Show Us Your Great Meals This Week And Your Recipes

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Re: Show Us Your Great Meals This Week And Your Recipes

#341

Post by gregl »


Well, we had tacos, but the grand finale was what, in family lore, will be forever known as "The Salsa Grenade."

My sweetheart was cleaning up after dinner. Picked up the little tub of salsa to put it back in the fridge. Oops. Dropped it. When it hit the floor the top came off like a fragmentation grenade and salsa went e-v-e-r-y-w-h-e-r-e. On her shoes. On her jeans and her sweatshirt. On her neck. On her glasses. All over the island cabinet. Four feet up on the moulding around the door to the back hall. On the cabinet under the toaster oven. Five feet up the fridge door. Another five feet up onto the microwave, and all down the oven underneath to the floor. Across the kitchen floor four feet one way and six feet the other way.

The total volume was perhaps 1/4 cup, but the result looked like a homicide crime scene. A new record was set for how much mess can be made with a small amount of goop. Went through at least a dozen paper towels, many squirts of Windex, and tossed the remaining salsa.

The good news is that, in the end, because the dinner was leftovers, the total time in the kitchen worked out to be about the same. But I don’t think we’ll be having salsa again in the immediate future.
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Re: Show Us Your Great Meals This Week And Your Recipes

#342

Post by Butterfly Maiden »


That must have been awful Greg. Your poor sweetheart must be feeling really bad about that. But accidents do happen :roll:

You probably didn't find it amusing at the time, but it appears to have prompted an early 'spring cleaning' job :twisted:

The kitchen won't need to be cleaned for a while anyway.

I hope you didn't get mad with her, but I am sure you were sympathetic like a good supportive partner should be :lol:
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Re: Show Us Your Great Meals This Week And Your Recipes

#343

Post by gregl »


Butterfly Maiden wrote: Wed Feb 09, 2022 10:46 am ...

I hope you didn't get mad with her, but I am sure you were sympathetic like a good supportive partner should be :lol:

Oh, we don't get angry about those things (but at the moment we may use some Navy language about our own clumsiness). Just a week earlier I did a similar thing with a jar of honey, although she now holds the record for area covered. And, unlike Sweetheart, it was unnoticed on the sole of my boot and I tracked it all over the kitchen floor. So now the floor is very clean and the various vertical surfaces that needed cleaning anyway are shiny like new!
:P
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Re: Show Us Your Great Meals This Week And Your Recipes

#344

Post by GCoyote »


Leftovers du jour

Looking in the `fridge yesterday I had some mushrooms, peppers, and corned beef that where all getting a little older than I like. There was also something growing on one of last week's onions.

:Think:

Coarsely chop

Two medium size sweet onions
An 8 oz package of Cremini (Baby Bella) mushroom
Two small sweet peppers

Brown the veggies in a large skillet over medium heat in 2-3 tablespoons of butter or oil.

Add 2-3 cups of diced up meat. I had about a half pound or so of corned beef from last week that needed to go. Any precooked meat will work.

Cook uncovered for 5-10 minutes to let some of the liquid boil off.

Once the veggies are browned, add 4-6 cups of mashed potatoes. I actually used a family size package of Bob Evans frozen mashed potatoes that had been in the freezer over a year. I microwaved that according to package directions while the veggies were cooking.

Season to taste - I did some coarse black pepper and a little garlic powder.

Wisk up 4-6 eggs and mix into the contents of the skillet.

Cover and reduce heat to low. Cook about 10-15 minutes, stirring once or twice to distribute the egg and veggies evenly.
When you have a little browning on the bottom turn the heat off and let it rest about 10 minutes.

potato mash up 20220210.jpg

I was going to use up a couple of broccoli crowns but I ran out of space and this had plenty of flavor already.
You can vary the quantities of potato and egg to suite your tastes or, in my case, the expiration dates of the contents of the refrigerator.

Enjoy
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Re: Show Us Your Great Meals This Week And Your Recipes

#345

Post by Refractordude »


Had pepper and sea salt flavored fried fish with rice. Added black eye peas and green beans to the rice with garlic. A few days ago I had spaghetti with a turkey sausage sauce. I do not like cheese in my pasta sauce, but KeeryGold butter makes the sauce very yummy.
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Re: Show Us Your Great Meals This Week And Your Recipes

#346

Post by Refractordude »


Chicken stewed with onion, celery, garlic, sea salt, paprika, and black pepper. After skimming off the chicken fat I added a can of black eye peas and a quarter stick of Kerry Gold butter. This was a good meal over jasmine rice.
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Re: Show Us Your Great Meals This Week And Your Recipes

#347

Post by Refractordude »


Fried up some chicken and tried Old Bay's hot sauce for the first time. A pretty decent hot sauce.
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Re: Show Us Your Great Meals This Week And Your Recipes

#348

Post by turboscrew »


Refractordude wrote: Thu Feb 24, 2022 5:56 am Fried up some chicken and tried Old Bay's hot sauce for the first time. A pretty decent hot sauce.
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Re: Show Us Your Great Meals This Week And Your Recipes

#349

Post by Refractordude »


Chicken wings stewed with broccoli, plum tomatoes, paprika, celery seeds, garlic powder, onion powder, and sea salt. Nice over jasmine rice. Really enjoyed drinking the left over broth. Left click the image.
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Re: Show Us Your Great Meals This Week And Your Recipes

#350

Post by Makuser »


Hi all. Here is our feast for this Sunday evening. Large lemon-pepper marinated chicken breasts baked and added over a bed of cooked white rice with some chopped Jalapeno peppers added. Very tasty indeed, but now comes the kitchen cleanup. :roll:
Marinated Chicken on Rice.JPG
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Re: Show Us Your Great Meals This Week And Your Recipes

#351

Post by Makuser »


Hi all. Tonight we had air fryer grilled pork chops and fresh asparagus. The pork chops were seasoned with kosher salt, ground black pepper, parsley, and a few drops of Colgin mesquite liquid smoke.
Into the air fryer grill:
Pork chops in grill.JPG
and plated up with the asparagus:
Pork chops plated up.JPG
This turned out to be a delicious meal and I hope that all of you have a great weekend.
Marshall
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Re: Show Us Your Great Meals This Week And Your Recipes

#352

Post by turboscrew »


Makuser wrote: Fri Apr 08, 2022 9:59 pm Hi all. Tonight we had air fryer grilled pork chops and fresh asparagus. The pork chops were seasoned with kosher salt, ground black pepper, parsley, and a few drops of Colgin mesquite liquid smoke.
Into the air fryer grill:
Image
and plated up with the asparagus:
Image
This turned out to be a delicious meal and I hope that all of you have a great weekend.
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Re: Show Us Your Great Meals This Week And Your Recipes

#353

Post by Refractordude »


Did a real good job at eating $12.00 worth of food at the Golden Carrol a few days ago. Left click the image.
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Re: Show Us Your Great Meals This Week And Your Recipes

#354

Post by Makuser »


Hi all. I finally got our Easter Sunday dinner picture from the camera and up onto TSS. Boneless leg of lamb roast, mashed potatoes, gravy, and fresh cut green beans.
Plated up:
Leg of lamb.JPG
I hope that all of you had a very enjoyable Easter dinner with family and friends.
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Re: Show Us What You Had For Dinner/And Your Recipes

#355

Post by Makuser »


GCoyote wrote: Wed Mar 17, 2021 7:13 pm Looks good Marshall. Our last air fryer drew so much power we couldn't use any of the other counter-top appliances at the same time. The new one seems more efficient and I'm still getting the hang of it.
Any good air fryer ideas you come across, I'd like to see here.
Clear skies!
Hi Gary and all. I was looking over the last year or so of the great meals, recipes, and photos on here and I realized that I never addressed your post. So, I can tell you that both my Emeril Lagasse 360 Airfryer and PowerXL Airfryer Grill both draw 1500 watts each. We can put either one on the kitchen counter and no problem with any other electrical appliances. However when I need to use both, such as grilling steaks or fish on one and rotisserie on the other, I put one on the cart and position it at the other end of the kitchen cooking area and plug it into the separate dining room circuit.
Emeril Lagasse 360 Airfryer.JPG
PowerXL Airfryer Grill.JPG
Now moving forward, Sheri and I have really been having fun with the air fry from frozen concept lately. You can get packages of frozen cheese pepper bites, chicken nuggets, mozzarella cheese sticks, mozzarella cheese bread, egg rolls, spring rolls, fish sticks, onion rings, french fries and you name it for low money. And, they are ready quickly and with no oil.
Here are a some temperature and time guides for air frying from frozen. The first is a comprehensive three pages and the second is a handy single page
Airfry from frozen1.jpg
Airfry from frozen2.jpg
Airfry from frozen3.jpg
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Airfry from frozen4.jpg
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Air fryers come with many cooking capacities, power capabilities, temperature ranges, and food placement arrangements (bucket, rack, roasting pan, basket). So you have to experiment with what works best, but after awhile and with some experience, you can air fry all of your favorite frozen snacks quickly.
I hope this helps folks and have a great weekend.
Marshall
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Re: Show Us Your Great Meals This Week And Your Recipes

#356

Post by GCoyote »


Thanks! I'll check some of these out.
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Re: Show Us Your Great Meals This Week And Your Recipes

#357

Post by Makuser »


Hi all. Sheri and I made slooooow cooked ribs and corn off the cob yesterday. We were busy cooking, eating, and cleaning that I didn't get a photo last night. Large ribs slow cooked (almost 5 hours) and then transferred to baking pans and into the oven and smothered with Open Pit Hickory bbq sauce. The corn was yellow and white with chopped Vidalia white sweet onions, chopped green bell pepper, chopped Jalapeno pepper, diced red pimiento, and a little Kosher salt. Here it is reheated and plated up tonight:
Ribs and Corn.JPG
I hope that your Memorial weekend was fun with your family and friends and you enjoyed a nice feast too. In fact, show all of us what you cooked, enjoyed, and served.
Marshall
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Re: Show Us Your Great Meals This Week And Your Recipes

#358

Post by OzEclipse »


Crispy skin salmon
Crispy skin salmon: - brush with olive oil, grilled on low grill bar non-stick stovetop grill pan
Topping: parsley, basil, garlic, spanish onion and capers. Lower grill pan heat. Pour a little olive oil mix onto the salmon oil in the pan. Add onions and heat through until the onion softens and goes a little translucent then add the herb mix and warm. Don't burn the herbs and garlic.
Served with: herb potatoes.
crispy skin salmon parsely basil garlic capers red onion.jpg
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Re: Show Us Your Great Meals This Week And Your Recipes

#359

Post by pakarinen »


Been craving noodles lately, so I'm pondering boiling some egg noodles in chicken stock, adding some sliced carrots, cabbage, and whatever Korean sauce I can find in my pantry. Going to be winging it. Oh yeah - garlic! No such thing as too much garlic. :grin:

I might have some kimchi in the fridge to add for a little zing.
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Re: Show Us Your Great Meals This Week And Your Recipes

#360

Post by SkyHiker »


Cheese-less pizza with green beans and ansjovis! Desperation is the mother of invention. With the olives and pre-cooked mushrooms, it's not bad really. The ansjovis with pesto mixed in is tasty.
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