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Heh Wolfy, that's always the way. So here ya go, many recipes to choose from to try out.
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ok ladies my mouth is officially watering now.........and im hongrryyyy
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Apricot Chicken on Salad
4 Thighs
4TBSP BUTTER 1/2-1 Cup of Apricot Preserves Carrots Lettuce Red Onion In a large skillet: Brown the thighs thoroughly in butter. Use Kosher salt and pepper to season. Add apricot preserves and cover for about 20 minutes. Preserves will turn to liquid in butter. Serve chicken on salad with lettuce, freshly graded carrots and red onion. Drizzle salad with remaining liquid. Simple and incredibly good. |
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Instantly started salivating over this ... Going to try this receipe as I adore Popovers. :) |
I'll be back later to post a couple easy soup recipes I recently tried. Those at my house also enjoyed them. I picked up a soup recipe magazine that has some wonderful recipes in it. With the changing of the weather, we'll be trying many of them at our house.
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They're very good! And quite the tasty addition to Fried Chicken!! ~Diva |
Asparagus-stuffed Portabella Mushrooms
I made this the other night and my vegetable-hating Honey LOVED it!
She's asked me to make it again tonight.This time I'm going to substitute marinated artichoke hearts instead of the asparagus. Also,I used very little of the breadcrumbs. SERVES 4 (as an appetizer or else you're gonna want to eat 2 per person) Ingredients 1-1 1/4 lb portabella mushroom (4 large) 1 tablespoon virgin olive oil 2 teaspoons virgin olive oil 1 1/2 cups fresh asparagus, cut (about 5 ounces spears) 1/3 cup shallot or sweet onion, chopped 2 fresh garlic cloves, minced 1 large roma tomato, diced (1/2 cup) 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 cup fresh breadcrumb (Italian or multi-grain) 1/4 cup romano cheese or parmesan cheese, grated parsley flakes Directions 1 Preheat oven to 400 degrees F. 2 Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet. 3 Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. 4Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown. |
GS.....this sounds amazing! Thanks for sharing this!
~Diva |
Here's a Quick Corn Chowder recipe
2 tablespoons chopped onions 2 garlic cloves, minced 2 tablespoons butter 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 1 can (14-3/4 ounces) cream style corn 2 cups milk 1 package (3 ounces) cream cheese, cubed Pepper to taste In a large saucepan, saute onion and garlic in butter until tender. Stir in the soup, corn, milk, cream cheese and pepper. Bring to a boil, stirring frequently. reduce heat, simmer uncovered, for 5 minutes or until cream cheese is melted. Yeild: 4-6 servings |
Simple Sloppy Joes 2 pounds ground beef 1 small onion, chopped 1-1/2 teaspoons prepared mustard 2 tablespoons worchestershire sauce 1 teaspoon chile powder 3/4 cup ketchup 3/4 cup water Brown meat, drain and then add the ingredients Simmer 45 minutes, stirring occasionally |
This is already an AWESOME thread!!! Thanks so much to everyone who has posted recipe's so far...I wanna try them all (even the chick pea one Arwen)
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2 of Swords & Arwen’s Creole Chicken
More from my Tarot and food series. This is a super-easy crockpot recipe. :)
Spray the bottom of a cast iron dutch oven with a cooking spray such as Pam. Put the rice in and dump the Rotel on top. Fill the can with water and put that over the rice and Rotel. (Note, the water should stand approximately one knuckle above the rice so you may need to add water.) Season with Tony’s. Put the chicken on top and liberally douse with honey (I use at least 1/2 a cup if not more.) Season with Tony’s again. Put the lid on and place in the oven at 350 degrees for at least an hour. I like to serve this with a green salad and French bread. If you don’t use the cooking spray, clean up is a chore! Original Post: http://tarotbyarwen.com/blog/?p=2054 |
omg woman i wanna eat at your table damn your recipes sound hella good : )
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Arwen, that sounds awesome, Im going to work towards that trip to get to your table : )
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If you're inviting people to eat at your table, when the time comes, don't leave me out. I may need a break and a caring friend. Besides, I like road trips. |
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Mmmmmm, a food thread!!
This self confessed kitchen princess is definitely subscribing :) |
Chicken For One
Super easy baked chicken. The original version of this was called Lazy Lady's Chicken, I think. My version is not the same.
Chicken For One 1 frozen chicken breast (boneless skinless) 1 potato, cut into 1" cubes 2 TBS Olive Oil 1 TBS Lemon Juice Garlic Powder (to taste...I use a lot..lol) Honey Tabasco Salt Pepper Preheat oven to 350. Place the chicken breast (yes, still frozen) in an 8" square glass baking dish. Now put the potatoes all around the chicken. Drizzle the olive oil over all. Same with the garlic powder, honey, Tabasco, salt and pepper. Do this to taste. Bake at 350 for 50-60 minutes. Test potatoes. If they aren't done, but the chicken is, throw them in the microwave for five minutes. NOTE: As soon as you can, you are going to want to put water in this pan for clean up. Do NOT let it sit in the sink. You will regret it. LOL Yes, personal experience! Alternative: Instead of potatoes, slice a yellow squash in half and bake it. Or a tomato. Mmmm |
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snort PS on the spinach....cook it (releases more of the iron) and pair it with something that has vitamin c. I have a great recipe for sauteed spinach that I love....and I hate cooked spinach. Let me find it and I will post it. Other iron rich foods: figs, almonds, hazelnuts, red meat esp organ meats (but I don't eat organ meat, bleh). |
I love food!
Today, I had a doctor's appointment and there is a deli in the same building. I popped in and talked up the counter guy. They make their food from scratch every day, including salads and soups. They even have a specialty sandwich called a 'damn' sandwich. Basically, the guy writes 'damn' on the order and, whichever chef gets the ticket, makes whatever DAMN sandwich s/he wants. I love the concept, allergies aside. :)
Anyway, he gave me a sample of their pasta salad for the day and it was phenomenal! Corkscrew wheat pasta, rosemary vinaigrette, black and Greek olives, orzo, artichokes, sweet red onions, and fresh Parmesan cheese. Yummmmy! |
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One word: YUM! Oh...and LOL on the Damn Sandwich! What a hoot! |
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Hopefully, the chef wouldn't know and have a beef with the customer, otherwise.....that sandwich could contain more than anticipated. :eek: |
OMG... this thread is like freakin' food porn! Yeah, my mouth is watering y'all ;)
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Link to my FoodPorn by Sabra on FB! |
I am not a big meat loaf fan....it always seems to be to ketchuppy (yes.....it's a word NOW).........BUT.........
The recipe off the Lipton Onion Soup box is WONDERFUL! While it has a bit of ketchup in it, it's not much.....and it is SO yummy! It makes great LO's too...and terrific sandwiches!!! ~Diva |
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Oh my gay... take me now! |
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Corny Meatloaf Ala Arwen
I don't put a lot of ketchup in my meatloaf either. Here's my recipe but this is very very very by feel and that's hard to measure.
1 lb ground hamburger (the leaner the better) 2 eggs 1/2 - 1 C bread crumbs (Italian are grand) [or saltines] 1/2 C Parmesan cheese 1 C corn, drained 1 TB Mustard 1 TB Catsup 2 TB Garlic Powder 2 TB Tony Cachere's Cajun Seasoning 1 TB Worcestershire Sauce Preheat oven to 350. Mix everything together except the corn (this is because you will squish the poor little corn kernels otherwise). This needs to have a doughy consistency (you know...like a LOAF). Then put in the corn (for a zippy alternative, try a can of Ro-Tel tomatoes. You will have to increase the bread crumbs) . Shape into a loaf in a loaf pan. Bake for 55 minutes. Test for doneness. The worst thing in this world is dried out meatloaf. NASTY! But you do want the edges to crisp up so you have that texture. My fave thing is meatloaf sandwiches the next day. OM |
Here's a yummy sounding salad that would be an iron-booster!
Flat Iron Steak and Spinach Salad Prep Time: 25 Minutes Ready In: 50 Minutes Cook Time: 25 Minutes Servings: 6 Ingredients: 2 pounds flat iron steak salt and ground black pepper to taste 2 tablespoons olive oil 1 large red onion, thinly sliced 1/2 cup Italian salad dressing 3 large red bell peppers, cut into 1/2 inch strips 2 portobello mushrooms, sliced 1/2 cup red wine 4 cups baby spinach leaves 1/2 cup crumbled blue cheese 1. Preheat an outdoor grill for medium-high heat; lightly oil the grate. 2. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe. 3. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes. 4. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes. 5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese. Nutrition Information Servings Per Recipe: 6 Calories: 431 Amount Per Serving * Total Fat: 30.7g * Cholesterol: 77mg * Sodium: 611mg * Total Carbs: 12.7g * Dietary Fiber: 3.1g * Protein: 22.7g from Allrecipes.com 11/13/2009 |
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The Shining
Sherrie cooks meal size portions and fills my freezer with my favorite foods.
Now, I hear that fresh fish is the in thing...So, when LeftWriteFemme is off writing, and I need to eat more fish they say, but it stinks up the house whether in or out of shiny side in, shiny side out, windows open , evacution fans on...Ewww... 1.Shiny side out, or shiny side in when it says cook in Aluminum foil..make tent, etc.. 2. Does it matter? 3. What's a non fishy smeling or tasty fish, beside halibut and salmon, and I WILL NOT be doing this :fishing: |
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I am so not the person to answer this one. I love the taste of fish. But a non-fishy fish is fresh Tuna. |
hey ya strangers.......... nice thread...
Tommi ithat is a cute siggie pic... :) Arwen.. the steak and spinach recipe sounds yummy.... i like trying new things.. howz thr weather by u ??? heard about snow.. have any of you heard of a white wine cake??? my daughters aunt just posted something about it today im gonna see if i can get the recipe and share. |
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*shrug* We have thread related smilies now! ----> :eating: :cooking: :chef: :weightshock: <------ Me after several days of being taken out to eat |
Anyone have a favorite recipe they are making for Thanksgiving (if you celebrate it) or a recipe they have lost that they wish they could find again?
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Recipe request
Someone PM'd me. They would ike to find a good brownie/chocolate cake recipe that does not require squares of baking chocolate. They are not in the US so some ingredients may be less easy for them to come by.
What do you say BF Kitcheners? Got a good recipe to help this Planeteer out? :) |
Arwen,
There is a recipe that only requires coco powder. http://www.cacaoweb.net/brownies3.html And here is a site with some other tips: http://www.squidoo.com/chocolate-brownies Angelika Quote:
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