kerneldrop
Flashlight Enthusiast
Everyone should experience TexMex
Chicken fajita with everything on it
Chicken fajita with everything on it
Butter and Bread and Sandwiches Oh My! (II)
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My quality of life went down dramatically when my brother-in-law (fryer and smoker of turkeys for family get-togethers) started making his own broth and I lost my supply of turkey carcasses. I still get a smoked drumstick or two for soup or beans but it's not the same.
Only at Xmas, homemade Almond Roca or English Toffee with almonds.
A while ago I bought some meat for London Broil. I decided to filete it, and cut it into fours. I cooked one and froze the rest. Today I pulled one out of the freezer.
I was determined to make onion soup. Two cups of beef broth, and four cups (a quart) of chicken broth, boiled in a pot with 1 1/2 large vidalia onions, chopped. A couple of bouillon cubes and another two cups of water. I figured that I would add one of the frozen portions of meat to make it more beefy. At some point I tasted the soup, and added some salt, powdered garlic, and a few ounces of red wine.
I let it boil, and then simmer on low heat for about 2 1/2 hours.
Then I shredded the meat with two forks, like making pulled pork.
Oh boy... now my onion soup was more like a beef stew!
OK... boiled up and mashed some yellow gold potatoes, added butter, salt, and "Half and Half", oh yeah, and some garlic powder. Garlic mashed potatoes!
I was determined to make onion soup. Two cups of beef broth, and four cups (a quart) of chicken broth, boiled in a pot with 1 1/2 large vidalia onions, chopped. A couple of bouillon cubes and another two cups of water. I figured that I would add one of the frozen portions of meat to make it more beefy. At some point I tasted the soup, and added some salt, powdered garlic, and a few ounces of red wine.
I let it boil, and then simmer on low heat for about 2 1/2 hours.
Then I shredded the meat with two forks, like making pulled pork.
Oh boy... now my onion soup was more like a beef stew!
OK... boiled up and mashed some yellow gold potatoes, added butter, salt, and "Half and Half", oh yeah, and some garlic powder. Garlic mashed potatoes!
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Chicken something or other40% off
Toss in a 350 degree oven for 25 minutes....
Faaaaaaaantastic
Toss in a 350 degree oven for 25 minutes....
Faaaaaaaantastic
Well, that looks interesting. 
Tonight's dinner:
Creamy Chicken casserole
I took three boneless breasts, and fileted them and cut them up.
Par fried them in an olive oiled pan, and sauteed them in some chicken stock.
While the oven was heating to 350F
I oiled a pyrex baking dish
Mixed up a can of cream of chicken soup, 1 1/2 cups of sour cream, a big fist full of shredded three cheese mexican, and 2 teaspoons of Grill mates "Garlic and roasted herbs" seasoning, all mixed up in a stainless steel bowl.
I drained the stock from the chicken and threw the chicken into the casserole dish.
Scooped the mixed ingredients on top, and then crushed up 3/4 a sleeve of Ritz Crackers for a toasty topping.
Baked in the oven at 350F for 22 minutes.
Served it with some rice, and cranberry sauce.
Tonight's dinner:
Creamy Chicken casserole
I took three boneless breasts, and fileted them and cut them up.
Par fried them in an olive oiled pan, and sauteed them in some chicken stock.
While the oven was heating to 350F
I oiled a pyrex baking dish
Mixed up a can of cream of chicken soup, 1 1/2 cups of sour cream, a big fist full of shredded three cheese mexican, and 2 teaspoons of Grill mates "Garlic and roasted herbs" seasoning, all mixed up in a stainless steel bowl.
I drained the stock from the chicken and threw the chicken into the casserole dish.
Scooped the mixed ingredients on top, and then crushed up 3/4 a sleeve of Ritz Crackers for a toasty topping.
Baked in the oven at 350F for 22 minutes.
Served it with some rice, and cranberry sauce.
I did my first baked flat iron steak tonight.
Mrs Fixer had gone out to dinner with the gals from work so I thawed out a 6oz flat iron steak. For those who don't know a flat iron comes from the shoulder near the brisket.
It's flat and has some marble but is actually pretty lean, yet tender and has a distinct flavor.
I knew what spices I wanted to use as a rub but have always cooked them on a charcoal grill where you use X number of coals and cook it 30 minutes. I'm pretty sure it's always been less than 350 but one recipe said 350-400 for 30 minutes. I picked 350 for 25 minutes and turned the oven off for the last 5 minutes.
On a sheet of foil not much larger than the steak with the sides folded up into a bowl shspe that sat on a baking sheet meant it cooked in it's spicy juices like a marinade. A little onion powder, a little fajita powder, and generous seasoning salt made a mighty fine marinade.
And steamed asperagus on the side,
Dip the meat into the pool of marinade....
I've gotta say for the first attempt it was pretty yummy. Mrs Fixer missed a good one.
Mrs Fixer had gone out to dinner with the gals from work so I thawed out a 6oz flat iron steak. For those who don't know a flat iron comes from the shoulder near the brisket.
It's flat and has some marble but is actually pretty lean, yet tender and has a distinct flavor.
I knew what spices I wanted to use as a rub but have always cooked them on a charcoal grill where you use X number of coals and cook it 30 minutes. I'm pretty sure it's always been less than 350 but one recipe said 350-400 for 30 minutes. I picked 350 for 25 minutes and turned the oven off for the last 5 minutes.
On a sheet of foil not much larger than the steak with the sides folded up into a bowl shspe that sat on a baking sheet meant it cooked in it's spicy juices like a marinade. A little onion powder, a little fajita powder, and generous seasoning salt made a mighty fine marinade.
And steamed asperagus on the side,
Dip the meat into the pool of marinade....
I've gotta say for the first attempt it was pretty yummy. Mrs Fixer missed a good one.
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Beef stew:
Tonight I used 1/4th of a london broil, one that I filleted and cut in half, and froze, a few months ago.
I boiled it in chicken stock, and seasoned water, (seasoned with GrillMates Montreal Steak), some Port wine, with 1 1/2 chopped vadalia onion, and half a pound of chopped baby carrots. After a couple of hours, the meat was shreddable with two forks. I added 2 cups of water, and a cup of rice. After twenty minutes, it was done.
I placed about one half cup of three cheese mexican on top, and nuked it to melt it.
Tonight I used 1/4th of a london broil, one that I filleted and cut in half, and froze, a few months ago.
I boiled it in chicken stock, and seasoned water, (seasoned with GrillMates Montreal Steak), some Port wine, with 1 1/2 chopped vadalia onion, and half a pound of chopped baby carrots. After a couple of hours, the meat was shreddable with two forks. I added 2 cups of water, and a cup of rice. After twenty minutes, it was done.
I placed about one half cup of three cheese mexican on top, and nuked it to melt it.
When in Chinatown…but I can’t use chopsticks.
Last night's dinner.
All the ingredients of Lasagna, with different pasta, and not layered.
All the ingredients of Lasagna, with different pasta, and not layered.
My first crack at deviled eggs
Ugly as a mud fence but tastes like I like 'em
Some prefer mustard taste, others add relish or pickles, some really salty, my sister added bacon bits.
I just started out with 11 eggs yolks crushed with a fork. #12 didn't make it to the recipe. Add a heaping blob of mayo and stir to make a cake batter like paste. I added a level teaspoon of mustard, mix well, taste, eh a few drops more. Repeat, eh, a couple more drops more. Time for salt. A shade less than level teaspoon and stir well. By then my hands were really tired so I let it rest about 10 minutes. I'm glad I did because before resting I was about to add more salt. After resting the salt seemed just right.
Add a tablespoon of fresh cracked pepper and that to me was just right. In the cabinet I have a can of what I call decorative pepper. It's pre-crushed into a powder and does not have much flavor, so a light sprinkle of that went onto the paste after it had been added to the egg whites.
The hardest part was rassling with the static cling wrap to cover them while they chill in the fridge. To get it to tear off in a straight line without getting all bunched up is something I struggle with every time so I normally use alluminum foil, but this time the clear wrap was used as part of the charm.
I reccomend having some of your favorite music in the background. I chose Van Morrison this time. Backed up by Teddy Pendergrass....."cause you get the baaaad luuuuck, that's what you got, that's what you got"......
Ugly as a mud fence but tastes like I like 'em
Some prefer mustard taste, others add relish or pickles, some really salty, my sister added bacon bits.
I just started out with 11 eggs yolks crushed with a fork. #12 didn't make it to the recipe. Add a heaping blob of mayo and stir to make a cake batter like paste. I added a level teaspoon of mustard, mix well, taste, eh a few drops more. Repeat, eh, a couple more drops more. Time for salt. A shade less than level teaspoon and stir well. By then my hands were really tired so I let it rest about 10 minutes. I'm glad I did because before resting I was about to add more salt. After resting the salt seemed just right.
Add a tablespoon of fresh cracked pepper and that to me was just right. In the cabinet I have a can of what I call decorative pepper. It's pre-crushed into a powder and does not have much flavor, so a light sprinkle of that went onto the paste after it had been added to the egg whites.
The hardest part was rassling with the static cling wrap to cover them while they chill in the fridge. To get it to tear off in a straight line without getting all bunched up is something I struggle with every time so I normally use alluminum foil, but this time the clear wrap was used as part of the charm.
I reccomend having some of your favorite music in the background. I chose Van Morrison this time. Backed up by Teddy Pendergrass....."cause you get the baaaad luuuuck, that's what you got, that's what you got"......
Chauncey Gardiner
Flashaholic
^ By the [email protected]@Ks of um, I would probably eat at least eight sans effort. 
Given the chance, I'd go Cool-Hand Luke on the whole plate full.
Given the chance, I'd go Cool-Hand Luke on the whole plate full.
My son had us over for Christmas eve and he made 7 fishes dishes.
Cod, Salmon, Clams, Shrimp Cocktail, Smoked oysters, Sardines, and Crab.
He also made creamy corn bread casserole, a green bean casserole, sauteed carrots, and mixed spring vegetables.
we really had a pleasant day!
Cod, Salmon, Clams, Shrimp Cocktail, Smoked oysters, Sardines, and Crab.
He also made creamy corn bread casserole, a green bean casserole, sauteed carrots, and mixed spring vegetables.
we really had a pleasant day!
Chauncey Gardiner
Flashaholic
WOW! A seafood feast! VERRY NICE! 👍👍
Our son went with an old standby - Chicken Mac & Cheese, but it was delicious.
We did what Mrs Fixer called "finger food". Colby Jack cheese on club crackers, deli sliced ham on dinner rolls, chicken salad on Ritz crackers etc.
Tonight:
Chicken; it's for dinner.
Tonight:
Chicken; it's for dinner.
Didn’t make it but it was good! Italian Xmas bread, Panettone.
A friend and her daughter are having health and mobility issues. My daughter suggested that some friends should get together and cook some meals for them. IMO its almost as easy to double the portions as not, so I made two trays of lasagna, and two trays of Creamy Chicken Casserole.
They wanted the recipe for the lasagna:
I pretty much used the recipe on the box, but added salt, and nutmeg to the ricotta cheese, and a chopped vidalia onion to the beef. I also used shredded mozzarella, and shredded three cheese mexican.
I also made two trays of Creamy Chicken Casserole, on a bed of rice.
I boiled 3 lbs of chicken in chicken broth, and then cooked the rice in the broth.
I blended a large can of cream of chicken soup, about 3 cups of sour cream, seasoned with 4 teaspoons of mixed seasoning of your choice, and some nutmeg.
It is all topped off with crunched up Ritz Crackers, and baked at 350F for 25 minutes.
They wanted the recipe for the lasagna:
I pretty much used the recipe on the box, but added salt, and nutmeg to the ricotta cheese, and a chopped vidalia onion to the beef. I also used shredded mozzarella, and shredded three cheese mexican.
I also made two trays of Creamy Chicken Casserole, on a bed of rice.
I boiled 3 lbs of chicken in chicken broth, and then cooked the rice in the broth.
I blended a large can of cream of chicken soup, about 3 cups of sour cream, seasoned with 4 teaspoons of mixed seasoning of your choice, and some nutmeg.
It is all topped off with crunched up Ritz Crackers, and baked at 350F for 25 minutes.
I missed this one ^^
Waste not want not. So filling the heated space with extra stuff is of great benefit. And helping the less fortunate?
Extra style points for that one 👍🤟🤙
Tonight was last minute shake n bake pork chops. I forgot to thaw anything for dinner so three 1/4 pound boneless chops were quick thawed in water. The ziploc that thawed them was turned inside out and the dry batter inside of that one.
Double egg wash for double batter yummy-ness. Add minute wild rice as a side dish and spring water drink.
For desert I finally figured out a dish from a Chinese buffet restaraunt I used to frequent. Cooked carrots in a butter/honey/cinamon sauce. I'd always tried to do it with fresh carrots in a skillet but this time used canned (cooked) carrots in a pan.
The ingredients
Slow melt the butter
Slowly melt a half stick of butter, drain the carrots, add carrots to the melted butter on low low (1 out of 9 on my stove top). Add 3 tablespoon of water, 2 tablespoons of honey and a dash of cinamon (or to taste). The chops cooked for 20 minutes so the carrots simmered for 20 minutes, being stirred on occasion.
The completed meal
Doesn't taste a day over 4000 years old
Tomorrow night:
Baked salmon
Simple recipe really:
Let fish acclimate to room temperature.
Sea salt and fresh cracked black pepper on top.
A foil lined baking sheet with 1/2 stick of butter over the 'bowl' shaped foil. Place fish on that and cover with foil. In this case 15 minutes at 325 should do for these hand size fillets but a probe type meat thermometer will tell the tale if it reached 145 after 15 minutes.
Waste not want not. So filling the heated space with extra stuff is of great benefit. And helping the less fortunate?
Extra style points for that one 👍🤟🤙
Tonight was last minute shake n bake pork chops. I forgot to thaw anything for dinner so three 1/4 pound boneless chops were quick thawed in water. The ziploc that thawed them was turned inside out and the dry batter inside of that one.
Double egg wash for double batter yummy-ness. Add minute wild rice as a side dish and spring water drink.
For desert I finally figured out a dish from a Chinese buffet restaraunt I used to frequent. Cooked carrots in a butter/honey/cinamon sauce. I'd always tried to do it with fresh carrots in a skillet but this time used canned (cooked) carrots in a pan.
The ingredients
Slow melt the butter
Slowly melt a half stick of butter, drain the carrots, add carrots to the melted butter on low low (1 out of 9 on my stove top). Add 3 tablespoon of water, 2 tablespoons of honey and a dash of cinamon (or to taste). The chops cooked for 20 minutes so the carrots simmered for 20 minutes, being stirred on occasion.
The completed meal
Doesn't taste a day over 4000 years old
Tomorrow night:
Baked salmon
Simple recipe really:
Let fish acclimate to room temperature.
Sea salt and fresh cracked black pepper on top.
A foil lined baking sheet with 1/2 stick of butter over the 'bowl' shaped foil. Place fish on that and cover with foil. In this case 15 minutes at 325 should do for these hand size fillets but a probe type meat thermometer will tell the tale if it reached 145 after 15 minutes.
350 for 15 minutes yielded between 147 and 170 degree core temperature. By covering with foil the pieces were very tender, and flaked easily without being dried out.
I melted a 1/2 stick of butter and poured over a foil sheet shaped to have sides. Put the room temperature pieces over the butter, added salt and pepper to the top then flipped them. Adding more salt and pepper to the second side seemed like a good idea but.... fresh ground sea salt and fresh ground pepper means lots of flavor. A little too much to me so next time I'll just season one side.
Lima beans as a side dish and lightly sweetened tea completed the meal.
Mrs Fixer requested a lemon juice and butter sauce with garlic salt next time.
