Been away a long time-much too long for me and I hope for my
followers. Since I last posted I have retired and moved to a nice little town
on the Oregon Trail just east of Laramie Peak. No, I didn’t go crazy, I just
retired, (still live in Wyoming, will never leave). Retiring was a tough
decision, but a decision almost everyone will make some day. Not sure what a
typical retirement will look like yet, hope to rev up my blogs again, write a
bunch and travel. This month we have had grandkids most every day- but school
will start again and September will tell what our real retirement will be. I am
sure it will be both good and bad, I feel bad that I will no longer spend my
days with a classroom full of high school students, but am happy to not have to
read any more papers, post any more grades, or attend any more in-service.
Monday, July 2, 2012
Sunday, January 1, 2012
Buttered Noodles Chicken Parmesan
Just For Fun Easy/Crazy Cooking from Wyoming
-By-
Neil Waring Revered Wyoming Chef, outdoor cooking expert and not bad in the kitchen either, admired woodsmen and honored citizen.
Buttered Noodles Chicken Parmesan - One of my favorites—this is good and meets my number one requirement, its quick!
Ingredients (my stuff list)
One can of chicken chunks - (yes, you purist types can use chicken breasts, frozen or fresh, just chunk up about a can full and get started.
Noodles - The hard, cheap, crunchy kind – nothing like the ones grandma used to make.
Butter – I like the unsalted, but I am an old guy, do not substitute margarine. Remember when we called it oleo? Some of the new better butter substitutes might work here.
Salt, Pepper, Sage, and Celery Seed – all to taste, go easy with the celery seed first time around.
Parmesan Cheese – fresh or as fresh as you can find it, PLEASE, none of the dry powder Parmesan from the pizza places, even if it was free.
Boil three or four handfuls of noodles to the al dente stage, (Not too hard, not mushy) to check, take out one noodle and throw at the nearest wall, if it sticks, should be about right – If your spouse is watching you might try just biting a noodle, if it tastes good, go with it-should have a tiny bit of white in the center. Note don’t forget to add salt and some oil to water, and use a big ol’ pan so the stuff won’t stick together.
While the noodles are boiling, open the can of chicken, pour off the liquid and rinse the meat. Not sure where they get the juice the chicken is in or even what it is. Remember mystery meat in the old high school cafeterias? This must be mystery chicken juice. Put chicken in very hot skillet and brown lightly to remove the rest of the nasty mystery liquid. Melt half a stick of butter –or more or less- in a big ol’ soup bowl in the microwave. This is fun the butter will pop and splatter all over the inside of the microwave, very cool. Might want to cover it to save the marriage.
Drain noodles and season with the four great Wyoming spices listed above, pour butter over and mix good - sprinkle parmesan cheese and cover with chicken. Eat and enjoy – this is good; serve with ice cold Pepsi, Coke or tea.
-By-
Neil Waring Revered Wyoming Chef, outdoor cooking expert and not bad in the kitchen either, admired woodsmen and honored citizen.
Buttered Noodles Chicken Parmesan - One of my favorites—this is good and meets my number one requirement, its quick!
Ingredients (my stuff list)
One can of chicken chunks - (yes, you purist types can use chicken breasts, frozen or fresh, just chunk up about a can full and get started.
Noodles - The hard, cheap, crunchy kind – nothing like the ones grandma used to make.
Butter – I like the unsalted, but I am an old guy, do not substitute margarine. Remember when we called it oleo? Some of the new better butter substitutes might work here.
Salt, Pepper, Sage, and Celery Seed – all to taste, go easy with the celery seed first time around.
Parmesan Cheese – fresh or as fresh as you can find it, PLEASE, none of the dry powder Parmesan from the pizza places, even if it was free.
Boil three or four handfuls of noodles to the al dente stage, (Not too hard, not mushy) to check, take out one noodle and throw at the nearest wall, if it sticks, should be about right – If your spouse is watching you might try just biting a noodle, if it tastes good, go with it-should have a tiny bit of white in the center. Note don’t forget to add salt and some oil to water, and use a big ol’ pan so the stuff won’t stick together.
While the noodles are boiling, open the can of chicken, pour off the liquid and rinse the meat. Not sure where they get the juice the chicken is in or even what it is. Remember mystery meat in the old high school cafeterias? This must be mystery chicken juice. Put chicken in very hot skillet and brown lightly to remove the rest of the nasty mystery liquid. Melt half a stick of butter –or more or less- in a big ol’ soup bowl in the microwave. This is fun the butter will pop and splatter all over the inside of the microwave, very cool. Might want to cover it to save the marriage.
Drain noodles and season with the four great Wyoming spices listed above, pour butter over and mix good - sprinkle parmesan cheese and cover with chicken. Eat and enjoy – this is good; serve with ice cold Pepsi, Coke or tea.
Sunday, October 9, 2011
Cowboy Beans
By revered Wyoming chef, outdoorsman, historian, writer and all-around good guy
Neil Waring
A recipe that tastes great and even a guy can make um!
A quick search of the internet will give you many ways to prepare cowboy beans, but they all have one thing in common – they have too many ingredients and they take too long to prepare. Wait a minute that was two things. Note how I cleverly used all forms of the word 2 in the above couple (means 2) of sentences?
You can make them in a crock pot but Cowboy Beans are made to be cooked over a camp fire in a big ol’ iron skillet. OK you caught me I make them in a crock pot most of the time myself. Inside winter blues got you down and you need um quick? Use the biggest frying pan in the bottom of the cabinet turn the burner on high, super high if the old range will do it (remember when we called the stove in the kitchen the range? Must be why cooking outside is sometimes called, home on the range cooking, but I digress.
First the list – Ingredients
• 1 pound lean ground beef – I still call it hamburger (I like 90 or 93 %) If you actually shot something at hunting camp last year, any wild game meat will do. Note do not use the tree, soup can or rock you shot. If you use the game meat dice it up small as you can cut it without hurting yourself.
• Chopped onion – cut one up about the size of a tennis ball
• 1 large tablespoon of ketchup – or just squeeze in a gob
• Shot of barbecue sauce
• Shot of mustard – the yellow kind nothing fancy here
• 1/3 c. granulated sugar or brown sugar
• Shake in some pepper – more if you like it a lot
• Quarter teaspoon of ground sage
• 1 tbsp. chili powder
• 1/8 tsp. salt – or none at all - easy on the old ticker
• 2 cans red beans
• 1 can black beans
• 1 can kidney beans
• 1 can Navy beans
• 1/2 lb. bacon, cooked and crumbled – or buy the crumbles, much faster.
• Fry up the meat, after it gets a good start toss in the onion – if it starts to dry stir in some of the liquid from the beans. Mix in everything once the meat is cooked. Stir and cook for 5 minutes. Take the entire mixture and bake in the oven or turn to low and simmer. After 30 minutes or half an hour, whichever comes first, move off the heat, cover and let set for an hour. No peaking.
• Final dish should be a casserole type dish, not a soup. The ladies at the church will love it till they found out who made it. Just Kidding! :)
• *Serve with coke-a- cola, chips and carrot sticks.
• *In hunting camp serve with warm beer, chips and Oreos.
Neil Waring
A recipe that tastes great and even a guy can make um!
A quick search of the internet will give you many ways to prepare cowboy beans, but they all have one thing in common – they have too many ingredients and they take too long to prepare. Wait a minute that was two things. Note how I cleverly used all forms of the word 2 in the above couple (means 2) of sentences?
You can make them in a crock pot but Cowboy Beans are made to be cooked over a camp fire in a big ol’ iron skillet. OK you caught me I make them in a crock pot most of the time myself. Inside winter blues got you down and you need um quick? Use the biggest frying pan in the bottom of the cabinet turn the burner on high, super high if the old range will do it (remember when we called the stove in the kitchen the range? Must be why cooking outside is sometimes called, home on the range cooking, but I digress.
First the list – Ingredients
• 1 pound lean ground beef – I still call it hamburger (I like 90 or 93 %) If you actually shot something at hunting camp last year, any wild game meat will do. Note do not use the tree, soup can or rock you shot. If you use the game meat dice it up small as you can cut it without hurting yourself.
• Chopped onion – cut one up about the size of a tennis ball
• 1 large tablespoon of ketchup – or just squeeze in a gob
• Shot of barbecue sauce
• Shot of mustard – the yellow kind nothing fancy here
• 1/3 c. granulated sugar or brown sugar
• Shake in some pepper – more if you like it a lot
• Quarter teaspoon of ground sage
• 1 tbsp. chili powder
• 1/8 tsp. salt – or none at all - easy on the old ticker
• 2 cans red beans
• 1 can black beans
• 1 can kidney beans
• 1 can Navy beans
• 1/2 lb. bacon, cooked and crumbled – or buy the crumbles, much faster.
• Fry up the meat, after it gets a good start toss in the onion – if it starts to dry stir in some of the liquid from the beans. Mix in everything once the meat is cooked. Stir and cook for 5 minutes. Take the entire mixture and bake in the oven or turn to low and simmer. After 30 minutes or half an hour, whichever comes first, move off the heat, cover and let set for an hour. No peaking.
• Final dish should be a casserole type dish, not a soup. The ladies at the church will love it till they found out who made it. Just Kidding! :)
• *Serve with coke-a- cola, chips and carrot sticks.
• *In hunting camp serve with warm beer, chips and Oreos.
Thursday, September 29, 2011
Thursday, June 30, 2011
Hey Been Cookin on the Grill
More stuff to come--love this time of year, cooking outside. Today we had mesquite/onion smoked Pork chops. Easy to make and I will show you how as soon as I get back from vacation. I know, I know, how could I be going on vacation when I have not posted for 6 months, well I am not sure -- see you all soon. And you can take that to the grill.
Sunday, January 30, 2011
Hamburger Stroganoff
-Here is what you will need-
*1 lb. ground beef (we say hamburger at our house) - brown in skillet, don’t chop it up too tiny
*1/2 c. chopped onion ( chunks about a half inch square)
*1/4 tsp. paprika (nice color and flavor)
*1 c. sour cream (this makes it stroganoff)
*1 c. cream of celery soup – ( most use mushroom soup, but I hate mushrooms, if you like um, us it) Do not measure – dump in a can
*3 Table spoons bacon bits or three or four slices of bacon
* Pinch of salt (no more than ¼ teaspoon)
*Dash of pepper (to taste)
I love recipes that say a pinch of this and a dash of that— this will give you a chance to make it your own)
-Here is how you fix it-
-One cup -Old fashioned noodles (cook just until they are soft, drain and melt in a quarter stick of butter (not margarine) set aside and save
-Brown hamburger, add bacon bits the last few minutes
-Add onion and cook until soft
-Add seasonings –you a few pinches or dashes of this or that, I add a little sage, and some thyme
-Stir in soup
-Cook slowly, uncovered for about 20 minutes (I usually crank it up on high and cook about 8 or 9 minutes, civilized cooks use twenty minutes and simmer) simmer is another good cooking term-not sure what it means but do remember people telling me to simmer down when I was a kid.
-Stir in sour cream – right at the end of the simmer
-Heat and serve over the hot buttered noodles from above
This stuff is good – we serve with diet cola or ice tea and corn bread, raw vegetable tray on the side
*1 lb. ground beef (we say hamburger at our house) - brown in skillet, don’t chop it up too tiny
*1/2 c. chopped onion ( chunks about a half inch square)
*1/4 tsp. paprika (nice color and flavor)
*1 c. sour cream (this makes it stroganoff)
*1 c. cream of celery soup – ( most use mushroom soup, but I hate mushrooms, if you like um, us it) Do not measure – dump in a can
*3 Table spoons bacon bits or three or four slices of bacon
* Pinch of salt (no more than ¼ teaspoon)
*Dash of pepper (to taste)
I love recipes that say a pinch of this and a dash of that— this will give you a chance to make it your own)
-Here is how you fix it-
-One cup -Old fashioned noodles (cook just until they are soft, drain and melt in a quarter stick of butter (not margarine) set aside and save
-Brown hamburger, add bacon bits the last few minutes
-Add onion and cook until soft
-Add seasonings –you a few pinches or dashes of this or that, I add a little sage, and some thyme
-Stir in soup
-Cook slowly, uncovered for about 20 minutes (I usually crank it up on high and cook about 8 or 9 minutes, civilized cooks use twenty minutes and simmer) simmer is another good cooking term-not sure what it means but do remember people telling me to simmer down when I was a kid.
-Stir in sour cream – right at the end of the simmer
-Heat and serve over the hot buttered noodles from above
This stuff is good – we serve with diet cola or ice tea and corn bread, raw vegetable tray on the side
Monday, January 24, 2011
Looking At Other Cooking Blogs
Been traveling through a bunch of cooking blogs the past few days, know what I found—a lot of stuff I would never eat. Who really cooks like this at home?
I want good food that does not take much time. Oh- and not from a box or package from the freezer section. Over the years my wife and I have found some swell stuff we can put together in only a few minutes. I don’t actually use the word swell but thought it sounded funny. Back to the subject-quick good food in a reasonable time-
My next three blogs—maybe four, will cover my favorites.
Can’t hardly wait, can you?
Happy eating
I want good food that does not take much time. Oh- and not from a box or package from the freezer section. Over the years my wife and I have found some swell stuff we can put together in only a few minutes. I don’t actually use the word swell but thought it sounded funny. Back to the subject-quick good food in a reasonable time-
My next three blogs—maybe four, will cover my favorites.
Can’t hardly wait, can you?
Happy eating
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