What's for Dinner, Sun., June 28, 2020

[NJCher]

Cod and shrimp cooked in mango sauce. There is sauce under the cod. Decorating the plate are blueberries, grapes, cherries. On top of the shrimp is an oregano leaf.

The RG made the fish and I made cucumber salad with dill.

Dessert will be a dipped ice cream cone with nuts on top.

[FirstLight]

1. Nice!

I'm gonna try making a version of "Texas cheese fries" from Chili's

Homemade fries, 🧀 melted on top , bacon, and instead of canned jalapeno I'm gonna saute onion and fresh jalapeno for the top!

[irisblue]

2. That is beautifully plated Cher

I'm having leftovers, delicious leftovers.
Cold mint tea.

[FoxNewsSucks]

3. That looks really good!

I love seafood.

I'm broiling a steelhead trout filet, and some asparagus. I'm using some "soul food seasoned salt" that I found in the clearance rack at a grocery store a few days ago. It was a store label, but the bottle shape makes me think it is one of the spice blends put out by McCormicks. I made a little popcorn in peanut oil and tried it on that, it was pretty good. Kind of a southern-style seasoning, so I'm gonna try it on some other meat and veggies.

[happybird]

4. it started out healthy... then took a turn

The original plan: baked boneless, skinless chicken thighs with steamed broccoli and rice

The end result:
baked boneless, skinless chicken thighs
garlic mashed potatoes, made with a ton of butter and a giant scoop of sour cream, along with the whole milk
steamed broccoli
homemade cheese sauce “for the broccoli” but dumped over the whole lot

Yum.

I had a rough day and needed some comfort food.
Coffee and shortbread for dessert

[NJCher]

5. LOL

[littlemissmartypants]

6. So pretty and I'm sure delicious.

I am allergic to mangoes though.

I had a repeat of yesterday's dish, ToPo Pork chops. It's a one dish meal that I cooked in my giant iron skillet. Still tasty on day two.

❤ lmsp



2 tablespoons Pure Wesson® Vegetable Oil

4 boneless pork chops, 3/4 inch thick (4 chops = 1-1/2 lbs)

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 can (14.5 oz each) Hunt's® Diced Tomatoes with Green Pepper, Celery & Onions, undrained

1/4 cup Hunt's® Tomato Paste

6 medium red potatoes, quartered

1 small green bell pepper, cut into rings

1 small onion, cut into 1/4-inch-thick slices

STEP ONE
Heat oil in large skillet over medium-high heat. Sprinkle pork chops evenly with salt and pepper; cook 3 to 4 minutes on each side or until browned on both sides. Remove from skillet.

STEP TWO
Stir together undrained tomatoes and paste in skillet; add potatoes. Top with pork chops, bell pepper and onion. Bring to a boil. Reduce heat to low; cover skillet with lid.

STEP THREE
Cook 20 to 25 minutes or until potatoes are tender and pork chops are slightly pink in centers (160°F).

[HarikaKasireddy]

7. Looks delicious

Looks delicious!! will definitely gonna try this soon. Thanks for sharing.

[littlemissmartypants]

8. You're welcome! Welcome to DU! ❤ nt