Newyorkrita said:Chicken Cutlet Teriyaki style. Roasted Red Potatoes for a side. Potatoes are one of those Steam n bags and chicken I bought done and cooked at the local upscale market. Dinner should be delicious.

Oh, dinner was really good!! Stuffed myself.

He liked it, and he is not that fond of cooked cabbage. I thought it was delicious, I added a few spices to it, he would have liked some more, next time I will just put the chili flakes on the table. That was one of the best tasting cabbages that I have had in a long time, had a nice sweetness to it.

Well, I'm glad you liked the recipe, Margaret. We like it too. It's easy, it's cheap, and you can eat one batch for days.

We have friends from out of town visiting. They arrived yesterday and after a drink or two or... anyway we grilled beautiful filets (about 9 oz each- huge), sauteed mushrooms, tomato salad, roasted butternut squash and parsnips with cinnamon. Graeter's ice cream, a Cincinnati favorite, for dessert. And of course a couple of bottles of red wine.

Today the guys are golfing and my girlfriend and I are doing a food/ drink tour
http://riversidefoodtours.com/...
Reservations at a nice restaurant tonight...

I'm going to gain 5 lbs. this week!

Karen

Karen...it all sounds M A R V E L O U S ,! Triple marvelous!

MISSINGROSIE said:Karen...it all sounds M A R V E L O U S ,! Triple marvelous!

Enjoy being with your friends and don't worry about a few extra pounds.

I agree Margaret .. what are pounds but stacked up ounces

And ounces are sooooo insignificant....

Trying a bottom round roast in the crockpot...if this one comes out tough I give up
Making extra mashed just in case we can't eat it

Ronnie, if cooked long enough it should be good. I like the tough cuts of beef slow cooked in the oven, I find it is more tender and the flavor is better.

I cut up the tough meats into serving sized portions before I brown it and throw it into the crockpot. I've never had a tough pot roast from the crockpot. I used my crockpot outside this summer since our AC costs so much in Arizona summers. It made the garden smell wonderful, and neighbors wander over to see what was up!

I usually cut mine in chunks or serving size slices, makes for more even cooking.

It's also nice to be able to serve quickly instead of having to carve it up.

We were out for our favorite Mexican food last night, so we have about half of it leftover for tonight. I'm making some fresh Guacamole and some Sangria to go with it. Our weather in Arizona has cooled off enough that we can eat outdoors again.

mcash70 said: He liked it, and he is not that fond of cooked cabbage. I thought it was delicious, I added a few spices to it, he would have liked some more, next time I will just put the chili flakes on the table. That was one of the best tasting cabbages that I have had in a long time, had a nice sweetness to it.

Sounds like something to be made again and again.

Farfalle pasta with spinach, ground turkey, turkey sausage, and vodka sauce and hasselback potatoes with mozzarella cheese, bacon, caramelized onions, garlic, and green onions.

It really is getting to be crockpot weather now that Fall is here.

I especially like to make chuck steak in my crockpot. Chuck has so much flavor but of course it is plenty tough. Slow cooked in the crockpot I make it with gravy, potatoes and onions so almost a stew. It turns out so tender, falls apart almost as one is dishing it up. Yummy!!

I fixed a meatless rice with a sauce of peppers and mushrooms
A chopped green salad with peanuts
Cantaloupe
Pound cake

These potatoes, oh my goodness, these potatoes
First time making these. So good.

James, that looks delicious!!

Ok, we need the recipe, James! That looks so fantastic.

Roast was not too bad...both the granddaughters loved it, although it was still chewy I put it on low at 7 A.M...used one of Mccormick's mix for the crockpot. It pulled apart easily but again a bit chewy. Next time I'll try cutting it up like you guys suggested

Rita I use my crockpot all year...good in the summer when I don't want to have the oven on long if the AC isn't on.

4 russet potatoes
1/4 cup butter
Salt and pepper, to taste
4 slices bacon cooked and diced
1 cup shredded sharp cheddar cheese or whatever cheese you'd like
2 tablespoons chopped chives
Whatever else you'd like...sautéed onions, garlic, etc.

Wash and cut your potatoes. Cook at 400F for 30 min.
Melt your butter. Pull out potatoes and pour on/in your butter.
Bake for 30 more min.
Pull out and top potatoes with bacon, chives, sautéed onions and garlic, cheese, and whatever else you've decided to throw on/stuff inside.
Bake for 5 more minutes to melt/heat everything in, and viola.

Ps. You're gonna wanna get a spoon and scoop up all of the extra deliciousness that has fallen off and spoon it on top after you've plated the potatoes.