What's for dinner-Sunday, January 20th?

[bif]

I'm making spaghetti and meatballs. Using ground turkey and ground pork instead of beef.

[cbayer]

1. Leftovers - chicken marsala, tomato soup, pork chop, cauliflower au gratin

All were excellent, so this should be a good left over meal.

Will prowl around in the fridge for anything else that might need *disposal*.

Enjoy your spaghetti and meatballs. Yum!

[greatauntoftriplets]

2. Chicken fricassee.

Just bubbled over and made a mess of the stove. It's now cleaned up. Sauce needs thickening before dinner.

Irish potatoes and green beans as sides.

[Freddie]

3. Oven-barbecue chicken

Found this great recipe on Big Oven I've made a few times before. Chicken pieces baked with barbecue sauce, onions, peppers and par-cooked bacon. Will serve with rice, coleslaw and mixed veggies.

[dixiegrrrrl]

4. Sweet and sour chicken...from scratch.

Just like the Chinese restaurants serve, only better.

[Viva_La_Revolution]

9. one of my favorites!

I make batches X4, and freeze the extra in single meal portions. The pork and the sauce are just like fresh (after baking the pork and reheating the sauce).

as a result, we have it way too often for our own good

[dixiegrrrrl]

13. I cook it maybe 3 times a month.

weirdly, I never use it on pork....have no idea why not.

I have a killer recipe for Bar B Q sauce that I use on pork.
Maybe I will throw some sweet and sour on the next pork roast.

[blaze]

11. Recipe? Please? nt

[dixiegrrrrl]

12. ok....

From Sunset Magazine cookbook, I adjust it slightly.

Sauce:

In a Large sauce pan combine:

the juice from 2 cans Dole/Del Monte pineapple chunks
( they are making the cans smaller now. Brand name DOES have better pineapple flavor than off brand pineapple chuncks.If you can't get chunks, you can use slices and cut them up, but they will not be as thick of a bite).
Drain the juice from both cans into sauce pan, reserve chunks until the sauce has been cooked.

1 and 1/4 cup chicken broth

1 Tablespoon each catsup and soy sauce

1/3 cup brown sugar

1/2 cup brown apple cider vinegar

Stir this all together in pan.

1/4 cup cornstarch
( I stir 1/2 cup of the above pan juice into the measuring cup holding the cornstarch,
till all mixed, then dump into the sauce pan)
bring to medium boil for a few minutes, stirring very often, ( gravy whisk is perfect tool for this)
till sauce turns from light brown to dark brown, set aside.
taste at this point, if too sour, add a bit of white sugar, if not sour enough, add a Tablespoon or so of vinegar)

Next, chop 2 large green peppers into bite size chunks
slice 1 large onion into strips, pull apart onion into indiv long strips
You want about equal amounts of green peppers and onion strips.

cut uncooked chicken breasts ( usually 2 large, or 3 small) into bite size chunks, put into bowl, sprinkle with salt.
( I use flash frozen boneless chicken breasts, because they are usually pretty uniform, and it is quicker to use)

Stir fry, with about 1/3 cup oil, green peppers and onion strips in hot wok, till barely fork tender.
The peppers should be bright green and the onions turning translucent. They will continue to cook when out of wok.
Lift out with slotted spoon, making sure the oil drains back into the wok.
Add them to sauce.
Stir fry chicken chunks, till done, about 4-5 minutes, Add more oil if needed, making sure wok is hot.

I generally dump the wok ingredients into the wok, stirring and flipping so everything is coated with oil, then leave it to cook for 2-3 minutes, stir and flip it again, and cook for a couple minutes more. With vegetables, I put the lid on after stirring.

so, drain the wok stuff as you take it out and dump it into the sauce, and stir it in.

Serve hot over rice.

I add more or less of brown sugar and vinegar each time, it seems to change slightly every time I make it.
Pretty low salt, the only salt I use is over the chicken chunks and in the rice before cooking. If sauce tastes "thin"
and seems to need more body, make the chicken broth a bit stronger next time.
I use Better Than Bouillion so I can adjust how strong my broths are, and it is low sodium.

This makes a pretty large batch, should serve 4 easily.
Tastes great the next day.
Freezing may be iffy, with the pineapple in it.

[blaze]

14. Thanks so much!!

Was wondering what to fix up tomorrow.... this just might be the ticket!!

Thanks so much for taking the time to type it up for me!

[dixiegrrrrl]

15. Pm me if you have any questions..

Once you have made it, you will know of any changes.
the original recipe called for 3/4 cup of vinegar, and that was just tooo sour for us.
And I had to play with the strength of the chicken stock/broth. Too much, and it tastes "off"
not enough, and it tastes too thin.
Lastly, you can decide how thick you want your sauce to be by playing around with amount of cornstarch,
but make sure you allow plenty of boil and stirring for the cornstarch to avoid tasting it too much.
When you get the right proportion of green peppers, white onions and yellow pineapple in the sauce, it is a beautiful dish.

[Glassunion]

5. Skirt steak with a red wine reduction

Bacon and green beans and sweet potatoes.

[NJCher]

6. dinner party

Off I go!


Cher

[cbayer]

7. I take it your a guest and not the hostess.

Have a great time!

One of the downsides of living on a boat is that many of our friends live on boats, and most don't have the capacity to comfortably entertain, so my dinner invitations are infrequent.

[Viva_La_Revolution]

8. Baked chicken, red beans and rice, spinach

cause we don't have no collard greens

Feel better Lucinda! (where ever you are)

[hobbit709]

10. Ribeye steak sandwich

Sprouts had ribeye roast on sale for $4.99/lb. 5 minutes of knife work turned that into 6 steaks and a couple of rib bones for the dogs.
Toasted ciabatta bun. grille onion and serranos, cambozola cheese and some Kettle Spicy Thai chips on the side.