My Filipina wife is making uten Bisaya. This is a stew with pork, okra, squash and green beans over rice. For desert, banana fritters, using Saba,an Asian plantain.
Leftover chicken parmigiana on brown rice pasta in a 4 cheese portobello mushroom marinara sauce that I made last night. White wine was also on the menu. Pretty yummy for being so easy to prepare. We love our leftovers here.
I used to put a pot roast in the oven with spuds, carrots, mushrooms, and maybe a few brussel sprouts every Sunday and let it cook for 3-5 hours. Now-a-days I just make a sandwich or something easy.
There is a birthday here today...and we just returned from a new-to-us restaurant famous for its down-home New Orleans cuisine...chosen because it is now one of the shrinking number of restaurants in our area which serve jambalaya.
The birthday honoree was very pleased with his chicken jambalaya (which was undoubtedly more authentic than any he ever ate before)...
...and I was most impressed with my vegetarian dinner (chosen from the "sides & fixin's" part of the menu): collard greens...yams...corn muffins...and buttermilk pie (which I had never had before---it was delicious!!!).
This restaurant has now gone onto my "Top Two" restaurant list (Musso & Frank's will always be restaurant Number One to me---that will never change).
It was over 100 today, so I used the indirect cooking method on my gas grill to roast a marinated pork tenderloin. I also wrapped some cut up potatoes and onions in foil and cooked them on the grill too. Plus left over cole slaw.
Lamb shanks (salted, peppered, plus rosemary & garlic) with red wine and baby veggies all in the slo cooker. Homemade bread (rip off recipe from Macaroni Grill)