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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic


1 (10-inch) flour tortilla (burrito size)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
½ cup finely chopped fresh cilantro leaves
(optional) ⅓ cup drained jarred pickled jalapeños, chopped
2 cups shredded sharp cheddar cheese
Salt and pepper
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.


Instant Pot Potato Soup.


1 pound medium Russet potatoes (about 3 potatoes), washed and cut into 1-inch cubes
2 carrots, chopped
2 celery stalks, chopped
½ red onion, chopped
3 cups reduced-sodium chicken broth (for vegan, use vegetable broth)
1 13.5-ounce can full-fat coconut milk or regular whole dairy milk
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 scallions, chopped
3 slices cooked bacon, crumbled (omit for vegan)


1. Combine the potatoes, carrots, celery, onion, and broth in the base of a 6-quart or 8-quart Instant Pot.

2. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking time, naturally release the pressure for 5 minutes, then quick release any remaining pressure.

3. Unlock and remove the lid. Add the coconut milk, salt, and pepper. Using a potato masher, mash the potatoes into the milk and broth. Alternatively, for a smoother texture, you can use a hand immersion blender to blend the soup to the desired smoothness.

4. Serve immediately. Top each serving with the scallions and bacon crumbles.

5. Refrigerate any leftovers in an airtight container for up to 4 days.
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Instant Pot Pea Soup.


2 cups green split peas
1.5 lbs smoked ham hock
8 cups water, vegetable or chicken stock
2 tsp olive oil
2 large carrots, peeled and finely diced
1 large celery rib (stalk), finely diced
1 medium yellow (cooking) onion, diced
3 cloves garlic
2 tsp dried parsley
1 tsp dried thyme
2 small bay leaves (dried or fresh)
3/4 tsp kosher salt use 1.5 tsp if using water in lieu of stock
1 tsp fresh ground black pepper


Turn Instant Pot to Sauté and add olive oil, carrots, celery, onion, and garlic. Sauté for 3-4 minutes until beginning to soften.

Add peas, ham, broth, parsley, thyme, bay leaves, salt and pepper. Stir to combine the flavours. Place lid on Instant Pot with venting leaver closed. Turn to soup pressure cooking high for 15 minutes. The Instant Pot will take 15 minutes or so to get to high pressure, then it will beep and begin counting down from the 15 minutes.

Relieve pressure via quick release pressure valve once timer is up. Carefully open the lid (angled away from you) and remove ham hock. If you like your soup smooth, blend soup without ham pieces in it (either carefully with a blender or using an immersion blender).

Remove and discard skin, bones, and excess fat. Chop up ham and place back in Instant Pot. Mix to combine.

I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


This is a recipe from The Rock Recipes...he is an amazing cook!!

Coconut Cream Cheesecakes.

For the Graham crumb base
¾ cup graham wafer crumbs, or chocolate cookie crumbs
1 1/2 tbsp toasted coconut
2½ tbsp melted butter
1 tbsp sugar
For the Cheesecake Batter
1 cup cream cheese, one 8 oz block
⅓ cup sugar
½ tsp pure vanilla extract
½ tsp pure coconut extract
1/4 cup coconut milk
1 egg
2 tbsp whipping cream
3 tbsp toasted coconut
For the Coconut Whipped Cream (to garnish)
3/4 cup whipping cream
1/4 tsp coconut extract, or vanilla extract
1 1/2 Tbsp icing sugar, powdered sugar
First toast about 1/2 cup of dried coconut (see note)
For the Graham crumb base
Preheat oven to 300 degrees F.
Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
For the Cheesecake Batter
Beat the cream cheese, sugar and vanilla & coconut extracts until smooth.
Beat in the egg until smooth.
Finally blend in the coconut milk and whipping cream
Fold in the 3 tbsp toasted coconut
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
For the Coconut Whipped Cream
Whip together the whipping cream, coconut extract and icing sugar until firm peaks form.
Use the cream to garnish the tops of the mini cheesecakes and sprinkle on the remaining toasted coconut.
To toast the coconut, preheat oven to 325 degrees F and sprinkle the coconut evenly in the bottom of a 8 or 9 inch baking pan. Bake for about 5 minutes or until lightly golden brown. Give the coconut a toss at least once to make sure that it browns evenly. Watch it closely. Dried coconut does still contain coconut oil and it can burn quickly once it's toasted.

I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Coconut Dream Bars

2 cups graham wafer crumbs (or digestive biscuit crumbs)
1/4 cup sugar
1/2 cup melted butter
1 can sweetened condensed milk (300ml in Canada, 14 oz in the US)
2 cups unsweetened dried coconut (dessicated coconut)
2 tsp vanilla extract
1 1/4 cups chocolate chips
3 tbsp butter or whipping cream

Preheat oven to 350 degrees F.
Grease a 9x9 inch baking pan and line it with parchment paper.
Melt the 1/2 cup of butter and mix together with the Graham crumbs and sugar.
Press the crumb mixture firmly into the bottom of the pan.
Bake for 10 minutes.
While the bottom layer is baking, stir together the coconut sweetened milk and coconut.
When the bottom is baked, spread the coconut mixture evenly over the base layer.
Bake for another 10-15 minutes, or until the edges just start to turn brown. Be careful not to overbake or the cookie bars will be too dry.
Remove from oven and allow to cool completely in the pan.
When cool, melt together the chocolate chips  and butter (or whipping cream).
Spread evenly over the cooled coconut layer and let stand for an hour or so for the chocolate to set.
Cut in squares and enjoy.
These cookie bars are very freezer friendly for Holiday baking or just to keep on hand for a dessert or sweet treat at any time.
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Crock Pot Beef & Broccoli - Servings 6
Prep Time: 10 minutes; Cook Time: 5.0 hours

2 lbs sirloin steak or boneless chuck roast (sliced thin)
1 Cup Beef Broth
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 Tablespoon Sesame oil
3 Minced garlic cloves

4 TBS. cornstarch
4 TBS. water

1 bag 12 oz. frozen broccoli florets
Cooked white rice

In the insert of a 6 qt. Crockpot slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil and garlic.
Place slices of beef in the liquid and toss to coat.  Cover and cook on low heat for 5 hours.
When the beef is done cooking, whisk together the cornstarch & water in small bowl, pour into crockpot and stir to mix well.
Add the frozen broccoli over the beef and sauce, gently stir to combine. Cover with lid and cook 30 minutes to
cook broccoli and thicken sauce.
Serve over warm white rice.  Enjoy!



Beef&Broccoli very tasty, BUT...I recommend you cook the broccoli longer than the recommended 30 minutes (which I did anyway).  However on the slow setting on Crockpot, didn't get it cooked at all. Even though the meat was very tender.  Maybe, precook broccoli in saucepan, and toss it in after it's done.


Ashamed to say I ate two big helpings. But it was good, even if I cooked it! Also, my rice turned out perfect.  I have the worst luck, it always will NOT fluff with a fork.  Today it did!  I may not eat again till supper tomorrow.

A lot of you post Instant Pot recipes, and I will have to tell a story about that, probably in Soda Shop or Norm's Bait and Tackle. Am going to recuperate from all this cooking...lol.  So will tell the tale tomorrow. 

Sleep Well, All.


Tomereader, I also thank you!! This is so mouth watering and one I will make. I read your hints on cooking the broccoli  more so will write that in. Two helping...good for you!!
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


One Pot Turkey Tetrazzini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Quick and easy dish with leftover turkey meat, creamy mushroom garlic sauce and noodles. All cooks in one pan!

Course: Main Course
Cuisine: American
Keyword: turkey tetrazzini
Servings: 4 people
Calories: 667 kcal
Author: Anna

2 tablespoons olive oil
1 tablespoon butter
2 tsp minced garlic
1 small yellow onion chopped
6 oz. white mushrooms washed, sliced
2 cups chicken or vegetable stock
2 cups whole milk
2 tablespoons cornstarch
1 tsp salt divided
1/2 tsp ground black pepper divided
8 oz. spaghetti noodles dry
2 cups leftover turkey meat diced
1/4 cup sour cream
1/2 cup grated Parmesan cheese
parsley for garnish
US Customary - Metric

In a large saucepan or skillet with lid, heat up oil and butter. Add garlic and onion and saute until onion is almost translucent. Add mushrooms, season with salt and pepper and cook until fragrant and soft.
In a small mixing bowl or large measuring cup, whisk together milk and cornstarch. Add salt and pepper and whisk. Set aside.
To mushroom mixture in skillet, add diced turkey meat, dry spaghetti noodles ( can be broken in half ), chicken stock and cornstarch mixture. Stir well. Make sure all noodles are submerged in liquid.
Bring mixture to boil, then lower the heat to medium-low and simmer covered, stirring often until the noodles are done, about 12 to 14 minutes.
Remove from heat. Let cool for 5 minutes. Add sour cream and Parmesan cheese and stir well.
Serve immediately, garnished with parsley.
Recipe Notes

To freeze: do not add sour cream and cheese after noodles are cooked. Simply cool the dish completely, then transfer to a freezer safe container. When ready to serve, thaw in fridge, let stand in room temperature for 15 to 20 minutes, heat up in saucepan or skillet. Then add sour cream and Parmesan cheese and serve.

Note: You can also freeze leftover turkey and make this tetrazzini any time you crave comfort food but need a super easy dinner idea.
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


The Best Seasoned Roasted Cauliflower.
This recipe for seasoned roasted cauliflower is sure to become a favorite! Perfect for serving with chicken, beef, or just on its own.

Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Keyword roasted cauliflower, vegan side dishes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 164 kcal
Author Kelly Roenicke
1 head cauliflower
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.

Rinse the cauliflower cut the florets off, placing them in a large bowl.

Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.

Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.

Season with more salt and pepper if desired.

Recipe Notes
Store leftover cauliflower in the refrigerator for up to four days.   If there is any left!!
I can't change the direction of the wind,
but I can adjust my sails
to always reach my destination.

Jimmy Dean

If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


I have a recipe, but not for dinner.  I found the recipe on-line, from allrecipes.com   It is for Fluffy Almond Breeze Blueberry Pancakes.  I made them this morning, and wow, are they good (and Fluffy, as advertised)  I keep the Almond Breeze almond milk here to make smoothies for breakfast, so I didn't have to go out and buy anything.  A simple recipe; I didn't have fresh blueberries, but had a small pouch of mixed berries in the freezer, so I thawed those, and worked wonderfully. I ate three of the pancakes, and put the rest of the batter in a pourable storage bottle, and will use it and my Dash Mini-Waffle maker to make waffles for tomorrow's breakfast. If you like pancakes/waffles, you will really like these. So nice and sweet from the berries (and only 2 Tbs of sugar), you may not want syrup on them.  Guess you could dust them with powdered sugar. :)


Tome, the recipe sounded good to me, and I do have frozen blueberries. But, I could not find the recipe on their site and could not find it using their search engine.


January 10, 2021, 03:21:38 PM #194 Last Edit: January 17, 2021, 02:37:49 PM by patricia19
One of my favorite things to do is to use my commercial size rimmed sheet pans to separately roast meat and vegetables. When doing veggies, try to have them cut into similar sizes, and with meat, all the same cuts together.

I will put aluminum foil all over the pan to eliminate most of the cleanup and place the pan inside when the oven is preheating to have a nice hot pan for the food. When the preheat is finished, I place the food on the rimmed sheet and squirt it with olive oil, my personal preference altho you might prefer another oil.

The trick is to use a light amount of oil, and I have a marked spray bottle for this purpose. After oiling the food, I sprinkle kosher salt all over, again not heavily, and then a mix I buy local, but you can use what you prefer. Mine is a mixture of dried mushrooms, garlic, herbs, black pepper, and sea salt. The aim is a light seasoning mix.

I will use either 350 or 400 depending on the food and a half hour, forty-five minutes, or an hour roasting time, again depending on the food. Yesterday I had a large number of chicken breast, back combos and roasted for 45 minutes. I then saved out two for meals and placed the other ten in the refrigerator to cool. This morning I bagged them in a large ziplock freezer bag to use at a later date.

I should add that the mushrooms and some other seasonings had been previously dehydrated.


Fluffy Almond Breeze Blueberry Pancakes Yield: 8 pancakes


1 Cup all-purpose flour
2 Tbls. granulated sugar
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 large egg
1 tsp lemon juice
1/2 cup Almond Breeze Unsweetened
   vanilla Almond Milk
2 TBS vegetable oil
1/2 Cup fresh blueberries or more


Preheat griddle to 350 degrees F or heat frying pan over med. heat till fleck of water dances in the pan.

Whisk flour, sugar, salt, baking power, baking soda.  Add egg, lemon juice, almond milk and oil.  Whisk until combined (batter may be slightly lumpy)

Gently fold in desire amount of blueberries. (I used mixed berries)
Cook pancakes immediately, flipping halfway on griddle or pan greased with cooking spray.  Serve warm with syrup.


Thank you, I've saved this and will let you know how it turned out.