April 6, 2017... Wassup for supper?
- Thread starter caseydog
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
Going to try another new recipe. Honey garlic shrimp.
Kayelle
Chef Extraordinaire
Do you have a link for the shrimp Andy? I'm going to use your low carb chicken recipe from last night.
Andy M.
Certified Pretend Chef
Can't find the link right now. Here's what I have:
Honey Garlic Shrimp
1/3 cups honey
1/4 cups soy sauce (I use reduced sodium)
1 tablespoon minced garlic
1 teaspoon fresh ginger (minced)
1 pound shrimp (medium tail-on, peeled & deveined)
2 teaspoons olive oil
green onions (optional: chopped, for garnish)
Make a marinade from the first 4 ingredients. Use half the marinade to marinate the shrimp for 30 minutes or more. Cook the shrimp in a skillet until almost done then add the unused marinade and simmer for a minute or so. Serve over rice.
Honey Garlic Shrimp
1/3 cups honey
1/4 cups soy sauce (I use reduced sodium)
1 tablespoon minced garlic
1 teaspoon fresh ginger (minced)
1 pound shrimp (medium tail-on, peeled & deveined)
2 teaspoons olive oil
green onions (optional: chopped, for garnish)
Make a marinade from the first 4 ingredients. Use half the marinade to marinate the shrimp for 30 minutes or more. Cook the shrimp in a skillet until almost done then add the unused marinade and simmer for a minute or so. Serve over rice.
Cooking Goddess
Chef Extraordinaire
I have a chunk of boneless pork loin sitting on a bed of onion wedges in the slow cooker right now, smothered in sauerkraut dusted with caraway seed, half a beer for the simmer juice. We'll have that over creamy mashed potatoes and served with steamed asparagus (for her) and sauteed Brussels sprouts leaves (mostly for him). Gotta go pull those leaves off the sprouts soon...
So good! I hope yours turn out good, too.
I've made potato wedges for decades. You want to get some starch out, so I always soak the wedges in ice water for at least 20 minutes, blot them dry really good, and then toss with oil and seasonings before spreading on the baking tray. I roast at 425-450 for about 20 minutes, flip, and then roast about another 15-20.
So good! I hope yours turn out good, too.
bethzaring
Master Chef
Slept most of the afternoon....we are having Annie's boxed mac and cheese with diced ham added!
tenspeed
Executive Chef
Pork carnitas using the recipe from Isabel Eats that CG posted the other day. Also some spicy slaw from
https://theusualbliss.com/2013/05/10/pulled-pork-carnitas-tacos-with-spicy-slaw/
I haven't made either before so I'll see how dinner turns out. There's always 1-800-DOMINOS if it's a bust.
https://theusualbliss.com/2013/05/10/pulled-pork-carnitas-tacos-with-spicy-slaw/
I haven't made either before so I'll see how dinner turns out. There's always 1-800-DOMINOS if it's a bust.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
I marinated chicken breast chunks in soy, sriracha, and garlic, and shook them up with some panko crumbs, then baked. So that with some coleslaw. Debating on making some cornmeal muffins as I scrounged up my seldom used silicone muffin pan along with muffin papers.
Rocklobster
Master Chef
Burgers and home made fries..
Cooking Goddess
Chef Extraordinaire
dawg, your spicy chicken no-guts sound good. And zesty. Two-beer spicy, maybe. 
I hope you and Mrs. 10 enjoy it, tenspeed. Himself and I each had a nibble of the pork meat before I bagged and froze it. I was thinking of keeping some out for our supper later this week, but I resisted. It was yummy, and not as spicy as the recipe for the pork in the slaw recipe link looks. BTW, I used boneless pork sirloin roast in mine because it was on sale cheap - and I'm not a fan of too much greasy fat no matter how good it is. Except for bacon. Bacon fat is God's Gold.
I hope you and Mrs. 10 enjoy it, tenspeed. Himself and I each had a nibble of the pork meat before I bagged and froze it. I was thinking of keeping some out for our supper later this week, but I resisted. It was yummy, and not as spicy as the recipe for the pork in the slaw recipe link looks. BTW, I used boneless pork sirloin roast in mine because it was on sale cheap - and I'm not a fan of too much greasy fat no matter how good it is. Except for bacon. Bacon fat is God's Gold.
Andy M.
Certified Pretend Chef
I found it! Here you go.
Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp - Sallys Baking Addiction
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,356
Son picked up a HUGE cabbage and 5 lbs of hamburger. I made a huge cole slaw, then the hamburger/cabbage/tomato/onions skillet recipe, and I still have 1/3 the cabbage left. I'm making a meatloaf with the rest of the hamburger.
Kaneohegirlinaz
Wannabe TV Chef
The other day I broke out my Crock Pot and made Country Style Pork Ribs in my recipe for Marinara, cooked it all day, pulled the meat out of the sauce, bagged and tagged it for later and divvied up the sauce.
Today I made fresh Tagliatelle with Semolina; that will be topped with the Marinara and fall-apart-tender Pork and a side of ciabatta.
Man!
Did you hear my stomach?
Today I made fresh Tagliatelle with Semolina; that will be topped with the Marinara and fall-apart-tender Pork and a side of ciabatta.
Man!
Did you hear my stomach?
Just Cooking
Master Chef
Roasted one pan dinner today... Pork tenderloin slathered with hoisin sauce, green beans and new potatoes mixed with oo/garlic and Italian seasonings..
Asian/Italian fusion??? A bit of each from Cooks Country and Girl in the Kitchen...
Smells good... Waiting patiently...
Asian/Italian fusion??? A bit of each from Cooks Country and Girl in the Kitchen...
Smells good... Waiting patiently...
Norman Van Aken's sushi kushi with spicy grilled shrimp. Avocado and red onion salad. Homemade pickled ginger. Sauce for shrimp is sesame oil, tamari (soy), sriracha, egg yolk and a few other things. Very, very good.
Last edited:
I've made potato wedges for decades. You want to get some starch out, so I always soak the wedges in ice water for at least 20 minutes, blot them dry really good, and then toss with oil and seasonings before spreading on the baking tray. I roast at 425-450 for about 20 minutes, flip, and then roast about another 15-20.
I found a YouTube video at the channel, Hellthy Junk Food (not a typo), for copycat KFC potato wedges. I like KFC's potato wedges.
I did soak my wedges in water, and drained, refilled and par cooked by boiling. I battered them, and put them on a tray in the freezer -- freezing them is supposed to help the batter stay adhered to the taters. I am going to deep fry them.
Certainly not healthy, but hopefully tasty.
CD
Last edited:
GA Home Cook
Sous Chef
dinners all sound good, Med your shrimp look great. I am still in CT, eating junk mostly :-( early flight on Friday and back in the kitchen Friday night and Saturday. Home next week and the out the next. hey! pays the rent!
Ain't business travel wonderful? You go to a restaurant, and eat a 15-dollar salad that has 1,500 calories and 30 grams of fat.
CD
Andy M.
Certified Pretend Chef
Late change. SO had a craving for hot dogs. So we had hot dogs on toasted buns, sauerkraut and baked beans.
tenspeed
Executive Chef
The pork was well trimmed (probably tossed at least 25% of it away), but it was still pretty tasty and moist. Mrs. T liked it. She wasn't all that fond of the slaw, but we have to keep on trying new things.
