Dinner Porn

[Sniper-T]

How about a thread to show off some meals, share some ideas, and basically see how each other cooks with different things.

I had a hankering for some bacon last night, but wasn't impressed with the selection. So I grabbed some Proscuitto instead.

I made some chicken and mushroom Proscuitto wraps:

http://i605.photobucket.com/albums/tt140/Sniper-T/0209121905a.jpg

Steamed a little asparagus to go with:

http://i605.photobucket.com/albums/tt140/Sniper-T/0209121907a.jpg

and some tri-colour Couscous for a starch:

http://i605.photobucket.com/albums/tt140/Sniper-T/0209121932a.jpg

I forgot to grab a shot after plating, but... Dinner is served:

http://i605.photobucket.com/albums/tt140/Sniper-T/0209121945a.jpg

I can't wait until lunch today, for the leftovers

[izzyscout21]

looks great

[bacpacker]

You got leftovers still? I'll be right up. Those wraps look awesome.

[Sniper-T]

got about a dozen left.

fresh sliced mushrooms, slivered chicken thighs (boneless/skinless). onion powder, cuban spice, italian, and oregano. wrapped, then dusted with garlic powder.

broiled in the oven for 8 minutes

flipped over, broiled for 6 minutes.

rest for 2 minutes, serve

doing T's Gumbo tonight, with the the wraps as appetizers.

[bacpacker]

We will be trying that soon.

[Sniper-T]

I'm hoping that this thread will be shared by all, posting meals, whether from preps or not. when it comes to cooking from preps, we can, and should be able to all learn from each other.

One evening this week, I'm hoping to make, and store 10+ gallons of gumbo, for another meal for my trip

c'mon guys... lets see some stuff! We can all learn!

[Stormfeather]

Rocked a bacon log tonight, will post pics later! (but OMG< I am so full!)

[JustAPrepper]

Somebody get me a napkin. Prosciutto Wrapped Chicken = DROOL!!

~Said in my best Southern Belle accent~

Why, Mistah Snipah, Sir, I do believe you might be a Foodie! And I DO LOVE me a Fellow Foodie!


How do Chicken Fajita's strike your fancy?

http://i255.photobucket.com/albums/hh140/Julie-Girl/83446cc8.jpg


Maybe something a little less unassuming but with all the flavor of a good old fashioned fried chicken?

http://i255.photobucket.com/albums/hh140/Julie-Girl/d565ed7c.jpg


Or maybe you prefer a little beef?

http://i255.photobucket.com/albums/hh140/Julie-Girl/b3c010b0.jpg


And it would be rude of me to not to offer dessert...how about some Blueberry Lemon Bread?

http://i255.photobucket.com/albums/hh140/Julie-Girl/a0ded3cc.jpg

All these recipes are on my new blog A Day In The Life of a Frugal Foodie | Where frugality and food collide with delicious consequences (http://justafrugalfoodie.wordpress.com/). It's what I've been working on the past couple of months and why I haven't been on this site.

So, I'm game Sniper. If you want to share recipes and food, I'm definitely in! :D

[Sniper-T]

That's awesome Justa! Might have to look at some chicken fajitas for dinner toniight. lol

or maybe burgers...

Stormy, you still full, or you got some bacon log photo's for us?

[JustAPrepper]

Sniper...throw a girl a bone!

Whatcha got for "Meatless"? No soups or stews though...I've got plenty of those but most of the time it's too hot for them anyway. And definitely NO Tofu <gag>! Looking for something hearty and satisfying (with easily accessible and affordable ingredients). Nothing so light it's like eating a side dish or summer salad. You got anything middle of the road?

I found a new recipe that I'll be tweaking to a meatless meal later this week and will be Food Storage Friendly if it works. I'll post the results.

This is my own creation from a couple weeks ago...Buffalo Bean Patties...it's a winner!

http://i255.photobucket.com/albums/hh140/Julie-Girl/TEMPORARY%20ALBUM%20FOR%20VIEWING/8f3b8751.jpg

I'm doing some tweaks to my blog as far as printing/recapping recipes without all the commentary but haven't gotten this far yet...here's the link with the recipe if anyone is interested...Meatless Monday, Buffalo Bean Patties | A Day In The Life of a Frugal Foodie (http://justafrugalfoodie.wordpress.com/2012/01/30/meatless-monday-buffalo-bean-patties/)

**ETA: Evolver is out of town so I've been freezing lots of leftovers. These froze well. I microwaved one and it came out OK. The veggies went kind of soft but the flavor was still good. Probably would have been a lot better, and crunchier, if I would have re-heated in the oven but was still good regardless.

[Sniper-T]

Hey Justa,

Meatless eh??? Hmmm. I'm a carnivor by nature, and consider everything else as mearely accessories to decorate the meat.

Are you totally meat free? chicken? pork? fish? seafood?

Dairy?

I'll try to think of some of my 'meatier' meat-free side dishes, but knowing your restrictions will help. I had an old girlfriend, and now my nephew has one... a person whom I like to call a 'pickatarian' not against anything in particular for health or tenet, just fussy! lol. I usually get the niece( in law ) to call me when they're coming over and give me a hint about what she would, or might eat that night, and I can go from there.

ie.

The last time they were over, She said that she "might be in the mood for some chicken, but nothing that has touched a bone"
:eek:

I picked up a 6 lb roasting hen, skinned it, then breasted it with a filleting knife, to leave a layer on the bone. Then I sliced each breast into a long continuous roll about an 1/8" thick and about 5 inches wide. Then I cut them into 5" dia circles. I put a medium sized mushroom in the center (without the stem), and put a dash of thick teryaki sauce in the cap, and a chunk of swiss cheese and dill. I pulled the edges of the chicken up around the cap and tied it above the mushroom with a pc of butcher twine, the top edges bunched up and hung down. dusted the out side with garlic powder and threw them on the bbq.

She ate 1/2 of one, went to the fridge grabbed a bag of raw baby carrots, and ate the whole bag. Everyone else enjoyed my little creations, as the moisture from the mushroom really kept the chicken moist, yet crisped on the outside from the que.

No pics though, sorry

[Stormfeather]

Stormy, you still full, or you got some bacon log photo's for us?

ask, and ye shall receive!

http://i95.photobucket.com/albums/l128/Strmfeathr/Bacon1.jpg
http://i95.photobucket.com/albums/l128/Strmfeathr/Bacon2.jpg
http://i95.photobucket.com/albums/l128/Strmfeathr/Bacon3.jpg
http://i95.photobucket.com/albums/l128/Strmfeathr/Bacon4.jpg

[izzyscout21]

^^^now im hungry..............

[Stormfeather]

Glad I Could Help! Blame it on Sniper-T for starting this thread!

[Taz Baby]

storm what's in that bacon log? I want to make one.

[Twitchy]

I'm drooling at the BACON....

[bacpacker]

Thanks Stormy, now I'm hungry again.

[Sniper-T]

I'm glad everyone is enjoying this thread. I should have some more to add when I'm back next week.

ETA: Post up your recipe/methodology for that log Stormy. Looks yummy!

[Stormfeather]

Bacon Log


1-2 packages of bacon (depends on how big you want your log to be! One pictured above is 1 package, Ive made as big as 5!
1 lb maple flavored sausage
1/2 lb Shredded Cheese or two sticks of String Cheese

Basketweave bacon on a flat surface, cutting board usually works good for this. Once log "mat" is achieved, lay down a thin layer of sausage. Proceed to lay down a thin layer of cheese over top of sausage or lay down string cheese at one end of bacon log. (Refer to Pic #2 if you are unsure what I mean here.) Roll tightly from one end. Start where the String Cheese is preferably. Toothpick closed. Wrap In Foil and Grill/Bake as normal for sausage. Once Sausage is done, you can open foil and cook outside to preference of Bacon style. (Crispy, Burnt, Chewy, ect ect). The reason for foil, is there will be juices from sausage and from the cheese, the tighter your wrap, the juicier it will be. I like to drain off the grease at the end and let it crisp all the way around before I take it out. Experiment with what you like and most of all, ENJOY!

[Taz Baby]

thanks going to make that on the grill as I have no oven,.

[Stormfeather]

thanks going to make that on the grill as I have no oven,.

let us know how it goes!

[Katrina]

Does any one cook with a slow cooker/crockpot?
If you do I have been cooking with mine for eons.
One that I do I call Le Poulet Parisiane (chicken parisian) real simple recipe
Take 4-6 boneless chicken breasts ( frozen works the best)
Put into crock pot
Add half a cup of white wine, your choice
Add one jar of button mushrooms and liquid
Cover and cook on low for 8 hours.
When done , pull out chicken and shrooms, set aside.
Strain liquid into small pot add cornstarch in 1/4 cup of water , cook till thickened.
Serve sauce ,meat and shrooms over egg noodles or with mashed potatoes and a veggie of your choice.

[Sniper-T]

^
ironically enough, that's what my wife made for dinner yesterday! yum yum

[Katrina]

Sniper,
Would be glad to trade recipies if wife would like. I'm always looking for good ones

[Sniper-T]

LOL... that was the only meal that my wife made last month! typically I do all the cooking. If I'm not home she'll heat up a can of soup or stew and have a bagged salad. Or just eat out.

Last night was the first time we were able to have dinner together since I've been home...

dinner started with a fresh spring salad with mango and toasted pine nuts (no pics)

Then Stuffed and baked scallops and clams, Saute'd mussels in butter garlic, onion white wine and dill, with a Basmati rice and home made cocktail sauce with some steamed spinach.

http://i605.photobucket.com/albums/tt140/Sniper-T/0301122043a.jpg

[Sniper-T]

Oh... and I'll trade with ya!

I generally cook by the seat of my pants, not necessarily by a recipe per se. But I remember what I did, and can write it out for you, if there is anything that you like

[Katrina]

Good 'cause that is how I cook too.
By the way that looks sooooogoood!
Thanks

[bacpacker]

That enough Sniper your making me hungry again. :)

[Sniper-T]

Had a crockpot roast going all day today...

Pork roast,
Green Apples Peeled, cored, sliced
Sauerkraut
Brown Sugar

and that is it. If you need some liquid I'll pour in some 7-up or water, or whatever.

Throw everything in the pot and walk away. That's right, just walk away!

A nice deviation I found last time (when I ran out of brown sugar, was to use maple syrup instead.

I'll try to get some pics before we eat it all. lol

[Katrina]

Sounds yummy in the tummy.
I'll have to try that with the pork roast.

[Sniper-T]

I have a pic, but wont be able to upload it until tomorrow. with the apples and brown sugar, the sour of the sauerkraut is replaced with a sweet. makes for a really nice change. and anyone who doesn't like sauerkraut (my wife) usually likes this dish. Chunks of Pineappple are also a nice addition.

I usually serve over mashed potatoes

[Sniper-T]

http://i605.photobucket.com/albums/tt140/Sniper-T/0303121857a.jpg

[Evolver]

looks dang good!!!

[Evolver]

LOL...

http://i605.photobucket.com/albums/tt140/Sniper-T/0301122043a.jpg

There should be a law against posting this type of pornography. :mad:

[Sniper-T]

hmmm... what should I make for dinner tonight???


lol

[Evolver]

Thinking... I'm at SLC airport waiting for my flight back home, :confused: I could change my flight so I could arrive at Snipers by dinner... Now... what to have him cook?... :p

[Sniper-T]

gimme some ideas Evolver! what's your favourite dish?

change your destination to YWG, and let me know what time to pick you up

[Taz Baby]

There should be a law against posting this type of pornography. :mad:

I agree 100%. Something needs to be done with that guy. Like maybe take home home and force him to cook for the family?

[Evolver]

I big pot of steamed goodness. Crab, Oysters, clams, mussels, Garlic drawn butter and fresh crispy bread. Dang... I'm drooling all down my stirt!

[Sniper-T]

hmmm... I just happen to have a 4# dungeoness crab in the freezer. prob can dig up a couple pounds of frozen shrimp.... I can grab bags of clams & mussels on the way home...

Maybe over a bed of Jasmine rice...

need a veggie...

[Taz Baby]

steam asparagus

[Sniper-T]

Oooh good one. Since Evolver isnt coming over tonight, I decided to wait a few days before making the seafood boil. Instead, Iève got a big pot of hamburger soup on the go, which Ill serve with some smoked Gouda cheese bisquits and some grilled veggies (Wifès request)

Happy wife = Happy Life!!

[Katrina]

WHEN are you coming this way??(just joking) You are too good to be true LOL

[Sniper-T]

lol. I'll be in Wisconsin in July...

[Foulball]

Okay,

Here's my "thrifty shopper" recipe for lunches (or dinner) that should last a person for at least two or three days:

1-2 lbs of ground beef (doesn't really matter what fat mix - I buy the cheapest I can find)
2 packages of Top Ramen (Beef Flavor) or one store brand bag of Egg Noodles
1 or 2 bags of frozen mixed veggies (if large bags- you only need one)
Small bag of mixed cheese (I use the 4 cheese blend)
1 beef bullion cube if you bought the Egg Noodles

Cooking:
Soften the noodles in boiling water (don't cook them fully- you just want them softened up)
Add in the frozen veggies so that they thaw out
Brown the ground beef in a skillet - mix in the flavoring packets from the Top Ramen packages or the bullion cube
Strain water out of noodle/veggie mix
Strain the ground beef

Pre-heat oven to 350

Get out your old trusty meatloaf baking pan (you'll need two) or a nice large casserole dish
Spray "Pam" or use Olive Oil on the pan
Layer as follows:
Meat on bottom, then noodle & veggie mix, then top with a nice layer of cheese (I like to layer the cheese after the meat and again on top, but that's just me)
Put it in the oven on 350 for 30-35 minutes and you're done!

Warning: Do not take pictures of this because it looks like dog shit....but it tastes sooo good.

I just made this dish for less that $10 this weekend, last month it was $15 (because I added some really spicy Chinese Chili & Garlic sauce).

Thanks for reading.

[Sniper-T]

like a poor mans lasagne. I love it!

[Foulball]

like a poor mans lasagne. I love it!

Exactly! A really poor man's if you get the really really cheap meat, lol.

[Sniper-T]

There should be a law against posting this type of pornography. :mad:

OK... ok, if that is the general concensus, I'll stop posting. too bad too, because I was going to make a swiss steak tonight with deer, fresh mushrooms, oniions and peppers, in a spicy tomato sauce. although I'm not sure if I should serve over some manner of homemade pasta or rice...

[bacpacker]

What times dinner? I'll be on my way! :)

[Sniper-T]

target practice off the back deck at 16:00

cocktails at 17:15
dinner at 18:00

Do you prefer a merlot, or a chianti?

[Katrina]

Sniper,
Hope you have good trip down.

[Sniper-T]

usually do... It is my annual Salmon fishing trip; that stocks my freezer with Salmon for a year. 10 of us head down for a week of fishing and craziness. always good for a braincell donation (or two)

[Katrina]

That's cool BIL goes up to Canada EVERY May fishing for a week with couple of college buddies.Salmon YUM!!

[Sniper-T]

BP, where were you? It turned out really nice. served over Orzo, with a nice chianti

I'd post some pics, but don't want to make eveolver feel bad

[bacpacker]

Sounds good Sniper. I made a wrong turn somewhere????

[Sniper-T]

If I'm not allowed to post, then someone else has to. I'm jonesin' for some food porn... jonesin' I tell ya...

[Sniper-T]

Mmmmmm

Making a South-West style chicken and Broccoli lasagne tonight with a white sauce, and 3 cheeses.

With an avacado taco salad.

And a Chardonay....

[bacpacker]

Sniper I think you need to get you a show on the food network!

[Sniper-T]

AAAAaaaaarrrrrrrgggggghhhhhh..............

I can't take it any more!!!! I'm going CRAZY!!!!

http://i1172.photobucket.com/albums/r577/MunchflowerZaius/catcrazyspazzing.gif

I've been good. I've gone 3 whole weeks without a food post! but I can't take it anymore. :( I am a food-Porn addict!

I was at Costco yesterday, and they had Jumbo scallops on sale, so I had to indulge.

First I carmalized some onion and garlic, with some big chunks of BACON; added some peppers and mushrooms, and sauted for about 7 minutes with some cajun, cayanne, oregano, sage, and thyme. Added the scallops for about 4 minutes.

http://i605.photobucket.com/albums/tt140/Sniper-T/0328122056a.jpg

Plated with some diced shrubbery for colour, and some roasted chow mein noodles for texture.

Add a dollop of freshly made seafood sauce...

yum yum

ok, Taz... where are the cookies for dessert???

[Sniper-T]

Sniper I think you need to get you a show on the food network!

Maybe when I retire. lol.

If I watch TV, it is usually cooking shows, like the iron chef, or meals on wheels, etc. I love seeing new things and then flipping them with my own twists.

WHat I dislike, however, is all the BS that a chef has to go through, especially in a fancy resteraunt. I like the idea od the 'resteraunt makeover' where I could design a new menu for a place, teach them to cook it, and walk away!

[Taz Baby]

If I'm not allowed to post, then someone else has to. I'm jonesin' for some food porn... jonesin' I tell ya...

I'm working on it. Sorry had to work today and now I am going to bed. Been up since 4am just to get to work by 7am. Will see what I can do tonight.

[Taz Baby]

White Chocolate and Macadamia nut cookies. This is what was left by the time I got the camera sorry Evolvor that's all you get.



http://i1049.photobucket.com/albums/s395/Taz-Baby/Picture164.jpg

[Taz Baby]

Cheesy Ham and Chicken casserole with asparagus. Don't you just love my fancy baking dish? A Dollar Tree special.

http://i1049.photobucket.com/albums/s395/Taz-Baby/Picture165.jpg

[bacpacker]

Hey Taz, where's my cookies? :(

[Taz Baby]

Didn't know what your favorite was. Now that I have a oven I am baking my pee pickin heart out. What do you want?

[Sniper-T]

you`re bakin your pee???

Jeez, I`m glad I am not a desert guy!

good looking cookies though Taz!!

I`ll take mine with cashews!

[Katrina]

I WANT MY KITCHEN BACK, I WANT MY KITCHEN BACK!!!!! All I wanted was my pantry made bigger but duh hubs has the kitchen tore up. Actually we've torn out the wall between kitchen and the dining/ great room/living room and are putting in a peninsula. It opened the kitchen up and added more storage. The peninsula goes in Friday and the pantry shelves, then in about 3-4 weeks the granite goes in for the counter tops. I haven't cooked in about 3 weeks now and I'm getting jealous. I should be back to cooking and baking in about 5 weeks. I am doing a glass mosaic tile back splash behind the stove area. That's my project to do. I gotta learn how to tile.

[Taz Baby]

Tiling is not that hard to do. Done it for 5 years along with sheetrock.

[Katrina]

Thanks Taz!!

[bacpacker]

Taz make mine chocolate chip dark of course

[Taz Baby]

Tonight was triple cheese stuffed Ravioli with Italian sausage anda Marinara sauce and cheesy garlic Texas toast.

http://i1049.photobucket.com/albums/s395/Taz-Baby/Picture170copy.jpg

[Sniper-T]

^
tease!

[JustAPrepper]

Dang we got some good and creative chefs here!!

Taz! I want cookies!! And some of that Cheesy Ravioli Goodness!!

I'm off to upload some stuff to photobucket so I can share a few.

[bacpacker]

Hey Justa, glad your back.

[Evolver]

White Chocolate and Macadamia nut cookies. This is what was left by the time I got the camera sorry Evolvor that's all you get.



http://i1049.photobucket.com/albums/s395/Taz-Baby/Picture164.jpg

Them were dang scrumptious! Thanks!

[JustAPrepper]

Hey Justa, glad your back.

Thanks BP!

[JustAPrepper]

Sniper, you may have seen this on my blog today but this is one worth sharing...

Maple-Mustard Glazed Salmon with Maple-Mustard Quinoa

If Quinoa is new to you...like it was us...this one will definitely win you over. I'll post the recipe if anyone is interested or you can visit here to save me some typing...Simple Perfection…Maple-Mustard Glazed Salmon over Maple-Mustard Quinoa Salad | Where Frugality and Food Collide with Delicious Consequences (http://justafrugalfoodie.wordpress.com/2012/03/24/simple-perfection-maple-mustard-glazed-salmon-over-maple-mustard-quinoa-salad/)

Ohhhh Soooo Gooood.


http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/032412MAPLESALMON-QUINOA5.jpg

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/032412MAPLESALMON-QUINOA6.jpg

[Sniper-T]

I love quinoa. I probably have as much of it put away as I do rice.

do you pan fry yours first? Bit of oil in the pan, quick fry just so they 'pop', really brings out the nutty flavour so nicely!

I stole the recipe for the maple mustard glaze. I haven't tried that on Salmon yet.

Glad you're back!

:)

[JustAPrepper]

Thanks, Sniper.:) As for the Quinoa I rinsed and boiled per directions. We loved it and I'm looking forward to trying it different ways *if* I can find a cheaper source. That stuff is WICKED expensive here! I've heard of toasting it...are you toasting or frying? Do you boil afterward?

[JustAPrepper]

I've kind of worked us in to a routine where Monday and Thursday are Meatless and Saturday is Fish day. I've been doing a lot of experimenting with beans and came up with this last night. We LOVED it!

For New Year's I cooked a bunch of Black Eyed peas and froze the leftovers so I pulled out two cups worth, thawed then mashed. I also pulled a roasted Poblano from the freezer, thawed and diced. Toss peas and chile in a skillet with a couple tablespoons of bacon fat...I didn't have to add onion because there was already some in the peas. Fry a minute until the peas thicken and dry out then I added half a packet of Taco Seasoning and a cup of water (could have gotten by on 1/2 cup) and let it simmer until the water evaporated back out. Then I rolled up in tortilla's, added a little cheese and topped with Enchilada Sauce. Cover and bake at 350° about 20 minutes. I expected them to be "ok" but they were even better than that. Somehow they were "beanier" as Evolver said..."earthier" is the way I described them. And the whole thing cost me less than $3.00 to put together. I LOVE when something so good is so cheap!

(They taste better than they look!)

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/040212BLACKEYEPEABURRITO8.jpg

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/040212BLACKEYEPEABURRITO9.jpg

[Sniper-T]

6 of one/ 1/2 dozen of the other (toast/fry) I primarily do it in the pot, as that is the easiest, and then just add the water to boil. if you toast it in the oven, then you have to transfer it, and dirty another pan.

Just give it a couple minutes in the pan with some oil (mid temp), toss it around. you'll hear them popping, and the smell will be heavenly. dump in your liquid and cook as per directions.

I also cook it in bullion, or stock, to infuse additional flavours; particularly nice with a pilaf type of dish.

If you toss it with your regular seasoned rice vinigar, it makes a decent substitute for sticky rice, and works rather well for making sushi too.

It is crazy expensive here too, about the best place to buy it has been the "Bulk Barn" and they have the best selection of types as well. Depending on geographic location, it can be anywhere from white, to yellow, to tan, to red. The darker it is, the more flavourful I find it is.

[Sniper-T]

They look pretty awesome to me! Thus far I have only made my own 'refried' beans a couple times. but I like the idea of premaking them and freezing them. I think the next time I cook some up for chili, I'll do up some extra for this, rather than relying on canned.

[Onestep]

Venison steaks, mushrooms in red wine sauce, baker, broccoli and tomatoes (from the garden) and a nice bottle of red.
This was from this past weekend.

http://img.photobucket.com/albums/v210/SC53/Venisonsteakandbrocollidinner.jpg

[Katrina]

Just made crock pot beef au jus. Will be serving tomorrow night with smashed potatoes and a vegetable tbd, hot buttered rolls. Sorry no pix as ratafrata camera is messing up.

[Taz Baby]

Glad to see you Justa. always hungry when I look at what you have made.

Made BBQ ribs, potato salad, mac and cheese and garlic bread. No pics sorry.

[JustAPrepper]

Glad to see you Justa. always hungry when I look at what you have made.

Made BBQ ribs, potato salad, mac and cheese and garlic bread. No pics sorry.

This sounds awesome!! I can't have BBQ without mac or potato salad so this is totally up my alley!!

[JustAPrepper]

Venison steaks, mushrooms in red wine sauce, baker, broccoli and tomatoes (from the garden) and a nice bottle of red.
This was from this past weekend.

http://img.photobucket.com/albums/v210/SC53/Venisonsteakandbrocollidinner.jpg

Hey! We never got our invite! Good to see you again!!

[Onestep]

I called, you didn't answer :p :D

[JustAPrepper]

A little "Magic" in our mid-week courtesy of homemade Magic Dust Rub, an accompanying homemade barbecue sauce and a quick pork brine. Because it's a three-parter it would take me all night to list the ingredients and preparations. It's scheduled to launch tomorrow at 10:30 am if you want details. I'm still drooling. It's that good.

And see, Taz? I was telling the truth! No BBQ without mac or potato salad! :cool:

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/040412MAGICCHOPS7.jpg

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/040412MAGICCHOPS8.jpg

[Sniper-T]

nummy!

Um, what do you have against coleslaw?

Personally, I`d trade the pile of `salad`for the veggies. gimme a 1/2 plate of vegies, and a scoop of pasta salad
but dont forget... don`t forget.... not for a second.... a Huge slab of kinda bloody meat!



mmmmm bloody meat!

ETA... Magic rub???

explain please!

[JustAPrepper]

Sniper, here's the rub:

•1/4 cup paprika (I filled my measure about 3/4 full then topped it off with about a tablespoon of Smoked Spanish Paprika to give it the smokey flavor)
•3 tablespoons chili powder (I used Ancho Chile Powder, not the Taco flavored stuff)
•2 1/2 tablespoons dry mustard
•2 tablespoons coarse kosher salt
•2 tablespoons sugar
•2 tablespoons ground cumin (I reduced this to 1 tablespoon)
•2 tablespoons granulated garlic
•1 tablespoon cayenne pepper
•1 tablespoon ground black pepper

Combine all and store in a jar with tight fitting lid. You can sprinkle on anything...meats, grilled veggies, last night Evolver sprinkled it on a pasta dish!!:p

The sauce:
•2 thick bacon slices, finely chopped (I used 4 slices regular bacon)
•1/3 cup grated onion (I reduced this a bit)
•1/3 cup grated tart green apple (came out to 1 apple)
•1 garlic clove, minced (I used 1 clove, smashed)
•1 cup ketchup
•2/3 cup seasoned rice vinegar
•1/2 cup apple juice
•1/2 cup (packed) golden brown sugar
•1/4 cup apple cider vinegar
•2 tablespoons Worcestershire sauce
•1 tablespoon yellow mustard
•1/4 teaspoon ground black pepper
•1/4 teaspoon cayenne pepper

Cook bacon until just golden. Stir in onion, apple and garlic. Cook another 3-4 minutes. Add remaining ingredients and simmer...I did about 20 minutes. Let cool and refrigerate.

The rub is good on it's own and so is the sauce but when you combine the two it's like a flavor explosion! I can't wait to try it on chicken and turkey burgers! I'm even considering putting it on our Easter Ham, lol!!:D

[carly]

My rub is similar. It's great on grilled corn.

[Taz Baby]

Here is my bacon wrap It has chicken Italian sausage and cheese in it. I made a sauce to pour over it. Sauce::: Mix BBQ sauce, grape jelly, and coke.


Bacon weave
http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0459.jpg



http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0460.jpg


http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0462.jpg

http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0463.jpg

[Evolver]

My rub is similar. It's great on grilled corn.

I mixed some in with my tuna this morning for my brown bagged lunch sandwich today :) Tasty!

[Taz Baby]

Taco salad. I hate taco shells so I use Doritos instead and shredded lettuce,salsa sauce,sour cream,ground sausage,green olives,tomato, cheese,ham,and what ever.


http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0450.jpg

[bacpacker]

Taz your bacon wrap looks awesome (drooling all over myself).

Justa I make my rub really close to yours. I left out the mustard and paprika and added brown sugar. I usually just use it on ribs, hadn't really thought about putting a bunch of it together and bottling it. That is a great idea. I love Evolvers idea about putting it on tuna. I eat a lot of tuna for my lunch and I get sick of it at times. That would make a nice change up. I like mixing it with salsa as well.

[JustAPrepper]

Here is my bacon wrap It has chicken Italian sausage and cheese in it. I made a sauce to pour over it. Sauce::: Mix BBQ sauce, grape jelly, and coke.


Bacon weave
http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0459.jpg



http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0460.jpg


http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0462.jpg

http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0463.jpg

Oh MY!! I could wrap a shoe in bacon and eat it. How long and what temp did you cook it? I love the sound of your sauce. Sounds like an old party favorite of mine...Grape Jelly Meatballs. It was a bottle of Chili Sauce and a jar of jelly. I bet it's awesome with BBQ Sauce! I make them occassionally for Evolver and myself as something to munch on over a weekend and they make awesome sub sandwiches!

[JustAPrepper]

Taco salad. I hate taco shells so I use Doritos instead and shredded lettuce,salsa sauce,sour cream,ground sausage,green olives,tomato, cheese,ham,and what ever.


http://i1049.photobucket.com/albums/s395/Taz-Baby/100_0450.jpg

Taco Salad. That is awesomeness on a plate and honestly one of my favorite comfort foods of all time. As long as I have crunchy chips (any flavor will do) sour cream, salsa and black olives I don't much care what else goes inside because it's all good after that.

[Taz Baby]

Bacon wrap temps is 350 for about an hour. I turned and drizzled sauce over it every 15 min. I just keep checking it.

[JustAPrepper]

Taz your bacon wrap looks awesome (drooling all over myself).

Justa I make my rub really close to yours. I left out the mustard and paprika and added brown sugar. I usually just use it on ribs, hadn't really thought about putting a bunch of it together and bottling it. That is a great idea. I love Evolvers idea about putting it on tuna. I eat a lot of tuna for my lunch and I get sick of it at times. That would make a nice change up. I like mixing it with salsa as well.

Do you like Wasabi? Wasabi is good in tuna salad and gives it a good sharp bite. It's a chinese (I think) horseradish. You can find the ground powder in the spice aisle of the grocery store but I just purchased a whole bag of it from Penzey's (dotcom) for about the same price as the grocery. Awesome stuff.

[Taz Baby]

Did someone say Wasabi? (Mouthwatering and running down shirt and making puddles on floor.) Wow love the stuff and buy the Wasabi almonds too.

[bacpacker]

Wasabi peas as well. Great little snack

[JustAPrepper]

Here's my contribution for the night...

Evolver and I love a good burger. I spent weeks perfecting this recipe and it's still a favorite.

Cheddar Burgers with Caramelized Onion, Bacon and Sauce

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/012712CHEDDARBURGER8.jpg

I'm not trying to be a shameless promoter but I've already typed out the entire recipe. If you're interested you can read more about it here...Cheddar Burgers with Caramelized Onions, Bacon and Sauce | Where Frugality and Food Collide with Delicious Consequences (http://justafrugalfoodie.com/2012/01/27/cheddar-burgers-with-caramelized-onions-bacon-and-sauce/)

Yumminess in a bun. I wouldn't lie.:)

[Sniper-T]

I too love a good burger... and that looks awesome.

The next time I make T-burgers, I'll post some pics... and the recipe!

[izzyscout21]

m about to stop loking at these threads. they are outside my level of culinary prowess and make me angry and hungry..............LOL

[Taz Baby]

:D well izzy get to cooking

[JustAPrepper]

m about to stop loking at these threads. they are outside my level of culinary prowess and make me angry and hungry..............LOL

Shoot, Izzy. Everything I cook is "everyday" ingredient kind of stuff. Sniper is the gourmet. I'm gonna start calling him the Gourmet Prepper. I'd love to see what kind of goodies he's got stashed back.

Here's one that kind of relates to food storage...

Over the holidays last year I bought a case of Sweetened Condensed Milk (not Evaporated Milk) while it was on sale. Today I made my grandmother's Jell-O Salad as dessert to go with our Easter Dinner tomorrow. It only uses about half the can. I make Homemade Caramel with the remaining half so it doesn't go to waste.

Set up a simple double-boiler...a pan with a shallow amount of water.


http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/040712HOMEMADECARAMEL2.jpg

Bring to a boil. Pour the remaining Sweetened Condensed Milk in a bowl that will fit over the top of pan...you don't want the water beneath to be touching the bottom of the bowl (I always test first to make sure I didn't put too much water in the pan). Once the water boils, reduce heat to a simmer and put the bowl on top. Simmer slowly until the milk turns to Caramel Sauce. At first it will turn really watery then as time goes by it will thicken. This can take a couple of hours depending on how fast your simmer is. I let mine go really slow because I was prepping things for dinner tomorrow and was right there next to the stove. You need to stir the sauce every once in a while, especially if you're cooking it a little faster than I did. You also need to check your water level to make sure it didn't all steam away but be careful. When you lift the bowl from the pan you need to make sure you're using pot holders or a towel because you'll get a steam burn. About 20 minutes before mine was done I had to add more water to finish it off. I could have let it go a little longer for a deeper color but I was done in the kitchen for the evening and needed to let it cool. Also, don't touch the caramel while it's hot. It's like hot glue and will stick and burn. Put in a jar and keep in the fridge for sauce over apples or ice cream or whatever else you can think of.

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/040712HOMEMADECARAMEL3.jpg

[bacpacker]

The wife makes that to put over cinammon buns. Good stuff!

[JustAPrepper]

Wow! I never thought of Cinnamon Buns!!! :p <----That's Justa drooling!!

[JustAPrepper]

These are just too cute not to share...even if you don't have kids at home, like us, it was a great way to bring a little a little youthfulness and fun back in to our Easter dinner. :D

Colored Devilled Eggs

Boil and peel your eggs. Slice in half, set yolks aside to make your favorite filling. Set up glasses just like you would for coloring traditional boiled eggs in the shell. I used Gel Food Coloring and followed the directions on the box by adding hot water and vinegar. Drop the cooked egg halves in and let soak until eggs reach desired color. Mine went FAST...SUPER FAST...so much so I diluted with more water because I wanted soft, pastel colors. As it turned out, since I colored the eggs on Saturday and made the stuffing and piped them on Sunday, by that time the colors had muted to much softer shades and I was happy with them.

I don't necessarily condone eating FD&C (or whatever it is) Red, Yellow, Green or Blue but come on. It's Easter. Stash a little food coloring back if you've got kids. We sure got a kick out of these!

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/040812EASTEREGGS6.jpg

[bacpacker]

I love me some good deviled eggs. Reminds me of my grandma. Shw made the best.

[Katrina]

Just a, I'magonna "borrow" the egg idea. The grand kids will go nuts! Fantastic!

[Sniper-T]

a couple of standard issue, frozen pizzas...

not so standard anymore!

I like the frozen ones, as a starting point on the road to a great za! add another layer of sauce, whatever fizens that strike your fancy, another layer of cheese, and you get something like this:

http://i605.photobucket.com/albums/tt140/Sniper-T/0410122046a.jpg

http://i605.photobucket.com/albums/tt140/Sniper-T/0410122046b.jpg

[Taz Baby]

Ever get a frozen meat and cheese pizza and add chili on top with more shredded cheese and Hot chili peppers? That's good.

[Sniper-T]

those eggs are aresome. could be good with some different colours for halloween too

I remember once when we were colouring as a kid, if you crack the egg in a couple places, and then dunk it in a dark red, enough colour will go through to the egg, to make it look like veins. creeped my mom out!

[Taz Baby]

These are cute. Next time I do deviled eggs I am going to try this.

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/564144_10150714040032436_104062822435_9438187_4408 06894_n.jpg

[msomnipotent]

These are just too cute not to share...even if you don't have kids at home, like us, it was a great way to bring a little a little youthfulness and fun back in to our Easter dinner. :D

Colored Devilled Eggs

Boil and peel your eggs. Slice in half, set yolks aside to make your favorite filling. Set up glasses just like you would for coloring traditional boiled eggs in the shell. I used Gel Food Coloring and followed the directions on the box by adding hot water and vinegar. Drop the cooked egg halves in and let soak until eggs reach desired color. Mine went FAST...SUPER FAST...so much so I diluted with more water because I wanted soft, pastel colors. As it turned out, since I colored the eggs on Saturday and made the stuffing and piped them on Sunday, by that time the colors had muted to much softer shades and I was happy with them.

I don't necessarily condone eating FD&C (or whatever it is) Red, Yellow, Green or Blue but come on. It's Easter. Stash a little food coloring back if you've got kids. We sure got a kick out of these!

http://i1145.photobucket.com/albums/o503/JustaFrugalFoodie/SHFT%20READY%20FOOD%20PORN/040812EASTEREGGS6.jpg

Did the food coloring stain your mouth? I would love to try this, but the only people that eat deviled eggs in my family are the adults. I would catch hell if I turned my father's mouth pink and purple. But it would still be funny.

[msomnipotent]

Do you like Wasabi? Wasabi is good in tuna salad and gives it a good sharp bite. It's a chinese (I think) horseradish. You can find the ground powder in the spice aisle of the grocery store but I just purchased a whole bag of it from Penzey's (dotcom) for about the same price as the grocery. Awesome stuff.


Wasabi is good for deviled eggs, too. I replace the mayo with wasabi and use red curry powder instead of paprika. Top with a small slice of pickled ginger. Mmmmm. Those that don't like the heat can do half and half mayo/wasabi or buy the wasabi mayo at the store. I can't find powdered wasabi where I shop, but they do have real wasabi in tubes (not the fake wasabi mayo) where they sell the fresh sushi. It has become a condiment like mustard in my house.

[Sniper-T]

When I used to go to the bar... I always had a couple little bottles of food colouring on me. friends or strangers... no one was safe. a couple good shakes into a mixed drink, or a beer, and you don't notice taste anything. repeat 1/2 a dozen times and the victim is peeing blue, or green, or if you want to freak them right out... RED! They always assume blood, and hightail it out of there.

yuk yuk yuk.

:)

[Taz Baby]

Sniper you are just plain ole mean but funny.

I use to go to a outside bar on the beach, that had an upstairs bar. I would sit by the railing and eat peanuts and throw the shells to the seagulls. When someone walked by on the beach I would throw a peanut shell then shoot my squirt gun at the person. They thought the seagull shit on them. It was funny and also entertaining to watch.

[Evolver]

Did the food coloring stain your mouth? I would love to try this, but the only people that eat deviled eggs in my family are the adults. I would catch hell if I turned my father's mouth pink and purple. But it would still be funny.

No mouth staining but I did notice... Thinking on how to say this... Oh hell... my shit was green for a day.

[msomnipotent]

No mouth staining but I did notice... Thinking on how to say this... Oh hell... my shit was green for a day.

Useful to know, especially since most of my family members are hypochondriacs. This might be fun.

[piranha2]

Fried lobster tacos. Bad ass. With a touch of hot sauce.


http://img407.imageshack.us/img407/5937/20120521193551323.jpg
By avjohnson (http://profile.imageshack.us/user/avjohnson) at 2012-05-21

http://img259.imageshack.us/img259/4159/20120521192431860.th.jpg (http://imageshack.us/photo/my-images/259/20120521192431860.jpg/)

[Sniper-T]

mmmmm..... Looooobbbbsterrrrrr....

[Echo2]

Made these the other day camping.....breakfast quesadilla....

http://farm9.staticflickr.com/8144/7257146036_55cf9c9783_b.jpg

It was a nice break from the "boil in bag" omelets....:)

[Echo2]

This is how we did it on another forum....:)

http://farm8.staticflickr.com/7072/7257358224_2b5de386ce_z.jpg

Peaceful breakfast...

[Evolver]

I like all the stuff in the photo but the fork/lid/bottle opener caught my eye. What brand is it?

[bacpacker]

Now that how you set a table Echo.

[Echo2]

I like all the stuff in the photo but the fork/lid/bottle opener caught my eye. What brand is it?

BSA...Boy Scouts of America.

[bacpacker]

I got a full set like that around here somewhere. Got a lot of miles on them before I retired them

[izzyscout21]

Me and the wife celebrated our anniversary the other day. Thought it would be fun to do sushi and the like:

http://i764.photobucket.com/albums/xx288/2crgrunt/DSCF5523.jpg
http://i764.photobucket.com/albums/xx288/2crgrunt/DSCF5524.jpg
http://i764.photobucket.com/albums/xx288/2crgrunt/DSCF5525.jpg
http://i764.photobucket.com/albums/xx288/2crgrunt/DSCF5526.jpg
http://i764.photobucket.com/albums/xx288/2crgrunt/DSCF5529.jpg

[Echo2]

Potatoes...onions....peppers.....bacon.....black pepper....red pepper....

http://farm9.staticflickr.com/8026/7653647584_36f7932114_z.jpg

http://farm8.staticflickr.com/7107/7653646516_8016793cf9_z.jpg

Found out what to do with lest over onion rings....:)

[Sniper-T]

looks good Izzy. Love the Onion ring eggs, Echo!

[Katrina]

Yum it all looks so good. Duh hubs tried something new yesterday using some of the things we have in storage. Box of broccoli au gratin rice, couple cans of the Hormel ham chunks (like tuna cans) and can of diced tomatoes with garlic, oregano and onions. Made the rice a roni up per box added the ham and drained toms, yummy. Surprisingly it tasted like pizza with out the crust, really good flavor and it was very filling and it was a one pot meal. Made two loaves of Amish white bread this morning, must say it turned out great!! One loaf is almost gone. Am going to try and tackle the whole wheat next and see how that turns out.

[piranha2]

Last nights dinner.


http://img191.imageshack.us/img191/3366/20120813174938719.jpg (http://imageshack.us/photo/my-images/191/20120813174938719.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

[Sniper-T]

Piranha, you're making my mouth water with everyone of those posts. I can't wait until New years when I can get down there and chow down on some nice fresh seafood

*drool*

[piranha2]

Let me know if you are gonna be in my neck of stupidville.

[Sniper-T]

We're going to have a week +, so we'll probably tour most of Fla.

[piranha2]

Send me a pm, let me know when. I usually spend new years at the bol, but who knows?

[Evolver]

We're going to have a week +, so we'll probably tour most of Fla.

Hell yeah! Come on down, Justa and I would love to have you and yours over for lunch/dinner and show you around our neck of the woods. We're on the east coast about in the middle of the state. We could even do some canoing/kayaking on the close by waterways, fish or surf fishing. We have enough gear for all! :)

[Evolver]

January could be from 80f-30f during the day so make sure you don't forget to pack some tees, shorts and flip flops along with "your" spring/fall attire. :) BTW no need for the sub-zero gear! (lol) It's funny... Here when it's 50f you see people bundled up like it's below freezing and boy do they complain about how cold it is.

[Sniper-T]

It'll be 20 below freezing here when we leave, so we'll have some cold gear with us, but I generally put away all my cold weather stuff when it gets to about 50, so I don't think I'll take much more than shorts, tees and maybe a hoodie.

After a week on the mainland, we're jumping on a ship and taking a cruise almost all the way to South America, so even the shorts and Tees might be a little too much!

:eek:

[Evolver]

What port are you cursing out of? Never mind... I'll send you a PM. :o

[Sniper-T]

Just a teaser... Since I'm not allowed to post pics here anymore...

Making a traditional style borscht tonight...

beets from the garden (bulls blood),
carrots from the garden,
potatoes from the garden,
tomatoes from the garden,
onion from the garden,
deer roast (he was eyeballin' my garden),
Tomato paste made from the garden last year,
herbs from the garden.

Aside from a few seasonings on the meat, everything tonight comes from my land!

:)

[piranha2]

Just a teaser... Since I'm not allowed to post pics here anymore...

Making a traditional style borscht tonight...

beets from the garden (bulls blood),
carrots from the garden,
potatoes from the garden,
tomatoes from the garden,
onion from the garden,
deer roast (he was eyeballin' my garden),
Tomato paste made from the garden last year,
herbs from the garden.

Aside from a few seasonings on the meat, everything tonight comes from my land!

:)

Guess I won't ask why.

[bacpacker]

Even though you have no pics. I tend to agree that those meals are the best!

[Sniper-T]

mwahahahahaha

http://i605.photobucket.com/albums/tt140/Sniper-T/garden/0903121915a.jpg

[Twitchy]

Just a teaser... Since I'm not allowed to post pics here anymore...

Making a traditional style borscht tonight...

beets from the garden (bulls blood),
carrots from the garden,
potatoes from the garden,
tomatoes from the garden,
onion from the garden,
deer roast (he was eyeballin' my garden),
Tomato paste made from the garden last year,
herbs from the garden.

Aside from a few seasonings on the meat, everything tonight comes from my land!

:)

You shall continue to display images until I say so. Is that clear!?! ;)

[Echo2]

Tonight was baked beans with polish sausage and garlic simmered....and sliced and fried potatoes with caramelized onions.....brown and serve rolls with churned real butter.....big glass of milk.

Finished with a soft top chocolate cookie and a espresso.

[Evolver]

mwahahahahaha

http://i605.photobucket.com/albums/tt140/Sniper-T/garden/0903121915a.jpg

You too are REBEL with a culinary cause. (Stole that from Alten Brown but for you it's fitting.)

[Sniper-T]

interesting that you post that Evolver.... you're the one that led my banishment from this thread!

[Evolver]

What???

[Evolver]

Yes I AM guilty of spending XXXXX amount of dollars for a Smell-N-Taste-O-Vision Monitor because of YOU!!! But that all I'm guilty of. :mad:

[Katrina]

I made jambalaya Sunday with Andouille sausage, shrimps and chicken. Put it in the crock pot with the vegetables and creole seasonings (all but the shrimp, they went in ten mins before serving) and instead of white rice I put in Brown simmered in the crock on low 8 hours. MMMMM was very good and whole house smelled yummy

[Sniper-T]

Oh, Katrina... That sounds so yummy!

- - - Updated - - -

That sounds good too Echo... Real churned butter?? Wow, I haven't had that since I was a kid on my grandparents farm.

[bacpacker]

I love Jambalya and it is just about perfect made with Andullie. I can smell it from here.

[Katrina]

Well bp you're welcome to come on by and sit a spell. I'll heat up a couple of bowls for ya!!

[Evolver]

One of my customers and very dare friends just got back from North Carolina visiting there son and brought Justa and I back two 1qt Zipploc freezer bags full of pan sized Brook trout. Wooo Hooo!!! The Brookies were caught last weekend by a neighbor of her son from a stream thats about a mile away from they're house and were frozen the same day so they're pretty fresh. I'll put it this way... It's the freshest trout that I've had since I moved to Florida six year ago so here we go...

Cedar Plank Brook Trout.

http://i572.photobucket.com/albums/ss162/xplore2c/DSC06188.jpg


Don't ask what happened to the other two. :o Evolver just couldn't wait and hid in the car port as he devoured them both. Errr I mean there wasn't a other two there was just three. ;)
http://i572.photobucket.com/albums/ss162/xplore2c/DSC06190.jpg


Dang Tasty!!!

Pre soak the planks in water for at least one hr. (make sure your cedar isn't treated)

Melt 2 tbs Butter
add a dash of evoo
squeeze of 1/2 lemon
1/2-1 tsp Garlic salt (depending on taste)
twists of pepper ^

Pre heat Grill on low
Place trout on plank
baste with mixture
Put plank on grill and close the lid.
Cook until you can peel the spine with bones away from the meat with ease and no longer.

Enjoy :)

[Taz Baby]

Why do I punish myself by clicking onto this thread? Why I say. This thread always makes me hungry to no return. And I just ate lasagne

http://comps.canstockphoto.com/can-stock-photo_csp9036271.jpg

[Sniper-T]

looking awesome Evo.

I think that I'll plank some of my rainbows

[Sniper-T]

Pictures don't do it Justice, but here is the recipe of last nights concoction. It tasted AWESOME! Even made the wife go up for THIRDS!!!

Beet Leaf Casserole

Made one of these last night from all my tops, and it turned out fantastic.

carmalized some onions and celery, added some chopped mushrooms and hamburger. cook til clear, season with some steak spice, Greek or Italian seasoning, the standard greens, etc.

meanwhile, cooked up some brown rice.

chopped the beet leaves up into bite sized pieces, as if it were for a salad. (stems and all)
add them to the meat, and continue to simmer for a few minutes until nicely wilted. add a can of mushroom soup, a scoop of sour cream, and a scoop of mayo, and a handful of crumbled feta... add the rice and mix well. let sit covered for 5 minutes off heat to melt the cheese, and bon-apetit!

[Evolver]

Now that sounds good! ^^^ Beet greens are my favorite out of all greens, I like to pull the beets when they're 1/2" around and steam them up. Yummy!

[mitunnelrat]

Since I actually cooked for once I figured I'd play:

http://emob304.photobucket.com/albums/nn165/mitunnelrat/Mobile%20Uploads/IMG00639-20121102-1237.jpg

Sausage and hashbrowns with green pepper, onion, and cheddar cheese.

Simple, but more extensive than mac n cheese and hot dogs, lol.

[Evolver]

^^^ looks and sounds great! My daughter has those same plates. :cool:

[hank2222]

I do a simple smoked Pork chops with honey and cinmman type glaze cut into bite sized bits with Mac and chesse with Apple sauce on the side .

[FL-Jeeper]

http://i128.photobucket.com/albums/p175/rock_scott/PicsPlay_1352156831738.jpg
The SO blew my socks off with a venison tenderloin. Marinated in a soy based sauce, smacked with a dry rub & pan seared with some onions & olive oil. Sautéed veggies & "Dirty Mashed Potatoes" (Otherwise known as Instant Taters. I frikkin love em.)

[Echo2]

Yum....very yum....

[Katrina]

Sunday night, I made up a Bear Creek beef stroganoff packet but added a 28oz can of Keystone beef to it and a can of mushrooms and some green beans. Surprisingly it was very good. Packet says will feed 3-4 but with the added meat,etc. I think it will feed at least 5-6 people.

[4suchatimeasthis]

Listening to the election coverage on the radio today (Sean Hannity, woo hoo), and doing some baking.....making Pasties, Yankee food, something copper miners wives would send in their husbands lunch pails. Hearty, not too messy, and delicious!

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/46039_436281793102976_582513532_n.jpg

A flaky crust with diced onions, carrots, turnips, potatoes, and cooked ground beef. I add some minced garlic, some parsley, Italian spices, whatever sounds good.

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/21906_436284746436014_1093669484_n.jpg

Some people eat them with gravy or cheese, but I like them with just salt, pepper, and ketchup. Next ups.....apple pie bars....

[mitunnelrat]

Pasties are great! Can I get a recipe? Please!

[Evolver]

Pasties are great! Can I get a recipe? Please!

Yankee or hankee food? Wooo Hooo!!!! :p LOL

[Sniper-T]

Was feeling a little Saucy on the weekend, so I made up a beef wellington (at the wife's urging):

http://i605.photobucket.com/albums/tt140/Sniper-T/1209121648a.jpg

http://i605.photobucket.com/albums/tt140/Sniper-T/1209121649a.jpg

http://i605.photobucket.com/albums/tt140/Sniper-T/1209121713a.jpg

[Echo2]

http://i276.photobucket.com/albums/kk37/darksithlord_2008/funny12/mother-of-god.gif

That looks delicious.....

[Evolver]

Dang nice work there T!!! The center on that bad boy is just damn right spot on... Purrrrrrrrfict my man! :)

[bacpacker]

Somehow I missed my invite for supper.

That looks AWESOME!

[Sniper-T]

I mucked up the crust a little when I was pulling it out of the pan, but it sure tasted yummy!!

[4suchatimeasthis]

I don't suppose a girl could get the recipe off of ya? It sure looks good......

[Sniper-T]

Girl, eh??? That answers that question from "the Funny side of life"...

http://i605.photobucket.com/albums/tt140/Sniper-T/hubbahubba.gif

rofl!

It's pretty simple really, just a little involved.

Buy a nice loin cut. rub it down with olive oil, salt and pepper. Sear quickly to seal it up. put off to the side

While that is resting, puree about 3 cups of mushrooms, 1/2 an onion and 2 celery stalks in the food processor with 1/2 cup white wine, and a splash of soy sauce. (I prefer chantrelle mushies, but this time I used Shittake. White buttons or even portabello would work too (whatever you like)

simmer them down until almost all the moisture is gone.

While this is happening, lay out some saran wrap on your counter big enough to totally cover your meat, plus a little extra. On top of this, lay out sheets of proscuitto in a tight weave, to create a big enough sheet to encompass your meat.

When the mushies are done spread them out in an even layer on top of the proscuitto, and then using a bbq brush, paint your beef loin with yellow mustard/bbq sauce mixture (most recipes call for straight mustard, but I like the bbq sauce flavour added in)

wrap the whole thing up tight, saran and all. make sure that the saran is surrounding to hold it together, and not wrapped up inside a layer.

I usually do all this one day, planning on serving the next. but you can just leave it for 20-30 minutes in the fridge to set up. I will leave it overnight.

about 1-1/2 hours before you're ready to serve (depending on your size of meat) roll out a box of puff pastry, to about 1/4" thick, or at least big enough to envelope your roast. Brush around the edges with egg yolk and then wrap it up. Brush the whole thing with egg yolk, and then score the top with a knife. place in a pregreased pan, into a preheated 400 degree oven. bake for about an hour. Or until meat is at a desired 'doneness' level (meat thermometer)

Bon apetit!

This is the video that my wife saw, that made her want me to make it:
http://www.youtube.com/watch?v=KfM_7uwH_Jw

[Echo2]

Yeah....a little involved ....you suck T...I've about talked myself into this for Christmas....I'm gonna make 2 for the clan....and a spiral cut ham.

Sides will be.....

Parmesan garlic smashed potatoes

Pimento scallion corn

Candied roasted pumpkin w/ marshmallow topping

Sweet Italian bread dressing with spicy Italian sausage

Broccoli onion casserole

Green beans with pintos

Pickles beets

Spinach, goat cheese, dried tomato, and bacon vinaigrette salad

Sourdough bread slightly toasted

[Sniper-T]

Oh c'mon Echo, if that Ramsey guy can do it in under 2:30 minutes, how hard can it be??

[Sniper-T]

Yesterday's dinner:

http://i605.photobucket.com/albums/tt140/Sniper-T/1213122126a.jpg

http://i605.photobucket.com/albums/tt140/Sniper-T/1213122126b.jpg

http://i605.photobucket.com/albums/tt140/Sniper-T/1213122140a.jpg

I don't remember what it is called, but it was one of my favourite dishes in Greece. It is like a spanikopita, but different. I went into the kitchen of a little mom and pop style resteraunt there, and got 'mom' to teach me how to make it... and here 20 years later, I'm still following her original style (almost-lol).

[Sniper-T]

The process:

A couple layers of phyllo pastry, then some spinach

http://i605.photobucket.com/albums/tt140/Sniper-T/1213122023a.jpg

add some sliced ham:

http://i605.photobucket.com/albums/tt140/Sniper-T/1213122023b.jpg

brie cheese:

http://i605.photobucket.com/albums/tt140/Sniper-T/1213122029a.jpg

and repeat the layers to the top of the pan.

The last layer, I use proscuitto:

http://i605.photobucket.com/albums/tt140/Sniper-T/1213122032a.jpg

a couple more layers of phyllo, wrap it all up and bake it for an hour

[Evolver]

Looks fantastic T and going by the ingredients I bet it's dang good!

[Sniper-T]

It's kinda rich, in a sinfull way... but it is certainly a favourite around my place. Fresh from the oven the phyllo is crispy, but leftovers aren't, but tastewise, It is even more awesome the next day

[Metrocruiser]

My inlaws just left yesterday after a long 6 month annual visit. Now I am starting to buzz with the feeling of our real life creeping back into our veins. Like a bear waking up from hibernation, I am now ready to participate in this thread with some works of art and natural disasters :) be warned hehe

[mitunnelrat]

I propose this thread should be locked until 1 February, or I quit my experiment with the food tabs, whichever comes first.

[Katrina]

MTR
Hang in there buddy, you'll make it!!

[mitunnelrat]

:D

[Sniper-T]

We all appreciate the sacrifice you are making mitr!! And I must say, it is a good thing I have limited internet while on holiday here, or I would have posted a pic of our New Years Eve dinner of bacon wrapped scallops, lobster tails with white truffle butter, almond and herb crusted salmon, Asparagus, and red pepper couscous:
http://i605.photobucket.com/albums/tt140/Sniper-T/holidays%202012%20-%2013/SDC19501.jpg

But I wouldn't do that to ya pal!! :)

And Thankfully, Justa hasn't been posting much in here lately either, or you might have gotten a shot of her snacks for the M&G. A nice homemade bean/salsa dip with fresh veggies, probably the most awesomest dill dip EVER, her... well you get the picture...
http://i605.photobucket.com/albums/tt140/Sniper-T/holidays%202012%20-%2013/SDC19468.jpg

But the biggest thing you should be thankful for is that she isn't going to post any pics of her world famous ribs. Tender... juicy... just the perfect crisp on them from the grill, slathered with a sweet and tangy sauce... Man those things were to die for!

MiTR, don't look, this is for everyone else:

http://i605.photobucket.com/albums/tt140/Sniper-T/holidays%202012%20-%2013/SDC19472.jpg

Thanks again bud... and if there is anything else we can do to make your month go by quicker and easier, let us know!

;)

[Evolver]

^^^ ROTFLMAO. You said the wrong thing MTR.

Your New Years meal looks fantastic! (Drool)

[mitunnelrat]

lol! That was pay back for my "CND" joke, wasn't it? How'd your response to that go again? :D

[Metrocruiser]

Ur too funny T
The dirty dishes in the oven was a classic :p it made my wife chuckle.

[ElevenBravo]

Dear moderator,

Please delete this thread. It makes me hungry.

Thank you,
EB

[mitunnelrat]

LOL! Sorry man, can't do it. ;)

It was fun to threaten it for a minute though

[Evolver]

Ur too funny T
The dirty dishes in the oven was a classic :p it made my wife chuckle.

Just to clarify and to put some insight on this... He didn't do it at our house but while they were here Mrs.T told us the story about him doing this to her Mom (His MIL that adores him) at one of their get togethers. LOL Now this is the topper... Everyone was so impressed how fast he was with the clean up and as he was leaving his last word's were... Check the oven! :) So this is why Justa... Checked the oven before he left. ;)

[Sniper-T]

Personally, I liked the following year even better...

I wasn't allowed in the kitchen alone for dishes this time, so I helped by drying. The two sisters were so busy talking, they weren't paying attention to what I was doing. Every single item that I dried found a new home. plates and wineglasses in the cuttlery drawer, tupperware in the pots, silverware in the crispers, It took her mom over a week to find everything and sort it out. lol.

I haven't been asked to help to do dishes since! Although every year they get me to more of the cooking.
:)

[JustAPrepper]

Personally, I liked the following year even better...

I wasn't allowed in the kitchen alone for dishes this time, so I helped by drying. The two sisters were so busy talking, they weren't paying attention to what I was doing. Every single item that I dried found a new home. plates and wineglasses in the cuttlery drawer, tupperware in the pots, silverware in the crispers, It took her mom over a week to find everything and sort it out. lol.

I haven't been asked to help to do dishes since! Although every year they get me to more of the cooking.
:)

Oh, believe me! I did a full open cabinet check after you left, lol!! I was totally expecting to find things in all the wrong places!

As promised...here's the recipe for the Turkey Burgers (http://justafrugalfoodie.com/2012/03/08/mr-foodies-favorite-three-times-a-week-turkey-burgers/)

They really are pretty awesome. Even Single-Guy-Next-Door loved the one I took over to him and asked Evolver for the recipe.

And the Dill Dip is about as simple as it gets...
1 cup Mayo
1 Cup Sour Cream
1 Tablespoon Dill (I use dried for this because that's the way I was first introduced to it)
3/4 Teaspoon Lawry's Season Salt

You *really* need to let the dip set at least an hour or more before taste testing. I usually end up giving it one last light sprinkle of Lawry's, mix then serve.

[Sniper-T]

next time Justa... Next time! And it wont be something that I already told you about... I got a million other things to getcha with!

mwahahahaha

and yes, my MIL does still love me.

:)

[Taz Baby]

Ok Just found this and i am going tomorrow to get the stuff to do this. It is so pretty and it makes me want to get started on the garden.

Tulip Cherry Tomatoes

http://bibliasmakow.pl/wp-content/uploads/2013/01/bDSC01334-480x319.jpg

Ingredients:

(13 Tulips)

13 large cherry tomatoes
14 stalks of chives
200g cottage cheese
1 cucumber
½ teaspoon dried basil
salt
pepper

Preparation:



Dice the cucumber very finely or grate. Stir in cheese and basil, season with salt and pepper. Cut a cross shape on the top of each tomato. Make holes for the salks at the bottoms of tomatoes. Fill in tomatoes with the mixture of cottage cheese, cucumber and spices. Stick these on the stalks, place on a plate and tie this bouquet with the last one.

Simple, isn’t it? ;) But instead of using Cottage cheese, I am going to use tuna salad

[bacpacker]

That looks awesome. But I hate cottage cheese. It would be good using cream cheese I bet. Tuna salad don't sound bad either.

[Sniper-T]

I third the motion for quashing the cottage cheese. would also work well with feta or goat cheese. Maybe with an olive oil vinegrette for dipping.

[Katrina]

Did an experiment Monday with the canned turkey I got from Keystone.
Made one pot turkey chili/soup
one 28 oz can turkey with the liquid, one can of diced taters, drained, one can cannelli (white kidney) beans with liquid. Diced up 1/2 of a red pepper, threw it all in pot on stove along with chilli powder and dried minced onions to taste, a teaspoon dried minced garlic and about 3 tablespoons of unsalted butter. Set it on med heat and got it to boil stage, turned down heat to simmer for about an hour. IT didn't thicken up so I did up some cornstarch in water (like for gravy). Did some garlic bread, had shredded cheddar cheese to sprinkle on top and it wasn't too bad. There was enough for two meals for the two of us, about two good sized bowls at each sitting. Most ingredients were out of the food storage.DH said it tasted better the second round, I think because the flavors had a chance of "settling" in as my grandmother would say.

[Sniper-T]

My mom called that the REST period.

sounds awesome Kat!

[Katrina]

Thanks Sniper It wasn't half bad and didn't take too long to put together.

[piranha2]

Got back to civilization yesterday. Brought goodies. Tonight, deer burgers and tree rat. Yum. With steamed broccoli, carrota and mushrooms.




(http://imageshack.us/photo/my-images/543/2013041818085598.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

[Sniper-T]

HOLY HEY-ZEUS! that looks awesome!

those are either some tiny assed burgers, and grill, and spatula, and tongs.... and grass.... No... shit! those are some awesome sized rats!

when is dinner?

[piranha2]

Come on over now - couple of rats left.

[Sniper-T]

damn.... why aint you closer!

guess I'll have to wait... season is coming!

[piranha2]

Anytime, my brother.

[Evolver]

Yeah the squirrels here eat all year round and it's funny that they still squirrel away food. Hum :confused: I guess they aint so dumb. :)

[piranha2]

They be preppers. And dinner.

[Vodin]

Chicken and Dumplings. Oh.... pictures damn ya gotta forgive me I was hungry. Wife made it Thursday and today.

[Taz Baby]

I am so going to make this


Apple Pie Moonshine Recipe, No Still Needed

http://thehomesteadsurvival.com/wp-content/uploads/2013/02/Apple_Pie_Moonshine_2_c_medium.jpg

1 750ml bottle of Everclear (you can also use Captain Morgan–Captain gives it a spiced apple pie flavor)
1 gallon of apple juice
1 gallon of apple cider
3-5 cinnamon sticks
1-2 cups of sugar.

Directions
Simmer the apple cider, apple juice and cinnamon sticks. We usually simmer for a minimum of an hour, but we’ve also gone as little as 20 minutes. Remove from heat, remove your cinnamon sticks and add your sugar. Adding sugar now helps it melt into the warm yummy appleness. When cool add your alcohol. If you’re adding in the red hots do it when you add your sugar so they melt as well.

Remember, this is a pretty high alcohol content… and this is the kind of drink that tastes so very yummy that you do not notice the alcohol all that much… it will sneak up on you and you’ll be intoxicated before you even realize it. I would say drink responsibly.


http://thehomesteadsurvival.com/apple-pie-moonshine-recipe-needed/#.UaU9LpxY2Di
.

[Sniper-T]

BLAH!

I say let's get loaded!

sounds awesome Taz! I can't wait for my next trip down South!

Honestly though, everclear makes a good base to make any alcohol. typically, I bring it back to make kahlua.

[Sniper-T]

Necro-post to the extreme...

As some of you know, I am trying to track down a couple of absent and missed Ants, Evolver and Justaprepper; so I thought that I might be able to lure her back with some food shots.

Last night's dinner was some of my freshly made and lightly smoked Andouille sausage pan seared and saute'd with fresh garden onions, peppers, and button mushrooms from my yard. simmered in a sauce made from white wine, cream, sour cream and feta cheese, and then topped with some grated cheddar:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1008141957a_zps87dc8152.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1008141957a_zps87dc8152.jpg.html)

Ooey Gooey Melty goodness:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1008142003a_zpscf70cd6d.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1008142003a_zpscf70cd6d.jpg.html)

[robsdak]

your killin' me. STOP IT!!! :) what is this a tease? you know i am off real food for awhile. what gives??? :p does look good though.

i wondered what's up with them as well. i'll look and see if i still have his number somewhere and give a ring.

[bacpacker]

That sounds awesome. I love me some Andoullie.

[Sniper-T]

That's some of my homemade sausage from last weekend. Goose/deer/pork with seasonings and spices. Turned out really well

[mitunnelrat]

Ever find anything out on E and Justa, Rob? They are missed.

And in the spirit of this thread, I pan roasted brussel sprouts in coconut oil tonight, seasoned with salt, garlic powder, and onion powder, and then added some ham.

In a word... Delicious.

I'll get a pic posted asap.

[Sniper-T]

They are missed! :(

I have/had their numbers as well, and they are dead numbers, their emails are no-go, and Justa's blog is down.

:(

They were the only Ants I met F2F.

- - - Updated - - -


Ever find anything out on E and Justa, Rob? They are missed.

And in the spirit of this thread, I pan roasted brussel sprouts in coconut oil tonight, seasoned with salt, garlic powder, and onion powder, and then added some ham.

In a word... Delicious.

I'll get a pic posted asap.

Damn you and your coconut! does sound good though! I love baby cabbages!

[mitunnelrat]

Lol! Hey, I bought the oil to try that coffee recipe out, and its leading me down a dark path. I can't help it, or myself.

http://i304.photobucket.com/albums/nn165/mitunnelrat/006_zpsl2uesyzj.jpg (http://s304.photobucket.com/user/mitunnelrat/media/006_zpsl2uesyzj.jpg.html)

This is only the third time (steamed and boiled before) I've made them myself, and the first time I liked the result... But next time I'm going to use bacon.

I'm hoping to post in here more often. It will probably be fairly simple recipes for a bit because I've been an "out of the box", processed foods kind of guy for a very long time, but I'm starting to enjoy cooking for real.

[Sniper-T]

that's awesome mtr! I've been known to dabble in the culinary arts, if you have any Q's or want to toss some ideas out, I'll always ready to help out a brother.

next time you do Brussels try cooking them until the are almost ready, then drain them well and toss them in a bowl with a little olive oil and your favorite spices (to coat thoroughly, then pop them in the oven on a cookie sheet to broil for about ten minutes. Shake them around after 5.

This will give a little browning and add a nice crunchy factor

[Sniper-T]

Bacon weave:
http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0207151747a_zps7d7f01db.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0207151747a_zps7d7f01db.jpg.html)

ground chicken with quinoa, celery, onion, mushroom and spice roll:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0207151757a_zps1ccb6efc.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0207151757a_zps1ccb6efc.jpg.html)

half roasted, drained and ready to flip:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0207151834a_zps09f56636.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0207151834a_zps09f56636.jpg.html)

done and carved: http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0207151901a_zpsd7cd76ef.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0207151901a_zpsd7cd76ef.jpg.html)

roasted peppers with philli cream cheese, feta, bacon, sour cream and spices:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/0207151901b_zpsfec1084a.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/0207151901b_zpsfec1084a.jpg.html)

[bacpacker]

Meat looks amazing. I can just taste those peppers from here.

[jamesneuen]

http://i59.photobucket.com/albums/g284/Dragonsworn_2006/IMG_20150212_165856_837_zpsj8ktxzlu.jpg

Chicken, mushrooms, potatoes, sausage, onions, in a teriyaki glaze.

[Katrina]

Da hubs did this casserole
2 cans diced potatoes, drained
Small can of DAK ham, diced
Two cans peas, drained
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup sour cream
powdered garlic to taste
Milk to thin out sauce, if needed
Mix everything together
Put in casserole dish and bake at 325 for about 45-60 minutes.
He didn't do too bad, considering he was experimenting.

[Taz Baby]

spent all morning cooking. Here is the results . barbecue chips popcorn chicken roasted asparagus and wild rice melody. made from scratch


https://scontent-ord.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11012727_878406138848384_7103409055127310639_n.jpg ?oh=9aafd3854fc675488caf7af8e6412b81&oe=55856FB0

[Vodin]

This will be tomorrows dish and fresh ground beef chuck with thick cut bacon is the plan.

https://www.facebook.com/video.php?v=911282355570342&set=vb.474026105962638&type=2&theater

[Sniper-T]

Oh... Snap!

That looks awesome!

[Sniper-T]

Dinner this weekend:

http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1017151307a_zpsu7zimyaa.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1017151307a_zpsu7zimyaa.jpg.html)

That is goose and rough grouse breasts, layered with peppers and celery...

wrapped in chorizo sausage meat and spinach...

wrapped in Ground beef...
wrapped in bacon!

Then smoked at 170 for 6 hours (Apple and Hickory smoke for 2, heat for rest.

Took a little longer than anticipated because the goose was still semi frozen. I shoulda got everything up to room temp first.

Done:
http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1018150049a_zpsl81oay5c.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1018150049a_zpsl81oay5c.jpg.html)

Inside:
http://i605.photobucket.com/albums/tt140/Sniper-T/food%20-%20cooked/1018151748b_zpsmqvhmwia.jpg (http://s605.photobucket.com/user/Sniper-T/media/food%20-%20cooked/1018151748b_zpsmqvhmwia.jpg.html)

yum yum!

[mitunnelrat]

So... my own bacon wrap pales in comparison, but it was still very good!
http://i304.photobucket.com/albums/nn165/mitunnelrat/IMG_20160110_182658_176_zpsndqrgrkf.jpg (http://s304.photobucket.com/user/mitunnelrat/media/IMG_20160110_182658_176_zpsndqrgrkf.jpg.html)

Its my first "intensive" paleo meal, and it came out great. Another "dark side" recipe with the cocunut oil btw ;) The "rice" is actually cauliflower. Seasoned with tumeric and something else I forget the name of for color. the recipe called for saffron, but I couldn't find any. Some green pepper, red onion, and other seasonings. Delicious. Even my pickier eating family members approved.

[Sniper-T]

Looks awesome!

[mitunnelrat]

It was, even as leftovers. I'm happy I'm getting comfortable enough cooking to experiment a little and substitute as needed.

[Sniper-T]

the best part about cooking, is the experimenting! that's how greatness is created... and my friend... You are well on your way!

[mitunnelrat]

http://i304.photobucket.com/albums/nn165/mitunnelrat/IMG_20160318_193618343_zpsi3ujijll.jpg (http://s304.photobucket.com/user/mitunnelrat/media/IMG_20160318_193618343_zpsi3ujijll.jpg.html)

And another new one for me. Tomato, basil, garlic baked salmon.

[Sniper-T]

looks awesome! try marinating the salmon in real lemon juice with a sprig or two of rosemary for 6-8 hours first. will add a whole new depth to the dish!!

And/or spritz the top with some Worcestershire sauce before the other stuff. Another complimentary flavour combination!

add some Basmati rice with spinach and basil, and a side of asparagus...

damn dude, I'm coming over! Chill some beers!
lol

btw, great resurrection of a great old thread.

[mitunnelrat]

Good ideas there, T, and come on by! I'll just have to watch you drink beer. I'll match you in water. One more week and I'll phase it in again.

[mitunnelrat]

http://i304.photobucket.com/albums/nn165/mitunnelrat/IMG_20160319_225519014_zpsph2wxyxz.jpg (http://s304.photobucket.com/user/mitunnelrat/media/IMG_20160319_225519014_zpsph2wxyxz.jpg.html)

Not dinner, but ive wanted something more than venison jerky and cheese to snack on, so curried kale chips it is! Snack time is a good again

[Sniper-T]

interesting... recipe/method?

[mitunnelrat]

preheat oven to 350
rinse and dry 2 bunches of kale thoroughly, water will steam rather than crisp it in the oven. Cut into 3" sections
in small bowl, mix:
2 tbs olive oil
1 tbs coconut oil (or alt, for T)
2 tbs curry powder
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp cayenne pepper

pour over Kale and mix by hand until well coated. arrange in single layer on baking sheets. Bake 10 minutes and swap sheets on racks. Bake 8 more. Kale will not be crisp. add salt as desired.

Wait until kale crisps and seal in an airtight container.