For questions or comments you don't want left on this blog please email me. Put TinCanCooking in subject area.

Copy and paste in your own web email box.

Sunday, February 12, 2017

Busy Sunday Cook Day

Our new RV space is only 1.3 miles from work. Life is sweet going home for lunch. I still need to make sure we have things to eat at lunch. I find it hard to cook four servings so we can have leftovers, unless I use the crock pot.
This week I am cooking hubby's favorites. He has had a summer cold so he needs some schmoozing.
  • First on his list is fried chicken livers. I bread them in flour, onion and garlic powder, and salt and pepper. 
  •  Next is his all time favorite cucumbers in sweet/sour liquid. I slice the cucumbers real thing along with yellow onions. The liquid is pretty easy. For two English Cucumbers (less seeds) I combine white vinegar, sugar, and water in equal portions. This batch used 3/4 of each ingredient. I topped with salt and pepper. The more they cure the better they get. 
  • I made roasted pablano/tomato/jalapeno salsa. I will be making enchiladas Tuesday and need to put some zip in the filling. Besides I buy tortillas and grill them into chips. 

  • Blueberry/walnut muffins made with applesauce instead of butter. A great compliment to fruit in the morning.
  • After that I sauteed two buckets of mushrooms sliced in two tablespoons of butter. Just wash them off under the faucet and season with salt and pepper. I add them to hubby's omelet along with tomatoes, jalapeno, and sauteed onions and topped with salsa.
  • After mushrooms I sauteed 1 3/4 sliced onions in two tablespoons butter and salt and pepper. You need to be quick before you go blind. lol I guess you could put them in a food processor/slicer and save your burning eyes. I cook them until they are light brown using a non stick pan.

    Most recipes use onions and mushrooms and add a great flavor. You can top them on a burger or, like I do in hubby's omelet.                                                                                                                       
  • Tonight is Salmon Caesar Salad with home made Caesar Salad Dressing and croutons