What's for dinner ( or lunch )

I made Chicken, no bones....seasoned and red gravy...Also manicotti with red gravy....

We didn't have an Easter Dinner...on Sunday....The only time we weren't with our family....
I can't wait to go home...When I don't know....Even though I love it here, we have been
here from December...We were supposed to go home, but you know, It's not probable right now....
 
Yesterday's meals were leftovers from Easter dinner.

Ham, kielbasa, maple glazed carrot coins, cauliflower cheese, and cabbage salad.

This morning the wind woke me up so I went into the kitchen and made a small pot of vegetable soup, tuna salad and a small container of carrot and celery sticks to see me through the next couple of days.
 

Old Dummy said:
Breakfast today: I normally stay away (to varying degrees) from sweets and other refined carbs. But some guys a mile down the road from me built a sugar shack last year, so this is their second year making maple syrup. And believe me, all maple syrup isn't the same, but this is good stuff.

So this morning I had homemade breakfast sausage with French toast, smothered with butter and fresh maple syrup.
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It's good on ice cream too, although IMO it's kind of wasteful to use it in any other way than to just drink it out of a shot glass. That's the only way you get the full flavor. So that's where MOST of it goes. :)
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Add a touch of whiskey and it makes a great cough syrup.
 
Last night's dinner was stir-fried teriyaki noodles (spelt spaghetti) with thin-sliced carrots, garlic, onion, chicken & mushrooms. Just adding different veggies or changing the sauce makes it a completely different dish. Sometimes I'll use our homemade pasta sauce or sweet-chili sauce instead.

Tonight, we're having crust-less quiche.
 
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In The Sticks said:
I tried my hand at battered, fried asparagus spears with a jalapeno dipping sauce.
I wasn't sure I liked it, so I made it with dinner the next two nights as well. Yeh, I like it. A lot.

I don't make fried foods very often, so I'm gonna have to adapt back to having it steamed.

Daggone AllRecipes for emailing me such things.
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Try them drizzled with olive oil and salt, then roasted single layer on a sheet pan in a hot, 400 F oven for about 10 mins. Delicious!
 
RadishRose said:
Try them drizzled with olive oil and salt, then roasted single layer on a sheet pan in a hot, 400 F oven for about 10 mins. Delicious!
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Occasionally I make chicken thighs that are started in the frying pan (to start them cooking/render some fat out/crisp up the skin) and then finished in my toaster oven. Often I'll lay them on top of a bed of asparagus and roast them all together, as the chicken juices drip over those tasty green spears.

Roasting veggies sure brings out their natural sugars.
 
RadishRose said:
Ohhhh, that sounds so good! Thanks for the idea!
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I was afraid I was going to insult your "healthy olive oil" suggestion by substituting "dripping chicken grease" in its place! And I did it in a public forum!!! :)

The tough part in making that dish is the intersection of right-diameter asparagus spears with thigh cooking time. I've taken the cooked spears out when they've finished before the chicken is done, and I've put under-cooked spears in the nuker to finish them off. But even if they over-cook, they're still tasty...if unsightly.
 
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