Saturday's Dinner, 11/14/15??

[cjs]

What's on the menu for everyone??

I'm making a Cauliflower & Sausage roast and a green salad.

Yesterday I made a dish from Issue #64 (and, it was also in one of the Cuisine for Two books), Pork Chops Florentine with marinated tomatoes and goat cheese. Had a hard time rating it because when I got a bite of everything together, it was quite tasty, but individually the parts were just eehhh. So, I guess an 8 will do it. the tomatoes with goat cheese was good and will probably do again.

[BarbaraS]

I'm making Sherry-Braised Beef Short Ribs with Julia Child's Potato Dauphinois Gratin for a side. Never made this potato dish before! Channeling Julia!! Will be drinking a little wine while preparing!!

Barbara

[Trixxee]

Bought a beautiful rack of baby back ribs for $2.77/lb yesterday. Will slow cook those in the oven for 3 hours and then throw on the grill. Just boxed au gratin's with it, and some fresh asparagus - also on sale!

[Roxanne 21]

Leftover meatloaf, baked potato and broccoli gratin.

[Gourmet_Mom]

We are using up leftover hamburgers and salad for a Taco Salad.

[Mare749]

I am making Ron's once a year favorite dinner, liver and onions, mashed potatoes and frozen peas. His b-day was actually yesterday, but this meal got bumped to today.

[cjs]

Birthday dinners are fun - enjoy Ron!!

I made a new dish today adapted from a Diana Rattray - Southern Food Expert recipe, Cauliflower & Sausage Roast with Cheddar Cheese. It was a very tasty, easy to put together dinner. I used less sausage and cheddar cheese and it was still very flavorful! (called for 6 oz. cheese and 12 oz. sausage.)




Cauliflower and Sausage Roast With Cheddar Cheese
Adapted from a Diana Rattray - Southern Food Expert recipe

1 large head cauliflower, broken into small florets
1 1/2 tsp Creole or Cajun seasoning, preferably salt-free (I used Tony C’s)
1 to 2 Tbs chopped fresh parsley
1/4 tsp freshly ground black pepper
1/8 tsp salt, if the Cajun seasoning blend is salt free
2 Tbs olive oil, divided
1 medium onion, coarsely chopped
6 oz. smoked or uncured sausage, such as andouille, a lighter chicken sausage, or your favorite, sliced into 1/2-inch rounds (cut the rounds in half to make them go further & use less)
1 cup (4 oz.) shredded sharp Cheddar cheese

1. Heat the oven to 425° F. Spray a 2-quart baking dish with nonstick cooking spray or grease lightly with a little olive oil or butter.

2. In a large bowl toss the cauliflower with the seasoning blend, parsley, pepper, and salt, if using. Set aside.

3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and sausage. Cook, stirring constantly, until browned, about 4 minutes.

4. Add the sausage and onion mixture to the cauliflower.

5. Toss, drizzling with the remaining 1 tablespoon of olive oil. Blend all ingredients thoroughly.

6. Spoon the mixture into the baking dish and bake for about 25 to 30 minutes, until the cauliflower is tender and browned. Stir once or twice during the roasting time. Sprinkle the cheese over the top, return to the oven, and continue baking for 3 to 5 minutes, until the cheese is melted.

Yield: Serves 6

[losblanos1]

Happy B'day to Ron.

We were going to do pizza, but slid that out to tomorrow for the game. Tonight it's tarragon cream chicken with asparagus.

[luvnit]

I made Chicken Parmesan last night over linguine. Very good! All that molten mozzarella goodness. Shoulda took a pic!!

[cjs]

Hi stranger! Yes, you should have.