What's for dinner?

Discussion in 'Recipes and Cooking' started by Catdaddy6676, Nov 19, 2018.

  1. Cayuga Morning

    Cayuga Morning Strong Ash Plants Contributor

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    I prepared a new recipe tonight:. Ginger & lime chicken thighs. Very very easy. Mix 1/3 cup of mayo (I used much less) with a grated 3" piece of ginger and the zest of two limes. Slather it on the chicken breasts 1 1/2 lbs & let in marinade for a bit in the fridge. ( I let it sit 1 hour, but then my marinade was more intense because I only used maybe 1/6th cup of mayo).

    Grill the chicken or pan fry it until done and the skin is crispy.
     
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  2. spector

    spector Seedling

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    I would respond, but that would just invite the men in black....
     
  3. toni

    toni Mistress of Garden Junque Staff Member Moderator Plants Contributor

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    We put on our masks and went to Flying Fish this evening....best fried Cat Fish around.
     
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  4. mart

    mart Strong Ash

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    Ha ! Can`t have that happen !

    Tonight was baked chicken marinated with rosemary, broccoli cheese rice casserole and chopped tomato salad !
     



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  5. marlingardener

    marlingardener Happy

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    Mart, that sounds scrumptious!
    Tonight we are having chicken piccatta, onion and herb bread, and a tomato/cucumber salad with a nice chilled Pinot Grigio. When in doubt, go Italian!
     
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  6. mart

    mart Strong Ash

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    I would but hubby thinks if it doesnt have gravy,, it isnt real food ! he doesn`t like any thing except southern country food ! boring ! but,, he is 88 years old,, cant say much !
     
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  7. marlingardener

    marlingardener Happy

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    Mart, my husband was raised on (ugh) Kentucky Fried Chicken, and some square put-together "fresh fish sandwiches" which were nether fresh and the "fish" was doubtful. It took me about four years to educate him to enjoy decent food. We learned together--I learned to cook/bake, and he learned that good food actually tasted good!
    Your husband can still be educated. Gravy ain't everything! At 88, it might take longer . . . .
     
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  8. Sjoerd

    Sjoerd Mighty Oak

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    That menu sounds very tasty, Cayu. We often eat chicken with lime or lemon marinade (we learned that one in Spain)....the ginger is such an interesting-sounding variation. You have my interest on that one!
     
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  9. Odif

    Odif Young Pine

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    I made some gazpacho today.
     
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  10. spector

    spector Seedling

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    Temps are expected to get up to 105F today, so dinner will probably be a fruit smoothie!
     
  11. mart

    mart Strong Ash

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    I actually like KFC on occasion ! But,, he is the most stubborn,, set in his ways person you will ever meet ! Kind of like others that live in this area !
     
  12. marlingardener

    marlingardener Happy

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    Mart, I've been told "you know what you like" when offering something not on the usual central Texas menu. Why would you try something new when you "know what you like"? How do you know what you like if you don't try it? And that's why we don't have dinner guests . . . .
     
  13. Cayuga Morning

    Cayuga Morning Strong Ash Plants Contributor

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    @Odif I just made gazpacho too! It was delicious. So good, made with your own fresh grown produce!

    We had a socially distant dinner on our terrace with another couple. Platter of cheese & crackers, mozzarella balls with basil and tiny sungold tomatoes for appetizers.
    Then gazpacho,
    Risotto with shrimp, Cherrystone clams and asparagus. Yummy
     
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  14. mart

    mart Strong Ash

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    Yes but getting some of these inhabitants to try it is the hard part ! So tonight is vegetable beef stew with cornbread ! one good thing is,, he loves Japanese, Korean and Chinese food ! The one thing we can almost never find the ingredients for except in packet form ! I like all food as long as the heat (pepper
    )doesn`t destroy the taste of everything else ! I like it warm to very warm but still want to taste the other stuff !
     
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  15. Cayuga Morning

    Cayuga Morning Strong Ash Plants Contributor

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    Mart, sounds like a good choice. If he is in his 80's and isn't interested, then it sounds like an uphill battle to expand his palette. Even the best of us can't help wanting others to appreciate the food we cook.
     
    Last edited: Aug 21, 2020
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