Potato, Carrot, And Onion In A Ramekin

4C2FAAA7-39AC-47DF-BB7E-11C2F45C718428414B7A-E206-45E9-84E5-EA96CE5FA2EACCC9E191-6483-4BCE-A9C1-CB5DF056D8F9EA65192D-2FCF-451E-B883-3FC6B294403595DF44A5-4F26-49CB-959B-0677F48DD85ENormally I do potatoes, carrot, onions in foil packets on the bbq. Didn’t have foil and it was raining so I came up with a new plan. This is still simple to make and I made use of our toaster oven. Originally I was just going to use the potato, carrot, and onion recipe I used when I made the foil packets. I wanted to play a little so decided to have fun with it. Still needed some kind of fat to make it work so melted cheese give you fat. The cheese once melted also gives flavour. As it turned out I was glad I didn’t have foil and that it was raining. This turned out to be very good and I will definitely make it again. I made 2 ramekins. The only bad things was we had chicken breasts with it.

2 small onions cut in half and thickly sliced

2 carrots thinly sliced

2 potatoes thinly sliced

Steak spice to taste

1 and 1/2 cups grated cheddar cheese

Cooking spray

Spray each ramekin with cooking spray. Start with a layer of onion, then carrot, finish with potatoes and top with cheese. Add the steak spice to each layer. Bake in a 350 toaster oven for 90 minutes.

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Smokies

Supper was super simple tonight, smokies and a salad. Started eating smokies as a late night snack when we were camping. Sitting around the campfire with a beer and sticking a smokie on a stick and cooking it in the fire. Add a little mustard and they made a great campfire snack with a beer. We use to bbq them a lot in the summer but it has been about 7 or 8 years since we had them. Found really good european wieners so that became what we have been having. On our weekly shopping trip we found smokies were on sale so we decided to have them for a change. They come in multiple favours, original, double smoked, German style, cheese, cheese and  jalapeno, and bacon and cheese. We have tried them all over the years and found we like the German style the best. So it was nice to have them again and we both enjoyed them. So it was grab a toasted hotdog buns, add a little cheese, onion, sour kraut, and some mustard and you have something really good to eat. Nice thing is we have enough left from the package for another meal. Sometimes the simple thing make a very good supper that comes with good memories.

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Barbecued Pork Chops

FEC9CBAD-0091-49C4-9450-929EA4917916I like pork chops anyway they’re cook and they’re especially good bbqed. So supper tonight was bbqed pork chops, baked potatoes, and broccoli. It’s summer and I bbq them often, but the best they are is when we have them with corn on the cob. I can get corn on the cob in the stores but it isn’t local. Every year I wait and buy it when it is Canadian corn and usually complain that it isn’t as good as Morden corn. So tonight was very good but still have a time to wait for our favourite bbq pork chop meal. One trick with pork chops to bbq, salt and pepper them an hour before cooking.

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Hardboiled Eggs

I like hardboiled eggs a lot, they’re a great snack and have lots of uses. Deviled eggs, in a salad, and even in pho they are just really good. This may make me sound like a snob but I avoid eating them when other people have made them. One smell of the sulfur odor and I am not eating them. My wife makes egg salad sandwiches all the time and it drives me out of the kitchen. Everytime she makes them they have a grey green ring around the yoke. I gave up years ago trying to get her to change the way she cooks them. That sulfur odor doesn’t bother her and she says it still tastes great. So call me a snob, it likely fits with hardboiled eggs. The reason the grey green ring is around the yoke, and the grey green ring is there is simple, they were cooked to long. A soft boiled egg is the same, it’s a timing thing and they turn out perfect every time. Soft boiled eggs with toast soldiers makes a great breakfast so I’ll start with them. Start with cold water, when it just comes to a boil cook for 4 minutes and 30 seconds and serve immediately.

Hardboiled eggs are a little more complicated. Start in cold water, when it just comes to a boil cook for exactly 8 minutes. Drain and fill the pot with cold water. Wait 2 minutes and drain and refill the pot with cold water. After 2 minutes drain and refill again with cold water, let them sit for one half hour. Remove to a dish and refrigerate for 3 hours before peeling. When you cut into them the yoke will be bright yellow and you won’t get the sulfur odor or a grey green ring. Timing is everything wether it is a soft or hardboiled egg.

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Playing With Potato Salad Again

Since I have had good luck with changing up the potato salad dressing I am trying a different one today. Hopefully my wife will like it as much as she did the last one. There is a good chance she will because it has mayonnaise. Thought about things that would work with the vegetables and the potatoes. Tasted it and I think it is very good but my wife will be the judge on it as she is with everything I cook. This time I didn’t forget the hard boiled eggs. This is just the recipe for this dressing.

2/3 cup of mayonnaise

1/3 cup of pickle juice

1 tablespoon olive oil

2 teaspoons dijon mustard

2 teaspoons dill

1 teaspoon salt

1 teaspoon pepper

Just mix everything together in the bowl your going to serve the potato salad in. Mix in the potatoes and vegetables you like and refrigerate for at least 6 hours. Mix about every hour until you serve it.

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Why A Frying Pan And Not A Wok

I use a frying pan for most of the stir frying for 2 reasons. I have 3 different sized woks, but when I am just cooking a stir fry for my wife and I it’s the frying pan that gets used. I found out that I could get a great result for a small stir fry with just a frying pan. My woks I use when I am cooking for our family or when I am making multiple dishes at the same time. Yes it would probably look good in a picture if I showed cooking them in a wok, but it wouldn’t make them taste better. Will admit that a wok is absolutely the best thing for larger quantities and is quicker. The one I have with a lid is also great for making popcorn.

The other reason my recipes on here are done with a frying pan is the main reason why I do it. Not everyone has a wok, I know most of my family doesn’t. A lot of people don’t make a stir fry because they think you have to have a wok to make one. A stir fry is a very good meal and a very healthy meal that more people need to be making. Everyone has frying pans and my hope is that people will see you can make a great stir fry with just a frying pan. Hopefully people can see how simple my recipes are and how easy they are to make. You don’t need to run out and buy a wok and you don’t need special vegetables. You can make a very good stir fry with just the normal things you have in your fridge.

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Just Another Chicken Stir Fry

DA29BCB2-BB80-4723-B50C-C475EA42FDEBBack to cooking chicken, but that’s ok because I made a stir fry. Stir fry is something I enjoy making and eating, even if it’s made with chicken. There are lots that I make often and then there are times I just play with what I have in the fridge. Hadn’t planned on making a stir fry this week but since it’s raining today it seemed like a good idea. So chicken breasts I have and lots of vegetables and different sauces so decided just to put somethings together that we like. A couple of weeks ago I bought a Uncle Ben’s microwave rice package so it got used. It I bought because I have seen some of the tv chef’s using it and saying it was good. Not many times I break down of buy packaged anything. Think back to my days of buying Hamburger Helper and I am glad I stopped. Was surprised it was actually not bad.

1 large chicken breast cut in thin strips

1 teaspoon dry sherry

2 teaspoons soy sauce

1 teaspoon oyster sauce

4 dashes hot sauce

1/2 teaspoon fish sauce

2 cloves garlic minced

1 teaspoon grated ginger

2 teaspoons sesame oil

1 teaspoon corn starch

Mix everything except chicken together in a bowl then add chicken and mix well. Refrigerate for at least one hour.

This is a stir fry so you can use what ever vegetables you like. Just have fun with what vegetables you pick and cut them any way you think looks good.

About 1 cup broccoli florets

1 rib celery chopped

1/2 onion sliced

1 carrot thinly sliced

1/3 of a red pepper sliced

3 green onions chopped

2 shiitake mushrooms reconstituted and thinly sliced

2 cloves garlic minced

1/4 cup chicken broth with 1 teaspoon corn starch mixed in

Salt and pepper to taste

2 teaspoons canola oil

Preheat a frying pan on medium high heat with canola oil. Stir fry vegetables starting with the hardest and ending with the green onions. Stir fry each vegetable for about 1 minute before adding the next one, after the onion are mixed in remove and retain. Add the chicken to the pan and cook for about 2 minutes then return the vegetables to the pan and mix well. Add the chicken broth, cook for about one minute stirring constantly and serve immediately.

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Sort Of Pho, Or A Fancy Turkey Noodle Soup

AE96BD08-751C-4F6E-8E79-0E9D7362D319This is another recipe where I just played with what I had in the fridge and freezer. Pho is something my wife and I really like, so it is sort of like that but not a real one. It has the favours and noodles but isn’t quite the same. Still, it is a very simple recipe and tasted great. With all the stuff it had it was a great supper. We wanted something different from all the leftover turkey and gravy we have been eating this week. Leftover turkey is always a very good thing but you can’t eat it everyday. I think a lot of people think making pho is difficult but it is actually simple. Yes I have had some pho broth that has a greater depth of flavour but this is still very good. You can use what ever vegetables you want in this. If we weren’t living with covid 19 I would of ran to the store and got green onions, bean sprouts, spinach, and bok choy. This is just for 2 people, so for more just use more of everything.

1 litre chicken broth

1 tablespoon soy sauce

1/4 teaspoon fish sauce

1 teaspoon oyster sauce

1/2 teaspoon sesame oil

1/2 teaspoon grated ginger

1 clove garlic grated

1 tablespoon water that the shiitake mushrooms were reconstituted in.

Put everything together in a pot, bring to a boil, reduce heat to simmer. Simmer covered for 20 minutes.

1 and 1/2 cups shredded turkey

1 and 1/2 cups celery cut thin so it looks like question marks

1/4 cup celery leaves

1/2 onion thinly sliced

1 carrot thinly sliced

2 reconstituted shiitake mushrooms very thinly sliced

3 hard boiled eggs cut into quarters

1 tablespoon chopped chives

1/2 package fresh chow mien noodles. I had 1/2 package in the freezer so I just thawed them out.

Fill 2 bowls with very hot water and set aside. Dump the water out just before using.

Bring the broth to a boil and then add the noodles, boil the noodles for about 30 seconds. Remove the noodles with a slotted spoon and split equally in the bowls. Add the onion, celery, carrot, and mushrooms to the boiling broth and boil for about 30 seconds. Remove with a slotted spoon and place equal amount on top of the noodles. Add shredded turkey to the broth and boil for about 30 seconds. Remove with a slotted spoon and split equally in each bowl. Top the turkey with celery leaves, chives, and hard boiled egg. Laddle boiling broth into each bowl and serve.

 

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A Twist On A Creamy Potato Salad

32CFAB3B-D238-45D0-BF5B-28C62BF33122Since my wife didn’t hate the last potato salad I made I am playing with it again. This time I thought I would make it a little like her mayonnaise style but twist it. Hopefully it gets a little better than its ok. Like just about everything I make I consider it a starting point and then start playing with favours. There are really a few little tricks I use with just about everything I cook. Alot I came across by accident and others are just a little science of how things react. That little bit of science is why they tell you to add the potatoes to the dressing while they are still hot. This potato salad has a big flavour punch. Surprisingly she actually said it was good except I forgot the hard boiled eggs.

2 potatoes cut in cubes and boiled until just cooked. When you drain them immediately salt and pepper them and add them still hot.

Make the dressing while the potatoes are boiling.

1/3 cup mayonnaise

2 teaspoons white wine vinegar

2 teaspoons lemon juice

2 teaspoons Dijon mustard

2 cloves of garlic grated

1 teaspoon salt

1 teaspoon pepper

1 teaspoon honey

1 tablespoon olive oil

Mix everything together in a bowl and set aside.

1 rib celery thinly sliced

4 inch piece cucumber cut in quarters and thinly sliced

1 small dill pickle finely minced

2 tablespoons finely chopped chives

Add chive, cucumber, dill pickle, and celery to the dressing and mix well. Add hot potatoes, mix well and refrigerate for 6 hours, mix every hour until you serve it.

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A True Treat, A Hot Turkey Sandwich

557D2E15-FDF8-428A-989A-49423718AE72Yes! It’s summer and I cooked a turkey. We were dog sitting our daughter and son-in-law’s dog for 4 days at their house. When I went to Sobeys I found turkey at a great price so I bought one. Was a nice treat having a turkey, which I have never cooked before in the summer. So with a 14 pound turkey we have lots of leftovers. When ever we have turkey, one of our favorite things has always been hot turkey sandwiches. So since it’s summer, no fries, and sort of no vegetables. A very big salad seemed like the perfect thing to have with it. I will say it did look a little lonely on the plate with out the normal fries. This may seem a little silly but even in a hot turkey sandwich I always butter my bread. My wife just makes the sandwich and ladles the gravy over it, I am a little more fuzzy about it. I have to reheat the turkey, gravy on the plate then the bottom part of the sandwich. Gravy goes over the turkey, next the top piece of bread and then more gravy on top of that. Guess it’s easy to see how much I like turkey gravy.

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