What’s for dinner? 2.0

[hannah]

Cheating tonight and having Marie Calendars chicken pot pie. DO NOT JUDGE ME!

Back to healthy stuff tomorrow.

[TXTriker]

Last night made home made chicken enchiladas from scratch including the sauce.  Hubby said it's a keeper.  Don't know what it will be tonight.  We both love mexican food so may go that route again.  Got some poblano peppers so may do something  with them.

[Grendelmort]

Does anyone here like PiriPiri hot sauce ?
I love this stuff - it is a hot sauce unique to itself.
Tru PiriPiri is made in Portugal from the Birds Eye pepper that is local to North Africa.
It has a slightly bitter, smokey, citrus taste.
This stuff is HOT so a little dab will suffice.
You can get it on Amazon but it's kind of pricey but worth it ($8-10 for a small bottle).
Most super markets don't carry it. When buying, make sure it was made in Portugal (lots of knock offs out there calling themselves PiriPiri but don't compare to the real stuff).

[hannah]

I made this zucchini/rice casserole Saturday, hadn't had it in 3-4 years. When I was working, about 10 years ago my boss at the time brought this to a potluck. I loved it right off, and it's become one of my 'feel good' dishes. Old Betty Crocker recipe.

Recipe below picture.





Baked Zucchini & Rice
Betty Crocker – Meatless Main Dishes

1T butter
½ cup chopped onion
2/3 cup uncooked white rice

4 cups sliced zucchini (about 5 medium)
1/3 cup chopped parsley
1 large clove garlic, chopped
2 tsp. salt
Pepper – to taste

1 cup boiling water

4 eggs, beaten
1 cup milk
1 1/3 cups shredded sharp cheese (about 5-6 oz)

===========================================================================

1. Heat oven to 350

2. In large saucepan melt butter and sauté onion until soft, add rice to coat. Add zucchini, parsley, garlic, salt and pepper and boiling water. Cover and cook over low heat for 15 minutes.

3. Beat eggs, stir in grated cheese and milk; stir into zucchini mixture.

4. Pour into a greased 1 ½ qt. casserole dish. Cover and bake about 25 minutes.

5. Uncover and bake five minutes longer.


Notes:
 We use dry parsley
 I’m sure most often we use garlic powder
 You can use zucchini, summer squash or a combo of both
 We sometimes add buttered and seasoned panko crumbs on top, but it’s fabulous without.

[hannah]

Yesterday made a standby, breakfast sausage (from the meat market), spinach, tiny whole tomatoes, small red potatoes.

@FlyoverCountry - this pan is PERFECT for this dish!

La Frittata:

[hannah]

Last night made home made chicken enchiladas from scratch including the sauce.  Hubby said it's a keeper.  Don't know what it will be tonight.  We both love mexican food so may go that route again.  Got some poblano peppers so may do something  with them.

I LOVE Mexican food! I grew up/came of age on the west coast (Los Angeles/San Diego). On a visit to San Diego after we moved to Maine my ex-boss and his wife had the old crew over for dinner and asked what I wanted. KEN'S CHICKEN ENCHILADAS! After I got back to Maine I emailed him and asked him for his method. Instead of the red sauce he made his with green salsa and jack cheese. SO damn good.

One thing I'd like to master (never tried to) is homemade Chili Relleno. Any recipe I've looked at seems so involved. One I ran across and saved had the chilies stuff with polenta! I thought that sounded fab.

Was your sauce red or green?

From 2012:

[TXTriker]

Last night made home made chicken enchiladas from scratch including the sauce.  Hubby said it's a keeper.  Don't know what it will be tonight.  We both love mexican food so may go that route again.  Got some poblano peppers so may do something  with them.

I LOVE Mexican food! I grew up/came of age on the west coast (Los Angeles/San Diego). On a visit to San Diego after we moved to Maine my ex-boss and his wife had the old crew over for dinner and asked what I wanted. KEN'S CHICKEN ENCHILADAS! After I got back to Maine I emailed him and asked him for his method. Instead of the red sauce he made his with green salsa and jack cheese.  SO damn good.

One thing I'd like to master (never tried to) is homemade Chili Relleno. Any recipe I've looked at seems so involved. One I ran across and saved had the chilies stuff with polenta! I thought that sounded fab.

Was your sauce red or green?

From 2012:

It was red.  Hubby does not like the green (I prefer it).  I'm looking for a recipe for the peppers.  If I find a good one I'll post the link.  It will probably be a while as I go in for surgery on the 17th and probably won't be able to do much for at least a couple weeks. Hubby says I'm going to sit on my behind and do nothing.

[hannah]

Last night made home made chicken enchiladas from scratch including the sauce.  Hubby said it's a keeper.  Don't know what it will be tonight.  We both love mexican food so may go that route again.  Got some poblano peppers so may do something  with them.

I LOVE Mexican food! I grew up/came of age on the west coast (Los Angeles/San Diego). On a visit to San Diego after we moved to Maine my ex-boss and his wife had the old crew over for dinner and asked what I wanted. KEN'S CHICKEN ENCHILADAS! After I got back to Maine I emailed him and asked him for his method. Instead of the red sauce he made his with green salsa and jack cheese.  SO damn good.

One thing I'd like to master (never tried to) is homemade Chili Relleno. Any recipe I've looked at seems so involved. One I ran across and saved had the chilies stuff with polenta! I thought that sounded fab.

Was your sauce red or green?

From 2012:

It was red.  Hubby does not like the green (I prefer it).  I'm looking for a recipe for the peppers.  If I find a good one I'll post the link.  It will probably be a while as I go in for surgery on the 17th and probably won't be able to do much for at least a couple weeks. Hubby says I'm going to sit on my behind and do nothing.

Awww, darlin' hoping all went well with the surgery. Give us an update when you can.

[hannah]

Tonight was oven roasted salmon (just walnut oil, salt & pepper) and stuffed mushrooms. Holy heck it was FAB! I could eat all the leftovers if I let myself! @Karu, the wheat bran came just in time today for me to add some to the mushroom stuffing.

[hannah]

For @Southern Belle

As for the mushroom recipe, it's turned into a 'method' over the years with many variations. BUT, I just went down to the basement and found the original recipe when I was working as a recipe developer in the health food industry in the 80s.

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Garden Stuffed Mushrooms (named for the product used)

12 large mushrooms, stems removed and reserved
1/4 cup melted butter
1 Garden Burger, crumbled, browned in butter (but not the 1/4 cup noted above), set aside
2 slices whole grain bread, dried and crumbled
2 Tbs minced shallot
1 tsp parsley
Spike seasoning and cayenne to taste
1/8-1/4 cup heavy cream

Dip mushroom caps in melted butter, set aside. Chop reserved stems and mix with browned garden burger, bread, shallots and seasonings. Add cream to moisten (test consistency - pick up a tablespoon or so, should hold together and feel moist but not wet, should be 'formable').

Mound filling into caps. Bake at 350 for 20-25 minutes.

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The original Garden Burger has been gone for over 20 years I think. So when I could no longer obtain that, I cooked some brown rice, and pretty much just did the above.

Also, many times I just use powdered seasonings instead of shallot. Onion and garlic. Spike isn't essential, but I love that stuff. I buy the unsalted version on Amazon.

Spike Seasoning Link