• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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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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?
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Portuguese Soup
2 cups chopped onions
2 teaspoons wet minced garlic (from small jar)
6 Tablespoons Olive Oil
1 1/2 Lbs smoked sausage (may be garlic flavored if desired)
10 cups beef stock
16 oz. can kidney beans drained
1 head medium sized cabbage cored and chopped in medium pieces
12 small new potatoes cut up 1 in. semi-cubes with skins on
salt & pepper to taste
Slice the sausage in 1/2 to 1/3 in slices.
Saute onions & garlic in oil until transparent and add in the sausage. Brown the sausage until lightly browned.
Throw all that and the rest in a large deep pan bringing it to a boil. Reduce the heat to simmer and stir every 5 minutes or so to be sure nothing is sticking on the bottom, especially when bringing it to the boil. Simmer for around 45 minutes and then eat to your heart's delight.
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Portuguese Soup. hmmmmm, the wife and I were just talking about making a hearty sausage soup maybe with mild or sweet Italian sausage. This might fill the bill, would any sausage be fine here? Smoked or Italian? Sounds like it might be a good idea.
.........edit add, the fall and and winter seasons are made for soups, stews and casseroles. Warms up the kitchen plus it smelled so good. Add in some good homemade or store bought Italian, pumpernickel or other hearty bread maybe some good wine and let it snow.
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@dutch-oven said:
I made Zuppa Tuscana tonight...
(3) large potatoes, cubed
(6-8) Italian sausages, hot or mild to preference
(1) bag of kale
- Fry up sausages, then cut up into bite size pieces. Throw in with rest of ingredients in crock pot, cook on low for roughly 6 hours (until potatoes have softened up). Chop up roughly (4) or so cups of kale, throw in and let simmer for 10 or so minutes to soften up. Serve with bread sticks.
You guys are really thinking along the same lines as we were thinking. Hearty soup or Zuppa with the sausage, potatoes and I love kale......oh yeah!
Serve with bread or bread sticks maybe some good wine, oh yeah. Plus the leftover soup is even better!
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Portuguese Soup. hmmmmm, the wife and I were just talking about making a hearty sausage soup maybe with mild or sweet Italian sausage. This might fill the bill, would any sausage be fine here? Smoked or Italian? Sounds like it might be a good idea.
.........edit add, the fall and and winter seasons are made for soups, stews and casseroles. Warms up the kitchen plus it smelled so good. Add in some good homemade or store bought Italian, pumpernickel or other hearty bread maybe some good wine and let it snow.
Portuguese Soup. hmmmmm, the wife and I were just talking about making a hearty sausage soup maybe with mild or sweet Italian sausage. This might fill the bill, would any sausage be fine here? Smoked or Italian? Sounds like it might be a good idea.
.........edit add, the fall and and winter seasons are made for soups, stews and casseroles. Warms up the kitchen plus it smelled so good. Add in some good homemade or store bought Italian, pumpernickel or other hearty bread maybe some good wine and let it snow.
Yes, I have also made it with Italian sausage and it's great with either. And it almost snowed here this morning.
It was a near freeing 49 degrees. Brrrrrrrrrrrr?️?
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@dutch-oven said:
I made Zuppa Tuscana tonight...
Best I ever had was actually in Florence, Italy. We asked several local store owners where the real citizens of Florence ate and several recommended that soup at one particular local restaurant. They were right about the soup. It was great!?
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And someone told me once all GAMEDAY food was ALL just wings, chips and pizza and you couldn't make a thread out of it.
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(not that's anything wrong with that, I love a pizza once in a while)
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
@dutch-oven said:
Everyone loves Italian sausage... ?
And an Italian ham.
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And someone told me once all GAMEDAY food was ALL just wings, chips and pizza and you couldn't make a thread out of it.
.
(not that's anything wrong with that, I love a pizza once in a while)
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Waiting for a cold day here in SD when it hits 60 late in the year I’ll do white chicken chili in the crock pot.
But I’ll BBQ tomorrow I’ll start at halftime 11:30ish going with Pollo Asado.
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