Favorite Foods and Recipes...

AverageJoe said:
Idaho? I have a brother in Boise! :) Andouille can be found here in the Sams Club freezers! Sometimes you can find it a Kroger, Publix, or even Piggly Wiggly!
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sams is where we buy it from.... we have 2 - 1 pound ropes of in the freezer now... ..one of my room mates bought that... i am not sure what she plans to do with it.... . but she;s a pretty good cook too... so i know whatever it is will be good.....
 
Well, I was hoping to post a mouth watering picture but it seems my phone doesn't want to cooperate.

Mrs. abcaines bought some Italian sausage the other day. While I was driving my bus through the ice and snow today I thought some peppers and onions would be a good accompaniment for the sausage, so I looked up some recipes during one of my breaks and found a recipe for Italian sausage soup. That sounded REALLY good. I remembered we have some vegetable beef soup mix....

I made the soup according to directions but added some Italian seasoning and a couple cans of Italian style stewed tomatoes. I cooked up the sausage then sautéed the peppers and onions. I cut up the sausage and added it all together. Lastly, I added some spinach. Wow. That's a great pot of soup! Perfect supper for a cold wintery night.20221205_184642.jpg
 
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abcaines said:
Well, I was hoping to post a mouth watering picture but it seems my phone doesn't want to cooperate.

Mrs. abcaines bought some Italian sausage the other day. While I was driving my bus through the ice and snow today I thought some peppers and onions would be a good accompaniment for the sausage, so I looked up some recipes during one of my breaks and found a recipe for Italian sausage soup. That sounded REALLY good. I remembered we have some vegetable beef soup mix....

I made the soup according to directions but added some Italian seasoning and a couple cans of Italian style stewed tomatoes. I cooked up the sausage then sautéed the peppers and onions. I cut up the sausage and added it all together. Lastly, I added some spinach. Wow. That's a great pot of soup! Perfect supper for a cold wintery night.
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My wife and I do this, but with kielbasa instead of sausage! Sometimes we'll add cabbage instead of spinach! Wonderful stuff with home-made cornbread!
 
This year for Christmas dinner we're going to be doing a Boston Butt. I would really like to come up with a better way to cook it this year than just deep frying, regular baking and basting it, or plain smoking it. Someone had told me to build a rotisserie in my backyard and let it spin for 8 hours....I'm considering it. But, what spices and herbs should I use on it if I do it this way? And, if we do decide to bake or smoke it, do y'all think I should use it like pulled pork? I love it that way...bbq style, with cowboy beans, cornbread, and mixed greens!
 
AverageJoe said:
This year for Christmas dinner we're going to be doing a Boston Butt. I would really like to come up with a better way to cook it this year than just deep frying, regular baking and basting it, or plain smoking it. Someone had told me to build a rotisserie in my backyard and let it spin for 8 hours....I'm considering it. But, what spices and herbs should I use on it if I do it this way? And, if we do decide to bake or smoke it, do y'all think I should use it like pulled pork? I love it that way...bbq style, with cowboy beans, cornbread, and mixed greens!
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You certainly won't go wrong with preparing it like pulled pork especially with what you're looking to serve with it.

As for spices, it depends on where your tastes are. If you want a slightly sweet flavor, I'd use a dry rub made with paprika and a little bit of brown sugar. You can kick it up a notch with garlic and a pepper of your choice. Just smear some yellow mustard on the roast and the rub will stick to it.

If you're tastes are more simple, nothing beats plain old kosher salt and cracked black pepper.

All that assumes you're making your own rub. There are a lot of great pre-made rubs out there. A favorite of mine (though not considered a rub) is Montreal Steak Seasoning. It's simple and delicious on anything from vegetables to meat.

If you're going to smoke it, use two parts of apple wood and one part hickory.

There are a myriad of ways to smoke. You can plunk down upwards of $1000 for a pellet smoker such as Treager which will set to a constant temperature and add pellets automatically. People who have made such an investment swear by these things. Or, you can get an old BBQ grill and briquettes and smoke it that way. The idea of a rotisserie seems interesting. It would adapt well to the BBQ idea.

Let us know how it turns out!
 

white chocolate raspberry macarons ​


we cut down on sweets and sugars a long time ago..... but christmas is coming up...
.. and just like you can;t have thanksgiving without pumpkin pie... you can;t have
a christmas feast without something sweet and special...... so this is what i am
making this year... following this recipe below to the letter..... ...i did these
once before and they turned out awesome....
.

and the printed recipe below....

www.sweetandsavorybyshinee.com

Raspberry Macarons v2.0 (Improved)

These raspberry macarons are unbelievably flavorful! Not only the flavor comes from the filling, but the shells are also infused with raspberries!! Why
www.sweetandsavorybyshinee.com www.sweetandsavorybyshinee.com

Raspberry-Macarons-1-650x975.jpeg
 
aleshanee said:

white chocolate raspberry macarons ​


we cut down on sweets and sugars a long time ago..... but christmas is coming up...
.. and just like you can;t have thanksgiving without pumpkin pie... you can;t have
a christmas feast without something sweet and special...... so this is what i am
making this year... following this recipe below to the letter..... ...i did these
once before and they turned out awesome....
.

and the printed recipe below....

www.sweetandsavorybyshinee.com

Raspberry Macarons v2.0 (Improved)

These raspberry macarons are unbelievably flavorful! Not only the flavor comes from the filling, but the shells are also infused with raspberries!! Why
www.sweetandsavorybyshinee.com www.sweetandsavorybyshinee.com

View attachment 3700
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You obviously have more patience than I do... but I'm sure you're doing this as a gift for your family. Lucky them.
 
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Salt crusted prime rib:
Following the philosophy that less is more, all I'm putting on the meat is kosher salt and fresh coarsely ground black pepper.
 
I'm trying to get my friend to give me his recipe for the Cowboy Beans he brought to our Bible study last year! They went so well with the spicy BBQ we had!
 
abcaines said:
You obviously have more patience than I do... but I'm sure you're doing this as a gift for your family. Lucky them.
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i do love making things for them that they like.... ....but i love these things too... and i plan on pigging out on them as much as possible.... . i am planning on making a lot of them... but i;m also thinking if i make too many and they don;t all disappear within a couple of days i might get blamed for when they can;t fit into their clothes again after new years..... :sneaky: ....... just kidding... treats like these seldom last more than one day... ....with lots of post-prandial naps taken afterwards......;)
 
aleshanee said:
i do love making things for them that they like.... ....but i love these things too... and i plan on pigging out on them as much as possible.... . i am planning on making a lot of them... but i;m also thinking if i make too many and they don;t all disappear within a couple of days i might get blamed for when they can;t fit into their clothes again after new years..... :sneaky: ....... just kidding... treats like these seldom last more than one day... ....with lots of post-prandial naps taken afterwards......;)
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I had to have a blood draw yesterday. I asked to make sure they weren't looking at a lipid panel or A1C because between Halloween and Christmas, I don't want to know...
 
abcaines said:
I had to have a blood draw yesterday. I asked to make sure they weren't looking at a lipid panel or A1C because between Halloween and Christmas, I don't want to know...
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i think it;s that way with most everybody..... and what gets me is doctors know it.... they even admit they like to indulge the heavy foods around the holidays too.... . but it doesn;t stop them from trying to put the guilt trip on other people with lipid and blood sugar problems if they run higher than normal numbers after thanksgiving and christmas..... ...it;s like they expect a diabetic to live like a monk from the moment they are diagnosed.....

but there is only one person in our household for whom the numbers are critical... and that;s my dad.... so i try to make everything i can with less sugar or no sugar at all whenever possible for him if it;s a dessert.... but make them as usual for everybody else..... .....but i started sticking to the healthier diets too back when he had to... ...it makes it easier to stick to a healthy regiment if someone does it with you... .. and i can tell it actually helped me to do it too... ...still not going to live like a monk though... or a nun either... . coz even if i really was one i know i would be the kind that had bags of cheetos and dr pepper hidden under the bed....
 
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Prime rib, Boston butt, grilling technique conversations? It's breakfast time here but I'm ready to throw some kind of slab of meat on the grill! Abcaine's and Tony, we could be brothers from another mother, lol.
 
aleshanee said:
i think it;s that way with most everybody..... and what gets me is doctors know it.... they even admit they like to indulge the heavy foods around the holidays too.... . but it doesn;t stop them from trying to put the guilt trip on other people with lipid and blood sugar problems if they run higher than normal numbers after thanksgiving and christmas..... ...it;s like they expect a diabetic to live like a monk from the moment they are diagnosed.....

but there is only one person in our household for whom the numbers are critical... and that;s my dad.... so i try to make everything i can with less sugar or no sugar at all whenever possible for him if it;s a dessert.... but make them as usual for everybody else..... .....but i started sticking to the healthier diets too back when he had to... ...it makes it easier to stick to a healthy regiment if someone does it with you... .. and i can tell it actually helped me to do it too... ...still not going to live like a monk though... or a nun either... . coz even if i really was one i know i would be the kind that had bags of cheetos and dr pepper hidden under the bed....
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I'm totally with you. Going through the trial of Angela's parents passing and helping settle the estate naturally caused me to change up how I ate and exercised. I kid you not: within 10 minutes of us getting word that Mom had passed, my doctor called to tell me that my blood sugar was in the diabetic range and he wanted me to start metformin. By then, I was getting into better dietary habits so the metformin made me feel like CRAP. At first, I got pretty zealous about cutting out carbs but all that did was make me constantly hungry and grouchy. I still limit my carb/sugar intake but I try to keep my carb intake limited to the early part of the day. I keep myself to protein and vegetables later in the day and stop eating by 5 pm. I've been sleeping better because of this.

CHRISTmas blessings to you and your family.
 
ALAYMAN said:
Prime rib, Boston butt, grilling technique conversations? It's breakfast time here but I'm ready to throw some kind of slab of meat on the grill! Abcaine's and Tony, we could be brothers from another mother, lol.
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I was nestled all snug in my bed;
While visions of prime rib and pulled pork danced through my head.
 
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