That is my go to recipe- I make it at least 1x a month. But I add more tomato paste, cream, and vodka!
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There are quite a few amazing cooks on this thread!! 
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No amazing cooking the week. 
Used leftover pulled pork to make a cabbage dish (stew cabbage with the pork, on Lion, garlic, tomatoes, and spices, add some leftover wine or a splash of balsamic vinegar closer to the end and reduce). Mr. inhaled his dinner last night. Restaurant for dinner tonight.
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I’ve been “hopeful” food shopping this week; they installed cabinets last week and countertops should be installed in the next week or two. It’ll be almost 11 months without a kitchen; I’ve really missed cooking/ baking, so hopefully I haven’t forgotten how 
. On a positive note I’ve lost the 15 lbs I gained during covid. Now I’m debating which comfort food to cook first.
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One step closer to comfort food cooking today!! Unpacking and found one of my favorite cookbooks; every Slovak who grew up in NJ/PA/OH probably has this cookbook 
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Tacos.
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A ribeye steak that was on sale with a blue cheese compound butter, baked potatoes, and salad.
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Friday night will be carne asada tacos with lots of toppings to choose from. Starters will be homemade tortilla chips and good salsa and margaritas to start the weekend!
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It’s our 45th wedding anniversary, so we are choosing filet mignon and mashed potatoes with a side of Campari tomato wedges. Ice cream for dessert.
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Happy Anniversary! A wonderful meal 
I don’t know why but I got a craving for homemade/home doctored baked beans. I’ll admit I usually make them in the summer for a cookout but they cook low and slow so it often doesn’t make sense to have the oven on for 2 hours in the summer! Today is beautiful and 60ish - good day for oven on and baked beans.
Kielbasa with the beans and some veggies. 
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Happy anniversary!
Low-fat chicken tikka masala over brown rice last night:
I have a feeling tonight will be mostly Almond Joys, M&Ms, and Heath bars.
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Southwest Vegetarian Bake on the menu tonight.
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Thanks for this recipe, @DeeCee36. I made it tonight with Greek yogurt instead of sour cream and served it with sliced avocado on the top instead of the extra cheese layer. It was very tasty. I’ll make it again.
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Yesterday was a stay at home day and it was one of our first chilly days. I had a leftover large baked sweet potato that I wanted to turn into “something else”.
I went with this Sweet Potato Pie For One recipe. It actually IMO serves more than one - like 3 or 4 servings (enhanced by whipped cream!) It was easy and the graham cracker crust really worked with the flavorings! I split the sugar white/brown - only 2 T for the filling recipe! I used half and half instead of whipping cream. And didn’t make their whipped cream, had my own.
I really like it. Not too sweet. Good sweet potato flavor. Oh, I also topped my with some crushed pecans.
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Grilled salmon with a grilled romaine salad is one of our staples. We had it last night, and it was so good.
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That salad looks super delish. Grilled corn, tomatoes, feta (?), romaine (grilled?)…what else and what do you dress it with?
Nothing as fancy as @ChoatieMom’s dinner, but we also had fish last night. Halibut lightly sprinkled with pistachio crumbs and pan-fried.
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Time for some Bolognese:
- 1 can san marzano tomatoes in their juice
- 1 pound ground beef (you can add some ground pork or pancetta in addition…)
- 1 cup dry white wine, like chardonnay or pinot grigio
- 12 oz milk (whole works best)
- Half a large onion, diced (or one small onion)
- 1 rib celery, small dice
- 1 carrot, small dice or shredded
- Pat of butter or tablespoon of olive oil
- S&P, garlic powder, nutmeg, Italian seasoning, parmesan cheese to taste
- In a skillet, cook the onion/carrot/celery in the butter or olive oil – medium heat about 8 minutes. Remove from the pan.
- In the skillet, season the meat with salt and pepper. Brown the meat, on medium heat, and then remove the fat. Add the cooked veggies back to the pan with the meat.
- Cut the heat to med-low or low, and add the wine. Cook about 20-30 minutes, stirring frequently, until most of the wine has soaked into the meat.
- Add the milk, cook another 30ish minutes, stirring frequently.
- Season with nutmeg (several shakes), garlic (a few shakes; if you prefer fresh, dice and cook it with the veggies in step 1), and Italian seasoning (a few shakes). Mix it all up well.
- Add the tomatoes and the juice. When you add the tomatoes, kind of squish each one in your hands before adding them to the skillet.
- Stir it well, keep heat on med-low or low, and bring the whole thing to a verrrrrry soft boil/simmer – a bubble a minute. Stir every five minutes or so and cook about 2-3 hours or until the consistency of the sauce is about like a sloppy joe – thick, but still pliable. If it’s too thick, add a little olive oil to loosen it up.
- Cook your favorite pasta and add it to the skillet. Stir it all up, off the heat, and finish with parm.
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