Just a home cook trying to learn more about good food and cooking it.
Cheese gravy? Oh man, this will be made Friday morning. Sounds delicious!
Slide 14 has the same description & link as slide 13, but a different pick. Adding some of these to the lunch rotation. Thanks
Grilled Stuffed Pork Tenderloin & red please ;)
I agree with all the tips, and definitely need to limit the "screen time option" I think I go to that one too quickly. I would like to offer something that has worked for me with my nieces & nephews. Telling them beforehand what was expected of them and the consequences if they chose to disobey. (timeout, no dessert, etc) I found that telling them my expectations for their behavior helped them to be better behaved. Also use positive reinforcement during & after the meal.
@lemonfair - I knew mentioning chicken would get some talking going, I'll take what comes ;) I love the freezing with stir fry ingredients idea. Thanks also for your other tips - I will check into them all.
@ccbweb - great idea, I am more comfortable with that process I think.
Here is Carla Hall's from The Chew
Around my neck off the woods (Utah) we call Salsa Golf - Fry Sauce - add some pickle relish for a little extra flavor. Pass the fries please
I think my breaking point is with @Dreizhen, non-bread buns are our for me. And while I enjoy variety & different levels of flavor too many ingredients makes me wary, 10 ingredients not counting the meat & bun - too much.
Roasted salsa, bruschetta, depending on quantity - roasted tomato soup, mix with roasted veggies for a nice side, grilled chicken or fish topper.
I think my biggest deal breakers on recipes are 1) too many or one time use ingredients and 2) recipes where I can tell I'm going to dirty every utensil, pan, dish in the kitchen. Also recipes that are forever long to make (not counting rest or rise period on bread)
I make a casserole that might work well. Brown boneless, skinless chicken of choice (breast or thigh) with some sauteed onions & garlic. Add chicken broth and simmer til cooked through (I use a pressure cooker for moist chicken) set chicken aside & let cool. Meanwhile cook up some rice & parboil some cut veggies of choice (carrots, broccoli, spinach, squash) make a roux & thicken the chicken broth to a thick gravy consistency. Mix shredded chicken, rice, veggie, desired cheese, with a splash of lemon juice, and any herbs desired. Bake til warmed through. I add cheese to the top but a bread crumb top is also yummy, I also add some mayo to the mix for a nice flavor. Can be changed to taste - use cumin, cilantro, and some diced poblanos for a tex-mex take. Good luck and wishing you a speedy recovery.
I think I have to go with lemon (NO Meringue) or a fresh peach with a light glaze & vanilla ice cream on the side. Yummy
Turkey Porchetta or bread
This post needs a warning label. Ugh, stomach is now churning. Better not read when eating lunch.
Still an interesting read guys, thanks!
Bacon or mushrooms. Sooo many recipes use either as bases and i dislike the taste of both. :(
@magturd - Thanks! I forgot about the USDA, d'oh! I will check out your other suggestions also.
Sauteing (sp?) onions, roasting chicken, baking cake or brownies, fresh cut peaches, baked bread, fresh salsa, and a nice roast slow cooking in the oven.
I make mine somewhat bland and boring due to my SO chronic disease. but these might help
1) link to a thread in Talk: http://www.seriouseats.com/talk/2010/02/chicken-cordon-bleu-1.html?ref=search
2) link to a recipe that the folks here did in the Cook the Book segment http://www.seriouseats.com/recipes/2011/08/chicken-cordon-bleu-recipe.html?ref=search
And I would totally sub some proscuitto for the ham for a different flavor. good luck
Yes - working fine. Thanks!
@Lorenzo - :) LOL! My kitchen time is great and wonderful unless nasty things like dishes, curious dogs, or hungry roomies intercede on my time. Otherwise my time goes way too fast but when done I've been cooking forever. Weird space time continuem (sp?) happening in my home.
I also love ice water after ice cream. But I often want a glass of really cold milk too while/after eating ice cream.
@IndyGal - love How to Cook Without a Book and is a great reference when I'm stumped for dinner ideas. Didn't realize she had Meatless Meals version - will have to get that one. I also second the grilled cheese & salad ideas. Pick up a rotisserie chicken at your local grocery store and you have chicken for multiple meal options - tacos, salads, wraps, pasta, etc.
Not cooking, but a debate about cleaning crops up in our home. Nice, expensive knives, non-stick pans, & wooden spoons are to be hand washed. Yes I know it takes more time and it does not make sense to you but it does to me and as I am the cook in the house - please do not stick my $80.00 chef knife in the dishwasher.
I'd suggest checking out products websites'. For example - King Arthur Flour, Pillsbury, C&H Sugar, etc they often have contests for recipes using their ingredients. Also the people over at Taste of Home are always looking for submissions for their magazine and website. Good luck on the job search & the baking front!
I've heard you can place it in a paper bag overnight on the counter and that should speed the ripening process.