patti

Sounds like you fared very well!

After an hour of mentally debating what to make for dinner, I decided to order delivery. While I was debating where to order from, my son called. He thought I should try the delivery service he prefers, so then I debated which delivery service was a better choice. Whew. Too much effort. When in doubt, stick with what you know. Pork vermicelli bowl. I also ordered some pho for tomorrow’s lunch.

Grilled steaks and baked potatoes. Sliced cucumbers not shown. Mostly because I chose a plate that was too small. 🤪

@DejahThe kids and kidlets are getting some awesome goodies!! Baked chicken and roasted cauliflower.

@Kim Shook-Thanks! I hope you make the shrimp and enjoy! Bucatini with Rao’s Italian Sausage and Mushroom pasta sauce and ground beef. Sometimes the easy way out can also taste pretty good.

The recipe calls for three sticks of butter, which I found excessive, so I only used 2 1/3 sticks. 😁

I was pretty sure it started in a New Orleans restaurant, and an article about the restaurant Pascal’s Manale says that it originated there, in 1953. It seems that the original recipe used olive oil, not butter! BBQ Shrimp & Pascal’s Manale

Dried parsley flakes. Not mentioned in the recipe, I was just trying to add a bit of color! The Creole seasoning should just be a spice blend, like Tony Chachere’s or other.

Done!

For non-Louisianans, this dish has nothing to do with actual barbecue. 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and shells. 1/2 cup Worcestershire sauce 2 tablespoons fresh lemon juice (about 2 lemons) 2 teaspoons ground black pepper 2 teaspoons cracked black pepper 2 teaspoons Creole seasoning (Tony’s or other) 1 teaspoon minced garlic 1 1/2 cups (3 sticks) cold unsalted butter, cubed French bread as accompaniment In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping. Yield: 4 appetizers or 2 entrees Head on shrimp are preferred, as there is so much flavor from the heads. However, de-headed, as pictured, is also good!

So many dinners to catch up on. Can’t wait to see what y’all have been cooking! Barbecued shrimp tonight. Bread for dipping not shown. Vegetable beef soup for warming us up during this cold weather. Grilled shrimp poboys. Oven chicken shawarma. Oven “fried” catfish and zucchini fries. Supper from the grill. Blackened chicken strips (Costco) and baked sweet potato fries (not Costco). Baked chicken and zucchini. Zucchini lasagna. Shrimp fried rice. Shrimp and scallops. I don’t make dessert often but I was in a cooking challenge with corn as the featured ingredient. Sweet corn ice cream with caramel popcorn, and Brazilian corn cake.

Chili.

I was not hungry for this, but it’s what we had. Hamburger steak with mushroom and onion gravy, mashed potatoes, green peas. (The dogs were happy that I wasn’t hungry for the meat.)

Three dinners. Meatloaf, buttered potatoes, green beans. Food delivery of halloumi cheese and chicken livers. Chilly, drizzly and gray days call for gumbo.

@Kim Shook- Thank you, I’m recovering nicely, albeit slowly. I’ll get back to you on the rice dressing recipe. I posted it at some point and I’ll seek it out. Your chocolate fondue dinner is an idea I can get behind. Looks delicious! I had some cod left that I didn’t use in last night’s chowder, so I fried it tonight. Along with sautéed shrimp and green beans with pecans.

Yes, I chopped the bulb and sautéed it with garlic as well as the potatoes before adding the liquids.

Thank you!

Fish chowder with fennel. Oh, and cod is the fish.

😆

Merry Christmas and Happy New Year! I had a little unplanned surgery and that affected cooking and dining for a bit, but I have a few dinners to post. Chicken and dumplings. I’m a southerner who didn’t grow up with this dish. My first time making and second time eating it. Some Christmas dinner. Starting at the top and clockwise: roasted butternut squash, baked Mac n cheese, pot roast, baby limas, rice dressing, garlic knot in the center. Ham, not pictured. Christmas dinner leftovers. Ham and mac n cheese. More ham leftovers, used in fried rice. The final use of the ham! Ham bone used in fifteen bean soup. Hamburger salad. (Burger chopped prior to eating.) No pictures of New Year’s dinner, but for good luck we had Hoppin John with smoked sausage, cabbage and tasso, cornbread.

Thanks, I’d love to share them with you! Your food always looks top notch, so I am flattered. ETA: With all the talk of beets, no one mentioned pickled beets. I love those! Tonight, I used some rotisserie chicken and mushrooms in a cream sauce over zoodles.

Leftover soup and take-out wings.

@Kim ShookFiddly is a good way to put it. Luckily, my husband was happy to be my assistant. Tonight, he was more than my assistant. He made broccoli cheddar soup, under my direction. It is good!

I’m sure I’m going to burn out on these tortilla pizzas. Or flatbread. But not today. Or a few days ago.

Thank you. I'm back to hobbling, so my husband followed my instructions to make them. He did a good job! @Kim ShookThank you, as well, regarding the stuffed shrimp. My first time making them, and while they were delicious, I don't know that I will make them again. I think making crab cakes and fried shrimp as two separate things is preferable.