onrushpam's Profile

Title Last Reply

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

I can't find it on Amazon. Send a link, please?

1 day ago
onrushpam in Home Cooking

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Okay, those Foodlab pizza knots were awesome! So easy and everybody loved them. I did Kenji's quick pizza sauce to go with. I'll definitely be keeping that on the list for when I need easy snacky food!

What's for Dinner #351: the Wishing & Hoping Edition [through Mar 2, 2015]

Spring is trying to show herself here in the Deep South... thunderstorms, fog, cold one day, warm the next...
WFD tonight was a TJ's tarte de champignon and snacking on all the stuff I was doing for tomorrow night, when company is coming.
Steamed some shrimp
Made a tray of little stuffed taters and a casserole of artichoke cheese spread to bake tomorrow.
Tried out Kenji's pepperoni garlic knots... I hope they'll taste as good as they look when I bake them.
When I get home tomorrow, I'll do some wings and crudites, etc.
We'll have what may be the last fire of the season and munch while we watch a movie.
The rest of the weekend will be fast dogs, good friends, Publix subs and such. There will be wine and fun! Rain, rain, stay away!

What's for Dinner? #346 - The Deep Freeze Edition! [through Feb 3, 2015]

1.5 hours of Tai Chi this morning was followed by stops at TJ's and Publix, then home to play in the kitchen.

I started a bread recipe last night. I've tried this one before and I'm still not thrilled with the results. I may give it one more go before giving up on it. http://www.cookingchanneltv.com/recip...

I did some steamed shrimp and Kenji's clam chowder. The chowder seems a bit fiddly, but it sure is good! We're about to sit down to bowls of it. http://www.seriouseats.com/recipes/20...

Oh, and because I've been craving beets, I tried an Edna Lewis recipe for beets with vinaigrette and I've had to stop myself from eating them all while doing the rest of the food!

Not a bad day, considering we're still waiting on propane delivery, so I have no cooktop! :-)

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

Last night, when our fireplace went Pfffft, I knew we'd run out of propane. It only fuels our fireplace and cooktop, so it's not an emergency. But, it did make for some improvisation today as I continued with my quest to use up what's in my freezer, fridge and pantry:
- Slow cooker of applesauce (I somehow accumulated 14 apples of various varieties)
- 2 dozen cranberry muffins (cranberries and pecans from freezer)
- Electric multipot of chili (beef from freezer, beans, tomatoes and seasoning from pantry)
- Rice cooker of rice to go with chili

Depending on how long it takes the propane folks to get to us, I may be pulling out the 40 year old electric skillet. :-)

What's for Dinner - #345 - the Winter Doldrums Already? Edition [through January 28, 2015]

That sounds really good! I have to remember it for the next time I do pork tenderloin. We're doing the old standby Varkenshaas, baked sweet potatoes, roasted sprouts. (I'm in use-it-up mode.) Had sworn I wouldn't buy much when I shop tomorrow. But, then I watched Sara M. make this shellfish/couscous dish that looked delicious. So, there may be a fish market stop on the agenda tomorrow.

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

I bought Lyle's for my first "go" at STP and have since come to depend on Lyle's for many things. My workmates adore the caramel corn I bring them in December, made with Lyle's. They always ask, "Why is your different?"

Jan 17, 2015
onrushpam in Home Cooking

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

I'll see your WF collards and hope to raise with some local ones from the FM tomorrow. :-)

Jan 16, 2015
onrushpam in Home Cooking

What's for Dinner #344 - Happy MLK Day Edition! [through Jan. 21, 2015]

Agree! I added necessary ingredients to tomorrow's shopping list! I also want red beans and rice.

Jan 16, 2015
onrushpam in Home Cooking

Best Recipes For Pork Tenderloin?

This is my all-time favorite. But, I do the meat in a CI skillet and make the sauce in a separate skillet.

Jan 15, 2015
onrushpam in Home Cooking

Self cleaning oven: racks in or out?

I don't know why I never thought of this before, but it worked brilliantly, so I'm passing it along... Last weekend, when I cleaned my oven, I soaked the racks in the sink filled with hat water and a couple glugs of Greased Lightening. I started to scrub them with an SOS (my usually MO) and discovered it wasn't needed. The brown scum/crust wiped off! I only had to scrub a few nasty spots. The racks look better than they have since the oven was new!

Jan 13, 2015
onrushpam in Cookware

Bbq in/around Dallas in the evening

I'll second Mi Dia, or if you don't mind more of a drive, Woodshed in FW. We had great ribs and lamb brisket there a couple of weeks ago.

Jan 12, 2015
onrushpam in Dallas - Fort Worth

What's for Dinner #342- The Return of the Polar Vortex Edition! [through Jan. 10, 2015]

Last night was just wings, crudite and store-bought spinach dip. Not very exciting, but I wanted to share this with y'all because I've hit on a super easy wing method that we really love.

I just toss the wings in a little olive oil and then season liberally with a mixture of about half Fiesta chicken rub and half Striplings' Feather-N-Fowl Poultry seasoning (links below). Bake on a rack at 400 degrees for 45 min. or a little more. They turn out very crispy and flavorful. We don't add any sauce at all. The Striplings' seasoning is a mix of fine dehydrated onion/garlic/parsley/bell pepper wit salt and other seasonings. There's some sage for sure and a fair amount of hot pepper. It's too spicy for me to use straight. But, if you like spicy, go for it!

Another favorite easy-peasy dinner is Striplings' sausage browned in a CI skillet, with some of TJ's Healthy 8 salad (homemade buttermilk/mayo/vinegar dressing) and baked sweet potatoes.

We drive by Striplings' at least once a month when we transport greyhounds to adoption groups. But, they do mail-order. I don't work for them. Just a fan. :-


Not gourmet dinners, but sometimes you just need new ideas for the super quick, easy stuff. Right?

Help with a Southern Style Supper

Hmmm... slow cooker turkey doesn't scream Southern, but I think you can work with it...

I'd do traditional turkey/mashed taters/gravy with some Southern flavored sides...
greens (collards if you can get them) for sure...use turkey bacon or smoked turkey for flavoring in place of pork
succotash as a cold salad, instead of the traditional
maybe scalloped tomatoes

I'd do cornmeal yeast rolls instead of cornbread, but that's just because I love yeast bread more than cornbread

If you aren't stuck on turkey, I'd probably go for shrimp and grits, collards and a cold cucumber/tomato salad.

Jan 05, 2015
onrushpam in Home Cooking

HELP - Gluten Free Breakfast Casserole for Christmas Brunch

Do a Farmer's Casserole, something like this one. It uses potatoes instead of bread. I usually use the refrigerated hash browns, instead of frozen. Sometimes I brown them first. I like it better that way. But, if I don't have time, it's good without doing that. I like LOTS of green onions and ham in mine.


Dec 20, 2014
onrushpam in Special Diets

thanksgiving stuffed turkey breast

We've used this recipe the past two years and will again this year. I make a cornbread dressing, instead of Kenji's sausage dressing. It turns out great every time.

Nov 23, 2014
onrushpam in Home Cooking

The Crockpot Holiday Dinner? First Timer Needs Help!

If your family wants beef, the ATK eye-of-round recipe is easy and very good, though it does cook in the oven. Here's a Chowhound thread about it. You can find the recipe several places, if you don't have access to the ATK recipes. I've made this several times with great success and the left overs make wonderful sandwiches.

Rice-cooker mashed potatoes sound great, or there are tons of good slow cooker potato recipes out there.

Slow cooker bread pudding sounds great and I've also seen several good looking pumpkin desserts for slow cookers.

Just do whatever you are comfortable with and enjoy your family!

Nov 16, 2014
onrushpam in Home Cooking

Logistical help needed for bring a meal to friend

Put some towels in the bottom of a cooler and set the foil-wrapped pan on top of them. This keeps the pan from scooting around and contains the liquid, should there be any spillage.

The Crockpot Holiday Dinner? First Timer Needs Help!

You might want to take a look at my recent thread about a dinner I just did almost totally make-ahead and transported 4 hours to be served a couple of days later. I did all the prep/cooking on Thursday night after work, we made the drive on Friday and didn't actually serve the meal until Sunday. It was a big hit. I don't think anybody thought they were eating a microwave meal (I could've reheated almost all of it in crockpots, but didn't need to do that). The evening we served the meal, I just reheated everything except the ham and the rolls. A couple of people commented they felt like they'd been served a holiday feast. (made me smile!)

Critique my menu -- make ahead dinner for 8-10

Coming back to report...

Dinner was a success all around, though I was a little bit sorry to have not made shrimp or grits. The chef offered neither for our Sat. night dinner, though what he did have was very good.

Did the spiral ham (Kirkland) in an oven bag with just a little orange juice poured over.
Mustard sauce
Succotash of lady peas and creamed corn
Collard greens
Roasted root veg (sweet potatoes, turnips, Yukon golds and beets, with shallots and a bit of garlic)
Caramel apple topping for Blue Bell ice cream with ginger snap crumbs on top

We ran very late on the field, so grabbed some Sister Shuberts, which we used with dinner. But, my frozen roll experiment worked great (they just weren't ready in time for dinner). We made sandwiches with them for lunch the next day. I'll definitely do that again when I want to bring make rolls ahead of time. Once thawed and brought to room temp, they behaved just as if I'd made them a few hours earlier!

Thanks to all of you for your input. It helped a lot!

Edited to add... All of this was done Thurs. night after work, except the ham and finishing off the rolls. We transported it 4 hours North on Friday, then finished it all on Sunday evening when we returned from the field.
And, I didn't mention the snacks, but everybody loved the pimento cheese/tomato jam combo and the pickles were a big hit. Our British friend had never eaten field peas and wondered what might be similar in the UK. I couldn't come up with anything.

The simplest applesauce

I've been making lots and lots of applesauce the past few weeks. I've used a mix of varieties each time, depending on what looked good at the produce place. I think my favorite was a mix of Empire, Gala and Fuji.
I just peel and quarter about 8 apples (enough to fill my pan almost to the top), pour in a little bottle of organic apple juice (single serve size), a little bit of brown sugar and quite a bit of Saigon cinnamon (1-2 TBS). When they're soft, I mash them with a potato masher and add some vanilla (if I remember). It doesn't take long. I don't understand the need for the slow-cooker, but maybe I'll try it leaving the peels on.
We ate the last of the last batch a couple of days ago. Need more. I've been taking it in my lunch every day.

Nov 05, 2014
onrushpam in Home Cooking

I really like <fill in chain> and I look forward to returning

I'm going there for lunch today. Love their soup/salad and soup/sandwich combos.

Nov 04, 2014
onrushpam in Chains

Turkey breast roasting

You could probably use this from the Food Lab (I've made it three times and it's a winner), substituting your rice for the stuffing:

Nov 03, 2014
onrushpam in Home Cooking

What's for Dinner #333 - The end of Daylight Savings Time Edition [through Nov. 10, 2014]

Last night I did a stupid simple braise/stew thing that was SO good... just chunked up half a chuck roast I'd thawed, seasoned and browned well, then braised for an hour in some Better Than Bouillon. Added chunked up carrots, turnips, celery, mushrooms, little new potatoes, small onions and let that all simmer until the veg was tender. Griddled some slices of nearly stale sourdough to sop up the juices. Dayum, it was good and I have lots left for lunches next week.

Tonight is butterflied roast chicken, mashed taters and pole beans from the farmers market, plus some gravy made with my homemade stock. Left overs will be chicken cottage pie in a day or so.

Critique my menu -- make ahead dinner for 8-10

Oh, Jezebel! Good idea. I tasted some pear relish (that's what they called it) at an organic farm event over the weekend and I'm kicking myself for not buying any. I had already paid for other purchases when I spied/tasted it and didn't want to get back in line to make another purchase. It was so good. I kept thinking it reminded me of something... that's it. It was similar to Jezebel sauce.

Oct 28, 2014
onrushpam in Home Cooking

Critique my menu -- make ahead dinner for 8-10

We're getting some really good corn and tomatoes again. I'm thinking I'll do a maque choux type dish with the field peas (or some of my frozen baby butter beans). I think if I go light on the corn in relation to the peas and tomatoes, it should be okay for our diabetic friend.

Oh, and I'll get some sugar free Blue Bell for the dessert and will make the apples with the Splenda/brown sugar blend. Won't need much of that, if I choose the right apples.

Critique my menu -- make ahead dinner for 8-10

I don't really measure any of this, so here's my best guess on the mustard sauce:
Saute a minced shallot in 1-2 T butter.
Whisk in 2-3 T Dijon mustard (I like to use the coarse kind) and add a good sploosh of white wine
After it burbles a bit, add a cup of chicken stock.
Let it simmer until it's reduced by about half.
Stir in a cup of cream and let it simmer until thickened to your liking.
If you have fresh parsley, mince it up and add at the end.
This is good warm, room temp or cold.
One of my favorite tote-to-work lunches is left over pork warmed up in the microwave a bit, then dunked in this sauce cold.

This is enough for a pork tenderloin. I'll probably quadruple it or more for the ham.

Critique my menu -- make ahead dinner for 8-10

Oh! good idea! I'll put celery on the list. :-)

Critique my menu -- make ahead dinner for 8-10

Oh, I'm definitely keeping the field peas. Venison? No access to that and I'd really have no idea how to prepare it.

Oct 26, 2014
onrushpam in Home Cooking

Critique my menu -- make ahead dinner for 8-10

New menu:
Sweet Grass Dairy pimento cheese
Tomato jam
Roasted pecans
Cheese straws

Baked ham with mustard sauce
Field peas and rice (the field peas will be cooked with tomatoes)
Collard greens
Assorted local-made pickles
Cornmeal yeast rolls

Ice cream with warm caramel apple topping and ginger snap crumbles