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Post by burberry142 on Nov 19, 2013 9:50:50 GMT -5
i made this for dinner the other night and it was pretty tasty
Alert: has nothing to do with chili or Christmas
HUMMUS AND SPINACH STUFFED CHICKEN
2 boneless skinless chicken breasts 1/4 cup hummus (roasted garlic is good) 8 spinach leaves (more or less) 1/4 cup parmesan cheese, grated 2 tablespoons olive oil salt pepper 1/2 cup orange juice 1/2 cup chicken broth whatever spices you think are a good idea
Directions:
1. Spread a piece of plastic wrap out over a cutting board and lay a chicken breast down. Fold a layer of the plastic wrap over it and pound the breast out until it’s much thinner. Repeat with the other breast. 2. Sprinkle a little seasoning mix and lay down some spinach leaves on each flattened piece of chicken. Divide the hummus between the breasts. Sprinkle each with a little Parmesan. 3. Roll up, and sprinkle each chicken roll-up with some salt, pepper, a little more seasoning mix and some Parmesan cheese. Heat a skillet over medium-high heat and add the oil. Then, add the chicken, seasoned and parmed side down. Go ahead and season the side facing up and let it brown for a couple of minutes. 4. Flip it over and brown the second side. Add the orange juice and broth to the pan and reduce the heat to medium. Cover partially and let cook until the chicken is done (cut open or wait until a thermometer says 165 degrees — make sure you are checking the hummus temperature too). 5. Serve the chicken with orange sauce drizzled over it.
i followed the recipe except that i sliced the breasts in half (kinda butterfly style, but all the way) before pounding to thin them out a bit more and ensure that i wouldn't get overcooked outsides and undercooked middles.
So I'm curious: what does everyone put in their chili? I really like my chili recipe but I'm curious how different it is than other people's chili recipes. I don't use much (if any) meat because I'm not a big meat-eater, so my recipe consists mostly of beans, tomatoes and peppers.
I put ground turkey in mine, but also lots of beans.
So I'm curious: what does everyone put in their chili? I really like my chili recipe but I'm curious how different it is than other people's chili recipes. I don't use much (if any) meat because I'm not a big meat-eater, so my recipe consists mostly of beans, tomatoes and peppers.
I use turkey meat, and the usual assortment of beans and spices, but my not-so-secret ingredient is pumpkin.
So I'm curious: what does everyone put in their chili? I really like my chili recipe but I'm curious how different it is than other people's chili recipes. I don't use much (if any) meat because I'm not a big meat-eater, so my recipe consists mostly of beans, tomatoes and peppers.
My chili recipe is as simple as it gets.....pureed tomatoes, diced onion, kidney beans, chili powder, and meat (either ground beef or turkey). Nearly every time I visit my sister in Nashville, my bro-in-law and nephews request it. I'm not sure how or why, but they say my sister cannot replicate it. Maybe it's the attitude of the cook....I love baking/cooking.....my sister, on the other hand, sees it as a necessary chore.
2013~Bonnaroo, Gentlemen of the Road-Troy 2014~McDowell Mountain, Beale Street, Bonnaroo, Riot Fest 2015~Coachella 1, Bonnaroo 2016~Summer Camp, Bonnaroo, Live on the Green, Pilgrimage 2017~Bonnaroo, Live on the Green, Pilgrimage 2018~Bonnaroo
"During times of universal deceit, telling the truth becomes a revolutionary act" 2019~BROKE 2020~M'fking COVID 2021~ditto 2022~tbd
Sauteed some carrots, garlic and green onions to put in it as well as some chicken. I combined the peanut butter, Sriracha and soy sauce in a pan to let the PB melt and the flavors meld together.
I was actually expecting the pad thai to be gross (don't taste the sauce by itself!) but it was really, really good! Color me impressed.
Post by monkybunney on Nov 25, 2013 9:35:46 GMT -5
@ JHOinTN intriguing. Good find! I got some pretty good ramen recipes for the poor and starving I should post. I'll have to dig those out of my shoebox*, It's been awhile (like 2 weeks) since I've had to settle for ramen noodles.
*I keep everything in there; passport, recipes, photos, snakes, lizards, cash, philosophical musings, dream diary, etc.
Post by Roo'adelphia on Nov 25, 2013 9:37:22 GMT -5
Had Friendsgiving last night. We injected/basted our turkey with bacon grease, had jalapeno mashed sweet potatoes, candied yams, a oyster mushroom stuffing, guda/chedder/goat Mac & Cheese, cornbread, mixed veges, and 3 apple pies. It took 7 hours to make and 15 minutes for me to put on 6 pounds.
1 stick butter 1.5 cup dark brown sugar 0.5 cup regular sugar 3-4 sweet baked sweet potatoes skin off 2-3 jalapanos with the skin blackened over flame. Peel skin and discard. Leave seeds if you like it spicy. Remove just for the flavor and a little kick of the roasted peppers.
Stuffing: A mixture of shallots, garlic, peppers of your chosing (i usually use about 3), celery, mushrooms.(Chopped fine) *I sweat everything together with some salt and cayanne. Adding chopped garlic last as not to burn it.
I used 12oz of oysters this time around reduced in their own juice. Once that was down, I added the carmalized vege mixture to the oyster stock. While that gets together, I quick fried the oysters and chopped them fine. added them to the mix on the stove. After thats combined, I added panko breadcrumbs and very little flour to change from a vege hash to a stuffing/dressing. (Im not one for measurements, but add lightly till thinkness desired.)
Post by FuzzyWarbles on Nov 25, 2013 11:15:26 GMT -5
These are really yummy. The nutmeg is a great touch.
Recipe: Mashed maple sweet potatoes with toasted pecans
Ingredients
4 large sweet potatoes ¼ cup milk ¼ cup maple syrup ½ teaspoon grated nutmeg salt and pepper 1 ½ cups pecans olive oil Instructions
Preheat oven to 400 degrees. Pierce sweet potatoes with a fork. Rub skins with olive oil. Roast for 40-45 minutes. Remove and let cool. Reduce heat to 350 degrees. Scoop flesh of sweet potatoes into a large bowl. Heat milk in the microwave for 30 seconds and add to the potatoes. Whip with a hand blender until fluffy. Add maple syrup and nutmeg. Whip to mix. Place pecans on a baking sheet and toast in a 350 degree oven for 5-7 minutes, shaking to turn once. Top sweet potatoes with pecans before serving.
Ugh, I just realized the recipe for my Thanksgiving item requires maple syrup. I don't have any and I'm not willing to buy some just for this recipe. I read in the interwebz that I can use honey as substitute. What do you guys think??
Ugh, I just realized the recipe for my Thanksgiving item requires maple syrup. I don't have any and I'm not willing to buy some just for this recipe. I read in the interwebz that I can use honey as substitute. What do you guys think??
I think you need to buy maple syrup and use the sh*t out of it.
Ugh, I just realized the recipe for my Thanksgiving item requires maple syrup. I don't have any and I'm not willing to buy some just for this recipe. I read in the interwebz that I can use honey as substitute. What do you guys think??
I think you need to buy maple syrup and use the sh*t out of it.
Eww no. I'm not a fan of syrup (or most sweet things) so if I bought it, I would probably end up throwing it out after this one use.
Ugh, I just realized the recipe for my Thanksgiving item requires maple syrup. I don't have any and I'm not willing to buy some just for this recipe. I read in the interwebz that I can use honey as substitute. What do you guys think??
what is it that you're making? I think honey could work in a pinch for most things. Syrup does have a bit more of an earthy flavour to balance out the sweetness, so I would probably recommend using a bit less honey than you would syrup.
Also, not liking syrup makes you the anarchist of the pancakes vs. waffles thread.
Ugh, I just realized the recipe for my Thanksgiving item requires maple syrup. I don't have any and I'm not willing to buy some just for this recipe. I read in the interwebz that I can use honey as substitute. What do you guys think??
Honey would be fine, but you can probably find maple syrup in a pretty small bottle if you are concerned about having it around when you're done.
I think you need to buy maple syrup and use the sh*t out of it.
Eww no. I'm not a fan of syrup (or most sweet things) so if I bought it, I would probably end up throwing it out after this one use.
The mass produced maple syrups are just corn syrup with maple flavorings. Real maple syrup comes in pretty small containers, so you may not waste much, but it can be pricey.
2013~Bonnaroo, Gentlemen of the Road-Troy 2014~McDowell Mountain, Beale Street, Bonnaroo, Riot Fest 2015~Coachella 1, Bonnaroo 2016~Summer Camp, Bonnaroo, Live on the Green, Pilgrimage 2017~Bonnaroo, Live on the Green, Pilgrimage 2018~Bonnaroo
"During times of universal deceit, telling the truth becomes a revolutionary act" 2019~BROKE 2020~M'fking COVID 2021~ditto 2022~tbd
5 pounds yellow or butternut squash, peeled and sliced (I use whatever is available and cheapest) 2 eggs, beaten 1/2 c melted butter 1/4 c white sugar 3 tbs chopped onion 1 1/4 c dry bread crumbs pinch of salt/pepper (if desired)
1. Steam the squash until tender. Mash them. You can boil them too, but you'll have to remove the excess water that is absorbed 2. Add all the other ingredients, using the 1/4c of bread crumbs to sprinkle on top 3. Bake at 350F for about 25-30 min
This recipe is super easy and so freaking good. It's easy to play with the recipe and adjust it to your personal taste. If anyone remembers The Cooker restaurant chain(I worked there for 5 years), this tastes just like their recipe. The worst part is peeling and cutting the squash, be sure you've got a sharp knife
2013~Bonnaroo, Gentlemen of the Road-Troy 2014~McDowell Mountain, Beale Street, Bonnaroo, Riot Fest 2015~Coachella 1, Bonnaroo 2016~Summer Camp, Bonnaroo, Live on the Green, Pilgrimage 2017~Bonnaroo, Live on the Green, Pilgrimage 2018~Bonnaroo
"During times of universal deceit, telling the truth becomes a revolutionary act" 2019~BROKE 2020~M'fking COVID 2021~ditto 2022~tbd
In my search for vegetarian chili recipes just now, Google tried to suggest I search for "vegetarian chili con carne". Vegetarian. Con carne. I'll let that sink in for a little bit.
by the way - I missed the discussion a little further up the page, but I'm on the lookout for a good vegetarian chili recipe if anyone has one handy.
I typically make my chili vegetarian. I literally do everything the same but eliminate the meat. I always use three cans of beans, usually one can of black beans and two kidney beans, and add jalepeno and bell peppers. I read online that some people add peanut butter to veggie chili for extra protein, but apparently you can taste the "nuttiness".
by the way - I missed the discussion a little further up the page, but I'm on the lookout for a good vegetarian chili recipe if anyone has one handy.
I typically make my chili vegetarian. I literally do everything the same but eliminate the meat. I always use three cans of beans, usually one can of black beans and two kidney beans, and add jalepeno and bell peppers. I read online that some people add peanut butter to veggie chili for extra protein, but apparently you can taste the "nuttiness".
Do you have an actual recipe, or do you just wing it?
I usually do some variation of black & kidney (or pinto) beans, and I'm always liberal with the jalapeños & peppers. Then tomatoes, onions, garlic, chilis in adobo, paprika, cumin, maybe some chili powder. I typically improvise it - but I haven't made it in a while, so I'm feeling a bit rusty.
And I have never, ever heard of peanut butter chili. Not sure if I'm game enough to try that one.
by the way - I missed the discussion a little further up the page, but I'm on the lookout for a good vegetarian chili recipe if anyone has one handy.
I typically make my chili vegetarian. I literally do everything the same but eliminate the meat. I always use three cans of beans, usually one can of black beans and two kidney beans, and add jalepeno and bell peppers. I read online that some people add peanut butter to veggie chili for extra protein, but apparently you can taste the "nuttiness".
I think the reason peanut butter is in some chili recipes is due to the claim that it helps mitigate the gas some experience when consuming hefty portions of beans. My 2¢.
And I have never, ever heard of peanut butter chili. Not sure if I'm game enough to try that one.
We always put peanut butter in our chili. Josh started doing it after he heard about a place getting in trouble because peanut butter was its secret ingredient and a lady had an allergic reaction to it. I don't think it comes across as an actual peanut butter flavor, although I can generally tell that it's in there. It just adds another layer. It's actually really good.
Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
Place a large skillet over medium heat. Add the chopped bacon and saute until crisp.
Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
Pour the bottle of beer into the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through--12-15 minutes.
I typically make my chili vegetarian. I literally do everything the same but eliminate the meat. I always use three cans of beans, usually one can of black beans and two kidney beans, and add jalepeno and bell peppers. I read online that some people add peanut butter to veggie chili for extra protein, but apparently you can taste the "nuttiness".
Do you have an actual recipe, or do you just wing it?
I usually do some variation of black & kidney (or pinto) beans, and I'm always liberal with the jalapeños & peppers. Then tomatoes, onions, garlic, chilis in adobo, paprika, cumin, maybe some chili powder. I typically improvise it - but I haven't made it in a while, so I'm feeling a bit rusty.
And I have never, ever heard of peanut butter chili. Not sure if I'm game enough to try that one.
I think I had a recipe once, a long time ago. But since I make it so often, I know what goes in it I use a large can of crushed tomatoes (whatever the big one is, 28oz maybe?), a large can of diced tomatoes, a small can of rotel tomatoes + chiles, and a regular sized can of tomato sauce. Maybe another regular sized can of diced tomatoes if I feel it needs more base. I first sautee onions, garlic, chili powder and cumin until the onions are soft, then I add the peppers, satuee for a bit. Then I add the tomato stuff and beans and bring it all to a boil. Then lower the heat and simmer until the beans burst.
Do you have an actual recipe, or do you just wing it?
I usually do some variation of black & kidney (or pinto) beans, and I'm always liberal with the jalapeños & peppers. Then tomatoes, onions, garlic, chilis in adobo, paprika, cumin, maybe some chili powder. I typically improvise it - but I haven't made it in a while, so I'm feeling a bit rusty.
And I have never, ever heard of peanut butter chili. Not sure if I'm game enough to try that one.
I think I had a recipe once, a long time ago. But since I make it so often, I know what goes in it I use a large can of crushed tomatoes (whatever the big one is, 28oz maybe?), a large can of diced tomatoes, and a regular sized can of tomato sauce. Maybe another regular sized can of diced tomatoes if I feel it needs more base. I first sautee onions, garlic, chili powder and cumin until the onions are soft, then I add the peppers, satuee for a bit. Then I add the tomato stuff and beans and bring it all to a boil. Then lower the heat and simmer until the beans burst.
I'm salivating over here right now. I will definitely have to try this one soon. Thank you!
Post by SilentEyedStorm on Nov 25, 2013 14:40:59 GMT -5
Sharing one of my personal faves and most requested holiday dessert....
English Sticky Toffee Pudding (not American-like pudding)
Pudding~~This part can be made days ahead
1 c plus 1 tbsp flour
1 tsp baking powder
3/4 c chopped dates
1 1/4 c water
1 tsp baking soda
1/4 c butter, softened
3/4 c white sugar
1 large egg, beaten
1 tsp vanilla
1. Combine the flour and baking powder, set aside 2. Put the water/baking soda in a pan and bring it to a boil~~~remove from heat and throw the dates in....set it aside 3. Use an electric mixer to beat the sugar and butter til fluffy 4. Add the egg and vanilla~~blend well 5. Gradually add the flour mixture until well blended 6. Use a rubber spatula to blend in the water/date mixture....folding to incorporate 7. Pour into a 10in greased pan (round or square) You can use an 8in too, just bake it a bit longer 8. Bake at 350F for about 30 minutes or until firm on top 9. Leave in pan and let cool for use within a few days
When you are ready to serve.....
Toffee Sauce
1/2 c butter
1/2 c heavy whipping cream
1 c packed light brown sugar
1. Combine all ingredients in a pan and bring to a boil over med heat 2. Boil for about 8 min or until thickened, stirring constantly 3. Pour about half the hot mixture over the pudding and place under a broiler for a minute or two 4. The rest of the toffee can be added to individual servings....top them with whipped cream if you like
Your hard work will be so worth it. I'm not even kidding....you and your guests will be blown away by this dessert....it's worthy of a 5 star restaurant imo
2013~Bonnaroo, Gentlemen of the Road-Troy 2014~McDowell Mountain, Beale Street, Bonnaroo, Riot Fest 2015~Coachella 1, Bonnaroo 2016~Summer Camp, Bonnaroo, Live on the Green, Pilgrimage 2017~Bonnaroo, Live on the Green, Pilgrimage 2018~Bonnaroo
"During times of universal deceit, telling the truth becomes a revolutionary act" 2019~BROKE 2020~M'fking COVID 2021~ditto 2022~tbd
