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Lacey,
I understand. My folks are from northern Minnesota and when they visit me, or I them, we try to out cook each other. Although they are somewhat adventuresome I find myself eating a plate full of white things when back in Minnesota. Mom says that is how a Norsk knows he is getting a balanced meal, when it is void of color. Think about it, lutefisk, krub, lefse, you get it. I do enjoy the heritage but bland, bland, bland. I have lived in Texas, New mexico, and Colorado, so I have come to like a little color with my lutefisk. Try it with green chiles. Just kidding.
I am currently dating a vegetarian. I am finding it awfully hard to cook for him, and I do cook. Thank goodness he is a Hyde Park Graduate and an executive chef. Guess who does the cooking now. Lucky me.
Stevie-it's just too true. Just meat/potatoes-bland. As far as lutefisk goes-I'll pass-LOL.
Tonight having leftover prime rib from yesterday, mashed potatoes, horseradish cream sauce, asparagus. Tomorrow I'm making a thick beef vegetable soup from the rib bones.
Prime rib was perfect, got a 3 ribber, cooked at 375 for 1 hr 45 min-perfection.
Tonight we're having roasted new potatoes with cheddar and bleu cheese and spinach and apple salad with a balsamic vinegarette. And the rest of the cherries for dessert.
Oh yum! The prime rib sounded good yesterday and still sounds good today. My husband likes to BBQ them so I guess we'll be waiting for a bit more warmth outside---it's 33 out today--Brrrrr. We're having hot turkey sandwiches with mashed potatoes, cranberry sauce and green beans tonight.
whatever I am cooking tonight will involve oranges, lots of oranges. We are slated for a hard freeze tonight, first one in 5 years, so I have to go pick all the oranges off my trees.
I will be juicing some of them, but what to do with the rest?
I have some chicken in the freezer, and broccoli, am trying to decide what to make, anyone have ideas?
Turkey soup. Turkey, carrots, celery, bay leaves, herbs, onions, garlic, long grain wild rice. Everything gets thrown together and sauteed first, add a little wine to the bottom of the pan to deglaze, add stock from the freezer. I'll make bread to go with this.
If you have a whole chicken: take a fork and punch holes in an orange or two and stuff it into the chicken and bake! We use to do like you and juice lots when we had to pick them all. Lots of frozen orange juice, yum and juice to use in future receipes. Make a salad and peel and cut up an orange and top the salad with it. Make some orange marmalade. The problem is that all of the ideas only use up a few oranges except the juicing. Good luck!
Today, I am using my brand new Crock Pot I got for Christmas. Just making a beef stew served with some nice crusty bread. Never used a slow cooker before -- I'm not sure I have the patience for it!!
KSHE95-If it's boneless chicken breasts-layer brocolli in casserole, then chicken breasts-if you have mushrooms put a cap ontop of each breast. Mix a can of cream of mushroom soup w/1 cup sour cream and 3/4 soup can of sherry. Pour over, making sure all covered, sprinkle w/paprika. Bake 350 for 45 min. Serve with wild rice.
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my orange bowl runneth over
