Replies
- MEMemberFeb 4, 2009
Here is something I make sometimes, that is cheap, pretty easy, no real recipe required and you can totally make it to your own preferences.
You can find those boxes of Jiffy pizza crust mix for about 80 cents. Grab one, or even two if you want to make a big one. Gather up whatever vegetables you like, your favorite cheese, and if you like chicken, get some chicken breast and let it marinade. For a marinade I use some kind of chipotle/lime flavor, but then I like my food spicy. Cook/grill the chicken breast just until it is done, then tear it into small pieces, like shreddingit For vegetables, I use green chiles, onions, tomato, and cilantro.
Make the crust, and bake it for a few minutes. Once the surface of it has hardened, take it out, and put the green chile sauce on it. Then put the cheese on there, whatever veggies you chose, and the cooked marinated chicken. Put it back into the oven until it is done.
I call it sort of a New Mexico style pizza.ReactReply - GA
gator1Feb 4, 2009[quote][quote][/quote] Green Beans Almondine and Couscous! [/quote] My sweet wife would love the green beans. I think I may have some fresh ones in the frig. Couscous...probably not, but you never know.ReactReply - GAgator1Feb 4, 2009
Pilot...that pizza sounds good. I occasionally make a pizza using the pre-made crusts from the store. Instead of using pizza sauce, I like the roasted red pepper alfredo in a jar as sauce, plus some spinach, chicken and mozarella cheese.
ReactReply - MEMemberFeb 4, 2009[quote]Pilot...that pizza sounds good. I occasionally make a pizza using the pre-made crusts from the store. Instead of using pizza sauce, I like the roasted red pepper alfredo in a jar as sauce, plus some spinach, chicken and mozarella cheese.[/quote] That sounds really good too, I should give that one a try. i am always up for a new cooking experiment, and I find thats the best way to learn how to cook, is just to try stuff and see what happens.ReactReply
- MEMemberFeb 4, 2009Here is one of my new whole food recipies. I'm challenging myself to eat more veggies!APPLES and CHARD1 bunch chard | 1/2 cloves of minced garlic | 1 T olive oil | 1 Granny Smith apple, chopped | 1/2 onion, sliced | Celtic Sea Salt | Balsamic Vinegar Wash the chard leaves. An easy way to remove the chard from the stalk is to grab at the base, where the leaf meets the stalk, and pull towards the tip of the leaf. You should be left with a handful of chard leaves, separated from the stalk. Chop the stalk in bite-size pieces. Chop the leaves. Heat the olive oil in a skillet. Add the garlic and a pinch of sea salt, sautee. Sautee the chard stalks with the garlic and onions. Add the chard leaves and apples. Everything should be cooked, but slightly crisp. Dash with balsamic vinegar and remove from heat. Ready to serve. Enjoy! Be good, be healthy, and be nude! LauriReactReply
- MEMemberFeb 7, 2009
Salmon in Citrus Sauce
1 1/2 pounds salmon filets, skin and bones removed, cut into 4 pieces
1/2 medium sized onion, chopped
2 medium cloves garlic, chopped
2 tbsp + 2 tsp fresh lemon juice
1 1/2 cup fresh orange juice
1 tsp fennel seed
2 tbsp minced fresh parsley, or green fennel tops
salt & white pepper to taste
Preheat boiler to high and place a stainless steel or cast iron skillet under broiler for about 10 minutes to get very hot.
Chop onions and garlic and let sit for 5 minutes to bring out their hidden health promoting properties
While skillet is heating, place chopped onion, garlic, fennel seeds, lemon juice, and orange juice in a shallow, wide sauce pan and cook on high heat for about 10-15 minutes to reduce to half the volume.
Season salmon pieces with with 2 tsp lemon juice, salt and pepper and place on hot skillet from broiler. Return pan to broiler (approximately 5-7 inches from heat) and broil salmon for about 7 minutes depending on thickness (10 minutes per inch of thickness). Do not turn, as salmon will cook on both sides at once.
Remove salmon from pan and place on platter. Season citrus sauce with salt and pepper and strain liquid over salmon. Discard rest. Sprinkle with finely chopped parsley.ReactReply - MEMemberOriginal PosterFeb 10, 2009[quote]Here is something I make sometimes, that is cheap, pretty easy, no real recipe required and you can totally make it to your own preferences. You can find those boxes of Jiffy pizza crust mix for about 80 cents. Grab one, or even two if you want to make a big one. Gather up whatever vegetables you like, your favorite cheese, and if you like chicken, get some chicken breast and let it marinade. For a marinade I use some kind of chipotle/lime flavor, but then I like my food spicy. Cook/grill the chicken breast just until it is done, then tear it into small pieces, like shreddingit For vegetables, I use green chiles, onions, tomato, and cilantro. Make the crust, and bake it for a few minutes. Once the surface of it has hardened, take it out, and put the green chile sauce on it. Then put the cheese on there, whatever veggies you chose, and the cooked marinated chicken. Put it back into the oven until it is done. I call it sort of a New Mexico style pizza.[/quote] I missed this one. This sounds great! Thanks, PilotReactReply
- GAgator1Feb 10, 2009
I made a meal last night that my sweet wife really enjoyed. I oven fried some pork chops (little butter on a baking dish, season pork chops with salt and pepper, some flour with salt, pepper and paprika. Dredge the chops to coat, then place in the dish and bake for 20 minutes, turn and bake another 10 until golden brown. Served with a pot of lentils, and a salad of a little lettuce, fresh spinach, tomato, onion. This was not much work, by the way, and is one of our favorites.
ReactReply - GAgator1Feb 10, 2009Hunter, that sounds good!!
ReactReply - LClcdmanFeb 10, 2009
I admit I do find myself using the same old stuff over and over again, but I
do experiment every so often. Since others are sharing favorite meals I
figure I'll do the same. This is a quick, easy and inexpensive meal for
those days you just don't fee like any thing complicated.Easy Turkey
Sloppy Joes1 pound ground Turkey
1 packet powdered Sloppy Joe Mix (preferred Wal-Mart it's the cheapest, but
any will do)1 can of tomatoes with green chilies
1 bag of hamburger buns (any size or type, but I prefer nice wheat buns)
Brown ground Turkey
as you would normally brown ground hamburger, then drain what little grease
there is. Stir in the Powdered Sloppy Joe Mix until the meat is well
covered. Pour tomatoes with green chilies over top and stir well.
Cook for 5 -8 minutes depending on stove (ordinary I just use the temperature
and cooking time stated on the powdered mix). Serve on buns with cold
slaw, chips, beans or any other side dish you like and a nice pickle.ReactReply - MEMemberOriginal PosterFeb 17, 2009
Thanks all for the great recipes!
Any more? I'm hungry! LOLReactReply - MEMemberOriginal PosterFeb 25, 2009Here's a recipe I came across that I thought you'd all enjoy. I think even the vegetarians among us will appreciate it! This is a chicken recipe that also includes the use of popcorn as a stuffing - imagine that!! I thought it was perfect for people, like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try:BAKED STUFFED CHICKEN6-7 lb. Chicken 1 cup melted butter 1 cup stuffing (Pepperidge Farm is good) 1 cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT) Salt/pepper to taste ____ Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's butt blows the oven door open and the chicken flies across the room, it is done. Bon Appetite!
Jen
Laugh! It's good for your soul!ReactReply - TH
ThomasFeb 25, 2009LOL Jenn, have seen that recipe for turkey too.
ThomasReactReply - GAgator1Feb 25, 2009[quote]Here's a recipe I came across that I thought you'd all enjoy. I think even the vegetarians among us will appreciate it! This is a chicken recipe that also includes the use of popcorn as a stuffing - imagine that!! I thought it was perfect for people, like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try:BAKED STUFFED CHICKEN6-7 lb. Chicken 1 cup melted butter 1 cup stuffing (Pepperidge Farm is good) 1 cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT) Salt/pepper to taste ____ Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken's butt blows the oven door open and the chicken flies across the room, it is done. Bon Appetite!JenLaugh! It's good for your soul![/quote]
Dang...I thought I was gonna be onto a good new recipe!That was a pretty unique funny!
I did run across a recipe for spinach stuffed chicken, while in the waiting room at the Dr. this morning. I think I might try it tonight.ReactReply
- MEMemberOriginal PosterFeb 25, 2009[quote][quote][/quote] Dang...I thought I was gonna be onto a good new recipe!That was a pretty unique funny!
I did run across a recipe for spinach stuffed chicken, while in the waiting room at the Dr. this morning. I think I might try it tonight.[/quote]
Sounds good, let us know how it came out and share the recipe!
JenReactReply
- GAgator1Feb 26, 2009[quote][quote][quote][/quote] Dang...I thought I was gonna be onto a good new recipe!That was a pretty unique funny!
I did run across a recipe for spinach stuffed chicken, while in the waiting room at the Dr. this morning. I think I might try it tonight.[/quote]
Sounds good, let us know how it came out and share the recipe!
Jen[/quote]
Maybe tonight...I got a last minute call for a music rehearsal with my brass group last night, so alas, it was fast food in the car.
ReactReply - LO
Louis33705Feb 27, 2009I'm the opposite. I think it's been 2-3 years since I last ate out. It bothered me when I would order something and it was not to my expectation. As a matter of fact, my son is a chef in a very exclusive restaurant. He cooked Christmas dinner this year. While it was all good, there was that little something missing.
Tonight I am fixing:
Baked pork chops - baked in a sauce of garlic, sage, lemon juice, and soy sauce.
Campin potatoes - I learned this years while camping a fews years ago on an Indian Reservation. I make this on the stove in a cast iron dutch oven. I sautee onions in butter, add large diced potatoes, lite seasoning, toppe by more butter. Cover. Dutch ovens do their own basting.
Steamed cauliflower and broccli, lightly seasoned, fresh not frozen.
While I am single, I cook every night for myself. When I was married I did most of the cooking too. My wife at the time did not have the patience to make tomato sauce from fresh tomatoes. She preferred to open cans of tomato sauce. I will make a batch of sauce about once a month and save in portions for different menus.
so, to answer you original question - no I am not bored with my own cooking.
Peace,
LouisReactReply - MEMemberFeb 27, 2009
I seem to get that way too. Especially since my kids are picky eaters, I tend to make the same old things. I try to look in cook books and magazines for new things to try. I like to try foreign and exotic foods.
ReactReply - MEMemberOriginal PosterMar 28, 2009
Thank you all, for sharing your recipes!
With the nicer weather approaching, I love to grill. (have even been known to grill in the dead of winter - just tricky keeping the food warm from bbq to house, lol) I'm always looking for good marinades, meats and veggies) Any you'd like to share?ReactReply - MEMemberOriginal PosterApr 4, 2009Thanks, Tx, that sounds great! Here's one I think you, wall_e and others might enjoy.Grilled Shrimp w/Jalapeno Pesto2 TBS fresh chopped basil 2 cloves garlic pinch of ground ginger 3 TBS Olive Oil 2 TBS chopped Jalapenos 2 TBS Sherry salt and pepper to taste Mix all above ingredients in a blender until smooth but still a little course. Stuff between shell and meat of jumbo shrimp. Grill! Really easy, really tastey and looks beautiful with the green of the basil and the red of the shrimp. JenReactReply
- SWSwifthawkApr 4, 2009
I also tend to use the same spices over and over again (Montreal Steak Spice, the best spice for steak ever) and it was starting to bother me as well. So you know what I did? I buy one or two new spices each and every time I shop. No real order or anything, completely random and whatever catches my eye. Then when I cook I try a bit of this and a bit of that and see what happens. Sure it's hit and miss, but I've discovered some fantastic flavours as a result.
ReactReply - MEMemberOriginal PosterApr 4, 2009LOL, Swifty...I do that on occasion, too. I've been known to say "Hope you don't enjoy dinner too much, 'cause you'll never get it again!" My husband calls it cooking with out a net - 90% of the time it's delicious, the other 10% - well, let's just say it's not a pretty site when you fall without a net, you can here the 'SPLAT' for miles around. Love montreal steak seasoning - have tried it on just about everything. (doesn't work with chocolate pudding - SPLAT!)JenReactReply
- PH
PhilfreeeukApr 4, 2009Errrrrrrrr, ........what are spices? and all that meat is soooooooo BAD for you! .... doesn't do the cow much good either! Phil.
ReactReply - SWSwifthawkApr 4, 2009
lol...SuperDad, I actually saw that seasoning the other day and once my roommate boots out the ex, I'll be getting it. Never thought to try it on steak, was thinking of using it for some stir fry and maybe chicken wings, but I'll give it a go. You've convinced me. lol
Cuddle, lol..it's nice to know that I'm no the only one to turn a perfectly good spice into a complete disaster. But like you say, 90% of the time it's all good, but when it's bad...boy it's bad. lol...I remember one time (an early creation) I actually made people ill. lol...I'm a little more careful now.
Hehe...Phil, you're right, not too good for the cow. But there's always a looser in the end, isn't there? You'll be happy to know that I thank each and every cow for their valiant sacrifice for my taste buds, without them I would be half the man I am today! LOL...hmm...maybe that wouldn't be a bad thing. lol
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