Roast turkey the old-fashioned way (a beginner’s guide) | Montreal Gazette

The Second Monday in October is always Thanksgiving in Canada and since I am hoping to move to Canada within the next five years, probably earlier — this isn’t really anything much to talk about on this blog, but I talk about it on my Facebook page more than often (looking forward to the event for many reasons you wouldn’t guess, mostly that it’s an improvement for my personal situation overall) — I thought I would post a recipe for Thanksgiving Turkey for October 14, 2019 — which is Thanksgiving (Canada) this year.

 

Roast turkey the old-fashioned way (a beginner’s guide) | Montreal Gazette

Roasted Brussels Sprouts with Balsamic Honey Glaze

koolaidmoms's avatarWhat's for Dinner Moms?

Looking for a vegetable side dish for those that dislike vegetables? This may hit the spot! I am not a big vegetable eater and usually push all Brussels sprouts to the side of my plate (or not even put them on my plate if I can get away with it). I think they taste like I went into the yard and picked leaves off the tree in our front yard and put them on the table as a vegetable. Then I had some at a restaurant downtown that roasted them and used honey on them. I ordered seconds!

My family loves vinegar in all its forms so I thought the only thing that may make those Brussels sprouts better would be a balsamic vinegar reduction. Would my family actually eat them?

Verdict:

These were almost gone before dinner. Everyone kept dipping them in the extra balsamic in the bottom of…

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Our 25 Best Tiramisu Recipes – MyRecipes

It’s with great pleasure that I get to make some serving and consumption advice about desserts at the after dinner table — hopefully this isn’t going to be tiramisu for lunch, because the advice is double fold. Although it’s considered a light dessert, this is in comparison to the general list of grand tortes that might fit the banquet 3 to 5 course dinner — and I mean this of course in the sense of everyone who will entertain in multiple course dinners at some time — and not just to seem obsequiously French, which I’m not — I’m usually out and about shopping and not even pretending to be French.

Besides all this introduction, and particularly concerning this Charlotte — you (should I say ‘one’?) might want to take caution that tortes generally and cakes of high merit like tiramisu, however interesting at the bon appetit released restaurant buffet spread, is actually a banquet table dessert and is best served at the close (this is why it’s light) of a heavy meal.

In very short, if you’re eating light and especially if your not starving on the particular day of feasting, but have been excessively “good” — this Charlotte will ruin your day. So might the other tiramisus. Please save it for a large meal gathering or a large meal night.

I just couldn’t stand not posting it and I just couldn’t stand thinking I was leading dieters down one of the most typical mistakes of their lives.

Chocolate Tiramisu Charlotte

Our 25 Best Tiramisu Recipes – MyRecipes

CRUSTLESS PIZZA

kuntrycookingwithkimmie's avatar Kim's Kuntry Cooking

CRUSTLESS PIZZA

Tastes like a pizza, cuts like a pizza, yet there is no dough so you will need a fork! This smells wonderful while it is baking and IF you have any leftovers they taste just as great the next day – maybe even better! We love our pizza with pepperoni slices, onion, green peppers, banana peppers and mushrooms. Serve with a tossed salad and you will have yourselves one fabulous meal!

INGREDIENTS:
2lb. Lean Ground Beef
2C. Shredded Mozzarella cheese
1C. Italian Blend cheese
1 – 16oz. Jar Pizza Sauce (I use Mid’s)
Pepperoni
Onion
Green pepper
Banana Pepper Rings
Mushrooms
*USE PIZZA TOPPINGS OF YOUR CHOICE*

Preheat oven to 350 degrees. Meanwhile, brown the ground beef – I season the ground beef with Pepper, Garlic Salt and dried onions as I brown it; drain off grease. Place meat in a mixing bowl and mix with 2 cups…

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French Onion Beef Tips – Instant Pot

kuntrycookingwithkimmie's avatar Kim's Kuntry Cooking

FRENCH ONION BEEF TIPS – INSTANT POT

The Instant Pot works its magic and makes the beef so tender and delicious! This beef is perfect served over rice, noodles or mashed potatoes! A slice of French/Italian bread is delicious for sopping up the juice!

2 – 2-1/2 Lbs. Sirloin Beef – cut into pieces – season with steak seasonings of your choice
1 Medium Onion, diced
1 Clove Garlic, minced
1 Cup Beef Broth
1 Can French Onion Soup
1/3 Cup of Worcestershire Sauce
2 tsp. Beef Base
1 tsp. Pepper

TO BE ADDED After Meat Cooks – Optional
1 Large Onion – sliced
Mushrooms (canned or Fresh) your choice

I like to season both sides of my steaks with Pepper and Montreal steak seasoning.

Add beef tips, onion, garlic, beef broth, French onion soup, beef base and pepper to the Instant Pot – stir to mix , cover with…

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PHILLY CHEESESTEAK SANDWICHES

kuntrycookingwithkimmie's avatar Kim's Kuntry Cooking

INSTANT POT – CROCKPOT – STOVETOP

Recipe By:  Kim Wallace ~~ Field Editor ~~ Taste of Home Magazine 
As Published in Taste of Home October/November 2019

https://www.tasteofhome.com/recipes/pressure-cooker-philly-cheesesteak-sandwiches/

PHILLY CHEESESTEAK SANDWICHES

INSTANT POT – CROCKPOT – STOVETOP

I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!

When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.

Please be sure to read my notes below – there are…

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Hamburger with scamorza cheese and mushrooms – Panini e Bruschette

At my new fast food restaurant there is NO meatless meat. BUT, you can get a burger in ground meats that are: beef, chicken, turkey, veal, or also lamb (not always lamb, but a monthly special). There are vegan patty burgers — you can ask for a chick pea burger, a butternut squash burger, an eggplant burger, a mushroom burger and a black bean burger. I’m thinking of also adding a basic Boca Soy burger. There are salads and fried vegetables and pastas there too. And very few sandwiches, like a pulled pork, a pulled chicken, a fried cod, a philly cheesesteak and also meatball subs in both the vegan class and also the non-vegan class. The vegan materials are pre-prepped and they are also assembled in their own area, so no more grill contaminations. There are other things you can get there.

I don’t know when I will open it. I hope sometime before the end of the 20s. I’d like to call it McNamara’s but that’s a pretty famous person’s name, I have already forgotten who, so it makes it a little seedy and yes, it was just to include a “Mc” on it. So I don’t know what to call it yet. Possibly, Tarquin’s, but there’s no better reason for it than antiquity. Haven’t really decided.

 

Hamburger with scamorza cheese and mushrooms – Panini e Bruschette

mini eggplant pizzas

Allison Biasella's avatarlive a curated life

So it’s Tuesday and there’s nothing really notable about this day. Sure, it signifies the end of Monday but, there’s not even a cute Tuesday wine reference like Thirsty Thursday or Wine Wednesday, or a memory hashtag like #TBT or #WBW. Tuesdays are the new Wednesday of the week: a forgotten hangnail of a day that you just have to deal with (if anyone knows of a Tuesday reference I’m forgetting, please comment below).

So, I look back on old recipes and wonder if revisiting them will spruce up an otherwise very dull day.

Pizza is very important in my home; my mother got me the Breville Pizza Maker one year for my birthday and Joe immediately coveted it, engorged with pizza making knowledge from years of having to make them at one of his first jobs. It’s about as serious as when I make pasta; the noodles have to…

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Chicken Livers, Onions, Shallots, Mushrooms, Red Beans, White Rice, Pappardelle — a look

I love chicken livers over rice and I also love red beans and rice and I also love mushrooms and rice. There’s very few in the list of vegetables singularly over rice that I don’t like, like, broccoli, peas, onions, potatoes, sun-dried tomatoes, green string beans; and of course, chicken livers and red beans aren’t even really vegetables, except that someone in a rice kitchen might allow for it. (I know that’s uncouth today. I prefer the old tradition of allowing light meat substances in the vegan kitchen — I’m always saying this.)

And well — I’m not a very accomplished cook standing alone in bare feet so I can’t say if I know that you can make a real white rice melange smothered in chicken livers, onions, mushrooms, AND red beans. I never see the red beans paired in with chicken livers on the rest of this onions/mushrooms combo.

But finally, since I don’t have a solution for my question and all I could think of today was all of these ingredients in a rice bowl, I pulled together a few good recipe links for rice and some of these key ingredients.

Never found what I was actually looking for.

Easy Rice with Chicken Livers | Tasty Kitchen

Chicken Livers Baked Rice | Recipe Goldmine

Chicken Livers with Rice | Food.com

Mushroom Rice with Onion & Shallots

Mushroom Wild Rice Pilaf | Betty Crocker

Spicy Mushroom Rice | Food.com

Potato and Basmati Rice Pilaf | The Spruce Eats (Shown)

And, since I love red beans and rice probably as much as liver, onion, mushrooms and rice, I thought I would just post a page of 10 different red beans and rice recipes from The Spruce Eats, here; Red Beans and Rice!

But nothing chicken liver, onions, mushrooms and red beans over rice — whether it’s saffron rice or white rice, either.

(I don’t think dirty rice is the same thing. So I’ve also included a dirty rice recipe.)

Classic Cajun Dirty Rice | The Spruce Eats (Shown)

This does not even compare; it’s ingredients are entirely different. Even though dirty rice is a delicious rice dish, it isn’t anything like combining chicken livers, onions and mushrooms with red beans and rice.

So to solve my problem, and to continue to prove my ineffectiveness as a cook — I thought I’d show how I typically might try to get out of this craving. I’ve found two more excellent recipes — one for red beans and rice, and another for pasta with mushrooms and chicken livers and shallots. I was thinking of adding rice to rice. But instead, I found that maybe the total ineffective nature of the idea is better to show, rather than make it believable and lead people astray. I honestly don’t think you could combine these two recipes and win.

But for the sake of the argument. Using these two recipes following, I make a few suggested amendments.

Red Beans and Rice Recipe | Bon Appetit

Pappardelle with Chicken Livers and Mushrooms (and Shallots) | Food and Wine

Not exactly what anyone means by fusion cooking probably, but honestly, if you prepare the red beans with long grain wild rice instead of long grain white rice, it is a possibility to share the plate with the pappardelle, especially if, you’re willing to chop up your pappardelle into small bits. And finally, finishing off the red beans and wild rice pilaf and keeping it aside, and finished off the topping for the pappardelle; and, chopping up the pappardelle into small fragments like 2 inches (with a knife once they’re cooked), there’s nothing to stop anyone from adding the chicken livers toppings over onto the wild rice pilaf and beans, mixing it all like a salad and throwing the chopped papardelle on top and remixing again like a salad.

It’s probably not worth remembering again.

It would probably be more valuable to saute all the pasta toppings including all the ingredients for the red beans and rice (without any rice), steam the wild rice, steam the pappardelle, chop the pappardelle and then put it all together like a salad.

Well I tried. (I promised myself to be a cooking disaster every once in a while so no one believes I am not sharing because I don’t want to.)

 

 

 

Misson Ribs: Oven Styled

The Comforted Table's avatarThe Comforted Table

The final product – the roasted ribs are at the forefront while the steamed ribs are furthest away. Garnishes of parsley bring some green to the dish and echo with a parsley salad that can be served with heavy barbeque to cut through the richness of the meat.

Sometimes life throws you a curve ball. I had intended to spend this weekend making a number of beef and vegetarian dishes as dictated by a fairly new habit I had formed in creating a twitter poll to dictate my food experimentation for the week. However, that was before the 8 inches of snow covering our yard and the emptied out grocery store shelves.

I started digging around and found some St. Louis style pork ribs, and a friend of mine had just had a conversation with me earlier in the week about her rib woes. Despite many trial and errors, she…

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Sliders: Sliding into Comfort

The Comforted Table's avatarThe Comforted Table

By Michael Araj

The burger. Is it the perfect food? It’s hand held, it’s meaty, and it’s topped with salad on it half the time (yes, lettuce, tomato and onion counts as a salad in my book). It is the ultimate blank canvas. The ultimate piece of art.

We made sliders for the Superbowl this year (along with the chicken wings), and they did not disappoint. We used the buffalo sauce from the wings recipe as well as a condiment with some fresh mozzarella. This recipe allows you to innovate and improvise as much as you want. Going Whole30? In one of the photos, you’ll see that we replaced the dinner rolls for butter leaf lettuce, and replaced the cheese and buffalo sauce for a tomato salad on top.

So give this recipe a shot and create your own piece of art.

Ingredients:

  • 1 ½ pounds fresh ground beef…

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