Cooking Friends
Would you like to react to this message? Create an account in a few clicks or log in to continue.
Cooking Friends

Friends sharing recipes, cooking techniques & menu ideas in a friendly atmosphere.


You are not connected. Please login or register

Cooking Friends » General Discussion » What's Cooking This Month? » AUGUST 2016 ... WHAT'S COOKING FOR DINNER ?

AUGUST 2016 ... WHAT'S COOKING FOR DINNER ?

+5
NormM
Crybaby
bethk
Bugster2
UNCLE JIMMY
9 posters

Go to page : 1, 2, 3 ... 9 ... 17  Next

Go down  Message [Page 1 of 17]

UNCLE JIMMY

UNCLE JIMMY

New month.... before we know it, Labor day will be here.

Anyway.... It will still be Philly Cheese Steaks for today.

And I'm cooking!!.... "WITH Salt" ........ lol!

Bugster2

Bugster2

I am making a copycat recipe I got off Food Network. It is for Chi Chi's chimichangas. I have the filling made but I am not so sure about the taste. The recipe has chili powder, cumin and cinnamon. Cinnamon??? Well, I added it against my better judgement and I think I am right: it shouldn't be in the mix. It makes the mix taste Moroccan.

Bugster2

Bugster2

I forgot to add that I saw a new Cuisinart food processor that had a dicing attachment. I could use one of those but my Kitchenaid still has some life left in it although the bowl and lid are getting hard to put on.

bethk

bethk
Admin

Where the heck did the year go? It amazes me how fast everything moves these days. Today DD#1 sent me '1st day of school year' pics.....well, a pic of Tori, only. Turns out Josh had just enough time to sprint across the yard to catch the bus. That young man loves to cut it close! LOL

But I cannot believe the school year has begun for them already. The district they are in starts on the first of August, which is early, but does have a couple weeks off in October, and liberal time off for the holidays and on through out the school year. Summer break is never longer than 8 weeks.

**************

No cooking for me today. Lyn picked me up (I don't have a car right now ~ Dane has it up north) at 8:30 a.m. so we could plant some huge (GIGANTIC) ceramic planters they bought. Then, when we got done with the planting the workmen came and started the installation of a pantry cabinet they had ordered for her kitchen. We then had to go shopping for some shelf paper to protect the pull-out shelves and work on cleaning up the stuff that sits on top of the cabinets for decorations.

We didn't stop until about 5:30 p.m. ~ haven't worked THAT hard in years! So, because he just knew there would be no food made in his kitchen tonight, Bill suggested he take us out for supper. So now I'm back home, freshly showered (I felt SO filthy!) and full.

We went to 'Square 1 Burgers' ~ not bad for supper once in a while, not bad at all.

UNCLE JIMMY

UNCLE JIMMY

Sounds like a productive day for sure Beth. Shelf Paper??? What about using news papers! I guess not, huh? .....They can be so rustic looking. affraid

bethk

bethk
Admin

My mom only used newspapers as shelf paper or drawer liners ~ said it was the only way she knew for sure how long it had been since she had performed the task (by looking at the date on the top of the paper).

But I do prefer today's vinyl 'paper' that protects the shelf/drawer from staining and dirt. I do not care for the old 'stick-on' kind as I could never get it on without wrinkles, bubbles or shifting.....and once you took off the backing there was no way to move it.

Nothing I love less than the oil stain from a bottle of cooking oil or the drips you don't notice on the pancake syrup. It's not as bad now with the kids out of the house but there are still the occasional mishaps. So much easier to give a spritz with the Formula 409 and clean it up than to remove everything and start all over.

Crybaby

Crybaby

Bugster2 wrote:I forgot to add that I saw a new Cuisinart food processor that had a dicing attachment. I could use one of those but my Kitchenaid still has some life left in it although the bowl and lid are getting hard to put on.

I recently saw a Kitchenaid food processor with a dicing attachment but I didn't know Cuisinart made one, too. I'm going to have to check that out. My Cuisinart is 27 years old and I purchased a new workbowl for it about 5 years ago when a piece cracked off and it wouldn't sense that the workbowl was attached so it wouldn't come on. After I bought the new bowl, I thought I really should've gotten a new one as the bowl for the old one was $99, and the price on the newer models at the time had not only come down but had newer features (like stems that are detachable from the cutting tool). They're even better now.

But, boy, if I see a Cuisinart with a dicing attachment, I just might bite the bullet and keep my older one for backup, of course. Or donate it to a soup kitchen.

But I want a Kitchenaid mixer more than I want a new Cuisinart...

Crybaby

Crybaby

Beth wrote:Nothing I love less than the oil stain from a bottle of cooking oil or the drips you don't notice on the pancake syrup. It's not as bad now with the kids out of the house but there are still the occasional mishaps. So much easier to give a spritz with the Formula 409 and clean it up than to remove everything and start all over.

We still have kids in the house -- me and Brian! I don't use shelf paper anymore, gave it up years ago. I guess if something got stained really bad, I could put shelf paper OVER it Wink

Bugster2

Bugster2

When I first moved into this house I put a coat of urethane on the shelves. They already had a paint stain on them but I can't stand shelf paper. I used to use "No Bugs M'Lady". Remember that one? I also had some slide out shelves installed that have a melamine coating. Those are really nice for cleanups but they do stain. Magic Eraser removes most stains.

bethk

bethk
Admin

My pantry has those metal wire shelves ~ multi-use (sold at Lowe's or Home Depot) but a PITA when stuff falls through the wire or gets stuck. I covered them with a heavy clear plastic shelf paper and now the shelves keep everything upright.

Bugster2

Bugster2

I am going to try and make tiger butter like the kind sold in the Rocky Mountain Chocolate Factory. The chimichangas were a hit, cinnamon and all. Joe and Katie are off to the beach. The water is supposed to be 76 degrees. I am just going to sit home and sweat.
One of Katie's cats has been vomiting. We thought we were going to have to take her to the vet until we started thinking what could be wrong. We realized that the vomiting started the day we gave her a dose of Advantage II for fleas. Four days later she was still sick and we thought maybe it was a reaction to the Advantage so I got a wash cloth and wetted it with water and Dawn dish liquid and gave her neck a good scrub. She hasn't thrown-up since. I don't know whether she was poisoned or the vomiting cleared up on its' own.

UNCLE JIMMY

UNCLE JIMMY

bethk wrote:My pantry has those metal wire shelves ~ multi-use (sold at Lowe's or Home Depot) but a PITA when stuff falls through the wire or gets stuck.  I covered them with a heavy clear plastic shelf paper and now the shelves keep everything upright.

The hallway coat closet ( never was / never will be ) we use for that stuff called f o o d ....storage. I put up the white wire shelves, and on the door, one of those shelves for small items....like sewing thread / bags of tina's bingo markers /
I should just take a pic and post it. The wire squares hold stuff like the lint brush, with the handle just poked through the most convenient opening.

Newspapers on the shelves in the cellar, my mom had down for the canned foods she processed. The paper got changed, when it turned yellowish!

Newspaper went down under the linoleum first so the old floor boards didn't show through....

When mom wasn't around, dad would let us use newspaper as place mats to eat on.

We made masks and decorations with newspaper strips and library paste made from soap, water, and flour. called "Paper Mache". It kept us occupied for hours!

bethk

bethk
Admin

I made a crispy skin boneless chicken thigh tonight on the grill, along with an ear of sweet corn ~ leftover of the macaroni salad completed my meal.

AUGUST 2016 ... WHAT'S COOKING FOR DINNER ? IMG_20160802_170546983

UNCLE JIMMY

UNCLE JIMMY

bethk wrote:I made a crispy skin boneless chicken thigh tonight on the grill, along with an ear of sweet corn ~ leftover of the macaroni salad completed my meal.

AUGUST 2016 ... WHAT'S COOKING FOR DINNER ? IMG_20160802_170546983
Looks good Beth..... Uhhh! that mac salad, what are the basic ingredients if you don't mind posting. It doesn't look dry! Seems more refreshing to me. Looks like chips or flakes of carrot in it?

Tina makes the basic, celery, onions , and green bell pepper a little. Hard eggs diced small, and mayo. No other liquids or sugar.

UNCLE JIMMY

UNCLE JIMMY

We did eat supper today, and I forgot to post it.

Tina made shells macaroni with diced zucchini ( all seeds removed ) and tomatoes and onions; with little tiny dime size meatballs. It was rather good. Poor kid, she said,"Boy that zucchini took a lot of salt !").... I said "Oh Sure!".... It screams for salt !! LOL

bethk

bethk
Admin

UNCLE JIMMY wrote:
bethk wrote:I made a crispy skin boneless chicken thigh tonight on the grill, along with an ear of sweet corn ~ leftover of the macaroni salad completed my meal.

Looks good Beth..... Uhhh! that mac salad, what are the basic ingredients if you don't mind posting. It doesn't look dry! Seems more refreshing to me. Looks like chips or flakes of carrot in it?

Tina makes the basic, celery, onions , and green bell pepper a little. Hard eggs diced small, and mayo. No other liquids or sugar.

My mac salad changes with what I have on hand....this time it was the last of a box of wonderful corkscrew noodles - they cook up nice and firm and hold on to whatever they are mixed with (sauce, vegetables). I added chopped celery, grated carrot and chopped egg to the noodles....oh, I splashed about a Tbsp. of white basalmic vinegar on the noodles as soon as they were drained, sometimes I use white wine vinegar or even better, rice wine vinegar because it's so mild. The dressing was equal parts of Hellmann's, Miracle Whip and sour cream, a squeeze of yellow mustard, a sprinkle of white sugar (you know me, gotta have sweet in just about everything!) and a few shakes of Tennessee Sunshine hot sauce. Oh, and then some chopped chives and parsley....could have been a bit of chopped thyme (I don't remember for sure).

That's about it. I like my macaroni pasta with firm pasta and those corkscrew ones cook up with a great 'chew' - thick enough to keep their shape even when cooked so there's no hard parts in the pasta. And I love lots and lots of chopped celery and egg...I can skip the carrot (although it's usually there for the color), sometimes add green onion or a tiny bit of regular onion....it all depends on what I have available and my mood.

By the second day it sometimes gets 'dry' because the pasta continues to suck the moisture out of the dressing. If that happens I'll just stir in a spoonful of my Miracle Whip and maybe a splash of Grandma's vinegar syrup (my all-purpose vinegar sweetner) just to brighten it up.

bethk

bethk
Admin

UNCLE JIMMY wrote:We did eat supper today, and I forgot to post it.

Tina made shells macaroni with diced zucchini ( all seeds removed )  and tomatoes and onions; with little tiny dime size meatballs. It was rather good. Poor kid, she said,"Boy that zucchini took a lot of salt !").... I said "Oh Sure!".... It screams for salt !! LOL

Yeah, it does take a fair amount of salt....it has a little more 'taste' on it's own than, say, eggplant, but I think it generally absorbs the flavors it's cooked with.

The only time I've ever 'over salted' zucchini and/or yellow summer squash is when I cook it down with onions (in butter) and I cook it down to a 'mush'.....it's the way my Jacob likes it best. Of course, it makes sense ~ if you salt it when it's still firm and has some texture and then concentrate it down and cook off the moisture, the salt flavor will remain. So I usually wait to salt it until just before I take it out of the pan. Could be that the salt in my salted butter also contributes to the seasoning.

I think I like it best when I do 'planks' of the veg and give it a brush of olive oil and cook it on the grill. But it takes up so much room on the grill grates....and once it starts to 'cook' you have to really keep an eye on it so it doesn't suddenly catch on fire....well, maybe not 'on fire' but it can go from beautifully golden brown to BLACK in just a few minutes. Once the moisture starts to cook out it can go fast! Not that it's EVER happened to ME ~ a friend told me it happened to her one time......Hahahahaha!

Bugster2

Bugster2

I am going to make Tommy Bahama's crab bisque. I spent a half hour picking crab from a snow crab cluster. A royal PITA. Wish I could afford king crab legs. The recipe uses sherry but I am not happy with the brand I got a Trader Joe's. Any suggestions for a good brand?

bethk

bethk
Admin

The sherry I usually find is Taylor's. I really don't have much of a preference. But be sure it's DRY sherry for cooking and not SWEET. Boy, I made that mistake only once ~ HUGE difference in recipes. LOL (Not that I've ever been know to just pick up an item and not actually READ the label......)

Bugster2

Bugster2

I have been looking for Taylor's and can't seem to find any out here. Maybe it is an east coast thing.

I have been reading about the Olympics. The new housing is not clean or even comfortable. The gov't has said "Don't put you head underwater on the beaches or elsewhere. The water is a sewer teaming with virus', bacteria, feces and who knows what else. An absolute horror. Why Brazil was allowed to have it there I will never know. The residents are having fits because of all the money spent when they are starving to death. I read this and thought If I was an athlete there is no way in hell I would go down there. Well, let me tell you. The USA is smart. They have a cruise ship in port for the athletes. That is so cool! They have luxurious rooms, a theater, a pool, a casino and more. They eat only on the ship. I don't know how restricted their movement is and whether they are allowed to do what they want but I hope they are not allowed to do what they want. It is just too risky.

bethk

bethk
Admin

I was happy the athletes voted to have Michael Phelps be the American flag bearer at the opening ceremonies. It's quite an honor for someone who is competing in his fifth Olympic Games. He screwed up when he was younger but seems to have cleaned up his act and it will be interesting to see how many medals he adds to the 21 he already has.

The hard work and dedication to their sport always impresses me of the athletes no matter what their sport. It's got to be difficult to dedicate all your free time and talent just to compete with the others that are 'the best' their country has.

If I were a parent or family member of an Olympian, I would be very concerned about the conditions in that part of the world. It is good that the USA teams can rest easier on a Norwegian Cruise Ship. At least they will have a 'safe' place to rest.

bethk

bethk
Admin

Tonight was a FLAT frittata with a side of steamed spinach.....frittata had asparagus, onion, bacon and only 2 beaten eggs ~ therefore, it was quite flat. But there was no sense in making more than I could eat. The spinach needed to be used so it was my obvious choice of a side.

And I'm glad this is what I planned for my supper. About 4:00 the afternoon rains came and poured down.....at the exact time I usually start to heat up the grill if I'm cooking outside. We needed the rain so I don't mind at all.

AUGUST 2016 ... WHAT'S COOKING FOR DINNER ? IMG_20160803_172811875

bethk

bethk
Admin

I think I know why spinach is considered 'diet' food.....as soon as you eat it you have to brush your teeth to get rid of the 'icky' coating. And after you brush your teeth you don't feel like eating anything else.

UNCLE JIMMY

UNCLE JIMMY

Well.... son and DIL are here finishing painting, so they had Mexican stuff, and I just had two bowls of salad. Some Italian bread to sop up the oils and juices.

It cooled off here considerably, Not that humid....A/C has been off since last night, and all windows are open. It's 73º ,.

bethk

bethk
Admin

I'm looking forward to when our temps drop to 73° at night......

Sponsored content



Back to top  Message [Page 1 of 17]

Go to page : 1, 2, 3 ... 9 ... 17  Next

Cooking Friends » General Discussion » What's Cooking This Month? » AUGUST 2016 ... WHAT'S COOKING FOR DINNER ?

Permissions in this forum:
You cannot reply to topics in this forum