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The plan is for Debsi’s macaroni salad, with either chicken sausage, or sautéed shrimp.
That sounds really good!
Quote:
Originally Posted by Praline
Tonight we are having shrimp tacos and crab tacos both with avocado salsa, refried beans with jalapenos and cheese, cilantro/mango rice and raspberry margaritas.
Oh dear lord, we want pictures.
Quote:
Originally Posted by Mikala43
Crepes stuffed with spinach, arugula, mushrooms, feta, sun dried tomatoes, and artichoke hearts.
It needs some type of sauce. Lemon? Any ideas? Hollandaise?
Crepes with creamy sauces can be so heavy. I like the idea of a lemon vinaigrette made with some of the artichoke heart marinade (if you are using jarred marinated artichokes). You could add capers too.
My mom's recipe for overnight marinated chicken salad (you add the vegetables and chopped peanuts to the chicken before serving so it's not all soggy) turned out really terrific.
I have some of the ginger-sesame chicken in dressing left, so I think tonight I will mix it with more shredded cabbage, green onions, and chopped peanuts, pile it in flour tortillas and call it Asian soft tacos.
I got some nice trout this afternoon across the street..they are hatchery trout, just stocked..so they will not have that wild taste..I kept 3 to eat, also there are plenty of Dandelion greens, , wild scallions, and ramps to make a 'woodland' salad to go with the fish tomorrow for dinner...
I gutted them just now, and put them in the fridge.
will cook them whole tomorrow for dinner.
My wife is making Shepherds Pie for dinner tonight with ground lamb.
The plan is for Debsi’s macaroni salad, with either chicken sausage, or sautéed shrimp.
I made it, and it is delish. I made it as directed, but added some black olives, and only had fresh parsley. If I get my lazy bum out to the garden I’ll add some thyme.
I am still using the iron skillet that I used for the thin sliced bottom round and onion with gravy with a little of that gravy to use tonight.
Baked chicken breasts with the skin still on for the sauce that will accompany. Mashed potatoes, skin still on, julienned French green beans, gravy over the mashed potatoes.
It is 80 degrees here and I am wearing shorts and sandals.....YES! Spring is here!
No boyfriend tonight. Thank god I do not have to vacuum!
Elementary kids tomorrow for my retirement gig. I am sure I will have a sun burn by the end of the day since there will be at least two recesses. Yay! Using left overs from the bottom round for lunch.
I made it, and it is delish. I made it as directed, but added some black olives, and only had fresh parsley. If I get my lazy bum out to the garden I’ll add some thyme.
Crepes with creamy sauces can be so heavy. I like the idea of a lemon vinaigrette made with some of the artichoke heart marinade (if you are using jarred marinated artichokes). You could add capers too.
My mom's recipe for overnight marinated chicken salad (you add the vegetables and chopped peanuts to the chicken before serving so it's not all soggy) turned out really terrific.
I have some of the ginger-sesame chicken in dressing left, so I think tonight I will mix it with more shredded cabbage, green onions, and chopped peanuts, pile it in flour tortillas and call it Asian soft tacos.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by gentlearts
I made it, and it is delish. I made it as directed, but added some black olives, and only had fresh parsley. If I get my lazy bum out to the garden I’ll add some thyme.
Note to Dawn: 2 words, mini chopper.
SO FUNNY!!! As soon as I saw your post this morning that you're making it, I walked my fingers over the keyboard to Amazon and researched choppers. I haven't decided on one yet. Is there one that you recommend?
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