Down Home Kitchen

I put some pork country ribs on the grill yesterday evening, and let them smoke for a while.  It sure smelled great, when I would go in and out to turn the meat.  I threw a few pieces of onion on the grill with them to flavor the meat.

I’ve been trying to cut back on  eating fried foods and putting seasonings on my meat that’s going to just add calories.  So I put some garlic powder, black pepper, oregano, parsley & basil in a shaker to season with.  The smell was outstanding and so was the taste.  I had a few ribs, with a sliced tomato, drizzled with salad dressing……..and that was the extent of my meal.  NO bread or anything fattening, like I normally do………Now, if I can just get me to walking and exercising, to get rid of this unwanted FAT!

These salads as quick and easy to assemble, on a hot day, cutting time in the kitchen.  Entree Salads are a good choice for warm evenings and make a good meal.  This is a great way to use left over meat and is very filling. 
I like to use tuna or salmon, with these salads, when I want something cool and not heavy.  Your choice of salad dressing can compliment and enhance the flavors.

1  head iceberg lettuce, chopped

1/2 head romaine lettuce, chopped

1/2 c. shredded carrots

1 1/2 c. grape or cherry tomatoes, halved

1/2 c. corn kernels, fresh or frozen.

2 T. fresh snipped chives or scallions

1/2 c. barbecue sauce

1/4 to 1/3 c. beef broth

3 c. med. rare steak or pork tenderloin, cut in bite size pieces

3 ozs. blue cheese, crumbled

Ranch dressing or preferred dressing

In lg. bowl, toss lettuce, carrots & tomatoes.  Add corn, chives and toss, this can be made in advance.  Heat BBQ sauce, over med. heat, with beef broth to thin it.  Add steak/pork pieces and toss to season, warm meat for 2 min.  Divide lettuce mix, on 4 serving plates or bowls.  Sprinkle with blue cheese, place steak/pork in center of each salad.  Serve with dressing.

Makes 4 servings.

With the heat being so horrible these days, I find myself using the slow cooker, many times in one week. Today, I put 2 New York Strips in the cooker with a can of mushroom soup and later it will be nice and tender, and the gravy will have been used to season it.  I’ll probably make a salad to go with it, and there you’ll have a nice dinner, on a hot day.

I cooked a roast in the slow cooker yesterday, while doing other domestic chores and when I got ready to go to my part-time job last evening I took enough with me to make some sandwiches. I put the meat in the microwave and heated it before I made the sandwiches. I took enough to share with my spouse who came along with me. They were very tasty and hit the spot when it came time to have my evening meal.
We also enjoyed some honey dew melon that I had in the fridge, this week.

Every time I get into a relationship, I get fat. It never fails, that I start cooking and eat and eat, until I fill so miserable, I can’t breathe. Why do we do this? We seem to want to try to satisfy the other partner at first with our expertise, in cooking. So, we try everything out on them. Before we know it, a few pounds pop up in the wrong places. There goes the waistline and a few other place I don’t like to mention. It’s just a mess, cooking, eating and gaining weight. I hate it, but I love to eat…….lol Is that what they call, being happy and content? Yuck!

Make protein a side. There’s no need to load up your plate with a giant hunk of meat and two small sides. Try a different approach to dining by treating your portion of poultry, beef, fish or pork as a side. In addition, add heaping helpings of fresh vegetables to your plate. It’s even okay to adopt an all-you-can-eat mentality in this case. Couple the small portion of protein and large amount of fresh vegetables with an appropriate side of whole grains and you have a balanced, delicious meal on your plate.

Sure sounds like the right idea to me. I do right the opposite, and load my plate around the meat. Looks like I could use a new adjustment to my ways.

I sure do like “fried chicken”, and it likes to put pounds on me……….I just can’t seem to resist the fried chicken, cream gravy, creamed potatoes, hot rolls and a tossed salad. I pour the gravy on the chicken, potatoes, and rolls and I’m in “hog heaven”. I’ll sit there and eat until every savory morsel is gone. I love my food…..:)……it’s something I’ve always had a craving for. For some people it’s hard to fry chicken, that turns out good. I had to work at it for years. Believe me, it wasn’t as easy as breading it and putting it in the grease and frying. I got several pieces, that still had the center raw. So, trail and error became the standard in everything, I’ve learned to cook over the years. I’ve really learned how to make it all taste “very” good. Guess that ’s why everyone comes to my house for the holidays. They know where the good food is going to be and that I’ll be cooking…:)…..lol.

4 to 6 pieces chicken

1 c. flour

1 tsp. oregano

1 tsp. basil

1 tsp. garlic powder

3/4 c. oil

In bowl mix together dry ingredients, rinse chicken pieces in water, baste in flour mix. In lg. skillet, place oil and arrange basted chicken. Fry until sides start to brown, turn and pierce with fork. When both sides are brown, make sure to pierce again, just in to be sure middle of pieces are done. Remove to paper toweled plate, to drain off excess oil. Serve hot.

I’ve been noticing a lot of different blogs, recently. I’ve also be interacting with other people who have food blogs. I came across a blog, through Blogcatalog, recently, by the name of UR Resident Chef. This blog has quite a nice display and offers beautiful cake, tarts, trifles and chicken recipes.

Sherxr, is living in a place I’d love to visit, while training to be a Chef. I’m sure you will enjoy the blog as well as find a lot of interesting information. check it out and see if I’m telling it like it is.

1 can salmon, pink

1 c. bread crumbs or crushed crackers

1 tsp. nutmeg

1 tsp. oregano

1 tsp. basil

1 tsp. garlic powder

1/4 c. milk

1 T. flour

1 egg

1/4 c. oil

salt & pepper to taste

In mixing bowl, place all ingredients except oil. Mix well to moisten. In skillet, place oil. Shape salmon mix into patties, and place in hot oil. Fry till side is brown & turn, brown other side, drain and serve.

Some like to coat patties in cornmeal, before frying.