• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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no, I'm very specific about what is good, Real American football season food.
it isn't a "make someone sick" thread.
So when's deer season up there Cal? Done right that can be some real good football day food.?
Every now and then I see a couple of wild turkeys from my back porch going along in the opening I have in my woods behind the back fence. Since I own part of those woods I'm sure I could get 'em, but not sure the next door neighbors who also own parts of it on either side would be so forgiving.??
So when's deer season up there Cal? Done right that can be some real good football day food.?
Every now and then I see a couple of wild turkeys from my back porch going along in the opening I have in my woods behind the back fence. Since I own part of those woods I'm sure I could get 'em, but not sure the next door neighbors who also own parts of it on either side would be so forgiving.??
Wild turkeys are making a comeback. I've seen them a couple of times on my bike rides south of Dayton. Regarding shooting 'em- a .22 with a scope is a nice quiet solution. (Regarding a .22, I have a story about that one later.)
One thing that we've done too good a job of is restoring the Canadian goose population. Back in the late 50s and early 60s- they were rare. Now, there's bike paths along our Great Miami River I won't use- unless there's been a heavy rain to wash away the unavoidable one per square foot crap the flying poop machines have deposited. They won't even get out of my way 1\2 the time. (I've debated with my wife what would happen if I deliberately hit one with my bike) My brother and I used to have a standing joke about "the quality goose gun", an over\under 10 gauge magnum shotgun. I swear, sometimes they're so thick, I bet I could nail 5-6 of 'em with one pull of the trigger.
As far as small wild game, I've pretty much tried it all (except goose), and don't much like it. Pheasant is tolerable, but just no to rabbit, squirrel, and duck (yuck). Venison isn't high on my list either. I decided if I'm not going to eat it, I'm not going to kill it.
Getting back to my story of the last critter I shot. My pal used to have a farm down near the Ohio River in Indiana with no closed season and no daily bag limit. Went down there with Grandpa's .22 Browning semi-auto that I had just put a 9X 'scope on and I was going to sight it in. Went out back, set a bunch of cans on top of a fence, backed off 100 feet, and was going to plink them off. Just getting ready to shoot- I can't freaking believe it. A quail decides to land on the fence. Ready, aim, fire. Guess I'm sighted in OK. Had Quentin the Quail for Thanksgiving dinner.
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I would love to try quail. Wildlife - depends on how you process some of this stuff. Everybody has their own tastes.
Froglegs are also really good, like squirrel. I hear Canadian goose is good, but you have to brine it overnight, something like that.
Never tried duck. I really, really want to try rattlesnake. My cousin was in special forces in laos and cambodia. One day, back in the 80's...Dad and I went down to WV to my uncle's funeral. Their homeplace was 250 acres - you can see the skyline drive from their back porch.
I tried to get my cousin to with me - but he wouldn't go rattlesnake hunting with me at night, up on the mountain. picky, picky, picky.
So I didn't go, either.
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I would love to try quail. Wildlife - depends on how you process some of this stuff. Everybody has their own tastes.
Froglegs are also really good, like squirrel. I hear Canadian goose is good, but you have to brine it overnight, something like that.
Never tried duck. I really, really want to try rattlesnake. My cousin was in special forces in laos and cambodia. One day, back in the 80's...Dad and I went down to WV to my uncle's funeral. Their homeplace was 250 acres - you can see the skyline drive from their back porch.
I tried to get my cousin to with me - but he wouldn't go rattlesnake hunting with me at night, up on the mountain. picky, picky, picky.
So I didn't go, either.
........ I tried to get my cousin to with me - but he wouldn't go rattlesnake hunting with me at night, up on the mountain. picky, picky, picky.
So I didn't go, either.
What could go wrong there?
Actually the cottonmouths, copperheads also kind of spook me enough......if around.
........but I'll always eat venison done right! With gravy and onions and mushrooms and mashed potatoes, ummmmmm.
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........ I tried to get my cousin to with me - but he wouldn't go rattlesnake hunting with me at night, up on the mountain. picky, picky, picky.
So I didn't go, either.
What could go wrong there?
Actually the cottonmouths, copperheads also kind of spook me enough......if around.
........but I'll always eat venison done right! With gravy and onions and mushrooms and mashed potatoes, ummmmmm.
What could go wrong there?
Actually the cottonmouths, copperheads also kind of spook me enough......if around.
........but I'll always eat venison done right! With gravy and onions and mushrooms and mashed potatoes, ummmmmm.
LOL! When I was 15 I got bit on the toe by a copperhead. I should have thought to have my siblings fry him up for me after they killed him. Well I think it was them. I suppose he could have died from biting such a venomous bastard, even when I was young.?
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I would love to try quail. Wildlife - depends on how you process some of this stuff. Everybody has their own tastes.
Froglegs are also really good, like squirrel. I hear Canadian goose is good, but you have to brine it overnight, something like that.
Never tried duck. I really, really want to try rattlesnake. My cousin was in special forces in laos and cambodia. One day, back in the 80's...Dad and I went down to WV to my uncle's funeral. Their homeplace was 250 acres - you can see the skyline drive from their back porch.
I tried to get my cousin to with me - but he wouldn't go rattlesnake hunting with me at night, up on the mountain. picky, picky, picky.
So I didn't go, either.
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Try something different lately? I did, saw there you can order a delivered PAPA JOHN'S PIZZA online and if you enter 25DISC in the PROMO CODE you get 25% off your entire order.....on your Discover Card.
A few weeks ago, got 8 wings (tiny) large thin crust pizza (lousy) and chocolate chip cookies (not bad), a $3.00 delivery charge NOT THE TIP, plus tip about $30. You can track your pizza entirely online, from order/cook/box/out for delivery. Not a good pizza.
Well I just tried a deep dish large (I measured it, it was 12" not really large), $19.99 delivered with tip.....it was awful!! Not cooked right, soggy, half is still in the frig.
Live and learn, never again, NOT GAMEDAY FOOD. I'm sticking with WEDGEWOOD PIZZA!
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
You know I like Philly Steaks and steak sandwiches in general, here's a GAMEDAY or any day variation......the zucchini are starting to roll in now.
Cheesesteak Zucchini Boats
YIELDS:8 SERVINGS PREP TIME:0 HOURS 5 MINS TOTAL TIME:0 HOURS 30 MINSINGREDIENTS4 zucchini, halved lengthwise1/4 c. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper1 large onion, chopped2 bell peppers, thinly sliced2 cloves garlic, minced1 lb. sirloin steak, thinly sliced <---- OPTION: Can use your favorite steak here if desired.1 tsp. dried oregano2 c. shredded provolone2 tbsp. freshly chopped parsley, for garnishDIRECTIONS- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl to use later. Transfer zucchini boats to a large baking dish. Brush with about 1 tablespoon olive oil and season with salt and pepper. Bake until just tender, about 15 minutes.
- Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, peppers, and scooped out zucchini then season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove from heat.
- Increase heat to medium-high and add remaining tablespoon of olive oil. Add steak in a single layer, working in batches if necessary, and season with oregano, salt and pepper. Cook until seared all over, about 2 minutes per side. Remove from heat.
- Fill zucchini boats with cooked vegetables and steak, then top with provolone. Bake until cheese is melted and bubbly, about 10 minutes. Garnish with parsley.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
You know I like Philly Steaks and steak sandwiches in general, here's a GAMEDAY or any day variation......the zucchini are starting to roll in now.
Cheesesteak Zucchini Boats
YIELDS:8 SERVINGS PREP TIME:0 HOURS 5 MINS TOTAL TIME:0 HOURS 30 MINSINGREDIENTS4 zucchini, halved lengthwise1/4 c. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper1 large onion, chopped2 bell peppers, thinly sliced2 cloves garlic, minced1 lb. sirloin steak, thinly sliced <---- OPTION: Can use your favorite steak here if desired.1 tsp. dried oregano2 c. shredded provolone2 tbsp. freshly chopped parsley, for garnishDIRECTIONS- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl to use later. Transfer zucchini boats to a large baking dish. Brush with about 1 tablespoon olive oil and season with salt and pepper. Bake until just tender, about 15 minutes.
- Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, peppers, and scooped out zucchini then season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove from heat.
- Increase heat to medium-high and add remaining tablespoon of olive oil. Add steak in a single layer, working in batches if necessary, and season with oregano, salt and pepper. Cook until seared all over, about 2 minutes per side. Remove from heat.
- Fill zucchini boats with cooked vegetables and steak, then top with provolone. Bake until cheese is melted and bubbly, about 10 minutes. Garnish with parsley.
You know I like Philly Steaks and steak sandwiches in general, here's a GAMEDAY or any day variation......the zucchini are starting to roll in now.
Cheesesteak Zucchini Boats
YIELDS:8 SERVINGS PREP TIME:0 HOURS 5 MINS TOTAL TIME:0 HOURS 30 MINSINGREDIENTS4 zucchini, halved lengthwise1/4 c. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper1 large onion, chopped2 bell peppers, thinly sliced2 cloves garlic, minced1 lb. sirloin steak, thinly sliced <---- OPTION: Can use your favorite steak here if desired.1 tsp. dried oregano2 c. shredded provolone2 tbsp. freshly chopped parsley, for garnishDIRECTIONS- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl to use later. Transfer zucchini boats to a large baking dish. Brush with about 1 tablespoon olive oil and season with salt and pepper. Bake until just tender, about 15 minutes.
- Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, peppers, and scooped out zucchini then season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove from heat.
- Increase heat to medium-high and add remaining tablespoon of olive oil. Add steak in a single layer, working in batches if necessary, and season with oregano, salt and pepper. Cook until seared all over, about 2 minutes per side. Remove from heat.
- Fill zucchini boats with cooked vegetables and steak, then top with provolone. Bake until cheese is melted and bubbly, about 10 minutes. Garnish with parsley.
We often stuff zucchini boats like this and grill them. So many different combos you can stuff with. These look great. My wife and I are 6 months into keto so these are a primo recipe for us.
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You know I like Philly Steaks and steak sandwiches in general, here's a GAMEDAY or any day variation......the zucchini are starting to roll in now.
Cheesesteak Zucchini Boats
YIELDS:8 SERVINGS PREP TIME:0 HOURS 5 MINS TOTAL TIME:0 HOURS 30 MINSINGREDIENTS4 zucchini, halved lengthwise1/4 c. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper1 large onion, chopped2 bell peppers, thinly sliced2 cloves garlic, minced1 lb. sirloin steak, thinly sliced <---- OPTION: Can use your favorite steak here if desired.1 tsp. dried oregano2 c. shredded provolone2 tbsp. freshly chopped parsley, for garnishDIRECTIONS- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl to use later. Transfer zucchini boats to a large baking dish. Brush with about 1 tablespoon olive oil and season with salt and pepper. Bake until just tender, about 15 minutes.
- Meanwhile, in a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, peppers, and scooped out zucchini then season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Remove from heat.
- Increase heat to medium-high and add remaining tablespoon of olive oil. Add steak in a single layer, working in batches if necessary, and season with oregano, salt and pepper. Cook until seared all over, about 2 minutes per side. Remove from heat.
- Fill zucchini boats with cooked vegetables and steak, then top with provolone. Bake until cheese is melted and bubbly, about 10 minutes. Garnish with parsley.
We often stuff zucchini boats like this and grill them. So many different combos you can stuff with. These look great. My wife and I are 6 months into keto so these are a primo recipe for us.
We often stuff zucchini boats like this and grill them. So many different combos you can stuff with. These look great. My wife and I are 6 months into keto so these are a primo recipe for us.
Oh yes zucchini the perfect grilling, chilling, stuffing, whatever food plus economical and good for you. We love to cook and eat well when I see something delicious, quick and easy, interesting either economical or gourmet I send an email to a group of friends a couple times a month. Plus we have a ton of cookbooks, nice hobby...... and we're both RETIRED NOW!
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CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI - one pan meal, quick easy better than KFC
Prep time 5 mins Cook time 20 mins = Total time 25 mins
Crispy Parmesan Garlic Chicken with Zucchini is a fantastic one pan meal that the family will love! The chicken is so tender and breaded with an amazing parmesan garlic crust and the zucchini is sautéed in a delicious buttery parmesan garlic!
The Recipe Critic - Author: Alyssa Serves: 4
INGREDIENTS
2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
8 Tablespoons butter, divided
½ cup Italian Bread Crumbs
½ cup plus 1 Tablespoon grated parmesan, divided
¼ cup flour
2 medium zucchini, sliced
2 garlic cloves, minced
INSTRUCTIONS
In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
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damnit im getting hungry tonight is gonna be easy chicken breasts with Italian dressing of a marinate and zucchini and squash lightly oiled on the grill Bristol is on tonight and is one of the few races I still enjoy don't have time to be bothered doing to much
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How the hell did I get n the Martha Stewart Network????????
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How the hell did I get n the Martha Stewart Network????????
How the hell did I get n the Martha Stewart Network????????
Take a hard left at the political chat thread.
It's GAMEDAY foods!
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I like fish sticks and swansons tv dinners.
"You planning on having a long relationship with that glass or are you going to drink it? Drink up, man. Maybe we can get another.” - Janis Joplin, 1970. -
damnit im getting hungry tonight is gonna be easy chicken breasts with Italian dressing of a marinate and zucchini and squash lightly oiled on the grill Bristol is on tonight and is one of the few races I still enjoy don't have time to be bothered doing to much
damnit im getting hungry tonight is gonna be easy chicken breasts with Italian dressing of a marinate and zucchini and squash lightly oiled on the grill Bristol is on tonight and is one of the few races I still enjoy don't have time to be bothered doing to much
Whenever you see or think about zucchini you can add or include squash also delicious and tender.
........damn it does sound like Martha Stewart in here, but she can cook!
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
How the hell did I get n the Martha Stewart Network????????
How the hell did I get n the Martha Stewart Network????????
??????????
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How the hell did I get n the Martha Stewart Network????????
??????????
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??????????
Survival food. ???????
Survival food. ???????
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