What did I cook this weekend.....
- Thread starter Melana
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That looks so good, Merry! Did you bake that in a Pullman pan? it's so nice and square!
We had three different types of pierogis last night, with fillings I hadn't had before in a pierogi. They were purchased at a Ukrainian market that makes them in-house. The first was a filling of ground pork and spices, the second was filled with mashed potatoes and bacon, and the third, more of a desert pierogi, was filled with cherry pie filling. All were very interesting and quite good, but my favorite were the ones made with ground pork and spices.
That looks great! Do you share your rub recipe proportions?
Heated up leftover lasagna from earlier this week. Served with a tomato and cucumber salad.
Lasagna is always better reheated anyway IMHO!
![Craft A Brew - Safale S-04 Dry Yeast - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/41vpOQ2OvTL._SL500_.jpg)
Yes, the flavors really come together!
Cleaning up some leftovers. Steak fajitas.
TwistedGray
El Jefe Brewing Company
Brined breast chicken tenders
I was so excited that I forgot to take pictures but we used our new Showtime Rotisserie to do a chicken last night -- only took one hour to cook a 5.6# bird to perfection! Some new company is now marketing them and it worked just as well as the old one we had years ago.
Steak and potatoes.
Pork chop, Brussels with onion and bacon with sweet potato.
Baked sweet potatoes are just the best. I've taken to ordering those, fully loaded like you would a regular baked potato, at the Steakhouse we love. Never would have thought about putting sour cream/cheese/chives/bacon bits into a baked sweet potato but it's really good. Good for you too!
Flammkuchen with potato “crust”.
dang that looks good.
Phat shrimp in garlic butter and zucchini. I told myself so many times not to forget the plated picture...
Mongolian Beef, because sometimes you get fed up with being healthy and figure you may as well die from something enjoyable.
HA HA passed pawn I have told myself that hundreds of times but once I sit down with food in front of me - I completely forget about everything but digging in! 
Bramling Cross, I figure if I eat properly 90 to 95% of the time, I can do a little "off plan" meal here and there and it won't hurt me a bit. Plus, over the many years of doing LC/Keto, I've come up with ways to make most of our favorites keto-friendly and you wouldn't know the difference. That meal looks wonderful!
Merry, so does that Flammkuchen! Yum!
Bramling Cross, I figure if I eat properly 90 to 95% of the time, I can do a little "off plan" meal here and there and it won't hurt me a bit. Plus, over the many years of doing LC/Keto, I've come up with ways to make most of our favorites keto-friendly and you wouldn't know the difference. That meal looks wonderful!
Merry, so does that Flammkuchen! Yum!
Oldskewl
Well-Known Member
Oooohhhh! I need to try that.
There are recipes all over on line for flammkuchen, but I saw the potato crust in a quick reel on Facebook. Just plain boiled or baked potatoes smashed down to form a crust in a buttered pan. They used a springform pan. I used the cast iron, which I commented wasn’t very “German” of me. When first said I would make one Hubby made a face, so when I saw this version over potato I knew he would love it. When I make it again I will make a traditional pastry crust and use a tart pan. I’ll out German myself that day.
Oldskewl
Well-Known Member
I could see doing a breakfast variation with egg on it. We regularly get bacon and onion on our take out pizzas so this is right up my alley.
There’s a couple of eggs used already, but an additional nicely cooked egg with a runny yolk would be fine.
Quick and easy fare on fight night. Brat on a pretzel bun, potato salad and red cabbage.
My wife is out of town until Monday so I’m left to figure my meals out for myself. Tonight was frozen cheese raviolis with a jar of Victoria’s marinara sauce. I put a dozen or so frozen raw p&d shrimp in the sauce as it was heating. By the time the raviolis were done the sauce was hot and shrimp were cooked. Topped with some red pepper flakes and Pecorino Romano cheese. Also a side salad, but not pictured.
That’s a great idea to throw shrimp in the sauce. I’ll have to try that soon.
Been making chili today.
The original plan was to do it on the smoker but the weather was real crappy today with about 2c and snow-slop...
So I resorted to making a stove top cook instead.
The original plan was to do it on the smoker but the weather was real crappy today with about 2c and snow-slop...
So I resorted to making a stove top cook instead.
@BongoYodeler doesn't sound as if you are suffering much! LOL!
Served with cornbread, bean and avocado salad and coleslaw.
Yeah, I'll get by, LOL. We generally keep a jar or two of sauce in the cupboard for when we need a quick meal, but I prefer to make my own from scratch. It just didn't make sense if I'm the only one eating it. Adding the shrimp was simply a last minute decision since I had a bag of it in the freezer and my wife is not a huge shellfish fan.
My wife and I sometimes make a summertime dish involving stir frying shrimps in boat loads of garlic and chili.
Makes ya really farty but taste nice...
Makes ya really farty but taste nice...
Was a late night. Butchering a deer so sides were minimal. Backstrap, back loin or what ever you call it in your area.
Cooked perfectly too! Made my mouth water.
Y'all don't put sugar in it do you?
Heck no, it's dinner not dessert..Y'all don't put sugar in it do you?
VApatriot
Well-Known Member
I started brining pork chops for the very first time about 2 months ago. My wife and I both agree, they're way better no matter if using boneless or bone-in, no matter how you cook them. Making pecan crusted boneless loin chops for dinner, will brine them for ~ 2-4 hours. Not sure if the rosemary is necessary but we have it growing in our kitchen garden so why not. Highly recommend if you like pork chops and would probably work well for pork tenderloin as well.
https://www.spendwithpennies.com/pork-chop-brine/
https://www.spendwithpennies.com/pork-chop-brine/
Oldskewl
Well-Known Member
I agree with you. That is always how I do my bone in thick chops. Similar brine but no herbs and mustard powder added. Just don't brine too long or it turns out like bacon. Around 2 hours for my recipe is the sweet spot.
thermo pen works great. never used to use one. But now I only buy on sale meat from the store and was getting into too many varieties of cuts that cook differently. so, the 12 bucks is worth it.
Oldskewl
Well-Known Member
^Thermopen for $12?? Thats a deal.
Yesterday I cooked and canned cranberry jalapeno sauce. Got 4 pints and 13 half pints plus about a cup or so for the fridge. Good stuff!
One of my favorites. Just because so many folks abohr it doesn’t bother me; just means more for me!
Beef liver and onions to be served over rice with homegrown green beans on the side. In addition, I will be cooking up a cake of Southern cornbread, (no sugar!!) to go with it. I bought a 25# sack of plain White cornmeal directly from the mill yesterday.
I don’t buy liver in the store; you have no idea what that liver has been through. My liver comes only from the folks that I know who raised the “liver donor” on their farm.
Can’t wait to dive into this!
Beef liver and onions to be served over rice with homegrown green beans on the side. In addition, I will be cooking up a cake of Southern cornbread, (no sugar!!) to go with it. I bought a 25# sack of plain White cornmeal directly from the mill yesterday.
I don’t buy liver in the store; you have no idea what that liver has been through. My liver comes only from the folks that I know who raised the “liver donor” on their farm.
Can’t wait to dive into this!
