What's for Dinner?

I love to cook and am actually pretty good at it. I used to grow my own veggies and herbs, but now I sadly just don’t have time.

What are some great cooking tips or recipes you’d like to share?

For example, I grow lemon grass and add it to homemade chicken soup. It is my secret ingredient. I also simmer the bones for a day to make my own broth.

Get a chuck steak and grind it. Your burgers will never taste better…

Steak and greens tonight. Veggies are from the backyard.

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That looks yummy, @SixFoot.

I made salmon, rubbed with a medium spicy dry rub mix, finished with lemon and sprinkle of chives. Rice with chives and lemon zest. Asparagus roasted with chive butter and lemon and lots of black pepper. If nothing else I have chives ready in the garden.

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Thank you, though that plate isn’t mine, it’s for my wife. I had my remaining wisdom teeth removed two days ago and I’m still on a liquid diet… damnit. lol

Wow that looks amazing! What kind of steak is that? I recently started buying Flat Iron steak. I didn’t realize what I’d been missing all of these years. That almost looks like a flat iron or skirt steak?

Just a very carefully prepared New York strip steak. I marinated them for 6 hours in olive oil, minced garlic/onions, and paprika, then for one more hour after adding Himalayan pink salt.

I saw some flat iron steaks at the butcher shop last week. I’ll have to try them out now that you mentioned it.

I’ll have to try that with Salmon. It is so good for you but yikes, I can’t quite like the taste. Your recipe sounds pretty darn good.

So, when I go to the grocery store and need green onions (or any kind of onion for that matter) I cut the root off and plant it. They will grow back. For the green onion, plenty of fresh chives!

I planted some chives in the garden once about 4 years ago. Now there’s fresh chives randomly throughout the property. :rofl:

They actually don’t sell Flat Iron steak where I live. I go to North Carolina and load up on meet from Brass Town Beef. They told me about the flat iron. I was like… um… well, okay. Then I tried it and wow! I just salt and pepper and throw on my grill.

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Hmm, I am thinking of re-vamping my garden… That gives me the idea they would make a nice and functional border…

They spread like dandelions; savory, delicious, dandelions… lol

pumpkin seeds are good in chicken soup.

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I never in a million years would have thought of that. I am going to add some next time. Interesting…:thinking:

Trader Joe’s Roasted & Salted Pepitas
is what I’ve used.

You know, I’ve never been too fond of salmon either, but cooking it that way made it really tolerable. I’ve made my own spice rub for other things before, but right now I’m using a jar of Galena Street Spice Rub from Penzeys Spices and it is really fantastic. Should say I mainly cook salmon because my husband likes it, and he really liked it like this too.

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I have 2 clumps of them I planted years ago. When they are blooming I cut off all the flowers so they don’t self seed everywhere. Flowers are edible and make nice bouquets.

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Chives are pretty easy to grow. Don’t know why I don’t grow them anymore… I used to. Now, I cut the tops off of green onions and call them chives, lol.

I live in SW Florida so the intense sun and heat makes it really difficult to grow a lot of things.

But, there really is nothing more rewarding than having your own herbs and vegetables on the table.

i have a cooking blog that i post my recipes on. I use it as my recipe book

but heres my steak cooking tip. this is for 2 fairly thick strip steaks
about 30 minutes before cooking take teh steaks out of the fridge.
season with salt and pepper. (use more salt than you think youll need. make it rain :slight_smile: )
preheat an oven to 500 and place a cast iron skillet in the oven. (you just want to get it blazing hot before cooking)

chop 1 shallot and some fresh rosemary
chop 3/4 stick of butter into slices

when ready to cook remove the skillet from the oven
place on the stove over high heat
melt 1 TBSP or 2 of butter
place the steaks in the skillet and let cook for 4 minutes without disturbing.
turn over.
add the shallots rosemary and the remaining butter to the skillet
cook for another 7 minutes or so for medium rare. while its cooking use a spoon to baste the top of the steaks with the butter

let rest 5 minutes before serving

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Can’t say I mind that rookie mistake I made, because I’ve never had to tend to any since, and they taste just as good no matter what part of the yard they end up in. :smiley:

If I lived that far south, the first thing I’d plant in my yard is a banana tree. We go through those like crazy.