What's For Dinner, Volume II

[Faith33]

Today I made hamburgers... had such a craving for them and trying to put on some weight, so I pigged out. Loads of onions, tomatoes, wild oregano and a cocktail sauce I whipped up with mayo, mustard and ketchup.

Waiting for your review on the french dip, linen.

[linen53]

French Dip was worth the wait. I roasted a medley of vegetables to go with it. It was all just to die for. Yum!

Here I am again...what to fix for dinner.

[Faith33]

Roasted veggies are so rich and condensed in flavor omg! Sounds like you died and went to flavor heaven for the night.
I had one of those to die for moments after returning from my trip... I had taken for granted the quality and taste of the olive oil we have here, so my first meal back, along with my casserole went a greek salad... omg. The flavors just exploded in my mouth... this is when I realised how much of a difference good quality olive oil makes. Had three portions that day.

Beef and cabbage stew today... it's a wintery food for my area and since the temps have dropped, it's perfect.

[dream jo]

lft overs i did .............

[linen53]

So winter is hitting your part of the world Faith. We had our first night below freezing last night. Not enough to have to drain hoses outside, but it won't be long.

I could almost taste your salad, lol. I've had times like that when I just couldn't get enough salad. We have a restaurant that had the best dressing I have ever had.

Here it is:

Belevedere Salad Dressing

INGREDIENTS

1/2 teaspoon, salt (more or less to your own taste)
1 teaspoon, garlic powder (or fresh, adjust amount to compensate)
2 teaspoons, basil, dry crushed (I use fresh so I increase amount)
1/8 cup, extra virgin olive oil (I just use 1/4 c olive oil, no peanut oil)
1/8 cup, peanut oil
3 tablespoons, red wine vinegar (must be red wine vinegar)

METHOD

Blend all ingredient together in small bowl. Let rest for 5 to 10 minutes.
Refrigerate until it is very cold. Refrigerate your salad also. You want both very cold.
Top salad with bleu cheese and serve.

I usually don't add the olive oil to the other ingredients. I coat the salad with the oil and then add the vinegar and spice blend to the salad just before serving. And if you can get your hands on some blue or feta cheese, this is to die for!

Tonight

Roasted bratwurst sausages with bell peppers topped with cheese when done cooking and served on (gf) hoagies. I also have an acorn squash I will be roasting in the oven.

[dream jo]

micowav lft ovrs i frovs ,isme potos i did sti; yi still yum lk lin53 duz ldt overs still yum seam2 be mor yummy 3 wks latr aft i roze it froz it but in micrwav for 10 to 15 mins still yum mor yum thn it wz 1st dun

[linen53]

dream jo didn't have to cook. I'm jealous

[Clover]

^ Lol, Faith, yeah our Olive Oil here can be pretty bad, unfortunately. Many brands seem to be getting more tampered down as the years go by.


Today we had Garden Salad with Tilapia Fish, fresh Italian bread. Typical mid week meal. Will be busting out the crock pot before I sleep to have Beef Stroganoff ready for the morning. Eh, its something different



@Linen, I think Ill take this recipe! I'm all bout the salads and looking for something new to mix in it. Thanks for sharing, thinking maybe this weekend. I don't have peanut oil, I always wanted to try it at home.

Originally Posted by linen53

Here it is:

Belevedere Salad Dressing

INGREDIENTS

1/2 teaspoon, salt (more or less to your own taste)
1 teaspoon, garlic powder (or fresh, adjust amount to compensate)
2 teaspoons, basil, dry crushed (I use fresh so I increase amount)
1/8 cup, extra virgin olive oil (I just use 1/4 c olive oil, no peanut oil)
1/8 cup, peanut oil
3 tablespoons, red wine vinegar (must be red wine vinegar)

METHOD

Blend all ingredient together in small bowl. Let rest for 5 to 10 minutes.
Refrigerate until it is very cold. Refrigerate your salad also. You want both very cold.
Top salad with bleu cheese and serve.

I usually don't add the olive oil to the other ingredients. I coat the salad with the oil and then add the vinegar and spice blend to the salad just before serving. And if you can get your hands on some blue or feta cheese, this is to die for!

Tonight

Roasted bratwurst sausages with bell peppers topped with cheese when done cooking and served on (gf) hoagies. I also have an acorn squash I will be roasting in the oven.

[Lucky 1]

Grilled venison backstraps, roasted brussel sprouts and sweet potatoes!

Was a fabulous meal!!!

[Lightwaves]

Jalepeno spread on toast with gouda. Oh my God so good num num.