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Post by spuds on Oct 8, 2013 10:34:12 GMT -6
We split a steak,zucchini and baked tater last night.
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Post by Diane on Oct 8, 2013 20:30:38 GMT -6
we kept it simple tonight,, sloppy jo's ,coleslaw and pineapple rings
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Post by w8in4dave on Oct 8, 2013 20:50:08 GMT -6
Sometimes Simple is wonderful!! We had left overs!! How simpler can ya get maroast?
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Post by Penny on Oct 9, 2013 5:56:27 GMT -6
Looks great Wendy!! Tonight will be pasta of some sort.
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Post by jerseycub on Oct 9, 2013 9:18:29 GMT -6
We made broccoli rob with cannelloni beans,sausage,mushrooms,fried peppers, and pasta.
Tonight the same, left over.
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Post by w8in4dave on Oct 10, 2013 9:07:17 GMT -6
I bought a lovely steak yesterday We will see if I can get to it tonight or tomorrow!! Dave didn't want a steak not sure what he will eat!
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Post by jerseycub on Oct 10, 2013 10:14:22 GMT -6
I bought a lovely steak yesterday We will see if I can get to it tonight or tomorrow!! Dave didn't want a steak not sure what he will eat! It is very seldom that we eat steak, Ruth isn't a meat eater per-say, only lean Angus chop meat that we make into burgers, or filet. We eat more pork products, and Fish. Tonight we are having smoked pork chops,sweet potato,and pees.
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Post by w8in4dave on Oct 10, 2013 10:21:21 GMT -6
Jc Dave is not a big fan of "whole meat" he likes his burgers and stuff he can mix with noodles and stuff. Thats the reason I got a steak and he didn't. I am already on a no Gluten Diet So I am not going to limit mt steaks and whole meat. I know I can eat rice noodles and corn noodles , but I am really trying to stay away from processed as much as possible... Well except from Corn Chips... that bother me lol but ya gotta have your vices! Any hoo Smoked pork chops sound absolutely devine!! Love them!! Are you smoking them your self? We would love to see pics
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Post by jerseycub on Oct 10, 2013 10:28:20 GMT -6
Jc Dave is not a big fan of "whole meat" he likes his burgers and stuff he can mix with noodles and stuff. Thats the reason I got a steak and he didn't. I am already on a no Gluten Diet So I am not going to limit mt steaks and whole meat. I know I can eat rice noodles and corn noodles , but I am really trying to stay away from processed as much as possible... Well except from Corn Chips... that bother me lol but ya gotta have your vices! Any hoo Smoked pork chops sound absolutely devine!! Love them!! Are you smoking them your self? We would love to see pics I have to confess I didn't smoke these, but I do have a smoker that we use for lots of things like Turkey,Chicken,Sausage,Pork. Next time I do some smoking Ill have to not be so lazy and take some pictures.
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Post by spuds on Oct 10, 2013 12:21:41 GMT -6
I want to make a flattened chicken I saw on 10 dollar dinners today,but means a store trip I dont feel like taking,we'll see,I saw 99 cent whole chickens down the hill,have a little freezer space.Looks like a great meal,zucchini also on sale today.50 cents/lb www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/money-free-mediterranean/index.htmlFlattened Pan-Roasted Chicken Bread with Tomato: Pan Con Tomate Sweet Vegetable Saute Read more at: www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/money-free-mediterranean/index.html?oc=linkbackIngredients 1 (3 to 4 pound) chicken 1/2 cup brown sugar 1/2 cup kosher salt 4 cups hot water 1 small onion, chopped 1 tablespoon whole black peppercorns 2 sprigs fresh tarragon, coarsely chopped 2 cloves garlic, coarsely chopped 4 cups ice water 1/2 cup white wine 3 tablespoons olive oil Directions To prep the chicken: On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands. In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour. Preheat the oven to 400 degrees F. Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving. Read more at: www.foodnetwork.com/recipes/melissa-darabian/flattened-pan-roasted-chicken-recipe/index.html?oc=linkback======================= Ingredients 3 tablespoons olive oil 2 medium onions, sliced Kosher salt and freshly ground black pepper 3 large zucchini, sliced in half lengthwise, then thinly sliced into half circles 1 teaspoon herbes de Provence (or just basil, oregano, and marjoram) Special equipment: Wooden spoon or spatula Directions In a large saute pan, heat the olive oil over medium-high heat. Add the onions, season with salt and cook 2 to 3 minutes, stirring to avoid any burning. Add the zucchini, herbes de Provence, and salt, and pepper, to taste and cook an additional 5 minutes, using a wooden spoon or spatula to keep the vegetables from overbrowning. Reduce the heat to low, add a little more oil if needed and let cook for 20 to 30 minutes, stirring occasionally. Once it's done, you can turn off the heat and let it sit there on the stove top or just let it cook some more over very low heat; the dish is very flexible. Read more at: www.foodnetwork.com/recipes/melissa-darabian/sweet-vegetable-saute-recipe/index.html?oc=linkback============================== Ingredients 1/2 French baguette 4 tablespoons olive oil, plus more for drizzling 5 thin slices ham (packaged sandwich slices) 2 Roma tomatoes 2 cloves garlic, peeled Kosher salt Directions Preheat the grill. Slice the bread at an angle into 20 thin pieces. Using 3 tablespoons olive oil, brush both sides of each slice of bread. Place the bread slices on the hot grill(stove top grilling pan) and toast, about 2 minutes on each side, or until golden. Cut each slice of ham in quarters. In a small saute pan, add the remaining tablespoon olive oil and cook the ham until crispy. Remove the ham to a paper towel to remove the excess oil. While the bread is still warm, rub a clove of garlic on each slice of bread. Cut the top off the tomatoes and rub the tomato on the slices of bread. Drizzle olive oil on each piece and sprinkle with kosher salt. Top with a piece of ham. Read more at: www.foodnetwork.com/recipes/melissa-darabian/bread-with-tomato-pan-con-tomate-recipe/index.html?oc=linkback
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Post by spuds on Oct 10, 2013 12:28:33 GMT -6
I bought a lovely steak yesterday We will see if I can get to it tonight or tomorrow!! Dave didn't want a steak not sure what he will eat! It is very seldom that we eat steak, Ruth isn't a meat eater per-say, only lean Angus chop meat that we make into burgers, or filet. We eat more pork products, and Fish. Tonight we are having smoked pork chops,sweet potato,and pees. Steak is 4.99 minimum for better cuts,see London broil for 2.99 (thats cheap!),and chuck for 3.59,hard to believe chuck more than London broil/round steaks. Hey,I bought this tenderizer,once across top,flip over and once across back is just about right,much more actually can turn it to mush. Anywho Its a darn good tenderizer. www.amazon.com/gp/product/B001347JK6/ref=oh_details_o03_s01_i05?ie=UTF8&psc=1Jaccard Supertendermatic 48-Blade Tenderizer by Jaccard 4.8 out of 5 stars See all reviews (353 customer reviews) | 3 answered questions List Price: $29.99 Price: $19.99 & FREE Shipping on orders over $25. Details You Save: $10.00 (33%) Achieve better cooking results from less expensive cuts of meat with the multi-blade hand-held meat tenderizer Helps reduce cooking time by up to 40 percent; helps meats cook more evenly by reducing shrinkage Razor sharp knife blades cut through connective tissues that make meat tough Tiny heat channels are created without changing shape or appearance of meat, resulting in faster penetration of marinades Made of white ABS plastic, the tool measures 5-5/8 by 4-1/8
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Post by spuds on Oct 10, 2013 12:35:58 GMT -6
Jc Dave is not a big fan of "whole meat" he likes his burgers and stuff he can mix with noodles and stuff. Thats the reason I got a steak and he didn't. I am already on a no Gluten Diet So I am not going to limit mt steaks and whole meat. I know I can eat rice noodles and corn noodles , but I am really trying to stay away from processed as much as possible... Well except from Corn Chips... that bother me lol but ya gotta have your vices! Any hoo Smoked pork chops sound absolutely devine!! Love them!! Are you smoking them your self? We would love to see pics I have to confess I didn't smoke these, but I do have a smoker that we use for lots of things like Turkey,Chicken,Sausage,Pork. Next time I do some smoking Ill have to not be so lazy and take some pictures. Yes indeed!
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Post by ChileFarmer on Oct 10, 2013 13:01:50 GMT -6
Spuds Google spatchcock chicken.I cook them flat all the time. It sure makes them cook more even. If on the pit I cook them skin side down, makes for a crispy skin.
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Post by ChileFarmer on Oct 10, 2013 13:09:12 GMT -6
Finally got around to cooking my rib roast. Just salt and black pepper. Left the fat cap on, brown up on the pit. Then finished in the oven to internal temp of 145°. Haven't cut it yet but should be med. rare. Looks good. CF Rib Eye Roast:
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Post by spuds on Oct 10, 2013 15:04:32 GMT -6
Spuds Google spatchcock chicken.I cook them flat all the time. It sure makes them cook more even. If on the pit I cook them skin side down, makes for a crispy skin. Yup,the Mexican markets make em that way too,familiar with em,and YUP,thats a BEAUTY CF,so is that steak!Mrs says WOW! on the ribeye,145 should be nice and juicy! My BIL has a method to de-bone entire chicken and cooked flayed out,very good too,nice even grilling.
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Post by ChileFarmer on Oct 10, 2013 18:34:19 GMT -6
Spuds have never tried to bone a chicken. I might try it I can see it cooking up nice. CF
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Post by spuds on Oct 10, 2013 21:17:58 GMT -6
Went to Mexican Market for veggies,they had 8 piece cooked chicken with tortillas and sala for 4 bucks,got that for dinner.Went to next store to get my chicken and there is a salmonella scare,all was pulled but some Randolph farms parts,so didnt get my 99 cent chicken but got chicken dinner,cooked,for 2 dollars each.Good thing we picked it up,they were giving out a free tortilla with the chicken in it,tasted good so bought the special for 3.99
Got 4 chuck roasts for 2.99/lb at Mexican store,will roast one and make hamburger meat the other 3.
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Post by w8in4dave on Oct 10, 2013 22:17:25 GMT -6
Jc Dave is not a big fan of "whole meat" he likes his burgers and stuff he can mix with noodles and stuff. Thats the reason I got a steak and he didn't. I am already on a no Gluten Diet So I am not going to limit mt steaks and whole meat. I know I can eat rice noodles and corn noodles , but I am really trying to stay away from processed as much as possible... Well except from Corn Chips... that bother me lol but ya gotta have your vices! Any hoo Smoked pork chops sound absolutely devine!! Love them!! Are you smoking them your self? We would love to see pics I have to confess I didn't smoke these, but I do have a smoker that we use for lots of things like Turkey,Chicken,Sausage,Pork. Next time I do some smoking Ill have to not be so lazy and take some pictures. Yea we ended out having deep fried taters, and fish!! I made it worth our while by making some sweet tater fries also I took pics of our dinner but umm my cell phone? I have to lean on something so they are not fuzzy .. Pfftt forgot my Camera! pfftt So my Steak is seasoned really good!! Cannot w8!! That fish was super good! I will post what I have tomorrow Dave and I smoke alot of our own stuff , sometimes we just don't!
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Post by w8in4dave on Oct 10, 2013 22:23:45 GMT -6
It is very seldom that we eat steak, Ruth isn't a meat eater per-say, only lean Angus chop meat that we make into burgers, or filet. We eat more pork products, and Fish. Tonight we are having smoked pork chops,sweet potato,and pees. Steak is 4.99 minimum for better cuts,see London broil for 2.99 (thats cheap!),and chuck for 3.59,hard to believe chuck more than London broil/round steaks. Hey,I bought this tenderizer,once across top,flip over and once across back is just about right,much more actually can turn it to mush. Anywho Its a darn good tenderizer. www.amazon.com/gp/product/B001347JK6/ref=oh_details_o03_s01_i05?ie=UTF8&psc=1Jaccard Supertendermatic 48-Blade Tenderizer by Jaccard 4.8 out of 5 stars See all reviews (353 customer reviews) | 3 answered questions List Price: $29.99 Price: $19.99 & FREE Shipping on orders over $25. Details You Save: $10.00 (33%) Achieve better cooking results from less expensive cuts of meat with the multi-blade hand-held meat tenderizer Helps reduce cooking time by up to 40 percent; helps meats cook more evenly by reducing shrinkage Razor sharp knife blades cut through connective tissues that make meat tough Tiny heat channels are created without changing shape or appearance of meat, resulting in faster penetration of marinades Made of white ABS plastic, the tool measures 5-5/8 by 4-1/8 I have one!!! Love it!! I just have to make sure I wash/rinse it right away!! It can be hard to wash if not!! But I love that thing!!
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Post by jerseycub on Oct 11, 2013 7:14:33 GMT -6
Spuds: That chicken you mentioned I do all the time as far as prep goes, except I take it one step further by boning it out completely except for the wings and legs.
Simple way to remove backbone is to stand the chicken on it's but and with a sharp boning knife cut down either side of the back bone. Then turn the chicken on its breast,then follow with you knife along the ribs to the keel while also disjointing the wings and thy from the frame. That way the chicken is much easier to flatten and will take marinating or seasoning much better. My favorite seasoning is rosemary,thyme,and black pepper with lemon and olive oil.
I worked in a family butcher shop many years ago so most cuts and butchering come easy,but chicken is one of the easiest to work with. Prepping that way also makes it easy to stuff your chicken with other ingredients like egg,cheese,and parsley with some panchetta. and roll it and tie it.
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Post by BestoFour on Oct 11, 2013 10:44:24 GMT -6
I grew beets, just to see if I could, in the garden this year and gave them all away. Johnny likes them out of a can but I don't so I didn't want to go to the trouble to cook them. I'll have to see if I can find some fresh at my farmers market and fry them. Do you use olive oil?
Ashamed to report that I didn't make the Apple Brown Betty and now the apples are rotten. Going to put them out for the birds today. I'm telling ya - you guys needs to send me a serving of all this good food you make.
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Post by jerseycub on Oct 15, 2013 7:18:44 GMT -6
Made a big pot of minestrone soup Sunday,and we have been eating it for the last few days. Temps are dropping now from 68° during the day down to 48° at night. That's cool for us, I like it much better when it stays in the 70s.
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Post by Diane on Oct 19, 2013 10:07:41 GMT -6
baked bbq wings and cornbread salad, (posted cornbread salad in recipes
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Post by w8in4dave on Oct 20, 2013 18:36:50 GMT -6
Wow!! Sure have some great cooks here! It would make me hungry but I just ate we had pork chicken with potatoes and zucchini I love the zuchini with the potatoes I had the chicken Dave didn't cook the pork enuf for me
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Post by jerseycub on Oct 21, 2013 6:09:48 GMT -6
Temperature is going down and I plan on making more home made soup today, it's a perfect day for it. Maybe ill make a pot of stew not sure yet.
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Post by w8in4dave on Oct 21, 2013 7:24:00 GMT -6
Sounds good Jc I think maby thats what I will do also!! I have some chicken from yesterday , I can turn that into soup! Altho it would require going to the store for veggies.
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Post by Laura on Oct 21, 2013 16:09:46 GMT -6
We have so many BEAUTIFUL RED Onions that we are having a sammich of Braunschwiger (sp?)& red onions. I only like the red onions raw this way.
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Post by Deleted on Oct 21, 2013 16:19:47 GMT -6
We have so many BEAUTIFUL RED Onions that we are having a sammich of Braunschwiger (sp?)& red onions. I only like the red onions raw this way. I love good liverwurst tky
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Post by Diane on Oct 21, 2013 16:52:09 GMT -6
We have so many BEAUTIFUL RED Onions that we are having a sammich of Braunschwiger (sp?)& red onions. I only like the red onions raw this way. I love good liverwurst tky yum I love liverwurst on buttered bread,, That's how my grandma would make a sandwich with liverwurst, buttered whole wheat bread, simple But great! Laura this house is a red onion house always red onions on Burgers, in salads, hoagie sandwiches YUM
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Post by Diane on Oct 21, 2013 17:42:24 GMT -6
tonight.. Fried cabbage and onions, sliced tomatoes, meatloaf, cheesy/jalapeno cornbread muffins and a tall glass of Iced tea mighty tasty on this cool over cast day.
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