I so enjoyed the spareribs we had last week that I am making them again - this time with a citrus marinade prior to the barbeque sauce. So, barbeque ribs along with corn on the cob, and the ever-present zucchinis, cucumbers and tomatoes:-)

Well, it's all Mumsie's fault. He was going on about mom's biryani yesterday; hence Bren has been instructed to meet me @ Shalimar's on the UDistrict for a nice South Indian dinner tonight. Lassi, anyone?????

can I come over????

Sure! We must have known you were coming because we have a nice sized serving left! No more corn on the cob, though, but lots of zucchini! hehehe, and we have plenty of strawberries and blueberries to go with the coffee for dessert. Come on over!

aww shucks no more corn.. I corn... we will be right over ...


actually it looks like we are going to Applebees

We were out and about yesterday, so we ate at Backyard Burger. It was really good. Tonight we are having breffrus so I can get rid of the eggs and bacon in the fridge. I guess I'll just cut up the remaining carrots and celery into sticks and take them with us on the plane. Does anyone want an assortment of cheeses?

you can freeze cheese. It tastes fine when it thaws - it is just a little more crumbly when you try and slice it. We freeze cheese all the time.

No Backyard Burger in Lake Mary, closest is Altamonte - seems like they have every store/restaurant chain imaginable in Altamonte!!

Steak for dinner tonight, it's a marked package so I actually know what i'm thawing

Found some corn while putting some.... corn .... away - so corn on the cob and probably potatoes.

yeah I always freeze cheese and it still tastes like cheese when you unfreeze it

if you freeze the blocks and unfreeze them they do get a bit crumbly but they still taste fine...

That's so cool! (No pun intended. lol) I never thought of that. Thanks guys!

thats what we are here for

because I am lazy I usually buy those big bags of already grated cheese for like 7 bucks and then I divide up into little ziploc bags and freeze them.... and then just take one out when I know I need some cheese...

and i will add a ty also, i never thought to do that (dah) anyone cook the camel this weekend?

I find it works out to be cheaper buying the cheese already grated.... a block can cost 4 or 5 bucks...

BBQ Chicken and pasta salad. MMMmm.

My husband made this cherry cola bbq sauce....its actually really good.

tonight, along with the ever present cucumbers we had fish and seasoned french fries. Nice and easy. The cucumber vine is even happier tonight - it has been raining most of the afternoon. I think we have picked the equivalent of 2 bushels off of this one vine already - and it is still going strong. Fortunately, the zucchini didn't have any more hidden surprises, hehehehe - but we are now up to 6 watermelons!

Home made scalloped potatoes and baked chicken.....mmmmmmmmmmmm

Tonight I made sloppy joes (haven't had that in years!) and homeade scalloped potatoes w/cheese, and a nice garden salad! Lots of leftovers too!

we had tacos again.. my hubby is so easy to please.. just fry him up some hamburger and he is happy ..

I grilled a pork roast yesterday, with ranch potatoes and corn on the cob. We're going to have leftovers tonight. Marilyn, those piglets are too cute!

we ate out far too much these past couple of days...

i need to make up for it this week by cooking something every day...

Don't say that, makes the cooking so un-fun

We had the basic steak, corn and salad for dinner last night. Not sure about tonight...probably the same type of thing.

I am making this for dinner...

Crock Pot Super Garlic Chicken Legs Recipe

SERVES 6

* 6 chicken legs (more or less as needed)
* 20 garlic cloves (skins left on)
* 1 teaspoon dried rosemary
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon red pepper flakes
* 1/3 cup chicken broth
* 3 tablespoons oil

1. Place garlic cloves in crock pot.
2. Mix spices together in med bowl.
3. Pour oil into separate med bowl.
4. Dip chicken legs in oil, then roll around in spice bowl, until chicken is nicely coated in spices.
5. Place chicken legs in crock pot with garlic cloves surrounding it.
6. Pour chicken broth over all ingredients.
7. Cook on Low for 8 hours.

I probably won't use as much garlic as it says and I only have minced garlic but I think that should work too...

That looks like a good recipe Marilyn

Wouldn't it be a great recipe for when you have too much garlic - which I find I always do when I buy cloves - although that is rare now as I much prefer the already minced in the jar.

I think I'm going to have to do another stuffed zucchini tonight - it will feed us for two nights - but I still have 2 monsters left, hehehe - and who knows what the zucchini plant is planning! And more cucumbers . . . got to start pickling and preserving those. Am pickling the green beans today - have several quarts of those and an absolutely wonderful recipe for dilled green beans from a friend of mine back in Ontario:

Pickled Dill Beans

2 lbs green or yellow beans
1 cup white vinegar
2 Tbsp pickling salt
2 tsp dill weed
1/4 tsp cayenne pepper
2 cloves garlic, crushed

Wash beans; drain. Trim ends. Cut beans to fit jars. Put beans in pot and cover with boiling water; cook 3 minutes; drain. Pack lengthwise into hot jars, leaving 1/2 inch head space.

In a saucepan combine vinegar, 3 cups water, pickling salt, dill weed, cayenne and garlic; bring to boil. Pour over beans in jar covering beans, leaving 1/4 inch head space. Adjust lids.

Process in a boiling water bath (pints and quarts) 10 minutes.

Makes 4 pints.

yeah the minced stuff is so much easier to use.... I used about the equivalent of 10 cloves and then I am going to sprinkle some garlic powder on the chicken with the other spices...

I have made chicken with 40 cloves of garlic, its simalar to what you have Marilyn but i cooked it in the oven with potatoes, carrots and yellow bean (wax beans?string beans). Not to often I use the crock pot they just dont seem to hold enough food in em for me heheh. (cooking for 6) I like to have enough for more then one meal.

Tonight were are making pizza.
The dough is rising as I type, cheese is in the freeser getting nice and hard to use in my processor for grating, sauce is made and pepperini is already sliced.


Kathryn41 I could just hug you right now I was outside just a bit ago looking at my yellow beans and telling my littlest we should make pickled beans. I was about to go on a hunt for the reciepy and there it is yayayayaya.

ok chicken finally cooking in the crock pot.. the dunking in the oil and then the spices didn't work very well.. so I just dunked in the oil and then put in the crock pot and then sprinkled with the spices...

oh and I used olive oil

That works too Marilyn

I just punched down my pizza dough and now its resting. Taking my time doing the cheese since i dont want to eat too early.

Hugs accepted! You will love this recipe - I don't even care for pickles - or at least cucumber type pickles - but I will sit down with a jar of these and have to restrain myself from eating them all at one go. They are SO good! When I had them the first time they were made with yellow beans. In addition to the dill weed, if you have any fresh dill weed stems with flowerettes you can always put one in for appearance' sake as well:-).

mmm, the chicken was yummy...

hubby gave it a A+ and he rarely hands those out...

roast here i will give myself a+

Tonight we are going for all you can eat crabs.

today we are having fancy mac and cheese.. prepare a box of Kraft Dinner like you normally would and add some fried up ground beef, a can of stewed or diced tomatoes (I like to use Italian) some basil and or oregano if you want...... throw it in a baking dish add some grated cheese on top and bake until cheese is melted...

i cheated, local burger joint had hambergers half price so i gave in, now im to full yuk

hubby vetoed the mac and cheese.. we are having chili dogs instead...

We BBQd on the grill. I loooooove BBQd chicken. I made potato salad, pasta salad, corn cobbies, and deviled eggs . I am too full. I will have to repent the rest of the week.*** Carbs are bad...carbs are bad***

So, I cooked up onions, lots and lots and lots of tomatoes, okra, zucchini, eggplant, fresh oregano and fresh basil and boiled and mashed it down until it was a sauce, then added Italian spices, canned green chilies, mushrooms, chopped zucchini and chopped tomatoes to the sauce, then served it all over pasta bowties with romano cheese on top. Sliced cucumbers on the side (of course) and fresh strawberries for dessert. Joe has left over pasta and sauce to take for lunch tomorrow as well. It was very tasty - and everything except the onions, chilies, mushrooms and strawberries (and pasta) came fresh out of the garden!

we did taco's and i think the kids are finnaly slowing their growing down they left some food on the table

Tonights feast with be fat free hot dogs and Bush's baked beans.

Cooper has training classes on Wed nights so I like to keep it simple and fast.

I am thinking of trying this recipe I have for Hungarian goulash...

I'm thinking of trying this...Zucchini Bread (or muffins). This is from VeggieBlogs.com...a vegetarian forum. I'm not vegetarian, but I am trying to incorporate more veggies in our diet. Methinks I would cut down on the sugar and use local honey instead.

Ingredients
-3 eggs (if you don't want to use eggs, then you can use egg substitute, like Egg Beaters.)
-1 cup canola oil
-2 cups sugar
-2 cups grated zucchini
-2 tsp vanilla
-3 cups flour
-2 tsp baking powder
-1 1/4 tsp salt
-1 tsp baking soda
-3 tsp cinnamon
-1 1/2 cups nuts (optional)

Directions
-Preheat oven to 375 (for muffins) or 350 (for bread).
-Mix the first 5 ingredients in one bowl and mix the remaining dry ingredients in a separate bowl.
-When both bowls are thoroughly mixed, slowly stir in the combined dry ingredients into the egg mixture bowl. Please be sure to thoroughly mix when both bowls are completely combined.
-For bread, this makes roughly two bread loaves worth. Pour mixture into bread pans and cook in oven for 1 hour.
-For muffins, this makes roughly 2-3 dozen muffins. Pour mixture into a muffin pan (if you're not using muffin paper, be sure to use Pam Spray to make sure the muffins don't stick), and cook for 12-15 minutes.

ok I made this today...

Crock Pot Hungarian Goulash Recipe

* 2 lbs beef stew meat, cut into 1 inch cubes
* 1 large onion, sliced
* 1 clove garlic, minced
* 1/2 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 tablespoon brown sugar
* 2 teaspoons salt
* 2 teaspoons paprika
* 1/2 teaspoon dry mustard
* 1 cup water
* 1/4 cup flour

1. Place meat in crock pot and cover with sliced onion.
2. Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat.
3. Cover and cook on low for 8 to 10 hours.
4. Turn control to high.
5. Dissolve flour in a small amount of cold water and stir into meat mixture.
6. Cook on high for 10 to 15 minutes or until slightly thickened.
7. Serve over noodles or rice.

*I added some bell pepper I had in the fridge.... If I make this again, I will brown the meat before adding it to the crock pot...

Change of plans for dinner tonight. I went to Mel's work with an ice chest to pick up 25 pounds of fresh shrimp that one of his co-workers caught. They are huge! I had to pull the heads off them and ziplock the ones that needed to go to the freezer. Yuck.

Mel's mom is in town and she is making them tonight. She is doing BBQ shrimp- which in New Orleans has nothing to do with BBQ. It is a butter sauce and then baked in the oven. I don't really care for them this way.

She will also boil some and make a remoulade sauce for them

Zuccini muffins/loafs are good, I always make the chocolate kind.

Well tonight is a small pot roast with carrots and potatoes and yellow beans.

Crock Pot Hungarian Goulash Recipe, that looks good I may have to try that some time.

grilled sausage and yellow rice tonight methinks!

the goulash finished cooking... I have to wait till hubby gets home to eat it but I did try a little and it tastes good but it is verging on being a little too salty... it is ok but next time I think I would reduce the salt a little...

I experimented and made a pierogy casserole tonight. I laid frozen pierogies on the bottom of a casserole dish, covered them with thinly sliced strips of zucchini, added frozen mixed Chinese vegetables (there's a mixing of cultures for you!), the left over vegetable and tomato pasta sauce and pasta from last night (not enough for a serving), then covered it all with Vodka Cream spaghetti sauce (bottled version), romano cheese and baked 40 minutes in a 350 F oven. Yum- it was great! Of course, we had sliced cucumbers with it as well. (I am almost afraid to go out and harvest cucumbers tonight - I didn't harvest yesterday!)

Dessert - which will be a bit later when we are not so stuffed! - will be individual shortcakes with whipped cream covered with fresh raspberries and blueberries, and coffee.

Kathryn you always have the most delicious dinners, next time I'm in the Atlanta area I'm stopping by for dinner

Marilyn, I'm a huge fan of goulash, yet rarely make it! I'll try your recipe, with a little less salt...
Kathyrn, wow, that perogy (you spell it differently!) casserole sounds wonderful! Make-up recipes are the best eh?
We had turkey burgers last night with tater tots.
Tonight we're having crab cakes, an asian salad, and corn on the cob