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I've got a lot of basil, some sweet potatoes, green bell pepper, and cubanelle peppers growing in the garden right now. I'm starting my planning for the fall garden though.

I'm either making chicken enchiladas with tomatillo sauce, or just chicken soft tacos with tomatillo sauce. I've got two things left over from last night. Can you guess what they are? :rofl:

One of the best calzones I ever made had cooked brisket, barbecue sauce, sharp cheddar, and red onion. Absolutely divine!

My recipe is fairly similar to what's been posted here: 28 oz canned diced tomatoes 1/2 small onion*, diced 3/4 cup cilantro juice from 1/3 lime 2 jalapenos* (1 seeded - you can seed both if you don't want much spice) 2 cloves garlic* 2 tsp salt 1 tsp cumin 1/2 tsp black pepper 1 tsp sugar...

I used to have a wooden block. It worked fine, but I had to clean it on a regular basis. I now have a magnetic strip mounted to the wall that holds my knives. I LOVE it. It was cheap, and it holds all my knives with no problem. It did take a few tries before I learned how to remove my...

While I think this story could have been written from a better angle, I think the point is clear: Handle your food carefully. Especially the types of food on this list.

I planted cloves from two heads of garlic two weeks ago. They are all sprouting. This will be my second year growing garlic. I LOVE garlic and am looking forward to summer when I can harvest it. Also, garlic and onions are the only plants I've never had any problems growing. Guess the bugs...

Good job GB! I compost at home. I started with some homemade compost barrels. however, that didn't work out so well for me. The compost never got dry enough and it always ended up in these huge balls of mucky non-composted leaves. I have switched over the just having two piles of...

My wife and I budget $135 per week, but we normally go a little over. If I had to guess, I'd say $150/wk is typical. If we're not counting non-food items, then we probably spend about $125 a week. I think that's pretty good for a family of three, but I know we could do better. I've tried...

I made homemade mayo for the first time last night. I was wanting to make potato salad, but it turned out that we didn't have any mayo. My first thought was "oh well, I guess there won't be any potato salad." Then I remembered that I had wanted to try making homemade mayo for quite a while...

There are quite a few recipes out there for refried beans, but I'll give a basic rundown since I don't typically follow a recipe. Soak the beans overnight. Boil the beans with onion, garlic, etc (you can use water or chicken stock for this; I usually use a little of both). Once...

First, for filler Usually I just put the beans and rice in my tacos and that's enough filler for me. However, shredded cabbage goes surprisingly well in tacos. Lettuce is pretty good too, but I find that kids don't like either of these very much. Maybe I'll think of something else later...

Tacos can be quite cheap! If you don't mind rolling out your own tortillas (of if you're lucky enough to have a tortilla press), you can make the tortillas for pennies. Homemade refried beans are quite economical, as is rice. You can simmer some cheap meat (beef, pork, chicken, or whatever else...

I try to buy in bulk when possible, but we don't have a lot of storage space, so I have to really figure out what to use the space for to save the most money. We save a lot of money if I go grocery shopping by myself, but DW has improved a lot over the past year. We don't really have room to...

Do you roast your jalapenos and garlic? Just asking because this is fairly similar to my salsa recipe. I always make sure to pop the jalapenos and garlic cloves under the broiler until the jalapeno skins are blackened. It really enhances the flavor of the salsa.

I just made some Chipotle mayo today to use on panini, but you can use it on any sandwich. I find it goes best with poultry, but it works on beef as well (I haven't tried it with ham). It really adds a nice spicy zip to my sandwiches. Here's how I make mine: 2/3 c Mayo 1-2 pinches cumin 1-2...

Dice them up and make chili

Sorry about that GB. I've never been tempted to buy a Santoku simply because I can't use it for really heavy duty stuff. My chef's knife handles everything to my satisfaction, so I didn't see the point of buying a less versatile knife. That and I fear change.

I have no knowledge of how the operation in Iraq is being run. I do know that units have cooks assigned to them to ensure they can get food when they are in a forward position and are unable to reach a dining facility. I'm not surprised if there are dining facilities set up in Iraq that are...

Chicken Pot Pie. I pulled the dough for the crusts out of the freezer and put it in the fridge this morning.

I was a cook in the US Army up until 1998. They still have cooks around today. Somebody needs to go out in the field to make sure the soldiers eat when they're training (or at war). I believe you're thinking of the Air Force that has contracted out all of their food service duties.

I've had food poisoning from improperly stored turkey before. I've also had food safety training. No way would I even take the chance of serving that turkey as you described it.

We're having pot roast. :glare: Not that I don't like pot roast, but DW won't let me play around and make something new. She has her standard favorites that we seem to make almost every week. Also, she just got this new slow-cooker cookbook and it seems like she only ever wants to cook...

We had an excellent tuna noodle caserole made in the slow cooker.

I vote for soup!