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Grits Versus Polenta

Thanks! We do have a hispanic store - didn't even think about that.

Nov 15, 2014
jillfiredup in General Topics

Grits Versus Polenta

Can anyone tell me if Bob's Red Mill Corn Grits Polenta is actually stone ground grits? I need stone ground grits for shrimp and grits and it is the only thing my grocery store has. I'm including a link for the product:

http://www.bobsredmill.com/gluten-fre...

Nov 15, 2014
jillfiredup in General Topics

Need Creative Idea for Large Party

I have never tried Popeye's. I might call to get their catering costs. Do you think it would stay crunchy in a warming tray?

Oct 24, 2013
jillfiredup in Home Cooking

Need Creative Idea for Large Party

Love the idea of chopped chicken phyllo! Or maybe even a caesar chicken phyllo wrap. I might test both this weekend.

Oct 24, 2013
jillfiredup in Home Cooking

Need Creative Idea for Large Party

Thanks! Haven't thought of those.

Oct 24, 2013
jillfiredup in Home Cooking

Need Creative Idea for Large Party

LOVE the idea with the scrambled eggs and pepperoni. My mouth is watering. Thanks!

Oct 24, 2013
jillfiredup in Home Cooking

Need Creative Idea for Large Party

We are giving a large party (100 people roughly). We already have meatballs, chicken salad wraps, pimento cheese wraps, veggie and fruit trays, cheese and crackers and desserts. We wanted a second "hot" option to keep toasty in a warming tray. Our intent was to just get Chik-Fil-A nuggets - until we realized they are $70/ per 25 servings. Whoa! So we are looking for another "hot" option - either chicken or vegetarian that is family friendly. We thought about mini-quiches (we will have access to a regular kitchen oven) but thought they might get soggy in a warming tray stacked on each other.

So... ANY ideas would be hugely appreciated since we need to zero in on this menu soon.

Oct 24, 2013
jillfiredup in Home Cooking

Need Help with Pasta Salad

Yum....! Sounds beautiful too. Thanks so much for the idea.

Nov 18, 2012
jillfiredup in Home Cooking

Need Help with Pasta Salad

Oh wow. Thanks sooooo much. Radicchio and kale would be great additions. Love the pomegranate seeds too.

Nov 17, 2012
jillfiredup in Home Cooking

Need Help with Pasta Salad

Thanks! This might work if I doubled the veggies.

Nov 17, 2012
jillfiredup in Home Cooking

Need Help with Pasta Salad

Gorgeous. Thanks!

Nov 17, 2012
jillfiredup in Home Cooking

Need Help with Pasta Salad

I need to make a very colorful (oil and vinegar) pasta salad for a shower. I need some ideas for unique vegetables to put in the salad. I plan to make the veggie/pasta ratio about 50/50. I would also love some photos of colorful pasta salads and maybe even some tips on creative ways to cut the veggies.

Any ideas are welcome.

Nov 17, 2012
jillfiredup in Home Cooking

Need Flavor Profile Advice

You're an angel! Thanks so much. The thought of reducing the broth had not even occurred to me and it is genius. I'm definitely going with a butcher sausage. As much as I appreciate the ingredient substitutions of the others (and I might try them for a future test run), I'm making this tonight and don't want to veer to far off course since this will be for guests. So I appreciate you "getting" that I was really just trying to up the flavor profile.

Feb 12, 2012
jillfiredup in Home Cooking

Need Flavor Profile Advice

Thanks so much! I am going with an italian sausage from a nearby butcher.

Feb 12, 2012
jillfiredup in Home Cooking

Need Flavor Profile Advice

Thanks :).

Feb 12, 2012
jillfiredup in Home Cooking

Need Flavor Profile Advice

Your reply was exceedingly helpful. The red onion, in answer to your question, was just what the original (base) recipe called for. Ditto for the arborio rice. I'm not confident enough in my culinary abilities to sub ingredients like that which could be key. The addition of the sausage was my concept, or more of a morph of several recipes I have used. But I like the idea of the butcher's sausage. We have a wonderful butcher not too far away. Maybe a nice italian sausage?

And thanks for the tip about under cooking the chicken. That would alleviate my concern that it would dry out. Several of my guests are kids who are averse to chicken on the bone, which is why the boneless chicken. But I could use thighs. And I will definitely toast the almonds, but add them after cooking.

Again, thanks so, so much!

Feb 11, 2012
jillfiredup in Home Cooking

Need Flavor Profile Advice

I was hoping the sausage would add some richness. When I made it initially, it was a bit bland.

Feb 11, 2012
jillfiredup in Home Cooking

Need Flavor Profile Advice

Thanks! I think I'll go with the hot sausage.

Feb 11, 2012
jillfiredup in Home Cooking

Need Flavor Profile Advice

Thanks :) Your tip on the chicken was helpful and good to know I can use either sausage. I know it seems like a lot of pots and pans. My goal is to have the dish ready to pop in the oven for final heat before guests get here.

Feb 11, 2012
jillfiredup in Home Cooking

Need Flavor Profile Advice

I am adapting a recipe I've tried before - for company. I was hoping to get some advice as to whether or not the flavor profile works. Nod for the original concept goes to a recipe from Chowhound called Chicken and Wild Rice Casserole. This is an adapted version

My questions are:

1) Does the sausage work with the flavor profile (concerned about the sherry and wine) If so,
Sage or Hot breakfast sausage
2) Should I grill the chicken to add smokiness or just bake it?

Chicken, Sausage and Wild Rice Casserole

INGREDIENTS
small container of white mushrooms (fresh)
3/4 cup boiling water
1/3 cup uncooked wild rice
2 pounds boneless skinless chicken breast
1/2 lb. Jimmy Dean breakfast sausage (sage or hot???)
3 tablespoons olive oil (divided)
2 tablespoons unsalted butter (1/4 stick)
1/2 large red onion, small dice
1 large celery stalk, medium dice
1 medium carrot, peeled, medium dice
3/4 cup uncooked Arborio rice
4 ounces toasted sliced almonds
1/3 cup dry white wine
3 cups low-sodium chicken broth
1 tablespoon fresh thyme leaves, minced
2 tablespoons heavy cream or half-and-half
2 tablespoons dry sherry

INSTRUCTIONS

Place wild rice in a small saucepan and add enough cold water to cover by 3 inches. Bring to a boil over medium-high heat; cover the pan, leaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes. (The rice will be chewy and swollen with a slightly burst-open appearance.) Drain in a colander and set aside.

Cook chicken breast (thought about grilling but wasn't sure). Cut cooked chicken into 1-2 inch pieces. Slice mushrooms and cook in 1 tablespoon olive oil over medium-high heat until browned. Set all aside.

Brown sausage in large skillet and drain. Set aside.

Using skillet that sausage was cooked in, add butter. When it foams, add the onion and a generous pinch of salt. Stir to coat the onion with butter and cook until the onion has softened a bit, about 2 minutes, then stir in the celery and carrot. Cook, stirring occasionally, until the vegetables are slightly softened but still uncooked in the center, about 3 minutes. Season with salt and freshly ground black pepper.

Stir in the Arborio rice, mixing well with a wooden spoon or spatula to coat each grain with oil. Cook, stirring occasionally, until the outer layer of the rice becomes translucent and is just beginning to brown, about 4 minutes. Add the wine and stir until it evaporates, about 1 minute.

Stir in the cooked wild rice and the chicken broth and bring to a simmer. Cook, stirring often, until the mixture is slightly thickened and the Arborio rice is about 3/4 cooked, about 6 minutes (the mixture will be very soupy). Stir in the thyme, cream, and sherry, then remove from heat. Taste and if necessary season with more salt and freshly ground black pepper. Stir in chicken, sausage and mushrooms.

Pour the mixture into a 13-by-9-inch baking dish. Top with toasted almonds.

Bake the casserole until the rice is tender and has absorbed most of the liquid, about 30 minutes .

Feb 11, 2012
jillfiredup in Home Cooking

Chicken and Wild Rice Casserole

Delicious! I used boneless skinless thighs since my kids really won't eat bone-in chicken. I just cooked the rice mixture a bit longer before adding it to the casserole dish and only baked for 25 minutes.

Feb 10, 2012
jillfiredup in Recipes

Muffin Loaf

Thanks so much! I love the concept, but wasn't sure if it was doable.

Dec 08, 2011
jillfiredup in Home Cooking

Muffin Loaf

Atlanta Bread is offering some of their popular muffins in "loaf" form (i.e. breakfast bread). I have several fantastic muffin recipes, but like the idea of a loaf for gifts. Can anyone give me pointers on baking muffin batter in a loaf pan?

Thanks :)

Dec 08, 2011
jillfiredup in Home Cooking

Need Ice Cream/Sorbet Advice

Yes it is a martha stewart recipe called raspberry lime freeze... a "not quite" smoothie kind of dessert.... originally it is supposed to be the above ingredients, softened, and blended right at the last minute then served immediately.

Nov 26, 2011
jillfiredup in Home Cooking

Need Ice Cream/Sorbet Advice

I would like to do an ice cream dessert tomorrow night that requires time consuming, hands-on blending and (because of logistics) I don't want to drag out a blender and whir away in front of guests. My thought was to blend all the ingredients together, park in the refrigerator, then refreeze in my ice cream maker just before dessert. So my question is.... will the below ingredients, when blended then melted together, refreeze in an ice cream maker?

2 1/2 pints raspberries (about 7 cups)
1 pint raspberry sorbet, softened
1 tablespoon finely grated lime zest, plus more for garnish
1/4 cup fresh lime juice (from 2 or 3 limes)
1 cup vanilla ice cream, softened

Thanks in advance!

Nov 25, 2011
jillfiredup in Home Cooking

Best Frozen Salmon

I need some excellent quality frozen salmon. We're taking it on vacation, so fresh is out of the question. I'll be grilling it with a cedar plank, so I would prefer larger, thicker pieces, as I will be putting a brown sugar based rub on it (needs time to caramelize). I'm trying to stay away form individual portions.

So.... my question is...... where to get good frozen wild alaskan salmon? I'm thinking Whole Foods or Trader Joes? Does anyone have any experience with either? Brands etc.... would be helpful if you care to share.

Jun 06, 2011
jillfiredup in General Topics

Emergency help with roast

Great idea Trish... Thanks so so much. I'll give that a shot

Mar 27, 2011
jillfiredup in Home Cooking

Emergency help with roast

I'm making a bbq beef dish. I have a bottom round roast that just came out of the slow cooker and it is quite tender. The recipe calls for shredding the beef and putting it back in the juices.

I would like to put the juices in the refrigerator for a few hours to allow the fat to rise to the top. Which leaves me with what to do with the roast in the meantime. Do I shred it and refrigerate it? Or leave it whole and shred it later? Obviously if I choose the latter, the roast will be chilled. Can you easily shred a chilled roast?

Any help is appreciated? The roast is sitting there waiting on me to do something :)

Thanks

Mar 27, 2011
jillfiredup in Home Cooking

Need Soup Suggestion

My mom is sick and I'm going to make this and take it to her. Thanks for sharing!

Feb 15, 2011
jillfiredup in Home Cooking

Need Soup Suggestion

Thanks mamachef! I was actually looking for a cheat that I didn't have to feel guilty about. This sounds perfect. I actually have some already cooked chicken breast in the freezer too. You made my day so much easier.

Feb 15, 2011
jillfiredup in Home Cooking