Running Mania

Tired of basic meat and potato every night. I have one picky eater that I usually kinda cook around. Tonight I got crazy. Chicken breaststroke covered on taco seasoning topped with salsa. Baked. Threw in some Asian style veggies. Just waiting for them to warm up in the pan. I have seasoned basmati rice to put it on.

Looks really pretty. Hope it tastes good.

Engmomma wrote:Chicken breaststroke

Great auto-correct there!

La wrote:

Engmomma wrote:Chicken breaststroke

Great auto-correct there!

Gah!!!

I have ribs in the slow cooker. Smells yummy in here. I have to go fire up the BBQ and reduce the sauce for basting while on the grill.

I made this one last night: Brazilian Chicken with Coconut Milk

I used canned chipotle peppers in adobo sauce instead of jalapenos, and served it on its own (no rice or pasta). I think it would work well with shrimp in place of chicken as well.

dgrant wrote:I made this one last night: Brazilian Chicken with Coconut Milk

I used canned chipotle peppers in adobo sauce instead of jalapenos, and served it on its own (no rice or pasta). I think it would work well with shrimp in place of chicken as well.

Looks yummy, thanks for sharing the recipe.

Tonight we had bbq steak, potatoes, asparagus, butternut squash, and garlic bread. (yeah, I was a little hungry today). YUM YUM YUM. So nice to be on the back deck in the 20+C temps............................... felt a little bit like summer.

chunkymonkeymelonhed wrote:Tonight we had bbq steak, potatoes, asparagus, butternut squash, and garlic bread. (yeah, I was a little hungry today). YUM YUM YUM. So nice to be on the back deck in the 20+C temps............................... felt a little bit like summer.

With beer and/or wine right?

Clam chowder tonight with bacon.

BBQ'd Maple-Sage pork tenderloin* served with Quinoa with onions, apples, cranberries and sage.

*This is a pre-packaged/marinated pork tenderloin available at Loblaws.

Saute the onions, apples, dried cranberries and chopped fresh sage in a bit of olive oil until soft/tender. Add the cooked quinoa and a squeeze of lemon juice. S&P to taste.

Engmomma wrote:Clam chowder tonight with bacon.

dgrant wrote:I made this one last night: Brazilian Chicken with Coconut Milk

I used canned chipotle peppers in adobo sauce instead of jalapenos, and served it on its own (no rice or pasta). I think it would work well with shrimp in place of chicken as well.

Made this last night...tasty!

Tonight's Menu:

Beef Tenderloin on the BBQ
Caramelized Brussels sprouts with bacon, leeks, cranberries & pecans
Roasted sweet potatoes with fresh sage
Lime-Cardamom Zucchini cake with Lime cream cheese frosting
Candor Zinfandel (Paso Robles, California)

La wrote:Tonight's Menu:

Beef Tenderloin on the BBQ
Caramelized Brussels sprouts with bacon, leeks, cranberries & pecans
Roasted sweet potatoes with fresh sage
Lime-Cardamom Zucchini cake with Lime cream cheese frosting
Candor Zinfandel (Paso Robles, California)

I am on my way over! That looks yummy. Can you post the zucchini cake recipes have a few in the fridge to use up and sounds like a great dessert.

Firenze's Pizza... Sarnia.

Tonight was a full turkey dinner with mashed potato, gravy and brocolli.

My MIL is here this week so I decided to get dinners planned for each night...

Ribs - dry rubbed in the fridge
Chicken - schwarma marinade in the fridge
Chili
Spaghetti sauce and fresh pasta

leftovers from turkey dinner if necessary...

Tori wrote:Can you post the zucchini cake recipes have a few in the fridge to use up and sounds like a great dessert.

Here is the original recipe [including my modifications]:

2 cups flour
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
[I added 2 tsp ground cardamom, but 1 Tbsp would have been better]

3 eggs
1 cup oil [I used 1/2 cup melted butter and 1 cup apple sauce]
1 1/2 cups sugar
2 cups shredded zucchini [I used 2 zucchini, which I think might have been 3 cups - didn't measure]
[I added zest and juice of one lime]

Mix dry & wet ingredients separately, add wet to dry and mix thoroughly. Put into two loaf pans [I used one Bundt pan] Bake at 350F for 40-45 minutes [mine took closer to an hour]

Frosting (amounts are approximate as I don't measure anything):
1/2 cup butter (room temp)
1/2 cup cream cheese (I used spreadable kind)
2-3 cups icing sugar (sifted)
Zest of one lime
Juice of half a lime
Blend until smooth & creamy
Add milk a bit at a time until the frosting is thin enough to pour over cake so that it drips down the side

To celebrate cinco de mayo we had shrimp fajitis with pineapple salsa..... YUMMAY!

Heck if I know, it's too darn hot to cook.

Made these Portobello, Broccoli, and Red-Pepper melts tonight. They were really good.

I had asked the kids to come up with some new dinner ideas for this week, and this was one of them.

I will be having lobster brought all the way back from New Brunswick courtesy of my SO's mother. It's been 3 years since I've had maritime lobster. I shall savour it!

Quinoa cooked in veggie broth, with onions, asparagus and chopped almonds, topped with a balsamic/dijon vinaigrette. It turned out really well considering I made it up based on what I had in the fridge tonight.

La wrote:

Jo-Jo wrote:

La wrote:Pork roast in the slow cooker. This "recipe" is out of my head, so I'll report later on how it turned out.

Browned the roast on all sides (it's a rib roast with bones in) in a frying pan. Put it in a pre-heated slow cooker on High. Added sliced onions to the frying pan along with 1 large Tbsp of PC Black Label bacon marmalade. Added 6 dried figs that I'd roughly chopped. Deglazed with about 1/2 cup of red wine and 1/2 cup beef stock. Added some sprigs of fresh sage, then poured that over the pork roast. It's still on high because I'd like to eat dinner around 6PM and I only started this around 2:30 or so.

I'm going to serve it with baked sweet potato and green beans.

Review to follow...

That sounds amazing...and something that both Ro-Ro and I would love...waiting for review!!!

It was gooooood!

I made a version of this for Marg & Mario on the weekend. We didn't use the slow cooker, just a regular roasting pan in the oven. And we used pork tenderloin instead of a roast.

Browned the tenderloin (seasoned w/ S&P) on the stove in some olive oil. Removed them to the roasting pan. Added chopped onions, garlic, fresh sage, and chopped dried figs. Cooked until onions were tender and translucent. Added 1/4 cup Balsamic vinegar and about 3/4 cup red wine. Bring to a boil, then pour over tenderloin in roasting pan. Cover and bake at 325 for 90-120 minutes.

Half-Mary wrote:Quinoa cooked in veggie broth, with onions, asparagus and chopped almonds, topped with a balsamic/dijon vinaigrette. It turned out really well considering I made it up based on what I had in the fridge tonight.

I love "fridge meals" - sometimes they turn out way better than you expected!

I was somewhat inspired to make a meal similar to what Half-Mary did, using ingredients available to me in the fridge.

- I took leftover BBQ teriyaki chicken breast, a breast and a half, diced. The chicken was marinated overnight and BBQ the day before.
- I added about ¾ of a can of diced pineapples (juiced strained first) and then added diced cucumbers, red peppers and celery.
- Then finely chopped fresh parsley and basil.
- I placed all ingredients into a large bowl and mixed, adding seasoning to taste (sea salt, cracked pepper, paprika & garlic powder).
- I then placed the mixed ingredients into mini pita pockets that were open up. They were delicious and a hit with my main critic’s, my kids.