What did you cook today?

I am kind of worried about you.

 

I'm wondering if I need this in my life.

 

I made a pork mince pie with bacon. turned out pretty darn nice too.

 

Scones, tzatziki and bread.

 

Oh baby, well I have just what you need.

 

Your need is your desire, your love. We find our love in the people we love. Our lives consist of only two things

high deep and wide

and appreciation,

HOpe that helps

 

We will make Artic Char for dinner, gotta love that.
I will make bruschetta and toast some Italian bread to go with it.
Mmmmm

 

Marinated chicken breast, mashed potato, steamed zuchinni, carrot and broccoli.

 

Beercan chicken. First time I have made it. I will do it again as it was so moist and flavourful. Made new potatoes with heaps of butter and salt and pepper, grilled green and yellow zucchini, my tomatoes with feta and basil, cucumbers with herbs and a spinach salad. Supper was good tonight.

View attachment 1968

View attachment 1969

 

Here's my chicken salad I was talking about a few weeks back. It actually looked better without the chicken on top lol but gives you an idea of how I mean I bake my wrap to form the bowl.

 

Can you elaborate on the beercan chicken? I might want to try that.

 

It looks good with the chicken! Thanks for the pic. I haven't had a chance to try it yet, but I will.

 

You heat the BBQ to 350F and then turn off the burner that the chicken is over so it cooks with the defused heat, like an oven. Face the breasts of the bird towards the burner that is lit. I used a pan under it to catch the drippings and they recommend you do not open it often. I checked it about every half hour. It took about 90 minutes to cook and I used a meat thermometer to make sure it was cooked. Reads at about 165F. Let rest for abut 15 minutes and it is ready to carve. I used a four pound chicken.

I bought the rack at the dollar store and it holds any beer or pop size can. You only use about half the can, the other half is for drinking. I used an apple cider ale. Did an herb rub and salt and pepper on the chicken and rubbed the rack with some olive oil to help it not stick on the cavity. Pull the chicken over the rack, tug it down and you are ready to go. Next time I am going to throw some herbs and garlic and ginger in the can.

It was so moist it is worth trying. They do say you can do it also in the oven doing it exactly the same way for those who do not have a BBQ.

 

tonight was beef and tomato

used to love that dish when i worked at a restaurant...i can do it almost exactly the same except i dont stock sesame oil because it always goes bad on me

i cut up and quick fried some flank steak (sandwich steak thin slice)...then when the meat is almost done i tossed in 3 small tomato cut into chunks....sometimes i peel them after scalding but today i just left the skins on

little bit of soya sauce while the meat cooks...fresh ground pepper...salt...some cayenne garlic spice.....then right near the end i turn it up on high to thicken it up and add a bit of ketchup


it was soooooo good

sometimes i add thin sliced celery sticks but didnt have any available

 

That is something I have never had or considered making but it sounds good. With all the fresh tomatoes I have now I am going to make this during the week.

Thanks for the idea!!

 

Thanks for the recipe and thanks for adding the last line. I don't have a BBQ at the moment.Though I really would like to try it on one, so I may save the recipe. I only have a Smart Oven (high fallutin' toaster oven), real oven had the biscuit, so there's no room for a chicken standing up.

 

I am going to attempt bibimbap later. Has anyone else ever made it? Just curious what veggies you used and how you made the sauce?

 

This sounds good. I'm always looking for stovetop recipes. It reminded me of swiss steak which I've been craving and have to make soon. I was going to try the swiss steak in my tajine, I love that thing. The results are between slow cooking and roasting or baking, tender like a crockpot, but it leaves a crust to the meat. Cooking time is around 4 hours. I mentioned the tajine here before. Oh, here it is, post 647, though the link should bring you there directly. (Yeah, I used to be Lucy Sky.)

http://www.hipforums.com/forum/topic/446877-what-did-you-cook-today/?p=7581510

 

I've never heard of this. I just looked it up, looks good! I'm curious now too.

 

I usually get it when I eat at Korean restaurants but I've never made it myself. It seems simple enough.