April. Whats for dinner????

Is that a rib eye? It looks like a rib eye. I LOVE RIB EYE! I WANT rib eye!!!!!

And I want the same potato & veg, too.

I LOVE RIB EYE!!!

((jealous))

Yes lol I have several in the freezer. I buy when on sale..., I treated myself to a nice 'quite' dinner ...

and here, here, here.. I stole the idea from the link here, well, somewhere in here

I brined my Cornish hen then rubbed it with butter+lemon juice+garlic+rosemary

EXCELLENT! ((and I KNOW who you got the idea from))

The idea for the vegetable 'spaghetti' started with that very same person ~ (Hint: her name starts with "B" and ends with "b"....with "ar" in the middle)

Lol yup that is me . Easy way to roast a chicken.

We have a concert to go to tonight so we ate really early....don't know if there's a name (like brunch) for a meal between lunch & supper ~ "lupper" maybe???

I made a copy-cat PF Chang Chicken Lettuce Wrap recipe. It was not as close as I would have hoped, but one of us must really like it because he is still sitting at the table spooning more on the crisp romaine leaves.....

I hope so, too, Jimmy. Yes, I do.

LOL

I picked up some freshly ground burger meat at Fresh Market today so that's what was on the menu.

No bun in the house.so I just went with it.  Fried green tomato,bacon,cheddar cheese.

Cassie and Charlie have been in NYC for about a week and I have been eating mostly sandwiches. They came back today and I made a couple of recipes. One was called Mexican Chicken Manicotti which has lots of cheeses, salsa and enchilada sauce in it and the other one's called Shrimp in Escabeche and I served it on top of some romaine lettuce.

It's a stick of melted butter mixed with about 6 cloves of garlic mashed into a paste with some salt and then refrigerated most of the day. Later it was spread on bread and toasted in the skillet.

Nice dinner Norm.and Beth.lol

 Jimmy

NormM wrote:It's a stick of melted butter mixed with about 6 cloves of garlic mashed into a paste with some salt and then refrigerated most of the day. Later it was spread on bread and toasted in the skillet.

Ummm!... thanks Norm. Sounds good. Hmmm??? I wonder how anchiovi butter would taste?
I know that herb butter beth showed the other day sure looked lip smackin good!

I had never heard of anchovy butter before. I'll have to try it.

Thanks Barbara.

I remember the first time I learned about 'flavored' butters. We had a class on 'compound butter' and had to come up with our own ideas. That was before herbs were readily available in stores. About the only thing we had to work with was parsley. So, we all chopped our parsley and mixed it in with the butter. I remember getting an 'A' because I added 3 large leaves to the log of butter when I was rolling it up in waxed paper. The only reason I did that was because I didn't want the teacher to know I hadn't chopped them. LOL

Seriously, I love flavored butters. I did one for fish that had ginger, soy & chives. I think I used it when I did the fish on the grill, wrapped in foil so it steamed. Dane's not a fan so I have to sneak stuff like that into the meal or just do it on mine.

I make flavored butter out of herbs. Spices. Fruit.

Jimmy just make some.so good on steak,I make all kind of butters,add blue cheese. Parm. or just some herbs or spices.Fruit butter is so good on muffins or toast or popovers,scones etc.Just add it to soft butter.

I make flavored butters all of the time. Mostly for meats. One that is really good is Ina Garten's cinnamon honey butter. It is really good on toast. I also have a good herb mix for cream cheese. we use it all of the time for crackers.

Anchovy butter?? Sounds awful to me but then I don't like fishy tastes.