Cookin' for the Picky Parents...

[Jewel]

First off, I love my parents very much. They're wonderful people. Did I mention that I love them? I'm an only child, which in itself should tell you something. http://www.cookinglight.com/bbs/tongue.gif My parents live 1000 miles away in California, and they are driving up in less than two weeks to help me during my surgery and recovery. Mom was here for the first surgery in January, and she feels now that I can't go under the knife without her. Anyway, they're coming in on Friday afternoon, and my surgery is Monday AM, so I have a whole weekend to cook. Both are extremely picky about their food, and very tough to impress, however they both think I turned into a heck of a cook. (By the way, this is the mother that fried everything and her only 'exotic' spice was oregano).

Basically, I shamefully want to impress the heck out of them. When they walk in on Friday afternoon I want something smelling so good in the crockpot or oven that they're drooling all over the dogs. I work that day, so the crockpot is my favorite option. They both love beef, but my mom can't handle ANY pink in her beef at all, so flank steak or such is out because hers has to be cooked to death. My father can't eat mushrooms or mushroom soup, and he also can't stand bell peppers in any form. Mom likes more food, she's just really picky about that beef, so 'tender' crockpot beef seems to be the best option that I can think of.

I was thinking of Hungarian Goulash or Beef Stroganoff in the Crockpot. Something that could be simmering and getting all tender and making my dogs crosseyed while I'm at work. Problem is, I have no recipes for either! I want to make the Farmers Casserole on Saturday morning, or the French Toast Souffle that we can eat out on our new deck that they haven't seen yet. Dinner on Saturday will probably be out, Sunday will probably be Chicken Fricasse with Orzo which DH and I love, but they've never tried.

That just leaves me worrying about Friday night still! Anyone have any ideas for the crockpot that aren't just a potroast? That's the one thing that she does quite often, and I want this to be a bit spicy and unique, something that will have them saying 'Wow'. Yeah, I know, I oughta be ashamed... http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 05-01-2001).]

[ebobbitt]

I hate to admit this, but I haven't tried Gail's Psycho Chicken yet. But I do remember everyone posting about the wonderful aroma that permeates through your house when it's cooking.
Elizabeth

[Jewel]

Thanks, Elizabeth, I've tried Gail's Psycho Chicken and we loved it, but the only way I could do chicken for my parents is if I did boneless/skinless breasts with that recipe because all they like is white meat http://www.cookinglight.com/bbs/frown.gif See? It's hard cooking for the kids sometimes!

I was thinking of a brisket or a rump or chuck roast cut into cubes with an Asian-style soy sauce/ginger flair with a sauce I could thicken, and serve the whole thing over rice. Does Oriental Stroganoff even exist?? I'm going to have to spend my evenings going through all my 'new' (to me) CL annuals from 1991 to 1998 and see what's in there for beef, but they don't seem to do much with chuck or brisket, do they? thanks! Any other expert cooks that cook for picky eaters welcomed!! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 05-01-2001).]

[sneezles]

Jewel,
I say go for the breasts and do the Pyscho Chicken! With the roasted broccoli or asparagus! And a great spinach salad with balsamic vinaigrette, leaves just some crusty bread that hopefully you can resist! But if you're determined to do beef in a crockpot, try doing rolled flank steak with B-B-Q sauce (but how does that effect you?). Just place rolled flank steak, I usually do 4 or 5 in the crockpot and pur in your favorite sauce; cook on high for one hour and then on low for 8. Can still do the roasted veggies (maybe a combo), salad and bread.

[Julie A]

Jewel,
This is a crock pot - chicken recipe that we just love - I have served it to company many times, and they were all impressed.
Plus, the name makes it perfect to serve!

Mama's Chicken Stew

1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 pound skinned, boned chicken thighs, cut into bite-size pieces
2 cups water
1 cup frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

Combine first 14 ingredients in a large electric slow cooker. Cover
with lid, and cook on high-heat setting for 4 hours or until carrot is
tender. Combine water and cornstarch in a small bowl, stirring with a
whisk until blended. Add cornstarch mixture and peas to slow
cooker; stir well. Cover and cook on high-heat setting an additional
30 minutes. Yield: 8 servings (serving size: 1-1/2 cups).

NUTRITIONAL INFORMATION:
CALORIES 257 (12% from fat); PROTEIN 30.8g; FAT 3.5g (sat 0.8g, mono
1g, poly 0.9g); CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM
359mg; CALC 83mg


I'm going to try Gail's psycho chicken tomorrow - the reviews on that are so tremendous, I can't wait!

Good luck with everything!

Julie

[Jessica]

Jewel--I have a similar problem. My father-in-law is not at all picky but he grew up on a farm and is a meat-and-potatoes person. My own father likes light food and eats a very strict diet due to his diabetes.
Last year we had both families here for father's day. I made two pans of the Barbecue Chicken Potpie (the recipe is on the CL site) and every bite disappeared. I have not met anyone who does not like this casserole and we have it often.

[Luiza]

Jewel, these are not exactly crockpot recipes, but it might help to take a look at the Cooking Class section in the Nov99 issue. It's on long-cooking stews, and everything I made out of there turned out great. They have a Thai beef stew with coconut milk (the spices were really nice), Chinese red-cooked pork (soy sauce, with optional anise flavouring -- sounds like your required Asian-style stew, and it's good), some lamb shanks with gremolata, and other goodies. If you like meat stews with meat so soft is melts in your mouth, that's the place to look.

Oh, and they reheat nicely, so you could make them a day in advance.



[This message has been edited by Luiza (edited 05-02-2001).]

[browneye]

Jewel:
What about Lindrusso's Chicken Santa Fe? I seem to recall that is a crock pot recipe and had received rave reviews on this BB.
Good luck to you! Isn't it wacky how much we still desire to please our parents? I am the same way. I had great designs on cooking dinner for my parents when they came to town last week. So I psyched myself out so much that I pleaded fatigue and we all went out to dinner! How lame is that? http://www.cookinglight.com/bbs/frown.gif

[hka]

Hi Jewel, I had made this a while back and it was wonderful!! It's supposed to bake in the oven but I see no reason why you couldn't cook this in the crock pot. It does make your house smell wonderful too! I had made it for my husband and I, and loved it so much, that I really wanted to make it for my dad. He always has some comment on how something could be 10% better if you did this or that. Of course, he's usually joking but he definitely has some good ideas. Anyhow, I made it for Easter dinner and he had no comments on how to make it better! It's a miracle! http://www.cookinglight.com/bbs/biggrin.gif He liked it just the way it was. I was amazed. If you like, give it a try.

1 (4-pound) beef brisket
1/2 tsp black pepper
1 cup sliced onion, separated into rings
1/2 cup chili sauce
3 tbls brown sugar
2 garlic cloves, crushed (I used the garlic press)
1 (12oz) beer
21/2 tbls all-purpose flour
1/4 tsp salt
1/2 cup plus 2 tbls water
Black pepper (optional)

1. Preheat oven to 350.
2. Trim fat from brisket; place in a 13x9-inch baking dish. Sprinkle top of brisket with 1/2 tsp pepper; arrange onion rings over brisket.
3. Combine chili sauce, brown sugar, garlic, and beer, and pour over brisket. Cover, and bake at 350 for 3 hours. Uncover, and bake an additional 20 minutes or until brisket is tender. Place brisket on a serving platter, reserving cooking liquid. Set brisket aside, and keep warm.
4. Pour 11/2 cups cooking liquid into a small saucepan. Place flour and salt in a bowl. Gradually add water, blending with a whisk; add to saucepan. Bring to a boil, and cook 2 minutes or until gravy is thickened, stirring constantly.
5. Serve gravy with brisket. Sprinkle with pepper, if desired. Yield: 11 servings (serving size: 3 ounces brisket and 3 tablespoons gravy).

Calories 229 (27% from fat); Fat 6.9g (sat 2.3g, mono 3.1g, poly 0.3g); Protein 30.7g; Carb 9.7g; Fiber 0.5g; Chol 82mg; Iron 3mg; Sodium 326mg; Calc 18mg

[Jewel]

hka, that sounds wonderful! Almost reads like a Goulash recipe, but with chili sauce instead of the paprika. I wonder how that would be if I chunked up the brisket and served it over noodles? Or, just subbed a leaner chuck roast for the brisket?

I'm going to have to look up the Lindrusso's Chicken Santa Fe because that might be something that I can make on Sunday for them to eat the rest of the week. I'm in a unique situation here, in that my parents will be guests in my home for nearly 2 weeks, but after the first two days I won't be able to 'entertain' or do much for them! They'll be babysitting their recuperating-from-surgery daughter while my hubby is at work. It'll be strange to have my mother trying to cook in my kitchen while I'm parked in a recliner in a compression garment packed with foam, looking like the Michelin Man. http://www.cookinglight.com/bbs/eek.gif

When she flew up in January to 'take care' of me during my first surgery, she had to get to know my kitchen, and it felt weird having her search cabinets and look through drawers. (She looked pretty befuddled when she saw my Spice 'Area' since she's kind of a Spice Virgin!) I tried to pre-make as many meals as I could, but I don't have a big freezer, so that was almost impossible! Strange feeling for my mother to be cooking for her and my husband while I'm in the living room eating Cup-A-Soup and saltines... kinda eerie actually. This time, Dad is coming with her, so it's going to be even MORE of a Parallel Universe! Talk about flashbacks to the youth!

Thanks for the suggestions, folks!

[foodiedelite]

Jewel- Here's one that may also work for you. Your dogs will certainly slobber over this one and your neighbors may knock on your door and ask "what's cooking?"

Chalupa
Beef or pork roast (I use pork)
1 can chicken broth
1 tsp. paprika
2 cans diced green chiles
1 lb. dried pinto beans
1 onion, diced
3 cloves minced garlic, or more....
1 tsp. oregano
1 tsp. cumin

Add roast to crockpot, broth, paprika, green chiles, onion, garlic, oregano and cumin. Cover with water to top off roast. Cook on low at least 6 hours. Serve in bowls with grated cheese, lettuce, cilantro, scallions, broken up corn chips and sour cream. Salt and pepper to taste.

[Jewel]

Originally posted by sneezles:
Jewel, I say go for the breasts...

Sorry, Sneezles, but I read that wrong the first time I saw it... http://www.cookinglight.com/bbs/eek.gif (hee!)

[aggie94]

Originally posted by Jewel:
Does Oriental Stroganoff even exist??

Yeah, it's called pepper steak. http://www.cookinglight.com/bbs/smile.gif

[Beth]

If they will eat artichokes, I would suggest the pan-seared chicken with artichokes and pasta. The flavor is great, but with nothing too far out. I have made it with chicken breasts and with pork loin, so you're not limited to chicken thighs.

[TamiK]

When I want to impress company--especially with the smell--I do this embarrassingly simple brisket. Mix up a packet of onion soup with enough yellow mustard to make a thick paste. Put the brisket in the crock pot, fat side up. Smear the onion soup/mustard over the top. Cook on low 12-14 hours. Don't add any water. It make the most tender, delicious, flavorful brisket ever, and the drippings make out of this world gravy. It's almost too easy to be believed, but it "wows" everyone who tries it.