What's for Dinner, Mon., Sept. 21, 2015

[NJCher]

The RG's cooking the entree, but I'm making my Brussels sprouts--the ones with the "smoky" taste. Here are the ingredients:

• 2 pounds Brussels sprouts
• 2–3 tablespoons olive oil
• ½ teaspoon smoked paprika and/or ground chipotle, or more to taste
• ¼ teaspoon salt, or more to taste
• 1 cup minced onion
• Black pepper


Cher

p.s. on edit, I wanted to add that I priced ground chipotle at the grocery store. Ridiculous! $5 for a little bottle. So I bought dried chipotles at the Hispanic grocery store and ground them myself in the coffee grinder.

[Galileo126]

1. Too hot to cook tonight

Temps back in the 100's. Ugh. So, it's a tuna salad sandwich and leftover succotash from yesterday.



ps: Smoked paprika is awesome. I found some over at the Winco bulk section, and haven't used the bland crap since.

[Phentex]

2. Salmon, collards, leftover succotash...

are you roasting those Brussels sprouts or cooking in a pan?

[NJCher]

6. cooked in a pan

I didn't get to finish the recipe. I did everything up to that point, having parboiled them. The RG had to put his two cents in and he did them in a pan. They were supposed to be done in a pan originally, though.


Cher

[greatauntoftriplets]

3. Chicken thighs (again).

Cole slaw.

[Erich Bloodaxe BSN]

4. croque monsieur (which I might have misspelled.)

It turned out ok (although I burnt the bread on the first time round when I was trying to brown it using the broiler setting, and had to try a second batch of that.) but not so fantastic that I'm desperate to do it again any time soon. Lots of steps, lots of dirty dishes.

[Jazzgirl]

5. I think you spelled it just right!

Croque monsieur.....yum!