What's for dinner?

Lexington style barbecue, red slaw, hushpuppies, baked beans, and banana pudding for dessert. Even better was having all the family around. Only picture I managed to snag in the midst of it all.
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Chinese food our daughter and son in law brought over, I had hot and sour soup and the wife had sweet and sour chicken.
 
It's leftover night...
Girl spawn is having leftover pork loin and baked beans.
Mama Bear is having leftover baby back ribs and mac n cheese.
Boy child and I are having leftover pot roast and white rice.

I just now realized how good we've been eating this weekend lol
 
Tonight, Chicken rollers stuffed with Spinach, Feta cheese, and Roasted Tomato's, Homemade Macaroni & Cheese, Broccoli & Pepper salad.
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Chicharron Prensado Keto Bowl! Spinach, Chard, Arugula under Chicharron topped with sauteed poblanos and onions, fresh tomato, cilantro, avocado, queso fresco, sour cream, and Valentina's hot sauce... Yum...

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Pork stir fry. I make my own sauce that’s easy peasy,

2 T corn starch
1.5-2 cups COLD H2O
2 T soy sauce
1 T sugar
1 T hoisin sauce
1 dash of fish sauce to taste

Stir it all up and add just when the meat and veg are done. Bring to boil then to low.

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London Broil that's been marinated overnight.
but...i've read where marinating more than
one hour is wasted time.

quote:
Contrary to popular belief, marinades do most of their work on the surface of meat or just below. Some ingredients in a marinade do penetrate the meat—but only by a few millimeters (and oil-soluble herbs and spices in the mix merely add flavor to the exterior). To prove the point, we soaked beef short ribs in red wine for intervals from one hour to 18, then measured the band of purple created by the wine. Our finding? Even after 18 hours of soaking, the wine penetrated less than 1 millimeter. Additional testing with marinated boneless chicken breasts confirmed that the flavors of other kinds of soaking liquids do not penetrate to the center of the meat.
 
London Broil that's been marinated overnight.
but...i've read where marinating more than
one hour is wasted time.

quote:
Contrary to popular belief, marinades do most of their work on the surface of meat or just below. Some ingredients in a marinade do penetrate the meat—but only by a few millimeters (and oil-soluble herbs and spices in the mix merely add flavor to the exterior). To prove the point, we soaked beef short ribs in red wine for intervals from one hour to 18, then measured the band of purple created by the wine. Our finding? Even after 18 hours of soaking, the wine penetrated less than 1 millimeter. Additional testing with marinated boneless chicken breasts confirmed that the flavors of other kinds of soaking liquids do not penetrate to the center of the meat.

I would disgree to a point. In my experience marinating longer will add some flavor. May not be deeper, but adds strength of flavor if that is the right word. After a certain amount of time it will chemically change your food and texture. I like 2 days for some things, but for others overnight is fine. My guess is that certain things in your marinade change all the calculus also. Who knows. Experiment and keep learning. I do chicken and pork shish-ka-bobs for 2 days on mg NY Speedie sauce ad it is excellent. Seafood items take far less time.
 
No pics cuz we haven't cooked yet, but my kiddos have decided it's a pancakes and bacon and livermush night.
Can't go wrong with that lol
 
No pics cuz we haven't cooked yet, but my kiddos have decided it's a pancakes and bacon and livermush night.
Can't go wrong with that lol
Let me step outside. I'll get a bead on your place by the way the wind blows. Hope you got some eggs to go with the livermush.

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Let me step outside. I'll get a bead on your place by the way the wind blows. Hope you got some eggs to go with the livermush.

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Lol...we do. Fresh ones, at that. Stopped at pawpaws and mawmaws on the way back from shooting this morning. Helped pawpaw put shocks on his truck and got a dozen eggs they gathered yesterday.
 
Tonight, Charleston crab cakes sandwiches on sandwich thins, with American Cheese, my wife's Mayo & Ketchup spread, Cole Slaw, Alexia Fries and Bushes Beans.crab cakes 001.JPG
 
Tonight, Broccoli Rabe Sausage in garlic and olive oil, Broccolini, Sun dried tomato's, Whole Wheat Pasta, Topped with Romano cheese.

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Pressure Cooker Leftover Chicken-Corn Chowder!

WARNING! This recipe is NOT: fat free, sugar free, gluten free, dairy free, free range or vegan. Consequently, it is also NOT taste free!

Quick dinner tonight:

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Leftover chicken nuggets, chopped
1 can cream corn
1 can whole kernel Southwest corn with juice
1 can whole kernel Southwest corn, drained (not pictured)
1 Can Cream of chicken soup
Green onions (chopped)
1/2 stick of butter
1 pint half and half
1 soup can of chicken broth
Dash of hot sauce
Dash of garlic powder

Before:
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13 minutes on P02, natural pressure release, dash of pepper and dinner is served:

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It turned out even better than I expected!.

Terry
 
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