My next door neighbor has provided some dinners for us and we have sent over some 'grass fed' beef for his family. Tonight I cooked up some 'smoked' ham. I called to try to find out how it was cooked because it was from a wild boar, hunted in Texas, frozen and then shipped home. His wife did not get back to me, so, I threw it in the crock pot and cooked it alllllll day. I am not fond of trich eggs. It was very tender but so salty even my husband could not eat it. I will doctor it for tomorrow. The hunter sent over some chilli once. It was soooo sweet we could not eat it. Turns out, his recipe calls for grape jelly. I kind of wonder what is for dinner at THEIR house in reality. We ate the mac and cheese, applesauce that were to go with the ham and some summer sausage. Not especially good for us but....
I shredded the meat off of some bbq pork ribs, shredded some sharp cheese, and made quesadillas. Also had hush puppies and cole slaw.
Maries Calendars "Wisconsin White Creamy Cheddar Mac and Cheese." I had it last night with added Oregon Cheddar and hot paprika. I will have it again tonight and add Oregon Pepper Jack. So far the only MC easy-fix meal that I really like. It was the best mac and cheese I have ever eaten. I heated it up in the oven. That seems to bring out more flavor than microwaving.
I like MC's chicken pot pie, but like every brand I've had, I always add more chicken & gravy and mixed veggies to it...they always seem to be heavy on the crust and light on the filling. But Marie's is the best.
Tonight's gonna be Breakfast for Dinner. -Scrambled egg, sausage & cheese burritos w/hot sauce -Waffle fries
Lordy, do you have your own chef? Invite me over. I made supper from breakfast - two over-medium eggs, my kickin' hash browns with green peppers and onions and toasted in the pan sliced biscuits.
I had breakfast for dinner last night. I like to cook. It's gonna rain this evening, so I already loaded the charcoal starter and put it on the covered front porch with my small Weber grill. Sometimes I pan-fry the steaks, but this time I felt like having grilled. My salads are always made ahead. I tear, wash & dry a week's worth of lettuces & radicchio and keep it in a one gallon vacuum canister. I also prep a week's worth of scallions, carrots, and radishes and have them in Tupperware containers. Blue cheese is kept in a vacuum container. Pepperoncinis and Kalamata olives are in their jars. So salads are merely the process of assembling. The rest are pretty easy. Baked potato can sit for a while wrapped in foil. Once the steaks are done, I wrap them in foil to sit for a few minutes as I cook the shrooms and scallops. Peas just sit over a low flame.