SEPTEMBER 2015.."What's For Dinner??"

Woo Hoo!! I found a large package of chicken wings on mark-down. No odor at all, looks good. I got them home and opened the package and still smells & feels fine. Phew! It always scares me down here, expecially when I see the steaks that are on markdown and the tissue is starting to get that iridescent/greenish look. No thank you. Uh oh. No way.

But we are both so hungry for chicken wings. He wants his in Buffalo sauce (and THAT was on sale, BOGO). I'll do mine in my Sweet Baby Rays because that's what I'm hungry for. I don't know what I'm going to have for sides. I should probably do a salad. We'll see.

Mr. Amazing and I are both smilin'......happy campers! It's amazing how a simple meal of grilled chicken wings can make both of us grin and sit and lick our fingers. But, quite honestly, unless I find the wings on sale, there is no way I will spend what they ask. As it was, on sale, these wings (3 section) were at $1.49/lb. I use to get them for $.89 or $.99/lb. on sale.

But supper was wonderful. I was going to make a salad but the last of the romaine in the pack must have gotten a little old because when I started to chop it up it was rust~rust~rust. So, that package turned into an expensive one. Oh, well, that's life.

$1.49/lb?  Here they are probably at least 3 times that!

I just finished a huge stuffed pepper.  Made some for my son a few days ago, they are in the freezer for them.

using up some of the heirlooms...on a naan.

That looks like an appetizer to share! Love the ease of Naan Bread....nice and crispy.

bethk wrote:Mr. Amazing and I are both smilin'......happy campers!  It's amazing how a simple meal of grilled chicken wings can make both of us grin and sit and lick our fingers.  But, quite honestly, unless I find the wings on sale, there is no way I will spend what they ask.  As it was, on sale, these wings (3 section) were at $1.49/lb.   I use to get them for $.89 or $.99/lb. on sale.  

But supper was wonderful.  I was going to make a salad but the last of the romaine in the pack must have gotten a little old because when I started to chop it up it was rust~rust~rust.  So, that package turned into an expensive one.  Oh, well, that's life.

At least you put them on a dish and all.I dump mine in a bowl and eat them sitting  on sofa hahahaha

That looks like an appetizer to share! Love the ease of Naan Bread....nice and crispy.


Ha I do not share..

Niagara Visitor wrote:$1.49/lb?  Here they are probably at least 3 times that!

I just finished a huge stuffed pepper.  Made some for my son a few days ago, they are in the freezer for them.

Yeah, a lot of times they have them for $5/lb. I won't pay that price, which is why I get so, SO hungry for them. We use to have them at least once a week in the summer on the grill. And even if there was a light snow in the winter, I'd still fire up the grill just to do wings.

It is cooling down a bit here ,low 80 today..I will be grilling a lot more..I have lamb chops to be grilled and Now I want wings hahhhaha


I always buy wings when on sale.I do not take them apart and bag them.I know I will eat the whole package  

I remember well the days in which my mother "invented" using chicken wings...............long before Buffalo knew that there was such a thing.  They were cheap, we didn't have much money, and you know what they say about the mother of invention! 

Mom always rolled them in flour with garlic, salt, pepper, some cayenne and baked them in the oven.  Then, when they were done she put some plain white rice in the pan to soak up all the delicious drippings and get the crispy bits from the pan.  Chicken wings and rice was the thing my children had at Oma and Opa's on their Friday night sleepovers.  And watching wrestling with Opa!

My middle child turned 49 yesterday, so you know this was a few years ago!

I would buy them to make broth and chicken soup. They were the cheapest now the whole chicken is cheaper

I've been toying around with a new way to prepare pork tenderloin. It was good, just not as good as my mind pictured it would be.....

I made a reduced orange juice/honey glaze that I slathered on the raw tenderloin. Then I rolled the sticky mess in a panko crust, seasoned with fresh chopped thyme & dry rosemary, s&p. I baked it at 425° for about 30 minutes.

There just wasn't as much flavor as I was expecting. There was a bit of orange, but it was mostly fragrance. The crust didn't stay as crispy as I would have liked. Of course, that could have been due to the fact that DD#2 called to talk to her Dad just as I was taking the meat out of the oven. Maybe it rested a bit too long.

I used the same thyme/rosemary on the cubed butternut squash to bring the meal together.....



Our neighbors brought over 4 homemade cannoli as a 'thank-you' for Dane helping to spread some stone in their landscaping. Leo, and his wife, Sherry, attempted to spread the stone themselves. She's in her 70's, he's in his mid 90's. He ended up falling and breaking 3 ribs. He's doing OK, but we all yelled at them for attempting such hard labor. So, Dane & one of the other neighbors took over the task and completed it in no time at all.

These are AMAZING! Leo did the job - he's from Rome. ((Now I have to come up with something to make to put on their dish when I return it.....gotta think on that one.))

got this far...HOT as Heck still........almost 90`  Lamb chops..

[quote="bethk"]I've been toying around with a new way to prepare pork tenderloin.  It was good, just not as good as my mind pictured it would be.....

I made  a reduced orange juice/honey glaze that I slathered on the raw tenderloin.  Then I rolled the sticky mess in a panko crust, seasoned with fresh chopped thyme & dry rosemary, s&p.  I baked it at 425° for about 30 minutes.

There just wasn't as much flavor as I was expecting.  There was a bit of orange, but it was mostly fragrance.  The crust didn't stay as crispy as I would have liked.  Of course, that could have been due to the fact that DD#2 called to talk to her Dad just as I was taking the meat out of the oven.  Maybe it rested a bit too long.

I used the same thyme/rosemary on the cubed butternut squash to bring the meal together.....


Maybe you could do something with this recipe for the tenderloins. We made the sandwiches and thought they were vey good.

Slow Cooked Cuban Sandwiches

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
One 24-inch sub roll
Yellow mustard
1 pound Swiss, thick-sliced
1 pound honey ham, thinly sliced
2 cups dill pickle chips
2 red onions, thinly sliced
Directions
Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.


Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.


Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle


© 2012 DVO

Don't care for sandwiches that much, usually because of the cheese.....

I've tried a similar spice blend and we just don't care for the cumin. I think it's much like cilantro ~ either you like it a lot or it just doesn't taste right.

but thanks for the idea.....

I heard some people talking about how 'wonderful' the Bang Bang Shrimp is at Bonefish Grill. A lady was telling her friend how she orders it every time they go there to eat. So, one time we were at Bonefish Grill and I ordered the Bang Bang Shrimp appetizer. It's just shrimp with a mayo/sweet chili sauce. No big deal. I recognized most of the ingredients right off the bat, although I'm sure I didn't pick up on some of the nuance flavors....but I picked up on most, enough to know all I had to do was go home and do a search to find how to make the sauce.

I used 1/4 c. Mayo, 2-3 Tbsp. Sweet Chili Sauce, 1/4 t. Sesame Oil & 1/2 t. Honey. Mixed it up. Done. You could certainly add more heat (which I would like), but it was almost 'spot-on' to the sauce I tasted.

So, supper tonight was Bang Bang Chicken Tenders, Buttered Noodles and (our favorite) Lima Beans.



We're going to have the other two cannoli for dessert in a bit.

I am having a late breakfast

With GRITS! To me, it tastes like Cream of Wheat....THICK Cream of Wheat hot cereal that needs brown sugar and milk. Funny how when you're raised on something and then you taste what people in other areas of the country eat, you see the similarity but it just doesn't taste right the way THEY eat it. LOL

Man, I would have used that bacon to make a Green Fried Tomato BLT. Now THAT sounds good to me.

(Lyn & I went out for breakfast this morning and I had an egg over easy, bacon, hashbrowns w/onions and rye toast.....)

Green Fried Tomato


$5lb..



I have plenty bacon leftover..

That is so, SO stupid. The green ones should be the same as the red ones. They come from the same supplier in the same carton.

I guess the grocery stores call it "marketing".....getting the best price for what's selling.

I can't stand grits but I like cream of wheat. They look the same but don't taste the same to me. I remember the first time I tried grits. I thought they were going to taste like the hot cereal. I was in a restaurant and tried a bite. I almost gagged. I thought it was awful. Now that I know what to expect I should give them another try.

Grits..

Stone Ground. Not that store bought stuff.Only if is Stone Ground...It is a staple here..I love polenta too.

My DD used to drown it in cheese, The boys loved it to.Cheese grits.

That's what I had - cheese grits.

I can't stand grits but I like cream of wheat.


Wheat ,,,, corn ====not the same thing lol.