Surprised DH with his favorite lemon meringue pie yesterday only to have him remind me he can’t have any citrus (among other things) right now due to some food restrictions his doctor is having him follow in an attempt to better control his GERD.
Anyone want a pie?
^^^^ Me, me, ME!!!
D2 is home on a break and she made an Atlantic Beach Pie yesterday. It’s all I can do to get through the day today before I get to have a piece again after dinner!!
inspired by this thread (and tiring of tomato sandwiches), I made gazpacho yesterday. I had forgotten how good it is. Especially fun to use all homegrown tomatoes, cukes, bell peppers and jalapeno. Served it with grilled cheese sandwiches. Perfect easy dinner for a hot night.
Did a repeat meal of the Crispy Sour Cream and Onion Chicken recipe mentioned pages back last night. It really was so very moist and delicious. NEXT time, I’m going to try and bake it and see how it turns out. Topped with fresh chives, dill and lemon. Melt in your mouth!
https://cooking.nytimes.com/recipes/1021131-crispy-sour-cream-and-onion-chicken
@abasket I tried baking it in the oven and I wasn’t thrilled with the results.
If you have the subscription look for this https://cooking.nytimes.com/recipes/1021197-gingery-grilled-chicken-thighs-with-charred-peaches I’ve made it twice with a mix of breasts and thighs. Absolutely delicious if you like ginger.
Those recipes sound great but I’m not subscribing to get them ?
You’ve inspired me! I have eyeballed this recipe for years and now I am going to try it. Thanks.
^^^ It is very easy, very good. Don’t scrimp on the citrus! We did part lemon, part lime.
I threw that chicken peach in my recipe box!
@Rivet2000 , here are the ingredients for the chicken - you can probably figure out how to make it from there. Tip: You’ll want to marinate the chicken for a couple hours.
4 boneless, skinless chicken breasts, halved horizontally and pounded 1/8-inch thick
Kosher salt and black pepper
½ cup sour cream or Greek yogurt
¼ cup thinly sliced chives, plus more for serving
2 tablespoons onion powder
2 cups panko bread crumbs
Canola oil, for frying
1 lemon, cut into wedges
I did not fully cut and paste. 
I’ll bet you can find the Atlantic Beach Pie recipe floating around because it’s pretty popular.
Thanks!
I prefer the Atlantic Beach Pie; DH, the classic lemon meringue. Too bad I didn’t make the pie I wanted. ? I may not be so kind next time.
(Although my favorite pie is chocolate cake.)
I’d not heard of a Atlantic Beach Pie- sounds delicious.
I’m going to attempt a shepherds pie with ground turkey and mashed cauliflower. I’ve never made one- any tips? I’m winging it, no recipe.
@mom60 My only tip is to season the heck out of the turkey (I find it very bland). Onion powder, garlic powder, umami powder if you have it and Worcestershire sauce.
Agree with seasonings, especially Worcestershire sauce. It significantly boosts turkey’s flavor. Don’t skimp on salt and pepper either. .
My H gave the Shepherd’s pie a 10/10. It was not a traditional version but it was delicious. I added carmelized onions, sautéed red and yellow peppers, lots of garlic, rosemary and added the suggested Worcestershire sauce. Also a drained can of diced tomatoes and some chicken broth. The ground turkey was juicy and flavorful. I used Alexia brand frozen cauliflower mash (had to use two boxes). My H thought they were real potatoes. Topped It off with shredded cheddar.
Tonight at work we’ll order from local restaurant:
churrasquito (skirt steak)
con pappa fritas (fries) and tostones
Dessert: Tres leche and flan
D is making pasta alla Norma (Yotam Ottolenghi-Simple cookbook) tonight–basically eggplant, tomatoes, and zucchini pasta. Smells wonderful. I’m making an arugula, peach, and goat cheese salad. Most of the produce is from local farmstands or our garden. Summer food is my favorite.
Made a big pot of Minestrone soup with lentils on Saturday. With all of the rainy days here, I wanted soup in the house it used up up all of my leftover kale, too. I have plenty so I’ll freeze some.
Failed the hemoglobin test at the blood donor center yesterday, so I had grilled steak with red wine for dinner. You know, for my health.
Rainy and cool day here yesterday, so I spent it cooking up some of the garden haul. I made and froze two dozen breaded, oven-baked rounds of eggplant which I’ll use for eggplant parm some day. Made another batch of gazpacho with the tomatoes, cukes and a jalapeno that can sit in the fridge and be eaten for quick lunches this week. Also made and froze a batch of marinara sauce. By the time dinner came around, I was tired of cooking, LOL. We ended up having bacon, avocado and tomato sandwiches and baked sweet potatoes.
I think we finally have the ripe tomato population under control. The gazpacho used up the last of the cucumber we are going to coax out of our plants. So I really just have to focus on uses for eggplant in the next couple of weeks (our plants just started churning them out rapid-fire). That’ll be it for our veggie crops for this summer.
I have been making tomato paste—it is a great way to use up plum tomatoes. Plus, the results are amazing! Spruce Eats has IMO one of the best directions for homemade paste.
https://www.thespruceeats.com/easy-homemade-tomato-paste-recipe-2216043
@DeeCee36 I made this recipe last week and thought it was simple to make and delicious.
We are going camping next week so I’m trying to use up all the produce in my refrigerator. It feels satisfying to not waste.
Anyone want to share a favorite camping meal or recipe?
Forgot link https://www.feastingathome.com/zaatar-roasted-eggplant/