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

mjp28

Chicken (or turkey) wings or fingers are fun, drumsticks are better -but- thighs are my favorite!

GO BROWNS, TRIBE or BUCKEYES......with the munchies of course!

Mark O

@dutch-oven said:

Serves me right for being with an Irish chick. An Irish seven course meal is a potato and a six-pack of beer.

And the problem there is what exactly??

hoorta

@dutch-oven said:

I think I'm going to move in with mjp and his wife. ?

Serves me right for being with an Irish chick. An Irish seven course meal is a potato and a six-pack of beer.

Corned Beef is just a supermarket Deli trip away...

mjp28

OK here's another GAMEDAY or ANYDAY quick and easy meal ready in about 20 minutes......less than a trip to burgerworld, and all can be tweaked to your individual dietary requirements.

Creamy Garlic Butter Tuscan Shrimp

Prep Time 5 mins Cook Time 15 mins = TOTAL TIME 20 MINUTES!

Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!

Course: Dinner Cuisine: American Servings: 4 people Calories: 403 kcal Author: Karina

Ingredients

2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound (500 g) shrimp (or prawns), tails on or off
1 small yellow onion, diced
1/2 cup white wine (OPTIONAL)
5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
1 3/4 cups half and half SEE NOTES
Salt and pepper, to taste
3 cups baby spinach leaves, washed
2/3 cup fresh grated Parmesan cheese
1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)***
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

Instructions

Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

Serve over pasta, rice or steamed veg.

Recipe Notes

Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use all light cream or heavy cream. Substitute half and half with almond milk.

If serving with pasta: add in pasta cooked al dente along with 1/4 cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.

Nutrition Facts

Creamy Garlic Butter Tuscan Shrimp

Amount Per Serving

Calories 403Calories from Fat 135

% Daily Value*

Total Fat 15g23%

Saturated Fat 9g45%

Cholesterol 332mg111%

Sodium 1346mg56%

Potassium 1531mg44%

Total Carbohydrates 16g5%

Dietary Fiber 5g20%

Sugars 18g

Protein 39g78%

Vitamin A61.1%

Vitamin C39.5%

Calcium43.2%

Iron37.5%

* Percent Daily Values are based on a 2000 calorie diet.

AP1

@dutch-oven said:

Since Snowmageddon starts tomorrow morning, making some stuffed pepper soup for the weekend.

Super good, super easy.

Grew up eating a lot of cabbage rolls and stuffed peppers. My mom would put chopped chicken livers in the beef/rice mixture that would send them over the top.

Canton Mike

@dutch-oven said:

Since Snowmageddon starts tomorrow morning, making some stuffed pepper soup for the weekend.

Super good, super easy.

My Bride made stuffed pepper soup yesterday. Great with garlic bread & beer. Just picked up some Old Leghumper (Thirsty Dog Brewing) & Conway's Irish Ale (Great Lakes Brewing).

Mike

calfoxwc

I learned of my new game day coffee.

No more drippy coffee makers.

Make Cowboy Coffee.

about a quart of water in a pan, let the water warm up good, add 1/4 cup of your favorite coffee,

and rolling boil it up for a few minutes.

The grounds settle on the bottom, after a few minutes - or Kent Rollins

says you can pour just a bit of cold water around the top edge...

it's amazing. That is why I have missed the old perc coffee makers.

Next auction/garage sale item to find - old stainless steel perc coffee pot.

TexasAg1969

@canton-mike said:

My Bride made stuffed pepper soup yesterday. Great with garlic bread & beer. Just picked up some Old Leghumper (Thirsty Dog Brewing) & Conway's Irish Ale (Great Lakes Brewing).

Mike

I make stuffed green peppers from time to time, but I'm not familiar with stuffed pepper soup. How do you do that?

Canton Mike

@texasag1969 said:

I make stuffed green peppers from time to time, but I'm not familiar with stuffed pepper soup. How do you do that?

Bill, there are many various recipes online. Just brown the beef, chop the peppers, and throw it in the crockpot with your other ingredients. I like food a good bit spicier than Colleen does, so I grind black peppercorns in it & maybe add some hot sauce after I fill my bowl.

Mike

Canton Mike

This is as good as soup gets!! (my "tweeks" are in bold). I got this recipe from the Ohio Game Fishing website:

Here is one of my favorite cold weather recipes. It feeds 6 people.

1.5 pds. mild or hot italian sausage (I always use 1/2 mild & 1/2 hot & I prefer Giant Eagle's)
3-4 cups beef broth (I use beef STOCK & always add up to 32 oz more if soup gets too thick)
1 (28oz) can crushed or pureed tomatoes
1 onion chopped
1 large carrot chopped
1 square package frozen chopped spinach
1/2 teaspoon garlic powder
salt and pepper to taste (I ONLY use fresh cracked pepper)
1 package frozen CHEESE tortellini

Remove sausage from casing and brown, break it up. Drain sausage and transfer to pot. add remaining ingredients to pot, EXCEPT TORTELLINI!!!! slow boil or simmer for at least 45min-1hr, until vegetables are tender. The longer you cook it, the thicker it will get. (I cook this in a crockpot on low, that's why the extra beef stock).
5-10 min before serving, place tortellini in pot.
Tips##
Make sure you buy CHEESE tortellini

Beware, addiction is possible.

Mike

mjp28

@canton-mike said:

This is as good as soup gets!! (my "tweeks" are in bold). I got this recipe from the Ohio Game Fishing website:

Here is one of my favorite cold weather recipes. It feeds 6 people.

1.5 pds. mild or hot italian sausage (I always us e 1/2 mild & 1/2 hot & I prefer Giant Eagle's)
3-4 cups beef broth (I use beef STOCK & always add up to 32 oz more if soup gets too thick)

Beware, addiction is possible.

Mike

We have done well with our local GE meats in Boardman, there are two ours is the Boardman/Poland store. We also like a good beef broth/stock soup!

TexasAg1969

@canton-mike said:

Bill, there are many various recipes online. Just brown the beef, chop the peppers, and throw it in the crockpot with your other ingredients. I like food a good bit spicier than Colleen does, so I grind black peppercorns in it & maybe add some hot sauce after I fill my bowl.

Mike

Down here we call that beef and sausage chili podnah. Just throw out the cheese and add chili pepper powder.??

flyingfooldoug

Anyone play around with lobster Mac and cheese, or shrimp lobster Mac and cheese? It took me a bit to actually try it. The name doesn’t suggest 5 star but once it finally hit my taste buds, I’m hooked. I double dawg dare you to try it!

TexasAg1969

@flyingfooldoug said:

Anyone play around with lobster Mac and cheese, or shrimp lobster Mac and cheese? It took me a bit to actually try it. The name doesn’t suggest 5 star but once it finally hit my taste buds, I’m hooked. I double dawg dare you to try it!

Is this fresh made and do you have a recipe.?

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Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.

Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoorta described to me. I trust his judgement of red wines for sure.

DieHardBrownsFan

@texasag1969 said:

Is this fresh made and do you have a recipe.?

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Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.

Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoota described to me. I trust his judgement of red wines for sure.

It's currently 13 degrees here and we got probably over a foot of snow last night. Having Wings (chinese style) marinated overnight in select liquids and spices, baked with rice and miso soup.

mjp28

The AFC & NFC GAMEDAY meals today:

3 pm - Pimento stuffed Spanish Manzilla olives, small salad with thousand island, thick breaded oven roasted pork chops with potatoes, onions, carrots......ummmmm still stuffed.

Tonight (whenever) bologna sandwiches with provolone on dark pumpernickel and lettuce, chips and whatever. Mmmmmm.

The SB LIII GAMEDAY - TBD.

Canton Mike

@mjp28 said:

The AFC & NFC GAMEDAY meals today:

3 pm - Pimento stuffed Spanish Manzilla olives, small salad with thousand island, thick breaded oven roasted pork chops with potatoes, onions, carrots......ummmmm still stuffed.

Tonight (whenever) bologna sandwiches with provolone on dark pumpernickel and lettuce, chips and whatever. Mmmmmm.

The SB LIII GAMEDAY - TBD.

Around games & snow related duties, I have snacked & drank beer today. Just one of those days.

Mike

hoorta

Cheap frozen pepperoni pizza doctored up with extra sauce, cheese, some bacon, and canadian bacon, (hey it's around 10 degrees here Dayton way) but finished off with a 2011 Columbia Crest Cabernet Reserve that was heavily discounted from $50 down to $20.. Us guys on retirement income are always on the lookout for bargains...

Currently watching the Lunar eclipse through broken clouds...

flyingfooldoug

@texasag1969 said:

Is this fresh made and do you have a recipe.?

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Today's football fair will be fresh cut raw veggies - green & red peppers, cherry tomatoes, sliced cucumbers, sweet petite carrots and a small bowl of light dill dip to go with them.

Drinking fair will be a Bottle of 2016 Juan Gil Silver Label Jumilla (Spanish red wine) as recommended by hoorta. If I like it I will stock up because @ $11.70 a bottle with my vet's cash discount it may be the steal that hoorta described to me. I trust his judgement of red wines for sure.

I have only had it out to eat. Seems to me tho that you would just take your favorite Mac and cheese and stir in a bit of lobster meat. I bet crab would be good too. One place is serving a fish sandwich with a scoop of lobster mac and cheese on it. Now that’s some good stuff Maynard

AP1

Normally this is done over coals but I opted for the easy (lazy) route.

I had seven beef back rib bones that got a couple coats of olive oil and rub. I foiled them and left them in a 250° degree oven for five hours, then broiled to get a crust.

My only complaint about beef ribs is the amount of flesh. The first two ribs on the shoulder end are nice and meaty. Towards the short loin end, they cut them a little slim...there's so much meat on the prime rib roast a butcher can spare a little less for the roast and more for the ribs.