What's For Dinner?

Haven’t had any time to cook (nor my sous chef). Took time out today to cook some chicken that was nearing its date...made it with various seasonings and chopped up with lime juice and cilantro and then made tacos. Yummy. First Mexican food since coming to London iirc.

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Thanks for the suggestion, T!

Last night, left over pork chop and rice. I'm craving hot dogs, so I might actually make them tonight.

 

Looking good AzIt!

We've had Tex Mex two places outside of the good old USA.
Once in Denmark.
Once in South Africa.
In both cases it was a curiosity that would have been better left unsatisfied.

T

 

Chicken? Beans? Oh dear, where are the Texas chili purists when they are so sorely needed!
T

 

It was so tasty-licious.
Times are not normal... I’m making up words.

 

More tacos tonight, with a side of Opera (Barber of Seville)

These were supposed to be Tom's beef/potato tacos, I think I got the portions wrong, they were good, but not as good as Tom's pics looked. I forgot cilantro too. Next time I'll get 'em right...

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I love cilantro, surprising how many don’t like it. People are weird.

The opera was good! Watched it last night. See what tonight brings.

 

Fired up the oven. Needed to dry it out so I had the fire going for 7 hrs-got the floor to not register 999+F!!! Minute pizzas. After 8, floor still registered 740F.

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Cool. Would love to see pics is your pizza oven...T

 

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Ribeyes on the kettle. Served with steamed broccoli & side salad.
T

 

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Now I did not eat a carb all day- fresh eggs for breakfast (we have 6 chickens, cutlet for lunch) ...... robbed Peter to pay Paul.....


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Let me get you guys opinions. I'm not sure what I'm gonna do with the pot roast I have, but I think I'm gonna do a can of cream of mushroom as well as a can of cream of celery. Add in some onions. Maybe some beef broth.

Any other suggestions?

 

Broth, Onion, Carrot, Tater.

"The pheasants are beneath me." - SoCal to az
"I have very few pet peeves in life . . . " - PeterS
"Change is inedible" - fc2

 

Trying to do something different than the norm. I think I'm gonna add some frozen okra towards the end.

I was gonna do a recipe for gyros I found with pot roast, but I don't want to get pitas now because they may go bad by the time I do this. Pita's seem to mold really quickly.

 

Yeah, given the length of time you need to braise a pot roast, I would be leary of using any soup with "cream of" in the name. Use something clear like a beef broth and aromatic veggies like wax suggested. If you want to make the braising medium a little more like a gravy, first dust the pot roast in flour. Then brown it on all sides. Take out the beef, and sweat the veggies in that roux. Once that's done, out the beef back in the cooking vessel. Add more broth so that the liquid us at the right level.

If you want to lower the carbs, use a turnip instead of a potato.

Depending on how mushy you want the carrot and potatoes, you can add them toward the end. I usually go early on carrots and late on taters.

I also like to fortify my braising liquid with a little red wine.

Good luck!

T

Edit - celery is also great in pot roast IMO, but that needs to go in early with the onions in order to soften it up.

 

I've seen a lot of recipes that use "cream of" in crock pots. I've also been cutting my meats in two or three chunks when I put it in. Speeds it up a bit. It's not so much about carbs, I just want something with meat and I'll do something on the side. And there's no to carrots for me.

Thanks guys. I may not even do the cream of mush or celery. Just throwing ideas out.

 

Gospel & Eeeeasy.

"The pheasants are beneath me." - SoCal to az
"I have very few pet peeves in life . . . " - PeterS
"Change is inedible" - fc2

 

"OUT" is the keyword

"The pheasants are beneath me." - SoCal to az
"I have very few pet peeves in life . . . " - PeterS
"Change is inedible" - fc2

 

Sorry no pics, but pheasant breast seasoned with salt, pepper, & garlic powder, rolled up with jalapeño pepper slices inside, green pepper and onion slices on the outside, and wrapped in bacon. Grilled with a light layer of garlic butter sauce. Pretty darn tasty!

 

We’re really gonna need pics next time!

 

Will do...I know where the birds came from because they were shot last year during our annual pheasant hunt in SD. It will probably be a week or two before we fix them again.

 

SD is big time for pheasants. Never hunted them there but it’s on my list. Mainly east coast for doves, waterfowl, turkey, deer...

 

True. Our pot roast recipe is largely corrupted from the one in the Bible, i.e. "The Joy of Cooking"...T

 

You cook pheasant, and then pull a Max with no pics. Thread ban! [emoji2]

So, never had pheasant, how does it taste relative to chicken?
T

 

Like I told Max a few days ago, if you have cream of whatever soup, you need to be thinking a good old fashioned North Dakota /Minnesota hot dish!

https://www.tasteofhome.com/article/why-midwesterners-love-hot-dish/

However, I don't think it ever gets cold enough in Houston to require a hearty, stick to your ribs hot dish! BUT, if you must, just Google tater tot hot dish.
[emoji39][emoji39]

T