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What are you having for dinner? (wanna share your recipe?)

Crawfish Boil 🍺 🦞🍋 🦞 🍋 🦞 🍺

- Umpteen pounds of crawfish
- Old Bay (1 tub for the pot, 1 tub to be shaken out across the table)
- Lemons (ditto, some from the pot, but most to be scattered in wedges across the table)
- A few bay leaves
- A big ole handful of dried mustard seeds (for the pot)

- Corn & Potatoes

Boil corn and potatoes separately, or in the same pot the crawdads will be in. I do it separately, as starchy fingers from shelling annoy me. Of seperate? Add some seasoning & citrus!

Add Old Bay, Lemon, Bay, & Mustard to pot of boiling water… plunge in crawfish & cook until bright red and startin to float. Scoop out, scatter across tray. Plunge more in, scoop out, scatter. Plunge more in, etc. etc. etc.

Sit around a large table for several hours, crawfish in the center, bags for shells on the ground, with friends & beer, eating your fill. They’re like pistachios, so it takes awhile. Make sure you like the people you’re with, or have a high BAC.
 
Was supposed to be one of those egg roll in a bowl things. But, I was on my travel day for work, left my place early, only to have to wait for a western comrade to arrive 4-1/2 hours later. One person got dropped off at another clinic an hour away from my destination, which meant an hour extra to my time to drive off the main road and back again. So a midnight arrival. And fortunately left over pizza from a good pizza joint and a gas station pecan butter tart, and a soft serve chocolate vanilla waffle cone dis the trick.
 
We’re doing a TACO buffet thang tonight.

Tortillas
- Soft White Corn
- Soft Flour
- Crunchy Yellow Corn
- Crunchy Yellow Corn (flats)

Meats
- Carnitas // Pulled Pork (slow cooker, just water & salt & bay leaves, served with lime wedges)
- Tapatio Simmer Sauce Ground Pork (sauté)
- McCormick Mild Taco Seasoning Ground Beef (sauté)
- Santa Maria Flat Iron Steak (BBQ)
- Grilled Chicken (BBQ)

Veg
- Lettuce / Tomato / Onion / Peppers
- Grilled onions & peppers
- Avocado
- Radish
- Cilantro
- Lime
- Pico de Gallo
- A couple few different salsas red/green/chipotle/avocado/peach

Dairy ☠️
- Cheese of a few different kinds
- Sour Cream / Crema

Rice & Beans


^^^ I love it when we do up one of these things, because it means leftovers for ages (just portioned and frozen) so super easy tacos/ burritos/ quesadillas/ eggs/ nachos/ etc. for one, any time of the day/night.
 
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Steak Welly & CBleu Chicken Welly, Mushrooms on the side.

- 4 cooked steaks, cooled in fridge, cut in half lengthwise, wrapped in prosciutto, ham, or cooked soft bacon, wrapped in puff pastry, glossed with olive oil.

- 4 Puff pastry sheets cut to the same size as the steak Welly, lined with ham, double lined with Swiss (I really want it to melt into the sliced up chicken to hold it in place), a column of leftover chicken breast strips, sliced onions & peppers, rolled up. Glossed with egg wash.

Bake at 400 for apx 20 minutes (or until steak reheats to 125-140F)… if it’s still cold when the pastry is perfect? Which happens about 10% of the time >.< ( usually when I’m in a rush, because isn’t that how things always work? 🤣) Turn down the heat, to 300 or so, and let meat warm to luscious without burnt puff pastry)

Whole button mushrooms sautéed in olive oil & pepper

Something green, probably salad, maybe some asparagus or broccoli. Whatever is at the market when I go, later.
 
ETA

On a whim, I just made a mushroom Welly, since I had a lot of leftover mushrooms & puff pastry. I might make it differently next time, but today?

I just took some already cooked whole shrooms, blitzed a bunch of raw ones in the blender. Stirred the 2 together with a little Bob’s Redmill egg replacer, seasoned the bejeezus out of them, and shaped it into a log. Rolled it in Panko to help absorb juices whilst cooking, and wrapped in ‘chao creamy original slices’ lined puff pastry.
 
One of my favorites when I BBQ for a crowd, take my 8" cast iron fry pan, add lots of butter, fill it full to more than overflowing with sliced mushrooms and stick it on the back corner of the grill. As they cook down give em a stir. About the time food is ready, you have mushrooms for burgers or steaks.......
 
Dairy Free Pizza Puffas

I grabbed a “wrong” box of puff pastry when I got the rest for the Wellys/ Pepperidge farm shells, instead of sheets. Made a bunch into mini quiches, and froze, for TheKiddo for later, but? I still had those mushrooms, and happen to have Italian sausage & pizza sauce on hand, and thought; why not?

To assuage my pizza cravings when I don’t have a Woodfired oven for flatbread? I usually just dollup a bit of pizza sauce or marinara in a stemmed mushroom & stuff it with Italian sausage. Not a great leap to plonk that into one of these shells.

It was good. Not really worth the extra calories, but good, all the same.

It MIGHT be worth the extra calories to turn it into a mini-calzone, by using 2 shells? And maybe even some Chao in there. Again, I think I’ll stick with the sausage stuffed mushrooms, most of the time, though. Sometimes the calories are sooooo worth it (Ham&Chao, Sausage Rolls, Welly, Apple turnovers, etc.) But this really felt like gilding the Lily.

- Puff Pastry Shell
- Cooked, Stemmed, Baby Bella Mushroom
- Italian sausage
- Pizza Sauce or Marinara

- Sauté whole mushrooms w/ salt to juice them a bit (set aside juices for dunking in crusty bread, or freeze for mushroom/veggie stock/soup)
- Dollup a bit of red sauce in the fill side / cup
- Stuff with Italian sausage, or drop in sausage meatball
- Set into center of puff pastry & bake at 350 until sausage temps 150 & pastry is golden.

OR
(and I did it both ways, just to see; we’ve got a hockey player and football player in the house. All food gets hoovered up. Especially as “Hey! Friday is Experimenting” so everything is up for grabs, rather than today being rolled into tomorrow, hands off! Or you can cook dinner tomorrow!,)

- Cook shells per package direction and set aside
- Stuff mushrooms and bake
- Insert tab A into slot B 😉


Both ways have their benefits/drawbacks. As I doubt I’ll be doing this again, I don’t have an opinion of which way is better.
 
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Sesame Noodles with Shredded Chicken

Use fresh Chinese noodles OR Spaghetti - one pound of noodles or 12 oz spaghetti.

5 tablespoons Soy Sauce
1/4 cup sesame seeds - toasted
1/4 cup chunky peanut butter
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon minced or grated fresh ginger
2 medium garlic cloves, minced or pressed with a garlic press
1 teaspoon hot sauce
hot water
1 pound fresh Chinese noodles or 12 oz spaghetti
1 teaspoon table salt
2 teaspoons toasted sesame oil
1 1/2 pounds boneless skinless chicken breasts
4 scallions slices thin on the bias
1 carrot peeled and shredded

1. Process soy sauce, 3 tablespoons sesame seeds, peanut butter, vinegar, brown sugar, ginger, garlic and hot sauce in a blender or food processor for about 30 seconds, until smooth. With the machine running, add hot water 1 tablespoon at a time until consistency is like heavy cream. (about 5 tablespoons)

2. Position an oven rack 6" from the broiler and preheat.

3. Bring 6 quarts of water to the boil in a large pot. Add the noodles and cook 4 min for fresh, 10 min for dried. Rinse under cold running water until cold, then toss with sesame oil.

4. Set a wire rack on a foil lined pan and coat with cooking spray. arrange chicken on wire rack and broil for 4-8 minutes, then flip and continue cooking until thickest part registers 160-165 degrees fahrenheit, 6-8 minutes longer. Transfer to cutting board and rest for 5 minutes then take two forks and shred to bite size pieces.

5. Add noodles, chicken, sauce, carrots, and scallions to a bowl and toss. Divide among serving bowls and top with remaining sesame seeds.

(Why do all my recipes have 4 million ingredients??)
 
Waldorfy Salad

- Apples (sliced/chopped, let sit in OJ for a few minutes for extra awesome)
- Grapes
- Green Onions (instead of celery)
- Walnuts
- Mayonnaise
- Honey (just a whisper)
- Salt & Pepper.
- Butter lettuce wrap 🥬 <<< I have a bizarre thing about liking to eat certain salads like a burrito, instead of with a fork. This is one of them.

Stir everything together and eat! 🤩

I love this salad. Almost as much as I love Israeli Salad / Fatoosh, which I eat with virtually every meal -varied by Italian chopped, waldorfy, caesar, and a few French ones I never pronounce correctly, let along spell- when I’m doing well.
 
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