Roast chicken, yum. (Just learned the Sunday chef is also leaving ... they really need to pay these people more!)
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What's For Dinner? - 2022
- Thread starter Winchester
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They can become very addictive. LOL.As soon as I read your dessert, I snuck into the lobby and grabbed a few Mini Reese's cups out of the candy dish!
I had a small portion of rib eye, a HUGE Greek salad and some french bread and butter.
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They're about the only candy I really like anymore (aside from gum). I tried making my own, and they were good, but VERY rich and had nothing to keep them from kind of melting at room temp so I kept them in the freezer.
Lunch was bite-sized bagel mini-pizzas. I think I ate one too many. Dinner will probably be a bowl of cereal.
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I just put a pork loin in the NFG. Butterflied the thing, filled it with sauteed onions and shredded Gruyere, tolled it up and tied it. It's roasting now and I will slather it with more onions and shredded cheese. Oh, and I had brined it right after I butterflied it in apple cider, salt, and seasonings, before filling it. To be served with corn, applesauce, and pickled cabbage. And iced tea.
sounds so good...
Pumpkin frittata. Can’t say it fills me with enthusiasm. Pumpkin’s too sweet for a main.
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We went to a friend's annual Holiday White Elephant Party. I knew there wouldn't be very many veggie choices for me so I ate before leaving the house. But I did fill up on lots of desserts. 
Last night I had a delicious stir fry with tofu, green and yellow squash, green beans and tomatoes.
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- #3,134
That pork loin was decadent! Saving the recipe because there will be a next time. While Dear Richard was slicing the roast, I caught him picking off the crust of onions and melted cheese and munching down. Several people who tried the recipe said it was very dry. So after butterflying the loin and pounding it down, I brined it in apple cider, salt, and spices for the afternoon, but probably could have gone all night. It did the trick and the roast was not dry at all. So delicious! (I did it in the NFG on Roast, not the oven, at 350, until the thermometer said 135. Then slathered the remaining onions and cheese over the roast, turned the NFG off, and put the lid down. Let it rest until it hit 140, which was plenty for pork.)
iamhomesteader.com
And we have leftovers!
French Onion Stuffed Pork Loin
This tender and cheesy French Onion Stuffed Pork Loin is bursting with French onion flavor and will be your next favorite pork recipe!
iamhomesteader.com
And we have leftovers!
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Well, here I am, doing an early morning run again. Waiting on the flooring company to come. They will either repair my floor today, or replace it after the first of the year (my choice...tree and decorations down). But tonight will be corn chowder for one meal, and Salisbury steak with mashed potatoes and corn, in some order or another. Unless I get a real craving for scrambled eggs and an English muffin.
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I've been eating more and more vegetables and I forgot how much I actually like them. I cut up the leftover rib-eye and tossed it in with some zuchinni, squash, and broccoli and then added some peppers and onions a minute or two before it was all ready so they still had some crunch. I had a big salad and 3 boiled eggs for lunch, and boiled some for Livie and the cats for their meals too. Now, to just keep up with the kitchen and dishes!
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We're going out to dinner with a guy from Rick's bowling team and his wife. I don't know them, so I've been slowly panicking since last week about it.
Just a rare roast beef and Swiss Lorraine cheese sandwich, with some Oreos an a decaf Chai tea...
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