What's for Dinner?
I thought it would be neat to find out what everyone is doing for dinner? Maybe find some new ideas from each other and share etc.
Last night I made my American version of Chicken Enchliada's. So good and I always make a big batch so I can freeze extra.
Tonight not sure yet. Might be left overs or I think I have on my list Mexican Skillet.
Lori
Tags: dinner, lorisstylinghairstuff
Views: 439
Replies to This Discussion
-
Permalink Reply by LOC Design Studio (Vicki) on -
I think we still have enough homemade chicken pot pie for one more meal. This is a dish I hadn't made in a very long time. My husband asked for it and I'm so glad he did. It was a nice change!
My CPP is more like a casserole than what you usually think of as a pot pie. I boil skinless, boneless chicken breasts and partially cook my raw vegetables--usually onions, celery and potatoes. After cutting the chicken into bite sized pieces I combine all of the pie ingredients: chicken, onions, celery, potatoes, canned veggies (grean beans, sweet peas and carrots) and cream of mushroom soup. I season all of that with salt, fresh ground black pepper and just a hint of granulated garlic. Next, I spread the mixture in one or more casserole dishes (sprayed with non-stick spray). For the crust, I mix together with a wire wish one cup of self rising flour, one cup of milk and 1/2 stick melted butter. Most times I actually double the crust recipe--OK, I cook "big" when I cook LOL! I completely cover the top of the pie filling with this mixture and bake in a 350 oven until the crust is golden brown--usually 30-45 minutes. Ovens vary.
-
Permalink Reply by lorisstylinghairstuff on -
Sounds sooo goood and easy! I am going to try it.
Thanks,
Lori
-
Permalink Reply by Morning Sky on -
This sounds great. I love chicken pot pie, but I always thought it was hard to make.
-
Permalink Reply by Debbie StGeorge on -
Wow, that is some yummy sounding comfort food, there.
-
Permalink Reply by Morning Sky on
-
I think tonight is just going to be some pasta and salad. I have to work all day and then run errands. The past few days my allergies have been kicking my butt, so tonight I'm keeping it simple.
Mary Ann
http://www.zibbet.com/morningskyjewelry
http://www.zibbet.com/morningskycreations
-
Permalink Reply by lorisstylinghairstuff on
-
-
Permalink Reply by MimiandColette (Alice) on -
We are having Italian Beef tonight. The crock pot is busy as I type. Easy recipe and a favorite with everyone. It also makes enough for a couple of meals. Wish you could smell the deliciousness!
-
Permalink Reply by lorisstylinghairstuff on
-
Yummy, how do you make it?
-
Permalink Reply by MimiandColette (Alice) on
-
The recipe is as follows:
1 (3-4 lbs) beef roast
1 (12 oz) container of beer, your choice or you can use 1 1/2 cups beef broth
1 envelope dry Italian salad dressing mix
1 12 oz jar Pepperoncini peppers with the liquid
Hard rolls like sourdough or crusty french bread
In a crock pot, combine salad dressing mix, beer and half the jar of pepperoncini peppers and all the liquid from the jar. Trim fat from the roast and cut into large chunks. Place beef into crock pot and top with remaining peppers. Cook on low 8 - 10 hours. Remove meat, cool slightly. While still warm, pull the roast with 2 forks to shred. Discard the peppers. Place meat back into the liquid. Serve on hard rolls or crusty bread.
I always make this recipe using beer, a pilsner type. All the alcohol cooks out so there is no need to worry about any ill effects. The pepperoncini peppers give this recipe a little bit of a bite. If you want less of a bite, I would suggest not using the pepperoncini liquid, just use the peppers. I have also prepared this beef in the oven but I think it works best in a crock pot. The best part of crock pot cooking is no added heat in the summer kitchen and I can cook this overnight while I sleep. This is a favorite family and friends recipe. If you try it, enjoy!
Alice
-
Permalink Reply by Portable Graffiti Graphics Judy on -
Gosh that sounds good. I assume I could subsitute spices for the packet of sald dressing mix?
I love pepperoncini. Do they have to be discarded?
THanks Alice.
Judy
-
Permalink Reply by MimiandColette (Alice) on
-
Judy, the pepperoncini don't have to be discarded but after cooking for up to 10 hours, they become basically mush. Even my never picky husband felt the overcooked peppers did nothing for the meal. As for substituting spices, I never tried to. I found this recipe, made it as is, no one complained so I have not made any attempt to change things. At least yet. ;o) But I don't see any reason why a person could not substitute spices.
-
Permalink Reply by Debbie StGeorge on
-
That sounds really good, Alice. I would use all of the pepperoncini liquid, 'cause I definately like my food with a bit of a kick. I also use my crockpot year round, especially in warmer weather.
© 2012 Created by Zibbet.
