Interesting. Do you have a recipe for the goatmeat stew, Forchika?


I will try to get it posted in the next couple of days-such a long process!!!! What's so funny is I have no exact measurement for some of the seasonings but will do my best!!!!!

Chicken strips on the grill...roasted red potatoes...all courtesy of my adorable husband who is in love with his new grill.

That's okay. My measurement scale consists of "does that look good/does that taste good enough?" To me, a recipe is just a suggestion.


Hurray for adorable husbands who love to grill!!!!!

This evening we had teriyaki glazed salmon and shrimp with a vegetable rice. Very yummy. While I was waiting for my hubby to come home from the gym, I also made a meat and mushroom spaghetti sauce for tomorrow evening. Any leftover sauce will go into the individual cheese-stuffed shells covered in mozzarella and baked when I get around to it. In other words, they'll get frozen until I feel a lazy day coming on.

Ok, so I didn't make the sauce recipe Marilyn posted, I did do the pork chops, fried them then put them in the oven in BBQ sauce, bit of a shortcut there

That with potatoes and yam - it was good!

Edit: Can I call my pork chops - BBQ glazed??

Absolutely!

We had pork chops on Sunday night and I made 2 extra. I'll dice them up and with loads of veggies make a stir fry.

ok I am pretty sure I am going to make the fish and potato wedgies today... I guess I should make the tartar sauce in the morning so it has time to ruminate....

Wow- you make your own tarter sauce?

Now I have a craving for fish and chips- I haven't had it in so long. There is lots of fried catfish here- it is good but I do miss the fish and chips back home, the kind you got in the English pubs.

I am making my own because I don't have any store bought.....

i found this recipe.. I haven't tried it before...

The Tartar Sauce

2/3 cup mayonnaise
1 teaspoon mustard (French's will do in lieu of powdered)
3 tablespoons dill pickles or dill pickle relish
tarragon
pepper

1. Combine mayonnaise and mustard until well blended.
2. Dice dill pickles and add to mixture.
3. Add tarragon and pepper to taste.
4. Chill for 30 minutes.

* I think I might add some onion too....

Sounds easy enough- I don't think I ever knew what all was in tarter sauce. I just know I love it.

most recipes I found have lemon juice in them too but I don't have any and this was one of the only recipes that didn't...

it probably isn't an authentic recipe but it looks good..

Its just me and my stepson tonight- Mel teaches his Business course on Tuesday and Wednesday nights. I find somewhere close by to pick up some catfish- there is no shortage of seafood restaurants here.

Ive got two things going on right now...Sticky Chicken in the oven, and a pot of Chili on the stove.. chicken is for dinner tonight along with roasted veggies (broccoli, sweet potatoes, and brussel sprouts) and garlic-cheese bread and a salad...Chili is for tomorrow, melted cheese and green onion on top and usually serve them with those Tostitos Scoop tortilla chips..I dont really use a recipe for my chili just start throwing stuff in..LOL..we love Chili year round but really good on a cold snowy day like it is now here in Southern Ontario..

Sticky Chicken
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets
from chicken, clean the cavity well and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making
sure it is evenly distributed and down deep into the skin. Place in a
re-sealable plastic bag, seal and refrigerate overnight. When ready
to roast chicken, stuff cavity with onions, and place in a shallow
baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250
degrees for 5 hours). After the first hour, baste chicken
occasionally (every half an hour or so) with pan juices. The pan
juices will start to caramelize on the bottom of pan and the chicken
will turn golden brown. Let chicken rest about 10 minutes before
carving.


*my notes* I usually also throw in a couple cloves of garlic, a lemon and a stalk or two of celery into the chicken...

Yay for glazed!

Anyhoo, I decided that tonight I will make paninis - Husband stopped for a mini-shop on the way home from work last night - so he got some sourdough unsliced bread - will use that and some havarti. Also saw the 'southern woman' on tv yesterday and she was making 'grilled onion mayonaisse' - so since i have peppers that need to be used i will be making some sort of pepper/mayo concoction.

Forgot to get meat at the store so I will thinly slice some steak and use the MTL smoked meat seasoning with that.

Tally ho! (just wanted to use that)

Wow. The sticky chicken and paninis sound good. Now I'm hungry.

ok I have already made the tartar sauce for the fish and I have the fish defrosting.... now I have to decide if I am going to make the potato wedges or this dish called two potato packets that we both love....

i have also started some chili for the chili sgetti I am planning on having for tomorrow... it always tastes best the next day.....

Paula Deen loves her mayo!! (and butter)...I have a couple of her cookbooks,but havent made any of her recipes..I love watching her though she always looks like shes having fun...especially when her two sons are on.. When I got married 6 years ago I watched the Food Network 24/7... love Rachael Ray, Giada, Tyler Florrence, but the one that Ive actually cooked the most recipes from is the Barefoot Contessa.. love her too!

Of the Canadians on the Network I love Michael Smith's Chef at Home, and Sandi Richards Fixing Dinner..

might make Panini's this weekend...mmmm!

OMG, you are the only person I know who loves Rachel Ray!!!!! I cannot STAND that woman. Seriously.

I watch the food channel A LOT - I find it soothing and happy - unlike most daytime television. Rachel Ray pretty much makes me nutty, I can stand her in short spells, it's the perkiness and the voice.

However, that reminds me - I'm wondering if any of you see this too - for all her perkiness and smiles - Rachel Ray looks sad to me - anyone else notice that or is it just me?

Chicken breasts marinated in orange juice/lemon juice and garlic and herbs, covered in panko breadcrumbs and baked. Mashed sweet potatoes and corn.

*drool*

Had this for supper tonight - absolutely great!

I had a lg pkg of chicken thighs, removed the skin and arranged in the pan. I didn't have tomoto sauce, but I did have a large can of crushed tomatoes so I used about 2/3 of that, italian dressing and oregano and basil. skipped the zucchini (no one but me would have liked it ) and added chopped onion on top before covering the chicken with sauce.

They were bone-in so I baked them at 350 for 1 hr and served with hot butter noodles and parmesan cheese. Total hit. Pumpkin pie for dessert

I say we all just invite Marilyn over for supper to cook

Yumm! Those sound good:-). We just had fish and 'chips' - seasoned french fries baked in the oven. But we had cardamon and clove coffee afterwards:-).

glad you liked it ... I usually use zesty Italian dressing....

the original recipe said to cook it in the microwave, but I hate chicken cooked in the microwave... so I changed the recipe for the oven...

our dinner today was good....

the potato wedges were good although they got a tad overcooked and some got really crispy but they were still good....

the fish was good too but my bread crumbs were not dry enough so it didn't really get crusty but it still tasted good..

the tartar sauce came out ok.. hubby said he liked it but it had a bit of a strange taste to me.. I think because of the onion.. next time I will just leave it out...

She definitely has some inner turmoil going on.

I think I"m feeling a steak craving coming on. Not too sure yet. It might be that I just need a coffee.

I'm sorry....I probably would notice, but quite frankly as soon as I hear her voice I turn off the TV, or switch to another channel. She's so agressive, her voice sounds horrible. I think her cooking skills are that of someone newly learning to cook. So I really don't know if she looks sad. She shouldn't be! I was in Khol's the other day and saw a set of 3 of her knives (what HER knives mean is beyond me...) and they were on sale for $99.00. Three knives!!!! With orange handles!

Now that I've reviewed the above, that was horrible of me to have said that about her.

Maybe this week, I'll give her 10 min. of my time, and get back to you on what I think. Maybe she's someone that has to grow on me?

Don't feel bad Carla. I feel exactly the same way. Have a drink nearby when you watch her. You're gonna need it. And if you feel the compulsion to throw something at the television, use a pillow.

Rachel Ray annoys me. I can't stand to watch her show. I hate to say it but Paula Deen is also starting to annoy me- I can take her in small doses.

the one that annoys me is that Barefoot Contessa Chick...

I'm actually trying to think of one who DOESN'T annoy me in some way.

I was just thinking that too ....lol

I do like Ina but I find she tends to be very repetitive with the things she says "how bad can that be?" for example. I do think its sweet how much she adores her husband though.

I'd adore my husband, too, if I only saw him on weekends.

Paula Dean gets on my last nerve - although i am hoping to have nice silver hair like that once it all comes in Wonder if she uses one of those silver hair rinses? (but I digress)

No one has pretty nails like that when they cook so much and frankly, she's a little prissy and southern belle-ish for me. Just drop the act for pete's sake

Well it's interesting - the whole Rachel Ray thing, ditto to the immediately changing the channel - my Husband and I both reach for the remote when she comes on, I think I leave it on sometimes now during the day because I find her cooking methods a bit facinating. Like Carla said, this stuff is basic, the 30 minute meals - if I had that many cans of tomatoes I could make dinner in 30 minutes too (sorry Rachel)

As for Paula Dean - I couldn't STAND the program! Then my Sister mentioned that Paula was on Larry King one night - I caught the repeat and her talking about her panic disorder, that she lived with for like 20 years and has now overcome and I admired her for talking about it and I have liked her ever since.

Can't see myself really making anything she does, again, if I put 1/2 a pound of butter in every dish it would probably be fun food haven here too!

Paula just came on - she is making candy with some guy

Sounds good and interesting and where did you pick it up? Is it real coffee flavoured or what?

On another drinky note - has anyone had the Caramel Apple spice hot tea-type drink at Starbucks? Good lord is it ever good. I was looking for something different last week and have now been 3 days in a row Not a coffee drink, kind of like hot apple cider

Don't you mean.... "That Caramel Apple spice hot tea-type drink at Starbucks is some good!"

Ok back on the Perogie things. I got some from the store and now am thinking I want to try something new rather then the usual boil and melt in butter and have onions on top. I'm thinking I want to fry them up in a pan. Is that doable at all? Would I use butter or Olive oil? And how do the frozen Perogies fry? I'm just worried they'd all crumble to hell and I'd have fried much to serve for dinner...

My Polish friend taught me to fry chopped bacon with onions, then fry the perogie in the rendered fat. You'll need to thaw them out first, though. Comes out lovely.

My cousin does them in a cream sauce, and those are really good too.

I always fry them a bit - haven't had any crumble.

I put some water in a frying pan - not much, covers about 1/4 of the perogie basically, I also put a bit of olive oil in the water, so basically the water cooks/thaws the perogie (if frozen) and the oil fries it once the water has steamed off.

Thing is, at least with the ones we get, they are pretty darn crispy when fried, so might want to be careful not to over-fry as they would then become hockey pucks - very Canadian - not very tasty.

we are having chili sgetti tonight.. I already have the chili made....

Oh yes......WAY better to fry them. The trick is knowing how long. I fry them in BUTTER. In a cast iron frying pan. With bacon and onions. Sour cream on top.....Mmmmmmmmm forget the rest of the meal...that is my meal. I'd defrost, or even boil them a few minutes first.

Ditto. I saw Paula Dean's beginnings, and what she overcame, and I think she's exactly how she appears on TV as well. She's goofy, loves to eat, I LOVE her hair, and she isn't apologetic about eating fatty things!

I saw Ina's background too, and an interview, and truly, she is a lovely lady. She's not pretentious at all. She and Jeffrey have been married 40 years! Their wedding picture was on the show, and they were both very very young, but heck, they truly looked like they were about 16. She's attractive, and both her and Paula aren't "picture perfect" and I think that's why I like them.

Now Giada...have you heard her say "crust" about 50 times a show??? And that waist??? Eating all that food she makes???? Wow!! I heard she was pregnant. I know nothing about her background other than one day she had on a family she was a cook for? I love her Aunt...she tells it like it is, and Giada looks like a goof when her aunt's on the show.

I once watched an Ellie Kreiger (sp)? show and it was so good! Healthy Eating. Very creative.

This should have been the Vent thread, but it was about food, hence that's why I put it here.

Ok thanks for all the advice on the Perogies. I'll attempt to fry them and make sure I don't burn the hell out of them. I'll just stick with onions for the toppings. Didn't get any sour cream so that unfortunatly will probably be out unless I hit the store tomorrow before making them. This should be an adventure...

Let us know how it goes warlord...I'm anxious to see how you like them!

Boil them a little, first, Warlord. (Or steam fry them like Trailmix mentioned.) Otherwise they'll just be hard and chewy.

Just remember, they should look like this when you are done:

Well doesn't that look yummy. We expect a picture of yours, Warlord!

I have finally decided to make seafood chowder for dinner this evening. The temperature has dropped and it's a bit chilly here. Click to view attachment

What, lower 20's??

It's 12 degrees here today! Decided I wanted something warm for lunch so I had cream of wheat and toast, thoughts of childhood.

Anyhoo - I'm not sure what's for dinner, the paninis last night were delicious - which reminds me I still had half of mine left which I was going to eat for lunch.

We don't have much meat, some burgers, sausages and that's about it. Oh, I have just decided, we are having pancakes and eggs