We are tired of the same olld stuff ! Need new and different recipes.

Any one have new ideas ? Orange chicken tonight ! But we have a freezer full and can`t think of anything different ! Have pork chops, chicken, lobster, shrimp, steak ! Hubby has to have soft things ! He will not eat pasta ! Yes he is wierd ! Ideas are welcome !

 

How about East Texas Surprise? It's easy, very tasty, and soft. Here's the recipe (you may already have, being in East Texas!):
1 lb. lean ground beef
1 can ranch beans
1 medium onion, chopped
1 or 2 tblsps. chili powder
2 tsps. cumino
4 oz. shredded sharp cheddar cheese
2 eggs, beaten

Brown the beef, spoon off any fat, add next four ingredients. When the onions are transparent, add the beaten eggs, then at the last minute the cheese. Continue cooking until cheese melts in. Serve with tortillas or biscuits.
(P.S. Send the lobster to me!)

 

We make lamb meatballs with spinach in them and panko or bread crumbs. And an scrambled egg & a bit of garlic. You can also add mint. Don't know it that would be your thing.

Chicken with a mix of butter, garlic & herbs under the skin then roasted?

 

Ok what's orange chicken ???

 

Oh mate, Mart can tell you that herself...but I can tell you I have eaten it in many countries in the world and for my taste buds, it is supremely delicious.

 

I have been having fun cooking food in different ways. It started with hotdogs, which my DW serves with her northeastern baked bean recipe. It was just a dim flash of thought, because the hotdogs were gone and I had leftover beans to reheat. I decided a good hot dog might be steamed the way they do everywhere, instead of boiled. Now I have become a beef hotdog fan and specifically was cooking that type though I am sure its the same for the chicken sausages. Anyway, that led to steaming other things like steak, which is a really flipped out way of thinking:

 

OK,, I cheated and bought the sauce ! But it was good ! I oven fried chicken thighs just seasoned and floured ! About halfway done I poured the sauce over, basted a couple of times and finished cooking them !
I would have added some orange slices if I had thought to buy one !

MG,, I make one that is similar to your casserole but havent made it in a while ! will add it to the list !

Dirt mech,,those beans sound good ! How about the recipe ? I love hot dogs but hubby not so much unless its on a chili dog !

 

I have never seen lamb sold here ! Remember this is Texas,, its beef,pork or chicken here !

 

Mart, I've seen lamb at the Central Market HEB. Expensive, but understandably so.
Would you like a recipe for Brunswick Stew, which involves chicken, tomatoes, lima beans, corn, and chicken stock? We have it with cornbread or Sally Lunn bread.

 

mart, sorry! I've never been to Texas despite the fact that my father's side of the family are from Galveston. We have family stories (conflicting of course) of our grandfather during the flood and hurricane of 1900 heroically paddling his boat to save people from their rooftops. The conflicting story is that he hunkered down in an old locomotive that was too heavy to get blown away by the winds of the hurricane. Who knows if either ( or both) stories are true. He did come from a railroad family so maybe the locomotive story is true.

Anyway, i mainly grew up in NJ where my family raised sheep and chickens. So lamb is a go-to protein for me. growing up, I loved the chops and roasts but we also had A LOT of ground lamb. ( It got tiring.)

 

Happen to have some baby limas so please give your recipe ! Maybe it is just my cooking that is boring !

 

How interesting ! Maybe someone will have lamb in the future ! That said,, maybe I could use ground chicken or pork for the same thing ! Need your recipe !

 

This recipe is from the Willliamsburg Cookbook, and I've made it for years. If you want to make the full recipe, it does freeze well. I prefer to make it in autumn with fresh vegetables from the garden, but I've also made it in mid-winter with frozen and canned vegetables. Baby limas do better than the mature limas, and also add a bit of color.
One stewing hen (6 pounds) or two broiler-fryers (3 pounds each)
Two large onions, sliced
Two cups okra, cut (optional)
Four cups fresh tomatoes or two 16-ounce cans of tomatoes
Two cups lima beans
Three medium potatoes, diced
Four cups corn, cut from the cob or two 16-ounce cans of corn
3 teaspoons salt
1 teaspoon pepper
1 Tablespoon sugar

Cut the chicken in pieces and simmer it in 3 quarts of water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from the bones, about 2 1/4 hours.

Add the raw vegetables to the broth and simmer, uncovered, until the beans and potatoes are tender. Stir occasionally to prevent scorching.

Add the chicken, boned and diced if desired, and the seasonings.

I don't think it is your cooking that is boring, but the fact that we all cook what is familiar. Frankly, some of the meals you have posted have gotten me inspired and out of a rut!
Note: If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew, 1 quart for a thick stew.

Also note: Brunswick Stew is one of those delectable things that benefit from long, slow cooking. It is a rule in some tidewater homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.

Yield: 8-10 servings.

Recipe from The Williamsburg Cookbook, courtesy the Colonial Williamsburg Foundation.

 

We buy our lamb here in France that comes from New Zealand, the local lamb is very expensive well apart from vins and water everything seems to be..joking ..veggies and fruit and ok pricewise..
So I leg of lamb..`1st Day Full Roast
next usage..Lamb Casserole
cut off some of the lamb from the bone keeping any fat out...
make a gravy/sauce from either your own favourite recipes or oxo cubes some beef gravy powder and as we need to add a tin of Tomatoes the juice from the tin is needed. Herbs de Provence a good table spoon, salt and pepper to taste
you can use any veggies but I stick with frozen peas out of season and not much else apart from precooked sliced potatoes and onions
layer all the ingredients and check you have enough sauce to float over the spuds..cooked in oven low to med. for a couple of hours . Make sure you have crispy potato slices on the top layer...enjoy..can add some crusty bread...
.any left over lamb can be used in Shepherds Pie..do you have that dish over your way I wonder....

 

Hey Woollie! Long way from the UK! I think some of our best sheperd pie has just bit of the Irish influence! Uh Oh!