This Month: A simple recipe, and some laughs.
(If you would like to be on or off of this monthly cooking thread, please send a private message.
-JT
That Chicken a la Crema looks wonderful. I bookmarked that one and will make it real soon. Thanks for posting.
We had a simple Shrimp with fresh Lemon Juice, Olive Oil, Dijon Mustard, Capers, a Pat of Butter, and Chopped Parsley dish last night over a Rigatoni pasta. Real simple and quick throw-together hits the spot on a cold night.
Had about 2.5 lbs of potatoes I needed to use, and some bacon wrapped cream cheese stuffed jalapenos-about 3/4 of a club pack.
Boiled and peeled potatoes, baked the jalapenos, then pureed it all in the ninja with 2 cans chicken broth.
It is in the forties here, and it was a nice supper on this cold, rainy night.
Flat pan
Parchment
350 degree oven
Bacon
30 minutes
Paper towel
5 minutes (time to fry some eggs using the drippings)
Perfect crispy bacon and tasty fried eggs
Glad I could help. I suggest making cornbread while the oven is hot.
FIREFOX POCKET recently featured this site during our shelter in place time.
SHEET PAN DINNERS
https://www.foodandwine.com/recipes/best-sheet-pan-dinner-ideas
I think Conservative Treehouse is trying to remind us of the days when we COULD get together for Easter but, for all that, here’s their Easter recipe thread.
https://theconservativetreehouse.com/2020/04/08/easter-recipes-2/
I have the Nuwave elite oven and baked a Cornish hen. That was cut in half. Sprayed coconut oil on the half pieces and salt/ pepper each side. Used the 1 inch rack and placed the Crisper from the Gourmia air fryer on the rack. This holds the heat so that the bottom of what you re cooking bakes better. Bake for 20 minutes per side at 400°F. Started with the breast side down and flipped after first 20 minutes were up. The hen was cooked though and had a very crisp skin. Had mask potatoes. green peas and string beans along with a cup of herbal tea. A great supper that was less then an hour to prepare..
Ingredients:
- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
- 1 ¾ cups chopped walnuts
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300 degrees F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
. -Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300 degrees F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
https://www.fox7austin.com/news/doubletree-hotel-shares-signature-chocolate-chip-cookie-recipe-for-the-first-time-ever
https://www.texasmonthly.com/food/priya-krishna-quarantine-journal-entry-one/
Priya Krishna’s Quarantine Journal: Entry One
FTA:
Before all this, I was constantly telling myself I needed to slow down without actually doing it. That weekend, I could finally appreciate why people derive relaxation out of taking the time to make dessert and share it with others. When I wasn’t pressuring myself to stick to any schedule, making a chocolate mousse felt meditative. It helped me understand that having time right now is a privilege. There’s no need to rush.
I don’t know when life will slow down like this again. But while I’m at my parents’ house, you’ll likely find me baking every weekend—something I never thought I would say. I really do think baking is kind of like bluebonnet season. You patiently wait for this fleeting pleasure, and when it comes, you realize that the waiting was well worth it.
Tonight, as I slaved over a pan of white sauce, I got a scathingly brilliant idea! Ok, maybe not brilliant, but tell me what you think:
Every holiday, I make an enormous pan of home style macaroni and cheese. I need about half a gallon of thin white sauce for it, and it takes FOREVER to get that stuff done! I cook the macaroni with a few thick slices of onion, which I remove when I build the casserole. And because this is home style, I just use good old Kraft american cheese, with a little parmesan, and layer the macaroni, cheese and white sauce, and top it with buttered bread crumbs, and bake it. So here’s my new idea -— what if, instead of laboring over that white sauce, I bought a quart jar of Alfredo sauce, and mixed it with an equal amount of whole milk, instead? What do you think? Sound like it would work?
On top of spaghetti
all covered with sauce
I got Corona
when somebody coughed
On top of spaghetti
all covered in cheese
I'm asymptomatic
and spreading disease
FReepers please feel free to add more verses.
Love "Sous Vide Everything"
Also like "Sam the Cooking Guy"
And the BBQ Pit Boys...