You used regular rice instead of arborio and it turned into risotto?? It got creamy?

I'm guessing it turned into rice and ham.

Leftover homemade souvlaki, tzatziki, and horiatiki.

We'll see what the (already dressed) salad looks like after being in the fridge for a day...

corn is already so great on its own :-)

But it can be so much better!

Poached salmon with dill sauce on the side
cauliflower ala adjusted Girl & Goat
cheese quesadilla
non-organic cherries & cantaloupe
organic strawberries & mango
freshly bakes cookies

ice cream

I had never had tri-tip roast from Costco. I came across a recipe that sounded easy so I picked a package up. OMG (just one of the positive reactions it got) it was delicious. Rubbed with salt, pepper and garlic powder, then seared on the grill and finished in the oven at 425�. Done to perfection. Tender and delicious. Medium rare in the center and a little more done on the ends. Would be perfect for a group that likes different levels of doneness. However, I think I'll go for rare next time. And, of course, because it was from Costco, there is another waiting in the freezer. Served it with mashed potatoes and 5 minute gravy (with pan drippings added for extra flavor).

I have a prime tri tip from Costco in my freezer...bought during my first trip to Costco when I was panicking about meat etc. I wouldn't normally buy a prime tri tip. Maybe I will grill that baby up next week. Why didn't you finish it over indirect heat on the grill after you browned it? I used to cook tri tips a lot...from grocery as they have it on sale often. It is great to serve for a crowd. Yours does sound wonderful and cooked to perfection. Did you use a meat thermometer? What temp did you go for? I usually shoot for around 120-125.

How do you make your dill sauce--I am looking for a good one. I love fresh dill.

The recipe was by someone who doesn't like to grill. It called for searing it stove top, fattier side only, and then roasting in the oven at 425�. So, I decided to experiment and sear it on the grill. I did not use a meat thermometer. I probably should have, but since the recipe indicated that it should be roasted 10-15 minutes per pound, I decided to wing it and did 11 minutes per pound. The salty crust was to die for.

Something wrong with that person.
Ok--I will have to take your word for it as pictures weren't posted.
I no longer trust the minutes per pound thing. I have learned my lesson with both turkeys and prime ribs roasts...both were done long before or long after the time. I use a probe with a wire...and if I don't decide to start the cocktail hour a bit early, I can usually monitor it. I love a salty crust. That's gonna make for some yummy leftovers too.

I mash fresh dill (pref organic! Tee hee) with Greek yogurt, diced shallot, and a little lemon. The poaching includes dill so there�s a lot of dill with salmon.

the cauliflower is so good that we could have, or should have, had 2 cauliflowers instead of 1. It�s admittedly better than just roasted cauliflower although the butter and Parmesan make an impact.

Last night was shrimp tacos with a sriracha mayonnaise and and a slaw consisting of napa cabbage, red cabbage, red onion and a vinegar based dressing.

Tonight is stuffed green bell peppers. Stuffing is ground beef, Israeli couscous, onion, garlic, tomato paste, etc., topped with melted mozzarella.

I have strong opinions on mozzarella for melting v. eating. Fresh mozzarella is good for eating, not melting as it emits too much water. For melting, Polly-O whole milk mozzarella is the perfect product.

I use basic low moisture skim mozza from Albertson’s Safeway (Lucerne house brand) when making pizza. It’s great!!

Thank you...sounds perfect---exactly what I was looking for. I would probably add some lemon zest too as I love lemon and dill.
Basil is another good herb with salmon.

I assume you drain and towel dry the fresh mozzarella? I only rarely use it for pizza, and don't have an issue if I dry it first. But I completely agree that the different types of mozzarella are good for different things. Like you, I wouldn't use the fresh on stuffed peppers. I most often buy the standard grocery store pre-shredded stuff, usually the whole milk, and it works well for most of what I like to cook. I prefer it on pizza to the fresh stuff, because I like that gooey, stringy, mess!

By the way, both dishes you described sound fantastic. We do fish or shrimp tacos a couple times a month, and experiment with different slaws. Sometimes just a little lime juice mayo on the cabbage & red onion slaw is perfect.