April 8, 2018 at 2:36 pm #11986
Here’s a thread for this week’s cooking.
Users who have liked this topic:April 8, 2018 at 3:09 pm #11987
I’m not cooking, but my husband will be cooking pork ribs (in the frying pan, nothing fancy), macaroni and cheese (made with KAF Vermont cheese powder), and steamed green beans. I’ll do the green beans. Other than that, I’ll have my feet up….
Users who have liked this topic:April 8, 2018 at 4:53 pm #11988
Enjoy your day BakerAunt!I had an easy supper too,hot dogs and home cut fries.Enjoying watching The Masters.
Users who have liked this topic:April 9, 2018 at 12:35 pm #11994
Have to clean out freezer. I have some filets that I bought on sale (of course). They are grass fed. Hmnm…not as tasty as grain fed that’s for sure. So to use them up I’m slicing them in strips and stir frying with onions and peppers and serving with TJ’s cauliflower stir fry mix which is new to me. Six more meals in freezer and 8 days left.😄
Users who have liked this topic:April 9, 2018 at 3:51 pm #12002
Tonight we had salmon patties,sour cream mashed potatoes and garden peas.
Users who have liked this topic:April 9, 2018 at 6:46 pm #12003
Joan, your salmon patties caught my eye. Could you please post a brief description of ingredients used and how you cook them? My mother used to make them when I was a kid and I haven’t tried them in years. Thanks. By the way, do you live in the South? Your menus remind me of my mother’s cooking.
Users who have liked this topic:April 9, 2018 at 9:45 pm #12005
I went ahead and posted my recipe for salmon patties, but I’m hoping that Joan will also post hers.
Users who have liked this topic:April 9, 2018 at 11:02 pm #12007
BevM the way I make Salmon Patties for just me & my husband I use the small flat can I think it’s 6 oz.Drain most of the liquid off,leave a couple tablespoons of liquid in the bowl.Take all the backbone out and dark skin off.Mash all the salmon up,add 1 egg,salt,pepper,onion powder,a squirt of lemon juice and about 1/3 cup of flour(I don’t measure) stir it all up well and make small patties and fry in hot oil for a few min on each side.I can get them all in my skillet at one time ,I get about 6 or 8 small patties.
Yep Bev we’re about as deep south as you can get,we live in Valdosta,Ga.and we’re about 18-20 miles from Florida line.I’m just an old southern girl as my Granddaddy would say “gal”.
- This reply was modified 1 week, 3 days ago by Joan Simpson.
Users who have liked this topic:April 10, 2018 at 3:54 pm #12011
Today we had Fried cubed pork,rice and gravy and ford hook butter beans cooked with a small piece of hog jowl.
Users who have liked this topic:April 10, 2018 at 8:59 pm #12013
Today I made a burger and had it one of my burger buns. Had it broccoli and baked beans from a jar.
Users who have liked this topic:April 10, 2018 at 9:00 pm #12014
Today I used up the rest of that sirloin tip roast I cooked last week. I cut it into pieces, trimming out the gristle and fat. I sautéed sliced mushrooms and orange bell pepper in grapeseed oil, then added the cut up meat and leftover gravy. I added the rest of a package of frozen broccoli from the refrigerator, then sprinkled on some Hungarian Sweet Paprika. I combined the sauce with cooked buckwheat noodles, then added sliced green onion.
Users who have liked this topic:April 11, 2018 at 7:36 am #12016
Thanks to Joan and Bakeraunt for posting their recipes for salmon patties. Bakeraunt’s recipe sounds delicious, but Joan’s is probably closer to what my mother used to make. She rarely used a recipe.
Joan, I’m also in the deep South in Mobile, Alabama. Not looking forward to the coming hurricane season.
Users who have liked this topic:April 12, 2018 at 10:49 am #12029
Having to empty freezer we had folks over for hors d’ouvres. Had left over smoked sausage. I sliced it and placed it in a pan with pickle juice and a little wine vinegar. Very tasty.
Users who have liked this topic:April 12, 2018 at 7:03 pm #12036
I love all the ingenious ways that people use leftovers!
Tonight I made boneless chicken breast (halved) and coated in mayonnaise, panko, onion powder, garlic powder, and chives. It should have had freshly grated parmesan, but I was distracted and forgot it. The chicken still tasted good and cooked well, but I prefer it with the added Parmesan. We had a rice blend cooked in broth, and steamed green beans as side dishes.
Users who have liked this topic:April 12, 2018 at 9:25 pm #12041
Tonight I boiled a chicken breast in chicken stock added rice after it was done and very tender and we had green beans also.
Users who have liked this topic:April 13, 2018 at 5:04 pm #12048
Friday dinner is salmon and couscous. I’m changing around the spice by using 1/2 tsp. dill and 1/2 tsp chives. Verdict: All I really taste is the dill. Next time I’ll try a combination of chives and celery seed.
- This reply was modified 6 days, 6 hours ago by BakerAunt.
Users who have liked this topic:April 13, 2018 at 7:31 pm #12051
Tonight I made something completely new to me: chicken fingers. I’ve never eaten or cooked them. I cut the breasts into inch thick slices, dipped in beaten egg, and then into breadcrumbs mixed with Penzey’s Sunny Paris, lemon-pepper, and Parmesan. Baked at 400* for 25 minutes. They were really good – flavorful, tender, very easy and quick to do. I served them with leftover potato salad and broccoli. We’ll be having these again.
Users who have liked this topic:April 13, 2018 at 10:48 pm #12056
Tonight we had cubed steak,thickened potatoes with a cream sauce and cooked carrots.
Users who have liked this topic:April 14, 2018 at 12:43 pm #12059
After a few days with highs in the 70’s, we’re back to the 30’s today and the rain is supposed to turn to snow soon. West and north of us there are blizzard conditions
So I’m making a big batch of beef stock today.
Users who have liked this topic:April 14, 2018 at 2:54 pm #12062
We also had two days in the 70s, but we had some storms last night and colder air is arriving. I don’t think that we will get snow, but the next few days will be good for spending time next to the wood stove.
My husband is roasting a small turkey for Saturday dinner and meals throughout the week.
Users who have liked this topic:April 14, 2018 at 3:34 pm #12063
Nice weather here but tomorrow we’re suppose to get rain.
Tonight we had taco salad.Like 0April 14, 2018 at 8:09 pm #12064
The snow finally got here mid-afternoon, probably 2 inches of it, but the streets were warm enough from the last few days that they’re staying pretty clear so far.
Could snow on and off until 2AM, but other parts of Nebraska got hit a lot worse than we did.
I made a simple stir fry for supper tonight.
Users who have liked this topic:April 15, 2018 at 7:37 am #12067
Hi all! I feel like I fell off the turnip truck – We’ve had such crazy weeks at work that when I get home, I just want to veg – I haven’t even been lurking much. So there has not been much cooking or baking in my house. But, on Wednesday (prepped on Tuesday) I made Chicken Juniper, often named Elegant Chicken in old community cookbooks, for Will’s 25th birthday. That’s the one with dried beef, chicken breasts, bacon, cream of mushroom soup and sour cream. It’s probably his favorite comfort food. I got all the ingredients to make him the KAF Kitchen Sink Carrot Cake – it’s a really good recipe, but they’re still sitting on the counter a week later!
BevM, I’m with you about hurricane season. I’m originally from Buzzards Bay in Massachusetts where we were in prime hurricane territory. In 60 years of bad storms we never had to evacuate. Now I live on Saint Simons Island in Georgia. Because it’s the furthest west point on the East Coast, hurrricanes were few and far between – they would often head up the Florida Coast and then head for the Carolinas. In the last two years we’ve had two mandatory evacuations and last year we couldn’t return for a week. At least, we were fortunate to have minimal damage where we are, but still – yuck!.
Users who have liked this topic:
You must be logged in to reply to this topic.