Traditional Muzzleloading Association
The Center of Camp => The Campfire => Topic started by: BEAVERMAN on October 26, 2024, 06:23:20 PM
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Howdy boy's and girl's. we started talking about food in the what's everyone doing thread, figured I would start a recipe thread and pin it as an ongoing open thread for dinner recipes, I'll start, tonight is Pollo Verde Tacos, for you white bread midwestern folks that's Green Chicken Tacos, stupid easy to make;
Ingredients
1 to 2 lbs chicken, whatever you got
1 15 oz jar of medium green salsa
1 large onion
1T minced garlic
1/3 C lime juice (lemon will work too if thats all you got)
1/4 C chopped Cilantro
Brown chicken, remove skin and set aside
dump all the rest in a crock pot and mix together
add chicken, cook on high for 4 hours, remove chicken and shred
stir back into liquid, cook another hour then serve,
This works well with leftover pork roast or chops
Bon Appetite!
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CHILI AND CORN MUFFINS
Ingredients
1/2 cup Pine nuts
1/2 cup butter, melted
1 cup yellow corn meal
1 cup all purpose flour
1/3 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 cup canned cream style corn
1/2 cup sour cream
1/2 cup chopped jalapeno chilies
1 large egg
Directions
1) Preheat oven to 375d
2) Bake pine nuts in a 9” wide pan until golden, stirring occasionally, 4 to 6 minutes.
Pour from pan into a large bowl.
3) Butter 4 dozen small muffin cups (1 1/2” across the bottom). Bake in sequence if
you don’t have enough pans.
4) To nuts add cornmeal, flour, sugar, baking powder and salt. Mix.
5) In a small bowl, whisk corn with sour cream, chilies, egg and 1/2 cup melted butter
until mixed. Add wet ingredients to dry and stir just until batter is moistened.
6) Fill muffin cups 3/4 full.
7) Bake until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out of
pans into cloth lined basket or unto a rack to cool. Serve hot or warm.
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Quicky boiled dinner tonight, Kielbasa, Cabbage, Red Taters and homemade Pickled Beets from last year's garden, need to be eaten, comfort food for this old Chicago Pollack!
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Sounds like one of my favorite meals, cept'n you forgot a couple of ingredients:
1 yellow or red onion moderate chop
and cause I'm Italian, about 4 cloves of garlic, maybe 5 or 6
I have a little trouble getting all the Kielbasa into the pot, as I cannot help but nibble on a few slices as I am cutting it up.
Buon Appetito
John
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Supper tonight is stuffed bell peppers like my Mom used to make served on some mostaccioli and red sauce, been hankering this fir a couple weeks!
6 Large Bell peppers
I lb burger
1 lb sweet bulk Italian sausage
1& 1/2 cups cooked rice,
1 Medium onion, chopped fine
heaping T minced garlic
1& 1/2 C Your fav pasta sauce
Grated parm
T Italian seasoning
Cut the tops off the peppers and set tops aside, clean out the seeds and veins set aside
mix everything else
stuff the peppers and put lids on them
stand in a 9x 11 baking pan
make balls out of any leftover stuffing
pour another cup and half of sauce in the pan, cover with foil and bake at 375 for an hour and a half
boil pasta
Layer pasta on a plate or large bowl, place a pepper on top, cover with sauce and parm, mangia!
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Sounds pretty good, Jim. Excepting bell peppers just don't like me.
Might be good to try with poblano peppers instead?
Tonight it's looking like a green salad with flour tortillas. Kinda makes into a veggie burrito.
Gotta go to the store tomorrow and see what Farmer's Market looks like also.
Planning on making Salisbury Steak Friday night.
John
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Sounds pretty good, Jim. Excepting bell peppers just don't like me.
Might be good to try with poblano peppers instead?
Tonight it's looking like a green salad with flour tortillas. Kinda makes into a veggie burrito.
Gotta go to the store tomorrow and see what Farmer's Market looks like also.
Planning on making Salisbury Steak Friday night.
John
John, Ive had stuffed poblanos, they used burger, mexican rice and chorizo, real dang tasty!!!!!!!!!!!!
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I spend a large part of my free time in the kitchen cooking something. A feller has to eat so he might as well eat good food, right? Attached are three recipes I have come up with that are apropos to this time of year.
Venison Parmesan: I love Italian food and I love deer meat so this recipe was a no-brainer.
Smoked Meatloaf: A friend of mine encouraged me several years ago to make this and I'm telling you, once you have eaten a smoked meatloaf you will never have one fixed any other way. It's great the first night with mashed taters and green beans, but the real treat is making sandwiches out of the leftovers. Eat a grilled cheese and smoked meatloaf sandwich and you will think you've died and gone to Heaven!
Applesauce Muffins: Store-bought applesauce is just plain nasty, in my opinion, so I always make my own. It's easy to do and goes on anything; biscuits, waffles, cornbread, etc. It also makes a great base ingredient for muffins.
Enjoy!
Darren
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I haven't been real creative last few days with dinners and will not be tonight, going to burn a couple rib eyes on a wood fire, baked taters and some mixed veges in foil, but the weekend is looking like some hunters stew and buttermilk biscuits, been wanting that this last week, it's been wet and chilly here!
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Talking about biscuits reminded me of times up in Idaho. We would collect tree trimmings, branches etc. that fell of our trees and then after the first snow, I would go out with a few gallons of Diesel fuel and light them on fire. About the time that everything had burnt down to coals, Ms. Smoke would go up to the house and make a batch of biscuits and put them into a cast iron dutch oven and nestle it into the coals. I would have a bottle of brandy there and we would have a light libation while we waited for the things to cook. Once in a while, I would drive down to the little roadside market and buy a package of hot dogs and some buns and some marshmallows and make a real party out of it.
Darn, I sure do miss that.
Salad for dinner tonight.
John
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Spent the afternoon, well, after 4:00 (1600 for you military folks) making pizza dough and sauce, then cutting up toppings and grating cheese while the oven got up to 450*F. Rolled out the crust & transferred it to the oiled and corn mealed pan, then added sauce, cheese, sliced carrots, diced bell pepper and small broccoli florets. Popped it in the oven for 20 minutes and had our traditional Friday-Night-is-Pizza-Night dinner. After dishes were done I made a loaf of banana bread for tomorrow's men's prayer breakfast.
~Kees~
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Never had Carrots and Broccoli on a pie before, sounds interesting, but.. great minds think alike I also made some nanner bread yesterday, cheated though not from scratch, used a boxed mix and doctored it up with a couple old black bananas and some chopped walnuts, not too bad for a quick throw together!
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Hunters stew and Boss Lady's sour doll rolls tonight, here is the recipe for the stew it's also posted in the campfire cooking section here on the forum, I will scale it down because I only cooking for 2 and I don't want to eat on it all week! using a pound each of Deer a Elk today,
Ok first off this stew has always been made in a 16" deep dutch oven, so you may have to down size it accordingly to fit the vessel your using.
Ingredients;
1lb. Bacon ( the good smokey kind)
4 to 5 lbs of Venison, Elk, Buffalo, Moose whatever you can get your hands on a combination is best (usually Deer & Elk here in PNW)
cut up to bite size
3 large onions chopped
1 whole head of garlic chopped
or 1 big heaping tablespoon of pre chopped garlic from the jar, I'm lazy!
1 large bunch of celery, just trim the dried top off , lay it on it side and cut across about 1/4" wide including the leaves
3 lbs of carrots cut 1/4" wide into coins
2 to 3 lbs of taters cut into bite size with skins attached, I usually use reds or golds whatever is cheaper when bought
2 quarts of V8 veggie juice
2 bottles of a good hoppy beer ( or whatever you got in camp)
4 bay leaves
2 tsps of black pepper
3 cups flour
2 cups burgundy wine
Now I usually prep all ingredients first, except the taters cut meat into a decent bite size, chop the onions coarse, peel and slice carrots, slice celery etc., have my flour for coating the cut meat in a gallon zip lock bag
Cooking;
fry the bacon crisp!, remove from DO and set aside
add meat to the zip lock in batches with the flour and shake, then drop into hot bacon grease and brown, you will probably have to add cooking oil as this proceeds as bacon grease is absorbed during cooking,
once all the meat is browned add all back to the DO
pour in the V8 and Beer
crumble the crisp bacon and add
add the onion celery and carrots& garlic
add the bay leaves and pepper
now bring to a boil then reduce heat & cook it low and slow holding a low simmer for at least 4 hours, stirring every 15 mins or so, don't want to burn the bottom!if there is not enough liquid to cover the ingredients add more beer or V8
1hour before serving add the cut bite size taters and burgundy until do is full to 1" of the top. cook until taters are done
right before serving make up a slurry of corn starch or flour and slowly stir into stew to thicken a bit, (you don't want soup!)
Serve with biscuits, in my 16" deep this yields 27 to 30 average size bowls of stew ( usually the boys will lick the DO clean if I let them!)
ENJOY!
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Is the beer and the wine for the stew or for the cook?
If for the cook, you need to add some more for the stew.
If the cook is not happy, the stew (or whatever) will tell everyone else.
Buon Appetito
Giovanni (Grande Fumo)
ps: Add more garlic!!!!!
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Beer and wine goes in the stew, Tequila goes in the cook!
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I didn't see Tequila in the ingredients list! Huh! Musta missed it, Beaverman would NEVER miss an ingredient THAT important!!
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Thanksgiving dinner 2024, just Laura and I for dinner today, doing a little different Thanksgiving dinner, Elk Roast in the Dutch Oven on a wood fire with celery, onions, carrots & sweet taters, pumpkin pie for dessert, Happy Thanksgiving to you all!
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We're doing something different as well.
5 of us for dinner, including Linda's sister, bro-in-law and niece.
Instead of a turkey, I will be cooking a BBQ Tri-tip on the Traeger, mashed potatoes, two different kinds of dressing, yams, the obligatory pumpkin pie and whatever else they put together. I quiver to think what those foodies will come up with.
Happy Thanksgiving to all...
John (Grande Fumo)
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We're doing something different as well.
5 of us for dinner, including Linda's sister, bro-in-law and niece.
Instead of a turkey, I will be cooking a BBQ Tri-tip on the Traeger, mashed potatoes, two different kinds of dressing, yams, the obligatory pumpkin pie and whatever else they put together. I quiver to think what those foodies will come up with.
Happy Thanksgiving to all...
John (Grande Fumo)
Christmas this year will be at my Son's place with both sides of the family and dinner will be a taco bar! we did that a couple years ago and was a big hit, I'm going to use the last 3 roasts from last years deer to make shredded taco meat and will make some green chicken taco meat as well.
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Just returned from a nearby fav Hungarian and German restaurant. Hot pretzel knots with bier cheese and cranberry sours to start. Wife had the sweet/sour hot bacon slaw but then went with traditional turkey and all the usual fixins. Mine was the same slaw then Wiener schnitzel and spaetzle, plus red cabbage. Clausthaler NA's were the drink of choice. Bavarian creme puff with chocolate drizzle and powdered sugar finished off the meal, and us too. Grrrrrreat!
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Just returned from a nearby fav Hungarian and German restaurant. Hot pretzel knots with bier cheese and cranberry sours to start. Wife had the sweet/sour hot bacon slaw but then went with traditional turkey and all the usual fixins. Mine was the same slaw then Wiener schnitzel and spaetzle, plus red cabbage. Clausthaler NA's were the drink of choice. Bavarian creme puff with chocolate drizzle and powdered sugar finished off the meal, and us too. Grrrrrreat!
You have me salivating here!
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We're doing something different as well.
5 of us for dinner, including Linda's sister, bro-in-law and niece.
Instead of a turkey, I will be cooking a BBQ Tri-tip on the Traeger, mashed potatoes, two different kinds of dressing, yams, the obligatory pumpkin pie and whatever else they put together. I quiver to think what those foodies will come up with.
Happy Thanksgiving to all...
John (Grande Fumo)
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Took the family to a Brazilian Steakhouse for a different Thanksgiving dinner. never ate so many different meats in my life. Quite expensive but worth it. My second time there and i was more adventurous this time.
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Took the family to a Brazilian Steakhouse for a different Thanksgiving dinner. never ate so many different meats in my life. Quite expensive but worth it. My second time there and i was more adventurous this time.
Brazilian huh? that sounds interesting.
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The trick to getting your money's worth (sort of) is to become a real carnivore and pass up all the side dishes. Well, maybe a small salad (with bacon on top), and wait for the fellows with the meat and a knife to come around and make sure you get samples of everything they have.
When you find your favorites, GO FOR THE GUSTO!!!!
Too bad they cannot stick hamburgers on those metal prongs.
John
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Had roast chicken, mashed potatoes, the obligatory green bean casserole and gravy. Not fancy but enough for the two of us. Finished off with pumpkin pie after allowing the meal to settle. The latter came out less than perfect but still edible and my Sweetie claimed it was delicious.
After the fact I saw in today's paper that I should have read Psalm 100 prior to asking the blessing. I hope I am forgiven for neglecting that!
Left overs are on the menu for tonight. AS they said on Heehaw many moons ago, Y-u-m Yum!
~Kees~
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A little chilly here this am 31F high today is 40F so it's a good night from some old school Chicken @ Veggie stew with dumplings, that makes 3 meals for the 2 of us!
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Turkey, vegetable & rice soup here. One frozen jalapeno from the garden gave it a nice bit of heat. We'll be eating from it again!
~Kees~
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One of my super salads. About 3/4 package of salad mix, one can of albacore tuna, a dozen cherry tomatoes, one huge white mushroom, a large avocado, sharp cheddar cheese, a couple of sweet Italian peppers and a homemade dressing of mayonnaise and ketchup and garlic powder.
We have decided that having a salad for dinner is easier on the digestive system than a heavy meal. Ah, the joys of getting older.
Oh well, at least we can still tolerate a hearty breakfast and a nice lunch.
John
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One of my super salads. About 3/4 package of salad mix, one can of albacore tuna, a dozen cherry tomatoes, one huge white mushroom, a large avocado, sharp cheddar cheese, a couple of sweet Italian peppers and a homemade dressing of mayonnaise and ketchup and garlic powder.
We have decided that having a salad for dinner is easier on the digestive system than a heavy meal. Ah, the joys of getting older.
Oh well, at least we can still tolerate a hearty breakfast and a nice lunch.
John
Except for the dressing, that sounds pretty good John, not into French or Thousand Island type dressing, some flavored rice wine vinegar or even Italian works for me. I have to watch the sodium intake. Grrrrrrrrr fries with no salt, not much fun!
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Fries with no salt? Well, all I can say is you get used to it. Kinda.
Fortunately, I have never been much on salting any food, so fries and hash browns without salt is no big deal.
Actually, I prefer blue cheese dressing, but the 1,000 island is easier to make. Once in a while, I do break down and buy a bottle of Light House chunky blue cheese, usually if someone who I know likes it is coming over for dinner.
John
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I do break down and buy a bottle of Light House chunky blue cheese, usually if someone who I know likes it is coming over for dinner.
On my way! as far as I'm concerned BC is it's own food group, kind of like Laura thinks that way about Ivars tartar sauce!
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a homemade dressing of mayonnaise and ketchup and garlic powder.
Now that kicked in memories of mess cooking on board ship, w-a-y back in the dim recesses of the past! I was the spud locker guy, and part of my duties were to make salads and salad dressings. The "French" dressing was the canned salad dressing, a.k.a. mayonnaise mixed with an equal part of ketchup. No garlic powder, though. Thanks for the trip down memory lane! :hairy
~Kees~[/size]
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Actually, my dressing (really stolen from my grandmother) is about 3/4 mayo and 1/4 ketchup. But, I'm Italian and for recipes like this, I don't measure. I taste and adjust accordingly.
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Cooked up my rendition of taco salad last night for dinner.
10 oz 85/15 hamburger.
1 sm can tomato sauce
1 tsp cumin
1 tsp chile powder
1 tbsp garlic powder
2 tbsp Worcestershire Sauce
1 bag salad mix
1 yellow onion
3 large white mushrooms
olive oil
10 or 12 grape tomatoes
2 tbsp mayonnaise
4 oz shredded cheddar cheese
Slice mushrooms and onion and saute in olive oil
brown hamburger with garlic powder and Worcestershire Sauce
mix in mayonnaise and blend in completely
In a large bowl add salad mix
Mix thoroughly with the mushrooms and onion and hamburger
garnish with sliced tomatoes and cheddar cheese
Usually I use medium Picante Sauce, but mine had sat in the refrigerator toooooooooo long and I did not feel like I wanted to try it. So, tomato sauce, cumin and chili powder. It worked OK but Picante Sauce is better. Normally, I would also add tortilla chips, but I didn't have any on hand. Probably would use a generous handful of them and crush half to mix in and reserve the other half to eat with the salad.
Buen provecho
John (Bigsmoke)
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Last nice was deer tenderloins, and baked sweet taters.. I cooked the loins in butter and rubbed the taters wth bacon grease, then baked them, then butter and brown sugar and a little salt. Mmm m mmmm
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Last nice was deer tenderloins, and baked sweet taters.. I cooked the loins in butter and rubbed the taters wth bacon grease, then baked them, then butter and brown sugar and a little salt. Mmm m mmmm
I'm in!!!!!!!!!!!!!!!! I'm drooling here like a pet Boxer!
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The boss whipped up a big pan of elk bean cheese enchiladas last night! Gorged myself like the idiot I am, so I get to enjoy the heartburn of it today.. It's worth it though!
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Cold here this am 24F, have beans soaking overnight going to make some 15 bean soup tonight, boiling up a ham bone for the base, stripping the ham off, beans, onions, garlic, celery, some canned diced tomatoes, juice from one lemon, a couple bay leaves then tonight I'm going to add a rope of smoked sausage and 3-6" hot links , make a pan of cornbread to go with it, should be able to eat on this a couple 3 days or freeze what's left if we get tired of it!
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Cold here this am 24F, have beans soaking overnight going to make some 15 bean soup tonight, boiling up a ham bone for the base, stripping the ham off, beans, onions, garlic, celery, some canned diced tomatoes, juice from one lemon, a couple bay leaves then tonight I'm going to add a rope of smoked sausage and 3-6" hot links , make a pan of cornbread to go with it, should be able to eat on this a couple 3 days or freeze what's left if we get tired of it!
Beav,
Get an InstaPot!!! No more overnight bean soaking, no long slow cooks. Ready in about an hour. I love it!!!
Your recipe sounds pretty darn good. I buy ham steaks at Costco and use them in my beans. Works pretty well. As a matter of fact, that's what I fixed for dinner last night.
John
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Nope, no insta pot, I like doing it old school, besides the stove helps heat the motorhome as I'm cooking!
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I made a pot of pinto beans last week. Soaked them over night, boiled them 2 hours before adding the rest of the fixings and boiled them another hour, when we bit into them they were still crunchy. Boiled them another 3 hours the following day and STILL crunchy! I've never had problems before cooking beans; must be the water. I mind what my Dad told me: don't add salt until the beans are done or they won't GET done.
~Kees~
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Last night I made a pizza, home made dough and sauce, diced onion, crumbled up fried turkey sausage, sliced olives, cauliflower, shredded mozzarella and grated Parmesan cheese. Half is in the freezer for next week.
Nothing fancy today. Made some patties from canned salmon & fried them up, with boiled rice and beets I put up last summer. Some non-fat Greek yogurt on the fish and soy sauce on the rice and it was good.
~Kees~
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Had another knee shot in the right knee today so while we were in town we stopped at Costco and picked up a rotisserie chicken, SWMBO is having a chefs salad with chicken instead of ham, I'm nuking some Yaki Soba and adding chicken to it and some sauce and s green salad wham , bam quick dinner tonight, may make some chicken stew with dumplings tomorrow or chicken soup with egg drop dumplings, mmmmmmmmmmm, haven't had that since I left home for the corps, have to call m Sis, I know she's made it before!
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I don't know about dinner tonight but I made Maple Onion Bacon Jam today. interesting flavor, trying it on different things. I like it better warm than cold.
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I don't know about dinner tonight but I made Maple Onion Bacon Jam today. interesting flavor, trying it on different things. I like it better warm than cold.
Mark, sounds like some delicious spread to me!
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This is a twofer reply. Last night's and tonight's dinners are paired because today is my wife's birthday. She dearly loves seafood, especially crab legs, but lobster is in second place merely by a whisker. Our local Red Lobster had a crab legs special last night, which we did. Tonight is round two, surf and turf special. The standing family joke is that you can tell if she's really enjoying the meal if you see drawn butter dripping from the tips of her elbows. While that might be an exaggeration it isn't too far off the mark! Last night the waitress wouldn't do what I asked. It was so simple too. I hoped she would have my wife put on an eye patch and pirate's hat, straddle a stick seahorse, then run through the place singing sea shanties. :laffing No such luck! Happy birthday to her on the xx anniversary of her 29th birthday.
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Miner, I think that would be worth the price of admission to see the 6 o'clock ride of that mutineer. (Pardon the pun)
John (Bigsmoke)
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You would say that, John! Shame on you! :applaud
Made blueberry-sourdough pancakes for breakfast, which turned out pretty tasty. I threw some whole wheat flour into the batter, and they almost look burned. I've noticed that before; if I use only all-purpose flour they come out nice, golden brown. Add whole wheat and they get almost black. Tasty, though!
Dinner was spaghetti. Sauce base was tomato sauce I made up last summer from our garden, with extra tomatoes out of the freezer. Added a jalapeno pepper and bell pepper, also from the freezer, some cut up mushrooms, onion and celery from the grocery store plus a bit of turkey sausage and the whole thing came out pretty tasty over organic spaghetti noodles.
~Kees~
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Boss Lady instructed me that tonight she wants some burgers off the grill and salad, fine by me, easy peasy and tasty! chicken soup can wait until tomorrow, going to use Gnocchi instead of egg drop dumplings.
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You would say that, John! Shame on you! :applaud
Made blueberry-sourdough pancakes for breakfast, which turned out pretty tasty. I threw some whole wheat flour into the batter, and they almost look burned. I've noticed that before; if I use only all-purpose flour they come out nice, golden brown. Add whole wheat and they get almost black. Tasty, though!
Dinner was spaghetti. Sauce base was tomato sauce I made up last summer from our garden, with extra tomatoes out of the freezer. Added a jalapeno pepper and bell pepper, also from the freezer, some cut up mushrooms, onion and celery from the grocery store plus a bit of turkey sausage and the whole thing came out pretty tasty over organic spaghetti noodles.
~Kees~
Kees, your spaghetti sauce (or gravy) sounds pretty good. It might be kinda difficult to find in your area, but I really think Fresno chilis would give a better taste than jalapeo does, and they are also a bit hotter. They rank about the same as a jalapeo on the Scoville scale, although they can be just a tad hotter. The Jalapeo is about 2,000 to 8,000 SHU whereas the Fresno is 2,500 - 10,000 SHU and in my humble opinion it has a better flavor. For comparison, the infamous Ghost Pepper is 1,041,427 SHU. Break out the fire extinguishers, boys, it a hot one tonight.
John
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Captain's log: 02/19/2025 @ 1730 hours, Red Lobster restaurant near the OKI (Ohio, Ky, Indiana) triangle. Decks are awash in drawn butter. Many of the crew and passengers are taking to the lifeboats. One passenger apparently will go down with the ship but she has a big grin on her face. Mayday, mayday, mayday!
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Captain's log: 02/19/2025 @ 1730 hours, Red Lobster restaurant near the OKI (Ohio, Ky, Indiana) triangle. Decks are awash in drawn butter. Many of the crew and passengers are taking to the lifeboats. One passenger apparently will go down with the ship but she has a big grin on her face. Mayday, mayday, mayday!
:luff: :luff: :luff: :luff: :luff:
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Tonight, it's Chicago style Italian Beef sammys, usually I buy thin slice beef from the deli, not at 12 bux a pound !! so I'm used a 3lb top round roast in the slow cooker using the instructions on the gravy package, then Ill add some sliced sweet peppers ( frozen from last summers garden) a couple hours it's finished cooking, shred and serve on a crusty 6" roll, served wet on the bread with the sweet peppers and ad a couple Sicilian style medium heat sport peppers on mine with a side of the gravy for dunking and a tossed salad, I'm salivating while I type this, below is the link for the au jus/ gravy packet.
https://www.amazon.com/Louies-Italian-Beef-Seasoning/dp/B00KPX1XHG/ref=sr_1_1_pp?crid=1RYOPT3XFV44D&dib=eyJ2IjoiMSJ9.xJLJGZsJNXY9tDmTa7nbM2p_1yiWjrm3JZcmElO5HAvdafKUwhflSd2NIYmExjdsbPxapGBABU3CUyNwp6AGqouYgFO1AR0qA3xIzsRufcE-5h_5WGoTUKPUeCj_Vy07r3rCmMwHIU-iWrpd5PE-fOpqqsVl5OC5GsW9ca7O-Lfu5qrqj_fJ-RQmLAsw4ZZLrLi51avHgrGBH_Bfzq1onJNktQizzeaE4oZaoSodaVVpUvd2Nvr1figswuF1fGUbcW6JPziK_IDP0FlICyUzK3QJfaAU9xvz36zt78N7RMJ9TUMyPnWNXdR7WpHFCmEUmhmnW1XeJMeT-OSvluNejon9ArG6ViSOzijJskYl2pM3NfNCQ-0gu7YexZklhJcZoK_nM0IZNA-CvciniT33MDMabooaBhdT9CNyaJNv58JcJiI7mX-rtE2eKA4kDeWo.QVysLnHG2vO5nO2hvgqq8Gzg1WzXylOlL9cJEIEkfC4&dib_tag=se&keywords=italian+beef+seasoning&qid=1740169439&sprefix=Ialian+beef%2Caps%2C2593&sr=8-1
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Jim, that sando sure brought back some great memories for me.
My mom used to cook up something like that, only with round steak sliced like carne asada, onions, Italian sweet peppers and tomatoes. I think she might have added some Italian sausage as well. She had a big, square electric fry pan that she cooked it in. I wonder what ever happened to it?
I am going to have to gather up some things and give it a try. In thinking about it, no way I am ever going to find those peppers this time of year, so I guess I will go with some Anaheim peppers instead. Should be almost as good.
Yeah, I'm drooling on the keyboard myself.
John
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Kees, your spaghetti sauce (or gravy) sounds pretty good. It might be kinda difficult to find in your area, but I really think Fresno chilis would give a better taste than jalapeo does, and they are also a bit hotter.
John, I'll see if I can find Fresno chili seeds to plant this year. What came out of the freezer was what I harvested last year from the garden, bagged up and froze. Tomato sauce was what I put up in jars. I have a number of gallon Zip-Loc bags with tomatoes frozen also. I take what I need out and put in a bowl with hot tap water; a couple of minutes later I squeeze the fruit and it pops right out of the skin. Transfer it to the cutting board and dice it.
(Carefully, the frozen tomato wants to roll under the knife!) My cooking tip of the day... :lol sign
~Kees~[/size]
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Kees, my cooking tip of the day is to do the slicing and the dicing (especially if you are using a mandolin) before you have a couple of your favorite adult beverages, not after. It's poor form to bleed all over the veggies, doncha know? :Doh! ;banghead; :Doh! ;banghead;
If you must imbibe first, it maybe a good idea to use cut resistant gloves.
John
Strangely enough, at this point of time, 4:30 PM, I have no clue what I am going to fix for dinner tonight. Looks like I will probably warm up some penne that I cooked last night. I was going to go to the store and get the fixings for some Italian Pepper Steak sandos, but, as they say, the road to perdition is paved with good intentions. Just never got there.
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I have a mandolin I bought years ago, but have never used it. I generally use a "chef's" knife, or the slicing side of the box grater. I may have to try the mandolin out one of these days.
I do have a minstrel harp my Sweetie (her b-day today) bought me many years ago and I play it once in a while although most of the time it is just an ornament on one of the bookshelves. I have no idea how I would use it to slice & dice, though! :Doh! ::) :laffing
~Kees~
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Meatloaf and mashed potatoes with corn on the side. My wife's favorite. I use my mandolin about once a week but before Happy Hour. :hairy
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My favorite too Dave. If your mandolin becomes out of tune, use it after Happy Hour and you won't notice it as much.
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SWMBO says dinner for the next 3 nights is clean out the frozen leftovers so tonight she's having Green Chicken Tacos and I'm having Elk stew and bread and butter, tomorrow is Trout ( not left overs) we have a couple frozen that my 8 yr old granddaughter caught in Nov, time to cook them up so I'll smoke them with alder and apple for an hour them on to the grill to finish.
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Funny . we're doing the same. i think it will be more than three nights, though. too bad for the wife she never labels her stuff. mystery dinner for her.
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Funny . we're doing the same. i think it will be more than three nights, though. too bad for the wife she never labels her stuff. mystery dinner for her.
Dinner Tuesday will be a 12 lb turkey that's been in there since Nov, going to smoke that one all day low and slow again with apple and alder and some apple juice for stem, very tasty that way! going to cook it here than drag it over to the Son's place to share with them and the grandkids, that wat were not stuck eating turkey for a week!
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Low energy evening tonight.
Made a pot of rice with chicken broth and added cut up mushrooms and frozen peas.
Turned out good.
Sorry to say, I didn't have enough left for fried rice tomorrow, but I do have some penne in the fridge, so I might make fried macaroni instead.
Hey, it might be pretty good.
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Low energy evening tonight.
Made a pot of rice with chicken broth and added cut up mushrooms and frozen peas.
Turned out good.
Sorry to say, I didn't have enough left for fried rice tomorrow, but I do have some penne in the fridge, so I might make fried macaroni instead.
Hey, it might be pretty good.
I still make what my Mom would once in a while with leftover egg noodles, saut a 1/4 cup of finely chopped onions or a little more, when they are soft crank up the heat to 3/4 , drop in the leftover egg noodles and a T of minced garlic and fry till they start to crisp on the edges, serve with some grated parm, great midnight snack!
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That sounds pretty good, but I was thinking more like treating the penne like rice.
Slice a yellow onion into thin rings, cut up a couple of mushrooms and saute them on the flat top.
Once they are cooked, throw 2 or 3 eggs on the griddle and scramble them then mix with the onions/mushrooms then add the penne. Then dribble some soy sauce onto that until it is all colored. I was also thinking about adding chicken for the protein as well.
And if that isn't palatable, there's always a PBJ. :stooges: (I don't recall seeing anyone use the stooges meme, so I thought I would here)
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Tonight I cooked up some garden rotini, then wondered what to add to them. Ended up using a recipe for spinach sauce from my Mom's old cookbook (name escapes me at the moment, durned aging!*). Didn't have ricotta cheese so used cottage cheese, and instead of Parmesan cheese I shredded some mozzarella. The later was a mistake as everything clumped together. I should have thawed out the Parmesan! ::) But, my Sweetie liked it so I can't complain. The dog licked out the pan and was busy for a long time getting everything loose from the bottom and sides! :o
~Kees~
* Good Housekeeping Cookbook.
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That sounds pretty good, but I was thinking more like treating the penne like rice.
Slice a yellow onion into thin rings, cut up a couple of mushrooms and saute them on the flat top.
Once they are cooked, throw 2 or 3 eggs on the griddle and scramble them then mix with the onions/mushrooms then add the penne. Then dribble some soy sauce onto that until it is all colored. I was also thinking about adding chicken for the protein as well.
And if that isn't palatable, there's always a PBJ. :stooges: (I don't recall seeing anyone use the stooges meme, so I thought I would here)
UPDATE: Well, I guess I forgot about making something like fried rice (fried penne?) and made Lo Mein instead, using the penne instead of vermicelli. I am not a fan of that choice, bad decision. Oh well...
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Tamales and Mexican rice tonight. One of my favorites.
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Tamales and Mexican rice tonight. One of my favorites.
YUM! likes me some Tamales, especially pork. :yessir:
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Last night:
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Came out pretty tasty!
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Looks pretty good, Kees.
That photo reminds me, I keep forgetting about adding cut up olives to some meals. Gonna have to buy a couple of cans of them next time I go shopping.
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Made some chicken parmesan for the crew..
Everybody waddled away so I guess it passed.
Wednesday night is always plain ole spaghetti or waffles at our house during the School year.. Our 3 kids and 4 of our nieces/nephews are in Awana so it's a fairly cheap way to feed 7 kids and 3 adults..
Tomorrow... Elk fajitas..
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Made some chicken parmesan for the crew..
Everybody waddled away so I guess it passed.
Wednesday night is always plain ole spaghetti or waffles at our house during the School year.. Our 3 kids and 4 of our nieces/nephews are in Awana so it's a fairly cheap way to feed 7 kids and 3 adults..
Tomorrow... Elk fajitas..
Elk fajitas! what time is dinner? :hairy
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OK ya got me going with the fajitas, no Elk in the freezer so I pulled out some ground venison and tonight will be Taco Salad.
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Last month I participated in a cooking class put on by the local seniors' organization.
One of the meals that I brought a recipe home for was cacio e pepe.
This was an Italian dish I had never heard of, so I thought I would give it a try yesterday.
It calls for Pecorino Romano cheese. Of course, our local store did not have a block of it, so I had to resort to a package of shredded cheese.
BIG MISTAKE !!!!!!!!!!!!! ;banghead; ;banghead; ;banghead;
The cheese clumped up and it was impossible to separate the lumps out.
It tasted good, but aesthetically it was a train wreck.
There is one other store in town that might have what I need, else I will have to wait until we go to Fresno next month to shop for it at my favorite deli there. I can hardly wait.
In the meantime, I guess there is always PBJ. :stooges:
I really like the stooge emoji, especially after PBJ.
John
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https://www.amazon.com/s?k=pecorino+romano+cheese&language=en_US&adgrpid=1236950892770299&hvadid=77309597684406&hvbmt=be&hvdev=c&hvlocphy=94479&hvnetw=s&hvqmt=e&hvtargid=kwd-77309667195072%3Aloc-190&hydadcr=29992_14692411&mcid=e497082a21cb34cd902d9611d1ab6bf8&msclkid=071116de6c0015ac967d713ff1600622&tag=txtstdbgdt-20&ref=pd_sl_6j5fz1pwrf_e
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Thanks Kees, but I found some locally and bought a wedge.
Still haven't gotten around to retrying the recipe, as Ms. Smoke is having a difficult time processing spaghetti and macaroni products. Maybe next week it will happen.
John
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:hairy Good on you. Buying locally is best! :yessir:
~Kees~
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Made some mild Italian sausage and penne with a vodka sauce last night, browned the sausage in a deep skillet with a lid, pulled the sausage and cut into 1" pieces, dumped the sauce into the skillet, added a 14 oz can of petite diced Manzanera tomatoes with the juice, 1cup of water, 1 small minced onion, some garlic ( I never measure garlic) a good pinch of mixed Italian herbs, gave it a stir, added the sausage back in and then added the uncooked pasta into the sauce, cover and bring to a boil, reduce to a simmer cook for 20 mins, then vented the lid and simmered another ten, this is the first time that I ever cooked the pasta in the sauce, I will do it this way from now on, perfect bowl of pasta!
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you don't have to measure Garlic or Onions. theres never too much!