What's for dinner tonight?

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I'm trying some (don't laugh) cock soup. It's a mexican chicken soup. Yes, I bought it just because the name was funny, but the seasonings sounded intriguing, so trying it out. Sounds similar to a spicy mexican chicken soup I get at a restaurant near me, so we'll see.

Other than the soup mix, I'm adding some cooked chicken, yellow rice, carrots, celery, green peppers, fresh cilantro, onions, and small can of stewed tomatoes, the kind with some diced green chilies (like I did with the Jambalaya). Doing it all in the Instapot. (and yeah, it'll clear your sinuses)....
 
Cottage Pie, minced beef with mashed potato on top with a cheese topping, one of my favourite meals.
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We always called it Shepherd's Pie, but it also has a beef gravy, and usually some veggies in it too. (personally, I prefer it without the veggies, and with extra gravy with the minced beef). We just make it in a big baking dish and serve with a spatula....like lasagna.
 
Gazrok said:
OK, I'm intrigued. Spill it!
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Just a tatertot casserole with ground beef,cheese, and of course a layer of tatertot on top. There’s onion and Mexican seasonings with just a little kick. I’ve made this with broccoli or cauliflower before too. Oh, I used retried beans in this too.
 
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Last night I cooked Greek chicken breasts and potatoes. I made enough for today too. I would have never added lemon to potatoes on my own thinking but the Greeks hit on a great flavor combination. I did the chicken in the oven and it was great but when it’s done on the grill and has a Smokey flavor it’s even better. One thing I’ve learned about Greek salads is to pour on the dressing and let it marinate at room temperature for fifteen minutes. The flavors blend better when it’s not cold. I do add the cheese right before eating it though.
 
Maverick said:
Last night was an eat alone night, so I cooked up an old military dish of **** on a shingle although I cooked it with sausage instead of beef and the side dish was battered fried zucchini squash.
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A few days ago I made a variation of an old favorite of mine. Since I had a package of ground Italian sausage on hand I made my beef Lomein with it. Half of what I cook depends on what is in the fridge at the moment. Anyways, the sausage was so bad I couldn’t eat it. I wasted a zucchini, head of cabbage, Ramon noodles, onion and seasonings. At least the dogs didn’t complain. The outside boys live for any leftovers they can get. It’s good to experiment with cooking but not all turns out well.
 
Casseroled pheasant with bacon, shallots and carrots, and lovely creamed potatoes. I've got a pan full of sliced orange peel in light syrup, waiting to be boiled down tomorrow and dried out, then dipped in chilli chocolate. The oranges themselves are sliced and cooling in a slightly bitter caramel, and I'll make a toasted hazelnut praline for them.
 
Bluejoy said:
Casseroled pheasant with bacon, shallots and carrots, and lovely creamed potatoes. I've got a pan full of sliced orange peel in light syrup, waiting to be boiled down tomorrow and dried out, then dipped in chilli chocolate. The oranges themselves are sliced and cooling in a slightly bitter caramel, and I'll make a toasted hazelnut praline for them.
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You’re our resident gourmet! Even if you do call them creamed potatoes vs mashed.... :)
 
Bluejoy said:
Haha, cheers, Brent. I only call them creamed if they're packed with butter and cream/milk - a friend has introduced me to a potato ricer and I've been in soft fluffy potato heaven for several days :D
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Ah, my favorite potatoes are loaded with butter, sour cream, salt and pepper. Oh and chives. They aren’t healthy anymore, but darned good.
 
Leftovers from deer camp.

We eat really good at deer camp. On Thursday, we had coffee rubbed venison tenderloin (YES that is a deer tenderloin - that buck was HUGE), white beans and rice with duck sausage (kind of like red beans and rice using navy beans), quinoa tabbouleh, and biscuits. (BlueJoy, that's what WE call biscuits, LOL)
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DrHenley said:
Leftovers from deer camp.

We eat really good at deer camp. On Thursday, we had coffee rubbed venison tenderloin (YES that is a deer tenderloin - that buck was HUGE), white beans and rice (kind of like red beans and rice using navy beans), quinoa tabbouleh, and biscuits. (BlueJoy, that's what WE call biscuits, LOL)
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That looks good.
 
Last night, just grilled some T-bones on the grill (with my wife's special marinade). Had some angel hair garlic pasta on the side. (steaks were on sale at WD for $5/lb.)

Tonight, london broil was on sale for $4/lb, so sliced some up into strips, marinated. Cut up some broccoli florets, some onion, and some mushrooms, and we'll make some Beef & Broccoli tonight. (McCormick has a beef and broccoli mix, and we'll add some soy and a bit of teriyaki sauce to it, along with some other spices). Serve that over some white rice. (we prepped all the cutting, etc. ahead of time, so we can just cook it when we get home).

(note: the broccoli stalks went to the rabbits, we don't waste anything here. They just loved em).
 
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I'm making some pigs in a blanket for the get together with friends this weekend. Basically those little smokies sausages...then I use the Grands (flaky layers) biscuits. I also cut some small pieces from a block of cheddar, and put that with the sausage and wrap, and bake. Man they are good.

For work's potluck, I'm making a Christmas cake. Spice cake, with a shaped pan of a house. Caramel icing for the house, Cream cheese icing for the snow on the ground and on the roof of the house. Mike and Ike's fruity flavors make great "lights" for the strings of lights iced on to the house. Hershey bar blocks make good shutters for the windows. Gel icing for the windows. M&Ms for ornaments on the trees outside.
 
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The way the weather is today, grilled cheese sandwiches and split pea soup tonight
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Tomorrow night, we're doing the spanish chicken soup we planned earlier, and sandwiches. (for the same reason...weather...and clearing our sinuses).
 
Baked gammon with (yet more) mash and a parsley sauce. My landlady doesn't really do much by way of veg, so I'll be stuffing myself with coleslaw tomorrow after a) making a pheasant and ham pie with bits of mushroom and bacon, b) painting the bathroom and c) putting up a new curtain rod.
 
Gammon = Ham that is cured or smoked like bacon.

Yes, I had to look it up. Where the heck do you even get pheasant? (other than hunting). It's probably at the family market I go to about 1/mo. Great place for meats and deli, (and some really odd old school stuff, like turn of the century type meds), but everything else there is overpriced....so we typically just get some meats and the odd stuff there, then go shopping/shopping at Winn Dixie (prices and meats) and Publix (for bogos and produce only). Used to do the produce stand, but with just the two of us, the quantities to buy there are just too much.
 
Pan I was going to use for the Christmas house cake (it's a castle pan) is a bit big for the covered pan I'm taking it in, so have to change out to doing a smaller, santa cake instead. Same flavors, just different look. I'll take a pic once it's done, and post it tomorrow.
 
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