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Tonight, Southern Fried Chicken Breasts, Grilled Asparagus, Corn Muffins and Rice.

Last night, BBQ Beef Ribs, French Fries, Grilled Corn on the Cob.

Tomorrow, Sauteed Pork Tenderloin with a White Wine Lemon Caper Sauce, Steamed Rice, and a veggie yet to be determined - I'll have to see what is Fresh at the Commissary tomorrow . . . .

Three nights ago I BBQd some rather HUGE Pork Chops and glazed them with a Mango Red Pepper Glaze. Damn those were good. Just sweet enough to not allow the Pepper to kick your ass . . . and still taste the chop. Served with Sticky Rice and Cucumber Salad. Mmmmm.

We should take away your 19C and give you a 92G title...

miamiair wrote:We should take away your 19C and give you a 92G title...

It was, ummmmm 19K and ummm, then 00Z . . . .

But I won't trade it for a cooks apron . . .

Ask me about my cookbook . . . .

No dinner for me tonight...had a big & late lunch (3:00pm). Asian food was the order of the day...brown rice w/mushrooms, egg rolls, summer rolls, sweet & sour pork, teriyaki chicken, & moo shu chicken.

Breaded, baked thick-cut boneless porkchops.
Cheesy cheddar mashed potatoes.
Steamed mixed vegies.
Apple cinnamon whole-grain muffins.

The better half and I have a lovely lasagna in the oven - pureed and sun-dried tomatoes, minced pork and beef, rucola, salt, pepper, basil, thyme, oregano and crème fraîche instead of béchamel... it's going to be a feast!

Here's a recent one on my wife's birthday...

Bacon Wrapped Sea Scallops, Filet Mignon, Baked Potato...

We buried my grandparents ashes Wendsday so I went to mom's house Saturday and made dinner.

Brisket, I used a couple of Steve Richlen's recipies for the rub and two types of BBQ sauce, a mustard one and a tomato based one based around a 1/4 cup each of Tobasco Sauce and Jack Daniels.

Potator salad, I was just going to go with bread but then she got it in her head to "Stir-fry" (I would like to now appologize to anybody I might offend by appling that term to what she made) Brocolli, Green Beans and Onions.

Our AA group is having an open meeting tomorrow night. That means outside visitors will be showing up to see what goes on. Normally, meetings are only open to those in the program. Anyway... It's a potluck night and I've been thinking about what to bring. I finally decided this morning. Orange-glazed chicken breast. Cheap and easy in a crock pot.

Normally, I put six boneless, skinless breasts in the oven, but to serve multiple people, I'll cut the chicken into 1.5" cubes before cooking and double the recipe in a crock pot. It's cooked in a sauce made with concentrated orange juice, marjoram, nutmeg, and garlic powder. When it's done, the sauce is thickened with corn starch. Served on rice.

Hopefully, there'll be some left for me.

Mark, how much nutmeg do you use? I've ruined more things with too much nutmeg. Sounds gooooooooooooooood though. I need to eat dinner.

Well... Here's the recipe I'm using for the hell of it.

10 boneless, skinless chicken breasts (whole or cubed)
12 oz can of frozen concentrated OJ (thawed)
1 tsp ground majoram
1/8 tsp nutmeg
1/8 tsp garlic powder
1/4 cup cold water
4 tbs corn starch

Combine OJ, majoram, garlic powder, and nutmeg. Place chicken in large crock pot. Cover chicken with OJ mixture. Cook for 6 to 8 hours on low heat.

When chicken is done, pour OJ mixture into saucepan. Mix cornstarch in cold water and stir into the OJ mixture. Cook on medium heat until OJ mixture thickens. Place chicken into serving bowl and pour thickened OJ mixture over it. Serve on rice.

Mark wrote:Well... Here's the recipe I'm using for the hell of it.

10 boneless, skinless chicken breasts (whole or cubed)
12 oz can of frozen concentrated OJ (thawed)
1 tsp ground majoram
1/8 tsp nutmeg
1/8 tsp garlic powder
1/4 cup cold water
4 tbs corn starch

Combine OJ, majoram, garlic powder, and nutmeg. Place chicken in large crock pot. Cover chicken with OJ mixture. Cook for 6 to 8 hours on low heat.

When chicken is done, pour OJ mixture into saucepan. Mix cornstarch in cold water and stir into the OJ mixture. Cook on medium heat until OJ mixture thickens. Place chicken into serving bowl and pour thickened OJ mixture over it. Serve on rice.

Thanks, I'll probably try that tomorrow as I have a lot of chicken I need to use and it sounds pretty delicious.

Tonight is Eggplant Parmesan.

I generally fry my eggplant first, then cover it in sacue befor serving.

Some folks make it like a lasagna but I think that makes the eggplant too mushy.

You know, I have to say in 21 years of life, i've never eaten eggplant. This has just dawned on me. What does it taste like?

Cadet57 wrote:What does it taste like?

ShanwickOceanic wrote:

Cadet57 wrote:What does it taste like?

. Well, thats promising

ShanwickOceanic wrote:

Cadet57 wrote:What does it taste like?

about sums it up

Cadet57 wrote:You know, I have to say in 21 years of life, i've never eaten eggplant. This has just dawned on me. What does it taste like?

Tastes like, ummmm, eggplant.

It's been dredged in eggwash, then in a flour/breadcrum/parmesan cheese, then fried in Olive Oil, and served under maranara sauce, with parmesan cheese.

ShanwickOceanic wrote:

Cadet57 wrote:What does it taste like?

Cadet57 wrote:

ShanwickOceanic wrote:

Cadet57 wrote:What does it taste like?

. Well, thats promising

Uncultured drivel.

I like Chicken Parmesan. Does that count?

Blue cheese and cracked black pepper bbq burgers with tater tots is on the menu tonight.

Count me out as an eggplant fan. Likewise for portobello mushrooms (or any mushrooms for that matter). Give me the willies just thinking about them.

Mark wrote:Count me out as an eggplant fan. Likewise for portobello mushrooms (or any mushrooms for that matter). Give me the willies just thinking about them.

Yup



grilled.

with olive oil and garlic.

Yup.

ANCFlyer wrote:It's been dredged in eggwash, then in a flour/breadcrum/parmesan cheese, then fried in Olive Oil, and served under maranara sauce, with parmesan cheese.

Mmmmmhhhhh... add a spot of basil once you serve it and that's the perfect starter!

ANCFlyer wrote:Uncultured drivel.

Absolutely! Some things you just have to know how to cook, otherwise you can only hate them.

aloges wrote:

ANCFlyer wrote:It's been dredged in eggwash, then in a flour/breadcrum/parmesan cheese, then fried in Olive Oil, and served under maranara sauce, with parmesan cheese.

Mmmmmhhhhh... add a spot of basil once you serve it and that's the perfect starter!

ANCFlyer wrote:Uncultured drivel.

Absolutely! Some things you just have to know how to cook, otherwise you can only hate them.

Oh the Basil, Oregano, Garlic Powder, salt and pepper, are in the dredge.

Dinner was just 4 hot dogs and some mustard. Sugardale ftw.