Proper southern baked beans (maybe the best bbq side dish) sam the cooking guy
video description
Preparation and cooking time
Prep: 20 mins
Cook: 40 mins
plus 2 hrs resting Serves 4 - 6
Wrap fat sausages in streaky bacon for a posh version of a British classic - perfect comfort food for the whole family.
Ingredients
140g plain flour
4 large eggs
300ml semi-skimmed milk
1 tbsp wholegrain mustard
handful of woody herbs, leaves picked and chopped (we used 6 sage leaves, 4 rosemary sprigs and 4 thyme sprigs, plus a handful, fried until crispy, to serve (optional)
2 tbsp sunflower oil
8 rashers smoked streaky bacon
8 fat sausages (we used Cumberland but use your favourite variety)
2 red onions, cut into wedges
cooked green vegetables (optional, to serve
mash (optional, to serve
For the gravy
drizzle of sunflower oil
2 red onions, halved and thinly sliced
1 tbsp golden caster sugar
2 tbsp balsamic vinegar
2 tbsp plain flour
250ml red wine
500ml chicken or beef stock
Method
STEP 1 Tip the flour into a large jug or bowl. Crack in the eggs, one at a time, whisking as you do. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Add the mustard, herbs and some seasoning, then cover and set aside for 2 hrs, or chill overnight.
STEP 2 Heat oven to 220C/200C fan/gas 7. Heat the oil in a large metal roasting tin or enamel baking dish, roughly 30 x 22cm, with high-ish sides. Wrap a rasher of bacon around each sausage and pop them in the dish with the onion wedges. Place on the middle shelf of the oven (make sure the top shelf is removed to allow space for the batter to rise later. Cook for 15-20 mins until the sausages and bacon are browning and sizzling.
STEP 3 Meanwhile, make the gravy. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
STEP 4 The batter should be the consistency of double cream - if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins.
STEP 5 To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks.
STEP 6 By now the toad should be puffed up and deep golden brown. If not, continue cooking - but dont open the oven as it will sink. Serve scattered with the crisp herbs (if using, with the gravy, green veg, and mash, if you like.\n
Date: 2024-03-12
Related videos
Comments and reviews: 19
swells007
March recipe
Stuffed Hatch Chile Rellenos. Mmmmmmmmmmmmm
8 Hatch chiles
8-10 ounces Oaxaca cheese (or substitute for any of the cheeses mentioned about)
(optional but my favorite) 1 lb ground beef browned with 2 cloves minced garlic
6 large eggs (separated)
2/3 cup flour
1 teaspoon salt
1 teaspoon garlic powder
vegetable oil for frying
For The Red Sauce:
5 tomatoes (we used garden tomatoes, but Roma works great)
1 small onion
5 cloves garlic
2 tablespoons cilantro (coarsely chopped)
1 teaspoon salt
1/4 cup jalapeno slices (optional)
INSTRUCTIONS
Step 1: Place Hatch chiles on a foil-lined backing sheet and broil for 5-10 minutes or until the chile has dark black/brown blister spots.
Step 2: Flip chiles and broil an additional 5-10 minutes until they are blackened on all sides. Carefully remove the peppers from the pan and place in a gallon-sized ziplock bag to steam (about 10-15 minutes. This helps it so the skin will easily peel away. Do not steam for more than 15 minutes or the pepper will become too soft and won't hold together.
Step 3: Remove chiles from the bag and place on a cutting board. Remove skins from chiles once cool enough to handle.
Step 4: Brown ground beef, once browned drain grease and set aside.
Step 5: Take each chile and slice a slit in the side. Gently remove the seeds from each chile and then carefully stuff with a mixture of the cooked ground beef and cheese. Use 1-2 toothpicks to secure and seal.
Step 6: Separate the eggs to make the batter. Place the egg whites in a mixing bowls and the yolks in a glass measuring cup.
Step 7: Whip the egg whites on high speed until stiff peaks form. Reduce the speed to low and slowly add the egg yolks in. The batter should be light and foamy. Set aside.
Step 8: In a separate, shallow dish, combine flour, 1 teaspoon salt and garlic powder.
Step 9: Line up the chiles, flour mixture, and egg batter into an assembly line. Once oil is hot (350-degrees, dredge each chile in the flour then carefully dip it into the egg batter, covering it completely. Carefully place the chile in the oil and fry for 2-3 minutes or until golden brown on the bottom. Using metal tongs, carefully flip to the other side for an additional 2-3 minutes or until golden brown all over. Tip: Don't overcrowd your chiles rellenos in the frying pan or deep fryer.
Step 10: Remove chiles rellenos from the oil and place on paper towels to drain. Serve hot.
Serve with red sauce (see instructions below, salsa verde, and/or Mexican crema.
Garnish with green onion / Cilantro
For The Red Sauce:
Place all the sauce ingredients in a blender and blend until smooth. Place in a medium-sized sauce pan and heat over medium heat. Once sauce starts to boil, reduce heat to a low simmer until ready to serve.
reply
March recipe
Stuffed Hatch Chile Rellenos. Mmmmmmmmmmmmm
8 Hatch chiles
8-10 ounces Oaxaca cheese (or substitute for any of the cheeses mentioned about)
(optional but my favorite) 1 lb ground beef browned with 2 cloves minced garlic
6 large eggs (separated)
2/3 cup flour
1 teaspoon salt
1 teaspoon garlic powder
vegetable oil for frying
For The Red Sauce:
5 tomatoes (we used garden tomatoes, but Roma works great)
1 small onion
5 cloves garlic
2 tablespoons cilantro (coarsely chopped)
1 teaspoon salt
1/4 cup jalapeno slices (optional)
INSTRUCTIONS
Step 1: Place Hatch chiles on a foil-lined backing sheet and broil for 5-10 minutes or until the chile has dark black/brown blister spots.
Step 2: Flip chiles and broil an additional 5-10 minutes until they are blackened on all sides. Carefully remove the peppers from the pan and place in a gallon-sized ziplock bag to steam (about 10-15 minutes. This helps it so the skin will easily peel away. Do not steam for more than 15 minutes or the pepper will become too soft and won't hold together.
Step 3: Remove chiles from the bag and place on a cutting board. Remove skins from chiles once cool enough to handle.
Step 4: Brown ground beef, once browned drain grease and set aside.
Step 5: Take each chile and slice a slit in the side. Gently remove the seeds from each chile and then carefully stuff with a mixture of the cooked ground beef and cheese. Use 1-2 toothpicks to secure and seal.
Step 6: Separate the eggs to make the batter. Place the egg whites in a mixing bowls and the yolks in a glass measuring cup.
Step 7: Whip the egg whites on high speed until stiff peaks form. Reduce the speed to low and slowly add the egg yolks in. The batter should be light and foamy. Set aside.
Step 8: In a separate, shallow dish, combine flour, 1 teaspoon salt and garlic powder.
Step 9: Line up the chiles, flour mixture, and egg batter into an assembly line. Once oil is hot (350-degrees, dredge each chile in the flour then carefully dip it into the egg batter, covering it completely. Carefully place the chile in the oil and fry for 2-3 minutes or until golden brown on the bottom. Using metal tongs, carefully flip to the other side for an additional 2-3 minutes or until golden brown all over. Tip: Don't overcrowd your chiles rellenos in the frying pan or deep fryer.
Step 10: Remove chiles rellenos from the oil and place on paper towels to drain. Serve hot.
Serve with red sauce (see instructions below, salsa verde, and/or Mexican crema.
Garnish with green onion / Cilantro
For The Red Sauce:
Place all the sauce ingredients in a blender and blend until smooth. Place in a medium-sized sauce pan and heat over medium heat. Once sauce starts to boil, reduce heat to a low simmer until ready to serve.
reply
newtonslogic
March: Badss Meatloaf w/ Sweet BBQ Sauce
1 sleeve of saltine crackers, pulverized into crumbs
1 large onion, roughly cut into large chunks
4 cloves garlic
2 cups ketchup
1/2 cup brown sugar
1 TBSP liquid smoke
3 TBSP Anchovy Paste
Dash of cayenne (optional)
2 eggs, beaten
1 TBSP kosher salt (Maldon Smoked Salt Flakes Preferrably)
1/2 TBSP black pepper
3 lbs 80/20 ground beef
Preheat the oven to 350F. Add the crackers to a food processor and pulse until they are fine crumbs. Add the cracker crumbs to a large mixing bowl. Wipe out the food processor bowl and add the onion and garlic. Process until liquefied (about 30 seconds. Add about 1/3 of the onion mixture to a medium saucepan. This will be for the barbecue sauce. Add the remaining onion mixture to the cracker crumbs, which will be used for the meatloaves.
Sauce Mixture:
To the onion mixture in the saucepan, add the ketchup, brown sugar, liquid smoke, and cayenne (if using. Stir to combine but do not start heating it yet.
Meatloaf Mixture:
Remove one cup of the sauce from the saucepan and add it to the cracker crumbs. Yes the meatloaf is going to have some of the sauce baked right in! Also to the cracker crumbs, add the beaten eggs, salt, and pepper. Stir everything together. Add the ground beef and mix with your hands until thoroughly combined. Split the meat mixture in half because it will be used to form 2 loaves. Spray a sheet pan (with sides) with cooking spray. Add both mounds of meatloaf mix to the sheet pan and form 2 loaves in oval shapes about 1 1/2 thick. Smooth out the top and sides. Bake for 45 minutes (with no sauce on top.
When the meatloaf has been in the oven for about 30 minutes, start heating the saucepan of barbecue sauce over medium heat. As it heats, you will need to stir it often or it will splatter all over the place. When it has starting bubbling well, reduce the heat to low or medium-low and continue to stir it periodically. After the meat loaves have been in the oven for 45 minutes, add the hot barbecue sauce to the tops of each loaf. Return to the oven and continue baking about 20 to 25 minutes longer or until the loaves are well browned and the sauce has thickened. Pull the sheet pan out of the oven and elevate one side so that the excess oil flows to one side of the pan. Allow the meatloaves to rest a few minutes before cutting into them
reply
March: Badss Meatloaf w/ Sweet BBQ Sauce
1 sleeve of saltine crackers, pulverized into crumbs
1 large onion, roughly cut into large chunks
4 cloves garlic
2 cups ketchup
1/2 cup brown sugar
1 TBSP liquid smoke
3 TBSP Anchovy Paste
Dash of cayenne (optional)
2 eggs, beaten
1 TBSP kosher salt (Maldon Smoked Salt Flakes Preferrably)
1/2 TBSP black pepper
3 lbs 80/20 ground beef
Preheat the oven to 350F. Add the crackers to a food processor and pulse until they are fine crumbs. Add the cracker crumbs to a large mixing bowl. Wipe out the food processor bowl and add the onion and garlic. Process until liquefied (about 30 seconds. Add about 1/3 of the onion mixture to a medium saucepan. This will be for the barbecue sauce. Add the remaining onion mixture to the cracker crumbs, which will be used for the meatloaves.
Sauce Mixture:
To the onion mixture in the saucepan, add the ketchup, brown sugar, liquid smoke, and cayenne (if using. Stir to combine but do not start heating it yet.
Meatloaf Mixture:
Remove one cup of the sauce from the saucepan and add it to the cracker crumbs. Yes the meatloaf is going to have some of the sauce baked right in! Also to the cracker crumbs, add the beaten eggs, salt, and pepper. Stir everything together. Add the ground beef and mix with your hands until thoroughly combined. Split the meat mixture in half because it will be used to form 2 loaves. Spray a sheet pan (with sides) with cooking spray. Add both mounds of meatloaf mix to the sheet pan and form 2 loaves in oval shapes about 1 1/2 thick. Smooth out the top and sides. Bake for 45 minutes (with no sauce on top.
When the meatloaf has been in the oven for about 30 minutes, start heating the saucepan of barbecue sauce over medium heat. As it heats, you will need to stir it often or it will splatter all over the place. When it has starting bubbling well, reduce the heat to low or medium-low and continue to stir it periodically. After the meat loaves have been in the oven for 45 minutes, add the hot barbecue sauce to the tops of each loaf. Return to the oven and continue baking about 20 to 25 minutes longer or until the loaves are well browned and the sauce has thickened. Pull the sheet pan out of the oven and elevate one side so that the excess oil flows to one side of the pan. Allow the meatloaves to rest a few minutes before cutting into them
reply
phat3d
March: chicken tikka masala pakistani style
ginger and garlic paste ( prep first )
8-9 Garlic gloves and same amount of Ginger, paste it: about 1 cup ( with 2tbsp water )
paste means ( food processor )
1. 5 to 2, pounds of chicken ( breast ) approx 1 inch squares.
1st Marinade:
2 tbsp fresh squeezed lemon juice
3 tsp Kashmir chili powder ( chili powder )
3 tbsp ginger garlic paste
2 tsp kosher salt
let it rest for 1 hr.
2nd Marinade:
1/4 cup mustard oil (olive oil)
saute
2 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsp garam masala
cool down. and add to the chicken with
3/4 cup plain yogurt
marinating overnight.
saute the chicken in the pan with avocado oil. when done reserve. ( drop oil leftover in the gravy )
Gravy prep:
2 small or medium purple onions: paste it adding 1 tbsp water ( food processor )
3 medium sized chopped tomatoes: paste them with
2 green chili pepper. ( food processor )
Spices prep in a bowl:
1/2 tbsp turmeric
2 tbsp red chili powder
1 1/2 tbsp coriander powder
1 tbsp salt
1 tbsp cumin
1 tbsp garam masala
making the Gravy:
1 cup oil
2. 5 - 3 tbsp ginger garlic paste
Saute.
Onions paste
Tomatoes and chili paste, saute for a few min.
( add the spices bowl prep )
simmer for awhile
250 g Greek yogurt
1 tbsp white pepper powder
150 ml Half and half cream
50 g butter
add water and a bit of oil if needed ( less thick.
1/2 cup fresh coriander leaves
add
1. 5 kg chicken ( pre-cook saute in the pan )
mix and simmer 5 to 10 min
when ready add
1 cup fresh coriander leaves
Garlic Flatbread ( naan ish ):
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
wait 10 min till the yeast bubble, . add.
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 1/3 cups all-purpose flour
1 tsp salt
mix,
knead the dough 5 min
back in the bowl,
under a damp cloth for a hour or two warm temp,
divide by 8, pin roll them flat, in a very hot pan, ( Evo ) cook them 2 min each side. garlic butter them.
Garlic Butter:
3/4 stick unsalted butter
5 cloves minced garlic
3/4 cup chopped cilantro
1/2 tsp salt
good luck. and thx in advance for some knife
reply
March: chicken tikka masala pakistani style
ginger and garlic paste ( prep first )
8-9 Garlic gloves and same amount of Ginger, paste it: about 1 cup ( with 2tbsp water )
paste means ( food processor )
1. 5 to 2, pounds of chicken ( breast ) approx 1 inch squares.
1st Marinade:
2 tbsp fresh squeezed lemon juice
3 tsp Kashmir chili powder ( chili powder )
3 tbsp ginger garlic paste
2 tsp kosher salt
let it rest for 1 hr.
2nd Marinade:
1/4 cup mustard oil (olive oil)
saute
2 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsp garam masala
cool down. and add to the chicken with
3/4 cup plain yogurt
marinating overnight.
saute the chicken in the pan with avocado oil. when done reserve. ( drop oil leftover in the gravy )
Gravy prep:
2 small or medium purple onions: paste it adding 1 tbsp water ( food processor )
3 medium sized chopped tomatoes: paste them with
2 green chili pepper. ( food processor )
Spices prep in a bowl:
1/2 tbsp turmeric
2 tbsp red chili powder
1 1/2 tbsp coriander powder
1 tbsp salt
1 tbsp cumin
1 tbsp garam masala
making the Gravy:
1 cup oil
2. 5 - 3 tbsp ginger garlic paste
Saute.
Onions paste
Tomatoes and chili paste, saute for a few min.
( add the spices bowl prep )
simmer for awhile
250 g Greek yogurt
1 tbsp white pepper powder
150 ml Half and half cream
50 g butter
add water and a bit of oil if needed ( less thick.
1/2 cup fresh coriander leaves
add
1. 5 kg chicken ( pre-cook saute in the pan )
mix and simmer 5 to 10 min
when ready add
1 cup fresh coriander leaves
Garlic Flatbread ( naan ish ):
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
wait 10 min till the yeast bubble, . add.
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 1/3 cups all-purpose flour
1 tsp salt
mix,
knead the dough 5 min
back in the bowl,
under a damp cloth for a hour or two warm temp,
divide by 8, pin roll them flat, in a very hot pan, ( Evo ) cook them 2 min each side. garlic butter them.
Garlic Butter:
3/4 stick unsalted butter
5 cloves minced garlic
3/4 cup chopped cilantro
1/2 tsp salt
good luck. and thx in advance for some knife
reply
sam_cooking
March: Chile Relleno Casserole (Make Casserole Great Again)
Ingredients:
8-10 whole poblano peppers
1 10-12 oz can of enchilada sauce
1 lb cheese blend of your choice
6-8 large eggs
1 tsp Mexican spice blend
1 tsp kosher salt
1 TB flour
4 oz evaporated milk
2-3 Roma tomatoes
Green onions
Notes
Cheese blend - your choice, grate your own of course. I like 7 oz mild cheddar, 7 oz monterey jack, 2 oz gruyere. You can also take it up a notch and add some cooked and drained chorizo, leftover Mexican spiced rice, etc.
Amount of eggs you use depends on how thick it is before you pour them over.
Spice blend: If you have a favorite, use it. Mine is 4 parts chili pepper, 2 parts ground cumin, i part smoked paprika, 1/2 part each of the following: garlic powder, onion powder, Mexican oregano, and ground coriander.
Directions:
Cut poblanos in half along the thickest side of the pepper, you want them flat as possible. I usually broil them until they start charring, throw them in a covered bowl to steam for about 10-15 minutes, and then peel them. This adds a bit more flavor and makes them easier to work with.
Preheat oven to 350 and add a thin layer of the enchilada sauce to the bottom of a 13x9 inch baking pan. Arrange the poblano halves with the inner part facing up until you have full-ish coverage.
Grate cheese of choice and mix. You can add a little more seasoning to the cheese here if you'd like. Reserve a couple ounces for later and add the rest in an even layer on top of the peppers.
Arrange another layer of peppers insides facing down on top of the cheese.
In a bowl, beat the eggs and add the flour, salt, spice blend, and evaporated milk. Pour over top until you get a very thin layer on the top layer of peppers. Let it settle for a few minutes.
Dice tomatoes and slice green onions. These will be garnish
Cover with foil and bake for 20 minutes until eggs have mostly set up. Remove and gently pour the rest of the enchilada sauce on top. Bake 10 more minutes uncovered, or until eggs are set. Remove and add reserved cheese to top then bake a few more minutes (or broil) until the cheese is melted. Remove and top with tomatoes and green onions. Let it cool for about 10 minutes, slice, plate, and eat.
reply
March: Chile Relleno Casserole (Make Casserole Great Again)
Ingredients:
8-10 whole poblano peppers
1 10-12 oz can of enchilada sauce
1 lb cheese blend of your choice
6-8 large eggs
1 tsp Mexican spice blend
1 tsp kosher salt
1 TB flour
4 oz evaporated milk
2-3 Roma tomatoes
Green onions
Notes
Cheese blend - your choice, grate your own of course. I like 7 oz mild cheddar, 7 oz monterey jack, 2 oz gruyere. You can also take it up a notch and add some cooked and drained chorizo, leftover Mexican spiced rice, etc.
Amount of eggs you use depends on how thick it is before you pour them over.
Spice blend: If you have a favorite, use it. Mine is 4 parts chili pepper, 2 parts ground cumin, i part smoked paprika, 1/2 part each of the following: garlic powder, onion powder, Mexican oregano, and ground coriander.
Directions:
Cut poblanos in half along the thickest side of the pepper, you want them flat as possible. I usually broil them until they start charring, throw them in a covered bowl to steam for about 10-15 minutes, and then peel them. This adds a bit more flavor and makes them easier to work with.
Preheat oven to 350 and add a thin layer of the enchilada sauce to the bottom of a 13x9 inch baking pan. Arrange the poblano halves with the inner part facing up until you have full-ish coverage.
Grate cheese of choice and mix. You can add a little more seasoning to the cheese here if you'd like. Reserve a couple ounces for later and add the rest in an even layer on top of the peppers.
Arrange another layer of peppers insides facing down on top of the cheese.
In a bowl, beat the eggs and add the flour, salt, spice blend, and evaporated milk. Pour over top until you get a very thin layer on the top layer of peppers. Let it settle for a few minutes.
Dice tomatoes and slice green onions. These will be garnish
Cover with foil and bake for 20 minutes until eggs have mostly set up. Remove and gently pour the rest of the enchilada sauce on top. Bake 10 more minutes uncovered, or until eggs are set. Remove and add reserved cheese to top then bake a few more minutes (or broil) until the cheese is melted. Remove and top with tomatoes and green onions. Let it cool for about 10 minutes, slice, plate, and eat.
reply
j-jfabrication
march: Grandmas Fried Chicken
(also use for chicken fried steak)
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet cast iron, stainless steel on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
reply
march: Grandmas Fried Chicken
(also use for chicken fried steak)
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet cast iron, stainless steel on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
reply
j-jfabrication
Great Fried Chicken
(also use for chicken fried steak)
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet cast iron, stainless steel on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
reply
Great Fried Chicken
(also use for chicken fried steak)
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet cast iron, stainless steel on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
reply
daveabuel
March: Daves Asian Fusion Breakfast Oats.
Serving size 1
- 1/2 cup of Instant Oats
- 1/4 cup of Chicken Stock
- 1-2 Tbls of Brown sugar (depends how sweet you like it)
- 1/tsp Salt or to taste.
- 1 large cloves of garlic thinly sliced
- 3Tbls of Toasted Sesame oil
- 2 Eggs
- 1/4 cup of diced Spam or 2 thick slices of Spam. you can substitute Spam with a Sausage Patty if you prefer.
- 1 Tbls Furikake rice seasoning, If you cant find that, you can use Everything Bagel seasoning
1. In a sauce pan combine Chicken stock, Brown sugar, and a pinch of salt. Bring to boil. Stir in oats and reduce heat to medium. cook for a minute. Remove from heat and place it in a medium size bowl to serve.
2. In a cold fry pan add toasted sesame oil, and garlic, cook on medium high heat till the garlic is slightly toasted. this will add flavor and aroma of garlic to the oil. When toasted take out garlic and let cool. you will need to crush them into smaller pieces and add this to your oats to give it that garlic flavor.
3. With the same oil still in the pan turn up heat to high and Fry 2 eggs sunny side up till you have crispy edges. you will need to spoon the hot oil to cook the whites. when done add it to the top of your cooked oatmeal. the runny yolk is great with the oats.
4. same oil in pan on medium high, cook up your diced or sliced spam/or sausage till golden brown. when done add it to your bowl.
5. With reserved garlic chips crush by hand and add it on top and around your oats.
6. Add furikake rice seasoning(or Everything bagel) on top of eggs as a nice garnish.
reply
March: Daves Asian Fusion Breakfast Oats.
Serving size 1
- 1/2 cup of Instant Oats
- 1/4 cup of Chicken Stock
- 1-2 Tbls of Brown sugar (depends how sweet you like it)
- 1/tsp Salt or to taste.
- 1 large cloves of garlic thinly sliced
- 3Tbls of Toasted Sesame oil
- 2 Eggs
- 1/4 cup of diced Spam or 2 thick slices of Spam. you can substitute Spam with a Sausage Patty if you prefer.
- 1 Tbls Furikake rice seasoning, If you cant find that, you can use Everything Bagel seasoning
1. In a sauce pan combine Chicken stock, Brown sugar, and a pinch of salt. Bring to boil. Stir in oats and reduce heat to medium. cook for a minute. Remove from heat and place it in a medium size bowl to serve.
2. In a cold fry pan add toasted sesame oil, and garlic, cook on medium high heat till the garlic is slightly toasted. this will add flavor and aroma of garlic to the oil. When toasted take out garlic and let cool. you will need to crush them into smaller pieces and add this to your oats to give it that garlic flavor.
3. With the same oil still in the pan turn up heat to high and Fry 2 eggs sunny side up till you have crispy edges. you will need to spoon the hot oil to cook the whites. when done add it to the top of your cooked oatmeal. the runny yolk is great with the oats.
4. same oil in pan on medium high, cook up your diced or sliced spam/or sausage till golden brown. when done add it to your bowl.
5. With reserved garlic chips crush by hand and add it on top and around your oats.
6. Add furikake rice seasoning(or Everything bagel) on top of eggs as a nice garnish.
reply
sam_cooking
March:
BBQ/Cajun Chicken One Pot
1-2 chicken breast/thighs (cubed)
1 yellow onion (diced)
3 mini sweet peppers (diced)
3-6 garlic cloves
1 diced roma tomato
1 can diced petite tomato
about 3/4 box of chicken stock
1lb noodles of choice
little bit of jar pasta sauce
little bit of heavy cream
a few dollops of cream cheese
freshly grated parmesan
bbq rub
cajun seasoning
Let me start off by saying I never measure anything when cooking this. Everything is by feeling and tasting.
1. Cube chicken and season with bbq rub and cajun seasoning in a bowl
2. Dice onion, peppers and tomato
3. Little bit of avocado oil and butter in the pan and add the chicken letting it brown and build a crust
4. Once chicken is almost cooked through add in the onions and let them almost caramelize (may need to add more butter)
5. once onions are looking good add in the peppers and let them soften
6. Add in garlic and fresh diced tomato and start to bring to simmer
7. Add in can of petite diced tomatoes, pasta and chicken stock to cover most of the pasta
8. bring to a heavy simmer and cover stirring occasionally for around 10 mins or until pasta is done and liquid has started to thicken
9. add in jar pasta sauce
10. add heavy cream and cream cheese and stir to combine
11. grate some parmesan on it and stir that in too
12. add whatever seasoning you’d like
It’s a super simple dish that my girlfriend and I eat at least once a week. I wanna see your take on it Sam! Do whatever you’d like to the recipe!
reply
March:
BBQ/Cajun Chicken One Pot
1-2 chicken breast/thighs (cubed)
1 yellow onion (diced)
3 mini sweet peppers (diced)
3-6 garlic cloves
1 diced roma tomato
1 can diced petite tomato
about 3/4 box of chicken stock
1lb noodles of choice
little bit of jar pasta sauce
little bit of heavy cream
a few dollops of cream cheese
freshly grated parmesan
bbq rub
cajun seasoning
Let me start off by saying I never measure anything when cooking this. Everything is by feeling and tasting.
1. Cube chicken and season with bbq rub and cajun seasoning in a bowl
2. Dice onion, peppers and tomato
3. Little bit of avocado oil and butter in the pan and add the chicken letting it brown and build a crust
4. Once chicken is almost cooked through add in the onions and let them almost caramelize (may need to add more butter)
5. once onions are looking good add in the peppers and let them soften
6. Add in garlic and fresh diced tomato and start to bring to simmer
7. Add in can of petite diced tomatoes, pasta and chicken stock to cover most of the pasta
8. bring to a heavy simmer and cover stirring occasionally for around 10 mins or until pasta is done and liquid has started to thicken
9. add in jar pasta sauce
10. add heavy cream and cream cheese and stir to combine
11. grate some parmesan on it and stir that in too
12. add whatever seasoning you’d like
It’s a super simple dish that my girlfriend and I eat at least once a week. I wanna see your take on it Sam! Do whatever you’d like to the recipe!
reply
copperb00m
MARCH: Tortang Talong (Filipino Eggplant dish served over rice, usually at breakfast, but can be eaten anytime)
3 Filipino/Chinese Eggplant
2-3 Eggs
BFF Seasoning
1. With a fork, poke holes all over the eggplant.
2. Char eggplant until the outside is kind of burnt and the inside is soft and tender. This adds a bit of a smokey flavor. Either do directly over a fire on your stove or grill, or do in the oven on the broil setting and turn the eggplant every 5 minutes until it is charred all the way around (about 20-25 minutes. After the eggplant is done charring, put the eggplant into a ziploc bag to steam for 5-10 minutes until they have cooled enough to handle. After they have cooled enough to handle, peel the skin off the eggplant. Make sure to leave the top of the eggplant intact. (This makes it easier to flip in the pan later, and is also better for presentation)
3. Crack eggs and season with the BFF in a plate or a pan and beat fully.
4. Take the eggplant and dip into the egg mixture. While in the egg mixture, use a fork to gently flatten the eggplant into a fan shape without going all the way through the eggplant.
5. Fry the eggplant that was dipped into the egg mixture in a pan over medium/high with some oil until golden brown on both sides. About 3ish minutes on each side.
4. Serve over white rice (Jasmine is my favorite) with some banana ketchup or soy sauce with a squeeze of lemon.
Thank you for making your Lumpia video. Filipinos are very proud of their food culture and we love sharing it with everyone.
reply
MARCH: Tortang Talong (Filipino Eggplant dish served over rice, usually at breakfast, but can be eaten anytime)
3 Filipino/Chinese Eggplant
2-3 Eggs
BFF Seasoning
1. With a fork, poke holes all over the eggplant.
2. Char eggplant until the outside is kind of burnt and the inside is soft and tender. This adds a bit of a smokey flavor. Either do directly over a fire on your stove or grill, or do in the oven on the broil setting and turn the eggplant every 5 minutes until it is charred all the way around (about 20-25 minutes. After the eggplant is done charring, put the eggplant into a ziploc bag to steam for 5-10 minutes until they have cooled enough to handle. After they have cooled enough to handle, peel the skin off the eggplant. Make sure to leave the top of the eggplant intact. (This makes it easier to flip in the pan later, and is also better for presentation)
3. Crack eggs and season with the BFF in a plate or a pan and beat fully.
4. Take the eggplant and dip into the egg mixture. While in the egg mixture, use a fork to gently flatten the eggplant into a fan shape without going all the way through the eggplant.
5. Fry the eggplant that was dipped into the egg mixture in a pan over medium/high with some oil until golden brown on both sides. About 3ish minutes on each side.
4. Serve over white rice (Jasmine is my favorite) with some banana ketchup or soy sauce with a squeeze of lemon.
Thank you for making your Lumpia video. Filipinos are very proud of their food culture and we love sharing it with everyone.
reply
mikeaguirre864
March: Double Decker BLT Salad
Ingredients:
1 Head of iceberg lettuce (chopped)
1 lb of bacon, diced
1 Celery stalk, diced
1 Green onion, diced
1 can 8 oz sliced water chestnuts (drained)
1 giant red tomato or 2 medium size tomatoes
3 - 4 hard boiled eggs
Grated Parmesan Cheese
Salt
Pepper
Best foods mayo (never tried with Kewpie, not sure how it'd taste)
Instructions:
In a 9x13 Casserole dish:
1st layer: start with a generous layer of Iceberg lettuce, half of the green onion, half of the celery, and half of the water chestnuts. Mix all together and spread out evenly Spread a layer of mayo and sprinkle parmesan cheese and some bacon on top. (Add Salt and pepper to taste, not too much)
2nd layer: Add the rest of your lettuce, onions, celery and water chestnuts. Mix and spread out evenly. then add a final layer of mayo and generously sprinkle more parmesan cheese to cover the top. slice eggs into round discs and distribute evenly over the top. Sprinkle the rest of the bacon evenly over the top. Finally, cut tomato into half-discs, and garnish around the edge of the caserole dish for presentation. Sprinkle salt and pepper to taste. Allow salad to set/chill in the refrigerator for 30-60 minutes.
This makes for a great potluck or cookout presentation/contribution.
Feel free to change anything up! would love to see Sam's spin on it!
reply
March: Double Decker BLT Salad
Ingredients:
1 Head of iceberg lettuce (chopped)
1 lb of bacon, diced
1 Celery stalk, diced
1 Green onion, diced
1 can 8 oz sliced water chestnuts (drained)
1 giant red tomato or 2 medium size tomatoes
3 - 4 hard boiled eggs
Grated Parmesan Cheese
Salt
Pepper
Best foods mayo (never tried with Kewpie, not sure how it'd taste)
Instructions:
In a 9x13 Casserole dish:
1st layer: start with a generous layer of Iceberg lettuce, half of the green onion, half of the celery, and half of the water chestnuts. Mix all together and spread out evenly Spread a layer of mayo and sprinkle parmesan cheese and some bacon on top. (Add Salt and pepper to taste, not too much)
2nd layer: Add the rest of your lettuce, onions, celery and water chestnuts. Mix and spread out evenly. then add a final layer of mayo and generously sprinkle more parmesan cheese to cover the top. slice eggs into round discs and distribute evenly over the top. Sprinkle the rest of the bacon evenly over the top. Finally, cut tomato into half-discs, and garnish around the edge of the caserole dish for presentation. Sprinkle salt and pepper to taste. Allow salad to set/chill in the refrigerator for 30-60 minutes.
This makes for a great potluck or cookout presentation/contribution.
Feel free to change anything up! would love to see Sam's spin on it!
reply
oscargonzalez8532
March: Stew beans with pork feet, classic puertorrican side
2 cans of red kidney beans drained
2 pounds of pork feet chopped, I recommend to put them in a pressure cooker for at least 15 minutes
One cup of steak ham
Half cup of summer sausage
Half a white onion chopped or slice
Half green pepper chopped
Half red pepper chopped
Cilantro to taste
2 leafs of culantro chopped
2 small potatoes chopped in small pieces
Salt and pepper to tastes or just use bff
2 teaspoons of mince garlic
2 spoons of sofrito
1 small can of tomato sauce
2 packets of sazon goya with coriander and annatto
1 packet of sazon goya with garlic and onion
1 packet or cube of chicken bouillon
1can of chicken broth
2 spoons of olive oil
Instructions:
In a deep sause pan add the olive oil and stir fry the ham and summer sausage for 3 to 4 minutes then add vegetables, tomato sauce, sofrito and garlic then stir fry for another 2 or 3 minutes.
Add the rest of the ingredients bring to a boil and then let it simmer until the potatoes are fork tender.
This beans will go fantastic with white rice, fried chicken or pork chops.
You can also stir fry with day old white rice. just add a little bit of olive oil or spam on a stcg cast iron skillet. Stir fry rice for a minute or two then add beans. Cook together until hot.
Serve with anything
reply
March: Stew beans with pork feet, classic puertorrican side
2 cans of red kidney beans drained
2 pounds of pork feet chopped, I recommend to put them in a pressure cooker for at least 15 minutes
One cup of steak ham
Half cup of summer sausage
Half a white onion chopped or slice
Half green pepper chopped
Half red pepper chopped
Cilantro to taste
2 leafs of culantro chopped
2 small potatoes chopped in small pieces
Salt and pepper to tastes or just use bff
2 teaspoons of mince garlic
2 spoons of sofrito
1 small can of tomato sauce
2 packets of sazon goya with coriander and annatto
1 packet of sazon goya with garlic and onion
1 packet or cube of chicken bouillon
1can of chicken broth
2 spoons of olive oil
Instructions:
In a deep sause pan add the olive oil and stir fry the ham and summer sausage for 3 to 4 minutes then add vegetables, tomato sauce, sofrito and garlic then stir fry for another 2 or 3 minutes.
Add the rest of the ingredients bring to a boil and then let it simmer until the potatoes are fork tender.
This beans will go fantastic with white rice, fried chicken or pork chops.
You can also stir fry with day old white rice. just add a little bit of olive oil or spam on a stcg cast iron skillet. Stir fry rice for a minute or two then add beans. Cook together until hot.
Serve with anything
reply
benjikatz5402
March: Cincinnati Chili:
6 tbsp chili powder
3 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp allspice
1/2 tsp cloves
1/2 tsp cinnamon
2 onions diced
3 lbs. ground beef
1 can crushed tomatoes
A pinch of kosher salt
A splash of apple cider vinegar
A hardy crank of black pepper
A couple squares of unsweet baking chocolate
A half cup of water (adjust depending on consistency)
Directions:
Combine spices in a small bowl.
Sweat onions on low-medium heat until translucent.
Add in some of the seasoning blend and stir in until fragrant.
Kick up heat to medium. Add in meat and stir with onions. Add in remaining spice blend. You don’t want to brown the meat, it will result in a sauce separated from the meat.
Add in crushed tomatoes. Fill the can with water and add. Pinch of salt stir. Cook until boiling.
Add a splash of vinegar, black pepper, and bitter-sweet chocolate. Stir and bring to boil.
Turn down heat to a simmer. Let simmer for 45 minutes to an hour, until you achieve a nice velvety texture. It should be saucey. Ladle over spaghetti, top with a heaping pile of shredded cheddar cheese and raw diced onion. Serve with oyster crackers and hot sauce of choice (Skyline hot sauce ideally. Phenomenal leftovers with pasta, hot dogs, or fries.
reply
March: Cincinnati Chili:
6 tbsp chili powder
3 tbsp garlic powder
1 tbsp cayenne pepper
1 tbsp allspice
1/2 tsp cloves
1/2 tsp cinnamon
2 onions diced
3 lbs. ground beef
1 can crushed tomatoes
A pinch of kosher salt
A splash of apple cider vinegar
A hardy crank of black pepper
A couple squares of unsweet baking chocolate
A half cup of water (adjust depending on consistency)
Directions:
Combine spices in a small bowl.
Sweat onions on low-medium heat until translucent.
Add in some of the seasoning blend and stir in until fragrant.
Kick up heat to medium. Add in meat and stir with onions. Add in remaining spice blend. You don’t want to brown the meat, it will result in a sauce separated from the meat.
Add in crushed tomatoes. Fill the can with water and add. Pinch of salt stir. Cook until boiling.
Add a splash of vinegar, black pepper, and bitter-sweet chocolate. Stir and bring to boil.
Turn down heat to a simmer. Let simmer for 45 minutes to an hour, until you achieve a nice velvety texture. It should be saucey. Ladle over spaghetti, top with a heaping pile of shredded cheddar cheese and raw diced onion. Serve with oyster crackers and hot sauce of choice (Skyline hot sauce ideally. Phenomenal leftovers with pasta, hot dogs, or fries.
reply
Jmcspall
March: Arroz Con Pollo
Spent years trying to recreate Arroz Con Pollo from a mexican restaurant near my childhood home. This is not an exact replica, but it keeps my entire family REALLY happy. Also, I don't really measure stuff, it's all cheats and easy - I got three kids, two jobs, and am in school for my Master's. Easy and Delicious win every time.
1 package chicken breasts
1 package taco seasoning
1 15oz jar Queso Blanco sauce
1 15oz can Del Monte Southwest Corn
1 6 oz can of green chiles (Hatch preferred)
2 boxes chicken flavored rice
Put chicken breasts in a Ziploc with the taco seasoning to coat evenly. I usually put this in the fridge for a couple of hours.
Put Queso Blaco, drained corn, and green chiles all into crock-pot, Cover on low.
Cook chicken then slice into chunks or shred.
Add cooked chicken to crock pot.
Cover on low for an hour or two, all is cooked, but this lets the flavors get happy together.
Cook rice according to box directions
Add rice to crock pot. Stir. Cover on warm for 20-30 minutes.
Eat. It's delicious.
My kids and wife like to add some sour cream or taco sauce to their bowls. My son particularly likes to use tortilla chips or corn chips to scoop and eat. Can't beat an edible spoon.
reply
March: Arroz Con Pollo
Spent years trying to recreate Arroz Con Pollo from a mexican restaurant near my childhood home. This is not an exact replica, but it keeps my entire family REALLY happy. Also, I don't really measure stuff, it's all cheats and easy - I got three kids, two jobs, and am in school for my Master's. Easy and Delicious win every time.
1 package chicken breasts
1 package taco seasoning
1 15oz jar Queso Blanco sauce
1 15oz can Del Monte Southwest Corn
1 6 oz can of green chiles (Hatch preferred)
2 boxes chicken flavored rice
Put chicken breasts in a Ziploc with the taco seasoning to coat evenly. I usually put this in the fridge for a couple of hours.
Put Queso Blaco, drained corn, and green chiles all into crock-pot, Cover on low.
Cook chicken then slice into chunks or shred.
Add cooked chicken to crock pot.
Cover on low for an hour or two, all is cooked, but this lets the flavors get happy together.
Cook rice according to box directions
Add rice to crock pot. Stir. Cover on warm for 20-30 minutes.
Eat. It's delicious.
My kids and wife like to add some sour cream or taco sauce to their bowls. My son particularly likes to use tortilla chips or corn chips to scoop and eat. Can't beat an edible spoon.
reply
bobhunter7114
March: recipe - Lemon Chicken Gnocchi - you have to share this recipe with your followers - absolutely delectable! And I dare you to make home made gnocchi too!
Lemon Chicken Gnocchi
2 large chicken breast (cut in half the flat way)
1/2 tsp garlic power
1 tsp lemon pepper seasoning
1TBSP olive oil
1 TBSP butter
1 clove garlic minced
1/2 cup chicken broth
1 TBSP fresh lemon juice (half a lemon)
1 cup heavy cream
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
1 cups packed fresh baby spinach
Season chicken with garlic powder and lemon pepper seasoning. Add oil and butter to skillet over medium high heat. When hot, sear the chicken for 5-6 minutes each side or until golden and cooked through. transfer to plate and cover with foil.
Reduce heat to medium, add garlic to skillet and cook for 30 seconds
Stir in broth and lemon juice and scrape up any brown bits from the bottom of the pan
Add cream and gnocchi and stir. Let bubble gently uncovered for 5-7 minutes, stirring occasionally and gnocchi is cooked and sauce is thickened.
Remove from heat, add parm and stir, Add spinach and toss until it wilts. Add chicken back to pan and spoon sauce over it. Serve and enjoy!
reply
March: recipe - Lemon Chicken Gnocchi - you have to share this recipe with your followers - absolutely delectable! And I dare you to make home made gnocchi too!
Lemon Chicken Gnocchi
2 large chicken breast (cut in half the flat way)
1/2 tsp garlic power
1 tsp lemon pepper seasoning
1TBSP olive oil
1 TBSP butter
1 clove garlic minced
1/2 cup chicken broth
1 TBSP fresh lemon juice (half a lemon)
1 cup heavy cream
1 pound uncooked potato gnocchi
1/2 cup freshly grated parmesan cheese
1 cups packed fresh baby spinach
Season chicken with garlic powder and lemon pepper seasoning. Add oil and butter to skillet over medium high heat. When hot, sear the chicken for 5-6 minutes each side or until golden and cooked through. transfer to plate and cover with foil.
Reduce heat to medium, add garlic to skillet and cook for 30 seconds
Stir in broth and lemon juice and scrape up any brown bits from the bottom of the pan
Add cream and gnocchi and stir. Let bubble gently uncovered for 5-7 minutes, stirring occasionally and gnocchi is cooked and sauce is thickened.
Remove from heat, add parm and stir, Add spinach and toss until it wilts. Add chicken back to pan and spoon sauce over it. Serve and enjoy!
reply
lolobouf6016
March: Healty Mac n cheese
1 box of macaroni noodles;
Half of 2 big bell peppers cut in small chunks;
2 shallots;
1/2 lb of diced mushrooms (1 container);
couple of green onion;
sliced sun dried tomatoes;
BFF powder (Salt, pepper ans garlic powder);
3 cups of low fat shredded mozarella cheese;
1/2 cup of low fat parmesan cheese;
Around 1/2 cup of milk;
1 container (650g) of fat free greek yogurt;
Bacon bits: well coooked (optionnal);
Pretty simple recipe:
Cook the pasta, once drained, put them back in the pot that you cooked them with.
Cook the vegetables in a pan with some oil.
Mix the veges in the pasta and put it on medium-low heat.
Add the cheese and mix until almost all melted.
Add the seasonnings and the tomatoes. Mix and turn down to low heat
Add the milk than add all the greek yogourt.
Note:
The cheese proportion might be offset a bit because I usually eyeball it.
The greek yogourt needs to be added at the end so it does not heat too much.
The quantity of milk mitght be more or less depending on the creamyness it ends up, so add a bit a time and add more if it seems too dry.
reply
March: Healty Mac n cheese
1 box of macaroni noodles;
Half of 2 big bell peppers cut in small chunks;
2 shallots;
1/2 lb of diced mushrooms (1 container);
couple of green onion;
sliced sun dried tomatoes;
BFF powder (Salt, pepper ans garlic powder);
3 cups of low fat shredded mozarella cheese;
1/2 cup of low fat parmesan cheese;
Around 1/2 cup of milk;
1 container (650g) of fat free greek yogurt;
Bacon bits: well coooked (optionnal);
Pretty simple recipe:
Cook the pasta, once drained, put them back in the pot that you cooked them with.
Cook the vegetables in a pan with some oil.
Mix the veges in the pasta and put it on medium-low heat.
Add the cheese and mix until almost all melted.
Add the seasonnings and the tomatoes. Mix and turn down to low heat
Add the milk than add all the greek yogourt.
Note:
The cheese proportion might be offset a bit because I usually eyeball it.
The greek yogourt needs to be added at the end so it does not heat too much.
The quantity of milk mitght be more or less depending on the creamyness it ends up, so add a bit a time and add more if it seems too dry.
reply
DomMini
Chicken meatloaf or chicken burgers:
2 lbs of ground chicken
2 eggs
1/2 cup bread crumbs
1 medium onion grated plus it’s juices
Couple squirts of hot sauce, I use Texas Pete’s, but you can use what you like.
A squirt of mustard
Garlic powder, salt, pepper, parsley and thyme to your taste.
Oven set to 385
Mix everything and put it in a loaf pan, glass preferably.
Cover with foil for about 45 minutes or until it doesn’t look raw in the top middle.
Remove the foil and cook another 15 to 20 minutes until slight browning happens on top and internal temp is 165.
Let sit for at least 20 minutes before cutting.
I also use this same recipe to make chicken burgers.
It’s a messy pain to make the burgers because it’s a loose mix, but they are delicious!
Heat veg oil in a pan and smash a good sized ball of the mixture into the pan. Dipping your preferred smashing device in the oil helps it not stick. Did I mention the burgers are a messy pain Lol But they may be the best chicken burgers you ever had!
Brown on both sides and there you have it!
A two for with the same mixture!
reply
Chicken meatloaf or chicken burgers:
2 lbs of ground chicken
2 eggs
1/2 cup bread crumbs
1 medium onion grated plus it’s juices
Couple squirts of hot sauce, I use Texas Pete’s, but you can use what you like.
A squirt of mustard
Garlic powder, salt, pepper, parsley and thyme to your taste.
Oven set to 385
Mix everything and put it in a loaf pan, glass preferably.
Cover with foil for about 45 minutes or until it doesn’t look raw in the top middle.
Remove the foil and cook another 15 to 20 minutes until slight browning happens on top and internal temp is 165.
Let sit for at least 20 minutes before cutting.
I also use this same recipe to make chicken burgers.
It’s a messy pain to make the burgers because it’s a loose mix, but they are delicious!
Heat veg oil in a pan and smash a good sized ball of the mixture into the pan. Dipping your preferred smashing device in the oil helps it not stick. Did I mention the burgers are a messy pain Lol But they may be the best chicken burgers you ever had!
Brown on both sides and there you have it!
A two for with the same mixture!
reply
TimeyWimeySciFi
MARCH: Grilled Pork Steaks (3 servings)
3 pork steaks (about 3/4 to 1 thick)
1 1/2 cup lager beer
Spice Rub:
1 1/2 Tbsp brown sugar
1 Tbsp smoked paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp chili powder
Kosher salt
Black pepper
1/2 cup BBQ sauce of choice
1. Place steaks in a bowl pour beer over them, marinate for at least an hour, up to overnight, in the fridge.
2. Get your grill ready.
3. Take the steaks out of the fridge and dry them off with paper towels.
4. In one of Max's cute little bowls, mix together the spice rub ingredients. Generously sprinkle the rub on both sides of the steaks.
5. Let steaks rest for about 10 minutes to come up to room temperature.
6. Grill steaks on low-to-medium heat for about 20 minutes. Check internal temperature with a thermometer.
7. Brush on BBQ sauce and grill for another 2-3 minutes, flipping once.
8. Let pork steaks rest on a fabulous plate (chosen by Max) for 5 minutes. Serve with extra BBQ sauce on the side.
Sam, please put your own spin on this recipe!
reply
MARCH: Grilled Pork Steaks (3 servings)
3 pork steaks (about 3/4 to 1 thick)
1 1/2 cup lager beer
Spice Rub:
1 1/2 Tbsp brown sugar
1 Tbsp smoked paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1/2 tsp chili powder
Kosher salt
Black pepper
1/2 cup BBQ sauce of choice
1. Place steaks in a bowl pour beer over them, marinate for at least an hour, up to overnight, in the fridge.
2. Get your grill ready.
3. Take the steaks out of the fridge and dry them off with paper towels.
4. In one of Max's cute little bowls, mix together the spice rub ingredients. Generously sprinkle the rub on both sides of the steaks.
5. Let steaks rest for about 10 minutes to come up to room temperature.
6. Grill steaks on low-to-medium heat for about 20 minutes. Check internal temperature with a thermometer.
7. Brush on BBQ sauce and grill for another 2-3 minutes, flipping once.
8. Let pork steaks rest on a fabulous plate (chosen by Max) for 5 minutes. Serve with extra BBQ sauce on the side.
Sam, please put your own spin on this recipe!
reply
Undermin3d.
March: The You Better Not Put Ketchup On This Meatloaf Recipe (AKA Grilled Meatloaf)
3 lbs Ground Chuck
2 tsp. McCormick Steak Seasoning (formerly known as broiled steak seasoning)
1 Cup Ketchup
1 1/2 Cup Ritz Crackers (crushed)
2 Eggs
3 Tsp garlic salt
1 Green Pepper (sliced)
1 Large Onion (sliced)
1 - 1. 5 lbs Bacon
In a skillet, cook onion and green pepper until slightly softened. Mix ground beef, steak seasoning, ketchup, Ritz, eggs and garlic salt in a large bowl until uniformly mixed. Using a hamburger grilling basket, lightly oil the insides of the basket and line the bottom and sides with bacon slices (side by side) until covered. Spread half of the softened peppers and onions on top of bacon. Next, fill grilling basket with meatloaf mixture and spread evenly and to all corners. Top meatloaf with remaining peppers and onions. Top with a layer of bacon and close meatloaf in the basket. Grill meatloaf in basket for 15-20 minutes per side (charcoal is best) being careful to not burn the bacon. Remove from basket, slice and enjoy (WITHOUT KETCHUP!
reply
March: The You Better Not Put Ketchup On This Meatloaf Recipe (AKA Grilled Meatloaf)
3 lbs Ground Chuck
2 tsp. McCormick Steak Seasoning (formerly known as broiled steak seasoning)
1 Cup Ketchup
1 1/2 Cup Ritz Crackers (crushed)
2 Eggs
3 Tsp garlic salt
1 Green Pepper (sliced)
1 Large Onion (sliced)
1 - 1. 5 lbs Bacon
In a skillet, cook onion and green pepper until slightly softened. Mix ground beef, steak seasoning, ketchup, Ritz, eggs and garlic salt in a large bowl until uniformly mixed. Using a hamburger grilling basket, lightly oil the insides of the basket and line the bottom and sides with bacon slices (side by side) until covered. Spread half of the softened peppers and onions on top of bacon. Next, fill grilling basket with meatloaf mixture and spread evenly and to all corners. Top meatloaf with remaining peppers and onions. Top with a layer of bacon and close meatloaf in the basket. Grill meatloaf in basket for 15-20 minutes per side (charcoal is best) being careful to not burn the bacon. Remove from basket, slice and enjoy (WITHOUT KETCHUP!
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sam_cooking
March: Creamed spinach - classic side for a lovely grilled steak.
INGREDIENTS
1 tablespoon unsalted butter
1 shallot, finely chopped
1 garlic clove, pressed
175ml heavy cream
Salt & Black pepper to taste
Pinch of nutmeg
20g finely grated Parmigiano Reggiano
325g frozen cut leaf spinach, thawed and squeezed very dry, (can also use fresh - steamed and squeezed dry)
Instructions:
Melt butter in a large skillet, medium-low heat.
Add the shallots and cook until soft and translucent, about 4 minutes.
Add the garlic and cook for 1 minute. Do not brown.
Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil.
Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes.
Add the cheese and stir until melted.
Add the spinach and stir until evenly combined with the cream sauce.
Adjust seasoning if necessary.
If watery after adding spinach, reduce sauce a little further.
Serve warm with your favourite steak.
reply
March: Creamed spinach - classic side for a lovely grilled steak.
INGREDIENTS
1 tablespoon unsalted butter
1 shallot, finely chopped
1 garlic clove, pressed
175ml heavy cream
Salt & Black pepper to taste
Pinch of nutmeg
20g finely grated Parmigiano Reggiano
325g frozen cut leaf spinach, thawed and squeezed very dry, (can also use fresh - steamed and squeezed dry)
Instructions:
Melt butter in a large skillet, medium-low heat.
Add the shallots and cook until soft and translucent, about 4 minutes.
Add the garlic and cook for 1 minute. Do not brown.
Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil.
Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes.
Add the cheese and stir until melted.
Add the spinach and stir until evenly combined with the cream sauce.
Adjust seasoning if necessary.
If watery after adding spinach, reduce sauce a little further.
Serve warm with your favourite steak.
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