<p>To complement the (unseasonably) warm weather today, I’m going with Thai-inspired: green curry chicken patties; cabbage slaw with vinaigrette, avocado and cilantro; pork gyoza; ginger brown-jasmine rice; and hot & sour shrimp soup.</p>
<p>I think this is what abasket was looking for on a different thread. I don’t know how to cut and paste the link.</p>
<p>Thanks 1214mom! </p>
<p>Feel free to go at it - inspire us all with what you have for dinner at your house! </p>
<p>Yay! The dinner food thread. :)</p>
<p>Tonight, we are going out. By necessity, not choice.</p>
<p>We had shrimp and spinach risotto. </p>
<p>I marinated skin on boneless chicken breast in fresh squeezed oj, bit of oil, chili powder, cayenne, cumin and oregano. Grilled it. Served it with stuffed yellow peppers. I made up a recipe using leftover quinoa and corn. Added kidney beans, onions, tomato and some sautéed fava greens. Added in some Mexican cheese. They were good. Gave H a corn tortilla cheese quesadilla.
I like the chicken with skin since it gives more flavor. I remove the skin before eating.</p>
<p>Zuppa Tuscana a la Pinterest. Oh my…sausage, bacon, and kale (to make me feel better about all that pork!). So darn delicious!</p>
<p>Miso soup, edamame, teriyaki chicken, tempura veggies.
Then got hungry for chocolate. Made chocolate cake. Strange, I know.</p>
<p>Dinner salad for me. Tons of crumbled blue cheese, spicy italian salami slices. Homemade dressing. Yum…</p>
<p>Tasteless, mushy pasta w over-cooked chicken in a rectangular dish. Limp, old lettuce w dried out julienned carrot salad. Dried-out dinner roll w a single-serve plastic pkg of butter. Insipid yellow cake on a size-coordinating rectangular dish. Non-hijackable plastic eating utensils sealed in a plastic pouch w one paper napkin & toothpick. All washed down w fine box wine poured into a plastic cup. </p>
<p>Thanks for bumping thread! </p>
<p>Last night - grilled pork chops, salad, rice. </p>
<p>Haven’t decided for tonight. </p>
<p>Grilled shrimp tacos w/cabbage slaw, cheese, and guacamole. Might gild the lily and add bacon… Maybe refried beans. Fresh pineapple for dessert. Is it dinner yet?</p>
<p>Last night I had leftover roast pork shoulder that I used in this excellent roasted-chile stew recipe: <a href=“http://www.finecooking.com/recipes/new-mexican-pork-chile-stew.aspx?pg=0”>http://www.finecooking.com/recipes/new-mexican-pork-chile-stew.aspx?pg=0</a></p>
<p>I served it with black bean & corn stuffed quesadillas with salsa and guacamole, and oranges.</p>
<p>Tonight is mahi-mahi with olives, capers & tomatoes; a beet-fennel-orange salad; and some sort of simple whole grain side.</p>
<p>@shellz, do you marinate your shrimp in something before grilling them for the tacos??? </p>
<p>GMT, hope your next dinner is a little more appetizing! </p>
<p>D1 is driving home for the weekend tonight - planning one of her favorites - chicken enchiladas and homemade chunky guacamole. Trying to decide if I want to do my typical enchilada recipe or try this one:
<a href=“Chicken Enchilada Casserole”>http://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/</a> I would put the corn on the side since D1 isn’t a corn fan. </p>
<p>@abasket, no marinade. I use a little dry rub and then grill it up. I forget the brand, but it comes in a black envelope and it’s a baja citrus marinade. Taco seasoning works too, in a pinch.</p>
<p>Baja citrus sounds much better than taco seasoning!!! Is that a regular grocery store found item? Like by the dry mix packets???</p>
<p><a href=“http://www.mccormick.com/Grill-Mates/Flavors”>http://www.mccormick.com/Grill-Mates/Flavors</a></p>
<p>It’s actually a marinade ( good on chicken, marinate overnight), but I use it dry on shrimp. Use sparingly…it’s pretty savory and could easily overpower shrimp. I find it in the spice aisle in my local grocery store. Enjoy :))</p>
<p>ETA: they also make a Mexican Fiesta flavor that I’ve used before. May use it on my pork roast carnitas this weekend!</p>
<p>The only “spice packet” I have ever used is the Lipton onion one for putting in meat loaf or roast. Does anyone else favor a certain spice packet for a recipe???</p>
<p>I imagine they can be pretty salty???</p>
<p>I think they work great for pot roast, tacos, and sloppy joes.</p>
<p>Rosemary baked chicken was tasty. Here’s what’s in the recipe.
<a href=“http://www.mccormick.com/Recipes/Main-Dishes/Rosemary-Baked-Chicken-with-Potatoes”>http://www.mccormick.com/Recipes/Main-Dishes/Rosemary-Baked-Chicken-with-Potatoes</a></p>