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

mjp28

No-Bake Blueberry Cheesecake Lasagna

Just a quick switch from easy and delicious meals to desserts. One of my wife's favorites blueberry !

While we love cheesecake, we're not always down to put in a ton of time and effort. This no-bake lasagna is the perfect solution for when the craving strikes. The hardest part ? Waiting the 4 hours for it to chill in the fridge.

Yields 10

INGREDIENTS

FOR BLUEBERRY LAYER:

3 c. blueberries
2 tbsp. granulated sugar
Juice of 1/2 lemon

FOR CRUST:

Cooking spray
2 c. crushed graham crackers (from 1 sleeve)
2 tbsp. granulated sugar
6 tbsp. melted butter

FOR CHEESECAKE LAYER:

1 c. heavy cream
3 (8-0z.) blocks cream cheese, softened
1/3 c. Greek yogurt
1 c. powdered sugar
1 tsp. pure vanilla extract
Zest and juice of 1/2 a lemon
Pinch of kosher salt

DIRECTIONS

In a medium saucepan over medium heat, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook until thick and jammy and blueberries have burst, 10 minutes. Let cool completely.

Make crust: Grease a 9”-x-13” baking dish with cooking spray. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles coarse crumbs. Press mixture into prepared pan in an even layer.

Make cheesecake layer: In a large bowl, beat heavy cream to stiff peaks. In another large bowl, beat cream cheese and yogurt together until smooth. Add powdered sugar and beat until no lumps remain. Add vanilla, lemon zest and juice, and a pinch of salt. Fold in whipped cream.

Spread cheesecake mixture over crust, then pour cooled blueberry sauce over cheesecake. Refrigerate until well chilled, at least 4 hours and up to overnight.

mjp28

CHICKEN, SPINACH & ARTICHOKE LASAGNA

If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does: EVERYTHING. This is our go-to dinner for nights when you want something super-comforting, but also need to sneak in some greens, too. The cream sauce is perfect. This is on our make soon list !

YIELDS:8 SERVINGS PREP TIME: 0 HOURS 20 MINS COOK TIME: 0 HOURS 55 MINS TOTAL TIME: 1 HOUR 15 MINS

INGREDIENTS

1 lb. lasagna noodles
3 tbsp. butter
2 cloves garlic, minced
3 tbsp. all-purpose flour
3 c. milk (preferably whole or 2%)
Kosher salt
Freshly ground black pepper
1 c. freshly grated Parmesan
2 c. shredded rotisserie chicken
1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid
1 (15-oz.) can artichoke hearts, drained and chopped
2 (15-oz.) containers part-skim ricotta
4 c. shredded mozzarella

DIRECTIONS

Preheat oven to 350°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool.

Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour in milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add chicken, spinach, and artichokes and stir until combined.

Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella.

Tent with foil and bake for 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more.

Let cool for 15 minutes before slicing and serving.

flyingfooldoug

mjp28

Since we are low on sports stories and have some extra time on our hands I'm putting up a few more quick and easy recipes.

HOT DOG FRIED RICE, it's much better than it sounds.

YIELDS:4 PREP TIME:0 HOURS 30 MINS TOTAL TIME:0 HOURS 45 MINS

INGREDIENTS

1 tbsp. butter
1/2 Onion, finely chopped
3 medium carrots, peeled and diced
2 hot dogs, sliced into coins and halved (or Spam, I like either one)
1 Garlic clove, minced
1 tbsp. sesame oil
2 1/2 c. cooked white rice. (or brown rice ??)
2 eggs, lightly beaten
2/3 c. frozen peas
2 tbsp. soy sauce
1 scallion, thinly sliced

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onions, carrots, and hot dogs and cook until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add sesame oil to the pan and let heat 1 minute add the rice, and let cook for 3 minutes.

Push rice to one side of the pan and add the eggs, scrambling them in the pan and incorporating them into the rice when they are fully cooked.

Add the peas and the soy sauce and stir to combine.

Top with scallions if desired and serve.

cambridgeho

@mjp28 said:

Since we are low on sports stories and have some extra time on our hands I'm putting up a few more quick and easy recipes.

HOT DOG FRIED RICE, it's much better than it sounds.

YIELDS:4 PREP TIME:0 HOURS 30 MINS TOTAL TIME:0 HOURS 45 MINS

INGREDIENTS

1 tbsp. butter
1/2 Onion, finely chopped
3 medium carrots, peeled and diced
2 hot dogs, sliced into coins and halved (or Spam, I like either one)
1 Garlic clove, minced
1 tbsp. sesame oil
2 1/2 c. cooked white rice. (or brown rice ??)
2 eggs, lightly beaten
2/3 c. frozen peas
2 tbsp. soy sauce
1 scallion, thinly sliced

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onions, carrots, and hot dogs and cook until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add sesame oil to the pan and let heat 1 minute add the rice, and let cook for 3 minutes.

Push rice to one side of the pan and add the eggs, scrambling them in the pan and incorporating them into the rice when they are fully cooked.

Add the peas and the soy sauce and stir to combine.

Top with scallions if desired and serve.

cambridgeho

Got some ribeye and fillet on tonight. Hope all is well with everyone. Haven't been on here in a hot minute because of my new unit and being underway 3/4 of the last year.

calfoxwc

@flyingfooldoug said:

I laughed so hard my Wife came in from the TV room and was wondering what it was about. LOL LOL

gumby73

@gumby73 said:

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.. ? ?

Sunday March 8th 2020...The last social gathering event of over 33,000 Monster Jam fans packed the PNC Arena in Raleigh,NC.. Have not Grilled a piece of Chicken since ?.. It's been a LONG crazy 20 days since..

Noon Sunday March 28th... the Gumby Corn hole & Chicken Cookout will attempt to reverse the Chinese Curse ...

mjp28

@cambridgeho said:

Got some ribeye and fillet on tonight. Hope all is well with everyone. Haven't been on here in a hot minute because of my new unit and being underway 3/4 of the last year.

Nice garage grill setup and grilling season is on !

mjp28

CHEESY HAM & POTATO CASSEROLE, like scalloped potatoes only better. A really good stay at home meal.

YIELDS: 6 SERVINGS PREP TIME: 0 HOURS 25 MINS TOTAL TIME: 1 HOUR 55 MINS

INGREDIENTS

3 tbsp. butter, plus more for pan
1 small yellow onion, finely chopped
3 tbsp. all-purpose flour
1 tsp. sweet paprika
1 1/2 c. whole milk
2 c. diced cooked ham
Kosher salt
Freshly ground black pepper
2 1/2 lb. russet potatoes, peeled and sliced into 1/4"-thick rounds
3 c. shredded cheddar
Freshly chopped chives, for serving

DIRECTIONS

Preheat oven to 375°. In a medium saucepan, melt butter. Add onions and cook until soft, stirring occasionally, about 4 minutes. Sprinkle flour and paprika over and cook, stirring constantly, 1 minute.

While whisking, slowly pour in milk. Bring to a simmer and continue to whisk until thickened, about 3 minutes. Stir in ham and season with salt and pepper.

Layer half the potatoes in the bottom of a 3-quart baking dish and season with salt and pepper. Spoon half the sauce over and sprinkle with half the cheddar. Repeat with remaining potatoes, sauce, and cheese.

Cover dish with foil and bake until potatoes are soft, about 40 minutes. Remove foil and continue to bake until cheese is golden and bubbly, about 25 minutes more.

Sprinkle with chives before serving.

mjp28

SPINACH AND ARTICHOKE CALZONES ...... from Mr Food today and ooh it's so good, and easy too !

Switch up your dinnertime routine by serving up our cheesy, baked Spinach and Artichoke Calzones. They're perfect for holding right in your hand and dunking into your favorite marinara sauce. You might just find yourself making these as an on-the-go lunch, too!

What You'll Need

1 (15-ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1 (9-ounce) package frozen chopped spinach, thawed and well drained
1 cup chopped artichokes
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 (13.8-ounce) containers refrigerated pizza crust dough
2 cups shredded mozzarella cheese
Cooking spray

What to Do

Preheat oven to 425 degrees F.
In a large bowl, combine ricotta and Parmesan cheeses, spinach, artichokes, garlic powder, and pepper; mix well.
Unroll pizza crusts onto a flat surface and cut each into 4 squares. Spoon an equal amount of spinach mixture onto each square, leaving a 1/2-inch border. Sprinkle each with mozzarella cheese. Fold each in half diagonally to form triangles. Using a fork, crimp edges to firmly seal. Place calzones on baking sheets and spray lightly with cooking spray.
Bake 13 to 15 minutes, or until golden brown.

Notes.....check out the MEATBALL CALZONES too, looks good.

Serve these with marinara sauce. And if you like calzones as much as we do, please try our Meatball Calzones -- you'll be glad you did!

If you loved this simple spinach recipe, be sure to check out our collection of Super Recipes with Spinach: 21 Spinach Salad Recipes, Spinach Dinner Recipes, and More.

mjp28

ALL STAR ZUCCHINI .....a great go along with the SPINACH AND ARTICHOKE CALZONES and also check out the link on the bottom of that recipe for the delicious MEATBALL CALZONES either one a great anytime at home dish ! All from Mr Food and it is ooh it's so good.

SERVES 4 COOK TIME 20 Min

This mouthwatering dish features an all-star summer line-up of zucchini, tomatoes, basil, garlic, and more. To say that our All-Star Zucchini is flavorful is an understatement! It's just as amazing on its own as it is served over a bed of pasta. Yum!

What You'll Need

2 tablespoons olive oil
3 tomatoes, cut into small chunks (about 3 cups)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
3 zucchini, cut into small chunks (about 4 cups)

What to Do

In a large skillet over medium heat, heat oil until hot.
Add remaining ingredients except zucchini; cover and cook 5 to 6 minutes, stirring occasionally.
Add zucchini, cover, and cook 10 to 15 more minutes or until zucchini is tender, stirring occasionally.

Notes....always great other suggestions from Mr Food and his test kitchen.

For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!

The Gipper

I think we need a rule that MJP can't list a recipe unless he prepared and ate that dish that day!

And that he makes enough to share with everyone here.

mjp28

@the-gipper said:

I think we need a rule that MJP can't list a recipe unless he prepared and ate that dish that day!

And that he makes enough to share with everyone here.

Well Saturday - oven baked pork chops with progresso Italian bread crumbs (she has two varieties), sliced russet potatoes with our home grown herbs and EVOO, spinach with butter.

And Sunday a nice roast beef with onions, carrots and potatoes. And there will be leftovers.....my wife can cook !

The Gipper

@mjp28 said:

Well Saturday - oven baked pork chops with progresso Italian bread crumbs (she has two varieties), sliced russet potatoes with our home grown herbs and EVOO, spinach with butter.

And Sunday a nice roast beef with onions, carrots and potatoes. And there will be leftovers.....my wife can cook !

Da Fuck! All this time.....57 pages of this stuff, and all the time it has been your WIFE who has been doing the cooking?

mjp28

@the-gipper said:

Da Fuck! All this time.....57 pages of this stuff, and all the time it has been your WIFE who has been doing the cooking?

I'm a good cook she's a great scratch cook -and- likes to cook.

Over the last 5 years or so especially with me being sick I've turned more and more over to her especially grilling. I used to do all the grilling now she's getting good there. We both come from cooking families me from canning and fishing and I'm great at filleting fish. My wife for a few decades now has grown and prepared her own spices.....a really nice advantage in making fine food.

Plus she knows everything about food much of it from watching those TV cooking shows and I mean everything !

However I actually do more of the cookbook reading and recipe treasure hunting to find my friends and you sports nuts some easy to cook delicious meals. It started years ago on another sports also a gun board and I've carried it over here.

I have an email list that has grown to about 20 people that I send a couple of recipes every week or so -but- with this stay at home stuff I've upped it a bit.

My favorite cook anywhere was my grandmother she was an awesome little old lady and a true scratch cook, miss her !

SO now you know everything, bon appetit..........

mjp28

Ok for an old repeat recipe here but still easy one that you can customize anyway you want.

Baguette Pizzas

BY THE GOOD HOUSEKEEPING TEST KITCHEN

Jan 22, 2018

MIKE GARTEN

Remember those frozen French bread pizzas you ate in the good ol' days? Yea, these are 10x better.

YIELDS:6 servings

TOTAL TIME:0 hours 25 mins

Ingredients

BUFFALO CHICKEN BAGUETTE PIZZA

1 baguette (24-inch)

2 c. shredded rotisserie-chicken

2/3 c. Buffalo-style hot sauce

1/4 c. ranch dressing, plus more for topping

6 oz. mozzarella, coarsely grated

1/2 c. crumbled blue cheese

2 scallions, thinly sliced

Chopped cilantro, for topping

Caramelized Shallots, Goat Cheese, and HONEY BAGUETTE PIZZA

1 baguette (24-inch)

1/4 c. olive oil

4 shallots, thinly sliced

4 cloves garlic, finely chopped

Kosher salt, pepper

1 c. whole milk ricotta

4 oz. mozzarella, coarsely grated

1/2 c. goat cheese, crumbled

2 tsp. fresh thyme leaves

1/4 c. walnuts, toasted and chopped

Honey, for drizzling

PEPPERONI 2.0 PIZZA

1 baguette (24-inch)

1 (15-ounce) can whole peeled tomatoes, drained

1 tbsp. fresh oregano, chopped

1 large clove garlic, finely grated

2 anchovy fillets, finely chopped. (optional)

6 oz. mozzarella, coarsely grated

2 oz. pepperoni, thinly sliced

1/3 c. pickled pepperoncini peppers, thinly sliced

Directions

For each pizza, prepare the bread: Place an oven rack in middle of oven and heat broiler. Split baguette and arrange on baking sheet cut-side up. Broil until light golden brown, 2 to 3 min. Reduce oven temp to 375°F and top bread using recipes below.
Buffalo Chicken Baguette Pizza: In small bowl, combine chicken and hot sauce; set aside. Spread 2 tablespoons dressing over cut side of bread and sprinkle with mozzarella. Top with chicken mixture and blue cheese.
Bake until cheese has melted and bread is crisp, 3 to 5 minutes. Top with scallions and cilantro and drizzle with additional ranch, if desired.
Caramelized Shallots, Goat Cheese, and Honey Baguette Pizza: Heat oil in medium skillet on medium. Add shallots and garlic, season with a pinch each of salt and pepper and cook, tossing occasionally, until golden brown and tender, 18 to 22 minutes.
Spread ricotta over cut sides of bread and sprinkle with mozzarella. Top with shallot mixture, then goat cheese and thyme leaves. Bake until cheese has melted and bread is crisp, 3 to 5 minutes. Top with walnuts and drizzle with honey.
Pepperoni 2.0: In medium bowl, hand-crush the tomatoes then stir in oregano, garlic, and anchovies.
Spread 1/2 cup sauce onto cut sides of bread (there will be extra sauce). Top with mozzarella, pepperoni and peppers. Bake until cheese has melted and bread is crisp, 3 to 4 minutes.

Nutritional information (per serving):

Buffalo Chicken Baguette Pizza, About 450 calories, 20 g fat (8 g saturated), 26 g protein, 1,705 mg sodium, 48 g carb, 3 g fiber.

Caramelized Shallots, Goat Cheese, and Honey Baguette Pizza, About 520 calories, 24 g fat (9 g saturated), 21 g protein, 715 mg sodium, 57 g carb, 4 g fiber.

Pepperoni 2.0 Pizza, About 355 calories, 11 g fat (5.5 g saturated), 18 g protein, 1,020 mg sodium, 47 g carb, 3 g fiber.

DieHardBrownsFan

Canton Mike

@diehardbrownsfan said:

I HATED the ham & beans, but the cheese spread was pretty damned good.

Hell, out in the field we didn't have trays, but trading C-Rations was common & sometimes took cash/other stuff to get the good C-rations LOL.

Mike

mjp28

CHILI CHEESE DOG PIZZA ........when you're in the mood for something different !

YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 40 MINS

INGREDIENTS

Cooking spray

1 lb. refrigerated pizza dough, divided into 2 pieces

3 tbsp. extra-virgin olive oil

2 c. canned chili, divided

2 c. shredded cheddar, divided

3 hot dogs, sliced 1/4" thick, divided

1/2 small red onion, diced

2 green onions, thinly sliced

WHAT TO DO

Preheat oven to 500°. Grease two large baking sheets with cooking spray.
On a lightly floured surface, roll out 1 piece of pizza dough into a large circle roughly 8" in diameter. Transfer onto prepared baking sheet, then repeat with other piece of pizza dough.
Brush the surface of each pizza with olive oil. Spread 1 cup of chili on each pizza, leaving a 1" border around the edges of the dough. (This will be your crust!)
Divide cheddar evenly between both pizzas, then top with sliced hot dogs.
Bake until cheese is melty and dough is cooked through, 20 to 25 minutes, checking on the pizzas and rotating them in the oven halfway through.
Top with red and green onions before serving.