Going out for sushi followed by cheese and wine while cuddling with the kitties by the fireplace.
So what kind of steak do you all usually make?
We tend to stick to tenderloin filets. D2 loves Ribeye, D1 doesn’t eat steak very often but isn’t too picky whenever she does.
Tonight I made coconut shrimp with mango salsa. The sides were jasmine rice and green salad which had goat cheese, walnuts, and craisins. I do enjoy cooking at home and trying new recipes. Lots of my friends eat out several times a week, but that adds up.
^^^We eat out about once a week, and yes, expensive. But we usually order a bottle of wine with our dinner, so that’s a good part of it.
I go through phases of enjoying cooking and trying new recipes alternated with periods where it seems like one big chore and nothing but drudgery.
DH is always so complimentary when I take the time to cook something nice or try something new.
Nrdsb4- H likes a New York steak. I have taken to buying a pack at Costxo and freeze them individually. One Coatco steak feeds the two of us. Last night H grilled the steak and sliced it. He had his on corn tortillas. I had mine on top of the refried beans. Served with sautéed onions and peppers with guacamole on the side. Had cojilla cheese as a topping.
LOL, just remembered a funny steak story. At our house, we like our steaks really rare. One year, we hosted Christmas dinner for DH’s family. We made a tenderloin roast. DH sliced it lovingly and delivered each guest’s plate personally. We had sat down and were about to say Grace when DH’s stepmom said, “Umm…“John,” ummm…do you mind if I put mine back in the oven for just a little while?” DH said, “Oh, of course.” As he took the offending cut towards the kitchen, meek little voices could be heard saying “Oh, well while you are up, could you take mine as well?” I think he ended up putting about five or six back into the oven. We still laugh about that.
^^Yum sounds delicious.I love coconut shrimp. I once served then at a luau party, everything else was done ahead so I fried them on the spot for appetizers.
This is what I had tonight, which I do when I need a quickie dinner. I do pasta, chicken and vegetables in a jarred cream sauce. I cooked the chicken breast last night. I just season and brown on each side, then 10 minutes at 350F.
1/2 lb (about 2 heaping cups) dried penne pasta
12 ox (4 cups or so) mixed veggies, like little carrots or slices, broccoli, cauliflower, pea pods
1 jar Bertolli or Barilla alfredo cream sauce or garlic cream sauce
2 cups of cooked, diced chicken
- Bring a large pot of salted water to boil. Drop in pasta.
- Last few minutes before the pasta is cooked through, drop in vegetables in with the pasta, carrots first, then broc/cauli, pea pods the last minute..
- Drain into colander. Return pot to stove and heat sauce and chicken for a few minutes. Add pasta/veg.
- Serve topped with grated parmesan cheese and freshly grated black pepper, if desired.
Broiled salmon - grill is in 3 feet of snow which 
- with wild rice with dried cranberries and toasted almonds and green beans sauteed in some butter and garlic. Was very yummy.
I managed to make some meatballs with lean ground turkey (and no egg for someone allergic) twice now with good results, browned in the oven and then simmered in homemade marinara. I just pulled the last pack out of the freezer for tonight.
I also made some Alice Medrich cocoa brownies with pecans, whoa those are intense. And I had a little handful of leftover caramel corn straight from the Karo website. We call it Crack Corn.
Thanks for bumping up this thread BrownParent!
Last night I planned per D2’s request to make cheese tortellini with marinara. I had some boneless chicken breast in the refrig so I decided to sizzle thin strips of the chicken in basil olive oil. Added fresh garlic and mushrooms. Poured the marinara over and simmered. Added some artichokes to the sauce before serving. The “blah” plain tortellini ended up being simple “fancy” and delicious!!!
Oh yum @abasket. Garlic, mushrooms and artichokes make everything better 
Tonight is shrimp fried rice (leftover rice to use up). I also made some pumpkin bread w raisins. I’m trying to clean out my pantry this week before we leave on holiday.
We had Mark Bittman’s Morrocan style chicken and apricots from his Best Recipes in the World cookbook.
Last night we had brussel sprouts cooked with a sliver of butter and some leftover Viognier, lentils, and leftover rotisserie chicken. It was a nice meal.
Still no baked dishes in my house. The part must have been shipped via a donkey caravan.
Yes, @abasket, sounds great.
I took the easy way out-store bought rotisserie chicken with some fresh cabbage. Going out for dinner tonight, then will revisit this thread to get an idea for Friday night dinner.
@BunsenBurner My Amazon package must be on the same donkey caravan. Which is weird because I swear Amazon knows what I am going to order before I do…packages ordered by 3 pm have been showing up the next day. With free shipping to boot, so I’ll just have to be patient I guess
My Friday night dinner will be cooked by Chef Howie’s employees. Early Valentine’s day gift to Mr. and, of course, myself. But I still have to plan for tonight and tomorrow - stove-top or grill are the only tools at my disposal at the moment.
Guess last night was a rotisserie chicken night. I served it with corn tortillas, guacamole and Mexican cheese. Made a salad with what I had in the frig with oil and vinegar dressing.
Not sure what I’ll make tonight. I have some bone in breasts but not sure what I’ll do with them. Experiencing a heat wave so I don’t have much motivation to cook.
Tonight is pot roast, carrots, egg noodles, and red cabbage. I have some nice ripe mango for after dinner. Question for all… found a green chile pork stew recipie that I would like to try. It calls for corn and red peppers. I’ll entertain ideas to substitute the corn.
@ECmotherx2, I use this excellent recipe for Pork & Green Chile Stew http://www.finecooking.com/recipes/new-mexican-pork-chile-stew.aspx?pg=0
It calls for potatoes (which would replace the starchy corn). I use whatever leftover pork I have. Two Anaheims + 1 poblano reign in the heat (3 poblanos are too hot for us). It’s better the next day.