I love these little lamb chops that look like miniaturized T-bone steaks! John grilled them to a perfect medium rare. I microwaved the halved sweet potato for about 4 minutes and then handed the halves over to John for finishing on the grill. The broccoli was simply steamed with a pat of butter on top.
For John’s birthday we went out for dinner at an upscale Mexican restaurant. I had actually put our name on a list at French Laundry but did not really expect to get a reservation. We ended up having a lovely dinner (and saving a lot of money!)
We started our dinner with a couple of shared appetizers — rabbit tinga quesadillas and Cordero flautas ahogadas. Both were delicious.
It was probably a little too much for before-sies but we soldiered on. I chose burramundi a la Plancha for my main course and John had an agua chile ribeye. They were both prepared really nicely although John’s steak would have been too spicy for me!
We were too full to contemplate dessert but did manage to squeeze in a little sweet that they brought us because it was John’s birthday.
We brought our substantial leftovers home and had them for dinner on Sunday night. Here is my replay dinner!
This simple dinner was a winner on Friday night. John seasoned and cooked the shrimp. I steamed the asparagus and reheated some previously made shrimp. Easy and delicious!
I have to admit we took the easy prep for tonight’s dinner. Instead of making my own sauce we picked up a jar of Rao’s tomato and basil sauce. It was quite tasty and was not over-burdened with sugar. I added 12 of our frozen small Rosina’s meatballs. So in no time at all we had our sauce going and John dropped 6 ounces of Barilla’s linguine. When the pasta was cooked we dropped it in our dinner portion of sauce (saving the other half for another lazy day). With some garnishes of parmesan and olive oil our plates were ready.
My iPad is running out of power so quickly these are tortillas rolled with shredded chicken from a rotisserie chicken, onions, salsa verde, and shredded cheese. Quickly sear the tortillas and then lay in some sauce, chicken, cheese, and onion. Bake for 35 minutes in a 350F oven as a casserole with additional coating of salsa verde on the top and bottom. Add some cheese on top before baking. Serve with salad. Delicious!
Yum, dinner!
This is the bowl that started our bowl-mania. It consists of a piece of just cooked through salmon on top of rice and nestled among chopped cabbage, avocado, edamame, and cucumber. It is garnished with a soy vinaigrette, sesame oil, cilantro, green onions, jalapeños, furikake, and a squeeze of lime. So good!
For our Breakfast for Dinner night I made a kind of mishmash of leftovers in the refrigerator. Pepperoni, chicken, green onions, jalapeño, shredded cheese, and an egg went into the mix. I scrambled the egg very loosely and put it on the top. Then I microwaved the whole dish for one minute which firmed up the egg and melted the cheese.
It tasted okay and was fun to eat.
Omnivore 