Skip to comments.Recipe Request...
Posted on 09/06/2013 10:12:12 AM PDT by US Navy Vet
Looking for something yummy to make for this weekend, Beef, Chicken, Pork any suggestions?
I can do “Crock-Pot” well.
I’m slow cooking a cajun turket breast on the BGE.
CHICKEN FAJITA CASSEROLE
3 Lbs chicken breast grilled & cubed (fajita seasoning)
1 Lb fresh sautéed mushrooms
2 cups (uncooked) white 5 minute rice
1 4 oz jar diced pimentos
6 seeded jalapeño peppers
1 medium diced onion
1 large (28oz) green enchilada sauce (mild)
1 small crown broccoli
1 ½ lbs shredded cheddar cheese
Cook rice and mix all ingredients together (save a bit of the cheese for the top). Place in 9x13 casserole pan bake for 350 degrees for about 45 minutes.
I know we don’t like blog linking here - but if you want a bunch of great recipes, shoot me a PM and I’ll give you the link to my website.
Ground Turkey Chili
brown and cook thouroughly 2 pounds of ground turkey
quick stir-fry 2 chopped green peppers and one large sweet onion.
Add to a pot with 2 cans of tomatoes, 2 bottles of a good beer, bay leaf, chili powder, half cup of sugar, one large can of black beans and/or great northern (white)beans.
I make this about every 2 weeks and it never makes it to the fridge- my kids eat it until its gone.
I can give you a GREAT recipe for a Sloppy Joe type sandwich that is VERY different from anything you ever had before if you want it.
” my kids eat it until its gone.”, it’s the Beer :-)
Chili con carne y frijoles
do something with turkey legs, lots of good meat on them
gonna do a big pork butt
low and slow on the BGE for about ten or twelve hours.
Put a little smoke on it, probably hickory or mesquite.
Wife will make egg buns
Beer may be consumed.
Yard work in a possibility.
Got a little green egg too to go traveling with. Ya ought to see the strange looks.
I got this off of facebook....its good for something anyway....and it really is delicious....I made a rice/pilaf and layered the chicken and sauce over it.....it got a lot of rave revues...
bed of rice in the bottom of crockpot (2 or 3 cups)
layer over boneless chicken breasts
cover with a can of cream of mushroom
pour in enough milk to equal the amount of water you would use to make the rice. (2x amount of rice)
3 tbs of butter
sprinkle with your prefered spice (I like rosemary or sage)
cook on high for 2 hrs, then lower to low, cook for 3 more hours or until rice is tender and chicken is cooked through.
Steak Diane. Brandy mushroom sauce. Good stuff!
Local weather report, please.
I don’t want to suggest a spicy, hot, tortilla soup for McAllen, TX if ya’know what I mean.
And, do you use gas, charcoal or wood for your BBQ?
About 94 Deg F and Humid.
College football, brown liquor, and ribs. Life is good.
“gonna do a big pork butt”, you going to call it “Michelle”?
Stolen (and not the German XP-mas cake kind of stolen)!
How about Reagan’s Innaugural Dinner recipe...walnut stuffed chicken breasts...YUMMY as hell.
Mike’s Riverbend Chicken
Enough boneless chicken breasts to serve one per person
Seasoned Bread crumbs
2 - Good quality jarred alfredo sauce
1 - package frozen artichoke hearts thawed
1 - 8 ounce package of sliced mushrooms
A few strips of freeze dried, sundried tomatoes
Diced fresh tomatoes
Enough fresh linguine to feed number being served
Coat chicken in bread crumbs and fry in 1/2 olive oil and 1/2 butter until dark brown.
While chicken is cooking, combine alfredo, sliced mushrooms, and artichokes in a sauce pan and warm until just bubbling.
Cook linguine noodles (I use fresh because they take a lot less time).
To serve, place desired amount of noodles on plate. Place a chicken breast on top of the noodles (slice if you like), pour desired amount of the alfredo mixture over the top of the chicken and noodles. Top with fresh sliced tomatoes.
Serve with garlic bread, is desired.
This recipe has become a family and friends favorite with us and can be VERY filling.
Sugar in chili? Surely you jest!
Looks great except for the Turkey, I’ll substitute venison.
May have to try the legumes you mention, and add some spice!
Try a Lobster pizza:
Use 10 inch tortilla shells, place on an ungreased cookie sheet.
Little spread garlic butter on shell.
Sprinkle with shredded parmesan cheese.
Cover with drained petite diced tomatoes.
cover with chopped drained lobster.
Sprinkle Minced garlic and seasoned Pepper over top.
Cover with shredded cheese (I like 5 cheese Italian or 4 Cheese Mexican blends)
Bake at 450 for 3-5 minutes (until tortilla edges are brown and crispy).
1/4 c. Chili Powder
1/4 c. Paprika
1/4 c. Sugar
2 T. Kosher Salt
2 T. Garlic Powder
2 T. Onion Powder
1 t. Celery Seed
Mix dry rub ingredients. Reserve about 1/4 c. and rub the rest into a 6-8 lb. pork shoulder. Cover and refrigerate several hours (preferably overnight).
Put a rack in a roasting pan. Fill the bottom of the roasting pan with 1 cup of apple cider vinegar, and maybe a little water if it doesn’t cover the base of the pan completely. Place pork shoulder on rack, fat side up. Loosely cover with foil.
Bake at 225 for 9-12 hours, depending on the size of the meat. A little too long is a lot better than not long enough - it is practically impossible to overcook this at that temp.
Let cool (still covered) enough to handle, then shred by hand, removing any significant gristle or fat. Toss with reserved dry rub and 1/2 cup to 1 cup barbeque sauce of your choosing.
Serve on sandwich rolls topped with more barbeque sauce and cole slaw. Alternatively, make pizza using barbeque sauce in place of tomato sauce, shredded pork, and a mix of mozzarella and cheddar cheeses.
Any one know how to make those “Mushrooms” like you get over Steak in a Steakhouse(Texas Roadhouse/Outback/Longhorn)?
Easiest, tastiest, most tender, lean pulled pork you will ever have.
Almost as easy as a slow cooker:
Get a 4-6 lb. chicken.
Whisk together: 1/4 cup EVOO, 1/4 cup balsamic vinegar, 1 Tbsp brown sugar, 1 tsp salt, 1 tsp pepper, 1 tsp dried sage. Pour a bit into the cavity and turn to coat. Rub the rest over the chicken (I like to get some under the skin on the breast). Stick it in the oven at 350 til done. Baste once or twice as it roasts if you feel like it.
Delish! and your house will smell great, too!
Try Ina’s Hearty Lentil Sausage Soup....Making it tomorrow to welcome the fall....(yes I’m pushing the season) (:
How can it be chili without any chile peppers?
Fire up the grill and open a bottle of chilled white wine!
Fillet of North Atlantic salmon on the grill. I gotta get back to work but, use either apple wood or pecan wood to LIGHTLY smoke the fish.
Note to Self: Put this easy but detailed recipe on youtube...then link FR.
That's actually pretty easy. Get sliced mushrooms (or slice 'em yourself if you like) and put them in a skillet or sautee pan with a bit of butter (about 1/2 Tbl per 4 oz.). Cook them on medium high heat, stirring fairly often, until you've cooked the water out and they start getting dark. Deglaze the pan with a splash of white wine, and let the liquid cook off, as you get the good bits stuck on the bottom of the pan back onto the mushrooms. Serve immediately.
Same technique works for grilled onions.
I do pulled pork like that. Looking for 190 internal temp at which point I wrap it in foil, then newspaper, then a towel and put it in a cooler for a while before pulling.
Takes it from tender to melt in your mouth.
Oh, I forgot that you should hit the mushrooms/onions with salt and pepper at the start of the cooking, too.
I’ve got a great “white pizza” recipe that you might like to try. Uses some “prepared” ingredients but whips up in about an hour total.
Let em know.
1 whole chicken, giblets removed, washed and wiped dry (now they're saying not to, but I still do.)
Rub salt into cavities and sprinkle over outside
Set on rack with drip pan underneath
Bake at 400% for about 1 hr 15 min
Test where the leg meets the body to make sure juices aren't pink
The skin is so crispy and meat so juicy and tender. So easy. I'm going to barbeque one sometime.
I watched a bunch on YT where you slip butter and herbs under the skin, do all this fussing, but end up with the fastest easiest way. Makes good gravy, too.
Leftovers are great for recipes requiring cut up chicken, like I made enchiladas with the green sauce and mushrooms.
I miss the old A&W "barbeques" we used to have here. They were like sloppy joes but different.
Here's how I make mine:
Heat about 2 T olive oil and 1 T butter in sauté pan, till butter melts
Add 1/2 t garlic powder, or 1 clove crushed fresh garlic. Sauté 1 min.
Add mushrooms and sauté til mushrooms render their liquid...about 5-6 mins.
Add about 1/4 C red wine (doesn't have to be your best wine ;)
Simmer til liquid is reduced to desired consistency - about 4 mins.
I've been making my "steak" mushrooms like this for over 20 years and everyone seems to like them. Never any left over ;)
Whatever happened to that monthly recipe thread?
I usually just shot off the oven, and let it cool down in there until I’m ready to deal with it. Given the long cook time, this usually means making it one day and starting to eat it the next, but that gives more time for the pork to absorb the flavors from the sauce. (We tend to also cook chili in advance because the flavor intensifies if you store it in the fridge for a day, and it reheats very well.)
West Texas Fried Venison. If you ain’t got a deer, shoot your neighbor. His wife will buy the beer.
And spritz with vinegar/red pepper for that North Carolina BBQ heaven ;)
Or check out the most highly rated shrimp scampi recipe on allrecipes.com.
It all depends on what you like and how much work you want to put into it. Myself, I don't like to work much in the kitchen. For instance, I have Julia Child's "How to Cook." FANTASTIC cookbook. Every recipe I've tried has been a knockout. But some of them... you'll work all day at them, especially if you're a newbie cook like me and your sous chef skills aren't exactly impressive. In particular, there is a four (or five?)-fish stew recipe in her book that I still dream about. But it took me eight hours to make it, so I haven't tackled that one again.
If you like Mexican, you can't go wrong with Rick Bayless. Luscious flavors. You can find a lot of his recipes on the web.
Good luck! I hope you find something extremely tasty and relatively easy to make. Cheers!
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 lb boneless skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
1. Heat 1 tablespoon oil in a large saucepan over medium high heat.
2. Saute shallot and onion until soft and translucent.
3. Stir in butter, lemon juice, ginger garlic paste, 1 tsp garam masala, chili powder, cumin and bay leaf.
4. Cook, stirring, for 1 minute.
5. Add tomato puree and cook for 2 minutes, stirring frequently.
6. Stir in half-and-half and yogurt.
7. Reduce heat to low and simmer for 10 minutes, stirring frequently.
8. Season with salt, pepper and cayenne.
9. Remove from heat and set aside.
10. Heat 1 tablespoon oil in a large heavy skillet over medium heat.
11. Cook chicken until lightly browned, about 10 minutes.
12. Reduce heat and season with 1 tsp garam masala and cayenne.
13. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
14. Pour the rest of the sauce into the chicken.
15. Mix together cornstarch and water, then stir into the sauce.
16. Cook for 5 to 10 minutes, or until thickened.
6 Tbs. olive oil
1 pound chanterelle mushrooms*, quartered if large
Salt and freshly ground pepper
6 fresh or 3 dried bay leaves
3 medium shallots, minced
1 garlic clove, minced
1 thyme sprig
1 cup beef broth
1 ½ Tbs. Banyuls vinegar or other wine vinegar
1 tsp. Dijon mustard
In a large skillet, heat 2 Tbs. of oil.
Add the chanterelles, season with salt & pepper and cook over moderately high heat until the liquid they release has evaporated, about 4 minutes. Continue cooking, stirring, until the mushrooms begin to brown, about 5 minutes longer. Add the remaining 4 Tbs. of oil, the bay leaves, shallots, garlic and thyme and cook over low heat, stirring, until the mushrooms are tender, 7 min. Add the reduced beef broth and simmer for 1 min. Remove from the heat and stir in the vinegar and mustard. Season with salt and pepper and remove from heat.
These can be prepared 4 hours ahead and reheated. Reheat the mushrooms and discard the bay leaves and thyme sprig.
*small portabellas (crimini) are a good, more economical substitute.
Glad you asked... There are lots of interesting recipes here. Maybe there should be a freeper cookbook.
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