What's for dinner?

I'm debating between lasagna and mac & cheese. Tomorrow or Friday I think it will pot pie as it is supposed to get colder and snowier. Or maybe enchiladas. Hmm.

What are you having at your house?

Had a brunch today of onion quiche and various local goats' milk cheeses, then a late afternoon snack of fine thin-crusted pizza. Dinner was limited very nicely to Greek country-style bread spread generously with home made aioli, a green salad and a pleasant brut Cava.

Best
Rogov

Thawed out some chunks of beef that I plan to braise with onions, garlic and red peppers, using a splash of wine to deglaze the pan. Toss with some chive/garlic linguini and serve. Wash down with the rest of the Faustino GR Rioja from last night(I think there's some left in the bottle).

[Jenise]

A big bowl of fordhook lima beans and a tomato salad. Bob's out for a business dinner, and this is my idea of bachelorette heaven.

Cold here again today so I decided on black beans & rice.

Wish I knew.

Yesterday I did a pork shoulder with home made BBQ sauce in the crockpot, served on Colombo Sour sandwich rolls. A side of coleslaw with shredded carrots was nice. Leftovers tonight but with lettuces picked from our garden and some of Emeril's toamtoes which are not bad.. We'll have either a Yellow Tail Shariz or an AU red.

I had a container of leftover broth, veggies and beef bits from Sunday's pot roast, and I added water, a can of diced tomatoes and a package of Bear Creek beefy barley soup mix. (Yeah, so we both work until 5:30 pm, of course we use soup mixes occasionally to save time. Get over it!) LOL Came out right tasty.

The tamale lady came by last night, so it will be pork tamales. I won't be home for more than an hour, so there's no time to cook anything and these are pretty tasty little items.

Soup de jour of the day. Actually, leftovers from last night's pork stir fry and white rice added to some chicken stock.

[Jenise]

Revised: an avocado, salted and eaten out of the shell, and a few scoops of mashed potatoes on the end of a finger. The potatoes were surplus from the batch made to go into containers with some braised short ribs for a future nuclear dinner once construction starts.

A pal of mine was dropping by with a bottle of bubbly - Jean Laurent NV blanc du noirs
I made a frittata and Robin's cauliflower - potato - peas - curry thingy.
Dee-lish.

Thinly sliced roast lamb (left overs) on warm pita bread topped with tzatziki sauce (Costco ), sliced tomatoes and Sriracha sauce (gotta have that). Still deliberating on the wine...

I wound up sauteing a chicken breast, accompanied with a butter/raspberry vinegar/green onion glaze, green beans and potatoes.

I roasted a chicken. I also roasted parsnips, sweet potatoes, garlic, black olives, rutabaga, carrots, shallots and preserved lemons.

It was good, although I had some issues with the chicken. It was a large free-range chicken, about 6.5 lbs. And it was bloody. Even after it was cooked. When I carved it, the leg and thigh joints were really bloody. I've never seen that before. I had to carve away some of the meat and give it to the cats because I didn't want to eat it.

Other than that, the chicken was really tender and moist, and extremely flavorful.

Is that normal? Or was there something wrong with that chicken?

Patti, it sounds like that chicken wasn't hung to bleed properly.

We're about to start cooking dinner. Well, not really "we"; it's the Francophile's turn to cook tonight.
Spicy stir fried prawns with whatever veg we have in the fridge. We ran out of white wine earlier in the week; it'll have to be a light sparkling red.

Matilda

Thinly sliced roast lamb (left overs) on warm pita bread topped with tzatziki sauce (Costco ), sliced tomatoes and Sriracha sauce (gotta have that). Still deliberating on the wine...

Ahh, my FAVORITE thing to do with leftover leg of lamb! I like to sautee the slices in olive oil and sea salt until they are kind of crispy brown, then warm up the pita in the same pan. I've got to have sliced cukes and sliced sweet onion, too. What's Sriracha sauce?

Can't really contribute to the main discussion. It's Gin night for Len and Bridge night for me. Dinner will be served at both places.

I pounded chicken breasts until really thin, placed a few thin slices of lean prosciutto on them and covered each with sour cream. I baked them at 250 until done and they make a very nice easy but elegant meal. Opened a prosecco and it felt like Sunday night dinner.

It was good, although I had some issues with the chicken. It was a large free-range chicken, about 6.5 lbs. And it was bloody. Even after it was cooked. When I carved it, the leg and thigh joints were really bloody. I've never seen that before. I had to carve away some of the meat and give it to the cats because I didn't want to eat it.

Chickens are much younger when sent to market lately. Because of this, the bones are porous and can seep, even if the meat is properly cooked.

Thanks for the information Matilda and Cynthia. Both make sense! I'll have to watch more carefully when I pick out whole roasters.

I roasted a chicken. I also roasted parsnips, sweet potatoes, garlic, black olives, rutabaga, carrots, shallots and preserved lemons.

It was good, although I had some issues with the chicken. It was a large free-range chicken, about 6.5 lbs. And it was bloody. Even after it was cooked. When I carved it, the leg and thigh joints were really bloody. I've never seen that before. I had to carve away some of the meat and give it to the cats because I didn't want to eat it.

Other than that, the chicken was really tender and moist, and extremely flavorful.

Is that normal? Or was there something wrong with that chicken?

I've been wondering about this. Was it frank blood--red and drippy? Or was it the chemical reaction between the bones and flesh that discolors the meat?

I've had that problem once or twice with frozen chicken that evidently wasn't 100% thawed.

It was blood, red and drippy. While the chicken was resting as I finished up the vegetables, the cavity kept filling with blood. As I sliced it, the juices were running pink even though it was cooked. I'm used to seeing some discoloration around the bones, but this was bright red and pretty intense. The meat closest to the bone didn't look at all appetizing, so I fed it to the cats.

I've not seen anything quite like it before.

It was blood, red and drippy. While the chicken was resting as I finished up the vegetables, the cavity kept filling with blood. .

That's pretty gross!

It was blood, red and drippy. While the chicken was resting as I finished up the vegetables, the cavity kept filling with blood. As I sliced it, the juices were running pink even though it was cooked. I'm used to seeing some discoloration around the bones, but this was bright red and pretty intense. The meat closest to the bone didn't look at all appetizing, so I fed it to the cats.

I've not seen anything quite like it before.

http://www.youtube.com/watch?v=1JynBEX_kg8&NR=1