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Mid-Atlantic Gardening: What's cooking, MAG?

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Forum: Mid-Atlantic GardeningReplies: 89, Views: 335
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sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 15, 2012
3:00 PM

Post #9166652

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.

Ya hungry yet? Whatcha cooking?

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 15, 2012
4:27 PM

Post #9166758

Sounds yummy.

I'm doing the pork shoulder thing for Father's Day community time at church tomorrow night

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 15, 2012
5:20 PM

Post #9166813

The picking out of fat is gross, but the end result is soooo yummy and economical!

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 15, 2012
7:16 PM

Post #9166950

Oh you're supposed to pick out the fat??? LOL

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 15, 2012
7:18 PM

Post #9166955

HAHAH-
So's you can et it all and not share MMM!
happy_macomb
Chevy Chase, MD
(Zone 7a)

June 15, 2012
7:19 PM

Post #9166959

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.
happy_macomb
Chevy Chase, MD
(Zone 7a)

June 15, 2012
7:20 PM

Post #9166964

We found a really good slow-roasted pork recipe somewhere -- I'll have to find it...

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 15, 2012
7:22 PM

Post #9166969

So hard to find wild caught shrimp from the USA...found some yesterday at our local grocery store...so happy!!!!... bought 2 huge packages
Jan23
Salem Cnty, NJ
(Zone 7b)

June 15, 2012
7:23 PM

Post #9166974

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.

Those sound great, Sally!

What brand, Jen?

This message was edited Jun 15, 2012 9:23 PM

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 15, 2012
7:29 PM

Post #9166985

I hate to think too much about our food sources, it makes me depressed. Its either too $$ or too iffy on source.

Now farm raised COCOA, I'm all for that. Just a little of the good stuff...happy, work for a bit then get a reward!
No idea what dinner is tomorrow LOL-- prolly burgers

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 15, 2012
7:29 PM

Post #9166986

How long were in Strasburg???

I saw that recipe but we don't drink soda so didn't want to do that one

Acme but says packed by Best Sea Pack of Texas

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 15, 2012
7:30 PM

Post #9166987

as long as it's non gmo cocoa
happy_macomb
Chevy Chase, MD
(Zone 7a)

June 15, 2012
7:34 PM

Post #9166995

gmo?

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 15, 2012
7:41 PM

Post #9167005

Genetically modified organism
http://www.nongmoproject.org/learn-more/what-is-gmo/
happy_macomb
Chevy Chase, MD
(Zone 7a)

June 15, 2012
7:43 PM

Post #9167007

ouch

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 15, 2012
7:49 PM

Post #9167038

yeah, you got that right

Did you know that the chemical used to treat the majority of the seeds is Round Up???? YEAH, nice huh? and we're injesting that!

Chantell

Chantell
Middle of, VA
(Zone 7a)

June 16, 2012
9:59 PM

Post #9168272

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

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 16, 2012
10:34 PM

Post #9168292

ohhhhhhh, that's sounds YUMMY!!!!

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 17, 2012
7:59 AM

Post #9168587

MMM
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.
rubyw
Crozet, VA

June 17, 2012
10:29 AM

Post #9168758

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.

Ruby

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 17, 2012
6:19 PM

Post #9169321

Hey, Ruby, I share those thoughts with you. I don't use the slow cooker a whole lot.

Had burgers tonight, potato salad, leftover bean salad, store bought apple pie for dessert.

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 17, 2012
6:22 PM

Post #9169324

I use the slow cooker a lot and NEVER pre cook anything, the ONLY way to make outstanding chili

Took hubby and fil out for late lunch... sirloin and shrimp...YUMMY

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 17, 2012
6:31 PM

Post #9169341

You just put the raw ground beef and everything in and set it and forget it, Jen?

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 17, 2012
7:00 PM

Post #9169384

Yep

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 17, 2012
7:24 PM

Post #9169408

So easy!
Oh, I have used it for sausage and pepper sauce. (italian sausage, peppers, onions, tomato sauce)
happy_macomb
Chevy Chase, MD
(Zone 7a)

June 17, 2012
8:01 PM

Post #9169440

We had sliced tomatoes and hamburgers -- not the freshest (sad to say) so I added chopped onions and Worcestershire sauce. But the tomatoes were wonderful, so they much up for it.

Sally -- I didn't know you were working evenings. What are you doing?

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 17, 2012
11:12 PM

Post #9169538

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!)
happy_macomb
Chevy Chase, MD
(Zone 7a)

June 18, 2012
8:02 AM

Post #9169859

Hooray for going out! Ray!

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 18, 2012
2:02 PM

Post #9170381

We haven't gone for ribs in ages.

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!
Jan23
Salem Cnty, NJ
(Zone 7b)

June 18, 2012
6:47 PM

Post #9170768

I hear you. I do like to get meat on sale and then packaging it in meal -size portions and putting in freezer. Love having meatballs ready to go. Note to self-get some ground turkey for meatballs.

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

June 18, 2012
7:00 PM

Post #9170790

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
From: Gita

6-8oz. (dry) elbow, bowknot, or any other small macaroni
(cooked per directions and drained)
4-6 Tbsp. Butter or Margarine
4 eggs
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)

DIRECTIONS:
***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
the top.

--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.
--Serves 8-10.

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.

coleup
annapolis, MD
(Zone 7b)

June 18, 2012
7:07 PM

Post #9170817

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.
Jan23
Salem Cnty, NJ
(Zone 7b)

June 18, 2012
7:13 PM

Post #9170831

YUMMM!!! To both the casserole and the cauliflower. This week is VBS at church in the evening, so it has been hard to do a real dinner. Will try very hard tomorrow-pork and sweet potatoes and ?
coleup
annapolis, MD
(Zone 7b)

June 18, 2012
7:34 PM

Post #9170875

cole slaw!!
Jan23
Salem Cnty, NJ
(Zone 7b)

June 18, 2012
7:38 PM

Post #9170884

Perfect!! That will be it thank ye kindly.

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 18, 2012
7:57 PM

Post #9170922

For some reason no one in my family likes casseroles...I do but since no one else does I never make them(and usually so easy too)
we have VBS this week too

Made shrimp scampi, the thing that took the longest was deveining all those stinkin' shrimp!

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 19, 2012
6:13 AM

Post #9171295

Thanks Gita- a good hearty mac and cheese will work well for us

Yum coleup! I'm glad 'we've' all moved beyond "boil the veg" whatever veg it was.

Jen, my crew would never want casserole either for the longest time. No saucey stuff. And I hate that shrimp cleaning routine too.

We had the oven on the other night while the AC was still off, I hate knowing how much heat the oven puts out. The AC will be on by tomorrow.

Jan23
Salem Cnty, NJ
(Zone 7b)

June 19, 2012
8:16 AM

Post #9171451

Yes, the heat is coming. No oven for a couple of days. I find I do a lot of stir-frys.

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 19, 2012
8:39 AM

Post #9171479

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.

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

June 19, 2012
8:58 AM

Post #9171508

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...
Gita
Jan23
Salem Cnty, NJ
(Zone 7b)

June 19, 2012
10:32 AM

Post #9171604

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!
coleup
annapolis, MD
(Zone 7b)

June 19, 2012
4:09 PM

Post #9171945

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!

donnerville

donnerville
Damascus, MD
(Zone 7a)

June 20, 2012
7:08 AM

Post #9172629

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.
Jan23
Salem Cnty, NJ
(Zone 7b)

June 20, 2012
8:05 AM

Post #9172719

That's exactly what I do, donnerville. ;) It takes longer cuz of that, but then it's still kind of the texture that I want. We really like it. I have found I like the process.

Pizza tonight. Too hot! Maybe or a salad.

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 20, 2012
12:16 PM

Post #9173050

Thanks for the tips, donner!

Chili. 15 yr old got a cooking lesson helping get it started. (I really could have done much more with getting the kids to cook at a younger age...)

donnerville

donnerville
Damascus, MD
(Zone 7a)

June 20, 2012
7:21 PM

Post #9173581

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 ;-).

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 20, 2012
7:27 PM

Post #9173595

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
happy_macomb
Chevy Chase, MD
(Zone 7a)

June 20, 2012
8:28 PM

Post #9173664

Salmon cakes? How do you make them?

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 20, 2012
10:13 PM

Post #9173756

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.

donnerville

donnerville
Damascus, MD
(Zone 7a)

June 21, 2012
4:40 AM

Post #9173907

Sally, your salmon cakes sound delicious!!! I will definitely try it. It will make a great summer meal with a salad. Will they not fall apart if you do not use egg?
Jan23
Salem Cnty, NJ
(Zone 7b)

June 21, 2012
6:08 AM

Post #9173989

About to make some turkey meatballs before it gets too hot. Some to freeze some for today.

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 21, 2012
8:11 AM

Post #9174165

donnerSally, they seem to stick pretty well. You can add an egg of course. I usually do not, so I can lick my fingers when done making patties
8 ^)

Saw lots of links for Turkey meatballs with spaghetti. Is that how you serve them Jan?

Something I have meant to do- shredded green or yellow squash as sort of a pancake- egg and bit of flour.

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 21, 2012
8:17 AM

Post #9174176

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?

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 21, 2012
8:26 AM

Post #9174200

YES.
Its a mild but distinctive flavorand I just think I would notice it in spag sauce,

Hot Spiced Turkey Meatballs
(They're not really hot unless you want them to be. I never use the horseradish)

1 lb ground turkey
1/2 c bread crumbs
2 TB finely chopped onion
1/2 tsp horseradish
1 egg
3 drops hot sauce
1/2 tsp pepper
2 TB oil for browning

Sauce:
I c catsup
3/4 c water
1/4 c brown sugar
1/4 c vinegar
1 TB minced onion
1 tsp dry mustard
2 tsp worcestershire sauce
3 drops hot sauce

Make meatballs, brown in oil, stir up sauce, simmer, serve on rice. Kids have always liked it

Side with coleslaw maybe, any fresh veggies, salad...whatever green you think they will eat LOL

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 21, 2012
8:31 AM

Post #9174206

No matter how much I try to hide it hubby ALWAYS asks "what did you do?"

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 21, 2012
8:46 AM

Post #9174244

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?

flowAjen

flowAjen
central, NJ
(Zone 6b)

June 21, 2012
9:18 AM

Post #9174293

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
Jan23
Salem Cnty, NJ
(Zone 7b)

June 21, 2012
9:38 AM

Post #9174331

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.
happy_macomb
Chevy Chase, MD
(Zone 7a)

June 22, 2012
10:14 AM

Post #9175890

We always just roast whole chickens -- sometimes on the grill -- and then eat them for a few days -- sometimes in a chef's salad---

Chantell

Chantell
Middle of, VA
(Zone 7a)

June 23, 2012
9:44 PM

Post #9177932

ugh...I'm starved...I KNEW eating at 4:30 pm would not work for a family accustomed to 7-8pm...going to make popcorn - should just go to sleep...LOL

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

June 24, 2012
7:34 AM

Post #9178295

Ugh Chantell I hate that too. Working 5-9 means not eating dinner at dinner time, but too early and or too late.
HollyAnnS
Dover, PA
(Zone 6b)

July 2, 2012
3:39 PM

Post #9190383

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

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 2, 2012
4:03 PM

Post #9190421

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.
HollyAnnS
Dover, PA
(Zone 6b)

July 2, 2012
4:28 PM

Post #9190447

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

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 2, 2012
4:35 PM

Post #9190448

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.

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

July 2, 2012
4:42 PM

Post #9190456

Ric---

Try this soup. It is to die for! I almost did the first time I made it...YUMMMM...
Easy--Peazy! Delicious!!!

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.

Ingredients:

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…..

To Do----

--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…

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 2, 2012
4:51 PM

Post #9190466

I may have had this Panga actually
http://en.wikipedia.org/wiki/Panga
Hard to tell when cleaned, fried and topped with sauteed onion and pepper medley- (yum!!!)

Good resource
http://www.montereybayaquarium.org//cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=89
HollyAnnS
Dover, PA
(Zone 6b)

July 3, 2012
6:11 AM

Post #9191013

Gita, That sound good, I may try that one. Ric

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 3, 2012
6:15 AM

Post #9191020

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.

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

July 3, 2012
6:15 AM

Post #9191021

Ric---

The first time you make it--do it by the recipe.
Never mind MY side-notes. Then you can "play" with it like I did.

To me this soup comes close to a Shrimp Bisque.
HollyAnnS
Dover, PA
(Zone 6b)

July 3, 2012
6:38 AM

Post #9191041

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

flowAjen

flowAjen
central, NJ
(Zone 6b)

July 3, 2012
10:22 AM

Post #9191385

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

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 3, 2012
4:57 PM

Post #9191854

Got it Jen, Yum, Thanks!

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

July 3, 2012
5:48 PM

Post #9191932

Ric--

Here is another keeper...

"Special Potato Soup"-- from someone on DG.

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

TO DO:
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.

coleup
annapolis, MD
(Zone 7b)

July 4, 2012
7:22 AM

Post #9192549

so what is on everyones grill or table today for the 4th ? Is there a 'pie' you like? One that requires little baking? Any way, enjoy your day!

flowAjen

flowAjen
central, NJ
(Zone 6b)

July 4, 2012
10:09 AM

Post #9192749

I LOVE pie( I have a lemon ice box pie recipe that is to die for!) I'll have to search out the recipe

Going to our friends' house so I have no idea what they are having(she's a wonderful cook so I have no worries it will be great) we're bringing a fruit salad and watermelon

Chantell

Chantell
Middle of, VA
(Zone 7a)

July 4, 2012
6:55 PM

Post #9193299

Pesto time (huge thanks to Jill for both plants and directions)!!!

Thumbnail by Chantell   Thumbnail by Chantell   Thumbnail by Chantell   Thumbnail by Chantell
Click an image for an enlarged view.

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 4, 2012
9:46 PM

Post #9193461

Beautiful! I forgot to get any basil planted early, The seeds in the garden never came up, too hot and dry by that time.
~~~
Crab cakes, potato salad, green beans, watermelon
HollyAnnS
Dover, PA
(Zone 6b)

July 6, 2012
4:55 PM

Post #9195757

Nothing cooking here but people. Leftovers tonight, preferably cold. Ric

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 6, 2012
6:55 PM

Post #9195904

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.

Chantell

Chantell
Middle of, VA
(Zone 7a)

July 6, 2012
9:33 PM

Post #9196053

Quiche...just had that the other night...yum-mee

Gitagal

Gitagal
Baltimore, MD
(Zone 7a)

July 7, 2012
4:43 AM

Post #9196168

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.

Will pass judgement after lunch...:o) Gita

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 8, 2012
9:53 AM

Post #9197762

Yesterday, sandwiches for late lunch, ice cream for dinner, popcorn for movie time (at home)

Today- an italian style chicken in large deep skillet ( have to boil pasta but I guess thats better than something needing the oven.) with bread and zucchini

When the weather breaks which it MUST
Corn soufle- uses corn muffin mix and creamed corn.
HollyAnnS
Dover, PA
(Zone 6b)

July 8, 2012
10:03 AM

Post #9197771

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

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 8, 2012
12:00 PM

Post #9197860

Great summer meal there!

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.
HollyAnnS
Dover, PA
(Zone 6b)

July 8, 2012
12:48 PM

Post #9197924

I really like pepper steak over rice. Do you steam yours? Since I got my steamer it's about the only way I make it. It seems to come out so uniform and poofed just right. Ric

flowAjen

flowAjen
central, NJ
(Zone 6b)

July 8, 2012
3:47 PM

Post #9198090

Oven bags, yes over by the saran wrap and aluminum foil

Hubby is grilling chicken legs and corn on the cob

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 8, 2012
3:59 PM

Post #9198101

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.

Mm Jen that sounds good

Chantell

Chantell
Middle of, VA
(Zone 7a)

July 8, 2012
7:34 PM

Post #9198333

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... :-)

sallyg

sallyg
Anne Arundel,, MD
(Zone 7b)

July 8, 2012
7:41 PM

Post #9198343

mmm that salad sounds good, really good. Yeah the trouble with eating is having to do it so much!

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