What's for supper tonight?

Chicken gumbo, ham and chess panini with mustard, salad, Beaujolais. Dinner for when it's 4 above zero,

 

The wife made lasagna with a mexican twist, but not anything crazy. Just some taco seasoning in the ground beef, ricotta cheese, refried beans and some mexican rice. It was pretty damn good. Made some sweet corn cake to go with it.

No doubt I'll have the best leftover lunch at work tomorrow.

 

Damn!

I would have drove the three-four hours necessary to get to that meal!

 

That's what's so great about this thread. One post is a three-star Michelin meal. The next is leftovers. Culinary juxtaposition fuck yeah!

 

A lean cuisine pizza and some cottage cheese.

 

Pizza and cottage cheeese?

 

Much, much better the second day.

 

I came home tonight to one of these. It is the best casserole I have ever put in my mouth. Period. I had seen it on Food TV and emailed it a while back to Mrs. tbf.

Creamy Baked Chicken and Wild Rice Casserole

Ingredients

* 6 tablespoons unsalted butter, plus more for casserole dish
* 5 cups water
* 1 sprig fresh thyme
* 1 bay leaf 2 tablespoons salt
* 2 boneless, skinless chicken breasts
* 1 1/3 cups wild rice
* 6 tablespoons dark brown sugar
* 1 cup cranberries, fresh or frozen
* 2 tablespoons chopped fresh rosemary leaves
* 1/4 cup bread crumbs
* Salt
* 5 ounces button mushrooms, quartered, (about 2 cups)
* 1 small onion, chopped
* 2 1/2 cups heavy cream
* 1/2 teaspoon ground cinnamon
* 2 cups shredded Gruyere cheese
* Freshly ground black pepper

Directions

Preheat the oven to 375 degrees F. Butter a 9 by 13-inch casserole dish.

In a large saucepan, combine the water, thyme, bay leaf, and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on thickness of the chicken.

Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2-inch cubes and reserve.

Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes. Drain the excess water, transfer the rice to a bowl and set aside.

In a small pot, over medium heat, add 2 tablespoons of butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside.

In a large straight-sided saute pan over medium-high heat, melt 2 tablespoons butter. Add the mushrooms, onions, and a pinch of salt.

Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then reduce the heat and simmer about 2 minutes to thicken slightly. Add the Gruyere and mix to incorporate. Add the rice and chicken to the pot and stir to combine.

Season the mixture with salt and pepper, to taste, then transfer it to the prepared casserole dish. Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbling, about 15 to 20 minutes. Remove from the oven and serve hot.

 

TBF,

Well anything that has an entire stick of butter and 2 1/2 cups of heavy cream isn't gonna taste too bad.

 

8)

 

Crawfish etouffé last night, with leftovers tonight.

Valentine's meal -- at home, of course -- will be some combination of filets with some type of sauce TBD, with some type of potatoes, probably with garlic and bacon, smashed and a salad. I bought a bottle of Coppola Black Label claret to drink, and I'm making a cheesecake tonight.

Anyone else cooking at home, instead of going out for Valentine's Day?

 

We decided to stay home. We had reservations last night and then went and spent some money on gifts at the mall so canceled them. I made New York strips, roasted potatoes and broccoli with cheese sauce last night. I'm going to make scallops tonight, probably with baked potatoes and some sort of veggie, maybe green beans. I might make a cake, too, since my birthday's Monday.