What are you cooking?

[jaylach]

Opinion please.

I have stuffed and breaded chicken breasts; sort of like Cordon Blue but stuffed with spinach, artichoke hearts and a three cheese blend. How do you think this would work for making Chicken Parmesan?

 

[gwand]

I think it work well.

 

[fishorama]

I know we've discussed freezing blocks of cheese before & like someone said, it works for cooking but is very crumbly. Today I made cheese rice with a block of formerly frozen pepper jack that had been in the fridge for several days. It was absolutely normal texture. It was easier to grate. Maybe it just needs more patience? Not my usual forte, lol

 

[jaylach]

I know we've discussed freezing blocks of cheese before & like someone said, it works for cooking but is very crumbly. Today I made cheese rice with a block of formerly frozen pepper jack that had been in the fridge for several days. It was absolutely normal texture. It was easier to grate. Maybe it just needs more patience? Not my usual forte, lol

So far I have had no issue with freezing cheese.

 

[Cisco_Ray]

Veg stir fry, Rice and avocado

 

[gwand]

Now that is a healthy meal.

 

[gwand]

I am 6 hours from home babysitting my 3 and 6 year old granddaughters. I’m doing the cooking for the week. My first dinner is a cheese lasagna using whole milk ricotta, whole milk mozzarella, provolone, egg and Rao’s tomato sauce. Will have garlic bread and a salad too. Tomorrow night I will make hamburger sliders. A perfect size for the small hands of little girls.

 

[fishorama]

gwand, I think you're the grampa chef! What else? Tacos? & leftovers? You've got a few more days of cooking & amusing little girls. Good luck!

We were going to have hot dogs, potato salad & baked beans to watch our Philly baseball team. But it's too windy for grilling. Leftover cheese rice & carrots, hoping for calmer winds tomorrow.

 

[Cisco_Ray]

Quick munch before going to the pub..
Beef, Ham, Tomatoes, Salad cream and chilly in a baguette, Doughnut and a cold bear

 

[Beastije]

I made a gyros variation. I never realized how much vegetables can go into such a meal.
Nappa cabbage, cucumber, tomato, carrot shreds. The meat is fake, seitan and tempeh combo. Frozen bell pepper slices. The spices are real
Olives and Greek yoghurt yum

 

[fishorama]

It's still too windy for grilling so I'm making ropa veija (old clothes in Spanish, from Cuba I think). Pressure cooked the heck out of a beef chuck roast w/garlic, oregano & (oops) onion powder. Shredded it up & removed most fat. Now just thin slice onion & red pepper & mince a jalapeno, then fry it all together. On flour tortillas w/sour cream & a bit of salt, lettuce optional. This is 1 of my favorite dinners!

@Beastije, don't you use pita or flat bread to wrap it all up? It sounds great! Similar to my shawarma, but I pickle some veggies & like turnip &/or radish with it too. What spices do you use?

 

[jaylach]

Don't really know why but I was thinking about foods that I really like but haven't done in ages. One that came to mind was real macaroni and cheese. I mean the REAL stuff starting with a roux, not the boxed stuff. Does anyone still do this?

Don't get me wrong as I DO like some of the boxed stuff, especially Velveeta and Shells, but they are pretty limited. I mean, sure, you can add stuff like ham and/or broccoli but it just isn't the same as the real oven baked stuff.

With the boxed macaroni and cheese it is whatever cheese stuff comes in the box. When doing from total scratch you have a plethora of options as to the cheese blend. Having Italian and want a pasta side dish? There are many Italian cheeses that would combine well. Shoot, since they have recently been mentioned, you are making Gyros. How about some macaroni and cheese with Feta Cheese as a side? The possibilities are next to unlimited.

Making a scratch macaroni and cheese isn't hard but for it to be really good you have to master making a good roux as it is the base of the entire thing.

 

[fishorama]

I do several versions of "real" mac-n-cheese. Do you mean the flour, butter & a ton of milk & cheese in layers? Then there's raw mac w/cheese & additives if needed, ham, etc. My usual "stovetop" kind is semi-cooked mac, a white sauce (flour, butter with milk later brought to a boil), add cheese, then mac, stir & cook a bit more. Sharp Cheddar is the only "real cheese" involved.

I'd never had Kraft boxed mac until I got married,. It's ok, but not real in any sense. Neither is feta, jack or anything else. You could call it pasta & other cheese, but it'll never be the real "mac coy" to me.