What's for dinner?

[The Ironic Chef]

With this heat I'm cooking outdoors on the grill tonight. I have a couple nice steaks. I'll grill up a few burgers and Sabrete hot dogs too.
First couple of hot days and everyone is wanting me to throw the ACs in. I'm not ready for that yet.

[cookie]

I made a box of medium shells with Alfredo and two chicken breasts cooked in Alfredo sauce with Italian spices.

I was a real cook-in fool today and made jumbilia with 2 sweet green peppers and 2 Hot Italian sausage cut up, put it all together it was really Good!

We had some rain this morning (good sleeping weather) and now this evening it's windy again. Cookie

[chubbyalaskagriz]

Cookie- normally I'd be off work tonight, but I am here filling-in for a co-worker who needed off. It's lightly raining out now but they're calling for thunderstorms all day Monday. I can hardly wait to get off at 8:00AM, drive home in the downpour, and settle snug into my bed at home w/ my cats whilst the stormwinds howl and the rains pound outside all day long! Ahhh! ZZZZZZZZZZZZZZZZZ.....

[jglass]

Last night I made chicken enchiladas & salad for dinner.

Today for lunch I am making a recipe I saw Giada De Laurentis make last week on her show. Here is the recipe in case anyone is interested. Of course I will be adding garlic to the recipe. I found some decent cherry tomatoes at the store a few days ago. I had to stop and get capers yesterday. I paid $1.50 for my last jar of capers from Walmart. Bought them at the smaller store here in town yesterday and they were $4 for the same jar If I had not already bought the tomatoes for the dish I wouldnt have paid it I know alot of people dont like Walmart but if I tried to get all of my groceries from the two grocery stores here in town I would pay 4x the price for items.

Pasta Ponza

Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4
teaspoon pepper in the prepared baking dish. Toss to coat.
Sprinkle the breadcrumbs over the tomato mixture.
Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden.
Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl.
Spoon the tomato mixture onto the pasta.
Add the cheese and toss well.
Thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste.
Sprinkle with the chopped parsley and serve immediately.

[cookie]

This morning I got up really early & made salmon with margarine and lemon with garlic powder, soul seasoning with couscous. Had a glass of white wine, it was light and refreshing. I worked today but it was really a nice day out things are really green all over Cookie

[jglass]

Last night I made chicken enchiladas & salad for dinner.

Today for lunch I am making a recipe I saw Giada De Laurentis make last week on her show. Here is the recipe in case anyone is interested. Of course I will be adding garlic to the recipe. I found some decent cherry tomatoes at the store a few days ago. I had to stop and get capers yesterday. I paid $1.50 for my last jar of capers from Walmart. Bought them at the smaller store here in town yesterday and they were $4 for the same jar If I had not already bought the tomatoes for the dish I wouldnt have paid it I know alot of people dont like Walmart but if I tried to get all of my groceries from the two grocery stores here in town I would pay 4x the price for items.

Pasta Ponza

Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4
teaspoon pepper in the prepared baking dish. Toss to coat.
Sprinkle the breadcrumbs over the tomato mixture.
Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden.
Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl.
Spoon the tomato mixture onto the pasta.
Add the cheese and toss well.
Thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste.
Sprinkle with the chopped parsley and serve immediately.

This was good but it needed the garlic and could have used some fresh basil thrown in at the end. It was lacking something I thought.

[chubbyalaskagriz]

Tonight was fried eggs- overhard, atop a mountain of corned beef hash, w/ buttered rye toast, and some fresh honeydew melon & grapes. I often eat breakfast for supper- working the graveyard shift does weird things to one's body-clock and one's meal desires!

Sunday I'm taking Mom and a friend of her's to celebrate the friend's birthday at 'Cracker Barrel'.

[Cook Chatty Cathy]

Your supper sounds wonderful Kevin. I too love b'fast for supper And rye toast is my all time favorite toast. Do not buy it often as I would be 400 lbs if I did!

[The Ironic Chef]

I am also addicted to rye toast. I make my eggs over easy though so I can dip my toast in the yolk and the hash.

[Cook Chatty Cathy]

I am also addicted to rye toast. I make my eggs over easy though so I can dip my toast in the yolk and the hash.

Yes over easy is the way I like mine as well! Especially with corned beef hash!