So...whats for dinner?

auntienance

Beaverntx, if you have turkey breast, I like to make Kentucky hot browns.

Here's a version:

Traditional Kentucky Hot Browns

A delicious open face sandwich with turkey, tomatoes, bacon, and Mornay sauce.

Ingredients

1. 1 1/2 Tbsp butter
2. 1 1/2 Tbsp flour
3. 1 1/2 C heavy cream
4. 1 C Parmesan cheese (separate 1/4 C)
5. 1/4 C Sharp white cheddar
6. Pinch of ground nutmeg
7. Salt and pepper
8. 1 lb. sliced roasted turkey breast, thickly sliced
9. 8-10 slices of thinly sliced sourdough bread (Bread slices should also be small in size. Either use a small loaf or cut large slices in half for an hor d'oeuvre size serving)
10. 12 or so pieces thick sliced bacon
11. 8-10 Caprese tomatoes, sliced
12. Paprika
13. Chives

Instructions

1. In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently.
2. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.
3. Remove sauce from heat and slowly whisk in the 1/4 C Parmesan and cheddar cheeses until smooth.
4. Add nutmeg, salt and pepper to taste.
5. Butter both sides of the slices of sour dough and toast.
6. Fry the bacon and rough chop it.
7. For each Hot Brown, place one slice of toast in 13x9 baking dish (I use two dishes to hold all of the hot browns). Layer turkey then 2-3 slices of tomato.
8. For each Hot Brown, place one slice of toast in 13x9 baking dish (I use two dishes to hold all of the hot browns). Layer turkey then 2-3 slices of tomato.
9. Spoon the sauce over the tomatoes. You should use about 1/2 of the sauce. Sprinkle with additional cheese.
10. Place baking dishes under a broiler until cheese begins to brown and bubble.
11. Remove. Add bacon and chives. Sprinkle with paprika and serve immediately.

Beaverntx

Thanks, Nance! Sounds delicious. Does look like a trip to the store is needed before making it, though. I've used a different recipe for hot browns before but had not thought of them this time.

eric95us

Dinner here has been "shopping the refrigerator and pantry". We've been painting and the "the no effort needed" meals are useful, even if not terribly inspiring.

The trim on the house is Valspar Paint's Poseidon's Castle and the remaining color is Valspar's biscuit crumbs DD and Sharon thought that would make a nice combination.

Has anyone figured out how the color names were chosen? :-)

Beaverntx

Eric, re paint color names, I've often wondered if there is a bonus for creativity for those who come up with those fantasy names which don't usually give any hint to which co!or family is involved!

MinusTwo

Nance - the 'hot browns' sound delicious. I have never heard of this concoction.

auntienance

They are delicious but very rich.

Tonight is reverse seared ribeye, baked potatoes and sauteed asparagus.

illimae

Tonight was grilled bone-in chicken breast, corn on the cob and boiled broccoli/cauliflower. It was all good but I’m too stuffed to finish the chicken, I’ll probably put it in a salad tomorrow.

Beaverntx

Tonight for myself and DGD it was chef's salad with, you guessed it, turkey! DH had the other half of the chicken dinner he brought home after his "Men's NightOut" dinner last night.

carolehalston

The menu for last night didn't happen.  After playing golf in the heat and humidity, I was too tired to labor in the kitchen.  So thawed some pork chops to cook in the oven and also thawed some pickled pork to season a pot of speckled butterbeans, which were delicious.

Dh made a tossed salad, which was enough for four.  He can't seem to make a salad for two.

Maybe the eggplant meal will be on for tonight.  

ChiSandy

Tonight, will pan-sear wild salmon fillet over sauteed kale (anyone know how to "massage" it?) with either freekeh, farro or fregola sardo on the side.

MinusTwo

Early afternoon meal (hot meal so it's dunch?) was 1/2 a baked potato and a big bowl of warmed over zucchini sauteed with onions & dill.

I have tickets to a wine & cheese pairing class tomorrow evening. Hope we don't get more of the wild weather & floods that are predicted.

Illimae - My thoughts are with you for good reports from this next scan.

Beaverntx

Tonight was leftovers-- each plate was a little different depending on who was finishing what.

illimae

I had leftovers too from this weeks side dishes. Oven roasted squash/zucchini/asparagus/ red onion, broccoli/cauliflower and a corn on the cob.

Minus, thanks for thoughts, I appreciate it 😀

carolehalston

Leftovers here, too.  Warmed up speckled butterbeans with cornbread and a salad.

MinusTwo

We lost power at 8pm last night & it wasn't restored for over 16 hours. My rain gauge over flowed at 5 inches. Some of the City got 8-12 inches but I'll never know exactly how much at my house. We're due for more storms tonight but supposedly later this evening and we will be able to make it to the wine & cheese pairing first.

Due to the power outage with no estimate of repair time I didn't want to open the fridge & lose whatever cooling would remain. Nothing worse than throwing away spoiled food. Since it's hurricane season, I'd better work faster at clearing out my freezer - at least the expensive steaks & roasts. Luckily I have a gas stove - so by candle & lantern night I had macaroni with butter last night.

auntienance

Hope our southern folks can avoid more of the devastating rain and flooding. We've had plenty too.

Chef salad tonight with a piece of baguette smeared with butter and garlic. I plan to use up bits and pieces of things languishing in the fridge.

Beaverntx

Tonight is a casserole with corn tortillas layered with thinly sliced turkey, refried beans, corn, cheese, more tortillas and turkey, lightly sauteed red and green bell peppers with onion topped by a third layer of tortillas, cheese and green enchilada sauce. 2nd granddaughter arrives from college tonight. Took her sister to DPS to make her appointment for getting her drivers license today. Nothing like having young folks around again!

carolehalston

I finally got around to making the much-mentioned eggplant layered dish (aka casserole, hot dish).  Alas no Rao sauce in the pantry so I sent dh to the IGA during a lull in the rain to buy some canned tomatoes.  As soon as he backed out of the carport it started pouring down rain but he soldiered on to the IGA.  He brought back diced tomatoes so I used the food processor to turn them into crushed tomatoes.  Diced tomatoes have a stubborn tendency to remain diced tomatoes.

With onions, garlic, a generous amount of olive oil and a sprinkling of "Itallian herbs," the sauce was a very tasty substitute for Rao's.  Oh and some crushed red pepper, another ingredient.  

The cheese in the dish was fresh grated romano and bagged mozzarella.  The dish spent approximately an hour in the large toaster oven at 350 around dinner time and was very good.

Side was an arranged salad with cold steamed asparagus, compare tomatoes (quartered), and avocado.  Addition of sweet onion for dh and Kalamata olives halved for me.  My dressing was fresh lemon juice and olive oil.  Dh used a bottled poppyseed. 

So it was meatless Friday.

Tonight will likely be a ribeye, potato and salad.  Always a favorite with me.

auntienance

Always one of my favorites too Carole. And the eggplant sounds delicious.

It's 25° below normal here, cold and wet with more rain. I don't remember having the heat on this late in May. So tonight is chicken and dumplings with a boring side salad. Boring because I used all the interesting ingredients in the chef salad last night. Perhaps I'll do sauteed asparagus instead.

And I've made a cherry slab pie to celebrate the fact that Fresh Thyme has restocked (and repackaged) sour cherries. Yay! Alas, they only had two packages left (apparently others were as joyful as I) so they will have to be rationed until I get back there.

The rain and cold has brought out the birds - Baltimore Orioles, hordes (August numbers) of hummingbirds, rose breasted grosbeaks and a summer tanager eating granpe jelly this morning. Gorgeous!

MinusTwo

The 'Wine & Cheese Pairing' class was great fun. Maybe even better than the Wine & Chocolate class we attended earlier this year. If you have a Total Wine by you, check out their class schedule. Last night a regional rep from Boar's Head provided the cheese & was on hand to tell about each selection. All this for $20.00. (disclaimer - no involvement either company).

The evening started with a generous buffet of appetizers - cut fruits & veggies, chocolate covered strawberries, bread & tapenade, finger sandwiches. Everyone is provided with two glasses, a bottle of water and a 'spit' bucket - used to dump the pours you don't want to finish & to rinse your glass. There's always a lesson about how to do tastings, history of each wine, great stories about noted winemakers and terrior of various countries. Last nights parings were: Champagne & Gruyere, Sauvignon Blanc & Chevre, Pinot Grigio & Asiago, Pinot Noir and Havarti, Rioja & Manchgo, Zinfandel & Cheddar, Cabernet Sauvignon & Gouda, Sauterne & Blue Cheese. Some interesting new tastes for me and some old favorites well matched.

auntienance

Summer tanager

Moonflwr912

Minus, those pairings sounds good! And I love the pretty Tanager, Nancy.

Tonight is a Home Chef box meal. Chicken with raspberry chipoltle sauce and snap peas. But I swapped the chicken for the pork tenderloin, it will work just fine with the rest of the dinner. The beans for the pork will last a day or two instead of the peas, and i want to save the chicken for later. I freeze the protiens right away so swap out as i please, depending on my needs. I may add a small baked potato, if we are both hungry.

Happy Mothers Day to all who do the Mom stuff!

Moonflwr912

As usual, my DH dissapears right before I serve supper. Sigh. But here it is, might as well take a picture since he's nowhere around. I did nuke 2 small potatoes, and cut the tenderloin into medallions before I cooked it. So 15 minutes for supper. Looks and smells so good

ChiSandy

Minus, Ilimae--I've been thinking of you (and Gordy's DGF's parents down in Katy) when those news reports come on about the awful flooding in Houston. Up here, the DesPlaines R. is at flood stage, but any homes along it are elevated above their backyard boat docks. Nancy, I didn't realize that St. Louis was going through the same disgusting cold & wet weather we're having up here, too. Hasn't made it to 50 here by the lake since early Tues. The heat's still on. (It's a gas boiler, so at least we're spending less than if we were cranking up the window ACs). There is something obscene about seeing your breath outdoors in mid-May, and being told to bring tender perennials indoors at night (or cover them). Never mind annuals like tomatoes. Gordy bought me a hydrangea plant for Mother's Day, but I can't replant it outside yet.

Thurs. night I made steelhead trout (aka lake or salmon-trout) instead of the wild filet. Last night, I seared a Verlasso salmon filet, along with sauteed sugar snap peas with sesame & garlic, and lime-basil-lemongrass Thai jasmine rice (the latter was one of those nuke-for-90-sec. packets from the ethnic aisle at Jewel). I also indulged in a slice of dark chocolate mousse pie, which I cut in half and ate last night and tonight.

Brunch was half a poppyseed bagel, schmear, lox, tomato, red onion, dill & capers. Gave the other half to Bob, who just came home after a 14-hr day at the hospital.

Today I hit the CBD boutique in Logan Sq. (I like the capsules and the colorless CBG & CBN oils they sell--I can use both while I still have my Invisalign on) and then the Middle Eastern Bakery in Andersonville. They have the second best hummus I've ever tried outside Israel (the best was from Michael Solomonov's Phila. restaurant Zahav, which did a pop-up dinner here in Chicago at Spiaggia--the pita was so fluffy I almost wept for joy). I loaded up on hummus, baba ghanouj, tabbouleh, decent pita, olive salad, lentil soup and Jerusalem salad--made myself a sampler for dinner.

Tomorrow night we scored the latest possible dinner res The Palm would give us. It's been a month since I've had steak!

MinusTwo

Happy Mother's Day to all. My son called me from a work outpost in NYC yesterday since he's unavailable today.. And my Chinese niece called from elsewhere in Texas. Today I got an email from my 'other son' (like Eric's other daughter) who has moved from Hawaii to Panama.

For dinner I'm going to fix scrambled eggs & sausage and roll that up in flour tortillas with fresh avocados, Mrs. Renfro's Green Chili salsa & plenty of cheese.

Beaverntx

We had dinner out last evening for DH's birthday, went to a bbq place and three of us had baked potatoes( stuffed), DH had a turkey sandwich (huge), 3bean salad and potato salad. Tonight GDs went to a movie and In&Out; we had scrambled eggs with green salad and garlic bagels. Minus, looks like our minds were on the same track!

ChiSandy

Happy Mother's Day! For brunch, made a classic French rolled omelet with gruyére and herbs (parsley, chives, thyme) and treated myself to a Krispy Kreme before my coffee cooled and my Invisalign-out-time had expired.

Dinner at the Palm: we split a "Gigi" salad (shrimp, avocado, hard boiled egg, green beans, romaine). Bob had a 12-oz. filet mignon (which he finished), I a bone-in ribeye (2/3 of which I brought home, along with half the duck-fat-roasted Parmesan fingerling potatoes). Other side was sauteed spinach, which we finished. (Was tempted to have the creamed spinach till I saw the calorie count--5X the sauteed! Will save the creamed for when I go back to low-carb). No bread. The Palm has revamped, and I'm not sure in such a good way. It's open-plan now (used to have a separate revolving door entrance outside and a door to the hotel on the inside), which is prettier; the bar has been enlarged, moved to the center, and is in an ellipse instead of just being against the window. The menu has been simplified too (since we're regulars, they were able to make us the Gigi salad even though it's no longer on the dinner menu). They used to bring a bread basket but no more. More and more restaurants here are charging for bread service--but those that do, serve artisanal breads baked in-house or brought in from name bakeries.

Will treat myself to dessert now: half a 12-oz. container of pistachio gelato, topped with the season's first domestic cherries. (Hope they're sweeter than the strawberries, which look ripe but are white & tart inside).

MinusTwo

Is Eric the only one who makes bread anymore?

eric95us

Not in the past few days....

I've got a cold or possibly flu..dry cough, aches, but no fever.....

ChiSandy

Sounds like you need to make chicken soup. Feel better.