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

Barbara101 wrote:


Pork roast on the grill.


I used to make a yellow squash casserole.It was so good. The last few times I made it yuck..

sliced squash layer it up with butter and cream cheese and crumb topping.Good.

Now for some reason, I took it out the oven and it was very very watery..

bethk wrote:Jimmy, do you ever do the seeded & cubed/ boiled yellow squash lightly mashed with butter and s&p?

Takes the place of potatoes....super yummy and super easy.  It's especially good when you have the yellow squash that's gotten a little larger than anticipated in the garden.  Beats feeding them to the goats!

It came out great. I don't prefer it mashed, but I will eat it that way.
I just boiled cubed, drained and salt pepper and a little butter.
I was the only one who ate it. And I ate it all. About 2 cups.+

Only bad, was it took a lot of salt to bring out the taste.....

bethk wrote:Mr. Amazing snickered and made fun of the name of tonight's menu but, after we ate, declared it a 'keeper'.  One should not laugh before tasting.....

The Huli Huli chicken thigh pieces were marinated in a sweet BBQ sauce and then grilled until caramelized nicely.  Stirfried vegetables: bok choy stems & leaves, bits of carrot & bean sprouts ~ and finished off with a sauce of chicken stock, sweet chili sauce, soy & a bit of this 'n that....(which translates into ' I don't remember what I put in it ' ~ LOL).  And everything was served over a nice pile of wonderfully fragrant basmati rice (yes, I did stop to pick some up....).



According to what I read, Huli refers to 'turn' and I've seen an episode of DD&D in Hawaii where some food truck guy does chicken skewered and turned on a rotiserrie type mechanism over a wood/charcoal fire and is a huge hit with his Huli Huli Chicken.

Thanks, Bugs, for pointing me into the direction to check it out!

Bugster2 wrote:The recipe I used had siracha in it. Did your recipe have any heat?

Barbara101 wrote:Made pork ragu with the tomato's I cooked down..

Niagara Visitor wrote:I just finished making a pot of goulash, I'll call it Hungarian/German 'cause I combined ideas from three different recipes.  Some of it will be for me for tomorrow, the rest for son Michael and daughter-in-law Amy.

bethk wrote:Bugs, if spice bothers you, why do you use it?  I mean, a recipe is simply a guideline of a dish that you study and then make your own.  Whenever I see a recipe that calls for cilantro, something that makes me gag...., I immediately substitute (in my mind) parsley.  They're both green herbs and parsley tastes good (to me).

If sriracha gives your gut fits & caniptions then leave it out.  No recipe will be 'ruined' by leaving out something you cannot tolerate.  

All the recipes I saw called for chopped garlic.  Mr. Amazing says garlic gives him a gut ache.  And if I have fresh garlic in the house he can smell it ~ then he convinces himself that the meal will bother him....and it DOES.  So, since he has no problem with spicy, I sub garlic powder and the garlic chili paste for the raw garlic.  Problem solved.

If I told him I used GARLIC Chili Paste, he'd say he could taste it...and then he'd tell me how much it bothers him.

Since I didn't tell him, he said my meal was really good and to save the recipe to make again
sometime.


I was hoping that 1/8tsp in 2 cups of liquid would be weak and would not bother me, but it did. I have the same problem with raw shallots and onions but funny enough, not with green onions. I can also eat green Anaheim chilies without much grief. Paprika causes trouble if their is a lot in the recipe. What is funny is that all it takes is one bite for the trouble to set in.

Tee Hee, Clever Me!

Note for Norm:  I think this is a recipe you and the kids might like.  If I make it again, I think I'd cut back on the brown sugar....maybe sub in some grated pear or apple to keep it sweet without it being cloyingly so.  I did drain all the marinade off the chicken before I started to grill it, as well as adding 1 Tbsp. of oil to help keep the chicken from sticking to the non-stick foil I had on my grill grate.  That's a trick I came up with when I wanted to make BBQ chicken after spending half an hour cleaning my grill grates.  The foil still allows for good heat transfer but doesn't allow the sauce to get all over the grates and burn on.

Niagara Visitor wrote:Yes, a young woman asked me a while ago how one develops a recipe.  I said that you sort of keep putting things together and tasting for flavour.  I normally don't like caraway, but one of the recipes that I used had caraway in it, so I used some, and it's actually quite nice.