What are you cooking or baking today?

I made turkey meatloaf that was almost edible.

1 pkg ground turkey
2 tsp each of dried minced garlic and onion
a few dashes of Worcestershire sauce
1/4 cup barbecue sauce

Mix everything together in a bowl and press into a well greased 8 x 8" baking dish. Bake at 350 for 30 - 40 minutes until cooked through.

garlic onion.jpg
 
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Today will be a treat.

Have some left overs. Off the bone ham, some aged Swiss cheese & mushrooms.

Thaw a boneless chicken breast, put a pocket in it to stuff it with cubed ham & Swiss cheese.
Make a white sauce with the mushrooms for angel hair pasta.
Salad with home made pomegranate vinegar.

Not sure what desert will be.
 
Queso Fundido. Rough ground beef, onion, varieto of peppers (no bell pepper!), Chilli powder, cumin, heat, oregano, a bit of cinnamon. Top with Pepper Jack and broil in air fryer, serve with sturdy corn chips and apple slices.

Or make burritos, top with cheese, air fry, serve with a side of beans and Mexican Rice.
 
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In a word, pizza. But I am not confident in the dough I've made (based on an ATK recipe) because I think it's far too thick. I prefer a thinner dough (but not St. Louis-type thin). But let's experiment . . .

I used Andouille sausage and regular ham for the meat, and I grated up about 14 oz. of colby/jack cheese. Nope, no mozzarella. I'm experimenting.

I also completely obliterated the ATK recipe by using a seasoned tomato puree instead of the chunky tomato sauce she recommended. Oregano, basil, garlic in the puree, spread rather thickly.

All of that in a 10" cast iron skillet, liberally dosed with EVOO in a 400 deg. oven.
 
Eupher said:
In a word, pizza. But I am not confident in the dough I've made (based on an ATK recipe) because I think it's far too thick. I prefer a thinner dough (but not St. Louis-type thin). But let's experiment . . .

I used Andouille sausage and regular ham for the meat, and I grated up about 14 oz. of colby/jack cheese. Nope, no mozzarella. I'm experimenting.

I also completely obliterated the ATK recipe by using a seasoned tomato puree instead of the chunky tomato sauce she recommended. Oregano, basil, garlic in the puree, spread rather thickly.

All of that in a 10" cast iron skillet, liberally dosed with EVOO in a 400 deg. oven.
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Knead your dough just a couple of times with the palm of your hands, turn it into a ball all tucked under and let it rest 10 minutes. Cut it in half and gently roll the halves into circles. Add a bit of olive oil and stretch it with your knuckles. It shouldbecome fairly thin. If you prebake it until the dough is just not raw anymore and then add sauce/toppings very quickly it should be crispy.
 
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Not sure what it's called or what it's going to turn out like. I know what I'm striving for, but, whether or not I succeed is a diff matter. lol
I saw it on a cooking show....puff pastry with apple (fresh) filling. An apple struedel of sorts. I'll take a look at a recipe for a refresher.
 
Split pea soup. I never use any meat in soup so there wasn’t the usual ham. Found a new recipe on All-recipes.com. Friday I bought green split peas. Yesterday at a different store I found the yellow split peas. It was a huge bag but all I could find. I also found yellow split garbanzos. Who knew there was such a thing. They look just like the peas.

The soup isn’t quite finished because the yellow split peas have to soak for 6 hours. I don’t remember having to do this before. I cooked up the rest of the soup doubling the green split peas. DH was happy with it.

Now I have to decide what to do with the one cup of yellow split peas that is soaking.
 
Jules said:
Split pea soup. I never use any meat in soup so there wasn’t the usual ham. Found a new recipe on All-recipes.com. Friday I bought green split peas. Yesterday at a different store I found the yellow split peas. It was a huge bag but all I could find. I also found yellow split garbanzos. Who knew there was such a thing. They look just like the peas.

The soup isn’t quite finished because the yellow split peas have to soak for 6 hours. I don’t remember having to do this before. I cooked up the rest of the soup doubling the green split peas. DH was happy with it.

Now I have to decide what to do with the one cup of yellow split peas that is soaking.
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Make another soup to freeze.
 
debodun said:
I made turkey meatloaf that was almost edible.

1 pkg ground turkey
2 tsp each of dried minced garlic and onion
a few dashes of Worcestershire sauce
1/4 cup barbecue sauce

Mix everything together in a bowl and press into a well greased 8 x 8" baking dish. Bake at 350 for 30 - 40 minutes until cooked through.

View attachment 402364
Click to expand...
I usually add an egg and some breadcrumbs
 

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