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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
I love meatloaf, but I'm guessing it doesn't get a crust-like outside in the slow cooker? I like that part. I used to dislike anything with ground turkey, but I'm coming around. Still no chance on turkey burgers, though.
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I hate almost everything I've made with ground turkey. The burgers are absolutely horrid, turkey brats tasted like sand, and the plain ground stuff just tastes bad. The only thing we have made with ground turkey that actually didn't taste bad was taco meat, probably because it has so much other seasonings in it you can taste the crappy turkey meat.
 
Re: USCHO Cooks: Open Your Mystery Basket.

bigblue_dl said:
I hate almost everything I've made with ground turkey. The burgers are absolutely horrid, turkey brats tasted like sand, and the plain ground stuff just tastes bad. The only thing we have made with ground turkey that actually didn't taste bad was taco meat, probably because it has so much other seasonings in it you can taste the crappy turkey meat.
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yeah, I actually like it somewhat in casseroles (where it's combined with other flavors), but not so much by itself as a replacement for beef or chicken.
 
Re: USCHO Cooks: Open Your Mystery Basket.

bigblue_dl said:
I hate almost everything I've made with ground turkey. The burgers are absolutely horrid, turkey brats tasted like sand, and the plain ground stuff just tastes bad. The only thing we have made with ground turkey that actually didn't taste bad was taco meat, probably because it has so much other seasonings in it you can taste the crappy turkey meat.
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You need to try my juicy lucys with turkey. Really good.
 
Re: USCHO Cooks: Open Your Mystery Basket.

No thin mint brownies. Coconut pineapple mango muffins instead. I started with <a href="http://sallysbakingaddiction.com/2014/02/18/master-muffin-mix/">Sally's Master Muffin Mix</a> and subbed in frozen mango, pineapple, and sweetened coconut for the berries. I also used coconut milk instead of regular milk (I needed to use some up). They turned out pretty well, although the coconut flakes in the batter seem undetectable.

I also made cheesy bacon scones and they were delicious.

The people at work commented that it's Tuesday, so there must be treats, so I think I need a little treat vacation at work to throw them off. The girls on my hockey team don't seem to appreciate treats that much (and 4 of them are gluten-free), so that's not a good outlet either (although I might make macarons, which are gluten free - need to come up with a fun flavor combo). My cousin is all treated out after I foisted a peanut butter care package on her, as well as the bacon scones.

Somewhat related, I found this interesting. Wisconsin is working on a <a href="http://host.madison.com/news/local/writers/jessica_vanegeren/wisconsin-cookie-bill-passed-senate/article_318d4efa-933e-11e3-8795-001a4bcf887a.html">Cottage Food Law</a> for baked goods (aka the Cookie Law). I've never wanted to quit my job and bake full-time, but if I could do both... maybe just do small batch baking for people I know, on my own schedule and my own terms (no wedding cakes!!!)... that might be fun. No marketing, no certifications, etc. None of the pressure, all of the baking fun. One of my friends mentioned to me she knows someone who rents out time at a commercial kitchen. The more I think about this, the more I like it. Hopefully the law will pass.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen, how the hell are you able to bake all of this stuff and keep off the weight you just dropped?
 
Re: USCHO Cooks: Open Your Mystery Basket.

St. Clown said:
jen, how the hell are you able to bake all of this stuff and keep off the weight you just dropped?
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I don't bake any of it for myself, so it doesn't sit around the house. If it's something I like, I'll eat the smallest one, and then give the rest away. Christmas cookies are the toughest, but I hide those in the freezer so I don't see them all the time.

If I'm baking something to actually keep at home (it's rare, but it happens) - then I use a healthy recipe or eat it in smaller servings. And generally, homemade baked goods are healthier than their store-bought equivalents (even if they're not "healthy"). At the very least, I know exactly what's in them, so I'm able to account for the calories. Gotta indulge sometimes. :)
 
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Re: USCHO Cooks: Open Your Mystery Basket.

I made <a href="http://honeymoonkitchen.com/slow-cooker-chickpea-curry/">chana masala in the slow cooker</a>, and it was very tasty. I added boneless chicken thighs to cook with it, and mixed in steamed broccoli after it was done. I couldn't take the cover off for the last 2 hours, but I'd definitely recommend it, as that is a LOT of liquid. Just hot enough - garnished with yogurt and lime juice. Served with whole wheat roti or brown basmati rice.

And my rice cooker died during the process (the button wouldn't stay down to cook - kept popping up to warm), so I had to make it... on the stove! :eek:
 
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Re: USCHO Cooks: Open Your Mystery Basket.

I am ready for grilling season to start. 23 more days.

Hopefully the snow has melted enough that I can get to my grill :p
 
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Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
I am ready for grilling season to start. 23 more days.

Hopefully the snow has melted enough that I can get to my grill :p
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I'm kind of a grillin' fool. I've been grilling a half-dozen times so far this year. Now the deck is cleared of snow, I'll be doing it more regularly.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Baked mini apple pies last night. While delicious, it was probably a bad decision as I am now exhausted from staying up late baking.

At least I have pie for pi day now.
 
Re: USCHO Cooks: Open Your Mystery Basket.

I'm planning on grilling tonight. Stopping at Von Hanson's to get some thick cut ribeyes. But, like I've mentioned in the past, in a very Minnesotan way, I have never let winter keep me from going out on the deck and grilling. I grilled on one of those -20 degree days this year. :p

Also, I've made some good stuff lately. Bought wonton wrappers. One night this week I made some mexican wontons/dumplings. A little homemade taco meat, some queso fresco, and green chilis in a wonton wrapper, some egg wash, and baked (I wanted to fry them, but I got the "we're trying to be more healthy" look) Served with some good salsa. I would have preferred more kick to them, but I didn't want them too spicy so my fiance still liked them.

Then, I made apple pie wontons, which were good, and very good once they were cooled down, which was weird... I diced up some granny smith apples, cooked them up in butter, sugar and a little cinnamon. Filled the wonton with that stuff, and sprinkled cinnamon and sugar on the outside. Also made some homemade caramel to drizzle over them, and served them with some ice cream. I will do some refining the next time I make them, and that should make them excellent. My fiance doesn't know how I can just start throwing stuff together without a recipe and still have it taste good. :p
 
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Re: USCHO Cooks: Open Your Mystery Basket.

Planning to grill tomorrow night for some friends. Have some salmon fillets and will probably bake some squash. Anybody have a favorite grilled salmon recipe?
 
Re: USCHO Cooks: Open Your Mystery Basket.

burd said:
Planning to grill tomorrow night for some friends. Have some salmon fillets and will probably bake some squash. Anybody have a favorite grilled salmon recipe?
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Salt, pepper, a drizzle of olive oil, and when the fillets or steaks come off the grill, finish with a squeeze of lime. Salmon doesn't need much.

My other preferred method requires the oven to get a nice ginger/brown sugar/soy sauce glaze, so it's not really a spring or summer recipe.
 
burd said:
Planning to grill tomorrow night for some friends. Have some salmon fillets and will probably bake some squash. Anybody have a favorite grilled salmon recipe?
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Aside from seasoning, I like using a Cedar plank rather than putting it directly on the grate. Soak it in salt water for 2 hours and remove the skin. Obviously if you insist on crispy skin this isn't for you, but I love this method.
 
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