NYT is offering a free recipe subscription at the moment.
I made a lasagne a few days ago; cooked it in two separate pans, one to eat that night and one to freeze for later. Recently, I’ve gotten on a ratatouille kick - I have so much of that in the freezer, I’m ready for the next disaster!
This afternoon, in a fit of boredom, I baked some banana blueberry muffins for breakfast tomorrow, they are all gone now!
Today I’m making the @clarkbar lemon poppyseed pound cake from the NYT Cooking Instagram post. My D has been asking for it for awhile and only yesterday was I able to find poppy seeds in my weekly shopping expedition. Last night we had shrimp scampi over linguini with salad and a loaf of homemade bread I froze a couple of weeks ago. I’m trying to get fresh fish/shellfish once a week and make that early in the rotation after shopping. Not sure what’s next, though I have a freezer full of meat and chicken.
The pork chop recipe I found on YouTube was actually very good.
But I would be interested in your instapot recipe, @abasket .
Here ya go! I posted it in the Instant Pot thread sometimes this winter I think. I often make it with chicken instead of pork chops.
@abasket the recipe looks good. What cut of chicken did you use?
I’ve got some leftover rotisserie chicken. I think I’ll make quesadillas, guacamole, and a nice little salad for dinner.
I like this thread because it is helping me avoid a rut of cooking the same thing over and over.
I’ve become a big fan of the NYTimes cooking site. I like almost all the recipes that Alison Roman contributes to it. This is one of my new favs. I seem to get chicken thighs rather than whole chickens in my Whole Foods order. This is her recipe for chicken thighs.
https://www.epicurious.com/recipes/food/views/citrus-marinated-chicken-thighs-51178850
@mom60, I have used both thighs and boneless breasts cut into pieces a little bigger than chunks. I’m not one for a huge piece of meat and always prefer smaller pieces!
@Bromfield2 , I have made that recipe - so delicious!
Easy dinner tonight. Frozen stir fry vegetables with brown Duce and soy sauce.
Frozen orange chicken
Frozen chicken egg rolls…yum.
Reheating the baked ziti I made the other night and making chicken Caesar salad.
Darn it, best laid plans! I decided to make hoisin beef noodles yesterday (very good BTW) and use the leftover pork for quesadillas tonight instead. Except I didn’t check how much meat was left and I guess my kids have been snacking on it for lunch. I only have enough for maybe 3 sandwiches or 2 quesadillas.
So I decided tonight will be an “on your own” night based on leftovers. No set dinner time; they can each fix their own. I’ll let them fight over the pork. I’m making myself a grilled cheese sandwich and tomato soup (perfect for this rainy night).
This is what I made last night. It was delicious! I doubled the recipe for the five of us. There was plenty of meat/noodles for us, but it needed a bit more sauce. For the recipe as written, I would do 1.5x the ingredients for the sauce. I used rice vinegar instead of white vinegar and cooked the onion much longer than one minute. https://www.marionskitchen.com/hoisin-beef-noodles/
Those noodles look good!
Tonight is bbq ribs, oven roasted sweet potatoes and onions, and some green beans with garlic and lemon butter.
I’m marinating my chicken breasts in the marinade linked by @Bromfield2.
I made a third attempt at No knead bread. I decided to replace one cup of the flour with rye flour and added kalamata olives. The dough was way too wet this morning. I added more flour. It is baked and looks a bit sad but we shall see how it tastes.
Tonight is the chicken @Bromfield2 posted as link for, rice, and broccoli & garlic stir fry tossed with fresh lime juice
Tonight it was 6 and the rain and lateness nixed roasting the whole chicken. So went to pantry frig and freezer for an instapot lemon, arugula and shrimp orzo. A riff with modifications on a recipe I found. That with a salad and the last of the Texas toast made a good last minute meal.
@Singersmom07 that sounds delicious! Dh had to give up shrimp about six months ago which is a bummer b/c it’s so versatile and one of my favorites.
Tonight I made crab cakes. Before SIP, we would have fresh seafood every Tuesday and Friday, going to the local seafood market on those days to choose what looked best. Now that we get our groceries every two weeks, we have to change our eating habits. I’ve discovered that I can actually make good crab cakes. I might continue after this is all over.
A winning traditional meal of lasagna and salad and strawberry shortcake with homemade biscuits for dessert!
I think tomorrow night will be a clear out the leftovers night - though I have to admit we are having less leftovers because there are three of us needing lunch at home now!
Lasagna leftovers are the best. 