• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Are you ready.....
It's time for a good GAMEDAY recipe ! Our favorite professional, college -and- high school football games will be kicking off soon. And then all of the weekend parties, tailgating and get-togethers plus even a family night pizza. How about a hot out of the oven BEEFY GARLIC PIZZA, mmm-mmm and quicker and more economical than delivery.
Remember too to check
out the kitchen tips below !
SERVINGS 8 SERVING SIZE 1 SLICE COOKING TIME only 30 MINUTESToday we're throwing a pizza party! Why? Because we wanted to make something new with that package of ground beef in the fridge. A 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
- Preheat oven to 400 degrees F. Coat a 12- to 14-inch pizza pan with cooking spray.
- In a large skillet over medium heat, heat oil until hot; saute garlic 4 to 5 minutes or until slightly golden.
- 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.
- 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.
- Bake 15 to 18 minutes or until crust is crisp and brown. Cut and serve immediately.
KITCHEN TIPS
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If you'd prefer to use a prepared pizza shell, that will work here too.
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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.
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Here's another recipe just right for the next BROWNS GAMEDAY MEAL ! Your gang will like it......
CREAMY HERB FRIES with a surprise or two and yes they are delicious. The suprise is in the recipe below.
And as usual be sure to check out the Notes below.
SERVES 4 ◆ COOKING TIME 20 MINUTESOne bite of these Creamy Herb Fries and you won't even realize that there is NO SALT ! Plus, they're BAKED not fried, so you WON'T feel guilty snacking on this delicious treat.
What You'll Need
- 6 Idaho potatoes, washed and peeled
- 1 cup fat free sour cream <---- fat free unless you want the other sour cream
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 tablespoons olive oil
- 1 teaspoon salt substitute <----- also not bad !
- 1/2 teaspoon cracked black pepper
What to Do
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Preheat oven to 425 degrees F.
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Wash the potatoes and cut into 1/4" rectangles the length of the potato. Dry thoroughly with paper towels.
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Blend the olive oil, salt substitute and pepper in a bowl. Add potatoes to coat.
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Spread potatoes in one layer on a nonstick baking sheet and bake at 425 degrees for 25 minutes. Turn potatoes over half way through the cooking with nonmetallic tongs or spatula.
- Mix the sour cream in a bowl with the rosemary and thyme for the dipping sauce. Serve while fries are still warm.
Notes
Plus, if you loved these homemade French fries, be sure to check out our recipe for Homemade Onion Rings!
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Been awhile since I’ve posted up some of my food here. Been craving some Mexican food and finally had some time to cook a little Fajitas with chipotle chicken, chile lime marinated skirt steak , onions and hatch chilies. Double cheese enchilada topped with keto charro beans and a little Salvadoran crema and lime zest. Beans are made with black soy and loaded with bacon , chorizo , onions and hatch chiles. Enchilada is a 100% cheddar shell filled with shredded quesadilla cheese and mild green chiles.
Been awhile since I’ve posted up some of my food here. Been craving some Mexican food and finally had some time to cook a little Fajitas with chipotle chicken, chile lime marinated skirt steak , onions and hatch chilies. Double cheese enchilada topped with keto charro beans and a little Salvadoran crema and lime zest. Beans are made with black soy and loaded with bacon , chorizo , onions and hatch chiles. Enchilada is a 100% cheddar shell filled with shredded quesadilla cheese and mild green chiles.
Around 0200 the gas bombs would drive the old lady out of the room....
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My wife has been taking care of our friends garden while they are on an Alaskan cruise. Zuchinni are going crazy so we have tons. This is one of our favorite ways to make prepare. Zuchinni boats filled with Italian sausage and Parmesan , topped with provolone and fontina cheese in a nice chunky puttanesca style sauce. Finished off with some fresh parsley and basil.
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Yesterday I took my daughter out to lunch at a Peruvian restaurant and ordered a huge seafood special which we shared since I had racquetball going about 3 hours later. Under all the calimari, shrimp, clams, whitefish, etc was a bunch of fried yuca. I told the waitress, who was obviously South American, in Spanish how much I loved the yuca. Immediately she switched from her very excellent English to her native Spanish to tell me it was fried to perfection (which it was). So I asked her, "De donde viene usted?" and off we went when she replied, "Venezuela!" Ended up with a long conversation about her being from Canaima and me and my spouse living in Valencia well over 50 years ago, etc.
So I want to thank DieHard for posting that video about Petare in Caracas near where I lived for a few months which led me to many more videos about Venezuela today which were all in Venezuelan Spanish. It brought back all my ability to understand conversation Venezuelan that had me totally prepared to have this very long and very pleasant conversation with mi hermana de Canaima near Angel falls. And a really great lunch that was more Venezuelan than Peruvian. ?Those were the days my friend we thought they'd never end.?
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My wife has been taking care of our friends garden while they are on an Alaskan cruise. Zuchinni are going crazy so we have tons. This is one of our favorite ways to make prepare. Zuchinni boats filled with Italian sausage and Parmesan , topped with provolone and fontina cheese in a nice chunky puttanesca style sauce. Finished off with some fresh parsley and basil.
My wife has been taking care of our friends garden while they are on an Alaskan cruise. Zuchinni are going crazy so we have tons. This is one of our favorite ways to make prepare. Zuchinni boats filled with Italian sausage and Parmesan , topped with provolone and fontina cheese in a nice chunky puttanesca style sauce. Finished off with some fresh parsley and basil.
Oh yes the zucchini boats a great way to use up the zucchini when they start coming out big time.
And the fresh herbs right out of our herb garden, ummm-mmm delicious !
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My wife has been taking care of our friends garden while they are on an Alaskan cruise. Zuchinni are going crazy so we have tons. This is one of our favorite ways to make prepare. Zuchinni boats filled with Italian sausage and Parmesan , topped with provolone and fontina cheese in a nice chunky puttanesca style sauce. Finished off with some fresh parsley and basil.
Oh yes the zucchini boats a great way to use up the zucchini when they start coming out big time.
And the fresh herbs right out of our herb garden, ummm-mmm delicious !
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this year, I grew Armenian cucumbers. They are EXCELLENT ! They aren't actually a cucumber - they are in the melon family. They are terrific to add to a salad, eat by itself, with dip. They get big - and are still crisp and the taste is terrific.
That is for anyone who wants salad added to the great meat recipes on this thread....
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this year, I grew Armenian cucumbers. They are EXCELLENT ! They aren't actually a cucumber - they are in the melon family. They are terrific to add to a salad, eat by itself, with dip. They get big - and are still crisp and the taste is terrific.
That is for anyone who wants salad added to the great meat recipes on this thread....
this year, I grew Armenian cucumbers. They are EXCELLENT ! They aren't actually a cucumber - they are in the melon family. They are terrific to add to a salad, eat by itself, with dip. They get big - and are still crisp and the taste is terrific.
That is for anyone who wants salad added to the great meat recipes on this thread....
I believe my wife (the better cook and grocery shopper in our house) has bought those and included them in our salads. Are they shorter, smaller diameter but still crunchy.(the ones we had) than the usual very long varieties. I know we've tried the English cucumbers I think we might have tried those.
I'll have to ask her later.
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this year, I grew Armenian cucumbers. They are EXCELLENT ! They aren't actually a cucumber - they are in the melon family. They are terrific to add to a salad, eat by itself, with dip. They get big - and are still crisp and the taste is terrific.
That is for anyone who wants salad added to the great meat recipes on this thread....
this year, I grew Armenian cucumbers. They are EXCELLENT ! They aren't actually a cucumber - they are in the melon family. They are terrific to add to a salad, eat by itself, with dip. They get big - and are still crisp and the taste is terrific.
That is for anyone who wants salad added to the great meat recipes on this thread....
Should we get those before Putin invades to bring them back into the USSR? Or just grow 'em?
https://growinginthegarden.com/growing-armenian-cucumbers-in-the-garden/
BTW the area of my yard where I used to get the best Bluebonnet flowers was taken over by St. Augustin grass. But because of the drought all that is dead again. Fortunately I saved the last batch of Bluebonnet seeds from that spot and I plan to plant them again this fall.
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Oh God I've got to watch posting in the middle of the night. OMG the last cucumbers she got were from CANADA.
She showed me the label, greenhouse grown a product of Canada distributed by a company in Ontario, Canada. The real tip was the entire label was translated into French also.
They were called Mini Crunchers Cucumbers. My wife got a kick out of the whole thing......and she reads and sometimes saves labels. Geeezzz.
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Oh God I've got to watch posting in the middle of the night. OMG the last cucumbers she got were from CANADA.
She showed me the label, greenhouse grown a product of Canada distributed by a company in Ontario, Canada. The real tip was the entire label was translated into French also.
They were called Mini Crunchers Cucumbers. My wife got a kick out of the whole thing......and she reads and sometimes saves labels. Geeezzz.
Oh God I've got to watch posting in the middle of the night. OMG the last cucumbers she got were from CANADA.
She showed me the label, greenhouse grown a product of Canada distributed by a company in Ontario, Canada. The real tip was the entire label was translated into French also.
They were called Mini Crunchers Cucumbers. My wife got a kick out of the whole thing......and she reads and sometimes saves labels. Geeezzz.
no, the Armenian cukes are long. Amazing - they get big, and are still great in texture. I'm amazed at how good they are.
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Here's something different for your GAMEDAY this summer/ fall......
Want something for your GAMEDAY or maybe an easy supper without firing up the oven ? How about some SLOW COOKER BAKED ZITI you'll love it and so easy.
An easy main dish to go along with your favorite easy grill food before, during or after the big game. A. delicious meal, be creative ! Check
it out.
- SERVES 6 COOK TIME 4 HOUR 10 MINUTES
This easy Slow Cooker Baked Ziti is a perfect meal for those busy weeknights during the summer. Why the summer, you ask? Well, this delicious slow cooker recipe gives you fantastic Italian flavors, without you having to turn on your oven!
With slow cooker pasta bakes like this, you get to enjoy a delicious, hearty meal with very little work. It might sound a little…cheesy…but it just doesn’t get better than that.
If you love a good slow cooker cheesy pasta bake, then our baked ziti that you can set up and leave is going to be your new go-to! Watch the video right below and then check out the written instructions and get ready for a tasty dinner!
What You’ll Need
- 1 (16-ounce) package ziti, uncooked
- 1 pound bulk Italian sausage
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 (15-ounce) container ricotta cheese
- 2 eggs
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup Parmesan cheese, divided
- 1/2 teaspoon dried oregano
- 2 (24-ounce) jars spaghetti sauce
- Chopped fresh parsley for sprinkling
Slow Cooker Baked Ziti Directions:
- Coat a 5-quart or larger slow cooker with cooking spray. Rinse uncooked pasta, drain, and set aside.
- In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes or until browned; drain and set aside.
- In a medium bowl, combine ricotta cheese, eggs, 3/4 cup mozzarella cheese, 1/2 cup Parmesan cheese, and oregano; mix well.
- In the slow cooker, layer 2 cups sauce on the bottom, top with half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture. Repeat layers one more time. Top with remaining sauce and remaining 1/4 cup mozzarella cheese. Sprinkle the remaining 1/4 cup Parmesan cheese on top.
- Cover and cook on low 4 to 5 hours, or until pasta is tender. Sprinkle with parsley and serve.
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Oh Lawd!!!
Smoked Beef Ribs. Did a killer dry rub combo pictured here- two of them found at your local Trader Joe’s. 2 hours uncovered, 1 hour wrapped in foil and sprayed with apple cider vinegar, last hour unwrapped. Smoker sat between 250-275 the whole time. Last hour you could throw your own BBQ sauce on it- I prefer a dry rub.
Good practice for the Fall bringing this one back.
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Oh Lawd!!!
Smoked Beef Ribs. Did a killer dry rub combo pictured here- two of them found at your local Trader Joe’s. 2 hours uncovered, 1 hour wrapped in foil and sprayed with apple cider vinegar, last hour unwrapped. Smoker sat between 250-275 the whole time. Last hour you could throw your own BBQ sauce on it- I prefer a dry rub.
Good practice for the Fall bringing this one back.
Oh Lawd!!!
Smoked Beef Ribs. Did a killer dry rub combo pictured here- two of them found at your local Trader Joe’s. 2 hours uncovered, 1 hour wrapped in foil and sprayed with apple cider vinegar, last hour unwrapped. Smoker sat between 250-275 the whole time. Last hour you could throw your own BBQ sauce on it- I prefer a dry rub.
Good practice for the Fall bringing this one back.
Looks great! I like to spritz them with a mix of 1 cup white vinegar to 1/4 cup Frank’s red hot. Does not make them too spicy. Like you I don’t do bbq on my beef ribs. I also love using coffee as a component in my rub. I do that for back ribs, plate ribs and brisket.
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A little tailgate warmup this past weekend. Finally had a chance to fire up the smoker. Jamaican jerk pork belly kabobs on a warm sweet and spicy cabbage and pepper slaw. A keto take on Jamaican oxtail stew subbing in black soy bean for the traditional butter beans. Smoked the oxtail for a couple hours then threw them in the stew mix to braise in the smoker. Both were money. Going forward all my jerk pork will be belly like this. Oxtails were a first for me very rich and beefy pricey though considering it’s mostly bone next time I do the dish I will likely sub in short ribs
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Oh Lawd!!!
Smoked Beef Ribs. Did a killer dry rub combo pictured here- two of them found at your local Trader Joe’s. 2 hours uncovered, 1 hour wrapped in foil and sprayed with apple cider vinegar, last hour unwrapped. Smoker sat between 250-275 the whole time. Last hour you could throw your own BBQ sauce on it- I prefer a dry rub.
Good practice for the Fall bringing this one back.
Looks great! I like to spritz them with a mix of 1 cup white vinegar to 1/4 cup Frank’s red hot. Does not make them too spicy. Like you I don’t do bbq on my beef ribs. I also love using coffee as a component in my rub. I do that for back ribs, plate ribs and brisket.
Looks great! I like to spritz them with a mix of 1 cup white vinegar to 1/4 cup Frank’s red hot. Does not make them too spicy. Like you I don’t do bbq on my beef ribs. I also love using coffee as a component in my rub. I do that for back ribs, plate ribs and brisket.
They were tasty. I normally cook them at a lower temp but I liked the extra smoke at the higher temp. I’m going to try to Franks red hot on the next burn. Thanks for the tip.
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Local BBQ place did some pork belly Asian-style as a weekly special three or so weeks back.
I dubbed it "Meat Candy"...
Sweet... spicy... smokey... juicy.... crunchy...
It was indescribably delicious... way better than a Mounds bar.
Local BBQ place did some pork belly Asian-style as a weekly special three or so weeks back.
I dubbed it "Meat Candy"...
Sweet... spicy... smokey... juicy.... crunchy...
It was indescribably delicious... way better than a Mounds bar.
A post from 9/20/2020 from our friend Tour.
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Here's a simple 5 ingredient ◆ GAMEDAY. ◆ or any day quick and easy meal.
Want a quick and easy recipe try our 5 INGREDIENT PIZZA BAKE. And don't forget to check
out the Notes at the bottom of the page for more handy information.
SERVES 8 ◆ COOK TIME 20 MINUTESOur 5-Ingredient Pizza Bake delivers lots of pizzeria flavor, without having to send for take-out! With an easy-to-make crust, this one is literally foolproof! What You'll Need
- 2 1/2 cups pancake and biscuit mix
- 1 cup water
- 1 (14-ounce) jar pizza sauce
- 1 (6-ounce) package sliced pepperoni
- 1 (7-ounce) can sliced mushrooms, drained
- 2 cups (8 ounces) shredded mozzarella cheese
What to Do
- Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a medium bowl, stir biscuit mix and water until soft dough forms. Drop half of dough by spoonfuls evenly into bottom of baking dish. (Dough will not completely cover bottom of dish.)
- Spoon 1 cup pizza sauce over dough. Arrange 1/2 the pepperoni slices and 1/2 the mushrooms evenly over sauce. Top with 1 cup cheese. Repeat layers with remaining dough, pizza sauce, pepperoni, mushrooms, and cheese.
- Bake 20 to 25 minutes, or until golden brown. Cut into squares and serve.
Notes
- Freezer instructions: Follow steps 1-4 above (do not cut into squares). Allow pizza bake to cool. Then cover with several layers of foil and freeze. When ready to eat, place recipe in fridge to thaw 24 hours in advance. Reheat, serve, and enjoy! Click here for more tip on freezing our recipes.
- If you're a fan of this pizza bake, then you should check out our recipes for Deep Dish Pizza Casserole and Stuffed Pizza Casserole too!
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Game day food at my place yesterday. Chicken shawarma marinaded overnight, stacked on the Trompo King spit and smoked in the Lang with cherry wood. Shaved onto wraps with traditional accompaniments. Garlic spread, cucumber, tomato, pink pickles (pickled turnips), harissa tahini sauce and a little parsley. Made the sauce and pink pickles. Was different and people loved it.
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