The Cookbook

[kluurs]

Yup - used a boneless breast - didn't use the circular basket - rather a special skewer that came with the unit.

[George K]

https://www.americastestkitchen.com/recipes/10530-cast-iron-baked-chicken

Cast Iron Baked Chicken

2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
3 pounds bone-in chicken pieces, (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed
2 tablespoons unsalted butter
6 sprigs fresh thyme

Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.

When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.

Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 15 minutes longer.

Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.

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My effort

[Mik]

Tasty looking.

[George K]

@Mik said in The Cookbook:

Tasty looking.

Very easy. Chicken was juicy but just a bit chewy. Not sure I understand why.

Mrs. George approves.

[Mik]

Anybody for a fast, easy bean soup? Just made it, and it's delicious.

Just for fun I added in like two drops of liquid smoke. Nice touch.

https://www.simplyrecipes.com/marcella-hazan-white-bean-soup-review-8348453

Upon tasting, I think the olive oil is a bit heavy. Maybe make it 1/4 cup.

[George K]

Spuds:

Small Red Potatoes, Quartered 2 pounds
Vegetable Oil ¼ cup
2 Teaspoons Hidden Valley Salad Dressing Mix

1. Preheat oven to 450°F.
2. Place potatoes in a 1-gallon-size Glad Zipper Bag and add oil; seal bag. Toss to coat.
3. Add seasoning mix and toss again until coated. Bake in ungreased baking sheet for 30 to 35 minutes or until potatoes are brown and crisp.

Surprisingly good. I might have added some onion powder for a bit more of a kick.

But, at my age, I love stupid-easy recipes.

This accompanied some chicken schnitzel.

[Mik]

I do too. I brined a couple pork chops in a seasoned salt brine all day, then grilled them with a little bbq sauce. They were superb. Made my favorite coleslaw with them. Yum.

[Mik]

I’ve been wanting to find a cheeseburger pasta recipe that’s simple and good. Well, I have.

https://www.tasteofhome.com/recipes/family-favorite-cheeseburger-pasta/

I used a little less mustard, more onion, added some Worcestershire and more cheese. Turned out very tasty.

[Mik]

Smoked Turkey Rosemary Pasta

1/2 lb smoked turkey, cut in 1/4" cubes
1/2 cup pine nuts, lightly toasted
EV Olive oil, to taste (1/4 C?)
1/4 cup white wine if you like
zest of 1 orange (don't skip this - important)
ground up rosemary to taste (1 t - 1 T - I tend to about 1 T)
1 - 3 cloves garlic, crushed
12 oz linguini or spaghetti
toast pine nuts
dice smoked turkey
start pasta water & cook as you do rest
heat EVOO in skillet, med ht.
when hot enough, add turkey and 1/2 rosemary, saute
after 5 min or so add white wine
when pasta is almost ready, add rest of rosemary, garlic, orange zest and pine nuts to turkey mix.. add EVOO to taste
mix with hot pasta and maybe 1/3 C pasta water.

[Mik]

This looked really good.

https://www.msn.com/en-us/foodanddrink/recipes/creamy-tuscan-salmon-recipe/ar-BB1mUxqs?ocid=msedgntp&pc=LCTS&cvid=165e1fecf0c547f68834fb9387365951&ei=28

[Mik]

As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

[Aqua Letifer]

@Mik said in The Cookbook:

As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

Classic. We make a variation much like this I got from my uncle's.

[Mik]

Tried a new marinara tonight - Mezzetta. Excellent, tons of fresh, bright tomato flavor. Maybe better than Rao’s and a couple bucks cheaper.

Ingredients: Italian Plum Tomatoes From Italy's San Marzano Region, California Plum Tomatoes, Imported Olive Oil, Fresh Onions, Sea Salt, Fresh Garlic, Fresh Basil, Black Pepper, Spices.

[George K]

[George K]

I made @jon-nyc 's lasagna on Sunday.

Didn't have meatloaf mix or sausage, so ground beef it was.

We're gonna get at least (probably 4) meals out of this.

[jon-nyc]

Nice! How’d you like it?

[George K]

@jon-nyc said in The Cookbook:

Nice! How’d you like it?

Well, I didn't follow the instructions perfectly. I let it cook, covered for longer than your recipe suggests for "immediate serving". I gave it the full 40 min.

TO SERVE:

Adjust an oven rack to the middle position and pre-heat oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove foil and continue to bake until hot throughout and the cheese is browned in spots, 25-35 minutes longer. Let cool for 10 minutes before cutting and serving.

TO SERVE RIGHT AWAY:

Follow instructions above, reducing covered baking time to 15 minutes.

I think the cream and the basil give a nice touch - almost has a sweetness to it.

Most importantly, Mrs. George approves.

[Mik]

@George-K said in The Cookbook:

Had a dream the other night that Trump had us selling homemade marinara and he wasn't happy with the sales figures. I had a lot of one-on-one time with him in the dream.

[Mik]

@Aqua-Letifer said in The Cookbook:

@Mik said in The Cookbook:

As part of the kitchen reno, we're going through the recipes from our mom's. So many greats from years past. But here's an easy one that is quite tasty, although it is not from one of our moms' collection. As you can see it is a well-loved recipe.

Classic. We make a variation much like this I got from my uncle's.

Made it last night, but used a chicken demi-glace instead off stock. Very rich.

[George K]

We're gonna get at least (probably 4) meals out of this.

Yup - four meals it was. I divided into fourths and froze the uneaten ones.

Simple dinner tonight:

Thaw the lasagna, and heat it up (covered) in the oven.
Some salad.
Some "Bake in the bag" bread.

Simple and tasty.

The hour I spent making the lasagna is more than offset by the fact that I don't have to cook for three nights.