A couple of braised lamb shanks. I've had them in the freezer for a
while so it's time. I'll likely go to the farm stand to see what
("winter") vegetables are available this time of year to cook along with
them.

Any thoughts about dinner?

Jill

On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along with
> them.
>
> Any thoughts about dinner?
>
> Jill

Chicken breast sauteed with garlic and sun-dried tomatoes.
If I'm feeling ambitious, pasta; otherwise, bread.
Tossed salad with balsamic vinaigrette.

Cindy Hamilton

On Fri, 5 Feb 2016 06:10:39 -0800 (PST), Cindy Hamilton
> wrote:

> Chicken breast sauteed with garlic and sun-dried tomatoes.
> If I'm feeling ambitious, pasta; otherwise, bread.
> Tossed salad with balsamic vinaigrette.

Boil the pasta, dress it with oil or butter, sprinkle with grated
cheese and call it done.

--

sf

On 2/5/2016 9:10 AM, Cindy Hamilton wrote:
> On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.
>>
>> Any thoughts about dinner?
>>
>> Jill
>
> Chicken breast sauteed with garlic and sun-dried tomatoes.
> If I'm feeling ambitious, pasta; otherwise, bread.
> Tossed salad with balsamic vinaigrette.
>
> Cindy Hamilton
>
There will definitely be garlic involved with the lamb shanks. Onion,
too. I happen to have some sun-dried tomatoes. That might make an
interesting addition. I'll have to think about that. Thanks for
putting the idea in my head.

Jill

On Fri, 5 Feb 2016 06:10:39 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.
>>
>> Any thoughts about dinner?
>>
>> Jill
>
>Chicken breast sauteed with garlic and sun-dried tomatoes.
>If I'm feeling ambitious, pasta; otherwise, bread.
>Tossed salad with balsamic vinaigrette.
>
>Cindy Hamilton

Lambs liver with onions and maybe a baked spud, but maybe not.

> wrote in message
...
> On Fri, 5 Feb 2016 06:10:39 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
>>> A couple of braised lamb shanks. I've had them in the freezer for a
>>> while so it's time. I'll likely go to the farm stand to see what
>>> ("winter") vegetables are available this time of year to cook along with
>>> them.
>>>
>>> Any thoughts about dinner?
>>>
>>> Jill
>>
>>Chicken breast sauteed with garlic and sun-dried tomatoes.
>>If I'm feeling ambitious, pasta; otherwise, bread.
>>Tossed salad with balsamic vinaigrette.
>>
>>Cindy Hamilton
>
> Lambs liver with onions and maybe a baked spud, but maybe not.

I had turkey left over from that turkey roll as well as leftover rabbit, so
I made a pie adding ham as well as some veggies and good gravy and Himself
loves it <g> I had enough for 3 pies so will be able to freeze 2.





--
http://www.helpforheroes.org.uk/shop/

On Fri, 5 Feb 2016 06:10:39 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.
>>
>> Any thoughts about dinner?
>>
>> Jill
>
>Chicken breast sauteed with garlic and sun-dried tomatoes.
>If I'm feeling ambitious, pasta; otherwise, bread.
>Tossed salad with balsamic vinaigrette.
>
>Cindy Hamilton

Dinner last night was roast eyeround with baked red skin spuds and
greenbeans... last of the eyeround in sandwiches for lunch a few
minutes ago... so tonight will be a frozen pizza that will get
doctored with a few slices of the provolone I bought this morning.
Later I'll figure out what to cook for the weekend.. and NO, I do NOT
watch foolball.

Brooklyn1 wrote in rec.food.cooking:

For last night, it was a Korean soup made from the decanted and
defatted remains of a pork shoulder's liquid. Added cabbage kimchee
and sweet hot radish kimchee then pressed fried tofu cubes, king oyster
mushrooms, leek tops and thin sliced leek bulb, and shaved gobo
(burdock root).

Tonight it's more standard American faire with a baked chicken. I will
however have a gobo side as it matches well and I have too much gobo
root here.

On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
wrote:

> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along with
> them.
>
> Any thoughts about dinner?
>
> Jill

Not yet. Dinner last night was Thai style chicken and corn chowder.

--

sf

On Friday, February 5, 2016 at 5:38:38 AM UTC-8, Jill McQuown wrote:
> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along with
> them.
>
> Any thoughts about dinner?
>
> Jill

I have a friend coming for dinner. The menu will be bacon wrapped fillet with my bacon/garlic/mushroom steak sauce, sauteed green beans and a mixed/wild rice pilaf. Dessert will be a bar of 70% chocolate washed down with the remainders of the bottle of good red we will be drinking.

jmcquown wrote:
>
> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along with
> them.
>
> Any thoughts about dinner?

I saw the funniest commercial in a long time last night.
It was for the frozen "Banquet" dinners. They're the cheapest ones.
Showed a mom heating up 4 frozen meals, then showed
the family of 4 sitting at the table smiling and enjoying them.

LOL! :-D

On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > A couple of braised lamb shanks. I've had them in the freezer for a
> > while so it's time. I'll likely go to the farm stand to see what
> > ("winter") vegetables are available this time of year to cook along with
> > them.
> >
> > Any thoughts about dinner?
>
> I saw the funniest commercial in a long time last night.
> It was for the frozen "Banquet" dinners. They're the cheapest ones.
> Showed a mom heating up 4 frozen meals, then showed
> the family of 4 sitting at the table smiling and enjoying them.
>
> LOL! :-D

We had a Swanson's frozen dinner once a week when I was growing up.
Hated them.

--

sf

"sf" wrote in message ...

On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > A couple of braised lamb shanks. I've had them in the freezer for a
> > while so it's time. I'll likely go to the farm stand to see what
> > ("winter") vegetables are available this time of year to cook along with
> > them.
> >
> > Any thoughts about dinner?
>
> I saw the funniest commercial in a long time last night.
> It was for the frozen "Banquet" dinners. They're the cheapest ones.
> Showed a mom heating up 4 frozen meals, then showed
> the family of 4 sitting at the table smiling and enjoying them.
>
> LOL! :-D

We had a Swanson's frozen dinner once a week when I was growing up.
Hated them.

--

sf

==========

Since we had them so seldom, we loved them as kids and considered them a special
treat. Same with boxed cereal.

Cheri

On Fri, 5 Feb 2016 12:16:58 -0800, "Cheri" >
wrote:

> Since we had them so seldom, we loved them as kids and considered them a special
> treat. Same with boxed cereal.
>
> Cheri

You have to snip the delineation markers above sf because a decent
news reader will strip all replies after - so I just copied what you
said and that's why there's no other context here.

In any case, I liked the one with fried chicken and mashed potato,
hated the carrot & pea mixture that came with it. Hate that combo to
this day. The desserts were okay. Don't even remember what they
were, so they weren't memorable either way - but they were the best
part of most of those dinners.

--

sf

On 2/5/2016 3:16 PM, Cheri wrote:
> "sf" wrote in message ...
>
> On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:
>
>> I saw the funniest commercial in a long time last night.
>> It was for the frozen "Banquet" dinners. They're the cheapest ones.
>> Showed a mom heating up 4 frozen meals, then showed
>> the family of 4 sitting at the table smiling and enjoying them.
>>
>> LOL! :-D
>
> We had a Swanson's frozen dinner once a week when I was growing up.
> Hated them.
>
My parents only gave us TV dinners (don't recall the brand) when they
were going out. It was fairly rare so we thought it was something
special. That was back in the days when they were covered in foil and
heated in the oven. 1960's.

Jill

On Fri, 5 Feb 2016 20:35:23 -0500, jmcquown >
wrote:

> On 2/5/2016 3:16 PM, Cheri wrote:
> > "sf" wrote in message ...
> >
> > On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:
> >
> >> I saw the funniest commercial in a long time last night.
> >> It was for the frozen "Banquet" dinners. They're the cheapest ones.
> >> Showed a mom heating up 4 frozen meals, then showed
> >> the family of 4 sitting at the table smiling and enjoying them.
> >>
> >> LOL! :-D
> >
> > We had a Swanson's frozen dinner once a week when I was growing up.
> > Hated them.
> >
> My parents only gave us TV dinners (don't recall the brand) when they
> were going out. It was fairly rare so we thought it was something
> special. That was back in the days when they were covered in foil and
> heated in the oven. 1960's.
>

Lucky you. Yuck.


--

sf

sf wrote in rec.food.cooking:

> On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:
>
> > jmcquown wrote:
> > >
> > > A couple of braised lamb shanks. I've had them in the freezer
> > > for a while so it's time. I'll likely go to the farm stand to
> > > see what ("winter") vegetables are available this time of year to
> > > cook along with them.
> > >
> > > Any thoughts about dinner?
> >
> > I saw the funniest commercial in a long time last night.
> > It was for the frozen "Banquet" dinners. They're the cheapest ones.
> > Showed a mom heating up 4 frozen meals, then showed
> > the family of 4 sitting at the table smiling and enjoying them.
> >
> > LOL! :-D
>
> We had a Swanson's frozen dinner once a week when I was growing up.
> Hated them.

We prayed for them which tells you my Mom's cooking levels (grin, great
lady otherwise).

--

On 2016-02-05 2:27 PM, Gary wrote:

>> Any thoughts about dinner?
>
> I saw the funniest commercial in a long time last night.
> It was for the frozen "Banquet" dinners. They're the cheapest ones.
> Showed a mom heating up 4 frozen meals, then showed
> the family of 4 sitting at the table smiling and enjoying them.

I can relate. I have a faint recollection of the introduction of TV
dinners back in the 1950s and we were all keen to try them. Bear in
mind that I lived in an average sized family ... 6, and refrigerators
back then had only the internal freezer compartment that would holes one
or two ice cubes and a couple cans of frozen orange juice. There was no
room to store 6 TV dinners until people started getting chest freezers
or there were larger freezer compartments.

As it turned out, I only had two or three TV dinners. They weren't very
good. Other people must have eaten more of them than we did because
every class room seemed to have a stack of them for paints for art
class. I have never bought one myself. I pay only enough attention to
the frozen prepared foods section of the grocery store to know that it
looks like they still sell things like that.


Come to think of it.... I remember seeing people eating them at my
summer job while I was at university. I had a job in an alloy smelting
plant and the guys used to bring in frozen dinners or leftovers wrapped
in foil and we would heat them up on the hot metal from our pours. The
molten metal was poured into cast iron "pans" that were about 6feet
square and 2 feet deep. After pouring the metal developed a crust of
slag that was strong enough to set the dishes on.

On 2/5/2016 10:16 PM, Sqwertz wrote:
> On Fri, 05 Feb 2016 14:27:01 -0500, Gary wrote:
>
>> I saw the funniest commercial in a long time last night.
>> It was for the frozen "Banquet" dinners. They're the cheapest ones.
>> Showed a mom heating up 4 frozen meals, then showed
>> the family of 4 sitting at the table smiling and enjoying them.
>
> Michelina's is cheaper than Banquet. We also have a central Texas
> brand here called Nighthawk priced about the same as Banquet. Then of
> course there's Swanson's - abotu the same as Banquet.
>
> I only ever buy Stouffers. They are the only brand that hasn't gone
> completely to hell. They have kept up their quality over the years
> and have the cleanest ingredient lists.
>
> -sw
>
I remember Nighthawk brand from years ago. Wowsa.

I agree about Stouffer's.

Jill

On 2016-02-06, jmcquown > wrote:

> On 2/5/2016 10:16 PM, Sqwertz wrote:

>> I only ever buy Stouffers.

> I agree about Stouffer's.

I used to.

Stouffer's is owned by Nestle's. Jes an FYI.

nb

On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
wrote:

>A couple of braised lamb shanks. I've had them in the freezer for a
>while so it's time. I'll likely go to the farm stand to see what
>("winter") vegetables are available this time of year to cook along with
>them.

mmm. I have some shanks in the freezer too, I should do the same
sometime in the next week.

>Any thoughts about dinner?

I might have a porterhouse tonight, with salad... or maybe with mashed
potato, onion, carrots and peas. We'll see.

"jmcquown" > wrote in message
...
>A couple of braised lamb shanks. I've had them in the freezer for a while
>so it's time. I'll likely go to the farm stand to see what ("winter")
>vegetables are available this time of year to cook along with them.
>
> Any thoughts about dinner?
>
> Jill

I am very sick so not cooking. Am hoping I can get to Haggen and back
without being sick so I can pick up a few things we are out of. They have
the Teriyaki meatballs on sale so I will get those for the other two. They
both liked them.

I don't think I am contagious sick but I think it's more a matter of my
hormone levels not being right following the surgery.

On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
wrote:

>A couple of braised lamb shanks. I've had them in the freezer for a
>while so it's time. I'll likely go to the farm stand to see what
>("winter") vegetables are available this time of year to cook along with
>them.
>
>Any thoughts about dinner?
>
>Jill

My chili. That means I haven't followed any recipe or rules. I'm
looking forward to it. The aromas are wonderful
Janet US

On 2016-02-05 9:01 PM, Janet B wrote:
> On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
> wrote:
>
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.
>>
>> Any thoughts about dinner?
>>
>> Jill
>
> My chili. That means I haven't followed any recipe or rules. I'm
> looking forward to it. The aromas are wonderful
>


After four nights of bachelorhood my wife returned tonight and picked up
some steelhead fillet. I had picked up some nice looking asparagus that
was on sale, .... salad and a whole wheat roll.... Supper.

jmcquown wrote in rec.food.cooking:

> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along
> with them.
>
> Any thoughts about dinner?
>
> Jill

Curry blend brown sauce will match well and you can dust the veggies
with the curry and roast them. You simmer the lamb in the curry sauce
for about 1 hour then serve on a bed of rice with the veggies on the
side.

--

On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
wrote:

>Any thoughts about dinner?

Having a problem with that one today.
Not in the mood for chicken, lamb, beef or pork...
Had enough fish ATM. Not in the mood for a veggie bake either.

I don't know what I want tonight :/

Well, I *would* like pasta with pesto - but I have no pine nuts.
Maybe I can improvise a meatless pasta dish of some sort.

Failing that, maybe I could do something with rice.

On Mon, 08 Feb 2016 10:39:35 +1100, Jeßus > wrote:

>On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
>wrote:
>
>>Any thoughts about dinner?
>
>Having a problem with that one today.
>Not in the mood for chicken, lamb, beef or pork...
>Had enough fish ATM. Not in the mood for a veggie bake either.
>
>I don't know what I want tonight :/
>
>Well, I *would* like pasta with pesto - but I have no pine nuts.
>Maybe I can improvise a meatless pasta dish of some sort.
>
>Failing that, maybe I could do something with rice.

My grandson and granddaughter-in-law were here for supper so I roasted
a shoulder of pork with roast spuds, roast rooties - parsnips, carrots
- and some broccoli. Apple sauce and gravy. Followed by white
chocolate cheesecake - lots for them to take home.

On Sun, 07 Feb 2016 21:13:32 -0400, wrote:

>On Mon, 08 Feb 2016 10:39:35 +1100, Jeßus > wrote:
>
>>On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
>>wrote:
>>
>>>Any thoughts about dinner?
>>
>>Having a problem with that one today.
>>Not in the mood for chicken, lamb, beef or pork...
>>Had enough fish ATM. Not in the mood for a veggie bake either.
>>
>>I don't know what I want tonight :/
>>
>>Well, I *would* like pasta with pesto - but I have no pine nuts.
>>Maybe I can improvise a meatless pasta dish of some sort.
>>
>>Failing that, maybe I could do something with rice.
>
>My grandson and granddaughter-in-law were here for supper so I roasted
>a shoulder of pork with roast spuds, roast rooties - parsnips, carrots
>- and some broccoli. Apple sauce and gravy. Followed by white
>chocolate cheesecake - lots for them to take home.

I'm sure they loved that
We are in summer here, of course, I'm already waiting for winter again
so I can cook meals such as yours.

On Mon, 08 Feb 2016 15:59:35 +1100, Jeßus > wrote:

>On Sun, 07 Feb 2016 21:13:32 -0400, wrote:
>
>>On Mon, 08 Feb 2016 10:39:35 +1100, Jeßus > wrote:
>>
>>>On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
>>>wrote:
>>>
>>>>Any thoughts about dinner?
>>>
>>>Having a problem with that one today.
>>>Not in the mood for chicken, lamb, beef or pork...
>>>Had enough fish ATM. Not in the mood for a veggie bake either.
>>>
>>>I don't know what I want tonight :/
>>>
>>>Well, I *would* like pasta with pesto - but I have no pine nuts.
>>>Maybe I can improvise a meatless pasta dish of some sort.
>>>
>>>Failing that, maybe I could do something with rice.
>>
>>My grandson and granddaughter-in-law were here for supper so I roasted
>>a shoulder of pork with roast spuds, roast rooties - parsnips, carrots
>>- and some broccoli. Apple sauce and gravy. Followed by white
>>chocolate cheesecake - lots for them to take home.
>
>I'm sure they loved that
>We are in summer here, of course, I'm already waiting for winter again
>so I can cook meals such as yours.

I wish I was in summer too - another blizzard scheduled for today -
all schools cancelled etc. Everything has that eerie stillness with
super heavy sky that comes before the onslaught.

On Mon, 08 Feb 2016 07:41:17 -0400, wrote:

>On Mon, 08 Feb 2016 15:59:35 +1100, Jeßus > wrote:
>
>>On Sun, 07 Feb 2016 21:13:32 -0400, wrote:
>>
>>>On Mon, 08 Feb 2016 10:39:35 +1100, Jeßus > wrote:
>>>
>>>>On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
>>>>wrote:
>>>>
>>>>>Any thoughts about dinner?
>>>>
>>>>Having a problem with that one today.
>>>>Not in the mood for chicken, lamb, beef or pork...
>>>>Had enough fish ATM. Not in the mood for a veggie bake either.
>>>>
>>>>I don't know what I want tonight :/
>>>>
>>>>Well, I *would* like pasta with pesto - but I have no pine nuts.
>>>>Maybe I can improvise a meatless pasta dish of some sort.
>>>>
>>>>Failing that, maybe I could do something with rice.
>>>
>>>My grandson and granddaughter-in-law were here for supper so I roasted
>>>a shoulder of pork with roast spuds, roast rooties - parsnips, carrots
>>>- and some broccoli. Apple sauce and gravy. Followed by white
>>>chocolate cheesecake - lots for them to take home.
>>
>>I'm sure they loved that
>>We are in summer here, of course, I'm already waiting for winter again
>>so I can cook meals such as yours.
>
>I wish I was in summer too - another blizzard scheduled for today -
>all schools cancelled etc. Everything has that eerie stillness with
>super heavy sky that comes before the onslaught.

Not good. We are lucky that we don't get much snow... although we do
get ice on the roads during winter.

"Jeßus" > wrote in message
...
> On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
> wrote:
>
>>Any thoughts about dinner?
>
> Having a problem with that one today.
> Not in the mood for chicken, lamb, beef or pork...
> Had enough fish ATM. Not in the mood for a veggie bake either.
>
> I don't know what I want tonight :/
>
> Well, I *would* like pasta with pesto - but I have no pine nuts.
> Maybe I can improvise a meatless pasta dish of some sort.
>
> Failing that, maybe I could do something with rice.

Last night I wrapped chicken breasts in bacon, sprinkled them with dried
garlic, onion and salt and baked them on top of sliced onions in a little
water. At the end I put a slice of cheese on each and allowed it to melt.
Served with roast potatoes and broccoli. That chicken recipe came in from a
US site. It was very good




--
http://www.helpforheroes.org.uk/shop/

On Monday, February 8, 2016 at 12:22:45 AM UTC-10, Ophelia wrote:
> "Jeßus" > wrote in message
> ...
> > On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
> > wrote:
> >
> >>Any thoughts about dinner?
> >
> > Having a problem with that one today.
> > Not in the mood for chicken, lamb, beef or pork...
> > Had enough fish ATM. Not in the mood for a veggie bake either.
> >
> > I don't know what I want tonight :/
> >
> > Well, I *would* like pasta with pesto - but I have no pine nuts.
> > Maybe I can improvise a meatless pasta dish of some sort.
> >
> > Failing that, maybe I could do something with rice.
>
> Last night I wrapped chicken breasts in bacon, sprinkled them with dried
> garlic, onion and salt and baked them on top of sliced onions in a little
> water. At the end I put a slice of cheese on each and allowed it to melt..
> Served with roast potatoes and broccoli. That chicken recipe came in from a
> US site. It was very good
>
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

American-style cooking - welcome to the dark side.

"dsi1" > wrote in message
...
> On Monday, February 8, 2016 at 12:22:45 AM UTC-10, Ophelia wrote:
>> "Jeßus" > wrote in message
>> ...
>> > On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
>> > wrote:
>> >
>> >>Any thoughts about dinner?
>> >
>> > Having a problem with that one today.
>> > Not in the mood for chicken, lamb, beef or pork...
>> > Had enough fish ATM. Not in the mood for a veggie bake either.
>> >
>> > I don't know what I want tonight :/
>> >
>> > Well, I *would* like pasta with pesto - but I have no pine nuts.
>> > Maybe I can improvise a meatless pasta dish of some sort.
>> >
>> > Failing that, maybe I could do something with rice.
>>
>> Last night I wrapped chicken breasts in bacon, sprinkled them with dried
>> garlic, onion and salt and baked them on top of sliced onions in a little
>> water. At the end I put a slice of cheese on each and allowed it to
>> melt.
>> Served with roast potatoes and broccoli. That chicken recipe came in
>> from a
>> US site. It was very good
>>
>
> American-style cooking - welcome to the dark side.

LOL it really was very good) I didn't have the cheese but D did and he
really enjoyed it)



--
http://www.helpforheroes.org.uk/shop/

On Monday, February 8, 2016 at 7:44:19 AM UTC-10, Ophelia wrote:
> "dsi1" <d> wrote in message
> ...
> > On Monday, February 8, 2016 at 12:22:45 AM UTC-10, Ophelia wrote:
> >> "Jeßus" > wrote in message
> >> ...
> >> > On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
> >> > wrote:
> >> >
> >> >>Any thoughts about dinner?
> >> >
> >> > Having a problem with that one today.
> >> > Not in the mood for chicken, lamb, beef or pork...
> >> > Had enough fish ATM. Not in the mood for a veggie bake either.
> >> >
> >> > I don't know what I want tonight :/
> >> >
> >> > Well, I *would* like pasta with pesto - but I have no pine nuts.
> >> > Maybe I can improvise a meatless pasta dish of some sort.
> >> >
> >> > Failing that, maybe I could do something with rice.
> >>
> >> Last night I wrapped chicken breasts in bacon, sprinkled them with dried
> >> garlic, onion and salt and baked them on top of sliced onions in a little
> >> water. At the end I put a slice of cheese on each and allowed it to
> >> melt.
> >> Served with roast potatoes and broccoli. That chicken recipe came in
> >> from a
> >> US site. It was very good
> >>
> >
> > American-style cooking - welcome to the dark side.
>
> LOL it really was very good) I didn't have the cheese but D did and he
> really enjoyed it)
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

Here's a real American classic that most guys like:

http://www.bestfoods.com/recipes/det...l-potato-salad

On Mon, 8 Feb 2016 08:52:12 -0800 (PST), dsi1

> On Monday, February 8, 2016 at 12:22:45 AM UTC-10, Ophelia wrote:

> >
> > Last night I wrapped chicken breasts in bacon, sprinkled them with dried
> > garlic, onion and salt and baked them on top of sliced onions in a little
> > water. At the end I put a slice of cheese on each and allowed it to melt.
> > Served with roast potatoes and broccoli. That chicken recipe came in from a
> > US site. It was very good
> >
>
> American-style cooking - welcome to the dark side.

The Italian version is better.
http://www.chowhound.com/recipes/pol...a-cheese-10753

--

sf

On 2/8/2016 11:58 AM, sf wrote:
> On Mon, 8 Feb 2016 08:52:12 -0800 (PST), dsi1
>
>> On Monday, February 8, 2016 at 12:22:45 AM UTC-10, Ophelia wrote:
>
>>>
>>> Last night I wrapped chicken breasts in bacon, sprinkled them with dried
>>> garlic, onion and salt and baked them on top of sliced onions in a little
>>> water. At the end I put a slice of cheese on each and allowed it to melt.
>>> Served with roast potatoes and broccoli. That chicken recipe came in from a
>>> US site. It was very good
>>>
>>
>> American-style cooking - welcome to the dark side.
>
> The Italian version is better.
> http://www.chowhound.com/recipes/pol...a-cheese-10753
>

That's an understatement. Hee hee.

"sf" > wrote in message
...
> On Mon, 8 Feb 2016 08:52:12 -0800 (PST), dsi1
>
>> On Monday, February 8, 2016 at 12:22:45 AM UTC-10, Ophelia wrote:
>
>> >
>> > Last night I wrapped chicken breasts in bacon, sprinkled them with
>> > dried
>> > garlic, onion and salt and baked them on top of sliced onions in a
>> > little
>> > water. At the end I put a slice of cheese on each and allowed it to
>> > melt.
>> > Served with roast potatoes and broccoli. That chicken recipe came in
>> > from a
>> > US site. It was very good
>> >
>>
>> American-style cooking - welcome to the dark side.
>
> The Italian version is better.
> http://www.chowhound.com/recipes/pol...a-cheese-10753
>

I love Italian cooking


--
http://www.helpforheroes.org.uk/shop/

On Mon, 8 Feb 2016 09:18:28 -0000, "Ophelia" >
wrote:

>
>
> "Jeßus" > wrote in message
> ...
> > On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
> > wrote:
> >
> >>Any thoughts about dinner?
> >
> > Having a problem with that one today.
> > Not in the mood for chicken, lamb, beef or pork...
> > Had enough fish ATM. Not in the mood for a veggie bake either.
> >
> > I don't know what I want tonight :/
> >
> > Well, I *would* like pasta with pesto - but I have no pine nuts.
> > Maybe I can improvise a meatless pasta dish of some sort.
> >
> > Failing that, maybe I could do something with rice.
>
> Last night I wrapped chicken breasts in bacon, sprinkled them with dried
> garlic, onion and salt and baked them on top of sliced onions in a little
> water. At the end I put a slice of cheese on each and allowed it to melt.
> Served with roast potatoes and broccoli. That chicken recipe came in from a
> US site. It was very good

I'm not one of those "everything is better with bacon" persons
although BBQ bacon wrapped shrimp is pretty darned good. At least
your bacon isn't like ours (it's meatier), so the end result had to be
better than I'm imagining it would be on this side of the pond.

Have you tried wrapping your chicken with prosciutto, which is what
that recipe is derived from? I do it the "easy way" and just lay a
piece of prosciutto on top. It actually adheres to the chicken, so
the end result is as if it was wrapped (without the fuss). Provolone
is melted over after it's cooked. I'd serve mine with sautéed spinach
and pasta dressed with butter or olive oil.

--

sf

"sf" > wrote in message
...
> On Mon, 8 Feb 2016 09:18:28 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "Jeßus" > wrote in message
>> ...
>> > On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
>> > wrote:
>> >
>> >>Any thoughts about dinner?
>> >
>> > Having a problem with that one today.
>> > Not in the mood for chicken, lamb, beef or pork...
>> > Had enough fish ATM. Not in the mood for a veggie bake either.
>> >
>> > I don't know what I want tonight :/
>> >
>> > Well, I *would* like pasta with pesto - but I have no pine nuts.
>> > Maybe I can improvise a meatless pasta dish of some sort.
>> >
>> > Failing that, maybe I could do something with rice.
>>
>> Last night I wrapped chicken breasts in bacon, sprinkled them with dried
>> garlic, onion and salt and baked them on top of sliced onions in a little
>> water. At the end I put a slice of cheese on each and allowed it to
>> melt.
>> Served with roast potatoes and broccoli. That chicken recipe came in
>> from a
>> US site. It was very good
>
> I'm not one of those "everything is better with bacon" persons
> although BBQ bacon wrapped shrimp is pretty darned good. At least
> your bacon isn't like ours (it's meatier), so the end result had to be
> better than I'm imagining it would be on this side of the pond.
>
> Have you tried wrapping your chicken with prosciutto, which is what
> that recipe is derived from? I do it the "easy way" and just lay a
> piece of prosciutto on top. It actually adheres to the chicken, so
> the end result is as if it was wrapped (without the fuss). Provolone
> is melted over after it's cooked. I'd serve mine with sautéed spinach
> and pasta dressed with butter or olive oil.

No, but it sounds similar enough. I might give that a try though


--
http://www.helpforheroes.org.uk/shop/

On Tue, 9 Feb 2016 09:29:46 -0000, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 8 Feb 2016 09:18:28 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >> Last night I wrapped chicken breasts in bacon, sprinkled them with dried
> >> garlic, onion and salt and baked them on top of sliced onions in a little
> >> water. At the end I put a slice of cheese on each and allowed it to
> >> melt.
> >> Served with roast potatoes and broccoli. That chicken recipe came in
> >> from a
> >> US site. It was very good
> >
> > I'm not one of those "everything is better with bacon" persons
> > although BBQ bacon wrapped shrimp is pretty darned good. At least
> > your bacon isn't like ours (it's meatier), so the end result had to be
> > better than I'm imagining it would be on this side of the pond.
> >
> > Have you tried wrapping your chicken with prosciutto, which is what
> > that recipe is derived from? I do it the "easy way" and just lay a
> > piece of prosciutto on top. It actually adheres to the chicken, so
> > the end result is as if it was wrapped (without the fuss). Provolone
> > is melted over after it's cooked. I'd serve mine with sautéed spinach
> > and pasta dressed with butter or olive oil.
>
> No, but it sounds similar. I might give that a try though

I went grocery shopping yesterday and guess what I came home with the
ingredients for? Haha! If it comes out photogenic enough, I'll post
a picture to ABF. It's usually kind of ugly, but very tasty.

I also wanted a chuck roast or maybe hamburger (not for the same
thing), but came home with leg of lamb because there were big chunks
in the butcher's case... mine is a little over 2lbs. I plan to make a
Greek themed dinner featuring lemon: lemon marinade, Greek potatoes
and Greek salad.

If anything is left after hubby makes lunch and a snack or two, I'll
turn the leftover lamb into a new meal.

--

sf