balashivo
Conscript
12,000 Pts and growing
Posts: 30
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Post by balashivo on Aug 8, 2013 8:34:57 GMT -5
Thought it was time to put in my 2cents Chicken and Carmelized onions over rice Stuff you need 1 1/2 lb boneless chicken ( I've been using thighs lately) 5oz of thinley sliced onions 1 tbs garlic herb butter 3-4 oz of pepper jack or jalapeño cheddar cheese shredded 2/3 cup of crispy onions (Frenches is the name brand I think) 1/4 cup soy sauce 1 tbs molasses 1 tbs garlic powder Oil Kosher salt Pepper Ziplock bag Cooking utensils
The day be fore you cook: combine soy sauce, molasses, garlic powder, and 1/2tsp pepper; place mixture in a bag and add chicken, turning bag to coat it. Let marinate over night. Ready to cook: toss your thin sliced fresh onions in oil, and 1/4 tsp of pepper. Heat pan with oil on med high and add onions cook until they are see through then add your chicken and marinade. Cook on high until cooked thoroughly turning frequently. Reduce to simmer and add shredded cheese and crispy onions
Panamanian style rice In a small Dutch oven heat 2 tbs oil on high. Add a handful of rice to oil, cook until its just starting to turn brown. Meanwhile rinse 2 1/2 to3 cups of rice then drain add to your browning rice in the pan. Add just enogh water to coat rice, 1/2 tbs of salt and 2 tsp of Maggi sabor y calor (I think this is just powdered chicken bullion. my wife gets it from her family occasionally) stir. When water boils, reduce heat to med cover and cook in til rice is tender stirring only once or twice.
Then serve
Optional sauce 1/4 cup honey mustard dressing 1/4 cup Caeser dressing Combine dressings and microwave on highh 20-30 seconds of until hot Drizzle sauce over chicken
Sorry no pictures. My wife isnt a big fan of this dish so I don't cook it very often
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Post by Trooper One-Nine-Seven-Four on Aug 16, 2013 12:38:37 GMT -5
GRORY! The Second Coming of the Muffaletta Sandwich. This time I used Italian dressing to moisten the bread instead of olive oil.
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Post by Peter Cooman on Aug 16, 2013 13:22:28 GMT -5
Send it here NAO!!!
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balashivo
Conscript
12,000 Pts and growing
Posts: 30
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Post by balashivo on Aug 16, 2013 18:34:37 GMT -5
Food fax hasn't been invested yet? otherwise I would
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Post by ElegaicRequiem on Aug 17, 2013 1:30:28 GMT -5
For those with no need of cardio-vascular longevity, NEW AND IMPROVED Muffaletta of ANGER AND DOOM.
Enjoy.
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Post by Trooper One-Nine-Seven-Four on Aug 17, 2013 17:44:15 GMT -5
I posted the linky to the Muffaletta recipe on the previous page. There's also a vegetarian version, but... Vegetables. Meh. Dat sandwich, and associated leftovers, can provide a single person meals for the better part of a week. In other words: DON'T TRY TO EAT IT ALL AT ONCE! (Unless you've got several other people to share it with.)
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Post by Trooper One-Nine-Seven-Four on Aug 26, 2013 18:14:03 GMT -5
Deconstructed loaded baked potatoes! Le ingredients: 1 lb boneless chicken breasts, cubed (1″) 6-8 medium skin on red potatoes, cut in 1/2″ cubes 1/3 cup olive oil 1/2 tsp salt 1 tsp black pepper 1 Tbsp paprika 2 Tbsp garlic powder 2 Tbsp hot sauce (more if you like it HOT) Le topping ingredients: 2 cups fiesta blend cheese 1 cup crumbled bacon 1 cup diced green onion Preparation: 1. Spray a 9X13″ baking dish with cooking spray and place in oven. Preheat oven to 400 degrees F. 2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish.. 3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound). 4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve and enjoy. After 40 minutes in oven: The topping mix prior to deployment: After 60 minutes, with topping mix freshly applied: After 5 more minutes in the oven: Plated with a couple of tablespoons of sour cream:
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Post by Adkenpachi on Aug 27, 2013 2:10:20 GMT -5
I want this now... for breakfast
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Post by Trooper One-Nine-Seven-Four on Aug 27, 2013 12:01:57 GMT -5
It was quite tasty, although the potatoes dried out a bit. Oh, I must mention that I subbed minced fresh garlic (about 5 medium cloves) for the garlic powder, and used more hot sauce and bacon (about 3/4 of a pound) than was called for in the recipe. The sour cream also went very nicely with the dish, and the friend who provided me with the recipe mentioned she incorporated butter into the baking phase--which I think might help to keep the potatoes more moist...
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Post by 3ff3ct on Sept 18, 2013 2:56:16 GMT -5
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Post by Trooper One-Nine-Seven-Four on Oct 2, 2013 16:52:58 GMT -5
Okay, this base recipe for Banh Mi tacos is awesome! Even though it calls for tofu, I have made last night with chicken and tonight with shrimp as the proteins (marinating both for several hours in the marinade, and then pan cooking) because I haven't had time to press, slice, and freeze the tofu. I also used real mayo instead of the vegan equivalent for the Sriracha-mayo. A perfect blend of spicy, sweet, sour, and salty! Sorry for no pics.
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Post by BG. Foster on Oct 3, 2013 11:58:57 GMT -5
It's been a while since I posted anything here but thought I would today. Ladies and Gentlemen I give you Cajun salmon and stir-fry vegetables. Quick and simple, take your chosen vegetables(I used carrot, pepper, onion and celery) and chop them in to thin strips(Julienne). Put these to one side for now. Next take your salmon fillet and cajun spice mix. Rub a little, or a lot of the mix in to the top of the fillet. Then wrap the fillet with foil and place on a baking tray. Place the tray in a preheated oven. Put a wok on the hob with a tea spoon of olive oil. Allow the oil to heat for 2-3 mins before adding the veg. Cook until the carrot begins to soften. Add any noodles etc and cook for a further 2-3 mins. Put the stir-fry on to your plate, at the point the salmon should also be done. Remove from the oven, remove the foil and place on top of your vegetables.
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Post by Trooper One-Nine-Seven-Four on Oct 5, 2013 16:49:46 GMT -5
The shrimp Banh Mi tacos I just made (using the base recipe I posted the other day) and ate: Being assembled. Assembly complete. I tweaked the recipe a bit and added 2 tablespoons of fish sauce to the shrimp marinade, and then reduced the marinade down after the shrimp were cooked, transferred the shrimp back in and tossed them to coat, and then spooned the remaining reduction onto the shrimp after they had been placed onto the tortillas. The result was delicious. The next thing I'm going to try is using actual baguettes, as the bread will help soak up the juice that comes off of the veggie slaw.
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Post by Trooper One-Nine-Seven-Four on Oct 6, 2013 16:46:28 GMT -5
Omnom: Chicken Banh Mi tacos and leftover veggie slaw--one prep of veggie slaw and spicy mayo is sufficient to make at least two portions.
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Post by Trooper One-Nine-Seven-Four on Oct 11, 2013 17:08:40 GMT -5
Okay, after being scolded by my Vietnamese friend I modified the Banh Mi recipe: In addition to using fish sauce, I dispensed with the maple syrup and replaced it with an equivalent volume (2 tbsp) of brown sugar. I also replaced the tortillas with actual bread. Sadly, I was unable to get single serving baguettes at the grocery store, so I wound up getting demi-baguettes, and then cut them in half. Overall it was pretty tasty, somewhat more difficult to eat, but also slightly less messy to eat because the bread soaked up the juices that run off of the veggie slaw...
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Post by Trooper One-Nine-Seven-Four on Oct 22, 2013 17:26:20 GMT -5
Wash a potato, pat it dry with a towel, and then thinly slice it. Make an aluminum foil boat, pour in a bit of olive oil and spread it around, and then layer the potato slices--sprinkling with pinches of salt and other spices you fancy and lightly drizzling with olive oil between layers--and then lay glorious strips of bacon across the top. Bake at 425 degrees F for 40 minutes, and then revel in the glory.
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Post by Trooper One-Nine-Seven-Four on Nov 18, 2013 17:55:45 GMT -5
Since my before dinner blood glucose level was so alarmingly good today (99 mg/dL) I decided to splurge for dinner. Well, actually I was planning to have everything on the plate and in the bowl regardless, but decided to add the beer as the splurge element. Filet Mignon rubbed with olive oil and black pepper, then seared; 2 cups each of steamed yellow squash and broccoli florets; 1 cup of mixed black, blue, and raspberries: Searing the filet: Searing the filet, Side the Other: Omnom, nommy-nom-nom:
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Post by Trooper One-Nine-Seven-Four on Nov 23, 2013 17:28:14 GMT -5
Here's what I had for dinner tonight: Salmon steak rubbed with olive oil, black pepper, lemon juice, and onion flakes baked at 350 degrees F for 20 minutes, and then topped with about 2 tsp. of sour cream, and fresh minced dill and lemon zest, then baked for another 4-5 minutes. 1.5 cups of steamed mixed yellow and green squash, which was then seasoned with a non-salt spice mix. 1 cup of mixed black, blue, and raspberries. It was delicious, and the salmon was cooked perfectly! Omnom.
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Post by Trooper One-Nine-Seven-Four on Dec 9, 2013 17:51:55 GMT -5
Cooking with Diabeetus, Day Whatever: A twist on the pork and potatoes recipe. I omitted the spuds, and replaced them with Brussel sprouts. The raw Brussel sprouts were tossed with some olive oil, black pepper, garlic powder, and a pinch of salt. The pork chop was trimmed of fat, then rubbed with olive oil and Todd's Dirt (spice rub). The pork was seared as usual, but no minced fresh rosemary and thyme were prepared. Once the pork was done searing, the Brussel sprouts were placed into a pre-heated baking dish, the seared pork placed on top of them, and then the whole thing was baked at 420 degrees F for 10 minutes. The broccolini was steamed for 5 minutes, and then sprinkled with garlic powder. It was glorious!
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Post by Adam Selene on Dec 25, 2013 9:21:08 GMT -5
Home made eggnog, I don't know why people drink the store stuff which is far too thick, like drinking snot.
1 egg (raw). 1 cup (250ML) milk (any type). 1 teaspoon (6ML) sugar (any type). 1 teaspoon (6ML) cinnamon.
blend it, add a sprinkle of nutmeg on top.
Serves 1.
Want to serve 12?
12 eggs (raw). 12 cups (3L) milk (any type). 12 teaspoons (72ML) sugar (any type). 12 teaspoons (72ML) cinnamon.
Good luck figuring out how much nutmeg to sprinkle on top.
Protip: this foams up really well, my better half sometimes uses cream to thicken, this is heresy, do not try this at home kids.
For added bonus add Baileys, Kahlua, rum or brandy
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Post by Trooper One-Nine-Seven-Four on Mar 2, 2014 11:03:48 GMT -5
Here's something I made last night, adapted from an Armenian Lentil Soup recipe that a friend's wife shared with me a while back. Lentilpocalypse Soup Ingredients: 4 large cloves of garlic, smashed and roughly minced 2 cups dried lentils 8 cups Kitchen Basics unsalted veggie stock 1 cup carrots, roughly chopped 2/3 cup celery, roughly chopped 6 tablespoons extra virgin olive oil 1 and 1/2 cups yellow onion, diced 2 cups orange bell pepper, roughly chopped 7 cups Campari tomatoes, cut into quarters 1/4 cup red wine vinegar 1/2 teaspoon ground cinnamon, or more or less to taste 2 – 4 tbsp. cayenne pepper, or more or less to taste Preparation: Smash and mince the garlic and set aside. Rinse the lentils and put them in a large pot. Add the stock, carrots, and celery and bring to a boil, then cover and reduce the heat to low. Simmer while you prepare the remaining ingredients, about 20 minutes. Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and sauté 4-5 minutes, or until the onions are translucent. Add all remaining ingredients, let the tomatoes cook down and boil. Reduce heat to simmer, cover, and cook for 10 minutes. Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender. Lentils, carrots, celery simmering in veggie stock: Tomatoes, onions, garlic, bell pepper, spices, and vinegar simmering: Everything combined in one pot: Serving the First: Serving the Second: It smelled awesome while cooking, and was most delicious.
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Post by Trooper One-Nine-Seven-Four on Mar 3, 2014 17:35:12 GMT -5
Just threw this together: A baked Acorn squash and an avocado drenched with Sriracha-lime sauce. Sriracha-lime sauce: 1/4 cup olive oil 2 large cloves of garlic, smashed, then minced, then smashed some more Juice of 1 and 1/2 limes ~1/4 tsp. cayenne pepper 2 tbsp. dried cilantro 3 tbsp. Sriracha Mix everything together, cover and refrigerate for at least an hour. For the Acorn squash, I scored the flesh, then rubbed the flesh with about a tsp. of Smart Balance (butter substitute), and then dusted the flesh with Madras curry powder and cinnamon. They squash halves then went into a baking dish, filled with ~1/4" of water, the dish was then covered with aluminum foil, and baked at 400 degrees F for an hour. Prepare an avocado as you normally do. The squash and avocado were then filled with the Sriracha-lime sauce. Amazeballs.
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Post by Trooper One-Nine-Seven-Four on May 22, 2014 15:12:12 GMT -5
Despite being sick, I just whipped up some homemade crab cakes. They were glorious. ElegaicRequiemSome of the ingredients: The crab cakes formed: Several of them cooked along with some sauteed asparagus and a beer:
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Post by Trooper One-Nine-Seven-Four on Aug 12, 2014 18:32:14 GMT -5
I just made this: Based on this recipe: www.food.com/recipe/coconut-red-lentils-with-spinach-cashews-lime-vegan-422465I didn't have red lentils, so I used regular ones. While flavorful, the cashews tended to dominate, it needs far more heat. Next time Imma tinker and add far more tumeric, curry powder, garlic, and long-thin green chiles, along with possibly some black and/or cayenne pepper.
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Post by ElegaicRequiem on Aug 12, 2014 22:11:11 GMT -5
Dilute some ghost pepper extract! Just get one of those 3M full-body suits from your national guard CST first.
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