DECEMBER.. DINNER MEALS

Now you've got me thinkin' that should be on my table.....but then I'd have to clean the shrimp.....

Nah...maybe next week.

Did you just throw together a 'rub' seasoning or use pre-made?

pre-made?

Lemon/pepper old bay lol.

Early supper because one of us was 'hungry'!

Fried ham steak w/brown sugar glazed apples, baked acorn squash & green peas ~ my defination of a 'fall meal'.

looks great.. wish I had someone to fix me dinner lol. I walked around the kitchen and opened the fridge 10 times..

I ended up making something weird.creamed spinach with sweet potato on top..
In the oven now so ,now I wait..

Imelda ~ you really went all out to make Dirk smile! What a fun meal.

****************

Barb - your casserole is really 'holiday-ish'. I love the colors.....and it LOOKS healthy, too. Did you have some sort of crust or something under the spinach or did it just hold up by itself? It looks like it cut nice and clean (unlike something like MY lasagne that ends up in a splattered mess on the plate).

4-sweet potatoes, peeled and sliced into 1/8" slices, divided
2 10oz. packages of frozen spinach, defrosted and squeezed of all water
1/2 cup of feta cheese
2 1/2 cups of heavy cream
2 garlic cloves, minced
salt & pepper
3 eggs

Butter a 9" x 13" gratin dish (I used a smaller 8 x 10 dish,).

Using half of the sweet potato slices, layer the bottom of the baking dish with the slices, overlapping a bit.

Layer the defrosted spinach on top of the potatoes and season with salt & pepper.
Dot the spinach with the feta cheese.


End with the rest of the sweet potato slices.

Whisk the cream with the eggs, garlic and more salt & pepper. I added a little dill (if you are wondering what the green stuff is).

Pour the egg cream mixture over the contents in the dish and press down to absorb the liquid.

Cover tightly with foil and bake in a 375F oven for 40 minutes.
Uncover the foil and bake another 40 minutes uncovered.

Let rest 15 minutes before serving.

feta, huh.....

((sigh))

but I'll bet you loved it.

bethk wrote:feta, huh.....

((sigh))

but I'll bet you loved it.  

that is what I had lol LOVE feta.I remember gong to the fresh market with my Mom and she would buy a hunk of fresh made ,European made and I could not stop eating it..Store bought does even come close..

Based on Barb's pics, I made shrimp tacos last night. The recipe was different from hers but it was a hit. They loved it. It will be on regular rotation from now on. I don't know how they are going to feel about it this morning though. DH and Roomie tied one on last night. I haven't seen my DH in this condition for at least 25 years. Both were slurring their words, yacked through the entire movie. Roomie got her foot caught in an electrical cord and ended up doing a face plant on the floor. Fortunately she landed on carpet and wasn't hurt. Joe went out like a light in the upright position on the couch and started snoring. He then kept waking up due to reflux. I kept dosing him with antacid. It will be interesting to see if they have a hangover this morning, if they get up in the morning. It could be this afternoon.

Ha learned my lesson a life time ago!!!! I may have a beer or glass of wine. Enough for me... Been there done that...

It's funny but I have never been high or drunk on alcohol. Just never liked the stuff.

What they were drinking was revolting: maple flavored Jim Beam whiskey. Boy, I would hate to get sick on that. You couldn't eat anything with syrup on it for a long time.

I have a question and I am asking it here so everybody can see it and may know the answer. I have a Brod & Taylor folding bread proofer which I love. B&T sent a recipe the other day for making your own black garlic. I am dying to try it. What you have to do is set the proofer at 102 degrees and keep it on 24/7 for at least a month. What will it do to my electric bill?

I don't know but I'm sure Norm might.

I want to make bread in a cast iron Dutch oven and I don't have one.... Wondering if I could use a club aluminum one, I have 3 of them. My cast iron are not big enough.

Ahhhh, I was going to say $3.20.....but Jimmy is probably more accurate.

LOL

When I was at the stove prepping this and that for supper, Mr. Amazing walked out next to me and looked at my pounded chicken cutlets....said, "I want Meditteranian Chicken for supper". Sorry about HIS luck. I've been hungry for Chicken Parm with big, fat fetuccini noodles for weeks. I've not made it because of his desire to cut carbs. But tonight was MY night! I was going to have noodles and sauce. I didn't bread the chicken, just a very light dusting with flour to seal before topping with the mozzarella.....but that was as far as I intended to go. I WANTED THIS MEAL!



and now I'm happy......

LOL

good for you lol..


Poke chops and apples..

Gee, what gave you the idea to pair pork with apples????

Hahahahaha!

Man, ours last night was really good. There's something about fruit and pork that just 'goes together'......it's like having dessert on your dinner plate.

bet you enjoyed every bite!