Foodies BS Thread.

^^^ Yes, I am sure it can be used to do a roast, whole chicken, ribs, etc.

 

X2!!

 

Like a Dutch oven. Did he make those?

 

So, I'm making lunch for my girlfriend today and I'm going to bring it to her at work. I'm thinking orange chicken, brown rice but I want to put something else in there.

Would a spicy stir fry go with that well? Not like a blow your socks off spicy but something to give it a little kick.

Also, that bread look pretty dam good!

 

How about some sesame snow peas? Just saute snow peas in sesame oil with some toasted sesame seeds. Delicious and simple.

 

Snow peas added to the mix . Pictures will be inbound in a little!

 

Very nice! Waiting for pics!

 

In case y'all haven't heard, I recently started a new job. I'm essentially working from home now.

THIS is why I've spent the last two decades working my ass off!

Anyhow, back on track. My wife, in an offhand discussion a few weeks ago, mentioned that she had never had Chicken n' Dumplings. Goddamn it, this cannot stand....such a classic dish...even *I* have had restaurant versions of this, and I grew up not even caring what food was other than fuel. Now that I live in the south, I've taken a bit of a liking to this stalwart of southern cooking.

So. I was home most of the day today, having completed most of my work remotely and ahead of schedule. Now, the budget is little tight this week, do to some unforseen shit popping up at an inopportune time, so I went into the kitchen this morning and decided to see if I had on-hand the things necessary to give a Chix-Dumpling dinner a try for the better half.

I did a little Googling, and I think I came up with a pretty decent amature try at this classic treat this is hearty, satisfying, and not terribly difficult. See what y'all think!

Start with step one...a prep step you may very well be able to skip, but I'd recommend not: Make a home-made baking mix. I don't have any Bisquick or some such ready-made dough handy, so I fell back onto a pretty simple and classic home-dough concoction:

6 cups of flour
3 tablespoons baking powder
1 tablespoon salt
3/4 cup of shortening

In the food proc, dump everything but the shortening in and pulse for about 10 seconds to mix. Cut in the shortening a tablespoon at a time until you get a cornmeal-like consistency. Done. Store in an airtight container either in the fridge or in the cupboard for 2-3 months. You'll use a cup of this today, the remaining is for later use (6 cups total). Halve this recipe if you like to have less dough for later.

Step two: In a mixing bowl, combine:
1 cup of the baking mix you just made
about a teaspoon of minced fresh parsley (to taste)
1/3rd a cup of milk
Whisk until just about smooth.

Step three: Here's where it gets fun. Grab your biggest nonstick skillet....either Calphalon type or giant cast iron, it don't matter....size is king here.

Melt in your big-assed skillet half a stick of butter over medium-high heat.

Dump in a medium yellow onion, diced (about a cup worth), and saute for about 5 minutes or until soft.

Sprinkle on a cup of all-purpose flour, across the whole pan. Whisk until combined without any lumps.

Add 3 cups chicken stock, a cup of milk, and a half teaspoon garlic (minced or crushed/mini-diced), a half teaspoon thyme, a half teaspoon or so black pepper (a little more for me, I like pepper), and a dash of sage. Beat until smooth.

Add a pound of sliced, cooked chicken breasts. I went with a small cube cut to make it easier to eat on a spoon. Also add about 12-16 ounces (should be one pouch of store-bought) frozen veggie mix....use what you like here, I went with a generic carrot-pea-green bean-lima bean bag that cost a whopping $1.39.

Once your mess o' food comes to a boil, drop the heat to medium/medium low.Drop spoonfuls of your baking mix (think superball sized, about an inch dollop) into the liquid, spaced out as much as you can. Cook uncovered for 10 minutes, starting the timer when you've dropped the last doughball into the liquid.

After the 10 minutes is up, cover with a tight lid and cook another 10 minutes. Here's what you get: Fucking awesome.

 

^^^ Looks good!!!

 

Dang my sd card wasn't in my phone so the pictures weren't saved .

But:
White rice with orange chicken over it (vegetarian orange chicken )
And in the stir fry was red/yellow bell peppers, onions, broccoli, snow peas and the sauce was a teriyaki/soy sauce mix with sesame seeds and red pepper flakes. That was good!!


Next up will be when I make her some home made artisan pizza .

 

Sounds good and you scored some points

 

Grilled chicken and asparagus!! Kept it simple.

 

I love Chicken n Asparagus!! I marinate my Asparagus in olive oil, lime juice, lemon pepper and sea salt, before grilling....it's the Noms.

 

Haha nice!! I cooked the asparagus in all your ingredients except for the lime juice!!

 

^^^^ try "blanching" (boil until tender) the asparagus then place in a ice bath.

Before grilling brush the asparagus with your marinade.

Finish grilling the asparagus.....

 

I love grilled asparagus......

 

^^^ Nice. I also love asparagus - as long as the stalks are not woody - that ruins my whole meal.
I either steam them or grill them, or a combination of both - steam them on the grill in a foil poach with butter and a few spices.

 

crazy thing about asparagus is that you are supposed to hold them firmly from both sides and where they break, you would eat the side with the top of the stalk. You waste alot of goodness that way though...

 

Easter Lunch. Leg of Lamb, Mustard Chicken, and some other stuff.

 

Nice I found a really good looking recipe for lamb I am going to try to make... that looks good