What's For Dinner - Include Recipes

[lilgrounchuck]

No anger here! I just need to utilize a crockpot on work days.

Best thing when everyone is gone all day. If I've got a day to burn, in the smoker it goes. I'll rock a 14 hour cook day if I have nothing on the schedule. Low and slow. However, that's a rare occurrence. It's good to have a cheat style recipe for things, it's even better when you can dial in your cheat recipe to the point where people don't notice

 

[LRT]

And on that note, tonights arterial clogger is.....


WINGS

Duuuuuuuude

Smoke the wings in dry cajun rub.


Just do it lol

 

[Mastiffsrule]

When you and your spouse are walking out the door at 7 in the morning and not getting home until 6 at night, with the expectation of dinner on the table, the crock pot becomes your best friend! :D

See, I said I was going to get stuff thrown at me ;Happy . I usually never cooked until this recent event. I am a ceral type of guy for dinner, wife and kid are on their own. Super Sugar Crisp all day long.

My slow cooker thing comes from childhood. To make a looong bad story really short, mom was a vegetarian and used to make a lot of spicy vegetarian dishes in a pressure cooker. Hated the smell all day long. Step dad forced me to eat it at dinner time.just yucky.

 

[lilgrounchuck]

Duuuuuuuude

Smoke the wings in dry cajun rub.


Just do it lol

No need for cajun...SPG all day baby - salt, pepper, garlic. I used to roll my own, but now I just grab the McCormick Himalayan Pink Salt, Pepper, Garlic mix and throw it on pretty much everything.

 

[Mastiffsrule]

Duuuuuuuude

Smoke the wings in dry cajun rub.


Just do it lol

I agree totally. Problem is I had to put my last smoker to rest and have not replaced it yet:(. I will soon.

 

[zoomonster]

Actually I made fish taco's tonight. The fish weren't too thrilled watching us eat lol

 

[lilgrounchuck]

See, I said I was going to get stuff thrown at me ;Happy . I usually never cooked until this recent event. I am a ceral type of guy for dinner, wife and kid are on their own. Super Sugar Crisp all day long.

My slow cooker thing comes from childhood. To make a looong bad story really short, mom was a vegetarian and used to make a lot of spicy vegetarian dishes in a pressure cooker. Hated the smell all day long. Step dad forced me to eat it at dinner time.just yucky.

Yeah, you missed out. Slow cooker meat WITH veggies soaking up those meat juices all day, unattended by a human, just waiting for us to come home and devour it was awesome. I LOVED (and still do) slow cooker meal days.

There's one my wife makes that's amazing. I'll have to get the exact recipe, but you take a bag of frozen chicken breasts, a block of cream cheese, two cans of fat free cream of chicken soup, and let it cook like six hours ( I like to add mushrooms but our kids hate them). Shred up the chicken breasts and serve over rice or pasta.

 

[CindyKz]

This one can be done in less than 12 hours, but on low you could probably stretch it out. I've become obsessed with my Instant Pot so I'm trying this in the IP for dinner now. This was a huge hit when I made it for a local reef club meeting in January :)

Italian Beef

3-4 lb chuck roast, trim fat
1 pkg Good Seasons Spicy Italian Dressing mix
1 jar pepperoncini
1 jar Italian giardinera
14.5 oz beef broth
hearty rolls
provolone cheese

Chuck roast, seasoning mix, garlic, 1/2 jar each pepperoncini and giardinera, drained (adjust to taste) , 1/4 jar pepperoncini juice (again, adjust for taste) and beef broth in crock pot. Cook on low for 9 hours. Remove beef, shred and cook one more hour. (I have done this successfully on high in 4 1/2 hours total). Serve on rolls with provolone (better if the rolls are toasted but not a requirement.) Garnish with additional peppers and giardinera.

Update: just as good in the instant pot

 

[lapin]

Mussels with Linguini
Chop some garlic. Keeps vampires away
Fine chop 1/2 onion
Chop some tomatoes
Chop a hand full of fresh herbs from the garden. Parsley and Basil
Boil and cook some pasta. 1/2 package pasta per 3 lbs mussels
Brown the onion in olive oil. Add tomatoes and garlic cook for a min or 2. Add about 1/2 cup white wine. Not chardonaaaaaaay.
Toss in mussels and chopped herbs and a large pinch of red pepper flakes. Cover and cook until mussels are open.
Add 2 tablespoons of butter to the mix Add pasta to the mix and toss.
Serve with toasted crusty buttered bread.

Note: Be sure you save a raw mussel or 2 for the fish. Open and serve on the the half shell.

 

[Eggs]

Seared scallops (seasoned with Old Bay) in garlic butter over wild rice. Grilled green beans that were tossed in olive oil and garlic salt.
Straight forward and very good.

 

[Eggs]

Any simple crockpot recipes that cook in 10-12 hours? No soups...working mom trying to multitask.

This is simple and very good. I served with white rice.
Double the slow cooker quantities for realistically serving 4 hungry people.
Costco (probably Sams as well) sells Flank Steak in approximately 3 lb. packages which works well.
My slow cocker has a “warm” setting below “”low”.....10-12 hrs may be ok at the lower setting. I think Low would be ok for that time but may need to add additional water for the longer duration.

 

[Mastiffsrule]

Got one more night out of my fry oil. I roasted a pork so I could get some chunks to fry for carnitas with pickled onions. Shredded the rest for sandwiches.

 

[Eggs]

Any simple crockpot recipes that cook in 10-12 hours? No soups...working mom trying to multitask.

Very very basic but good: Shredded Chicken in Cream of Chicken soup.
I sometimes make a batch for gatherings and people enjoy; can make sandwiches, eat plain, serve with mashed potatos, etc.

I usually buy a large pack of skinless-boneless chicken breast and 3-4 large cans of Cream of Chicken soup.
I’ve also mixed in shredded cheddar cheese at times.

You could do it a couple of ways; throw everything in the slow cocker then shred the chicken after cooking and mix.

Or what I prefer is to boil the chicken the night before for 40 minutes, then shred and mix the soup in the slow cocker pot then refrigerate.
Put on Low in the morning and forget about it.

The chicken and soup amounts are ball park.
Enough soup for it to be think (don’t over do, cooking will water it down). I often add a cup of water though.

The hardest part is trying to get it to the desired thickness you prefer; it taste very good no matter thickness.
Season to your preference, but it requires little.

 

[Thespammailaccount]

What’s on the menu tonight? Fresh baby brine

Recipe: take some water and place it in thethingamabob. Marinate for about 24 hours. Harvest brine from thethingamabob and place in bowel. Season with fresh phytoplankton then serve.

O wait are you asking what I am eating for supper?

 

[redfishbluefish]

Tonight: Grilled Firecracker Salmon with Grilled potatoes and cucumber salad.

Let's start with the potatoes because they take the longest. Using red potatoes, fork-poke three or four times on each side. Microwave on high to partially cook. Times vary on size and number of potatoes to be nuked. Because I had five fairly large ones, nuked for four minutes per side. Remove and cut in half. Crosshatch score the inside of the potatoes with a sharp knife. I usually use melted butter, but olive oil can also be used to coat each white part of the potatoes. Season with whatever....I use salt, pepper, garlic powder, and Mrs. Dash. They now get a second dose of olive oil and we're ready to grill:



Potatoes go on a hot grill, white side down for ten minutes, and then are rotated 90 degrees for another ten minutes.

Since I needed the grill for the salmon, potatoes were put on the upper rack, white's up, while the salmon was cooked.

For the salmon, I use THIS RECIPE with the following deviations:

1. Since only 3-4 fillets, I cut the recipe in half.

2. I run the red pepper flakes through a spice/coffee grinder.

3. The entire mixture is actually assembled in a mini chopper so that when I've added all ingredients, I can fully emulsify it. I really think it changes the way it marinates the fish.

4. I like to marinate as long as possible....make it the late morning to cook that evening. In a pinch, I've only marinated for an hour and it was OK.

Cook five minutes per side (and I turn halfway through to give a nice crosshatch).

The cucumber salad was simply sliced cucumber with chopped onion and a lite oil/vinegar dressing.

Here is the grilling all done:

 

[redfishbluefish]

What’s on the menu tonight? Fresh baby brine

Recipe: take some water and place it in thethingamabob. Marinate for about 24 hours. Harvest brine from thethingamabob and place in bowel. Season with fresh phytoplankton then serve.

O wait are you asking what I am eating for supper?

Looks delicious!

Now, two quick questions....

1. What do you use if your thingamabob is in the dishwasher?

2. Whose "bowel" is this put in to, and how do you get it in there? That part scares me! :oops::oops:

 

[CubsFan]

Tonight: Grilled Firecracker Salmon with Grilled potatoes and cucumber salad.

Let's start with the potatoes because they take the longest. Using red potatoes, fork-poke three or four times on each side. Microwave on high to partially cook. Times vary on size and number of potatoes to be nuked. Because I had five fairly large ones, nuked for four minutes per side. Remove and cut in half. Crosshatch score the inside of the potatoes with a sharp knife. I usually use melted butter, but olive oil can also be used to coat each white part of the potatoes. Season with whatever....I use salt, pepper, garlic powder, and Mrs. Dash. They now get a second dose of olive oil and we're ready to grill:



Potatoes go on a hot grill, white side down for ten minutes, and then are rotated 90 degrees for another ten minutes.

Since I needed the grill for the salmon, potatoes were put on the upper rack, white's up, while the salmon was cooked.

For the salmon, I use THIS RECIPE with the following deviations:

1. Since only 3-4 fillets, I cut the recipe in half.

2. I run the red pepper flakes through a spice/coffee grinder.

3. The entire mixture is actually assembled in a mini chopper so that when I've added all ingredients, I can fully emulsify it. I really think it changes the way it marinates the fish.

4. I like to marinate as long as possible....make it the late morning to cook that evening. In a pinch, I've only marinated for an hour and it was OK.

Cook five minutes per side (and I turn halfway through to give a nice crosshatch).

The cucumber salad was simply sliced cucumber with chopped onion and a lite oil/vinegar dressing.

Here is the grilling all done:

How are you keeping the salmon from falling apart? I can see one of the pieces you lost a few flakes, but that’s really beautiful. Is the skin side down?, or did you cut it off. I’m a huge salmon fan, but I’ve not done well cooking on the grill. It’s been years since I’ve tried to cook it directly on the grates. I usually cover it in foil with butter and lemons and close the grill up.

 

[Thespammailaccount]

Looks delicious!

Now, two quick questions....

1. What do you use if your thingamabob is in the dishwasher?

2. Whose "bowel" is this put in to, and how do you get it in there? That part scares me! :oops::oops:

I just rinse the thingamabob out with water no soap. The brine and only the brine (no shells) gets transferred from the thingamabob to the bowel with the strainer in the center to the bowel. The bowels I use are the ones I use when I have guest. Lol no the bowel is disposable

 

[redfishbluefish]

How are you keeping the salmon from falling apart? I can see one of the pieces you lost a few flakes, but that’s really beautiful. Is the skin side down?, or did you cut it off. I’m a huge salmon fan, but I’ve not done well cooking on the grill. It’s been years since I’ve tried to cook it directly on the grates. I usually cover it in foil with butter and lemons and close the grill up.

We buy our salmon from Sam's club (froozen), and it has no skin.

As far as cooking anything delicate, I now use a grill plate (left side). I use to use grill mats (right side), but they just became a pain to clean.



Grill mats are great (except for cleaning) if all you have is a regular grill. And forget grill baskets....throw them away....and cover your grill surface with mats, and you can now load the grill with all those veggies, without loosing any through the grill surface.




But for me, I've pretty much stopped using grill mats because I have a Blackstone flat iron grill.....here are the veggies on the flat iron:




The only reason I don't use the flat iron for fish is that I want the grill marks!

 

[redfishbluefish]

I just rinse the thingamabob out with water no soap. The brine and only the brine (no shells) gets transferred from the thingamabob to the bowel with the strainer in the center to the bowel. The bowels I use are the ones I use when I have guest. Lol no the bowel is disposable

LOL.....I have to believe you mean bowl! :oops: And I like to keep my bowel inside my whatchamacallit, where it belongs. :rolleyes: