<p>I’m making an eye of the round roast, roasted potatoes and a veggie to be named later.</p>
<p>Was at Trader Joe’s yesterday and made their sample of the day, a “Carnitas Nacho Casserole” for dinner last night- delicious!:</p>
<p>12 oz. package pre-cooked roasted pork for carnitas
1 jar salsa verde
1 10 oz. bag “guiltless” white tortilla chips crumbled
1 bag shredded mexican cheese
1 avocado sliced </p>
<p>Pre-heat oven to 400 degrees.
Microwave pork for 2-3 minutes in a baking dish and pull it all apart after heating.
Mix the salsa into it.
In a 7 x 11 (or 13") inch baking dish, layer chips, then pork/salsa mixture, more chips, and topped with cheese.
Bake for 10 minutes uncovered.
Add sliced avocado and sour cream (optional).</p>
<p>^ Yum. </p>
<p>I’m going to TJ’s next week and thinking I’ll pick up those ingredients.</p>
<p>I think I have a TJ’s pork for carnitas in the freezer! I am making this tonight, it looks great!</p>
<p>We always have an Oscars party. We provide champagne and other drinks and guest bring appetizers (to make a meal out of). Never know what will show up, but my friends are very creative! One year, we tried to theme everything to the Best Picture pics. Middle eastern for The Hurt Locker (although my H wanted to serve MREs), football stadium snacks for The Blind Side, something blue for Avatar. It was lots of fun.</p>
<p>OK, I have carne asada, not pork for carnitas. I’m going to try it anyway.</p>
<p>A slow roasted steak with carmelization.
A lobster bisque. Genuine Spanish Paella with Saffron as well.</p>
<p>Chili. With black beans, because we don’t like pinto or kidney beans.</p>
<p>Trying to follow a low carb routine:</p>
<p>Pan seared filet mignon with a reduction of onions, yellow peppers, espresso balsamic vinegar and merlot. Served that with a salad of baby spinach and baby arugala with black truffle olive oil and espresso balsamic as dressing. Oh and a glass of that merlot ;-)</p>
<p>Wow some fancy stuff up there!!!^^^</p>
<p>Simple chicken/cheese/bean quesadillas with fresh guacamole here.</p>
<p>Would love to have a tried and true (and easy!) salmon recipe. Anybody?</p>
<p>This is my salmon go-to;</p>
<p>Pacific Northwest Salmon from New Basics by Sheila Lukin</p>
<p><a href=“Redirect Notice”>Redirect Notice;
<p>Shrinkrap, sounds delicious. Would it work in the oven or is the grill crucial?</p>
<p>Pretty pedestrian dinner for me. Ham steak and frozen baby lima beans. I’ve had the ham steak in the fridge for a week or so as one of those “grab a dinner in the middle of a snowstorm” options.</p>
<p>“Shrinkrap, sounds delicious. Would it work in the oven or is the grill crucial?”</p>
<p>No, I do it skinless, start it in a non stick pan on the stove, then finish it in a broiler pan under the broiler.</p>
<p>Veal medallions with apple- thyme sauce.</p>
<p>Pretending its summer! Hamburgers on the grill w/ baked beans!!!</p>
<p>Gazpacho (Cold Tomato soup), seasoned richly
A salad with walnuts,
Wagyu Steak
Foie gras with carmelized apples</p>
<p>Shrimp sauteed in the last of the Cuban mojo criollo (garlic, meyer lemon, olive oil) with frozen spinach, I think.</p>
<p>But, a package of saffron arrived in the mail (I was out), so I’m going to make Jacques’ (Pepin) and Julia’s (Child) Mediterranean seafood stew later in the week. Yum. Really simple dish, but the saffron takes it over the top as a special treat. I’ll make enough of the base for four dinners, but freeze three portions before adding the seafood and saffron.</p>
<p>I think it’s also time for a huge stockpot of Paul Prudhomme’s Texas Red chili from his Seasoned America cookbook. My copy is so stained from use that I can barely read the pages…</p>
<p>Wow! Cindy! “seasoned richly” is right!</p>