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Category Archives: Fun with Food

Sammich Pr0n

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Pan Biscuits and Chicken Gravy

 

This was a cross between biscuits and gravy and chicken pot pie.  I went with this recipe for the biscuits.  I’ve made it before but this time I used an 8×8 inch glass pan.  I should have stayed with my larger hotel pan because the biscuits took way longer to bake than the recipe indicated.  After I took the pic I tried to plate some biscuits for the dinner but they were not yet done, I had to give them 10 more minutes past the 25 I had set the timer for and they were still not quite right.

The chicken was leftover from the “Winner, Winner..” post the other day, and the gravy was just a simple white sauce with powdered mustard, a few ounces of Parmesan, plus the remaining chicken gravy.  I steamed some more veggies to add to it.  I was hungry when I put the biscuits into the oven and ravenous by the time they were finally done.

Crockpot Italian Beef

Kroger had a bin full of chuck roasts on sale the other day so I grabbed one, it weighed in at just over five pounds.  They also had a rack of pickled pepperoncini right there, anticipating this post I’m sure.  I love how easy these slo-cooker recipes are, just plop in everything and let time work for you.  I always add the juice from the jar of peppers, a few of the peppers, a lot of garlic (fresh and granulated), dried basil, oregano, and thyme, granulated onion, chopped sweet onions, bay leaves, ground black pepper, salt, worcestershire sauce, chicken and/or beef stock, maybe a little soy sauce, a little steak sauce, and whatever else that may work.Several hours later the chunk of beef is tender enough to chop and shred.  It’s easiest to process the meat if it’s removed to another bowl or cutting board but it can be done in situ.  You will need some rolls.  These are from my go-to recipe for buns and rolls and such from the King Arthur Flour folks.  I let my bread machine make the dough and then form it into appropriate shapes.  I let the loaves rise again for 30 minutes while the oven heats to 375.  My convection oven takes about 15 minutes, tuning them when half way done.  I’ve just brushed these with melted butter.  Brush them when they go into the oven and again when they come out.

Winner, Winner, Chicken Dinner

Breakfast Pr0n

Mmm… Meatloaf Dinner

Your basic meatloaf, half beef and half Italian sausage with milk and crumbs and Parmesan and herbs and spices.  Ketchup with brown sugar and worcestershire sauce for the topping.  There’s onions and peppers in there.  Hard to go wrong but it can be done so don’t take that as a challenge.Mrs J was wanting mac and cheese and green beans because that is what you serve with meatloaf in these enlightened environs.A good time was had by all.  Gabe got some cheese sauce flavored pots and casseroles to lick out and he did a very good job.  Such a good boy, yes he is!

Sammich Pr0n – Pulled Pork Sliders

Fillet o’ Fish

The local Kroger store had fresh cod the other day, I bought a couple packages.  Here in the mid-west we seldom see fresh fish at Kroger so I’ve been bringing home frozen.  I am amazed at how much better the fresh fish is.  They pump so much water into the frozen offerings it should be a crime.  Maybe it is!  I thaw the fish and have to press the water out.

Of course I’m not talking fresh – as in “caught today” – fish.  I don’t know how fast the fish get here from the processing plants but if the journey takes less than three days I would be surprised.

Coconut Lemon Cake Revisited

I visited family for Easter and it seemed like a good time to make my Coconut Lemon Cake. It was a hit – though my niece would have preferred a less tangy lemon curd. I will admit, I made it super lemony because my brother and I both love lemon.

Here’s the original recipe.

I made a few changes.

For the cake, I substituted coconut oil for both the oil and butter. When I originally made the cake, I didn’t keep coconut oil in the house, now it’s a staple. This upped the coconut flavor in the cake itself.

For the lemon curd, I flipped the water/lemon juice amounts. Using 1 cup of lemon juice and only 1/2 cup water. This upped the tartness substantially, so be prepared!

For the layers – this time I cut down from 4 to 3, using pie pans for the cake pans. This made for a much sturdier cake without losing any of the flavor – especially with the super tart curd.

Nom-nom. I really could have eaten the entire cake myself.

I’m off to do more prep on the vegetable garden. I have a hoop and 6 wall of water, so I’m hoping to get a head start later this month.

Depending on how the harvest goes, I’m definitely going to get a vacuum sealer to make freezing veggies easier. I. Do. Not. Can.

Are you planning your garden, yet?



Sliders and Crinkle Cut Fries