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What's For Dinner - Part 91 [old]

(Note: there's a more recent what's for dinner thread available here: http://chowhound.chow.com/topics/790100 If you've got a reply to something below, go ahead and add it, but if you've got a new dinner to mention, please see the new thread. -- The Chowhound Team)

What's cooking at your mansion, house, apartment, condo, campfire, or grass shack?

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  1. As for me - I'll be making a spicy rosemary-lemon paste when I get home from work for a couple of Frankenchicken breasts. They'll marinate in that for a bit and then be roasted. Some for dinner tonight, the rest for (I think) a pizza tomorrow night.

    Sides are basmati rice and a combo of peas with roasted corn.

    10 Replies
    1. re: LindaWhit

      Awful hot to be roasting here Linda. I'm doing Ina Garten's Scallops Provencal, basmati rice and reheated roasted green beans. Oh, and I just ate a cold corn on the cob for my appetizer because I just walked in the door.

      1. re: mcel215

        Still comfortable in my area (at least at the condo - not sure how "north of the city" you as compared to me! LOL)), but I definitely might be rethinking the pizza tomorrow, as much as I'm craving it, as it's going to be hot and humid the next few days near us both! I suspect I'll turn on the A/C tomorrow before I leave for work.

        And I love cold corn - although not usually while it's still on the cob. :_)

        1. re: LindaWhit

          I'm in Woburn, Linda. And it was still confortable here too, but didn't want to ruin it by turning on the oven. I do a lot of cooking on the weekends and reheating during the week though.

          1. re: mcel215

            My former town before my move a few towns north. :-)

            s for today, we'll see how it is when I get home from work. I did take the precaution of putting the A/C on set for about 75 degrees so hopefully the house will be cool enough for that pizza I'm still craving. :-)

            1. re: LindaWhit

              After 25 years in CA and rarely using A/C, I learned when I moved to Memphis that it was more economical setting my A/C to 78 or 80 and leaving it on 24/7 rather than trying to cool down my apartment when I got home at night.

              Same here in Fort Worth. My A/C is set pretty high but my apartment is pretty comfortable tonight.

      2. re: LindaWhit

        Linda - how do you make the spicy lemon paste? Do share - sounds interesting! Thx!

        1. re: jenscats5

          Here you go - I rarely use jalapeno, so the red pepper flakes work for me.

          2 Tbsp fresh rosemary, finely chopped
          1 Tbsp lemon zest, grated
          2 garlic cloves, minced or pressed
          1/2 tsp salt
          1 tsp finely minced jalapeno pepper, or more to taste
          (OR 1/2 tsp. crushed red pepper flakes)
          1 Tbsp olive oil
          2 tsp fresh lemon juice
          4 boned and skinned chicken breast halves

          In a small bowl, stir together the rosemary, lemon zest, garlic, salt, and minced jalapeno pepper (or crushed red pepper flakes). Stir in the olive oil and lemon juice. Let stand at least 15 minutes or up to 1 hour at room temperature before using.

          Coat the chicken halves and let stand for 15 minutes or refrigerate for up to 1 hour before grilling.

          1. re: LindaWhit

            Thank you Linda! That sounds wonderful! Might also be good with lime....hmmmmm

        2. Tonight is a Sicilian pasta dish -- Pasta con le Sarde -- followed by a green salad. Quick, and not too much time over a stove on a hot day!

          5 Replies
          1. re: roxlet

            Silly question, but do you use Cuoco and top it with modiga?

            1. re: Barbara76137

              Yes, I do use Cuoco, and I make it the way my mom did. She first made a small amount of marinara and then she added the Cuoco to that, and topped it with the breadcrumbs. It was kind of a bust. I was the only one who loved it. My son and husband are both not big fennel fans, and I forgot how fennel-y it is. Well, I liked it anyway!

              1. re: roxlet

                wish I was at your house tonight, because I would have enjoyed Pasta con Sarde alot more than the pasta and peas dish I made tonight. With all the heavy cream, butter and cheese it was boring and I can't justify the calories for the flavor. And the shelled peas that cost $2.39 barely covered the bottom of my colander. Expensive, boring, meal.

                1. re: Barbara76137

                  Oh, too bad, Barbara. It looks as if we both had disappointing meals tonight -- though for different reasons.

                  1. re: Barbara76137

                    Bummer, sounded like a winner. I had the best dish a week or two back with salmon and the fresh English peas and tendrils, with a grilled lemon aioli, it was heavenly! So don't give up on the peas, yet, $2.39 isn't really all that bad for a fleeting taste of spring!

            2. Seafood kabobs with julienned veggies, fresh basil and couscous. Perfect for a hot, hot day.

              2 Replies
              1. re: twodales

                I can't believe I haven't been able to convince the boyfriend to grill fish yet. He grills meat beautifully, but he's shy about taking on a new grill project. What combination of creatures did you use, twodales?

                1. re: onceadaylily

                  This time around I used salmon, swordfish, shrimp and scallops plus green pepper & onion of course. It seemed pretty economical too because I only used small amounts of each type of seafood but it also seemed like a special meal. I used fresh basil to flavor the couscous. The julienned/sauteed veggies were red pepper and yellow squash and zucchini.

                  I also like a nice piece of salmon on the grill...good for guests too.

              2. Is everyone getting hot weather except LA? It was nice today, but hot? No.

                At Le Grass Shack du Phurstluv, we're having meatloaf, buttermilk chive mashed potatoes, and roasted asparagus. Meatloaf is half beef, half pork, and since I used all of my ketchup and reserve ketchup (wish I remembered to pick some up @ Tar-jay today) I am basting it with my bbq sauce and about a tablespoon of ketchup. It already smells delicious, hope the boys dig it.

                2 Replies
                1. re: Phurstluv

                  I'd prefer bbq sauce over ketchup anyday!

                  1. re: Barbara76137

                    I usually do a ketchup-mustard mix glaze, it's one way to get my little guy to eat some mustard, but I was a little uncertain if the root beer bbq sauce I made might be a tad spicy for them, but it really made the meatloaf great!! I'm going to have to bottle this stuff!

                    Pics of the meatloaf:

                     
                     
                2. I really don't feel too great tonight, lots of stress at work. I have fresh english peas that I need to cook since they were $3.99/lb and I don't want them to go to waste, so I'm going to try a Food & Wine recipe for penne with asparagus, sage and peas. I'll omit the asparagus but since I have all the rest of the ingredients I might as well make it. If nothing else, it can be lunch tomorrow. It is currently 97 here and will be that way until further notice (probably around October). Gotta love Texas!!

                  3 Replies
                  1. re: Barbara76137

                    Your mention of English peas reminded me of a post about Paula Deen's recipe for English peas. I'm glad you didn't make that.

                    Hope tomorrow is better. :)

                    1. re: Barbara76137

                      That Food&Wine recipe is one of my all time favorite dishes. Delish!

                      1. re: acbell

                        sorry to disagree with you, acbell, but I was really disappointed with the recipe. I followed it to the letter with the exception of the asparagus and just felt it had too many artery-clogging ingredients without much taste or excitement. If I'm going to eat heavy cream, butter and cheese then I really want it to be exciting. This wasn't