What's for dinner???
OK guys, I can't resist sharing my pot roast recipe. About 3lbs of bottom round roast with pockets cut in for whole garlic cloves(a lot), placed on top of squash, celery, mushrooms, potatoes and carrots. Sliced onion and pepper on the very top. Cook in crockpot for about 6 hours and enjoy. I'll shut up for a while. John in Oklahoma
VC, I use Paula Deen's recipe. She says to serve it with butter, lol, but I serve it with gravy and turkey!
I have been just cooking a turkey breast instead of the whole turkey for the past three years and it is so juicy if you brine it. Anyone do that? I learned it on Alton Brown's show.
Southern Cornbread Stuffing
Recipe courtesy Paula Deen
Prep Time:30 minInactive Prep Time:--Cook Time:1 hr 20 min Level:Easy Serves:6 to 8 servings
Ingredients
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
I have been just cooking a turkey breast instead of the whole turkey for the past three years and it is so juicy if you brine it. Anyone do that? I learned it on Alton Brown's show.
Southern Cornbread Stuffing
Recipe courtesy Paula Deen
Prep Time:30 minInactive Prep Time:--Cook Time:1 hr 20 min Level:Easy Serves:6 to 8 servings
Ingredients
- Cornbread, recipe follows
- 7 slices oven-dried white bread
- 1 sleeve saltine crackers
- 8 tablespoons butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon sage (optional)
- 1 tablespoon poultry seasoning (optional)
- 5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Member
Join Date: Jun 2007
Location: New Orleans, LA
Posts: 70
One of the things I have always looked forward to whenever I take on sobriety is dinner time! Some drugs (narcotics, for instance) result in not eating at all. Others, such as my personal demon, alcohol, may inspire eating, but poor nutrition nonetheless. Often I'll go to a mom & pop style diner to get a serious Southern meal, and it occurs to me that sober people eat all food groups, all the time!
One of my great passions in life is shellfish. However, preparing it requires skill and by the time I got home, I was usually too drunk to do anything but rummage around the freezer for a few of those god-awful frozen White Castle burgers.
Another cool thing about sobriety and real meals is that, over time, your body does wonderful things without a lot of effort save for stuffing your face. It's called "proper nurition," lol. In month three or so of my last sobriety stretch, I noticed my body filling out. It's amazing how addiction completely terrorizes our bodies. Alcohol is even stranger. I've never met a diet that consists of 3,000 liquid calories a day plus greasy convenience food that still results in emaciation. Sad.
One of my great passions in life is shellfish. However, preparing it requires skill and by the time I got home, I was usually too drunk to do anything but rummage around the freezer for a few of those god-awful frozen White Castle burgers.
Another cool thing about sobriety and real meals is that, over time, your body does wonderful things without a lot of effort save for stuffing your face. It's called "proper nurition," lol. In month three or so of my last sobriety stretch, I noticed my body filling out. It's amazing how addiction completely terrorizes our bodies. Alcohol is even stranger. I've never met a diet that consists of 3,000 liquid calories a day plus greasy convenience food that still results in emaciation. Sad.
Member
Join Date: Jun 2007
Location: New Orleans, LA
Posts: 70
Nah. You can do it! Unlike most arts, cooking is something you can do by precisely and patiently following the instructions. Over time you learn what spices you like and how to get a 'feel' for what's too little and too much. Believe me, if I can do it, anyone can. Seriously, I used to burn Fruit Loops.
My husband just caught a Dolphin (Mahi-Mahi for some) ths morning, and I will do this to it: take a piece of tinfoil, twice as big as the fish, put a little smear of mayo on the botton. Then put the fish, big slab, with any type of fresh veggies, (frozen good also), red peppers, onion, broccolli, califlower, with some terreaky sauce and 1/2 cup of water. Wrap the entire thang up put it in the oven at 350 degrees for 15 minutes, then open up tin foil, flip fish then cook for 5 to 10 minutes more till fish falls apart as you pick it up. If you don't like your veggies crunchy, then marrinate or put them in the microwave. Cook some cousous (5 minutes) or some yellow rice before hand an put fish dish ontop. It is healthy and filling. Any questions click on my name and send me a private message and I can answer any questions you have. ENJOY!!!! I know my husband and I will. 1KitGer
Member
Join Date: Jun 2007
Location: New Orleans, LA
Posts: 70
So yes, they are delicious. I bet the $38 sack of seafood was, too!
Tonight is leftover night (enchiladas, thai food)........but I did make a nice salad. Believe it or not I put potato salad on the bottom of the bowl....the Greeks do that, it is actually good!
I love Mahi-Mahi!!!!! It used to be my favorite fish till I discovered Tilapia. Yum.......
I love Mahi-Mahi!!!!! It used to be my favorite fish till I discovered Tilapia. Yum.......
Spaghetti & homemade meatballs here, plus a salad. Just using a jarred marinara sauce, & I'll add some extra spices. Oven meatballs to avoid the stove cleanup.
I agree with nolaspiral, anyone can cook. My old adage is "if you can read, you can cook." Start with the recipe as written and if you make it again add your own spin to it.
I agree with nolaspiral, anyone can cook. My old adage is "if you can read, you can cook." Start with the recipe as written and if you make it again add your own spin to it.
grilled cheese sammich & the last of the 'cabbage slop' - LOL!
(comfort food night)
the bad thing for me is -
I don't get Home from work until almost 1:00am.
so a 'sammich' is actually on ONE piece of bread
and the 'slop bowl' is the small bowl in yer dish set.
and then a halloween leftover chocolate bar.
(comfort food night)
the bad thing for me is -
I don't get Home from work until almost 1:00am.
so a 'sammich' is actually on ONE piece of bread
and the 'slop bowl' is the small bowl in yer dish set.
and then a halloween leftover chocolate bar.
yeah it is... I've been enjoying this immensely.
Ok, so last couple of days for me have been meals on the run at any restaurant I could find that has wifi so I can keep on working.
But tomorrow will be different I have a rack of ribs waiting in the fridge. Tonight I shall rub them with olive oil, paprika, pepper, cayenne, and a little bit of salt. Tomorrow I will fire up the smoker and let them sit in there for a few hours.
Oh, they're St. Louis ribs, not those wussy baby backs
Maybe I'll put some navy beans in the crock pot with molasses and bacon and stuff so I have baked beans tomorrow, too.
Ooo, and some cornbread. I make some mean cornbread.
Maybe a punkin pie, since I have 30-odd pumpkins worth of puree in the freezer.
....
Or maybe I should instead acknowledge the fact that I am hungry at this moment and go eat something before I plan the cooking of an entire grocery store.
-Goat
Ok, so last couple of days for me have been meals on the run at any restaurant I could find that has wifi so I can keep on working.
But tomorrow will be different I have a rack of ribs waiting in the fridge. Tonight I shall rub them with olive oil, paprika, pepper, cayenne, and a little bit of salt. Tomorrow I will fire up the smoker and let them sit in there for a few hours.
Oh, they're St. Louis ribs, not those wussy baby backs
Maybe I'll put some navy beans in the crock pot with molasses and bacon and stuff so I have baked beans tomorrow, too.
Ooo, and some cornbread. I make some mean cornbread.
Maybe a punkin pie, since I have 30-odd pumpkins worth of puree in the freezer.
....
Or maybe I should instead acknowledge the fact that I am hungry at this moment and go eat something before I plan the cooking of an entire grocery store.
-Goat
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