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What did you cook today?
- Thread starter HeadChef
- Start date
chubbyalaskagriz
New member
Hi HeadChef and welcome to Spice Place! I'm Kevin.
My lunch today was a ham & pickle sandwich w/ sprouts on buttered pumpernickel bread, and a carrot & grapes.
Dinner will be a grilled ribeye, medium rare- a wedge salad w/ kippered salmon and blue cheese, and proll'y more grapes.
What about you?
My lunch today was a ham & pickle sandwich w/ sprouts on buttered pumpernickel bread, and a carrot & grapes.
Dinner will be a grilled ribeye, medium rare- a wedge salad w/ kippered salmon and blue cheese, and proll'y more grapes.
What about you?
Cook Chatty Cathy
New member
Welcome HC,
I cooked an old family favorite "Chicken and Noodles"! My 5 yr. old grandson who hates meat and all vegetables loves this (Go figure!) I can not stand to see him exist on freakin' boxed mac-n-cheese so I drew from the old memory of favorites I used to make my own little ones when they were growing up. It worked and he & all the reast of the grands love this!
Stew 1 whole chicken, season well, adding diced onion, celery and all your favorite chicken seasonings (I use garlic powder, Greek Seasoning and salt & pepper)
Remove cooked chicken from broth and set aside on a plate to cool, leave broth in dutch oven or pressure cooker, turn heat to high.
Once broth returns to a boil add 1/4 cup frozen peas, and 1 1 Lb. box macaroni noodles and 1 Tbsp. dried parsley or 1/4 c. fresh chopped parsley taste and adjust flavors to your liking. Reduce heat to a low boil. De-bone and skin chicken, use a knife to dice the chicken meat & place diced chicken into the noodles, finish cooking until the noodles are done. Turn off heat and let the mixture sit a few moments allowing the noodles to absorb all broth. Stir well and serve. We most have bread & butter with this and occassionally a fresh salad.
You can add a small amount of chopped olives, sour cream, a splash of white wine, capers and any othe finely diced veggies (such as carrots). There are many variations. The kids like it pretty much the way described above.
I like it all "fancied up" It just does not get much easier than this.
Welcome to SpicePlace.....by the way I have a whole tassel of folks living with us at the moment a grand total of 9 - 4 children and 5 adults (sometimes I wonder just how adult LOL) I am a certified crazy person!
Cheers, CCCathy
I cooked an old family favorite "Chicken and Noodles"! My 5 yr. old grandson who hates meat and all vegetables loves this (Go figure!) I can not stand to see him exist on freakin' boxed mac-n-cheese so I drew from the old memory of favorites I used to make my own little ones when they were growing up. It worked and he & all the reast of the grands love this!
Stew 1 whole chicken, season well, adding diced onion, celery and all your favorite chicken seasonings (I use garlic powder, Greek Seasoning and salt & pepper)
Remove cooked chicken from broth and set aside on a plate to cool, leave broth in dutch oven or pressure cooker, turn heat to high.
Once broth returns to a boil add 1/4 cup frozen peas, and 1 1 Lb. box macaroni noodles and 1 Tbsp. dried parsley or 1/4 c. fresh chopped parsley taste and adjust flavors to your liking. Reduce heat to a low boil. De-bone and skin chicken, use a knife to dice the chicken meat & place diced chicken into the noodles, finish cooking until the noodles are done. Turn off heat and let the mixture sit a few moments allowing the noodles to absorb all broth. Stir well and serve. We most have bread & butter with this and occassionally a fresh salad.
You can add a small amount of chopped olives, sour cream, a splash of white wine, capers and any othe finely diced veggies (such as carrots). There are many variations. The kids like it pretty much the way described above.
I like it all "fancied up" It just does not get much easier than this.Welcome to SpicePlace.....by the way I have a whole tassel of folks living with us at the moment a grand total of 9 - 4 children and 5 adults (sometimes I wonder just how adult LOL) I am a certified crazy person!
Cheers, CCCathy
chubbyalaskagriz
New member
Steaks last night really hit the shot!
Tonight it's a roasted rosemary-orange hen (getting rid of what remains in a jar of orange marmalade) and spinach salad w/ raspberries, pine nuts and shaved parm.
Tonight it's a roasted rosemary-orange hen (getting rid of what remains in a jar of orange marmalade) and spinach salad w/ raspberries, pine nuts and shaved parm.
Cook Chatty Cathy
New member
Hey Kev,
Don't you just love the use of jams and jellies in your foods? I made some Pulled BBQ Pork for sandwiches the other night & to make my BBQ sauce I used about 1/2 jar of Apricot jam and darn was it delicious tasting! I have a habit of liking my own homemade BBQ sauces
Tonight I made homemade Chili and there were only 2 small cans of diced tomatoes so I used a large can of Hunt's Spaghetti Sace in the chili and then hit it with all my spices...Wow it was M-m-m-m good. Course there aint' nothin' like homemade anything!
Max Sutton
New member
Friday's feast
Today, I'm making "Baked Tarragon Chicken", "Herb-Roasted Potatoes", plus "Green Beans and Red Onions".
Today, I'm making "Baked Tarragon Chicken", "Herb-Roasted Potatoes", plus "Green Beans and Red Onions".
Mama Mangia
Super Moderator
It's Good Friday - fish day today.
Mama Mangia
Super Moderator
how are you fixing your chicken? what are you having with it?
ChileFarmer
Moderator
Grilled burgers today for us. But tomorrow have 2 beef briskets and pork spear ribs going on the smoker. Our kids like to take home the left overs, so I always cook more than needed. Well almost always. Wishing Y'all a great week end. Mucho rain here in my world.(East Texas)CF
I am having it Potato and masalas mixture.
Mama Mangia
Super Moderator
would you share your recipe with us?
Mama Mangia
Super Moderator
Johnny West
New member
Tonight she's fixing the last of the ling cod I caught last summer.
I'm fixing to make some corn bread here in a minute.
I'm fixing to make some corn bread here in a minute.
T
TobyLogic
Guest
mmmmm crepes
today for brunch i cook crepes
topped them with blackberry sauce
crepes where made with heavy cream, eggs, vanilla, sugar, flour.
blackberry sauce was fresh blackberries mushed through a stainless steel screen colander, mixed with sugar, and butter. heat for 3:33 seconds in microwave on high stir half way through.
as you make the crepes roll them and put them on a plate in the oven heated to 200 degrees
pour on sauce......... add whipped cream for a romantic desert
for dinner tonight rib-eye, green beans with fresh garlic, and Lipton noodles mix garlic and butter
Have a nice night........ Toby
today for brunch i cook crepes
topped them with blackberry sauce
crepes where made with heavy cream, eggs, vanilla, sugar, flour.
blackberry sauce was fresh blackberries mushed through a stainless steel screen colander, mixed with sugar, and butter. heat for 3:33 seconds in microwave on high stir half way through.
as you make the crepes roll them and put them on a plate in the oven heated to 200 degrees
pour on sauce......... add whipped cream for a romantic desert
for dinner tonight rib-eye, green beans with fresh garlic, and Lipton noodles mix garlic and butter
Have a nice night........ Toby