The Cabbage Attack

Ever have left overs with cabbage? I cooked a pork roast on the grill on Sunday. I had grilled the cabbage with it. Yes you can grill cabbage. Send me a request and I will tell you how or read later and I will tell you in one of my upcoming posts. Back to the cabbage attack. I had left over pork roast and left over cabbage. I took them both, added some squash and okra and put them all in the crock pot. I seasoned them with All Season Salt and Pepper. I then put about a 1/2 cup of water in it and let it cook all day on low while I was at work. When I got home last night the smell was not very pleasant but it tasted delicious. Of course everyone know cabbage cooking is not pleasant but the taste is wonderful.

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And of Course You Have Leftovers

Last night after several days of cooking on the grill, of course you have leftovers. Well I did not feel much like grilling again, so I decided to just put everything together. Of course we did not have any meat left over so I took all the vegetables put them in the steamer on the stove (not good conservation) then proceeded to see what easy thing I could do to add a little protein to the meal. I looked in the Refrigerator and found sliced roast beef you know the sandwich kind. I though hummm if I take the sliced roast beef put a little butter on a piece of bread top it with the roast beef, put shredded mozarella top that with slice valdalia onions then roast it in the oven, that should make a wonderful meat dish to go with the left over vegetables.

It turned out wonderful and my husband and daughter did not leave any leftovers this time.

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Spinach Mushroom Burger

Last night was a good example of conserving energy. My air conditioner was running 100 miles an hour trying to keep the house cooler than 74 degrees. It was a hot 92 degrees. Even though it was hot outside we again decided to grill to help keep the house cool.

My latest is the Spinach Mushroom Burger. I took 2 pounds of greenwise ground chuck, 1 cup of baby portebello mushrooms, dales sauce, salt, pepper, and Italian seasoning. I mixed them in a bowl. I formed 4 large hamburger patties then set them aside to wait on the grill.

I heated up frozen spinach in the microwave. With the rest of the mushrooms I mixed in Dales and butter and heated them for 10 minutes in the microwave.

I used a tomatoe medley consisting of tomatoes, green peppers, onions and celery mixed together in small cubes.

I cooked the patties for 15 minutes on each side and some Texas toast (large pieces of bread).

After they were done I placed the Texas Toast on a plate placed the burger on top of that, added mozerella cheese. I then placed the spinach and tomatoe medley on top of that.

One of the easiest and quickest meals around and tasted delicious.




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Cooking outdoors and conserving energy

Last night was a good example of cooking outdoors and conserving energy by using the grill. No we did not use the gas grill we used charcoal, which conserved our gas for the grill.

We prepared Salmon Filets with chili powder, cummin, brown sugar, salt and pepper. Mix all these ingredients together (your tastes are different than mine so mix it to what you like best). Once mixed rub onto salmon filets. Set aside.
Slice some carrots long and slender. Take some fresh snap beans and put them in a steamer along with the carrots. Steam as long as desired tenderness.

Cut a small head of cabbage into wedges. Cut up tomatoes, onions and bell peppers and place them on top of the cabbage wedges on top of aluminum foil. Place these items on the grill over the fire before it dies down.

In about 20 minutes your grill should be ready for the salmon filets. Spray with Pam to keep them from sticking. Place directly on the grill. Filets should be done in about 6 to 8 minutes (make sure to turn them over and grill on both sides 6 to 8 minutes.)

Serve with Orange Slices, snap beans, onions, bell peppers and cabbage wedge.

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