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11-17-2015, 11:06 AM
Re: (...)
What's on the menu for today for everyone??
Our motely crew is getting together (it is Tuesday, after all
) and instead of going out, all coming here and we all offering dishes we've never made before. Should be interesting -
I'm making
Slow Cooker Moo Shu Pork
Asian Salad with Sesame Dressing (a Robert Irvine recipe - I've never made one of his before)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Nothing exciting - just leftovers - rotisserie chicken and au gratin potatoes. I'll make some asparagus.
But we are kind of splurging for lunch since Tony is working from home - splitting an Italian sandwich from a great sandwich shop that is only open from 10-3 M-F, so we are taking advantage today.
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Grilled salmon with an avocado sauce and lemony green beans
"Never eat more than you can lift" Miss Piggy
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Roxanne, it's great to see you so often!!! You're missed when you are A.W.O.L.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Roxanne, thanks for the idea of lemony green beans. Sounds so good.
We are going to grill a sirloin tip roast, indirect, of course. I rubbed it with olive oil, minced garlic, Italian herb blend, salt and cracked pepper. The instructions say to roast to 130° then tent with foil and let rest for 30 min. and it should be a perfect medium rare. Fingers crossed.
I have some large baking potatoes, so we will share one of those along with roasted brussel sprouts.
Maryann
"Drink your tea slowly and reverently..."
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No plans right now. Off to get inspired.
Daphne
Keep your mind wide open.
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I wanted to make grilled chicken cordon bleu for dinner, but there's a huge storm blowing thru. I'll probably make a stovetop version.
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Jean, I'd love to hear how the slow cooker Mu Shu Pork turns out...I really need more slow cooker recipes right now.
We're finally having pizza, and I'm so ready. Tonight I'm topping it with chicken thighs sauteed with garlic and chili sauce, caramelized onions and three cheeses. It's an adaptation of an old
Epicurious recipe that really works for us.
I do make my own crust and doctor the ingredients as I see fit.
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Will let you know
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Gosh, everything sounds so good today. Present company excluded. LOL.
