Stuffed Pork Chops has been mentioned . . .
Ham and potato casserole sounds good too.
Saturday: Ham and Potato Casserole with Broccoli.
Sunday: Stuffed pork loin chops with apple compoté and savory braised cabbage. YUM!
Easter Weekend Food
One large beef rib roast needs to be let out of the freezer.
White turkey crock pot chili is another good choice.
Saturday: White turkey chili and Tex-Mex cornbread . . .
Bonus meal: Poached eggs and ham over rye toast with asparagus spears topped with Irish cheddar . . . 😉
Easter Sunday Dinner: Roast beef, potatoes and gravy served with celery and carrots cooked in the crock pot with the roast and potatoes. The green veggies are steamed asparagus and broccoli.
Weekend Food 03/27/28/2010
Saturday: Scampi – shrimp with angel hair pasta served with a shot of limoncello. Awesome!
Grilled pork tenderloin and savory sweet potatoes served with braised cabbage.
Vacation Feeding
Reserved for special food on our trip to JTNP.
Wednesday Dinner: Grilled beef tenderloin steaks with Verna’s special tossed tomato and Romaine salad.
Thursday Dinner: Leftover tenderloin steak served in a salad with chilled hearts of romaine.
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Menu Thread for Vernal Equinox Weekend
Saturday: Baked tequila chicken breast served with black beans and Mexican rice.
Sunday: Sweet and sour pork served over Chinese rice.
Menu Thread for Weekend of 03/13/2010
Saint Patrick’s Day is this week – corned beef and cabbage crockpot style.
And something like baby back ribs maybe.
Saturday: Crockpot and grilled baby back pork ribs, broccoli slaw, asparagus spears and the all-important beans.
Sunday: Corned beef served with a dab of horseradish sauce along with red potatoes, baby carrots and cabbage.
Menu Thread for Weekend of 03/06/2010
Let’s give the new outdoor cooking grill its inauguration . . .
Tenderloin steaks, savory roasted potatoes and green beans.
But first . . . Crock pot white chili!
Saturday: White turkey chili with cornbread muffins.
Sunday: Grilled New York steaks, green beans and roasted potatoes.
New BBQ Grill
The old BBQ finally gave up the ghost a couple of weekends ago. Yesterday, we went to Lowe’s and purchased this replacement. I am in the process of assembling it now. I will be posting about the inaugural cookout sometime soon.
Here’s the specs:
BBQ Grillware model GGPL-2100DW
Grill Width (Inches) – 52.4
Grill Depth (Inches) – 23.0
Grill Height (Inches) – 46.0
Porcelain coated cast iron grate
141 sq. in. warming rack
28 1/2 Lb. burger capacity
Porcelain coated lid
624 sq. in. cooking surface
Electronic ignition
Liquid propane fuel system
5-gallon tank capacity standard
3 stainless burners plus side burner
Menu Thread for Weekend of 02/27/2010
Saturday: Broccoli Beef – disappointing because we used pre-cut stir-fry beef instead of cutting strips from quality top sirloin or tenderloin steak as we usually do.
Sunday: Pork lo mein.
