What are you eating today?

[Ouachita]

Shouldn't be inviting us to supper?

 

[greybeard]

eating Sunday's leftover gumbo. Made with leftover smoked chicken and beef/venison sausage. Lots of Tony Chachere's..

 

[Ky hills]

Wife made tacos for the fellowship meal at our church tonight. We ate some at home beforehand because we were hauling cattle to market.
Ground beef, rice, hot Ro-tel, various colors of bell peppers, jalapeño slices, green chilies, onion, black beans, kidney beans, pioneer taco seasoning. We topped ours off with cheese, sour cream and Cholula smoky chipotle hot sauce ( which really isn't all that hot, but adds a good flavor.

 

[kenny thomas]

Wife made tacos for the fellowship meal at our church tonight. We ate some at home beforehand because we were hauling cattle to market.
Ground beef, rice, hot Ro-tel, various colors of bell peppers, jalapeño slices, green chilies, onion, black beans, kidney beans, pioneer taco seasoning. We topped ours off with cheese, sour cream and Cholula smoky chipotle hot sauce ( which really isn't all that hot, but adds a good flavor.

View attachment 51066

Looks good. Were you hauling to Paris stockyard?

 

[jltrent]

Wife made tacos for the fellowship meal at our church tonight. We ate some at home beforehand because we were hauling cattle to market.
Ground beef, rice, hot Ro-tel, various colors of bell peppers, jalapeño slices, green chilies, onion, black beans, kidney beans, pioneer taco seasoning. We topped ours off with cheese, sour cream and Cholula smoky chipotle hot sauce ( which really isn't all that hot, but adds a good flavor.

View attachment 51066

Looks familiar as the same plates we have used for years.

 

[Ky hills]

Looks good. Were you hauling to Paris stockyard?

Yes, looks like gonna be a big run tomorrow,

 

[kenny thomas]

2800 i guess. They sure were higher there the last 2 weeks than anywhere in Eastern KY.

 

[Ky hills]

2800 i guess. They sure were higher there the last 2 weeks than anywhere in Eastern KY.

Yeah I think they had over 2700 last week.
We've been selling pretty much everything there lately. Occasionally we'll take a pound cow to Lexington, but that's becoming rarer.

 

[Named'em Tamed'em]

Ling cod and razor clam chowder

 

[1982vett]

Had an 8oz sirloin, baked potato, and salad at Texas Roadhouse.

 

[Ky hills]

Tater soup and cornbread.

 

[kenny thomas]

Tater soup and cornbread.View attachment 51182

Thats a great cold weather meal.

 

[Warren Allison]

Thats a great cold weather meal.

Yeah, it is cold here today. Only 69 right now. It has got me to thinking about makin chili, brunswick stew, spaghetti, beef stew, vegetable beef soup...all the things I make in cold weather! God, I miss summer already!

 

[Ky hills]

Last nights supper, and will have leftovers tonight.
Round steak, mashed potatoes and gravy with Lesuer peas and corn.

 

[TexasJerseyMilker]

I'm making lasagna tonight with cheese from my cow, sauce from tomatos that grew here.

 

[Ky hills]

Breakfast for supper. Scrambled eggs with sausage, ham, bacon, various colors of bell peppers, onion, topped with cheese and some hot sauce. Tater tots on the side and gluten free bread with grape jelly for dessert.
We like jalapeños in the mix too, but lately they haven't had any heat. Tried serrano peppers once but they weren't any different than the jalapeños,
Haven't been brave enough to try habanero yet

 

[Named'em Tamed'em]

I'm making lasagna tonight with cheese from my cow, sauce from tomatos that grew here.

The boss made a big old pot of spaghetti sauce from the peppers onions and tomatoes we grew here today, the house smells delightful.
She'll make a couple small lasagna tomorrow and freeze them for busier times.

 

[greybeard]

The turkey and dressing i cooked today since we were out of town for Thanksgiving. Not pictured, the wedges of last July's Pecos cantaloupe I thawed out and the fresh pineapple I cut up earlier today.

 

[Travlr]

We figured something out this last holiday.

Went to the sis-in-law's for turkey day and I'm the designated carver since her husband only has one arm. The bird was surrounded by the extra dressing (some of you call it stuffing) that would usually be in a separate cooking dish. And the dressing was great because it had soaked up the juices. AND the bird was so tender and moist that it was falling apart.

So my wife and I had bought our own bird and wanted to use it so we could have left-overs and soup. We did the same thing my SIL did, stuffing the bird and surrounding it with the overage of bread/celery/onion/spices. The bird came out just like the first one, super tender and moist, and it was done faster. I would have thought it would take more time, but it took less. We will be surrounding our birds with the dressing from now on. Best turkey ever.

 

[Ky hills]

My mother and her family were not much poultry eaters. I think it had a lot to do with them raising chickens to sell to local grocery stores. I think her and my grandmother dressed so many chickens that it turned them against eating poultry. They had raised what they called Dominikers, later called Barred Plymouth Rocks for eggs for their own use and to sell and meat for birds to sell.
They didn't process any beef either said it was too expensive and worth more to them to sell.
They mainly ate pork from hogs they raised.
Anyways when my mother married she started cooking turkeys, but wouldn't eat it except for turkey salad.
She roasted turkeys in the oven and made her dressing from biscuits and cornbread separately and added broth from the cooked turkey afterwards and warmed the dressing after mixing the bread and broth.
She'd save out enough broth to make gravy too.
She did a good job with the turkey but it was generally cooked past the point of much juiciness.
After the initial meal, we'd eat it cold on sandwiches, then she'd make turkey salad or turkey hash.
My wife didn't grow up eating turkey either, but she has gotten into cooking them.
She found a recipe/directions for cooking a turkey online a few years years ago. It is pretty good and the turkey is real tender and juicy.
She puts a mixture of butter, chopped parsley and maybe lemon juice under the skin. And then puts onion, apples, celery, carrots, more parsley in the cavity. She covers the top of the turkey with bacon, and covers it in tinfoil.
Cooks it at 325 for around 15 minutes per pound. The last hour or so she took off the bacon so the outside would brown on the outside.