• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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We do try out our various recipes we put up here, today we are having salmon with a side of our recent recipe of GARLIC-PARM ZUCCHINI SAUTÉ. Tomorrow we are having another recent recipe STUFFED EGGPLANT PARM.
COMING UP SOON we are having a new recipe based on my love of Philly Cheesesteaks:
Cheesesteak Stuffed Peppers
A Philly favorite with a twist! I love Philly Cheesesteaks and it follows with our quick and easy and good to eat meals with veggies.
YIELDS: 4. SERVINGS PREP TIME: 0 HOURS 10 MINS. TOTAL TIME: 0 HOURS 35 MINS
INGREDIENTS
4 bell peppers, halved
1 tbsp. vegetable oil
1 large onion, sliced
16 oz. cremini mushrooms, sliced. (you can substitute your favorite Philly Cheesesteaks mushrooms like baby bellas, button, etc.)
Kosher salt
Freshly ground black pepper
1 1/2 lb. sirloin steak, thinly sliced
2 tsp. Italian seasoning
16 slices provolone
Freshly chopped parsley, for garnishDIRECTIONS
Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning.
Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
Garnish with parsley before serving.
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
2 Chopped up leftover corn tortillas with a teaspoon of butter and two TBS Maple Syrup zapped in the microwave 30 seconds. Brunch of Champions after racquetball. ?
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I just installed a smoke box to my bbq rig. I will update on my favorite when done testing. ?
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A full RV of 16, Moms, dads, sons & daughters headed to Raleigh for some Monster Jam truck racing Sunday...
the Grandpa's a farmer , so I've got enough chicken to grill to feed the parking Lot ?...Come on Down.. ? ?
Browns & Buffett: Got to go fishin, Down to rock bottom again, with just a few Friends -
A full RV of 16, Moms, dads, sons & daughters headed to Raleigh for some Monster Jam truck racing Sunday...
the Grandpa's a farmer , so I've got enough chicken to grill to feed the parking Lot ?...Come on Down.. ? ?
A full RV of 16, Moms, dads, sons & daughters headed to Raleigh for some Monster Jam truck racing Sunday...
the Grandpa's a farmer , so I've got enough chicken to grill to feed the parking Lot ?...Come on Down.. ? ?
At first glance, I thought maybe that was closer to Concord. Will be going there about April, staying in Salisbury. Very cool video though. lol
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I'm just trying out various current and future GAMEDAY and everyday recipes, here's a good one and so easy !
GARLIC-PARM ZUCCHINI SAUTÉAs you probably know by now we really like zucchini so here's a recipe that is really quick and easy and affordable plus delicious.Most days, we don't have time to make an elaborate side dish, and something simple is all we crave. This easy, quick-sautéed zucchini is the perfect side dish for those nights. It's full of flavor, and the zucchini slightly caramelizes as it cooks in the cast-iron pan. It's our favorite way to use up zucchini (beside chocolate zucchini bread, of course) and you can catch us eating it as our lunch almost weekly.YIELDS:4 SERVINGSPREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 20 MINSINGREDIENTS1 tbsp. extra-virgin olive oil2 cloves garlic, minced3 large zucchini, cut into rounds1/2 tsp. dried oreganoKosher saltFreshly ground black pepperPinch of crushed red pepper flakes1/4 c. freshly grated ParmesanDIRECTIONSIn a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 30 seconds. Add zucchini and oregano. Cook until zucchini is tender, about 10 minutes. Season with salt, pepper, and a pinch red pepper flakes.Top with Parmesan and serve warm...... now how easy is that !
I'm just trying out various current and future GAMEDAY and everyday recipes, here's a good one and so easy !
GARLIC-PARM ZUCCHINI SAUTÉAs you probably know by now we really like zucchini so here's a recipe that is really quick and easy and affordable plus delicious........ continued at the recipe site..........Just had it Saturday afternoon and it was really easy and quite delicious plus anytime you sautè garlic the whole house smells fantastic ! We had it as a side dish to broiled salmon, my wife's favorite fish.
Our neighbor brought over a bowl of Italian rigatoni with sauce and meatballs and sausage with some incredible Italian bread in cheese and garlic...... great. The house really had that delicious Italian restaurant smell !
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A good anytime meal STUFFED EGGPLANT PARM.
We're between winter and spring still a good time to use the oven......and you won't miss the pasta.
YIELDS: 4 SERVINGS. PREP TIME: 0 HOURS 20 MINS. COOK TIME: 0 HOURS 50 MINS.TOTAL TIME: 1 HOUR 10 MINSINGREDIENTS
1 1/2 c. marinara, divided
2 medium eggplants, halved
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 c. chopped tomatoes
1 large egg, lightly beaten
2 1/2 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1/4 c. Italian bread crumbs
Freshly sliced basil, for garnishDIRECTIONS- Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
- Transfer mixture to a bowl and add tomatoes, egg, 1 cups of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
- Bake until eggplants are tender and cheese is golden, about 50 minutes.
- Garnish with basil before serving.
A good anytime meal STUFFED EGGPLANT PARM.
We're between winter and spring still a good time to use the oven......and you won't miss the pasta.
Well we had this this afternoon and it was DELICIOUS ! I would recommend it Sunday or anyway and make plenty, we had 3 eggplants for 6 halves for a meal today and leftovers for tomorrow which should be better.
SUGGESTIONS: Use a little or 2 garlic cloves of a little more if you want. Make enough sauce for underneath the eggplants and on them. Use the basil garnish if you like -and- make plenty !
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Wouldn't any of the recipes in the 56 pages of this thread go better with CBD oil?
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BACON ASPARAGUS CRESCENTS ....... Well we might as well stay home and cook!
BACON ASPARAGUS CRESCENTS ...... everything's better in bacon !
YIELDS:8 PREP TIME: 0 HOURS 20 MINS. TOTAL TIME: 0 HOURS 55 MINSINGREDIENTS8 slices baconFlour, for rolling out dough1 sheet crescent dough1 small bunch (about 1/2 lb.) asparagus, woody ends removed1 tbsp. extra-virgin olive oilkosher saltFreshly ground black pepperEgg wash1/2 c. freshly grated ParmesanDIRECTIONS- Preheat oven to 400º. On a large baking sheet with a wire rack placed on top, lay bacon. Bake until bacon is cooked but still pliable, about 20 minutes.
- Increase oven heat to 425°. Line a large sheet pan with parchment paper.
- On a lightly floured surface, roll the puff pastry out to a large rectangle. Square off edges and cut the rectangle into 8 even squares.
- Toss asparagus in olive oil and season with salt and pepper.
- Brush each square of puff pastry with egg wash. Place a slice of cooked bacon on top, followed by 3 to 4 stalks of asparagus and a sprinkle of Parmesan. Wrap bacon around asparagus and cheese, then wrap puff pastry around the bacon-asparagus bundle, overlapping the puff pastry ends to seal.
- Brush each puff pastry with more egg wash. Bake until puff pastry is golden and puffed, about 12 minutes.
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Well at least it isn't my favorite guaranteed gag food, canned asparagus. ?
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Well at least it isn't my favorite guaranteed gag food, canned asparagus. ?
Well at least it isn't my favorite guaranteed gag food, canned asparagus. ?
Hey try it you might like it. We like grilled asparagus but are going to try this recipe soon.
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OK back to GAMEDAY or party time recipes this one quick and easy and one of my favorites......deviled eggs !
Deviled Eggs Dip
No time to individually fill 24 deviled eggs? Us either! This easy dip takes so little time, and is just as delicious as the party app you know and love. We're hooked!Made this? Let us know how it came out.
YIELDS: 6 - 8 SERVINGS. PREP TIME: 0 HOURS 5 MINS. TOTAL TIME: 0 HOURS 50 MINSINGREDIENTS
1 dozen large eggs
1/4 c. mayonnaise
2 tbsp. Dijon mustard
2 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1/2 c. sour cream
Finely chopped chives, for garnish
Smoked paprika, for garnish
Pita chips, for dipping Celery sticks, for dipping Carrot sticks, for dipping (or your favorite chips)DIRECTIONS- In a medium saucepan, cover eggs by 1" water. Bring to a boil and remove from the heat. Let sit 11 minutes. Drain and run eggs under cool water. When cool enough to handle, peel eggs and transfer to a food processor.
- Add mayonnaise, mustard, and hot sauce to food processor and pulse until smooth. Season with salt and pepper.
- Add sour cream and process until smooth. Transfer into a serving dish and garnish with paprika and chives.
- Serve with pita chips, celery sticks, and carrot sticks (or your favorite chips, veggies).
OK back to GAMEDAY or party time recipes this one quick and easy and one of my favorites......deviled eggs !
Deviled Eggs Dip
No time to individually fill 24 deviled eggs? Us either! This easy dip takes so little time, and is just as delicious as the party app you know and love. We're hooked!Made this? Let us know how it came out.
YIELDS: 6 - 8 SERVINGS. PREP TIME: 0 HOURS 5 MINS. TOTAL TIME: 0 HOURS 50 MINSINGREDIENTS
1 dozen large eggs
1/4 c. mayonnaise
2 tbsp. Dijon mustard
2 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1/2 c. sour cream
Finely chopped chives, for garnish
Smoked paprika, for garnish
Pita chips, for dipping Celery sticks, for dipping Carrot sticks, for dipping (or your favorite chips)DIRECTIONS- In a medium saucepan, cover eggs by 1" water. Bring to a boil and remove from the heat. Let sit 11 minutes. Drain and run eggs under cool water. When cool enough to handle, peel eggs and transfer to a food processor.
- Add mayonnaise, mustard, and hot sauce to food processor and pulse until smooth. Season with salt and pepper.
- Add sour cream and process until smooth. Transfer into a serving dish and garnish with paprika and chives.
- Serve with pita chips, celery sticks, and carrot sticks (or your favorite chips, veggies).
awesome just made some but because of keto we used cream cheese instead of mayo
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OK back to GAMEDAY or party time recipes this one quick and easy and one of my favorites......deviled eggs !
Deviled Eggs Dip
No time to individually fill 24 deviled eggs? Us either! This easy dip takes so little time, and is just as delicious as the party app you know and love. We're hooked!Made this? Let us know how it came out.
YIELDS: 6 - 8 SERVINGS. PREP TIME: 0 HOURS 5 MINS. TOTAL TIME: 0 HOURS 50 MINSINGREDIENTS
1 dozen large eggs
1/4 c. mayonnaise
2 tbsp. Dijon mustard
2 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1/2 c. sour cream
Finely chopped chives, for garnish
Smoked paprika, for garnish
Pita chips, for dipping Celery sticks, for dipping Carrot sticks, for dipping (or your favorite chips)DIRECTIONS- In a medium saucepan, cover eggs by 1" water. Bring to a boil and remove from the heat. Let sit 11 minutes. Drain and run eggs under cool water. When cool enough to handle, peel eggs and transfer to a food processor.
- Add mayonnaise, mustard, and hot sauce to food processor and pulse until smooth. Season with salt and pepper.
- Add sour cream and process until smooth. Transfer into a serving dish and garnish with paprika and chives.
- Serve with pita chips, celery sticks, and carrot sticks (or your favorite chips, veggies).
awesome just made some but because of keto we used cream cheese instead of mayo
awesome just made some but because of keto we used cream cheese instead of mayo
Glad you liked it. We've recently tried many of the recipes I've put up on the board most with really good results.
We have a lot of time on our hands to check out new ideas -plus-. grilling season is just starting.
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Lately I've been going through a lot of recipes always looking for some good new GAMEDAY or anyday meals or snacks. One thing that I've occasionally run into is recipes with metric measurements so what to do?
Easy I found a nice cooking recipe converter to do it for you, it converts anything to anything you need. In my example below 200 grams = 7.05 ounces.
There's also measuring cups and cookbook tables you can use.
https://www.thecalculatorsite.com/cooking/cooking-calculator.php
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MEDITERRANEAN MOZZARELLA CHICKEN
Pretty quick and easy and delicious even without March Madness or MLB for now.
Adding the mozzarella cheese to this low carb dish may seem decadent – but it really does taste delicious and keeps you feeling full and satisfied.
Calories per serving: 375 Prep time: 5 minutes Cook time: 35 minutes Serves: 1 (per person) x desired guests
Ingredients (metric measurements no problem use a measuring cup, cookbook table or food calculator like in link below)
1 tbsp olive oil
½ onion, chopped
1 garlic clove, thinly sliced
200 g tinned chopped tomatoes (about 1 to 1 1/4 cup). https://www.thecalculatorsite.com/cooking/cooking-calculator.php
Fresh basil, chopped roughly
150 mls vegetable stock*. (about 2/3 cup or 5.3 oz)
125 g skinless chicken breast. (about 1/4 lb+ of chicken)
30 g mozzarella cheese, sliced. (about 1 oz.)
Method
Preheat the oven to 190 degrees Celsius. (about 375 degrees F)
Heat the oil in a frying pan. Add the onion and garlic and cook for 5 minutes, or until the onion softens. Add the chopped tomatoes, basil leaves and stock then bring to the boil. Reduce the heat and leave to simmer for 5 minutes, stirring occasionally.
Meanwhile, lightly pound the chicken breast to increase the surface area and place the chicken in an oven-proof dish. Cover the chicken with the sauce from the pan and add slices of mozzarella to the dish, keeping them in a single layer. Transfer to the oven and cook for approximately 20 minutes, or until the chicken is completely cooked through (chicken should be white throughout) and the cheese is melted.
* To ensure this recipe is gluten-free, please check the label of this product to ensure there are no sources of gluten.
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