What's for dinner?
- greedygirl Jun 26, 2008 01:32 PM
I need to know, because I'm nosy, but also because a similar thread on another (non-foodie) website proved very popular, and threw up lots of good ideas and recipes. And hey, it might be fun! Plus I'm the kind of person who starts thinking about dinner as soon as breakfast is over.... :-o
Anyway, I'll start.
As Mr GG is away on business, I'm not very inspired at the moment. So I had roasted vegetables tossed with a tin of lentils and some EVOO and balsamic vinegar. And some home-made bread with more oil and vinegar. I am a bit obsessed with vinegar!
I made the Hazan sauce with San Marzano tomatoes, butter and an onion cut in half last night, and will have it again tonight with fresh basil and diced smoked mozzarella, tossed with penne rigate. If I've feeling virtuous, I'll make an arugula salad. My husband is also away, and while this is not the healthiest meal, I think it's better than what I usually do - order in!
Weekend menu as follows:
Last night: wood grilled duck breast with rub of coriander, sea salt , evoo and fresh ground pepper, roasted sweet potatoes, and grilled cippolinis
Tonite: deconstructed blue cheeseburger Wood grilled burgers ( just S&P mixed in) broken up and served on a bed of greens with chopped tomoato, chopped thick cut bacon and carmelized onions served with homemade blue cheese dressing ( if anyone has a killer recipe please add as we are making it up)
Sunday nite: wood grilled pizza from scratch with San Marzano red sauce, pecorino romano, fresh mozzarella and basil ( and lots of EVOO)....wow I am hungry already
feeling lazy tonight, probably carry-out pizza, or fried chicken from a local tavern.
I have cooked every meal since last Friday(London Broil, burgers, pork chops, hot dogs, steak tacos,) I need a break.
roasted lemon pepper chicken thighs - my kids fave. I let the thighs sit in fresh lemon juice for 15 mins. While they sit I mash the lemon zest w/ kosher salt and fresh black pepper in a mortar & pestle then I smear it on the thigh skins. Roast in the oven for 45 mins. at 450. I'll serve it w/ garlicky broccoli & green beans and some toasted almond pilaf (Far East brand).
Oooh, I made Gourmet's sangria recipe from this month's edition. It's green grape & apple white sangria w/ fresh mint. Yum! The kids whipped up home-made fruit punch creamcicles for dessert.
I'm making some Rancho Gordo beans, sauteed peppers, onions and mushrooms, and possible some rice.
Ooo....tonight we had rotisserie chicken....yummy! (Used George Duran's beer can chicken rub...)