What have you cooked recently that was good?

Last night I made some grilled hamburger steak then topped the of with onions and mushrooms (sauteed of course with lots of garlic) and then some brown gravy. Sided by some fresh steamed broccoli and a lil bit of melted velveeta cheese. mmmmmm yummy
 
For the slow cooker fans, here's two of my favorites:

Throw a couple chicken breasts in with chicken taco seasoning, a can of pinto beans and a can of rotel. Keep as is for pulled mexican chicken for tacos, add a can of water for a tortilla soup. Cook on low for 6-8 hours.

Brown a couple pork chops, then throw them in the slow cooker with cream of mushroom soup... one of my mom's old comfort food recipes that I love.
 
To dress up any main dish cooked on the weber, grill up some fresh veggies in a grill wok. They turn out amazing.

Here's what I do:

Toss onions, broccoli, mushrooms, corn on cob (snapped in half), zuccini, and any other veggi you have taking up room in the fridge into a gallon size zip lock bag.

Add a few drizzles of olive oil in the bag. Make sure all contents are covered in olive oil. Add spices to taste. Don't overdo it.

After you remove your steak, chops, or chicken and they are covered and resting, add your grill wok to the ot grate and preheat it for a few minutes. Empty the contents from the bag and let the fresh veggies sizzle in the wok.

After jamming to a few tunes and enjoying half a beer from Stone Brewery or half glass of Old Vine Zin from Lodi (about 4-5 minutes) open the grill and toss the veggies around in the wok. Add a few sprinkles of sea salt (this is the secret). Cover the grill and resume drinking your beverage of choice.

The veggies are done when they are hot but crispy, and cooked but not limp. That is essential. Serve immediately and enjoy. The chicks will dig these veggies and you'll be honored with the title, King of the Grill.

Grab another Stone and bask in your glory.
 
I got a grill recipe book from Weber at Home Depot and did the tri tip recipe they have in there and it was amazing! I was using an old school ceramic smoker and had a hard time regulating the temp. It was either off the charts hot (on a 400* thermometer) or fizzling out at 160. Once it hit too low, I finished them in the oven. Gonna be buying a new smoker soon.:D

EDIT:Sort of on topic...What do y'all think about this guy?
http://www.amazon.com/exec/obidos/t...c_mri?_encoding=UTF8&m=ATVPDKIKX0DER&v=glance

Fully automatic 4 rack smoker, 125 watt smoking element, 500 watt cooking element.

Sounds like it'd be good for a guy like me who doesn't like to sit there constantly checking the temp and adjusting the vents to maintain the right heat.
 
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Stromboli
Roll out some pizza dough, add whatever toppings you like minus the sauce. Roll the dough back into a log and back at the given temp.
Get some plain marinara add some spices and tomato paste, cook to taste and then add some sweet italian sausage.
Take the boli out of the oven and slice into 2" pieces. Cover in sauce, sausage and enjoy.
 
I thought Turkey Chili was for girls until I came across and cooked up this recipe. The last time I did it I used Thanksgiving turkey cooked on the Weber charcoal grill (and about a dozen serranos). I bag up and freeze most of it to take to reheat for lunch or dinner.


Black and White Turkey Chili

2 Tbsp vegetable oil
1 Tbsp olive oil
1 cup yellow onions, diced
1/2 cup bell peppers, diced

1 pound ground turkey
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp ground coriander
1/2 tsp crushed dried oregano
1/4 tsp seasoning salt
1/8 tsp ground black pepper
Serrano peppers to taste

1 (14 ounce) can diced tomatoes - with liquid
1 (6 ounce) can tomato paste
1/4 cup salsa Verde
1 beef bullion cube
1 (15 ounce) can black beans - with liquid
1 (15 ounce) can great northern white beans- with liquid
1 cup water
1 bag frozen corn

In a 3-quart saucepan, sauté the onions and bell peppers in the cooking oils until the onions are golden brown.

Add ground turkey and seasonings, crumble turkey, mix well and sauté until turkey is browned.

Add diced tomatoes, tomato paste, salsa Verde, beef bullion, two cans of beans and 1 cup of water to saucepan.

Mix well and simmer for about 20 to 30-minutes, stirring occasionally.
 
grill shrimp basted with garlic butter.

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Hard to beat crock pot cookin' in the winter!

Quick and easy green chile:
1 Crock pot
1 Pork loin
1 jar 505 Green Chile Sauce (not the Salsa)

Cook until the meat comes apart easily with a fork (depends on size of loin).

For the un-initiated. 505 is the area code for New Mexico, which happens to be where the best green chiles in the world come from IMNSHO. The mild is just that, and the hot will really get you going (you would like Jon).

Hatch green chiles FTMFW!

http://www.505chile.com/products.html
 
I called my wife to have her bring me some dinner at work. She cooked this delicious parmesan cheese chicken.

She called me about an hour later to ask how it was. I guess when she ran it out to me she left the glass casserole dish she was baking it in on the stove top where she had accidentally left a burner on that she was using to cook peas. I guess when she got home the casserole dish had exploded leaving her and the kids dinner all over the kitchen walls and ceiling.


They ate pizza.
 
Chipotle meatloaf. Instead of a loaf you make it in individual patties, basically like superthick burgers. Instead of breadcrumbs, you use crushed tortilla chips. Buy canned chipotle peppers in adobo sauce and use the adobo for the glaze. Melt some cheese on top, and I like to squirt a little Sriracha on each bite. There cilantro in there somewhere as well.
Link to recipe
 
My cousin is a butcher and he brought over some frogslegs and scallops , cooked the scallops in a garlic,wine brine, and deep fried half the frogslegs and sauteed the other, my god so good!! Never thought I'd have a hankerin for frogslegs!
 
Made a 9# pork shoulder butt recently. 10 hours on the weber using lump hardwood charcoal, hickory, cherry,maple and apple wood dry rubbed overnight with hungarian paprika, chipotle chille powder, Turbindo sugar, maple sugar, garlic, Celery salt, and pepper.
Turned out amazing. so tender ive had pulled pork sandwiches for 4 days straight and still have 3#'s left.
 
I agree with Kujito on pork roast.
I put a 3lbs roast into crock pot ,About 2 cups BBQ sauce salt pepper !/2 teaspoon each cook on med to high 6-8 hours. Before removing shred in crock pot serve on burger buns.
 
MAY POP said:
I agree with Kujito on pork roast.
I put a 3lbs roast into crock pot ,About 2 cups BBQ sauce salt pepper !/2 teaspoon each cook on med to high 6-8 hours. Before removing shred in crock pot serve on burger buns.
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I bought a pork roast to do this.

Did you brown it first or no?
 
I have 6 chicken breast tenderloins, a can of cream of chicken soup, sliced carrots and sliced new potatoes, salt, pepper, lemon pepper, and other random seasonings in my crock pot right now. Hopefully it will turn out well for dinner.

Im gonna try the roast thing this weekend.
 
Beer Battered Mozzerella Meatballs!! recipie involves beer, green pepper, onion, garlic, tomato, red pepper flakes, bread crumbs, mozzerella cheese & anything else relevant in the kitchen. Bake em up enjoy!
 
MrShaft696 said:
Beer Battered Mozzerella Meatballs!! recipie involves beer, green pepper, onion, garlic, tomato, red pepper flakes, bread crumbs, mozzerella cheese & anything else relevant in the kitchen. Bake em up enjoy!
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I was thinking about trying the roast thing this wkend as well... but I think these just won me over. I just need more details on how to cook them :rof: Unless it is "throw healthy portions of each ingredient into bowl, make meatballs, cook"... I think I can mange it if it's that easy.
 
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