Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
I had New England calm chowder today and a chicken salad sandwich. This thread is inspiring me to try new things if I can for dinner.
The chicken salad had celery and green apples in the mix! Its has a nice crunch.
Grandma literally ate 2 gnocchi. Said she was full but I got her cottage cheese and she ate that too.
Anything else has to go in my j tube or it does not go anywhere.
I had bowl of tropical fruit salad and some butter pecan Ice Cream. looking forward to an over night feed of 2HN!!!!!!!!
I wish grandma would drink ensure. I could get it for free but she only will drink boost because that's what they served in rehab. It has become routine.
Sharadale, I'd be looking for the "low carb crockpot recipes." I'd bet there are countless of that category out there, too. I use Pinterest for only one area of personal interest in particular, but stockpiling crockpot recipes is a good use of that site, imo.
Tonight was wicked crazy, so hubby took care of himself and I picked something up on the way home.
I have a friend who uses his Dutch Oven regularly. He puts in whatever he wants for dinner before he goes to work, much like a crock pot, puts his oven on low and the turn out is very good. The low heat and cooking environment of DO makes for tender and juicy dishes. I'll put some effort into trying crockpot recipes first before I convince myself I "need" more cookware. :)
For very tender pork chops for any dish, brine them first - basically marinate them in a brine - lots of recipes on the internet.
I have't used as dutch oven in a long time. The crock pot served that purpose for me and now my new XL Power Pressure cooker. Love it! The crockpot will do soups and stews at low heat well and keeps your kitchen cooler. The XLPP cooker does all of those too. - and in a fraction of the time. Pot roast is next on my list of things to try. It will be done in 1/2 hour.
On my wish list: a proper Dutch Oven to do meats and stews on low heat in the oven. A well made Dutch Oven pot is relatively expensive, though... plus I'm in the downsizing business these days, and not wanting to add another piece of cookware... although a Dutch Oven could arguably be an essential of any kitchen. Hm.
The chicken breast in tin foil: sounds like what my long-deceased uncle used to call "hobo dinners" when we were kids. He showed me, my bros, and cousin how to take meat and veggies and seasoning, put it in foil, and place over a charcoal heat source. Good memories. :-) I suppose it makes sense: you create a "mini Dutch Oven" with the tin foil with all your ingredients inside, and heat until cooked. Simple but effective and tasty.
or cream of mushroom soup.
The chops came out really well. I'm very pleased. They're tasty, and w/o meat thermometer, I checked the center juices on the thickest one and then put them back in for 6 mins to finish the cooking. Checked again, looked good. Thanks for the tips. :-) 🐷🐷🐷🐷🐷🐷
Hope they turned out OK :)
They're white on outside so they are cooking, I think, even at 275 for 15 mins so far... I will buy or order meat thermometer asap. That's one thing I def should have to be "trying" things like this. 0_0
I'm assuming you have lean chops so you don't want to over cook, but I would think 425 for about 15 - 20 minutes... set a timer and don't leave the kitchen!
I had 4 pork chops defrosted and needed to cook them. I thought to broil them, because I thought it would be most simple prep, then decided I didn't have enough experience with broiling to know cook times and decided to bake. (And a previous experience with setting truffle oil-spritzed asparagus on fire - which then shot flames out of the wall oven - played through my mind, as I had already seasoned with some olive oil on these pork chops... I'm willing to take chances on bad turnout. I'm not willing to set things on fire.)
The chops are on medium thickness, maybe 3/4 inch each. I seasoned both sides with olive oil, salt & pepper, chopped garlic, Worcestershire sauce and I'm baking on a broiling rack at 275 F for 30 minutes. I don't think I have a meat thermometer. I thought I'd check at 30 mins and see how they look, see if juices run clear.
Any thoughts? I don't identify as a "good cook," and I'm only hoping for a safe and edible turnout. ;) Thanks!