NA6C-Guy

iTrader: (1)

Anybody else here a food/cooking freak like me? I would enjoy a thread posting up what you ate or cooked. Or even some of your favorite dishes to eat or cook, maybe even how to make them. I love to cook, its probably my top thing to do, next to eating the food anyway.

I'm about to make some good ole fashioned hamburgers, just with a bit of a twist. 73/27 ground beef mixed with home made bread crumbs, garlic, italian dressing and apple juice. On top a little Provolone, onion, lettuce, and tomato. Of course some spicy mustard and maybe ketchup to go along. Served on a multi grain sesame seed bun. I may even break out the apple wood bacon.

wayne_curr

iTrader: (8)

Just made some lemon pepper salmon last night. Very simple.

Springle fillets with lemon pepper, wrap in foil packet, bake at 400 for 20 mins. mmmMMMmmmMMMMMmmm

I'll start sharing what we cook every night.

Braineack

iTrader: (62)

i heart cooking. i make enchiladas like every day.

basically get a 10-pack a tortillas. big *** block of Monterey jack. two McCormick's enchiladas sauce packets, two 8oz cans of tomato sauce, and two chicken breasts.

Cook the chicken in the oven for 25-30 minutes at 350, shred, mix with some sauce. then wrap the chicken, some shredded jack cheese, and some more sauce. put them in two 9x13 pans, cover with remaining sauce and sprinkle some more cheese on top and cook for another 20 minutes or so.

simple as hell but pretty tasty. i used to cook chicken with garlic and what-not and even make the sauce from scratch, but this is the best compromise.

xturner

Last night - Pork kind-of-Milanese-

Pork tenderloin, cut in half, butterflied, pounded to 1/4" thick. Marinated an hour in a mix of Italian dressing and Dijon Mustard. Grill about 3-4 min a side over a VERY hot fire.

Top grilled pork with a salad of Arugula, chopped tomatoes and chopped fresh mozzarella, dressed with a light balsamic vinaigrette.

Easy, healthy, very tasty,

Cococarbine3

iTrader: (1)

I just had some of the most scrumptious macaroni I've had in my life. 1 pound of the finest Elbow Macaroni hand-picked in Malaysia added to about 4qts of boiling spring water illegally imported from the Swiss Alps. Allow to be cooked until al dente, and then drain with a colander and blanch for 5 seconds with cold (~45degreesF) distilled water to prevent it from cooking further. Next you should prepare a fine heated roux; use 36oz evaporated milk to prevent sticking and chunking. Add 6T of fresh Louisiana hot sauce, 5 cups of diced chilis, 1t of curry powder, some ground Mace, a little bit of California Terregon, 4T of melted butter, and last but not least, .455kg of the most wonderful shredded Monterey Jack Cheese you can find. Don't forget to add two dashes of Chateau Romani and a pinch of love. Stir in the cooked macaroni, enjoy, and be prepared to crap excellence.

xturner

Also - try making a fresh avocado salsa -
one ripe avocado, diced
one large ripe tomato, diced
about 1/4 med onion, finely chopped
couple tablespoons chopped cilantro
teaspoon of lime juice

Serve it with any kind of fish, preferably blackened.

jedduh01

iTrader: (4)

Sautéed johnsonville brats with peppers and onions:

One pan. Olive oil, Chopped green and red peppers, Hot peppers if you like. with a sweet vadalia onion. Sauté together Get the goods smelling good.

Add brats. Cut into half inch wide chunks, Bite size brat *****. (can preboil in beer for more flavor) . Add brat chunks to sizzling cooking peppers and onoins, Finish brats till nice golden brown.

Take a nice LARGE fluffy roll. Or French bread Toast the outside. Hollow out inside, and fill center with brats and peppers. like a bread bowl.

A true 30 min awesome meal. Can be done on grille too.

NA6C-Guy

iTrader: (1)

Happy 20,000 post!

Mexican/Americanized Mexican food is so fun to make, and comes out tasting good no matter what. Hard to mess up the flavor when its simple seasoning, a meat, and what ever selection of vegetable you choose with some cheese. I make what I call a Taco Bake, which is pretty much just flour tortilla shells in a tall round pan. Make about 10 layers, start with shell in the bottom, and I alternate a layer of vegetable (bell pepper, onion and tomato) and meat (seasoned with chili powder and garlic, along with other seasonings, or if I'm lazy, just a pack of Taco Bell seasoning or something) with a layer of refried beans, cheese and sour cream. Once you reach the top of the pan, top with some more cheese and bake for like 30-45 minutes or until you think its done. Not much on fancy and it doesn't plate very well, but it sure does taste good and is easy.

NA6C-Guy

iTrader: (1)

You speaketh my language sir. I try to have that at least once a month. Had it about 3 days ago actually. Though I cheaped out and just used a crusty old hot dog bun. I was in a hurry.

Newbsauce

iTrader: (2)

Buffalo Chicken Dip

2 lbs boneless chicken breast
1 bottle Franks Buffalo Wing Sauce (other sauces are not as good)
1 stick melted butter
1 1/2 pkgs cream cheese (12 oz)
2 cups mozzarella cheese

1. Cook chicken until done and chop into small pieces
2. Stir all ingredients together, but leave a little mozz. cheese for top
3. Place in 13" x 9" pan evenly
4. Sprinkle mozz cheese on top
5. Bake at 350 degrees for 20 minutes
6. Serve with tostitos

xturner

We make quesadillas a lot to deal with leftovers -
A couple tortillas fllled with Monterey jack, a little salsa, maybe some black or refried beans, and whatever else you have around that looks good. Toast in a frying pan until the cheese melts and everything is hot.

NA6C-Guy

iTrader: (1)

Might have to try that one this weekend. I could go for that right now actually.

wildfire0310

iTrader: (1)

mmm.. damn good ideas here.

Currently got some homemade dough rising to make some homemade buffalo chicken pizza

Mach929

iTrader: (3)

awesome thread! I love cooking too, only really gained an interest in the past couple years. Used to eat out a lot, like all the time with my ex and my wife before we lived together, now i'd rather do it myself. Though i'm more a weekend warrior now that the wife get homes before i do. She's been doing most of the cooking. I can't complain though, it's nice to come home, grab a beer, take my shoes off and have dinner delivered to me. I play around on the grill pretty much every weekend.

y8s

iTrader: (8)

everyone else tivo alton brown reruns?

Mach929

iTrader: (3)

i don't tivo it but i do enjoy his geeky scientific way to explaing stuff

oilstain

I heart Franch sauces!

a generous pound of sliced baby portabellas
1/2 stick butter
garlic, salt, pepper, and if you like to cheat a little: a little beef bouillon for extra richness (careful you don't overdo it on the salt)

cook till mushrooms have finished dumping their water, then add a couple cups of wine (I prefer a dry red if I'm forgoing the cream, and a dry white for a cream sauce)

cook some more, basically until you are starting to run out of juice

then either serve as is, or add a pint of heavy cream, and cook until about halved

serve over puff pastry, or good crunchy crusted bread

(FRESH parsley does really well here, chopped fine, and added with the wine, a bit of tarragon works well too)

Alton is awesome.

NA6C-Guy

iTrader: (1)

No Tivo, but I watch the hell out of some Alton Brown. Well, I watch the hell out of Food Network in general.

msydnor

iTrader: (3)

Here is a Quesadilla recipe I came up with a few weeks ago. Takes about 10-15 minutes

Ingredients
Oscar Mayer Chicken breast strips (southwest flavor)
Flour Tortilla of choice. ( I prefer mission brand)
Pepper Jack Cheese
Sharp shredded cheese
Green onions
Avocado
Sour Cream
Salsa
1. Heat some oil in a pan on high until hot. Put in the Oscar Mayer Chicken breast strips and let cook until hot. No more than 5 minutes should do, it’s already done, you are simply heating it up. Put in chopped green onions and let cook for another 2 minutes. Don’t leave the green onions in too long because the loose flavor and texture. You want them still crisp. Remove from heat.
2. Using another pan, or a flat pan, butter one side of the tortilla and put the buttered side down on the pan. Put the shredded cheese on the tortilla, then put some of the chicken green onion mix you just set aside on top. Put the avocado on top of the chicken/green onion mix. Put a couple slices of pepper jack on top of the avocadoes.
3. Butter a second tortilla and top off the Quesadilla. Flip it so the other side can brown. The easiest way to flip it is to set a plate or saucer on top, flip the pan while holding the sauce in place, then slide it off he saucer back to the hot pan. Once it’s brown you done. All the cheese should be melted and it’s almost time to eat.
4. Slice the Quesadilla into 4’s. Use sour cream and salsa to top
5. You can use other topping if you do not like avocados.
6. If you want to save a few calories you can skip the butter and use low fat cheese.

magnamx-5

iTrader: (7)

I can cook and bake most anything, the grill is one of my truest loves anything with meat can be made into excelence by my hands.