What are you cooking?

[jaylach21 137]

Pot roast almost done. Well, it's the gravy that's slowing things down. I use cornstarch & it's hard to guessimate. I don't care much if it's too thin as long as there are lots of carrots
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Ahhh, I hear you. as to a LOT of carrots. Also agree that corm starch will tighten things.

 

[jaylach21 137]

Having an old favorite comfort dinner that I haven't had in way to long. I call it a "chicken sundae". Mashed taters with corn mixed in smothered in chicken sliced and simmered in gravy. I'm out of chicken gravy so will use turkey gravy. Not exactly the same but will still work.

Hey, I even have a can of whole cranberry sauce to throw on the side. Sounds to me to be a " Winner, winner chicken dinner ".

 

[fishorama 10]

Since my husband lets me have the leftover pot roast for lunches, I don't really want a big dinner. Last night we had deluxe salads, Tonight it'll be black bean & ground beef tacos, since he vetoed chicken Florentine. Our dinner discussion requires an alternative after a veto for any reason. But, wonderful wife that I am, I immediately offered tacos. An easy win & prep for both

 

[Fishmanic21 137]

No cooking for me today. I got takeout from a decent Italian restaurant....chicken Parm and spaghetti with a Caesar salad. Had a coupon received in the mail for half off the price...such a deal! I have enough leftovers for two more meals.

 

[jaylach21 137]

No cooking for me today. I got takeout from a decent Italian restaurant....chicken Parm with Caesar salad. Had a coupon received in the mail for half off the price...such a deal! I have enough leftovers for two more meals.

Funny thing with me and chicken parm. Off the top of my head I have 4 different ways of doing both breaded and not.

 

[jaylach21 137]

Hmmm, ways I do chicken parm?
1 )Boneless breast grilled with Italian spices and sliced and covered with sauce and cheese.
2) Boneless breast stuffed with cheese and grilled with spices and covered in sauce and more cheese.
3) Breaded chicken cutlets with sauce and cheese.
4) Chicken tenders covered in sauce and cheese.
Any could be done totally stove top or baked.

Tonight I'm going to try an experiment. Boneless pork chop partially grilled and cut up. Mix with cubed mango and pear. Toss with egg noodles. Not sure on the sauce but will be Teriyaki if I decide to go totally sweet or orange sauce if I decide to cut the sweet with some heat.l Since the pears and mango are canned I MAY even play with using a mix of the syrup as a sauce. Would make it more like a fruit salad with some meat thrown in.

 

[fishorama 10]

We're having Spanish rice, my husband's choice. Not that lame Mexican restaurant rice, meh. Mine is a dinner. Crushed tomatoes, gr. beef, onion, red &/or green peppers, zucchini & brown rice.

 

[jaylach21 137]

All I can say about my experiment is that Bartlet pears and mango go REALLY well together. It was good! Used the orange sauce but just enough to taste, not enough to take over.

 

[gimme301]

Chili & corn muffins soon

That's one of my favorite standbys but I don't eat much of it in the summer, it's more of a winter thing for me. And yes, I put pineapple in the muffin mix. Yum!

We used to have a restaurant called Racines that made the BEST Monte Carlos......the sandwich, not the drink....and I've been trying to duplicate their recipe but no luck. If you guys make them, how do you do it?

I found the biggest eggplant I've ever seen yesterday so tonight it's eggplant parmesan.

 

[jaylach21 137]

Doing the mango/pear thing again but with chicken instead of pork. Will also add cranberries.

 

[jaylach21 137]

For those that do the 4th of July cookout thing what are you having? I'm just doing a pound of bone-in rib eye with a loaded baked tater along with more baseball.

 

[fishorama 10]

We're both tired from working more today than often. We're having a curry from a boxed pouch, a kind we haven't tried before "Paneer Tikka Lababdar". Sounds pretty good but no legumes so I'm adding chickpeas for fiber goodness & we just like them. The only cooking is brown rice & zapping the curry.

I may make potato salad tomorrow before the celery gets limp. It's lost a bit of its "specialness" lately, along with baked beans & hot dogs. Lots of things are on our radar: au gratin potatoes & ham, broccoli/rye casserole, cheese rice, chicken Alfredo. LOL, I think lack of cheese last night is driving the list. Although paneer is a cheese, I'm sure there won't be very much. It's almost the tofu of cheeses to me.

 

[fishorama 10]

OMG! It was very spicy hot curry, I tried to calm with sour cream several times & it helped lots. My husband was still not happy but wouldn't add even more sour cream or salt as I told him. I did not buy this food, he did. I'm feeling blamed for this lesser dinner & PO'd too. Sorry, I'm still feeling crabby

 

[Fishmanic21 137]

For those that do the 4th of July cookout thing what are you having? I'm just doing a pound of bone-in rib eye with a loaded baked tater along with more baseball.

Are you able to grill it on a gas or charcoal grill or will you be doing stove top or oven?

 

[jaylach21 137]

Are you able to grill it on a gas or charcoal grill or will you be doing stove top or oven?

I'll do on a ceramic stove top grill that has so much carbon buildup that it gives smoke to flavor. From my background as a steak cook I've never finished in the oven.... just don't like the result. Other than the nice appearance of a cross hatch sear looking good it also gives another texture to the steak. Finish in an oven and that difference in texture is gone. When close to my favored medium rare I WILL put some garlic butter on the steak.

The concept of searing and then finishing in the oven is supposed to give a more consistent cook but I don't buy it. If you can't deliver a properly grilled steak at the desired state you are not a steak cook whether it be done on coals, gas or any other method.

One big mistake people do with a steak is to cook and then throw on a plate to serve while hot off the grill. This pretty much ruins the cut as it needs to rest for several minutes so it draws back in juices that are lost in the cooking process. Yes, you lose the fresh off the grill aspect when it is totally hot but it will end up more tender with more flavor if allowed to sit and rest a few minutes.