Country Pork Ribs rubbed earlier today with a mellow rub and will finish off with a nice not so sweet bbq sauce, roasted brussel sprouts with something else added, not sure what yet, and another repeat of salad. I made hubby some homemade ranch dressing so he is happy again. Win!

Rockporter wrote: ↑Fri Mar 10, 2023 5:10 pm Country Pork Ribs rubbed earlier today with a mellow rub and will finish off with a nice not so sweet bbq sauce, roasted brussel sprouts with something else added, not sure what yet, and another repeat of salad. I made hubby some homemade ranch dressing so he is happy again. Win!

I wanted to come back in and say I used some instruction I found here for using an air fryer to make these ribs and it worked out fantastic. My machine is 375 or 390 degrees unlike what is in the instructions and I cooked two very large ones not a whole entire pan of them. So, I chose to cook them on air fry at 375 degrees for 25 minutes, in 18 minutes I checked the temps on them and they were almost at 145 degrees internal, so I then covered them in bbq sauce, and let them go another 4 minutes or so to warm it up and these were fantastic. Tender, moist, and so flavorful.

https://airfryingfoodie.com/air-fryer-c ... tyle-ribs/

We had pork rib racks twice a year because that's how many a pig has on it.
Cooked in oven.
The difference in flavor from industrial pork and home grown pork is unbelievable.
It's like those chicken eggs we've discussed.
But I digress.
I'm still eating on my pot of lentil chili concoction.

Holy molcajete!!!!!!
I just made the most fantastic sauce.
Let me share this one for sure.
4 large ancho chilies hydrated in hot water.
Remove as many seeds as you can
Use some of the water you hydrated the critters in and blend.
Place in a whole 7 ounce can of chipotle peppers in adobo sauce and blend some more.
It should be just thick enough so as it will blend but not so thick as it won't.
Looks like it will be a little over 2 cups.
You can use it as a salsa or as a marinate or even for enchiladas.
I could eat it by the spoon full.

Here's what it looks like.
I think I'll have some with chicken in some manner.

I marinated 3 pork loin slices in some of the stuff and had some left.
Salsa=sauce so what the heck.
I added one cup of water with a half tablespoon of Knorr beef bullion powder in it to the rest.
Heating it up and it'll go on top of spaghetti.

Today I made some boiled peanuts to snack on, these I seasoned with chipotles and moritas, plus a little ground cumin and coriander - a spice mix I make for Indian cooking, but I use it in Mexican cooking, too. I also added some dried tomatoes, and blended those smooth with some dried moritas and a couple of canned chipotles, plus about 2 c water. I emptied that onto the lb of raw peanuts, and pressure cooked them in the Instant Pot for 45 minutes, and let the pressure release naturally.

Chipotle flavored boiled peanuts. by pepperhead212, on Flickr

My son stuffed jalapenos and mushrooms with jalapeno bacon, cream cheese, onions, garlic, pepper, bread crumbs, topped with parmesan cheese. Baked at 425 for 25 minutes because they were extra large.

today it was a big pot of good hamburger soup.
i haven't made this one in awhile. when you are doing a triple
recipe, it requires lots of chopping. my wife helped.
the recipe in the old copper country cook book calls for ketchup, but i just don't
like ketchup flavored soup, so i use tomato paste instead. much better that way.
some will go to church for lunch after service. the rest will be eaten until gone.
none ever seems to make it to the freezer.


keith

worth1 wrote: ↑Thu Mar 09, 2023 6:23 pm Tonight I'm taking chili down a road no man has gone before.
About a pound or more of ground chuck.
2 big chopped red onions.
5 peeled roma tomatoes chopped in 6ths.
2 chopped habaneros.
2 tablespoons Knorr tomato bullion powder.
Big handful of San Antonio chili powder.
Half handful cumin.
2 tablespoons garlic powder.
2 tablespoons Italian seasoning.
Half handful sweet paprika.
A cup of water after the meat is browned and the stuff added except tomatoes.

Next two cups of salted water with 1 cup of lentils added.
Cook for about 20 minutes and put them in with the chopped tomatoes.
Let simmer on low until you can't wait anymore.
Might need another cuo of water.
Not salty enough add a couple of tablespoons of soy sauce.
The lintel thing just came out of nowhere.
Better than beans.
20230309_182014.jpg

It sounds yummy.

There are many chili recipes out there using lentils. Beef and lentils, beans and lentils, beef beans and lentils, brown lentils, red lentils, etc...

I haven't tried one with just red lentils as the main protein... yet. I'm awaiting the Vidalia onions, before I give it a try.

I'm celebrating the time change with gravy fried eggs and.......
Cathead biscuits.
Just two of them.
A cathead biscuits is called that because they are the size of a cats head.
Many recipes and videos show cathead biscuits that aren't cathead biscuits.
Mine are the real deal, hand formed.
Made with flour tortilla mix water and baking powder.
Extra fat in the form of ghee mixed into the flour.

One biscuit stuffed with apricot preserves.
Baked eggs.

worth1 wrote: ↑Sun Mar 12, 2023 9:09 am One biscuit stuffed with apricot preserves.
Baked eggs.
IMG_20230312_090406727_HDR~2.jpg

I didn't take pics but I made an entire big batch of pancakes which makes on average 26 pancakes using 1/4 cup pancake mix, 2 eggs each, and I cooked two packs of bacon this morning on the blackstone griddle. Hubby has breakfast in the form of pancakes and bacon for work mornings and he always has boiled eggs so he is set. Tonight I will be grilling some fajitas on the blackstone, another huge batch and I will freeze in smaller dinners for us. Easy fast food without the high price.

@rxkeith I wonder if the hamburger soup is like the hamburger stew my mom used to make when we were little kids. It was one of our standard meals that we ate every week. Onions and carrots in it, maybe some turnip? She served it over rice and we always had ketchup on it.

bower,
sounds close. no rice though. this is soup, not stew. my son likes lots of broth.
main ingredients here are hamburger browned first, 1 lb/recipe.
potatoes, carrots, turnips, and parsnips for root vegetables.
you could throw in some rutabaga too if you want. celery, onion, garlic. we like peas, and
corn in it. one large can of crushed tomatoes. some tomato paste. i just eye ball it. salt,
pepper, basil, oregano, savory, and a little thyme. i took a short cut, and used store bought
beef stock. i usually make my own if i have beef bones in the freezer. i was pressed for time.
oh, bay leaves i throw in also. season to taste, and eat.



keith

rxkeith wrote: ↑Sun Mar 12, 2023 3:48 pm bower,
sounds close.
main ingredients here are hamburger browned first, 1 lb/recipe.
potatoes, carrots, turnips, and parsnips for root vegetables.
you could throw in some rutabaga too if you want. celery, onion, garlic. we like peas, and
corn in it. one large can of crushed tomatoes. some tomato paste. i just eye ball it. salt,
pepper, basil, oregano, savory, and a little thyme. i took a short cut, and used store bought
beef stock. i usually make my own if i have beef bones in the freezer. i was pressed for time.
oh, bay leaves i throw in also. season to taste, and eat.



keith

My mom would rough cut potatoes carrots onions tomatoes and so on and put it all in a big granite cook down kettle with some frozen home grown ground beef.
Actually all of it came off the farm.
No and I mean no ketchup.
Good lord have mercy.

As for me oven roasted whole onions skins on are on the agenda along with my marinated pork loins and some pasta with bacon leftover from breakfast.
Maybe it'll put me to sleep.

I made a Mexican dish today, started in the Instant Pot with a chopped onion in some oil, followed by some minced garlic and some Mexican oregano, followed by some guajillo and some morita flakes, cooked for about a minute. Then the liquid was added - I had about 3/4 oz of dried tomatoes, soaked in 2 c hot water, then blended smooth, with 3 canned chipotles. The blender was rinsed out with 3 more cups water, and added to the IP, along with 1 c channa dal, and 1/2 c kamut (just to use up the end of the jar). I seasoned it with some salt, that cumin/coriander powder I use for Indian dishes, and set to pressure cook 15 minutes, then let the pressure release naturally.

While cooking, I cut up a lot of those greens - all of the arugula and kale, cutting off the tough stems, and most of the mizuna, that doesn't have tough stems. I just cut them into about 1/2" pieces. I got about 3 qts of pieces I added to the lentils, and cooked it down about 15 minutes. Then I made some tacos, on some corn tortillas, toasted on an open flame, along with some queso fresco, and some leaf lettuce.
About 3 quarts chopped up greens, added to a batch of channa dal, cooked with chipotle and guajillo flavored sauce. by pepperhead212, on Flickr

A taco made with some lentils and chipotle sauce, with greens added, and cooked down, topped with some queso fresco and lettuce. by pepperhead212, on Flickr

Again, no picture but the fajitas were fantastic and I have 6 more meals with a lunch for hubby headed to the freezer for easy peasy fast dinner. I love that griddle and we bought it because of the hurricane and no power, we needed some way to cook so that was the choice we made to bring home with us. Best decision we ever made, I am getting more and more comfortable using it too. Tonight it was still hot at 91 degrees at 6:30 so I didn't even start cooking until almost 8:30 before it finally hit 78 degrees. Wow, it's hot standing in front of that griddle so no way am I doing it in 90 degree heat, lol.

Rockporter wrote: ↑Thu Mar 09, 2023 8:15 pm We had angus burgers topped with thinned radishes, bread and butter pickle chips, tomato, cheese, and slathered with mayo. I served rally's fries air fried in the ninja with it, then I promptly dropped mine on the floor, lol. Hmm, well hubby enjoyed dinner.

You know I did take a picture of that burger before I dropped it, lol. Here it is and I vow to repeat this at another time.

I remember a guy that dropped all the BBQ in the sand.
It was horrible steaks too
I went across the street to Macs Drive In, in Crane Texas and got a half fried chicken basket with fries and Texas toast and gravy.
These puppies got baked last night.