u/Gourmetanniemack

It was tasty. He gets better with every attempt ❤️ practice makes perfect!

Leftover stew; added more beef broth to stretch another meal. Plus made cornbread.

This was easy. Slice up pork tenderloin (1.5” thick). S&P, cumin, paprika first. Add a couple of smashed garlic cloves to the melted unsalted butter. Sauté medallions quickly on both sides. Chop an onion and 2 ribs of celery. Remove pork to side. Add veg and cook a few minutes to tenderize. Pour in 1/2 cup cream, a touch of orange juice, a bit of dry rosemary. Add medallions back into sauce; cover and cook on low 15 minutes. Serve over pasta, rice, or mashers. Next time I may deglaze the pan with a little wine for another rich flavor, before adding the cream. Happy cooking.

Green Chili Stew in the making. Having to adjust and modify because I don’t have a pork butt. But, I have a little package of pork finger ribs; plus a pork tenderloin.
I like to start dishes; then check recipes to see if my ingredients, match the best!
Just a fun stew to make.
Basically: roast and peel chilies. Chop into 1” pieces or what u like.
Chop onion & garlic
Chop some pork butt….1”cubes
Get out a beer
Sauté everything up. I like to crisp up the pork cubes. And I do not flour them first. That leaves kinda a floury look in the broth to me.
DEGLAZE pan with beer. Add seasoning. Oregano; bay; cumin.
Add broth. I used beef cus it was open; but chicken is typical.
Since I had the finger ribs that I crisped up; I laid them in the pot. Then, put the whole shebang in a 300 degree oven. Will add some chopped taters in an hour. Cook another hour. Instead of cornbread I will make blueberry muffins. All good.

Made the beef shanks yesterday. Skimmed off cold grease; thickened the gravy and rewarmed. Made some mashed potatoes and stir fried up some veggies. All good.

Fella loves this dinner! The thinner the liver the better! Don’t overcook either:-)

We love our egg cooker. Bought the first one (never seen or heard of before) at a Habitat for Humanity in Chicago about 15 years ago. On #3, but definitely worth the $10!

Bone marrow and beefy flavor are so good with shanks. Sauté up, add chopped onion and garlic. Deglaze with red wine. Season with S&P, thyme, bay, basil, oregano. Add V-8 juice or other tomato, along with some beef broth to nearly cover. Now is the best part: Cover and bake all afternoon! No pot watching. With leftovers, I chilled and tomorrow I will pull off the grease and thicken up the gravy. Prolly make some mashers. Enjoy!

Made these yesterday, but griddled today. Really easy, different, and tasty. Made a chimichurri (parsley, garlic, onion, oregano, lemon, red wine vinegar and EVOO); plus served with sour cream.
Depending on what spice profile you want, season meat accordingly. Mexican-cumin, garlic, chili powder. Asian-garlic, ginger, spice. Indian-garam masala, garlic, chili crisp. Or whatever your notion is.

Looked interesting and will skewer and griddle for lunch tomorrow:-) Will make a butter chimichurri sauce to go with.

Last of the garden tomatoes. Sad but delicious season!

Last of my homegrown tomatoes. Literally. Made a quick soup. Carrots add sweetness. Took out stems and seeds of jalapeno. Used big mushroom stems too. Sauté everything up. Deglaze with a little white wine (this is important as u learn to cook better-starts becoming a natural habit). Add in some broth, a bay leaf, S&P. Simmer down awhile. I did not add any canned tomatoes after all. Buzz the concoction with a buzzer deal, add 1/2&1/2 or cream. Heat through. Serve with a sprinkle of parsley.

Spoiled myself with some snow crab at lunch yesterday. How I only ate 1/2, I have no idea, cuz they were good. The other half I picked, then chilled for today’s dish.
What I do is look at a recipe or two…..then make it my own.
Recipe called for green onions, I used shallot. One recipe called for cream cheese, the other called for Monterrey Jack, use what you want or have in your fridge. I used cream cheese.
So, 1/3 cup cream cheese, 1/3 cup bread crumbs (I buy panko and also unseasoned crumbs-if u have none, toast a heel of bread and crumb it up), 2 T diced shallot, shake of Worcestershire, parsley, fresh chopped garlic, S&P. Mix all this up good and then add in 1/2 cup of crab. I rough chopped mine.
I saw more recipes with cream cheese than jack, so hoping these will be moist enough.
I saved the big 5 Baby Bella stems for something else. Olive oil ur big mushroom caps and I also put them on a rack to bake because I read that because of the water in mushrooms, if you put them on a rack, they may not be as watery when they are done baking. Chilled for now, but will bake them later and probably serve with some soup. Haven’t gotten that far yet. Happy Cooking!!

Leftover grilled chicken; chopped, buttered and heated gently. Cooked fresh ziti. Chopped homegrown tomatoes and basil. Fresh mozzarella-cubed up. Had to make my own balsamic vinaigrette; raspberry chipotle, French dressing, balsamic vinegar, pepper, salt. Mix in good olive oil. There is your dressing. Make it your own. Use what you have. Add to it. Toss it all together with the dressing. Enjoy!

No matter what we had for dinner; fella can always put an egg on it next day!

Easy Peasy…..sauté S&P chicken breasts. I threw mine in a low oven, to finish cooking and while I finished up. Add more butter to cast iron…..sauté mushrooms; add garlic and chopped sun dried tomatoes. Add chicken broth, and cook down a bit. Put in some fresh basil, if u have it. Cook some noodles off to the side at the ready. Add cream to the mushroom/broth. Pepper. I got a wild hair and threw in a tablespoon of capers. Add in thinly sliced chicken and the pasta or egg noodles. Whatever is good. Make it your own. Finish with chopped parsley. Enjoy!! Parmesan if you have. ❤️

I made a hot sauce (dumpling, capers, siracha) to sprinkle around the edges. Delish. Fella made this. No idea. I just know I like more heat.

When I was a little girl and stayed with my grandmother, she would make this dish. Yes, she would nip the rest of beer as well 😝. How she knew I would become a cook one day, and remember these meals…..no idea!
I remembered how to make it, but looking in my Fanny Farmer cookbook, confirming it was the same. And it was. I cut the recipe in half. Worked good. Don’t forget the Worcestershire.

Paul Prudomme’s “Louisiana Kitchen” was written before Paul started bottling his spice mixtures. All of the seasonings are listed for every recipe in the book.

I usually start my recipes (from years of experience 😜), and then refer to my books, to compare thoughts, if you will. Growing up in Htown, Shrimp Creole was one of mother’s specialties. Other than maybe the tomato used, this is pretty authentic.
Start with chopping onion, green pepper, and celery. Sauté in unsalted butter (my go to). Add fresh chopped garlic, then the array of spices. Oregano, thyme, basil, bay leaf, red/white/black peppers (all 3), salt. A teaspoon of sugar, and a couple of good shakes of Tabasco.

Prudomme’s creole sauce called for a cup of fresh chopped tomatoes, and an 8 ounce can of tomato sauce. I peeled and chopped a tomato from the garden, and added a can of purée. Final addition was some chicken broth. Cooked down 20 minutes and then held until dinner time before adding a pound of cleaned shrimp. Serve with butter/garlic buns on fresh cooked white rice (boil 15 minutes and drain). All good.

Leftover mashed potatoes is the perfect vehicle for cooking eggs.