Cooking, Cooking, And More Cooking!

I love to cook.  I get that from my Mom.  She is a wonderful cook, and even though I spent a lot of time with her in the kitchen growing up, it was usually doing some kind of job to help, such as peeling potatoes, or setting the table.   When I got married at 19, I couldn't wait to cook!!  Here we are almost 34 years later, and I still love to cook!!
Sometimes I get into one of those moods to cook all day.  I started this morning after bringing in a bucket of fresh produce.

You can only see broccoli here, but once washed and layed out on the counter, you can see what else I brought in.

  I wanted to use up a lot of that yellow squash and zucchini, so I started off making a big pot of vegetable chili.  But first I sent Geeps outside to cook up 3 pounds of bacon on the BBQ for me.

I sauteed a large onion and fresh minced garlic in olive oil.  Then added a little over a pound of lean ground sirloin. 

Brown the beef and drain any fat.  There wasn't any because the meat was so lean.  I added a large can of whole tomatoes, and a small can of diced tomatoes.

Breaking up the tomatoes with a flat edge wooden spoon.  I diced up about three each, zucchini and yellow squash.   Several stalks of celery.  And a jalapeno pepper.

Drain one can each of black beans, and pinto beans.

Mix all, and add seasonings.  I used plenty of sea salt, cracked black pepper, cumin, and chili powder.

Turn fire to low and put lid on the pot.  Leave to simmer for an hour or until veggies are tender.

Next up, I wanted to make a broccoli salad with my fresh broccoli.  I washed and cut the broccoli into bite sized pieces.   Added about 6 pieces of cooked bacon.  A handful of sunflower seeds.  About a cup or so of raisins, and several green onions, diced thin.  For the dressing, Mix about 3/4 cup mayo, 1/2 cup sugar, and 2 T red wine vinegar.  Whisk together til smooth, and pour over broccoli.  This salad is DIVINE!!!

Oh, and usually I don't add cucumber to this salad, but since I had so many from the garden, I peeled and seeded them, and diced them to add to this as well.

 I put that one in the fridge, and began to prepare lunch.  Which is where this all started.  We had talked about having bacon, lettuce, tomato and avocado sandwiches because of all of the tomatoes we were getting.

 I toasted some sour dough bread, and spread it with good mayo, then layered the ingredients on.  Salt and pepper for the tomato and avocado, and there you have it.  BLTA.  Yum!  I took an Insta Gram, but I must have been hungry, and forgot to snap a photo with my camera.
Then I got started on what I was planning for dinner.  Chicken and Pasta Caesar Salad.  This is something that my Mom has made for years.  I don't have a recipe, we just use what we like.  I wash the romaine and cut off the core end, and lay the leaves onto a clean tea towel.

Then roll the towel up, and place into fridge to crisp while the rest of salad is being prepared. (this is a tip from my Mom)

Cook your pasta.  I like to use penne, and I like the pasta with ridges.  The ridges hold onto the sauce or dressing.

Cook to al dente, and drain in sink, letting cold water run over the pasta to cool.

After lettuce has been in fridge to crisp, remove and cut into bite sized pieces.  Adding to a very large bowl.
To  this, add the cooled pasta, and white meat from a rotisserie chicken, cut into bite sized pieces.  Usually I use grape tomatoes, but with all of the tomatoes I have from the garden, I used my own.  Add a large handful or two of roasted and salted sunflower seeds, or you can use toasted pinenuts.  I do this salad using both, but I had the sunflower seeds, so I used those.  Also a large handful of parmesan cheese.  Salt and pepper.  Toss well.  (I usually put this into two bowls, as it makes so much.  Then I refill the party bowl, when getting low.) 

I use a creamy caesar salad dressing for this.  Top with toasted croutons.

 This salad can be served alone as a summer meal.  We often do this with pizza too.  It is always a huge hit!!!  I also added a some fresh ribbons of basil.

I cut up a cantaloupe and we ate it outside watching the chickens.

 Oh, I almost forgot.  I also made up some bacon and scrambled egg breakfast burritos for the week.   I scrambled a dozen eggs.

Added several pieces of cooked bacon to the eggs.  Shredded some cheese.  And assembled the burritos.

  Lay your eggs down the middle of a large tortilla.  Top with cheese.  And roll.  I wrapped each burrito in waxed paper, twisting the ends to seal.

I stored them in large ziplock bags.  They can be heated in the microwave, and eaten on the go, or here at home.  All you need is a little salsa.
So, what do you cook when you are in a cooking mood?
XO  Kris