French bread or ciabata - slice
mix extra virgin olive oil and balsamic vinegar, ground rosemary, salt and pepper
slice tomato and mozzarella cheese- the good stuff
dip each slice of bread in oil and vinegar mix
assemble cheese and tomato add fresh basil leaves.

eat like a sandwich.

open a bottle of chianti

yum

Hey where is everybody? Haven't you had anything to eat since Christmas? Come on - I need some easy stuff to fix for dinner!


Here's a super easy one for you. My room mate told me had had cole slaw once with pineapple in it. That sounded good to me so I just ad-libbed it for dinner tonight.


I had fresh pineapple so I just chopped it up (approximately pea size), but I'm sure canned would work too. I shredded some cabbage and added miracle whip. I usually turn my nose up at it - I am a mayonaisse woman - but I wanted the slaw to be sweet. I would say I used about 1/2 cup pineapple per 1 cup pf cabbage and then add miracle whip till its as wet as you like it.


TASTY!!!

Smooches,
Keri

*bump*

This is a great thread!

:chef:

Great thread to dust off Mopsie :) Reminds me of a featured article called Cheap Thrills in our paper...good food done cheap and easy...lol

This isn't one of those, rather something I discovered by happenstance...

Mix some of that lovely sriracha Vietnamese spicy sauce:

http://t1.gstatic.com/images?q=tbn:A...Cz3R_u42stXYra

With plain ol sour cream. It subdues the heat and gives a great flavor...great as a condiment or a dip...

I would suggest trying something with a peanut sauce at a good Thai place. See if you have the taste for it...Thai cuisine makes good use of many things I never cared for or tried in food before (pineapple for one...)

Let me know how you like it! :)

Oh, my, a cooking thread! I adore cooking!

regarding notes about Thai food and peanut sauce, one of the easiest recipes I have is to take either chicken breast or thin steak, slice thinly. Brown in a bit of hot oil. Add some soy sauce, some sweet chili sauce (found in the oriental food aisle) to taste, a bit of red pepper flakes for more heat, and a big bag of frozen stir fry vegetables. After they saute and cook for awhile add a BIG dollop of creamy peanut butter, let it melt into the stir fry and stir in. Serve over rice. YUMMO!


I also like to make my own chicken tenders, and everyone loves them. (Denise likes me to make a big batch before she goes out on the road, and I make a bag full for her to take) Dredge chicken tenders completely in flour, making sure to cover completely. I usually just throw some flour into a baggie. Then dip the floured pieces into a egg wash. Then put them into a big gallon sized bag that has finely crushed Ritz crackers in. Have some hot oil ready in a pan, and brown the chicken pieces for about 2-3 min each side. Drain on paper towels and enjoy. Denise loves to dip these in Sweet Chili Sauce, it gives it a nice kick!

I will be back later with a couple of other recipes!

I had some leftover cooked spaghetti noodles. I wanted to make something Ben would like, and he doesn't like pasta much. I cut up the noodles into about 1 inch pieces. I added a variety of coarsely chopped veggies (carrots, red and green pepper, white and green onions, tomatoes, celery.) I would have
added shake-on parmesan cheese, but I didn't have any, so I threw in some shredded mild cheddar and it worked fine. Then I stirred it up with mayonaisse and added a bunch of pickle rellish because Ben puts it on everything, plus some hot sauce. It was fantastic, and I say that as a person who does not like sweet veggie salads.


Smooches,
Keri

PS. Ben didn't like it, LOL.

Bump
 

I am bumping this thread.

Cooking
 

I am not very good about writing recipes because I make it up in my head. I recently sent this one to a friend. I hope you like it.

Green Chili Chicken Soup Chad Style
Cooking time at least an hour

Ingredients list
Onion
Cilantro
Celery
Lime
Carrots
Cabbage
Chicken
Salt
Pepper
Cumin
Chicken broth
Green chills
Chili Powder

Stovetop sauté the onions and celery in a TBS of broth or oil then add the chicken and veggies except the cabbage, lime, and cilantro. Add the broth and let all that cook in the broth then add the spices. At the end (about an hour) add the cilantro and squeeze the lime in. Lastly, add the cabbage about 5 minutes before served.

I like a lot of lime and cilantro.

This is pretty much how my former roomie made Caesar salad pockets. Only thing different is grilled chicken strips...and Caesar salad mix....Caesar dressing of course...although I think I'd like to add that Greek sauce I can't spell...trader joes makes a good one...and maybe add some olives and feta...

I have two contributions. I may have posted them elsewhere here. Sorry if I repeat.

Easy pesto chicken.

Put chicken breasts in a pan...I would put s tiny bit of water just because I hate dry chicken

Spread with prepared (or homemade) pesto

Top with sliced tomatoes (Roma are nice)

Sprinkle with cheese (mozzarella or any good Italian mix)

Cover with foil and bake til cooked through. I cook by smell because of stove variances..

I would want to add fresh spinach also...for color and extra veggieness



Shrimp

Melt a stick of butter in a jelly roll sized pan. It must have a lip of course

Spread a pound of uncooked shelled shrimp into butter

Sprinkle with dry Italian dressing mix

Top with lemon slices (one lemon)

Bake until shrimp is cooked through.

I think this would be pretty with linguine...maybe some veggies cooked in it...or its nice as an appetizer..

Thanks, Chad, for bumping up the thread.

Here's another easy-peasy recipe. In a 9-10 in frying pan, sauté about 1 pound of ground meat (hamburger), with 1/2 cup chopped onion, pour off excess grease. Add an 8 ounce can of tomato sauce and one canful of water. Stir and heat till it boils.

In a separate bowl mix up Jiffy corn bread mix according to recipe (use any brand corn bread mix, but it has to be a sweet variety.) Turn your meat mixture off. Start dropping spoonfuls of cornbread around the outside edge of the frying pan and then fill in the center if you have enough. Bake at 350 until cornbread is cooked through, Because of the liquid mixture underneath, this takes a lot longer than the mix box suggests - usually an hour.

When you serve it, cut it and flip it so the sauce is on top. It's yummy. Serves about 6. I call this Upside Down Sloppy Joes.

Smoooches.
Keri

For breakfast I love to make avocado toast! Mash avocado on slices of bread and top it with seaweed pieces and nutritional yeast.

Hi catlady, Your post made me remember a veggie sandwich I "invented" in my sleep one night and woke up craving.

red pepper
green pepper
zucchini
summer squash (some may call it crook neck or yellow squash)
onion
avocado

Saute large chunks of red and green peppers, and slices of zucchini and crook neck summer squash and onion in butter, olive oil, whatever. I like it cooked till its good and brown. Slice up whatever yummy bread you have around. Place a generous portion of the pepper-squash mixture onto the bread and top with whatever cheese you like. My preference is Monterey Jack. Then top with avocado slices, or guacamole if you have some on hand.

This sandwich is unbelievably good. My kids loved it too. Don't think they ever figured out that it was veggie.

Smooches,
Keri

That sounds yummy! I'll need to try that.