navlys
Forum Replies Created
-
AuthorPosts
-
I finally found an outlet for my baked goods. The local legion has the football package on Sundays and being Patriot fans living in a non-Patriot area we all in. They also have a potluck where everyone brings things. So I made Dorie Greenspan's banana bundt cake in the Christmas poinsettia pan. Since I am getting rid of stuff in anticipation of maybe moving I didn't have any food coloring to make the cake pop. So I decorated it with white icing and crushed dried cranberries in middle. Tasted good.
Back in the day my husband loved rice a roni with beef. So I found a recipe for homemade rice a roni and added sautéed ground beef to it. This recipe called for orzo instead of broken spaghetti and it included walnuts. It definitely needed more spice but my husband who never has seconds (helpings) went back for more!!!!! Go figure.
Always looking for recipes to use up my overripe bananas. This one looks good and uses a lot of bananas.
I received a free sample of Greek Seasoning too and as with all those other Penzey's spices I have acquired I use it willy nilly in whatever I am cooking. As an aside Penzey's has a facebook page and several people submit recipes and ideas on what to do with the spices.
Ok I decided to make chicken Tuscan cakes (delicious but labor intensive). Well instead of shredded chicken I used ground turkey which I sautéed. Second mistake was using Panko instead of regular bread crumbs. I even ground the panko when I realized the large crumb wasn’t working. That was a waste of time. So we had Tuscan crumbles.
I made rolls which started out in my bread machine. Because I hadn't used the machine in a while I looked at the manual (Zojirushi) and noticed that if you are using instant yeast you use the "Quick Dough" setting instead of "Basic Dough". This resulted in a shorter proofing time and second rise. The rolls weren't that tasty. Do you think I could have used the "Basic Dough " setting even though I was using instant yeast?
Thanks BA. I knew I could count on you.
Will have to remember your post when we get to Florida this winter. We've been to Tarpon Springs a few times and on one occasion had dinner at one of their "must go to" restaurants. We had the flaming Saganaki cheese and shouted "Opa" with the rest of the restaurant. They have some great little shops too.
Swift baby back ribs were on sale so..I pulled of the sheath and made a rub with various Penzeys Spices and brown sugar. I threw some apple and onion slices and a little wine in the bottom of crockpot and cooked the rubbed ribs for 5 1/2 hrs on low. ( my old crockpot would have taken 8 hrs. Oh and I covered ribs in bbq sauce for the last hour.
That chowder sounds good. Thinking I’ll whip some up this week. Tonight we had marinated pork tenderloin, baked potato slices and puréed carrots with maple syrup and Penzeys pie spice. Tastee!
Hoping things progress nicely.
Made lasagna and then cut leftovers into squares , froze them and placed individual pieces in freezer bags.
In reply to why "I am done with Perdue": I cooked my boneless skinless chicken breasts the same way I always do and they turned out thick and chewy. I cooked some thin sliced breasts and noticed the same chewy texture. I think they are processing the chicken with some new chemical. A few years back I marinated my chicken breasts in buttermilk (powder) for too long and their texture was similar to what I am finding now. I did call Perdue and they were very nice about it but I doubt things will change soon.
Well I made peach topped chicken breasts and I think I’m done with Perdue!
I marinated a pork tenderloin in pickle juice then spread mustard on it and topped it with Swiss cheese and ham. Then I baked it at 350 for 25 min. It was a winner. A Cuban pork roast!
-
AuthorPosts
