What's for dinner?

R

richard-in-cincy

Well-known member
Happiness is finally finding the big gallon bag with the 12 individual flat frozen bags of homemade pesto from last year's garden in the freezer this afternoon.

Sadness is, wecould have been eating this all winter and will have a hard time using it up before the fresh pesto is coming in from the garden again. (First world problem).

So tonight is:

Grilled Andouille Sausages (housemade from my preferred local butcher)

Fettuccine with homemade pesto

Grilled yellow squash and red bell peppers

Greek Salad

 
we had a lot of ham left so breakfast lunch and dinner and a large bone and meat left for the soup

 
Pork Tenderloin marinated in fresh herbs, lime juice, a little evoo, grilled. Fresh applesauce

from the freezer, steamed broccoli and a side of Bush's Bourbon and Maple Syrup beans, tweaked with pomagranate glaze, and Sriracha, with a little Hickory smoked salt added. Some one told me how good, with a bit of tweaks the Bush's line of grilled beans can be, so I am trying one can tonight. It was an "I don't want to cook day, and I had the tenderloin in the freezer with the marinade already. Loving my freezer more and more. I always make the applesauce in the fall when all the great apples are harvested. Hatch chilies are available in late Aug into Sept, so I blacken those and freeze. I make tomato sauce and paste all tomato season. I also make big batches of Ina Garten's cornbread with chilies and sour cream, cut into squares and freeze. And when I marinate meats, sometimes I do a second one to freeze. With the addition of my neighborhoods store made chicken enchiladas, and another stores tamale pie, I have enough to pull from for these, I don't want/can't cook today!

 
Shared 1/2 dozen blue crabs, 2 skewers of grilled

Georgia shrimp w/sides of tomatoes and okra over rice, collards with onions and bacon, and a piece of pineapple upside down cake. Yummy! Colleen

 
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