I love being able to order delivery groceries. I'm going to take another shot at Crock Pot chili this weekend using chunks of chuck roast (beef or pork), ground hamburger, cauliflower, corn, and, of course, kidney beans. I'm thinking about buying corn-on-the-cob and roasting it in the oven, cutting off the kernels, and then throwing them into the chili.
Anybody have advice for cooking corn-on-the-cob in the oven?
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Red Beans & Rice. All day. Every day.
My college roommate had a good recipe for a turkey and applesauce meatloaf, that was actually amazing, and I don't think it has any of those limitations. Lemme see if I can find it...Quoting Mara (view post)
Hopefully, this isn't too late, Mara. Looks like there is an egg in there, but my guess is that's just to bind it together, so maybe it could be omitted and the texture would just be a little off? And the bread crumbs could probably be replaced with oats, again, I think this is just to hold it together.
Turkey Meatloaf
1 c. soft bread crumbs
1/2 c applesauce
1 lb ground turkey (or beef if you prefer)
1 egg slightly beaten
1/4 c finely-chopped celery ( could use celery salt )
1 1/2 tsp. Dijon mustard ( regular if you don't have dijon)
1/2 teaspoon salt
dash of pepper
1/2 c. applesauce (you can use more if you want more sauce)
1 T brown sugar
1 1/2 tsp vinegar
Preheat oven to 350. Combine applesauce and bread crumbs. Add turkey, egg, celery, 1 teaspoon mustard, salt and pepper. Blend thoroughly. Shape into a round loaf in a 9-inch pie pan or 8x8x2-inch baking pan. With a spoon, make a crater-like depression in top of loaf. Combine 1/2 cup applesauce, brown sugar, vinegar and 1/2 teaspoon mustard. Pour into depression. Bake for 1 hour. Yield: 4-5 servings.
Well, the chili turned out good. Next time I'm going to cut the beef chunks into smaller pieces and I'll probably use more ground hamburger. Roasting the corn made the kernels really firm and sweet, but their flavor was over-powered by everything else in the chili. Probably won't bother doing that next time.
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You guys probably know about this already, but I found a great way to rescue stale corn chips. Just place them, a handful at a time, on a plate, and nuke them for about a minute. They'll come out as crispy as they were when they came out of the bag.
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PREPARE YOURSELVES for one some of the NAUGHTIEST and MOST EXPLICIT food porn ever! It's a gallery of 12 Awesome Burgers in Chicago, and oh yes, they do look quite good. Looks like it's almost time for a road trip. Om NOM NOM NOM...
Be warned, it is a slideshow.
http://www.chicagotribune.com/entert...0.photogallery
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::wipes drool::
Okay, that may be my project for the next twelve weekends.
#4 has sirloin beef, bacon, cheese and onions all cooked into the patty. (*cries*) Damn you, Chicago! Why couldn't you be closer!!
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I made my first pancakes ever tonight! They were kinda burnt, but they were kinda okay!
Pretzel buns are definitely the way to go with a good burger.
sweet! do anything special with 'em, or just straight up?
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
rookie mistake is usually undercooking. bizarro!
Jess' buddy from Canada brought me down a Canadian Sampler. Several KilKennys, and an assortment of other stuff. Right now, I'm trying Old Speckled Hen. Tasty.
“What we are dealing with here is a perfect engine, er... an eating machine. It's really a miracle of evolution. All this machine does is swim and eat and make little sharks and that's all.”
Okay, in preparation for a cold midwest winter some friends and I are having a soup swap, and, while no one has deemed it a competition, I want to have the best soup and win. So, what are your favorite soup recipes? Help a sister out.
KILKENNY'S?!?!?!
God I wish they sold that beer down here. :frustrated:
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
Roasted tomatillo salsa is sooooo awesome.
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Simple, but a favorite:
Carrot Chowder
Brown 1/2 pound Italian sausage, discard drippings. Add:
1/3 cup chopped onion
1/3 cup diced green pepper
Cover and simmer on low heat until vegetables are tender. In a large saucepan, combine:
4 cups tomato juice
1 can cream of celery soup
1/2 tsp pepper
1 1/2 cups water
2 1/2 cups grated carrots
1/2 tsp garlic salt
1/8 tsp marjoram
Combine with the meat & veggies and bring the mixture to a boil. Turn down the heat and simmer for 30 minutes.
...and the milk's in me.
Made my Jamaican Jerk Chicken yesterday for a potluck today. It's easily the best thing I make, and I haven't made it in over a year.
MMmmm... can't wait.
Does chili count as soup? If so, I have a chicken chili recipe that is a guaranteed winner.
Losing is like fertilizer: it stinks for a while, then you get used to it. (Tony, Hibbing)
Does gumbo count as soup? Because it's better than soup.
...and the milk's in me.
Thanks--this sounds tasty and unusual--is the flavor overwhelmingly carrot or sausage?
I'd consider it in the soup range (and even if I didn't, I'd probably lie just to get the recipe any way).
If you put it in a bowl and eat it with a spoon, it falls under my understanding of "soup."
Gumbo is certainly better than soup.
But then there's Jambalaya.
I would put the dominant flavor as being tomato, then sausage, then carrot. But they go amazingly well together. This is a soup that often gets requested after I make it for someone. And did I mention how easy it is?
My gumbo recipe is not. I make my gumbo thick with a merciless roux, very dark and pungent. You can make it thinner or lighter if you or your guests are wimpy.
Turkey (or Chicken) Sausage Gumbo
Roux:
1 cup vegetable oil
1 1/2 cups flour
Put it in a frying pan and cook for 30-45 minutes at 350 F (the temperature at which flour floats and sizzles, but doesn't smoke.) You need to stir it almost constantly. This is tricky, tricky, tricky. If it's not hot enough, it won't cook properly, but if it's too hot, it will burn. It should be a medium chocolate brown at the end, and of a solid consistency.
In a large saucepan:
6 cups chicken broth
2-3 celery stalks, chopped
1 onion, chopped
1 green pepper, chopped and seeded
Add the roux. Then, add:
1 T salt
1 tsp red pepper
1 T black pepper
1 lb. sliced polish sausage
Simmer for 1 hour. STIR REGULARLY to prevent the roux from settling at the bottom and burning.
Add:
2 cups cooked chicken or turkey (Turkey is better. This is a great way to get rid of Thanksgiving leftovers.)
Cook another 15-20 minutes. Remove from the heat and add:
1 cup chopped green onions
1/2 cup chopped parsley
Serve over rice.
(Alternately, you can add cooked shrimp at the same time as the chicken.)
...and the milk's in me.
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