It is quite tasty—next time with salmon…
A casserole that lasted 5 days, with some saved for later. I modified a Homestyle Ground Beef Casserole recipe my sister-in-law [Doris Mason-Griffin] sent me months ago. Instead of ground beef, I substituted shredded chicken. I added yellow onion, garlic, mushrooms, rosemary, hot pepper, and bacon. I varied the ingredients to suit my taste. I did not pre-cook the egg noodles. I cooked this Saturday before the game. It goes well with a salad and cranberry sauce.
I expect to cook this again at some point—maybe Super Bowl LV. Anyway, I will likely use flaked wild pacific salmon instead of chicken.
The vegetable medley consist of sliced carrots, green beets, minced garlic, and red potatoes—marinated in Tamari Soy Sauce, Apple Cider Vinegar, & Worcestershire Sauce; with multiple spices [including Rosemary]; and, coated with Extra Virgin Olive Oil, with a bit of brown sugar—then oven roasted.
Continue reading “Cooking ~ Oven Cooked Pork Chops & Roasted Veggies, 01/10”
I cooked grits & salmon, with sautéed sweet onions and served it with a dollop of sour cream—toast, with peach preserves on the side. I drank skim milk. All was tasty!
The taste seems to get better and better…
Each meal was prepared differently; although, the ingredients for my New Year’s Dinner and today’s meal are basically the same. Key with each of them are the flavors and how they POP in my mouth. WOW!!!
Christmas Dinner ~ New Year’s Dinner
A medley of colors and flavors that make me smile.
This dish has baby kale & spinach, baby-cut carrots, chopped boiled eggs, chopped mushrooms, crumbled feta cheese, sliced Polish Kielbasa, sweet peppers, and spices [including a slice of Carolina Reaper Pepper [–the world’s hottest chili pepper”] cooked in cooking sherry. The flavors are profound and it looks good…
I prepared a similar dish nearly 2- years ago. Both are made from scratch—just what’s in my head at the time. Saturday, I plan to cook the remainder of the beef brisket—again, prepared differently than I cooked the Christmas Brisket and the New Year’s Brisket].
Cabbage, carrots, and quartered red potatoes—YUM!
This dish is truly tasty—maybe ranking in my top-five, certainly top-ten. The blackeye peas are a delectable compliment. I’ll also eat it with cranberry sauce. The flavors well meld over-night. I expect to lift fat that solidifies. Gosh! This is so good…
Before adding the final ingredients.
The first-third [Christmas] & the final-third [01/05]
This one with a vegetable medley and cooked in the oven versus the crockpot as the Christmas brisket was.
[This one definitly does not look chocolate.]
Okay, I floured the meat & browned it; sautéed the vegetables; added the veggies to the meat in a Dutch-Oven; and, pre-cooked the cabbage, carrots, & red potatoes–just enough to minimize cooking time. Now, I will make a gravy to ensure the dish thickens as it finishes.
That may be around 2:30 pm after 4-hours of cooking at 325°.
I think this dish will be tasty and wholesome!
Oh yeah, I’m also cooking a crockpot of blackeye peas [2 bags] in beef broth.
Will it all fit in this Dutch-Oven or will I have to use my roaster???
I have finished this dish–DELICIOUS!