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Jan 23, 2008 06:15 AM

What are Chowhounds having for dinner tonight?

I'm making a delicious rice dish, I call it "Spanish rice", but I just made the name up. I roast pablanos, remove the skin, seeds and veins, and dice. I add this to onions and garlic that I sauté. I add cooked ground beef/turkey and season with chili powder, cumin, and cayenne. I add black beans, corn, and pre-cooked rice to the pan to heat up. I then cover the mixture with Mexican spiced cheese and put it under the broiler until it is nice and bubbly. I finish off with homemade salsa and sour cream, and some sliced fresh jalapenos for my fiancé...

An added bonus...only one pot gets dirty!

What are you having for dinner?

I'm hope this post will inspire me to try new things!

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  1. Being lazy tonight, the past couple of nights were Ham & scalloped potatoes on Monday, and last night grilled cheese with ham & some soup.

    For tonight it will be leftovers from my lunch. I am going to Fabulous Noodles in Lisle, IL. for lunch, and I am going to order a little extra of everything(Yu noddles Indonesian style, bbq pork fried rice, egg rolls, mandarin ribs, & a beef dish) to bring home. So I guess leftover Chinese food for dinner.

    1. Chicken with Salsa Verde - tomatillos cilantro serraon chilies, garlic, lime juice.
      I'll bake the chicken, first breading it with panko. Then make the sauce stove top, and serve the sauce on the plate, place the panko crusted chicken breast on top.
      Diet food!!
      Last night was Thai turkey lettuce wraps, and vegetable dumplings (from a bag).

      2 Replies
      1. re: chef chicklet

        chicklet-- I am a fiend for salsa verde, but I've never served it with chicken like that. Great idea! healthy too, like you say. I usually make a batch of salsa verde when I do a big pot of black beans, and then I'll grill some spicy shrimp too, buy some fresh corn tortillas from my favorite bodega, add some crema, queso fresco, and have a make your own taco night. Long live salsa verde!

        1. re: chef chicklet

          How did you make the lettuce wraps?

        2. I wazzzzzz going to make Sam the Man's lentil soup that he described in another thread, but DH said he wanted panini instead. So I, in my infinite wisdom, am going t make grilled fresh ( but currently frozen) sardine/lettuce/tomato/aioli sandwiches to along with soup made with bits and pieces of various cabbages, leek/onions and other vegetables that need to be cooked ere long. I may or may not press the sandwiches. We'll see.

          Sam's soup will have to wait till the weekend. But, that will give me more time to get just the right meat at the market. I think he didn't approve of my substitution of chicken thighs for his dried African game meat. Of course, I'm not altogether sure I'll find that in my neighborhood. LOL

          1. Kmills, your 'spanish rice' sounds suspiciously like my 'spanish rice'... although mine is meatless, and I cook the rice in the pot with the rest of it (I just add enough tomato sauce and stock along with the rice, put the lid on the pot, and wait 20 minutes).

            Tonight I'm having leftovers- Indian yellow pea dal over brown rice, braised cauliflower, fig chutney, and naan. The dal, rice, and cauliflower are my own, the chutney and naan are store-bought. I make up a bunch on Sunday, then make little 'tv dinners' in to-go ware, and eat them for lunch/dinner all week. This week I also have homemade tomato/pesto/florentine soup with gouda panini.

            1. Chinese chicken salad. I bought a roast chicken at Sam's. I'll dice up some of that and then I'll add chopped romaine, iceberg, celery, julienned carrots, bean sprouts, and carmelized shallots. Mix it all together with Cardini's Asian Ginger salad dressing and top with fried won ton strips that I'll fry and season with salt.

              3 Replies
              1. re: tlegray

                That salad sounds really good! I would definitely add almond slivers, because I love them.

                I've been looking for "lighter" dinners recently because the cold weather has put me in the mood for heavier lunches. By the time I'm home in my warm apartment, I'm ready for a salad... but walking to lunch in the middle of the day... well, I'm pretty much ending up with a rich cream soup every day.

                So tonight, I think I'm going to use the leftover roast roma tomatoes I have in my fridge from brunch last Saturday. I'll put them on thick crusty toast and top the thing with homemade ricotta. Broil the suckers until the cheese is golden, add salt and pepper, and put a salad on the side. It'll all take about 15 minutes to put together for me and that boy I keep around to do the dishes.

                1. re: erns53

                  The almonds, I forgot to mention them. I will toast chopped almonds. I will add more of these to my salad then chicken.

                  1. re: tlegray

                    Aha. Of course you wouldn't leave off the almonds.