Cooking thread

Quote: DRich

I am a big carb eater. I make a lot of homemade mac and cheese with bacon and also scalloped potatoes with bacon.

I mix carbs with everything. to me a steak is not a meal, but an ingredient in a meal.

But for this I want to feature the bacon more, rather than adding it to something else. I even got some good quality bacon on sale yesterday (more meat to it). Thus the joke about a heaping pile of bacon.

Of course, bacon is like a meaty spice rather than a main ingredient. I won't be making bacon au gratin or grilled bacon. I'll look up bacon recipes online, though.

There just isn't that much that can be done with bacon.

I wound up making chicken breasts stuffed with bacon and provolone, covered with tomato sauce. It was amazingly easy and quick to do, considering I fried the bacon beforehand.

http://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty

I think this looks incredible, yet disgusting. I do want to try it.

It looks like cheese and bacon wrapped in bacon.

If you take a chicken breast, stuff it with ham and cheese, dredge it in breadcrumbs and spices (or flour and spices), and cook it on a pan with hot oil, it gets called "Chicken Cordon Bleu."

Quote: Nareed

It looks like cheese and bacon wrapped in bacon.

If you take a chicken breast, stuff it with ham and cheese, dredge it in breadcrumbs and spices (or flour and spices), and cook it on a pan with hot oil, it gets called "Chicken Cordon Bleu."

Close, it is cheese, bacon, and sausage wrapped in bacon.

Ironically, this is also what your heart ends up looking like on the surgical tray after too many of these.

Quote: DRich

Close, it is cheese, bacon, and sausage wrapped in bacon.

It seems some salt, lard and milk would work as well ;)

Anyway, my attempt came out great, though the bacon is barely perceptible. It figures. One strip of bacon gets lost among the rest, which explains why Cordon Bleu is done with ham. But the provolone goes very well with the chicken and sauce.

I'm thinking next time I should mix the bacon with the sauce, and only use cheese as stuffing.

I had an idea that's more hype than substance, yet I want to try it anyway: double salsa enchiladas.

The concept is very simple. Instead of plain shredded chicken as filling, I'll smother it in green salsa first. Then put in the tortillas, then cover that with red salsa, cheese, etc.

I enjoy making soup, so I do it often and we freeze containers of it. Lately we have been sharing with the 92 year old lady next door.

For the base filler, I order from https://thrivemarket.com/brand/bob-s-red-mill?device=c&utm_source=bing&utm_medium=cpc&utm_campaign=Desktop%20-%20Brands&utm_term=%2Bbob%27s%20%2Bred%20%2Bmill&utm_content=Bob%27s%20Red%20Millnow I buy, by the case. Love the breakfast Spelt, nuttier and yummier than oatmeal.

One of my fave soups is, I guy yellow peas, [by the case]. They are I think just mature green peas and are naturally sweeter. When I got on an organic kick here two years ago, I found "Better than Bouillon", its organic and puts a nice meaty flavor in any soup that needs a little kick at the end.

Last night I probably made two gallons of the "vegi mix", I nearly clear out the fridge when putting in everything, from cauliflower, to brocolli, to snap peas.

No complaints yet. We like being able to just pull out dinner, and know what it is made from. Soup and or soup and salad is great for me. I also usually use a crock pot, just love the "window" of time when food is ready. I can miss perfection by an hour or two and it is still spot on.

I made pork ribs in it not to long ago, they were so slow cooked and moist, it was almost laughable.

I love soup. I especially love making it from scratch. Lately, though, I'm too tired on weekends to cook more than one dish.

My all time favorite is tomato soup, which I do make from scratch.