Whatcha Cooking today?

[MarkAndre]

I am making a whole 4 lb bag of chicken fajita meat and freezing what we don't eat tonight for fast freezer meals. I have picked a couple more bell peppers from the garden but hubby will run to the store and get some red, orange and yellow ones to add to the mix. We are out of sour cream and our avocados we bought at Sams are not ready yet so he'll pick up a couple of those too.

Last night I made some tuna casserole and have 6 lunches in the freezer for hubby with two more in the refrigerator so he is set for that for quite a while considering all the other lunches I have put in there for him too, lol.

I'll be canning some beef stew meat later this evening when the kitchen is not being used for other more pressing things. I also have enough scraps to make some chicken broth so I will start that in the slow cooker tomorrow and can it up as well. I canned 13 jars of chicken breast and chicken thigh the other day, each pint jar held at least 15.5 ounces before pressure canning so it is plenty for meals. We already used one for chicken salad sandwiches and it was really good.

You have been really busy in the kitchen! What method do you use to can your meat? I haven’t heard of many people doing that at home.

[worth1]

As promised I have the black eyed peas on the stove cooking.
Select ingredients are....
Water.
Freshly chopped jalapeno peppers.
Knorr beef bullion powder for the salt and flavor.
Freshly crushed garlic.
Freshly ground black pepper.
Hot smoked Spanish paprika.
Liquid kickory smoke.
Chopped onion.
Freshly chopped cilantro.
Mexican oregano.
Chipotle powder.

Cornbread.
1:1 ratio flour and yellow corn meal.
Pinch of salt.
Freshly ground black pepper.
Wee little pinch citric acid.
Baking powder.
Hot oil.
The fluid is Rhine wine not water or milk.
It's working wonderfully,who would have thought.

[Rockporter]

I am making a whole 4 lb bag of chicken fajita meat and freezing what we don't eat tonight for fast freezer meals. I have picked a couple more bell peppers from the garden but hubby will run to the store and get some red, orange and yellow ones to add to the mix. We are out of sour cream and our avocados we bought at Sams are not ready yet so he'll pick up a couple of those too.

Last night I made some tuna casserole and have 6 lunches in the freezer for hubby with two more in the refrigerator so he is set for that for quite a while considering all the other lunches I have put in there for him too, lol.

I'll be canning some beef stew meat later this evening when the kitchen is not being used for other more pressing things. I also have enough scraps to make some chicken broth so I will start that in the slow cooker tomorrow and can it up as well. I canned 13 jars of chicken breast and chicken thigh the other day, each pint jar held at least 15.5 ounces before pressure canning so it is plenty for meals. We already used one for chicken salad sandwiches and it was really good.

You have been really busy in the kitchen! What method do you use to can your meat? I haven’t heard of many people doing that at home.

LOL, yes very busy in there. I do the cold pack for meats, and I use the Presto electric pressure canner. It holds 7 pints or 5 quarts to pressure can. you can also water bath in it but you can't water bath quarts because it isn't tall enough to cover them. I do have an electric Ball water bath canner as well and I can water bath quarts in it. There is a drain spigot on it I set over the sink to drain it when I am finished. No more heavy pot lifting for either type of canning for me, and my joints thank me each time I use them.

https://nchfp.uga.edu/how/can_05/chicken_rabbit.html

[worth1]

And here I am lifting 250 pounds and hanging it on a wall.

[worth1]

Bottom of the cornbread, the black eyed peas and some jalapenos cooking on the comal.

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[MarkAndre]

Added 7 pasilla chilies to the chili this morning.
Naturally rehydrated and ran through the blender.
Then strained.
Been eating this stuff since Friday I guess.

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Awesome color on the chili.

[karstopography]

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The talk a few posts back of quiche with sauerkraut got the wheels turning. I have all this sauerkraut I made so what better way to put some to use.

This was made using 1/2 pound thick sliced bacon sliced into thin strips, fried crispy along with some harvested today Texas yellow onion, drained, gruyere and swiss cheese, heavy cream and three eggs beaten together.

Awesomeness! Thanks for the thread and mention of a German sauerkraut quiche. Definitely will make again and serve with something like a fresh salad, this is a rich dish.

[MarkAndre]

I am making a whole 4 lb bag of chicken fajita meat and freezing what we don't eat tonight for fast freezer meals. I have picked a couple more bell peppers from the garden but hubby will run to the store and get some red, orange and yellow ones to add to the mix. We are out of sour cream and our avocados we bought at Sams are not ready yet so he'll pick up a couple of those too.

Last night I made some tuna casserole and have 6 lunches in the freezer for hubby with two more in the refrigerator so he is set for that for quite a while considering all the other lunches I have put in there for him too, lol.

I'll be canning some beef stew meat later this evening when the kitchen is not being used for other more pressing things. I also have enough scraps to make some chicken broth so I will start that in the slow cooker tomorrow and can it up as well. I canned 13 jars of chicken breast and chicken thigh the other day, each pint jar held at least 15.5 ounces before pressure canning so it is plenty for meals. We already used one for chicken salad sandwiches and it was really good.

You have been really busy in the kitchen! What method do you use to can your meat? I haven’t heard of many people doing that at home.

LOL, yes very busy in there. I do the cold pack for meats, and I use the Presto electric pressure canner. It holds 7 pints or 5 quarts to pressure can. you can also water bath in it but you can't water bath quarts because it isn't tall enough to cover them. I do have an electric Ball water bath canner as well and I can water bath quarts in it. There is a drain spigot on it I set over the sink to drain it when I am finished. No more heavy pot lifting for either type of canning for me, and my joints thank me each time I use them.

https://nchfp.uga.edu/how/can_05/chicken_rabbit.html

Pressure canner! Makes sense!

[LindaJean]

Somehow a bag of prime cooked chicken vanished from the refrigerator ... suspicious of each other, we looked over every square inch of each shelf and the vegetable bins several times. The dog didn't have a guilty look. Finally I thought to look in the garbage and there it was. We will never know who the chicken phantom was.
A few weeks ago my son tried meat from a local butcher shop in Post Falls , Tim's Meats. It's worth the extra money to get the best. Tonight I had a Chef salad and my son had a ham-turkey-jalepeno sandwich.

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[Sue_CT]

That sandwich looks good!

[Sue_CT]

First time making Cioppino. Really good and very easy.

Cioppino

[Sue_CT]

Having withdrawls from homemade tortillas, lol. I want to make a batch so bad, but I am still not fully using my arm and chest muscles and I am afraid I will regret it if I try rolling out a dozen large flour tortillas. Worth, you created a monster, lol. You got me started on this.

[worth1]

Having withdrawls from homemade tortillas, lol. I want to make a batch so bad, but I am still not fully using my arm and chest muscles and I am afraid I will regret it if I try rolling out a dozen large flour tortillas. Worth, you created a monster, lol. You got me started on this.

You can always tell a good Mexican restaurant by the quality of their tortillas be it flour or corn.

[worth1]

I'm making meatballs for spaghetti and meatballs and other things today.
1 pound ground chuck.
2 pounds ground pork.
Various spices.
I was going to get a pound of ground lamb but not at 10 dollars a pound.
I'll be mixing everything in my KitchenAid stand mixer.

[worth1]

Just did it and measured.
1 pound ground chuck.
2 pounds ground pork.
2 tablespoons Knorr chicken bullion powder.
1 teaspoon salt.
1 tablespoon ground black pepper.
4 tablespoons smoked hot Spanish paprika.
1 tablespoon garlic powder.
1 teaspoon onion powder.
Use more but beware because too much will make it nasty.
I've done it myself.
4 tablespoons Italian seasoning blend.
2 teaspoons anise extract.
2 tablespoons fennel seeds.
3 tablespoons corn starch.
1 cup plain bread crumbs.
2 large eggs.
1/3 cup Rhine wine.
1/4 cup marsala.
Mix and mixed again in the KitchenAid mixer.
Rest in refrigerator for about 2 hours and mix again.
The is a firm and rubbery type meatball and all the fat has been incorporated in with the meat.
I taste tested as I went and made adjustments and came up with final recipe.
Not one spice jumps out saying look at me.

[worth1]

Starting the pasta sauce.
A new one.
First you make a roux with flour and olive oil.
Then add....
Chopped onion.
Chopped carrots.
Chopped raisins.
Yes raisins.
Cumin seeds.
Fennel seeds.
Crushed garlic.
Letting this cook for some time on low so as not to burn.
Once I'm happy I'll add some multi color sweet peppers I need attending to.
I don't claim this to be authentic anything.

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[worth1]

I've got everything added for this stage.
The sweet peppers.
Two large jalapenos that aren't that hot and one turned red.
About a half pound of chopped mushrooms.
And about a half stick of salted butter.
Letting this sweat to the oldies for awhile.

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[worth1]

After sweating for awhile and cooking down I strained the oil out and put it back in the kettle.
Heated it up and dumped in a can of tomato puree to fry in the oil like you would an enchilada sauce.
The dropped in a big can of crushed tomatoes and a can of diced tomatoes.
Added some broth made with Knorr tomato chicken bullion powder a splash of marsala and the vegetables went back in to simmer.
That's when I added Mexican oregano.
The sauce is absolutely amazing in flavors.
I've got a screen over it so it can reduce down some.

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[worth1]

Against my better judgement I baked some of the meatballs.
They were good but over baked.
But I was starving and tired as well.
The sauce is also reducing more this morning.

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[worth1]

Yesterday I went hog wild buying cheese.
I also got some more pepperoni slices and mushrooms.
It's pretty obvious that my stand mixer doesn't sit in some dark hole only to be used on the holidays.
I've more than gotten my money's worth from the thing.
And I paid way less by getting it through the KitchenAid outlet store on line.
Here I'm making a pizza dough for pizza.
Flour yeast olive oil salt sugar water Italian herb blend and black pepper.
I think this one will be cooked on the cast iron comal.
Probably enough dough for two pizzas.
My homemade sauce will come into play also.

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