Lamb Chops a la DressyFemme
 

You will need

1 pack of 2 shoulder or roundbone lamb chops
packet of rosemary
1-2 tsbp. olive oil (I use a capful)

Take chops out of package, rinse meat in warm water, put in skillet. Add capful of olive oil (about 1-2 tsbp.). Season chops with rosemary on one side, flip over with spatula, season with rosemary on the other side. Turn heat on high. Turn on stove fan, it can get a little smoky but the flavor is worth it.

Flip chops every 2 minutes until done (about 13 mins. for medium rare, 15 mins. for done).

That's it! and it's wonderfully flavorful! :)

HeyYYYYYY ya there dressy.......
nice to see you here...

ok gang not sure if i already posted this .......
fresh corn on the cob made easy:badcook:

1 cob
peel husk back .. NOT off.....
take off that hairy stuff.... lol
ok now pull husk back over cob.. snuggly
place in micro wave for ahhh 4 minutes
WELLA!!!
peel back husk .. makes a great holder ... and season corn with what ever.

All these posts and not one mention
 

of the George Foreman (or other brand) Grill???!!!

That is how I cook everyday. It is sort of like cooking crockpot style only more immediate. I am about 95% vegetarian, so this is super duper easy.

Plug in grill set to high.

Get big bowl.

Chop up veggies of your choice: I like super foods like broccoli, zucchini, red peppers, onions, garlic, ginger.

Chop up protein of your choice: I like tempeh.

Spray cooking oil on bottom tray of now hot grill.

Dump in chopped up ingredients.

Spray cooking oil on top of chopped up ingredients.

Close grill.

Go have cup of tea and watch MSNBC.

When you start to smell the onions it is ready.

Unplug grill

Spatula up all cooked ingredients put back in bowl.

Squirt Braggs or soy sauce over top.

Yummy and done!

If you need a carb/starch I like rice cakes or a tortilla (which you can warm on the cooling grill) and make it a wrap.

This is what we had for dinner last night.

Sloppy Joes

Put a pound or more of whatever ground meat you prefer (last night I used ground sirloin) in a pan and cook it. I put water in with it. It cooks faster, and you can reduce the fat by pouring off the water as soon as the meat cooks. Add 1 - 8 ounce can tomato sauce per pound of meat. If you have poured the water off, fill the emptied can of tomato sauce with water and pour that in. Stir. Add whatever sweetener you want - sugar, brown sugar, corn syrup, etc. Go easy - it doesn't take much!!! You can also put coke or pepsi in the tomato can instead of water - I have heard it is good that way. I use artificial sweetener, 2 little paper packs per pound.

Serve it on a roll, a slice of good bread, or if you are like my kids, rip the bread up in to teeny tiny pieces and then put the joe over it

Last night we had boxed macaroni and cheese, and canned peas (Keri was tired) I did bring a certain amount of nutrition in to the picture, by preparing a large tray of fruit... bing cherries, strawberries, chunked up mangoes and apples.

Five (or more) cup salad
 

Yummy Yummy Yummy

1 can diced pineapple
1 can mandarin oranges
1 jar maraschino cherries
1 cup sour cream
1 cup mini marshmallows

Drain the juices into a glass - my kids fight over it

Dump all the ingredients into a bowl, stir and serve.

This is the basic recipe. I almost always add a cup of shredded coconut. Most any kind of nut works well, but I only use 1/2 cup. I often replace the pineapple with sliced peaches. and much of the time, I use all fresh fruit. Go with what you've got, but pick fruits with lots of color to dazzle the eye!

Great Food You Don't Have To Cook
 

It's known as ... take-out.

In my apartment it's know as... delivery.

Take out means I have to leave the apartment.

HA!

You're such a New Yawkah!

Yes, take-out - delivered.

Cool thread... here's an easy one for ya!

Line the bottom of a Crock Pot with chicken (breasts, thighs, whatever) -- I usually use four good sized pieces. Top with one can of whole kernel corn (drained), one medium sized jar of salsa (go one level hotter than you normally eat -- I like medium salsa, so I cook this using hot salsa), one can rinsed and drained black beans.

Let it cook on low all day, then drain off some of the accumulated fluid. Serve over rice, top with sour cream and grated cheddar.

YUM!

Southwest Steak and Beans

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 7-9 hours

Ingredients:

• 1-1/2 lbs. flank steak (can substitute chicken instead)
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 oz. jar chunky salsa
• 1/2 tsp. dried oregano leaves
• 2 tsp. chili powder
• 1/2 tsp. salt ( I use sea salt )
• 1/4 tsp. pepper
• 15 oz. can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cups hot cooked rice

Preparation:

Trim excess fat from steak and slice into thin strips against the grain. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat and peppers are tender. Serve with rice or atop egg noodles. 6 servings

Note: I generally add green chilies on top of the salsa before cooking.

haha. ty abby ........ well figured the hate to cook thread....... im sure ones who hate to cook dont want to much of a recipe... LOL
and the frozen rice in a bag...... u just toss the whole bag and all into the micro wave..... LOL ..
my favorite is the south west one....

:)

OHHH MYY GOSSHHH!!! These are both AWESOME and cheap!! The tomato soup has 3-4 CANS of Italian tomatoes just incase someone thinks there is an actual tomato that is Italian.. and there probably is!! lol..

YUMMMMYY!!! Ok, I want junk soup now please!

i am not a cook, i am a girl who tries to fix food that is edible. Sometimes i even succeed! :D

So....Jesse? If i'm at the meat section looking, will the package say "flank steak"? And....how do i cut it against the grain??

:chemist:

:badcook:

If you can't find Flank steak, look for London Broil...they are the same thing. But you can use any beef, pork or chicken for this recipe.

As for cutting against the grain, look at the meat and you will see lines running up and down in the meat, you want to cut it the opposite way the lines are running so that you cut through the tough fibers to make the meat more tender.