September, 2014..What's Cooking For Dinner??

The End...

The beginning..

Quick, Barb, Lock The Doors !!!

Jimmy's jumping over the fence......

Great looking dogs. (Love how you made a little sleeping bag for 'em.)

bethk wrote:Quick, Barb, Lock The Doors !!!

Jimmy's jumping over the fence......

Great looking dogs.  (Love how you made a little sleeping bag for 'em.)

IKR..Got to have a great dog now & then..I really like these too.Parks new ones.$7 ..When BOGO I buy a few packages.

Far as I got cooking.Toaster oven to toast the bread for sandwich..

You're a lucky man, Jimmy. I'd be happy to just stand at the stove with a fork and pick at those potatoes and onions from the pan of kielbasa (you'd have to keep Tina busy and looking out the window so she didn't see me doin' it....).

Barb - how in the world did you take bites of that sandwich? That's the kind you feed to a teenage boy who's mouth opens like a broken hinge! Good lookin', for sure!

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

I didn't have a clue. Then I remembered Dane mentioning creamed chicken in a conversation last week. OK, I can make that, I thought:



Of course, I ate way too much....



but not so much that I wasn't able to put away dessert! Easy Peasy Boston Cream Cupcakes:

It was easy lol hold your head to the side & take small bits on one side.Boom,gone.

Boston Cream Doughnuts



oh wow..

Nothing is cooking except the hills near my house. Another fire. I am in no danger.
It is really hot and I don't want to cook anything. Probably some kind of sandwich tonight. I finally turned on the air when it got to 90 inside. It was close to 100 today and is going to be hotter tomorrow. Again, I will fix something that doesn't heat up the kitchen.

Barbara101 wrote:It was easy lol hold your head to the side & take small bits on one side.Boom,gone.

I hope you saved the toothpicks ..... to pick the lettuce out of yer teeth after all them bites.

Grilling these babies today.I might use pineapple rum instead. IDK..I am not going out to store for a real lemon either.

One day this week I'm going to make a pan of stuffed manicotti. I've been searching out recipes and I think I've decided upon a filling. One recipe looks especially good ~ the stuffed tubes go on top of a layer of spaghetti sauce, get a covering of a béchamel sauce and then more spaghetti sauce with extra fresh basil stirred in the sauce - then fresh mozzarella and parmesan to be the crowning glory.

The filling is ground chuck, onion, chopped spinach and the faux ricotta (the cottage cheese blended with eggs, mozzarella & parmesan). I'll make the faux ricotta because I'm not a fan of the texture of real ricotta.

I'm thinking of using my smaller casserole dishes and making a couple for the freezer and one for baking off this week.

But I'm not sure how the béchamel and the manicotti filling will freeze. I wouldn't want it to break from freezing and then bake up watery.

Thoughts, anyone?

Barbara101 wrote:

Grilling these babies today.I might use pineapple rum instead. IDK..I am not going out to store for a real lemon either.

Holy Smokes, Lady !

Where in the world did those alien beings come from???

(I don't think I'd do the pineapple rum....stick with the tequila ~ JMO)

Where in the world did those alien beings come from???

In the seafood dept at Harris Teeter.I have seen them at Publix too. Since I know shrimp lol these babies are best marinated & grilled over charcoal.

Very rarely do I bother with bechamel.Every now & then I do.When I do make it, I use spinach,ricotta,mozz parm eggs etc like a lasagna/stuffed shells filling. Can not remember doing the meat thing tho. I use reg cheese & freeze mine all the time.Now I do use sausage & meat for my lasagna,IDK lol

Bechamel is just a French word for gravy.

Where did you find the recipe? Sounds like something I would like to try.

Bugster2 wrote:Where did you find the recipe? Sounds like something I would like to try.

It's not just one recipe, Bugs.....I look over several, pick a bit from one and a bit from another, stuff that sounds good to me. Then I finally commit to the ingredients and (most likely) change 'em out when I start to cook.

I look more for methods than particular recipes.

Most of the recipes I looked at this time were on allrecipes.com .

NormM wrote:Bechamel is just a French word for gravy.

What I'm looking at is most notably know by me as a 'white sauce'....I'm just wondering how it might freeze. I'd hate to spend a lot of time and then end up with a goopy, watery mess when I thaw and bake it off. I know the filling and spaghetti sauce will freeze OK, I'm just in a quandary about the addition of the béchamel between the shells & topping of spaghetti sauce & cheese.

What do you think? Go or 'forgo'?

I make Lasagne with bechamel, bake it, freeze it, reheat in the microwave with no problems. If you don't want to take any chances, you could leave it off until you thaw it for baking.

I am with Norm.



BTW Beth,, Did you see Publix has Kerrygold on sale BOGO $4. I bought some lol A lot of some,,,

Barbara101 wrote:I am with Norm.



BTW Beth,, Did you see Publix has Kerrygold on sale BOGO $4. I bought some lol A lot of some,,,

No, I did NOT see that....but will go now to check it out!

Their regular, store brand butter was $4.35/lb.  No way....


Well, their stock is 6 pkg. less...and then some lady stops me and asks me, "what do you use that for?"
I almost said, "I slap it on my hips and wrap myself in SaranWrap!", but, was nice, instead, and just said I get it when it's on sale as a special 'treat' for myself. She snorted and said, "it's ONLY 8 oz. and the FAT CONTENT is out of this world". I cannot, for the life of me, figure out what her point was....

Hahahahahahaha!