I havent had dinner yet and it is 9pm, had a late lunch and now cant decide what i want for dinner!! Maybe i will have waffels!!!
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So What's On the Menu Tonight?
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I baked a ham the other night, so it'll be something centred around ham. I think I might pick up some asparagus and do ham and asparagus crepes with a little Mornay Sauce. Haven't a clue what dessert will be.
We had stuffed pork chops, carrots cooked in butter and brown sugar and asparagus. Yum!
Seeing that I may have Salmonella poisoning (thanks peanut recall), I'm going to go crazy tonight and try something beyond boiled chicken and rice. Do I dare a breaded baked pork chop with a side of rice?
But I really want to eat what everyone else is eating!
But I really want to eat what everyone else is eating!
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We had baked chicken, baked beans, and stuffing.
Canned soup last night.
Tonight will be pasta with italian sausage, bell peppers, onion, zucchini, cherry tomato, garlic and some random seasonings. Its pretty yummy
Tonight will be pasta with italian sausage, bell peppers, onion, zucchini, cherry tomato, garlic and some random seasonings. Its pretty yummy
Lent has begun, so tuna for lunch and possibly clam chowder for dinner.
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I did pot roast for dinner lastnight so tonight it is going to be hot beef sandwichs, mashed potatoes and string beans.
I think it is going to be guacamole with chips and a salad.
We're due for some pork. So, from the freezer comes a pork tenderloin, and I'm going to do medallions with apricot and orange... a little brandy... a little cream... probably buttered noodles, not sure about veg...maybe beets. For dessert, there are some crepes left from last night's dinner, which will be filled with drunken blueberries and garnished with whipped cream.
I had a sandwich.
How do you do your medallions? I usually lightly saute them, add chopped apple and let that brown a bit, deglaze the pan with Calvados, add whipping cream and let that reduce down and pour it over the medallions. Do you do similar with the orange and apricots?
It sure is a quick meal. I can have dinner made and on the table within a half hour of getting home from work.
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I had pizza.
It is quick and lovely, to be sure. A great thing to have up one's sleeve. And, yes, I do similar things with medallions, several different treatments, actually, but the same basic idea.
For the apricot/orange variation, I slice dried apricots fairly thin and let them sit in a little brandy and orange juice while I'm doing the rest of dinner, then add them to the pan once the meat is browned, then proceed as you do with brandy and cream. I also do this with dried cranberries and cranberry juice. The original was (and it's still my pet) with mushrooms.
Another variation I do is with mango and curry, where I warm a tablespoon or so of curry powder in the butter, before browning the meat, and then use diced fresh mango, a little thinly sliced onion, a little mango chutney, and sherry. No cream in this one. Good when our lactose intolerant friend joins us.
I must give your apple variation a whirl. I'm sure it will be a hit.
Tonight we went out for Mexican. I got the chori-pollo dish and Rob got the burrito deluxe (1 chicken and 1 beef burrito).
Oooh, I love your variations. The apple one is great but the Calvados starts getting a bit expensive.Originally Posted by rapunzel47
It is quick and lovely, to be sure. A great thing to have up one's sleeve. And, yes, I do similar things with medallions, several different treatments, actually, but the same basic idea.
For the apricot/orange variation, I slice dried apricots fairly thin and let them sit in a little brandy and orange juice while I'm doing the rest of dinner, then add them to the pan once the meat is browned, then proceed as you do with brandy and cream. I also do this with dried cranberries and cranberry juice. The original was (and it's still my pet) with mushrooms.
Another variation I do is with mango and curry, where I warm a tablespoon or so of curry powder in the butter, before browning the meat, and then use diced fresh mango, a little thinly sliced onion, a little mango chutney, and sherry. No cream in this one. Good when our lactose intolerant friend joins us.
I must give your apple variation a whirl. I'm sure it will be a hit.
One time I stuffed the tenderloin with Stove Top Stuffing that I mixed some cranberry sauce into as I had some left over in the fridge from Thanksgiving. I saved half of the cranberry sauce. After the tenderloin was finished baking, I deglazed the pan with just water, got all the lovely brown bits and transferred the juice to a small pot. I added the rest of the cranberry sauce and thickened it with corn starch and poured it over the sliced tenderloin. It was awesome.
Tonight we had shawarma's
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We were going to have french dips but we just ended up having roast beef sandwiches instead.
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