• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Made Chili last night. Different every time. Ground beef, variety of canned beans (including 2 cans with chili sauce in them), jalapeno, canned chopped tomatoes (with chilies) and tomato sauce and chili powder to taste.
For game time today going to put it over pasta - not Cinci style - Toledo style! Mmmm
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Made Chili last night. Different every time. Ground beef, variety of canned beans (including 2 cans with chili sauce in them), jalapeno, canned chopped tomatoes (with chilies) and tomato sauce and chili powder to taste.
For game time today going to put it over pasta - not Cinci style - Toledo style! Mmmm
Made Chili last night. Different every time. Ground beef, variety of canned beans (including 2 cans with chili sauce in them), jalapeno, canned chopped tomatoes (with chilies) and tomato sauce and chili powder to taste.
For game time today going to put it over pasta - not Cinci style - Toledo style! Mmmm
That's coming up real soon in our Winter 2019-20 soup, stew, chili and casserole GAMEDAY MEALS tour. So much to choose from and so many better the next day meals.
No wrong way to make chili, goulash and stews it's whatever you like best -but- also nothing wrong to pick up new ideas and recipes either.
........edit add we got this book as a shower gift about 38 years ago, great cookbook! Can get it used in good shape from Amazon 96 pages......for about $5.
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Want some GAMEDAY munchies for the Senior Bowl or Pro Bowl or just a low carb snack? And it's quick and easy.
Garlic-ky Shrimp Zucchini Boats
When you're craving pasta, these zucchini boats are a great option. The easy shrimp filling tastes almost like a creamy shrimp scampi. It's so good, it haunts our dreams.
YIELDS:4 SERVINGS PREP TIME:0 HOURS 10 MINS TOTAL TIME:0 HOURS 45 MINSINGREDIENTS4 large zucchini, halved lengthwise1 tbsp. extra-virgin olive oil1 tsp. thyme leaves2 tbsp. butter3/4 lb. large shrimp, peeled and deveined2 tomatoes, chopped3 cloves garlic, minced1/4 c. heavy cream1/4 c. grated ParmesanJuice of 1/2 lemon1
c. shredded mozzarella
Freshly chopped parsley, for garnish
DIRECTIONS- Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
- In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
- Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley.
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GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
- Ingredients (14)
- Nutritional facts (Per serving)
- Substitutions
4 tablespoons butter ½ cup celery (chopped) 1 cup onions (chopped) ½ cup bell peppers (chopped) ½ teaspoon cayenne ¼ teaspoon black pepper (ground) ⅛ teaspoon white pepper (ground) 1 ½ teaspoons salt ½ cup canned tomatoes (chopped) 2 tablespoons parsley (chopped) 1 pound crawfish tails (peeled) 1 cup water 2 tablespoons flour 1 pie crust (9 inch) -
Can't stand shrimp. look Like bugs.
"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. -
OMG the house smells so good, for our Senior Bowl GAMEDAY meals today and leftovers Sunday my wife's version of Martha Stewart's Stuffed Red Peppers with Rice.
I may put up the recipe later. One of my many favorites. Ummmm.
.......edit add, my wife has used Italian sausage or sweet Italian sausage but today it's the 3 meat mix of beef-chicken-veal. You can also go light with chicken or turkey. My favorites are sweet Italian or the 3 meat mix.
I just sampled the filling mix, she chops up the leftover peppers and adds them into the mix. It just went in the oven, 30 minutes then cover with shredded Mexican cheese mix, melt, cool a bit then eat !
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Can't stand shrimp. look Like bugs.
Can't stand shrimp. look Like bugs.
How do you feel about lobster??
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Knew a black dude from Louisiana (a Navy cook) who said he would never eat shrimp. Saw some dead bodies floating with shrimp eating there eyes.
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Knew a black dude from Louisiana (a Navy cook) who said he would never eat shrimp. Saw some dead bodies floating with shrimp eating there eyes.
Knew a black dude from Louisiana (a Navy cook) who said he would never eat shrimp. Saw some dead bodies floating with shrimp eating there eyes.
He should stick to crawfish then.?
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Can't stand shrimp. look Like bugs.
Can't stand shrimp. look Like bugs.
On that we can agree. Not necessarily how they look though.
How do you feel about lobster??
They can start using them for fertilizer like they used to do in the early 1800s when they were so plentiful, they'd wash up on shore.
hoorta Rule #1. If it came out of the water, I don't eat it.
Had a truly exceptional filet tonight with Pine Club leftover lyonaise potatoes ( hash browns + onions if you've not heard of them) and a bottle of California Oberon Cabernet.
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Can't stand shrimp. look Like bugs.
On that we can agree. Not necessarily how they look though.
How do you feel about lobster??
They can start using them for fertilizer like they used to do in the early 1800s when they were so plentiful, they'd wash up on shore.
hoorta Rule #1. If it came out of the water, I don't eat it.
Had a truly exceptional filet tonight with Pine Club leftover lyonaise potatoes ( hash browns + onions if you've not heard of them) and a bottle of California Oberon Cabernet.
hoorta Rule #1. If it came out of the water, I don't eat it.
Had a truly exceptional filet tonight with Pine Club leftover lyonaise potatoes ( hash browns + onions if you've not heard of them) and a bottle of California Oberon Cabernet.
Was that filet of redfish, flounder or cod Larry? A White Zinfandel is the answer, not a Cab.?
BTW that Oberon sounds intriguing. I can get it for around $20 after tax with my Vet's cash discount locally. I'll pick up one today and serve it with a T-bone & baked potato some time this week.
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hoorta Rule #1. If it came out of the water, I don't eat it.
Had a truly exceptional filet tonight with Pine Club leftover lyonaise potatoes ( hash browns + onions if you've not heard of them) and a bottle of California Oberon Cabernet.
Was that filet of redfish, flounder or cod Larry? A White Zinfandel is the answer, not a Cab.?
BTW that Oberon sounds intriguing. I can get it for around $20 after tax with my Vet's cash discount locally. I'll pick up one today and serve it with a T-bone & baked potato some time this week.
Was that filet of redfish, flounder or cod Larry? A White Zinfandel is the answer, not a Cab.?
BTW that Oberon sounds intriguing. I can get it for around $20 after tax with my Vet's cash discount locally. I'll pick up one today and serve it with a T-bone & baked potato some time this week.
We had breaded flounder the other day, not as good as fresh catch but not too bad.
Back to basics on GAMEDAY, tailgating or similar meals which is best or the most popular? Steaks, burgers, ribs, hotdogs, chicken, chili, pizza, tacos, fish, chips & dip or anything really delicious.
Well I checked around for a few ideas, here's a few I found.
Best tailgating food ranked by college students. 1. was dip and chips 10. was chili. https://spoonuniversity.com/lifestyle/best-tailgating-foods-ranked-college-students
Food Network's top 50 Tailgating Recipes. Ready to do some casual reading? I may have put this up before https://www.foodnetwork.com/holidays-and-parties/packages/tailgating/food-networks-top-50-tailgating-recipes
15 Winning Tailgate Food Recipes from around the Web. https://hip2save.com/recipes/15-winning-tailgating-recipes-from-around-the-web. I really like their #11.
There's always a good reason to have a GAMEDAY meal.
Bon appetit !
(Oh the #11, mmmmm.)
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
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so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
The key to avocado is either putting it in salads with other stuff or try it alone by getting rid of the seed and filling the hole of each half with some type of salad dressing that you like. French goes well with it. Eat it with a spoon carving out a bit of the avocado with a decent amount of the dressing of choice. When I lived in Caracas we had 5 avocado trees in the back yard. We had a tin can on a long pole in which we would enclose what appeared to be a ripe one, rattle it a bit and if it was ready it would drop into the tin can. If it didn't then it wasn't quite ready. BTW there are black and there are green avocados . The secret in the store is to squeeze them for softness and buy unless they are just way too squishy. And you don't want any that feel hard as a rock either. No ripeness at all inside. If any of the avocado of either color is black inside then you just carve that part out and don't eat it because it is overripe. The rest should be just fine.
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so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
The key to avocado is either putting it in salads with other stuff or try it alone by getting rid of the seed and filling the hole of each half with some type of salad dressing that you like. French goes well with it. Eat it with a spoon carving out a bit of the avocado with a decent amount of the dressing of choice. When I lived in Caracas we had 5 avocado trees in the back yard. We had a tin can on a long pole in which we would enclose what appeared to be a ripe one, rattle it a bit and if it was ready it would drop into the tin can. If it didn't then it wasn't quite ready. BTW there are black and there are green avocados . The secret in the store is to squeeze them for softness and buy unless they are just way too squishy. And you don't want any that feel hard as a rock either. No ripeness at all inside. If any of the avocado of either color is black inside then you just carve that part out and don't eat it because it is overripe. The rest should be just fine.
The key to avocado is either putting it in salads with other stuff or try it alone by getting rid of the seed and filling the hole of each half with some type of salad dressing that you like. French goes well with it. Eat it with a spoon carving out a bit of the avocado with a decent amount of the dressing of choice. When I lived in Caracas we had 5 avocado trees in the back yard. We had a tin can on a long pole in which we would enclose what appeared to be a ripe one, rattle it a bit and if it was ready it would drop into the tin can. If it didn't then it wasn't quite ready. BTW there are black and there are green avocados . The secret in the store is to squeeze them for softness and buy unless they are just way too squishy. And you don't want any that feel hard as a rock either. No ripeness at all inside. If any of the avocado of either color is black inside then you just carve that part out and don't eat it because it is overripe. The rest should be just fine.
Avocados are my wife's area she loves them. I like them prepared correctly in a variety of dishes and dips.
Oh that tin can on a long stick thing works for various fruits. Where I grew up we had 10 different fruit trees on our property we'd pick nice pears way up there with a can with a sharp slit in the side..... capture...twist....lower. It works.
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so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
You have to be kidding me. You never had an avacado till now? You wait unti they get somewhat soft then they are ripe, not fucking black.
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so the other day, I decided to try avocado. I was buying fruit to dehydrate, and stuff to make steak kababs.
a few friends are avocado enthusiasts - it's supposed to be good for you.So, I bought one to try. A close friend said to wait til they turn black, and softer, and then you eat them.
So, I did.
Should have known "turning black" was an omen...of bad things.I peeled it back, and cut off a chunk and ate it.Actually, I didn't, I tried, but it was nasty blah with a slimey texture like maybe...
axle grease? lard? In fact, a chunk of lard would taste better, I think.Then I find out you are supposed to put it in stuff - like scrambled eggs...salad...
Nope. I have a bunch of kiwi and mango fruit dehydrated chips, going to try papaya to see if that is any good. Dragon fruit is terriific. Too much like a jell, but very good. Not for dehydrating I think.
I should probably just stick to BLTs. I love those, and regular fruit.
You have to be kidding me. You never had an avacado till now? You wait unti they get somewhat soft then they are ripe, not fucking black.
You have to be kidding me. You never had an avacado till now? You wait unti they get somewhat soft then they are ripe, not fucking black.
Ohio. I'm particular. Avocado was never on my list. I could have used it to greaze
wheel bearings all these years, but I didn't know...............
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You have to be kidding me. You never had an avacado till now? You wait unti they get somewhat soft then they are ripe, not fucking black.
Ohio. I'm particular. Avocado was never on my list. I could have used it to greaze
wheel bearings all these years, but I didn't know...............
Ohio. I'm particular. Avocado was never on my list. I could have used it to greaze
wheel bearings all these years, but I didn't know...............
Not an avocado fan either Cal. It's a texture thing with me. I like a lot of Mexican food, but no guacamole please.
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Not an avocado fan either Cal. It's a texture thing with me. I like a lot of Mexican food, but no guacamole please.
Blasphemy
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Not an avocado fan either Cal. It's a texture thing with me. I like a lot of Mexican food, but no guacamole please.
Blasphemy
Get a rope!?
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