"Tonights Supper on the grill"

I have a pretty well stocked spice and herb rack.
Most things I mix spice of my own up, for. Like chilli, and soups. Dry rubs. Wild game and such.
But when it comes to beans and rice I gave up and just buy the boxes of Zaterans. And with tacos I just go McCormick. Could never get the Mexican stuff just right.

By the way want to try something different, and easy. Mix some of that taco mix with ground turkey, Fry with a large diced bell pepper, using just a touch of olive oil. Then dump that in what ever red sauce pasta dish you usually make. Heaven for the taste buds!!!!

I like to make custom sauces for BBQ, also. but sometimes I just get lazy. Then I just break open a bottle of open pit.
 
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JWFilips said:
Whipped up for Supper Tonight some Seasoned & Tenderized pork medallions in Olive oil & Butter, Mashed Taters and Green peas.
Was a hit with the little lady!
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Cindy made glazed (orange marmalade & garlic) pork medallions from a whole pork tenderloin, yesterday! Served with white rice and roasted (Balsamic vinegar & bacon) Brussel Sprouts.
 
Mitty38 said:
View attachment 36311Burger stew.
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Now ya see, though my palate has gotten more sophisticated over the years, I just love a stew like that. Or a casserole, or hot dish. I was blessed, and never realized it way back in grade and high school. Our school district hired older semi-retired farm wives as cooks, and the things they did with government surplus food stuffs and the other bulk commodities were delicious. And bake! Those gals could and did bake. Huge pans of the most divine dinner rolls, the yeasty smell wafting down the halls before lunch. The pans filled with brown domes of rolls about 5" tall, steaming hot, for a kid to slather in butter and wrap around a stick of surplus mild cheddar cheese. With bowls of the blandest, celery and tomato infested, macaroni filled stuff they called chili that I loved back then. And the casseroles that Mitty's stew brought to mind. I've heard it called Slumgullion, Russian Fluff, etc. but I loved it. My wife and her friends on the other hand take a dimmer view of the cuisine they grew up with in school.

We paid 25¢ for a lunch ticket back then and got so much more than our money's worth. When I hear of today's school lunches being catered in crap, tampered with by ideologically corrupted bureaucrats, it just makes me sad. If only I had a magic wand.

Has there been any thought of renaming this thread? We readily drift away from the grill. How 'bout Pot Luck? The members here are scattered all over Hell and gone and the best we can hope for is to digitally dine together.
 
On the way home from the short I stopped at a pizza joint I very much like... wood fired oven thin crust New Haven Style at its FINEST!! The smells just walking in satisfy!!! Two slices just wasnt enough. (But thats what I had.)

Part of what makes it so good is only having it a few times a year when in the area. Its too far for a food run.

CW
 
With this cold and wind, I do some baking/roasting (in Oven) to help keep the windows in the kitchen from frosting up.
Today, country style pork Ribs.
Yesterday(Sunday), Pork and Kraut.
Saturday, Country style pork Ribs...yeah, they were on sale, LOL.
Friday, the last winter squash (butternut).
 
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Sounds good! I just checked my cold cellar today and we are down to our last 2 Bon Bon winter squash!
Wish I had a bigger harvest.
Pork has been on sale at our local market also.
 
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Pork butt for pulled pork from the slow cooker for tomorrow. Beef ribeye steak tonight from the meat counter that didn't sell over the weekend and 50% off.
 
Portabella Mushrooms stuffed with goat cheese, Rosemary and Sage.
On the Electric grill coated in butter.
Nice spinach egg and tomato, salad made with Gouda. Red wine vinegar dressing. Served with a cranberry Sprite
 
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Mitty- why did you coat the electric grill with butter?
 
Speaking of Lunch Ladies made me think of one of my YouTube favorites, this ole gal can cook!
 
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