A while back, I bought a whole boneless pork loin and carved it into chops and a couple of two pound roasts to stuff or use on the spit or both. For this meal, I used the stuffed and grilled recipe from Marie on her Proud Italian Cook blog and I followed the ingredients list but changed the meat prep process a bit. You can click on the link for her original recipe.
Wende called and advised they would like to come down on Sunday of Labor Day weekend so that Eliza could go for her first actual swim in the lake and we said you bet. As soon as she got on the dock, Eliza began saying she wanted to go in the big water and we accommodated her by letting her swim with both Wende and Cindy so she could go between them.
After months of leaving the house to only make necessary trips to the store, doctors, etc, we decided it was time to get out and believed we could do it safely. Bev wanted to go to Chattanooga so along with Cindy and Pat, we got on the road at 9am. We have only been into downtown two times and the last one was several years ago for a fairly short time with friends. Bev had four things she wanted to do – visit a bakery, go to the Riverwalk, go to Lookout Mountain, and eat at the Acropolis so I made a travel plan to accomplish those plus drive around downtown, go to the north shore area, and go to Bluff View.
It was Cindy’s night to cook supper and she chose Spinach Stuffed Chicken Breasts using a recipe from ThatLow Carb Life . She followed the recipe as written and here is a shot from their site.
I believe that I’ve mentioned before that we grilled out most summer evenings when I was a kid and one of the dishes, served on occasion, was cheesy potatoes cooked in aluminum foil and it was a favorite of mine. Mom made them by just adding cheese (Velveeta and longhorn I think), butter, and canned milk over the potatoes and onions but I have updated the recipe based on what I have learned over the years.
September first was a special birthday for SIL, Pat, and we made her the meal of her choice - she picked Chicken Marsala. Several years ago, we had made the dish from an adapted Carrabba’s recipe and all loved it, so we used it again.
It was Cindy’s night to cook supper and for her meal she chose Mushroom-Sausage Ragu using a recipe from Food & Wine and she followed it except she used the whole pound of sausage and served it over hominy grits rather than polenta which is make from more finely ground cornmeal.
Mushroom- Sausage Ragu – Slightly
adapted from Food & Wine
The Ingredients:
1 cup dried morel mushrooms
2 tablespoons olive oil
5 2 sweet Italian
sausages
1/2 pound shiitake caps,
quartered
Salt and freshly ground pepper
2 thinly sliced shallots
6 water chestnuts, sliced 1/4
inch thick
1 tablespoon tomato paste
1 tablespoon unsalted butter
Chopped parsley, for garnish
The Directions:
1. Soak the morels in 1 1/2 cups
of boiling water until softened. Rinse and pat dry; reserve the soaking liquid.
2. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick.
