WFD?

KerCo51 · August 2014

What is everyone having for dinner? I am hoping to make some freezer meals before going back to work in September, so I want some inspiration. Bonus points for sharing your favorite slow cooker recipe, since I have loved my slow cooker/dutch oven since becoming a mother.

PinkDahLia44 · August 2014

I am going to spend the next couple of hours in the kitchen making mini-calzones, fried rice, ravioli, cookies, and salmon. I also have tofu, curry and rice. So really, DH can have whatever he damn well pleases for dinner, lol!

KerCo51 · August 2014

@tyrannosaurusbeck That looks so good, it's making me hungry!

#allrecipesforlife

PixiesDust · August 2014

My favorite crock pot meal ever is molasses pulled pork. Recipe as follows:

1/2 cup molasses
1/4 cup coarse-grain dijon mustard
2 T apple cider vinegar
1 t salt
1/2 t pepper
1 lb pork tenderloin

Slow cook pork in crock pot for 6-8 hours. Once pork is cooked, shred and return to crock pot. Reduce crock pot to lowest setting possible or warm. Mix molasses, mustard, apple cider vinegar, salt and pepper and add sauce to shredded pork. Stir until combined. Let cook for 15-20 more. Serve and enjoy!!

I've made it for tons of people and they always ask me for the recipe. With creamy coleslaw it's even better!

KerCo51 · August 2014

@pixiesdust that sounds great, I will definitely try it.

This is what I am making tonight:

https://allrecipes.com/Recipe/Tex-Mex-Pork/Detail.aspx?event8=1&prop24=SR_Thumb&e11=tex mex pulled pork&e8=Quick Search&event10=1&e7=Home Page&soid=sr_results_p1i1

mancila60 · August 2014

We had spaghetti last night and I made too much so we are eating leftovers tonight. I recently found a new slow cooker receipe that I just switch the meat out but H loves it! It's just a stew.

deedee1017 · August 2014

tyrannosaurusbeck said:

We are having Spanakopita <~~ clicky for the recipe.

@tyrannosaurusbeck I'm impressed!

muffyvonmuff · August 2014

Roasted lemon thyme chicken with fingerling potatoes and sautéed spinach. Im more excited about chicken salad sandwich leftovers tomorrow though.

5speckledfrogs · August 2014

Lasagna (I rarely make it), Caesar salad, and garlic toast.

Borscht tomorrow. Can't wait!

lefnc82 · August 2014

I'm being a slacker tonight and DH is picking up Bojangles for dinner.
I have gone ahead and taken some meat out to thaw for dinner tomorrow, I am going to try a recipe I found on Pinterest for either taco Mac and cheese or a burrito bake.

Amjoy25 · August 2014

Leftovers: broccoli chicken spinach and cheese casserole.

Jenball717 · August 2014

I don't cook anymore.

BMnatz11 · August 2014

5speckledfrogs said:
Lasagna (I rarely make it), Caesar salad, and garlic toast.

Borscht tomorrow. Can't wait!

Please share your borscht recipe!! I made it once for DH and a Russian friend but I found a lot of recipes that are slightly different!
@5speckledfrogs‌

taylormarie923 · August 2014

So we invented a burrito. It is a spin on a California burrito, but we are calling it a New Mexico burrito. #rollsrightoffthetongue

Hatch green chile chicken, hatch pico, hatch guac, hatch ranch, cheese, and French fries. Oh and some extra extra spicy salsa from ABQ. I love hatch season.

5speckledfrogs · August 2014

BMnatz11 said:

Lasagna (I rarely make it), Caesar salad, and garlic toast. Borscht tomorrow. Can't wait!
Please share your borscht recipe!! I made it once for DH and a Russian friend but I found a lot of recipes that are slightly different! @5speckledfrogs‌

Honestly, I don't follow a recipe and never make it the exact same way twice. I take my moms general recipe and kind of wing it. Here's the gist but make changes based on your preferences:

Fill one large pot 3/4 of the way (1/2 beef broth, 1/2 water). Cut store-ready stew meat into smaller pieces and place into pot with liquid. Turn burner on high. Once the water boils and begins producing "beef foam", turn the burner slightly lower (between medium-high and high) and skim the foam from the top. Once all of the foam is removed, turn the burner to medium-low and let simmer for about 40 minutes.

While the meat is cooking, peel 2 large or 3 medium beets and grate. Peel two carrots and grate. (both on a large-hole grate) Shred desired amount of cabbage (I do 1/3 of a head). Peel and chop one large potato. In a saucepan, saute the beets, carrots, cabbage, and some sauerkraut (I love my borscht slightly sour) until soft but still firm. Add in tomato paste, about 2 large spoons, and cook that down for 2 minutes. Add salt to taste. Once your saute is ready, remove from heat and let rest until the 40 minutes is up on the meat.

Once the meat is ready, add in the saute and the potatoes. Add in three bay leaves and a few peppercorns (4 or 5). Bring the mixture to a simmer. Leave the lid open just a crack and cook for 20-25 minutes until the potatoes are tender, stirring once throughout.

I eat mine with sour cream stirred in (into my bowl, not the large pot) and some dill.

5speckledfrogs · August 2014

@BMnatz11

I know there are a lot of recipes that make borscht sweet with sugar and such but I find those disgusting and have never had a sweet version. My family and every Slavic family I know has always made them slightly sour with the kraut. Idk where the sweet versions came from, but I don't think they're authentic because, like I said, I have not known one slav to do it that way.

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