View allAll Photos Tagged dinnertonight
It's cold, and it's time for chili! I've been making this for years. It's soooo good, simple, and very filling. Goes great with garlic bread (what doesn't?).
White chili (a.k.a. chicken chili):
Ingredients
* 1 tablespoon extra virgin olive oil
* 1 large onion, chopped
* 2 cups chopped celery
* 3-4 tablespoons freshly grated carrots
* 3 cloves garlic, crushed (I instead buy minced garlic in the jar, and use 3 tablespoons. Yes, tablespoons. Trust me.)
* 1 (4 ounce) can chopped green chile peppers
* 2 teaspoons ground cumin
* 1 tablespoon Italian seasoning
* 1 1/2 teaspoon ground cayenne pepper
* 1 tablespoon chili powder (hot or mild- up to you!)
* 2 (14.5 ounce) cans low-sodium chicken broth
* 4 cups chopped cooked chicken breast
* 4 (15 ounce) cans Great Northern beans
* shredded Monterey Jack cheese (or whatever you prefer- hot pepperjack is also good)
* sour cream (I use no-fat s.c.)
Directions
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion and celery until tender. Mix in the carrots, garlic, green chile peppers, and all other seasonings. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 30 minutes, stirring occasionally.
Serve with a dollop of sour cream and shredded cheese.
Thank me later. :D
This is a piece of lovely hale that I had this evening with some lovely salad and .. okay, a few French fries ... delicious!
Our Daily Challenge ~ Fish ...
Stay Safe And Healthy Everyone!
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo …. Thanks to you all!
Inspired by a recipe in Real Simple and an excess of basil in my yard -
Homemade pesto mixed with mayonaisse
roasted turkey deli meat
sliced tomato
swiss cheese
arugula
Broil and eat with some fresh melon.
SO GOOD.
We have a Catalan friend for dinner and this is what we come up to. Pan Catalan, Fideuà and fish salad
Berries, berries and more berries with ice cream. What can we say? I say: let's eat it. ourfamilymenu.com/
Sea bass with chorizo & potato ragu and Brazilian vinagreta
ourfamilymenu.com/sea-bass-with-chorizo-and-potato-ragu-a...
Obiadek - smaki dzieciństwa 😍😎 Kluski na parze z roladkami i sosem... mmmm 😉😎👌
Zapraszam na Instagram:
When I tried to make ravioli for the first time I nearly quit cooking for good. The next time I was more careful and from then I always get it right without thinking of it.
...in a different place
...in the same apartment
...still at home
to be blogged @ Domestic stories tomorrow ~
happy Sundays everyone : )
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Margarita Salmon with Parmesan Garlic Roasted New Potatoes and sauteed spinach
Ingredients:
* 4 (5 ounce) salmon fillets
* 2 tablespoons fresh lime juice
* 2 tablespoons orange blossom honey
* 2/3 pinch brown sugar
* 1 tablespoon and 1 teaspoon extra virgin olive oil
* salt and pepper to taste
* lime slices for garnish
Directions:
1. Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.
2. Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.
3. Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.
Roasted Parmesan New Potatoes
Ingredients:
* 1 1/2 pounds new potatoes, quartered
* 2 tablespoons olive oil or vegetable oil
* 2 garlic cloves, minced
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup grated Parmesan cheese
Directions:
1. Combine all ingredients in a plastic bag; toss to coat. Pour into an un-greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 450 degrees F for 35 minutes or until potatoes are tender. Remove from the oven and cover with foil to keep warm while broiling the fish.
1. I prefer salty over sweet just about every time.
2. Even better is some salty with sweet - like popcorn with swedish fish
3. Fresh herbs make everything better.
4. Red meat has to be medium rare.
5. A man once told me he didn't like onions. That would be a deal breaker for me.
6. I hate when people are picky and won't try new foods.
7. I am pretty sure I could never, ever give up carbs.
8. I would eat donuts all the time If they weren't so damn fattening, but I pretty much never get dessert - I'd rather have another piece of cheese or bread.
9. I could eat guacamole every day.
10. I cannot eat a banana with any brown spots. I like 'em greenish and firm. Mushy = gross
11. I love all kinds of nuts - especially cashews, macadamias, roasted sunflower seeds and pistachios.
12. And cheese - omg - cheese: gruyere, havarti, good swiss, gorgonzola.
13. I don't eat breakfast on the weekends and then usually make a ham and swiss on a toasted english muffin around 10:00. I never get sick of those.
14. I must have sushi every couple of weeks. Or sooner.
15. When I eat Thai, Mexican and Japanese food, it makes me think about how boring American food is.
16. I like ice cubes in my milk.
17. Food has gotta be hot and drinks have gotta be really cold.
18. I almost never drink soda and am surprised that people still do.
19. I cook almost every day and love it. I used to suck but am now quite good.
...and one more because I am ocd and cannot stop on an odd number:
20. Most everything is better the next day when all the flavors have melded.
i only buy the vegetables that resemble hearts. is that pepper beautiful, or what?!
The picture below will go over rice and be topped with roasted peanuts.
Recipe here.
...in a different place
...in the same apartment
...still at home
to be blogged @ Domestic stories tomorrow ~
happy Sundays everyone : )
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The dish we are cooking today has two of the most wonderful things that come from Argentina and it is not Maradona or messy. It is Chimichurri and burned tomatoes. Chimichurri is a sauce that I believe is in the top ten best sauces ever. I know that it is a bit preposterous but I do believe it. It has everything a good sauce has. It is refreshing with the fresh herbs. It has heat from the chilies. It has textures and it goes well with anything that has not cream in it.
A beautiful, fresh green salad. Ingredients from our garden and the grocery store.
We grew:
green bell pepper (cut into thin strips),
Black Beauty zucchini (quartered longwise and sliced),
fresh basil (cut into wide ribbons),
and Lemon Boy yellow tomato (cut into bite-sized cubes).
We purchased:
romaine lettuce (torn into pieces),
white button mushrooms (sliced),
large white sweet onion (sliced into thin, short strips),
calamata olive (pitted and sliced),
tomato and basil feta cheese (crumbled),
topped with a drizzle of extra virgin olive oil and a splash of sweet balsamic vinegar.
YUM! I'd love it if we could grow or make ALL of the ingredients!
Mr. Cat did most of the work with some leftover flank steak I grilled on Friday. He re-worked a recipe I tried a couple of weeks ago and made it better.
Here's what was in it:
Greens
Roasted bell pepper (see above!)
1 can canellini beans
2 cups of red cabbage
parsley
vinaigrette
a tiny bit of romano
some shredded carrots
flank steak
...and Anna made some Jiffy corn bread to go with it.
Good stuff!
I quit smoking in January...gained a few lbs. I've been watching what I eat and trying so hard to be good...I lost 7 lbs so far!
Thomas Mueller, Siegel+Gale's Global Director of Dynamic Media, speaking at ad:tech in New York. Thomas spoke to interactive marketers about how to connect with one of the most technologically advanced group of consumers: the Millennial generation.
I used a boneless chuck steak, Sun Luck Beef and Broccoli Seasoning, Broccoli and Walla Walla Onions to create dinner tonight. Add a little EVOO, soy sauce and brown rice and it was a really good meal.
Created with fd's Flickr Toys.
At ad:tech in New York, Siegel+Gale's Global Director of Dynamic Media Thomas Mueller revealed key insights into the Millennial mindset, discussed differences between Western Millennials and Millennials of the Middle East, and shared three case studies of organizations that have implemented successful campaigns targeting this group.
What is great about food most of the time is how simple a dish can be. It’s not really about how fresh or how good the ingredients are, it’s all about how you cook it.
I made these quesadilla's last night and they were sooo good.
In the frying pan with some cheddar inside (has to be sharp - always sharp cheddar otherwise cheddar is no good imo) a wee bit of butter so the tortilla gets a little crispy. Top with some sour cream and homemade guacamole and enjoy with a cold beverage. Mr. Cat said it was the best quesadilla he had ever had. Maybe he was just really hungry.
This recipe is very basic and healthy! You clean the chicken free of skin and fat. Sear in a skillet for color (salt and pepper).Throw in garlic and oregano in the cavity and some in the slow cooker. Add broth or just water to the pan you seared it in and deglaze it- pour it in the crock pot. Turn on high if it is around lunch time and you plan to eat by dinner and it will be falling apart done. Takes 8 hours on low. Turn over once during the cooking process a couple of hours in. during the last 20 min, you can add lemon juice and if you want to serve the broth as a sauce, you will need strain, then boil it to reduce or thicken with corn starch.
The Corner Bar (the name has been changed to protect the location! :D)...and where we eat often! AND the reason why I won't be posting pix for a while! :D Dinner here...and their special margs...need I say more?
Discovered that I had my iPhone set on the wrong lens...yay...I figured it out! :D
I did take pictures today...and I WILL post them...LATER! Time to walk Horatio!
Was cooking dinner, listening to it sizzle. Listening to a CD of Tina Lear in the background, the music begging for my attention. Sandy, about halfway through the video, also begs for my attention and some meat (she must be dreaming...)
The orange salad is one of the Spanish salads that I am most fond of. It’s sexy and it’s deliciously fruity.
Toasted Coconut Custard Pie
This coconut pie is made a simple egg, milk, and coconut filling.
INGREDIENTS:
* pastry for 9-inch pie
* 4 eggs ( I used half egg beaters)
* 1/2 cup sugar ( I used splenda)
* dash salt
* 3 cups milk, scalded
* 1 1/2 teaspoons vanilla
* 1 1/3 cups flaked coconut (3 1/2-ounce can)
PREPARATION:
Line pie plate with pastry, flute edges, prick slightly with a fork, and bake at 425° for about 5 minutes, until set but not browned. Remove from oven and set aside to cool.
Reduce heat to 325°. In a medium mixing bowl, beat eggs slightly; stir in sugar and salt. Gradually blend in scalded milk then vanilla. Strain into a 1-quart measure or bowl. Sprinkle 1/2 cup of coconut into the partly baked pastry shell; set pie plate on oven shelf and pour in custard mixture. Spread remaining coconut in a shallow baking pan. Bake pie at 325° for about 50 minutes, or until center is almost set but still soft. Toast the pan of coconut in the same oven for about 10 minutes, or just until golden in color. Cool pie on a wire rack.
When ready to serve, spoon toasted coconut in mounds around the top of the pie (6 or 8 mounds, depending on how you plan to cut the pie).