Cooking/Food Thread
12-16-2010, 02:29 PM
#185
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.
Sorry man, but if it has authentic and santa fe in the name it needs some anaheim peppers (preferrably from Lemitar or Hatch), and no cactus. Cooking with prickley pear is more of an Arizona thing.
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01-09-2011, 01:43 PM
#186
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Simple Popovers.
3/4 room temp milk
2 eggs
3/4 flour
1 teaspoon salt
1 tablespoon melted butter
preheat oven to 425*F.
combine ingredients. whisk until smooth.
Butter and pam the **** out of the aluminum muffin tin. Stick it in the oven for 2-3 minutes until butter just starts to brown. Fill with batter about halfway. Bake for 30 minutes.
3/4 room temp milk
2 eggs
3/4 flour
1 teaspoon salt
1 tablespoon melted butter
preheat oven to 425*F.
combine ingredients. whisk until smooth.
Butter and pam the **** out of the aluminum muffin tin. Stick it in the oven for 2-3 minutes until butter just starts to brown. Fill with batter about halfway. Bake for 30 minutes.
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01-09-2011, 01:47 PM
#187
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Yum. ^
I doubt many of you outside of the SE know of the place, but I have been wanting to try and replicate Jim n' Nick's muffins. As far as I can tell they are an apple muffin with cheddar cheese. ******* AMAZING!!! Cheddar muffin with a cornbread like texture with the slight sweetness of the apple flavor. Goes very very well with their delicious BBQ and their awesome sauces.
*though after more research, most recreation recipes call for vanilla, not apple. I swear I taste apple.
I doubt many of you outside of the SE know of the place, but I have been wanting to try and replicate Jim n' Nick's muffins. As far as I can tell they are an apple muffin with cheddar cheese. ******* AMAZING!!! Cheddar muffin with a cornbread like texture with the slight sweetness of the apple flavor. Goes very very well with their delicious BBQ and their awesome sauces.
*though after more research, most recreation recipes call for vanilla, not apple. I swear I taste apple.
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01-09-2011, 01:54 PM
#188
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Simple as **** salmon.
Ingredients:
1lb of Salmon fillet
1/2 lemon
Salt and Pepper
I like to cut off the skin. Then coat with salt and pepper and lemon juice. Saute in a little bit of olive oil on both sides. I pull it as soon as it's just cooked through and opaque.
with easy as **** asparagus.
ingredients:
asparagus.
cut off the hard ends. toss in boiling water until just tender. shock them in ice water. Let them dry. I like to butter and salt them.
Ingredients:
1lb of Salmon fillet
1/2 lemon
Salt and Pepper
I like to cut off the skin. Then coat with salt and pepper and lemon juice. Saute in a little bit of olive oil on both sides. I pull it as soon as it's just cooked through and opaque.
with easy as **** asparagus.
ingredients:
asparagus.
cut off the hard ends. toss in boiling water until just tender. shock them in ice water. Let them dry. I like to butter and salt them.
Last edited by Braineack; 01-10-2011 at 10:02 AM.
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01-09-2011, 03:06 PM
#189
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Fine I will post a lentil recipe tonight. If anyone is interested in a vegetable based diet, lentis are a great staple with lots of fiber and protien. And they're cheap.
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01-09-2011, 03:10 PM
#190
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That recipe I found was pretty damn close, but needed a tiny bit of tweeking, too sweet in my opinion, so I took a bit (1/4 cup) of the sugar out for this recipe.
Jim N' Nick's Sweet Cheese Muffins (makes 12)
-1 1/2 cup flour
-3/4 cup sugar
-1 cup shredded cheddar
-3/4 cup 2% milk
-1 egg
-4 tablespoon butter (melted)
-1 1/2 teaspoon baking powder
-1/4 teaspoon vanilla extract
Mix dry ingredients and wet separate, then pour liquid ingredients over the dry and mix, but do not over mix, leave it lumpy. I would melt the butter and pour it in last once the mixture is semi mixed.
Grease muffin pan and bake @ 400 for 15-20 minutes. Allow the sides to turn dark brown, almost burn. It adds to the flavor I think, and helps to hold it all together.
Melt butter to dip them in, and you have a kick *** snack, or an excellent side for BBQ or any kind of meat. The contracts of the sweet muffins with the zesty BBQ sauce is awesome.
Jim N' Nick's Sweet Cheese Muffins (makes 12)
-1 1/2 cup flour
-3/4 cup sugar
-1 cup shredded cheddar
-3/4 cup 2% milk
-1 egg
-4 tablespoon butter (melted)
-1 1/2 teaspoon baking powder
-1/4 teaspoon vanilla extract
Mix dry ingredients and wet separate, then pour liquid ingredients over the dry and mix, but do not over mix, leave it lumpy. I would melt the butter and pour it in last once the mixture is semi mixed.
Grease muffin pan and bake @ 400 for 15-20 minutes. Allow the sides to turn dark brown, almost burn. It adds to the flavor I think, and helps to hold it all together.
Melt butter to dip them in, and you have a kick *** snack, or an excellent side for BBQ or any kind of meat. The contracts of the sweet muffins with the zesty BBQ sauce is awesome.
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01-09-2011, 03:21 PM
#191
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Another one I came up with yesterday, since I had a craving for shrimp. Simple and pretty tasty for a quick meal. Plus I LOVE cilantro and I love shrimp, so it was a win.
Cilantro Lime Shrimp Over Brown Rice (~6 servings)
I guessed at the amounts since I didn't measure or write it down
Shrimp:
-2lb medium shrimp
-1 1/2 cup cilantro
-1/4 cup lime juice
-1/4 cup minced garlic
-2 tbsp onion powder
-2 tbsp Tabasco Chipotle sauce
-salt to taste
Rice: (duh!)
-brown rice
-1/4 stick of butter
-salt to taste
This shouldn't need defining. I used a hot wok with a little sesame oil to sear the shrimp, then reduced heat and added the other ingredients for a few minutes to cook in flavor. Don't overcook the shrimp of course, they only take a few minutes. Overcook and they become like rubber. Serve the shrimp mix over the rice..... eat. Maybe a drizzle of sesame oil over the plated food.
Cilantro Lime Shrimp Over Brown Rice (~6 servings)
I guessed at the amounts since I didn't measure or write it down
Shrimp:
-2lb medium shrimp
-1 1/2 cup cilantro
-1/4 cup lime juice
-1/4 cup minced garlic
-2 tbsp onion powder
-2 tbsp Tabasco Chipotle sauce
-salt to taste
Rice: (duh!)
-brown rice
-1/4 stick of butter
-salt to taste
This shouldn't need defining. I used a hot wok with a little sesame oil to sear the shrimp, then reduced heat and added the other ingredients for a few minutes to cook in flavor. Don't overcook the shrimp of course, they only take a few minutes. Overcook and they become like rubber. Serve the shrimp mix over the rice..... eat. Maybe a drizzle of sesame oil over the plated food.
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01-25-2011, 06:14 AM
#192
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Meh, I guess it's worthy of mentioning. Ran through WalMart on my way home to pick up drinks, and saw shrimp and got a craving so I threw together a lemon and pesto shrimp pasta. Made it a little too oily, and a little too lemony, but still a decent, cheap and quick meal.
Lemon Pesto Shrimp Pasta
2lb shrimp
1/2 cup basil pesto
2 lemons
1 cup green onions
2 tbsp minced garlic
1/4 cup feta cheese
olive oil
noodles
salt and pepper
Need I really explain the methods in detail, it's a simple dish. Pour some olive oil in a pan and get it hot. Drop in the garlic and let it cook for a few seconds, then reduce heat to low and add the shrimp, green onion, pesto, lemon juice and salt and pepper to taste and let simmer for 3-4 minutes, or until shrimps are cooked. Of course the noodles should already be done by this point, since you started them 15 minutes earlier, right? Pour the shrimp and shiz on the noodles after it's cooked, top with feta, or you could mix the feta in with the shrimp, then eat.
Looks kind of nasty actually, like I said, it was too oily. I was in a hurry and just throwing **** in, because I'm tired and have a headache.
Lemon Pesto Shrimp Pasta
2lb shrimp
1/2 cup basil pesto
2 lemons
1 cup green onions
2 tbsp minced garlic
1/4 cup feta cheese
olive oil
noodles
salt and pepper
Need I really explain the methods in detail, it's a simple dish. Pour some olive oil in a pan and get it hot. Drop in the garlic and let it cook for a few seconds, then reduce heat to low and add the shrimp, green onion, pesto, lemon juice and salt and pepper to taste and let simmer for 3-4 minutes, or until shrimps are cooked. Of course the noodles should already be done by this point, since you started them 15 minutes earlier, right? Pour the shrimp and shiz on the noodles after it's cooked, top with feta, or you could mix the feta in with the shrimp, then eat.
Looks kind of nasty actually, like I said, it was too oily. I was in a hurry and just throwing **** in, because I'm tired and have a headache.
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01-25-2011, 08:47 AM
#193
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Join Date: Jan 2008
Location: Ashburn, VA
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I've been rocking Tostito's cheesy goodness (aka salsa con queso) with some red bell pepper bruschetta mixed in.
Usually about 2 scoops of cheese sauce + 1 scoop of Harris Teeter's bruschetta. Microwave for 30-60 sec and serve.
I poured it on top of some homemade fajitas and tortillas (the thick kind). Man, it was heavenly.
Usually about 2 scoops of cheese sauce + 1 scoop of Harris Teeter's bruschetta. Microwave for 30-60 sec and serve.
I poured it on top of some homemade fajitas and tortillas (the thick kind). Man, it was heavenly.
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02-19-2011, 09:41 PM
#195
Want fries with that?
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Made this today:
http://www.foodnetwork.com/recipes/b...ipe/index.html
Very basic, very easy to make. ******* delicious. I've had 4 bowls since I made it 3 hours ago.
Modifications I made: **** fancy chili powder, just used basic ****. Also added about twice as many beans (Much, much thicker). Extra meat as well (Extra quarter of a pound). Next time, I will add even more beans (maybe 3 times as many). I would also use ground beef and steak, pure'd tomatoes as well as diced tomatoes.
http://www.foodnetwork.com/recipes/b...ipe/index.html
Very basic, very easy to make. ******* delicious. I've had 4 bowls since I made it 3 hours ago.
Modifications I made: **** fancy chili powder, just used basic ****. Also added about twice as many beans (Much, much thicker). Extra meat as well (Extra quarter of a pound). Next time, I will add even more beans (maybe 3 times as many). I would also use ground beef and steak, pure'd tomatoes as well as diced tomatoes.
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08-31-2011, 06:40 PM
#198
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Greek Pasta Salad
-Shell noodles (whatever they are technically called, or any other kind)
-Fresh basil (a lot)
-Oregano (a lot)
-Onion powder (little)
-Garlic powder (little)
-Sugar (very little)
-Salt and pepper (little)
-Olive oil (a lot)
-Lemon juice (little)
-Red wine vinegar (very little)
-Parmesan cheese (very very little)
-Feta cheese (a lot)
-Cherry/Grape tomatoes (a lot)
Optional, chicken pan seared with herbs, or grilled.
Parts aren't real specific, just make to your best judgement. Mix the **** up, chop the tomatoes into quarters or eighths of course, serve cold, enjoy. Good stuff!
Not to brag, but this **** is ******* awesome! I had something like this a few weeks ago at Zoe's Greek Kitchen with my chicken wraps, and was pretty amazed by it. Used my super taster to break down the components and tried to recreate it. In my opinion I made it better. Perfect balance of flavors, though I used my guess measurement, so I cannot recreate it for you.
-Shell noodles (whatever they are technically called, or any other kind)
-Fresh basil (a lot)
-Oregano (a lot)
-Onion powder (little)
-Garlic powder (little)
-Sugar (very little)
-Salt and pepper (little)
-Olive oil (a lot)
-Lemon juice (little)
-Red wine vinegar (very little)
-Parmesan cheese (very very little)
-Feta cheese (a lot)
-Cherry/Grape tomatoes (a lot)
Optional, chicken pan seared with herbs, or grilled.
Parts aren't real specific, just make to your best judgement. Mix the **** up, chop the tomatoes into quarters or eighths of course, serve cold, enjoy. Good stuff!
Not to brag, but this **** is ******* awesome! I had something like this a few weeks ago at Zoe's Greek Kitchen with my chicken wraps, and was pretty amazed by it. Used my super taster to break down the components and tried to recreate it. In my opinion I made it better. Perfect balance of flavors, though I used my guess measurement, so I cannot recreate it for you.
Last edited by NA6C-Guy; 08-31-2011 at 08:09 PM.
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08-31-2011, 07:46 PM
#199
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Join Date: Apr 2009
Location: TX
Posts: 335
Total Cats: 5
This thread makes me hungry...
Here's my New Mexico twist on my dad's Texas red chili. I subbed out red for white (meat), green for red (chile), and tomatillo for tomato.
2 lbs pork (boneless chops or loin), chopped into cubes
1 onion, chopped
2 cloves garlic, chopped
12 oz Budweiser
8 oz tomatillo salsa (Herdez brand is easy to find)
¼ C hatch green chile powder (NOTE: I've never seen this in DFW. I have relatives that bring it to me straight from Hatch.)
1½ tsp cumin
1¼ tsp oregano
1¼ tsp salt
Sautee meat until dry, using as little oil as possible, then transfer to stewpot. Sautee onions and garlic until onions are translucent, then transfer to stewpot. Add beer to stew pot and start simmering. Add all other ingredients to stewpot and simmer until meat is tender and the chili thickens to your liking.
Here's my New Mexico twist on my dad's Texas red chili. I subbed out red for white (meat), green for red (chile), and tomatillo for tomato.
2 lbs pork (boneless chops or loin), chopped into cubes
1 onion, chopped
2 cloves garlic, chopped
12 oz Budweiser
8 oz tomatillo salsa (Herdez brand is easy to find)
¼ C hatch green chile powder (NOTE: I've never seen this in DFW. I have relatives that bring it to me straight from Hatch.)
1½ tsp cumin
1¼ tsp oregano
1¼ tsp salt
Sautee meat until dry, using as little oil as possible, then transfer to stewpot. Sautee onions and garlic until onions are translucent, then transfer to stewpot. Add beer to stew pot and start simmering. Add all other ingredients to stewpot and simmer until meat is tender and the chili thickens to your liking.
Last edited by trickyrix; 08-31-2011 at 08:10 PM.
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08-31-2011, 07:53 PM
#200
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Join Date: Apr 2009
Location: TX
Posts: 335
Total Cats: 5
...and here's a bread recipe you can't **** up.
Beer Bread
3C self-rising flour
1 can cold beer
3T sugar
Mix and place in a 9x5 loaf pan. Bake for 30 min at 350. Melt 1 stick butter and pour over top of loaf, then bake for 10 more min.
...then make it even awesomer:
Jalapeno Cheddar Beer Bread
3C self-rising flour
1 can cold beer
3T sugar
1C sliced jalapenos (I just use the ones out of the jar)
1C cheddar cheese
Mix and place in a 9x5 loaf pan. Bake for 30 min at 350. Melt ½ stick butter and pour over top of loaf, then bake for 10 more min.
(I said it was easy, not healthy...)
Beer Bread
3C self-rising flour
1 can cold beer
3T sugar
Mix and place in a 9x5 loaf pan. Bake for 30 min at 350. Melt 1 stick butter and pour over top of loaf, then bake for 10 more min.
...then make it even awesomer:
Jalapeno Cheddar Beer Bread
3C self-rising flour
1 can cold beer
3T sugar
1C sliced jalapenos (I just use the ones out of the jar)
1C cheddar cheese
Mix and place in a 9x5 loaf pan. Bake for 30 min at 350. Melt ½ stick butter and pour over top of loaf, then bake for 10 more min.
(I said it was easy, not healthy...)
Last edited by trickyrix; 08-31-2011 at 08:12 PM.
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