• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

[mjp28]

 Another one of our  favorite recipes  a great family meal or a great. ★  GAMEDAY   ★  quick and easy  side dish.   

Looking for a good, quick and easy recipe for a family day or  ★ GAMEDAY ★  get-together.  How about a delicious PIZZERIA-STYLE STROMBOLI  done in no time.    You don't need to leave your kitchen to make a pizzeria-worthy stromboli  and check  out the delicious recipes  listed below.

 

MAKES  4   ◆   SERVING SIZE  1  STROMBOLI   ◆   COOK TIME  10 MINUTES 

You don't need to leave your kitchen to make a pizzeria-worthy stromboli. These "bake" perfectly in your air fryer! You see, the air fryer allows hot air to circulate all around the stromboli, which results in a crunchy-on-the-outside, yet tender-on-the-inside crust. Plus, there's all the molten meat and cheese filling too. In the end, you get to enjoy a really delicious, authentic-tasting stromboli! 

What You'll Need

• 1 (11-ounce) can refrigerated thin crust pizza dough
• 16 slices thinly sliced deli salami
• 1 cup spinach leaves
• 1/2 cup sliced roasted red peppers
• 8 slices provolone cheese
• 1/4 cup Italian dressing, divided
• Cooking Spray
• 1 teaspoon Italian seasoning, divided
• Parmesan cheese for sprinkling   

1. Preheat air fryer to 350 degrees F. Unroll pizza dough on a cutting board and cut into 4 equal-sized rectangles.
2. Layer each piece of dough evenly with salami, spinach, red peppers, provolone cheese, and 1 tablespoon Italian dressing. Starting at the long edge of dough, roll up jelly roll-style. Spray top of each with cooking spray, then evenly sprinkle with Italian seasoning and Parmesan cheese.
3. Coat air fryer basket with cooking spray. Place 2 stromboli in basket and air-fry for 9 to 10 minutes or until golden brown. Repeat with remaining stromboli. After the second 2 are done, place first 2 back in for 1 minute to warm up.

Check This Out!

• Looking for more easy stromboli recipes? Make our Italian Hoagie Stromboli or our Spinach and Cheese Stromboli! 
   
• For more Italian favorites, try our 15-Minute Chicken Cacciatore, our Basil Pesto Focaccia, or our Tomato Angel Pasta. 
•  
• ★ ★ ★ AND the BELOW  TWO PICTURES  OF :    1. Pizzeria-Style Hoagie  and the earlier  2. Spinach and Cheese-Style  version.   ANY questions or comments ....   PLEASE JUST ASK !   
   
• For dessert, we suggest Nonna's Cannoli Poke Cake or our Dreamy Tiramisu! 

If you love these recipes, then you'll love this FREE eCookbook!

 

Easy Weeknight Dinners: 20 Recipes for the Busy Cook

[mjp28]

~ AND ~  any questions or comments about the above TWO PICTURES  just ask. 

We will be try and  get you a prompt  answer  as soon as possible.  

~ PLUS  ~  ♡♡   Thank  you  for your for your interest in  GAMEDAY  meals and recipes !  ♡♡ ~

[Westside Steve]

Today smoked brisket 12 hours at 225° in pecan smoke. Wrapped in foil with Irish butter later cooked at 250-300 another three hours. Perfect.

[syd]

@westside-steve said:

Today smoked brisket 12 hours at 225° in pecan smoke. Wrapped in foil with Irish butter later cooked at 250-300 another three hours. Perfect.

damn that looks good  also anyone here from MJP kinda strange he was not here on gameday

[mjp28]

@syd said:

damn that looks good  also anyone here from MJP kinda strange he was not here on gameday

I'm here now....was  kind of sick, missed the whole first  half....but saw the whole unbelievable ending.....Geeezzzus H Christmas,!   What a blown game !!!  

But I had an   absolutely delicious    stuffed acorn squash  (like a stuffed pepper)  in the oven and some buttered Italian bread..... Oh yeah !     Right after the game. 

Now if I don't  still barf  it up after that debauchery of a football game.      

[mjp28]

OK  guys and gals here's a   recipe that may be too good for your   ★ GAMEDAY  ★   friends but what the heck  spoil them a bit at your next steak or chops  grilling outing.   Great for a family cookout too.  Bon appetit  !  

. Subject: NJ's TRI-MUSHROOM BORDELAISE, one of our old favorites !

Hi everyone here is a recipe the way my wife Nancy makes one of my favorite dishes. .  It is like a TRI-MUSHROOM  dish we had many years ago at The SPRINGFIELD GRILL for 11 years when Michael Alberini ran it.  When Michael left to do other restaurant ventures the new management removed it AND a lot of other items for a smaller menu.  

 

Shortly after that we moved on and have not returned to The Springfield  Grill since.  But I wanted to see if my wife could put a recipe together on paper of how she makes her BORDELAISE  version for us and that we could share with all of you.   I'm hungry for it again  and  here it is   -again-   for you.   Bon Appétit. Michael. 

 

Subject: NJ's TRI-MUSHROOM BORDELAISE, one of our old favorites !

Hi everyone, here is one of my favorite mushroom dishes......oh NJ is my wife, a great scratch cook 

NJ's TRI-MUSHROOM BORDELAISE for steaks and chops or as a side dish, serves 4


In a one quart saucepan:
2 Tbsp butter or margarine
2 Tbsp flour 
Cook together in saucepan stirring often until lightly browned 

Dry ingredients:
1 1/2 Tbsp minced onions or shallots
1 Tbsp minced dry parsley

1 Bay leaf
1/4 tsp thyme crushed
1/4 tsp salt
1/8 tsp ground pepper

Add dry ingredients to the butter and flour. Then slowly stir in:
10 1/2 oz. Beef broth
3/4 cup good red wine

Increase heat to medium high; cook stirring constantly until thick; remove Bay leaf

Add sauce to mushrooms that have been sautéed in butter; add snipped Parsley to garnish
1 cup Portabella mushrooms (a very large, rich-flavored cremini mushroom, often grilled, broiled, or sautéed)
1 cup Button mushrooms (a young unopened white mushroom)
1 cup Shiitake mushrooms (a large, meaty, black or dark brown mushroom)

*edit - adding a crushed clove of garlic to dry ingredients is optional....and also pretty good

 

Then enjoy as a steak or chop topping or as a side dish,  mmm-mmm.   

[mjp28]

NOTE :  I have a section on the above recipe that was copied from my original recipe that I just can't delete.

8ve done these things forever  -but-  I'm stumped on this now at 6:43 am.  Bear with me on this and try the recipe  it's good !   mjp.  

....... edit add.  Got it,  I just had to go to the  edit mode to highlight the section and hit the back space arrow.  I do that every  day I'm online.   Chalk it up to lack of sleep.    . 

Now  NJ's TRI-MUSHROOM BORDELAISE  try it you'll like it.  mjp.   Time for some sleep.

[SdBacker80]

Not enough food posts lately….

Reverse-Seared Steak…first time for me. 
 

I Found a couple of thick steaks.  Seasoned them well the night before.  Salt, Pepper and Garlic…and some Fresh rosemary.  Make sure to rest them outside of the fridge for at least and hour.   Set the oven to 250.  Baked them for 25 mins (medium rare) add five more minutes for medium.
 

Fire up the grill when the steaks are in the oven - crank it on high.  Transfer the steaks from the oven to the grill…2 mins on each side.

Flavorful and good moisture/juice distribution.    ...... edit add, you need your steaks to look like this.  ︎ 

[mjp28]

@sdbacker80 said:

Not enough food posts lately….   YES, you're right.   ︎

Reverse-Seared Steak…first time for me. 
 

I Found a couple of thick steaks.  Seasoned them well the night before.  Salt, Pepper and Garlic…and some Fresh rosemary.  Make sure to rest them outside of the fridge for at least and hour.   Set the oven to 250.  Baked them for 25 mins (medium rare) add five more minutes for medium.
 

Fire up the grill when the steaks are in the oven - crank it on high.  Transfer the steaks from the oven to the grill…2 mins on each side.

Flavorful and good moisture/juice distribution.

Yes I've been really busy the last few months   -but-   November should be a lot easier.

I'm working on a few good ones which should be up soon.   

[SdBacker80]

@mjp28 said:

Yes I've been really busy the last few months   -but-   November should be a lot easier.

I'm working on a few good ones which should be up soon.   

Thank you Sir!!!  Take your time.   I’ve grabbed multiple recipes on here I can wait for some other good ones 

[mjp28]

★  Oh my wife just brought home a  *FOOD NETWORK  10 piece textured titanium cookware set.  It's a titanium infused nonstick with a diamond textured cooking surface.  Good for stovetop to oven and it's dishwasher safe on a Kohl's black Friday sale.  With all of the coupons and discounts reduced from $180 to about $65 out the door.  

It has all of the latest features like clear lids for all of the skillets, the pop up steam vents and more.   The good chef and bargain hunter.  Not bad for a retired nurse, huh !    

This is largely to replace a Farberware set we got about 41 years ago this month as a shower gift from her mother.   If you buy good stuff  it lasts !    And as you might guess we use our cookware. 

......  see edit.  ?

......

......   edit add, this is a selfie that my wife took this year for me to put up on her Facebook page.  

And she hasn't worked since 2017, officially retired in 2018 for you math wizards out there.  You  never  put a ladies age up online.  And yes that is her natural hair very similar to her mother's. hair color.      mjp.

[syd]

@mjp28 said:

★  Oh my wife just brought home a 10 piece textured titanium cookware set.  It's a titanium infused nonstick with a diamond textured cooking surface.  Good for stovetop to oven and it's dishwasher safe on a Kohl's black Friday sale.  With all of the coupons and discounts reduced from $180 to about $65 out the door.  

It has all of the latest features like clear lids for all of the skillets, the pop up steam vents and more.   The good chef and bargain hunter.  Not bad for a retired nurse, huh !    

This is largely to replace a Farberware set we got about 41 years ago this month as a shower gift from her mother.   If you buy good stuff  it lasts !    And as you might guess we use our cookware. 

......  see edit.

......   edit add, this is a selfie that my wife took this year for me to put up on her Facebook page.  

And she hasn't worked since 2017, officially retired in 2018 for you math wizards out there.  You  never  put a ladies age up online.  And yes that is her natural hair very similar to her mother's. hair color.      mjp.

i have a glass stove top is it safe for that or would it scratch it 

[mjp28]

@syd said:

i have a glass stove top is it safe for that or would it scratch it 

YES  this is the new good stuff and with her coupons and Kohl's cash from $179.99 to $65.00 a good black Friday deal.

And the details on her set. 

PRODUCT FEATURES

• Features a diamond-shaped textured surface along with 2-coats of nonstick for excellent browning, food release and cleanup.
• ︎ Durable aluminum construction for fast and even heating; suitable for all (including glass, stated on box)  stove tops except induction.
• Double-riveted stainless steel handles provide a strong and secure grip.
• Silicone-rimmed tempered glass lids allow you to monitor your food during the cooking process.

WHAT'S INCLUDED

• 1.5-qt. sauce pan with lid
• 3-qt. sauce pan with lid
• 3-qt. saute pan with lid
• 6-qt. Dutch oven with lid
• 8-in. frypan
• 10-in. frypan

PRODUCT CONSTRUCTION & CARE

• Aluminum
• Dishwasher safe
• Oven safe to 350°F
• Manufacturer's 3-year limited warranty
• For warranty information please click here

[mjp28]

Well it's been one very busy. ....or just crazy....  AUG/SEP/OCT  for me headed into November 2022.  Well at least I've managed to stay out of the hospital since January 4th 2022  "dealing " with this ongoing hip infection (since fall of 2017)    But we're hanging in there basically avoiding a little vacation in the hospital with an IV, bad sports on TV and some OK but not exactly  ◆ GAMEDAY  ◆  food.    So why not our fall/winter  classic favorite. 

Time for a nice  • GAMEDAY  •   CHICKEN DINNER  recipe.   This one with a twist of oregano to out "go to" classic favorite.   Here it is ......    

And one of our absolute favorite  "go to"  dinners ROAST CHICKEN with VEGETABLES.    So easy to prepare and cook and makes the house smell so good on a cool fall or winter day.  Also a delightful "what's for dinner" break ..... and remember to check the notes below. 

 Great before or after the big Sunday  • GAMEDAY •  or just any time you want a delicious homemade meal.

 

 

SERVES  6   • CHILL TIME  8 HOURS   • COOK TIME  1  HOUR.  

 

When you're not sure what to make for dinner, it's always best to go with a tried-and-true classic. Our recipe for Roasted Chicken with vegetables is a family favorite that never disappoints. Moist roasted chicken and flavorful veggies make this a winning dish, any day of the week. 

NOTE:   This is just  another variation of our traditional  onions, carrots,  potatoes chicken dinner only with an oregano flavor twist !  ?

◆     What You'll Need  

• 1/3 cup olive oil     
•   1/4 cup lemon juice
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (3-1/2- to 4-pound) whole chicken
• 2 carrots, coarsely chopped (about 3/4 cup)
• 2 celery stalks, coarsely chopped (about 3/4 cup)
• 1 onion, coarsely chopped
• 1 cup chicken broth

◆     What to Do

1. In a small bowl, stir together oil, lemon juice, oregano, salt, and pepper.
    
2. Remove giblets from chicken; reserve for another use. Place chicken in a shallow dish; pour oil mixture over chicken. Cover and chill 8 hours.
    
3. Preheat oven to 425 degrees F. Remove chicken from marinade, discarding excess marinade. Fold wings under; tie legs together with string, if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrots, celery, and onion around chicken; add chicken broth to pan.
    
4. Bake 1 hour or until a meat thermometer inserted in meaty part of chicken thigh registers 180 degrees F.

◆    Notes 

• You can cook the chicken in a slow cooker, although it won't brown like it does when oven roasted. Remove the giblets, and reserve for another use. Cut chicken in half, and season with salt and pepper. Place chicken, meaty side up, over vegetable mixture. Cover and cook on HIGH setting 3 hours or until a meat thermometer inserted into meaty party of thigh registers 180 degrees F.
   
• If you enjoyed this recipe, be sure to check out our free eCookbook, Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More.

[DieHardBrownsFan1]

[nickers]

I want to try this!!

[mjp28]

Any good Thanksgiving Dinner stories out there ?

My wife was super busy yesterday making all of the many sides for our Friday Thanksgiving meal.  My brother coming over Saturday and Sunday from Cleveland.   ?

The bird is in the oven eat about 5 pm today.....but some early snackin'.   Happy Thanksgiving Weekend  everyone .   

[mjp28]

OK  back to some good  ︎ GAMEDAY  ︎ get-together or tailgating  food,  and this is an old favorite. 

Here is a close recipe to one I put up years back .... and a winner that I got good replies on my  ︎HALFTIME BACON CHEESE DIP ︎ a delicious favorite.   Great for your next  ︎ GAMEDAY ︎ or any get-together with the gang.  And also remember to check out all of the serving suggestions and extra recipes below.

 

SERVES  12    COOK TIME  45  MINUTES     

Ready to win big at the game day party? This recipe will always be a big win: our Halftime Bacon Cheese Dip is ooey-gooey, and bacon-studded making it the ultimate football cheese dip.  Everyone on game day will be clamoring for more as these delicious flavors score a taste bud touchdown. 

◇    What You'll Need

• 1 (1-pound) oval loaf Italian or sourdough bread, unsliced
• 1 (8-ounce) package cream cheese, softened
• 1 cup sour cream
• 1 1/2 cups shredded Swiss cheese
• 1 1/2 cups shredded Cheddar cheese
• 1 cup cubed mozzarella cheese
• 1/2 cup crumbled crispy cooked bacon
• 3 scallions, sliced
• 1 tablespoon whole grain mustard
• 2 teaspoons Worcestershire sauce
• 2 tablespoons beer
• 1 teaspoon garlic powder

◇    What to Do

1. Preheat oven to 375 degrees F. Cut the top off the bread about 1/3 of the way down and set top aside. Hollow out inside, leaving about 1-inch of bread around edges. Cut top of the bread and the bread that you removed into 1-inch cubes; set aside.
2. In a large bowl, mix together remaining ingredients until thoroughly combined. Spoon mixture into bread loaf, then loosely wrap the bread loaf in aluminum foil.
3. Bake 45 to 50 minutes or until hot in center. Serve with cut-up bread pieces.

◇    Serving Suggestion!

• You can also serve this with your favorite veggies and frozen pretzel bites that you can bake right alongside the bread loaf. 
   
• We've got more Unbelievably Good Dip Recipes that you're going to love! 
   
• For more delicious game day recipes, try our Honey BBQ Chicken Bites, our Huddled-Up Chicken Tots, or our Slow Cooker Pizza Dip. 

◇    If you love these recipes, then you'll love this FREE eCookbook!

 

Game Day Recipes: 30 Best Munchies for a Crowd

◆    Up Next:

10 Game Day Favorite Dips

[mjp28]

This Ghoolie Burger looks like a serious grilled burger !   Especially the choice of meat and the extra 30 second 500° grlling in your special baste for that extra *crunch*.   Worth a good GAMEDAY meal !   

[nickers]

@ghoolie-always-ghoolie said:

The Ghoolie Burger.

* I Make 1/3 pound patties w ground Prime New York Strip

* Mixed in with 5 pounds of is 1/2 pound of 3/4-done, chopped bacon, and 1/2 pound of  chopped caramelized pralines 

* I make a very light coleslaw seasoned with a hint of my own wine vinegar/sourgum molassus dressing

* I grill the burgers 4 minutes a side at 475

* The burgers then go into a 500 degree iron skillet and are basted with a butter/garlic/onion baste for 30 seconds per side. It gives the burger a badass crunch, holds it together when you eat it, and of course tastes heavenly.

* On a brioche bun butter toasted only on the bottom inside slice, I put a bed of the slaw, then a firm thin layer of a buttery, well scrambled and peppered egg white, then the burger.

On top of the burger go mustard and a special, mildly hot habanaro catchup I make.  The last things are thin sweet-hot pickle slices, thin crisp onion straws, and then the top of the bun goes on.

The brazed outside of the burger keeps most of the juice in the burger and the bun stays pretty dry, considering all the other ingredients.

I generally hand cut fries w Idaho potatoes, skins intact, then deep fry them in peanut oil for the classic board walk fries with the suggestion of lots of salt and apple cider vinegar.

I also make deep fried bell pepper snacks that are tiny "pepper sandwiches w bacon, provolone, spaghetti sauce, all encased in a beer batter made with a little bit of maple syrup, brown sugar and a hint of crushed red peppers to wake you up before my burger.

The best part of the burger, is making them for guests.

There ya go.    OK,  you're in,  now you guys can  try  The Ghoolie Burger  for yourself.

Sounds great except I can't do hot and spicy ... I get serious heartburn...