Food and Recipes while under Coronavirus quarantine #2

[mickey2942]

@BetteDavisEyes so glad you like the Tajin seasoning.

I have an abundance of fresh sage and cherries, I might try this with Cornish hens.
Honey-lacquered Duck With Sour Cherry Sauce Recipe - Food.com

 

[MimosaMornings]

I have a bunch of fresh corn, off to try a new recipe, Mexican Street Corn salad.
Grilled Mexican Street Corn Salad (Esquites) + Video!

And, our garden is finally producing. Peppers, tomatoes, zucchini, garlic. Bruschetta, salsa, tomato sandwiches.

That looks good! The food trucks sell it to go in a cup and it’s tasty. I need to make this!

 

[BetteDavisEyes]

@BetteDavisEyes so glad you like the Tajin seasoning.

I have an abundance of fresh sage and cherries, I might try this with Cornish hens.
Honey-lacquered Duck With Sour Cherry Sauce Recipe - Food.com

I've been using Tajin on many foods that need a little "kick": avocado toast, guacamole, swordfish, corn-on-the-cob. Thanks for suggesting it. Not-so-funny story that I'm almost embarrassed to share When DH bought the Tajin at Meijer, I was eager to taste it. After I got the little bottle opened, I poured some into the palm of my hand and licked it. I immediately started coughing, my eyes started watering, and I was afraid that I was going to have an asthma attack I drank water while DH ran to the bathroom for my rescue inhaler. I was fine, but it was a bit scary. I'll never do that again

I haven't had duck for years. There used to be a little bistro in the area that served duck with a fruity sauce. I ordered whenever we went there. I'm sure that sauce will be good on Cornish hens, probably turkey, too.

 

[mickey2942]

@BetteDavisEyes so sorry that happened to you! Thanks for sharing though. Yes, Tajin has quite a kick. I love it on melon. My husband, not so much. He grew up in Pittsburgh, with Ukrainian parents/grandparents. Not a fan of spicy food. His first wife had similar heritage.

Then, me...grew up in a home full of Southwest influences, my Grandmother was born in Mexico. I don't think my husband ever ate posole, chili rellanos, tortillas, until he married me. His biggest change has been adjusting to corn tortillas with breakfast. He is always wondering where the biscuits are....

 

[HongKongPhooey]

I made chilli tonight and added my Tajin! I only really use it in chilli and if I make guacamole. I'll have to get more adventurous.

 

[Skigh]

I made chilli tonight and added my Tajin! I only really use it in chilli and if I make guacamole. I'll have to get more adventurous.

Reading all the comments about Tajin and seeing your Amazon delivery inspired me to order a jar myself. I have not yet used it!

 

[HongKongPhooey]

Reading all the comments about Tajin and seeing your Amazon delivery inspired me to order a jar myself. I have not yet used it!

When mine arrived, after a visit home my son texted saying his girlfriend was curious about the mysterious bottle on the kitchen counter, what was it?!! She was left wondering

 

[BetteDavisEyes]

When mine arrived, after a visit home my son texted saying his girlfriend was curious about the mysterious bottle on the kitchen counter, what was it?!! She was left wondering

When my sister was here earlier this month, I showed her my new favorite seasoning. She told me that she had seen Tajin in the Dollar Store - a tiny version of the Mexican spice mixture. Mine is a 5 oz container, so the one she saw must be about 2 oz.

 

[Shamrock1]

@BetteDavisEyes so glad you like the Tajin seasoning.

I have an abundance of fresh sage and cherries, I might try this with Cornish hens.
Honey-lacquered Duck With Sour Cherry Sauce Recipe - Food.com

I’m giggling because your duck recipe reminds me of Fawlty Towers…I think the episode was “Gourmet Night.” Duck with orange, duck with cherry, duck surprise. (Most episodes are free on YouTube). Gosh, I miss that show!

 

[PayrollNerd]

Just pulled some warm bread out of the oven. New recipe. My bestie’s Mom, Lily passed away Monday. They are the ones who loved the Lemon Blueberry Cheesecake bars a few weeks ago. So I am headed over there with this bread.

Keeping her Dad engaged and talking seems helpful. We will have lunch and hang out by the pool to distract him. He can tell me all about his cataract surgery since I am having my eyes done in Sept.

These loaves smell good and look good. I used regular flour not gluten free. The batter seemed thin to me. I didn’t have lemon zest just lemon juice.

Lemon Blueberry Bread

 

[anneg]

Just pulled some warm bread out of the oven. New recipe. My bestie’s Mom, Lily passed away Monday. They are the ones who loved the Lemon Blueberry Cheesecake bars a few weeks ago. So I am headed over there with this bread.

Keeping her Dad engaged and talking seems helpful. We will have lunch and hang out by the pool to distract him. He can tell me all about his cataract surgery since I am having my eyes done in Sept.

These loaves smell good and look good. I used regular flour not gluten free. The batter seemed thin to me. I didn’t have lemon zest just lemon juice.

Lemon Blueberry Bread

The bread sounds delicious, and your kindness to your friend and her Dad will be a blessing to them.

 

[mickey2942]

Well, my garden is overflowing with peppers, and tomatoes. I am going to try to make some salsa or bruchetta this weekend, and can it. Should be interesting.

 

[PayrollNerd]

Chicken Fried Rice on the menu tonight.

 

[PayrollNerd]

This looks like a good way to preserve spaghetti squash. Has anyone ever done this? Did it turn out well after being frozen?

What Is the Right Way to Freeze Spaghetti Squash?

 

[anneg]

This looks like a good way to preserve spaghetti squash. Has anyone ever done this? Did it turn out well after being frozen?

What Is the Right Way to Freeze Spaghetti Squash?

I haven't frozen spaghetti squash, but that article's approach sounds good.

Have you tried delicata squash? I really like them and have tried cooking them a few ways--roasting, sautéing, even cut in half and cooked in the microwave. We like it with a little butter and brown sugar or maple syrup, and we eat the skin.

 

[PayrollNerd]

I haven't frozen spaghetti squash, but that article's approach sounds good.

Have you tried delicata squash? I really like them and have tried cooking them a few ways--roasting, sautéing, even cut in half and cooked in the microwave. We like it with a little butter and brown sugar or maple syrup, and we eat the skin.

I’ve never tried that type squash. Started cooking at 6:30am this morning since I couldn’t sleep.

I ended up baking the spaghetti squash. I coated it lightly with olive oil, used pepper, salt, onion and garlic powders. My youngest will eat it since they’re leery of freezing it.

I made Parmesan Red Potatoes too and they are good. They went well with my cheese grits for breakfast this morning.

I put some cabbage in my crockpot with unsalted chicken broth, peppercorns, and onion this morning.

I’m cooking up random things I’ve got on hand. Now I’m headed over to the church to see what produce they have today.

 

[BetteDavisEyes]

I haven't frozen spaghetti squash, but that article's approach sounds good.

Have you tried delicata squash? I really like them and have tried cooking them a few ways--roasting, sautéing, even cut in half and cooked in the microwave. We like it with a little butter and brown sugar or maple syrup, and we eat the skin.

Those are called "sweet potato squash" in Michigan. We also like "dumpling squash" that are similar in flavor and texture. Our favorite is "acorn squash" which we will have at least once a week during the fall. We enjoy squash with a little butter, salt, pepper, and fresh grated nutmeg. Yum!

 

[HongKongPhooey]

I’ve never tried that type squash. Started cooking at 6:30am this morning since I couldn’t sleep.

I ended up baking the spaghetti squash. I coated it lightly with olive oil, used pepper, salt, onion and garlic powders. My youngest will eat it since they’re leery of freezing it.

I made Parmesan Red Potatoes too and they are good. They went well with my cheese grits for breakfast this morning.

I put some cabbage in my crockpot with unsalted chicken broth, peppercorns, and onion this morning.

I’m cooking up random things I’ve got on hand. Now I’m headed over to the church to see what produce they have today.

I have to ask - what are cheese grits? I heard of grits but can never get my head round what they are.

 

[BetteDavisEyes]

Grits: Types, Nutrition, Benefits, and Recipes (healthline.com)

Grits are a popular Southern American dish made from crushed or ground corn.

They’re most commonly served as a breakfast or side dish and usually made from a variety of corn called dent corn, which has a softer, starchy kernel (1).

The crushed corn granules are typically cooked in either hot water, milk, or broth until they reach a thick yet creamy consistency that is similar to porridge.

Grits are often paired with flavorful ingredients, such as butter, sugar, syrups, cheeses, and meats like bacon, shrimp, and catfish...

 

[anneg]

Grits: Types, Nutrition, Benefits, and Recipes (healthline.com)

Grits are a popular Southern American dish made from crushed or ground corn.

They’re most commonly served as a breakfast or side dish and usually made from a variety of corn called dent corn, which has a softer, starchy kernel (1).

The crushed corn granules are typically cooked in either hot water, milk, or broth until they reach a thick yet creamy consistency that is similar to porridge.

Grits are often paired with flavorful ingredients, such as butter, sugar, syrups, cheeses, and meats like bacon, shrimp, and catfish...

In NC, shrimp and grits is a popular dish. The grits are usually creamy and cheesy and often have bacon and mushrooms in them. Rich and calorific, but delicious!

When I first moved to NC back in 1960, I thought grits were boring and didn't care for them. They were usually served with eggs and bacon or sausage for breakfast.

This article has an interesting history of shrimp and grits. It talks about Crook's Corner in Chapel Hill, NC, which was the first restaurant we went to with a group of vaccinated friends in the spring when it was possible to eat out again. We sat on their covered patio. Several of us enjoyed the shrimp and grits there for the last time--the restaurant is now permanently closed.
Shrimp and Grits: A History | The Local Palate