tonight's dinner was home made garlic, chili, pasta served with jalapeno cream sauce. I am going to include a picture of the pasta being rolled sorry the quality isn't better.

I BBQ'd stuffed flank steak and had mashed potatoes and a tossed green salad. No dessert. We were too full.

Leni, what did you stuff it with?

Looks good Guts! I don't make my own pasta and admire anyone who does.

Leni, I was going to pick up some flank steak from Sam's today. I'd love to hear what you stuffed yours with, too.

Sometimes I cheat. I bought it at Jims Market and it's stuffed with herbs and bacon. Really good if you've never tried it.

Leni, sometimes I cheat, too (such as the rotisseries chickens from Sam's and Costco). It's pretty nice when something like your stuffed flank steak turns out to be especially good.

Jims also makes a mozzerela stuffed Italian meatball. They are huge. I'll bake two tonight for dinner for the three of us. It's a really nice meat market in a mom and pop grocery store. Nice fish counter too. Too bad that you're so far away. PamD goes there also.

Tonight's dinner was Ina Garten's tequila lime chicken with jalapeno cream sauce. Wild rice melody, fresh steamed zucchini and yellow squash also some cottage cheese. I've tried other tequila chicken recipes, but Ina Garten's is the best one I found. I've tried making it with boneless skinless breasts, but it's just not the same it needs to be skin on chicken bone in or bone out doesn't matter. When the skin browns with the marinade well it's to die for. I really like this recipe, I also found it was best to use a dark inexpensive tequila. I put Jane's crazy mixed up salt on the squash, another product I like, but I don't care for Jane's crazy mixed up pepper and all. The cottage cheese as a light sprinkle of Lawry's seasoning salt.

Looks good Guts. DH had breaded and then fried eggplant. DD and I had sand dabs sauteed with butter, lemon and almonds. Sides were TJ's spinach salad and cheese frosted cauliflower.

Thanks Leni
I haven't had sand dabs in years, when I first started fishing offshore here in San Diego for rock cod, if I missed the spot and hit a sand bottom I load up on Sand Dabbs. Now days the fishing game has close the 9 mile bank here so no one can fish this bank anymore. I had an eggplant my hand the other day at the store and put it back and I wish I would've bought it. I don't make egg plant very often, but the last time I did it. I really liked it. Never tried TJ's spinach salad probably because I very rarely go to TJ's it is a long way from where I live. Cheese frosted cauliflower? Is that a steamed head of cauliflower with some cheese on the I'm guessing.

I came across this recipe a long time ago and even the kids liked it. I just nuke a head of cauliflower. I mix plain old Frenches mustard and Best Foods mayo together, pretty much half and half but do it to your taste. Cover the cauliflower with that mixture and top with grated cheddar cheese. It's basically a poor mans version of Hollandaise sauce. Then into the oven to melt the cheese.

thanks Leni I will give it a try next time I pick up a head of cauliflower. One of the ways I have done it is to put a head of cauliflower in a steamer and cook until tender but not mush. Then I take it out of the steamer, put in the bowl and put some heated Campbell's condensed cheese soup, but no water or milk just out of the can heated. I'm not I can bottle and jar guy but this is QE.. More of a cheese sauce then a Hollandaise sauce. I really like cauliflower, but it sure makes the house smell funny when cooked this way in a steamer.

Guts, roasted cauliflower, which makes the kitchen smell pretty good, is pretty easy.

Separate the florets from the core, and even slice the core in coin shapes. Toss with oil (I use either grape seed or olive and a touch of sesame) and some balsamic. Pepper and light salt. Onion powder, garlic powder, a touch ground celery seed, other herbal additions if you like.

Oven at 450. I use the convection button. Roast on a half sheet for @ 20 minutes, turn pieces over and roast 15-20 minutes or more until browned to your liking.

Sprinkle grated cheese (parm or other), toss and serve. Cheese should add enough additional salt; if not, add more.

Lovely.

thanks MsMarm I think need to go to the store get some cauliflower now and I was just there yesterday maybe I will go tomorrow I have to go out anyway. Now the dilemma of which one do I do Leni's or MsMarm this would be a good excuse for me to buy some grapeseed oil, which I don't want to do for a long time. MsMarm as I read what you wrote. I see touch of sesame I assume that to be a drop or two of sesame oil mixed with the grapeseed oil. I also see add some balsamic I assume you mean vinegar with the oil may be a 50-50? ratio? like a salad dressing. Yes? I have all the other herbs and celery seed and I just found some Parmesan that I had in the freezer today when I was looking for something else, God knows what's at the bottom of the freezer LOL.

Guts, regarding the grapeseed oil, I'm ambivalent about it. The last time I bought oil, it was an impulse buy at Costco. EVOO was on my list, but I went with a huge bottle of grapeseed oil when a customer shared that now that's all she uses. I don't mind the olive oil flavor at all, and the grapeseed oil seems to have not much flavor.

For roasting a head of cauliflower, since I just pour oil from the bottle, I guess I use 3-4 T whatever kind and about 1 T sesame oil (it's strong, you know). Maybe I add (glug glug) about 2 T balsamic vinegar.

The seasonings I use are my "regulars." Use your "regulars." I think dried herbs would be better than fresh since fresh would burn at so high a temperature. I'll bet a sprinkling of fresh herbs would be good combined with the grated cheese at the end though. For a different spin, try different grated hard cheeses.

Sometimes I add a few garlic cloves to the sheet pan, just because I'm roasting, and save them to use in other dishes. If adding garlic, the cloves will be done after the first 20 minutes, the outsides may get a bit brown, and the insides will be very mashable.

If anyone comes up with a really delicious end result, let us know.