A question to our American cousins.....?

Question

What will you be having for dinner when you get home? Ten lovely points to what I think sounds the nicest.

I am from the UK sort of area jessified.
I've already had my dinner which was thyme roasted chicken, new potatoes, peas and sweetcorn.

Answer 1

I think I'll make one of my husbands favorite meals. Today is his first day of work (new job that is 2hrs away) Won't be back until about 7pm for dinner... so reheatable dinner be a plus after the family has eaten earlier.
Cubed sirloin steak with sauteed onions and mushrooms in a skillet, with garlic powder, paprika, salt and pepper. All with or over rice that was cooked with half of the sauteed onions.
Makes great dinner, reheated dinner and left overs. It was my comfort food growing up and one of my husband's favorites now too. And Easy to make and can be substituted with loose ground beef which is the other way we like it. Now, to see which I have in the freezer... ground beef or sirloin steak. Oh, and with a simple salad. Enjoy.

Answer 2

Well, tonight I'm getting home from college for Thanksgiving, and it's all comfort food at my house. I can't wait, I've been living off ramen and pizza for too long!

Salad
Grilled KC Strips (steak)
Baked Mac and Cheese with Bacon
French Fries
vanilla ice cream and blackberry cobbler

Answer 3

It's Monday, and I had a really fattening weekend, lots of bad foods. Whatever I'll eat has to be low fat.
Tonight, it will probably be asparagus and a salad... If I'm feeling really lazy, it might be a bowl of cereal with a banana.

Answer 4

Darling, why did you spell "humor" the yank way? *Edit one million* unquestionably, persons do now now not say that. we are purely waiting for the present fixation with Judi Dench to end finishing and for some ingredient as furiously humorous as "rather dazzling" to wake matters up back on the two factors of the pond.

Answer 5

busy day today..so I have a bbq pork roast in the crock pot . We will have mashed potatoes and green beans on the side.

Where are you from? and What will you be having?

Answer 6

I think ShariPamperedChef is desperate for the 10 points!

They don't mean anything love...

Answer 7

Pasta w/ meat sauce
spinach and tomato salad w/ ranch dressing

Answer 8

fire crusted tlapia sandwhiches with cheesy veggies and a some spinach

Answer 9

tonight... I havent picked one definately but these are in the running...

Chiles Rellenos Chicken

2 boneless, skinless chicken breasts
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)
½ can (4 oz) whole green chiles, drained and cut into strips
2 Tbsp shredded Monterey Jack cheese
1 tsp snipped fresh cilantro
Prepared salsa (optional)

1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.
2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.
3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.
4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

Yield: 2 servings

Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g

Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)

Cook’s Tips
The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.
The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.
Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.

lemon greek chicken
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2 lemons, divided
1/4 cup olive oil
4 large garlic cloves pressed
2-3 tsp. dried orgeno leaves
3/4 tsp. salt
1/2 tsp. ground black pepper
4 split chicken breast halves
8 petite red potatoes
1 med. red bell pepper, cut into 1 in. strips
1 med. red onion cut into 1 in. wedges
8 oz. whole mushrooms

preheat oven to 400. using lemon zester/scorer, zest one lemon to measure 11/2 tablespoons zest. juice lemon using juicer to measure 2 tablespoons juice. in stainless (4 qt.) mixing bowl, combine lemon zest, juice, oil, garlic pressed with garlic press, oregano, salt and black pepper; mix well

place chicken on center of stoneware bar pan. using pastry brush, brush chicken with a portion of the lemon juice mixture.

using crinkle cutter, cut potatoes in half. using utility knife, cut bell peppers in 1 in. strips. cut strips in half. cut onion into 1 in. wedges. thinly slice remaining lemon. combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining lemon juice mixture in mixing bowl. toss to coat.

arrange vegetables around chicken on pan. bake 1 hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juice after 30 min.

Smoky Chicken Fettuccini
6 slices bacon
1/2 cup diced onion
6 large cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone cheese
8 ounces uncooked fettuccini noodles, broken in half
1 cup frozen peas
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1.Bring water to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).
2.Dice onion using Chef’s Knife. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell pepper using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from heat; set aside.
3.Meanwhile, cook pasta according to package directions (see Cook’s Tip). Add peas to Stockpot; carefully drain pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.

Cook's Tip: A simple way to adjust the consistency of pasta sauce that is too thick is to remove about 1 cup of pasta cooking water using the Nylon Ladle before draining the pasta. Stir a small amount into the sauce as needed.

Smoked Provolone cheese is smoked over applewood for a full-bodied, smoky flavor. Plain Provolone cheese can be substituted for the smoked Provolone cheese, if desired.

Answer 10

vagina