JULY, 2013 - what's for dinner ???

NormM wrote:I made Country Style oven BBQ ribs and hash browns.

Imelda HL wrote:waw waw waw      all dinner meals look so good.. the steaks, BLTC sandwich, stuffed peppers and Norm's BBQ ribs ( care to share the recipe please ?)

I still worked on my leftover, I made some fried rice with chili sauce and spinach for me, DH ate leftover salmon casserole, yesterday we had the last serving of our smoked salmon, I sauteed small shells pasta in butter then added some spinach, sprinkled with some chili flakes I bought at Costco ( to my surprise it was hot   ) and today I made some Vietnamese vermicelli salad with lemon grass grilled pork chops.. I marinated my pork chops with chopped lemon grass + minced garlic and shallots + brown sugar, fish sauce, I broiled it in the oven.. as for salad dressing.. I mixed fish sauce + garlic oil + rice vinegar and a bit of juice from pork chops, topped with roasted peanuts  

fried rice



smoked salmon with pasta



grilled pork chop

NormM wrote:Here is the recipe except I used red wine vinegar instead of cider vinegar.  The kids said it was really good.

Oven-Roasted Country-Style Ribs
By Linda's Kitchen on July 25, 2005   Prep Time: 30 mins   Total Time: 2 hrs 30 mins  Servings: 4-6

Ingredients
3 -4 lbs country-style pork ribs or 3 -4 lbs boneless sirloin pork chops
1/2 cup sugar
1/2 cup catsup
1/4 cup cider vinegar
1/4 cup water
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
red pepper flakes, to taste
Directions
Heat oven to 350 degrees.
Place ribs or chops in roasting pan.
In 2 quart saucepan combine remaining ingredients.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes).
Pour over ribs or chops turning to coat all sides.
Bake, turning every 20 to 30 minutes, for 2 to 2 1/2 hours, or until meat is fork tender.
Serve with cooking sauce.

NormM wrote:It was in an open pan. I suppose a covered one would work too.

bethk wrote:I saw some nice country ribs at the store and considered doing a sort of pulled pork with them, but then changed my mind because the smoked beef brats were just a heat and eat....but they sure do look good.

Imelda, whats in your vermicelli salad?  I've never worked with lemongrass before.  Do you chop the tender inside or just use it for seasoning?

Jimmy, those rolls do look mighty tasty, although I've got myself spoiled by usually buttering and toasting my buns.  I have a feeling some burgers will be on the menu this week.

Barbara101 wrote:



breakfast.

poached eggs.   

bethk wrote:Last night I put together an old fashioned layered salad....iceberg lettuce, raw cauliflower, frozen peas and a dressing to top it all off made of Hellmann's, grated Parmesan, and a bit of sugar.  I assemble it in a strainer and then cover with plastic and allow it all to strain overnight in the refrigerator.  At serving time I dump off the liquid from the lettuce and frozen peas, toss together and add a bunch of crispy bacon.  Gosh, but it's been a while since I've made that....everyone had a couple servings.

I also had burgers on the grill and some stuffed mushrooms - more of an appetizer stuffed mushroom with cream cheese, chives, cooked bacon and melted in a foil pan on the grill while the burgers cooked.

Robin and I have been cleaning stuff out and organizing the upstairs where she and Jacob have their bedrooms.  I know she's much happier finally getting the closets emptied and cleaned and the massive amount of boxes emptied and contents stored away in dressers, etc.  I'll just be happy to have all this excess disposed of...only about three more weeks!

Barbara101 wrote:

pizza made on the grill.