That would be a Chicken Surprise! I do the same thing. Works well with spicy sausage too.Quote:
Originally Posted by Pal334
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That would be a Chicken Surprise! I do the same thing. Works well with spicy sausage too.Quote:
Originally Posted by Pal334
couscous stuffed bellpeppers.
preheat oven to 350f.
open top of bellpeppers, remove innards and set aside. save tops and set aside.
saute grated carrots, minced onions, chopped garlic, chopped bell pepper innards and diced tomato 10 min and remove from heat. add salt and habanero sauce to taste and mix.
add 1/2 cup couscous and 1 cup water to a pot an bring quickly to a boil. remove from heat, add saute and mix. cover and allow to stand 5 min.
stand bell peppers on a baking pan/dish and add a liberal spoon of sour cream, then fill with prepared couscous. replace tops and place in the over. bake 30 min then bring to broil. broil 5 min or until beginning to char lightly on top.
serve.
Butternut squash soup.
Grilled Cheese.
Navy potatoes.
Blueberry cobbler.
Navy Potatoes:
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready In: 2 Hours 10 Minutes
Servings: 8
Simple, buttery baked potato wedges have a crunchy flour coating.
Ingredients:
6 large potatoes, peeled and quartered lengthwise
1 cup butter, divided, or more as needed
2 cups all purpose flour salt and ground black pepper to taste
Directions:
1.Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour.
2.Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Melt 1/2 cup of butter in a small saucepan over low heat; pour it into a shallow dish. Mix flour, salt, and pepper in a second shallow dish. Roll potato wedges in the seasoned flour, then dip into the butter. Arrange potato wedges on the baking sheet. Melt and add more butter for dipping as you go along (the flour makes it thick).
3.Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.
EASY BLACKBERRY COBBLER
□ 1/2 c. butter
□ 1 c. all-purpose flour
□ 1 c. sugar
□ 1 tbsp. baking powder
□ 1/8 tsp. salt
□ 2/3 c. milk
□ 1 (16 oz.) pkg. frozen blackberries, thawed
Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well.
Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir.
Bake at 350°F. for 45 minutes or until golden brown.
forgot to give the details on the habanero sauce:
blend two large, very ripe roma [or any very ripe medium sized] tomatoes with from one to four ripe habaneros, 1 teaspoon table salt, 4 tablespoons sugar, 1/4 teaspoon fresh cinamon, 3 crushed cloves allspice and 4 tablespoons vinegar.
raw; it will keep refregerated for a week or two. heated half an hour just at the verge of a simmer, it can be effectively pasteurized, prolonging the shelf life a fair bit. an aggressive simmer or boil is not suitable unless properly canning, or it can actually reduce the storage life.
Beer battered broccoli.
http://farm2.static.flickr.com/1389/...813228cd_b.jpg
It's broccoli, so it's healthy, right?
Recipe: http://www.epicurious.com/recipes/fo...r-Batter-13164
And no, my nails are grubby. I was peeling the husks off pecans, and they got stained. :(
that looks fantastic.
I made chicken tortilla soup for lunch.
The broccoli looks great!
I like Scotch Eggs (pork sausage surrounding a hard boiled egg)
I got the idea watching some show were the chef surrounded pork sausage meatballs with Turkey stuffing.
Yep You guessed it Stuffing wrapped around a hard boiled egg.
6 to 8 hard boiled eggs.
1 raw egg beaten
1 1/2 cup of chicken Broth (vegetable broth might work as well)
1 16oz bag of Herbed stuffing mix from Pepperidge Farms Or your choice
Additional seasonings like sage and dill weed.
Directions
Start the eggs to boil.
Add additional seasoning if desired. I like sage so I added 1.5 tbs of sage and 1/2 tbs of dill and distribute the seasoning. Then add warm broth and mix until all the liquid is absorbed into the stuffing. Now mix in the beaten egg. It should have a doughy consistency.
I put about 1/2" of oil in a cast iron skillet and set the burner to were I know I have a good frying temp around 280˚F to 300˚F (138˚C to 149˚C).
I peel the eggs and pat them dry. Covering the eggs seemed to work best when I took a golfball sized amount of stuffing and flattened it like a pancake in my hand about 1/8" to 1/4". placed the egg in the center and brought up the stuffing on the sides. I then took more stuffing and flattened it out to cover the egg and worked the stuffing together so it wouldn't open up during frying.
Test the oil temp with some flattened stuffing. I started on egg and when it was browned on that side I rolled it and placed in the next egg. If you put in to many at one time the oil cools to much and the stuffing gets oily. Keep rolling and tip them on the edge of the pan to get the ends. I blotted any excess oil with a paper towel.
serve hot.
http://i490.photobucket.com/albums/r...s/P1030094.jpg
The last of the canned zucchini slaw w/ carrot, banana peppers, a few jalapenos, cucumbers and celery using a sweet pickle recipe. Didn't get mushy.
http://i490.photobucket.com/albums/r...m/P1030098.jpg
Who'd a thunk it? That looks pretty good.
It was much better then I thought. I'm definitely making them again with a little more sage and perhaps some chopped rosemary. Not too dry ether, but some sort of sauce, maybe a hollandaise would go well.
Gryff, try adding a finely chopped onion with the sage to the sausagemeat.
I haven't made Scotch eggs in an age! I want some now!
Looks like folks been eaten pretty good here the last couple days. Peppers broccoli and eggs and dressing all sounds really good.
Oldtrap
If you had some good sausage mixed in with the stuffing you would have the best of all things.
Best ones I ever ate were cooked by Babe at the Eastern National Rondy. That woman can sure cook. Only cook tent I ever saw where you had to make reservations on Scotch egg day.
grrlscout, have you ever considered opening a restaurant. Your food always looks incredibly tasty!
Boring here tonight. Luganaga and spaghetti with leftover homemade cornbread.
Squash custard for dessert though. Mmmm... (imagine real scratch-made pumpkin pie with no shell). I have a lot of squash to use up.
I deep fried a turkey, today. (My first time.)
I over cooked it,:whistling: but the breast meat was still juicy and tender.
I thought about that! LOL:scared:Quote:
Originally Posted by Rick
I set my fryer up, in the middle of the back yard.
If it had gotten away from me, it would have only burned some grass.:yes:
You said you overcooked it so I sort of imagined the worst.
LOL...It wasn't that bad. The drumsticks and wings were "well done", but the rest was OK.Quote:
Originally Posted by Rick
The internal temp was higher than I was shooting for, but last night I did some looking around on the internet, and it seems that some folks shoot for the higher internal temp.
When I checked my turkey, expecting to see between 150 and 160 internal, it was already 180-185.:oops:
Thanks! :)Quote:
Originally Posted by LowKey
The thought has crossed my mind. But I love cooking too much, and love cooking exactly what I want, when I want to. I think cooking for a living would kill the joy for me. :(
As close as I'm going to get is (hopefully) a gourmet popsicle biz in the Spring. ;)