepper, pecans, and onions with a touch of ranch and a generous spritz of lime juice) and steamed endamame (sp? they're green soy beans in the shell)
SO! Tonight: chicken in foil, a chopped side salad (cabbage, lettice, bellpepper, pecans, and onions with a touch of ranch and a generous spritz of lime juice) and steamed endamame (sp? they're green soy beans in the shell)
tried making quesadilla's tonight..I need more practice! I filled with mixed cheese's taco filling and a mixture of green peppers, all cooked beforehand and used just a teaspoon of each. It was ok..nothing to write home about. I will look up some recipes and try again.
We use the yellow peppers in our green salads...yumyumyum!!! How do you do the chicken in foil??? In the oven? Boneless skinless? What temp? Seasoning??? HELP!!!
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