Printable Version of Topic
Click here to view this topic in its original format
Celtic Radio Community > From Your Kitchen to My Plate > Meals On The Fly, Cooking With What Is At Hand


Posted by: Shadows 22-Aug-2005, 06:07 PM
Recipe Name: BEEF SKILLET - SLOPPY MOE'S
Category: BEEF
Serves: 4

SOURCE Shadows

1 1/4 Pound Beef, Ground ( lean )
1 Slice Smoked bacon, chopped fine
1/2 Tsp. garlic powder
1/8 Tsp. onion powder
1/8 Tsp. lemon pepper
Pinch ground chipotle pepper
1 Large mushroom, diced fine
6 Tblsp lager beer, I used Genesee
1/2 Large baked potato, fire roasted, diced
2 Tblsp Worchestershire sauce
salt and pepper to taste
1/2 Cup barbeque sauce, your favorite
dash liquid smoke

My son and I were the only ones home and hungry! I had been to an outdoor party that had leftover fire roasted potatoes on the previous weekend and had brought some home. We had burger in the fridge that needed to be used ( soon ) . Creative cooking can bring wonderful results, don't be afraid to experement!

Brown burger over medium high heat ( 5 on an electric stove ). Add mushroom, spices, worchestershire sauce and chopped bacon. Cook until well browned. Add beer, liquid smoke and barbeque sauce. Add potato. Stir until mixed well and potato starts to brown. Continue to heat until all liquid is gone. Serve on rolls.

Posted by: Celtic cat 23-Aug-2005, 03:38 PM
What is liquid smoke and can the mushrooms be substituted for something less mushroomy?

Posted by: Shadows 23-Aug-2005, 03:46 PM
QUOTE (Celtic cat @ 23-Aug-2005, 05:38 PM)
What is liquid smoke and can the mushrooms be substituted for something less mushroomy?

There is only one mushroom in this dish, it could be left out!
Liquid smoke is a product you can find in your grocers... it adds a smoke flavor to what you use it in; it also could be left out.

This was just an example of what you can do with what you have on hand when you think there is nothing good to eat in your house.

Look in your cupboards and fridge, there are many things you could do using your imagination. Don't be afraid to experiment with flavors and textures you may surprise yourself.

Posted by: stoirmeil 23-Aug-2005, 07:17 PM
That's a great sloppy joe recipe! I've never used liquid smoke, but I noticed you also include chipotle, which is a smoked jalapeno, and that sounds fantastic. I love chipotle so bad, I keep some in a shaker on the table. (Try a natural peanut butter on a whole grain rice cake, with chipotle powder sprinkled on top.)

I was thinkin', instead of (or for me, in addition to smile.gif ) the mushroom, I might toss in fresh scallion, cut fine, and I always like sweet red peppers in anything like this too. But this recipe really would take anything that you especially like, it's a great vehicle.

Posted by: Rindy 23-Aug-2005, 08:26 PM
QUOTE (stoirmeil @ 23-Aug-2005, 07:17 PM)
That's a great sloppy joe recipe! I've never used liquid smoke, but I noticed you also include chipotle, which is a smoked jalapeno, and that sounds fantastic. I love chipotle so bad, I keep some in a shaker on the table. (Try a natural peanut butter on a whole grain rice cake, with chipotle powder sprinkled on top.)

I was thinkin', instead of (or for me, in addition to smile.gif ) the mushroom, I might toss in fresh scallion, cut fine, and I always like sweet red peppers in anything like this too. But this recipe really would take anything that you especially like, it's a great vehicle.

Is Chipotle pepper that puffs up? If so I have used it in homemade tamales and its wonderful..
I never thought about using it dried...thanks for the idea...
I love this thread by the way..

Slainte smile.gif

Posted by: gaberlunzie 24-Aug-2005, 02:02 AM
QUOTE (Shadows @ 23-Aug-2005, 04:46 PM)

Look in your cupboards and fridge, there are many things you could do using your imagination. Don't be afraid to experiment with flavors and textures you may surprise yourself.


This reminds me what my granny had told me once. She said that you could become a nice cook by following recipes. But if you only had a few things at hand and you were able to make a good and tasty meal of them with only using your imagination, then you REALLY knew how to cook.

I have been doing a lot of "stand up" cooking since because I really enjoy to try, to be creative and to use my imagination.

Posted by: Shadows 24-Aug-2005, 07:34 AM
OK so now is the time for you folks to share your "seat of the pants" successes!

Posted by: Randy 24-Aug-2005, 09:30 AM
The problem for me is when I make something good I never remember what I used afterward ((((

Posted by: Shadows 24-Aug-2005, 09:35 AM
QUOTE (Randy @ 24-Aug-2005, 11:30 AM)
The problem for me is when I make something good I never remember what I used afterward ((((

Always write as you go, even if it is just ingredients, measurments are subjective anyway... i don't know one cook/cheif that follows a recipe to the letter anyway!

Just make sure you remember ( either in writing or your head ) what went into your creations.

Just think... you could be the next world class cheif with what you come up with....

Posted by: Randy 24-Aug-2005, 09:38 AM
Actually I do remember wanting to stuff a pork tenderloin, but I could not find anything to use as stuffing (bread, rice, etc) so I smashed up a bunch of corn tortilla chips, added apples and do not remember what else and it was the best I have ever made, but I can never make it again. Cause I have the worst possible memory.

Posted by: Shadows 24-Aug-2005, 09:40 AM
Here is another my oldest son and I came up with while hungrey one nite:

Recipe Name:SHADOW"S NUTTY MEAT LOAF
Category: BEEF
Serves: 8

SOURCE SHADOWS

1 1/4 Pound ground chuck
1/3 Cup finely ground walnuts
1/3 Cup quick oatmeal
1 Tblsp worcestershire sauce
3 dash tobasco sauce
3 Small onions (1 to 1 1/2 in diam) chopped
1 Clove garlic (large) chopped fine
1 egg
salt and pepper to taste
5 Slice bacon
salt and pepper to taste

Line loaf pan with bacon slices. Mix remaining ingredients in a large bowl. Put in loaf pan on top of bacon and shape. Bring bacon ends over top. Bake in a 350~ oven for 1 1/2 hours. Drain and cool. Serve as main course.

Posted by: Eventide 13-Sep-2005, 11:44 PM
QUOTE (Shadows @ 24-Aug-2005, 07:35 AM)
ingredients, measurements are subjective anyway... i don't know one cook/chef that follows a recipe to the letter anyway!


that's a relief ! I never completely do, somehow it's comforting to know that someone else thinks it too. tongue.gif

Posted by: Shadows 16-Sep-2005, 03:45 PM
A good meal is like a painting... the mood, color, and technique all comes together to make a masterpiece!

What is in the cooks/artists soul at the time comes out on the canvas/plate!


Posted by: Shadows 17-Sep-2005, 10:46 AM
Another meal made with things hanging around:

Quick Crockpot Chili

1 1/2 pounds ground round, browned, and drained
1/4 pounds lose pork sausage, browned and drained
5 strips of bacon, cooked crisp and crumbled
2- 3 red ripe jalopenas, roasted until mostly black, de-skinned and
seeds removed, chopped
1 medium red sweet peeper, roasted until mostly black, de-skinned
and seeds removed, chopped
3 ripe garden tomatoes, roasted until mostly black, de-skinned
and seeds removed , chopped
3 cloves of garlic , peeled and minced fine
1 medium onion, chopped fine and browned
1 Tbls brown sugar
4 Tbls chili powder ( the hot kind )
1 Tbls salt
liquid smoke to taste, I used about 1 tsp
2 beef boulion cubes crumbled
1/2 cup of beer
1 3.4 pound can of red kidney beans, liquid and all

Top with cheese of choice ( use what is on hand )

Combine all ingredients in crockpot and slow cook on high for 5 -6 hours,
or low for 8 - 10 hours. When serving chop more onion and shred some cheese, serve on top of chili.

I roast my vegetables for this in a cast iron skillet on medium high heat.

Posted by: stoirmeil 18-Sep-2005, 02:24 PM
QUOTE (Eventide @ 14-Sep-2005, 12:44 AM)
QUOTE (Shadows @ 24-Aug-2005, 07:35 AM)
ingredients, measurements are subjective anyway... i don't know one cook/chef that follows a recipe to the letter anyway!


that's a relief ! I never completely do, somehow it's comforting to know that someone else thinks it too. tongue.gif

Eh, I think people who are learning to cook follow recipes closely for a while til they get the idea what might ruin a dish and what doesn't matter. Then they start to branch out.

That chili sounds fabulous. The roasted veggies give such a wonderful flavor! You really like that smoky flavor, huh? Makes it taste like it was made over a campfire. I imagine some roasted ears of corn with it on the side, or maybe corn tortillas.

Posted by: Shadows 21-Sep-2005, 05:02 PM
QUOTE (stoirmeil @ 18-Sep-2005, 04:24 PM)

...That chili sounds fabulous. The roasted veggies give such a wonderful flavor! You really like that smoky flavor, huh? Makes it taste like it was made over a campfire...

I cook over wood and charcoal fires as often as I can. I can be found grilling steaks in a blizzard! wink.gif

My hobbie of re-enacting the 18th century has taught me much about flavors and open fire cooking. thumbs_up.gif

Posted by: Shadows 24-Sep-2005, 12:16 PM
OK here is another I came up with tonight:

Using the 2 recipes at these links:

Scottish Cheese Scones
http://www.celticradio.net/php/forums/index.php?showtopic=1392&st=10

Quick Crockpot Chili
http://www.celticradio.net/php/forums/index.php?showtopic=7694&st=10

I made the scones recipe, placed the raw dough in the bottom of a greased 9"x12" glass casserole dish. I then placed the leftover chili from the Quick Crockpot recipe on top and pressed lightly into the dough. I covered with more pepper , cheese and 5 crumbled saltines. Dotted with another ounce of butter to aid browning.

I placed into a 400 degree oven for 20 minutes then reduced the heat to 250 for an additonal 15 to 20 minutes ( until well puffed and brown and heated through ).

Turns out kinda like a Scottish Scone/ Mexican Chili Pizza !

Posted by: CelticRose 16-Oct-2005, 06:51 PM
Ooh, these are good! Honestly, I hate to cook or be in the kitchen that long. I will try to come up with some short and quick recipes too. Thanks! wink.gif

Posted by: Shadows 19-Nov-2005, 07:40 AM
Breakfast can be creative too!

Recipe Name: SKILLET BREAKFAST - SHADOW'S
Category: BREAKFAST
Serves: 2

SOURCE SHADOWS

2 Large potatoes, 1 inch cubes
6 Slice bacon, thick sliced, cut into short julienne strips
1/2 Small jalopeno pepper minced fine
1/8 Tsp. Onion powder
1/4 Tsp. Garlic powder
1 Large Egg
lemon pepper, salt, ground red pepper and
black pepper to taste
olive oil
corn oil
1/3 Cup Cheese, shredded, use your favotite kind

Place oils into a large chefs pan to cover bottom of pan by about 1/4 inch and heat over medium high heat ( 5 on an electric stove ).
Add potatoes when oil is hot.
Test oil by dropping in one potato cube, if it begins to sizzle and cook immedietly the oil is hot enough. Keep watch on your oil so it does not burn.
After potatoes have begun to cook ( about 5 minutes ) add the bacon, seasonings and minced pepper. Turn and stir often.
When bacon is almost crisp, add the egg and stir and turn to mix in.
When egg is cooked turn off the heat and add the cheese on top, let sit until cheese melts.
Serve while hot with toast and your favorite breakfast drink.

Posted by: CelticRose 19-Nov-2005, 08:05 AM
Oh my! Would hubby ever love this recipe! smile.gif

BTW, Glad to see that you noted November as Native American month. wink.gif

Posted by: Shadows 19-Nov-2005, 08:14 AM
QUOTE (CelticRose @ 19-Nov-2005, 10:05 AM)
Oh my! Would hubby ever love this recipe! smile.gif

BTW, Glad to see that you noted November as Native American month. wink.gif

Rose, I know how much you hate being in the kitchen, this one takes maybe all of 15 - 20 minutes in total to cook, surprise the old man LOL!

I would not be doing part of my heritage justice if I did not honor my native brothers and sisters.

Posted by: CelticRose 19-Nov-2005, 08:55 AM
Oh so true, Shadows, so true! I will surprise hubby with this one

And yes! We need to honor our brothers and sisters who were the original inhabitants of this country. thumbs_up.gif wink.gif smile.gif

Posted by: Shadows 09-Dec-2005, 08:07 AM
So Rose did you ever make this recipe?

Did your hubby like it?

Be honest, if it sucked say so LOL!

Posted by: CelticRose 11-Dec-2005, 10:05 AM
Shadows, to be honest with you I have not made the recipe yet...bad me! Something I need to do cause nothing I cooked for him last week he liked and he usually NEVER complains! EEP! So I will try to make it this week and let you know what he thinks! wink.gif

Posted by: Shadows 14-May-2006, 06:07 AM
This may already be posted in another topic area, but it was a seat of the pants creation one evening:


Recipe Name: ROAST LEMON/LIME/DILL CHICKEN
Category: CHICKEN
Serves: 8

SOURCE SHADOWS

6 Pound Roasting chicken
5 Small onions, sliced 1/2 inch thick
1 Large lemon, baseball size, cut in half
1 each celery rib cut into 1 inch pieces
15 Each baby carrots
1 Tblsp lime juice
3 Tblsp Poultry rub of you rchoice
1/4 Cup beer or white wine
3 Each whole kosher dill pickles, speared
salt and pepper to taste

Pre heat oven to 350f.

Prepare vegetables and place in bottom of oiled 4 quart cast iron dutchoven. Reserve 1 dill pickle spears ( one whole pickle ).

Wash and dry chicken.

Cut lemon in half and squeeze juice over chicken. Place lemon halves in chicken cavity. Place 1 dill pickle spears into cavity (one whole pickle ).
Pour lime juice over chicken and spread barbeque rub over outside of chicken.
Salt and pepper to taste.

Add beer or wine to pot.

Roast for 2.5 hours uncovered or until done. Baste often with pan juices.

Let sit for 30 minutes before slicing.

Powered by Invision Power Board (https://www.invisionboard.com)
© Invision Power Services (https://www.invisionpower.com)