What's for dinner ( or lunch )

TeePee said:
I've been guilty of having what I call science projects in the back of my fridge. I'm starting to try and coordinate my meals, so it happens less frequently. I too, hate wasting food.
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I know what you mean. My mother had a few of those and we'd end up having to bury them in the backyard! lol
 

I just had supper.. because after the awful supermarket pre-packeged chilled fish pie I had for dinner tonight... I was really hungry.. so I just made some chunky chip butties ( fries sandwiches)....
 
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For lunch this Sunday, just finished off the other half of last night's Idahoan, butter mashed potatoes I began yesterday for dinner. Yesterday lunch was a can of Progresso Broccoli & Cheese, that I strongly dislike. I had not bought a can in a couple years and thought maybe they had changed their recipe since it was so bad. But no, same thing. Not only did I not like the cheese taste, but its unpleasant smell stayed with me all night. My favorite soup by far is in fact Broccoli & Cheese with the Safeway, Signature deli brand #1 and Walmart's 16oz Great Value a close #2.
 
David777 said:
For lunch this Sunday, just finished off the other half of last night's Idahoan, butter mashed potatoes I began yesterday for dinner. Yesterday lunch was a can of Progresso Broccoli & Cheese, that I strongly dislike. I had not bought a can in a couple years and thought maybe they had changed their recipe since it was so bad. But no, same thing. Not only did I not like the cheese taste, but its unpleasant smell stayed with me all night. My favorite soup by far is in fact Broccoli & Cheese with the Safeway, Signature deli brand #1 and Walmart's 16oz Great Value a close #2.
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A man after my own heart. My very favourite soup also is Broccoli and stilton cheese soup...sooo delicious...followed very closely by Lentil soup...both of which I make myself at home..from scratch
 
I wore expandable waist pants today because there was a help yourself buffet dinner after the AM church service with all kinds of salads, vegetables, mashed potates with gravy, fried chicken, then a separate table of pies, cookies, and cakes. I got a small serving of everything that looked good. My eyes were bigger than my stomach, so now I'm very sleepy and stuffed.
 
MACKTEXAS said:
I wore expandable waist pants today because there was a help yourself buffet dinner after the AM church service with all kinds of salads, vegetables, mashed potates with gravy, fried chicken, then a separate table of pies, cookies, and cakes. I got a small serving of everything that looked good. My eyes were bigger than my stomach, so now I'm very sleepy and stuffed.
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sounds delicious :p
 
I don't eat breakfast.. on any day so if I go out , then I end up not eating until dinner time...


I've been out today and then when I got back I had to deal with a LOT of bureaucracy by phone and email... and so I just realised it's 7.30pm.. and I haven't eaten all day... not even fruit which I would normally have for brunch...

I bought some smoked trout fillets today.. and some tempura Prawns ... I might have one of those in a little while....I also got some gammon steaks,,.....oh and some Baking potatoes.

I might actually have a jacket potato with cheese and Egg Mayo in a little while if I cans stop yawning and get off this chair... :D
 
Tonight I had the choice of smoked trout fillets, or Chicken curry with Garlic and coriander Naan bread... .. but I decided against both of those, I just wanted someting a little plainer.. so I had french toast :D
 
Sometimes, I like to cook simply, so I buy baked chicken at the grocery rotisserie section. It has about 8-10 pieces. Tonight, I sautéed zucchini slices in olive oil and added spices, then added cut pieces from the chicken to it. Cooked over the stovetop for about 10 minutes, moving the pieces around with a spatula so they don't stick. Sliced a few pieces of sharp cheddar cheese into a dish and then laid the meal on time (so the cheese is melted), and sprinkled the whole thing with Parmesan cheese. I usually add soy sauce to the dish, but I had run out. Yummy.
 
palides2021 said:
Sometimes, I like to cook simply, so I buy baked chicken at the grocery rotisserie section. It has about 8-10 pieces. Tonight, I sautéed zucchini slices in olive oil and added spices, then added cut pieces from the chicken to it. Cooked over the stovetop for about 10 minutes, moving the pieces around with a spatula so they don't stick. Sliced a few pieces of sharp cheddar cheese into a dish and then laid the meal on time (so the cheese is melted), and sprinkled the whole thing with Parmesan cheese. I usually add soy sauce to the dish, but I had run out. Yummy.
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Sounds good! I've been wanting to buy a rotisserie chicken and make chicken salad with it. Have you tried that? I hear it makes a good chicken salad. I never bake a whole chicken anymore. It's just as cheap and cost effective to buy one at the store (preferably Sams Club).
 
This is the recipe I copied online this morning. Mines not Indian butter, though

servings

Ingredients
For the garlic butter

4 tablespoons unsalted butter, softened
5 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the chicken and potatoes

6 medium (about 1 1/4 pounds) Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
2 tablespoons neutral oil, such as canola or avocado
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
2 tablespoons chopped fresh parsley, for garnish, optional
Method
Preheat the oven to 400°F.
Make the garlic butter:
While the oven preheats, in a small bowl, stir together the butter, garlic, salt, and pepper until well combined. Set aside.

Prepare the potatoes:
Add the potatoes to an 8x8 or 9x9-inch square baking dish and toss with the oil. Season with the salt and pepper.

Coat the chicken:
Using a knife, pierce the chicken thighs a couple of times through the skin. (This is to help the garlic butter melt into the chicken as it cooks.) Rub each chicken thigh thoroughly with the prepared garlic butter, making sure to get under the skin as well.

Place the chicken on top of the potatoes in the baking dish. If there is any leftover garlic butter, add it on top of the chicken.

Roast:
Roast until the potatoes are tender and the chicken is cooked through (the internal temperature should reach 170°F) and its skin is golden and crisp, about 45 minutes, using a spoon to baste the chicken with the juices from the bottom of the dish approximately halfway through cooking.

Serve:
Serve the chicken thighs with the potatoes and remaining juices spooned over the top. Garnish with fresh parsley, if using.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When ready to eat, reheat it in the microwave for 30 to 45 seconds or until warm.
 
TeePee said:
This is the recipe I copied online this morning. Mines not Indian butter, though

servings

Ingredients
For the garlic butter

4 tablespoons unsalted butter, softened
5 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the chicken and potatoes

6 medium (about 1 1/4 pounds) Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
2 tablespoons neutral oil, such as canola or avocado
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
2 tablespoons chopped fresh parsley, for garnish, optional
Method
Preheat the oven to 400°F.
Make the garlic butter:
While the oven preheats, in a small bowl, stir together the butter, garlic, salt, and pepper until well combined. Set aside.

Prepare the potatoes:
Add the potatoes to an 8x8 or 9x9-inch square baking dish and toss with the oil. Season with the salt and pepper.

Coat the chicken:
Using a knife, pierce the chicken thighs a couple of times through the skin. (This is to help the garlic butter melt into the chicken as it cooks.) Rub each chicken thigh thoroughly with the prepared garlic butter, making sure to get under the skin as well.

Place the chicken on top of the potatoes in the baking dish. If there is any leftover garlic butter, add it on top of the chicken.

Roast:
Roast until the potatoes are tender and the chicken is cooked through (the internal temperature should reach 170°F) and its skin is golden and crisp, about 45 minutes, using a spoon to baste the chicken with the juices from the bottom of the dish approximately halfway through cooking.

Serve:
Serve the chicken thighs with the potatoes and remaining juices spooned over the top. Garnish with fresh parsley, if using.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. When ready to eat, reheat it in the microwave for 30 to 45 seconds or until warm.
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Interesting. Thanks for the reply.
 
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