I made the One Pot Lazy Lasagna last night and it was a keeper! Lasagna always seems like a lot of work to me but this was super easy and the results made me feel like I was eating lasagna! I used about a under a pound of a ground beef/ground sausage blend. H said he’s like to have more meat - as someone who doesn’t like “more” meat, I thought it was a good compromise!
I did it in my dutch oven and cooked it stovetop for about 20 mins instead of 15. Would have been too soupy for me at 15 minutes.
And used the three cheese blend in the recipe - parm, mozzarella, ricotta!
I bought ribs at the store today which H will grill tomorrow.
@abasket I made Impossible Taco Pie earlier in the week and thought of your post about Impossible Cheeseburger Pie.
Tonight was salmon, dilled red potatoes and asparagus. And pineapple upside down cake , which I hadn’t had for years! I made it using a recipe I found that used Bisquick (which I had because of making the taco pie earlier). I hadn’t bought Bisquick for years either until this week!
Bisquick is handy to have on hand for breakfast items! I make things from scratch but also sometimes pancakes made with bisquick and buttermilk really works!
Before grilling salmon (skin on, of course) I brush it with olive oil, then sprinkle smoked sea salt and fresh chopped rosemary on it. Pre-heat grill on high, place skin side down directly on oiled grates, and the cook time is around 15 minutes… Yum.
I also have a good smoked salmon recipe, which is easy, but requires a bit of planning. Let me know if you are interested.
I have officially made the transition from cooking baby backs German style (boil, then finish on grill with BBQ sauce) to smoking them instead. The Lovely And Talented was on to something when she bought me the smoker a couple Christmases ago.
Husband likes to grill salmon but I’m not a griller. I baked some salmon last night with what I had on hand , after googling for a recipe . I had a bunch of fresh cilantro (had used it earlier in the week to garnish taco pie) and a bag of Sunkist lemons that were on sale. So, lemon on the salmon, then cilantro and garlic, then kosher salt and pepper, then topped with pat of butter. 5-7 minutes per side at 400 degrees. Easy and very good.
If you post your smoke salmon recipe here, others might also be interested.
Husband doesn’t boil ribs first either anymore . But he grills them. We don’t have a smoker. I bought Smithfield St Louis ribs yesterday, for grilling this weekend.
My son is home for a brief pit stop. He is flying back from Spring Break visiting my daughter in San Diego. He got in just after midnight then flies back to school tomorrow. His birthday was the day before his break started, so we are celebrating today.
Pancakes, eggs and bacon for breakfast.
Dinner tonight is steak, mashed potatoes, roasted broccoli and Grandma’s birthday cake w/ice cream.
D20 is spending her last two days of spring break with us, after a week in Arizona with friends. She’s my motivation for comfort cooking, as she loves all of that type of food. So, lots of comfort eating this weekend.
Dinner last night - grilled baby lamb chops, mashed potatoes and kale, apple and beet salad.
Tonight’s menu-rigatoni Bolognese casserole and Caesar salad, with apple crisp for dessert.
My husband is obsessed with his smoker. He’s constantly experimenting and trying to come up with the perfect ribs. Right now, he’s trying different types of wood pellets (apple, cherry, mesquite, pecan)–there are many boxes in our garage. He’ll wait until it’s warmer to start using the smoker again, proilbably in late April.
Nope–we live in Massachusetts. Plus, we have no covered patios or decks. Everything is out in the open. H starts up the Traeger in April and continues till December. I’m fine with that, because I honestly get tired of smoked meats.
We live in MI and cook outside regardless of the temperature. The temp is in the teens here now and I’m smoking two chickens. Right after getting married I had the grill half in the garage and half out during a snowstorm to cook The Lovely And Talented her beloved beef ribs. She, of course, ensured that my drink never ran empty.
Husband is cooking ribs right now and it’s 32 degrees, kind of cold for Virginia but a cold front has come through . We don’t have a smoker and don’t intend to get one. He says he uses a “hybrid” approach for smoking. Low and slow on a regular grill with wood chips he’s wet on the side-maple, apple, pecan, etc. He’s been doing that for years with ribs, beer can chicken, pork butt. I see smoke so I guess he’s smoking!
I don’t like shoveling a path to the grill on the deck nor do I think it’s easy to grill in the dark. So the grill goes on when the snow melts and off when we fall back.
I’m a big fan of seasonal comfort food. I don’t use my crockpot in the summer, I don’t grill in the winter. Personal preference
