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12-09-2012, 09:53 AM
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#1101 | |
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12-09-2012, 10:02 AM
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#1102 | |
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 Great minds and such 
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12-09-2012, 10:12 AM
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#1103 |
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One of my buddies makes an interesting spin on Eggs Benedict. He calls it Midwestern Benedict. It is a halved English muffin or corn griddle cake (small pancake made from corn muffin batter) topped with grilled bratwurst (you can butterfly or use remove from casing and form into patties) a poached egg and a sauce made of warm heavy cream and brown mustard.
Simple but really good. If you do not eat sausage you can use a thick slice of tomato, grilled.
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12-09-2012, 10:17 AM
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#1104 | |
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Ha. Great foodie freak minds This is why I say "make it your own" because we can always come up with some way to enhance or change a dish in a way that appeals to us. While the visual appeal of the red pepper is nice, the flavor impact is awesome. Double the impact by roasting the peppers, skin, seed, dice and bring up the sugar content.
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12-09-2012, 10:31 AM
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#1105 | |
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12-09-2012, 10:34 AM
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#1106 | |
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 Y'all are probably gonna think this is heresy here in the foodie thread, but we eat it and love it. Gryph's Potato Soup 6 large baking potatoes, scrubbed and chopped into 8 or more pieces each 1 can cream of chicken soup 1 can cream of mushroom soup fresh-ground pepper dill seasoning mix (he uses the one from Pampered Chef) parsley (he uses dried because that's what we've got) Boil the potatoes until they're done enough for potato salad. Drain; reserve the equivalent of two cans of water or so. Mix the soups, the potatoes, the water and heat through. Season to taste--this soup can handle a moderate amount of seasoning. Serve. As for the chicken, I did pull it off the bones but only enough to eat for supper. I was starved! And I have broth in the fridge yet, so no hurries. We brought home leftovers from the neighborhood holiday dinner and then Gryph brought home the leftover soup from another dinner, so we've been working our way through them slowly. We haven't even finished the pork-potatoes-and-sauerkraut yet--tis an embarrassment of riches! We may have to share with a friend. Hope you feel better quick! I'm on day three of echinacea with goldenseal myself.
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12-09-2012, 10:34 AM
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#1107 | |
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Lmao..get outta your head. You think like a Chef. Yay! cinnamongrrlchef. Has a ring to it. The ham is good but try the Trader Joes Applewood Smoked bacon. If you can find the kind that is cured in cider, your gonna hate on me bigtime. Its that good.
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12-09-2012, 10:44 AM
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#1108 | |
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12-09-2012, 10:49 AM
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#1109 | |
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 I loveee(d) a nice thick cut bacon...I was getting this brand from WV...loved it. It was seasoned etal....nomnom give me some...lolIm not a vegetarian nazi...If it's in there for flavoring so be it...Teddy is a southern guy and its hard NOT eating his fabulous bbq...wait till he gets the smoker he desires... .gif "Say What?") You will sooo have to come over for some down home cooking!
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12-09-2012, 10:58 AM
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12-09-2012, 11:09 AM
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#1111 | |
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I don't make the 'tato soup. Gryph does.
Y'all are probably gonna think this is heresy here in the foodie thread, but we eat it and love it. Heresy in the delicious thread!! Actually I think that canned soups reinvented are a good idea. Quick, cost effective and easy for most people to make. Bring em on. Quote:
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12-09-2012, 11:13 AM
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#1112 | |
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12-09-2012, 11:14 AM
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#1113 | |
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Epic coffee fail on a Sunday morning?? Tragic. So sorry.
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12-09-2012, 11:16 AM
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#1114 | |
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I can throwdown with all yall suthun folk.
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12-09-2012, 11:46 AM
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#1115 |
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Not a chef but I play short order cook to the 6 year old, known as The General....
Keeping her particular taste buds in mind (seriously she all sorts of serious about food consistency and smell).... Dinner tonight is in the crock pot..."Some sort of Soup" Rainbow rotini noodles Tomato sauce (pint jar my sauce is just tomatoes) Stewed tomatoes (not drained, quart jar again just tomatoes) pink beans (not drained + 1 can of water) carrots chopped green beans (fresh, frozen or canned doesn't matter. I used MY canned not drained beans as those are the ones The General loves the most) 3 tablespoons of pesto (or more if you like) salt to taste We will be topping with Parmesan cheese later. Must frost cookies now. 
Last edited by spritzerJ; 12-09-2012 at 11:55 AM. Reason: details |
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12-09-2012, 11:55 AM
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#1116 | |
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Yum. Looks good and healthy. What a great way to play on pasta and tomato, which many kids like, while also working in some good protein and vegetables. Good job! My teenager, who I call "mini-diva" because she really is a mini version of her Mom, is a vegetarian and does not like tomato or tomato sauce. This eliminates about 80% of the Italian food ideas that I come up with for her. The only thing that she will eat with my veg tomato sauce is eggplant parmesan when I make it for her. Then she can eat that for days and never tire of it. Go figure.
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12-09-2012, 12:09 PM
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#1117 | |
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What is it with kids huh? LOL, I am far pickier than The General. She doesn't like food that smells "hot" (she means spicy). So for enchiladas I add pureed carrots so the sauce doesn't smell hot. Then she'll eat them up and they are healthier for me. Luckily, cumin is not hot smelling . The General also does not like meat much. She will eat roasted chicken and beef in stew. Otherwise no thank you. Tomatoes are one of those foods that The general loves fresh and canned. I can my own tomatoes which means they are always a part of some dish/sauce. Mini Diva is missing out, but maybe they are just too strong of a smell/taste for her. Lucky for her you keep trying. |
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12-09-2012, 12:42 PM
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#1118 | |
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Hello everybody! Happy Sunday!
Sun, did you get to the tamale festival? I can't wait to buy some in a couple weeks! Speaking of avocadoes, FL has the hugest ones I've ever seen. They are about 3 times the size of Hass. Anybody ever seen/try them? Sooo good when ripe! I can eat them with fresh flour tortillas and salt. mmm. Also love avocadoes with a shrimp coctail I make. I use p&d shrimp cut up, avocado cut up, onions jalapenos tomatoes diced, salt, pepper, garlic salt and some tomato sauce or spicy v8 mix together and enjoy with some chips or crackers. Kinda like a salsa. Quote:
Today we are headed to my girl's family's house for her nephew's bday party and her mom will be making roast. I can't wait for that! Have a wonderful day everybody! |
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12-09-2012, 02:06 PM
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#1119 | |
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Hi spritzer I recall loving my Grandmothers tomato sauce from as far back as I can remember. So it always baffled me when I would come across a child that did not like tomato. Perhaps for some it is bitter. Not sure. Sounds like The General has a strong sense of what she likes. That is awesome When I was 6 I did not like dried chili powder either. How cute that she says it smells "hot". Love that. That drying process that the red chilis go through takes away everything that I love about chili's so I never use it. Rather, I use fresh chilis and roast them. The mild ones come up sweet and savory with no heat. A nice roasted red bell pepper is sweet,so she may like that, especially if you blend it into something like tomato sauce. It is also a nutritional powerhouse. Some of my friends complain to me that they have a lot of trouble getting the kids to eat vegetables. By age 15 there were at least a dozen vegetables that I loved so I am baffled by mini diva being so particular. Although her Mom did have a breakthrough with her last week and got her to eat spinach and green beans. I nearly passed out. Some magic was at work there. What we try to do with her is just play on the flavor profiles that she already likes, which are also limited; soy sauce, garlic & a little fresh ginger (also vinegar, water sugar, if its an Asian cucumber salad that I make) & melted cheese - muenster, mozzerella, jack, cheddar. What did work successfully recently was getting her to drink a protein shake. That took years but Trader Joes makes a really good canned product that has no gritty texture and has 21 grams of protein per serving. Epic win.
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12-09-2012, 02:12 PM
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#1120 | |
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I love all avocado's and yes I have had the ginormous Florida variety('s?) are there more than one? They have more water content than Hass. There are also a few varieties that were new to me as of a few years ago that a friend grows in Northern CA. I need to research them. Is your shrimp cocktail the kind that they make in Mexico? I have had several versions of that and they also usually have Cilantro and lime. Yum. That is a really good cocktail. There is a place in Phoenix that makes serves it in a huge parfait glass like an ice cream sundae for $5 bucks. Amazing. Sounds like you have a fun day ahead. Enjoy!
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