cooking!!!!!!!!

[TelephoneAngel]

After weeks of not cooking due to hot weather and my ongoing jaw problems, today I have made a delicious cauliflower cheese for dinner with baked potatoes.

Boyfriend bought some really special (expensive) matured cheese, and I'm really looking forward to seeing how it comes out.

*looks for licking its lips smiley*

[phantasy]

Mmmm... that sounds good. Send some of that cheesy goodness my way!


I'm thinking of actually making real food tonight. I haven't cooked in two weeks because the gas tank ran out, lol.

[Whiskey]

I'm thinking of actually making real food tonight. I haven't cooked in two weeks because the gas tank ran out, lol.

All my food is frozen. I half thaw it, throw it in my crock pot and run away for 10-12 hours. I love my crock pot.

Speaking of, my oven doesnt work (see: crockpot) and I don't have a grill (crock potttttttttt) anyone have a recipe for short ribs made in a crockpot?

[MaggieTheCat]

I have a shortrib recipe that I've made where you braise them in root beer. When I've done it, I do it in a dutch oven in my oven, but I bet it could be converted to a crock pot pretty easily. Do you have a working stove so you could brown the meat first? That's why I do mine in the dutch oven (brown the ribs on the stove, then add the liquid and throw the whole thing in the oven.) It would probably work without browning too, but browning the meat first gives it more flavor. I don't have the recipe right here with me, but if you want it, I can probably find it.

[Whiskey]

I have a shortrib recipe that I've made where you braise them in root beer. When I've done it, I do it in a dutch oven in my oven, but I bet it could be converted to a crock pot pretty easily. Do you have a working stove so you could brown the meat first? That's why I do mine in the dutch oven (brown the ribs on the stove, then add the liquid and throw the whole thing in the oven.) It would probably work without browning too, but browning the meat first gives it more flavor. I don't have the recipe right here with me, but if you want it, I can probably find it.

Yeah my stove works fine. Shoot me the recipe, I'll let everyone know how it turns out.

[Elspeth]

I want that receipe also please!! I have been looking for a shortrib receipe!

[Whiskey]

I want that receipe also please!! I have been looking for a shortrib receipe!

Im out of the short rib cooking fad. I bought them on sale about 10 days ago, chucked them in the freezer, but after defrosting they smelled rancid. Better safe than sorry, they're trashed. I'm going to make some chicken chili.

well.. now I cant decide its between Anonymous Chicken Recipe and White Chicken Chili

Here's what I just made today and it turned out really yummy.

8 Chicken thighs
2Tbs butter
1/2c honey
1/2c Dijon mustard
1Tbs curry powder
1 bag spinach-optional

Place chicken in slow cooker. Melt butter in a bowl and mix in the rest of the ingredients. Pour over chicken and mush everything around. Cook on low 4-6 hours. Put spinach over everything and cook until just wilted. Serve over rice or pasta.

INGREDIENT LIST:
2 lb package of Great Northern Beans
2 lbs of boneless, skinless chicken breast
2 TBSP ground cumin
1 TBSP fresh ground black pepper (fine)
1 TBSP ground cayenne pepper (or more if you like it really hot)
1 TBSP onion powder
1 TBSP garlic powder
2 TBSP table salt
4 medium yellow onions
3 jalapeno peppers (or more to taste)
3 cloves of garlic
Canned Chicken Stock (enough to cover)
Shredded Cheese, Sour Cream, Diced Cilantro and Onions, and Tortilla chips for serving

The white chicken chili recipe encourages me to have a nice glass of wine, a vodka tonic or a case of beer while cooking my food. Its hard to beat those kind of excellent directions.. Opinions?

[MaggieTheCat]

Root Beer Shortribs!

4 1/2 pounds short ribs, cut into 4-inch pieces
Coarse salt and ground pepper
3 tablespoons vegetable oil, plus more as needed
2 medium yellow onions, cut into 1-inch wedges
3 large celery stalks, cut into 1 1/2-inch pieces
2 small carrots, cut into 1 1/2-inch pieces
1 head garlic, sliced in half crosswise
10 sprigs thyme
2 bay leaves
1 sprig rosemary
1/2 teaspoon ground cumin
2 whole star anise
3 1/2 cups low-sodium beef broth
2 cups good-quality root beer

Directions

1. Preheat oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons fat from pot.
2. Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place pot in oven.
3. Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. (To store, refrigerate, up to 4 days.) With a slotted spoon, transfer ribs to a large straight-sided skillet. Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.

I would still brown the meat and the veggies as directed and then transfer it all to the crock pot and cook on low for, maybe 4-6 hours? I'm not sure how long it will take. I don't use all the individual herbs either, since I don't have all of them...instead I use a dried herb mixture called boquet garni. Also, the star anise is an absolute must to enhance the flavor, but don't use too much of it or it will overpower all the other flavors (not necessarily a bad thing, though. )