Cooking/Food Thread
05-17-2010, 10:21 PM
#161
Real Deal Holyfield, Super Authentic Mexican Homemade and Partially Store Bought Sante Fe Spicy and Mellow Chicken Chili
I got bored with all of the bland foods I have been eating lately, so I decided to whip up another masterpiece of culinary delight. It's not as homemade as it could be since I'm in a hurry and lazy, and just bought canned beans. Canned works better if you rise them all before adding them, to avoid the nasty milky bean juice in the can, and wash away any added salts and other crap you don't need. Not yo mamma's red meat and bean boring **** chili!
Ingredients:
-1 1/2 pound chopped chicken breast
-1 cup chopped red onion
-1 cup chopped green onion
-2 cup chopped cactus
-1 chopped avocado
-1/2 cup cilantro
-2 limes (juice, duh!)
-2 cloves garlic minced
-1 cup Valentina Salsa Picante hot sauce
-4 tbsp chili powder
-2 tbsp paprika
-2 tbsp salt (might want to do this one to taste)
-2 tbsp black pepper
-1 can diced tomato
-1 can corn
-1 can great northern beans
-1 can pinto beans
-1 can black beans
Making it is pretty straight forward, chop the stuff, cook chicken first until mostly cooked, then add the liquids first, add the herbs and spices, then add the other stuff and let simmer for a few hours in a covered pot or crock pot.
Still needs to cook down for another 2 or 3 hours before it breaks down a bit.
I got bored with all of the bland foods I have been eating lately, so I decided to whip up another masterpiece of culinary delight. It's not as homemade as it could be since I'm in a hurry and lazy, and just bought canned beans. Canned works better if you rise them all before adding them, to avoid the nasty milky bean juice in the can, and wash away any added salts and other crap you don't need. Not yo mamma's red meat and bean boring **** chili!
Ingredients:
-1 1/2 pound chopped chicken breast
-1 cup chopped red onion
-1 cup chopped green onion
-2 cup chopped cactus
-1 chopped avocado
-1/2 cup cilantro
-2 limes (juice, duh!)
-2 cloves garlic minced
-1 cup Valentina Salsa Picante hot sauce
-4 tbsp chili powder
-2 tbsp paprika
-2 tbsp salt (might want to do this one to taste)
-2 tbsp black pepper
-1 can diced tomato
-1 can corn
-1 can great northern beans
-1 can pinto beans
-1 can black beans
Making it is pretty straight forward, chop the stuff, cook chicken first until mostly cooked, then add the liquids first, add the herbs and spices, then add the other stuff and let simmer for a few hours in a covered pot or crock pot.
Still needs to cook down for another 2 or 3 hours before it breaks down a bit.
I tried this tonight, sans cactus, avacado, cilantro, and lime, but it was SPICY AS HELL! I'm not used to hot dish's like this lol. It's pretty good though, despite having to drink an assload of milk with it. ;-)
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05-17-2010, 11:17 PM
#162
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Well hell, you ate it without the good stuff. For me the best parts are the cactus, avocado, cilantro and lime. I guess you could leave out some of the Valentina f it's that hot. Mine wasn't all that spicy. May have been the coolness of the avocado or something...?
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05-18-2010, 07:41 PM
#164
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High Fiber, Low Calorie, Single Serving Bread Pizzas
Gourmet... on bread
-Natures Own Double Fiber Bread
-Low Fat Pepperoni
-Shredded Mozzarella
-Parmesan
-Feta Crumbles
-Contadina "Sauce"
-Sweet Basil
-Pepperoncini Peppers
-Olive Oil
-Onion Powder
-Garlic Powder
-Salt
-Pepper
Made some interesting little pizzas earlier. I wanted something like a French bread pizza, just lower calorie and healthier in the bread department, since that would otherwise make up more than half of the calories. I went with a nice loaf of Natures Own double fiber wheat bread, the short stumpy loaf with 8'' wide slices. To keep it cheap I went with some little cans of Contadina sauce, some mozzarella, feta, parmesan and low fat pepperoni. Wiped some olive oil onto one of my baking stones, and preheated the oven at 450. Laid the bread on the stone and spooned a decently thick layer of the sauce onto the bread, followed by a layer of parmesan, layer of pepperoni, layer of mozzarella, a little more sauce, then on top I put the crumbled feta, some onion powder, garlic powder, salt and pepper, a few sliced pepperoncini peppers and some fresh sweet basil from the garden. Popped them in the toaster oven and let them cook for maybe 10 minutes, then hit the toaster button for a little extra brown on top. Once the cheese melted and started to turn a little brown, it was time to eat. Good, quick and cheap meal, that is fairly healthy. Leave off some of the cheese and you can probably keep each one under 250 calories. Mine were maybe 300 each. Still not bad, a great tasting snack. The bottom of the bread turns nice and crispy, and the sauce didn't make it soggy, both of which surprised me. Will be making more later for a late night snack.
With just the 4 of these I have had today, which is all I've had, I have gotten 100% of my recommended fiber, and a little over 20% of my protein (based on 100g) just from the bread. Rock! Finally a healthy way to get my Italian fix, while staying away from high calorie pasta.
Gourmet... on bread
-Natures Own Double Fiber Bread
-Low Fat Pepperoni
-Shredded Mozzarella
-Parmesan
-Feta Crumbles
-Contadina "Sauce"
-Sweet Basil
-Pepperoncini Peppers
-Olive Oil
-Onion Powder
-Garlic Powder
-Salt
-Pepper
Made some interesting little pizzas earlier. I wanted something like a French bread pizza, just lower calorie and healthier in the bread department, since that would otherwise make up more than half of the calories. I went with a nice loaf of Natures Own double fiber wheat bread, the short stumpy loaf with 8'' wide slices. To keep it cheap I went with some little cans of Contadina sauce, some mozzarella, feta, parmesan and low fat pepperoni. Wiped some olive oil onto one of my baking stones, and preheated the oven at 450. Laid the bread on the stone and spooned a decently thick layer of the sauce onto the bread, followed by a layer of parmesan, layer of pepperoni, layer of mozzarella, a little more sauce, then on top I put the crumbled feta, some onion powder, garlic powder, salt and pepper, a few sliced pepperoncini peppers and some fresh sweet basil from the garden. Popped them in the toaster oven and let them cook for maybe 10 minutes, then hit the toaster button for a little extra brown on top. Once the cheese melted and started to turn a little brown, it was time to eat. Good, quick and cheap meal, that is fairly healthy. Leave off some of the cheese and you can probably keep each one under 250 calories. Mine were maybe 300 each. Still not bad, a great tasting snack. The bottom of the bread turns nice and crispy, and the sauce didn't make it soggy, both of which surprised me. Will be making more later for a late night snack.
With just the 4 of these I have had today, which is all I've had, I have gotten 100% of my recommended fiber, and a little over 20% of my protein (based on 100g) just from the bread. Rock! Finally a healthy way to get my Italian fix, while staying away from high calorie pasta.
Last edited by NA6C-Guy; 05-19-2010 at 12:13 AM.
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06-09-2010, 03:53 PM
#165
I just got my damned Gordon Ramsay on. Fried plantains and some baller jerk chicken. I'm sure that I come from an island nation now. And I smothered that **** in some sweet baby ray's honey bbq sauce.
Ripe Plantains- Peel, cut, and fry!
Chicken- Season, marinade, pan fry, bake!
No pics because my camera sucks!
Ripe Plantains- Peel, cut, and fry!
Chicken- Season, marinade, pan fry, bake!
No pics because my camera sucks!
Last edited by turotufas; 06-09-2010 at 04:03 PM.
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06-20-2010, 09:03 PM
#166
Want fries with that?
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Necroposting to revive an awesome thread
This just in:
Tuna melts made with "zesty lemon tuna (store bought ****, should be right next to the albacore)" and sharp cheddar are ******* delicious.
That is all.
This just in:
Tuna melts made with "zesty lemon tuna (store bought ****, should be right next to the albacore)" and sharp cheddar are ******* delicious.
That is all.
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09-14-2010, 09:36 PM
#169
Want fries with that?
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Bump for retardedly simple yet awesome recipe.
Buy mushrooms. Any kind. The kind that are about as big as a golf ball. Cut into thin slices. Saute them in a pan. As they release the juices, gather it up with something (Paper towl or something). Be sure to get them all. When they're nice and try, start slowly adding soy sauce to the pan with the mushrooms in it while it's still on heat. I usually add about 1/8 of a cup and do two loads, though this is really down to your taste and experimentation.
Once the soy sauce is all soaked up by the mushrooms, throw it in a bowl and enjoy the ******* awesome yet simple recipe. Takes about 10 minutes to make.
Buy mushrooms. Any kind. The kind that are about as big as a golf ball. Cut into thin slices. Saute them in a pan. As they release the juices, gather it up with something (Paper towl or something). Be sure to get them all. When they're nice and try, start slowly adding soy sauce to the pan with the mushrooms in it while it's still on heat. I usually add about 1/8 of a cup and do two loads, though this is really down to your taste and experimentation.
Once the soy sauce is all soaked up by the mushrooms, throw it in a bowl and enjoy the ******* awesome yet simple recipe. Takes about 10 minutes to make.
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09-14-2010, 09:55 PM
#170
Want fries with that?
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Hey gays, forgot one other retardedly simple yet awesome recipe.
Use whatever meat desired. Chicken, Beef, Ground beef, cat, anything.
Ingredients:
-Sake (~ 1/3 a cup)
-Red Miso (1/3ish of a cup)
-Sugar (Tablespoonish)
-Soy Sauce (However much desired)
-Lime Juice (optional, however much desired.)
Proportions don't really matter with this, so long as they're not really whackey. Just use the first three and go nuts after that. This combination of ingredients, for whatever reason, is delicious when cooked with anything. I always mix the first three, add some soy sauce little by little and try it every time to achieve the desired flavor. Depending on the proportions you used you will end up with different consistancies. If you want to serve the sauce on top of the meat after it's been cooked in it, use more miso and less watery ingredients. If you want to serve over rice or something use less miso and pour a bit of the sauce on the rice.
Mix **** in bowl. Taste. Marinate. Cook meat in sauce. Enjoy.
EDIT: I'm looking for a recipe for sweeter meat. Like strips of meat. Kind of sweet 'n smokey, but not typical. Someone help me out.
Use whatever meat desired. Chicken, Beef, Ground beef, cat, anything.
Ingredients:
-Sake (~ 1/3 a cup)
-Red Miso (1/3ish of a cup)
-Sugar (Tablespoonish)
-Soy Sauce (However much desired)
-Lime Juice (optional, however much desired.)
Proportions don't really matter with this, so long as they're not really whackey. Just use the first three and go nuts after that. This combination of ingredients, for whatever reason, is delicious when cooked with anything. I always mix the first three, add some soy sauce little by little and try it every time to achieve the desired flavor. Depending on the proportions you used you will end up with different consistancies. If you want to serve the sauce on top of the meat after it's been cooked in it, use more miso and less watery ingredients. If you want to serve over rice or something use less miso and pour a bit of the sauce on the rice.
Mix **** in bowl. Taste. Marinate. Cook meat in sauce. Enjoy.
EDIT: I'm looking for a recipe for sweeter meat. Like strips of meat. Kind of sweet 'n smokey, but not typical. Someone help me out.
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09-14-2010, 10:19 PM
#171
Just made this the past few nights, both turned out really good. Both were found on sparkrecipes.com
Spicy CrockPot Thai Chicken
Ingredients
6 boneless skinless chicken thighs (or breasts -- or a combination!)
1/3 cup Reduced Fat Peanut Butter (I use Skippy)
2 Tbsp lime juice
1 Tbsp soy sauce (I like the flavor of Tamari best)
1 tsp grated fresh ginger
1/2 cup sweet chili sauce (see note above!)
1/2 cup Sambal Oelek ground chili paste (see note above!)
1/2 cup chopped peanuts
3 tbsp chopped fresh cilantro
Directions
Place chicken (trimmed of visible fat) into slow cooker.
Mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Our over chicken.
Cook on Low 8 hours or on High 4 hours.
Serve 1 piece of chicken and sauce with chopped peanuts and cilantro as garnish.
Weight Watchers = 6 points per serving
Wonderful with a 1/2 cup of rice on the side.
Remember that you won't be using all the sauce, so the calories and fat that are listed are higher than what you will actually be eating!
Number of Servings: 6
Servings Per Recipe: 6
Amount Per Serving
Calories: 268.1
Total Fat: 14.5 g
Cholesterol: 57.3 mg
Sodium: 603.7 mg
Total Carbs: 15.8 g
Dietary Fiber: 2.0 g
Protein: 20.2 g
Crockpot Brown Sugar Chicken
Ingredients
12 boneless skinless chicken thighs or 6 boneless skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup white or white wine vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Directions
Use a 5-6 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
Number of Servings: 6
Servings Per Recipe: 6
Amount Per Serving
Calories: 302.2
Total Fat: 5.4 g
Cholesterol: 114.5 mg
Sodium: 133.9 mg
Total Carbs: 35.7 g
Dietary Fiber: 0.0 g
Protein: 27.1 g
Spicy CrockPot Thai Chicken
Ingredients
6 boneless skinless chicken thighs (or breasts -- or a combination!)
1/3 cup Reduced Fat Peanut Butter (I use Skippy)
2 Tbsp lime juice
1 Tbsp soy sauce (I like the flavor of Tamari best)
1 tsp grated fresh ginger
1/2 cup sweet chili sauce (see note above!)
1/2 cup Sambal Oelek ground chili paste (see note above!)
1/2 cup chopped peanuts
3 tbsp chopped fresh cilantro
Directions
Place chicken (trimmed of visible fat) into slow cooker.
Mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Our over chicken.
Cook on Low 8 hours or on High 4 hours.
Serve 1 piece of chicken and sauce with chopped peanuts and cilantro as garnish.
Weight Watchers = 6 points per serving
Wonderful with a 1/2 cup of rice on the side.
Remember that you won't be using all the sauce, so the calories and fat that are listed are higher than what you will actually be eating!
Number of Servings: 6
Servings Per Recipe: 6
Amount Per Serving
Calories: 268.1
Total Fat: 14.5 g
Cholesterol: 57.3 mg
Sodium: 603.7 mg
Total Carbs: 15.8 g
Dietary Fiber: 2.0 g
Protein: 20.2 g
Crockpot Brown Sugar Chicken
Ingredients
12 boneless skinless chicken thighs or 6 boneless skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup white or white wine vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Directions
Use a 5-6 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
Number of Servings: 6
Servings Per Recipe: 6
Amount Per Serving
Calories: 302.2
Total Fat: 5.4 g
Cholesterol: 114.5 mg
Sodium: 133.9 mg
Total Carbs: 35.7 g
Dietary Fiber: 0.0 g
Protein: 27.1 g
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09-14-2010, 10:36 PM
#173
Want fries with that?
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Thanks for the recipe, but I've been cooking with chicken for the past 3 months, and chicken alone. Chicken at least 4 or 5 times a week and ground beef/steak maybe once a month, so I am SO ******* SICK OF CHICKEN.
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09-14-2010, 10:38 PM
#174
Bump for retardedly simple yet awesome recipe.
Buy mushrooms. Any kind. The kind that are about as big as a golf ball. Cut into thin slices. Saute them in a pan. As they release the juices, gather it up with something (Paper towl or something). Be sure to get them all. When they're nice and try, start slowly adding soy sauce to the pan with the mushrooms in it while it's still on heat. I usually add about 1/8 of a cup and do two loads, though this is really down to your taste and experimentation.
Once the soy sauce is all soaked up by the mushrooms, throw it in a bowl and enjoy the ******* awesome yet simple recipe. Takes about 10 minutes to make.
Buy mushrooms. Any kind. The kind that are about as big as a golf ball. Cut into thin slices. Saute them in a pan. As they release the juices, gather it up with something (Paper towl or something). Be sure to get them all. When they're nice and try, start slowly adding soy sauce to the pan with the mushrooms in it while it's still on heat. I usually add about 1/8 of a cup and do two loads, though this is really down to your taste and experimentation.
Once the soy sauce is all soaked up by the mushrooms, throw it in a bowl and enjoy the ******* awesome yet simple recipe. Takes about 10 minutes to make.
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09-15-2010, 04:49 AM
#176
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Glad someone bumped this, I meant to update with a new recipe a few days ago. I've made meatloaf twice in the last 2 weeks, my first time ever being 2 weeks ago. I and the people who tried it were astonished by how good it was. Simple and fairly cheap too. None of this nasty ketchup crap.
My recipe is for roughly 5 normal to large portions.
ULTIMATE MEATLOAF!!!
2.5lb ground beef
1/2 tube/pack of ground sausage (whatever those containers are called)
2 cups of Italian bread crumbs (Progresso)
2 eggs
3 cans of Contadina tomato sauce (the small cans)
~6 leafs of basil (IMPORTANT FOR FLAVOR!)
1 cup diced scallions
2 tbsp minced garlic
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp paprika
1 tbsp mustard powder
1 tbsp salt
1-2 tbsp black pepper
(Nice editions include a little feta cheese, diced bell peppers, purple onion, ect.)
Pretty simple and self explanatory. Mix it all together in a large bowl. I find it easier to mix the meat together well first to avoid patches of sausage. Leave out 1 1/2 cans of the tomato sauce to put on top. Mix it all well and put the loaf in a large baking dish lined with foil and sprayed with non stick spray. I prefer to use the open loaf method, instead of packing it into a bread pan or something along those lines, since that makes it cook in it's own grease and makes it very greasy and slimy. Pat the loaf out and form it into a tight "loaf" shape (mine ends up about 14 inches long and maybe 5'' in width/height. The shorter and fatter, the longer the cook time.). Cover the dish with foil, then put it in a preheated oven at ~425 for an hour. Remove the foil and continue to cook at 400 for another 30 minutes or until the sauce begins to brown. Coat the top of the loaf every 20 minutes throughout the full cook time with the sauce to form a nice cooked on tomato layer on the outside.
Remove and let stand on counter for 5 minutes, slice and serve. I made some homemade macaroni casserole with 3 cheeses, and some smashed potatoes and King Hawaiian rolls (the ****!). Best meatloaf I have ever had, hands down, and this was on my first attempt! I'm now in perfection mode.
My recipe is for roughly 5 normal to large portions.
ULTIMATE MEATLOAF!!!
2.5lb ground beef
1/2 tube/pack of ground sausage (whatever those containers are called)
2 cups of Italian bread crumbs (Progresso)
2 eggs
3 cans of Contadina tomato sauce (the small cans)
~6 leafs of basil (IMPORTANT FOR FLAVOR!)
1 cup diced scallions
2 tbsp minced garlic
2 tbsp onion powder
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp paprika
1 tbsp mustard powder
1 tbsp salt
1-2 tbsp black pepper
(Nice editions include a little feta cheese, diced bell peppers, purple onion, ect.)
Pretty simple and self explanatory. Mix it all together in a large bowl. I find it easier to mix the meat together well first to avoid patches of sausage. Leave out 1 1/2 cans of the tomato sauce to put on top. Mix it all well and put the loaf in a large baking dish lined with foil and sprayed with non stick spray. I prefer to use the open loaf method, instead of packing it into a bread pan or something along those lines, since that makes it cook in it's own grease and makes it very greasy and slimy. Pat the loaf out and form it into a tight "loaf" shape (mine ends up about 14 inches long and maybe 5'' in width/height. The shorter and fatter, the longer the cook time.). Cover the dish with foil, then put it in a preheated oven at ~425 for an hour. Remove the foil and continue to cook at 400 for another 30 minutes or until the sauce begins to brown. Coat the top of the loaf every 20 minutes throughout the full cook time with the sauce to form a nice cooked on tomato layer on the outside.
Remove and let stand on counter for 5 minutes, slice and serve. I made some homemade macaroni casserole with 3 cheeses, and some smashed potatoes and King Hawaiian rolls (the ****!). Best meatloaf I have ever had, hands down, and this was on my first attempt! I'm now in perfection mode.
Last edited by NA6C-Guy; 09-15-2010 at 06:57 AM.
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09-15-2010, 04:55 AM
#177
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One of my fondest young childhood memories from when my parents were still married was a homemade cinder block cooking pit my dad built in the back yard. He would wrap mushrooms, onions and bits of steak in foil and cook them over the wood fire. **** was AWESOME! I love mushrooms.
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09-22-2010, 07:45 AM
#178
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HOLY SHIAT!!!
Just made myself one of the best breakfasts ever, and it was simple and ill planned. I had just bought some good chorizo earlier, and wanted to eat some. Found a few eggs in the fridge and a new jar of some really good salsa verde. Lightly mixed the egg with a little minced garlic, onion powder and pepper, cooked it, then fried up the chorizo. A little verde on the eggs once plated and put the crumbled chorizo on top of that mixture...
So GOOD!!! Flavor was off da chain, son! Only thing that could have added to the awesomeness would have been that but on a freshly toasted piece of bread.
Just made myself one of the best breakfasts ever, and it was simple and ill planned. I had just bought some good chorizo earlier, and wanted to eat some. Found a few eggs in the fridge and a new jar of some really good salsa verde. Lightly mixed the egg with a little minced garlic, onion powder and pepper, cooked it, then fried up the chorizo. A little verde on the eggs once plated and put the crumbled chorizo on top of that mixture...
So GOOD!!! Flavor was off da chain, son! Only thing that could have added to the awesomeness would have been that but on a freshly toasted piece of bread.
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12-15-2010, 12:18 PM
#180
Thread resurrection!!!! I received a 40" smoker for Christmas this year and promptly tried that bad boy out in the 20 degree weather. The best part was that it had a remote control displaying all my cooking info so I only had to go outside to refill chips.
Result: Smoked pork butt and smoked mac and cheese!
The pork butt was marinated in a dry rub and basted with a light Worcestershire and soy concoction and smoked with apple chips.
The mac and cheese was based on a recipe I found from Masterbuilt - 1.5 cans campbells cheddar cheese soup, 2 cups mild cheddar, 1 cup milk.
Result: Smoked pork butt and smoked mac and cheese!
The pork butt was marinated in a dry rub and basted with a light Worcestershire and soy concoction and smoked with apple chips.
The mac and cheese was based on a recipe I found from Masterbuilt - 1.5 cans campbells cheddar cheese soup, 2 cups mild cheddar, 1 cup milk.
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