• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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And why eat out of a brown or white bag or white box when with a little planning and a little bit of time you can have a real meal! I do my select recipes for here and I email them to some friends like Dutch Oven here many are quick and easy and often very affordable for a good meal. If you're interested just let me know. Oh and french onion chicken, from the mjp email file.......
French Onion Chicken Skillet - 1 hour to prepare serves 4-6
This is seriously an outstanding dish. If you’ve got the time to whip it up on a weeknight – we find it relaxing to cook the onions – it’ll blow your family away, otherwise, you’ll be sure to impress any and all guests for whom you make it. Regardless of whether you even like onions (it’s impossible not to like these!), this dish is a certified winner, every time!
INGREDIENTS
2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs (we prefer the dark meat but it's up to you)
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook onions, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high.
Season chicken breasts (or thighs) with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!
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And why eat out of a brown or white bag or white box when with a little planning and a little bit of time you can have a real meal! I do my select recipes for here and I email them to some friends like Dutch Oven here many are quick and easy and often very affordable for a good meal. If you're interested just let me know. Oh and french onion chicken, from the mjp email file.......
French Onion Chicken Skillet - 1 hour to prepare serves 4-6
This is seriously an outstanding dish. If you’ve got the time to whip it up on a weeknight – we find it relaxing to cook the onions – it’ll blow your family away, otherwise, you’ll be sure to impress any and all guests for whom you make it. Regardless of whether you even like onions (it’s impossible not to like these!), this dish is a certified winner, every time!
INGREDIENTS
2 pounds Vidalia onions, sliced
2 pounds boneless, skinless chicken breasts or thighs (we prefer the dark meat but it's up to you)
2 cups beef broth
1 cup swiss cheese, grated
1/3 cup extra-virgin olive oil, divided
2 tablespoons all-purpose flour
2 teaspoons balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Kosher salt and freshly ground pepper, to taste
PREPARATION
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook onions, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for another 3-5 minutes or until darkened, but not burned.
Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium-high.
Season chicken breasts (or thighs) with salt, pepper, thyme and sage, then place in skillet and sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping up stuck bits from the bottom of pan.
Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!
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In those cool fall GAMEDAYS or the chilly winter days what's better than a nice hot bowl of IRISH POTATO SOUP. Add your favorite sandwiches cut into quarters for some great snacking at halftime or with the soup before or after the game.
IRISH POTATO SOUP - SERVES 6 COOK TIME 45 Min
Irish Potato Soup is a traditional favorite that never goes out of style. Enjoy its goodness around St. Patrick's Day or any time.
What You'll Need
2 tablespoons butter
1 small onion, chopped
1 celery stalk, chopped
6 potatoes, peeled and diced
2 (10-1/2-ounce) cans condensed chicken broth
2 cups plus 3 tablespoons water, divided
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons cornstarchWhat to Do
In a soup pot, melt butter over medium heat and saute onion and celery 3 to 4 minutes, or until tender.
Add potatoes, broth, 2 cups water, Worcestershire sauce, thyme, and pepper; mix well. Bring to a boil over medium-high heat then reduce heat to low and simmer 35 minutes.
In a small bowl, combine remaining 3 tablespoons water and cornstarch; stir into soup and cook until thickened.NOTES:. If you'd like, top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.
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?
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Portuguese Soup
2 cups chopped onions
2 teaspoons wet minced garlic (from small jar)
6 Tablespoons Olive Oil
1 1/2 Lbs smoked sausage (may be garlic flavored if desired)
10 cups beef stock
16 oz. can kidney beans drained
1 head medium sized cabbage cored and chopped in medium pieces
12 small new potatoes cut up 1 in. semi-cubes with skins on
salt & pepper to taste
Slice the sausage in 1/2 to 1/3 in slices.
Saute onions & garlic in oil until transparent and add in the sausage. Brown the sausage until lightly browned.
Throw all that and the rest in a large deep pan bringing it to a boil. Reduce the heat to simmer and stir every 5 minutes or so to be sure nothing is sticking on the bottom, especially when bringing it to the boil. Simmer for around 45 minutes and then eat to your heart's delight.
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Portuguese Soup. hmmmmm, the wife and I were just talking about making a hearty sausage soup maybe with mild or sweet Italian sausage. This might fill the bill, would any sausage be fine here? Smoked or Italian? Sounds like it might be a good idea.
.........edit add, the fall and and winter seasons are made for soups, stews and casseroles. Warms up the kitchen plus it smelled so good. Add in some good homemade or store bought Italian, pumpernickel or other hearty bread maybe some good wine and let it snow.
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@dutch-oven said:
I made Zuppa Tuscana tonight...
(3) large potatoes, cubed
(6-8) Italian sausages, hot or mild to preference
(1) bag of kale
- Fry up sausages, then cut up into bite size pieces. Throw in with rest of ingredients in crock pot, cook on low for roughly 6 hours (until potatoes have softened up). Chop up roughly (4) or so cups of kale, throw in and let simmer for 10 or so minutes to soften up. Serve with bread sticks.
You guys are really thinking along the same lines as we were thinking. Hearty soup or Zuppa with the sausage, potatoes and I love kale......oh yeah!
Serve with bread or bread sticks maybe some good wine, oh yeah. Plus the leftover soup is even better!
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Portuguese Soup. hmmmmm, the wife and I were just talking about making a hearty sausage soup maybe with mild or sweet Italian sausage. This might fill the bill, would any sausage be fine here? Smoked or Italian? Sounds like it might be a good idea.
.........edit add, the fall and and winter seasons are made for soups, stews and casseroles. Warms up the kitchen plus it smelled so good. Add in some good homemade or store bought Italian, pumpernickel or other hearty bread maybe some good wine and let it snow.
Portuguese Soup. hmmmmm, the wife and I were just talking about making a hearty sausage soup maybe with mild or sweet Italian sausage. This might fill the bill, would any sausage be fine here? Smoked or Italian? Sounds like it might be a good idea.
.........edit add, the fall and and winter seasons are made for soups, stews and casseroles. Warms up the kitchen plus it smelled so good. Add in some good homemade or store bought Italian, pumpernickel or other hearty bread maybe some good wine and let it snow.
Yes, I have also made it with Italian sausage and it's great with either. And it almost snowed here this morning.
It was a near freeing 49 degrees. Brrrrrrrrrrrr?️?
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@dutch-oven said:
I made Zuppa Tuscana tonight...
Best I ever had was actually in Florence, Italy. We asked several local store owners where the real citizens of Florence ate and several recommended that soup at one particular local restaurant. They were right about the soup. It was great!?
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And someone told me once all GAMEDAY food was ALL just wings, chips and pizza and you couldn't make a thread out of it.
.
(not that's anything wrong with that, I love a pizza once in a while)
GO BUCKEYES, BROWNS, INDIANS, CAVS, YSU, NAVY and yes I like ND! -
@dutch-oven said:
Everyone loves Italian sausage... ?
And an Italian ham.
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And someone told me once all GAMEDAY food was ALL just wings, chips and pizza and you couldn't make a thread out of it.
.
(not that's anything wrong with that, I love a pizza once in a while)
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Waiting for a cold day here in SD when it hits 60 late in the year I’ll do white chicken chili in the crock pot.
But I’ll BBQ tomorrow I’ll start at halftime 11:30ish going with Pollo Asado.
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@dutch-oven said:
Been waiting for soup weather... it finally arrived!
(Went to City Barbeque in Fairlawn this afternoon for lunch, pretty darn good. Recommend it. I got the 'More Cowbell' sandwich, and I got to ring the cowbell to announce my ordering of it!)
I smoke a lot of my own Q so am pretty critical of restaurant bbq. City BBQ is damn good. I love this time of year for soup too. I’ve done soup twice this week already in the Instant Pot. It’s awesome for soups and stews.
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@dutch-oven said:
Been waiting for soup weather... it finally arrived!
(Went to City Barbeque in Fairlawn this afternoon for lunch, pretty darn good. Recommend it. I got the 'More Cowbell' sandwich, and I got to ring the cowbell to announce my ordering of it!)
And what is soup weather well it's football weather! (and you can add stews, casseroles and oven cooked chicken, turkey and beef).
It all just seems to go along great. Fall has always been my favorite time of the year. GO BROWNS, and have a great GAMEDAY!
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@dutch-oven said:
Been waiting for soup weather... it finally arrived!
(Went to City Barbeque in Fairlawn this afternoon for lunch, pretty darn good. Recommend it. I got the 'More Cowbell' sandwich, and I got to ring the cowbell to announce my ordering of it!)
And what is soup weather well it's football weather! (and you can add stews, casseroles and oven cooked chicken, turkey and beef).
It all just seems to go along great. Fall has always been my favorite time of the year. GO BROWNS, and have a great GAMEDAY!
And what is soup weather well it's football weather! (and you can add stews, casseroles and oven cooked chicken, turkey and beef).
It all just seems to go along great. Fall has always been my favorite time of the year. GO BROWNS, and have a great GAMEDAY!
But best of all it's Venezuelan rum weather!?
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SAUSAGE & TORTELLINI SOUP
1.5 pds. mild or hot italian sausage (I ALWAYS use 1/2 mild & 1/2 hot)
3-4 cups beef broth (have extra broth on hand)
1 (28oz) can crushed or pureed tomatoes
1 onion chopped
1 large carrot chopped
1 square package frozen chopped spinach (do not thaw-add FROZEN later in the cooking)
1/2 teaspoon garlic powder
salt and pepper to taste
1 package frozen CHEESE tortellini
Remove sausage from casing and brown, break it up. Drain sausage and transfer to pot. add remaining ingredients to pot, EXCEPT TORTELLINI & SPINACH!!!! slow boil or simmer for at least 45min-1hr, until vegetables are tender. The longer you cook it, the thicker it will get (if too thick, thin it with additional beef broth). Add frozen spinach 30 minutes or so into cooking & 5-10 min before serving, place tortellini in pot. This is also a good crockpot recipe.You'll probably want to at least double this recipe. It's our favorite soup. Serve with garlic bread & a salad. BTW, if you haven't tried it before, I highly recommend Girard's Olde Venice Italian Dressing. It's very different from Wishbone, etc. It's worth trying if you haven't yet.
Mike
IN DORSEY I TRUST -
SAUSAGE & TORTELLINI SOUP
1.5 pds. mild or hot italian sausage (I ALWAYS use 1/2 mild & 1/2 hot)
3-4 cups beef broth (have extra broth on hand)
1 (28oz) can crushed or pureed tomatoes
1 onion chopped
1 large carrot chopped
1 square package frozen chopped spinach (do not thaw-add FROZEN later in the cooking)
1/2 teaspoon garlic powder
salt and pepper to taste
1 package frozen CHEESE tortellini
Remove sausage from casing and brown, break it up. Drain sausage and transfer to pot. add remaining ingredients to pot, EXCEPT TORTELLINI & SPINACH!!!! slow boil or simmer for at least 45min-1hr, until vegetables are tender. The longer you cook it, the thicker it will get (if too thick, thin it with additional beef broth). Add frozen spinach 30 minutes or so into cooking & 5-10 min before serving, place tortellini in pot. This is also a good crockpot recipe.You'll probably want to at least double this recipe. It's our favorite soup. Serve with garlic bread & a salad. BTW, if you haven't tried it before, I highly recommend Girard's Olde Venice Italian Dressing. It's very different from Wishbone, etc. It's worth trying if you haven't yet.
Mike
SAUSAGE & TORTELLINI SOUP
Remove sausage from casing and brown, break it up. Drain sausage and transfer to pot. add remaining ingredients to pot, EXCEPT TORTELLINI!!!! slow boil or simmer for at least 45min-1hr, until vegetables are tender. The longer you cook it, the thicker it will get (if too thick, thin it with additional beef broth). 5-10 min before serving, place tortellini in pot.
You'll probably want to at least double this recipe. It's our favorite soup.
Mike
Oh, my wife loves tortellini soup and has her own recipe for it, besides us our friends and neighbors really like it too. I'll have to show her this one. Thanks!
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Waiting for a cold day here in SD when it hits 60 late in the year I’ll do white chicken chili in the crock pot.
But I’ll BBQ tomorrow I’ll start at halftime 11:30ish going with Pollo Asado.
Waiting for a cold day here in SD when it hits 60 late in the year I’ll do white chicken chili in the crock pot.
But I’ll BBQ tomorrow I’ll start at halftime 11:30ish going with Pollo Asado.
South Dakota?
"You planning on having a long relationship with that glass or are you going to drink it? Drink up, man. Maybe we can get another.” - Janis Joplin, 1970.
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