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

[calfoxwc]

well, it's getting to be berry season. blueberries are ripe... we have a lot more blackberries around our farm, other farms where I have permission to pick. Made 12 jelly jars of dandelion jelly, 24 jars of wild blackberry jam, we bought a couple boxes of S. Carolina peaches and I made 28 jelly jars of excellent peach jam and canned 8 pints of peaches to try canning them.

   Wild blackberry jam with baked chicken breasts...or with a pot roast...or ham and eggs, etc for breakfast..

   rocks. We share a jar here and there with friends - haven't run out yet, but the blackberries are just now turning from green to red...they'll turn black when ripe, obviously... it will take a few weeks yet, I think.

  I made vidalia onion relish - canned about 10 pints of it. It's awesome on hot dogs, hamburgers, sandwiches.

  Last year, I picked a some wild grapes, and made grape juice. it was excellent. I want to make grape jelly this fall - the grapes are still very green. There is a Lebanese recipe, basically, instead of stuffed peppers, the stuffing gets wrapped up in grape leaves. Really good. I have had them some years ago, never made them, want to try it this fall. A LOT of grapes now.

   BTW, you have to be careful about the wild grapes. There is a look-a-like vine with berries.. that is very poisonous. The leaves are different, and the poison berries have only one seed in them.

   Edible grapes have multiple small seeds. You have to research and know what you're doing, you know.

The trick to processing is to have a nice de-seeder. I bought one from a garage sale years ago - it rocks. No seeds in your jam. Takes skins off too, pretty well.

   Which reminds me, I want to go out and get some chicory roots and make coffee with them.

Browns game with great food plus wild blackberry jam... Browns going to the PLAYOFFS ! (if we have a season)

[mjp28]

Want something quick and easy ?

Delicious ZUCCHINI PIZZA BITES, oh yeah !   Quick and easy nice when the zucchini start coming in by the boatload.

 

Topped with sauce, mozz, and mini pepperonis, zucchini makes a surprisingly adorable base for pizza.   If you don't have mini pepperonis a good sharp knife should do the trick.  Good for those GAMEDAY  treats when they come back or just an anyday treat.

YIELDS:  4.     PREP TIME:  0 HOURS 10 MINS.     TOTAL TIME:  0 HOURS 20 MINS

 

INGREDIENTS

 

3 large zucchini, sliced into 1/4" rounds

Extra-virgin olive oil, for brushing

1/4 c. marinara or pizza sauce

1/3 c. shredded mozzarella

1/3 c. mini pepperoni

Dried oregano, for sprinkling

 

DIRECTIONS

1. Preheat oven to 400°. Place zucchini on a baking sheet and brush with olive oil. Bake until slightly tender, 5 minutes.
2. Spoon a thin layer of sauce over each slice, then top with mozzarella and mini pepperoni. Sprinkle with dried oregano and bake until zucchini is tender and cheese is melted, 10 minutes.

[Canton Mike]

@mjp28 said:

Want something quick and easy ?

Delicious ZUCCHINI PIZZA BITES, oh yeah !   Quick and easy nice when the zucchini start coming in by the boatload.

 

Topped with sauce, mozz, and mini pepperonis, zucchini makes a surprisingly adorable base for pizza.   If you don't have mini pepperonis a good sharp knife should do the trick.  Good for those GAMEDAY  treats when they come back or just an anyday treat.

YIELDS:  4.     PREP TIME:  0 HOURS 10 MINS.     TOTAL TIME:  0 HOURS 20 MINS

 

INGREDIENTS

 

3 large zucchini, sliced into 1/4" rounds

Extra-virgin olive oil, for brushing

1/4 c. marinara or pizza sauce

1/3 c. shredded mozzarella

1/3 c. mini pepperoni

Dried oregano, for sprinkling

 

DIRECTIONS

1. Preheat oven to 400°. Place zucchini on a baking sheet and brush with olive oil. Bake until slightly tender, 5 minutes.
2. Spoon a thin layer of sauce over each slice, then top with mozzarella and mini pepperoni. Sprinkle with dried oregano and bake until zucchini is tender and cheese is melted, 10 minutes.

I will definitely be trying these. Anymore, I prefer Miceli's Italian Blend cheese to mozzarella & I always like to sprinkle some parmesan on all things Italian. Thanks for another great recipe & it's simple!

Mike

[mjp28]

@canton-mike said:

I will definitely be trying these. Anymore, I prefer Miceli's Italian Blend cheese to mozzarella & I always like to sprinkle some parmesan on all things Italian. Thanks for another great recipe & it's simple!

Mike

My wife really likes Miceli's stuff when you can find it especially the bag of Italian Cheese Blend it would go great on this zucchini pizza.

Mozzarella is the traditional pizza cheese but this is not a traditional pizza......and lower in carbs -but- I love raw or baked zucchini anyhow.

There's more than one way to skin a cat......or make a pizza !   Bon appetit !  interjection French.  (I wish you) a hearty appetite.

[gumby73]

Road Trip!     So when traveling the highways of hell of Virginia..Philly..New Jersey or Florida?

Keep your eyes open for the best Highway grub station for miles with Gas Pumps ... When ya get to the corner of Sheetz/Seven11 or Shell? Try This! ? WaWa

WaWa's...Clean! Great Staff!  Great Food with Good Prices!  Can't go wrong with any of the Hoagies on the Menu! Beep! Beep! On the Road again! ?  Who's your food while you pump town battles?          

[DieHardBrownsFan]

We have Sheetz near us, never heard of Wawa.

[mjp28]

A Tuesday night special   Mexican Street Corn (Elote) 

 

Elote (aka Mexican Street Corn) is a common street food in Mexico, hence the nickname. It's often served on a stick, though you could skip the skewer and make it right on the grill, like you would traditional corn on the cob. If you're having trouble finding cotija cheese, you could always try feta (which has a similar texture and saltiness, though it tends to have a sharper, tangier taste), or grated parmesan.

 

This side dish is fast enough to throw together for an easy weeknight dinner—try it with barbecue chicken or grilled steak—or, at a party, you could set up all of the toppings (adding a few wildcards, like shredded cheddar, crumbled bacon and sriracha) and create a Build Your Own Corn on the Cob Bar. That could be a thing, right?

In love with this recipe? Us too! 

YIELDS:   4    PREP TIME:    0 HOURS 5 MINS    TOTAL TIME:    0 HOURS 25 MINS

 

INGREDIENTS

 

6 ears corn, shucked and cleaned

1/2 c. mayonnaise

Chili powder

1/3 c. Grated cotija cheese. (or substitutes)

Freshly chopped cilantro

Lime wedges, for serving

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

 

DIRECTIONS

1. Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes. 
2. Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.

[Browns149]

I had some of that corn a couple weeks ago. And it was Great. 

[mjp28]

@browns149 said:

I had some of that corn a couple weeks ago. And it was Great. 

My wife has had a recipe similar to this one there are some slight variations on Mexican Street Corn......I definitely want to try it !

[mjp28]

For a quick and easy meal how about BEEFY GARLIC PIZZA  made out of what you have at home. Oh yeah a nice GAMEDAY meal for the Indians at 5 today or 1 pm on Sunday.

Beefy Garlic Pizza from Mr Food.

 

YIELDS    8 slices    SERVING SIZE   1 slice    COOK TIME    30 Min

Today we're throwing a pizza party! Why? Because we wanted to make something new with that package of ground beef in the fridge. Our Beefy Garlic Pizza is calling your name and we bet it'll be your new favorite go-to dinner recipe, for pizza party occasions or just because. After all, who doesn't love a hearty, cheesy, beefy slice of pizza?

What You'll Need

• 1 tablespoon vegetable oil
• 6 cloves fresh garlic, chopped
• 1 pound ground beef
• 3 plum tomatoes, seeded and chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound store-bought pizza dough (see Tips)
• 1 (6-ounce) package sliced provolone cheese, cut into 1/2-inch strips

What to Do

1. Preheat oven to 400 degrees F. Coat a 12- to 14-inch pizza pan with cooking spray.
2. In a large skillet over medium heat, heat oil until hot; saute garlic 4 to 5 minutes or until slightly golden.
3. Add ground beef and cook 6 to 8 minutes or until completely browned, stirring frequently. Drain off excess liquid; stir in tomatoes, salt, and pepper.
4. Place dough on a lightly floured surface. With a rolling pin, roll dough out to a 12- to 14-inch circle. Place on pizza pan. Using a fork, prick dough 15 to 20 times. Spoon beef mixture evenly over pizza dough and top with cheese.
5. Bake 15 to 18 minutes or until crust is crisp and brown. Cut and serve immediately.

Mr. Food Test Kitchen Tips!

• If you'd prefer to use a prepared pizza shell, that will work here too.
   
• We love to serve this with our delicious Caesar Salad for a complete meal!
   
• For other pizza recipes, try our Pepperoni Pie Squares or our Deep Dish Pizza Casserole.

[calfoxwc]

simple - pepperoni rolls.

1 package of Rhodes rolls

package of pepparoni

package of mozzarella cheese.

let rolls soften on tray, when soft enough, but not too soft and sticky -

flatten them out, add about 4 pieces of pepperoni + 4 pieces of cheese.

roll up, put on tray in warm place, let rise.

bake about 350 degrees til the tops are brown =

add root beer...

they are the best.

[mjp28]

A Tuesday morning special something you might think was too hard to try DEEP DISH PIZZA CASSEROLE and made your way if you want.  And a great GAMEDAY meal without the delivery !

Deep Dish Pizza Casserole from Mr Food.

 

 

 

SERVES   6    COOK TIME    30 Min

Looking for a budget friendly, fast, and delicious way to feed the kids now that school is back in session? Our Deep Dish Pizza Casserole is just what you need! This easy deep dish pizza is ready in just 30 minutes, and is sure to please the kids with its cheesy pizza goodness. You'll give the flavors and simplicity of this dish an A+!

What You'll Need

• 1 pound ground beef. (add more toppings if you like see below)
• 1 1/2 cups spaghetti sauce
• 1 teaspoon Italian seasoning
• 1 cup frozen bell peppers and onions, thawed and drained
• 1 (10-ounce) can refrigerated pizza dough
• 12 slices mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese

What to Do

1. Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a medium nonstick skillet over medium-high heat, brown beef, stirring until meat crumbles and is no longer pink. Drain off pan drippings. Stir in spaghetti sauce, Italian seasoning, and onion and pepper mixture and cook until heated through.
3. Meanwhile, unroll pizza dough and press into bottom and halfway up sides of baking dish (see Notes). Line pizza dough with 6 slices of mozzarella cheese. Top with meat mixture. Place remaining 6 slices of cheese over meat filling and sprinkle with Parmesan cheese.
4. Bake 20 to 25 minutes or until crust is golden and cheese begins to bubble up. Cool 5 minutes before cutting into squares and serving.

Test Kitchen Tips:

• Make sure to push the pizza crust up the sides of your baking dish so the delicious pizza filling will bubble up inside the crispy crust. And if you like your pizza with more toppings, add pepperoni or crumbled, cooked sausage for extra taste!
   
• Looking for more easy weeknight dinners? Check out our free eCookbook, Easy Weeknight Dinners: 20 Recipes for the Busy Cook, If you're feeling like a little Italian food, we've got you covered. Try our Must-Make Meatball Recipes or our No-Fail Italian Favorites!
   
• If you enjoyed this Deep Dish Pizza Casserole, be sure to check out our other fabulous pizza recipes. Our  Chicago Deep Dish Pizza,  After School Pizza Puffs, and Cheesy Pepperoni Pizza Sticks are out of this world!

[ballpeen]

@sd_tom said:

Ribs usually hit the spot.  Same with wings. 

Nice looking St. Louis cut ribs.  You do those on a smoker or roast in the oven?  No insult if you are a grill guy.  I like them either way.  Either method works and each have their advantages.

[ballpeen]

@mjp28 said:

I ran across this article on cooking the perfect burger and would like to hear your ideas on:   

The Art of the Perfect Burger

By Ezra Brooks Bourbon May 21, 2020 | Lifestyle

While the Fourth of July may look a little different in 2020, there’s one thing that’s a given — the all-American burger is a staple for that day. As it stands, it’s the undisputed star of any summer grilling menu, and with a few simple steps, you can ensure you’re putting a perfect burger on everyone’s plate.

First off, if you’re new to grilling, review our basic techniques suggestions here. But also keep in mind that if a grill isn’t available, you can flip a great burger right out of your kitchen skillet, too.

Burger Trifecta
Everyone thinks they’re a burger expert, which is why one man’s perfectly cooked burger may be another’s overdone hockey puck. And while there may indeed be a double-decker venison burger stacked with bleu cheese, avocado, bacon, and portobello mushroom in your culinary future, it’s better to just get the three basics right first — burger, bun, and the all-important condiments. Start simple and all will be well. The most important thing is to think fresh: steer clear of pre-packaged burgers and head to the local bakery for the buns.

Meet the Meat
A great burger is all about the meat, and the best meat will have a decent amount of fat in it to keep it juicy after cooking. You have choices here, but you can’t go wrong with buying ground beef chuck at the meat counter.

When you’re ready to make your burgers, gently form round patties of about six ounces each, or slightly larger than those fresh buns you have (to allow for shrinkage during cooking). Again, emphasis on gently — you want the patties loose, as this makes for a juicier burger. Don’t pack them into tightly formed patties. Note: Some people suggest mixing an egg or breadcrumbs with the meat as a binding agent — we don’t. We like the meat to stand on its own. Plus, overhandling the meat with lots of aggressive mixing just makes your burger less tender.

A classic tip is to make to a small thumb indentation in the middle of the burger to keep it flat while cooking, rather than plumping up and tempting you to press your spatula down on the patty while it’s on the grill. (That just squeezes the juices out of the meat, so don’t do it.)

Lastly, don’t forget to liberally season the burgers with salt (we prefer kosher salt, as the flakes are bigger) and pepper before placing them on a well-seasoned grill.

Bring the Heat
Cook the burgers on medium-high to high heat and flip as seldom as possible. About four minutes a side should put you in medium territory. If you’re cooking a bunch of burgers to different orders plan ahead: divide the grill into sections, put the well-done order on first, then medium, then rare, and take them off in reverse order.

Cheeseburger, Cheeseburger
While there are a variety of cheeses to choose from, a classic cheeseburger really requires the cheese slice to be melted over the burger in the final moments of cooking. American cheese is the hands-down go-to standard, but cheese is your launching pad for future experimentation.

Stacking It Up
To toast or not to toast the bun is also a personal choice. If you are grilling a lot of burgers it can get hectic attending to double the number of bun halves as well. Consider browning them slowly in the oven instead. We like a toasted bun because it’s less likely to fall apart as easily.

When it comes to actually building the burger, there is no real wrong way. But there are better ways.  Our personal preference is placing lettuce on the bottom bun first, followed by pickles and onions, then the meat — the lettuce on bottom helps prevent the meat juices from soaking the bottom bun and turning your burger into a soggy mess. If you like tomato, that should go on top of the meat — again, you’re keeping juice away from the bottom bun, plus, if you have cheese on top of your burger, the tomato melds with the melted cheese and has less of a tendency to slide off your burger (see, there is an art to this).

Plenty of people prefer to build their burgers with all the toppings on top of the burger, though, so to each their own. If you’re doing that with a cheeseburger, if you put your patty cheese-side down on the lower bun, that can help prevent a soggy bottom bun as well.

Burgers and Bourbon
Even a basic burger is a juicy taste extravaganza, and a sturdy bourbon will be the best accompaniment. That’s why we opt for the 117 proof, barrel strength of Old Ezra 7 Year to sip alongside our best grilled creations. The mixture of America’s favorite meal and the rich complexities of Old Ezra 7 Year may just prompt a call for seconds.

So what can be better than a burger hot off the grill ?  Remember GAMEDAY meals and tailgating may be coming up soon.   Ummmmm, bon appetit !

Got to pack them loose.  Tight ruins them.   Also, 80/20 meat.  Got to have fat.  Don't season.  Season after cooking, and for goodness sake, don't press them in to the grill or pan

[ballpeen]

My tomato sauce...the best ever

1 large can of Cento San Marzano tomato's...if you need more, double everything

salt to taste...you may need to adjust as you cook.

3/4 stick butter...real butter, not some fake crap

1 large onion

Cut peeled onion from pole to pole, not on equator..  You don't want onion in the sauce at the end. Cutting from stem to root holds it together.   Simmer covered about 3-4 hours.  Stir on a regular basis to break up the tomato's.  Don't break up the onion.  You want the onion flavor, you don't want the chunks of onion in the sauce.  A long low simmer kills the acid in a tomato.

Remove onion and simmer uncovered until you reach your desired thickness.  Maybe 45 minutes or so.  If it gets too thick, you can always add some water back in to thin out a bit.

The tomato's already have basil in the can.  It comes out a creamy perfect.

I am a purest, I don't add garlic or oregano, but if you insist, whatever floats your boat.  Try it my way, if you think it needs more, you and add garlic or garlic powder and oregano at the end, a tad more water and simmer another 20 minutes to infuse the flavor..they are strong seasonings, it doesn't take long for them to impart flavor.

Just remember, with a tomato, salt brings out the flavor.  It just does.  Just start with a level tablespoon, and adjust up a bit from there. Trust me, you won't over salt it at that point.  Take a taste every hour or so.  Things change as things cook.  No batch is the same because no tomato is the same.

[mjp28]

Something that I learned long ago in my 15 years of doing GAMEDAY meals online over three sites or our 100+ cookbook collection or a lifetime of planning and cooking good food go to good sources for your recipes, cookbooks and information on food.  One of the best places is the manufacturers and suppliers of food themselves for good kitchen tested recipes.

There are hundreds of places online to get recipes some just aren't as good or the recipes need work.  Check out the Cento site for some good ideas, looks good !          https://www.cento.com/index.php

......edit add, my wife just told me that San Marzano tomatoes are one of our favorite cooks Ina Garten's "go to" tomatoes, and we love the Barefoot Contessa's stuff.

[ballpeen]

I have taken 3 vacations to attend cooking schools.  Usually 3 day courses for a few hours a day..  One in Florence, Italy, one in Paris,  and one in NYC.  Each was centered on some form of cooking, and  with all three, I chose the classes that taught you how to make a sauce or gravy.

I am not going to make my own pasta as an example.  You can buy good pasta anywhere, but a good sauce, or gravy can make cow shit taste good.  Learn to make the mother sauces, then take it from there.

[ballpeen]

@mjp28 said:

Something that I learned long ago in my 15 years of doing GAMEDAY meals online over three sites or our 100+ cookbook collection or a lifetime of planning and cooking good food go to good sources for your recipes, cookbooks and information on food.  One of the best places is the manufacturers and suppliers of food themselves for good kitchen tested recipes.

There are hundreds of places online to get recipes some just aren't as good or the recipes need work.  Check out the Cento site for some good ideas, looks good !          https://www.cento.com/index.php

......edit add, my wife just told me that San Marzano tomatoes are one of our favorite cooks Ina Garten's "go to" tomatoes, and we love the Barefoot Contessa's stuff.

Good stuff man.  Some solid recipes there.  The white clam sauce is pretty spot on with how I make mine.   Maybe that Italy training.

I use fresh when I can, say in a salad, but really, for a sauce, or help flavor a chili, San Marzano's just can't be beat.

[mjp28]

And to make our at home GAMEDAY or anyday pizzas besides the BEEFY GARLIC PIZZA and the DEEP DISH PIZZA CASSEROLE  we add our CHICAGO DEEP DISH PIZZA without the delivery charge !  All easy to do yourself or with the family at home.

Next will be a great DIY for pasta or pizza homemade CAESAR SALAD WITH THE DRESSING and homemade CROUTONS, ummmmm.

Chicago Deep Dish Pizza, maybe not exactly a Chicago pizzeria style but good for at home....from Mr Food.

 

 

 

 

 

SERVES    6    COOK TIME    30 Min

Whenever we're in Chicago, our trip isn't complete until we indulge in a traditional Chicago-style pizza. Since we can't get enough of it, we came up with this Chicago Deep-Dish Pizza! 

What You'll Need

• 1 pound hot Italian sausage, casings removed (see note for mild sausage)
• 1 green bell pepper, cut into 1/4-inch strips
• 1 small onion, chopped
• 1 pound store-bought pizza dough
• 3/4 cup pizza or spaghetti sauce
• 1 1/2 cups (6 ounces) shredded mozzarella cheese

What to Do

1. Preheat oven to 450 degrees F. Coat a 12-inch deep-dish pizza pan with cooking spray.
2. In a large skillet over medium heat, cook sausage, pepper, and onion 6 to 8 minutes, or until no pink remains in sausage and vegetables are tender, stirring constantly; drain and set aside.
3. Using your fingertips or heel of your hand, spread dough so it covers bottom of pan and comes three-quarters of the way up sides. Spread spaghetti sauce over dough; top with sausage mixture, then cheese.
4. Bake 20 to 25 minutes, or until crust is crisp and brown. Cut and serve.

Just a Suggestion!

• Not crazy about the hot stuff? Use a milder sausage for the same super Chicago taste.
   
• If you liked this recipe, be sure to check out all of our cheesy favorites in The Cheese Lover's eCookbook: 34 Easy Recipes with Cheese.
   
• For more easy pizza recipes, make our Basil Pesto Focaccia, our School Lunch Square Pizza, or our Slow Cooker Pizza Dip! 

[mjp28]

Caesar Salad from Mr Food....to go with your favorite GAMEDAY or anyday pasta and pizza meals.

 

 

SERVES    4

Crisp romaine lettuce is easily transformed into our fresh-tasting Caesar Salad. Our Test Kitchen's homemade Caesar Salad dressing beats bottled by a mile!

What You'll Need

• 1 head romaine lettuce, cut into bite-sized pieces
• 2 cups croutons (See Notes)
• 1 cup mayonnaise
• 1/2 cup milk
• 2 tablespoons fresh lemon juice
• 1/2 cup plus 1 tablespoon grated Parmesan cheese, divided
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (2-ounce) can anchovies in oil, drained. (optional,. of course)

What to Do

1. In a large bowl, combine romaine and croutons; set aside.
    
2. In a medium bowl, combine mayonnaise, milk, lemon juice, 1/2 cup Parmesan cheese, the garlic, salt, and pepper; whisk until smooth and creamy.
    
3. Add dressing to lettuce and croutons; toss to coat well.
    
4. Top with anchovies and sprinkle with remaining Parmesan cheese. Serve immediately.

Notes

• This can be turned into a chicken Caesar salad meal by arranging the salad on plates and topping with strips of grilled boneless, skinless, chicken breasts.
   
• If you'd like to whip up a batch of easy, crunchy homemade croutons, click here.