Posted on 01/13/2017 9:49:12 AM PST by Yaelle
Good morning, happy Friday the 13th. Cotton Ball and I are the substitute cooking leaders for our dear Jamestown1630, who is nursing someone close to her back to health. May he be having a uptick in health this weekend, JT!
Anyway, no creepy morbid Friday the 13th recipes for me. But in my area (Southern California) we've had chilly weather and rain, for us quite delightful. So I'm thinking warm, homey slow cooker meals today. But as you know, we here are open to EVERYTHING food and food related.
Today I'm going to make a white bean chili recipe in the slow cooker for tonight. I'm taking a recipe from a slow cooker cook book, and I don't feel I need to type the whole thing out here, so I went online and found a bunch of similar recipes and picked one to share.
The one I am making won't have any meat at all except the homemade chilcken broth. And it doesn't just use white beans, it adds cream right before serving, which I can't do (can't mix meat and dairy), so I'll be substituting with coconut cream for the thickness and color.
The one I found online sounds equally good, and has the addition of chicken. Lots of spicy flavors. I'm looking for warm, cozy, and satisfying.
What is going on in your kitchen?
Here is a good one from a friend:
Fred’s Poor Boy Steak
Tri-Tip Steaks or Tri-Tip Roast
1/2 cup French Dressing
1 cup ketchup
1/2 cup soy sauce
1 tbsp. garlic powder
1 tbsp. worcestershire sauce
Directions:
Place meat in a shallow pan. Combine remaining ingredients and pour over meat. Marinate overnight or at least 3 hours. Turn meat over during marinating time. Drain the meat. Depending on thickness (or depending on how you like your meat cooked), here’s a good rule of thumb for cooking steaks:
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
As you cook and turn the steak over, continue to brush the steaks with the sauce every 10 minutes.
Per Fred: That’s it. Pretty simple and so good. My grandma uses this marinade on ribs as well.
I make potato pancakes with 5 potatoes also - the food processor makes quick work of them! I also layer them in a bowl between papertowels as i take them out if the processor. This dries them and might be helping to avoid the ‘pinking’ - i haven’t seen it happen yet!
LOL, the brutal honesty of children!
What brand is the one that cooks too low? i might want that one, LOL. I have 2 crockpot brands, they are 20 years apart and cook totally different ;(
I have made this recipe.
I love her recipes also. Although I’m still miffed that the only thing ‘pioneering’ about her is the cast iron she uses. LOL, I started watching the same time I started prepping, so I expected something more rustic.
Ina’s recipes are really good too.
Alton Brown’s have been the opposite for me, so far only one good one. But I still love Good Eats reruns.
Well, I made potato kugel which is more casserole than pancakes. Given the long baking time (2 hours) it needs much more moisture than latkes.
One of my troubles is that I don’t know how to use the dicing/slicing disc on my food processor!
Where is Ina these days? All I find on FN are children baking!
Pioneer Woman is on as we speak making a steak marinade, lol! Perfect timing. I think she takes that name because she lives on a huge ranch in Oklahoma. Her husband comes from the richest rancher family in the country.
If you want real pioneer food, watch Kent Rollins videos and buy his book. He sometimes appears on the Food Network having won a Chopped Grilling competition. Very charming fellow.
I really enjoy watching her, I find her soothing & comforting. Also most of her food looks really delicious. I don’t understand the whole kids cooking or the cupcake championships, both get on my nerves & are unwatchable.
Your Kugel sounds wonderful, I could eat a bowl right now! I cooked for Christmas & I found the recipe for the Cracker Barrel cheesy potato casserole & I made it. It was simple ( I diced my potatoes w/ skins on instead of using hash browns) & so amazingly rich & cheesy. It was the surprise hit of the dinner!
I didn’t realize they were so well off. Explains the extra house.
LOL, children cooking. Yes, food network has a weird programming style. If something is popular they play nothing else so we get tired of it. I mean, I enjoy diners drive-ins and dives, but every night for four hours?
I like Triple D too and am one of the few who thinks Guy Fieri actually knows what he’s talking about but boy! Enough is enough! And let’s get rid of the Bobby Flay competition show. Since he never seems to lose, it’s a bit of a bomb, lol.
That farmhouse lady is also exceedingly rich. Rumor has it she bought the network to get on tv!
I didn’t know that about the farmhouse rules lady, can’t remember her name. It’s interesting to know a little bit of background :-)
Another thing I hate is Food Network is becoming exceedingly how shall I say it, tawdry. Have you noticed some of the ridiculous attire Giada almost wears on Food Network star? Completely inappropriate for show children might watch.
I’m not fond a Giada at all and I’m not fond of the Food Network Star since they only made one star, Guy Fieri!
Perhaps, like me, you use that drawer located underneath your stove for storing pans, cookie sheets, and muffin tins. Unfortunately, we've all been doing it wrong, according to the good people who manufacture stoves.
While it does serve as a great spot for all of your back-up cooking tools, it's actually meant to be a warming drawer. You may notice a message printed on the inside of the drawer or in some sort of owner's manual that says something like this: "The warming drawer is designed to keep hot foods at serving temperature. Always start with hot food. Cold or room-temperature foods cannot be heated, warmed, or cooked in the warming drawer. Bacteria will grow very rapidly in food tht is between 40 and 140 degrees Farenheit."
Maybe it's because it's located so closely to the ground, or maybe it's because it's such a perfect spot for storing not-in-use skillets, but this is news to me. But what a great way to use all of that heat that goes into cooking your foodsnot to mention the ideal solution for dealing with dinner guests who are running late.
I might have to try it... sounds tasty...
Marinading? I put some steak in pineapple juice with some seasonings for about 30 minutes...
I got some fish from the lake, along with alligator. My friend’s dad killed it.
Ina has a beautiful house and gardens. Just incredible.
I had a gator ball once, but only after a shot of tequila. I love fish, but alligator? Not so much. :)
What’s wrong with children cooking? I love cooking...
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