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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/23/2008 5:47:44 PM | | I had baked chicken (that I marinated all night in Italian dressing) and it was pretty good. Planned on cooking it on the grill but the darn rain wouldn't let up at all. With it I had parmesan cheese angel hair pasta (from a box but it was good) and some garlic bread. Now I'm craving something sweet, hmmmm...... | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/23/2008 7:22:08 PM | | Can of low fat spicy chilli, can of drained kernel corn, can of drained mushrooms, dried tomatoes, and shelled sunflower seeds. Mix in a microwavable container with a lid, and microwave for 4 minutes on high, stirring half way through. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/23/2008 9:44:22 PM | Yo, Naughti... expanded that last recipe and added meat (no beef, pork) and put it into it's own thread- Pork & Soba Noodles... Got some tweaks to do to the recipe still, but a good starting place: fast, cheap, filling, and tasty.
Tomorrow is chicken and rice, fresh broccoli, maybe cornbread- have to find something new and different for the chicken instead of the usual roasted. Maybe I'll chop it up, add some poppy vinegarette marinade and a romano crust. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/24/2008 4:30:30 AM | | For a quick meal, brown and drain some chicken, chopped or some beef, mix in a can of chili and a can of drained whole corn. Place in a casserole, sprinkle with cheddar cheese. Mix a small box of cornbread per the directions and pour over the top and bake until cornbread is done. Serve with a salad. I have substituted mashed potatoes for the cornbread. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/25/2008 1:58:29 PM | I have been hearing about Angus steak for a long time but have never had it. I have a big Angus t-bone steak I'll be putting on the grill shortly, just put some Montreal steak seasoning on it. With it I am having a baked potato, corn on the cob and garlic bread......I can't wait!!! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/25/2008 10:31:55 PM | Sounds like a great dinner Nauti....we have had some great grilling weather here in the Great White North lately so I have been throwing everything on the BBQ. Chops, steaks, fish, burgers, chicken but I hear the cold is returning so I'll be making the comfort food I love.
For the meatloaf people, here's a good one:
Easy Tasty Meatloaf
1 lb. ground turkey
1 ½ c. fine dry breadcrumbs
2 eggs
1/4 c. milk
½ c. finely diced onion
1/4 c. shredded carrots
1/4 c. shredded cheddar
Salt and pepper to taste
¼ tsp. each of garlic powder, paprika
½ tsp. each of basil, thyme
Topping:
Mix together well:
1/4 c. ketchup
1/4 c. yellow mustard (dijon works as well)
1/4 cup light brown sugar
Mix all of the ingredients together and then place in a shallow baking pan in a loaf shape. Smooth topping over the top and bake at 350F for 1 ½ hours or until the internal temp. is 160F. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/25/2008 10:35:00 PM | More meatloaf...this is one of my big faves but I admit that often the cheese leaks out. Try to make sure that it is well sealed in.
Herbed Italian Meatloaf
Meat
3 eggs
¼ c. tomato sauce
1 ½ tsp. salt
1 tsp. each leaf oregano, basil, garlic powder
Pepper to taste
¾ c. fine dry bread crumbs
2 lbs. ground beef
Filling
½ lb. ricotta cheese, well drained (can use cottage cheese if no ricotta)
¼ c. fine dry bread crumbs
½ c. grated mozzarella cheese (you can use provolone if you prefer)
½ c. grated parmesan or romano cheese
Preheat oven to 375F. Grease a 9x5x3 in. loaf pan and line the bottom with greased waxed paper. Place eggs, tomato sauce and seasonings in a large bowl and mix thoroughly. Stir in bread crumbs. Add meat and work with your hands or a fork until well mixed.
For filling whirl ricotta and bread crumbs in food processor until well mixed. Stir in other cheeses.
Press about ½ off the meat mixture into the loaf pan and make an indentation about 6” long and 2” wide. Spoon filling into the indentation. Cover with remaining meat mixture ensuring that the ends are well sealed.
Lay a piece of foil loosely over the pan. Bake one hour, then uncover and drain off any accumulated fat. Continue baking, uncovered for 35-45 mins. to brown the top. Let rest in the pan for at least 10 mins. before running a knife around the edges and turning out. Remove waxed paper and roll over to serve so the browned top shows. Serve with warmed tomato sauce. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/25/2008 10:37:00 PM | Couldn't help myself...one more meatloaf recipe....remember that I am the girl with the cookbook entitled 52 Meatloafs...one for every week of the year. I LOVE meatloaf...perhaps because I never had to eat it as a kid.
Tex-Mex Chili-Cheese Meatloaf
(from the El Paso Chili Company’s Border Cookbook and adapted by SuzyCC)
3 tbsp. olive oil
1 large onion, finely chopped
1 large sweet red pepper, cored, seeded and finely chopped
2 to 3 fresh jalapeño chiles, seeded and minced
3 garlic cloves, peeled and minced
2 tbsp. mild chili powder blend
2tsp. salt
2 tsp. leaf oregano, crumbled
2 tsp. ground cumin
1-28 oz. can crushed tomatoes
1 ½ lbs. ground beef
½ lb. ground pork
1 c. fine dry breadcrumbs
2 eggs, beaten
1 c. corn kernels, defrosted, if frozen
3 green onions, trimmed and sliced
8 oz. sharp cheddar cheese, grated.
Preheat oven to 350F.
In a medium skillet over moderate heat, warm olive oil. Add listed ingredients up to and including cumin. Cover, lower the heat, and cook, stirring once or twice for 10 mins. Add the tomatoes and cook, covered, stirring once or twice for 10 mins. Remove from heat and cool to room temp.
In a large bowl combine beef and pork. Add tomato mixture, bread crumbs and eggs and mix well (hands are best for this job). Add the corn and green onions and mix well. Add the cheese and mix well.
Transfer mixture to a shallow baking dish and form it into a flat loaf. Bake about 1 hour and 20 mins., or until the interior reaches the temp. of 160F.
Pour fat from the dish before serving with salsa of your choice.
Sometimes I grate extra cheese and put it on top when the loaf is done. Return to the oven until the cheese is well melted. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/26/2008 4:42:20 PM | | I've been obsessed with beef for the last few weeks for some reason. I cooked another steak tonight (flatiron) with portabella mushrooms, onions and baby spinach. I topped it off with Gorgonzola blue cheese. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/27/2008 11:14:04 AM | Tonight Is going to be Chicken Curry!! I dont do dairy or sugar..so i will give options....i sometimes serve without the rice as well..makes 4 or so servings..
3 Tbsp. butter
1 cup minced onion
1 TBsp. curry powder
4 Tbsp. flour
3/4 tsp. salt
3/4 tsp. sugar(splenda)
1/8 tsp ground ginger
1 cup chicken broth or 1 chicken bullion cube dissolved
in 1 cup boiling water.
1 cup milk(coconut milk or soy)
2 cups diced cooked chicken
1/2 tsp lemon juice
3 to 4 cups cooked rice.
Melt butter slowly. Saute onion and curry in butter til soft.
Blend in flour and seasonings. Cook over low heat til smooth
and bubbly. Remove from heat and add broth and milk.
Blend well. Bring to a boil stirring constantly. Boil one minute.
Add chicken and lemon and serve over the hot rice.
Serve with choices of Chutney, tomato chunks, raisins, chopped
peanuts or almonds, pineapple bits, bacon bits, pickles or flaked
coconut.
YUMMY  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/27/2008 12:05:12 PM | Hey Suzy...thanks for the meatloaf recipes. I am not real big on meatloaf but that recipe with cheese in the middle sounds really good. Would it work if I added some hot italian sausage to the ground beef?
Everyone makes everything sound so good. I am finding out what a boring cook I am, guess I need to get a little more adventurous with my cooking. Talking about adventurous...
justhank: why don't you go a little crazy and sprinkle some parmesan cheese on top of that ravioli? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/27/2008 1:06:20 PM | I'm having a bunch of friends over this Saturday & they all love my chicken alfredo dish. Although sometimes I exchange the alfredo for pesto sauce instead.
Baked or slow cooked chicken breasts broken into bite sized pieces
Spiced to taste of course. (Having lived in New Orleans for many years, it's never done without the garlic, onions, & a splash of cayenne) I usually cook my chicken with Frontier's chicken broth powder, & Italian Spice blend, & sometimes Lawry's.
I put the chicken pieces over pasta
Steamed spinach or Broccoli florets
Pour thinned out Alfredo Sauce (I don't like my Alfredo too heavy or rich)
Then I put marinated artichoke heart wedges & pine nuts with a bit of fresh cilantro.
The best marinated artichoke hearts are the store brand from Costo. If you have one near you, it's worth the membership for the artichoke hearts alone. A big jar is only about $9. I think it may be 12 or 14 oz. Not those tiny little things in a regular grocery.
Another variant is to chop kalamata olives & add to it....if you like kalamatas that is. Capers are fun to add too.
The whole thing is surprisingly easy. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 2/29/2008 8:19:27 AM | Hamburger Heaven
1 pound lean ground beef
5 slices American cheese (2 percent fat)
1 heaping cup of fine egg noodles
14 1/2 ounce can of stewed tomatoes
Place ground beef in a 10-inch skillet. Brown the beef then drain. Return ground beef to skillet spreading evenly. Place cheese evenly over the beef. Spread noodles over the cheese (it will look like you need more noodles but this will be plenty). Puree the stewed tomatoes and 1/2 can of water in a blender. Pour over noodles. Cover and cook on top of the stove over low to medium low heat for about 22 minutes or until the noodles are done. Let stand for 10 minutes and enjoy.
Serves 4 to 6. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 3/1/2008 4:19:24 PM | ^^^
Don't tell me people cook like this at home? Sounds like something you would order at a 5 star restaurant. Sounds delicious...wanna share the fruit glaze? How you do it, I mean. | |
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