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What did you have for dinner? -Part dois

Salad with Romaine lettuce, Vidalia onions, cherry tomatoes and white mushrooms. Dressing was Red Wine Vinegar, Duke's mayo, Italian Seasonings, Dried Chives and parsley flakes.
 
We finished off the last of the veggie soup last night. It was the first time I was able to taste it. It was good but needed a little salt.

Tonight-
Roasted a 5 lb turkey breast.
Baked sweet potatoes
Celery/onion dressing
Mixed veggies
Turkey gravy from a jar
Cranberries from a can

Enough leftovers for 2 more dinners.
Hubby has cleanup.
 
Boneless/skinless chicken breast rolled in olive oil and sprinkled with Italian Seasonings, oven broiled. Served on lightly toasted Brioche bun with onion and mayo.
 
I made marinated steak and Jasmine rice.

I'm beginning to accept that I'm just not really a steak person. I'd much rather have a hamburger, roast beef, or a cheese steak sandwich. It's probably because I don't like undercooked meat, so I always cook it well.

That being said, it turned out fine. I'm just not huge on steak.
 
Helix said:
I made marinated steak and Jasmine rice.

I'm beginning to accept that I'm just not really a steak person. I'd much rather have a hamburger, roast beef, or a cheese steak sandwich. It's probably because I don't like undercooked meat, so I always cook it well.

That being said, it turned out fine. I'm just not huge on steak.
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Me either. I don’t like fighting with my food and chewing on something forever just to be able to swallow it.
 
gman said:
Me either. I don’t like fighting with my food and chewing on something forever just to be able to swallow it.
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I guess it's not just me, then. I even forked the shit out of it to tenderize it and cooked it like four to five minutes per side on medium heat. It was still like eating a marinated shoe. My wife likes steak, so I'll eat it for that reason, but I don't really get it.
 
Helix said:
I made marinated steak and Jasmine rice.

I'm beginning to accept that I'm just not really a steak person. I'd much rather have a hamburger, roast beef, or a cheese steak sandwich. It's probably because I don't like undercooked meat, so I always cook it well.

That being said, it turned out fine. I'm just not huge on steak.
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I've never had much luck marinating steak. I have better luck just seasoning and cooking. Hitting the right internal temp is key. I like to pull it off the heat at about 130 to 135 degrees, and let it rest for five minutes.

I just picked up a chuck roast I'll be cooking in the slow cooker this weekend.
 
countryboy said:
I've never had much luck marinating steak. I have better luck just seasoning and cooking. Hitting the right internal temp is key. I like to pull it off the heat at about 130 to 135 degrees, and let it rest for five minutes.

I just picked up a chuck roast I'll be cooking in the slow cooker this weekend.
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I think that we're doing a beef stew next, so that will probably turn out better.
 
countryboy said:
It's hard to screw up beef stew, lol. Although, I have before.
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I'm generally a decent cook. I'm not much of a steak expert, though. It's probably because we didn't have steak a lot when I was a kid, and it was always cooked well done when we did. Either that, or maybe I just don't like it that much. I'd pretty much trade any steak for a quarter pounder with cheese. Occasionally though, I like to try cooking one.
 
Helix said:
I think that we're doing a beef stew next, so that will probably turn out better.
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We had this recipe but with mushrooms (I also used onions because that was in the fridge)
www.allrecipes.com

Greek-Style Beef Stew (Stifado)

Chef John's delicious Greek-style beef stifado stew pairs tender beef with sweet shallots in a tangy and aromatic slow-simmered sauce.
www.allrecipes.com www.allrecipes.com
We loved the taste.
Anyone care to try it with beef and report back?
 
countryboy said:
It's hard to screw up beef stew, lol. Although, I have before.
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I have too! I think it is really easy to screw up a lot of things! And a good beef stew takes some lovin to make in my opinion.

Everyone has their own preferences to taste. I happen to like a rich beefy gravy to accompany all the beef and veggies and crusty hard rolls to sop up the gravy.

I have followed many recipes over the years. I have made it in the slow cooker and on the top of the stove. I prefer stovetop. I have an Instapot but have never used it. Maybe someday I will get around to it.

When following a recipe, by the time you pick up all the spices/herbs you may need, the veggies etc. you have a small fortune wrapped up in a cheap piece of meat. So years ago I picked up a package of McCormick Beef Stew seasoning mix. I made it as directed on the package. It was fine but it didn't have that real beefy gravy I wanted. So, the next time I switched out the water for beef stock. Perfect!

Carrots, potatoes, celery, onion, are what the McCormick instructions calls for. I always end with a generous handful of frozen peas the last half hour of cooking. But if you like turnips, parsnips or whatever you can add what YOU like.
 
vesper said:
I have too! I think it is really easy to screw up a lot of things! And a good beef stew takes some lovin to make in my opinion.

Everyone has their own preferences to taste. I happen to like a rich beefy gravy to accompany all the beef and veggies and crusty hard rolls to sop up the gravy.

I have followed many recipes over the years. I have made it in the slow cooker and on the top of the stove. I prefer stovetop. I have an Instapot but have never used it. Maybe someday I will get around to it.

When following a recipe, by the time you pick up all the spices/herbs you may need, the veggies etc. you have a small fortune wrapped up in a cheap piece of meat. So years ago I picked up a package of McCormick Beef Stew seasoning mix. I made it as directed on the package. It was fine but it didn't have that real beefy gravy I wanted. So, the next time I switched out the water for beef stock. Perfect!

Carrots, potatoes, celery, onion, are what the McCormick instructions calls for. I always end with a generous handful of frozen peas the last half hour of cooking. But if you like turnips, parsnips or whatever you can add what YOU like.
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The Instant Pot is great, even if you only use it as a slow cooker. Pressure cooking is a great time saver though. This is my favorite pressure cooker recipe.

Instant Pot Pinto Beans (No Soaking)
 
vesper said:
I have too! I think it is really easy to screw up a lot of things! And a good beef stew takes some lovin to make in my opinion.

Everyone has their own preferences to taste. I happen to like a rich beefy gravy to accompany all the beef and veggies and crusty hard rolls to sop up the gravy.

I have followed many recipes over the years. I have made it in the slow cooker and on the top of the stove. I prefer stovetop. I have an Instapot but have never used it. Maybe someday I will get around to it.

When following a recipe, by the time you pick up all the spices/herbs you may need, the veggies etc. you have a small fortune wrapped up in a cheap piece of meat. So years ago I picked up a package of McCormick Beef Stew seasoning mix. I made it as directed on the package. It was fine but it didn't have that real beefy gravy I wanted. So, the next time I switched out the water for beef stock. Perfect!

Carrots, potatoes, celery, onion, are what the McCormick instructions calls for. I always end with a generous handful of frozen peas the last half hour of cooking. But if you like turnips, parsnips or whatever you can add what YOU like.
Click to expand...
In addition to the beef stock, use some Better than Bullion. That’ll knock your socks off.😋
 
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