|The sausage is Hillshire and it's barbecued.|
|24 hours before the filet is barbecued, I marinate it in lots of garlic and olive oil along with my special blend of seasonings.|
|The chicken breast is barbecued. It's a light meal.|
|Sometimes I do Alfredo, but mostly I make it more like Scampi using olive oil, wine, garlic, herbs and a little bit of light cream.
A variation on the Scampi theme would be to use clams instead of scallops.
|Garlic bread goes without saying!|
|Boneless breasts, pounded thin, stuffed & rolled, breaded and baked!
I like to have mashed potatoes with it.
|I begin with boneless porkchops, cube them and bread them first in flour and then in something called
Panco Flakes which I get at the local Chinese market. I use the same flakes for tempura.
A variation on this is to make Pork Tonkatsu. Leave the boneless pork whole before breading and frying. After it's cooked, just slice it into strips and pour a wide stripe of Tonkatsu sauce over the top from one end to the other. Try Pork Tonkatsu next time you're at your favorite Japanese restaurant. You can get Tankatsu sauce at your supermarket.
|The cheese is Swiss and the potatoes are Ore Ida Crispers!
I always have plenty of lettuce and tomato on hand.
|For the last 15 minutes of baking, I cover the meatloaf with mashed potatoes like you would ice a cake. Remove from the oven when the potato peaks begin to brown. Serve and slice like an icecream cake.|
|I use broccoli, bean sprouts, bamboo shoots, water chestnuts, onions, mushrooms, and garlic, all in a hot & spicy sauce.|
|Breakfast for dinner. Sometimes the eggs are fried over easy while other times I make an elaborate omelet.|