What are you cooking or baking today?

Tomorrow will be a pernil, seasoned rice, salad & home made flan

What is Pernil?
Pernil is a masterpiece. The roast pork meat is juicy and carries notes of oregano, garlic, salt, Sazon and adobo. The skin, also known as the “cuerito,” is a crunchy, crackling work of art that is perfectly seasoned, salty, and smoky with a rich, buttery crunch that melts into a savory, porky flavor as you bite into it.
 

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Yesterday I tried a new recipe where you slice potatoes 1/4" thick & roast them until browned. Then you top them with left over shredded pot roast topped with cheese. Put back in the oven until cheese is melted & then top with chopped green onions & your choice of dressing which I used blue cheese.

Started it in the kitchen oven, but then I found out the oven wouldn't heat up & stayed on "preheating". Had to move everything to the basement to my second oven & cook there. Glad I had a backup!

Today I need to call the repairman to come & have a look. I thought it was taking a longer time than usual to heat up, but no one else in the house noticed it.
 
I cooked chips for lunch ( french fries ) in the Airfryer... I just fancied them suddenly. I rarely ever et chips, so there's a bag of frozen chips on the freezer which rarely sees the light of day
 

Lilac said:
Yesterday I tried a new recipe where you slice potatoes 1/4" thick & roast them until browned. Then you top them with left over shredded pot roast topped with cheese. Put back in the oven until cheese is melted & then top with chopped green onions & your choice of dressing which I used blue cheese.

Started it in the kitchen oven, but then I found out the oven wouldn't heat up & stayed on "preheating". Had to move everything to the basement to my second oven & cook there. Glad I had a backup!

Today I need to call the repairman to come & have a look. I thought it was taking a longer time than usual to heat up, but no one else in the house noticed it.
Click to expand...
2 Ovens ?.. wow !:D
 
Probably some yogurt with granola. No one is really hungry today because of the heat. It's 91F, but feels like 100F with a dew point of 73. It feels like you've been hit with a hot wet blanket when you step out of the AC.
 
Lilac said:
Had to move everything to the basement to my second oven & cook there. Glad I had a backup!
Click to expand...
When my mother replaced her main stove because of aesthetics (every thing was gold), she regretted not putting it in the basement to cope with hot, humid Ontario weather. She could have done her canning down there too.
 
My oven was fixed today! The thermostat/heating regulator thingy burned out & he replaced it. Wasn't any bigger that 2" x 2 1/2" x 1/2". He said it was something that when it went bad it would have done so slowly until just stopped.

I had to try it out, so I made white chocolate chip cookies with pecans. After that I baked tater tots & when they were done, I topped them shredded pork & cheddar cheese putting them back into the oven until meat was heated & cheese melted. Added some cut up green onions & BBQ sauce on top.
 
Wut wo. I usually only start wanting to eat hearty when the weather cools off in the fall or when it's brutally cold in the winter. I'm wanting heavy, comforting food instead of something like nice, light pasta salads, cold meats, deviled eggs, that people usually eat in summer.

Today I started thinking about stuff like meatloaf/corn pudding/oven-roasted potatoes, Italian vegetable soup with onion bread, or hot beef sandwiches, Salisbury steak, or a TexMex casserole we called Sopa (meaning soup but it wasn't) that was layered corn tortillas, shredded cooked chicken or beef or hamburger, cheese, chopped green chilies.

What's going on? Is this like a cat or dog growing a winter coat? I haven't noticed any woolly caterpillars lately. LOL Is my Self anticipating an early fall and a brutally cold winter and telling me to pack on some extra pounds to keep warm?

I'm reminded of what we learned in home ec in high school when meal planning: Something soft and something crisp should always go together, and something hot and something cold no matter what the weather.
 
Georgiagranny said:
Wut wo. I usually only start wanting to eat hearty when the weather cools off in the fall or when it's brutally cold in the winter. I'm wanting heavy, comforting food instead of something like nice, light pasta salads, cold meats, deviled eggs, that people usually eat in summer.

Today I started thinking about stuff like meatloaf/corn pudding/oven-roasted potatoes, Italian vegetable soup with onion bread, or hot beef sandwiches, Salisbury steak, or a TexMex casserole we called Sopa (meaning soup but it wasn't) that was layered corn tortillas, shredded cooked chicken or beef or hamburger, cheese, chopped green chilies.

What's going on? Is this like a cat or dog growing a winter coat? I haven't noticed any woolly caterpillars lately. LOL Is my Self anticipating an early fall and a brutally cold winter and telling me to pack on some extra pounds to keep warm?

I'm reminded of what we learned in home ec in high school when meal planning: Something soft and something crisp should always go together, and something hot and something cold no matter what the weather.
Click to expand...
I made a hot meal today. I guess I've been wanting one lately.
I like that home ec saying!
 
@Jules, this is a non-mayo tater salad I make. I like it because you don't have to worry to much about it in summer. You can cut this down in half or quarters if you only want smaller portions.

Pesto Potato Salad with Green Beans

4 pounds potatoes, in large cubes
1 pound green beans, trimmed in 1" pieces
1 cup pesto (homemade or store bought)
1/4 cup chopped green onions
4 Tbsps. white balsamic vinegar (or more to taste)
salt, to taste

Cook potatoes in large pot of boiled salted water until just tender, about 10 minutes. Remove potatoes from water with slotted spoon draining water back into the pot. Set aside to cool until warm enough to handle and then cut in small bite size pieces.

In same cooking water, bring back to a boil & add the green beans cooking for about 4 minutes until just crisp-tender. Remove from water and allow to cool.

While green beans are cooking mix pesto, green onions and vinegar in bowl. Toss in warm potatoes to coat well with pesto mixture. Add the green beans coating also. Taste for salt.

Cover and allow to stand at room temperature to blend flavors for at least two hours.
 
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