Originally Posted by teddybear99 (Post 32749694)

My wife, who is ill from Cancer, does not like to cook anymore except for simple things like scrambled eggs, steamed veggies, or anything she can microwave. I usually work 10-12 hours per day and don't want to end up cooking/cleaning when I get home after 8 pm, so we end up getting takeout for dinner 6-7 days a week. We try to get healthy things and know they costs are a little bit higher than if we cook ourselves, but it is what makes her happy. You know a happy wife makes for a happy life, and we can afford to do it, so we just eat takeout. She also has a friend who does meals for a living, so she will order the Filipino food from her which has portions large enough for 2-3 meals for her or 2 meals for me if her friend cooks what I like. She eats little amounts at a time such as one Wendy's Grilled Chicken Sandwich would be two different meals for her, so in the long run it really doesn't cost that much more than if we cooked ourselves.

Now to get back on topic, last night we had

Wendy's Grilled Chicken Sandwich for my wife with a bottle of Ensure Vanilla protein drink
Left over Salad from Olive Garden that I added cheese and bacon bits along with Ranch Dressing instead of their classic dressing for me
1/2 of a Wendy's double stack plain with a half scoop of kibble for Bayani

Originally Posted by teddybear99 (Post 32751249)

The Filipino food is not that salty I guess because I like frozen dinners, especially Stouffer's and she says they are salty.

Originally Posted by Jaimito Cartero (Post 32751273)

I recall you recently posted that the food you bought from the Filipino friend was way too salty, but you didn’t want to complain about it.

Glad to hear that your wife’s health is pretty static. Eating smaller meals isn’t bad.

Originally Posted by teddybear99 (Post 32751285)

Sorry, I forgot about that. She hasn't ordered that dish again, it was ordered because she felt I would like it. The only thing I have liked so far is the Spaghetti, Filipino style. I miss my wife's (late MIL's) Pancit recipe. It takes a lot of Prep to cook, and she gets tired easily.

Originally Posted by teddybear99 (Post 32751285)

Sorry, I forgot about that. She hasn't ordered that dish again, it was ordered because she felt I would like it. The only thing I have liked so far is the Spaghetti, Filipino style. I miss my wife's (late MIL's) Pancit recipe. It takes a lot of Prep to cook, and she gets tired easily.

Originally Posted by chgoeditor (Post 32753263)

Tonight: Take out Mexican. Fajitas for him, scallops in a tomatillo sauce for me.

Last night: Dinner at our local pub. I had a French onion soup sandwich. Basically, they make the soup and strain out the onions, then make a grilled cheese sandwich on a great brioche with gruyere and the onions, slice it up and serve it with a side of the soup so you can dip your sandwich. Damn, that was good.

Originally Posted by Jaimito Cartero (Post 32753276)

I’ve never seen a Mexican food featuring scallops. Must be fancy-mex. :)

Originally Posted by chgoeditor (Post 32753284)

Put it this way...the owners bought the house 3 doors down from us and are doing a $500K renovation.

Originally Posted by chgoeditor (Post 32753263)

Tonight: Take out Mexican. Fajitas for him, scallops in a tomatillo sauce for me.

Last night: Dinner at our local pub. I had a French onion soup sandwich. Basically, they make the soup and strain out the onions, then make a grilled cheese sandwich on a great brioche with gruyere and the onions, slice it up and serve it with a side of the soup so you can dip your sandwich. Damn, that was good.

Originally Posted by work2fly (Post 32752317)

We've found Filipino style spaghetti sauce at Asian markets here in the Bay Area.

With that, then you just need to sauté the unnaturally red hot dogs and ground beef to add to the sauce, cook the pasta, and then grate the "cheese product" on top.

This is an easy and regular weeknight meal in our home.

Originally Posted by Jaimito Cartero (Post 32753276)

I’ve never seen a Mexican food featuring scallops. Must be fancy-mex. :)

Originally Posted by Jaimito Cartero (Post 32753276)

I’ve never seen a Mexican food featuring scallops. Must be fancy-mex. :)

Originally Posted by braslvr (Post 32754110)

Most of the Mexican Mariscos restaurants I frequent are far from fancy, and many have scallop ceviche. Usually bay scallops. :) Yum.

Originally Posted by corky (Post 32754122)

There must be a bay scallop shortage . I usually make ceviche a few times in the summer but couldn't find them anywhere this year...fresh or frozen. I finally broke down and bought sea scallops and cut them which was a waste of money.

Originally Posted by gaobest (Post 32754139)

Costco frozen scallops? I’m also tempted :-)

Originally Posted by corky (Post 32754122)

There must be a bay scallop shortage . I usually make ceviche a few times in the summer but couldn't find them anywhere this year...fresh or frozen. I finally broke down and bought sea scallops and cut them which was a waste of money.

Originally Posted by gaobest (Post 32754139)

Costco frozen scallops? I’m also tempted :-)

Originally Posted by ILuvParis (Post 32753365)

Dipped Italian Beef with hot peppers, fries and a Diet Coke from Portillo's.

Originally Posted by work2fly (Post 32752317)

We've found Filipino style spaghetti sauce at Asian markets here in the Bay Area.

With that, then you just need to saute the unnaturally red hot dogs and ground beef to add to the sauce, cook the pasta, and then grate the "cheese product" on top.

Originally Posted by braslvr (Post 32754496)

You betcha. Virtually all sea scallops sold in the US are frozen or previously frozen, and Costco's are very good.

Originally Posted by chgoeditor (Post 32756909)

Chicken, corn and poblano pepper soup.

It was good, but I've had 2-3 cooking misses recently because of ingredient substitutions. This one called for a bell pepper, and because I have a sensitivity I typically swap out a poblano when I make it. I went to a couple stores and none had poblanos, so I threw in in a small can of green chilis, which I've done before, and must have an an exceptionally hot batch because it was spicier than we'd prefer. A couple weeks ago I made chili from a recipe Mr. CE came across, and it also called for some peppers (maybe a serano?), which we didn't have, so I threw in some chipotle in adobo sauce and also got it too hot. Bummer...hate when that happens!

Originally Posted by teddybear99 (Post 32753382)

I have the sauce, just lazy to ground up the beef to add to it.

One thing I miss from when I was a kid is Spaghettio's w/ Franks. It probably is available, just not in the Supermarkets I shop in.

Originally Posted by braslvr (Post 32754110)

Most of the Mexican Mariscos restaurants I frequent are far from fancy, and many have scallop ceviche. Usually bay scallops. :) Yum.

Originally Posted by Jaimito Cartero (Post 32758654)

I’ve usually only gone to Marisco restaurants in Mexico. Mostly whole fish, shrimp, fish tacos and the like.

Originally Posted by corky (Post 32756939)

That is one of my favorite soups...such a good combo. And I know what you mean...even those ortega chilis can be hot to a wimp like me--I used a can of Rotel in something the other day & there was a fiery one in there. And I could never do more than a little chipotle in adobo. I actually open the can & keep the rest in the freezer in a baggie and just break off a piece when I want to throw it in something. A can will last me a year-lol. I think you should apply the same rule to chilis that they use for edibles....you can always eat more but you can't eat less....throw a few in and keep tasting before you add more.

Originally Posted by gaobest (Post 32758788)

I want to do fish tacos for supper using Costco frozen cod. Is it okay to just start cooking the cod while frozen? I hope to eat around 7p, which is 6 hours later from now.


I would hope that Mexican Marisco (seafood) restaurants are amazing in your own home area. I love the Mexican seafood entrees I’ve had in Chicagoland (separate from the city of chicago), so I imagine it is delicious all over our USA nation.

Originally Posted by gaobest (Post 32758788)

I want to do fish tacos for supper using Costco frozen cod. Is it okay to just start cooking the cod while frozen? I hope to eat around 7p, which is 6 hours later from now.

Originally Posted by JMorgana (Post 32758371)

Junk food junkie here...try Publix if you have one near you for the Spaghettio's w/ Franks. Walmart tends to be about 50/50 at best for these.

Originally Posted by chgoeditor (Post 32758878)

No, do not cook it while it is still frozen. It should thaw in 90 minutes or less on the counter top.

Originally Posted by gfunkdave (Post 32758894)

How do you want to cook the fish? If you want to fry it you will need to thaw it. If you want to bake/roast it you can bake it from frozen. I do it all the time. About 20-25 minutes at 350.

Originally Posted by chgoeditor (Post 32759260)

Mr. CE is making matzo ball soup for dinner.

Originally Posted by Jaimito Cartero (Post 32759648)

Is he still mad at you for all the spicy food you’ve made lately? :)