What's Cookin?
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Lunch and dinner today!
White bean chicken chili from Allrecipes.com. For the love of all that is good, use fresh tomatillos!
I could have dressed it up with cilantro and cheese and sour cream but... I didn't. 
http://allrecipes.com/recipe/white-bean-chicken-chili/detail.aspx
This is a crock-pot pulled pork made from a loin roast with onions and garlic and - get this - root beer and chili sauce. It's really quite good! Not terribly authentic, but hey - what does a Canadian girl know about BBQ???
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I need to cook brussel sprouts more!
Ccken Breast with Classic French Sauce, Steamed Baby Broccoli and Parsley Butter Potatoes.... Cooking Light0 -
Lunch and dinner today!
White bean chicken chili from Allrecipes.com. For the love of all that is good, use fresh tomatillos! I could have dressed it up with cilantro and cheese and sour cream but... I didn't.
http://allrecipes.com/recipe/white-bean-chicken-chili/detail.aspx
This is a crock-pot pulled pork made from a loin roast with onions and garlic and - get this - root beer and chili sauce. It's really quite good! Not terribly authentic, but hey - what does a Canadian girl know about BBQ???
The brussel sprouts actually make me salivate!!!!!! Go Figure! Girl I am from Dayton!!!!!!!!!0 -
Slow Cooker Sweet & Sour Pork.... Taste of Home!0 -
I love slow cooked pork - yum!
So, cabbage was on sale 3 heads for $1, yes $1 so it's been a cabbage friendly week here. I did the two things I know how to do: Irish Boil - cabbage boiled with potatoes, carrots, onion, and sausage and Bubble & Squeek, which is essentially mashed potato with the cabbage mixed in.
I still have 1.5 heads to deal with so tonight I tried it roasted. It was terrific! I chopped it, tossed it with some oil, salt, pepper, dill, and oregano, spread it on a pan, and roasted for ~10min @ 450. We had it with roasted potatoes and carrots, prepared the same way and the remaining kielbasa just sliced and fried in a pan. Terrific, cheap meal!
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Yum! I love cabbage!
Turkey Tomato Pizza...Tastes of Home0 -
Man, that kielbasa looks wonderful. Haven't had a nice bit of sausage in a while. Maybe Sunday... hmmm... The pizza looks fresh and yummy too! Did you use a regular pizza crust? I tend to do flatbread (even flat-out wraps) because it's perfect for li'l ol' me. 0
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This one was pizza crust... But I get fresh focaccia when I can at Central Market and make it that way too!0
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Browned Butter Rissoto with Shrimp... Giada0 -
I'm not sure what to call this concoction. I sauteed some crimini mushrooms and scallions with butter and garlic, then added shrimp and a squeeze of lemon. Served over brown rice (leftover and reheated). All of 10 minutes from fridge to plate, and pretty darned yummy!
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BAM BAM BAM!!!!!!!!!!!!!!!!!!! Dang I keep banging my head trying to get into the screen!!!!!!!!!!!!!!0
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I'm in the mood to cook this weekend...
Breakfast was a crustless mushroom, spinach and feta quiche with scallions. I think I overcooked it a bit - the sides were a bit chewy. LOL Still - it turned out very well, considering I winged it.
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Provençal Beef Stew.... Cooking Light
Nice glass of wine and some crusty French bread... Nice simple meal!0 -
That quiche looked amazing! and the stew....I am going to try that! I love slow cooker ideas:)
I just made a cheater's baked ziti -- I consider it cheating since I used jarred sauce. I NEVER in my life thought I would ever use sauce from a jar, but Barilla makes two that are amazing -- the Basilica and the roasted garlic. Even one of my friends who spent a lot of time in Italy enjoys those two...
So I made the ziti with part skim ricotta and mozzarella; I always mix in fresh basil and locatelli to the cheese mixture.
The best part is it made enough for 12 servings, and two trays went into the freezer for a busy night 0 -
I like their jarred sauce too.... Only one I will use!
I always forget to make extra and freeze....0 -
Excellent stew, my dear!
Tonight I made lighter crab cakes from Cook's Illustrated. I did NOT use fake crab, nor did I use canned crab. I bought some giant frozen legs and steamed and shelled them with my own two hands. Yep, I get to keep my foodie card another day!
They really are lighter - at 225 calories and 10g of fat, it's not bad at all... but if you're sodium-sensitive, beware! I had no idea crab was so high in sodium on its own! Since I'm weighing in for a challenge tomorrow, I need to curb my sodium a bit today... so only one crabcake for me. Waaah!
They're yummy, and almost entirely crab. Plus, they can be made up to 24 hours ahead and kept in the fridge, then fried up at the last minute. I served them on a bed of kale done in toasted garlic.
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I am moving in with you for 6 months then Ms. Loves for 6 months!!!!!!!!!!!!Excellent stew, my dear!
Tonight I made lighter crab cakes from Cook's Illustrated. I did NOT use fake crab, nor did I use canned crab. I bought some giant frozen legs and steamed and shelled them with my own two hands. Yep, I get to keep my foodie card another day!
They really are lighter - at 225 calories and 10g of fat, it's not bad at all... but if you're sodium-sensitive, beware! I had no idea crab was so high in sodium on its own! Since I'm weighing in for a challenge tomorrow, I need to curb my sodium a bit today... so only one crabcake for me. Waaah!
They're yummy, and almost entirely crab. Plus, they can be made up to 24 hours ahead and kept in the fridge, then fried up at the last minute. I served them on a bed of kale done in toasted garlic.0 -
Lunch today was Mmmmmmmm.... clams! I know, kind of extravagant for lunch, but sometimes on Sundays my boyfriend in Germany and I will video-skype and make the same dish (him for dinner +6 hours, and me for lunch). The broth was AMAZING. I was moaning and eating, which was sometimes difficult, let me tell ya!
This recipe came from allrecipes.com, but it's a classic and can be found anywhere I'm sure. I just wish I had a clear-lidded skillet so I could watch the clams pop open without lifting the lid to peek. LOL
http://allrecipes.com/recipe/scott-ures-clams-and-garlic/detail.aspx
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Haha garlic7girl... Nikki made those amazing looking crab cakes!
The clams look great too! My husband does that while eating too.... It's how I know my meal was a hit! Hahahaha0 -
OMG! Isn't it adorable?!
It's just my Double Chip Pumpkin Muffin recipe but I am thinking I'm going to do my Old Fashioned Cider-Gingerbread one too!0 -
Too cute!!!!!!!!!!!! So how do you like the silicone bake-ware?0
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Had to do some adjusting but so far so good! Now to see how the mini gingerbread men turn out!0
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Squeeee! Adorable baby-bundt! 0
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love the baby bundt!
Nikkie - you make way too much yummy seafood for a Canadian girl unless you're a Newfie! If you are, I really hope you're from 'round da bay.
A couple of good ones I have yet to post.
White Chili made with ground Pork. Just the holy trinity, 1lb ground pork, chick peas, wht kidney beans, great northern beans, corn, chicken broth and spices. The first time I made it, I used 1 can of condensed cream soup as was suggested online but this time I didn't have it so I just thickened it with a bit of gravy flour. It tasted WAY better! More flavorful and less salty.
Chicken and Roasted Veg with Summer Berry Reduction Sauce (as Hubby calls it - Fruit Gravy). I think this would be a super fun dinner if we had kids, especially girls bc it's purple. I roasted the potato, carrot, and cabbage after tossing in a little oil, salt, pepper, and red pepper flakers. I wanted the veg to be a little spicy to off set the sweet gravy. The chicken I cooked covered in a pan with strawberries, blueberries, onion, garlic, and a little chicken broth. When the chicken was cooked, I put the pan remains in the blender to puree, returned to pan, added ~2tbsp brown sugar and heated through until it thickened up.
PS - I reorganized my photobucket folders and I see my pics here are messed up. all well.0 -
errr, photobucket!
This is a test
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Pork Chops with Country Gravy, Mashed Potatoes and a Brusselsprouts Gratin
Cooking Light0 -
Pork chooooooops!0
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I gave up white gravy when I left Texas (one of our favorite meals growing up was torn up Mrs. Baird's bread with white gravy on top and loads of pepper--I still get nostalgic for it), but that brussel sprout gratin looks amazing. I will have to check that out.0
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[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/2011-12-12_19-15-55_911.jpg[/img]
Smokey Crock Pot Chili (Cooking Light)
I would make it again, but only with the following changes: 1) I would never use pork shoulder again. Super greasy. I had to suction loads of oil off the top. It makes me wonder if their nutritional info was all that correct. I would use pork tenderloin in its place. Much less fat. 2) I would also add some diced jalapeno to the onion/bell pepper mixture for a little heat. This had a nice flavor, but no heat. I don't think it needs much, just a little. 3) The queso blanco didn't do much for me. I would just use shredded sharp cheddar or similar instead. I just didn't think it added much flavor. 4) I would change the pinto beans to kidney beans and use two cans. There is nothing wrong with pinto beans; I just like red beans in my chili and a little more than what was there.
All that makes it sound like a bad recipe, but it really wasn't. In fact, with those changes it would probably be my go-to chili recipe. I really loved the lime (the sweetie didn't care for it though).0 -
Sarah--on your photos, I'm sure you know, but if you change your photo album names it will mess up your links. You will have to go back into each post, delete the old link and post in the new one. A common problem is that if you put a space into the name (such as "Food Photos" instead of "FoodPhotos") of the album, when the link is generated it will usually show that space between words as "%20". The link will not work that way. Once you paste the link, change your "IMG" to "img" as usual and delete the "%20" and insert a space. Once you do that the link should work. You will have to do that every time you copy a link. Not sure if that was your problem or not, but hope it helps.0
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