havanaholly Posted November 12, 2017 Share Posted November 12, 2017 Probably shrimp scampi tonight. Quote Link to comment Share on other sites More sharing options...
Thimble Hall Posted November 12, 2017 Author Share Posted November 12, 2017 cooked live mussells Quote Link to comment Share on other sites More sharing options...
blueirishmoon Posted November 12, 2017 Share Posted November 12, 2017 Oven "fried" chicken. Macaroni and cheese, and something green...hmm. Quote Link to comment Share on other sites More sharing options...
grazhina Posted November 12, 2017 Share Posted November 12, 2017 Made shrimp etouffee for the first time. DH declared it to be good. Recipe was a little time consuming, but simple. I really do prefer simple. Quote Link to comment Share on other sites More sharing options...
MiniMaven Posted November 13, 2017 Share Posted November 13, 2017 As a busy working woman, I'm all about the Crock Pot. My husband loves this and it reheats well: https://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/ Quote Link to comment Share on other sites More sharing options...
grazhina Posted November 13, 2017 Share Posted November 13, 2017 Making spicy ground beef vegetable stir fry on Asian noodles today I thought this might be a good place to mention the best jarred pasta suce I've ever eaten. It's Guy Fieri Traditional Old Skool sauce. It's the only sauce I've never had to add things to to make it taste better. I bought some at Walmart a couple of years ago but they quit carrying it. Last week I happened to see it in another store, bought 4 jars, made chicken parmesan with it, then went back to the store and bought 6 more jars in case they quit selling it too. Quote Link to comment Share on other sites More sharing options...
KathieB Posted November 13, 2017 Share Posted November 13, 2017 17 minutes ago, grazhina said: Guy Fieri Traditional Old Skool sauce I Googled it and got excited when a lot of Walmart sites came up only to discover it has been discontinued throughout the Walmart system.(I'd hoped that maybe some stores carried it or it could be ordered on line.) I did find it at amazon.com, for $7.50/bottle. Really? It's that good? Quote Link to comment Share on other sites More sharing options...
grazhina Posted November 13, 2017 Share Posted November 13, 2017 2 hours ago, KathieB said: I Googled it and got excited when a lot of Walmart sites came up only to discover it has been discontinued throughout the Walmart system.(I'd hoped that maybe some stores carried it or it could be ordered on line.) I did find it at amazon.com, for $7.50/bottle. Really? It's that good? Ack! I paid $3.49 a jar. I have a horrible feeling that this sauce is being discontinued because I too, could only find it online in expensive multipacks. Every time I find something in the supermarket that I feel tastes outstanding, it gets discontinued. Years ago I found a pasta sauce called Joey Pots n Pans, for instance, and my, it was good too, but the sauce vanished a few months after I bought some. I found Fieri's sauce here in Maine in Renys (for anyone else who lives up here & wants to try it). Renys is a store where one can find assorted stuff of all kinds, sort of like Big Lots, but better. Making a note to myself, go to Renys and get more sauce. I've been making my own sauce for over 40 years, and the Old Skool sauce is similar to mine, but it doesn't take all afternoon to cook. Quote Link to comment Share on other sites More sharing options...
blueirishmoon Posted November 14, 2017 Share Posted November 14, 2017 Roast beef with sour cream and chive mashed potatoes. Quote Link to comment Share on other sites More sharing options...
havanaholly Posted November 14, 2017 Share Posted November 14, 2017 Stuffing mirlitons with the leftover shrimp scampi napoletano and chunking & roasting sweet potatoes. Quote Link to comment Share on other sites More sharing options...
Goldenrodfarm Posted November 14, 2017 Share Posted November 14, 2017 Have lamb hot pot simmering in the oven, smell great! Quote Link to comment Share on other sites More sharing options...
havanaholly Posted November 15, 2017 Share Posted November 15, 2017 11 minutes ago, Goldenrodfarm said: Have lamb hot pot simmering in the oven, smell great! Ooo, I can only imagine how good that must smell! We love us our lamb (when we can afford it). Quote Link to comment Share on other sites More sharing options...
Thimble Hall Posted November 15, 2017 Author Share Posted November 15, 2017 I bought lamb yesterday a boneless leg, too late for today but tomorrow mid week British Sunday dinner I shall roast it with seasoned with rosemary and served with roasted potatoes , mash , gravy, brussel sprouts, peas and carrots , Yorkshire pudding and mint sauce, Oh and have to have a little pickled beet with this too. . I love lamb stew too, actually it is my favorite meat, I bet my New Zealand isn't as good as your home grown though..envy envy. Now I know being from Yorkshire that Yorkshire pudding is for traditionally Roast Beef but originally , way back in the days when was cooked on a spit,it was for all meats.. this is one meat I can eat as a leftover, Quote Link to comment Share on other sites More sharing options...
Goldenrodfarm Posted November 15, 2017 Share Posted November 15, 2017 I don’t usually like leftover meat, but do like lamb more then one day. I put shoulder chops in this dish. I have several legs in the freezer, but am going to have to reconsider having the butcher leave them whole since that is a lot of meat for one. Lamb for me is cheap, it cost about $1. Lb for the cutting and packaging, and I always raise at least 6, sometimes as many as 20 a year. I make sure they are born late, April or May then they are pasture raised resulting in a dressed lamb of 45-60 lbs. I can’t believe how much they charge in the grocery, the farmers sure don’t see much of that, I usually get $3.50 a lb hanging weight for beef or lamb, and that is because I sell them individually, if I sold them for market I would be lucky to get $1 a lb. Quote Link to comment Share on other sites More sharing options...
Thimble Hall Posted November 15, 2017 Author Share Posted November 15, 2017 Well Barb I sure wish you lived nearer, wonder what the shipping would be on a lamb LOL. Usually I don'[t buy what I call designer meat ie a leg with no bones but I happened to be in Costco and they didn't have regular legs. The piece is just over 4iibs and cost $30. I like to buy them from the Oriental supermarket in the next city, they are frozen but they will saw the leg into pieces for e if I ask them. Shoulder chops are good in a stew and I like neck of lamb too but cannot get it these days. I cook my lamb stew in a cream sauce rather than a brown one. I guess because my mother always did it that way I just followed her, lots of pot barley too. It is perhaps my favorite of all meals actually.and one I can usually eat even when not eating much. Apart from for a short window when I can get local the lamb I get is frozen New Zealand. I miss lambs, I used to raise a couple every year in the UK on bottles, they were always orphans that a local farmer friend would bring me..he used to love my sponge cakes so I kept him in those in trade, one year he brought me a baby pig on Christmas morning that was born in the night. Lots of charm but not the same. Quote Link to comment Share on other sites More sharing options...
havanaholly Posted November 15, 2017 Share Posted November 15, 2017 I like to rub the lamb with garlic & roast it with a bit of rosemary. I had a bit of leftover shrimp scampi, breadcrumbs & mirliton pulp after stuffing mine, so I'm going to see how they bake up in ramekins for lunch tomorrow. Quote Link to comment Share on other sites More sharing options...
Goldenrodfarm Posted November 15, 2017 Share Posted November 15, 2017 I love lamb on the gril, with fresh rosemary and garlic, yum, should do that before it gets too cold! Quote Link to comment Share on other sites More sharing options...
KathieB Posted November 15, 2017 Share Posted November 15, 2017 5 hours ago, havanaholly said: Stuffing mirlitons Haven't seen any mirlitons in the groceries here. One more thing to miss about Gulf coast food. Quote Link to comment Share on other sites More sharing options...
blueirishmoon Posted November 15, 2017 Share Posted November 15, 2017 I love lamb too! But the price for it here is outrageous when I can find it. Sigh. I'm stuck in ham country. Quote Link to comment Share on other sites More sharing options...
Thimble Hall Posted November 15, 2017 Author Share Posted November 15, 2017 You can do a lot with ham and pork too Quote Link to comment Share on other sites More sharing options...
blueirishmoon Posted November 16, 2017 Share Posted November 16, 2017 Nope, not the ones here. Way too salty! I swear they add it to the pigs' feed. Pork chops tonight with egg noodles with butter and parmesan cheese and zucchini. Quote Link to comment Share on other sites More sharing options...
Thimble Hall Posted November 16, 2017 Author Share Posted November 16, 2017 I don't like salty ham so I soak mine in ice water up to 2 days in the fridge before I cook it, just keep changing the water, I test a wee bit in the microwave until I get it just right then I use it Quote Link to comment Share on other sites More sharing options...
Thimble Hall Posted November 16, 2017 Author Share Posted November 16, 2017 Tonight I fancied a sweet dessert which is not often for me just couple of times a year, I didn't do the lamb after all, tomorrow, I dud a lovely 3 egg omelette with ham and chesse in it and had just toast with it, The dessert I made was BanoffieePie, I really enjoy it once in a while, does anyone else make it, it seems to be not well known where Ilive. Quote Link to comment Share on other sites More sharing options...
KathieB Posted November 16, 2017 Share Posted November 16, 2017 6 hours ago, Jeannine said: The dessert I made was BanoffieePie, I really enjoy it once in a while, does anyone else make it, it seems to be not well known where Ilive. Found this recipe for Banoffiee Pie. Really? You need to boil cans of sweetened condensed milk for 3 hours, risking an explosion if the water level drops too low? Sounds more like a science experiment than a recipe. Edit: Searched a bit more and found a recipe that calls for caramelizing the condensed milk on the stovetop, not by boiling the can. The photo made me drool! I'm in charge of pies for Thanksgiving dinner. I may add this to the menu. Quote Link to comment Share on other sites More sharing options...
havanaholly Posted November 16, 2017 Share Posted November 16, 2017 On 11/14/2017 10:10:56, KathieB said: Haven't seen any mirlitons in the groceries here. One more thing to miss about Gulf coast food. I know what I'll bring when we finally get up to see you! (I need your new email address). 58 minutes ago, KathieB said: ...found a recipe that calls for caramelizing the condensed milk on the stovetop, not by boiling the can. The photo made me drool! I'm in charge of pies for Thanksgiving dinner. I may add this to the menu. I felt my blood sugar spike just reading that recipe! Quote Link to comment Share on other sites More sharing options...
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