What's for supper tonight?
09-27-2025, 04:01 AM
#253
Super Member
Join Date: Oct 2019
Location: Corpus Christi, Texas
Posts: 2,829
We love fresh okra, rolled in olive oil and spices, in oven at 425 til crispy!
I followed another YT video for pork tenderloin! Package has 2 "logs" that need to be trimmed of fat. Sliced each one longways to make 4 pieces. Seasoned each one, then placed a slice of bacon on each one. (I sliced each bacon slice down the center to create skinnier pieces) Rolled up each one and secured with skewer. Browned on each side for 3 minutes, then baked 15 minutes. Actually, DH make cabbage with bacon in soup pot, so I just nestled the rolled up pork on top and put the pot in the oven for 15 minutes. Delicious.
Next day, used leftovers to make teriyaki stir-fry!
I followed another YT video for pork tenderloin! Package has 2 "logs" that need to be trimmed of fat. Sliced each one longways to make 4 pieces. Seasoned each one, then placed a slice of bacon on each one. (I sliced each bacon slice down the center to create skinnier pieces) Rolled up each one and secured with skewer. Browned on each side for 3 minutes, then baked 15 minutes. Actually, DH make cabbage with bacon in soup pot, so I just nestled the rolled up pork on top and put the pot in the oven for 15 minutes. Delicious.
Next day, used leftovers to make teriyaki stir-fry!
09-27-2025, 04:12 AM
#254
Super Member
Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,281
Yesterday was Costco day, had to restock up on mostly husband groceries like his Avocado Mayo and Nut Butter and Heavy Cream...
But that also means I got a food court treat while we were there. So Costco hot dog with bun for the win! That's my big bread treat for the week. For later we had the shrimp no-longer-in-a-ring while watching tv.
I know we came back home with pellets for the smoker and some big piece of meat for me to deal with. Think it's pot roast and done inside.
But that also means I got a food court treat while we were there. So Costco hot dog with bun for the win! That's my big bread treat for the week. For later we had the shrimp no-longer-in-a-ring while watching tv.
I know we came back home with pellets for the smoker and some big piece of meat for me to deal with. Think it's pot roast and done inside.
09-27-2025, 01:43 PM
#255
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Thread Starter
Join Date: Jan 2011
Location: Southern USA
Posts: 17,849
I seem to not cook more than not. I'm just tired of the hassle of it. Tonight will be chicken wings from one of our favorite restaurants as take out. Sliced garden tomatoes and hard boiled eggs. I did make a peach cobbler this morning so that will be dessert.
09-27-2025, 03:22 PM
#256
Super Member
Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,281
No cooking for me tonight, we had a lot of running around so we had "dinner" around 3 at a tiny Lebanese place near Bradley University on our way home from our out and about day.
I had the Gyro Platter and although I had the hot dog yesterday, I did have a pita...so good. The rest of the platter stuff was pretty much on our eating lists. They use a tahini based sauce instead of the more tzatziki style. Their version of Tabbouleh had no bulgar wheat or grain in it, pretty much just a zesty primarily parsley salad, so again, fit our eating style pretty well.
The husband got the Shwarma/Kabob plate for two for himself! No pita or carby stuff. Then he ate some of my Gyro meat still with great gusto.
Will go there again, first time in and we feel like family.
I had the Gyro Platter and although I had the hot dog yesterday, I did have a pita...so good. The rest of the platter stuff was pretty much on our eating lists. They use a tahini based sauce instead of the more tzatziki style. Their version of Tabbouleh had no bulgar wheat or grain in it, pretty much just a zesty primarily parsley salad, so again, fit our eating style pretty well.
The husband got the Shwarma/Kabob plate for two for himself! No pita or carby stuff. Then he ate some of my Gyro meat still with great gusto.
Will go there again, first time in and we feel like family.
09-29-2025, 03:27 AM
#257
Super Member
Join Date: Oct 2019
Location: Corpus Christi, Texas
Posts: 2,829
I cooked Blackened Mahi-Mahi. I mix my own spices, paprika being the main blackening ingredient. The key, other than a smokin' hot skillet, is to coat filets in melted butter before covering in spices and throwing in the pan. Served with oven fries. If you want the mix recipe, just ask and I'll post.
09-29-2025, 03:33 AM
#258
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Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,687
I cooked Blackened Mahi-Mahi. I mix my own spices, paprika being the main blackening ingredient. The key, other than a smokin' hot skillet, is to coat filets in melted butter before covering in spices and throwing in the pan. Served with oven fries. If you want the mix recipe, just ask and I'll post.
10-01-2025, 03:54 AM
#260
Super Member
Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,281
Hmm, I thought I posted this before I updated my Raw Milk thread. My apologies if I somehow double-post.
One of the things we wanted to do with our move was to be closer to our food sources and we planned to get a "dead body" freezer and buy half a cow or whatever at a time. LOL there will also be designated frozen vegetable space. We are getting closer to getting that accomplished, I wanted a back up power supply first.
But on to dinner, we tried the dairy cow ground beef from our local dairy. They have their cows processed at the local shop just down the road from both of us, it is all ground and turned into 1 pound frozen chubs. If we pre-order, we will probably use 3 pound casings.
It was pretty much exactly what we thought it would be, very dark, very lean. We just cooked it as a crumble, not enough fat to make a good patty or anything, mostly we wanted to test it. Good flavor but yes -- tough/chewy. Will make excellent taco meat or chili or Joe's Special. We also can take our own fat trimmings from brisket or whatever to add to the mix. I have one of those metal grinders that attaches to the counter with a C-clamp. Been carrying it along with me since I left Alaska in 1983.
One of the things we wanted to do with our move was to be closer to our food sources and we planned to get a "dead body" freezer and buy half a cow or whatever at a time. LOL there will also be designated frozen vegetable space. We are getting closer to getting that accomplished, I wanted a back up power supply first.
But on to dinner, we tried the dairy cow ground beef from our local dairy. They have their cows processed at the local shop just down the road from both of us, it is all ground and turned into 1 pound frozen chubs. If we pre-order, we will probably use 3 pound casings.
It was pretty much exactly what we thought it would be, very dark, very lean. We just cooked it as a crumble, not enough fat to make a good patty or anything, mostly we wanted to test it. Good flavor but yes -- tough/chewy. Will make excellent taco meat or chili or Joe's Special. We also can take our own fat trimmings from brisket or whatever to add to the mix. I have one of those metal grinders that attaches to the counter with a C-clamp. Been carrying it along with me since I left Alaska in 1983.
