LBC mike Posted March 7, 2020 Report Share Posted March 7, 2020 I just installed a smoke box to my bbq rig. I will update on my favorite when done testing. 🙂 1 Quote Link to comment Share on other sites More sharing options...
gumby73 Posted March 7, 2020 Report Share Posted March 7, 2020 A full RV of 16, Moms, dads, sons & daughters headed to Raleigh for some Monster Jam truck racing Sunday... the Grandpa's a farmer , so I've got enough chicken to grill to feed the parking Lot 🤩...Come on Down.. 🍗 🍗 2 Quote Link to comment Share on other sites More sharing options...
calfoxwc Posted March 8, 2020 Report Share Posted March 8, 2020 13 hours ago, gumby73 said: A full RV of 16, Moms, dads, sons & daughters headed to Raleigh for some Monster Jam truck racing Sunday... the Grandpa's a farmer , so I've got enough chicken to grill to feed the parking Lot 🤩...Come on Down.. 🍗 🍗 At first glance, I thought maybe that was closer to Concord. Will be going there about April, staying in Salisbury. Very cool video though. lol Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 8, 2020 Author Report Share Posted March 8, 2020 On 3/4/2020 at 6:03 PM, mjp28 said: I'm just trying out various current and future GAMEDAY and everyday recipes, here's a good one and so easy ! GARLIC-PARM ZUCCHINI SAUTÉ As you probably know by now we really like zucchini so here's a recipe that is really quick and easy and affordable plus delicious........ continued at the recipe site.......... Just had it Saturday afternoon and it was really easy and quite delicious plus anytime you sautè garlic the whole house smells fantastic ! We had it as a side dish to broiled salmon, my wife's favorite fish. Our neighbor brought over a bowl of Italian rigatoni with sauce and meatballs and sausage with some incredible Italian bread in cheese and garlic...... great. The house really had that delicious Italian restaurant smell ! Quote Link to comment Share on other sites More sharing options...
The Gipper Posted March 8, 2020 Report Share Posted March 8, 2020 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 11, 2020 Author Report Share Posted March 11, 2020 On 3/1/2020 at 11:36 AM, mjp28 said: A good anytime meal STUFFED EGGPLANT PARM. We're between winter and spring still a good time to use the oven......and you won't miss the pasta. Well we had this this afternoon and it was DELICIOUS ! I would recommend it Sunday or anyway and make plenty, we had 3 eggplants for 6 halves for a meal today and leftovers for tomorrow which should be better. SUGGESTIONS: Use a little or 2 garlic cloves of a little more if you want. Make enough sauce for underneath the eggplants and on them. Use the basil garnish if you like -and- make plenty ! Quote Link to comment Share on other sites More sharing options...
The Gipper Posted March 11, 2020 Report Share Posted March 11, 2020 Wouldn't any of the recipes in the 56 pages of this thread go better with CBD oil? 1 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 13, 2020 Author Report Share Posted March 13, 2020 BACON ASPARAGUS CRESCENTS ....... Well we might as well stay home and cook! BACON ASPARAGUS CRESCENTS ...... everything's better in bacon ! YIELDS:8 PREP TIME: 0 HOURS 20 MINS. TOTAL TIME: 0 HOURS 55 MINS INGREDIENTS 8 slices bacon Flour, for rolling out dough 1 sheet crescent dough 1 small bunch (about 1/2 lb.) asparagus, woody ends removed 1 tbsp. extra-virgin olive oil kosher salt Freshly ground black pepper Egg wash 1/2 c. freshly grated Parmesan DIRECTIONS Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, lay bacon. Bake until bacon is cooked but still pliable, about 20 minutes. Increase oven heat to 425°. Line a large sheet pan with parchment paper. On a lightly floured surface, roll the puff pastry out to a large rectangle. Square off edges and cut the rectangle into 8 even squares. Toss asparagus in olive oil and season with salt and pepper. Brush each square of puff pastry with egg wash. Place a slice of cooked bacon on top, followed by 3 to 4 stalks of asparagus and a sprinkle of Parmesan. Wrap bacon around asparagus and cheese, then wrap puff pastry around the bacon-asparagus bundle, overlapping the puff pastry ends to seal. Brush each puff pastry with more egg wash. Bake until puff pastry is golden and puffed, about 12 minutes. Quote Link to comment Share on other sites More sharing options...
TexasAg1969 Posted March 13, 2020 Report Share Posted March 13, 2020 Well at least it isn't my favorite guaranteed gag food, canned asparagus. 🤮 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 13, 2020 Author Report Share Posted March 13, 2020 27 minutes ago, TexasAg1969 said: Well at least it isn't my favorite guaranteed gag food, canned asparagus. 🤮 Hey try it you might like it. We like grilled asparagus but are going to try this recipe soon. Quote Link to comment Share on other sites More sharing options...
ATOM Posted March 15, 2020 Report Share Posted March 15, 2020 On 2/27/2020 at 5:18 PM, mjp28 said: OK back to GAMEDAY or party time recipes this one quick and easy and one of my favorites......deviled eggs ! Deviled Eggs Dip No time to individually fill 24 deviled eggs? Us either! This easy dip takes so little time, and is just as delicious as the party app you know and love. We're hooked! Made this? Let us know how it came out. YIELDS: 6 - 8 SERVINGS. PREP TIME: 0 HOURS 5 MINS. TOTAL TIME: 0 HOURS 50 MINS INGREDIENTS 1 dozen large eggs 1/4 c. mayonnaise 2 tbsp. Dijon mustard 2 tsp. hot sauce Kosher salt Freshly ground black pepper 1/2 c. sour cream Finely chopped chives, for garnish Smoked paprika, for garnish Pita chips, for dipping Celery sticks, for dipping Carrot sticks, for dipping (or your favorite chips) DIRECTIONS In a medium saucepan, cover eggs by 1" water. Bring to a boil and remove from the heat. Let sit 11 minutes. Drain and run eggs under cool water. When cool enough to handle, peel eggs and transfer to a food processor. Add mayonnaise, mustard, and hot sauce to food processor and pulse until smooth. Season with salt and pepper. Add sour cream and process until smooth. Transfer into a serving dish and garnish with paprika and chives. Serve with pita chips, celery sticks, and carrot sticks (or your favorite chips, veggies). awesome just made some but because of keto we used cream cheese instead of mayo 1 Quote Link to comment Share on other sites More sharing options...
DieHardBrownsFan Posted March 15, 2020 Report Share Posted March 15, 2020 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 15, 2020 Author Report Share Posted March 15, 2020 14 hours ago, ATOM said: awesome just made some but because of keto we used cream cheese instead of mayo Glad you liked it. We've recently tried many of the recipes I've put up on the board most with really good results. We have a lot of time on our hands to check out new ideas -plus-. grilling season is just starting. 1 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 17, 2020 Author Report Share Posted March 17, 2020 Lately I've been going through a lot of recipes always looking for some good new GAMEDAY or anyday meals or snacks. One thing that I've occasionally run into is recipes with metric measurements so what to do? Easy I found a nice cooking recipe converter to do it for you, it converts anything to anything you need. In my example below 200 grams = 7.05 ounces. There's also measuring cups and cookbook tables you can use. https://www.thecalculatorsite.com/cooking/cooking-calculator.php Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 18, 2020 Author Report Share Posted March 18, 2020 MEDITERRANEAN MOZZARELLA CHICKEN Pretty quick and easy and delicious even without March Madness or MLB for now. Adding the mozzarella cheese to this low carb dish may seem decadent – but it really does taste delicious and keeps you feeling full and satisfied. Calories per serving: 375 Prep time: 5 minutes Cook time: 35 minutes Serves: 1 (per person) x desired guests Ingredients (metric measurements no problem use a measuring cup, cookbook table or food calculator like in link below) 1 tbsp olive oil ½ onion, chopped 1 garlic clove, thinly sliced 200 g tinned chopped tomatoes (about 1 to 1 1/4 cup). https://www.thecalculatorsite.com/cooking/cooking-calculator.php Fresh basil, chopped roughly 150 mls vegetable stock*. (about 2/3 cup or 5.3 oz) 125 g skinless chicken breast. (about 1/4 lb+ of chicken) 30 g mozzarella cheese, sliced. (about 1 oz.) Method Preheat the oven to 190 degrees Celsius. (about 375 degrees F) Heat the oil in a frying pan. Add the onion and garlic and cook for 5 minutes, or until the onion softens. Add the chopped tomatoes, basil leaves and stock then bring to the boil. Reduce the heat and leave to simmer for 5 minutes, stirring occasionally. Meanwhile, lightly pound the chicken breast to increase the surface area and place the chicken in an oven-proof dish. Cover the chicken with the sauce from the pan and add slices of mozzarella to the dish, keeping them in a single layer. Transfer to the oven and cook for approximately 20 minutes, or until the chicken is completely cooked through (chicken should be white throughout) and the cheese is melted. * To ensure this recipe is gluten-free, please check the label of this product to ensure there are no sources of gluten. Quote Link to comment Share on other sites More sharing options...
TexasAg1969 Posted March 18, 2020 Report Share Posted March 18, 2020 Today & tomorrow it's gonna be cubed round steak with potato and carrot soup. Feeding the masses at home. My wife keeps wanting me to take out the 24 lb frozen turkey and I tell her that turkey I can make last 10 days by slicing it all up after cooking and freezing individual meals which would include making turkey rice soup out of the "leftover" dark meat from the netherworld areas of the turkey. I told her to think of it as "The Last Thanksgiving" when we are down to the last bag of rice and the turkey🦃. After that the old .22 Henry lever action comes out with hard to even hear .22 shorts with a little tree climbing on a slanted tree just above the wild grass in the "outback" that the deer always come to eat. One well placed round from 15 ft above through the ole brainpan then it's fresh venison stew. Hopefully they will have their half grown Bambies with them by then so I don't have to kill off the breeders. After that I get cal's best squirrel recipes. They would be more of a challenge, but I have great spotter cats who always show me where they are and start their "stalking" as pointers.🐾🐈😁 1 Quote Link to comment Share on other sites More sharing options...
calfoxwc Posted March 18, 2020 Report Share Posted March 18, 2020 ever make creamed turkey over toast? I don't think I mentioned it here - but it's great. Some add other spices, like sage.... some add peas. Helps make a whole meal out of leftover pieces of turkey. I use 4 peppercorn fresh ground pepper.... https://www.food.com/recipe/mamaws-creamed-turkey-over-toast-145936 Quote Link to comment Share on other sites More sharing options...
TexasAg1969 Posted March 18, 2020 Report Share Posted March 18, 2020 1 hour ago, calfoxwc said: ever make creamed turkey over toast? I don't think I mentioned it here - but it's great. Some add other spices, like sage.... some add peas. Helps make a whole meal out of leftover pieces of turkey. I use 4 peppercorn fresh ground pepper.... https://www.food.com/recipe/mamaws-creamed-turkey-over-toast-145936 Thanks cal. Can you do that with squirrel too? Seriously I may just try that instead of my usual turkey rice soup that I make with the leftover dark meat I get out of every little nook & cranny. 👍 Here's a good tuna recipe that my brother calls the family "tuna blop". All you need is a large can of tuna drained of water or oil all taken apart with a fork and add that to plain ole mushroom soup to consistency of your choice and heat up decently on the stove. Cook some rice with salted water and place one cup of the rice on a paper plate (or china plate if you want it more formal) for each person. Take about 3/4 cup of the tuna concoction and blop it right down on the center of the rice and mix it all together. Voila! Tuna Blop! All comes from cans and a sack of rice. No virus enclosed.😁 Quote Link to comment Share on other sites More sharing options...
calfoxwc Posted March 18, 2020 Report Share Posted March 18, 2020 works with squirrel great. greatly. ...really well.... our tuna glod is the deluxe macaroni, cook it up, mix the cheese packet with a can of tuna fish or two...(we prefer water) and a can of mushroom soup. Back in my AF days eating on the cheap, I added frozen peas. Wife doesn't like em, so I never did it again. Also, awesome over bisquits. However, I was always trying to do the perfect bisquits and could get it. Then, my Wife ordered me some soft white flour - "White Lilly" is the brand name. Oh, my - the recipe on the bag - best bisquits in the whole world. That's homemade. We like the southern buttermilk grand style you buy in the stores, too. 1 Quote Link to comment Share on other sites More sharing options...
calfoxwc Posted March 18, 2020 Report Share Posted March 18, 2020 1 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 18, 2020 Author Report Share Posted March 18, 2020 7 hours ago, calfoxwc said: ever make creamed turkey over toast? I don't think I mentioned it here - but it's great. Some add other spices, like sage.... some add peas. Helps make a whole meal out of leftover pieces of turkey. I use 4 peppercorn fresh ground pepper.... https://www.food.com/recipe/mamaws-creamed-turkey-over-toast-145936 Nice cal, sounds a lot like turkey pot pie one of my wife's homemade recipes. She also makes a really good seafood pot pie.....sounds strange but tastes good. Quote Link to comment Share on other sites More sharing options...
DieHardBrownsFan Posted March 18, 2020 Report Share Posted March 18, 2020 USMC SOS (Shit on the Shingle) Leatherneck's World-Famous SOS Recipe1 1/2 pounds extra lean hamburger or ground chuck2 tbsp. oleo or butter1 cup chopped onion3 tbsp. flour2 tsp. granulated garlic2 tbsp. soy sauce (or less to taste)1 tbsp. Worcestershire sauce2 cups milksalt and pepper to tastesliced breadBrown the meat, then drain.Add oleo. Stir in the onions and cook until you can see through them.Add flour, stir and cook two to three minutes. Add garlic, soy sauce, Worcestershire sauce and mix thoroughly. Add milk and stir until itthickens. Serve over bread.Camp Lejeune's SOS Recipe for Manly Men1 lb. lean hamburger3 tsp. beef stock powder3 tbsp. plain flour¼ tsp. salt¼ tsp. black pepper½ tbsp. Worcestershire sauce1 pint whole milkBrown hamburger. Add beef stock powder, flour, salt, pepper and then cook.Add Worcestershire sauce.Add milk and stir over low heat until thickened.Serve on burnt toast. Put a couple of overeasy eggs on top and your good to go. 1 2 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 20, 2020 Author Report Share Posted March 20, 2020 SALSA VERDE CHICKEN SOUP for all you soup and cheesemongers out there. Super easy and a hearty soup especially with more at home time ! See the site for some more Wisconsin cheese recipes. https://wisconsincheese.com/ Ingredients 1 quart chicken broth 1 cup salsa verde 2 teaspoons each chili powder and ground cumin 2 cans (14.75 ounces each) whole kernel fire-roasted corn blend, drained 1 can (15 ounces) black beans, rinsed and drained 2 cups shredded cooked chicken 8 ounces McCluskey Brothers Monterey Jack cheese, shredded (2 cups) Additional shredded McCluskey Brothers Monterey Jack cheese Optional toppings: fresh cilantro, lime wedges, sour cream and tortilla chips Instructions Bring the chicken broth, salsa verde, chili powder and cumin to a boil in a Dutch oven over medium heat, stirring occasionally. Reduce heat to low; simmer, uncovered, for 10 minutes. Stir in the corn, black beans and chicken. Cook for 10 minutes longer, stirring occasionally. Gradually stir in monterey jack until melted. Garnish servings with additional monterey jack and toppings as desired. Cheesemonger Tip MuCluskey Brothers Monterey Jack is a seasonal, grass-fed cheese available plain and flavored. Monterey jack is a natural, creamy white cheese with a buttery flavor; it’s excellent for snacking and melting. 1 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 23, 2020 Author Report Share Posted March 23, 2020 No-Bake Blueberry Cheesecake Lasagna Just a quick switch from easy and delicious meals to desserts. One of my wife's favorites blueberry ! While we love cheesecake, we're not always down to put in a ton of time and effort. This no-bake lasagna is the perfect solution for when the craving strikes. The hardest part ? Waiting the 4 hours for it to chill in the fridge. Yields 10 INGREDIENTS FOR BLUEBERRY LAYER: 3 c. blueberries 2 tbsp. granulated sugar Juice of 1/2 lemon FOR CRUST: Cooking spray 2 c. crushed graham crackers (from 1 sleeve) 2 tbsp. granulated sugar 6 tbsp. melted butter FOR CHEESECAKE LAYER: 1 c. heavy cream 3 (8-0z.) blocks cream cheese, softened 1/3 c. Greek yogurt 1 c. powdered sugar 1 tsp. pure vanilla extract Zest and juice of 1/2 a lemon Pinch of kosher salt DIRECTIONS In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook until thick and jammy and blueberries have burst, 10 minutes. Let cool completely. Make crust: Grease a 9”-x-13” baking dish with cooking spray. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles coarse crumbs. Press mixture into prepared pan in an even layer. Make cheesecake layer: In a large bowl, beat heavy cream to stiff peaks. In another large bowl, beat cream cheese and yogurt together until smooth. Add powdered sugar and beat until no lumps remain. Add vanilla, lemon zest and juice, and a pinch of salt. Fold in whipped cream. Spread cheesecake mixture over crust, then pour cooled blueberry sauce over cheesecake. Refrigerate until well chilled, at least 4 hours and up to overnight. Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 26, 2020 Author Report Share Posted March 26, 2020 CHICKEN, SPINACH & ARTICHOKE LASAGNA If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does: EVERYTHING. This is our go-to dinner for nights when you want something super-comforting, but also need to sneak in some greens, too. :-) The cream sauce is perfect. This is on our make soon list ! YIELDS:8 SERVINGS PREP TIME: 0 HOURS 20 MINS COOK TIME: 0 HOURS 55 MINS TOTAL TIME: 1 HOUR 15 MINS INGREDIENTS 1 lb. lasagna noodles 3 tbsp. butter 2 cloves garlic, minced 3 tbsp. all-purpose flour 3 c. milk (preferably whole or 2%) Kosher salt Freshly ground black pepper 1 c. freshly grated Parmesan 2 c. shredded rotisserie chicken 1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid 1 (15-oz.) can artichoke hearts, drained and chopped 2 (15-oz.) containers part-skim ricotta 4 c. shredded mozzarella DIRECTIONS Preheat oven to 350°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour in milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add chicken, spinach, and artichokes and stir until combined. Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella. Tent with foil and bake for 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more. Let cool for 15 minutes before slicing and serving. Quote Link to comment Share on other sites More sharing options...
flyingfooldoug Posted March 27, 2020 Report Share Posted March 27, 2020 3 Quote Link to comment Share on other sites More sharing options...
mjp28 Posted March 28, 2020 Author Report Share Posted March 28, 2020 Since we are low on sports stories and have some extra time on our hands I'm putting up a few more quick and easy recipes. HOT DOG FRIED RICE, it's much better than it sounds. YIELDS:4 PREP TIME:0 HOURS 30 MINS TOTAL TIME:0 HOURS 45 MINS INGREDIENTS 1 tbsp. butter 1/2 Onion, finely chopped 3 medium carrots, peeled and diced 2 hot dogs, sliced into coins and halved (or Spam, I like either one) 1 Garlic clove, minced 1 tbsp. sesame oil 2 1/2 c. cooked white rice. (or brown rice ??) 2 eggs, lightly beaten 2/3 c. frozen peas 2 tbsp. soy sauce 1 scallion, thinly sliced DIRECTIONS In a large skillet over medium heat, melt butter. Add onions, carrots, and hot dogs and cook until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add sesame oil to the pan and let heat 1 minute add the rice, and let cook for 3 minutes. Push rice to one side of the pan and add the eggs, scrambling them in the pan and incorporating them into the rice when they are fully cooked. Add the peas and the soy sauce and stir to combine. Top with scallions if desired and serve. Quote Link to comment Share on other sites More sharing options...
cambridgeho Posted March 28, 2020 Report Share Posted March 28, 2020 26 minutes ago, mjp28 said: Since we are low on sports stories and have some extra time on our hands I'm putting up a few more quick and easy recipes. HOT DOG FRIED RICE, it's much better than it sounds. YIELDS:4 PREP TIME:0 HOURS 30 MINS TOTAL TIME:0 HOURS 45 MINS INGREDIENTS 1 tbsp. butter 1/2 Onion, finely chopped 3 medium carrots, peeled and diced 2 hot dogs, sliced into coins and halved (or Spam, I like either one) 1 Garlic clove, minced 1 tbsp. sesame oil 2 1/2 c. cooked white rice. (or brown rice ??) 2 eggs, lightly beaten 2/3 c. frozen peas 2 tbsp. soy sauce 1 scallion, thinly sliced DIRECTIONS In a large skillet over medium heat, melt butter. Add onions, carrots, and hot dogs and cook until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add sesame oil to the pan and let heat 1 minute add the rice, and let cook for 3 minutes. Push rice to one side of the pan and add the eggs, scrambling them in the pan and incorporating them into the rice when they are fully cooked. Add the peas and the soy sauce and stir to combine. Top with scallions if desired and serve. 1 Quote Link to comment Share on other sites More sharing options...
cambridgeho Posted March 28, 2020 Report Share Posted March 28, 2020 Got some ribeye and fillet on tonight. Hope all is well with everyone. Haven't been on here in a hot minute because of my new unit and being underway 3/4 of the last year. 1 Quote Link to comment Share on other sites More sharing options...
calfoxwc Posted March 28, 2020 Report Share Posted March 28, 2020 On 3/27/2020 at 7:12 AM, flyingfooldoug said: I laughed so hard my Wife came in from the TV room and was wondering what it was about. LOL LOL Quote Link to comment Share on other sites More sharing options...
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