What's for supper?

My brother calls it world famous. Venny bulk sausage, fresh made, hash browns and Mullens cheese from Mossinne wi.

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That looks delicious.

and sounds good too!! maybe some mushrooms in it too!!!

Mike Schulz wrote:

and sounds good too!! maybe some mushrooms in it too!!!

great idea!!

I also did the mixture of Thanksgiving leftovers, but in a tortilla. No picture needed for a wrapped up tortilla.
For the Vikes game I made steak, mushroom and swiss sandwiches on an onion roll. First time I made them, but it won’t be the last. Very good.

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Netguy wrote:

I also did the mixture of Thanksgiving leftovers, but in a tortilla. No picture needed for a wrapped up tortilla.
For the Vikes game I made steak, mushroom and swiss sandwiches on an onion roll. First time I made them, but it won’t be the last. Very good.

When I do those i always add cheese, peppers onions a little au jus and then bake them at broil for a minute or two. Really gives the sandwich a small but deadly crunch.

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Bearcat89 wrote:

When I do those i always add cheese, peppers onions a little au jus and then bake them at broil for a minute or two. Really gives the sandwich a small but deadly crunch.

Both Sammies sound awesome guys!!

they sure do!!!

Tonight I warmed up the house with seasoned chicken in the oven, roasted carrots, and a side of crinkle French fries.

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We keep it pretty simple most of the time. Homemade pizza with flour tortillas, pasta sauce and cheese for the boys. Added pepperoni and spicy giardiniera on mine.

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BigWerm wrote:

We keep it pretty simple most of the time. Homemade pizza with flour tortillas, pasta sauce and cheese for the boys. Added pepperoni and spicy giardiniera on mine.

Love those fancy meals
That’s my jam

BigWerm wrote:

We keep it pretty simple most of the time. Homemade pizza with flour tortillas, pasta sauce and cheese for the boys. Added pepperoni and spicy giardiniera on mine.

curious question…….why pasta sauce…..not pizza sauce????

but dang i gotta remember that !!!!!

glenn57 wrote:

curious question…….why pasta sauce…..not pizza sauce????

but dang i gotta remember that !!!!!

Because that’s what we usually have on hand. Not sure there’s much of a difference tbh, it’s just marinara. That spicy giardiniera is something you get to experience at least twice…

Because that’s what we usually have on hand. Not sure there’s much of a difference tbh, it’s just marinara. That spicy giardiniera is something you get to experience at least twice…
[/quote] thanks…….i do have to remember that!!!! quick and easy!!!!! how long to you bake them for??

glenn57 wrote:

Because that’s what we usually have on hand. Not sure there’s much of a difference tbh, it’s just marinara. That spicy giardiniera is something you get to experience at least twice…

thanks…….i do have to remember that!!!! quick and easy!!!!! how long to you bake them for??[/quote]

Doesn’t take long. Basically depends how you like to eat it. My kid likes it done and kinda crispy, I’m opposite and like it floppy and half raw., they can also be done in a skillet on the stove.

Or on the Blackstone. At my house I would put another tortilla on top cause my kids like them some quesadillas.

Sharon wrote:

Tonight I warmed up the house with seasoned chicken in the oven, roasted carrots, and a side of crinkle French fries.

Now that looks good Sharon. I love me some roasted carrots. I do mine on the grill and will start charcoal just to do the carrots. With the warmer temps coming this weekend I think I’ll do a couple pounds of carrots in the grilling basket and use half for Saturday’s dinner, then put the other half in a roast on Sunday. Thanks for mentioning the roasted veggies.

BigWerm wrote:

ood Sharon. I love me some roasted carrots. I do mine on the grill and will start charcoal just to do the carrots. With the warmer temps coming this weekend I think I’ll do a couple pounds of carrots in the grilling basket and use half for Saturday’s dinner, then put the other half in a roast on Sunday. Thanks for mentioning the roasted veggies.

Working on sodium control so we make our own crust and sauce. Crust is easy, a single batch makes three pizzas. Sauce is crushed tomatoes (Centro has next to no sodium) with garlic, basil and oregano. Fresh mozzarella for the cheese, vegies for the topping (spinach, bell peppers, onions). Bag one pizza’s worth in a Zip Loc bag, pull it out of the freezer at lunch time and it’s ready to roll out at dinner time.

We now don’t like takeout pizza due to the excessive salt. I do miss pepperoni but it’s verbotten by the doc.

Made a big pot of some very spicy jambalaya today simmered for 10 hours. I serve this over rice bot white and wild depending who’s eating it. The kid also wanted some venison steaks to snack on so we are doing that right now.

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looks awesome!! got some shrimp and sausage, should make something like that too!!!

Mike Schulz wrote:

looks awesome!! got some shrimp and sausage, should make something like that too!!!

2 bags of small shrimp and 2 pounds of ground hot sausage. I used to do actual sausage but I like the ground better. This batch is definitely for a spice enthusiast. She burns a bit, I added to many jalapeños and habenaros. This batch will warm you up on a chilly day.

good idea on the ground sausage!!! but me alone, it will 1/2 your batch!!!

Made white boy pho, or noodles, not really sure the proper name or what to call it bc I just made it up. Ground beef, stir fry veggies and noodles. Sauce was beef stock, gochujang, and peanut butter. Super easy and delicious.

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BigWerm wrote:

Made white boy pho, or noodles, not really sure the proper name or what to call it bc I just made it up. Ground beef, stir fry veggies and noodles. Sauce was beef stock, gochujang, and peanut butter. Super easy and delicious.

If you made it up you get to name it. I make a cream of leek soup with turkey meatballs that I call creamy leeky turkey balls.

Made a chicken pot pie last night. Good cold weather meal!!

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Beef roast. Warmed up the house nicely!

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I like the looks of the pot pie. That sounds delicious.
And Glen we did a beef roast Mississippi style today as well.

Bearcat89 wrote:

I like the looks of the pot pie. That sounds delicious.
And Glen we did a beef roast Mississippi style today as well.

Tonight I made venison roasts using backstraps. I seasoned them with a little grilling rub and some olive oil before vacuum packing weeks ago. I fried up some bacon so I could use the grease. Then added butter, and onions, and some crumbled bacon and seared the roasts in the pan. I then wrapped them in foil and baked in the oven for 20 minutes at 350° until the meat was 140 degrees. After cutting I drizzled more of the searing glaze on top. First time I tried this and they came out wonderful. Honestly didn’t need a knife after the initial slicing. Will definitely be doing this again.

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We’re going to do broiled vennie tenderloins and raw-fried spuds. Not certain on the veggie end but perhaps a salad.