December 2016 / Dinner / Supper for the Day

I'm giving Michelle's Brown Sugar Bacon Pork Tenderloin a try tonight....with a substitution for the Major Grey's Chutney because I don't have any. I checked the original recipe and it was suggested to try any preserve so I'm giving orange marmalade w/the dijon mustard a go....We'll see. I don't use chutney in much so it's not a standard pantry item for me. Oh, I just found some grainy mustard so I'm using a tiny bit of the dijon and a good spoonful of grainy mustard!

I'm also going to fix Tina's braised potatoes & onions ~ don't care what Mr. Amazing says. I'M hungry for real potatoes and really, REALLY tired of sweet potatoes & squash.

And, just because it's me ~ my veg will be peas & carrots, with a twist. Sliced carrots and the last of the package of snow peas from my stirfry supper when Robin & Jake were here. Sometimes you gotta get creative to use up ingredients!

The bacon stayed 'on' for the most part....really kept the lean pork tenderloin moist. I loved the sweet & mustard-y glaze!



And there were NO complaints about the braised potatoes w/onion, although, to be frank, I took 95% of the onion on MY plate because I really like them!

Beth that looks really good. I have a small pork tenderloin in the freezer. What was that recipe?
and the chutney?? never had any..

Thank in advance...

I also have a small pork loin in the freezer..

I am thinking ahead for my "own" Christmas Dinner or New Years Eve/Day dinner...

The recipe is in Meats....Michelle (Crybaby) posted it.

It was good and I'd make it again.

Charlie came home early today. He isn't feeling well. I had some seafood and smoked sausage gumbo ready when he got home. We had it with rice and I also had a salad. The gumbo here is still in the dutch oven before it was thickened with gumbo filé.

YUM.... gumbo is good stuff...and good for you if you're just starting to feel under the weather. The spice helps a lot, IMO.

I had a craving for it since yesterday. Glad I made it today. It came in handy.

I had a late lunch after a movie with the ladies today so I'm not hungry.....so, no cooking for me tonight. Dane is on his own to find/decide what he wants.

my first Cream of celery soup.. Dirk wanted it, so I tried to cook it with whatever I had in my fridge.. he likes it very much, he ate them all, 2 bowls like this..
I did not have cream in my fridge so I substituted with sour cream, added milk, some green jalapeno peppers ( I know, weird, but per his request ), celery, and processed them in my FP, they did not get real smooth, maybe my FP does not work well anymore or maybe I should use my blender... I added some cheese and bacon bits for topping

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I think you were on the right track, Imelda, with the thought of using the blender. I think a food processor is better for mixing things together but doesn't make things as smooth as a blender. I think I would have compromised and used my 'stick' blender (immersion blender) which also leaves some texture, in my opinion, but does a fairly good job of making a creamy style soup base.

And if Dirk liked it, isn't that the point? Good for you! He's happy, you're happy.....win-win situation as far as I can see! LOL

What to fix? What to fix? It's always a chore to come up with an idea ~ so, I had an 'e-coupon' sent to me on my Fresh Market email, good for $10 off $50. I needed some odds & ends and ended up with some fresh, wild caught shrimp for supper. I seasoned the shrimp simply with s&p and a squeeze of a
'kumquat' lime off our cocktail citrus tree.

Butter poached shrimp, rice pilaf and peas......

bethk wrote:The recipe is in Meats....Michelle (Crybaby) posted it.

It was good and I'd make it again.

But could you dance to it?! Sorry, I couldn't resist reaching back to our younger days....

Glad you liked it, Beth. It has really become one of our favorites. Last time, Brian wanted to make it and it came out great, too. The man loves browning stuff in cast iron!

Yep, the preserves and the whole grain mustard sauce is really good. I use apricot preserves but bet it was good with orange marmalade, too.

Norm, your gumbo looked really good. I've been craving it lately but we have to take a ride (about 30 minutes without traffic) to LaPlace, Louisiana, to pick up some of our favorite smoked andouille. The neat thing is that Jacob's sells smoked chickens, too, so we can buy a couple of those for the gumbo while there. I make smoked turkey (or chicken if we buy it), andouille and oyster gumbo --- mmm, so good in cold weather.

Gumbo lets you add just about anything you want, as long as they go together. I have an old one that uses water chestnuts. Lots of people laugh at me when they see it but the crunch in kind or nice. It doesn't go limp like celery.

We had chili while watching the Chief's game. After the picture was taken, Charlie got out some corn chips, sour cream and salsa con queso.

I love Fritos with my chili.....especially if no one else is around and I can scoop up bites like a chip dip!

we do that too.

I picked up a small Black Forest ham last week, didn't realize it was already sliced.....how easy is that? LOL We split a large baked sweet potato and fought over the beet greens & stems. (I won!)

I made a "NOT-for-Jimmy" supper.....spatchcocked roasted chicken (fully done but really moist...) and sauteed zucchini & onions.



I did end up having one of the chicken legs in addition to my usual wings since it was a pretty sparse supper.....

bethk wrote:I made a "NOT-for-Jimmy" supper.....spatchcocked roasted chicken (fully done but really moist...) and sauteed zucchini & onions.



I did end up having one of the chicken legs in addition to my usual wings since it was a pretty sparse supper.....

Beth, there would be some room for Jimmy's lips there, because I know you only eat well done chicken.
I would surely like to know, where do you get the steam and push, to cook a full meal every day? .... We used to do it, but as our age and appetites changed, we are sometimes forced to cook a meal.