What are you cooking or baking today?

Maybe someone can answer a question for me ,regarding the recipe I posted up here , and for future reference
Is it braking copyright to post a link / photo like I’ve posted ?
It’s available free on line from Nagi’ s website .( link added above )

I’m to old to keep up with all the rules and regulations …..so maybe @Matrix could advise me and delete what I’ve posted …..just above this post if it’s not permitted
 

Lilac said:
@Murrmurr that sounds good. Let us know how it came out. I'm always looking for something quick to do with pork & we like baked beans here.

MIL used to make a dish with pork steaks using box stuffing mix. You brown pork steaks in a skillet along with onions. Once pork is browned, set it aside & use the same pan to make a box of stuffing according to the directions & add a 16-ou can of creamed corn when you stir in the crumbs. Once that is mixed together lay the pork on top pushing them into the dressing mix & cover with foil. Bake it at 350 until done.
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It came out pretty good, but not quite as good as Mom's. My chops weren't as flavorful as hers. I'm not sure why, but I'm gonna sear them before baking next time. I think that's supposed to "lock in the flavor" and juices.
 

Murrmurr said:
It came out pretty good, but not quite as good as Mom's. My chops weren't as flavorful as hers. I'm not sure why, but I'm gonna sear them before baking next time. I think that's supposed to "lock in the flavor" and juices.
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That will help. I know some pork today isn't as flavorful as they used to be years ago. Breeding fast growing hogs did away with flavor IMO. The last hog we bought was part heritage breed & the meat has been good. The hog was also older than what commercial farmers allow. I like using thick pork steaks for some recipes over the chops since they seem to have more marbling in them.

Your recipe sounds good & I think I'll try your recipe.
 
Lilac said:
That will help. I know some pork today isn't as flavorful as they used to be years ago. Breeding fast growing hogs did away with flavor IMO. The last hog we bought was part heritage breed & the meat has been good. The hog was also older than what commercial farmers allow. I like using thick pork steaks for some recipes over the chops since they seem to have more marbling in them.

Your recipe sounds good & I think I'll try your recipe.
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I think you're right about the flavor. These chops (the cut with the T-bone) just didn't taste like the ones from my childhood....no burst of sweet-salty goodness. No kind of burst at all, really.

So if you try this dish, use the tasty meat if you can. It was so, so yummy when I was a kid.
 
Running a pork loin through the grinder to make breakfast sausage for my carnivore. I saved three thick center slices for tonight. They are happily marinating in garlic, lemon, olive oil and waiting for the grill. To make SO happy it will be spaghetti alio i olio i pepperoccini. A bit bowl or rabbit food with apples and onions, dill dressing.
 
Fried some burgers & reheated some twice baked potatoes for dinner. Been busy cooking for tomorrow.

Made the dressing & put it in the fridge & prepped all the veggies that I could so I can through things together to get in the oven quicker. Rolls are rising the first time & after that, I'm done for the night cooking.
 
Cooking a little piece of brisket in the crockpot now. Getting ready to put on some green beans and a small squash casserole. Made a batch of sugar free orange jello to be mixed with sugar free cool whip. That will be dessert, At least, it is orange like pumpkin pie! I was never a big fan or turkey or stuffing.
 
Murrmurr said:
It came out pretty good, but not quite as good as Mom's. My chops weren't as flavorful as hers. I'm not sure why, but I'm gonna sear them before baking next time. I think that's supposed to "lock in the flavor" and juices.
Click to expand...
Use half butter half olive oil to sear the meat. Please do not skimp. Medium heat and do not turn before two/three minutes. Yes, you will get nervous. Preheat oven.
 
A Cornish game hen is in the slow cooker; a green bean casserole and new potatoes are in the oven, and a store made caramel / apple pie will be dessert. My cousin normally invites me for Thanksgiving, but this year he didn't. I was a bit put off, until I woke up this morning to a dreary 40°day with 30 mph winds. Thankful to be home and look forward to binge watching movies this afternoon.
 
Twostep said:
Use half butter half olive oil to sear the meat. Please do not skimp. Medium heat and do not turn before two/three minutes. Yes, you will get nervous. Preheat oven.
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Thanks, Two-y. I'll do that next time.

I wonder if my mom added a little brown sugar and onions to the pork'n beans...or maybe they just don't make pork'n beans like they used to. I didn't get the blast of nostalgia I expected with every bite. It didn't even smell the same when I took it out of the oven. :confused:
 
I made my usual maple glazed sweet potato but today when I peeled the sweet potato it immediately developed black spots.

I continued peeling and eliminated most of them but when I baked the little casserole all of the outside edges of each potato chunk turned black.

I tossed them.

I have never had this happen before, does anyone know what may have caused it.

My thought was bruising. 🤔

Everything else was fine but I really think that going forward I’ll celebrate Thanksgiving with a frozen entree.

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Having a vegetarian in the household I usually try to have a fancy veg along with holiday meals.
This time I made a broccoli casserole dish.

  • 2 10 ounce bags frozen broccoli, cooked and drained
  • 10.5 ounce can cream of mushroom soup
  • 1 cup mayonnaise
  • 2 large eggs
  • small minced onion
  • 1 cup freshly grated sharp cheddar cheese
  • Topping: 2 cup Ritz crackers , crushed, drizzled with 2 T butter
I kept messing up. While the broccoli cooked in the microwave I mixed the other ingredients but accidentally added the whole 2 cup bag of shredded cheese. It wasn't mixed in so I lifted about a half cup off and put it back in the bag. Then I noticed my broccoli came in a 12 oz bag and a 16 oz bag, so I had 8 ounces too much. I used it all, then put put the rest of the cheese back in for a 2 cup total.
I spread the cracker topping over it all and drizzled it with the butter, but it didn't seem like enough so I melted 2 more T for the top.

Baked at 350 for 45 minutes. It was to die for.
 

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