What's for Dinner, Wednesday 4/13??

[cjs]

What's on everyone's menu for tonight?

We're having C@H's Cincinnati Chili and cracker salad - been a long time.

[HomeCulinarian]

I've chosen the Puerto Rican chicken stew in the CAH Slow Cooker book with the Caribbean fruit salad suggested as the side. Has anyone made this yet? I'm wondering about the chicken bones at the end of cooking. It looks like they've been deboned in the photo, but that isn't in the instructions.

[cjs]

I don't think I've made this, but can't find my book right now. think it's buried.

[Trixxee]

Came across a recipe in the April Bon Apetit that sounds good. Sauteed Chicken and Radishes with Mustard and Tarragon. Asparagus with it too. Going to see how eating a protein and veggies go the rest of the week. Overdid it on vacation. Just how many calories can mai tais possible have?

[Harborwitch]

Did you drink the MaiTai's standing up or sitting down. No calories if it was standing up.

That chicken sounds really good! Radishes and asparagus are wonderful spring treats.

I don't know what we're having tonight. I work until 7 - don't know for sure whether it will be in the pro shop or the kitchen. Hmmmmmm.

[cjs]

I'd forgotten how good C@H's Cincinnati Chili with cracker salad (Soups, Stews book) was almost 3 years ago (hate to repeat too often ) This is delicious. It's hot, but the sweet/tart salad vinaigrette is so good with it, I didn't mind the heat at all.

[Trixxee]

That's my problem - I was sitting down! LOL. Jean, that looks absolutely delicious.

[Gourmet_Mom]

Looks yummy, Jean.

I'm making the Pecan Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce Epicurious | May 2009 that Karyn (?) posted a while back. I've been wanting to try it, but we had JUST had pork tenderloin that night. I'm looking forward to it. I'm planning polenta and garlicky green beans (that I forgot Sunday) for sides. Karyn, or whoever never came back on to comment on the dish, so I'm hoping that's a good sign.

[karyn]

We definitely thought the pecan crusted pork tenderloin was a keeper! However, it took my pork much longer than the recipe specified to get to temp. As I was re-reading the recipe, I realized that I was supposed to cut the bacon-wrapped pieces in half, crosswise, after I speared them. Duh!! I hope you're a better reader than me, Daphne!

Edited to add: Oh, we had Reuben sandwiches for dinner. I'm putting the disaster kitchen back together (YIPPEE!!!!), but the air is still so dusty from the floor refinishing that we decided to head to the lake tonight. Pictures will be coming soon!

[cjs]

Just think, it's almost behind you and you'll be able to play again!!!