Recipes and anything food related-post your favorites here

[MichaelWinicki]

What if you're trying to, you know, avoid a heart attack? And a few bachelors in here I see ...

Oh come'on!

That's not that bad! LOL!

 

[jobberone]

Pasta

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)
optional:

Pine nuts work great but are about $1/oz right now-I use almond slices or browned cashew pieces to taste
Rosemary
Thyme and/or Dill
Celery seed
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.

 

[jobberone]

Yea, but nuts are good fat and occasionally I sub half the butter for 1 T Worcestershire sauce.

You are right.

 

[viman96]

Pico De Gallo

4 Tomatoes
1 Onion
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

 

[FloridaRob]

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.

 

[DallasCowpoke]

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.

 

[FloridaRob]

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.

 

[jobberone]

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.

 

[ologan]

Chinese-
Xiang Gu Gi

My wife is Chinese so we eat a lot of authentic Chinese cuisine. Most of it is Shandong province although we like Hunan, Sichuan, and Shanghai/Southern China dishes, too.

Xiang Gu Gi: Gu is mushroom and Xiang Gu is a fragrant and good tasting mushroom. It is commonly called ****ake in Japan and in America is known by several names such as sawtooth mushroom, black forest or black mushroom, golden or golden oak mushroom. It commonly grows on logs and trees. There are actually many types and ****ake mushrooms aren't normally what a Chinese person would call Xiang Gu. You can buy this fresh from an Asian store or in dried form. The dry mushrooms are often the better mushrooms and generally are a little more expensive. The dried mushrooms keep for a long time. They can be prepared by soaking in water and then draining the water (squeeze them some) and air drying some although you can use them straight from the water by squeezing the water out and cutting.

Enough about mushrooms. This is an easy recipe and you need Xiang Gu, Gi (chicken), sweet soy sauce, starch and yuan cong (white onion) with la jiao (hot pepper), salt, ginger, garlic and spring onions. I use thighs as the dark meat goes better with the soy sauce and mushrooms IMO. This feeds two easily.

1-2 chicken thighs
sweet soy sauce
Ginger
red pepper
salt
spring onion
1-2 cloves garlic
1 medium to large white onion
starch-I use tapioca
6-10 xiang gu mushrooms
Cut two or three thin slices of ginger, mince one or two medium garlic cloves, mince 1/2 to 1 dry red asian pepper, and mince one green or spring onion without leaf for your spices. Cut chicken in finger thick inch long pieces to allow fast cooking and still be tender inside. One or two thighs is enough for two hearty appetites. The Chinese cut their meat smaller but this toughens it IMO. I actually cut mine a little larger than I said as I don't like meat cooked too much. Cut one medium to large white American onion in half then cut them in pole to pole pieces about an inch or so wide so not too thin and fairly large. The pieces need not be separated as they will come apart in the pan. I use Sweet Soy Sauce as it is already sweet but also is not as salty as most soy sauces particularly Asian ones. You can add sugar or Splenda to any soy sauce but avoid the more salty and pungent ones.

I use a cheap wok for this as it is thin and heats quickly. I used to get them for less than $6 at Walmart but now I'm seeing thin steel woks aluminized for about $19 and they work about the same.

Heat the wok on high and add a small amount of canola when hot. Don't know why you must do it this way but my brother in law says the sudden heat changes the oil properly once the pan is hot. Add in ginger and other spices. Once you get the smell strong then add in onions and add salt not too much. When translucent add in the mushrooms and quickly add in the soy sauce liberally then your meat. Once the meat is done as you like then add in the starch water to get your gravy. I do all this on high and it goes quickly but you have to be careful not to burn the soy sauce. If you get behind and the food gets too hot simply add a touch of water to cool it some. Try not to add too much water until your mushrooms absorb the taste of your herbs and spices and the soy sauce if you can. Once the mushrooms are flavored then you can add water and starch since they are already saturated with water.

I serve this on one platter and give her a rice bowl of sticky rice. We generally eat this with Tang Cu Bei Cai which is sweet and sour Chinese or NAPA cabbage which I'll throw up later. If you are more traditional then you'll need one or two more dishes to serve but this works well for us.

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!

 

[ologan]

All that fat. Gotta taste good!

Yeah, but isn't that the "good" type of fat?

 

[jobberone]

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!

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.

 

[Meat-O-Rama]

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

Easy
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.

Advanced
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.

 

[jobberone]

I'll be right back. I need to see if we put the crockpot in storage.

 

[jobberone]

Nope no crock pot.

 

[DallasCowpoke]

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
1-TABLESPOON VANILLA
1-TABLESPOON NUTMEG
½ CUP CURRANTS OR RAISINS
1 jigger Grand Mariner, bourbon, rum, or your favorite liquor (optional)

DIRECTIONS:
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.

 

[DallasCowpoke]

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.

 

[Tabascocat]

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:

Stuffing
andouille sausage or tasso
fresh spinach(chiffonade cut)
blackened seasoning
white cheese of your choice(I prefer provolone) - small cubes
bread crumbs

-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.

 

[DallasCowpoke]

GARLIC & LEMON CHICKEN WITH RED POTATOES & GREEN BEANS
(Gluten free. Low Carb, Diabetic Friendly and simple to make)

INGREDIENTS
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

DIRECTIONS
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.

 

[DallasCowpoke]

I was about to throw this together for tonight to go w/ some poached chicken breasts, so I thought I'd post it.
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Roasted Eggplant and Tomatoes With Parmesan Cheese
Ingredients:

• 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

Preparation:
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.

 

[FloridaRob]

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.

just to let you know. I did the chicken like this yesterday and it turned out great. No more shredding.

Thanks for the help!!!!