What's on Tonight's Dinner Menu? 2014 (beer, appetizers, grilled, mushroom)

[picklejuice]

Good old leftovers!

[in_newengland]

I finally got my first tomato out of the garden so it will be BLTs. Morning, noon, and night.

[no kudzu]

Originally Posted by in_newengland

I finally got my first tomato out of the garden so it will be BLTs. Morning, noon, and night.

How sad. I'm about to finish up my crop. Did you get a late start or is this typical for where you live. I've been in heaven with a fresh tomato almost every day all summer as well as gazpacho and marinara sauce. And I'm only growing in containers. Enjoy that tomato.

I bought a huge amount of boneless skinless chicken breast at Harris Teeter. I'm making some chicken salad for tonight supper with cornbread made with fresh corn off the cob. Fresh peach pie (if I don't scarf it all down before then)

[weezycom]

Got a boneless pork loin roast, flayed it open, am stuffing it with an herbed onion/breadcrumb/garlic/raisin/parsley mix, then will roll & tie it & roast it in the oven and make a pan gravy, and serving with mashed potatoes and broccoli with lemon butter. There's fresh nectarines with cream & cinnamon for dessert.

[CSD610]

I just put the steaks in a ziploc with Newman's Own Olive Oil & Vinegar dressing as a marinade and they are currently in the fridge waiting for their visit to the grill.
I'm off to get some chores done around the house before we walk across the pasture.

[DandiDay]

I love reading about all of the different meals and variations...what a great thread!

Tonight, (if I can get my act together), we'll be having wild-caught salmon.

I usually quick-braise both sides in a bit of olive oil for a minute each.

Then, I add about 1/3 cup of teriyaki sauce, along with about 1/2 cup of water, cover, and simmer/steam the salmon steaks for about 4 minutes on each side (1 or 2 min. longer, depending on the thickness).

It's done when it flakes in chunks with a fork.

We've found that this method retains the moisture of the salmon, and imparts a delicate flavor of the teriyaki sauce.

Now, here's the fun, tasty, and colorful part!!!

A few hours earlier, I'll make my own version of a mango salsa. Depending on the ingredients on hand, this involves about 1 chopped- chunked mango, 1/3 to 1/2 finely chopped red onion or several stalks of green onion and tops, 1 stalk (finely diced) celery, 1 diced Roma tomato, 1/2 to 1 green or red pepper, chopped in little strips (or combo), 1/2 diced, de-seeded cucumber, and about 1/2 cup of finely-chopped cilantro leaves.

For the sauce, I used around 2-4 T of lime juice, a splash of orange juice, and sometimes (not usually) a T or 2 of olive oil.

Refrigerate and toss this for a few hours, then when the salmon is cooked, spoon it over the hot salmon.

Here, you will have a fiesta...an explosion of color and taste! Not to mention, it's quite healthy for you...nice side-bennie!

The mango salsa can last several days in the fridge. It's good as a small side-dish to other foods as well.

Also, it's tasty on most other fish, some chicken dishes, and particularly roasted pork loin!

ENJOY and FEAST!!!!!!!!!!!!!!!!!!

Dandiday

[maggie2101]

Pork chops with an apple juice glaze, fresh broccoli, and homemade chunky applesauce.

[Naturen]

Home-made and garden-fresh Zucchini in a Marinara sauce served over 3-cheese ravioli.

[lubby]

Homemade marinara sauce cooking on the stove right now, I am serving that over barilla whole grain pasta. I will also grill some bacon cheese burgers that I got from a local butcher. The bacon and cheese is in the burger patty.

[SATX56]

Going out. Not sure where yet.