tonight I had left over brandied shrimp in pasta. Its like a million calories because its made in a white wine butter sauce but is soooo good. I think I will make matters worse by making hot chocolate with whipped cream for dessert...I think I deserve it I had a LOOONNNG day.
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So what's on the menu tonight?
- Thread starter tierre0
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We had baked chicken and jellied cranberry sauce.
I made Yosemite Chicken again tonight. For some reason it was a lot better this time. No idea why, maybe just the chicken was a little better quality!
ETA - I'll bet I know why...i was coming down with a sinus infection last time. I'll bet i couldn't taste it properly!
ETA - I'll bet I know why...i was coming down with a sinus infection last time. I'll bet i couldn't taste it properly!
Isn't that an awesome thing to have up your sleeve? My lot love it!
Makin' chicken something tonight.
Doug has a bit of a stomach illness going on, so it will be bland soup or something for us tonight.
I've got chicken taco soup in the crockpot.
Hmmm, that sounds good..recipe?Originally Posted by AbbysMom
I've got chicken taco soup in the crockpot.
I think tonight it's a rotisserie chicken with some fries and coleslaw. Between the bird and last nights leftovers, we're set for the rest of the week. I didn't do the crisp last night after all, so maybe I'll do it tonight since I won't need to do much else.
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- #330
I am thinking comfort food for tonight, most likely chicken soup. My stomach is feeling a little wonky today, so I am not sure whether it was something I ate yesterday or I am getting the flu or some stupid thing like that.
I have never had a shepherds pie but after reading this recipe I am going to have to try it.Originally Posted by rapunzel47
Sure...
Shepherd's Pie
1.5 lbs lean ground beef (I know, it should be lamb, but I used to have a lamb hater and got into the habit of using beef)
1 large onion, chopped small
4 large carrots, chopped small
meat tenderiser (optional, but recommended)
freshly ground pepper
herbs of your choice (oregano, thyme, basil are all good -- depends on my mood)
1.5-2 cups gravy (see note)
2-3 cups mashed potatoes (see note)
Sprinkle meat generously with meat tenderiser. In a large skillet, over medium heat, cook onions in a little oil until slightly softened. Add meat and cook until onions are soft and meat is browned. Season with pepper and herbs, to taste. Add a little salt, too, if you have not used tenderiser, but only a little.
Add gravy, and simmer for 5 minutes or so.
Meanwhile, cook carrots until just tender, by whatever method you like. Microwave is my preference: they do in about 4 or 5 minutes.
Spray a flat baking dish with cooking spray (if you can find garlic olive oil spray in your area, it's great for this). Pour in the meat mixture, spread carrots over it, and potatoes over all. Decorate top of potatoes with a fork in a crisscross pattern, dot with butter, sprinkle with paprika. Bake in 350F oven for about 30 minutes or until bubbly. If top has not browned sufficiently, turn on broiler for 5 minutes or so.
Notes: Gravy - I like to use a mushroom gravy, but any leftover gravy is fine. To do mushroom, sautee a handful of sliced mushrooms in butter. When just tender, add a tablespoon or so of butter -- to bring the amount of fat in the saucepan back up to 2 tablespoons -- let it melt and sizzle, then add 2 tablespoons flour, brown, and add 2 cups of bouillon or stock. Whisk to combine and work out any lumps, and then let thicken a little before adding to the meat. [You can use any of the readily available bouillon products, using a mix of veg and beef, in the usual proportion, i.e 1 cube/ sachet/ teaspoon per cup of liquid. If you can find it, the product I prefer is one called "Better than Bouillon", which is a paste and comes in an (I think) 8-oz jar, in several flavours, and there is a mushroom one, which is excellent. I use about 2/3 mushroom and 1/3 beef, and I also add a good teaspoon of Dijon mustard. The liquid can be plain water, or if you have cooking water from your carrots and potatoes, that gives more flavour. Do not add any salt when using a bouillon-type product, because they all have at least some.]
Potatoes: Again, leftovers are fine, or you can cook potatoes while the meat is doing, then mash them up with some butter or sour cream and pepper.
Enjoy!
Mais, certainement! That lovely steak would be lonely without a glass (or 2) of wine.Sounds good. Bon appetit!
Hmmmm, takeaway tonight, have had a really busy day, the kids I always cook for but hubby and I eat not that brilliantly
we are having a kebab.x
What must you do at 3am in the morning? LOL I love BP pies but our local BP isn't 24 hours anyway so you can't get a pie at 3am!
Tonight is marinated chicken wings with a big lettuce, tomato, carrot, avocado and cheese salad. I've got to pick up a mango dressing from the supermarket shortly.
We had Sloppy Joes. Made with Antelope burger....very,very lean...on whole wheat buns. I'm so tired of cooking low-carb but it's getting easier. I haven't heard any complaints yet, and if I do....someone else can cook.
Something with chicken tenders tonight, but no idea what.
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- #339
Think of making a tuna cassorole for dinner tonight, I haven't made one in awhile and it also something that the kitties will enjoy.
Leftovers of some sort. We have a concert to go to this evening, and will need to be out of the house early, so I'm leaning toward the last of the Shepherd's Pie from Monday, since it only has to be zapped -- either that or something using the chicken from last night, and tomorrow will be whatever we didn't have tonight.
