What's for Dinner?

[Trigg]

been working until late all week, but tonight we are having lasagna

[Kathianne]

been working until late all week, but tonight we are having lasagna

Yummmm

[jafar00]

When I was in Melbourne last, my friend there made the same kind of dish, but with veal medallions instead of goat. It was delish.

I was thinking of broiling some pork chops tonight. Anyone up for that?

Actually I usually buy goat and lamb, dice it up and put it in meal size freezer bags. Problem is, sometimes we get them mixed up and can't tell which is which so some of our meals are made with "Mystery Meat" ))

[Kathianne]

My home is smelling pretty darn good right now. Pork shoulder roast in the Crock Pot with lots of spices in the rub, lots of onions below and covering the roast. A bit of ginger ale and water and around 10 tonight I can pull that roast apart! My homemade bar-b-que sauce and the pulled pork will go back in the pot until morning. Good eating for the next few weeks! (I'll be freezing most of it in lunch/dinner sized portions.)

[Kathianne]

Actually I usually buy goat and lamb, dice it up and put it in meal size freezer bags. Problem is, sometimes we get them mixed up and can't tell which is which so some of our meals are made with "Mystery Meat" ))

I've never had goat. I don't think I've personally cooked lamb, it's terribly expensive here, but had some tenderloin chops over the holidays that my friend made. It's something I'll order when in a very good restaurant, (if I'm not paying! )

However, with the differences in type of meat, I constantly do the same. Buy and prep large quantity of meat, put into freezer bags marked with Sharpie as to 'what it is' and date frozen. Somehow too often, the labeling gets wiped off. I blame the ice cream.

[fj1200]

My home is smelling pretty darn good right now. Pork shoulder roast in the Crock Pot with lots of spices in the rub, lots of onions below and covering the roast. A bit of ginger ale and water and around 10 tonight I can pull that roast apart! My homemade bar-b-que sauce and the pulled pork will go back in the pot until morning. Good eating for the next few weeks! (I'll be freezing most of it in lunch/dinner sized portions.)

Mmm, Boston Butt. I usually just put on the rub and pop it in the oven at 250 for 10-12, depending on size, hours. Cuban sandwiches are a good leftover meal too.

[jafar00]

I've never had goat. I don't think I've personally cooked lamb, it's terribly expensive here, but had some tenderloin chops over the holidays that my friend made. It's something I'll order when in a very good restaurant, (if I'm not paying! )

However, with the differences in type of meat, I constantly do the same. Buy and prep large quantity of meat, put into freezer bags marked with Sharpie as to 'what it is' and date frozen. Somehow too often, the labeling gets wiped off. I blame the ice cream.

To be honest I don't mind the surprise. Goat and lamb are quite similar and both are just as tasty in a Harira or a Casserole. Besides I'm too lazy for labels

[Kathianne]

To be honest I don't mind the surprise. Goat and lamb are quite similar and both are just as tasty in a Harira or a Casserole. Besides I'm too lazy for labels

Quite agree, in most recipes doesn't make a difference, just a surprise. LOL!

[WiccanLiberal]

Making roast lamb tonight. Small boneless roast in the oven with sliced onions, all seasoned with a little garlic powder, salt and pepper. In about 2-1/2 hours I will make mashed potatoes, mix up some gravy and YUMMMM.

[WiccanLiberal]

Well the dinner seems to have been a rousing success. V4R enjoyed the meal and so did AJ the youngest cat. He is a horrible sneak where people food is concerned. Right now he is lying next to me on the sofa with a full belly uppermost and dreaming. I can see his feet twitching as he sleeps - no doubt dreams of my next culinary effort.

[Wild Duck]

Grilled some burgers tonight. Wife made potato salad.

[AllieBaba]

We are having French dip sammiches & coleslaw, with iced tea...

The meat is a beef roast I've been slow cooking all day....
The rolls I made today, and they are lovely.
The coleslaw is my own...cabbage, sugar, vinegar, salt, pepper and mayo (and it is delish)

And the tea is black/lavender sun tea from the plants under my window.

Dessert is blackberry pie from the brambles that grow around my house. It's a wee bit tart...it was a wee bit tarter so I lifted the top and dumped about another pound of sugar in there. Seriously, it was so tart it caused me an injury. But now it's better...if a bit funky looking.

Such a fine meal is wasted on the minions, who have grown up with yumminess, so I may have them have their friends over, just so I can be gratified watching kids gobble food better than what they get at home...

[Kathianne]

I've been working on gathering some good microwave and crockpot recipes. Tonight I hit a winner in the microwave. Best thing is the speed and taste. It's fairly messy though getting out of pan, I did let it set for over 10 minutes:

http://www.tasteofhome.com/recipes/m...ican-manicotti

Microwave Mexican Manicotti Recipe

* 1/2 pound uncooked lean ground beef (Ground Sirloin)
* 1 cup refried beans
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 8 uncooked manicotti shells
* 1-1/4 cups water
* 1 cup taco or picante sauce (I used picante sauce-hot)
* 1 cup (8 ounces) sour cream
* 1/4 cup finely chopped green onions
* 1/4 cup sliced ripe olives
* 1/2 cup shredded Monterey Jack cheese

Directions

* In a large bowl, combine the beef, beans, oregano and cumin. Stuff into manicotti shells; place in an ungreased 11-in. x 7-in. microwave-safe dish.
* In a small bowl, combine water and taco sauce; pour over shells. Loosely cover dish; microwave on high for 3-4 minutes. Turn shells with tongs. Microwave 3-4 minutes longer; turn shells again.
* Cover and cook at 50% power for 12-15 minutes or until pasta is tender and meat is no longer pink, turning dish a half turn once.
* Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted. Yield: 4 servings.

[Marcus Aurelius]

I've been working on gathering some good microwave and crockpot recipes. Tonight I hit a winner in the microwave. Best thing is the speed and taste. It's fairly messy though getting out of pan, I did let it set for over 10 minutes:

http://www.tasteofhome.com/recipes/m...ican-manicotti

sounds good.

[Voted4Reagan]

Such a fine meal is wasted on the minions, who have grown up with yumminess, so I may have them have their friends over, just so I can be gratified watching kids gobble food better than what they get at home...