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Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Bec, Sounds yummie!! I love Etragon! Only problem is most folks that I cook for don't like it. I would often make Veal Picante or Zuricher Geschitzaltes with Tarragon. It is so good. Love it in omelettes and chicken salad too. I love the italian seasonings which I grew up with, but sometimes get tired of them.
I thought maybe you were using a fine grind of the coffee as a rub, but it's hard to get really finely ground coffee today. Believe it or not, I perk my coffee. Talk about getting into weird conversations at the coffee shop. Did you make a sauce for the pork?
Don't know if I've ever mixed tarragon & paprika together. Sounds interesting. I don't cook hardly any mexican food. Once I get the hang of some foreign cusine, then I have to figure out how to make it diabetic friendly. Cuban cusine interests me. I love New Orleans foods, but often have to pass on a lot of it. Much of that would send me to the ER just thinking about it.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
With this hot weather, I've been looking for more and more healthy items that I can cook in advance and eat chilled. Yesterday I marinated a Hugh lot of tri-color roasted peppers and grilled them. I will eat them cold all week.
I also marinated and grilled a batch of mixed purple and vidalia onions. That's another item I'll be eating all week.
Ronnie, I finally tried the roasted cauliflower. This time, I used canola oil for roasting and added lemon juice to your recipe. At the end, I drizzled olive oil on it. It was absolutely delicious!!
Stopped at Trader Jo's last week and bought a frozen succotash that is Edamame, Corn & Red Peppers. I think I'll cook that today and mix a vinaigrette for it to be eaten chilled. Another neat thing I found there was some frozen, pre-cooked Red Quinoa. It has Zucchini, sweet potatoes, onions, tomatoes and leeks in it with some olive oil & seasonings. I'll try that one hot & cold, to see which way I like it best. I'll nuke both of these frozen items, which will keep the heat down in the kitchen. I'm trying to use the grill more for the same reason.
I can fit a small roast in my convection/toaster oven, so I use that a lot for fish & meats. That also helps to keep the kitchen cooler than using the big oven. It's big enough that I can roast 4 good sized chicken breasts in it. That will cover 2 meals for DSO & I as I'll use the second set of breasts for salads, sandwiches or make some chicken salad. I try to do the same with the roasts, so that I'm not using even that oven daily.
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
I've been doing lots of veggies, steaks and pork chops. I prefer my chicken roasted in the oven. I'm afraid of ruining fish on the grill.
I am enjoying experimenting with grilling fruit and veggies. I've never tried much chicken on the grill. If I could find a method that didn't involve smothering it in barbecue sauce, I'd like to try it. Any ideas? I have to watch the sodium and sugar.
I've been avoiding hot dogs, which I miss. Nothing beats a great hot dog. They are so easy and good. For some reason, I haven't had a desire for burgers, which I love. I guess that I've just been avoiding sandwiches all together.
have you ever tried beer can chicken????.. if you have not... you should... you can either make up your own device or buy a been can cooker... HOLY COW... either put beer or wine or whatever liquid you want... apple juice maybe... in the holder... (I always brine... would not help with your salt and sugar though & put a rub on prior)... fresh rosemary & thyme in and under the chicken... THE best chicken on the grill I ever ate
but I picked up one at HD that has a small drip pan under it... it's small enough to catch the fat drippings and flavor the chicken more... but small enough to get really crispy skin
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Allison, thanks for reminding me. I did buy one of them and haven't used it. I could set the whole thing up in a small pan. Would you put a lemon in the chicken too? Those are the same spices I use when oven roasting a chicken. It would be nice to do it on the grill and not heat up the kitchen.
Just finished making tomatoe basil salad and roasted beets for tonight. Did you brush the skin with anything? How long and at what temp did you cook the bird?
Name: Ronnie Southeastern PA~Zone 6 I Love MAM~So Happy Together
This is pretty good for chicken breast...
Boneless breasts, some onion, peppers, garlic, a bit of butter, salt and pepper and a little bit of thyme and rosemary, all according to your taste Put in foil blankets and cook on the grill, so tender and tasty and different than BBQ sauce. It doesn't take too long either
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...
with the brine I don't need to baste with anything.. but if you are not doing that step you might want to... but then again the beer or wine is steaming from the inside... so you won't have to worry about it drying up... and if you like lemon... go for it!!!
Name: Stormy Valley Forge Pa I Love MAM ~ So Happy Together
Thanks, Allison.
Ronnie, That sounds really good. I rarely buy boneless chicken breasts, but often think I should. There was a time when that was all I bought. But then I rediscovered the joys of roasting chicken. Usually I buy the split breasts and cook them with the skin on.; I don't eat the skin, but I'll coat it with a pesto and roast them. Oh how good.
I saw Acme had the boneless breasts on sale this week. Maybe I'll pick some up and try your recipe. A lot of time I wrap fish in the foil packs. I'm always afraid of overcooking fish and the foil usually keeps the fish nice and juicy, even if I cook it too long., Years ago I used to make a lot of different dishes with boneless chicken breast, but then I got away from it.
I used to make a lot of curried chicken salad or tarragon chicken salad with them. And of course, chicken parmesan and chicken francaise.
I did make a dish with them last year that was quite good. You pounded them thin and placed a piece of prosciutto, a roma tomato slice and a basil leave on each one. Then you rolled them up and dipped them in an egg, grated romano, S & P mix. Place them seam side down in an oven proof au gratin pan and cook in the oven at 375 for about 35 to 40 minutes. They were very good.
Name: Ronnie Southeastern PA~Zone 6 I Love MAM~So Happy Together
Nothing special for us, we are headed to the Poconos for a few days. I put together meatballs and sausage this morning for Friday and just made the mac salad for Saturday. Everyone brings something so we are sure to have a smorgasbord. My SIL makes a mean potato salad I just can't master. My mom made the best German potato salad ever and never wrote down the recipe so if anyone has one to share it would be great!!
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...
Name: Ronnie Southeastern PA~Zone 6 I Love MAM~So Happy Together
No eggs Stormy.....haven't seen Gita's recipe....where?
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...
We don't have enough sun for veggies, but do buy some things at the farmers market. There 's a place here where you can leave your phone number and size of cukes you want, small, med or large, and they'll call you when they have baskets ready.
I'm making some pickled beets today.
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