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

I have often said that I have a photographic memory, but occasionally there's no film in it! I have learned to tolerate the caraway in the 'kraut, but really don't like it.  I think my mother must not have liked it either because I don't remember it from my childhood.  My in=laws used it though.  That's where I learned about putting it in the sauerkraut.  

Gonna have some Lake Erie perch for supper tonight.  Son went fishing yesterday and got some.  Two weeks ago he and a buddy went out on the lake for 5 hours, and not a nibble!

Oh, Lore, there's nothing better than Lake Erie perch! Everyone tells me, "the walleye is the same taste, just bigger", but that's just not true! The perch are the best! (and I miss it terribly here....)

I love the perch too, and am so proud and thankful that my sons like to share.  They share not only with me but also their friends.

Tonight's supper was better than anticipated.....pork tenderloin with a sauce of apple, pear, onion, soy & basalmic, braised red cabbage (REALLY good) and parsley potatoes.

That looks sooooo god, Beth.  I have pork tenderloin in the freezer.  That could be for tomorrow.  How did you make the veggies?  I love pork tenderloin.

Beth that looks great.. I almost made one today.Put it off for tomorrow.

Yesterday DH, Roomie and I went to an international street fair that had all kinds of foods, or so we had read. Big mistake. It was held in Old Town Orange and it was wall-to-wall people. You couldn't move. The food was nothing to brag about. The longest lines were for tacos, funnel cakes and tater tots. There were brats, beef teriyaki, ebelskivers, and not much else. The lines for beer stretched forever. The highlight of the evening was watching a Led Zeppelin tribute band. The band was ok, the singer stank. But what made watching the stage so enjoyable was the fact that it backed up to a two story building and on the second floor was a window which had a woman undulating like she was doing a pole dance. No one was watching the band, they were all getting her on video with their phones. I felt like I was in a red light district somewhere. I hope someone told the band what was going on. We never did get anything to eat.

Niagara Visitor wrote:That looks sooooo god, Beth.  I have pork tenderloin in the freezer.  That could be for tomorrow.  How did you make the veggies?  I love pork tenderloin.

The braised red cabbage wasn't difficult at all. I had 3/4 of a very small head of red cabbage, sliced thin. 1/4 of an onion, sliced thin. 1/2 a bartlet pear and 1/2 a jazz apple, both peeled & grated. I started to saute the onion & cabbage in a couple Tbsp. of butter with s&p and added the grated fruit. When it started to cook down a bit, I added a couple Tbsp. of cider vinegar and probably a good 1 tsp. of brown sugar. The cabbage didn't seem to get much water cooked out so I added probably 1/2 c. of water and put a lid on until it softened.

That was it. Adjusted for seasoning.

The tenderloin got seasoned with s&p and browned in all sides in a Tbsp. of olive oil. When it was nicely browned I removed it from the cast iron skillet (it was NOT cooked through....) and added 2 Tbsp. chopped onion, 1/2 chopped pear & 1/2 chopped apple (both with the skin) and sauted the fruit until it started to soften. Then I added 1 Tbsp. of soy sauce, 2 Tbsp. of basalmic vinegar and about 1/4 c. of chicken stock. I put the tenderloin back in the skillet and brought it all to a boil. Then I put the uncovered skillet in a 350° oven for about 15 minutes until the meat registered 145° internal temperature. I took the meat out to rest and put the skillet with the fruit & liquid on the burner to reduce down to a sauce consistency.

Your meal looks good, Barb. Did you grill / roast Hatch chilis with tomatoes?

bethk wrote:Your meal looks good, Barb.  Did you grill / roast Hatch chilis with tomatoes?

Yes grilled /roasted added smashed plum tomato.

All made on grill pans ,inside. 

Potato in microwave..

I had pate on crackers for dinner but then I baked an apple cake for dessert.

Gee, Norm....it states in the recipe that this is a good idea for breakfast with a cup of coffee.

Multi-meal ideas ~ Way to go!

Looks absolutely yummy ((I love fruit cakes))

I just had a piece for breakfast.

I would like that for breakfast occasionally also.  Generally my breakfast is either a bowl of fruit with Greek yogurt, or a piece of dark rye bread with cheese and tomato or avocado.

I grabbed a boneless chicken breast out of the freezer this morning without a clue of what I was going to do with it. Then, out of the blue, I thought of a grilled chicken Greek salad. Mr. Amazing was very happy....of course, I did even run to the store to get some fresh feta for his salad. And I also omitted the arugula and red onions on his. If I feed him what he likes he cleans up the kitchen after a meal. (OK, so, even if he's not overly thrilled with a meal, he still cleans up the kitchen for me....LOL)

grilled stuffed pork chop..

C * O * M * F * O * R * T  ~  O * N  ~  A  ~  P * L * A * T * E   ! ! !

You certainly hit that nail on the head.....nice.

Barbara101 wrote:


grilled stuffed pork chop..

What kind of stuffing did you use? Also, what kind of gravy?

pack of dry chicken gravy,stirred in 3/4 to 1cup chicken broth. Premade stuffing with onion,parsley,mushroom,garlic.gravy I made to hold it together..Yes I am lazy..

No....lazy is when we go out and pick a meal from a menu ((which I do regularly)).

You still cooked a real meal.

bethk wrote:No....lazy is when we go out and pick a meal from a menu ((which I do regularly)).

You still cooked a real meal.

I have not eaten out in ages. Last time was over christmas in Delaware lol.Just something I do not like doing by myself.


My back pain is cutting the way I want to cook. I go the easy way out.

Barbara101 wrote:pack of dry chicken gravy,stirred in 3/4 to 1cup chicken broth. Premade stuffing with onion,parsley,mushroom,garlic.gravy I made to hold it together..Yes I am lazy..

Doesn't sound lazy to me. Pork chops don't really put out any juice so I was wondering what you used. I have not tried a chicken gravy mix before. Never seen pre-made stuffing, but I am all for it if it tastes good.

Bugster2 wrote:

Barbara101 wrote:pack of dry chicken gravy,stirred in 3/4 to 1cup chicken broth. Premade stuffing with onion,parsley,mushroom,garlic.gravy I made to hold it together..Yes I am lazy..

Doesn't sound lazy to me. Pork chops don't really put out any juice so I was wondering what you used. I have not tried a chicken gravy mix before. Never seen pre-made stuffing, but I am all for it if it tastes good.

Oh yeah!... StoveTop stuffing. Its all dry, and boil water and some butter, drop in the mix, stir, and cover no heat. I love it.
Don't like the pork or turkey flavored. Just the chicken.