What are you cooking for dinner tonight?

Beef stroganoff with eggs noodles :)

Garlic Roast Chicken

Ingredients

1 (5 to 6-pound) roasting chicken

Kosher salt and freshly ground black pepper

2 heads garlic, cut in 1/2 crosswise

1 lemon, halved

1/2 large Spanish onion, thickly sliced

4 carrots cut diagonally into 2-inch chunks

2 large Yukon gold potatoes, cut into 6 pieces

4 tablespoons butter, melted

Directions

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

I'm making Neely's Oven Fried Chicken. I'm just going to have some chopped broccoli with it.

Ingredients

* 2 egg

* 1 tbsp Dijon Mustard

* 1 tbsp Honey

* 1 tbsp Hot Sauce

* 1 1/4 cups Panko Bread Crumbs

* 1 tsp Salt

* 1/2 tsp Pepper, Black

* 1/2 tsp Paprika

* 1/4 tsp Cayenne Pepper

* 1/4 tsp Garlic Powder

* 2 lb Chicken Breast (boneless,skinless)

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Cut Chicken into strips (to make tenders)

In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.

Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

Fried Chicken

Mashed Potatoes

Corn

Dinner rolls

Desert:

Pineapple upsidedown cake

carnitas: slow roasted pork shoulder braised with stock and onions and garlic, crisped in a little oil after being shredded, seasoned with lime juice

refried beans

corn tortillas, cilantro, avocado, red onion, lime wedges, thinly sliced radishes, tomato, maldon sea salt

my husband is mexican, this is his favorite meal, so i'm making it to celebrate his birthday

Left overs from last night's yummy dinner.

Roast lamb,potatoes & pumpkin with sweet potato & steamed green vegies.

pineapple yellow cake, meatloaf and pasta(cooking for myself)

Breaded Japanese pork cutlet, miso soup and salad :)

i dont know yet