What are you cooking tonight?
Old school beef stew for me tonight. Onion, red wine and soup mix. Then bisquick dumplings on top!
Tonight: Leftovers from last night's delish dinner at Chit Chat Diner; tomorrow: Chicken Tarragon with rice pilaf, one of Mrs. S's specialtiy combos...
-s.
Coincidentally, we are also having leftovers tonight, Although ours is Stop & Shop Fried Chicken from yesterday's lunch.
I may make tomorrow's turkey chili tonight because it seems to do well If it sits overnight in the fridge. It is a super easy recipe, all you need is three things. About a pound of ground turkey. A jar of your favorite salsa. And a few cans of whatever Goya beans you like. Brown the turkey in your pot, then add the salsa and beans and allow to simmer for a while. I do usually drain the liquid from the beans and rinse them.
I use a mild salsa, Although you could be as spicy as you want to be. It takes maybe 20 minutes to put the whole thing together, and it's an easy dinner to make on a weeknight. We usually serve with rice, or Bisquick drop biscuits, or if I'm feeling especially decadent, I get one of those tubes of Pillsbury biscuits from the grocery store.
Guiness brown bread from scratch to go with stew from yesterday.
I've been cooking my way through the Cooking supplement in last Sunday's Times. Last night was skin-on, bone-in chicken breasts, cubed sweet potatoes and sliced fennel roasted together on a sheet pan at 425 for 45 minutes, served over greens and topped with lots of herbs and a lemon vinaigrette. (The recipe called for a cup of pecorino, which I thought made the dish too salty, and I love salt.) Easy and tasty!
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Pork loin with some Tuscan herbs in the Instant Pot. Mashed potatoes on the stove. Something green, probably from the freezer, and a salad.
galileo said:
What Tuscan herbs do you use?
It's a mix from a store in Bethlehem PA called "Seasons".
Garlic
Red Pepper
Basil
Oregano
"Spices"
Sorry to be vague about the last one but that's what the can actually says. I might guess a little sage and thyme in there.
I put half the pan drippings from the instant pot in a saucepan and thickened with a little flour and made a pretty good gravy.
Almost forgot ... I seared the roast on two sides for five minutes before it went in the instant pot.
drummerboy said:
I'm gonna try Mr. I's salsa chilli Friday night.
Ok I hope this worked out or I'm gonna feel bad.
mrincredible said:
drummerboy said:
I'm gonna try Mr. I's salsa chilli Friday night.
Ok I hope this worked out or I'm gonna feel bad.
It was great, but I made it more complicated than your recipe. I added onions and bell peppers, plus a packet of chili spice that I got for Christmas, plus a can of tomatoes. So I'm not sure it actually counted as your recipe anymore. But I'll definitely put it down as an inspiration. 
So basically a little more of what you get from the salsa itself. So I'm taking credit.
I was inspired by a Smitten Kitchen post.
her recipe was a roasted sweet potato salad, which was basically sliced, roasted sweet potatoes, black beans, cilantro, avocado, lime juice and toasted pepitas.
I also roasted some Brussels sprouts and made it into a “real” salad by adding arugula.
It was really delicious, and now I have roasted veggies for a few days. (Or a day, depending.)
I made this cannellini soup tonight. Pretty tasty, but I question whether an Instant Pot is needed. I'm sure you can simmer for 30 minutes or so, instead of pressure cooking for 5 minutes. It's using canned beans after all.
But it's a simple recipe and tastes great.
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Rye bread from scratch using yeast (rather than sour-dough starter). My rye bread includes half a boiled potato and some pickle juice (yes juice from the pickle jar).
Will be cooked in my dutch oven for the first half hour. Dutch oven cooking makes the loaf extra moist (as moisture does not escape the dutch oven).