Whats for dinner???

[Roadkil]

Sunday I made me a pot of bean soup with pork neck meat. It just sounded good and the pork neck meat was on sale.

I made the soup per instructions on the back of the bag, but threw out the salt/flavor pack that they say to use(way too much sodium for me) and I added a few different items to suit my tastes. I used the following:

1pk. 15 bean mix
1 ½ lbs. pork neck meat
1 red onion chopped
1 green onion diced
4 carrots chopped
3 celery stalks chopped
2 jalapenos diced
2 cans diced tomatoes
Pepper to taste
Chili powder to taste
Onion powder to taste
Tobassco to taste.

Soaked the beans overnight then rinsed and add water to cover. Grilled pork neck bones dusted with pepper, garlic, powder, & onion powder just to get a nice char/sear on them. I could have just fried them in the pan, but grilled tastes better in my opinion. Then added the grilled neck bones to the pot. Brought the beans and neck meat to a boil, reduce heat and simmered uncovered for 2 ½ hours.

Removed neck meat from beans after the 2 ½ hours and pulled the meat from bones, threw the meat back in the pot along with the rest of the ingredients and cooked for another hour or so until veggies were cooked.

Served it with crackers, cheese, and tobssco sauce to taste. Still have leftovers and is todays lunch.

[JLA]

Delicious. i too cook beans without salt. usually because I make a big ol pot and use about 3 pounds of bacon, and bacon is plenty salty by its self. My fav bacon to use for beans is Wright brand ends and pieces. And my fav beans is regular ol pintos.

[76Highboy]

Originally Posted by JLA

Delicious. i too cook beans without salt. usually because I make a big ol pot and use about 3 pounds of bacon, and bacon is plenty salty by its self. My fav bacon to use for beans is Wright brand ends and pieces. And my fav beans is regular ol pintos.

Your paying me back, aren't you.

[JLA]

One of these days jim.. The real payback is feeding you full of TX style home BBQ cookn and then sending you back home knowing you got nuttn that even comes close up yonder.

[BETH]

watch out hes gonna get ya

[JLA]

In light of the 'boys rather sloppy victory over the bucs in week 3, were having Lone Star Steaks and twice baked taters tonight. Pics will be provided if i dont get too hungry and forget..

[76Highboy]

Originally Posted by JLA

One of these days jim.. The real payback is feeding you full of TX style home BBQ cookn and then sending you back home knowing you got nuttn that even comes close up yonder.

Sounds like it's gonna hurt real good.

[JLA]

Dinner was delicious tonight!

[1969SS396]

Looks delicious Josh

[JLA]

Was it ever. and got enough leftovers for steak and eggs for the next 2 or 3 mornings. I bought a sirloin roll for 24 bucks. (got connections at the butcher shop ) Cut 4 steaks off it and each steak (inch thick) yielded 3 steaks the size of the one on that plate.

I used a Gingerbread man cookie cutter and a Star shaped cookie cutter for the kids. Gotta make good food fun so theyll eat it. Didnt have a problem gettn em to eat the taters. theres cheese and bacon on em, thats as good as candy in my house.

[JoeV]

I've been away from the forum for awhile, so I better get caught up with some meals I've made recently.

I made a lasagna back on the 18th...



Then I made a damn good pork stir fry with vegetable fried rice (I make this a lot using pork shoulder steaks)





Yesterday we came home from hitting the roadside stands, and made an all veggie meal of spaghetti squash, redskins, broccoli with corn and tomato/cuke salad.

[carver]

Originally Posted by JLA

Delicious. i too cook beans without salt. usually because I make a big ol pot and use about 3 pounds of bacon, and bacon is plenty salty by its self. My fav bacon to use for beans is Wright brand ends and pieces. And my fav beans is regular ol pintos.

Cooked a pot of pintos the other day, but instead of bacon I use ham hocks, and sausage. 4 hocks, and 1/2 lb of sausage (cut into bite sized) per pound of beans. Ham hocks, and sausage are put into the pot at the same time the beans are.

1 large onion chopped
1 large green bell pepper sliced thin
1 large red bell pepper sliced thin
2 cloves of garlic chopped
1 tsp black pepper

salt, and LA hot sause to taste

[carver]

Originally Posted by JoeV

I've been away from the forum for awhile, so I better get caught up with some meals I've made recently.

Yesterday we came home from hitting the roadside stands, and made an all veggie meal of spaghetti squash, redskins, broccoli with corn and tomato/cuke salad.

I love spaghetti squash, got to steal this one! Hope you don't mind! That looks like the bomb!

[JoeV]

Carver, if you liked the squash last night, you can have some more tonight. Dinner tonight was last night's leftover sqush, potatoes, cuke & 'mater salad and I added some chicken breast grilled in the George Foreman and topped with some Sweet Baby Ray's. Fruit medley for dessert. The dessert was da bomb!

[BETH]

never did sketti squash how u do it

[carver]

Originally Posted by BETH

never did sketti squash how u do it

Put the whole squash in the oven, bake untill outside is fork tender. Remove, turn oven off, cut squash in half. The insides look like spaghetti. Rake it out with a fork, add some salt, pepper, and butter to taste! Enjoy!

[carver]

Tonight we had steamed vegies, roasted new patatoes, and a boneless pork roast. Should have taken pictures, but was to hungry to think about pics.

[BETH]

easy enough have to try it

[Roadkil]

Took one bag of dried red kidney beans and some Italian sausages and made a batch of red beans with brown rice. Topped it with green onions.

[76Highboy]

Eat your heart out JLA.

[JoeV]

Originally Posted by BETH

easy enough have to try it

If you bake it whole (This is the longer baking method), be sure to prick the skin all over to allow the steam escape so it does not blow up in the oven. I bake mine a little differently by cutting the squash in half lengthwise, scraping out the seeds and membrane, then baking at 375F for 45 minutes or until dragging a fork across pulls the flesh away like strands of spaghetti. Same seasoning with S&P, butter and I add some brown sugar to taste. I check mine, especially smaller ones less than 2#, at about 35-40 minutes to see if they are ready. If you bake it too long the flesh will become just like regular squash...mushy like mashed taters. It tastes fine, but is not as attractive as the picture above.

[JoeV]

I made sauce yesterday (cooked 7 hours) so we had s'ketti's for supper.

[carver]

Put marinara sause on that spaghetti squash, or how about some alfredo sauce! Top it with mushrooms, or dress it any way you want to. A mild cheese, or parmesan cheese, also makes good toppings!

[time2shoot]

Chillie tonight.
It's fall. time for comfy foods

[BETH]

hungry going to farm tomorrow see if they have squash