Discussion in 'Off-topic Zone' started by jobberone, Jan 22, 2014.
That's not that bad! LOL!
Triple pasta salad
1 bag triple colored Gemelli or your favorite
1 bottle Zesty Italian salad dressing
1 can sweet corn or better fresh cut corn
1 can sweet baby peas or butter peas
1 can Garbonzo beans (chick peas)
Pine nuts work great but are about $1/oz right now-I use almond slices or browned cashew pieces to taste
Thyme and/or Dill
Cheyenne pepper/red pepper
Cook pasta, drain and cool . Drain corn, baby peas and/or butter peas and beans and add to salad. Toss with Zesty Italian dressing liberally. Add seasoning and nuts to taste. Serve chilled in summer or warm in the winter.
You are right.
Pico De Gallo
1 Jalapeno (use 2 if you want it a little hotter)
1/2 Cup Cilantro
1/2 Fresh Squeezed Lemon or Lime Juice
Salt, Pepper and Garlic salt to taste
I am having a problem with my chicken and sausage gumbo. The flavor is out of this world and to me as good as it gets. But, I always debone the chicken when I am finishing it up and when I am stripping the chicken away from the bone and then tearing it into smaller bites it gets too stringy. I have tried cutting it with a knife but that doesn't seem to work and have also tried letting it cool before I debone it. Any suggestions to solve this problem would be appreciated.
Rob, it's shredding because it's over cooked. Typically when I do gumbo, I do it in these steps:
Make my roux.
Add my chopped onion/celery/bell pepper.
Add my hot stock and bring to low boil.
Reduce heat and add my seasonings and let that cook for awhile to taste.
Then I add my proteins by order of which takes longest to cook and/or will hold up being on the heat the best.
I try not to put chicken in for more than 30-40 mins on heat higher than a med to med-high.
Thanks DC. I will try that next time. I usually put the chicken on while I make the roux and veggies which may be an hour to an hour and a half before I put it all together. I will make sure I don't cook the chicken over 30-40 minutes regardless and then take it out and debone it.
I just pull it off with my hands Rob but I generally will take a hen or fryer and cook it and eat what we will. Then it goes in the refrigerator overnight and then I debone and use the leftovers. I assume you're talking about deboning it before cooking. I also use thighs at times because of the flavor and I'll either debone with a knife or more often scissors and then cut into pieces or use deboned meat and cut. I often use the antibiotic free thighs from the Fresh Market. They are expensive but I like the taste. I will cut the pieces to size based on cooking time. The smaller the less cooking. I've also done that dish with cooking the chicken for a long time until very tender.
I am definitely going to try this, Jobb,when my inoculated Sheeetake logs start putting out mushrooms in the spring. I'm going to be ordering more spawn to inoculate more logs shortly, but look forward to the goodies coming in the spring! Yum!
Yeah, but isn't that the "good" type of fat?
We've never grown any but that sounds fun and yummy! I'm afraid to collect wild mushrooms but I do know a few that are edible.
Easy Shredded Beef Tacos for the Crock Pot
2 lbs or so cheap beef roast seasoned liberally on all sides with salt, pepper, garlic powder and ground cumin if you have it.
1 yellow or brown onion diced (Search youtube for videos on how to dice an onion)
1 can diced green chiles
* You can easily buy a larger roast and add more onions/green chilies to taste
Dice the onions and place in the bottom of the pot.
Season the roast and place on top of the onions.
Open the can of green chilies and pour on top of roast.
Set to low and let it cook for 8 hours or so.
Remove the roast, pour off any excess juice that has accumulated (not all of it, you do want to save some to keep the mixture moist, but not runny), and shred the roast with a pair of forks. Put the shredded beef back in with the green chilies and onions and mix them together.
Serve on taco shells or warm tortillas with your favorite toppings.
To really kick the flavor up a couple of notches, saute the onions in a bit of olive oil with some salt, pepper and garlic powder until they start to turn golden. After seasoning the roast brown it thoroughly on all sides in a hot pan with a bit of olive oil. Afterwards, follow the same steps from above.
I'll be right back. I need to see if we put the crockpot in storage.
Nope no crock pot.
Oatmeal Breakfast Bread Pudding
6 CUPS BREAD, CUBED, DAY-OLD
¾ CUP OATMEAL
4 LARGE EGGS -- BEATEN
2 1/2-CUPS 1% MILK
1/3-CUP WHITE SUGAR
¼ CUP BROWN SUGAR
½ CUP CURRANTS OR RAISINS
1 jigger Grand Mariner, bourbon, rum, or your favorite liquor (optional)
Fill large casserole-type bowl with bread. Add oatmeal.
Separately beat eggs and mix with milk, liquor, sugar, vanilla, and nutmeg.
Add dried currants.
Pour over bread/oatmeal and let soak about at least 45-60 mins. A couple of hours is best.
Bake in a water-bath at 375° until pudding has raised high and medium brown (usually 1 hour plus).
It will rise like a soufflé, and fall as it cools.
Sorry, this isn't written in a recipe form, but it's easier to understand like this since true measurements don't really apply.
TWICE BAKED VEGGIE-STUFFED POTATOES
I do this a lot, especially for the finicky who don't like veggies, 'cus everyone loves a twice-baked tater:
Sauté a melange of small-cubed veggies like zucchini, yellow squash, carrots, mushrooms, tomato even some chopped spinach, broccoli and Brussels sprouts with onion/celery/bell pepper, until soft but not cooked to mush necessarily, in a little oil and butter.
Bake a large potato until soft enough to spoon out the meat and place in a large mixing bowl and mash.
Add the veg mixture and fold in some butter and a little sour creme, or better for you yet, plain Greek yogurt. Add s&p to taste.
Spoon back into the reserved potato skins and top with a little shredded cheese of your choice.
Place in in oven-proof dish and bake at 375 for about 20-25 mins.
I guarantee, if you use a little imagination w/ the veggie combo/s and your favorite herbs, these will be the best "Twice Baked Potatoes" you'll ever have and a great way to sneak in some "good-4-u" vegetables to those that think they won't eat anything that doesn't have a mother.
Cajun Stuffed Pork Chops
Get 2 or 3 center-cut(1-1.5 inches thick) and trim them up. Butterfly them and stuff:
First, coat the chops in any seasoning and pan sear, hot and fast, then stuff:
andouille sausage or tasso
fresh spinach(chiffonade cut)
white cheese of your choice(I prefer provolone) - small cubes
-finely chop sausage and/or ham and mix with the rest of the ingredients. Use seasoning with salt and pepper to taste. Add a little water to moisten.
Place chops in crockpot and pour one small can of broth(beef or chicken) over them and place a sliced up red onion on top with two bay leaves. Cook on low for 10 hours or so until fork tender.
A nice demi-glace goes nicely on top.
GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS
(Gluten free. Low Carb, Diabetic Friendly and simple to make)
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
Preheat oven to 400°F.
Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.
Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat.
Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through. Serve warm.
I was about to throw this together for tonight to go w/ some poached chicken breasts, so I thought I'd post it.
Roasted Eggplant and Tomatoes With Parmesan Cheese
2 small eggplants, cut crosswise into 1/4-inch slices
6 medium plum tomatoes, cut crosswise into 1/4-inch slices
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
Fresh shredded Parmesan cheese
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.
In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil.
Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use 2 pans.
Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned.
Sprinkle with fresh Parmesan cheese and place under broiler just long enough to melt brown the cheese.
just to let you know. I did the chicken like this yesterday and it turned out great. No more shredding.
Thanks for the help!!!!