What's For Dinner Tonight?

Just had pho. $10 including a 20% tip. Delicious. It was phoking good.

Just made some home made quesadilla with pepper jack cheese

Ran downstairs and took a quick pic, just for you...

Had some scallops.

Teriyaki Chicken :-)

Shabu Shabu

P1et wrote

Ran downstairs and took a quick pic, just for you...

That looks yummy AF!

great thread! will have to start posting some dinners I make for the Fam Bam!

Good thread for me on the weekends. During the week with work schedule, it's hard. Usually something fast, on the grill with a salad. Now come Saturday and Sunday, that's another story. I LOVE to cook. I do need to get away from my comfort zone and experiment more. This weekend I tried a Chicken Scarpariello recipe which I altered a bit. For a first attempt, it was pretty damn good. The sides were roasted rosemary potatoes, sauteed broccoli rabe and a white salad - endive, fennel, hearts of palm, artichoke hears, shaved parm and fresh lemon and olive oil dressing. YUM!

P1et wrote

Ran downstairs and took a quick pic, just for you...

P1et - what is that? Looks like some take on meatball parm. Is that broccoli with breadcrumbs in the background? Is that a side or does it go over the cut fusilli?

TXSTYLE wrote

I don't think or at least I could not find this Thread type...

I know there are several COOKS or self-proclaimed Chefs like myself on here.

When I am not Grilling or Smoking meats, I am definitely whipping up something tasty on the stove or in the oven too!

So let's see those "homemade dinner dishes"...

The key to my savory, rich, delicious, Homemade Pot Roast; is first to sear the lean meat over high flame to seal in the amazing flavors! This locks in the beefy goodness even after hours of slow cooking in the pot. Of course I carefully, hand select each fresh ingredient.

I would call that beef stew as pot roast is usually cooking the entire piece of meat. What ever you call it, it looks great. Keep this going. I could use some ideas to try different things.

cmyx6go wrote

P1et - what is that? Looks like some take on meatball parm. Is that broccoli with breadcrumbs in the background? Is that a side or does it go over the cut fusilli?

You are looking at panko crusted chicken meatballs along with roasted broccoli (with some panko also!). And yes, just put the two on top of the fusilli. Easy weekday dish since both make good leftovers.

cmyx6go wrote

I would call that beef stew as pot roast is usually cooking the entire piece of meat. What ever you call it, it looks great. Keep this going. I could use some ideas to try different things.

Generally here in the South, if you order Pot Roast, you will get something that looks exactly like what I posted. But I acknowledge that ice seen recipes for this dish with the whole roast cooked as one piece.
Definitely VERY tasty and reasonably simple and as a bonus, one of the very few dishes that I can enjoy reheated a couple of times. I'm really not a "leftovers" kind of guy.

TXSTYLE wrote

Generally here in the South, if you order Pot Roast, you will get something that looks exactly like what I posted. But I acknowledge that ice seen recipes for this dish with the whole roast cooked as one piece.
Definitely VERY tasty and reasonably simple and as a bonus, one of the very few dishes that I can enjoy reheated a couple of times. I'm really not a "leftovers" kind of guy.

I may make one this weekend. It's going to be cold this weekend and I could go for some comfort food. What cut of beef do you use? I've heard that you are better using a cut with more fat as it makes for tender meat after cooking for a few hours.

Does "making" Ruth's Chris possible by working hard count?

Asking for a friend.

I like this. Wouldn't be a bad idea to share recipes if anyone is interested. Didn't make this last night but not long ago. Experimenting with creole so made a gumbo. Additionally one of my favorite recipes is a creamy lemon chicken with spinach that can be made with cast iron. It's probably my favorite way to cook chicken.

cmyx6go wrote

I may make one this weekend. It's going to be cold this weekend and I could go for some comfort food. What cut of beef do you use? I've heard that you are better using a cut with more fat as it makes for tender meat after cooking for a few hours.

That is generally the rule of thumb. As you can see if you zoom in on my uncooked pick, it's a fairly lean cut I used. But certainly some fat is welcomed. Perfect cold weather comfort food. By the way...

Total time for my recipe, 4hrs. Which is far less than most recipes. And I didn't use a pressure cooker.
High heat initially the first 2hrs and then medium or simmer the final 2.
The cut: Boneless Chuck Shoulder always!

SakhirM4 wrote

Teriyaki Chicken :-)

Wait... I thought I saw a Hungryman Microwave plate before...

TXSTYLE wrote

That is generally the rule of thumb. As you can see if you zoom in on my uncooked pick, it's a fairly lean cut I used. But certainly some fat is welcomed. Perfect cold weather comfort food. By the way...

Total time for my recipe, 4hrs. Which is far less than most recipes. And I didn't use a pressure cooker.
High heat initially the first 2hrs and then medium or simmer the final 2.
The cut: Boneless Chuck Shoulder always!

Thank you sir! I will let you know how it comes out.

cmyx6go wrote

Thank you sir! I will let you know how it comes out.

Also, add the veggies in the final 2 hours stirring occasionally. Salt and pepper to taste.

TXSTYLE wrote

Also, add the veggies in the final 2 hours stirring occasionally. Salt and pepper to taste.

Not my first time at the rodeo but thanks for the heads up. 4 hour veggies = mush. Me thinks some red wine is in order also. I read somewhere about letting the meat sit in wine for an hour or so before browning. I don't know about that part though.