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

mjp28

A good GAMEDAY or anyday recipe from GOOD HOUSEKEEPING a name you can trust.

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 I 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 and 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 choppedH.....Honey for drizzling

Pepperoni 2.0

1 baguette (24-inch)

(15-ounce) can whole peeled tomatoes, drained

1 tbsp. fresh oregano, chopped

1 large clove garlic, finely grated

2 anchovy fillets, finely chopped

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.

mjp28

I've got a link for all of you GAMEDAY cooks and tailgaters from GOOD HOUSEKEEPING a name you can trust -and- they have a great foundation cookbook that any cook would love to have.

50 Easy Recipes for the Best Tailgate Food Around

This falls under the category of 50 best tailgating foods. Some I like some I don't but look for yourself for ideas for your next GAMEDAY or tailgating meal.

https://www.goodhousekeeping.com/food-recipes/easy/g28422681/best-tailgate-food/

flyingfooldoug

Thinking Blackened Chicken Wings for Sunday. Seems appropriate

mjp28

A little note on the BAGUETTE PIZZAS we used to make something like this years back but if you like crunchy easy to make and eat pizzas you might want to try this recipe.

Also great snack size when watching the game.

mjp28

For this Saturday college GAMEDAY meal just before watching the BUCKEYES I having a Whopper and large fries!

Yes BK food still 2 for $6 and fries haven't had a burger in weeks.

mjp28

I'm just lounging around here thinking about good recipes I might try when I get out of here and ran across this one

CREAMY STEAK FETTUCCINE

Whenever we crave steak this dish is always what we want to make. It comes together quickly and is so full of flavor. It makes us forget chicken ever existed.

If you want the steak without the pasta, may I suggest Cajun Butter Steak?

Made this for date night and fell in love over the dish? Let us know in the comments below and don't forget to rate it!

YIELDS:4 SERVINGS PREP TIME:0 HOURS 10 MINS TOTAL TIME:0 HOURS 30 MINS

INGREDIENTS

12 oz. fettuccine

1 lb. sirloin steak

2 tbsp. extra-virgin olive oil

Kosher salt Freshly ground black pepper

2 tbsp. butter

2 cloves, minced

2 tbsp. all-purpose flour

2 c. milk

1 tbsp. freshly chopped parsley

1/2 c. freshly grated Parmesan

1 1/2 c. halved cherry tomatoes

4 c. baby spinach

Balsamic glaze, for drizzling

GET INGREDIENTS Powered by Chicory

DIRECTIONS

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
Top with sliced steak and drizzle with balsamic glaze.

mjp28

And here is the carb friendly option, let me know if any of you try either of these recipes and how they came out.

CAJUN BUTTER STEAK

YIELDS:6 - 8 SERVINGS PREP TIME:0 HOURS 15 MINS TOTAL TIME:0 HOURS 40 MINS

INGREDIENTS

1/2 c. low-sodium soy sauce

1/3 c. extra-virgin olive oil

1/4 c. lightly packed brown sugar

1/4 c. bourbon

2 tbsp. whole-grain mustard

2 tsp. cajun seasoning

2 cloves garlic, minced

1 tsp. fresh thyme leaves

2 lb. tri-tip steak (or a very thick cut of sirloin)

2 tbsp. butter, cut into tabs

Freshly chopped parsley, for garnish (optional)

DIRECTIONS

In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes. Pour out about ⅓ of mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover bowl with plastic wrap and refrigerate.)
Heat grill or grill pan to high. Remove steak from marinade and season both sides with salt and pepper. Grill until charred on bottom, about 10 minutes. Flip steak, then lower grill to medium-high and cook for another 8 to 10 minutes. (A meat thermometer inserted into the thickest part of the meat should register around 130°.) Remove from grill and let rest on cutting board before slicing against the grain.
Meanwhile, make glaze: Pour reserved marinade into a small saucepan and bring mixture to boil over medium-high heat. Reduce heat to medium, and cook until mixture has thickened slightly. Whisk in butter until melted. Remove from heat
Brush glaze over steak and garnish with parsley, if using.

TexasAg1969

LOL! Like I said elsewhere, it's contrarian week. Yum!?

Spam for the Summer

Sheldon Simeon

Instead of a bowl of hot ramen, Top Chef alum Sheldon Simeon says that in Hawaii, the locals prefer to fry ramen-like saimin noodles with a ton of garlic when temperatures rise. Simeon himself starts by boiling off the noodles, then frying them in garlic oil and finishing with fried garlic and garlic chives. His topper is usually Spam, chopped and then crisped up. "We don't always have roast pork or pork belly laying around. [Spam] is the go-to protein when you don't have anything else available," he says. "The saltiness of Spam works so well with the garlic noodles." Find the recipe here.

Canton Mike

I usually love salty foods, but I HATE Spam!

Mike

gumby73

Gumby postponed the Baltimore road trip over his brides wedding anniversary? (what do i win?) in a effort to win the day.. I made pounding f'n pancakes for two(many)..pinch of walnuts with pinch of cinnamon..add Maple Syrup to the Smells of a great winning football Sunday & man am a lucky man with a great wife.. ?...

mjp28

@mjp28 said:

For this Saturday college GAMEDAY meal just before watching the BUCKEYES I having a Whopper and large fries!

Yes BK food still 2 for $6 and fries haven't had a burger in weeks.

Oh I had our BK birthday bash yesterday -plus- the wife went to our local Giant Eagle and got a 5" kind of a death by chocolate cake with the really good thick chocolate icing and chocolate and chocolate inside. Our GE bakery is really good.

Super rich but delicious had some left so she's bringing it again tonight for the dinner dessert. Hmmmmm it was just right!

Westside Steve

https://ftw.usatoday.com/2019/10/video-beer-vendor-charges-fan-724-for-two-beers-gets-arrested

And most likely it was shity beer

WSS

mjp28

Yeah the D'UH moment of the day what was he thinking?

.......Per the Miami Herald, a roving beer vendor named Nathaniel Collier swiped the fan’s card using a personal card reader instead of the one provided by the stadium to the vendors and put an extra $700 on the bill.

Fortunately for the fan, he received a notification from his bank and got his money back. As for Collier, he was fired and arrested on charges of grand theft and using a skimming device........ (Did he think he'd get away with it?)

~~~~~~~~~~~~~~

One of life's small but great GAMEDAY moments having a hot dog with Cleveland's own Stadium Mustard and a cold beer watching a game! Ahhhhhh.

TexasAg1969

Tonight I'm making homemade (well kinda-there is a box) beer bread using Shiner Bock as the beer in the batter. Got some leftover Red Rhone wine to go with it. I keep that with the air sucked out so it lasts a few days before going bad. Decent red wine has a tendency to become decent red vinegar if exposed to air too long. Don't need any more vinegar and oil salad dressing.?

mjp28

I found this old but great recipe you might want to try for a Sunday or anyday GAMEDAY meal. We've tried and liked it!

WILD MUSHROOM PASTA........IT WAS GOOD!

Saw this on TV AmericasHeartland.org Episode #908 on PBS. Looked so good, haven't tried it yet (we did after writing this) but I love mushroom recipes I had it copied so I figured I'd share it with y'all, enjoy!

http://www.americasheartland.org/episodes/episode_908/farm_to_fork.htm

Wild Mushroom Pasta Recipe . (NOTE: if you go to the link you will see my review of this recipe 6 years ago with our suggestions.)

Ingredients:

1/2 lb your favorite pasta, pappardelle is a good choice (we used a less wide pasta and it came out better)
1 tbsp butter
2 tbsp olive oil
1 lb mixed mushrooms (like oyster, button, porcini and we like baby bellas)
1 leek, washed and sliced
2 shallots, chopped
2 cloves garlic, minced
2 sprigs thyme, chopped
4 tbsp tarragon, chopped (optional)
2 tbsp flour
1 cup chicken stock (or veggie stock)
4 oz Fontina cheese
4 oz Parmesan cheese

1. In a large sauté pan, melt the butter and 1 tbsp olive oil. Add the mushrooms and sauté over medium-high heat until browned. Move mushrooms to a bowl.

2. In the same pan, heat an additional 1 tbsp olive oil over medium heat, then add leeks, shallots, and garlic. Season with salt and pepper, and sauté until mixture has softened, about 4 minutes.

3. Still over medium heat, add mushrooms to leek mixture, then mix in thyme and tarragon. Sprinkle the entire mixture with flour, and stir to combine, coating all ingredients. Let cook for 1 minute.

4. Add chicken stock, stir to combine, and cook over medium heat until the sauce has thickened.

5. Just before serving, add cooked pasta, fontina cheese, and half of Parmesan to mushroom mixture in the pan. Serve with remaining Parmesan cheese.

The Gipper

You cook it, I'll eat it.

mjp28

@the-gipper said:

You cook it, I'll eat it.

We did a review of the recipe at the America's Heartland site with our review and suggestions. Never had it before and had company coming over it was great! (see link)

I guess that you would be company come on over I'm sure the wife won't mind.

mjp28

Another good but very simple dish I remember and really enjoyed, from Mr Food in 2014.

Reminds me of something my Grandmother would cook, quick and easy from Mr. Food 06/05/14:

STEAMING TATERS 'N' BEANS

SERVES 6 COOK TIME 45 Min READY IN 45 Min

Sometimes simple is best...like here we've got fresh green beans and red potatoes boiled up with a little salt pork. Steamin' Taters 'n' Beans is a Southern classic that combines great flavorwith ease -- our favorite combo!

What You'll Need:

1 (2-ounce) piece salt pork, (see note)
1 pound fresh green beans, trimmed and cut in half
1/2 teaspoon black pepper
12 small red potatoes (about 2 pounds), cut in half
2 teaspoons salt

(OPTIONAL ADD: Enjoy With Creamy & Indulgent Carbonara Sauce *SEE LINK BELOW)

What To Do:

In a large pot, combine salt pork, green beans, and pepper with enough water to cover. Place potatoes on top and sprinkle with salt. Cover loosely and bring to a boil over high heat.

Reduce heat to low and simmer 30 to 35 minutes, or until potatoes and beans are tender. Serve in bowls with broth.

Notes

Three slices of raw bacon will work just as well as salt pork.

In the South, they call the broth "pot liquor" and serve it with plenty of cornbread for dunking. Here's one of our yummy cornbread recipes for you to try!

*Read more at http://www.mrfood.com/Potatoes-Rice/Steamin-Taters-n-Beans-782#rYYhKQCmAjz254hE.99

Last edited: Jun 5, 2014

jcam222

Smoked enough to last all the way to Thursday night football. Shoulder clod for chopped and slices, beef knuckle to medium rare for lunch meat slices and a ton of my Keto Cowboy beans

mjp28

With fall finally here and winter not far away here is a delicious and hearty meal suitable for a Sunday before or after a BROWNS GAMEDAY. It's worth the prep and cook time! From 2012.......

CHEESE WITH VEGGIE SOUP

Total Time: 1 hr 5 min. Prep about 20 min. Cook time about 45 min.
Serves about 4

Ingredients
2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)......if you like celery, I also like broccoli
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded.....optional cheeses, cheddar, sharp cheddar or your favorite might work
1 teaspoon Worcestershire sauce
1 teaspoon Marsala wine.....or a good red wine, sweet or dry is up to you
1/2 teaspoon hot sauce.....optional
1/2 teaspoon white pepper

Directions
Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.

Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.

Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

NOTE: The above cheese and veggie soup recipe is a variation of Alton Brown's who has the show GOOD EATS, he's both good and entertaining, love his stuff....but I generally put my own touches on whatever I do. ALSO if you click on the recipe link you will get a bunch of other fall meals and desserts.

http://www.foodnetwork.com/good-eats/index.html

I will also dig up a few of my own family cheese recipes....later.