What's for Dinner?

SkinsFTW said:
I usually just use the leftover plastic containers that I get when I get Chinese takeout for freezing leftovers haha. Or the cheap ones from the grocery store but they are basically the same thing.
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I have been making big batches of soups and chili in a stock pot my entire life. I have always frozen individual portions in supermarket plastic containers. In fact, I just found some navy ham & bean soup deep in the freezer 2 nights ago and it was delicious.
 
Yeah, paper half gallon containers like the ones they use for orange juice or milk also work great
 
SkinsFTW said:
I usually just use the leftover plastic containers that I get when I get Chinese takeout for freezing leftovers haha. Or the cheap ones from the grocery store but they are basically the same thing.
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I tried that too but it leaves more air than a zip lock with the air removed.
 
Yeah, like FTW said...just overnight, to keep frosting off.
Then it's a big chunk, FoodSaver ready. It vacuum seals & can be reheated a simmering pot of water in the bag.
 
skinsmarydu said:
None of you have a vac-seal system? It's absolutely imperative.
I only buy meat when it's got a SALE sticker, so I can seal it for later use.
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I have one. This time of year I buy a few rib roasts on sale and seal them up. Costco after Xmas is usually the best cost/quality deal.
 
Ree Drummond fwiw. Her husbands family were allegedly some of the bad guys in Killers of the Flower Moon. 😬
 
Crab Quiche. With fresh crab meat from VA Eastern Shore.

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:indian-chief:The Rook
 
Boone said:
Going to do an old favorite for dinner tonight, Chicken Tortilla Soup. My wife really likes this one, and it definitely falls into the 'comfort food' category. I use a Pioneer Woman recipe I stumbled onto a long time ago.
Gonna look for some kind of chicken appetizer to go with it.
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Chicken Tortilla Soup was off the hook, it always is... but the app I did was worth sharing. Here's what I did... I bought some chicken tenderloins. Took a couple cups of flour and added generous amount of chili powder, garlic powder, cumin, fresh ground pepper, salt, and basil and oregano. Dipped the tenderloins in milk-flour-egg-flour and fried them in a deep fryer to make homemade chicken strips. Then I made some enchilada sauce, put the tenderloins in a glass baking dish coated with olive oil, spooned some enchilada sauce over them, and added some chopped cilantro and some shredded cheddar jack. Baked for about 15 minutes just to melt the cheese and rewarm. They were awesome, one of the best things I've made in awhile.
 
Craving this...but it's only me :(

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Did some smash burgers, fries, and baked beans for dinner last night. Tonight, we are having seafood linguine w/mussels, crab, lobster, scallops, and shrimp, and some asparagus. Going to do an alfredo type sauce with cream, garlic, lemon juice, and romano-peccorino cheese with some black pepper and snow peas.
 
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Boone said:
Did some smash burgers, fries, and baked beans for dinner last night. Tonight, we are having seafood linguine w/mussels, crab, lobster, scallops, and shrimp, and some asparagus. Going to do an alfredo type sauce with cream, garlic, lemon juice, and romano-peccorino cheese with some black pepper and snow peas.
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For years we did a rib roast on Christmas Eve. But I like it medium rare and the wife likes it medium. So we went with medium and I didn't like it all that much, the leftovers just aren't that good. And since my wife now eats like a bird I saw no reason to invest $25 (on sale) for a roast she will barely eat and I don't really like.

So I broke out an old recipe for cornish game hens with mango chutney and it was a winner. This will be our meal from now on.
 
If it weren't for my son's girlfriend being with us (she will not eat most meats), I would be doing a brisket and burnt ends. But she wouldn't touch that, so had to find something she wouldn't turn her nose up at.
 
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Darrell Green Fan said:
I don't know what it is but every time I make a soup or chili, and I make a really good chili, after 2 or maybe 3 servings I'm done and we have half a pot left. I don't believe soup or chili freezes all that well from my experience. I made a really interesting thing called African Peanut Soup. PIcture if you will peanut butter soup with garbanzo beans with a little chicken and some greens. I brought it to a dinner party and it was big hit despite it not going at all with the Italian menu the host served. And it did freeze well but it was really rich and I grew tired of it quickly. But I may try it again and I'll make a half a batch.
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That sounds pretty damn good.
Bean soup & chili freeze well for us.
I ladle it into vacuum seal bag, freeze in the bag overnight, then vac seal.
 
That looks really good Boone.
It may however be time for you to have a sit down with your son :ROFLMAO:
 
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