Thread: What's for dinner ?

Originally Posted by dfergie

Fried Yellow Squash for breakfast... (in olive oil)

I grilled some zucchinis and yellow squash on the grill the other night for dinner. They turned out absolutely amazing.....

First, I sliced them in half length-wise and put them on the grill, insides down (skin up) over medium heat. I left them on until they got nice grill marks and turned tender (Apx 7-9 minutes). For the next 3-5 minutes I flipped them over and placed the skin side down.

At this time, I sauted fresh minced garlic in a bit of olive oil on my side burner. I then took the zucchinis and squash off the grill and sliced them into cubes. Once the garlic was appropriately cooked, I added the veggie cubes. Toss the veggies in the garlic saute and let coat. I then added some marinara sauce. Toss and let the sauce get warm before serving.

Worked well as a quick and easy side dish for just about any summer meal.

A thick New York Strip Steak for a late breakfast...

Originally Posted by dfergie

A thick New York Strip Steak for a late breakfast...

Dude, you really spoil yourself for breakfast, don't you?

Personally, I don't go all out on breakfast until the weekends. Breakfast for me on a weekday is typically limited to liquid caffeine containing dark roasted coffee beans!

I work shift work so am used to eating any and everything at all hours I actually bought the steak for supper last night and didn't cook...

Pinto Beans Cooked in the Crock pot overnight for Breakfast...
Beans, 2 sliced Hatch Green Chiles, 2 Earl Cambell Hot Links, cubed ham & topped with distilled water... put on at 9 pm and started serving at 8 am...just right with the Chile heat...

Chuck Steak, thin sliced with Kraft Honey BBQ Sauce brushed on... on the gas grill...

Snap beans and bacon.

A really good snack food.

Take five or so canned snapped (green) beans, wrap in half a strip of bacon a secure wtih a toothpick.

Season however you want. I use a little salt and pepper.

Bake at 350 for an hour, or so. Until the bacon is done. Makes a GREAT snack, or pre meal food

Bob-white breasts pounded flat, a slice of prosciutto ham and a filling of artichoke, Parmesan, garlic, green onion and white pepper with a dash of mayonnaise ground smooth and layered on top. Rolled and picked, drizzled with butter and then cooked for half an hour and served on marinara sauce.

The legs were grilled with Mozambique Spice Co barbecue sauce as an appetizer.

Served with L Bernard-Pitois Champagne from Mareuil-sur-Ay.

Originally Posted by jrp

Bob-white breasts pounded flat, a slice of prosciutto ham and a filling of artichoke, Parmesan, garlic, green onion and white pepper with a dash of mayonnaise ground smooth and layered on top. Rolled and picked, drizzled with butter and then cooked for half an hour and served on marinara sauce.

The legs were grilled with Mozambique Spice Co barbecue sauce as an appetizer.

Served with L Bernard-Pitois Champagne from Mareuil-sur-Ay.

Sounds almost like a Quail Saltimbocca !!!