• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Have you ever eaten raw bee pollen? I tried it first time in February this year. Been eating about 2 tbsp daily since then. It’s pretty good for you too.
My dad was a real health food guru many years back we used to go to the health food store in the mezzanine by McKelvey's in downtown Youngstown. It was real honey, acerola berries (vitamin C), Monk's bread all that stuff.
We rarely had sugar on cereal it was honey!
My dad was a real health food guru many years back we used to go to the health food store in the mezzanine by McKelvey's in downtown Youngstown. It was real honey, acerola berries (vitamin C), Monk's bread all that stuff.
We rarely had sugar on cereal it was honey!
Now that you’re a bit older and have some health issues, read up on pollen. Digestive and circulation aid big time. I told my Dr about it and he was pretty pleased. And unless you’re allergic to it, there’s no down side
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I usually love salty foods, but I HATE Spam!
Mike
I usually love salty foods, but I HATE Spam!
Mike
SPAM and similar products seem to be in the love it or hate it type food. I personally LOVE SPAM cold on a sandwich or grilled on the stove with melted cheese and a tomato on your favorite bread. Ummmm.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
I usually love salty foods, but I HATE Spam!
Mike
SPAM and similar products seem to be in the love it or hate it type food. I personally LOVE SPAM cold on a sandwich or grilled on the stove with melted cheese and a tomato on your favorite bread. Ummmm.
SPAM and similar products seem to be in the love it or hate it type food. I personally LOVE SPAM cold on a sandwich or grilled on the stove with melted cheese and a tomato on your favorite bread. Ummmm.
Sliced thin and hit it on a griddle for a minute and it makes a damn good SLT sandwich.
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SPAM and similar products seem to be in the love it or hate it type food. I personally LOVE SPAM cold on a sandwich or grilled on the stove with melted cheese and a tomato on your favorite bread. Ummmm.
Sliced thin and hit it on a griddle for a minute and it makes a damn good SLT sandwich.
Sliced thin and hit it on a griddle for a minute and it makes a damn good SLT sandwich.
I had a regular BLT for lunch today, SPAM is also a good idea.
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I usually love salty foods, but I HATE Spam!
Mike
SPAM and similar products seem to be in the love it or hate it type food. I personally LOVE SPAM cold on a sandwich or grilled on the stove with melted cheese and a tomato on your favorite bread. Ummmm.
SPAM and similar products seem to be in the love it or hate it type food. I personally LOVE SPAM cold on a sandwich or grilled on the stove with melted cheese and a tomato on your favorite bread. Ummmm.
Spam in fried rice is outstanding.
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Just for the record my BBQ ribs were the high point of the game last night...
Of course compared to that fucking game a big bowl of dog food with sour cream would have been the high point but you know what I mean.
WSS
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Just for the record my BBQ ribs were the high point of the game last night...
Of course compared to that fucking game a big bowl of dog food with sour cream would have been the high point but you know what I mean.
WSS
Just for the record my BBQ ribs were the high point of the game last night...
Of course compared to that fucking game a big bowl of dog food with sour cream would have been the high point but you know what I mean.
WSS
A leftover spicy Chic fil A sand witch cold from the fridge tasted better than that turd we rolled out there.?
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I planned on making squirrel and dumplings, but it rained a bit, leaves on still on, didn't see any good sized ones.
but I've been too busy to hunt much. yet.
Indian summer is not far away.
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I planned on making squirrel and dumplings, but it rained a bit, leaves on still on, didn't see any good sized ones.
but I've been too busy to hunt much. yet.
Indian summer is not far away.
I planned on making squirrel and dumplings, but it rained a bit, leaves on still on, didn't see any good sized ones.
but I've been too busy to hunt much. yet.
Indian summer is not far away.
We've had only 2 inches of rain since June and Austin just set an all time record of 4 degrees higher than any other Sept. in recorded history based on hourly measurements 24 hours a day. Finally cooled off to 60 degrees overnight Sunday and Monday.
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I planned on making squirrel and dumplings, but it rained a bit, leaves on still on, didn't see any good sized ones.
but I've been too busy to hunt much. yet.
Indian summer is not far away.
We've had only 2 inches of rain since June and Austin just set an all time record of 4 degrees higher than any other Sept. in recorded history based on hourly measurements 24 hours a day. Finally cooled off to 60 degrees overnight Sunday and Monday.
We've had only 2 inches of rain since June and Austin just set an all time record of 4 degrees higher than any other Sept. in recorded history based on hourly measurements 24 hours a day. Finally cooled off to 60 degrees overnight Sunday and Monday.
Austin, lol.
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I planned on making squirrel and dumplings, but it rained a bit, leaves on still on, didn't see any good sized ones.
but I've been too busy to hunt much. yet.
Indian summer is not far away.
We've had only 2 inches of rain since June and Austin just set an all time record of 4 degrees higher than any other Sept. in recorded history based on hourly measurements 24 hours a day. Finally cooled off to 60 degrees overnight Sunday and Monday.
We've had only 2 inches of rain since June and Austin just set an all time record of 4 degrees higher than any other Sept. in recorded history based on hourly measurements 24 hours a day. Finally cooled off to 60 degrees overnight Sunday and Monday.
Yes the farmers are juggling around everything this year on the too wet, hot etc. some crops are super some not. We've finally got a taste of fall, my favorite season, this week in NE Ohio with some highs in the 60s and 70s after some all time highs in October pushing 90! Not my weather!
I always root for the farmers, ranchers and other growers......and that global warming is a bitch lately.
Hey what's GAMEDAY food without those guys.
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We've had only 2 inches of rain since June and Austin just set an all time record of 4 degrees higher than any other Sept. in recorded history based on hourly measurements 24 hours a day. Finally cooled off to 60 degrees overnight Sunday and Monday.
Yes the farmers are juggling around everything this year on the too wet, hot etc. some crops are super some not. We've finally got a taste of fall, my favorite season, this week in NE Ohio with some highs in the 60s and 70s after some all time highs in October pushing 90! Not my weather!
I always root for the farmers, ranchers and other growers......and that global warming is a bitch lately.
Hey what's GAMEDAY food without those guys.
Yes the farmers are juggling around everything this year on the too wet, hot etc. some crops are super some not. We've finally got a taste of fall, my favorite season, this week in NE Ohio with some highs in the 60s and 70s after some all time highs in October pushing 90! Not my weather!
I always root for the farmers, ranchers and other growers......and that global warming is a bitch lately.
Hey what's GAMEDAY food without those guys.
Going to be in the 30s Friday or Saturday night. Time to fire up the soup. I made some Smoked Beef French onion soup for the fall weather yesterday. Cubes smoked brisket, smoked au jus pan drippings full of rosemary and thyme, beef stock , caramel iced onions. Declious and the smokiness adds a twist to the normal French onion soup.
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Yes the farmers are juggling around everything this year on the too wet, hot etc. some crops are super some not. We've finally got a taste of fall, my favorite season, this week in NE Ohio with some highs in the 60s and 70s after some all time highs in October pushing 90! Not my weather!
I always root for the farmers, ranchers and other growers......and that global warming is a bitch lately.
Hey what's GAMEDAY food without those guys.
Going to be in the 30s Friday or Saturday night. Time to fire up the soup. I made some Smoked Beef French onion soup for the fall weather yesterday. Cubes smoked brisket, smoked au jus pan drippings full of rosemary and thyme, beef stock , caramel iced onions. Declious and the smokiness adds a twist to the normal French onion soup.
Cubes smoked brisket, smoked au jus pan drippings full of rosemary and thyme, beef stock , caramel iced onions.
No parsley or sage? Simon & Garfunkel say shame on you.???
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Yes the farmers are juggling around everything this year on the too wet, hot etc. some crops are super some not. We've finally got a taste of fall, my favorite season, this week in NE Ohio with some highs in the 60s and 70s after some all time highs in October pushing 90! Not my weather!
I always root for the farmers, ranchers and other growers......and that global warming is a bitch lately.
Hey what's GAMEDAY food without those guys.
Going to be in the 30s Friday or Saturday night. Time to fire up the soup. I made some Smoked Beef French onion soup for the fall weather yesterday. Cubes smoked brisket, smoked au jus pan drippings full of rosemary and thyme, beef stock , caramel iced onions. Declious and the smokiness adds a twist to the normal French onion soup.
Going to be in the 30s Friday or Saturday night. Time to fire up the soup. I made some Smoked Beef French onion soup for the fall weather yesterday. Cubes smoked brisket, smoked au jus pan drippings full of rosemary and thyme, beef stock , caramel iced onions. Declious and the smokiness adds a twist to the normal French onion soup.
I love french onion soup one of my favorites......I also have a good recipe for french onion chicken, might have put in on here a while back, try it you'll like it especially on the upcoming fall and winter days coming up. Ummmmmmm.
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Going to be in the 30s Friday or Saturday night. Time to fire up the soup. I made some Smoked Beef French onion soup for the fall weather yesterday. Cubes smoked brisket, smoked au jus pan drippings full of rosemary and thyme, beef stock , caramel iced onions. Declious and the smokiness adds a twist to the normal French onion soup.
I love french onion soup one of my favorites......I also have a good recipe for french onion chicken, might have put in on here a while back, try it you'll like it especially on the upcoming fall and winter days coming up. Ummmmmmm.
I love french onion soup one of my favorites......I also have a good recipe for french onion chicken, might have put in on here a while back, try it you'll like it especially on the upcoming fall and winter days coming up. Ummmmmmm.
I'm going on a chocolate malted shake strike. ??
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And why eat out of a brown or white bag or white box when with a little planning and a little bit of time you can have a real meal! I do my select recipes for here and I email them to some friends like Dutch Oven here many are quick and easy and often very affordable for a good meal. If you're interested just let me know. Oh and french onion chicken, from the mjp email file.......
French Onion Chicken Skillet - 1 hour to prepare serves 4-6
This is seriously an outstanding dish. If you’ve got the time to whip it up on a weeknight – we find it relaxing to cook the onions – it’ll blow your family away, otherwise, you’ll be sure to impress any and all guests for whom you make it. Regardless of whether you even like onions (it’s impossible not to like these!), this dish is a certified winner, every time!
INGREDIENTS
2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs (we prefer the dark meat but it's up to you)
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook onions, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high.
Season chicken breasts (or thighs) with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!
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And why eat out of a brown or white bag or white box when with a little planning and a little bit of time you can have a real meal! I do my select recipes for here and I email them to some friends like Dutch Oven here many are quick and easy and often very affordable for a good meal. If you're interested just let me know. Oh and french onion chicken, from the mjp email file.......
French Onion Chicken Skillet - 1 hour to prepare serves 4-6
This is seriously an outstanding dish. If you’ve got the time to whip it up on a weeknight – we find it relaxing to cook the onions – it’ll blow your family away, otherwise, you’ll be sure to impress any and all guests for whom you make it. Regardless of whether you even like onions (it’s impossible not to like these!), this dish is a certified winner, every time!
INGREDIENTS
2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs (we prefer the dark meat but it's up to you)
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook onions, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high.
Season chicken breasts (or thighs) with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!
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In those cool fall GAMEDAYS or the chilly winter days what's better than a nice hot bowl of IRISH POTATO SOUP. Add your favorite sandwiches cut into quarters for some great snacking at halftime or with the soup before or after the game.
IRISH POTATO SOUP - SERVES 6 COOK TIME 45 Min
Irish Potato Soup is a traditional favorite that never goes out of style. Enjoy its goodness around St. Patrick's Day or any time.
What You'll Need
2 tablespoons butter
1 small onion, chopped
1 celery stalk, chopped
6 potatoes, peeled and diced
2 (10-1/2-ounce) cans condensed chicken broth
2 cups plus 3 tablespoons water, divided
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons cornstarchWhat to Do
In a soup pot, melt butter over medium heat and saute onion and celery 3 to 4 minutes, or until tender.
Add potatoes, broth, 2 cups water, Worcestershire sauce, thyme, and pepper; mix well. Bring to a boil over medium-high heat then reduce heat to low and simmer 35 minutes.
In a small bowl, combine remaining 3 tablespoons water and cornstarch; stir into soup and cook until thickened.NOTES:. If you'd like, top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.
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