What are you cooking?

[biofish]

Made some sea salt chocolate chip cookies this morning! It was a random recipe I saw in a ripped out magazine clipping (have since lost the clipping and have no clue what magazine it was in) but dang if these aren’t the family favorite cookies…

 

[MaloK]

If you make 16 cookies with that recipe.

Each cookie will equals more than a can of soda in sugar value.

Enough to send a kid into orbit.

Loll

 

[biofish]

Enough to send a kid into orbit.

Who says that isn’t the goal?

Gonna have kids feeling like

 

[MaloK]

I'm making lazy chocolate milk chilled moka's

1 liter of chocolate milk
3 Tsp of instant coffee
500 ml milk

Split the chocolate milk equally in 3 x 500 ml mason jar.
Add 1 Tsp of instant coffee each.
Top off all jars with milk.
Shake a lot and chill.
Wait enough to have the coffee dissolved before serving.
Shake some more...

It's very hard not to drink them all the same day, Loll.

 

[Back in the fold]

The Old Lady made guacamole and it turned out okay . I’m going to have corn on the cob this afternoon . Yum , yum , yum !

 

[jaylach]

The Old Lady made guacamole and it turned out okay . I’m going to have corn on the cob this afternoon . Yum , yum , yum !

I LOVE good guacamole! I remember a roomie I had in Ft. Worth Texas that did it right, best I've ever had. She also made the best green chili I've ever had totally from scratch starting with both a beef and pork roast in a stock pot. At one time she owned a bar/restaurant in Arizona and did green chili twice a week. She had people driving 50-60 miles just to eat the stuff.

It was sort of funny with her as she was half Blackfoot Indian and six feet tall. Myself, on the other hand was five foot eight with fairly long hair and a mustache. She really looked the part of being Indian with the black straight hair, beaked nose and the rest. If you get my meaning, if she were an animal, she would have been a fox. With the height difference, and our appearance, no one called us Jay and Valerie. They called us Sonny and Cher.

Anyway... what am I cooking? Actually getting an order delivered tomorrow from my local grocery with all the stuff I need to start a two gallon batch of fully loaded sketti sauce. I use Prego sauce as a base and totally modify with diced fire roasted tomatoes, chopped onion, shrooms, bell peppers, tomato paste and sliced black olives, like 25 meatballs and probably chicken... yep, chicken. Just took two breasts out of my freezer to thaw. I also modify adding a lot of garlic, Italian seasoning, rubbed sage, black pepper, red pepper flakes and sugar. It takes me two days to make my sauce in a slow cooker. The first day I leave out the shrooms and put the pot in the fridge over night. Second day of cooking I add the shrooms and, also, parmigiana and Romano grated cheese. Also have all my pasta ordered including small cheese raviolis along with pasta shells, already have plenty of spaghetti noodles.

I consider pasta to be its own food group. Also have fettuccine ordered along with broccoli florets for fettuccine Alfredo with grilled chicken and broccoli but that is for another day.

I'll have some pasta plates and also make a meatball sub or three and freeze the rest in vacuum bags. LOL! I also have another 12-13 meatballs in my chest freezer if I run short.

 

[Fishmanic]

I made stuffed cabbage for my sister, myself, and my great nephew. And boy was it good.

Used ground beef with rice and a bit of bread crumbs with added spices for the filling. Sauce was made with hunts tomato sauce, raisins, brown sugar, and lemon juice. Cooked it at a simmer in a large pot on the stove for one hour and 20 minutes.
Mmm mmm mmm (smacks lips)

 

[Back in the fold]

I LOVE good guacamole! I remember a roomie I had in Ft. Worth Texas that did it right, best I've ever had. She also made the best green chili I've ever had totally from scratch starting with both a beef and pork roast in a stock pot. At one time she owned a bar/restaurant in Arizona and did green chili twice a week. She had people driving 50-60 miles just to eat the stuff.

It was sort of funny with her as she was half Blackfoot Indian and six feet tall. Myself, on the other hand was five foot eight with fairly long hair and a mustache. She really looked the part of being Indian with the black straight hair, beaked nose and the rest. If you get my meaning, if she were an animal, she would have been a fox. With the height difference, and our appearance, no one called us Jay and Valerie. They called us Sonny and Cher.

Anyway... what am I cooking? Actually getting an order delivered tomorrow from my local grocery with all the stuff I need to start a two gallon batch of fully loaded sketti sauce. I use Prego sauce as a base and totally modify with diced fire roasted tomatoes, chopped onion, shrooms, bell peppers, tomato paste and sliced black olives, like 25 meatballs and probably chicken... yep, chicken. Just took two breasts out of my freezer to thaw. I also modify adding a lot of garlic, Italian seasoning, rubbed sage, black pepper, red pepper flakes and sugar. It takes me two days to make my sauce in a slow cooker. The first day I leave out the shrooms and put the pot in the fridge over night. Second day of cooking I add the shrooms and, also, parmigiana and Romano grated cheese. Also have all my pasta ordered including small cheese raviolis along with pasta shells, already have plenty of spaghetti noodles.

I consider pasta to be its own food group. Also have fettuccine ordered along with broccoli florets for fettuccine Alfredo with grilled chicken and broccoli but that is for another day.

I'll have some pasta plates and also make a meatball sub or three and freeze the rest in vacuum bags. LOL! I also have another 12-13 meatballs in my chest freezer if I run short.

I said the wife’s guacamole was “okay” . I too like good guacamole and it turns out that avocado is really a very healthy thing to eat . I like native women too . When they are foxes they are really something . I got a good laugh out of that Sonny and Cher bit . Oh , and green chile ? That’s good stuff Maynard .,

I made stuffed cabbage for my sister, myself, and my great nephew. And boy was it good.

Used ground beef with rice and a bit of bread crumbs with added spices for the filling. Sauce was made with hunts tomato sauce, raisins, brown sugar, and lemon juice. Cooked it at a simmer in a large pot on the stove for one hour and 20 minutes.
Mmm mmm mmm

Ooohh . . . stuffed cabbage ! I love stuffed cabbage . Your recipe sounds good .

 

[Fishmanic]

I like native women too . When they are foxes they are really something . I got a good laugh out of that Sonny and Cher bit .

 

[jaylach]

Funny thing with Cher as she was not even a little part American Indian. Especially after the release of the song and video of Half Breed, also known as Cherokee Nation, she was just assumed to be so but is not. She is actually Armenian and has bits of English and German, with more distant Irish, Dutch, and French, descent. On a search it seems that she MAY have just a touch of Cherokee but there is no documentation to support this.

 

[gwand]

I made a roast chicken a little differently than I usually do. I took a 4 1/2 pound bird and coated it in olive oil. Then I seasoned it with salt, pepper and thyme. I elevated it on a rack and placed it in a preheated oven at 420°. I roasted for exactly 1 hour. I took the bird out of the oven and the internal temperature registered 160F. I covered the bird with aluminum foil and let it rest for 40 minutes before carving it up. Wonderfully crispy skin and very moist meat.

 

[jaylach]

I made a roast chicken a little differently than I usually do. I took a 4 1/2 pound bird and coated it in olive oil. Then I seasoned it with salt, pepper and thyme. I elevated it on a rack and placed it in a preheated oven at 420°. I roasted for exactly 1 hour. I took the bird out of the oven and the internal temperature registered 160F. I covered the bird with aluminum foil and let it rest for 40 minutes before carving it up. Wonderfully crispy skin and very moist meat.

When it comes to a whole chicken I'm addicted to my indoor rotisserie.

 

[lottabubbles]

When it comes to a whole chicken I'm addicted to my indoor rotisserie.

I too love the inside rotisserie for chicken and pork loin. I just wish the quisinart rotisserie oven I have was larger, 5lb chicken is about max.
I season the bird with Paul Prudhomme's Poultry Magic.

 

[jaylach]

I too love the inside rotisserie for chicken and pork loin. I just wish the quisinart rotisserie oven I have was larger, 5lb chicken is about max.
I season the bird with Paul Pardhomme's Poultry Magic.

Mine is not an enclosed unit but totally open It is a Farberware Open Hearth that is also a grill that hasn't been made in years but I love it. It was supposed to be a used earlier unit but the Amazon sent me the below which is a later model and was still in the sealed original packaging so I guess I got a really good deal. I do boneless hams, chicken and such. I used to do turkey breasts but there is really no way to balance and one time it seized up the gearbox to where I had to take it apart to free up the gears. Really a shame as a rotisserie turkey breast is totally awesome but I'm not going to ruin the unit. Never tried but I just may be able to do two medium sized whole chickens. To get a size idea the width is around 18-20 inches and, except for the handles and legs, it is all stainless steel.

My spaghetti sauce in in my 2 gallon slow cooker and going. Actually I don't exactly do from scratch as I use Jar Prego sauce as a base and doctor the heck out of it. Prego is actually decent on its own but I add diced tomatoes, bell peppers, red onion, black olives, mushrooms, and additional spices along with a bunch of meatballs. Not everything quite fits in the slow cooker so I hold off on the mushrooms and olives and mix and ladle some out a bit out and put in a container in my fridge. After the first eating I'll add back the held out sauce. Normally I'd add a couple of cut up grilled chicken breasts but decided not to this time. I'll save them for chicken Parmigiana. I don't use breaded cutlets for that. I just grill up a chicken breast about half done and then slice and cover with sauce and cheese then bake.

LOL! I may be mostly German and English but I'm pure blood Italian when it comes to pasta.

 

[lottabubbles]

that's one nice setup. never seen an electric one like that before. the adjustability would make it desirable.