Saturday night dinning place

I have had these pictures for a while now but just too lazy to post them.

These are in the front parking area..

This the the entrance and years ago people tied up their horses to the railing but this day the lady just brought her's up for every to pet..

This is a rustic little place and has been here for many years, they have capitalized on the western theme...

This is the bar area and notice the horns up top...Upstairs is offices.

Between the bar and family seating is a little fence that totes this saddle..

and a cowboy leaning on a post...

In the woman bathroom...

Bartenders shirt

JD Campbells is the place.

Update for Thursday night dinning out

A while back I posted about our Thursday night dining place called "The Links". I had said that there was nothing special about the inside but they recently did a upgrade and it is pretty nice so will show you some pictures of it.

Golfers hats displayed on gold clubs. These use to be above the bar.
All new paint and new chairs...

New fun sign and pretty ceiling lighting...

Bigger dinning room

Glass enclosed dinning area looking out to the golf course

The bar area and see that guy with the bare leg? That is my hubby and our favorite sitting place.

A little inside advertisement and how clever to add the golf bag.

Wed. night dinning place

On Wed. nights we alternate between two places....

The name of this place is Heroes and it is owned by a three time purple heart Vietnam veteran. This is his parking place. It is pretty much a sports bar but with a big heart.

When you enter one of the first things you will see is this big cardboard with signatures of veterans, fireman, policeman and etc.

Had the opportunity of seeing a veteran in a wheelchair sign this board.

Mike's metals

                                                      This is Mike when serving.

This is our favorite place to sit and when it is nice out they open the windows like this.

  A table for those not forgotten

A special place with great pizza

Our other Wed. night place is

Chili's

Our view from the bar

Love the spareribs here......

Tues. night dinner

I cooked "Open face chicken cordon bleu" for dinner last night but changed the recipe a bit.
First off I used only one chicken breast for the two of us and pounded it out to make it equal in thickness. Then drenched it in flour with salt and pepper before browning it on one side in butter in my frying pan. After turning it over I put the ham and then cheese on top and removed the pan covered from the burner and let it sit until the cheese melted. Was great!! No need to heat up the oven as it said to do since the meat was thinner and cooked quicker.




I also tried this...

It was very simple....canned pears, pepper, a small amount of miracle whip and cheese.

I didn't care for the miracle whip but did like the rest of it and it was a quick little side with all of it chilled ahead of time.

Also found a great lunch idea:

1 pkg. ramen noodle (flavor of your choice) with the seasoning packet.

1 pkg, frozen stir fry vegetables.

Bring two cups of water to a boil and add the above. Cook until veg. are tender and add soy sauce to taste. Yum!

Tues. night dinners

Week before last I fixed a old recipe for a Tuna casserole from scratch. It was great and a salad of apple and grape and celery with lemon yogurt dressing and almonds.


This week we had spaghetti. I had the sauce and garlic bread frozen so only had to cook the noodle and put a salad together.


Next week I am going to be trying something new............. 

Tues. dinner

Well I wish I could say that last night our little dinner for two was spectacular but am afraid it was more of a disaster.


I made a new meat loaf recipe which was good with a variety of roasted veg. and a macaroni salad. The problem? I cooked the meat loaf and veg. in a new convection toaster oven I bought and the meatloaf was more than done on the edges and raw in the middle and the veg. looked overcooked but were hard.


I bought the new toaster oven because the one I had was really old and did not appear to be heating right. All the new ones are now convection and I guess they cook differently. I was happy to try a few new recipes but to learn to cook all over again?  To say I was disappointed is to put it mild. Anyone out there that knows the tricks of cooking with convection? I have done a little research and it seems that maybe lower temperature and longing cooking time may be the answer?


I did get Netflex to work and we watched a pretty good movie.

Schedule

I don't know about you but the hubby and I pretty much follow a schedule to a tee. In fact at one of the restaurant's we go to they tease us because they say they know it is 5:00 on Sunday when they look up and see us. We normally eat out every night and have a pattern we follow but recently our Tues. night at Chili's was disrupted by a server change that we didn't like so I made the decision that on the Tues. we would eat at home and I would cook! We will see just how long this lasts but I do love to try new recipes and  miss things you can't get in the restaurants like good meatloaf and casseroles and etc.
I have been thinking about doing this for a while so went through my pantry and cleaned out all outdated things and also bought this food saver

I used it for the first time with some leftover pork tenderloin which I froze and it worked great! Also discovered that I could create the same principal with a zip lock bag and a straw.....

Of course this was just to go in the refrigerator but I have come to understand the thing that ruins food is air so I just put this in the bag and zipped it up to a inserted straw in the corner then sucked the air out and quickly closed it.


As I said I wanted our dinner at home to be either something new or something we don't normally have available so I chose this recipe

to try. It was GREAT! even though I forgot the spinach. It is a bit of work and I had all the ingredients ready ahead of time. I re-heated the left over pork tenderloin in the toaster over and made a special dressing that normally goes over a pasta salad and instead but it over sliced grape tomato's, cubed cucumbers and cut up avocado for a salad. It was all yummy.

 I even bought a little dollar miniature peach pie which I forgot so we had it for a pre-breakfast treat.

Well, it was a good start now if I can only get Netflix to cooperate I think our Tues. nights might be a hit.

ps. I had never eaten the Gruyere cheese before.......loved it.