Taking the last of a pot of my spaghetti sauce, adding meatballs to that and making home-made baked meatball subs topped with Mozzarella cheese and Italian Seasoning--since we are that far along might as well have french fries to go along with them-- Ice cold longnecks are a must--Cheers Gators and let's get this Regional kicked off right!!
Easy-peazy today. Pork tenderloin first marinaded (less than one hour) in sesame ginger salad dressing and then into a 400 F oven for 15 to 20 minutes. Corn on the cob and also heirloom tomatoes from a friend's garden sliced over baby Swiss chard greens. Just a touch of olive oil and balsamic vinegar over the tomatoes and chard.
My dad late in life did a lot of business in Japan. Earlier in life he did a lot of business with the Japanese over the South China Sea flying out of the area near Kumming and enough to get two Presidential Unit Citations along with other ribbons. He did say that his business partners in Japan always appreciated single malt Scotches that he brought from the duty free.
24 chicken tenderloins in my slow cooker with a package of chicken broth. Will share with my dogs tomorrow..... Kitchen clean.
Making escarole soup with some of the left over pork tenderloin from the other night. First good flush of oregano this season will make it really good. @74nole, I hope that mama is OK. I have been thinking about that all day.
Kitchen clean is a good thing. Kind of sounds like Martha Stewart. She cooks with Snoop Dogg so she can't be all bad.
After the chicken tenderloins were done (slow cooked all night) I shredded about 2/3 and made BBQ chicken with Sonny's BBQ sauce. The rest I saved for later for my pups. Then I put a bag of frozen stir fry veggies in the broth left over in the slow cooker along with a can of sliced portabella mushrooms and a bunch of different seasonings and let that cook on high for a couple hours. I added pre-cooked egg noodles with about a half hour to go. Turned out unreal...veggies and noodles cooked just right. Put a canister each of the BBQ chicken and soup in the freezer for later next week. Have a canister each left over for me and canister each for my Mom. Kitchen clean.
We are going to the game tonight and wanted to eat dinner before so as not to be subjected to ball park food. So we discussed it and I wasn't thinking straight. We should be eating mahi. Duh. We never made a decision but my wife is bringing something home and I am sure that it will be excellent.
I was starting to wonder if maybe we were kin back down the road somewhere--because Ms. Jan is a fine cook too!! Among the many things I like about her also.
I'll be going indirect grilling on charcoal tonight doing a half boneless pork loin over apple wood smoke--the sides with be fresh green beans & new potatoes and fresh squash stewed with Vidalia onions and grilled sunflower bread-- As always, ice cold longnecks are a must! Mama was resting well when we left her house--
I will be grilling some boneless and skinless chicken breasts soon. I slice them in half and marinade them for about 30 minutes in Paul Newman's olive oil dressing before grilling. Some will be used for sandwiches for those that want that and the others will be used to amend a romaine based salad.