DH has guys over for poker which requires a meal. I chose from a Cuban cookbook that I happen to have,
Arroz con Pollo (chicken and rice, onions, peppers, garlic, wine, tomatos) and Marinated Black Beans (beans, red onion, OO and balsamic, bit of Dijon) and cut up huge bowl of cantalope and watermelon. Nobody's complaining!
The other night was a hunk of pork shoulder cooked in the slow cooker then shredded. DS has looked up some sort o 'burger seasoning mix" but forgets whats in it, We know paprika and garlic powder- anyway it made a good seasoning for the pork. Sadly, with all three big kids around it does not last long! Side dish big pot of grits with green chiles and cheese stirred in.
We had "on sale" pre-cooked and pre-seasoned shrimp from Whole Foods -- how pitiful is that! I'm trying to watch what I eat a little better. I'm dutifully cleaning my basement desk (ugh) and wish I were eating chocolates.
Have you ever done it in a crock pot with some sort of cola and onions, then after that, shred it and mix in BBQ sauce of choice.
Breakfast buffet today at Hershey Farms restaurant in Strasburg, PA with grandydaughter, then a graduation party this afternoon and another one tomorrow. Then our VBS starts Sunday evening so I'll do something earlier. Don't know what yet.
Just took beef rump roast - threw it into the crock pot with various hot peppers, sweet onions, diced garlic, adobe seasoning...and let it sit all day...
Shredded and put into corn tortillas - rolled...fried...whaa laa taquitos YUM
I don't slow cook chicken much but last year did find a recipe to slow cook chicken breasts for mexican flavored chicken.
I'm working three evenings a week and need things I can pre assemble partway, that they finish off whenever they show up for dinner. Or that sit in a pot well, that I can eat at 4 and they can eat at 6 ...and usually still sits in the pot till I come home at 9 15 and put away. lol.
I have a slow cooker and must admit that the very few times I used it, the food was always excellent. I don't have counter space to keep it out all the time and guess it is too much of a chore to pull it out and use it too often. Also may be that I have been cooking basically one way all of my long life and forget to try new things. I do know that I have been disappointed when looking at slow cook recipes that ground beef and pasta have to both be prepared on the stove first, and that to me sort of negates the principle of throwing it in a pot and be done. Heck, that just makes for more dishes as far as I am concerned. We eat lots of beef and pasta types of dishes. Tonights fare is spaghetti. Love it or leave it.
I'm a library page- the people who put books away. Great re entry for when I still helped Mom a lot. Pitiful pay. I thought it would put me in prime position for a better PT or FT job, but the job market is so awful, there were 200+ applications for the last full time position. I didn't even get to interview.. .Interview selection is at headquarters so even though my branch adores me, they couldn't say I get to interview. At least this is extremely flexible, I can pretty much take off anytime I want. LikeTuesday- we are having a belated Fathers Day dinner out- ribs. I looked at precooked ribs in the grocery and they are still very pricey. Lloyd's full rack $17. Might as well go out and feel special (sometimes!)
Spag and meatballs. Salad and bread. Meatballs were homemade and from the freezer. Gosh I love having something homemade to pull out of the freezer. That requires making about 3-4 pounds of meatballs in a batch, then have some that night and put some in freezer. It seems like so much food- I have this mental inability to realize that five semi adult people can eat a lot of food!
Sally--or anyone with kids that have bottomless appetites---This dish is for you.
It is inexpensive. it makes a large amount of food. it is easy to make...What else can you ask for??
This recipe makes a full, half-foil pan of a casserole. Enough for a good crowd---unless you have teenagers...
MACARONI, HAM, AND CHEESE CASSEROLE
6-8oz. (dry) elbow, bowknot, or any other small macaroni
(cooked per directions and drained)
4-6 Tbsp. Butter or Margarine
1 ¾ cup light cream or 1/2 and ½
½ tsp. Salt and ¼ tsp. Pepper—or to taste for both
1 tsp. Dry Mustard
½ tsp. Paprika
3 cups good, cooked ham in ¼” dice (One lg. ham steak will do)
1 ½ cups shredded, sharp Cheddar Cheese (more is yummy)
1 med. onion—minced
1—10oz. Pkg. Frozen peas (optional) for color
Cheese Crumb topping (recipe at the end)
***Have all dicing done ahead of time!***
In a 9x11x3 casserole dish (or similar)—(half a disposable foil pan works great):
--Put drained, hot macaroni into the casserole pan.
--Toss cooked macaroni with the butter/margarine.
--Lightly beat eggs with a small amt. of the cream. Add all seasonings and whisk
until well incorporated. Add remaining cream.
--Mix the ham, onion and cheese into the macaroni and pour cream mixture over
--Sprinkle top with cheese crumb topping. (Can be frozen at this stage).
--Bake in a 375degree oven for 45min.-1 hour until firm and bubbly.
CHEESE CRUMB TOPPING:
Combine ½ cup shredded, sharp Cheddar Cheese with 2-3 Tbsp. Of fine, dry bread crumbs and 2-3 Tbsp. of melted butter/margarine. Sprinkle over casserole.
Note: Do not fill pan to the top. This may bubble over as it bakes.
***This freezes VERY well. To use, thaw out in the fridge and bake as usual.
I picked up a head of cauliflower at the farmers market and decided to bake it. Just washed it and wrapped it in foil for 45 min in a 375 oven. Bet this would work on the grill also. Brings out the natural sweetness.
I have to come back and post my Spicy Turky Meatballs.
Basically though it is turkey meatballs in a sweet tomatoey sauce (ketchup, brown sugar, vinegar, water) and served on rice. All of us have liked this for ages.
I've never mastered stir fry. They say its OK but I know it isn't like the restaurant quality.
I am, at the moment, baking a huge Pork Tenderloin. Maybe--5lbs.
Had to unload most of the freezer yesterday so I could remove the inside, back panel and deal with the
freezing up of that little drain. When that freezes shut--ice starts collecting on the lowest floor
in the freezer. A big job and I hate it! Have to do this about once a year--or more.
SO--I get to see just what is in there--and hopefully cook something up.
I won't tell you how long the tenderloin has been in my freezer----------NOPE!---
It was still vacuum-packed and wrapped tightly in freezer paper. Just as good as the day I bought it...
Got it all seasoned up with all good things and with chunks of onions and carrots on the side.
Will do oven baked red potatoes and share it with my daughter.
She gets off at 3:30PM at IKEA--so, if I have something to give her--I just drive down and
catch her as she is leaving. Only 5 min. from my house...
I am having new gutters put on (regular ones) and downspouts re-positioned so nothing
will drain near the foundation. That should help with all the mold and mildew in the lower level.
SO! I am not out there gardening...cooking instead.
OK! Gotta go peel taters...just bough them today...
Heehee, mine isn't restaurant quality either, but we like it just the same. Time consuming though with all the chopping of veggies. I also do it in batches. Things that cook at the same rate, then the next items. Do the meat last then add everything back into the pan to meld the flavors. Sometimes it's just veggies!
On a gas or propane stove I do great stir fries but not on electric stoves! In the chinese restaurant I worked at, the chefs used woks and some of the veggies like broccoli, green beans etc would be placed in a large pot of boiling water for a short amount of time (blanching???) so the entire dish would finish at same time. Helped retain the green color and crispness, too. Many of the veggies used in stir frys can and are eaten raw so the trick is to as quickly as possible heat them thru and then serve.
If you get one of those veggie platters from say Sams Club, most of the contents are stir fry ready and save lots of prep time..or judicious salad bar contents. Haven't been to Trader Joes in a while but they used to have some excellent frozen stir fry combos. Sometimes when I have a taste for chinese food, I will get some "Oriental String Beans" from the prepared food dept at local grocery and throw them into a big salad.
Slicing an onion, garlic, and mushrooms is about all the prep work I do these days and I can go either way for stirfry or salad. Lots less cleanup for salad!
The key to making good stir fries is high heat and short cooking time. Otherwise, liquid comes out and stir fries become stews :-). Stir fry dishes are normally small in size for that reason. At Chinese restaurants, if 5 customers order the same dish at the same time, the dishes are probably cooked in 3 – 4 batches if not individually.
If you have an electric cook top, use a flat pan instead of a wok so that the pan gets maximum heat contact. Chinese woks are best if the stove is gas or coal as in the old days so that flames come up to provide more heat contact.
If you cook vegetables that require different cooking time, cook them separately and then combine them. For example, I would never cook spinach and chunks of carrots together in a stir fry.
My first cooking experience was boiling noodles at the age of 10. I don't remember exactly what made me decide to surprise my grandmother with a cooked meal. To my credit, I didn't just drop noodles in water. I tried to estimate how much my grandmother could eat and how much should be for me. The only problem was that I didn't know noodles would expand when cooked ;-).
tee hee! But I bet she was very pleased!
Mom never suggested we cook together, that I remember, but I did my fair share of watching her- and watching Dad fix cars and make things.
tomorrow, salmon cakes, mac and cheese
A can of pink salmon, and often I buy either Zatarains or Old Bay Salmon cake 'mix .' (seasoned breadcrumbs in a box or packet)
Mix the seasoning as directed (Old Bay, packet plus mayo; Zatarains, I use a half a box per can of salmon because that one seems a bit strong and bready) Then make patties and cook in skillet. Its a cheap meal this way. Mom used to mix salmon, egg, crumbs, maybe finely chopped onion - I saw that recipe on a can of salmon some years ago.. recipe also added some green pepper and lemon juice.
Canned salmon is wild caught. I think it's the tails of the nice steaks.
Red canned salmon would still make a cheap meal this way.
I can't make ground turkey into something we normally have...ie meatballs in sauce has to be beef(or I usually use bison) if I do turkey has to be a meal that is totally different then what the normal is...do you know what I mean?
Last night in browsing I read Turkey and stuffing meatballs recipe. Use stuffing mix as the bread crumbs.
But what else would you serve with them? Make mashed potatos, jarred gravy, cranberry, I guess? THat would be a way to have turkey for dinner without the oven.
By the way- I am still challenged with chicken pieces that are sometimes tough. What is the secret? Never to boil or to overbake? What makes the difference between fall of the bone and dry tough white meat?
Never overcook chicken that will guarantee dry meat, depends on what your doing, a whole roast to keep moist use a oven bag, for moist chicken breast I usually just use them when doing sautees and something with lots of sauce or liquid to cook it in
Yep, gonna have it with pasta tonight. I like the sound of your spicy ones. Will have to try that sometime. I added some parm cheese to them. After I was all finished I realized I forgot the salt and pepper. Oh, well.
Heehee, Jen. I knew that was why you had to hide it.
Good tip, Jen. I usually cut it into small pieces and sauté. Then continue with whatever I am making. Will try using an oven bag.
We had the Aunts lunch today. I try to have all Holly's Aunts and mom for lunch about 1st a year, usually when her aunt from California is in to visit. Over time as all the uncles retired they came also, it's become lunch for 12, LOL. I often cook for the summer reunion and sometimes for the Christmas party so new things can be a challenge. When Holly came home from her cruise she raved about the cold soups, so I tried one of those:
Cantaloupe with fresh orange and lime juice, garnished with Vietnamese cinnamon and chocolate mint. I found you have to re-blend just before serving for the silkiest consistency.
Aunt Rachel brought a berry and walnut salad that was wonderful. Much like RRR's. (I used sesame and ginger vinaigrette).
I also had Cuban pulled pork sandwiches, the pork marinated overnight in lime and grapefruit juice, garlic, cumin, oregano and fresh cracked pepper. Then slow cooked for 6 hours on a bed of vadellia onions. Served with fresh Kaiser rolls from the bakery.
Potato salads rounded out the main course, one was my usual mustard, vinegar,and mayo dressing the other was Roseborg and Roka blue cheese with walnuts and finely diced apple.
Dessert was a scoop of almond, coconut, fudge ice cream.
My FIL and uncles paid me the highest compliment yet! They said that I managed to get 5 Shindler women in the same room at once and it was quiet, because they were so busy eating. ROTFL Ric
Geez, Ric, it all sounds wonderful! And that was a funny comment from the boys!
Almost feel silly posting my simple ideas. Tonight was fried catfish. Fillets, sprinkled lightly but all over with McCormick Cajun seasoning then floured both sides, fried in skillet. I was pleased and they ate it all. ( Let's not discuss the sides- canned green beans, boxed scalloped potatos, leftover other vegs...)
Made big honking pork shoulder in the slow cooker last night- with sweet potato fries and coleslaw.
Zatarains beans and rice boxed mix, and a smoked sausage to cut up in it, easy to have on hand for a quick skillet dinner.
It almost that wonderful season when you can add a sliced tomato or some local (if not home) fresh veg or fruit to almost every meal! yum
I see the fish called SWAI in the store and all I can think of is that someone said it can live in sewage...I will never be able to eat swai.
Sally, you can WOW me anytime with slow cooked pork, sweet potato fries and coleslaw. I enjoy the challenge once in a while. Most of my meals are fairly simple fare. Josh has always been a good host and he says Cortney has upped his class and I can say the same about my cooking. LOL Ric
Here's one bit about Swai and it doesn't sound too bad. Just another catfish.
It belongs to the Pangasius group (?? getting out of my element on fish classification) I can say I had panga on vacation and it was delicious.
Still, if I'm going to eat catfish I'd rather it be American.
Try this soup. It is to die for! I almost did the first time I made it...YUMMMM...
CREAM OF TOMATO--DILL SOUP WITH SHRIMP
(Baltimore Sun—“Recipe Finder”—May 5, 2010)
***This recipe comes from Oprah.com and was adapted from a recipe from Art Smith’s
“Kitchen Life”Cookbook. A simple substitution of fresh Dill (for the Marjoram)
was made.from the recipe the author found.
The finished Soup had balanced flavor and a rich, creamy consistency.
It was as pretty to look at, as it was tasty.
Makes 4-6 servings.
¾ lb. medium shrimp (25-31 count) unshelled. (I have used Old Bay
steamed shrimp as part of this…maybe half--just for the flavor in the broth).
2 cups reduced sodium chicken broth—or Home-made. (I make my own….)
5 Tbs. Unsalted Butter—divided use. More never hurts!
1 Medium rib Celery—finely chopped.
½ cup Shallots, chopped (Sweet Onion, like Vidalia, can be substituted)
1-2 cloves garlic—minced (I like a couple more…)
½ cup all-purpose flour for thickening
1 can (28 oz.) Diced Tomatoes with juice
2 cups ½ and ½.
2 Tbs. Fresh Dill, chopped. Dried dill will do--just half the amount.
Salt and freshly ground pepper to taste.
***NOTE; I find salt NOT necessary in this dish. Tomatoes have plenty of it.
So does “Old Bay”—if you use steamed Shrimp shells as part of the required
Shrimp amount. I love the flavor a lot better when I do that…..
--Peel and de-vain Shrimp, reserving the shells.
--Combine the shells and the Chicken Broth in a saucepan and bring to a
simmer over medium heat.
--Reduce the heat to low, cover, and simmer for about 15-20 minutes.
--Strain the Shells-- reserving the broth –You should have about 2 cups.
Add water, or more broth, if needed to make up the quantity.
*****Pre-cooked broth from shells can be made ahead of time and frozen
in Zip-bags. Makes for less work when you want to serve this…
Ric- how would you season or rub a pork shoulder to slow cook? My DS had found a recipe for ''burger seasoning'' that was awesome, but he has no idea where. I believe it had paprika and garlic powder. I bought a small jar of McCormick 'rub' but wonder if you have a recipe.
I don't like dumping bottled BBQ sauce all over it afterward cuz that gets so sweet.
Sally, 'Depends what I'm slow cooking for, my new years roast I use a rub I make from cumin, coriander, caraway, and celery seed. I score the roast and rub it. After letting it rest, I braise it using v.hot oil to seal it, and into the roaster it goes fat side up, with any leftover rub added.
For other uses I often just braise using flour, pepper, and a little salt and put in the crock pot. Most are cooked on low for as much as 8-9 hours or at high for 5-6.
If I'm marinating for like Cuban, I poke it well and leave it in the fridge overnight in a sealed bag, turning when I remember. LOL I haven't tried using an oven bag to do this, because I never remember to pick one up. I use the same times on these.
Gita, I was thinking this sounded bisque-like. Ric
I used this rub for pork butt/shoulder in slow cooker, then after pulling add in favorite bbq sauce and put back in slow cooker and keep on warm
• 1 1/2 teaspoons smoked paprika
• 2 teaspoons black pepper
• 1 teaspoon cayenne
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
2-3 stalks celery, sliced
1 medium onion, chopped (I like onion--so I used two!)
2 tablespoons butter, melted (I used bacon drippings)
6 medium potatoes, peeled and cubed (I used 8)
2 carrots, sliced (or more--depends on size)
3 cups water (I used low-salt, fat free Chicken Broth/stock)
5 chicken flavored bouillon cubes ( I did not use--see above!)
3/4 teaspoon seasoned salt (did not use!)
1/2 teaspooon dried whole thyme
1/2 teaspoon dried rosemary, crushed (I have fresh in my garden. Also added Onion Powder)
dash of garlic powder
dash of pepper
2 cups milk (I used 2 cups 1/2 and 1/2 and made the rest up with milk--OR
You can also use 1 can Evaporated milk + water)
1 cup (4 oz) shredded sharp cheddar cheese
Saute celery and onion in butter in a large Dutch oven until tender.
Add next 9 ingredients; cover and simmer about 20 minutes or until vegetables are tender.
Remove from heat and mash vegetables with potato masher or put through blender or food processor.
Add milk and cheese. Cook, stirring constantly, until cheese is melted. Yield: 10 cups.
(comments from me after I made the second batch)
I have made it twice now...using my cast iron Dutch oven.
Of course--I tweaked a few things here and there--like, I browned some diced bacon and used that fat instead of butter to brown the onions and celery in. Put the bacon bits back into the soup at the end and also some diced, smoked ham. (Seems they just "belonged!")
I also added a few other spices...Onion Powder--a bit of Caraway seed and fresh Rosemary from my garden.
Bought some low-salt, fat-free, home-style Chicken Broth. Added no extra salt to the soup--lots of pepper.
I did not use a processor--just my masher and gently mashed everything in the pot with that. The soup was a bit chunky--but SOOO good!
The second time I used half-and-half.
The first time I did not have it--so used some Evaporated milk+ water. Second batch was much better.
cooking people= Soylent Green?
Mark was brave enough to grill burgers for us, tossed salad went along with, no cooking.
I have both a whole chicken and a turkey breast in the freezer but do not want to use the oven and roast. Enough roasting as is like you said Ric! Don't know what we'll have tomorrow in the over a hundred...maybe a pasta salad?
Quiche takes the oven but otherwise its kind of light. And it can be baked early and served sorta cooled.
Doing a slew of chicken wings and tenders as well as onion rings.
All marinating in a buttermilk mixture (seasoned) then coated in seasoned flour
and fried in a bit of oil. Not too fond of using all that oil, especially, since i will have to do this in batches.
The flouring usually comes off and creates a lot of "junk" in the oil.
This was a recipe i cut out from the paper last week. Sounded good. Wanted to try it...
Besides--a few packages of chicken wings out of my overcrowded freezer is a good thing.
That corn souffle sounds yummy! Grilling tonight, It. sausage and cheeseburgers for the freezer. Grillin' beans, and a small potato salad since I had a little dressing left over from the last one. Also just got some fresh local corn and cantaloupe for tomorrow. Cantaloupe was actually ripe $2, and corn was $4/doz. Ric
I came back from the store with a large pack of cubed chuck meat so there will be pepper steak in the slow cooker one night, using the peppers I got last week at Aldi. Our local produce guy grows peppers but I didn't think they would be nice and thick like 'imports'
Peppers, onions, meat, brown gravy mix- over rice- does that work?
Our local cantalope is 3 $ so I picked a big one.
I cannot locate 'oven roasting bags' in the store. OH. are they with plastic bags and wraps etc? I bought a Bag n Season for a chicken.
I have not used a rice steamer. Sounds really good! since having all the kids home, trying to cook 2 cups raw rice is screwing up some thing in my cooking, and it hasn't been cooking quite right. I might need to decrease the water.
BBQUE keeps hollering my name (ohhhh w/corn on the cobb)! I found THE bestest recipe ever...hmmmm sounds good for this weekend...now if I can figure out what to eat between now and then...LOL. Chief salad tomorrow night with blackened chicken - yup!!! Got 2 avocados ripe enuf to put in the salad...fresh mators from my friend's yard...ok...now that only leaves Tue - Fri... ^_^