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What did you have for dinner? -Part dois

We went to a local burger place which closed for a few years and then reopened. I got my mom's favorite burger from the 1980s. It was identical to the original. I also got some onion rings, which were cooked perfectly. Two thumbs up.
 
MaryP said:
Tourtiere is the ground pork pie, isn't it? I absolutely love it, though I've only known one person who made it, and she has passed.
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Yes, ground pork pie thickened with mashed potatoes and seasoned with allspice, cinnamon, nutneg, and a touch of sage. A French Canadian specialty
 
We leave for FL Wednesday or Thursday so I'm on a serious fridge clean out. Way too much cheese so I'll make a boat load of my famous poofed cheese spread to take. Turkey something or other for dinner as well as leftover tourtierre. A ton of riccotta that I forgot to put in the baked penne for our family get together so I'm thinking gnocchi one night. That’s three nights. Egg salad sandwiches for the road.
 
Lisa said:
A large baked sweet potato and a handful of Brussels sprouts that I roasted in the oven with the sweet potato.
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What temp did you use? I bake potatoes @400F. for an hour. At that temp for that long my Brussels sprouts would look like coal nuggets. Do you you roast them whole or cut in half?
 
gman said:
What temp did you use? I bake potatoes @400F. for an hour. At that temp for that long my Brussels sprouts would look like coal nuggets. Do you you roast them whole or cut in half?
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I start the sweet potato at medium in my microwave for 5 minutes while the oven is heating. That was about 4:30p. I prepped the sprouts after the potato went in. The sprouts roast for 30 minutes at 350°F. They were both done at 6:00p.

I trim the end of the sprout and cut them in half, removing the outermost leaves. Then I put olive oil in a zipper bag and transfer the sprouts into the bag to coat. I roasted them in a foil and parchment lined baking pan w/ S&P, so there is minimal cleanup.
 
Lisa said:
I start the sweet potato at medium in my microwave for 5 minutes while the oven is heating. That was about 4:30p. I prepped the sprouts after the potato went in. The sprouts roast for 30 minutes at 350°F. They were both done at 6:00p.

I trim the end of the sprout and cut them in half, removing the outermost leaves. Then I put olive oil in a zipper bag and transfer the sprouts into the bag to coat. I roasted them in a foil and parchment lined baking pan w/ S&P, so there is minimal cleanup.
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Thanx.👍
 
gman said:
Lasagna, tomatoes caprese , French bread, water. Dessert was a small piece of apple pie, water.
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That sounds really good. I might make baked penne today or maybe NYE.

I have 1/2 a stollen to finish for dessert with coffee or tea.
 
I used an Allrecipes for slow cooker spicy bbq country ribs. I love country ribs. I air fried Brussels sprouts and made a microwave packet of jasmine rice to go along with the ribs. I thought the recipe was just okay. I think next time I’ll just slow cook them in Sweet Baby Rays bbq sauce.
 
I was going to make baked penne but I don't have any ricotta but I didn't discover failure this until I had already started the sauce. Maybe NYE. My daughter called and we talked for 90 minutes, so I just made a burger and some steamed veggies. I have a small butternut squash that I need to roast. That might be tomorrow.

N-Y day is going to be a tradition of kraut, roast pork, and spaetzle. Maybe rotkol if I can make it quick.
 
Lisa said:
I was going to make baked penne but I don't have any ricotta but I didn't discover failure this until I had already started the sauce. Maybe NYE. My daughter called and we talked for 90 minutes, so I just made a burger and some steamed veggies. I have a small butternut squash that I need to roast. That might be tomorrow.

NY day is going to be a tradition of kraut, roast pork, and spaetzle. Maybe rotkol if I can make it quick.
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I’m all in on your NY 🍽️ 😋
 
gman said:
I’m all in on your NY 🍽️ 😋
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Its a very German meal. I do it once or twice a year because its a lot of work and very heavy food. A few years ago I made potato dumplings instead of spaelzle.

I didn't get to the meat market to get 2 smoked pork shanks to make Schweinhaxe. They are a lot of work but the final product is amazing. They are all my grandparents recipes.
 
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