So...whats for dinner?
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i cook almost EVERY nite for a bunch of biggies. I used to be chef and they don't like to go out.. heh.
Anyhoo, if you like browsing the web for dinner ideas this is a fantastic spot.. millions of recipes easily accessible - just click on a pic that looks tasty.
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Apple- My mouth is just drooling with all these beautiful looking recipes i know where to go when i host my next dinner party, ony got to page 6, gonna keep me busy! LOL!
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OMG, Apple! Thank you for the link to that site.
The pictures are just gorgeous! Of course, I'm looking at the turkey sandwich I was enjoying and now it doesn't look so hot anymore...lol!
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Yes I agree apple… just bookmarked with my other recipe sites0
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Apple just love the site. I've bookmarked it. Thanks.
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laurie- Don't you love kids! I took my son to a crazy pizza place called Two Boots here in NYC today (New Orleans inspired pizzas). He insisted on ordering alligator sausage and crawfish pizza! I told him "now you have done something your mother hasn't, eaten alligator....wonder what the alligator ate!"
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Apple, thanks! Bookmarked and drooled over!
Designer, my ex was Cajun... I could tell you stories about what he ate growing up, including (yes) alligator, along with other things that sound even less appealing!
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Designermom- Aligator sausage dosnt sound so good to me lol! but cute story!
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See ya girls, leaving tomorrow for airport hotel then off to vegas sunday will be back late thursday night, cant wait to see all the great recipes that i will miss when i get back-
Wish we were doing the vegas trip at this time so i could meet ya all!
Debbie
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my brother in law used to live on the shoreline of the Gulf of Mexico. Louisiana was to the left and Galveston was to the right. Our nephew met a Louisiana dude, my brother in law's friend, who poached alligator (with the hearty approval of the local law). Our nephew bought the alligator skins and sent them to Mexico. He had bought a little boot factory and had a boot business for about 15 years.
Anyway, we were visiting the BIL and the friend came over with some frozen alligator tail meat, which we naively bought for 2 bucks a pound. We grilled it that night. It was not that bad flavor wise, but you had to chew each bite for about 15 minutes..... maybe if we had cut the pieces thinner before grilling.
We took the cooler of alligator meat to our friend who raised German Shepherds,.. He gave us 10 bucks and told us his dogs LOVED it.
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Apple- any thing you have to chew for 15 minutes must tast like shoe leather ha glad the dogs enjoyed it lol! Every one says it taste like chicken but so does frog and cant seem to wrap my mind or taste buds around that either, guess you just have to be adventurous, and the only time i ate any thing exoctic was escargo on my birthday, dont remember it but dh said i like it, glad i dont remember eating that- Since family was vegetarian growing up (except when my brother and me snuck off to macdonads) with out the parents knowing having a weak stomach most things bother me like that,
KITCHEN TiP for the day"
If you put an apple in a bag of potatoes it will keep it from budding".
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Ohh, I love kitchen tips! I had a slew of them written in a notebook, but of course I can't find it! I'll have to dig from my memory and see what I can come up with.
I like trying different, exotic things, but I don't think I've ever had alligator. Is it inherently tough or is it because of how it is cooked? I don't think I could get past the tough, even if it tasted good.
We're going to friend's house for dinner, so no cooking for me tonight.
Ok, here's my kitchen tip: If you burn your hand/finger while cooking, immediately pour cold soy sauce from the fridge on the burned area and it will instantly take the pain away. (Don't ask me why this works, but I've tried it a time or two and I was amazed at how well it worked. It works better than running it under cold water)
Debbie, have fun in Vegas!
Sherrill
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duck is not my favorite. In the restaurant we actually used to cook them over nite on very low.. maybe 250 degrees. Duck fat is highly prized and always saved in European and CHinese kitchens (as long as it doesn't burn) . We kept all of our duck fat and would add it to sautee pans and a delicious chicken liver pate. (the cognac and duck fat made it taste definitely not like chicken).
I don't really care for any animal fat other than butter, but one can use duck fat for sauteeing, pates, french fries. It has no more cholesterol than butter. Since it comes with the duck for free.. why not? Cooking at a very low temperature allows the fat to seep out. If you drain the pan periodically, the fat has less chance of burning.
(from Chow Hound)
"Duck fat is one of the tastiest things you can cook with. Here are some favorite ways to use it:
Potatoes fried or roasted in duck fat are just about perfect. Duck fat is also great for cooking grilled cheese, frying eggs, and sauteing spinach or chard.
Rub duck fat over a whole chicken or turkey before roasting. It gives a richer flavor than butter, with more depth. Caramelize onions very slowly in duck fat and you are in for a sublime treat,
Use the onions in a tart, or mixed with some potatoes."
peace and love, apple
Diagnosis: 5/10/2008, IDC, 5cm, Stage IV, Grade 3, 4/9 nodes, ER+, HER2+0 -
Speaking of Louisiana I was going to post these recipes but there are just too many.
I'll post the links and photos only:Cajun Style Baked Sweet Potato
Lighter Jambalaya Sorry no picture
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No, I don't think I will be adding alligator to my regular diet!
Here is one of the best kitchen tips I know. If you cut yourself, immediately sprinkle cayenne powder on the cut. It is a natural vaso constricter and stops the bleeding almost instantly. Cuts heal faster too. My mom taught me this. She even carried a baggie of cayenne in her car glove compartment. I don't know if she planned on sprinkling it in the event of a car wreck. My mom was quite the character.
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Cream of Tartar I use to clean my pots when stains get on the bottom or Pyrex to remove grease.
Here are a couple of tips I have bookmarked:
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My kitchen tip. To riped an avocado more quickly put it in a bag with bananas in a warm place for the night. Will be ripe by morning!
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Great tips! Designer, LOL about the car wreck! my mom would've loved your mom, she was into unusual uses for food
& Sherrill, I hope I remember that about soy sauce, I burn myself all the time!My roast came out well, really juicy, tender, a bit more done that I like (closer to medium than medium rare) but I have trouble with meat thermometers; I have my mom's old one and my newer "insta-read" one. They are usually 15-20 degrees apart and I get frustrated trying to figure out which one is right, but after yesterday I'd have to say the insta-read was probably closer to right.
Even with a smallish roast (2.5#), I have tons of meat left over, I'm not a huge meat eater so I'll probably freeze more than I eat for now and doing various things with it for a few days.
And, related to that, I'm not at all in the mood for meat tonight, it's been cold and rainy (and now it's trying to snow) so something comfort-food-like but light comes to mind. I'll see what I can come up with.
Happy cooking, everyone!
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Here's another great food website with gorgeous pics:
http://foodgawker.com (you may have to cut/paste the link, sorry)
I don't cook too much, but sure like drooling over the photos! I'm just too scared to eat half of what I'm seeing. Do I just need to jump in and eat??!
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Saturn...thanks for posting this link...I could easily spend lots of time just looking at the pictures...lots of ideas there!
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Hi everyone! My daughter arrived from NH last night. She's a college student (age 30-late bloomer) and is on spring break. One of her favorite meals is shrimp scampi so I am making this recipe tonight:
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-shrimp-scampi-recipe/index.html
I will go light on the essence - we appreciate the traditional flavor profile.
Michelle
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Scampi looks good. BTW not sure if anyone has seen the salmon thread but I did just post a salmon recipe there today:
Guinness-glazed salmon with bacon and caramelized cabbage
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Michelle, enjoy having your daughter home!
Saturn, wow, more great photos/food -- what, are these people all trying to make us fat?
So, what about eating half of what you see scares you? The process of cooking, the ingredients?.... Something else? For me, if something is unhealthy, I only cook it rarely (which doesn't mean I cook a different unhealthy recipe every night 
) and figure that life is short and to enjoy. If the ingredients are odd or new but still somehow appeal, then yes, I just dive in and try it! So sure, jump in! Sometimes you lose, but a lot of times you find something really new and great.I had fruit and a potato stew that I love tonight... very simple and real comfort food for me, a roommate came up with it years ago. I won't share the title we gave it as college students because I don't want to offend anyone
but it still makes me laugh when I tell it to people. Here's the recipe, very easy and a hit with pretty much everyone, which is hard to believe, given its simplicity.
Saute onions, add herbs of choice (I like basil, oregano, with a bit of rosemary and thyme -- generous with the first two); add veggie or chicken broth (low sodium!), a can of green beans (undrained) and peeled, cubed potatoes. Amounts I gauge by eye. Cook until potatoes are nearly tender; and (this part is optional but part of the original recipe) use about 1/4 /# of a Kielbasa,sliced into ~ 1/4" slices, and slices cut in half. Simmer until potatoes are tender. Serve with salad, bread, and you have a full meal. I skip the sausage most of the time and still love this recipe and find it comforting and satisfying.
Bon appetit, everyone!
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lago, hadn't seen that thread, thanks!!
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Naturegirl-- I am just a bit paranoid eating anything thats NOT organic. And we eat out quite often, which makes me uncomfortable. Just today I returned a 6-pack of canned chicken that I had bought at Costco, because I realized it wasn't organic. I found some fresh chicken breasts that were labeled hormone-free, so I bought those instead. Now I just have to poach or steam them up so I can have available to make sandwiches or something. I'm wondering what percentage of organic meals everyone here sticks to. I know y'all make beef and pork roasts and it sounds yummy but I am struggling with what to buy. I did talk to a nutritionist once but she really wasntmuch help at all unfortunately. I know I will settle in to a groove eventually but right now I'm nervous and conscious about every single thing (I'm driving my DH a bit crazy, I'm sure!).
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Hi All,
Don't have much time at all but just doing a quick check-in.. We here in central/eastern NY (and I think NE) got hit with a massive snow storm last night... Have finally finished the clean up but we have not eaten dinner yet! Pot roast that was a set it and forget it in the oven while we snow-blowed and shoveled!
Forecast, yesterday morning was for ice changing to snow with 3-5 inches predicted... Ehhhh, baby stuff... By late afternoon the prediction was 6-10 inches.... Ok, you've got my attention.... By night, the prediction was 16+ inches... Holy Crap!
Actual total where I am.... 18 - 24 inches! No school. Even the colleges are closed! Entire county in a state of emergency until 5 pm today! Today was a dig out day!! Soooooo ready to be done!!
LuvRVing, your daughter was lucky to get out ahead of this one!!!
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Saturn - I am not on the organic wagon yet. I have been buying hormone-free cage-free eggs recently, supporting a local Amish farm. I may shop more from the local farmers markets this year because I am not working and have time to go. And I am considering CSA meat if I can find a local supplier that provides a reasonable assortment.
Michelle
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Saturn, hormone-free doesn't equal organic. And even organic meat isn't necessarily that great for you. Meat is a touchy area for me, too. Buying local from people I can talk with helps, but for the most part, I stick with vegetarian meals. But, not always... but I allow myself that now.
I was a bit obsessive after my dx and felt great pain if I had even a t. of sugar in something... at some point I relaxed a bit. If diet alone caused cancer then all of us who were vegetarian/exercisers/etc. would never have contracted it. So, I'm more careful than I was (even though I ate better than most Americans) but I also realize life is to enjoy, and a dessert once in awhile won't hurt me.
Seaside, yikes! I love snow and I would love more, but that's a lot to clean up after this time of year! At least it wasn't ice, right?
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I don't use store bought chicken broth. Not only is it too salty but it has a bunch of other crap in it. If it's low salt it has no flavor. I make my own then freeze it in small portions. This way when I need it I can just take out a frozen cup of my own broth.
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here is what I made tonight:
Crusted Parmesan Chicken
3 boneless chicken breasts, split lengthwise
1 C. Parmesan Ranch dressing
2 C Panko bread crumbs (Found in most grocery stores..they are larger, lighter, crunchier bread crumbs)
1/2 c. shredded or grated parm cheese
1 t. Italian seasoning
1 t. garlic powder
salt and pepper (I used cracked pepper and sea salt)
Marinate the chicken breasts in the dressing in a covered container for several hours or overnight. Put all other ingredients in a bowl, and dredge the breasts. Place breasts on a sprayed cooking sheet and bake at 350 F. for about 25 minutes. They were YUMMY!
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