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May 14 - National Buttermilk Biscuit Day
May 15 - National Chocolate Chip Day
May 16 - National Coquilles St. Jacques Day
May 17 - National Cherry Cobbler Day
May 18 - National Cheese Soufflé Day
May 19 - National Devil's Food Cake Day
May 20 - National Quiche Lorraine Day
Weekly Cooking Thread Ping List
*to be added/deleted - just post here or PM me
Recap of last week’s cooking thread:
Appetizer* 31 Spinach Chips
Appetizer* 46 I Can’t Believe It’s Not A Packaged Biscuit Appetizer
Dessert* 6 Nutmeg Sauce
Dessert* 22 mothering cake (various cakes for mom)
Dessert* 6 cinnamon rolls with pie crust
Dessert* 44 Peanut Butter (and Chocolate) Rice Krispie Treats
Meal* 3 Beef Burger Stroganoff
Meal* 8 Grannys Sunday Chicken
Meal* 15 Camarones a la Playa (Beachside Shrimp)
Meal* 20 Riverbend Camarones
Meal* 27 Chicken Alfredo Lasagna
Meal* 32 Tuna stuffed celery:
Meal* 50 Mom’s Salmon Patties
Side* 39 Mexican rice
Soup* 51 Italian Chicken Soup
http://www.freerepublic.com/focus/chat/2716503/posts?page=71#71
Marinate nice chops in Buffalo brandR chipotle sauce
Salt and pepper.
Zest a lime over the chops.
Grill that bad boy, let the chop rest and enjoy as is or....
. You may serve with a tomatillo sauce. I use store bought, such as Herdez or La Victoria but add:
diced white onion, finely diced serrano peppers and cilantro.
Serve that on top.
Enjoy
My daughter asked me for a few of our favorite family recipes this morning. I found this in the TOH Simple and Delicious issue a few years ago. It's always been a hit at our house:
BACON CHEESEBURGER PASTA
8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced 1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through. Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.
(note) Leave a good coating of bacon drippings in the pan, or add a couple tbs, if you want to. I usually do.
Nutrition Facts: 1 serving (1 each) equals 389 calories, 16 g fat (8 g saturated fat), 62 mg cholesterol, 565 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.
Secured some first class provender at the farmers markets today. Rilletes, fresh bread, merguez sausage and veggies. French dinner with a bottle of wine.
It's not my recipe, I got it from Pastry Parrot on YouTube.
Its also on her web page The Frugal; Chef
The only difference was I couldn't find a boneless pork loin(!) so I substituted one with a bone in. I also left out the bell pepper because Mrs p6 isn't fond of them.
Along with a loaf of bread in the bread machine it made the day smell fantastic and we had a wonderful Mother's Day dinner...and leftovers! Not many though, LOL!
Latin Style Pork Loin in the Slow Cooker
2 to 3 pound pork loin
Salt & Pepper
Garlic powder
Cumin
Dried thyme
1 white onion – sliced
1 bell pepper – sliced
1 bunch cilantro sprigs
1 – 15 oz. bottle salsa
Rinse the pork and pat dry it. Season both sides with salt, pepper, cumin, garlic and thyme.
Place pork in slow cooker. Add the onion, bell pepper, cilantro and salsa. Fill the empty salsa jar half way with water. Add to the pot.
Cook pork on low for 6 to 7 hours. Discard the cilantro stems and serve. Enjoy!
If you have left overs use them to make shredded pork tacos with fresh avocado salsa.
Got some tongue today at the farmer’s market as well from a local rancher. I plan to brine it with a sour orange brine and then braise it down like conchinita for tacos.
Friend of ours caught a 50# Halibut off shore yesterday on top of the freezer full of Razor Clams plus Salmon season opens today. Should we send him a box of chocolates ?
Supper tonight:
Chicken Enchiladas
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Preparation
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Along with the Mexican rice from last weeks thread, some fresh pulled green onions from the garden, Jalepeno and banana peppers on the side. Gunna be a fat puppy tonight!
I’m making chocolate chip cookies in just a bit, didn’t know it was the national day though. Whoooo Hooooo! A legitimate excuse for chocolate!