Today's lunch :) What did you have?
 

I had an awesome spinach salad with spinach ( :lol: duh!) sliced fresh mushrooms crumbled egg and bacon with ranch dressing. At first they brought it covered with sunflower seeds so I sent it back but when I got a new one it was fabulous :agree:

Ooooh, that sounds SO good! And I have everything here to make one...that's gonna be MY lunch tomorrow, lol. Thanks (except I'ma do a warm bacon type dressing..won't be 'thick' like the 'real deal' but it'll taste good!).

I actually prefer the warm dressing type as it slightly wilts the spinach but I don't know how to do that at home...how do you do yours? I did have one made with the warm bacon drippings once which was yummy but I'm not sure what was added to it.

Went out with someone to a super trendy restaurant, only to find it is closed for renovations!

So we went to the dive next door, but had a great time- we shared the nachos- i ate 3 chips and mostly used them to scoop cheese, salsa and sour cream.

Ordered grilled chicken sandwich with side salad and blue cheese (obviously skipped the bun!).

...oh, and a vodka soda........teehee.

The most amazing bunless bacon cheeseburger I've ever made for myself, with pan sauce (wine reduction + couple dashes worcstershire + 1 T butter), pepperonicini, SF catsup, and homemade kimchi on the side :yum:

Three eggs fried in coconut oil, smothered with shredded cheddar and the drenched in habanero sauce with a dollop of sour cream and some chives for looks.

I grilled some coho salmon outside. Didn't look beautiful but tasted amazing... but I guess any time it's neither underdone nor overdone and doesn't fall apart, and is seasoned right, that's a victory. Still, I want to get it to look great too.

One trick to grilling salmon fillets is to grill skin side down and when it's done, use a thin spatula to lift the fish right off the skin (which is now stuck to the grill itself) and slide it right onto the plate :) No need to flip salmon as it cooks so quickly.

Thanks, lc. I did not have skin on this fillet which made it a little tricky. I did use grill spray, which is based on liquid lecithin, as a non-flammable non-stick coating for the grill grates.

I often cook fish in a baking foil parcel - it works for barbeque cooking as well as oven baking, and you can add butter/herbs etc to the fish before sealing the parcel. Also (though it takes longer than cooking it "naked") it is hard to overcook if you end up with timing issues.

Today we ate out as it is our 35th anniversary and I had a butterflied chicken breast topped with bacon and melted cheese with a nice mixed leaf salad!

As it was from the pub's "mighty meal" menu it actually comes with 2 stacked cheese-coated chicken breasts (each about 5-6 ounces cooked weight) so one of them went into my handy plastic bag and will be eaten another day at home.

I find using a well-seasoned cast-iron skillet works great, and you can even use it outside on the grill or directly on top of coals if you like.

I had a taco salad at a mexican place we went to it was awesome since they had a "low carb" cheese shell offered ! <3

Lunch was on the run today...2 pepperoni sticks and an avocado and a dill pickle :lol: