Excellent. Thanks.

thanks for posting the recipe, Norman

Because it is so cold I wanted to make soup; I love soup! I made Caldo de Pollo, or Mexican chicken soup. I took a picture of the base broth cooking with the chicken in it and then the next couple layers of vegetables to go in, but was so hungry I forgot to take a final picture!







Tonight when I had leftovers, I took a picture of the final product:

This message has been edited. Last edited by: StorminNormin,

What's that - bottom left?

quote:

Originally posted by konata88:
What's that - bottom left?

Chayote - Mexican Pear Squash.

It is harder and more dense than any normal squash and requires longer cooking almost like a potato, but has good nutrients.

Brisket, egg, and cheese on an English muffin.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by konata88:
What's that - bottom left?

Chayote - Mexican Pear Squash.

It is harder and more dense than any normal squash and requires longer cooking almost like a potato, but has good nutrients.

Very good veggie, we use them a lot at home. If you go to a Latin market they may be called patastillos. Some countries outside of Mexico refer to them differently, all the same thing.

Never seen them before. I'll keep an eye out for them.

quote:

Chayote - Mexican Pear Squash.

Dang you guys. Now I've got to figure out how to grow some of them things.

quote:

Originally posted by xantom:
Brisket, egg, and cheese on an English muffin.

I’ll take that any day or time of day!

Mississippi Pot Roast

quote:

Originally posted by MRBTX:
Mississippi Pot Roast

Looks good. You have peaked my curiosity. Can you explain it a little more? Looks like a cut of meat on mashed potatoes with maybe banana peppers on top.

I am curious of the type of meat and how it was cooked. I absolutely LOVE stews and pot roasts and my wife has this thing with sauce and gravy that she doesn’t like. There are so many things like chicken and dumplings that I have to make when she is out of town. She can do a liquid soup, but if it gets too thick she doesn’t like it. I have a Guinness Beef Stew that is amazing, but she won’t eat it! Ugh! This looks like something I might be able to get her to try.

quote:

Originally posted by MRBTX:

Mississippi Pot Roast

Will you share the recipe? Please?

A chuck roast 2.5 - 3 lbs
1 packet of ranch dressing (powder mix)
1 packet au jus gravy (powder mix)
1 stick unsalted butter
5-6 pepperoncini peppers
Salt/pepper

Season the roast - salt/pepper
Place it in a crock pot
Shake the ranch and au jus mix on top of the roast
Place the stick of butter on top of the roast
Place the peppers on top of the roast also.
Turn crock pot on high for 4 hours.

We like it on mashed potatoes.

quote:

Originally posted by MRBTX:
A chuck roast 2.5 - 3 lbs
...
We like it on mashed potatoes.

Thanks, I'm going to try that. I keep thinking about it on a sandwich roll or hoagie bun.

Biscuits and sausage gravy this evening. I won big at poker the other day, so I splurged and we each had TWO eggs!

Tonight it was Butter Bean Curry.

(Kinda like Butter Chicken, only using beans rather than meat.)


1-2 tbsp butter or oil
1 medium onion, quartered then sliced
2 garlic cloves, grated or finely diced
1 tsp grated fresh ginger, or 1/4 tsp dried ginger
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp chili powder
1/8 tsp cayenne pepper
2 tbsp tomato paste
16 oz can of butter beans (get the unseasoned kind)
1/2 cup of heavy cream
Salt, to taste
2 tbsp cilantro, chopped
1 green onion, finely sliced
Juice of 1/2 lemon
Naan flatbread

1) In a medium-sized pan over medium heat, add butter/oil then add the sliced onion. Cook onion until softened slightly, about 5 minutes, stirring frequently.

2) Add the garlic, ginger, spices, and tomato paste. Cook for 2 minutes, stirring often.

3) Pour in the butter beans along with the liquid from the can, scraping the bottom of the pan, then add in the cream. Stir well to combine everything, bring to a bubbling simmer, then drop heat to low and simmer for ~5 minutes or until desired thickness.

4) Remove from heat. Taste and salt accordingly.

5) Mix together the chopped cilantro, sliced spring onion, and lemon juice in a small bowl, then add on top of the bean curry.

6) Serve with warm naan for scooping.

Last night's dinner was pork and chicken skewers, premade mashed potatoes, and grilled brussel sprouts.

quote:

Originally posted by V-Tail:
Biscuits and sausage gravy this evening. I won big at poker the other day, so I splurged and we each had TWO eggs!

I have been craving biscuits and gravy for a while! Maybe next weekend. My wife can’t understand how I like it….lol. That is what my grandmother in Arkansas made for breakfast before a long day working out on their farm. She always said, “This will stick to your ribs until lunch.” Yeah my heart as well, but I still love it and make them the way she taught me.

I made a really easy and hearty version of chicken tortilla soup. I've been making the recipe for 20 years and always enjoy.