What's for dinner?

Easy meal…. One bowl to mix… one pan to cook it on. I call this POPS

Peppers
Onions
Potatoes (reg potatoes or sweet)
Sausage

Cut it up and toss it all in a big bowl. Olive oil to coat. Then add salt, pepper and yer favorite spices. Mix it up and dump onto a foil lined sheet pan. Bake at 400° for 40 min. Then take it out. Mix it up and back in for 5-10 more min. Going in and coming out pics.

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Turkey burgers tonight. Leftover collards and cabbage. Daughter had tater tots.

First pic is just put on the grill. Next is plated.

Good recipe. Ground turkey, sautéed onion garlic and spinach, chopped raw spinach, mozzarella and parm, bread crumbs to hold it together and spices to taste. Grill and enjoy. Didn’t have mushrooms but usually add that to the sautee.

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Wing night. IMG_2764.jpegIMG_2767.jpegIMG_2768.jpeg

The ones on the top left were seasoned with pure ground Carolina Reaper Pepper rub. FYI, that crap is pure f’ing evil. OMG. My neighbor is currently dying across the street. I ran him over some blue cheese and peppers to attempt a cool down. He may need more beer at some point too.
 
Crock pot chili

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A hamburger ground up and fried that needed to be used. A pint jar of tomatoes from 2021. A can of kidney beans from 2016. Some mixed freeze dried peppers from last year 8+ hours in crock pot equals delicious.

Edit, corrected year on can of beans
 
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CZfool68 said:
Wing night. View attachment 759310View attachment 759311View attachment 759312

The ones on the top left were seasoned with pure ground Carolina Reaper Pepper rub. FYI, that crap is pure f’ing evil. OMG. My neighbor is currently dying across the street. I ran him over some blue cheese and peppers to attempt a cool down. He may need more beer at some point too.
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HUGE balls…maybe less brains…🤣🤣.

Just jokes mostly…prefer Jolokias for flavor and scorpions for heat. Not terribly fond of Habs or reapers cause of flavor. I bet they were SMOKIN’!

Chili last night from one of last seasons deer and home canned maters from 2023. Base chili on the right, my “doctored” bowl for supper on the left.

Supper tonight was cabbage, hot Italian sausage, and chili mixed up. Doesn’t look good but TASTY!

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Soils_Man said:
Supper tonight was cabbage, hot Italian sausage, and chili mixed up. Doesn’t look good but TASTY!
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Interesting idea. Yeah, it would come out looking like the picture, but thinking through the flavors, it would be tasty. Cabbage, and rice, are both pretty versatile like that in that they’re slightly sweet, but neutral enough, especially with (acid) tomato based dishes.
 
Tonight was chicken and quinoa bowls - chipotle pepper, garlic, onion powder, Adobo, and lime pepper for the chicken seasoning, with red onion, tomato, avocado, roasted bell pepper, lime juice, and hot sauce to go with the quinoa.
 
Soils_Man said:
HUGE balls…maybe less brains…🤣🤣.

Just jokes mostly…prefer Jolokias for flavor and scorpions for heat. Not terribly fond of Habs or reapers cause of flavor. I bet they were SMOKIN’!

Chili last night from one of last seasons deer and home canned maters from 2023. Base chili on the right, my “doctored” bowl for supper on the left.

Supper tonight was cabbage, hot Italian sausage, and chili mixed up. Doesn’t look good but TASTY!

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Yeah Reaper is not a normal ingredient for me, but a buddy was given some freshly ground Reaper peppers so I used it up. I did throw a little sauce over them to make the flavor much better. Most of peppers at the habanero level and up just add heat and not much flavor. I always mix them with other things to make something edible. Mainlining millions of Scoville units doesn’t do much for me.
 
CZfool68 said:
Yeah Reaper is not a normal ingredient for me, but a buddy was given some freshly ground Reaper peppers so I used it up. I did throw a little sauce over them to make the flavor much better. Most of peppers at the habanero level and up just add heat and not much flavor. I always mix them with other things to make something edible. Mainlining millions of Scoville units doesn’t do much for me.
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When I was younger I liked to test myself with eating the butthole burning hottest stuff I could find. If I had to sign a waver I was in. Now days I want to enjoy what I'm eating. I still like a little kick on some things specially wings and such. But I want more flavor then kick. I'm a big fan of Tabasco peppers. They give you that bit of dance on your taste buds but also has such a good sweet and sour flavor. My favorite homebrew wings are garlic parm and I have some dried ground up Tabasco peppers mixed in with my garlic. Great flavor with a little zing.
 
HandyDave said:
When I was younger I liked to test myself with eating the butthole burning hottest stuff I could find. If I had to sign a waver I was in. Now days I want to enjoy what I'm eating. I still like a little kick on some things specially wings and such. But I want more flavor then kick. I'm a big fan of Tabasco peppers. They give you that bit of dance on your taste buds but also has such a good sweet and sour flavor. My favorite homebrew wings are garlic parm and I have some dried ground up Tabasco peppers mixed in with my garlic. Great flavor with a little zing.
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Almost 50 and still LOVE the heat. Prefer the heat with little/no flavor added from the peppers. Jolokias, to me, are just a touch sweet (for about 3 seconds) and slightly fruity. Always enjoyable to hear about others preference on peppers. I like to make out chow-chow (more like hot pepper relish than most folks definition of chow-chow though) with jolokias, maybe some japs, garlic and onion. Goes GREAT on any sandwich or "bun based" food, beans, or greens (mainly the extra vinegar. Good on ya @CZfool68 for stepping into the ring with the reaper in that way. Even I might not go that far!
 
1075tech said:
Late lunch so it doubles as dinner. 1/2# shrimp, 1/2# crab legs, 1/2# lobster tail, potato, corn and broccoli. Cajun seasoning.

You get a bib and plastic gloves to eat it with.

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Now thats some great eat n there, Looks great...a little too formal for me (😆)
Used to brown paper for the table cloth, roll of paper towels in place for fancy napkins, wooden mallet for them hard to open crab legs, hot melted butter, and old bay seasoning.

-Snoopz
 
Snoopz said:
Now thats some great eat n there, Looks great...a little too formal for me (😆)
Used to brown paper for the table cloth, roll of paper towels in place for fancy napkins, wooden mallet for them hard to open crab legs, hot melted butter, and old bay seasoning.

-Snoopz
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Mirac said:
Gloves ?!?


How fancy ….
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Plenty of napkins were used. The table "cloth" was a giant piece of paper that covers the table.

Gloves, yeah. It's pretty messy. Just cheap plastic ones.

Lots of butter and Cajun seasoning.
 
1075tech said:
Plenty of napkins were used. The table "cloth" was a giant piece of paper that covers the table.

Gloves, yeah. It's pretty messy. Just cheap plastic ones.

Lots of butter and Cajun seasoning.
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Finger lick n good.

Who needs fancy dinner settings when you got great food..and plenty of it
 
Looked through the freezer and pulled some Ribeye and shrimp out. Steamed/lightly sautéed broccoli and cauliflower (I “buffaloed” my veg after pulling hers from the pan), rebake for the daughter and my mushrooms (she didn’t like them this time cause I got the button shrooms on sale and they don’t have the same consistency as portobellos). Shelled/deveined the shrimp and sautéed them in a bit of browned garlic and butter.

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1075tech said:
Late lunch so it doubles as dinner. 1/2# shrimp, 1/2# crab legs, 1/2# lobster tail, potato, corn and broccoli. Cajun seasoning.

You get a bib and plastic gloves to eat it with.

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Looks like they skimped you on your lobster tail! LOL

Dang tho…that does looks GREAT!
 
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1075tech said:
It was in there. It had come mostly out of the shell and was underneath.

It was good. Tasted better because it was on the company dime and not mine
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Wahoo! I was wondering where you found that in Surry County! Mainly to perhaps plan a visit! HA. Gonna have to get some mudbugs shipped in when I have a bit of spare cash and do a crawdad boil.
 
Bit of a drive for lunch
1075tech said:
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Yeah, when you mentioned it was on the company I figured it might be "out of town", though I do have family in Pa... May have to keep that in the back pocket! Safe travels.

Sorry folks, didn't mean to derail the thread. Back to food pics! (BTW, my daughter said I'm getting as bad as her grandmother and her aunt taking pictures to post...) :oops:🤣
 
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Was gonna smoke some ribs yesterday but I discovered that I was out of pellets so I just did them in the oven. They were okay but not great. So today I took all the leftover rib meat, chopped it up and made a kind of teriyaki glaze and reduced it all down. Served with steamed rice and roasted broccoli. Really tasty. 20240326_181614.jpg
 
Lazy man's grilled cheese...
2 pieces of Brioche bread in the toaster, lightly browned, 3 pieces Kraft American
cheese slices, microwave for 15 sec and done. Then some coffee to wash it down.
Lazy, dont want to order anything, and dont like cleaning up afterwards

-Snoopz
 
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Daughter wanted pasta tonight knowing I’m cutting carbs. She’s making baked ziti. I had sauce (my homemade) with some of this past seasons deer, onion and mushrooms with Pasta Zero. Decent low carb alternative. No photo of mine. Was just an ugly bowl of cause and worms.

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Soils_Man said:
Daughter wanted pasta tonight knowing I’m cutting carbs. She’s making baked ziti. I had sauce (my homemade) with some of this past seasons deer, onion and mushrooms with Pasta Zero. Decent low carb alternative. No photo of mine. Was just an ugly bowl of cause and worms.
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A bowl of what? 🤔😳
 
one of those salad "kits".
we hate to throw away food, so on Wednesdays
we eat whatever has been in refrigerator almost too long.
Thursday is grocery day which means better eating tomorrow.
 
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