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ladyloonatic · Senior Member

RE: The Recipe Thread

Aardvark · But my mom says I'm cool!

Some spicy pictures I'm using to stock my rack!

-- Edited by Aardvark on Thursday 13th of February 2014 11:42:55 PM

ladyloonatic · Senior Member

I have all of them except lemon grass and oregano. I don't care for oregano.

I have a couple spice blends, I think I have a jerk seasoning and an Asian seasoning, don't think I've used either though.

ETA: Tonight I am having braised beef short ribs.

The ribs are currently hanging out in a spice rub in the fridge. In the spice rub is hot paprika, sweet paprika, chile powder, cumin, corriander, rosemary, hot mustard, brown sugar, salt and pepper.

Then I will brown them in some oil in a Dutch oven, remove them from the pan, saute some onions and garlic, add some red wine, soy sauce, worcestershire sauce, dijon mustard, and brown sugar, add my short ribs back in and cover and cook for 3-4 hours at 350.

First time making this recipe so I hope it's delicious!!!

-- Edited by ladyloonatic on Monday 17th of February 2014 06:42:07 PM

Aardvark · But my mom says I'm cool!

How did the ribs turn out? They sound delicious!

I made a lemon-parsley tilapia the other night. I liked the flavor, but I did not like the texture of the flour coating. I might just omit the flour and just sprinkle the seasonings on. The recipe calls for cod, but I had tilapia in the freezer.

Ingredients

3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel

Directions

Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
Place in a 13x9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.

www.tasteofhome.com/recipes/lemon-parsley-baked-cod

ladyloonatic · Senior Member

I'm sure that would work out fine. I can see why the flour might have a weird texture. I usually only use flour on fish when I'm going to pan fry it, so it doesn't fall apart. I bet it would be really good with just the lemon, butter and seasonings.

The braised short ribs turned out really well. The original recipe said to add BBQ sauce, but I didn't want to add BBQ sauce, so they could have used a little more oomph, maybe more of the other ingredients (dijon, soy sauce, worcestershire). But they were nice and tender.

Riding in the WY Wind · ~Ride Free~ ~ Live Free~ (M)

I am not one to like breading on food, so I like to steam, grill or roast stuff and the flavors just seem to be so much more and so tasty I want to taste the food not the breading

Aardvark · But my mom says I'm cool!

I like breading on chicken, but not on other things.

Riding in the WY Wind · ~Ride Free~ ~ Live Free~ (M)

the right breading on moms fried chicken is yummy, I tried and tried for years (she passed away January 1997) and I finally mastered it

ladyloonatic · Senior Member

Have a potluck coming up on Thursday. Looking for something diabetic-friendly that can be served at room temp (the potluck is at work at 2pm).

I make a corn and black bean salad with a vinagrette dressing that I'm kind of leaning toward.

I also saw a potato salad recipe with sweet potatoes, green onions, dried cranberries and a honey mustard dressing. (Richard, your objection has been duly noted! biggrin )

My other thought is a fruit salad with strawberries, blueberries, blackberries, banana and nectarines with a greek yogurt dressing.

Anyone got any other good ideas?

Aardvark · But my mom says I'm cool!

We had a dinner guest tonight, so I made a special dessert. I couldn't make up my mind between fancy brownies and cherry cheesecake, so I combined them. I made brownies, then topped them with cheesecake and cherries. It turned out well!

winds55 · Guru

That sounds really good, Aardvark. I really want some cake or cookies or something carby, but not enough to leave the house. Maybe tomorrow.

OpheliaDev1 · Guru

Made this recipe several times, it's fantastic:
soletshangout.com/one-pan-crispy-chicken-legs-brussels-sprouts-gluten-free-paleo/

One-Pan Crispy Chicken Legs & Brussels Sprouts {Gluten-Free & Paleo}
Ingredients

2 whole chicken legs (skin on & bone in)
1 stalk of Brussels sprouts, stemmed and chopped
1 generous tbs of coconut oil
salt, pepper & granulated garlic
1 tbs olive oil, for sprouts
Juice of 1 lemon
1/4 cup chicken stock
Pecorino or Parmesan cheese to garnish (optional)
Instructions

1.Preheat your oven to 425 degrees.
2.Wash, prep, de-stem and halve all of your Brussels sprouts.
3.Toss them in a bowl with your olive oil and a pinch or two of salt, pepper and granulated garlic. Season to your taste.
4.Wash your chicken legs and pat them dry.
5.Liberally season both sides of your legs with salt, pepper and granulated garlic. Set aside.
6.Heat up your coconut oil in your cast iron skillet until hot. To test, flick a drop of water into the oil. It should hiss and sizzle.
7.Once your oil is heated up, add your chicken legs to the pan face down.
8.Allow them to sit there and get crispy. This will take several minutes. Don't move them, even if you are tempted. Mine crisped up in 6-8 minutes.
9.Once the first side is crispy, flip your chicken legs over and crisp up the other side.
10.When both sides of the chicken are crisped up, add in your Brussels sprouts to the pan along with your chicken broth and lemon juice. Stir.
11.Place your pan in the oven and bake for 30 minutes or until the chicken is cooked through and the juices run clear.
12.Garnish with some freshly grated Pecornio or Parmesan cheese and serve. If you are eating Paleo this step can be skipped, and it will still be super tasty.
13.Enjoy!

This has become a "concept" recipe for me, meaning that it's really easy to tweak it to fit what I have available. Last night, I coated the chicken thighs with Penzey's Rocky Mountain seasoning. Then I chopped 1 half head of cabbage, 1 onion and 1 bell pepper. I tossed the veggies with some peanut oil and the rest of the Rocky Mountain seasoning. I crisped up the chicken thighs, threw in the veggies and baked for 35 minutes. It was gobbled up.

I am really into peanut oil right now. I think it adds a great flavor to things.

iluvsuomi1989 · Senior Member

Thought I would share this recipe for Salmon Spread. (It's a conglomeration of several salmon spread recipes I saw on the internet. I choose different ingredients from different recipes. I tested it at work on Friday and it got raves! It's now going to be my "go-to" anytime I'm asked to contribute to a potluck)

Salmon Spread

8 ounces non-fat cream cheese, at room temperature
6 oz. cup non-fat plain Greek-style yogurt
1 tablespoon freshly squeezed lemon juice
2-4 drops hot sauce
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
3 minced scallions
1 small red pepper, diced very fine, plus red pepper strips for garnish.
1 tablespoon minced fresh dill, plus extra for garnish.
1/4 teaspoon freshly ground black pepper
6 oz. can of salmon, drained, and flaked

Mix cream cheese and yogurt. Add lemon juice, hot sauce, horseradish, Worcestershire sauce, scallions, red pepper, dill, black pepper and salmon and mix well; Garnish w/red pepper strips and dill. Chill in refrigerator for two hours or overnight. Serve with crackers or raw veggies.

(may also substitute tuna fish, shredded crabmeat or chopped shrimp for salmon)