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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/2/2008 10:30:53 AM | Oh I forgot, here is lunch....and maybe dinner, too.
Smoked Turkey
Pepper Jack Cheese
Bacon crisp and thick
Apple butter
Green onion
Thai pepper sauce
Mango Chutney
Red Leaf or Butter Lettuce
Alfalfa Sprouts
In a flour tortilla, or flavored wrap, rolled up and grilled a little, not so much that the lettuce wilts.
And the obligatory diet Dr. Pepper and a Dasani plus water Tangerine LOL (I drink a lot)
I always make this, or a burrito, or a big sandwich and used to waste half, because I can’t eat anything so big, but now I just cut them in half and put the rest in the fridge for another day, without the sauces, of course.
Oh and, I rarely get to be home to make lunch, but I have a friend that owns a wrap and sandwich shop in my town and one of the towns I go to school in, so I just go in there and make up whatever I want. LOL I am lucky! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/2/2008 11:11:55 AM | **^^^Here is one of hers I make a lot, Yummy….
Wrap of choice, Black Forest Ham, aged nutty Swiss cheese, pop under broiler for 30 seconds to melt cheese, let cool a minute, then add, thick slices of brie, peach jalapeno jam, roll up like an eggroll and grill to golden and serve with a creamy dill horseradish sauce. Sometimes I add fresh baby spinach. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/2/2008 5:20:23 PM | Hey Suzy...nice to see you. Visit more often and bring the gang with you...uhmmm, wait...will they behave? 
I'm heating up some roastbeef for a sandwich. Gonna put it on a sub roll with cheese and mushrooms and lots of horseradish sauce. Throw some chips on the plate and I am all set to pig out and watch American Idol.  (can't help it...I'm addicted to that show) | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/2/2008 6:11:36 PM | Naughti....them behave??? I believe most are still in the land of the banned but I have ben quite ill for a while and have not caught up yet. I have no doubt some of them may be lurking in the shadows though.
Tonight I had more mac 'n' cheese...wasn't up for it last night...had toast with Nutella....the staple of my current diet.
Drop in on the gang with the big guy...we haven't seen either of you for a bit....I presume you are still hanging out? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/2/2008 6:11:55 PM | Naughti....them behave??? I believe most are still in the land of the banned but I have ben quite ill for a while and have not caught up yet. I have no doubt some of them may be lurking in the shadows though.
Tonight I had more mac 'n' cheese...wasn't up for it last night...had toast with Nutella....the staple of my current diet.
Drop in on the gang with the big guy...we haven't seen either of you for a bit....I presume you are still hanging out? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/2/2008 7:50:51 PM | Naughtical:
You and I definitely think alike. I was in the mood for rare roast beef today so that is exactly what I had. I got a rare roast beef sammich on 1/2 of whole wheat french bread with smidgen of mayo, lettuce, tomatoe, pickles, green peppers, banana peppers, italian seasoning, white american cheese, little bit of oil and red wine vinegar...voila...good sammich. Yummy.
~~Beth~~
P.S. I'm STILL waiting for that email....ahem.....where is it? LOL | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/3/2008 4:00:28 AM | | Last night was Chorizo with onions, spinach, cheese, and sour cream in a whole wheat tortilla. I've had leftovers in the house all week so I haven't had any justified reason to cook for the last few days. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/3/2008 8:10:32 AM | Salsa Spaghetti Squash
1 medium spaghetti squash
1/2 cup chopped onion
2 cups salsa
1 can black beans (15 oz) rinsed and drained
3 T minced fresh cilantro
1 medium ripe avocado,peeled and cubed
Cut squash in half lengthwise;discard seeds.Place squash cut side down on a microwave-safe plate. Microwave ,uncovered,until tender,about 15-20 minutes
In a skillet coated with cooking spray,cook onion till tender. Stir in cilantro,salsa and beans;heat throughly. Gently stir in avocado;cook 1 minute longer.
When squash is cool enough to handle,use a fork to separate strands. Divide squash among 4 plates;top with salsa mixture. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/3/2008 8:16:47 AM | | That sounds good Kal, I haven't have spaghetti squash in a while. maybe I'll have to make some next week. To make it the perfect low carb dish I would just subsitute the black beans with black soy beans (can be found in organic food sections). | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/3/2008 5:46:46 PM | Tonight I’m cookin’ the lazy way. But that is the only way I can. I opened up my freezer and these frozen pork chops fell out.
Now, I’m no gourmet cook like some of you fancy smancy chefs and cheffetts (no offense meant but I was always jealous of those who can actually cook) but when I was born I learned to eat and never kicked the habit so I have to try.
The easy and lazy way for me is to use some of the appliances I found in that little room others call a kitchen and I call the room of wonders.
I found this contraption that looks like a George Forman indoor grill. Mine is a knock off and looks more like a George Plimpton Grill. Instructions for it have long been lost so I will just put the chops in it and turn the dial to all the way (15 minutes) and after all the taste and vitamins and nutrition is drained from it, it will turn out to look like food.
That and a can of peas makes up our meager offering to the hunger gods.
But hey! Wait a sec! The kid wants to go to the movies tonight so the easier way of doing the easy way is to eat popcorn and soda, watch a cheap flick at the dollar theater and grab some McArterychokers on the way home.
Whew, dodged that menacing stove once again. Tomorrow night… pork chops. Unless they change the movie.
(Yeah zette, we still hang out. Thanks for askin') | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/3/2008 7:17:54 PM | Tonight was almost a Philly Steak Salad, then I realized the time, how much motivation I had, and went with plan B:
Leftovers
-little bit from tuesday night
-little bit from wednesday night
Combine both in a bowl or on a plate, mix well, season with a little salt and pepper.
Nuke in the microwave for 4 minutes, or until desired doneness.
Serve and enjoy! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/3/2008 7:27:14 PM | No Name premarinated Salmon steaks, grilled. I can't believe I ate a whole serving of non battered fish -- last time was a year ago in a fancy hotel near the airport.
European salad blend with my homemade buttermilk ranch dressing.
First time of the season biking around the lake on the unfrozen  path which really worked up an appetite. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/3/2008 7:30:30 PM | Sounddoc: I have had that same meal many of times.
Fluke: Maybe you ought to consider taking a cooking class. In the meantime...buy a box of Shake and Bake for those porkchops and follow the easy directions on it. Much tastier than what you plan to do with them. Good luck! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/3/2008 8:06:08 PM | Pork chops were part of my "leftovers" lol... one of my quick standby suppers.
4-5 pork chops
Pork Shake and bake
Mushrooms (sliced)
A large Onion (sliced in half, then cut into semi-thin strips)
Beef Broth
Mushroom Soup
Instant Mashed Potatoes (and required ingredients)
Seasonings
Butter
Canned baby corn (or veggies of your choice)
-preheat oven to 350
-"shake" pork chops in shake n' bake (I add Cayenne pepper)
-add oil to a skillet on med-high heat, and brown on both sides, (4-5 Minutes a side)
-remove pork chops from skillet and add onions & mushrooms to skillet. cook until onions are soft and slightly browned.
-Add can of mushroom soup, and 2/3 a can of beef broth to the skillet and blend. season with salt, pepper, and my favorite, kitchen bouquet browning.
-put the cooked pork chops in a 2 quart Pyrex baking dish, pour onion soup mixture over, cover and put in the oven for 40 minutes.
-remove the lid and leave in the oven for 20 more minutes, start the instant mashed potatoes, and prepare the veggies.
Smother pork chops & mashed potatoes in gravy, and serve.
I know its not the most elegant, or skilled recipe, but when you need to feed the kids quick, and don't have the time to make something more elaborate, its simple, ready in about 75 minutes, and there’s lots of time to take care of other things like laundry and the like while its cooking. Lol, and its kinda hard to mess up, nice and tender, and tasty!
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/4/2008 6:13:37 AM | | Hey Sounddoc...just a suggestion because I don't care for the instant mashed taterz...while you're in the kitchen..it's no problem to have each one of the kids peel their own potato...that is..if they're over 4...a potato peeler isn't sharp...so..let them get into cooking for themselves a bit maybe they'll develop an interest. Pop those taterz into some water..and set them to boil after you pop the pork chops in the oven...I chunk them up a bit to make 'em cook faster. When they're tender...drain, add some milk and butter, salt...and if you want to get fancy..maybe a bit of roasted garlic. Mash it all up...and you've got some additional flavor in your meal...and maybe a start on getting the kids interested in cooking. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/4/2008 6:20:34 AM | | Or at least upgrade to the mashed potatoes from the refrigerated section of the grocery store. The premade ones are actually pretty good, I buy the Yoder's brand all the time. Country Crock and Bob Evan's brands aren't bad either. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/4/2008 7:46:54 AM | Lol, I agree with both of you, and my sons usually lend a hand cooking. They're not so picky about what they're eating when they've had a hand in helping to prepare it.
Honestly though, where do you find a non sharp potato peeler? I've still got a scar across the top of my thumb from a few years ago.
I usually like to make real mashed potatoes, boiling then roasting them a little before mashing, and leaving some peels in, with a little cream and butter, but I didn't have any on hand on Tuesday night unfortunately.
Plus I have ooodles of packages of surprisingly not half bad instant potatoes left over from a scout trip I went on with my son last year. I probably have 30 or so left even after donating cases of the stuff to the food shelter. (why someone thought we needed so much for the trip I'll never know) The premade kind is pretty good as well, but it doesn't freeze well I've found. With the instant potatoes, it just cut the time for me on a busy night, had a chance to do laundry, and get both kiddo's bathed and the kitchen cleaned up while it sat in the oven. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/4/2008 11:49:08 AM | | Funnily enough, it was while I was showing my oldest son how to peel a potato... right about the time I told him to make sure he kept his fingers out of the way, and not to try and slice furiously at the potato with the peeler "like this!"... hehe... at least he hasn't cut himself yet. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/4/2008 1:15:45 PM | | I have done it too....a huge slice right off of the finger. The silly thing was, like puppy I thought it would't cut me, so I wasn't being careful at all. I have all sorts of scars on my hands and fingers, luckily they aren't terribly noticable. The worst one, is from when I was 9 and decided to saw like my pawpaw. I cut in the soft fleshy part, right between the thumb and index finger, all the way to the bone, which is DEEP. The scar doesn't reflect the seriousness of that cut. Literally, my thumb was dangling off. LOLOL kidding, but it was laid back and gaping open, just not dangling. I marveled at the muscles inside my hand and knew right then I had to be a surgeon! I wanted to be a brain surgeon, no less. HAHAHAHAHAHAHAHa | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/4/2008 2:37:02 PM | Nothing like Scout-trip leftovers (over-buys) to fill out the pantry with convenient foods for quick meals. I've had gallons of syrup, a case or three of hot instant cocoa, equal amounts of instant oatmeal and grits, bags of instant rice, and other almost palatable foodstuffs that even the local shelter didn't want. Why we had 10 boxes of quinoa and couscous, and tins of oysters, crab, and squid is beyond me, yet there it was... no explaining the teenage male mind (is there one?).
The 'trick' to getting some flavour out of the instant smashed taters is adding a little cream (or cream cheese), extra butter, and LOTS! of garlic. Turn it into garlic-smashed taters and the normal 'taste-like-paste' texture is gone and actually tastes good.
Peeler story reminds me of a Scout trip many years ago in my mis-spent yoot... cutting veggies for a stew or somesuch... not paying too much attention... tip of finger gets trimmed and swept into the pot before I even realize it's gone. Just a bit off the top- like a bad haircut... barely any bleeding, but still... Didn't hurt much, so just added a band aid (to the finger not the pot) and kept my mouth shut. I don't think anyone noticed. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/4/2008 4:14:15 PM | | Although I usually prefer a tenderloin filet, the quality was not good tonight, so I settled on a small ribeye and the first of the spring asparagus grilled with nothing more than a little sea salt pepper and butter. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 4/4/2008 4:32:03 PM | For the main course I had two toasts with peanut butter, and for desert I had two toasts loaded with honey -- all washed down with a tall cold glass of milk ( my granddaughter is gone to a hockey game so it's just me tonite having one
of my favorite suppers of all time...lol!
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Clumsy potato peelers unite!
