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[–] MaxVieuxlieu 0 points 5 points (+5|-0) ago 

Tri-tip for the entree, favorite east side dish is peas with bacon—cut bacon into bits, add a finely chopped onion once the bits are crispy, wait for it to soften, add garlic, then a whole bunch of peas, salt and pepper.

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[–] ChapterJuni [S] 0 points 1 points (+1|-0) ago 

That sounds amazing, thank you!

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[–] MaxVieuxlieu 0 points 1 points (+1|-0) ago 

No problem! Also might want to drain a little of the bacon grease before adding the onion. Or not. Bacon grease is delicious.

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[–] clamhurt_legbeard 0 points 3 points (+3|-0) ago 

Here's a "chicken curry" recipe I posted.

Here's a fried rice dish.

Another nice thing we do is take the individually frozen chicken breasts, rinse the ice off and hit it with Cajun seasoning powder. Bake in the oven and serve with rice and some vegetables. We often do green beans, corn, or even kim chi (the spice works well!)

Also, ribeye is fancy but very quick and easy to cook. Biggest hassle is the smoke.

Hope that helps!

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[–] ChapterJuni [S] 0 points 1 points (+1|-0) ago 

This looks good, I haven't tried to make curry with ancho chiles before, I usually do a generic curry powder and some coconut milk and chicken broth to make a good sauce. Sometimes I get fancy with added turmeric, fenugreek, and cardamom.

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[–] clamhurt_legbeard 0 points 0 points (+0|-0) ago 

Ancho chiles are definitely crucial.

Rich fruity flavor that using some other spice definitely doesn't replace at all.

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[–] enginedriver13 0 points 3 points (+3|-0) ago 

Another thought, whole roast chicken always looks great on a platter surrounded by roast vegetables, and requires very little work. Leftovers make an easy pot pie: chop up the leftover meat, mix it with frozen veggies and gravy, pour into a greased baking dish and cover with rounds of biscuit dough (canned dough will work just fine if you have no time or energy to make homemade). Just bake until biscuits are done and food is heated through. Guys love this.

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[–] ChapterJuni [S] 0 points 0 points (+0|-0) ago 

I really should do this more often, whole chickens are so cheap!

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[–] xscootypuffsrx 0 points 2 points (+2|-0) ago 

Best dinner. Ribeye, baked potatoes chunks and steamed asparagus. They all work together so its a package. It takes 5 min of prep. 20 min to cook and it all goes in at the same time.

Prep: - let the steaks warm up to room temp. Salt and pepper them. They will sweat and then pull the salt and pepper back into the meat. - quarter 2 red potatoes or so per person. Into Pyrex with olive oil, salt, pepper, garlic - cut asparagus to fit in steamer - preheat oven to 420

GO TIME turn on the steamer for 15 min (with heating up should take 20 min to complete) Potatoes in the oven for 20 min turn on stove to med high to warm cast iron skillet.

The steak: 5 min preheating skillet, 5 min on both sides, 5 min covered on a plate. (let the juices back in the meat) Butter the steak on both sides after you turn it.

Serve with chives from the garden.

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[–] ChapterJuni [S] 0 points 1 points (+1|-0) ago 

Asparagus season is already over in my state, the markets are out and waiting for the next California shipment. We usually get petite sirloin steak for how economical it is here. I should branch out more. I honestly let myself be intimidated by expensive cuts of meat. It is worth it for a good meal, but only if I can actually cook it well.

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[–] Richard_Guzenya 0 points 2 points (+2|-0) ago 

Not a lady but I do most of cooking for fam.

Tri-Tip - soy sauce, molasses, dry mustard, thyme, pepper marinade. (If you do not want to stand inf front of grill just olive oil, salt/pepper and sear both sides and then into spittin' hot cast iron and throw in oven at 375F) Spinach salad with paper thin sliced red onion, balsamic vinegar macerated strawberries, goat cheese, and a balsamic vinaigrette potatoes au gratin - thinly sliced (1/8 inch) yukon golds, caramelized onion, cooked chopped bacon, smoked mozz or smoked gouda, half in half, salt and pepper

Best thing is gratin can be made night before and other is just simple prep.

PS - You gals and this sub are awesome. Keep up the good work.

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[–] ChapterJuni [S] 0 points 0 points (+0|-0) ago 

That spinach salad sounds amazing. I am really excited to add soft cheeses back into my repertoire after the baby comes.

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[–] MaxVieuxlieu 0 points 0 points (+0|-0) ago 

Spinach salad with balsamic is delicious and really really healthy! I keep it simple though, just cherry or heirloom tomatoes and maybe shredded Parmesan.

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[–] ChapterJuni [S] 0 points 0 points (+0|-0) ago 

There is a lot to be said for an easy salad on a busy night!

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[–] digger 0 points 2 points (+2|-0) ago 

Pork Loin medallions with oven-roasted root vegetables. Preheat oven 425. Cut 2 onions in 6ths, 1 lb carrots (coined) and 1 bag small red (or golden) potatoes (halved) into a bowl (can prep this hours ahead.) Toss with olive oil , salt pepper and some herbs (maybe rosemary, sage). layout on rimmed foil lined pan (for easy cleanup) and put in bottom oven shelf for about 20 min. Next wash/pat dry pork loin (i prefer the preseasoned garlic-herb ones from the store) oil and season (same as veg) and put into a very hot cast iron skillet to brown. Give it about 3 min/per side (4 sides). Yes it will generate some smoke. Then put into oven for 20 min. Take this opportunity to toss/flip some of the veg on the pan with tongs for even cooking. When done, turn off oven and let meat rest (important). Then slice across the loin to make medalions (1/2" thick) . Take veg out of oven and put into castiron pork pan (nice juices) and spread to fill all of pan. Then take the pork medallions and lay in a line down center of skillet and serve. Easy and tastes fabulous. Hope this helps.

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[–] enginedriver13 0 points 2 points (+2|-0) ago 

Excellent suggestion! And OP, make sure to get a pork loin, not tenderloin—loin is cheaper and much more tender, and usually bigger so you get plenty of leftovers for, say, serving over rice or for making BBQ sandwiches later in the week.

Another thing you can do with any excess pan juices is add some orange juice and dried cranberries to it and simmer it down to thicken and make a nice citrus-y glaze.

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[–] ChapterJuni [S] 0 points 1 points (+1|-0) ago 

That cranberry orange glaze sounds amazing for the fall. When I get cranberries from the bogs in the fall I make a cranberry orange walnut conserve that hits the holiday tables. Its one of my most requested items. The Earl Grey Jelly is pretty popular too.

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[–] ChapterJuni [S] 0 points 1 points (+1|-0) ago 

This sounds amazing, I'll be watching meat sales, sometimes I can get pork loin for really cheap.

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[–] digger 0 points 1 points (+1|-0) ago 

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[–] ChapterJuni [S] 0 points 1 points (+1|-0) ago 

I don't know if I can find a pork loin that small, I'll have to cut it for multiple meals.

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[–] ReconquerCurvy 0 points 1 points (+1|-0) ago 

Fancy, easy, no cooking required. A little on the pricier side, but not bank breaking... One of our favorite special meals is a charcuterie board!

We get some salami, prosciutto, nice cheeses (belavitano is our fave at the moment) and wine with some fresh fruit and fresh baguette.

All you need to do is cut the cheeses and arrange everything neatly on a platter!

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[–] ChapterJuni [S] 0 points 1 points (+1|-0) ago 

I really miss deli meat and brie! About two weeks til baby comes and then I can indulge in all my favorites!

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[–] R34p_Th3_Wh0r1w1nd 0 points 1 points (+1|-0) ago  (edited ago)

Ribs sound good. Pressure cook them to save time and they fall off the bone

My buddies wife recently made Philly cheese steak sloppy joe and it was the bomb. Browned ground beef, sautéed onions and peppers, then a sause with a corn starch base and loads of cheesy goodness. Said she found the recipe online.

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[–] ChapterJuni [S] 0 points 0 points (+0|-0) ago 

Both of those sound amazing. I should branch out with my pressure cooker, I usually just use it for canning. My ribs go in the oven but in the summer a long and slow cook can make the house unbearable.

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