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Post by brownrexx on Apr 15, 2021 16:46:35 GMT -5
Several years ago my brother gave me a Quesadilla maker. Normally I do not like single use appliances but I love this thing. Last night I made chicken quesadillas for dinner. We had store bought salsa on the side. It makes a big mess if I add it to the quesadillas before cooking. Chicken Quesadillas by Brownrexx, on Flickr
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Post by Laura_in_FL on Apr 16, 2021 12:35:01 GMT -5
Looks good! We love quesadillas around here. Mine (not the kids'!) also get some nacho slices inside them - that is one of the biggest uses I have for the jalepenos I grow.
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Post by brownrexx on Apr 18, 2021 15:06:55 GMT -5
Laura_in_FL, I use sautéed bell peppers and onions along with cooked chicken and cheese in my quesadillas. We can add a splash of hot sauce or salsa to them before eating. Using jalapenos sounds like a good idea. Maybe I will give that a try. Today is such a nice day that I decided to use the grill. I have chicken breasts marinating in Italian dressing and I made foil packets of thin sliced potatoes and onions. I will also cook some of my garden corn from the freezer.
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Post by brownrexx on Apr 19, 2021 18:41:07 GMT -5
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Post by paquebot on Apr 19, 2021 19:32:37 GMT -5
Leftover escalloped potatoes with cheddar cheese added and a ham on rye sandwich, Ham was a bit different. It was left over from a huge one from Easter. We got such a good deal on price that we could not refuse. Yesterday the wife said that she was tired of trying to find a use for it. I cut it off the bone and ran it through the Maverick grinder and mixed some mayo with it. Now I have 2 weeks worth of ham sandwich spread for snacking.
Martin
The truth is more important than the facts.
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Post by pepperhead212 on Apr 22, 2021 21:48:46 GMT -5
First time I have cooked much lately, due to all the garden work - just ate small salads and the like, plus those things in my freezer - I put a dent in that! Today, I made a mushroom barley soup; since Aldi had mushrooms on sale this week, I got a pound of them, and made this. It was my basic mushroom barley soup, starting by soaking 3/4 oz dried boletus, which I cleaned the grit out of, minced them up, then used the soaking and cleaning water in the soup. In some ghee in the Instant Pot, I sautéed some onions and carrots, then added some garlic and fresh rosemary, minced together. I also put something non-traditional in, just to use up the last two in the fridge - some baby bok choy, which I diced up, and added at the same time as the garlic. I added the water, and a quart of chicken broth, plus some white miso, and a little light soy sauce, plus a cup of pearl barley, and the minced up boletus. I brought it to the boil on high sauté, then off, then low pressure cooked for 30 min., releasing pressure naturally. While cooking, I washed and cut up the mushrooms, then cooked them using the ATK method, steaming, then browning in a small amount of oil. When the pressure was released, I added 1/4 c of red lentils to the soup, to thicken it, as it was a little thin, then added the mushrooms, and 12 oz. of cooked, shredded turkey, that had been frozen. I adjusted the salt with a little more light soy, added about 20 grinds of black pepper, then I simmered this on slow cook high, for about 15 minutes, at which time it was much thicker, and the lentils had more or less dissolved. Turned out great, and now I have a lot of leftovers for these nice days ahead! Mushroom barley soup, after adding the mushrooms and the cooked turkey, to cook a while longer. by pepperhead212, on Flickr Finished mushroom barley soup. by pepperhead212, on Flickr
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Post by Laura_in_FL on Apr 23, 2021 11:19:28 GMT -5
That looks really good - thick and glossy. You're really making me hungry!
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Post by september on Apr 23, 2021 16:27:24 GMT -5
Jim and I went out to dinner with another couple that we have not socialized with the last year. We all have had 2nd covid shots, and our favorite Mexican restaurant appeared to be at near full capacity. There wasn't much time to leave masks on, since they always put chips and salsa on the table before you even order. I had one of my favorites, the three shrimp special which includes fried coconut shrimp, grilled garlic shrimp and spicy hot shrimp, Mexican rice, and salad of sliced avocados, tomatoes, lettuce, and pico de gallo. Jim always has the chicken fajitas which are not very spicy. Really have missed eating out there for the last two years. We did have take out from them couple of times, but the food seemed soggy by the time you get it home, it was tightly wrapped in foil and got too steamed. So nice to have a good meal that I didn't have to cook!
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Post by brownrexx on Apr 27, 2021 18:49:25 GMT -5
One of my favorite asparagus meals tonight. I sautéed onions, fresh sliced mushrooms and some of my fresh asparagus cut into 2" pieces in olive oil and butter. I cut up a chicken breast into strips and floured the pieces and then cooked them in olive oil and butter until done. Then I added white wine and the cooked veggies and warmed everything together. 20180507_170342 by Brownrexx, on Flickr
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Post by hairymooseknuckles on Apr 27, 2021 22:10:26 GMT -5
I had a bowl of tader soup & cornbread
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Post by Laura_in_FL on Apr 28, 2021 9:20:47 GMT -5
Tonight is a "clearing out the freezer" meal - chicken cordon bleu (yes, it's processed food, Dave - so sue me) with some frozen green beans, and maybe some rolls for the kiddos. But there will be some fresh food at dinner, too: a salad with lettuce, cucumber and TOMATO from my garden. Tonight is the night for the Chocolate Sprinkles Cherry tomatoes to make their debut at table. Maybe even the first Carmen pepper, too. I haven't checked on the two ripening peppers yet today. I still have some garden radishes in the fridge from my last harvest, too. In most years the lettuce has bolted before I start getting tomatoes or peppers. So tonight I could have one of those very rare salads in which everything but the dressing came from my garden.
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Post by Laura_in_FL on Apr 29, 2021 8:57:45 GMT -5
I got sidetracked yesterday afternoon and the salad didn't happen last night - but tonight it will. Tonight is also spaghetti night, and I have basil, oregano, parsley, and elephant garlic from my garden to use in the sauce.
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Post by brownrexx on Apr 29, 2021 14:11:46 GMT -5
I made a pot of chicken and Basmati rice soup for dinner and we will have green salads from the garden to go with it. I have made quit a few salads from that leaf lettuce and spinach that I overwintered and I am so glad that I did that. The lettuce that I planted from seed is only about an inch tall.
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Post by brownrexx on May 2, 2021 9:48:25 GMT -5
Hamburgers and asparagus on the grill tonight.
I really like grilled asparagus and I am harvesting lots of it right now.
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Post by brownrexx on May 4, 2021 17:38:52 GMT -5
It's called Ham and Asparagus Dinner. It was supposed to have yellow pepper strips but I was out of yellow peppers so I used red. I had picked the asparagus an hour before dinner so it couldn't have been fresher. There is a also a can of Ro-Tel tomatoes and chilis mixed in. Ham & Asparagus Dinner by Brownrexx, on Flickr
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Post by Laura_in_FL on May 5, 2021 9:54:10 GMT -5
Very fresh and colorful-looking, brownrexx! BTW, I really enjoyed my grilled Carmen pepper last night. It didn't even have to be peeled after grilling. I will definitely be grilling more Carmen peppers this year.
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Post by brownrexx on May 5, 2021 9:56:14 GMT -5
Laura_in_FL, Carmen pepper? I will have to Google that. I never heard of it.
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Post by brownrexx on May 5, 2021 16:56:38 GMT -5
Happy Cinco de Mayo! I made fajitas for dinner and even though it's not Mexican I wanted to try my newly harvested baby bok choy so I cut them in half and steamed them. After steaming, I drizzled them with melted butter and DH also drizzled his with some white vinegar and he went crazy for it. He said that it was the best green that he has ever eaten and then he asked if there was time to plant more. Next time I am going to sauté some halves in butter and garlic. Fajitas and Steamed Baby Bok Choy by Brownrexx, on Flickr
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Post by pepperhead212 on May 5, 2021 19:08:37 GMT -5
The only Mexican thing I made today was a dip, with some black beans, plus some toasted butternut seeds, in place of pepitas. The main flavor was habanero, which was frozen, plus some frozen tomatoes, and finished off with some fresh chives. The original pepita dip had no beans, but the squash seeds or pepitas keep plenty of flavor, through a can of beans.
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alexbur9
Junior Member
Posts: 11
Joined: May 2021
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Post by alexbur9 on May 6, 2021 1:06:04 GMT -5
The waffle maker was a revelation for me because it is so fast and delicious. I often buy pre-made batter and just make waffles with ice cream or unsweetened waffles. I like it better with chicken and cheese. I can't add pictures yet, but I will soon.
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Post by pepperhead212 on May 6, 2021 23:48:12 GMT -5
I threw together a one dish meal in the Instant Pot - a gumbo style dish, with some of the same seasonings that I put in jambalaya, but without the shrimp. I had a 10 oz pack of turkey kielbasa, which I used in place of the ham or andouille, and I added some chipotle, for more of that smoky flavor. I had a large bell pepper, that I had to use, plus the usual onion, garlic, and celery, plus thyme, bay, and cloves, for seasoning, then cooked about 7 or 8 minutes in the olive oil, in sauté mode. Then I added a cup each of kamut and channa dal, and 5 c water, salt to taste, and set it on slow cook/high mode for 4 hours - default time, but it needed about 1/2 hr longer. The dal broke down enough to thicken it slightly, and the kamut still had a slight bite to it. Unnamed creole type dish, cooked in the Instant Pot. by pepperhead212, on Flickr Unnamed creole type dish, ready to eat. by pepperhead212, on Flickr
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Post by farmerjack41 on May 7, 2021 0:13:05 GMT -5
Settled for bacon, eggs, and hash browns. Desert was an orange.
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Post by brownrexx on May 7, 2021 8:18:43 GMT -5
Settled for bacon, eggs, and hash browns. One of my favorite meals!
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Post by Laura_in_FL on May 7, 2021 10:13:40 GMT -5
pepperhead212, although it's not authentic, I have used kielbasa in jambalaya and gumbo before. Of course, I usually use kielbasa in cajun/creole food to tone the heat down for kids and others who can't tolerate the heat of andouille sausage. But I'm pretty sure you can handle the andouille just fine.
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Post by brownrexx on May 7, 2021 17:10:48 GMT -5
Laura_in_FL, hairymooseknuckles, I took your advice and made a stir fry using some of my mini bok choy. I had thawed some shrimp and didn't have a recipe in mind so made a stir fry using Vidalia onions, fresh mushrooms, chopped mini bok choy, soy sauce, rice wine vinegar, a little brown sugar and some ginger. The cooked bok choy leaves look dark so the dish was not as pretty as some but it tasted fabulous in my opinion. I served it over Jasmine rice. I could eat this again tomorrow. We have not had shrimp in a while and this really hit the spot as my Dad would say. Shrimp & Bok Choy Stir Fry by Brownrexx, on Flickr
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Post by farmerjack41 on May 8, 2021 0:05:49 GMT -5
Made a trip to the casino for a huge French dip and a boat load of fries. Can’t believe I ate the whole thing!
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Post by september on May 8, 2021 9:30:29 GMT -5
Had pan fried hamburger patties, air-frier French fries, and a big mixed salad. Fast food without the bun and grease!
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Post by Laura_in_FL on May 8, 2021 10:04:05 GMT -5
september, I love using my air fryer for fries. No more oil spattering everywhere, and I use 90% less oil as well. Eventually the thing will pay for itself with the savings from buying so much less oil.
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Post by brownrexx on May 8, 2021 15:30:33 GMT -5
No fries here but I am also making burgers. I am grilling mine and also grilling some asparagus that I just picked. We stopped at a local farm store and I picked up an heirloom tomato that looks like a Cherokee Purple and also a hoop house grown red tomato. They were $1 each. Isn't that shocking when you think about how many we grow in the season?
DH requested some beans so I put dry beans in my Instant Pot and they are ready in only 20 minutes. So easy.
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Post by pepperhead212 on May 11, 2021 19:44:20 GMT -5
I threw together a Mexican dish today, which started out only because I had to cut up an onion that there was a bad spot on, and I could smell it! lol I diced it up, and sautéed it in a little oil, and set it aside, not knowing what I would do with it later. I got a craving for some Mexican, so I soaked some dried tomatoes, to make some chipotle sauce, and some dried eggplant, which I nuked for 3 minutes a couple of times, while doing the rest of the prep, to soften it faster. I soaked about 1 1/2 lbs worth of tomatoes, and a little over a lb worth of eggplant. I cut up a pound of cremini mushrooms in large pieces, steamed them in a few tb of water for 7 or 8 minutes, boiled the water off, and sautéed in 1 tb olive oil, until browning, then I combined with the onion and set aside. Meanwhile, I put the soaked tomatoes, plus soaking water (I had filled a 2 c measuring cup to about 2 c) in the Vitamix, plus a tsp of Mexican oregano and 6 cloves of garlic. I blended this until smooth, then poured it into the wok I cooked the mushrooms in, to cook down, and scrape the mushroom fond into the sauce. When done, I added the mushrooms, drained eggplant cubes, and a little salt to taste. This was served in some open flame toasted corn tortillas, with some Monterey jack, and a little lettuce. Browned cremini, mixed with the sauteed onions, waiting for the eggplants and sauce. by pepperhead212, on Flickr 1.5 oz dried tomatoes, equal to 1.5 lbs, soaked, and blended with chipotle, garlic, and Mexican Oregano by pepperhead212, on Flickr Starting to cook the chipotle sauce, over medium high heat. by pepperhead212, on Flickr Chipotle sauce, cooked 7 or 8 minutes, to evaporate much of the water, and concentrate the flavor. by pepperhead212, on Flickr Mushrooms and soaked eggplants, added to the chipotle sauce, ready to go into the corn tortillas. by pepperhead212, on Flickr
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