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June 18 - National Cherry Tart Day
June 19 - National Martini Day
June 20 - National Vanilla Milkshake Day
June 21 - National Peaches & Cream Day
June 22 - National Chocolate Eclair Day
June 23 - National Pecan Sandy Day
June 24 - National Creamy Pralines Day
~Weekly Cooking Thread Ping List~
(to be added/deleted - please request on this thread or ping me)
Recap of recipes from last week’s thread:(June 11th)
Appetizer* 33 Salsa
Appetizer* 41 Salsa
Meal* 3 Creamy Chicken Tacos
Meal* 11 Asian Lettuce Wraps
Meal* 44 Chicken and Mushrooms
Meal* 77 Toad in the Hole -Yorkshire pudding with sausages
Meal* 79 chicken pot pie crust
Side* 13 wilted lettuce and green onions
Side* 42 green tomato relish
Soup* 11 Cream of Lettuce Soup
Soup* 26 Navy Bean or Other White bean Soup
Soup* 26 Navy Bean and Bacon Soup with vegetables
Soup* 51 Dad’s Vegetable Soup
Soup* 73 My Mashed Potato Soup
Link to the June 11th recap post:
http://www.freerepublic.com/focus/chat/2733234/posts?page=81#81
I could really get into National Martini day, but I will officially be 30 weeks preggers tomorrow, lol! Maybe a half a glass of red wine instead.
I clipped the scapes off of my hardneck garlic and I’ve made this soup recipe twice now. The first time I used new potatoes since that’s what I had, and the second time I used russets like the recipe calls for. We liked the new potato version better, it just seemed silkier.
http://www.goinglocal-info.com/my_weblog/2009/06/garlic-scapes-now-in-season.html
We’ve harvested some kale as well, so I’ve made this soup again and it is always a hit. http://www.foodnetwork.com/recipes/dave-lieberman/cannellini-bean-soup-with-kale-and-garlic-olive-oil-crostini-recipe/index.html
Both soups are easy and I love that you can swap out ingredients that you don’t have for other ingredients that you do have. I use my own chicken stock and veg stock. I think the flavor is better.
Lemon Pepper Pork Chops (center cut)
2 eggs slightly beaten
Kellogg’s Corn Flake Crumbs (comes in a box)
Lemmon Pepper
Garlic Powder
Salt
Cooking Spray
This is so easy and is delicious - something about lemon pepper and pork! Dip each pork chop in to the beaten egg and season both sides generously with lemon pepper, garlic powder and slightly salt. Spray the pan/rack where the chops will be cooking with non stick cooking spray. Coat the chop in the Kellogg’s Corn Flake Crumbs and place on a broiling pan/rack.
I do a combination of broil/bake. Start off broiling each side of the chop until they start browning and then switch to bake at 425 degrees for an additional 15 to 20 minutes (no need to flip chops). Yum - enjoy!
So I was thinking about meatloaf....on the outdoor grill. Anyone got a spicy, smokey, tried and true winner they’re willing to share? Thanks!
White? Fresh/stale? Crust on/off? Thanks
Taquitos
This is much more of an idea - borne out of the age old question of what to do with leftovers - it’s what I’m making for dinner tonight, so I thought I’d share it.
Ingredients:
Leftover meat - tonight I’m using some sliced up steak, and some pulled pork, but this works great with shredded chicken, turkey, even ham and duck...
Flour tortillas; I use the soft taco size, about 8” diameter.
Cheese: You can use almost any type of melting cheese you might have in the fridge - I love a sharp white cheddar...
Prep:
shred or slice meat you’ll be using and set aside.
Slice cheese - enough for 2 slices per tortilla.
Assembly:
On a tortilla, place a couple slices of cheese and top with about 1/3 cup of meat, arranged in a line, just slightly off center. Roll.
Cooking:
In a large cast iron skillet, begin heating a couple tablespoons of lard (Yes! You must use lard! - it makes all the flavor difference in the world.) over medium heat. When the lard begins to shimmer, begin laying the taquitos into the pan, with the seam side down, leaving space between them for rolling. Depending on how many you’re making, you may have to work in batches. When they begin to brown and puff up slightly, roll them, and continue to cook / roll till all sides are browned and ‘puffy’. If working in batches keep cooked taquitos in a warm oven, uncovered, while browning the rest. Add additional lard as needed while cooking.
Serve with freshly chopped Cilantro, Guacamole, Salsa, and/or Sour Cream.