Quote from: Shantel on March 08, 2014, 08:06:07 PM
Set another place, be right over hon, screw fish!

Well, tonight I'm using the internet to teach myself how to make sushi    should be quite the adventure

I made shake n' bake chicken breasts, fresh green beans, and oven roasted squash n' zucchini drizzled with olive oil then sprinkled with pepper. Stuffed!

Got my corned beef and cabbage and such brewin' in the crock pot

Pizza rolls

I had a steak

I will start off with an appetizer of "Wheat Snack Bread" which is a single slice of bread, that is incredibly dense. That will be topped with Apple butter 1.5oz, gently squeezed from it's plastic pouch.

Then, for the main course, I will have "Vegetable Lasanga" prepared in the finest water powered chemical reaction pouch the armed forces has yet devised.

MRE eating at it's finest. No, actually the Chicken with Feta and Tomatoes is actually the finest.

1 case of MREs for $80 along with about $30 in instant noodles, soup, and bottled water has lasted me nearly 3 weeks now. So, it might not be gourmet but, it sure is cost effective. 

Four cheese Alfredo with angel hair pasta, topped with chicken breast chunks, and broccoli crowns.

Burritos, suburban mom gringo style.

Chinese.

Today I marinated a Lebanese Chicken for tomorrow.  I went off of meat for the first 2 months of the year to lose some muscle mass, but I ended up eating more carbs than I should have.   Anyway, my arms are looking a bit less dudely, my thighs are now looking chunky and femme and I have bigger bewbs.  Mission accomplished. 

I highly recommend this dish and hope you non-vegetarians will give this a shot.  You MUST try this.

LEBANESE CHICKEN

3/4 cup fresh lemon juice. (I squeeze my own)
8 large garlic cloves, minced
2 tablespoons minced fresh thyme
1 tablespoon paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon cayenne pepper
1 whole chicken or whatever chicken cuts you like.  Thighs are especially awesome with this marinade.

Whisk together lemon, garlic, thyme, paprika, cumin and cayenne in a bowl.  Put chicken in a 1 gallon ziplock bag and pour the marinade over the chicken.  Massage the marinade in and coat the chicken evenly.  Let the marinade soak in for at least 6 hours, but I like to do it a day in advance.  Turn the chicken occasionally to keep it coated evenly.

When it is time to cook, pull the chicken out and season with salt and pepper.

I like to do an entire chicken on a rotisserie, but it can also be done on a BBQ or in a 425 degree oven.  If you bake it, transfer the chicken and marinade to a large roasting pan, bake until chicken is golden brown and cooked through, basting occasionally with pan juices/marinade.  40-50 minutes.  Serve with lemon and pan juices.   I like this with hummus, tabouli and whole wheat pita on the side.

I dare you to make this.

Sounds delicious Jill! Gonna cut and paste it to my recipes.

Seafood lasagna with a Parmesan cream sauce with added tomato pesto. "fake" crab, baby scallops, and mussels. Was nummy.

 ginger bread

Sirloin steak. I rub them with onion powder, salt, and pepper. Then I put them in my toaster oven on broil for about 4 mins on each side. Sooooooooooooooooooo good. Melt-in-your mouth good. They hardly need chewing. I only recently discovered how easy to prepare and inexpensive they are. I wish I'd discovered this sooner.

Quote from: dalebert on March 23, 2014, 09:15:04 PM
Sirloin steak. I rub them with onion powder, salt, and pepper. Then I put them in my toaster oven on broil for about 4 mins on each side. Sooooooooooooooooooo good. Melt-in-your mouth good. They hardly need chewing. I only recently discovered how easy to prepare and inexpensive they are. I wish I'd discovered this sooner.

Top sirloin is a great cut and reasonably priced. I like rib eye steaks also, extremely tasty but they are way fat and that needs to be cut out on your plate!

Tonight, I just gathered up all the things that we're sitting in the fridge and threw them in a frying pan.  Frozen broccoli, chicken breast, chick peas, raisins, added some curry powder, seasoning and garlic and let it simmer for half an hour.

I thought it was going to be a mistake, but it was actually all right.  And thank goodness for that

Roasted two chickens that I got for 79 cents a pound on a counter-top roaster, we'll be having chicken for awhile, the remainder will be rendered into chicken enchiladas, some frozen for a later time.

Image 1: Yep, this is as crazy as it looks. Double bacon cheeseburger loaded with lettuce, tomato, sauteed onions, and jalapenos, with onion rings, fries, and, the favorite of many spiro takers like me, the pickle. If you notice something odd coming off the top of that burger, it's a knife jammed into it, not only so you can cut it, but so the beer-battered onion rings stay in their tower like position.

Not to mention the blue cheese dressing, smoky barbecue sauce, and the buffalo sauce, for the burger and onion rings. This makes for a creamy, smoky, spicy sauce that really goes with any kind of pub grub, and while rich, is absolutely decadent. Of course, I changed it up for the fries, as I like them how the other side of the pond adores them: Malt vinegar, and a pinch of salt, with just the tiniest bit of pepper in there. Delish.

And I honestly needed something fattening, I was starting to feel my ribs without sucking in air earlier, didn't eat the rest of the day, and my BMI is only like 20. Didn't make my sari any less tight, though!

Image 2: Chocolate cake with whipped cream icing, with fresh raspberries. Basically a name change cake!

I don't mind if you quote the first image on this page, in fact I'd be honored, as I loved that shot. 2nd one, no...that one's kind of personal.

Off to bed with me, but tomorrow I'm looking forward to making another one of my (in)famous pizzas from scratch.  Tonight I made burritos and chocolate chip cookies. 

Can you all believe I used to think I hated cooking?  It turned out that my aversions to what are generally considered traditionally female activities were just dysphoria triggers.

Quote from: Hikari on March 18, 2014, 11:46:34 PM
I will start off with an appetizer of "Wheat Snack Bread" which is a single slice of bread, that is incredibly dense. That will be topped with Apple butter 1.5oz, gently squeezed from it's plastic pouch.

Then, for the main course, I will have "Vegetable Lasanga" prepared in the finest water powered chemical reaction pouch the armed forces has yet devised.

MRE eating at it's finest. No, actually the Chicken with Feta and Tomatoes is actually the finest.

1 case of MREs for $80 along with about $30 in instant noodles, soup, and bottled water has lasted me nearly 3 weeks now. So, it might not be gourmet but, it sure is cost effective.

I can't cook beyond steak and beans and spaghetti, and I have terrible eating habits that I know are going to catch up with me in the long run so I decided to try an MRE today. The entree was spicy noodles with a side of vanilla pudding, the dense bread and peanut butter, a chocolate toaster pastry (seriously, that's what it says) and an orange drink powder. The entree was a little too spicy for my taste but very edible. The rest was actually quite delicious. I like that it's a rather large meal so I can save some for later. 

Cases of MREs are going for sixty or so around here if I understood correctly, I'll be picking one up when money permits. Thanks for reminding me these are an option.