What's for supper?

here’s the roasted carrot recipe from the meal I posted earlier.
They’re fantastic.

Hope the pics work…I have a broken right shoulder and while you guys & gals are great, I’m not typing all that!

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This is a great cookbook that is loaded with great (and healthy) recipes!

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Thanks Belletaine, I’m going to try that recipe. I love cooked carrots my wife not so much. I think the brown sugar might help for her.

belletaine wrote:

This is a great cookbook that is loaded with great (and healthy) recipes!

healthy??????????

glenn57 wrote:

<div class=”d4p-bbt-quote-title”>belletaine wrote:</div>
This is a great cookbook that is loaded with great (and healthy) recipes!

healthy??????????

I know! I need to balance out the steak and whiskey.

Thanks for the reminder, Denny! Behold… Billy’s mouth-watering venison stroganoff leftovers.

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looks good Sharon!!

That works for me Sharon! Now what are you going to have for lunch?

Lol these leftovers were all mine!l Luckily Billy had his own, otherwise there would have been an intense game of paper, rock, scissors followed by dramatic negotiations and bargaining. (We both really love his cooking!)

Sharon wrote:

Lol these leftovers were all mine!l Luckily Billy had his own, otherwise there would have been an intense game of paper, rock, scissors followed by dramatic negotiations and bargaining. (We both really love his cooking!)

there’s something wrong with that picture my wife likes my cooking too???? not to mention she doesn’t hesitate or feel bad for 1 second when I cook…..

Billy is the primary cook at our house. He could be a chef! He’s the master of the grill, talented with spices and flavors, AND all the food gets done at the same time! I can’t seem to do that. He cooks and I bake desserts. It’s a great system.

I love to cook to so its no big deal. I like to “tweek”reciepes, so don’t and just rolls her eyes.

when I have something to do she does the cooking, I don’t bake she does…….sometimes. so it works well at our house to. worse part is when we get brain farts and cant figure out what we wanna cook.

Sharon wrote:

Thanks for the reminder, Denny! Behold… Billy’s mouth-watering venison stroganoff leftovers.

Sharon, would you be willing to share the recipe?
I tried to make this not too long ago and it did not turn out as I expected.
Hoping I just missed something easy.

Billy uses venison steaks, cubed up, and then pan-fried. He uses the Mccormick’s brand Stroganoff packet, follow directions on packet, but substitute some delicious Top The Tater for the sour cream (it adds some great flavor!). He also adds chopped onion and green peppers. Serve with noodles of your choice and prepare to be stuffed!

Grilled Lake Superior Coho topped with maple mustard compound butter, oven roasted carrots and risotto.

Sorry about the 1/2 eaten plate. I couldn’t refrain from eating before I got a picture.

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Sharon wrote:

Billy is the primary cook at our house.

Sharon, on the nights that I don’t cook my wife warms up the leftovers from the night before and she tells our friends that we share the cooking duties. Lol

Same here Dave! I cook 2 to 3 nights 7 to 10 days.

Momma did the cooking tonight. Fried chicken, mashed taters, corn and leftover gravy.

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glenn57 wrote:

Momma did the cooking tonight. Fried chicken, mashed taters, corn and leftover gravy.

Is that freezer corn?

biggill wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
Momma did the cooking tonight. Fried chicken, mashed taters, corn and leftover gravy.

Is that freezer corn?

well it came from the freezer. I buy sweet corn in season, bring it to a boil for a bit, dump it in cold water. When it’s cold I cut it off the cob, bag it, but in the fridge till it’s completely cold then hits the freezer. When I want some I and some water,and butter heat till done. Tastes like ya ate it off the cob.

That’s what I call freezer corn. You can’t beat it. I won’t eat store bought Frozen or canned corn.

It’s a ritual for me in late August. I do mine differently. I cut it off the cob first then roast it in a roasting pan.

I could tell by the way it looked in your pic.

biggill wrote:

That’s what I call freezer corn. You can’t beat it. I won’t eat store bought Frozen or canned corn.

It’s a ritual for me in late August. I do mine differently. I cut it off the cob first then roast it in a roasting pan.

I could tell by the way it looked in your pic.

how much do you do?? I usually do around 2 dozen ears. And I agree. What’s wierdo my wife doesn’t like it that way, yet eats corn on the cob and canned corn. Keep telling her she’s Goofy

I think we do about 3-4 dozen maybe more. Enough for 10-12 months.

We do Easter at my house and fresh tasting sweet corn in April is something special.

I want to see some guesses on this one.

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biggill wrote:

I want to see some guesses on this one.

No idea but looks great !

With Lent and the season upon us I went out ice fishing after employment tonight. 2 small bluegills scaled and filleted. 2 crappies filleted and then skinned.

Cleaned and fried tonight.

Sandwich at employment tomorrow.

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biggill wrote:

I want to see some guesses on this one.

Looks like rabbit food

That hot chili sauce looks like it would be awesome though

riverruns wrote:

With Lent and the season upon us I went out ice fishing after employment tonight. 2 small bluegills scaled and filleted. 2 crappies filleted and then skinned.

Cleaned and fried tonight.

Sandwich at employment tomorrow.

Looks delicious. Off topic but how the he!! Is fish not considered meat for lent. I’ve never abided by lent rules my self. But I dont get how they dont consider fish a meat

Bearcat89 wrote:

<div class=”d4p-bbt-quote-title”>riverruns wrote:</div>
With Lent and the season upon us I went out ice fishing after employment tonight. 2 small bluegills scaled and filleted. 2 crappies filleted and then skinned.

Cleaned and fried tonight.

Sandwich at employment tomorrow.

Looks delicious. Off topic but how the he!! Is fish not considered meat for lent. I’ve never abided by lent rules my self. But I dont get how they dont consider fish a meat

think it had something to do with warm blooded critters? I’m Catholic on paper but… ..

biggill wrote:

I want to see some guesses on this one.

my guess is sone kind of Korean dish.