June 16, 2019 at 9:43 am #16644
Mike NolanKeymasterJune 16, 2019 at 5:56 pm #16654
Happy Father’s day to all the guys!No real cooking here today only grilled bologna and cheese sandwich and pork-n-beans.1+June 17, 2019 at 12:22 am #16656
Cooked a pork roast on the BBQ grill.1+June 17, 2019 at 7:21 pm #16662
Tonight we had cubed steak,garden peas and a baked sweet potato.2+June 18, 2019 at 6:00 am #16666
Dinner last night was grilled chicken, potatoes roasted on the grill, and asparagus from the garden.3+June 18, 2019 at 3:52 pm #16667
Tonight we had meatloaf,sour cream mashed potatoes and seasoned green beans.2+June 18, 2019 at 8:44 pm #16672
I made a pizza tonight. Red pepper and ground pork.2+June 19, 2019 at 8:21 am #16683
A man who works for me and his wife have some health issues. I’m taking them an easy meal for dinner. Easy for me. I’m buying a quarter ham & their dessert. I made Paula Deen’s Garden Pea Salad this morning for them. It’s such a delicious recipe that I’m enclosing the link:
I always use the Lesueur brand peas Paula suggests. They’re pricey, but the end result is worth the money.
When Paula made these on her show, she used a serving/soup tablespoon to measure out the mayonnaise, not a measuring spoon, and that always works for me. Finally, I highly recommend using the diced pimentos, which she says are optional. They add pleasant color, and I only use enough to give some red color throughout. Otherwise, the pimento is too strong a taste and detracts from the peas, in my opinion.
Recipe says it takes 5 minutes. Surely that’s after ingredients are prepped. Still, it comes together quickly.
This afternoon, I’m going to make Garlic-Herb Butter Drop Biscuits from Allrecipes, for their meal. The reason I made drop biscuits for the first time a few days ago was to test whether I wanted to make drop biscuits for their meal. I still think dinner rolls are better, but I just don’t want to spend 2 or 3 hours making good rolls. I’m also giving them mashed potatoes.
2+June 19, 2019 at 8:18 pm #16689
- This reply was modified 1 month ago by Italiancook.
- This reply was modified 1 month ago by Italiancook.
Italiancook when I make garden pea salad I make mine the same way except I add about a tablespoon of pickle relish.I love this dish because it is so easy and fast those peas are the best also.
Today I cooked a whole chicken in the crock pot,broccoli and cheese and a bake potato.
1+June 20, 2019 at 6:23 pm #16696
- This reply was modified 4 weeks, 1 day ago by Joan Simpson.
Last night was a pizza with veggie chicken soup. Tonight will be pizza with a salad. That closes out the pizzas for this week.2+June 20, 2019 at 10:27 pm #16699
I went to the farmers market and got fresh white acre peas,cooked them till done added in whole small okra,creamed some fresh corn and made cornbread,watermelon for dessert.2+June 21, 2019 at 5:49 pm #16710
Today I was using up left overs,made chicken & rice with garden peas and carrots and made carrot and raisin salad.The chicken & rice wasn’t good but we got filled.3+June 21, 2019 at 7:25 pm #16711
Dinner tonight was shrimp alfredo with asparagus and a garden salad.3+June 21, 2019 at 8:13 pm #16713
Joan, I love carrot and raisin salad. Hmmm, the thought just crossed my mind about whether I could freeze this. The recipe I uses calls for vinegar and oil, as I recall. So my guess is that this will freeze. I have some carrots to use up, so I may experiment. In a few months, when I thaw and try to eat it, I’ll let you know how it worked. My guess is that the carrots will have lost their crispness.
3+June 21, 2019 at 10:01 pm #16718
- This reply was modified 3 weeks, 6 days ago by Italiancook.
I had a burger on a freshly baked rye/whole wheat bun and a chicken veg soup. The soup had Napa cabbage, carrot and parsnip.2+June 21, 2019 at 10:37 pm #16720
Italiancook the way I make the carrot and raisin salad is with mayonnaise and a little sugar,I like to add crushed pineapple sometimes,I usually have sliced canned pineapple in the fridge as that’s one of our sandwiches we like so to add a little flavor and thin the mayo I will add a tablespoon of the pineapple juice.I actually plumped the raisins in the microwave in the juice.1+June 22, 2019 at 9:28 am #16723
Joan, thanks for explaining how you make carrot and raisin salad. I appreciate you telling us how you plump the raisins. I don’t think I fully utilize my microwave. I came to that conclusion this week. Normally, when I make mashed potatoes for others, I heat the milk on the stove. This week, it dawned on me to put the milk in a measuring cup and heat in the microwave. This reduces the hard-to-remove milk stuck to the bottom of the pan.
Before breakfast today, I made chili from the Freezing and Canning Cookbook. I put enough for dinner in the refrig and froze the rest. Mike, what’s in the freezer is for my Nebraska experiment. When I decide to thaw it, I’m going to make Jenny Jones’ Cinnamon Rolls from Jennycancook.com. I don’t think they have as much cinnamon as KAF Cinnabuns or as much glaze. I’ll let you know how this experiment works for my taste buds after I try it.
As soon as I leave this site, I’m going to make Cauliflower & Pasta Soup for the freezer and a meal.3+June 22, 2019 at 4:31 pm #16732
Tonight we had cubed steak,leftover peas and okra,fried green tomatoes and creamed corn.2+June 22, 2019 at 8:59 pm #16737
Tonight I made a small pork roast, had it with baked beans and rice and a large salad.2+June 22, 2019 at 9:00 pm #16738
We’re recovering from colds, so I had mac and cheese and my wife had chicken noodle soup.1+June 23, 2019 at 10:07 am #16746
For Saturday night dinner, I made a stir-fry using soba noodles, leftover turkey breast we had in the freezer, and a concoction of carrots, celery, green onion, red bell pepper, turnips, mushrooms, broccoli, and a few shakes of low-sodium soy sauce.
- This reply was modified 3 weeks, 5 days ago by BakerAunt.
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