• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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To be honest with you....it has been forever and ever since I went to Pizza Hut, and there is one just about a mile from me. I always get my Pizza elsewhere.
Our go to sit down place for Pizza is Angie's in Barberton. We also do Luigi's downtown Akron when we can . For carryout, we usually do Antonio's.
What are your "Go To" pizza places for sit down and for carry out.?
To be honest with you....it has been forever and ever since I went to Pizza Hut, and there is one just about a mile from me. I always get my Pizza elsewhere.
Our go to sit down place for Pizza is Angie's in Barberton. We also do Luigi's downtown Akron when we can . For carryout, we usually do Antonio's.
What are your "Go To" pizza places for sit down and for carry out.?
Gip,
Angie's was a fave sit down place back in the '60s when living in Wadsworth, but it has changed. Still good though.
Sit down: Luigi's has been & still is our fave sit down place even though we now live in North Canton.
Carryout: Double cheese, double pepperoni, well done at Pizza Oven in Canton & Pepperoni Magnifico @ Marco's in North Canton (great pizza & an UNBELIEVABLE veteran's discount). I refused that discount during this pandemic until their business picked back up.
Mike
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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.
Thank you. Smoker all the way! Sometimes I'll finish in the oven after I wrap. But always after 2-3 hrs of smoking. Weber smokey mountain water smoker. Usually apple wood, cherry and pecan are in my rotation as well.
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Here's another old recipe from the folks at CENTO fine foods featuring family recipes. From the pizza recipes their PESTO PORTABELLO PIZZA Turn an Italian roll into a quick and easy pizza by adding sauce, cheese and mushrooms with our Presto Portobello Pizza recipe.
Similar to other French bread pizza ? recipes we've had here with an Italian twist. A great easy and delicious GAMEDAY or after school treat! https://www.cento.com/recipes/pizza/pesto_portobello_pizza.php
https://www.cento.com/recipes.php
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I prefer charcoal grilling on a weber kettle. Might as well cook inside if your using anything else.
I prefer charcoal grilling on a weber kettle. Might as well cook inside if your using anything else.
it's great for camping which we have been doing more of lately F going into portland
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got myself a Blackstone griddle grill Hot Damn its badass
Which one of the Blackstone grills did you get, they have a bunch of them. And of course like everyone else they have a recipe page.
https://blackstoneproducts.com
Which one of the Blackstone grills did you get, they have a bunch of them. And of course like everyone else they have a recipe page.
https://blackstoneproducts.com
it's just the 2 of us so i got the 22inch with the hard cover it's called adventure
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Outback Steakhouse Alice Springs Chicken
One of the most popular menu items at Outback Steakhouse (despite the fact that it’s a STEAKhouse) is their Alice Springs Chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon, and lots of melty Monterey Jack cheese with that honey mustard sauce? If I go to Outback, it’s always for the Alice Springs Chicken which is why I decided I’d share my copycat version of the recipe with you.
One of the *KEY elements to this Alice Springs Chicken is the honey mustard marinade/sauce it's YOUR CHOICE ! You’ll start by making that, then allowing the chicken to hang out in the mixture from 30 minutes to a couple of hours so that it can absorb all of the honey mustard goodness.
One of my favorite ingredients in this recipe is the mushrooms! I am always a sucker for tender sautéed mushrooms! I bought an 8 ounce package of button mushrooms, cleaned them, then sliced them up and sautéed ‘em in a little butter. The best way to clean mushrooms is with a damp towel (I usually use a damp paper) instead of running them under water. I do it this way, simply because they clean-up better if you wipe the dirt off versus running them under water.
You’ll also need some crispy bacon to top each piece of chicken with. My favorite hassle-proof way to cook bacon is to bake it in the oven. Here are my instructions on How to Bake Bacon. I chose to go with one piece of bacon per piece of chicken to keep it a little lighter, but if you want to go all out, plan for up to two pieces of bacon per piece of chicken.
Recipe with your choice of honey mustard marinade/sauce mixtures:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
4 or 6 or 8 bacon slices... depending on how much bacon you want per chicken brest
1/4 cup regular mustard... *( OR about 3/4 cup of your favorite brand of honey mustard WITH mayo and 2 tsp dried onion flakes it's YOUR CHOICE)
1/3 cup honey... *use WITH your favorite honey mustard + mayo + dried onion flakes mixture, your choice
2 Tbsp. Mayonnaise... *use WITH your favorite honey mustard + dried onion flakes, your choice
2 teaspoons dried onion flakes...*use WITH your favorite honey mustard + mayo, your choice
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheeseDirections:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate from 30 minutes to several hours.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***DO NOT discard grease.***Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes -OR- your favorite honey mustard sauce plus mayo and flaked dried onion flakes... it's YOUR CHOICE.Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.... THAT'S IT !
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
Here's a thought. Brown some extra lean (96%) hamburger meat and throw it in a pan with Cookwell & Company Green Chili Stew (or any brand you like better). Heat to desired level, pour it in a bowl and use a spoon. Yummy! For a change you could use cooked chopped up chicken breast meat as a substitute for the hamburger. Either way it tastes fine.?
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I like to make mini pizza on English muffin halves.
Coat each muffin with your favorite store bought pasta sauce, add cheese, then do what you want, you get the idea.
Bake.
Easy pizza.
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I like to make mini pizza on English muffin halves.
Coat each muffin with your favorite store bought pasta sauce, add cheese, then do what you want, you get the idea.
Bake.
Easy pizza.
I like to make mini pizza on English muffin halves.
Coat each muffin with your favorite store bought pasta sauce, add cheese, then do what you want, you get the idea.
Bake.
Easy pizza.
French, Italian, English muffin, whatever anything that gets good and crunchy and still has some body is nice -plus- they have all kinds of spaghetti, pizza, marinara sauces on the shelf now unless we are having a big pasta meal with the meatballs we don't bother making sauce that often. And everyone has Italian or other cheese and meats packaged up and really to go by the deli department..... especially now.
We still do our Wedgewood Pizza stop especially if my wife is going out to shop but good and tasty pizza or other quick meals are so easy now.....and more economical and hot out of the oven. We rarely get takeout now....but being retired helps !
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
Well now that the GAMEDAY regular season MLB is here and the BROWNS regular season is near and the NBA is somewhere back to some favorite fiery grill sandwiches.
I've got my favorite sources which lately include Mr Food and now a good and slightly different one from CENTO fine foods here a FIERY GRILLING PLATTER ! Pass me some ice cold ? beer too ! You can do some regular hot dogs for your nonhot guests. https://www.cento.com/recipes/sandwiches/fiery_grilling_platter.php
FIERY GRILLING PLATTER
Prep Time 10 Min Cook Time 10 Min Serves 4-8
Fire up the grill with our Italian-inspired hot dogs and hamburgers. Add as little, or as much, Cento Extra Hot Calabrese Peperoncino to turn up the heat on these grilling favorites.
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Well now that the GAMEDAY regular season MLB is here and the BROWNS regular season is near and the NBA is somewhere back to some favorite fiery grill sandwiches.
I've got my favorite sources which lately include Mr Food and now a good and slightly different one from CENTO fine foods here a FIERY GRILLING PLATTER ! Pass me some ice cold ? beer too ! You can do some regular hot dogs for your nonhot guests. https://www.cento.com/recipes/sandwiches/fiery_grilling_platter.php
FIERY GRILLING PLATTER
Prep Time 10 Min Cook Time 10 Min Serves 4-8
Fire up the grill with our Italian-inspired hot dogs and hamburgers. Add as little, or as much, Cento Extra Hot Calabrese Peperoncino to turn up the heat on these grilling favorites.
Well now that the GAMEDAY regular season MLB is here and the BROWNS regular season is near and the NBA is somewhere back to some favorite fiery grill sandwiches.
I've got my favorite sources which lately include Mr Food and now a good and slightly different one from CENTO fine foods here a FIERY GRILLING PLATTER ! Pass me some ice cold ? beer too ! You can do some regular hot dogs for your nonhot guests. https://www.cento.com/recipes/sandwiches/fiery_grilling_platter.php
FIERY GRILLING PLATTER
Prep Time 10 Min Cook Time 10 Min Serves 4-8
Fire up the grill with our Italian-inspired hot dogs and hamburgers. Add as little, or as much, Cento Extra Hot Calabrese Peperoncino to turn up the heat on these grilling favorites.
I like simple. That isn't simple
If everybody had like minds, we would never learn. -
Yep, burger with pickles, onions ketchup and mustard good for me.
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Well now that the GAMEDAY regular season MLB is here and the BROWNS regular season is near and the NBA is somewhere back to some favorite fiery grill sandwiches.
I've got my favorite sources which lately include Mr Food and now a good and slightly different one from CENTO fine foods here a FIERY GRILLING PLATTER ! Pass me some ice cold ? beer too ! You can do some regular hot dogs for your nonhot guests. https://www.cento.com/recipes/sandwiches/fiery_grilling_platter.php
FIERY GRILLING PLATTER
Prep Time 10 Min Cook Time 10 Min Serves 4-8
Fire up the grill with our Italian-inspired hot dogs and hamburgers. Add as little, or as much, Cento Extra Hot Calabrese Peperoncino to turn up the heat on these grilling favorites.
I like simple. That isn't simple
I like simple. That isn't simple
You mean back a few pages to the perfect burgers yes I can see that too but I occasionally like a little HOT in my food ? hotdogs included with sauerkraut, yellow mustard, diced onions and Tabasco. Unfortunately my wife is in the sweet and mild department so we don't see much hot food together.
No matter which way enjoy your perfect burgers on the grill we have that coming up later this week. Bon appetit !
....oh a late Labor Day this year September 7.
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Outback Steakhouse Alice Springs Chicken
One of the most popular menu items at Outback Steakhouse (despite the fact that it’s a STEAKhouse) is their Alice Springs Chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon, and lots of melty Monterey Jack cheese with that honey mustard sauce? If I go to Outback, it’s always for the Alice Springs Chicken which is why I decided I’d share my copycat version of the recipe with you.
One of the *KEY elements to this Alice Springs Chicken is the honey mustard marinade/sauce it's YOUR CHOICE ! You’ll start by making that, then allowing the chicken to hang out in the mixture from 30 minutes to a couple of hours so that it can absorb all of the honey mustard goodness.
One of my favorite ingredients in this recipe is the mushrooms! I am always a sucker for tender sautéed mushrooms! I bought an 8 ounce package of button mushrooms, cleaned them, then sliced them up and sautéed ‘em in a little butter. The best way to clean mushrooms is with a damp towel (I usually use a damp paper) instead of running them under water. I do it this way, simply because they clean-up better if you wipe the dirt off versus running them under water.
You’ll also need some crispy bacon to top each piece of chicken with. My favorite hassle-proof way to cook bacon is to bake it in the oven. Here are my instructions on How to Bake Bacon. I chose to go with one piece of bacon per piece of chicken to keep it a little lighter, but if you want to go all out, plan for up to two pieces of bacon per piece of chicken.
Recipe with your choice of honey mustard marinade/sauce mixtures:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
4 or 6 or 8 bacon slices... depending on how much bacon you want per chicken brest
1/4 cup regular mustard... *( OR about 3/4 cup of your favorite brand of honey mustard WITH mayo and 2 tsp dried onion flakes it's YOUR CHOICE)
1/3 cup honey... *use WITH your favorite honey mustard + mayo + dried onion flakes mixture, your choice
2 Tbsp. Mayonnaise... *use WITH your favorite honey mustard + dried onion flakes, your choice
2 teaspoons dried onion flakes...*use WITH your favorite honey mustard + mayo, your choice
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheeseDirections:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate from 30 minutes to several hours.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***DO NOT discard grease.***Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes -OR- your favorite honey mustard sauce plus mayo and flaked dried onion flakes... it's YOUR CHOICE.Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.... THAT'S IT !
Outback Steakhouse Alice Springs Chicken
One of the most popular menu items at Outback Steakhouse (despite the fact that it’s a STEAKhouse) is their Alice Springs Chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon, and lots of melty Monterey Jack cheese with that honey mustard sauce? If I go to Outback, it’s always for the Alice Springs Chicken which is why I decided I’d share my copycat version of the recipe with you.
One of the *KEY elements to this Alice Springs Chicken is the honey mustard marinade/sauce it's YOUR CHOICE ! You’ll start by making that, then allowing the chicken to hang out in the mixture from 30 minutes to a couple of hours so that it can absorb all of the honey mustard goodness.
One of my favorite ingredients in this recipe is the mushrooms! I am always a sucker for tender sautéed mushrooms! I bought an 8 ounce package of button mushrooms, cleaned them, then sliced them up and sautéed ‘em in a little butter. The best way to clean mushrooms is with a damp towel (I usually use a damp paper) instead of running them under water. I do it this way, simply because they clean-up better if you wipe the dirt off versus running them under water.
You’ll also need some crispy bacon to top each piece of chicken with. My favorite hassle-proof way to cook bacon is to bake it in the oven. Here are my instructions on How to Bake Bacon. I chose to go with one piece of bacon per piece of chicken to keep it a little lighter, but if you want to go all out, plan for up to two pieces of bacon per piece of chicken.
Recipe with your choice of honey mustard marinade/sauce mixtures:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
4 or 6 or 8 bacon slices... depending on how much bacon you want per chicken brest
1/4 cup regular mustard... *( OR about 3/4 cup of your favorite brand of honey mustard WITH mayo and 2 tsp dried onion flakes it's YOUR CHOICE)
1/3 cup honey... *use WITH your favorite honey mustard + mayo + dried onion flakes mixture, your choice
2 Tbsp. Mayonnaise... *use WITH your favorite honey mustard + dried onion flakes, your choice
2 teaspoons dried onion flakes...*use WITH your favorite honey mustard + mayo, your choice
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheeseDirections:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate from 30 minutes to several hours.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***DO NOT discard grease.***Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes -OR- your favorite honey mustard sauce plus mayo and flaked dried onion flakes... it's YOUR CHOICE.Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.... THAT'S IT !
did this last night came out Awesome
-
I like to make mini pizza on English muffin halves.
Coat each muffin with your favorite store bought pasta sauce, add cheese, then do what you want, you get the idea.
Bake.
Easy pizza.
French, Italian, English muffin, whatever anything that gets good and crunchy and still has some body is nice -plus- they have all kinds of spaghetti, pizza, marinara sauces on the shelf now unless we are having a big pasta meal with the meatballs we don't bother making sauce that often. And everyone has Italian or other cheese and meats packaged up and really to go by the deli department..... especially now.
We still do our Wedgewood Pizza stop especially if my wife is going out to shop but good and tasty pizza or other quick meals are so easy now.....and more economical and hot out of the oven. We rarely get takeout now....but being retired helps !
French, Italian, English muffin, whatever anything that gets good and crunchy and still has some body is nice -plus- they have all kinds of spaghetti, pizza, marinara sauces on the shelf now unless we are having a big pasta meal with the meatballs we don't bother making sauce that often. And everyone has Italian or other cheese and meats packaged up and really to go by the deli department..... especially now.
We still do our Wedgewood Pizza stop especially if my wife is going out to shop but good and tasty pizza or other quick meals are so easy now.....and more economical and hot out of the oven. We rarely get takeout now....but being retired helps !
Wedgewood!!! My go to when I head back to Youngstown. Original Everything I haven’t had anything better East or West. And then I make sure I stop at Nodays in Austintown for a Pepperoni Roll and other stuff.
San Diego we have some sneaky good Chicago Style but nothing else really.
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Outback Steakhouse Alice Springs Chicken
One of the most popular menu items at Outback Steakhouse (despite the fact that it’s a STEAKhouse) is their Alice Springs Chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon, and lots of melty Monterey Jack cheese with that honey mustard sauce? If I go to Outback, it’s always for the Alice Springs Chicken which is why I decided I’d share my copycat version of the recipe with you.
One of the *KEY elements to this Alice Springs Chicken is the honey mustard marinade/sauce it's YOUR CHOICE ! You’ll start by making that, then allowing the chicken to hang out in the mixture from 30 minutes to a couple of hours so that it can absorb all of the honey mustard goodness.
One of my favorite ingredients in this recipe is the mushrooms! I am always a sucker for tender sautéed mushrooms! I bought an 8 ounce package of button mushrooms, cleaned them, then sliced them up and sautéed ‘em in a little butter. The best way to clean mushrooms is with a damp towel (I usually use a damp paper) instead of running them under water. I do it this way, simply because they clean-up better if you wipe the dirt off versus running them under water.
You’ll also need some crispy bacon to top each piece of chicken with. My favorite hassle-proof way to cook bacon is to bake it in the oven. Here are my instructions on How to Bake Bacon. I chose to go with one piece of bacon per piece of chicken to keep it a little lighter, but if you want to go all out, plan for up to two pieces of bacon per piece of chicken.
Recipe with your choice of honey mustard marinade/sauce mixtures:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry’s Seasoning Salt
4 or 6 or 8 bacon slices... depending on how much bacon you want per chicken brest
1/4 cup regular mustard... *( OR about 3/4 cup of your favorite brand of honey mustard WITH mayo and 2 tsp dried onion flakes it's YOUR CHOICE)
1/3 cup honey... *use WITH your favorite honey mustard + mayo + dried onion flakes mixture, your choice
2 Tbsp. Mayonnaise... *use WITH your favorite honey mustard + dried onion flakes, your choice
2 teaspoons dried onion flakes...*use WITH your favorite honey mustard + mayo, your choice
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheeseDirections:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate from 30 minutes to several hours.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***DO NOT discard grease.***Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes -OR- your favorite honey mustard sauce plus mayo and flaked dried onion flakes... it's YOUR CHOICE.Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.... THAT'S IT !
did this last night came out Awesome
did this last night came out Awesome
The last time I had Alice Springs chicken was at Outback years ago I generally get prime rib or a good steak with Bloomin Onion and some cold beer.
When I ran across this recipe I had to put it up on here but I found several small things that needed corrected or at least explained -but- we will give it a shot soon.
Glad you enjoyed it ! And believe it or not we have two gift cards for Outback.... time for some takeout.
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Another GAMEDAY favorite for those who like a really good bacon cheeseburger how about THE ULTIMATE BACON CHEESEBURGER featuring a mild cheddar (or sharp if you prefer) and a soft white cow's milk cheese for easy melting. https://www.wisconsincheese.com/recipes/3747/the-ultimate-bacon-cheeseburger
Another substitute for me would be lettuce for the arugula and garden tomatoes for the tomato jam but it's up to you how much you want to spice up your burger. Either way it's a 5★ delicious bacon cheeseburger !
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Another GAMEDAY favorite for those who like a really good bacon cheeseburger how about THE ULTIMATE BACON CHEESEBURGER featuring a mild cheddar (or sharp if you prefer) and a soft white cow's milk cheese for easy
What I would like is that burger here on my plate so I can eat it....not in a picture on my computer screen.
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