I bought some garlicy salami the other day and bet myself that it would make a tasty addition to any number of recipes.
I pulled it for a few minutes under the broiler to finish the top. Grated on some sharp cheddar and NOM!
Breakfast Wreath
Recipes
Apple Pie!
This was going to be one of those food hack recipes using cinnamon rolls from the exploding can as crust. We had hopes!
Mistakes were made. Let’s not dwell on that.
We salvaged the apple filling, Mrs J made a nice crust for those and we made do with a basic apple pie.
Twice Baked!
Thanksgiving Files: Turkey Two Ways
This year we were warned that with smaller family gatherings, small turkeys would be scarce. So when I went turkey shopping, I was not surprised the smallest turkey I could find was about sixteen pounds.
I know for many, that IS a small turkey, but I’m used to buying a couple of twelve-pound turkeys, cooking one if Thanksgiving is going to be small, or both if it’s a larger crowd. I think they cook up better and are less likely to get dried out.
What to do with this large bird? I decided to slice it in half and cook it two separate ways. They cook up similar to a spatchcock bird. Continue reading
Sammich Pr0n
Those grilled red peppers look like something extruded. They did taste good on this brat. We hardly ever buy brats but they had a 2for1 sale. Also, I had hoagie buns in the freezer that were going to be too dry for all but dressing or bread crumbs if they were not used pretty soon now.
I’m serving a 2for1 sloppy joe sammich post. Only the toppings have been changed. This one has that delicious olive salad.
Fermented peppers on this joe. The slaw is actually a new batch but it is the same vinaigrette dressing: Rice vinegar, slug of Dijon, splash of water, a very small glug of canola oil, celery seed, black pepper and salt. I finally remembered to not buy the package with the red cabbage in the mix.
Pastrami Hash
Start with pastrami. Pastrami is just corned beef that has been smoked. This one spent the night in my little electric job with peach wood providing the smoke.
The pastrami is cooked through so it just needs warming. Do the potatoes first. I am fairly patient but the browning process always takes too long. Maybe I’m not so patient.
My flat leaf parsley is still alive so I brought in a good amount and chopped it to add some color. The chives sighed in relief when I passed them by. You must serve the hash with fried eggs. I don’t make the rules.
Thanksgiving Files: Preparing for Thanksgiving
There will be no travel, no large gatherings this year. But that doesn’t mean we can’t have good food. I’ll be pulling more of my favorite recipes and reposting, some with updated Instant Pot adaptations when possible.
![_DSC5565 [1024x768]](https://whats4dinnersolutions.files.wordpress.com/2010/11/dsc5565-1024x768.jpg)
Cornbread Stuffing Photo by JeffreyW
Reposted from Nov 2014.
Bixby and I are hitting the road for the holiday, as long as the weather stays nice. I’m planning on arriving early so I can help with prep, because I like love to cook. Bixby is growing fast and you can see his latest photo here, along with a quick update. I hope he does as well in the car as he did last trip.
Thanksgiving is my favorite holiday, next to 4th of July. Food, family, friends…and leftovers. I compiled some favorite recipes for tonight’s recipe exchange. Continue reading
Chicken in a Sweet Brown Sauce
The sauce is broth plus oyster sauce, splashes of fish sauce, black vinegar, sesame oil, sweet soy sauce, and corn starch. The chicken is sliced breast meat that marinated in soy sauce with a lot of corn starch plus various splashes of the same ingredients listed above. I fried the chicken in oil to brown it and then added the broth mixture. It thickened nicely what with all the corn starch.
I started out thinking more broccoli but because I’m lazy opted for frozen peas. They are green, too! A little turmeric in the rice cooker turns the rice a nice yellow color. I don’t think it changes the taste much, if at all.
A Week’s Worth
Olive salad really perks up frozen pizza. This one is a muffuletta mix I bought from Amazon. It’s a giardiniera with more olives in the mix.
A sous vide slice of pork tenderloin with a few veggies.
These are tilapia fillets that Kroger had the last time we went. I like their store packaged fresh fish because they are not half water like the frozen fish they sell. Not sure just how fresh they are but they haven’t been frozen. I made the tartar sauce with a spoon of the olive salad.
A pork steak with fried potatoes and baked beans. I slow cooked the steak in a skillet atop the stove, adding a bbq sauce towards the end.
This was good. It is from a frozen bag of honey chicken served over broccoli fried rice. I’m liking the basmati rice I used. The rice is never sticky so you can use it for fried rice right away. This plate is topped with fried chili peppers in oil. I’ve made my own but this is store bought.
