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What did you make this past weekend? [Moved from General Topics board]

even though the weather was warm, i made my first fall pasta dish of campanelle, butternut squash, sausage, swiss chard, cream and reggiano.

it was delicious.

anyone else make anything fun?

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  1. Smoked some baby back ribs for dinner Saturday night served with baked beans, macaroni salad, and potato salad

    Steamed a couple of pounds of snow crab for lunch yesterday, and cracked them as I was watching some football and drinking a few beers

    Grilled a beautiful cut of London Broil for dinner last night after allowing it to marinate for about 5 hours. Served it with some asian inspired noodles, and a nice green salad. The leftovers of the large cut of meat I chopped up, and they will be put to good use tomorrow night for some tacos.

    7 Replies
    1. re: swsidejim

      I think my family will start eating at your house... That all sounds YUMMY! I just ate and my mouth watered.

      1. re: debrolex


        we like to eat, and are taking full advantage of the grill/smoker before the weather gets cold her in Illinois. This "indian summer" we are enjoying wont last.

      2. re: swsidejim

        How do you marinate your London Broil? Also how can you tell a good piece of london broil? I stopped buying it ages ago because it always seemed tough, but wouldn't mind trying a good recipe again.

        1. re: SweetPea914

          Luckily I have a very good local meat market/butcher who I buy from so it takes any of the guess work out of the purchase of a good cut usually about 1-3/4"- 2" thick. Always tender, and flavorfull.

          I marinated the cut in olive oil, garlic, red wine, worstershire, sesame seeds, sesame oil, ginger, cumin, black pepper, pineapple juice, and some habanero hot sauce for about 5 hours in a ziplock bag. I took the bag out of the fridge an hour before grilling.

          I grilled for 7 minutes per side, and then with some of the marinade that I did not put into the bag I brushed it onto the meat, and let it cook another 1 minute each side. I keep my grill covered the entire cooking time. I took the meat off the grill, allowed it to rest 10 minutes, then sliced against the grain on a bias..

          I hope this helps

          1. re: swsidejim

            My husband would LOVE that marinade, thanks for sharing. I think when I made LB in the past, I just didn't marinade it long enough. I'm going to try this.
            Thanks again!

            1. re: SweetPea914

              good luck, I hope it turns out good for you.

              1. re: SweetPea914

                On big cuts of meat like this, the leaving out before grilling and resting at the end are key to getting good results. Sounds like a great (an unusual) marinade!

        2. I made a great for fall salad: roasted beets with thyme then tossed with sauteed beet greens, olive oil, lemon zest and juice and sea salt. Great at room temp or chilled.

          1 Reply
          1. re: StephNYC

            I like this too -- with gorgonzola or another yummy blue cheese, and toasted walnuts. I converted non-Beet-people with this dish last Thanksgiving!

          2. I had bacon drippings leftover from the dish I made for the SF chowhound picnic (see thread on Home Cooking), so I made Swedish Ginger Cookies (from a NYTimes recipe) -- a gingersnap that uses bacon fat as the shortening. They were smoky and delicious!

            Also, I have a glut of yogurt, so I made frozen yogurt with some strained Straus plain yogurt. I flavored it with some lemons (both Meyer and Eureka) from my yard, and swirled some candied ginger spread (TJ's) through it. It was delicious!

            1. After a trip to the farmers market Saturday morning,I grilled some big Vidalias,yellow & zucchini squash,and hierloom tomatoes. Put it on some good yellow grits. The veges were grilled with olive oil,salt,& pepper. Yummy good.

              1. I only cooked last night (out to dinner on Friday and a baseball game on Saturday), but I made mussels steamed in a curried carrot broth last night. We had it with crusty bread (that I did not make) and a bottle of Alsatian gewurtraminer. Yum!

                1 Reply
                1. re: Megiac

                  it was my friends birthday so i made a genoise cake soaked in bourbon syrup, layered with mandarin oranges, mangoes, and whipped cream. i frosted the cake with more whipped cream and decorated it with fresh straberries, kiwis and blueberries. not seasonal but apples on the cake just didn't seem right. my first cake fell flat so i had to make a second one. it took longer than expected. today i'm going to make pizza dough.

                2. On Saturday night I made the following - my husband was leaving for business trip to Bangkok the next morning and I wanted to give him a nice send off:

                  Gnocchi with a Chanterelles, Sage and Brown Butter Sauce (Lucques) (served with a Pinot Noir from the South of France)
                  Black Cod with Endives and Hazelnuts (Lucques) (served with a white Bordeaux)
                  Blue Cheese served with a Prune/Pear Compote (Vegetable Harvest) (served with some Beaune de Venise (sp?)
                  Golden Raspberries

                  Have to say - it was delicious - I used bought potato gnocchi instead of making the ricotta ones, but served just a small portion.

                  1. That sounds sooo good, I tried my hand at homemade Gnocchi and it came out pretty good if I do say so myself. I also made applesauce and pureed peaches for my little one who was wholly unappreciative :-(

                    3 Replies
                    1. re: SweetPea914

                      Everyone's food sounds yummy! I hosted a pot luck yesterday. I made a Mario Batali recipe for mostarda di Cremona, served with coppa. I also made pickled cipollini onions, and for dessert, apple ice cream and grape sorbet. Other people brought main dishes and cookies to go with the ice cream.

                      1. re: SweetPea914

                        I guess its the season for gnocchi, that was Sunday nights dinner (along with some sausage and veggies)! We are just back from a trip to Italy which included a couple days of cooking school. I was happy my gnocchi turned out about the same as the ones from class!

                        1. re: firecooked

                          would you mind sharing your recipe for gnocchi? I'm so eager to try...

                      2. I can take no credit for this as my Husband is the cook. We had guests Saturday night. Gougeres with gruyere and parmesean served with rose champagne. Dry aged boneless ribeyes wood grilled in fireplace medium rare served with pepperonata and baked ricotta ( Sunday Suppers at Lucques) and vanilla bean pot du creme served with cocoa cookies. and a Super Tuscan...everyone happy and doghounds very happy with leftover steak..

                        3 Replies
                        1. re: capeanne

                          I love gougeres and they sound perfect with rose champagne. That Lucques recipe is still on my list to try. Do you grill them in a "regular" in house fire place? Never occured to me to try that - and of course, would have to wait for this ridiculous weather in NYC to pass.

                          1. re: MMRuth

                            when we did a rehab of this house we put in a waist high fireplace in kitchen just for grilling OHHH the pizza !!!! It doubles for ambiance and I think is just a fireplace but a bit deeper with fancy dancy stainless steel grilles ...and the glass door is important for those occasional smoke missteps ...and gougeres are always a hit

                            1. re: capeanne

                              Thanks - don't think I'll try that at home then. Sunday night I cooked up the rest of gnocchi for myself in a brown butter sage sauce.

                        2. Saturday we made baked ziti with italian sausage, spinach, zucchini, topped with mozzarella and asiago.

                          Sunday turkey burgers (boring) and a side of bacon/leek creamed corn (delish).

                          1. Beef shortribs braised with rosemary and thyme, in a cabernet reduction, served with pasta.

                            1. I made a meatloaf from a recipe that I got here on Chowhound. I like to keep it in the freezer in individual slices to pull out for my kids or when my husband isn't home (he hates meatloaf).

                              I also made a big vat of roasted vegetables (brussels sprouts, cauliflower, baby carrots, red onions) like I do every Sunday, but this time I added butternut squash to the mix. My kids will eat some every day for the duration of the week.

                              1. Roasted tomato soup and apple butter. my friend recently received a fancy food mill as a gift so we spent all Sunday milling!

                                1. I made my seafood paella with lobster stock, monkfish chunks, chopped squid, and littleneck clams. It's one of my boyfriend's favorite dishes.

                                  3 Replies
                                  1. re: Tom Steele

                                    That sounds wonderful. I've only made paella twice, with varying, not ideal, results. When it cools down I'll have to pull out my Bomba rice and give it another try.

                                    1. re: MMRuth

                                      Here's what I did:

                                      Seafood Paella

                                      I adjusted the amounts because all I had was 1 1/4 cups of rice. This can be on the salty side, depending on the cockles and what broth you use, so I wouldn’t add any additional salt until the very end—if then.

                                      2 1/2 cups lobster stock, or mild clam stock
                                      (Better Than Bouillon makes a fine lobster stock)
                                      two pinches of saffron threads
                                      1/2 teaspoon Spanish paprika
                                      4 tablespoons olive oil
                                      1 pound cleaned squid, cut into rings, tentacles halved
                                      1 pound monkfish, cut into 1/2-inch cubes
                                      1/4 lb. hot chorizo, cut into 1/4” slices
                                      1 medium onion, chopped
                                      2 cloves garlic, pressed
                                      1 small tomato, stemmed and finely chopped
                                      1 1/4 cups Bomba short-grain rice
                                      1 cup frozen peas
                                      1 pound cockles or Manila clams
                                      2 tablespoons minced parsley
                                      Lemon wedges, for serving

                                      Combine the stock, saffron, and paprika in a large glass measure and bring just to the boil in a microwave oven. Keep warm.

                                      Heat oven to 400 degrees. Let the squid and monkfish sit at room temperature for 10 minutes. Heat the oil in a 15” paella pan. Sauté the squid rings and tentacles with the monkfish cubes for 1-2 minutes (don’t cook them through), and transfer them to a warm bowl, leaving the oil behind.

                                      Sauté the chorizo for 1 minute, then add the onion and garlic. Sauté until the onion is slightly softened, 3-4 minutes. Stir in the chopped tomato.

                                      Stir in the rice, and coat the rice well with the pan mixture. Reheat the broth in the microwave, pour it into the paella pan, and bring to the boil, stirring and rotating the pan occasionally. Stir in the monkfish with any of their juices, and continue to boil until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice, about 5 minutes. Scatter the peas over the rice and quickly arrange the squid and the cockles in the rice, hinge sides down.

                                      Transfer to the oven and cook, uncovered, until the rice is almost al dente, 10-12 minutes. Remove to a warm spot, cover with lid or foil, and let sit 5-10 minutes, until rice is cooked to taste. Discard any unopened cockles, sprinkle with the parsley, and serve with lemon wedges.

                                      Yield: 4 servings

                                      1. re: Tom Steele

                                        Interesting that you do this in the oven - I have a paella pan and have in my two attempts thus far cooked it on the stove top. Not sure my pan will fit into my little oven!

                                        Thanks for posting your recipe.

                                  2. Sunday morning: kedgeree, using fresh and smoked salmon instead of smoked haddock - one of my favorite dishes. Grilled pizza later in the day.

                                    1. #1 son is moving to Orange, Cali on October 19th so he came down for the weekend from Tampa (boohoo! but I told him to try Trader Joe's for groceries since we don't have them here in FL)...he requested a Bobby Flay recipe that he saw in Maxim magazine that involved grilled salmon with a smokey fresh tomato salsa. I found what probably is the last of the wild salmon of the season at a local fish market and went to "work"--it was a very easy recipe. We loved it, even though I'm not a big fan of salmon with tomatoes. Our sides were Kashi 7 Grain pilaf and steamed broccoli.

                                      1 Reply
                                      1. re: Val

                                        Val, if he likes food he will love Orange. However, the Trader Joe's in Orange sucks... way too crowded.

                                      2. I had competing issues with which to contend. It was hot hot hot! in NYC this weekend so I didn't want to be stuck in the kitchen, but I had people coming over, and I needed to make something that I could take to work as lunch this week while I'm economizing. So I made:
                                        Singapore chili crab
                                        Bacon-longanisa fried rice
                                        Ham and headcheese banh mi
                                        Red-cooked chicken with shiitake mushrooms
                                        and for lunch this week pulled pork and cracklings. Only in America.

                                        3 Replies
                                        1. re: JungMann

                                          Do you make the red-cooked chicken on the stovetop? It will be hot here in southwest FL for.... well, a while! Care to share a recipe? Thanks!

                                          1. re: Val

                                            Take a whole chicken and pick a pot not much wider than the chicken itself. In that pot, put 3/4 c. dark soy, 3/4 c. light soy, 1 c. water, 3 tbsp. sherry, 1 smashed clove garlic, 6 slices ginger, 1-in. batons of scallion whites, 2 4-in. strips of orange peel, 1 clove star anise, 1 2-in. cinnamon stick, 1 tbsp. brown sugar. Bring everything to a rapid boil. Immerse the chicken completely in the liquid (using a saucer to weigh down the chicken, if necessary), cover, turn off heat and poach for 2 hours in residual heat. 10 min. before serving, add a handful of sliced shiitakes to the broth.

                                            After doing some work in the other room, I came back to a lovely, moist and very flavorful poached chicken. Even the breastbone had been dyed in the process. I froze the broth to be used as a master stock to red-cook again and again, because with such an easy and delicious recipe, I think I'll be turning to this even after the cold weather comes.

                                            1. re: JungMann

                                              Wow...great ingredients...cannot wait to try it...thank you very much!

                                        2. Cuban chicken and rice using the last of the garden tomatoes, new mexico and guajillo chiles, and spanish chorizo.

                                          For desert cream cheese flan from the last Gourmet.

                                          1. My weekend was pretty boring food-wise, although friday night I made some pretty darn yummy (although simple) potatoes. I took a bag of baby yellow spuds (really baby-sized), boiled them for about 20 minutes, drained, and then sauteed them whole with diced bacon, butter, onions, salt, pepper, and dried rosemary until the skins got brown and crispy. Easy and quite a crowd pleaser!

                                            oh, and parmesan!

                                            1. well, LAST weekend I made the NY Times heirloom tomato tartlets for a Sukkot party. They went over like gangbusters, although I thought they were a little lacking, and the puff pastry didn't hold its crimps. However, this week I noticed that the tartlets were on the menu at the new foodie/gourmet lunch place. heh.

                                              4 Replies
                                              1. re: charlesbois

                                                Was that recipe from the article on tomatoes over the summer?

                                                1. re: MMRuth

                                                  yep. This should get you there. If not search for multicolored tomato tartlets


                                                  1. re: charlesbois

                                                    Thanks - I think I remember posting a link to that when it came out, but never tried any recipes from it. Sadly, the last tomatoes I've had haven't been great - not surprising since we're in October.

                                                    1. re: MMRuth

                                                      well, it's as hot as anything here, so the last tomatoes are falling off the vine ripe, juicy and sweet. Sorry you haven't had better luck. As a side note, I've had something very similar to this at a local upscale Italian, but instead of tomatoes, it had sauteed mushrooms with sherry. Both were kind of like glorified mini-pizzas.

                                              2. Pinto beans (with lots of cilantro) and sweet cornbread muffins.

                                                1. A sort of a take on chicken caccitore? Chicken breasts breaded and fried, then baked with marinara sauce, carrots, topped with fresh mozzerella and parmesean, served it with penne pasta. And it was darn good!

                                                  1. I thought it was time to make a cake, so I attempted to make a dark chocolate cake with white chocolate ganache frosting. That was an adventure in itself - as I had never before attempted to make a white ganache. Something about the white chocolate changes the consistency of the ganache. Here is a little recollection of my cake baking adventure: http://christonium.com/culinaryreview...

                                                    Before the cake we enjoyed a nice Eggplant Parmigiana. http://christonium.com/culinaryreview...

                                                    1. Had friends over for dinner who are on the South Beach diet, so I made a low-glycemic dinner: had spicy ahi poke on cucumber coins and wasabi egg salad with tobiko garnish in endive spears as nibbles, started with a curried cauliflower bisque with a drizzle of white truffle oil and basil chiffonade, continued with a grilled radicchio salad with toasted pecans and gorgonzola crumbles and a balsamic vinaigrette, main dish was fennel seed crusted pork loin chops with a fresh fennel cream sauce, saute of lentils de Puy with smoked bacon and herbs, and oven-roasted asparagus with prosciutto and hazelnut oil. Skipped dessert because we didn't want to tempt them, plus we were stuffed by then. :) Great fun all in all.

                                                      1. no Canadians chiming in with their T-Giving feast?

                                                        We did a wee sub 10lb turkey, loaded under the skin with a herb compound butter of sage, rosemary, thyme, shallots and salt and roasted breast down then flipped. Our best turkey ever.

                                                        Cranberry sauce with port and figs
                                                        Roasted sweet potato and fennel
                                                        Cranberry herb dressing that we bought from our butcher which was so good it's giving Stovetop the ole bump

                                                        1 Reply
                                                        1. re: orangewasabi

                                                          canadian here!

                                                          turkey day = my favourite food holiday

                                                          plum glazed 11 lb turkey with plum gravy (alice waters brine and roasted spatchcocked in under 2 hrs)
                                                          chestnut cornbread stuffing with homemade cornbread of course;)
                                                          leek mashed potatoes
                                                          curried parsnip and apple soup
                                                          chipotle cranberry relish
                                                          parmesan lemon asparagus
                                                          roasted honey mustard carnival squash with frizzled sage
                                                          pumpkin custard profiterols with candied pepitas and maple rum caramel....

                                                          very fun and filling

                                                        2. I had friends over and was planning a hot meal, but the weather in L.A. was so warm I switched it up and did a Middle Eastern Mezze table with white bean hummos, red pepper puree, a feta/pine nut/parsley spread, a mint/tomato/cuke salad, shrimp with fresh oregano and lemon, olives, radishes, pickeld carrots and pita. Not too much left over ; )

                                                          1. Fri night was roast lamb and various veggies.

                                                            Sat night was pizza in the wood fired oven

                                                            Sun night was fresh caught yabbies with garlic butter on parpadelle.

                                                            1. I made Pumpkin Tortellini with a brown butter sauce...Yummm!

                                                              3 Replies
                                                              1. re: Judy Loves Entertaining

                                                                JudyLE- I am so wanting to make pasta, did you do all this on one of the hand turning pasta machines? Mine is beckoning me....Perfect weather now.

                                                                1. re: chef chicklet

                                                                  I really cheated! I used wonton wrappers...sorry to disappoint!

                                                                  1. re: Judy Loves Entertaining

                                                                    Oh well they work too. After pulling out several old recipes from magazines, I am working on getting the pasta thing going. Just wondered if you had a special pasta recipe..

                                                              2. Wow! Everyone made such marvelous things -- it is inspiring. the only cooking I did was to make the "Red White and Green Lasagna" from epicurious. It's a really nice vegetarian lasagna with an excellent tomato sauce which includes sun-dried tomatoes. The sun-dried tomatoes really seem to liven it up.

                                                                1. A delicious pork green chile and peanut butter swirl brownies with TJ's chocolate-covered banana chips.

                                                                  1. Saturday I did a deconstructed surf and turf bbq for my employees as a thank you.

                                                                    Instead of a stuffed mushroom for first course, I took the idea apart and did it on a tart and ground as if you'd stuff the cap with.

                                                                    Then to a torn up ratatoulle with a tomato bisque base, stacked on a wonton crisp with egg plant, roasted tomato, basil and cheese on top.

                                                                    Shrimp grilled with garlic and ginger then topped with a fresh plumot chipolte bbq sauce that I made.

                                                                    Then sweet potato garlic mash with Santa Maria tritip thinly sliced with an arugula and dandeloin green salad with crasins and goat cheese or a red snapper with a lemon butter reduction, both served with elephant garlic chips as garnish.

                                                                    Sunday I made homemade sweet and hot Italian sausage for the freezer as the stocks were running low.

                                                                    1. Canadian Thanksgiving, for me, alone, was:

                                                                      Pork Wellington
                                                                      Roasted sweet potatoes and brussels sprouts
                                                                      Mashed Rutabaga
                                                                      Bread stuffing, a must for me on Thanksgiving, even if that's all that's on the menu
                                                                      Pumpkin Tart
                                                                      Apple Tart
                                                                      Sparkling Apple Cider (I swear, it's very close to champagne)

                                                                      I'm still feeling stuffed, 18 hours later!


                                                                      1 Reply
                                                                      1. I made a beef stew, grilled four chicken leg-thighs for weekday lunches, boiled a dozen eggs for weekday snacks, grilled chicken sundried tomato sausages for a quick pasta dish and smoked two racks of baby backs...
                                                                        mise en place is here:

                                                                        1 Reply
                                                                        1. re: delk

                                                                          WOW! You were busy and it all sounds good!

                                                                        2. Friday: Baked rigatoni layered with marinara sauce, mozzarella, ricotta, and parmagiano; Salad

                                                                          Saturday: Grilled wild Alaskan salmon marinated with minced parsley, rosemary, thyme (from the garden) and olive oil; Savoy cabbage braised with pancetta, onions and garlic, olive oil and white wine.

                                                                          Sunday: Chicken thighs roasted with lemon juice & slices, rosemary, thyme, olive oil surrounded by tiny red bliss potatoes; Spicy lentils simmered in chicken broth with chopped celery, carrots, onion, garlic, green pepper, jalepeno, cumin, cayenne, chili powder..

                                                                          1. I roasted a batch of poblano peppers that were too small for rellenos and made an experimental batch of cream of poblano soup, with fresh sweet corn and pink Florida shrimp. Pretty good, but I think the small poblanos are hotter than the larger. They vary a lot.

                                                                            6 Replies
                                                                            1. re: Veggo

                                                                              That actually sounds delicious. Did you puree the vegetables before you added the shrimp?:

                                                                              1. re: Gio

                                                                                I pureed the poblanos. I cut the corn from the cobs and sauteed the kernels with a little corn oil until they carmelized a bit. Really sweetens it up. I pre-cooked the shrimp one minute in the shells and then peeled them and sliced them lengthwise. I floated a little cilantro on the soup when I served it.

                                                                                1. re: Veggo

                                                                                  Lovely. I'm guessing it was appealing to look at as well.

                                                                                  1. re: Gio

                                                                                    I thought so, but my ladyfriend thought it was too hot. Next time I'll hold back some of the pureed poblano and serve it as a condiment. Poblano peppers are among my favorite flavors on earth.
                                                                                    Actually, I was kind of salivating over your weekend cuisine: you are the real deal; I'm a fledgling amateur.

                                                                                    1. re: Veggo

                                                                                      Hmmmm poblanos.. a nice spicey flavor.

                                                                                      I think you have the order of the second comment reversed.

                                                                                      1. re: Gio

                                                                                        But she's hot, too, and I want'em both :)

                                                                            2. For my mom's birthday I made Snapper with herbed vegetables. It came out very well. The recipe originally called for Cod, but I went with the Snapper. Zucchini, Fennel, (I added Asparagus), basil, garlic, dry vermouth, salt, pepper, pat of butter. In Foil!! In the oven for 15-20 minutes. A very pretty dish, fresh flavors, not overpowering. Next time I will add lemon juice and capers to take it to the next level. Served with rosemary roasted fingerling potatoes and sliced tomatoes with olive oil, balsamic vinegar, S & P. Very simple and healthy. Wine from a family friend's vineyard. Apple crisp with whipping cream for dessert. All in all, very good!!

                                                                              1. 2 pumpkin pies
                                                                                chocolate banana muffins
                                                                                oatmeal raspberry muffins
                                                                                a roast turkey
                                                                                a large baking dish of bread stuffing
                                                                                roasted vegetables (rutabaga, carrots, cauliflower and sweet potato, baked them separately)
                                                                                a pasta dish of roasted tomatoes, bocconcini, fresh thyme, capers, balsamic & olive oil
                                                                                bean salad
                                                                                chopped salad (cuke, red&yellow peppers, celery, carrots & tomatoes)

                                                                                1. Mirliton Gratin
                                                                                  Rum and Chipotle Rubbed Pork Butt
                                                                                  Pickled Red Onions
                                                                                  Corn and Edemame Salad

                                                                                  1. made spinach/potatoe soup
                                                                                    tonight making penne w\ roasted squash and greens

                                                                                    1. I roasted the juiciest chicken, made purple cauliflower gratin and a raw white asparagus salad....yummy. Isn't cooking the most meditative, relaxing and wonderful thing to spend doing on your weekends?

                                                                                      3 Replies
                                                                                      1. re: yomyb

                                                                                        Yes. Does the cauliflower stay purple when cooked? Sounds nice. Could you share your white asparagus salad recipe, please. I've never had them raw.

                                                                                        1. re: morebubbles

                                                                                          They do stay purple! But make sure you don't overcook them.... I could tell they would have looked half white had they stayed in the boiling water longer... (3-5 minutes should do it)

                                                                                          The salad is actually simple. Using a common vegetable peeler, peel thin strips of white (and/or green) asparagus, red peppers and cucumbers. Place them in ice water as you go. Leave them in the ice bath for about 30 minutes, then drain and dress with good olive oil, red wine vinegar, salt and pepper. They are crispy and fresh. I saw the ice water trick on iron chef a long time ago but it really works!

                                                                                      2. It was Thanksgiving here in Canada so roast turkey with stuffing (celery, onions, apples and savory), whipped taters and homemade cranberry sauce, followed by an apple/pear peach pie - YUM!

                                                                                        PS: I couldnt get a turkey in the urban area I lived in so I cheated and picked up 4 of the biggest (I'm talking from a 25 lb bird here) drumsticks I could find at my local asian butcher. I filled the roasting pan with the stuffing and laid the drums on top - I think it was the best stuffing ever due to all the moisture the 4 drums provided and it was moist inside and golden brown on top. Also I could make as much stuffing as I wanted due the fact that I wasn't limited by cavity size. I think I'll do it this way every year - so easy and no carving - the meat just fell off the bones!

                                                                                        1. Inspired by a great lunch I had Friday at Priscilla's Ultimate Soul Food Buffet of smothered porkchops, I had to take my attempt at this hearty dish last night.

                                                                                          It turned out darn good, as tender, and flavorfull as my inspiration.

                                                                                          I seasoned the pork chops(salt, cayenne pepper, and black peppper), and dredged them in some flour seasoned with Old Bay, black pepper,paprika, and cayenne pepper. Pan fried them in olive oil, and then placed them in a large casserole dish. I topped them with a homemade onion gravy that I made from the pan drippings from cooking the chops. I also added garlic, and slices of green and red peppers to the gravy, as well as Crystal hot sauce. I put the chops, covered in the oven @ 325 for an hour.

                                                                                          As my sides I made some sausage stuffing, with diced celery, diced onion, garlic,& diced green & red peppers. Baked this covered for 30 mins covered, anf then left it uncovered for 10 to crisp up the top. We also had a nice fresh salad of romaine lettuce, carrots, red cabbage, onoin, cucumber, and red and green peppers. Topped with shredded cheese, and some ranch dressing.

                                                                                          A good Fall, Sunday night meal that will put some meat on your bones.