November, 2013 - what's cooking in the kitchen?

cast iron potatoes.plus I ate the other half NYS steak.

Barbara101 wrote:


cast iron potatoes.plus I ate the other half NYS steak.

They make a meal with just about anything. We usually have them with salmon patties or pork burgers. Even great with German Sausages.
We eat it all with apple sauce.

Everyone's food looks marvelous and we've been eating up leftovers from the weekend and had some chicken cordon bleu that I bought fresh from the meat case at Meijer. I have a few jars of cookie butter I need to use up so I found a recipe online that includes 1/2 cup in a pumpkin pie. It wasn't as good as my normal recipe but it wasn't bad either and I had some whipping cream left over from the apple cream pie so I whipped it with a whisk and we had that atop.

Welcome back.

Sausage with buttered noodles is good. Browned crisp potatoes would be good too.

I made chicken and dumplings for dinner today.

  that is what I want to make.Looks so good.it is early for dinner so are you just keeping it warm till then?

Cassie and I had some for lunch. Charlie can have it for dinner. I'll probably have some more.

NormM wrote:Cassie and I had some for lunch.  Charlie can have it for dinner.  I'll probably have some more.

Surely looks good. That'll put meat on your bones.

We love dumplings.

pan fried lightly breaded cod.

85 darn `.   today. I refuse to turn my air back on.

Barbara101 wrote:


pan fried lightly breaded cod.

85 darn `.    today. I refuse to turn my air back on.

Cod looks great. My favorite.

If it were 75º here, my air would be on for sure. 85º, I wouldn't be outside.

Larry is having his tummy troubles again this week so I haven't cooked anything because I had chili and enchiladas on the menu, so I am going to make some Hamburger Glop (gravy) with peas and carrots in it and have it over mashed potatoes. That should be pretty mild for him and will reheat well for when he is hungry and can eat. The meat market has Amish bone-in breasts for $1.99, so I'll get some and make chicken and dumples, as we call them. I made some shortbread cookies about an hour ago and coated them with Autumn hued sanding sugar. Getting ready to make some banana bread and an apple pie.

Imelda HL wrote:my buttered noodles ( spaghetti ) with Beef Kielbasa sausage, spinach, tomato and red bell pepper.. it was so good.. I think I was tired of my hometown foods, so this was a good treat for me ( and my DH too )  

Imelda - sooo good to see you back! You have been missed.

Your palate has grown accustomed to the "new" cuisine of married life and now you're ready to do your "fusion" of combining the two for you and DH's favorites made to order. No matter what you make you always have such a beautiful plate and wonderful colors~!

dinner plans all over the place today.No chicken & dumplings.No chicken parm.or cacciatore.I went out on the patio to see what the puppers where up to.decided to move the weber q & then just decided to throw the chicken on it.




hahahah well the boid is fine  

Bethk wrote:Crybaby, that chicken sounds like a perfect grilled creation. I'd leave the skin on....I'm a chicken skin lover to be sure. And on my new Char Broil grill my chicken has never flared up.

We love chicken skin, too, but it went into the "chicken stock" bag in the freezer when we made this dish. You HAVE to skin the chicken, Beth, so you can put the little cuts in it and put the lemon peel inside the cuts. It's delish -- trust me, try it and save the skin for some stock. Plus you've be saving some calories and fat and contributing to the final flavor of the chicken. It was just as good the second time we made it, too. The carcass is already in the freezer waiting for the next chicken stock to be made.

I made something last week that I hadn't made for ages -- Stuffed Pork Tenderloin. I stuff it with sausage stuffing and use the Jimmy Dean spicy sausage.

I used to just hammer each tenderloin to about 1/2-inch and then put them together prior to stuffing. This time, I made something similar to a "C" cut in each tenderloin to minimize the pounding I had to do. Came out great and Brian had forgotten about it since I hadn't made it in so long but was in heaven. I also coat both sides of the tenderloin with EVOO prior to stuffing as it's a pretty lean piece of meat. We serve it with Mustard Sauce made from Dijon mustard -- it's sooo good! Wish I had a camera to take a pic of it, as it's pretty when stuffed, rolled and tied (Brian does the tying) but it's even prettier when sliced and put on a nice plate with mustard sauce -- and it was definitely a picture-worthy roast this time!

Years ago when I used to go on a Cooking Echo on Fidonet, I even wrote down what I did when I made it so I could post it for others to make. It's really pretty and could be used for a special occasion dinner with ease.

I decided on some of Charlie's Kalbi Beef for supper, along side was rice and green beans. Oh, and the 2nd half of my purchased luncheon antipasta salad with romaine, meats, tomatoes, kalmata olives, spicy peppers and croutons.

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Barbara101 wrote:



 

OK, so what is in the foil packs and what's alongside the bird? Please tell~

potatoes,corn,carrots.in the trash now.

Well that chicken couldn't get any prettier!