Official "Dinner" Thread
- Thread starter ACooper
- Start date
Tonight . . .
Grilled swordfish steak with mango salsa over foil grilled flounder with lime and ginger, new potatoes with rosemary and sea salt in olive oil and butter, tomato, bell pepper, cucumber and onions in white balsamic and lemon infused olive oil.
Grilled swordfish steak with mango salsa over foil grilled flounder with lime and ginger, new potatoes with rosemary and sea salt in olive oil and butter, tomato, bell pepper, cucumber and onions in white balsamic and lemon infused olive oil.
We're officially out of food, so time to go grocery shopping 
It's one of my least favorite things to do, especially on the weekends when the store is crowded.
Sooo... I'm not sure what I'm having for dinner tonight. It'll probably end up being Chinese, or possibly Mexican if I feel like driving to get it.
It's one of my least favorite things to do, especially on the weekends when the store is crowded. Sooo... I'm not sure what I'm having for dinner tonight. It'll probably end up being Chinese, or possibly Mexican if I feel like driving to get it.
I made these for football watching last night, and they were a huge hit. They are very mildly spicy, and very addictive.
Jalapeno Poppers
12 fresh jalapenos
1 package cream cheese
1 package bacon
Wear gloves before handling the jalapenos. Cut off the stem end, cut the jalapenos in half lengthwise and scoop out the seeds. Put the jalapeno halves in a big bowl of cold water to soak for about 30 minutes. Change the water 3-4 times during soaking. This will leach out the extreme heat from the jalapenos. Warning: you can skip this step, but the poppers will be insanely hot and spicy.
Preheat the oven to 375 degrees. Cut the bacon strips in half, right down the middle of the package. Fill each jalapeno half with a generous dollop of cream cheese and wrap with a piece of bacon. Bake the poppers on a lightly greased cookie tray for about 35 minutes, or until the jalapenos are tender and the bacon is crispy.
Jalapeno Poppers
12 fresh jalapenos
1 package cream cheese
1 package bacon
Wear gloves before handling the jalapenos. Cut off the stem end, cut the jalapenos in half lengthwise and scoop out the seeds. Put the jalapeno halves in a big bowl of cold water to soak for about 30 minutes. Change the water 3-4 times during soaking. This will leach out the extreme heat from the jalapenos. Warning: you can skip this step, but the poppers will be insanely hot and spicy.
Preheat the oven to 375 degrees. Cut the bacon strips in half, right down the middle of the package. Fill each jalapeno half with a generous dollop of cream cheese and wrap with a piece of bacon. Bake the poppers on a lightly greased cookie tray for about 35 minutes, or until the jalapenos are tender and the bacon is crispy.
Ryan's Lazy Bologna Sandwich was on the menu tonight
2 peices of white (or wheat) bread
Mayo
Cheese
Bologna
Untwist bread. Take said peices of bread. Spread with mayo. Open up cheese package. Carefully place cheese in center of bread. Take out peaice of bologna, careful not to grab more than 1 peice. Peel off red ring around bologna. Slap bologna on top of cheese. Slap other peice of bread on bologna. Throw away cheese wrapper and red ring from bologna. Twist tie back the bread. Wash the knife used to spread the mayo. Place mayo, bologna, and cheese back in fridge.
BAM! what a amazing dinner
2 peices of white (or wheat) bread
Mayo
Cheese
Bologna
Untwist bread. Take said peices of bread. Spread with mayo. Open up cheese package. Carefully place cheese in center of bread. Take out peaice of bologna, careful not to grab more than 1 peice. Peel off red ring around bologna. Slap bologna on top of cheese. Slap other peice of bread on bologna. Throw away cheese wrapper and red ring from bologna. Twist tie back the bread. Wash the knife used to spread the mayo. Place mayo, bologna, and cheese back in fridge.
BAM! what a amazing dinner