Spiel Posted April 5, 2015 Report Posted April 5, 2015 Well it's Easter and Happy Easter to all. It's just Brook and I here today but we both have to eat so I'm busy in the kitchen. Dinner is an 11lb local farm free range Capon. Rubbed down with the appropriate spices both under and on the skin and is now cooking using the "high heat" method. Always perfect! Complimenting that is a mix of red taters, carrots, onions and green peppers tossed (and currently marinating) in an olive oil/garlic/apple cider vinegar dressing that will go in the oven to roast at the appropriate time. Also decided to use a recipe my daughter shared with me since I had all the ingredients on hand and the half cabbage needed to be used (also to be roasted). http://www.bloglovin.com/blogs/paleo-diet-lifestyle-paleo-diet-tips-recipes-3003066?blog=3003066&post=1695384977&viewer=true Brook will be getting all the giblets as I will have more than I need for the week.
manitoubass2 Posted April 5, 2015 Author Report Posted April 5, 2015 (edited) Oh man Spiel thats gonna be great!!! No cooking for me until tomorrow. Ill post pics when the shenanigans settle. 30 or so family members coming for the day tomorrow lol. So Ill be very bust cooking about 15 different dishes. I gotta make good food for the kids, then seperate dishes for the adults. And its always tough because the aboriginal side loves food as it is. The italian/ukranian/norwegian side wants superfoods seasoned to perfection lol Edited April 5, 2015 by manitoubass2
manitoubass2 Posted April 5, 2015 Author Report Posted April 5, 2015 Broccoli/bacon/cheese salad Deviled eggs Fried bread/bannock Will all be made today to make it a lil easier lol
Big Cliff Posted April 5, 2015 Report Posted April 5, 2015 (edited) Just drooled all over the keyboard again. That cabbage looks VERY interesting, care to share? Wouldn't mind trying that myself I usually just make sauerkraut out of any left over cabbage I have (it's a good thing LOL). But I love cabbage soooooo! Have a beautiful free range chicken that Lukasaurus (Steve) and his beautiful wife Llori gave us a couple of weeks ago on the BBQ as we speak getting all golden and smoky. The rest of the dinner is just the "back to basics" kind of meal, mashed taters (dressed up a little with some cream cheese, some onion chopped up but not too fine, mixed in after the taters are mashed so it is still nice and crunchy and a hint of garlic, carrots and parsnips, and some cauliflower with cheese sauce. Dessert is a cherry cheese cake which is sitting in the fridge setting right now. Our company is due to show up any minute now! Happy Easter everyone! Edited April 5, 2015 by Big Cliff
Spiel Posted April 5, 2015 Report Posted April 5, 2015 Boy I love reading what you all are cooking as much as I like cooking. Trust me, I may not comment on it all but nothing is lost on me, I've been inspired but much here and I've book marked the thread due to short term memory issues.
manitoubass2 Posted April 5, 2015 Author Report Posted April 5, 2015 Just drooled all over the keyboard again. That cabbage looks VERY interesting, care to share? Wouldn't mind trying that myself I usually just make sauerkraut out of any left over cabbage I have (it's a good thing LOL). But I love cabbage soooooo! Have a beautiful free range chicken that Lukasaurus (Steve) and his beautiful wife Llori gave us a couple of weeks ago on the BBQ as we speak getting all golden and smoky. The rest of the dinner is just the "back to basics" kind of meal, mashed taters (dressed up a little with some cream cheese, some onion chopped up but not too fine, mixed in after the taters are mashed so it is still nice and crunchy and a hint of garlic, carrots and parsnips, and some cauliflower with cheese sauce. Dessert is a cherry cheese cake which is sitting in the fridge setting right now. Our company is due to show up any minute now! Happy Easter everyone! Sounds great bigger Cliff? Your not the only one interested in that cabbage haha. I pmed spiel immediatley after he posted ?
Big Cliff Posted April 5, 2015 Report Posted April 5, 2015 Boy I love reading what you all are cooking as much as I like cooking. Trust me, I may not comment on it all but nothing is lost on me, I've been inspired but much here and I've book marked the thread due to short term memory issues. You and I both my friend! I have actually now created a folder where I copy all of these ideas and recipies and store them so I can look back and "try" to re-create some of them. I have learned so much about so many things since becoming a member of this site!
bigugli Posted April 5, 2015 Report Posted April 5, 2015 Simple dinner plans for tonight. Fresh crappie fillets rolled in crushed crackers.
Big Cliff Posted April 5, 2015 Report Posted April 5, 2015 Simple dinner plans for tonight. Fresh crappie fillets rolled in crushed crackers. Sounds absolutly fantastic!
misfish Posted April 5, 2015 Report Posted April 5, 2015 Simple dinner plans for tonight. Fresh crappie fillets rolled in crushed crackers. Those would go great with my left over Easter soup Bruce.
manitoubass2 Posted April 5, 2015 Author Report Posted April 5, 2015 (edited) May this thread never die! Lol. Ive tried at least 15 recipies on here so far and everyone is a smash hit! Now im getting emails and pm's with recipies and I love it! Sooo much to try and it keeps things fresh for the family You boys can chef it up! And you can never go wrong with crappie, EVER!!!! Edited April 5, 2015 by manitoubass2
Old Ironmaker Posted April 5, 2015 Report Posted April 5, 2015 My wife is working today so a bowl of Turkey soup is the feast for this holiday. I looked at the scale after I put on a spring jacket yesterday, oh my. I can miss a few meals. 12 pounds on the mid section that I used to refer to as abbs. Thank to this thread, thanks a lot fellow OFC members, thanks a lot. (Of course stuffing my yap had nothing to do with it, all this threads fault).
Spiel Posted April 5, 2015 Report Posted April 5, 2015 So, it was delish. Leftovers galore of course. There'll be a few plates of repeat, some hot chicken sandwiches with gravy to follow mid week. Some of the meat will become chicken pot pies. The stock I'll be making and freezing will hopefully become this.... http://noblepig.com/2013/03/dill-pickle-soup/ Sounds to good not to try at least once. Bon appetite all.
Old Ironmaker Posted April 5, 2015 Report Posted April 5, 2015 Speil, can you email some left overs? I like left over chicken better than turkey any day.
akaShag Posted April 5, 2015 Report Posted April 5, 2015 Capon is my absolutely favourite fowl, bar none, not wild turkey nor ruffed grouse, nor Canada Goose, nor mallards, not any of the wild birds, not domestic turkey or chicken or duck or goose. CAPON!!!! Bring it on! We were travelling today via that God-forsaken Highway 401 from London to Kingston, it was a SPIRITUAL experience and not in a good way but Praise The Lord we are home safely. Supper was fresh green beans and smoked garlic sausage in the skillet. VERY tasty, but not at all a traditional Easter Sunday feast. To make up for this, I am cooking a lovely ham tomorrow, with scalloped potatoes, YUM YUM!Happy Easter everybody!Doug
Gerritt Posted April 6, 2015 Report Posted April 6, 2015 So, it was delish. Leftovers galore of course. There'll be a few plates of repeat, some hot chicken sandwiches with gravy to follow mid week. Some of the meat will become chicken pot pies. The stock I'll be making and freezing will hopefully become this.... http://noblepig.com/2013/03/dill-pickle-soup/ Sounds to good not to try at least once. Bon appetite all. FOOD! I am going to make this dish... Lord love a duck.... I will make this happen. Thanks for this Chris!... I knew all those years of drinking the leftover pickle juice would amount to something!.... We've all done it.. G
Old Ironmaker Posted April 6, 2015 Report Posted April 6, 2015 Speil, I should have said I love Capon sandwiches, but I'll take a chicken sandwich too.
manitoubass2 Posted April 6, 2015 Author Report Posted April 6, 2015 Hahah here a small sample of the "easter style" deviled eggs
akaShag Posted April 6, 2015 Report Posted April 6, 2015 I have coloured egg SHELLS before, but not the eggs themselves, how did you do that? Dip them in food colouring?Doug
akaShag Posted April 6, 2015 Report Posted April 6, 2015 Same as for the shells, very interesting! When my sons were young, I would do up red mashed potatoes for Valentine's Day and green ones for St Patrick's Day. We also added some colour (don't remember which one, maybe blue???) to chocolate milk for Hallowe'en and the result was a disgusting looking thing that we called Witches' Brew.... Doug
manitoubass2 Posted April 6, 2015 Author Report Posted April 6, 2015 Same as for the shells, very interesting! When my sons were young, I would do up red mashed potatoes for Valentine's Day and green ones for St Patrick's Day. We also added some colour (don't remember which one, maybe blue???) to chocolate milk for Hallowe'en and the result was a disgusting looking thing that we called Witches' Brew.... Doug I did a rez style green eggs and ham(fried bologna) and the kids loved it. Friggen creeped me out hahaha. Here is a kids plate from today, missing stuffing and wild rice casserole(can only fit so much)?
manitoubass2 Posted April 6, 2015 Author Report Posted April 6, 2015 Some pudda Turkey and duck(shhhhh dont tell the kids) Broccoli salad Gotta have these? (although it dropped?) Quick fire to burn some food as an offering to the creator for our lost ones(no pics of the food, thats a no no)
manitoubass2 Posted April 6, 2015 Author Report Posted April 6, 2015 Whoa nice post Rick! My apologies for the mix ups, im sure you can figure which is which lol
manitoubass2 Posted April 6, 2015 Author Report Posted April 6, 2015 What the frig? New updates to my phone and my photobucket is pooched. Awesome
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