Topic: What Did You Cook/Eat Today?

[Skhilled (OP)]

Made something REALLY good yesterday!

I've been on a Philly steak sandwich kick lately. So I bought a pack of steak sandwich meat...the usual, for a nice hot sandwich before I nap in the afternoon.

Yesterday, I made fried pork chops for dinner. After frying them, I sat them on a plate to rest. As you know, juices pool in the bottom of the plate as they cool. I usually use that in my gravy or pan sauce to add extra flavor, if I make one.

Right after I made the chops, I chopped some onions and started to fry them with the sliced steak for a sandwich. Since I didn't make a sauce for the chops I didn't use the juices and hated for all of that flavor to go to waste. So...

...while the steak and onions were cooking, I poured in the pork chop juices and let it reduce... Lo and behold! It was probably the best sandwich, not just steak sandwich, I've ever eaten!!!

You could taste the pork as if I had sliced pork in the sandwich as well!!! Next time I cook some pork I'll save the juices just for that!!!

[Ken]

Ummm... now that sounds good!
Too bad me is on a diet. 

[Skhilled (OP)]

Too bad they don't sell pork juice in the stores. LOL

[Skhilled (OP)]

I saw some b/s chicken breasts on sale at a good price 2 days ago and bought some. I figured I could make more Sauteed Chicken Salad but since it was a large family pack it was more than I needed for that. So, I came up with a sort of chicken mac and cheese that was more saucy then a mac and cheese to be poured over flat noodles or other kinds of pasta.

First I made the chicken the day before. I remembered seeing a recipe for baked chicken that always comes out very juicy that I found some years ago...however, it will not brown it. Season the breasts with whatever seasonings you like (I used salt, pepper, onion and garlic powder) and put them in a baking dish lubed with oil or butter and set the oven for 400°. Take a piece of parchment or wax paper and butter one side of it. Put the paper on the chicken oil side on top of the chicken and make sure it is tucked under the chicken all of the way around the dish. This has a sort of steaming effect keeping the chicken moist and juicy without worry of overbaking it too much or the paper sticking to the meat. This also works well with fish!

Bake for around 30 minutes...until the chicken registers about 165°. I used my instant-read Thermapen to take the temp. Say what? You don't have a Thermapen?!?! Shame on you and you call yourself a cook? 

Thermapen

Anyhow...  I fried some sliced mushrooms and onions in butter until they were nicely browned. Then made a bechamel (white sauce) and added salt, pepper, thyme, about a tablespoon of dijon mustard and a bit of worchestershire sauce and let it simmer a bit. I diced the chicken I made the day before and added it to it letting it cook until the chicken was warmed well. Then I add some mild and sharp cheddar cheese. Just enough to give it a cheese taste and not thicken it like mac and cheese.

Try it over egg noodles or your favorite pasta! Hmmm, may even be good made like a lasagna with some ricotta cheese! 

[Ken]

Kay has been making this over the past couple of months... we have it for lunch 2-3 times a week. Me loves it. 


Omelette in a Jar

Omelette in a Jar

    1 tablespoon Milk or Cream
    Half an Avocado
    2 tablespoons Shredded Cheddar Cheese
    1-2 tablespoons pre-cooked Bacon
    2 Eggs
    Salt
    Black Pepper
    Non-stick Cooking Spray

   


 Spray a 16 ounce glass jar with Non-Stick Cooking Spray.
    Add the Milk, bacon, avocado and cheese to the jar.
    Crack in the two Eggs. Season with Salt and Pepper then place the lid back on and shake vigorously for 20-30 seconds, until the Eggs are pale yellow.
    Remove the lid and microwave for 90 seconds.
    Carefully remove from the microwave and check for doneness. Return to the microwave for 15-30 seconds to finish cooking as needed.
    Remove from jar and serve warm.


EDIT: ... just had some, it were good! 

[Skhilled (OP)]

I can't ever recall eating avocado but will need to try some soon...

[Ken]

I can't ever recall eating avocado but will need to try some soon...

It's health food. 

[Skhilled (OP)]

Maybe that's why I can't recall eating it.  :funny:

[Skhilled (OP)]

I made antipasto salad. It included:

quartered cherry tomatoes
tri-color rotini pasta
diced Genoa Salame - was already sliced
diced pepperoni - was already sliced
sliced black olives
diced smoked ham - left over from Christmas
sliced mild banana peppers
diced medium cheddar cheese
diced Monterey Jack cheese
grated Parmesan cheese
drizzled juice of the mild banana peppers
bottled Italian dressing

Boy! Do it taste yummy!!! 

[Ken]

That sounds great Steve, I love antipasto salad.

I had leftover Manicotti for lunch, Kay made it a couple of nights ago and I've been making it my lunch choice. 

Her recipe is similar to this one:


Ingredients

14
    uncooked manicotti shells

1
    lb lean (at least 80%) ground beef

1
    large onion, chopped (1 cup)

2
    cloves garlic, finely chopped

1
    jar (26 to 30 oz) tomato pasta sauce (any variety)

2
    boxes (9 oz each) frozen chopped spinach, thawed

2
    cups small curd cottage cheese

1
    can (8 oz) mushroom pieces and stems, drained

1/3
    cup grated Parmesan cheese

1/4
    teaspoon ground nutmeg

1/4
    teaspoon pepper

2
    cups shredded mozzarella cheese (8 oz)

2
    tablespoons grated Parmesan cheese

Directions

    1 Cook and drain manicotti as directed on package using minimum cooking time (cooking for the minimum time helps prevent the shells from tearing while filling).
    2 Meanwhile, in 10-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce.
    3 Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray.
    4 Squeeze thawed spinach to drain; spread on paper towels and pat dry. In medium bowl, mix spinach, cottage cheese, mushrooms, 1/3 cup Parmesan cheese, the nutmeg and pepper.
    5 In baking dish, spread 1 cup of the beef mixture. Fill manicotti shells with spinach mixture. Place shells on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering shells completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.
    6 Cover and bake 30 minutes. Uncover and bake 20 to 25 minutes longer or until hot and bubbly.

[Skhilled (OP)]

I've been thinking about making something like this soon. You can even make it with rolled lasagna sheets. They now sell fresh lasagna sheets that are a lot thinner than the dried.

Today, I'm making this:

Ham & Cheese Potato Casserole Recipe

[Ken]

  heh heh heh... me wants some of that.

[Skhilled (OP)]

I just took it out of the oven and it taste good. But next time I'll add a few things like onions and garlic and more. It is very easy to make.

[Ken]

Ordered this for Kay and it arrives later today. 
... what to do with 1/2 gallon of olive oil?

Ottavio Extra Virgin Olive Oil, 68 Fl Oz

[Skhilled (OP)]

I buy that size all of the time but not that brand...it is a bit expensive but then those usually taste better. Just use it like you do vegetable oil. It is also great for vinagrettes.