I love my crock pot!
If you have one, check out this site: http://crockpot365.blogspot.com/
All of her recipes are awesome to read, because when they turn out well, she tells you, and when they don’t, she tells you that, too. She cooks gluten-free, but you can substitute non-GF ingredients and get the same results (like, she calls for GF pasta, substitute “regular” pasta).
My favorite recipe from there is crock pot macaroni and cheese: http://crockpot365.blogspot.com/2008/06/crockpot-macaroni-and-cheese-recipe.html
My whole family loves it, and really, it doesn’t take much more prep time than Kraft Mac & Cheese. I just put all the ingredients in the crock pot, and turn it on and serve it when it is done. They ask for it at least once a week.
Other things I like to make/they like to eat include:
* kabobs with veggies and meat on the grill\
* Vietnamese Summer Rolls, which you can make with left over pork roast, veggies, and frozen shrimp from Wal*Mart
* Spam Musubi, which is Spam sliced and grilled with Teriyaki sauce, served on rice balls. Do a search and you’ll find them. They are massively popular in Hawaii.
* Baked chicken with BBQ sauce, baked chicken with lemon pepper, baked chicken with chipotle salt, baked chicken with just pepper and salt.
* turkey breast, baked and served with cranberries or stewed fruit.
* Fajitas with left overs. Add the left over meat from previous dishes to cooked onions and/or mushrooms, wrap in soft tortillas with a little cheese and serve with salsa.
* Texas Caviar: There are about a zillion versions of this, but I like the one where you make the dressing with sugar and vinegar the best (some use an equal amount of Zesty Italian, which is good but this seems better). This will keep in the fridge forever.:
Texas Caviar
1 can corn (the Mexican-style corn is good) drained
1 can pinto beans (or other canned beans) drained
1 can black eyed peas (or other canned beans) drained
1 can red kidney beans (or other canned beans) drained
1 green or red bell pepper, chopped
1 cup chopped celery
2 bunches green onions or one medium white onion, chopped
1 small can chopped green chiles (mild is fine)
1 bunch fresh cilantro, chopped
chopped tomatoes, if desired (Rotel or fresh), drained
a little chopped garlic, to taste
pepper to taste.
Drain corn and beans. Mix all in large bowl.
Whisk together 1/2 cup cider vinegar, 1/3 cup olive oil, 1/2 cup sugar. Heat until sugar is melted. Pour over beans and veggies, tossing to mix. Overnight in fridge. Drain before serving.
Serve with French bread chunks & corn chips. Makes about 8-10 cups (depends on if you add the tomatoes). Also great served over rice or grilled chicken breasts or on baked potatoes.
You can substituting Splenda for sugar, and then you don’t have to heat it. Garbanzo beans are a good substitute for any of the beans above - the recipe is great regardless of the beans used. If I don’t have olive oil, I use whatever I have. Sometimes I add chopped black olives, too. You can leave any one thing (or so) out & it is still great. This was “invented” by Helen Corbitt, the head caterer at Neiman-Marcus back in the 1950’s. I have her cookbook. IMO, her original recipe has too much oil & I like this one a bit better.
Now, Allez cuisine!
Yummy Bookmark.
These are three I love and fairly easy to make.
TUNA WITH MANGO CHUTNEY
Yield: 4 cups
CHUTNEY:
5 cups chopped, peeled mangos, peaches or nectarines (about 1 ¾ pounds)
½ to ¾ cups golden raisins
1 ½ cups finely chopped red onion
½ cup packed brown sugar
½ cup white wine vinegar
3 T minced peeled fresh ginger
½ t salt
1 minced seeded jalapeno pepper
½ cup choped fresh cilantro
2 T fresh lime juice
Combine first 6 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in jalapeno. Simmer, uncovered, 5 minutes. Removed from heat; stir in cilantro and lime juice. Cool too room temperature.
TUNA:
Tuna (as much as you want to make) - cut in approx. 2x2” chunks
Marinade in soy sauce (preferrably low sodium) for ½ to 1 hour. Drain, pat slightly dry with paper towels. Coat well with sesame seeds. Saute in a combination of butter and olive oil until desired doneness.
Chicken, Chorizo and Tortilla Soup (Stew-like Soup)
1 pound chicken tenders Salt and pepper
3/4 pound pre-cooked chorizo sausage, (in packaged meats case near kielbasa)
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained, rinsed
2 teaspoons hot sauce (Tabasco)
1 quart chicken stock (Swanson’s low sodium preferred)
Garnishes (optional):
1 sack plain, red or blue corn tortilla chips
Finely shredded pepper jack
Chopped scallions, green part only
Sour cream
Preheat medium soup pot over medium-high heat. Chop chicken tenders into bite-size pieces. Season chicken with salt and pepper.
Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, about 10 to 12 minutes. Serve soup with garnishes on the side.
ROASTED SALMON WITH LEMON RELISH
Serves 4
¼ cup pine nuts
¼ cup raisins
Slivered zest and juice of one lemon
½ to ¾ cup boiling water
4 skinless salmon fillets (6 ounces each)
Coarse salt and freshly ground pepper
¼ cup chopped fresh parsley (this can be omitted, it’s only for looks)
3 T olive oil
5 ounces baby spinach (about 5 cups loosely packed)
1. Preheat oven to 425. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally , until lightly golden, 5 to 7 minutes. Remove from the sheet and reserve.
2. Meanwhile, place the raisins and lemon zest in a small heat-proof bowl; cover with boiling water. Set aside.
3. Place the salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard the liquid from the raisins and lemon zest. Return the raisins and zest to the bowl; add the lemon juice, pine nuts, parsley, and oil. Season with salt and pepper. Stir to combine.
5. Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon filet on the spinach; spoon lemon relish over the top.
I have said the same thing many times, thanks for starting this thread.
My Mom was telling me a lady from her church has just opened a new website for cooking.
cookscommunityrecipes.com.
Just started. Recipes from churches across the country.
Caution, you might chub up!
Try simple roasted chicken, rubbed with just salt and pepper, with chunks of potatos mixed with olive oil, more s&p and some chopped rosemary. While roasting, occasionally, turn potatos. When it’s done (about a hour later @ 400) toast some Italian bread, slice it into big pieces, put it on a platter and place the chicken with the juices and potatos on top of the bread. The bread gets nice and soft as the juices seep into it. We love this dish, enjoy.
May I suggest that your diet sounds way too heavy on the meat side? Maybe you already do this, but I think it’s good to have some lighter dinner options like vegetarian bean burrito (with dishes of shredded lettuce, tomato, salsa, green onion, guacamole to add.) Go light on the shredded cheese and sour cream.
Well, I boiled water once, but that does not qualify as a recipe. Have you tried any kind of international cuisine, such as Indian or Middle Eastern cooking? I love that stuff. Houston is blessed with numerous foreign restaurants and grocers for foreign foods — why don’t you experiment by eating out to discover what you like and then focus on finding recipes for those dishes?
Some people say “eeewww” before they taste it, then they want the recipe.
PEA AND PEANUT SALAD
Bag of frozen peas, thawed and drained
Can of Spanish peanuts
Chopped onion
Mayonnaise to pull it all together.
(Some people add sour cream, but we hate that.)
I don’t do measuring. Mix it all together.
“The only thing that I will not cook is liver & onions (YUK).”
When I was growing up they didn’t even sell liver, they gave it away free at the butcher shop for cat food!
Nobody ate liver!
I have NOT read the entire thread, but will suggest this: at Walmart a few years back, I saw a CD from ACR International entitled One Million Recipes - 4000 cookbooks on one CD. It was about 6 - 10 bucks as I recall, so I bought one and gave it to my wife and that’s the last good old-fashioned meal I got. Know how many ways there are to fix Crab Rangoon? Zucchini Surprise? Curried Peanut Chicken? Exotic dishes abound. My life has become a culinary experiment. I can recommend the CD, though, it’s got some good stuff. Wonder what I’m trying out tonite......
I am going to try this later in the week, but friends swear by it:
CRANBERRY CHICKEN
6 to 8 boneless, skinless chicken breast halves
16-ounce can whole-berry cranberry sauce
8-ounce bottle Catalina, French or Russian salad dressing
1 package dry onion soup mix
Preheat oven to 350 degrees.
Spray a 9-by-13-inch glass baking dish with cooking spray. Place breasts in a single layer in the baking dish. In a medium bowl, combine the cranberries, dressing and soup mix. Blend well. Pour over chicken, making sure each piece is well covered with the cranberry mixture. Bake uncovered for 1 to 1 1/2 hours or until the cranberry mixture has formed a glaze on the chicken.
With the pork chops soak them in soy sauce and grated orange peal (there is a name for that but I forget) for 1/2 hour before you fry them.
Instead of ground beef throw the chops in the spaghetti sauce. They fall off the bone and are great.
With the chicken cut it up and put in a casserole dish with two cans of Cream of Chicken soup with Herbs. Use only one can of water, plus a can of artichoke hearts and some capers. Cook on 375 for 20 minutes, turn down to 325 for 20 more and then turn over for 30 minutes. Serve over rice or with chicken Rice a Roni.
Every Friday we have chili dogs. Cook a large can of Wolf Brand No Beans and when it's hot throw the dogs in. We have Frito's, cheese, onions, mustard, ketchup, relish and hot peppers. Some use it for chili pie.
Oh and as I post I see who you are. HI!
bttt