What's for Dinner, Sun., Jan. 14, 2018

[NJCher]

Seafood soup with shrimp, clams, and cod.

Red, yellow, and gold pepper salad with basil and parsley as herbs, tossed with vinaigrette and topped with pumpkin seeds.

Dessert is apple cobbler. We topped the cobbler with hazelnut cookie spread and are serving it with vanilla gelato.

[PJMcK]

1. Another great sounding salad!

Your salads sound delicious, NJCher.

We're baking some barbecue pork ribs, (it's 26º in NYC so no grilling today!), baked potatoes, steamed broccoli and apple pie.

Enjoy your dinner!

[Ohiogal]

2. Roast chicken

with stuffing, broccoli spears, and a glass of Sauvignon Blanc.

Pumpkin pie for dessert.

[irisblue]

3. I'm making a from scratch cream of mushroom soup in the crockpot.

I've got some biscuits to bake & maybe a break & bake cookie later with the DVDs.
Your soup sounds good Cher

[Frustratedlady]

4. A snowy day, so comfort food is the choice.

Creamed chicken/veggies over homemade biscuits. I'll finish it off with a strawberry/banana Jello salad that is refreshing.

Then, I'm going to curl up in a nice warm robe and watch "Victoria". Looks like we'll have a freshly covered, white ground in the morning.

[csziggy]

5. Roast chicken with roasted vegetables

Last fall I bought a large roasting chicken but knew I wouldn't have time to cook it. So we removed the gizzards, rubbed a herbal mixture all over it and froze it.

Yesterday I pulled it out and let it thaw in the fridge overnight. Today we spatchcocked it and put it over a bed of chopped carrots, potatoes, onion, celery, and garlic which had been tossed with olive oil. Roasted the whole thing for about 1 hour 15 minutes in a 350 oven.

Yum! And we have lots of leftovers for days. I might make chicken pot pies from some of the leftovers and freeze them for future dinners or lunches.