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?
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.
Enjoy.
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).
PULLED PORK
Dry Rub:
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) (:
http://www.foodnetwork.com/recipes/ina-garten/lentil-sausage-soup-recipe/index.html
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.
...uhhh...let
ME
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.
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