Cooking thread

Beef stir-fry tonight. I wrote out a recipe for it, but really...stir-fry. Vegetables and meat in a pan, fried with oil. The only thing that makes it unique is the sauce:

1/4 cup low-sodium chicken broth (low-fat)
1/4 cup low-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
3/4 teaspoon dried red pepper flakes
1 teaspoon granulated sugar
1 tablespoon all-purpose flour

 

This isn't my recipe, but you really have to make them almost immediately. If you cut them before they're cooled enough to firm up, you get this amazingly delicious puddle of sticky, sweet, chewy, sugary fabulousness that you have to eat with a spoon. Not that I was impatient and found that out or anything. LOL

Butter Tart Nut Squares
http://www.recipezazz.com/recipe/butter-tart-nut-squares-3263

 

Made this tonight and it is good. I might use less sugar next time though. I did let it completely cook and cut it into squares, no spoon needed.:-D

 

Cooked a steak in the skillet the other day. Damn, but it was good...

I am normally a grill kinda guy, but, this was GOOD. Chef from hell style...

:-D

http://www.youtube.com/watch?v=1FYZHkjgwdc

But, added garlic from this...

http://www.youtube.com/watch?v=AmC9SmCBUj4&feature=share

One video he says only flip once, the other every minute...

I flipped like video 1, and added the garlic and butter like video 2...

Was damn good.

 

Vids looking good Fred. When my daughter was little she really enjoyed a bit of vinegar sprinkled in the butter sauce at the end of cooking the steak in butter only.

 

Last night was Italian Beef. Not Bad. Today is Turkey Breast. Our fat feline will love it. Just hope they dont want me to do potatoes. (oven roasted with onion and Italian seasoning) . Anyone get recipes from Web ?

 

Low Sodium Skillet Fish

Title sounds tasty huh? :-D

I am trying to reduce the sodium in my diet, but love catfish (requirement if you live in the south). So, I adapted my steak skillet cooking stuff from my previous post to catfish fillets.

So, you need:

Boneless fish fillets

Butter, about 1 tbsp per 2 fillets

EV olive oil

A few Garlic cloves, just peeled and crushed

Seasonings of your choice, I used Salt Free Tony Chachery's, Red Pepper, Turmeric, a dab of salt free Garlic seasoning, and some fresh ground pepper.

Season the fish per taste. Heat up a skillet, add a bit of the EVO, about enough to cover the pan. Add a little butter, toss the garlic in, and let it cook for a few mins. Add the fish, cook around 4.5 to 5 mins per side, slowly adding a little butter to it as needed.

Put cooked fish on a paper towel to soak up a little of the butter and olive oil. Eat.

Now, what would be a good low sodium side dish for this? I was thinking brown rice? Ideas appreciated. The only sodium in this is in the butter.

 

I just glanced at your recipe David, was not thinking about it being metric, and for a second, I thought you meant 5 gallons of pepper. :eek :-D

New one for chicken.

Garlic powder
Chili powder
Red pepper
Salt free Tony's (optional)
Salt (was in original recipe, I don't use any)
Black pepper
Cinnamon
Brown sugar
Butter
Honey

Bacon (one slice per piece of chicken)
Boneless chicken strips

Spice up the chicken with all the seasonings except the brown sugar, Cinnamon and butter. Wrap each seasoned piece of chicken with the slice of bacon. Lightly coat them with honey, then add some brown sugar and cinnamon on top.

I melt a little butter in the pan, is optional, as the grease from the bacon will be in the pan. Bake at 400 degrees for 40 mins or until done. I cover the dish for the first 30 mins or so then uncover so they brown nice on top, but make sure the bacon does not burn.

Hmm, just thought of this, will try it next time: toss some almond slices on top about 10 mins or so before it is done...

The object is sweet and spicy, so use as much of the spicy stuff as you like. I added more spice to the bottom of the pan in the melted butter before I put the chicken in.

Very tasty stuff.

 

AND YET MORE CHICKEN

Crispy Baked Chicken Strips

1 Boneless Chicken Breast, cut in strips
1 cup cornflakes, crushed(cornflakes are what makes these crispy, using something else will give different results)
1/3 to 1 cup buttermilk, depends on how many chicken breast you use.
I don't buy regular buttermilk because it will go to waste. I use the powdered buttermilk that you mix with water according to directions on package.
1 teaspoon or less of garlic powder
1/4 teaspoon salt

Pre heat oven 400F.
Line cookie sheet with aluminum foil(saves a messy clean up) Place wire rack inside cookie sheet and spray with cooking spray like Pam or oil the rack with oil. Keeps chicken from sticking.

Mix crushed cornflakes, garlic powder and salt together and place in plastic bag or shallow bowl.
Put buttermilk in plastic bag or a dish and coat chicken in buttermilk then place
chicken in crushed cornflakes to coat chicken.

Place strips on wire rack and bake about 20 minutes or until golden and crispy.
You can buy a dipping sauce or use recipe below to make sauce.

Sweet Chili Dipping Sauce
Add all ingredients to a medium sauce pan.
1/4 cup chicken broth
1 tablespoon vinegar
1 tablespoon sugar
2 tablespoons sweet chili sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
Bring to a boil then reduce heat to medium low and cook a few minutes until sauce starts to thicken.

After removing strips from oven you can dip strips in sauce and serve with extra sauce. Or just place strips on plate and serve with dipping sauce.

Serve warm. Best and most crispy eaten immediately.

 

Cornbread Muffins

3/4 c. milk
1 Tablespoons sugar
3/4 cup buttermilk
1/2 c. self-rising flour
1/3 c. Wesson Cottonseed oil
1 1/2 cups self-rising white cornmeal
2 eggs
1/3 c. melted butter

Preheat oven to 475*. Beat eggs in large mixing bowl. Add all liquid ingredients, except butter. Mix well. Add flour, cornmeal and sugar. Mix well. Blend in melted butter.
Pour cornbread batter into a hot well greased muffin pan.
Fill each muffin cup about half full
Bake muffins for 10 minutes. Yeild 12 muffins.
You can also fry in a hot greased skillet like pancakes until brown on each side.

 

I had earlier posted a link to a facebook group started by an uncle. Here is his blog with recipes.
http://sikandalous-cuisine.blogspot.in/search/label/Indian Non Vegetarian

 

I've tried 847 different mug cakes, and they all come out funny. Except this one. This one rocks!! :-D I made it in a cappuccino mug, and it didn't spill over the edge while it was cooking.

http://www.thenovicechefblog.com/2013/02/chocolate-peanut-butter-mug-cake/

 

She should do just fine...it's almost painfully easy. I do recommend the cappuccino mug, though; the first time I made it I used a regular mug and it was an ungodly mess. LOL

 

This raises questions:confused


How much does your mug hold in liquid? 14 oz? 18? 20?

I am curious if you leave out the cocoa if it will be a white or yellow cake? (I am not crazy about chocolate...)

 

16 ounces. Standard cappuccino mug size.

I have no idea, but I suspect you'd also have to alter the other ingredients since the ratio of dry to wet ingredients is pretty specific in order for it to form a cake instead of sludge in a cup. Not my recipe, I just make it.

 

We're doing mug cakes?

Bow before the ultimate glory.

Tim posted the recipe in a thread on here a day or two before I posted it on that blog... five years ago now. I still make it at least a couple of times every month, because it is just that good.

 

Nice! I'll have to try that one, too. Thank you! :-D

 

I might have to pull out the morning hangover mug and try a couple of these mug cake things. I love some desert all along, but don't want to buy or make a whole pie/cake. Cause I will eat all of it. :-D

 

Exactly! That's how I end up making these ungodly rich cakes for my birthday every year...I throw myself a party at the bar, and bring a cake. I end up with one piece, they save one piece for me to take home since it's my birthday, and the rest gets eaten. Most of my holiday baking gets given away as well. My problem is, I don't know how to make a small amount of something. LOL

 

I cooked a frozen cherry pie a year or so ago. I had a piece for dinner, and one for desert... No more pies. :-D Am trying to get back into shape.

 

Oh, WOW! That is stupid good! Thank you so much! I added a tablespoon of peanut butter instead of chocolate chips, and it was perfect. :-D

 

OH ME! OH MY! I think I will go crazy and throw in a few chopped pecans along with the chocolate chips and the tsp. peanut butter. This may be my undoing!:-D

 

Oven Baked Chicken and Dumplings Casserole

Preheat oven to 375 degrees F

4-5 large chicken breast, boneless.
If you want you can use a pre cooked rotisserie chicken from the grocery deli, remove skin and discard and remove chicken from bone.
1 stick real butter
1 1/2 cup self-rising flour
1 1/2 cup milk
1/2 cup sour cream
1 can cream of celery soup or cream chicken soup
3 cup chicken broth, use canned broth or use the strained chicken broth from cooking the chicken.
1/4 tsp. thyme
1/4 tsp rosemary
4 Tbsp real butter
salt and pepper to taste

Place chicken, 4 tablespoons butter and salt and pepper in a large stock pot and cover chicken with 2 inches of water.
Cover and bring to a boil over high heat.
Reduce heat to simmer and boil chicken until done and tender, no pink juice about 30 minutes.
Remove chicken from broth and let cool until you can handle it to shred chicken into pieces.
Melt 1 stick butter and pour into 3 quart baking dish.
Spread chicken on top of butter.
In a bowl, whisk flour and milk together and carefully pour evenly over top of chicken.
Use that same bowl whisk together 2 cups chicken broth, cream of celery or cream of chicken soup, sour cream and rosemary and thyme.
Carefully pour this mixture over top of chicken and flour mixture.
Bake for 30-40 minutes or until a golden brown.
Let cool for about 15 minutes. Then pour the remaining 1 cup chicken broth evenly over the top.
Let stand for about 5 minutes or until the broth has "soaked" into the chicken and dumplings.

Sorry this is not a low fat or low calorie.
Changing ingredients to low fat will change the overall taste so do so at your own desecration.

 

Just wanted to add that you could cook the chicken in a crockpot on low for 6 to 8 hours and save prep time later.

 

Chocolate Whiskey Pie

1 (9-inch) chocolate pie crust (ready-made, I use Oreo)
2 boxes (3.4 ounce) cook-and-serve chocolate pudding mix
3 cups 2% milk
1/4 cup whiskey (preferable Jameson, but any good Irish whiskey will do)
2 tablespoons instant coffee
8 ounces whipped cream

Step 1
In a large saucepan, whisk together pudding, milk, Jameson and coffee.

Step 2
Bring to boiling over medium-high heat, stirring constantly, until it gets thick (about 10 minutes).

Step 3
Remove from heat and let cool 10 minutes, stirring occasionally to prevent skin forming.

Step 4
Pour into pie shell and smooth top; cover and refrigerate at least two hours up to two days.

Step 5
Before serving, cover with whipped cream. Sprinkles can be added for a more festive look.

 

MMMM.... sprinkles. :-D

Sounds good Sgt. Tibbs.

 

Easiest Cake Ever
1 box cake mix, any flavor
3 large eggs beaten
1 can pie filling, any flavor
Combinations you can use or create your own combination.
Butter Pecan or Spice Cake with Apple Pie Filling
Chocolate with Cherry Pie Filling
Vanilla or Yellow Cake with Pineapple Pie Filling, Strawberry Pie Filling, Blueberry Pie Filling, or Peach Pie Filling
In bowl, dump dry cake mix, eggs and pie filling. Stir together until well mixed.
Bake in greased 9x13, 350 degrees for 35 minutes or test with toothpick for doneness. Cake will be moist and does not need icing but you can drizzle with glaze if you want.:yum

 

On my list of easy things to take to a potluck...thanks, katkat!

This is my cheater Cheesy Chicken Pot Pie. I often double it and do it in a 9x13, although the crust ends up looking weird. :-D

1 pound boneless skinless chicken breast
1 tablespoon all-purpose flour
1 teaspoon butter
16 ounces mixed vegetables (frozen, thawed)
1 jar (15 ounces) Cheez Whiz
1 prepared (9-inch) pie crust (flat)

Step 1
Preheat oven to 350F; grease a 2-quart round casserole dish.

Step 2
Chop chicken into 1/2-inch cubes and toss with flour to coat.

Step 3
Heat butter in a skillet over medium heat; add chicken and brown, stirring occasionally (about 10 minutes).

Step 4
Combine chicken, vegetables and Cheez Whiz well, then spread evenly into casserole.

Step 5
Top with pie crust; press to seal edges and trim.

Step 6
Cover with foil and bake for 20 minutes; uncover and bake an additional 20-25 minutes.

Step 7
Let stand 5 minutes before serving.

 

Love Chicken Pot Pie so I will be trying this cheesy version soon.

 

Got chili on the stove now. Used the Carol Shelby box, added some garlic when I browned the meat, and used Guinness instead of water. Is smelling good.

 

I have to say some of the ingreadents I see in this Cooking Thread have made me Google because honestly I had never noticed things like Quinoa in the store before.
This is what I read about Quinoa: Quinoa (/ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. It is high in protein, lacks gluten, and is tolerant of dry soil.
When I saw "a species of goosefoot" it caused me to pause rolleyes until I read the whole definition.:-D
Going to try this.

 

Looks tasty Kes, what time you serving them? :-D

 

Crock Pot cookery :yum yes ! I like tender viddles. Cuts down on dish washing too. Take just about any beef, pork or chicken and use a pkg. of dry Italian Salad Dressing mix.( not just for making Italian Beef.)

 

Dangit! Need to uninstal my anti virus software and hang out in the malware forum. :-D

 

These end up a little oily, and you definitely have to let them cool completely or they're a sticky mess, but lord are they good! And they couldn't be easier to make.

Easiest 3 Ingredient Nutella Brownies

 

I made a bacon milkshake today. :drool:drool Based it on this recipe: http://www.bettycrocker.com/recipes/bacon-milkshakes/d7d44522-b8a2-4ddc-a73b-cc906092d690

My problem with that recipe is the blasphemy here:

In the Fred_G household, we do not simply "discard bacon". So, tossed that bacon into the blender.

I have to admit, I was leery about a shake that smelled like bacon, but it was pretty good! I think I will try chocolate or Rocky Road ice cream next time.

Mmm, bacon... :-D

And, I forgot the Rum... Will fix that next time.

 

Discard bacon?!? What the :*** is wrong with them?!?

I almost never buy ice cream, but I'm gonna need to now because that needs to happen soon. :drool