I’ve been into writing (working on my novels) so I haven’t been cooking as much.
I made a crustless quiche (Fritatta) yesterday . . . It’s like omelet meets pie.
I added mushroom and green pepper.
I melted cheese on top.
I seasoned with chives, pepper, and season salt.
I made it in a slow cooker and it just took a few hours.
I made scalloped potatoes.
It would have been awesome with salsa and sour cream and toast.
Zero, Turtle and I got another change to work in the huge kitchen again. Saturday we made so much. It was a really nice night, and we accomplished so much.
Zero made Mayo and BBQ chicken with homemade mashed potatoes.
The mayo chicken was creamy and really good with some black pepper over those mashed potatoes.
Then we got out the bacon. . .
Zero made two meatloaves . . . Plain BBQ glaze and cheesy stuffed bacon wrapped one. I personally loved the bacon wrapped meatloaf just a bit more. (It was even better the next day.)
Turtle made a roasted chicken with bacon and green pepper stuffing.
It was really good and very juicy. I also didn’t realized that green pepper was that good in stuffing. I learned a few things this weekend.
We also got a bag gruyere cheese from a friend as they have extra. We took the cheese sauce with thinly sliced potatoes and of course bacon and made our own homemade au gratin potatoes.
We also made bacon saute yellow squash and french fries.
We had so much food left over. I didn’t have to cook on Sunday. We had left over for dinner and still some left. Yay.
It was nice that we put down the Internet and the phone and just focused on the food. Sometime we need to forget everything around us and focus on what in front.
I made Tilapia fish with a butter Moro blood orange sauce.
It was a very simple meal cook the fish in butter squeezing the blood oranges over the fish.
Once the fish is out if the pan squeeze more oranges and put the pulp in the pan with the butter and fish juice.
Note: Do not put a juicy orange on your computer. (orange in color or blood . . . its’ a moro as there are several types of blood oranges) I just did this to show the color.
We had it over stuffing with side of Asia cabbage salad mix.
Today I made with the planning of my brother Turtle. . . Pollack fish with lemon sauce and avocado and lemon rice.
Both dishes are very easy to make.
However with fish, especially as fragile and flaky as Pollack you need to focus and make sure you don’t over cook the fish. I only cooked each batch (which I had two batches I made for three people) for only about 5 to 7 minutes once the butter started to bubble and the pan was hot.
I cooked the fish in a fry pan with butter, fresh squeezed lemon, chives, salt and pepper.
After I took out the fish, I used the butter with lemon juice and made a sauce. I let the pieces of lemon cook in the sauce and added tablespoon of sugar and butter as it was a bit tart.
I cooked the rice (2 cups of uncooked rice to 4 cups water) and once the water was gone and rice cooked completely added 3 smashed avocados and 1/4th cup of the lemon-butter sauce. I also salt and peppered to taste.
Finished plate
It’s a simple, light meal great for a date night, if they like fish.
Zeroman and went shopping last Friday (so we could what I posted about Soupy Saturday.)
We got store brand cheap biscuits, but all he did was melt a bit of butter and made biscuits that would have costed us two dollars of more a roll.
There are only a few things I will buy that are name brand
(soda: I’m a Pepsi or 7up girl, Tide, I love the smell and it doesn’t make me
itch, and usually coffee I love Maxwell house.)
Growing up, I didn’t usually use too many fancy stuff. We would add things and make things look fancy.
A simple roll of biscuits can do many things.
We had sausage gravy over the same buttery biscuits.
You can make dumplings, mini pizza, hot dog rolls, semi-homemade cinnamon rolls. (All you need are just a few extra ingredients).
I couldn’t believe we just paid sixty-nine cents per roll.
Out kitchen
situation is very complicated. We got an opportunity to be in a kitchen large
enough for all three of us to cook. So Saturday (March 9th) we
decided to make stew and soups.
Zeroman made Stew. It was extremely peppery and favoriful. It should be sold in diners. It was a bit thin on the first day, but it thicken up by the second day. I forgot to get a picture.
Turtle, Zeroman, and
I made cheesy broccoli soup and Clam chowder. They were awesome and lasted
almost four days. We also made biscuits and fish with it.
Cheesy Chicken and Broccoli Soup. It was very creamy and rich. I had hold myself back from over eating. I enjoyed the larger chunks of broccoli and chicken.
Clam chowder. It was full of clam and had amazing rich and flavorful creamy broth. It was a bit thinner than I want. However it turned out awesome for our first try at Clam Chowder.
To end an awesome Soup and Stew Saturday, I even made a fruit cocktail yellow dump cake. It’s simple empty a can or two of fruit cocktail on the bottom with the liquid. Then make a yellow cake mix and pour over. Bake at 350 just as cake box suggests.
You can serve with ice cream or whipped cream.
Sunday (March 10Th) Turtle and I took left over biscuits, some ham, 3 minute eggs, and then drizzled the left over cheese soup over all of it. It was our simplified Eggs Benedict for breakfast. . . it was awesome. I almost just as good as a hollandaise sauce.
Cooking Improv 