kchurchill5's Profile

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Favorite 1 pan, pot or pouch dinner on the grill

A friend asked me today for a recipe that could be made on the grill. 1 pot or pan. They have house renovations going on mostly in the kitchen. Well with a very small girl and 4 to feed 1 pot or pan is what they needed.

Well it reminded me of when I had kitchen renovations going on and I had to cook on my grill for a few weeks. (I did keep some spices, condiments on the lanai along with a small fridge for essentials, which made it a bit easier) So it made me think about what I had made and remembered this great dish which was mostly canned ingredients but still a great fresh flavor.

My dish was grilled chicken breasts, boneless/skinless that I marinated in lemon juice, olive oil, oregano, garlic and red wine vinegar all day in the fridge. Then I sauteed the chick in the cast iron on the grill. Seasoned s/p and cooked on one side and then flipped, added, some minced garlic, capers, sliced onion and cooked another couple of minutes. Added 1 can diced tomatoes with oregano, 2 cans of chick peas, olives cut in half and cooked until warm. Added a little wine (we were drinking for dinner) just to thin it out a bit and served over a bed of fresh spinach on each plate. Crumbled some feta over the top and dinner was served in 20 minutes or so.

What are your favorite 1 pot, pan or pouch dinners.

Jul 14, 2009
kchurchill5 in Home Cooking

Top tips for Salads

Love beets any way. With arugula they are great.

I make a beet salad with oranges, red and gold beets roasted, red onion, arugula, toasted walnuts, I use goat cheese and then warm slices or prok grilled with a herbed marinade and tossed with light vinaigrette

Jul 14, 2009
kchurchill5 in Home Cooking

Publix

The guy who did my wedding cake was my maid of honors fiance. He was worked for public and then owned is own bakery down here. They he created pies for Village Inn. The French Silk is his creation. Or so he claims. He made my cake and I am not sure what he did but wow. He claims it was mostly Publix style of the wedding cake, the recipes that they mostly used. I agree to this day, everyone loved our cake.

Jul 14, 2009
kchurchill5 in Chains

Top tips for Salads

I love bean salads as well. I don't have a particular recipe. But I will take some red leaf or romaine add some cannellini beans, a light lemon vinaigrette, some onion, olives and cucumbers some fresh feta and maybe some artichokes and what a wonderful easy dinner. Very hearty with the beans. That with a nice slice of steak would make an excellent meal or a nice grilled lamb chop. Or maybe 2.

Jul 14, 2009
kchurchill5 in Home Cooking

Need kids' pool party app

I love chicken on a stick. Inexpensive and easy to make, grill or bake ahead and then serve with dips. I like a good marinade on mine so very tender and juicy and then a couple of dips on the side. For kids. Absolutely BBQ or ranch, For adults a spicy honey mustard or a sweet and sour chili sauce or terriyaki sauce. They are adult but still easy. Can easily be served room temp doesn't have to be hot. I marinade in a garlicky olive oil and herb marinade over night, then I thin slice into long strips and then ribbon them on to short wooden skewers. It takes just a few minutes to cook and then set to the side. Serve with the dips.

Bacon wrapped chicken bites also on a skewer is a lot of fun. Use a maple bacon or hickory and then a sweet honey mustard sauce. Easy and just a couple of bites per skewer. Room temp again.

I like what I call my mini sandwiches. I take small round rolls and just cut a hole in the top and scoop out the bread. Bake for 5 minutes just to crunch up a bit and then fill with chicken salad, shrimp salad, egg salad or anything you want.

Pizza, make the crust ahead and top with a mix of caesar chicken salad, some lettuce, chicken caesar dressing, maybe some olives, etc. Or you can use your favorite salad like feta, spinach, olives, tomatoes. A healthy way to get kids to eat salad.

For a desert, I use crescent rolls (pillsbury) and spread with cream cheese walnuts and raspberry jam and roll and bake. Serve warm if possible, but room temp is just fine. A sweet desert but not too much.
...these are also great with cream cheese, fresh herbs, proscuitto ham and some parm and then rolled and baked. Totally different but they need to be warm.

Fruit salad or fruit skewers grilled and then chilled.

One favorite is apple sage sausage, found at most grocers or you can you use your favorite spiced sausage and then cut into bite size pieces. I add some maple syrup, a little chili sauce for some spice and a little apple juice and then cook in the crock pot 3 hours. You can take the pot it will stay warm for a while. Transfer to a bowl and poke tooth picks in the sausage and serve with fresh apple slices. Easy quick, inexpensive, delish and kids love it. I like to put some apples on the tooth picks or mini skewers first and then the sausage so everyone gets the idea. It is really tasty.

Jul 14, 2009
kchurchill5 in Home Cooking

Publix

This is on the side of the Publix brand sugar. Someone said it was similar. Never tried it however.

http://eating-in.blogspot.com/2006/10...

And yes they are good.

Jul 14, 2009
kchurchill5 in Chains

Top tips for Salads

Combine chopped artichokes, black olives, sun dried tomatoes, and baby spinach spinach. Toss with fresh orchichette pasta, a light lemon vinaigrette and top with grilled chicken and fresh goat cheese crumbled.

Also toss cheese tortellini with a spring greens mix. Your favorite. Some fresh roasted red peppers and grilled onions, black olives then topped with pan seared panchetta and a warm balsamic vinaigrette. Top with grated parm. Warm but still a salad and a nice twist.

Jul 14, 2009
kchurchill5 in Home Cooking

Top tips for Salads

I love to roast my veggies with olive oil, some fresh herbs and garlic and then toss with fresh romaine. I make a NO oil egg dressing which complements the roasted veggies and it is just a simple salad but very hearty. You could easily grill these vegetables as well.

Also love a salad I make with grilled skirt steak, penne pasta and fresh arugula. About half and half arugula and pasta, Add some thin sliced cucumbers, sundried tomatoes, red onion and toss with a very light soy, garlic, cilantro, and honey dressing with a little chili sauce for heat and then toss with the pasta and salad and top with the grilled steak. It is a light great alternative to pasta or just salad.

I make a lot of salads with pasta and lettuce all the time during the summer. Some fresh grilled meats and seafood and summer vegetables and light dressings are great.

Jul 14, 2009
kchurchill5 in Home Cooking

Top tips for Salads

FL, so guess what. Tons of citrus all the time in salad. From grapefruit and oranges to arugula, romaine, spinach, I also love using citrus dressings. Fresh juice or marmalades mixed with olive oil, garlic, shallots and fresh herbs. Tarragon and mint are great.

I love cooking the citrus lightly in a saute pan with shallots and then adding a little honey and then adding it to fresh arugula. It is a great easy salad.

Jul 14, 2009
kchurchill5 in Home Cooking

Country style pork ribs??

They are pretty darn tasty. Cooking time depends on the amount of ribs but the beer and onion just gives great moist and juicy ribs. I am having some this weekend and can't wait. It is a favorite no matter what type of rib.

Jul 14, 2009
kchurchill5 in Home Cooking

Publix

Try this, a copy cat recipe I made it once and it was very close. I just often buy it when I'm in a hurry, but I did make it and pretty darn close.

2 boneless skinless chicken breasts, cooked chopped fine and cooled
3/4 cup mayonnaise (if salad is too dry you can add more)
1 1/2 teaspoons fresh tarragon chopped fine
1/2 cup sliced almonds
1-2 teaspoons grated onion
1/2 teaspoon garlic powder
s/p to taste

This is a almost perfect copy cat recipe. I really can't tell the difference. However ... NOTE ... let it set 2-3 hours for a much better taste, that is KEY!!

Enjoy it I know you will.

Jul 14, 2009
kchurchill5 in Chains

Publix

It is pretty good I admit. I rarely buy salads from grocery stores. But I have bought that for sandwiches when I am out of the boat during the day. It is a nice salad.

Jul 14, 2009
kchurchill5 in Chains

Can you freeze smoked whitefish?

I'm a Michigander and you forgot the most important ingredient. HOT sauce!!

Jul 14, 2009
kchurchill5 in General Topics

Can you freeze smoked whitefish?

I would say a week or longer would be fine in the fridge. But freezing does work as many below said, texture may change, but still good. But I would keep in fridge. Should be fine

Jul 13, 2009
kchurchill5 in General Topics

What are the College apartment cookware needs?

1. Knife skills, are you kidding. cutting an onion if cutting it in half and then chopping anyway he can. IT is college not cullinary school.

2. Bowls, for what, sometimes they eat out of the pot and paper plates are a key component, college remember.

3. Knives ... well the neighbor down stairs last time I visited was cutting the water melon with a hack saw. Knives. My sons roommate was cutting a piece of chicken with a steak knife. They care less.

And herbs ... They know the salt and pepper shaker from the paper ones in the spice aisle. Use them and buy another set. Fresh herbs are not even in their vocabulary.

4. Cook books, yes my son has one and made meat loaf. Otherwise. They read class books, not cook books.

5. Margarine to them is butter. They wouldn't know the difference.

==============================

Sorry no offense, some actually do cook but it is not very common. I've seen many of my friends and visited many and it just isn't what they are in to. Cooking is just food to them.

The last time I was there they had their girlfriends over for dinner. My son made chili served in paper cups, bread was frozen and just heated in the micro on napkins. Beer, no glasses, plastic ware. That to them was a fancy dinner for them. They did have brownies which my son also baked, Pillsbury, but that is pretty impressive and ice cream for desert. This was a college dinner.

Jul 13, 2009
kchurchill5 in Cookware

E-A-S-Y, no brainer, Party Food for 100 ?

Sorry it took so long, kid issues. Yes 21 and still kid issues. Never get a break even when they are grown. I guess I was the same too.

Here you go. A few ingredients, but not hard.

Chicken White/Black Chili

1 lb ground chicken or turkey. You can used diced chicken breasts or thighs too
1 large onion diced
2 ribs celery diced
1 yellow pepper diced
1 red pepper diced
4 cans cannellini beans and black beans, drain 2 and don't rinse or drain the other 2
1 can of green chilis
1 can (15 oz) crushed tomatoes
1 box of chicken broth or approximately 3 cans, 1 qt.
3 tablespoons chili powder (according to taste)
1 teaspoon dried oregano, and basil and
3 tablespoons minced garlic or 3 large garlic cloves
1 tablespoon cilantro
Salt and pepper to taste
3 teaspoons cumin
2 teaspoons hot sauce
1 bay leaf
1 teaspoon cinnimon
1/2 teaspoon red pepper flakes (to taste)
1 teaspoon allspice
1/2 teaspoon nutmeg
2 cans of white corn or you can use just frozen yellow corn is fine

In a large pot, saute onions, celery, pepper and garlic in olive oil till soft, about 5 minutes, add turkey or chicken and cook until brown. Add seasoning, tomatoes, beans, chilies, and any remaining ingredients. Yes it is spicy, but adjust accordingly. It really isn't as hot as you might expect. Cook a good hour or so till everything combines well. Serve and top with pepper jack cheese, sour cream and scallions.

If using the crock pot, Just add the chicken first, veggies next then the liquids and seasoning. Let cook 6 hours on high and dinner is done. It can also sit on the stove for hours too and be just as good.

Jul 13, 2009
kchurchill5 in Home Cooking

What would you do with these fresh caught fish?

Welcome
Enjoy, let me know the outcome.

Jul 13, 2009
kchurchill5 in Home Cooking

Filet Mignon question

Cognac sauce is a great sauce. I don't use mushrooms in mine, but a very nice sauce.
Serve with mashed leeks and roasted potatoes.
Roast the leeks, onion and red potatoes until brown. Then mash with some cream, butter, s/p. Perfect rustic mashed.

Steak couldn't get much better.

Jul 13, 2009
kchurchill5 in Home Cooking

What are the College apartment cookware needs?

He was doing pretty good with the axe, :)

Yeah, the set is decent. I wish the kids cared more and some do, but on average they get beat up pretty bad. And I cooked a lot in college for all my room mates and even cooked for a part time job. I made pots of soups and home made bread for lots of friends and got paid for it. My knife was K Mart 8 bucks if that, and somehow I managed just fine. My second knife was a bit better but I still used the dishwasher after spending 12 hours up studying, my room mates soaked it to death and even when I first got out of college, I just wasn't ready for top equipment.

Today I take care of my stuff, but I still don't have top equipment. I have medium cost, decent knives and pots and pans, lots of cast iron and some very nice top quality pots and pans as gifts. I learn to cook with simple equipment and today I still follow that philosophy as much as I can. I figured my grandma cooked without a thermometer, without fancy pots, pans or knives. Hell I hate to tell you how her knives were sharpened. But the food was awesome. So I try to follow that philosophy and just cook with what I have.

Probably out of the norm I know. I do have a few gadgets but try to limit the fancy stuff when I can.

Jul 13, 2009
kchurchill5 in Cookware

What are the College apartment cookware needs?

I got a cheap set of knives ... Wolfgang for my son. I think he took 3 of the five knives. Sams set for 24.99 I have the other knife and still great. That is value. Good enough for them. They won't get taken care of anyways. When he is ready, he can get his own good knives for just him. When I went to visit, they had a pizza cutter but they were cutting it when regular shears and cutting the peppers with a steak knife. So even though he knows better and he room mate definitely is a decent cook, that just isn't their priority. That is what I bought him I feel confident about. As I was walking out of the apt complex. The guy down stairs was using an ask to cut open a water melon. He is a good friend of my sons and he is studying to be a nutritionalist. I just had to laugh. I am sure they had a knife but it probably sitting in the 2 day old water in the sink with the other dishes. LOL.

So cheap is definitely the way to go until they realize what they have and it is only theirs so they can take care of it.

Jul 13, 2009
kchurchill5 in Cookware

Searching for best store bought salsas

Yep, I know the Granary right down the street. I always have a store bought just for quick uses. But sometimes I like to buy a quality one for a party or when I just don't have time to make some myself.

Thx for the info

Jul 13, 2009
kchurchill5 in General Topics

Herb plants...now what?

I can relate. Mine grow so fast I am always cutting, drying and freezing. Pestos, lots of frozen bags and lots of dried jars.

Jul 13, 2009
kchurchill5 in Gardening

E-A-S-Y, no brainer, Party Food for 100 ?

Be home in a hour and will post for you. Just don't have it on lap top. Give me just a bit and will send.

Jul 13, 2009
kchurchill5 in Home Cooking

What would you do with these fresh caught fish?

A couple of ways. Cast iron for both, both easy flavors.

You can fillet and skin which is my favorite. I do nothing more than a simple egg dip and then some bread crumbs and/or cornmeal and flour mix. I find both together work well, but using all bread crumbs/corn meal or all flour works just fine. Season the mix well with some cayenne, paprika, onion powder, parsley and s/p. A simple but flavorful seasoning. I just pan fry in a mix of olive oil and butter. A simple pan fry to get is brown on each side medium/high, about 4 minutes approx per side until golden brown. Perfect. Drizzle with fresh lemon and salt when done. Great with grilled romaine salad and potatoes. I love tarter sauce with the fish, one of the few times I like tarter but it is not necessary, just as good without tarter.

If whole and not filleted. You can pan sear as well. Cast Iron is recommended as well. I coat again in a little egg wash and then the flour, bread crumbs or cornmeal mix. But I love to stuff the trout with some sliced onion and lemon wedges. Grill on one side until golden brown, 6-8 minutes, flip and sear another 6-8 minutes. Fish will fall and flake off the bones and skin. Very tender and flavor full.

Either way is my favorite.

-------------------------------------

Quick second way, dredge fillets in milk and then flour mixed with s/p and cayenne. Pan sear in butter and olive oil until golden brown on both sides. Remove and cover. Add some white wine to deglaze the pan, add some capers, seasoning (s/p and thyme) and cook until slightly reduced. Remove and add cream and stir until thick. Right before serving add some fresh lemon juice and drizzle over fish. Either recipe are great and so fresh.

Hope this help. Enjoy!

Jul 13, 2009
kchurchill5 in Home Cooking

What would you do with these fresh caught fish?

I have posted many recipes for a similar recipe. Fish pockets either in foil in the oven or grill or parchment in the oven is a great way. A mix of any veggies. Not just olives or tomatoes but zucchini, carrots, summer squash, mushrooms, some white wine, butter, lemon slices, anything goes. Close up and cook. A very easy way and very healthy way to cook the fish. I have actually 37 different combos in my cookbook or my catering menu I offer. It is so much fun and easy to do.

I love the pouches too. I grill fish at least 1-2 per week in pouches on the grill. I can't eat enough.

Jul 13, 2009
kchurchill5 in Home Cooking

Country style pork ribs??

I think a perfect plan. Just make sure the ribs are soft tender but not falling off the bone and keep on the grill a little time, no long. Low to medium heat just to dry a bit and then sauce and that is it. Cover and let set as you do the sausage. Always works great.

Jul 13, 2009
kchurchill5 in Home Cooking

Country style pork ribs??

When you take them out, make sure they are tender. Not falling apart but tender. Put on the grill but only a few minutes to dry on each side, 2-3 minutes and then sauce. Just a couple of minutes on each side should be plenty. until the sauce is warmed and gets stuck to the ribs and then serve. Cook longer on the grill or oven and then will be dry.

Jul 13, 2009
kchurchill5 in Home Cooking

Freezing Basil (or any herb) 3-methods (or more)?

I make a basil oil, I dry basil and I freeze basil. I do the same for oregano and thyme and tarragon. Thicker leaves such as basil and tropical oregano do better in a dehydrator or dried in an oven or chopped before freezing because of the larger leave and moisture content. Chopping or dicing is important. Other leaves such as rosemary taken off the stem and thyme freeze just fine. It just depends. Think larger leaf, more water so they need to be cut smaller. Drying is a great way, I dry several of mine and so is just fresh.

Jul 13, 2009
kchurchill5 in Home Cooking

Freezing Basil (or any herb) 3-methods (or more)?

I don't have a vaccum sealer. I just squeeze all the air out and never had a problem. No oil, no anything, just herbs.

Jul 13, 2009
kchurchill5 in Home Cooking

Freezing Basil (or any herb) 3-methods (or more)?

I do mine the same way all the time. Large tropical oregano leaves don't do as well because of so much moisture. But pretty much everything else. For fresh salads that require very fresh non cooked herbs as in a salad or garnish, I buy fresh. But these frozen herbs are perfect for most everything else. I have used them in breads, casseroles, soups, stews, sauces, anything. But fresh is always better if you have it. But don't sweat. This works great.

I also dry by just hanging up and then I dry and then crunch up and put in my basil jar. I do this with my oregano, basil which I can't eat it all. The parsley I usually go through.

Jul 13, 2009
kchurchill5 in Home Cooking