What's for dinner tonight?

[vbak]

I thought I would start another thread since it's not the weekend. The kids and some friends are coming over for dinner tonight. I am making:

frickadellin[sp?][German] those meat loaf hand grenades
mushroom gravy
mashed potatoes
twice baked cauliflower
salad
mini cherry cheesecakes
lemon buttermilk pie
The desserts are in honor of Pres. Washington and what I think Lincoln might have eaten;)::p

And you?

[HealthyinMN]

Chicken Soup Noodles!

[Andrea_2]

I'm making Cincinnati Chili from Cook's Illustrated.

[veschke]

Bean burritos. Not something that's in my usual rotation, giving them a try.

http://kitchensimplicity.com/spicy-bean-burritos/

[EmptyNestMom]

Leftovers! ;) Very nice soup...choice of Muligatawny or Chicken Tortilla...

[RebelYell18]

Having Our Best Bites' Citrus-Pomegranate Quinoa Salad (http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/) (with strawberries in place of the pom, because I couldn't find any in the 3 stores I went to :() alongside grilled chicken breast!

[vbak]

I'm making Cincinnati Chili from Cook's Illustrated.

Would you mind posting the recipe? I had one, but who knows where it is.

[1grl1by]

Dh is cooking, so batter fried salt cod, skorthalia (greek garlic mashed potatoes), beets with vinegar. And a bottle of wine from the greek deli. We've been trying to make this meal all weekend, but either one of the kids was gone or someone was sick.

[swedish cook]

Would you mind posting the recipe? I had one, but who knows where it is.

Is this the recipe?
http://porterhouse.typepad.com/porter_house/2007/08/cincinnati-chil.html

[Holly in KC]

I thought I would start another thread since it's not the weekend. The kids and some friends are coming over for dinner tonight. I am making:


twice baked cauliflower


Would you mind sharing your recipe?

I am making Bistro Chicken & Roasted Potatoes from CL 3/99
http://www.myrecipes.com/recipe/bistro-chicken-with-rosemary-roasted-potatoes-10000000640194/

[Andrea_2]

Is this the recipe?
http://porterhouse.typepad.com/porter_house/2007/08/cincinnati-chil.html

That one is not quite the same as the original. Looks like some modifications were made to it. I'll post the one I made when I get home from work.

[Canice]

I have a drawer full of herbs so have just added chimichurri to the list for tonight. I picked up some beautiful baby lettuces from a farm stand so tomorrow will be ribeye w/chimichurri and salad
http://www.bonappetit.com/recipes/2011/07/chimichurri-sauce

[patt]

Grilled fish tacos pan seared with chipotle powder, cumin, oregano, coriander
Jalapeno cilantro crema
Pineapple brown rice
Guacamole
Tomato, green onion and cilantro salsa

The tortillas were made this morning and i got to the tortilleria just as they were coming off the machine.

[Alleycat]

I thought I would start another thread since it's not the weekend. The kids and some friends are coming over for dinner tonight. I am making:

frickadellin[sp?][German] those meat loaf hand grenades
mushroom gravy
mashed potatoes
twice baked cauliflower
salad
mini cherry cheesecakes
lemon buttermilk pie
The desserts are in honor of Pres. Washington and what I think Lincoln might have eaten;)::p

And you?

I want to eat at your house!

We had crock pot Santa Fe chicken (not the one that was posted here a few years ago). It was really flavorful and light.

[lindrusso]

My DH cooked tonight and made a New England fish chowder. It was delicious: http://simplyrecipes.com/recipes/new_england_fish_chowder/

[vbak]

Holly, let's see if this will work. It's not lite, I'm sure you could use 1/2&1/2, but it might curdle if not full fat. I put this into the oven after mashing to finish it off with the cheese on top. One of my faves. I cook it on the stove rather than the micro. I also just mashed it. The updates are not my notes.

Ingredients:

1 head of cauliflower
1/3 cup heavy cream
2 Tbl butter
2 ounces dubliner or other sharp cheese
salt and pepper to taste

Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 1/3 cup of cream and 1 Tbl of butter. Microwave, uncovered, on high for five minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another 4 minutes on high. Remove from the microwave and put into a high speed blender or food processor with the rest of the butter and the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference. Mmm, mmm, good!

** Update: I made this for lunch and I'm eating it now - bliss! I realized that Dubliner Irish Cheese may not be available everywhere so I made this batch with extra sharp white cheddar and it's just as yummy! So if you can't find the Dubliner or just don't want to pay the extra for it, go for the extra sharp cheddar - easier to find and tastes great!

*** 2nd Update: I've made this sooo many times now and still love it! Some posters have complained about graininess and that may be from your cheese not melting if your cauli is cooling off during the processing time. I've been popping it back in the microwave for a minute AFTER I blend everything together and it makes a huge difference. Try it!

[vbak]

And here's another one from Kalyn's Kitchen.

Twice Baked Cauliflower
(Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.)

Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Instructions:
Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.


P

[vbak]

My DH cooked tonight and made a New England fish chowder. It was delicious: http://simplyrecipes.com/recipes/new_england_fish_chowder/

Isaw your chowder on Pinterest. Looks good.

[Andrea_2]

I looked on the Cook's Illustrated website, and the Cincinnati Chili recipe posted there appears to be the one that Swedish Cook posted the link for. I used a Cook's Illustrated "Soups & Stews" magazine though, and the recipe is a bit different. :confused:

The magazine version didn't list any toppings in the directions, so I didn't buy those since I didn't see them. I ended up just chopping up some onions, and using some Monterey Jack cheese from the fridge. I did make some spaghetti, but didn't use butter. It didn't need it. We really liked this recipe! Now I'm curious to try the online version though.

Here is the one I made:

Cincinnati Chili

1 tablespoon vegetable oil
2 medium onions, chopped fine
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1½ teaspoons ground cinnamon
Table salt
¾ teaspoon black pepper
¼ teaspoon ground allspice
2 cups low-sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1½ pounds 85 percent lean ground beef

Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in broth, tomato sauce, vinegar, and sugar.

Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve with spaghetti, cheese, onions and/or kidney beans. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)

[Holly in KC]

Holly, let's see if this will work. It's not lite, I'm sure you could use 1/2&1/2, but it might curdle if not full fat. I put this into the oven after mashing to finish it off with the cheese on top. One of my faves. I cook it on the stove rather than the micro. I also just mashed it. The updates are not my notes.

Thanks - this looks delish! I'll try it soon.

[doglady8]

In an effort to use some garden veggies and phyllo dough from the freezer, I am making a beet and goat cheese strudel which I'm going to serve on top of creamed leeks. I am looking forward to it!

As I live by myself, I'll probably eat it at the coffee table while sipping a glass of Pinot noir and watching The Rum Diary. Looking forward to that too!

[vbak]

DogLady- that sounds delicious!

Today I have absolutely no idea. Maybe French onion soup and a salad.

[Cherise]

Is this the recipe?
http://porterhouse.typepad.com/porter_house/2007/08/cincinnati-chil.html

This is the version I've made before from the cookbook. Really, really good. DH goes crazy over this stuff. Blanching the beef is a bit of a pain, but I've always done it. Might have to try not blanching next time and see how it turns out. I always make extra and freeze it for another time. It also works well for making chili dogs and topping baked potatoes, if you want to make the leftovers a little different.

[DCook]

Bolognese. Salad. Should be great

[doglady8]

vbak,
Thanks, I can't take credit for the idea though. I was on the web and read a menu from a restaurant in Innsbruck Austria. Saw that menu item and thought... Hmm, I have all the ingredients for that! I don't even have to pick up one thing at the store.
I hope it turns out as yummy as it sounds!

[Anne]

We had Greek style burger kabobs, cauliflower soup, baked squash, flatbread, and salad.

[vbak]

Thanks for posting the Skyline chili recipe. I had one[can't find it], and I used bittersweet chocolate in it. I didn't blanch the meat either. I will definitely try it. I have had the real deal and I like it.

Anne, I made Greek style turkey burgers last week. How do you do your burger kebabs?

[Anne]

I used about 1.5 pounds of venison burger, mixed it with half a finely chopped large onion, thyme, and a little salt and pepper. I formed the mix into about 1 inch balls, stripped most of the leaves off some rosemary (the b-b-q type plant), and smooshed the burger around the rosemary in about 3 inch flattened 'sausages'. I threaded a few vegetables on the ends. I roasted them in the oven at about 425 or 450 until they were done - it didn't take long. Normally I would have served these with tatziki, oven roasted rosemary potatoes, and other Greek-type food but this dinner was more of a clean out the fridge project.

[vbak]

Bar-b-q type plant? Did I read that correctly? If so, I have never heard of that.

[Anne]

It is a rosemary plant that was bred to grow long straight (upright) branches. I'ts official name is something along the lines of 'Rosemary officionalis barbeque'. It imparts a wonderful flavor to kebabs and you can use most of the leaves you strip off for other dishes. I bought a plant last summer and have been quite pleased that it has stayed alive and growing on my windowsill.

[vbak]

Ya know, I bought some Rosemary last spring and it was like a creeper-a low grower. Other years the Rosemary I have bought has been upright and sturdy looking. Maybe that's the difference?

[doglady8]

Those Greek style kebabs sound delicious. I have some ground turkey in the freezer that would be perfect for that.

As an aside, I just finished eating my beet and goat cheese strudel served on creamed leeks. I made up the recipe, and not wanting to pat myself on the back, it was really really yummy! I was pleasantly surprised and would definitely make it again. If anyone has beets in the freezer, I would definitely recommend it!

[vbak]

Beets in the freezer? I have never thought to do that! Are they cooked/roasted first?

[zwieback]

I toasted slices of a French baguette that I brushed with a mixture of olive oil, garlic powder and a pinch of sea salt. I then topped it with Brie. I also had some strawberries and a glass of red wine. Sometimes, the simple dinners are the most satisfying. :)

[Canice]

It is a rosemary plant that was bred to grow long straight (upright) branches. I'ts official name is something along the lines of 'Rosemary officionalis barbeque'. It imparts a wonderful flavor to kebabs and you can use most of the leaves you strip off for other dishes. I bought a plant last summer and have been quite pleased that it has stayed alive and growing on my windowsill.

That's curious: I looked at images on Google and it looks like all culinary rosemary I've ever seen - I wonder if it's a particular sub-type? (I always thought creeping rosemary was ornamental rather than culinary.) I miss having rosemary just outside the door :(

[mkc]

(I always thought creeping rosemary was ornamental rather than culinary.) I miss having rosemary just outside the door :(

I've seen quite the collection of both upright and creeping styles of rosemary sold for herb use (High Country Gardens in New Mexico has an amazing array...) I'm guessing the barbecue variety was cultivated for long, straight, woody stems that hold up to "kebab-ery".

I have to laugh at the comment about missing rosemary just outside the door. At both our previous home and this one we've had a single rosemary "shrub" as part of our evergreen landscaping (and for cooking). At this house it hides the electric and gas meters, and I imagine the meter reader gets quite fragrant as the season goes on. Each year it grows to a 4 foot high by 6 foot wide monster and we take the hedge trimmer to it, whacking it down to a little 2 foot ball. Tomorrow is whacking day :D

Michelle

[Canice]

I have to laugh at the comment about missing rosemary just outside the door. At both our previous home and this one we've had a single rosemary "shrub" as part of our evergreen landscaping (and for cooking). At this house it hides the electric and gas meters, and I imagine the meter reader gets quite fragrant as the season goes on. Each year it grows to a 4 foot high by 6 foot wide monster and we take the hedge trimmer to it, whacking it down to a little 2 foot ball. Tomorrow is whacking day :D

Michelle

That was us! We planted one or two lone plants and then my mother said the one I'd given her was "dead" - it was about 20" high and 12" around and almost entirely brown, but for a few green sprigs. I planted it along a fence with the two healthy ones, and within a few months we had a huge, fragrant hedge of it, all along the fence! The dog used to run by the fence to chase raccoons away, and when she ran back into the house, the whole room would smell of rosemary - aromatherapy dog :)
I honestly felt choked up when the gardeners came and ripped it out: it was beautifully green and lush and fragrant - probably 25 feet long and four feet high and my favorite part of the garden to water.

[oceanjasper]

I made Perfect Roast Chicken, a recipe by Ina Garten. The chicken was so moist and I loved the roasted fennel in place of potatoes. Will absolutely make it again.

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html

[doglady8]

vbak,
I roasted the beets first. Washed and trimmed the beets, then placed them whole in my LC with the lid on. In the oven for 45 minutes or so. Very easy and they turned out great. I packaged them in serving sizes for the freezer using my foodsaver.

Nancy

[Anne]

Barbeque rosemary probably originated by someone finding a few of the more upright plants among regular rosemary and specifically propogating them for a few generations. It's been a few years since I overwintered rosemary inside but this bbq version seems to have straighter and stronger stems and less side branching. I don't notice a difference in flavor. The rosemary in my garden (standard rosemary grown from seed every year - does not overwinter) definitely has a lot more sidewise action and does not have the really long straight stem. I'm not sure how much of that is due to being outside in a garden vs inside in a pot as opposed to the difference in the varieties.

When my folks were still alive we used to visit them in the desert in winter. I can remember being very impressed by the rosemary shrubs growing around their yard.

[LakeMartinGal]

Leftovers -- Baked Ziti by ADM! Ash Wednesday service at 5, then choir rehearsal after, so either a really early dinner, or a really late one... or 2 snacks!:p

I can relate to the Rosemary tales -- had one at the other house and used it, until I saw one of the dogs "water" it -- started taking sprigs off the top, then.:rolleyes: I need one here to hide the trash can... which is not in the dog area!;)

[swedish cook]

I looked on the Cook's Illustrated website, and the Cincinnati Chili recipe posted there appears to be the one that Swedish Cook posted the link for. I used a Cook's Illustrated "Soups & Stews" magazine though, and the recipe is a bit different. :confused:

The magazine version didn't list any toppings in the directions, so I didn't buy those since I didn't see them. I ended up just chopping up some onions, and using some Monterey Jack cheese from the fridge. I did make some spaghetti, but didn't use butter. It didn't need it. We really liked this recipe! Now I'm curious to try the online version though.

Here is the one I made:

Cincinnati Chili

1 tablespoon vegetable oil
2 medium onions, chopped fine
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1½ teaspoons ground cinnamon
Table salt
¾ teaspoon black pepper
¼ teaspoon ground allspice
2 cups low-sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1½ pounds 85 percent lean ground beef

Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in broth, tomato sauce, vinegar, and sugar.

Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve with spaghetti, cheese, onions and/or kidney beans. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)

Thank you Andrea for posting this recipe :)

Tonight's dinner is Red Snapper Veracruz Style (http://www.epicurious.com/recipes/food/views/Red-Snapper-Veracruz-Style-108045) with rice. It was posted by greta in 2003. I have never prepared red snapper before, but with 114 reviews this BA recipe must be good.

[cookieee]

Thank you Andrea for posting this recipe :)

Tonight's dinner is Red Snapper Veracruz Style (http://www.epicurious.com/recipes/food/views/Red-Snapper-Veracruz-Style-108045) with rice. It was posted by greta in 2003. I have never prepared red snapper before, but with 114 reviews this BA recipe must be good.
Hi swedish cook, your recipe calls for garlic. You could use it to play this weeks game.:D

[dcollier]

My DH and I are also going to Ash Wednesday services at 6:00 p.m. today, and since we live a long way from town, it will be 7:30 p.m. or later when we get home. We have all kinds of sandwich stuff, plus homemade bread, so that will make an easy and quick supper. I'd love to be a dinner guest at several of your houses tonight, though. :)

Denise

[vbak]

Since Ash Wednesday=no meat, I am making salmon baked in a creamy dill sauce with pasta. Salad? Asparagus? It's 7:19 and I'm adding ???marks to my menu? Oi vay. Busy doing school work. :)

[Canice]

How funny, I cook beef just a couple of times a year and tonight it's steak night! With chimichurri sauce (I had a LOT of herbs in the crisper) and a salad from some beautiful tiny heads of lettuce I picked up at a farm stand.

[Canice]

And here's another one from Kalyn's Kitchen.

Twice Baked Cauliflower
(Makes 6-8 servings; recipe adapted slightly from The Low Carb Gourmet.)

Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Instructions:
Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in light cream cheese, light sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with low-fat cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.


P

I made this on Sunday and heated up a (rather large!) serving last night, with meatloaf. This is OMG-good!! A total keeper! And great to bring to contribute to a meal, as it doesn't have all the "issues" mashed potatoes do. It also doesn't feel as heavy as either mashed potatoes or cauliflower gratin - sort of the best of both.

[doglady8]

Canine and vbak, that sounds delicious and on my menu later this week. Yum!

Tonight I'm making baked haddock with lobster stuffing and green beans on the side. Added bonus of catching the haddock and lobster off the NH coast this past summer, and beans from my garden, so I'm emptying my freezer at the same time! Yeah!

Only 36 lbs of lobster and 14 lbs of haddock to go! :o

[vbak]

What time is dinner?I'm coming over-RIGHT NOW!:) Only 36lbs of lobster to go. Wow! Sounds fabulous!:)

[vbak]

Glad you enjoyed it, Canice. I've been making mashed cauliflower at least once a week.

[doglady8]

It was a lot of messy smelly work! I tried post a photo of me holding a couple of small lobsterS on the boat, but I guess I don't know how.

Anyway, come on over! Northern edge of the white mountains of NH! Beautiful alpine glow on the mtns right now!

[vbak]

It's 5:00, and I have finally settled on dinner. It's an eastern European casserole of sorts, with sliced boiled potatoes, sliced hard boiled eggs, sliced smoked Polish sausage, butter, sour cream, s&p. Layer and bake at 350 til bubbly. Absolute comfort food for me/us. Maybe I'll make something green to go with it!:)

[vbak]

It was a lot of messy smelly work! I tried post a photo of me holding a couple of small lobsterS on the boat, but I guess I don't know how.

Anyway, come on over! Northern edge of the white mountains of NH! Beautiful alpine glow on the mtns right now!

Too bad the photos didn't show up. So, you ate dinner without us? :) Sounds like a lovely dinner. Hope you enjoyed.

[swedish cook]

It's 5:00, and I have finally settled on dinner. It's an eastern European casserole of sorts, with sliced boiled potatoes, sliced hard boiled eggs, sliced smoked Polish sausage, butter, sour cream, s&p. Layer and bake at 350 til bubbly. Absolute comfort food for me/us. Maybe I'll make something green to go with it!:)

The casserole sounds wonderful! As a green side dish, may I suggest Steam-Sautéed Green Beans with Almonds and Parsley (http://www.foodnetwork.com/recipes/saras-secrets/steam-sauteed-green-beans-with-almonds-and-parsley-recipe/index.html). Had a package of haricots verts that needed to be used. This was quick and great with last night's dinner of leftovers.

[vbak]

Thanks for the recipe.It sounds deelish. No fresh parsley on hand, but maybe I can wing it with dried?

[fldivegirl]

That was us! We planted one or two lone plants and then my mother said the one I'd given her was "dead" - it was about 20" high and 12" around and almost entirely brown, but for a few green sprigs. I planted it along a fence with the two healthy ones, and within a few months we had a huge, fragrant hedge of it, all along the fence! The dog used to run by the fence to chase raccoons away, and when she ran back into the house, the whole room would smell of rosemary - aromatherapy dog :)
I honestly felt choked up when the gardeners came and ripped it out: it was beautifully green and lush and fragrant - probably 25 feet long and four feet high and my favorite part of the garden to water.

That must have been so cool! What part of the country was this?

[Canice]

It was cool! And it was so lush and healthy every day of the year. This was in San Francisco, at ex-DBF's house; he lives by the beach, in a neighborhood built on sanddunes, so if you dig down in the soil more than a few inches...sand. As I learned, rosemary LOVES bad soil and we had in the chalky old stuff that hadn't been replenished probably since the house was built in 1939.
Eventually he wanted to do something different and had the gardeners pull it all out...made me sooooo sad.

[mkc]

I asked DH what he wanted for dinner, and he said "Tuscan chicken".

I didn't have the ingredients for what I usually do as "Tuscan chicken" (new potatoes, bone-in thighs), so I Googed and found this recipe (http://clutteredcupcake.blogspot.com/2011/03/tuscan-chicken-with-white-beans-and.html), which is 2 removed from a Cooking Light recipe. I removed it one more degree (hey, at least it had Bacon in it :p ) and used 1/2 pound of Rancho Gordo baby limas (which I cooked with garlic and a bay leaf) in place of the cannelini. Used only 2 chicken breasts, halved thickness-wise to make 4 pieces. Loved it! Best of all, we have a full meal of leftovers thanks to the extra beans.

Michelle

[Canice]

Sounds very tasty, Michelle! I had never eaten a lima bean in my life (they need a better PR agent) til I bought first a bag of those crazy giant ones from RG, and then a bag of the nice, small ones. I used them in several dishes and they were really nice - nothing like what I'd expected from all the bad sitcoms and comics.

[margeslp]

Sounds very tasty, Michelle! I had never eaten a lima bean in my life (they need a better PR agent) til I bought first a bag of those crazy giant ones from RG, and then a bag of the nice, small ones. I used them in several dishes and they were really nice - nothing like what I'd expected from all the bad sitcoms and comics.

I agree they need better PR. I think size is the difference. Lets the rest of the flavors surround a smaller bland mouthful. I never ate them till I made that typical BBQ beans recipe .

Years ago my husband was visiting an aunt for a week. His mom had taught him to be polite at the table so when lima beans were served he lied through his teeth and said they were great. Auntie served them every day for the week to please him.:D

[margeslp]

Thought I would try this recipe today. I have fresh rosemary and thought I would look for a way to incorporate it:

Bourbon Glazed Salmon

Becky Luigart-Stayner; Melanie J. Clarke
This top-rated salmon recipe gets its flavor from the tangy brown sugar-bourbon marinade and the sprinkle of sesame seeds.
Yield: 8 servings (serving size: 1 fillet)

Nutritional Information
Amount per serving
• Calories: 307
• Calories from fat: 34%
• Fat: 11.6g
• Saturated fat: 1.8g
• Monounsaturated fat: 3.9g
• Polyunsaturated fat: 4.7g
• Protein: 34.4g
• Carbohydrate: 14.9g
• Fiber: 0.4g
• Cholesterol: 94mg
• Iron: 2mg
• Sodium: 288mg

Ingredients
• 1 cup packed brown sugar $
• 6 tablespoons bourbon
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fresh lime juice $
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon salt $
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 8 (6-ounce) salmon fillets (about 1 inch thick) $
• Cooking spray $
• 4 teaspoons sesame seeds
• 1/2 cup thinly sliced green onions $
Preparation
1. Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.
2. Preheat broiler.
3. Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.
Cooking Light
SEPTEMBER 2001

[applecrisp]

Crumbsandco reported. Must like SPAM in those cupcakes.