What's For DINNER ...???

Fantastic! Thanks so much-Bob will love them!

Storms rolled through tonight with a cool front on the way so I wanted some comfort food - hamburger steaks with mushroom and onion sauce, smashed potatoes skins on - and green beans in garlic butter.

Knowing the next time I'll be able to cook is Monday, I figured I should make a huge casserole. Broccoli, chicken, and creamy cheesy gooeyness.
 

Did you top it with breadcrumbs or croutons?  Looks tasty but I think you could've added a few more mushrooms.

felix4067


I'm almost embarrassed to share, ann, since it's so stupid. But they are really, really good. You can also use cheddar instead of Parmesan, and if I do that I usually add about 6-8 slices of cooked, crumbled bacon into the layers.

6 medium white potatoes, halved and sliced 1/2-inch thick
1 medium onion, roughly chopped
1/2 teaspoon salt
1/2 cup peppercorn ranch dressing
1/2 cup Parmesan cheese (the kind in the can is fine)

Place potato slices, onion and salt in a large pot; cover with water and bring to a boil.
Reduce heat to medium-high, cover and simmer 15 minutes, stirring occasionally.
When potatoes are tender; drain mixture well.
Preheat oven to 375F; grease a large casserole (3 quart).
Place 1/3 of the potato-onion mixture in bottom of casserole; drizzle with 1/3 of ranch dressing and sprinkle with 1/3 of Parmesan.
Repeat layers until all ingredients are gone.
Cover casserole and bake at 375F for 20 minutes; remove cover and bake an additional 10 minutes.

 
felix, I had to print that off.  It looks like it would work with many types of cheeses.
 
I wish I was your next door neighbor.  Then you could call me up and say "Boy, I made way too much of this and would hate to see it to go to waste.  Could you help me out a little?"
 
I would help you out a lot.

ScreamingChicken


Did you top it with breadcrumbs or croutons?  Looks tasty but I think you could've added a few more mushrooms.

I used to, but my mother can have almost no carbs, so I leave off the crumbs now. Just top it with a bit more cheese the last few minutes of baking now. I love cheese. I added a 4.5 ounce jar of sliced mushrooms in addition to the cream of mushroom soup.
 
@ easydoesit: You'd be over a LOT. I don't have any idea how to cook for two people, so at minimum I usually make enough for four. Usually eight. I typically plan leftovers for at least one dinner, and have a bunch of meals in the freezer to take to work.

felix4067

ScreamingChicken


Did you top it with breadcrumbs or croutons?  Looks tasty but I think you could've added a few more mushrooms.

I used to, but my mother can have almost no carbs, so I leave off the crumbs now. Just top it with a bit more cheese the last few minutes of baking now. I love cheese. I added a 4.5 ounce jar of sliced mushrooms in addition to the cream of mushroom soup.

@ easydoesit: You'd be over a LOT. I don't have any idea how to cook for two people, so at minimum I usually make enough for four. Usually eight. I typically plan leftovers for at least one dinner, and have a bunch of meals in the freezer to take to work.

 
I do dishes, have done so ever since I was tall enough to get dragged over to the sink.  I am good at the job, and would get them really clean, in gratitude for your kindness!
 
 

My partner made a very cheesy variation of Welsh Rarebit (sp?) due to a craving of comfort food on a rainy chilly night. It was absolutely delicious and I wound up licking the cheese sauce off of the pot. The recipe came off Alton Brown's page and I said the next morning...."that was so absolutely delicious but please don't save this recipe and make it again... I just cannot eat like this anymore" I'm 66 and don't have any dietary restrictions but I could feel the arteries clogging as I happily ate. 

Years ago the Press Club of Charleston (West Virginia) served Welsh Rabbit from one of its lunch menus and I always loved it. I still make it the way they did. That is, I serve the rabbit over two rashers of bacon, sliced tomatoes and toast points. It's one of my favorite things.

Last night lleechef made us paninni with prosciutto di Parma, roasted red peppers, basil leaves and sharp provolone. Magnificent.
 
Tonight she's doing roasted bone-in chicken breasts with fingerling potatoes and roasted Brussels sprouts. My mouth is already watering.

Our recipe had no rabbits involved!! We made it with toast on the bottom and cheese sauce spread over, not as a fondue. Robert Irvine recipe and not Alton as I said last post, partner just cam e home from work so I could ask. 
 
http://www.foodnetwork.co...ebit-recipe/index.html
 

Michael Hoffman


Last night lleechef made us paninni with prosciutto di Parma, roasted red peppers, basil leaves and sharp provolone. Magnificent.

Tonight she's doing roasted bone-in chicken breasts with fingerling potatoes and roasted Brussels sprouts. My mouth is already watering.

 
Michael, we are all envious! Especially me who has a vegetarian partner. 

kland01s


Our recipe had no rabbits involved!! We made it with toast on the bottom and cheese sauce spread over, not as a fondue. Robert Irvine recipe and not Alton as I said last post, partner just cam e home from work so I could ask. 

http://www.foodnetwork.co...ebit-recipe/index.html

Welsh Rabbit has no rabbits. It's cheese sauce. It was called Welsh Rabbit by those British who were putting down the people of Wales.

kland01s

Michael Hoffman


Last night lleechef made us paninni with prosciutto di Parma, roasted red peppers, basil leaves and sharp provolone. Magnificent.

Tonight she's doing roasted bone-in chicken breasts with fingerling potatoes and roasted Brussels sprouts. My mouth is already watering.

Michael, we are all envious! Especially me who has a vegetarian partner. 

Oh, I forgot about the vegetarianism you deal with. Well, I did say we're having fingerling potatoes and Brussels sprouts. They'd go beautifully with grilled portobellos.

Hooray for having time and energy to cook again! Balsamic peppered chicken, dressed peas, and steamed broccoli.
 

Felix, that looks healthy!
 
I picked up dinner from Andre's Italian Restaurant.  It's like no Italian restaurant you've ever eaten at.
 
I had the quarter chicken with spaghetti and mushroom sauce all over both.  Ordered a salad to go with it.
 
I noticed that on Tuesdays they serve lamb shanks so I picked up dinner for my mother.  It's one of her favorite meals.
 
Italian restaurant, French name and a mostly Japanese clientelle.  I love this place!

Dutch babies with lemon wedges and vanilla sugar.

Yesterday was Taco Tuesday (again)...
 
And once again I had tacos for ALL 3 MEALS...!!!
 
Yup...breakfast, lunch, & dinner...it's like a dream come true...
 
I did this a few weeks ago, and decided to have another go at it...
 
Mucho Bueno...!!!

if...  you make them yourself. 
 
If it's Del Taco's Taco Tuesday I'll leave them all for you.
 
Had a late lunch at a small chain south of here that I don't want to revisit.
 
I had the salad wedge with blue cheese, bacon and Caesar dressing.  That was good.
 
I ordered a cup of the minestrone soup to go with it.  Has anyone here had minestrone that was put through a blender or mixed with a wand?
 
I at first thought they'd given me the split pea by mistake and gee was it dark.
 
It probably would have been better.

Tonight dinner got preempted by a nap, so we're going to swing by Steak and Shake on my way back to work tonight. It happens.

iluvcfood


Nope..no extra bread!  I just whittled away at the Pastrami until it was down to "sandwich size" and then ate it!  Of course I had to dip EVERY delish bite into the spicy brown mustard first!  
Thinking perhaps the sandwich wouldnt be enough I ordered ONE potato Latke as well!  BIGgggggggg  mistake!  The darn thing was the size of the entire plate and a meal all in itself! LOL



BTW......I dont know if the Pastrami was hand cut or machine cut!
IF you think mine was/is big they also sell a TRIPLE!  

Sorry--I'm a little late--but was that latke as delicious as it looks?

BackRhodes


Yesterday was Taco Tuesday (again)...

And once again I had tacos for ALL 3 MEALS...!!!

Were the tacos identical or did you change it up with each meal?
 
I'll bet Mar would eat Harold's tacos 3 times a day if she could.

Brad, you might win that bet but there are qualifications for my partaking.

Michael Hoffman

kland01s


Michael, we are all envious! Especially me who has a vegetarian partner. 

Oh, I forgot about the vegetarianism you deal with. Well, I did say we're having fingerling potatoes and Brussels sprouts. They'd go beautifully with grilled portobellos.

 
I used to cook two separate entrees but I caved and now we eat the same thing however lunch is on my own so today I had a small steak. On weekends I usually eat at least one meat meal out. Tonight we are having lentil soup. 

It was a Tito's Taco night.

5lbs of steamers, potato salad & garlic bread

Left to my own devices, I had a plate full o' carbs and fat. Baked potato (with butter, cheddar, Tabasco, sour cream and garlic salt), Grands southern-style biscuits with butter and honey, and some angel hair pasta tossed with olive oil garlic and Parmesan.

The use of olive oil qualifies that as a healthy meal.
 
Last Sunday I grilled a beef arm roast so last night I made stroganoff with the leftovers.

ScreamingChicken


The use of olive oil qualifies that as a healthy meal.

Excellent!
 
Tonight I'm doing a hamburger casserole, which I'll only get the leftovers from after I get out of work, but it reheats well.

ScreamingChicken

BackRhodes


Yesterday was Taco Tuesday (again)...

And once again I had tacos for ALL 3 MEALS...!!!

Were the tacos identical or did you change it up with each meal?
I'll bet Mar would eat Harold's tacos 3 times a day if she could.

 
Not only different each time, but also in 3 different cities...and Carne Asada each time...
 
Mar, there aren't any "Del taco" in Mendocino County...we're a VERY rural county...(biggest city is 15,000 population)...
 
I eat where the Mexican Campesino's eat & avoid gringo taco's...(TRUE Mexican tacos don't have lettuce, cheese, or sourcream)...
 
Some of the best Mexican food I had was working in the wine industry, and the Mexicans were very willing to share their food at lunch, and it was as authentic as it gets...simple but tasty...