Add one of these peppers chopped to your tortilla soup. They are smokey and spicy, very good. I usually open the can and individually freeze them wrapped in saran so I can grab one when we make tortilla soup.
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And to get use out of the sauce the peppers come in, take 1 cup sour cream, mix with about a tbsp of whipping cream and a tbsp of the adobo sauce. Boom, chipotle crema, the perfect topper for basically any mexican dish, but especially tacos.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
The Following User Says Thank You to CorsiHockeyLeague For This Useful Post:
I make something I call "prison food". Looks terrible but is my girlfriend's absolute favourite. Rice in the rice cooker with frozen peas and carrots... Hamburger with seasoning... Chop up a bunch of onions and mushrooms and fry with butter. Then take the cooked mushrooms and onions and add one can of mushroom soup. Mix with the hamburger and serve on top of rice. Super quick, very tasty.
I have surprised myself with how much I enjoy cooking. The simplicity of following a recipe to create something quite delicious is lost on many people. I find the challenge in the timing of creating a multi course meal.
I find it also quite satisfying to look in the fridge and see an incomplete list of ingredients, but being able to put together something healthy and tasty.
If I had a "go to" at the moment it would be this Gordon Ramsay steak sandwich that someone posted earlier:
Its remarkably easy to do, and if you don't want to shell out the dough for beef tenderloin, a roast works well in substitution. The simple combo of Mayo and whole grain mustard is freaking amazing.
Also I have found recently that using avocado in a food processor as a base for any kind of sauce (Pasta, steak, chicken, sweet, salty) Is a great alternative.
The Following 2 Users Say Thank You to sa226 For This Useful Post:
Location: A simple man leading a complicated life....
Exp:
My elderly mother has this book that is chock full of recipies she has collected over the years with many of them being her own. Most of it is hand written with a few she has cutout and pasted into her book. She promised it to me when her time comes.
as a kid my folks made us 'cook' one dinner a week. usually that meant telling mom what i wanted to make for dinner and then helping her do stuff. i think that helped develop a love for cooking.
i worked at a couple restaurants in kelowna back in my late teens/early 20s - i actually ended up as the head cook at one of the places - learned a ton with that job.
go to meals - wow... there's a few...
my wife's absolute favourite is called chicken sizzler (this one i learned back in my restaurant days).
Spoiler!
cook rice, while rice is cooking chop up veggies (carrots/peppers/celery/shrooms/red onion) and throw them in a frying pan with soy sauce a powdered chicken soup base. bring that mixture to a boil and then simmer until the veggies soften a bit.
once the rice is ready, add/stir in the veggie mixture
onto the sizzler....
in a frying pan throw butter/chopped onions/garlic/sliced mushrooms/sliced chicken breast. cook over med/high heat until chicken is mostly cooked. add julienne cut carrots/celery/peppers and then add some white wine. cook for a minute or 2 and then add a basic white sauce. heat until everything is simmering.
serve over a bed of rice
**the reason why it was called a sizzler was becuz in the restaurant we'd have a second frying pan super heated under a broiler. when the waitress was ready to serve the meal we'd pull the hot frying pan out, hit it with non stick spray and then transfer the chicken mixture in super hot pan. it was then served sizzling hot
another favourite is stuffed burgers. they are really easy - just make two really thin patties, place whatever you want 'stuffed' on one of the patties (i like bacon and cheese) and then put the other patty on top and pinch the edges.
i've found that i really like 50/50 extra lean ground beef/ground pork
and if i've got time... 6 hour smoked pork ribs or 3 hour smoked pork loin. oh sweet mother - a home run every time!!!
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
sooooooooooooooooooooo good!!! i shared this recipe with some friends and my buddy's wife looked at me and said, "you had me at 'potato'!" ha! ha!
oven baked potato wedges...
Spoiler!
Oven Baked Potato Wedges
Prep time: 45 mins Cook time: 35 mins Total time: 1 hour 20 mins Serving: 4-6
Ingredients
4 russet potatoes
less than ¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
¼ tsp paprika
¼ tsp black pepper
2 Tbsp chopped fresh parsley leaves
¼ cup parmesan cheese
Instructions (preheat oven to 450˚F)
1. Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
2. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
3. Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
4. Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
5. While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
6. Toss potato wedges in the mixing bowl with parsley and cheese.
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
The Following User Says Thank You to bc-chris For This Useful Post:
Not a recipe, but a cooking method I've been using for potatoes. Forget boiling them. Any recipe that you need to do this for, steam them.
Roast potatoes? Steam. They cook quicker, and you don't lose the starches so when you roast them, you get a crispier crust.
Mashed? Steam them! They don't get water logged. They cook quicker. Then you can add more milk and get creamier without the water being the moisture component.
I even mandolin fries, steam them for 5, then into a tray on the BBQ with some oil. Not the same as real fries, but better for you.
Another plus is you can throw some garlic in the steamer, and it turns to mush. If you want garlic mashed potatoes, this is the way to go. I'll often also season them at the start, and dry herbs will get soft and infused into the taters. So stop boiling your spuds!
The Following 3 Users Say Thank You to Fuzz For This Useful Post:
It dives pretty hard into the science of cooking, so if you have no interest there then it's not for you. I just love how many trials he does testing various methods, and everything is documented and graphed. It's also very friendly in that he tends to use simple methods and basic ingredients for the most part.
If you have any food nerds on your Christmas list I can't recommend it enough.
The Following 3 Users Say Thank You to Russic For This Useful Post:
i usually add a bunch of sliced mushrooms to this recipe
Spoiler!
Chicken Enchiladas
INGREDIENTS:
· 1 can - Campbell’s cream of celery OR cream of chicken soup
· ½ cup – sour cream
· 2 tbsp – margarine
· ½ cup – chopped onion
· 1 – chopped red or green or yellow pepper
· 2 – stocks of celery – chopped
· 1 tsp – chilli powder
· 2 cups – diced chicken breast (usually 3 or 4 chicken breasts)
· 1 can (4 oz/110 g) – chopped green chillies (or jalapeños)
· 8 – 7” flour tortillas
· 1 cup – shredded Monterey jack or mozza or cheddar cheese
METHOD:
· Preheat oven to 375F
· In a small bowl, stir together the soup and sour cream – set aside
· In a pan over medium heat, cook chopped chicken – set aside
· In the same pan, melt margarine, add onion, peppers, celery, chilli powder. Cook until onion becomes tender, stirring often. Add chicken, chillies/jalapeños and 2 tbsp of the soup/sour cream mixture. Stir together and remove from heat.
· Make sure your baking dish (12” x 8”) is well greased! Spread a little of the soup/sour cream mixture in the bottom of the dish – just so there’s a little in the bottom of the dish.
· Spread ‘about’ ¼ cup of the chicken/veggie mixture along the centre of each tortilla. Roll the tortillas and place them seam-side down in the baking dish.
· Spread the remaining soup/sour cream mixture over the enchiladas. Cover with foil and bake at least 20 minutes. Remove the foil and add cheese and bake an additional 5 minutes (or until the cheese is all melted).
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
grilled bananas with butter maple sauce and english almond toffee
Spoiler!
Grilled Bananas with Buttered Maple Sauce and English Almond Toffee
Serves 4
1/2 cup unsalted butter
8 firm bananas, still in the peel, not green but not brown either
1/2 cup maple syrup
1/3 cup brown sugar
1/2 cup your favorite English toffee bar, crumbled **Skor works great
A splash of rum : P
Clean your grill grate of any remnants of dinner. If the coals have died down, make sure you add a few and let them get going. You want good direct heat. It doesn't have to be blazing but if should be hot. You want the first 1/8 inch of the bananas to cook and caramelize, but not the whole banana.
Leaving the peels on your bananas, use a sharp knife to halve them lengthwise down the middle, from tip to tip.
Place the butter into a small sauce pan and place it on a hot spot on the grill. Let the butter melt. Lightly butter the cut side of the bananas and set them aside.
Add the syrup, brown sugar and rum to the butter and let it come to a boil. Stir it around to combine and then move it to an area to simmer.
Grill the bananas – about 2-ish minutes. Once they are caramelized, turn them over and let the peel side cook for 30 seconds or so. This makes them easier to peel.
Peel the bananas gently, plate, sauce, and garnish
__________________ "...and there goes Finger up the middle on Luongo!" - Jim Hughson, Av's vs. 'Nucks
Biriyani
Cabbage Rolls
Borscht
Cream Perogy
Pasties
Shepherds Pie
Butter Chicken
Chicken Korma
Lamb Karahi
Naan
Puri & Cholla (Channa Masala)
Ribs
Pulled Pork
Fish and Chips
Fried Prawn
Chilli Chicken
Beef Kebab
Bun Kebab
Falafel
Ramen soup
Fresh Perogy
Different fresh pastas (ravioli, tortellini)(egg yolk with brown butter sauce)
Baking go to:
Cupcakes
Cake
Brownies
Crumble
Shortbread
Chocolate Chip/Peanut Butter Cookies
Peanut butter truffles
Lemon bars
Ukrainian cookies
Ladoo
Gulab James
Jalebi
Butterfly Cookies
+more. It's hard to make a complete list as I do cook/bake a lot.
This thread is really lacking recipes so I guess I'll start. Have a date coming over for dinner tonight so I'm cooking. On the menu we're going to have grilled lamb chop with a mint sauce.
Anyone else bake all their own bread? I don't too much anymore but there was a multi year period where I wouldn't even glance at the bakery side of a grocery store.
When i was younger i used to help my mom make up bread all the time, but to be quiet honest bread is just too much damn work to make a really good one, especially when there are so many really good cheap options around.
But damn do i missed eating that bread straight out of the oven.
