Seriously, I'm bored with the couple dozen dinners I know how to make. Somebody give me recipe ideas for something that's easy enough for weeknight cooking.
What's for dinner?
- Thread starter Raising Heel
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I'm pretty sure I'm making salmon patties this afternoon. Simple to prepare... we like them.
I make crab cakes from time to time because the pre-made ones at the grocery store are relatively cheap, delicious, and easy to cook. Do you make your own salmon patties? Do you serve them on a bun? What sides do you make with them?
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Canned Clams and clam sauce over linguini is fast and good
Add a couple cans tuna and some peas to some instant mac n cheese
Stuff pablano peppers with hamburger and cheese and onion and bake or grill
Dice potatoes and throw in skillet with sausage onion cheese peppers. Crack a couple eggs over top when nearly done
Add a couple cans tuna and some peas to some instant mac n cheese
Stuff pablano peppers with hamburger and cheese and onion and bake or grill
Dice potatoes and throw in skillet with sausage onion cheese peppers. Crack a couple eggs over top when nearly done
I do most nights. I love having one less pan to clean.
I just use a couple of 14 oz cans of salmon. Drain, clean the bones and junk (nothing to it). I whisk an egg and pore over the salmon, cut up a little onion and bell pepper to add to the mixture and then sprinkle with enough flour to make it hold together. I like to add Old Bay for seasoning. Then I patty them up and fry on each side until brown.
We usually plate them and serve with mashed potatoes or mac & cheese and a vegetable because that what the wife likes and it's easy. I could just eat the patties.
Barbecuing chicken for my dinner this evening.
A restaurant down the street has half priced po' boys on Mondays and their oyster option is absolutely delish, that looks like my lunch today.
A restaurant down the street has half priced po' boys on Mondays and their oyster option is absolutely delish, that looks like my lunch today.
Now that's what I'm talkin' about! Might have to give this a try. I agree with you that the sides should be optional. Sometimes I'll just have a side salad so I can pretend I'm a healthy eater.
Clams are gross but thanks.
Tuna Helper, basically. Ate a lot of this as a kid 'cause we were poors.
Hmm, interesting!
I have questions. What happens to the cheese when you just throw it into the skillet? Also, what happens to the eggs? Are they supposed to coat this entire mess or do you just let them fry where they are or what?
Sautee sausage and potatoes and onions til done, fold in the cheese, make two sunken places in the mess and put eggs there. Cover with a lid. Cook til egg whites are done. Dish up and puncture yolks.
https://www.laurengreutman.com/crockpot-pulled-pork/
Got that brewing in the crockpot as we speak. Twice a week or so the wife will pick something online for the slow cooker and we'll do that up.
Got that brewing in the crockpot as we speak. Twice a week or so the wife will pick something online for the slow cooker and we'll do that up.
Uh oh, the BBQ purists should be along shortly to smack you around for this. Great idea though. I've done it once before and it turned out pretty good. I believe @TarHeelNation11 makes it on the regular.
Living in an apartment in NYC, gotta work with what ya got. I've already expressed my affinity for the Q Shack and it's my first stop when I'm down there.
Got an outdoor kitchen in the new place once I move but for now, it's the slow cooker.
As long as he doesn't start talking about how great Smithfield BBQ is, I think he'll be alright.
I vehemently disagree with the sauce they picked in that recipe, @dadika13 (and with the use of garlic), but I pretty much use the same steps to make mine. It can be quite good out of a crockpot if I do say so myself.
I actually do not cook mine with any sauce. I apply the sauce (vinegar-based Scott's) at the end, after it's slow cooked for 6-8 hours. Instead of letting it cook in sauce, I instead apply a dry rub seasoning to the Boston butt (friend of the family makes it), and let it cook in 3/8'' cup of water. Then, after 6-8 hours on low, shred it, then douse it liberally with Scott's and stir it all up before serving.
Or, if you have folks in your crowd who don't like / can't handle the kick of vinegar-based sauce, don't apply any sauce after shredding, and instead apply sauce on your own plate. Works fine either way (although, mixing the sauce in with all the meat works better than applying topically on your own individually plate, just due to the runniness of the sauce).
Oh, I'm not using their sauce. I have Georgia's Vinegar based BBQ sauce that I'm using. Even this Yankee knows that much.
See, I'm a big marinade guy with all meats so I'm interested in your thoughts on why you apply after it's slow cooked for all those hours.
Carne Asada. I can make it in about 30 minutes if I hurry or I can take an hour and do it while handling cerveza's.
2. In a bowl combine onion, cilantro, and lime zest from 2 limes and lime juice from 3 limes along with a small pinch of kosher salt and cracked black pepper. Mix and set aside or in refrigerator.
3. Place a wide-bottomed sauté pan over high heat (I use a large cast iron skillet and cook the steak in a few small batches to avoid boiling meat from too much liquid in the pan); season steak with a small amount of salt, pepper and any other seasoning you prefer before adding to hot pan. Sear meat quickly, but thoroughly on all sides before removing from heat and allowing to rest (for about 7-8 minutes). Use a separate sauté pan (again, cast iron if you got it) over medium heat to toast the maseca you prepared. It is best to prepare the maseca and let them rest under a damp cloth while you prepare the steak. Fill the tortillas with seared steak, top with the onion/cilantro mix. Use your favorite salsa if you like or make our own.
- 2 pounds flank or skirt steak, trimmed
- olive oil
- 1 Large White onion, minced
- 1 cup fresh cilantro, chopped
- Zest from 2 fresh limes
- Juice from 3 fresh limes
- As needed, kosher salt and cracked black pepper
- Maseca for corn tortillas (directions on package)
2. In a bowl combine onion, cilantro, and lime zest from 2 limes and lime juice from 3 limes along with a small pinch of kosher salt and cracked black pepper. Mix and set aside or in refrigerator.
3. Place a wide-bottomed sauté pan over high heat (I use a large cast iron skillet and cook the steak in a few small batches to avoid boiling meat from too much liquid in the pan); season steak with a small amount of salt, pepper and any other seasoning you prefer before adding to hot pan. Sear meat quickly, but thoroughly on all sides before removing from heat and allowing to rest (for about 7-8 minutes). Use a separate sauté pan (again, cast iron if you got it) over medium heat to toast the maseca you prepared. It is best to prepare the maseca and let them rest under a damp cloth while you prepare the steak. Fill the tortillas with seared steak, top with the onion/cilantro mix. Use your favorite salsa if you like or make our own.
Did you know.... Pre-shredded Cheese is the perfect topping for microwave hot dogs?
Well I may just answer your question by simply saying I'm not a big marinade guy haha, but to be honest, I've found that it just works better to apply it after cooking. The crockpot already makes it fairly greasy (compared to traditional smoking method), so it just makes sense to me to apply the vinegar-based sauce after cooking and shredding. Probably 6 of one, 1/2 dozen of another.
Plus, I just think if you wait til after you shred (and dump out the water it cooks in), you can get better all-over coverage with the sauce, then you can if you apply it before cooking.
I started to protest that this was too many ingredients and too much work. On second read, it's not. I don't keep steak, cilantro, or limes on hand but those are really the only 3 ingredients that would require a trip to the grocery store.
What's a non-reactive bowl? The only mixing bowls I have are plastic (#RVLife). I don't have a citrus zester either but can find a workaround. Ima try this recipe.
Yeah it's easy and fresh.
Glass or plastic bowls are non-reactive. It's just precautionary with acidic or salty foods, that if stored for a period of time in a metal bowl, could react with the surface and cause a funny metallic taste to your food.
You can use a cheese grater to zest if you don't have a zester. You can also pick a zester up at your grocery store.
*** Really important that you cut the steak into very small pieces. No more than 2 inch long little bite size pieces; they will shrink up to these nice little seared pieces of goodness. When cooking them, don't load too many into the pan as you run the risk of boiling them instead of searing them. And you want to sear them to slightly crispy.
That's a problem since nobody should own one of these because everyone should be getting pre-shredded cheese.
Awesome, thanks. It sounds like I could reduce the portions and cook half the steak one night and save the other half for the next night.
Yeah, what I gave you there will make about 15 tacos.
There's a simple one-pot meal I like to make that everyone scarfs up so it can't suck too badly.
Cover the bottom of a large pot with bacon (starts out well now doesn't it?). I cut the slices into about 2" pieces. Add a layer of cabbage to cover the bacon. Then a layer of sliced potatoes, a layer of onions and finally a layer of sliced kilbasa sausage. Repeat the layers omitting the bacon (unless you just want it in there) until the pot is full or until you've got enough. Cover, simmer on low heat until the top layer is done, usually 30/35 minutes.
You don't want to bring it to a boil and you don't want to stir it. Just let it sit and cook. I may shake the pot a little at the most. It will form it's own moisture from the vegetables. My bunch loves it.
Cover the bottom of a large pot with bacon (starts out well now doesn't it?). I cut the slices into about 2" pieces. Add a layer of cabbage to cover the bacon. Then a layer of sliced potatoes, a layer of onions and finally a layer of sliced kilbasa sausage. Repeat the layers omitting the bacon (unless you just want it in there) until the pot is full or until you've got enough. Cover, simmer on low heat until the top layer is done, usually 30/35 minutes.
You don't want to bring it to a boil and you don't want to stir it. Just let it sit and cook. I may shake the pot a little at the most. It will form it's own moisture from the vegetables. My bunch loves it.
Simple but tasty meal ideas:
- seared scallops over risotto and roasted asparagus. extra points for beurre blanc sauce. roast the asapargus in the oven. salt and pepper large scallops and sear on med high heat for 1.5 minutes per side. find a simple beurre blanc recipe. plate the risotto, rest asparagus on top, then scallops last. drizzle sauce. barely takes 30 minutes.
- sous vide short ribs (you have to get a sous vide, but its the best $99 you will spend in kitchen) with roasted brussell sprouts and root vegetable puree. salt and pepper ribs before placing in vacuum sealed bag. place in water bath for 24 hours at 145 degrees. Peel and cube root vegetable (turnip, parsnip, or rutabaga) and steam until fork tender. toss in blender and add S&P, butter, and heavy cream to taste. Saute sprouts in oil and S&P for 15 minutes on med heat. Place pan in over for another 30ish until the sprouts are browned. pull ribs out of bag and pat dry but save the juice in bag. sear on high heat for a few minutes. reduce heat to medium and remove ribs. splash in a little red wine and get your reduction going. add in juice from bag and some butter or cream. reduce by 1/2.
plate the puree with veggies on side and meat on top. Pour the jus over the meat. Its much easier than it sounds.
My High School Coach was here from NC this weekend. He brought me 5 lbs of Brightleaf Hotdogs. So we had GRILLED hotdogs with chilli, relish, onions, and homemade slaw last night.
toast some ezekiel bread(sprouted), two over easy eggs, take one advacado and spread it over the toasted bread, lay the fired eggs on top, garlic powder dash on top.
add sliced tomatoes if you choose.
and, if you can find butter flavored olive oil to cook the eggs, bro...i found it here and it’s amazing.
add sliced tomatoes if you choose.
and, if you can find butter flavored olive oil to cook the eggs, bro...i found it here and it’s amazing.
Wait. Wait. ****ing wait. You poured out a good bourbon on a fish?? Just to give it a sear and a kick?
Change my mind.
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