What's for Dinner Tonight? ~ 2016 (whiskey, grilled, undercooked, avocado)

[AngID]

Subway for us tonight. Will stop at the store and pick up what I need for dinners for the rest of the week. Also picking up ingredients for Pioneer Woman Chocolate Sheet Cake. That should ease the pan of my no cooking for the past two days. I've never had, or made, sheet cake before.

[magicshark]

Feeling lazy so I grabbed some premade Kashmiri curry. I am going to cut up some chicken and some broccoli and simmer them in the curry. Serving it over some basmati rice with naan bread I also bought. Told you I was feeling lazy!

[maggie2101]

We are going to order Mexican food for delivery.

[brienzi]

To hot to cook on the grill so having steamed skinned hot dogs with beans and salad...easy peasy..

[Dirt Grinder]

In the spirit of the upcoming Olympics, I'm starting on a batch of Feijoada tonight. It'll be served with fried sweet plantains and rice.

[_redbird_]

Left overs. Cold fried chicken and cole slaw. Cut up a couple of limes to put on the chicken. I love limes.

[sheena12]

Trying this tonight for the first time =

Egg Noodles with Artichoke Hearts in a Whisky Saffron Sauce.

6 T butterS
1 garlic clove, minced
1 14 oz can of artichoke hearts draines.
1 T flour
1/4 cup whiskey
1 and 1/2 cups half and half.
6 strands of saffron
1/2 tsp salt
pepper to taste
1/4 tsp ground nutmeg
12 oz. wide egg noodles
1 cup Romano cheese.

1. In a medium frying pan, melt butter over medium heat. Add garlic and artichoke. Stir 3 minutes. Add four and whiskey. Cook, stirring until steam evaporates.
Whisk in half and half.
Add saffron, nutmeg and salt and pepper.
Bring to a boil, while whisking, until sauce is thick and smooth. (2-3 minutes)
Reduce heat to low and simmer for 5 minutes.

2. Cook egg noodles until tender, but firm. (8-10 minutes) DRAIN WELL. Toss with two T butter. Transfer to serving bowl.

3. Serve with grated Romano cheese.

Serving with a tomato and basil salad over Romaine and arugula.

[Almrausch]

Originally Posted by sheena12

Trying this tonight for the first time =

Egg Noodles with Artichoke Hearts in a Whisky Saffron Sauce.

6 T butterS
1 garlic clove, minced
1 14 oz can of artichoke hearts draines.
1 T flour
1/4 cup whiskey
1 and 1/2 cups half and half.
6 strands of saffron
1/2 tsp salt
pepper to taste
1/4 tsp ground nutmeg
12 oz. wide egg noodles
1 cup Romano cheese.

1. In a medium frying pan, melt butter over medium heat. Add garlic and artichoke. Stir 3 minutes. Add four and whiskey. Cook, stirring until steam evaporates.
Whisk in half and half.
Add saffron, nutmeg and salt and pepper.
Bring to a boil, while whisking, until sauce is thick and smooth. (2-3 minutes)
Reduce heat to low and simmer for 5 minutes.

2. Cook egg noodles until tender, but firm. (8-10 minutes) DRAIN WELL. Toss with two T butter. Transfer to serving bowl.

3. Serve with grated Romano cheese.

Serving with a tomato and basil salad over Romaine and arugula.

This sounds soo delicious I filed it already and will try soon.Let me know if it was a success in your home Enjoy

[roadhogHR]

Originally Posted by nmnita

grandkids and eventually great grandkids are the best: our 3 year old great will come in and the first thing out of his mouth is: I'm hungry. Believe it or not what he usually wants is a tomato or apple. He is so cute. I love him to death. We have 5 greats but only 1 is a boy. All are precious.

No this has nothing to do with what we are having for dinner, so here goes:

Veal Scallopini (have no idea how to spell it; only know how to fix it) buttered noodles, cottage cheese and tomato salad and asparagus.

Nothing against my grandkids mothers, but their generation do not cook as much or even "like" the generations before them. They work hard at their jobs, taxing kids, etc. But my grands are like yours (and my sons,too!), they come into the house opening the fridge, looking under the cake cover, etc. I don't mind cooking for & feeding them at all.

[gentlearts]

We had frozen Beef Ravioli and leftover Bolognese sauce in individual gratin dishes, with lots of fresh grated cheese. Spinach on the side. Lemon squares for dessert.