What did everyone cook today?
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Light snow here in Wichita but things are getting hot with this Gigawatt Hot with Ghost Pepper High Temp Cheese leftover snack stick meat burger on whole wheat toasted bun!!! A little warm.
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Light snow here in Wichita but things are getting hot with this Gigawatt Hot with Ghost Pepper High Temp Cheese leftover snack stick meat burger on whole wheat toasted bun!!! A little warm.
JohnG5 might be warm but man does it look tasty
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Yes it does and I love the heat.
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Well the wife started a new work schedule with the new year, she’s working evenings every day so supper is now
on me during the week. Things may be getting more simple in my kitchen, I’ve got an 1.5 year old to occupy as well.For my first home-alone cook, earlier in the week it was a pesto and Parmesan pasta with roasted brussel sprouts and venison sausage, sided with a frozen vegetable mix and garlic bread.
RafterW My hat’s off to all of you that are raising a new family these days!!
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RafterW Good job, you’ll get used to menu planning fast. I cook every night even though my wife works from home now. When we were both working I still cooked since I got home first, her commute sucks in the evening, sometimes it was two hours (52 miles each way). Of course my youngest now is 34 and out of the house, so I don’t have to worry what someone might be into or who might be under my feet. Remember the old adage, Happy Wife, Happy Life!
johnsbrewhouse Get er done John !
I do most of the cooking, momma does the reheats. Seems to work.
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My wife decided that she was craving some fried chicken thighs and pasta roni.
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Well so much for keeping it simple lol. I had half a package of manicotti shells from an appetizer I made for NYE, smoked shotgun shells, and some burger that I had cooked and froze to use up. I made a simple Alfredo sauce and added in the burger, quartered and roasted Brussels sprouts and some garlic to the sauce. Stuffed the shells and baked them. If I did it again I’d make 2x the sauce to really drown the shells in it and thin that portion of the sauce out a bit, the sauce for stuffing was the perfect consistency. I used the larger sprouts for the side and of course I added garlic bread to my continual carb load lol. I’ve never seemed to have a problem with carbs, but I don’t eat large portions. What you see on the plate is all I ate for supper.
Matt W.
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Well so much for keeping it simple lol. I had half a package of manicotti shells from an appetizer I made for NYE, smoked shotgun shells, and some burger that I had cooked and froze to use up. I made a simple Alfredo sauce and added in the burger, quartered and roasted Brussels sprouts and some garlic to the sauce. Stuffed the shells and baked them. If I did it again I’d make 2x the sauce to really drown the shells in it and thin that portion of the sauce out a bit, the sauce for stuffing was the perfect consistency. I used the larger sprouts for the side and of course I added garlic bread to my continual carb load lol. I’ve never seemed to have a problem with carbs, but I don’t eat large portions. What you see on the plate is all I ate for supper.
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Than you gus4416. It didn’t disappoint!
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Well so much for keeping it simple lol. I had half a package of manicotti shells from an appetizer I made for NYE, smoked shotgun shells, and some burger that I had cooked and froze to use up. I made a simple Alfredo sauce and added in the burger, quartered and roasted Brussels sprouts and some garlic to the sauce. Stuffed the shells and baked them. If I did it again I’d make 2x the sauce to really drown the shells in it and thin that portion of the sauce out a bit, the sauce for stuffing was the perfect consistency. I used the larger sprouts for the side and of course I added garlic bread to my continual carb load lol. I’ve never seemed to have a problem with carbs, but I don’t eat large portions. What you see on the plate is all I ate for supper.
RafterW I wouldn’t say no to that.
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Did a very quick/easy Creamy Garlic Dijon Chicken.
Jamieson22 That looks fantastic. Your gravy would be great over noodles. Nice winter’s meal.
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Well so much for keeping it simple lol. I had half a package of manicotti shells from an appetizer I made for NYE, smoked shotgun shells, and some burger that I had cooked and froze to use up. I made a simple Alfredo sauce and added in the burger, quartered and roasted Brussels sprouts and some garlic to the sauce. Stuffed the shells and baked them. If I did it again I’d make 2x the sauce to really drown the shells in it and thin that portion of the sauce out a bit, the sauce for stuffing was the perfect consistency. I used the larger sprouts for the side and of course I added garlic bread to my continual carb load lol. I’ve never seemed to have a problem with carbs, but I don’t eat large portions. What you see on the plate is all I ate for supper.
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My wife decided that she was craving some fried chicken thighs and pasta roni.
HerbcoFood Nice combination. Chicken and pasta were made for each other.
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Well so much for keeping it simple lol. I had half a package of manicotti shells from an appetizer I made for NYE, smoked shotgun shells, and some burger that I had cooked and froze to use up. I made a simple Alfredo sauce and added in the burger, quartered and roasted Brussels sprouts and some garlic to the sauce. Stuffed the shells and baked them. If I did it again I’d make 2x the sauce to really drown the shells in it and thin that portion of the sauce out a bit, the sauce for stuffing was the perfect consistency. I used the larger sprouts for the side and of course I added garlic bread to my continual carb load lol. I’ve never seemed to have a problem with carbs, but I don’t eat large portions. What you see on the plate is all I ate for supper.
RafterW Many people can’t make a meal from the “fridge” because it’s not in a recipe. Congrats on not being one of the “I can only cook when I have a recipe in front of me” people. Looks edible to me for sure.
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Dr_Pain Made the “jus” with a combo of beef broth and the drippings from the rendered roast which included the Excalibur seasoning. She said that the “jus” was the best out of the last 5-7 for sure. The stealing of my seasonings was a testament to how good they were.
zbigjeff said in What did everyone cook today?:
Dr_Pain Made the “jus” with a combo of beef broth and the drippings from the rendered roast which included the Excalibur seasoning. She said that the “jus” was the best out of the last 5-7 for sure. The stealing of my seasonings was a testament to how good they were.
OooLaLa!! That sounds like I need to put on my to-do list
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Light snow here in Wichita but things are getting hot with this Gigawatt Hot with Ghost Pepper High Temp Cheese leftover snack stick meat burger on whole wheat toasted bun!!! A little warm.
JohnG5 I like a little heat on a sandwich. It helps the beer go down.
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My wife decided that she was craving some fried chicken thighs and pasta roni.
HerbcoFood I could dig into that.
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HerbcoFood I could dig into that.
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HerbcoFood Nice combination. Chicken and pasta were made for each other.
wdaly Comforting indeed!
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HerbcoFood
RafterW
Joe Hell
And all of the others!
Mighty Fine, Mighty Fine!
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