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Post by cowboyz on Nov 9, 2018 13:26:00 GMT -5
Feels like a good weekend to make a pot of jambalaya!
I love something that takes all day to cook, making the house smell good and making everyone hungry!!
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Post by Deleted on Nov 9, 2018 17:36:53 GMT -5
I’ve got a pot roast cooking for this evening. Son & d-i-l coming for dinner 😊
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Post by msdownunder on Nov 13, 2018 11:53:52 GMT -5
Feels like a good weekend to make a pot of jambalaya! I love something that takes all day to cook, making the house smell good and making everyone hungry!! Too funny I made shrimp monica on the weekend. We could have had a NOLA cooking fest
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Post by Deleted on Nov 13, 2018 12:37:53 GMT -5
Feels like a good weekend to make a pot of jambalaya! I love something that takes all day to cook, making the house smell good and making everyone hungry!! Too funny I made shrimp monica on the weekend. We could have had a NOLA cooking fest My wife just made turkey gumbo.
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Post by Deleted on Nov 14, 2018 11:12:52 GMT -5
My friend's family owns a restaurant on Grand Isle, Louisiana. Every year he would send me up a Turducken. It was too non traditional for Thanksgiving. The turkey went but they left the Turducken.
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Post by cowboyz on Nov 14, 2018 12:52:28 GMT -5
Tonight I think I'll make some chicken tortilla soup!! Nice night for soup!!
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Post by Deleted on Nov 14, 2018 18:20:00 GMT -5
We always have 20-25 people over for Thanksgiving. we take in all the orphans who live out of state and can't make it home for just a weekend. We smoke a turkey and put one in the oven. Then we need a little more we buy a boneless turkey breast and pound the heck out of it so it's as flat as possible. They we take sausage and stuffing and whatever other good stuff you want to put in it and then roll it up and tie it closed then cook it. Then when its finished you slice it and you get a perfect slice of turkey and stuffing.
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Post by cowboyz on Nov 15, 2018 8:38:23 GMT -5
Chili and cornbread tonite, with the fireplace going!
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Post by WKDWZD on Nov 18, 2018 19:11:10 GMT -5
I've made sweet/spicy chili a couple of times this football season. It's my new favorite chili. People seem to love it. Sweet - that's interesting, what do you sweeten it with? I use spices in my chili, ground corriander and ground cumin, and I chuck in a stick of cinnamon for a delicious warming flavour.
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Post by cowboyz on Nov 19, 2018 12:28:28 GMT -5
Spicy, Smoky, Sweet Chili 1 lb ground beef 1 large shallot or 1 small onion, chopped 2 garlic cloves, minced salt and pepper 29 oz. can tomato sauce 15 oz. can Bush’s Vegetarian Baked Beans 15 oz. can black beans, drained and rinsed 3 Tablespoons chili powder 1-2 heaping Tablespoons brown sugar 1 teaspoon smoked paprika 3/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper (or more or less) Directions Brown ground beef, shallot or onion, and garlic in a large skillet over medium high heat, seasoning with salt and pepper. Add the remaining ingredients then simmer for 30 minutes, stirring once or twice. Spicy, Smoky Sweet ChiliSounds good, I think I'll have to try that! Thanks for sharing.
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Post by WKDWZD on Nov 19, 2018 13:54:17 GMT -5
Spicy, Smoky, Sweet Chili 1 lb ground beef 1 large shallot or 1 small onion, chopped 2 garlic cloves, minced salt and pepper 29 oz. can tomato sauce 15 oz. can Bush’s Vegetarian Baked Beans 15 oz. can black beans, drained and rinsed 3 Tablespoons chili powder 1-2 heaping Tablespoons brown sugar 1 teaspoon smoked paprika 3/4 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper (or more or less) Directions Brown ground beef, shallot or onion, and garlic in a large skillet over medium high heat, seasoning with salt and pepper. Add the remaining ingredients then simmer for 30 minutes, stirring once or twice. Spicy, Smoky Sweet ChiliThat sounds good, I might have to try it for a change. Here is my goto recipe that I've used for years now - except that now use pinto beans (buy 500 gms (1 lb) dried), rinse and slow cook in in 7 cups (1.75 litres) of water with one tsp chilil flakes, on high setting for 3 hours. Use a good half of them in the recipe, freeze the rest for another day. I also notice that the recipe has altered from the original one that said "use 2 glasses of wine (350 ml)" and is now 250 mi, that could explain why I have always had to 'adjust my final product . Also, once all is brought to a simmer, I slap a lid on it and bung it in the fan oven at 140C (275F) for an hour.
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Post by Deleted on Nov 21, 2018 9:57:59 GMT -5
The secret to really good chili is to add chocolate and just a bit of yesterdays old coffee to smooth everything out a bit.
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Post by cowboyz on Dec 12, 2018 12:19:56 GMT -5
I made this on Sunday, it was good... nice kick. Served with rice and broccoli.
Firecracker Chicken
1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
1/2 cup brown sugar or honey
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
2 cloves garlic, grated
1 pinch red pepper flakes
1 tablespoon oil
1 pound boneless and skinless chicken breasts
salt and pepper to taste
Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili pepper flakes in a small sauce pan until the sugar has melted into the sauce.
Heat the oil in a large oven safe skillet over medium-high heat, season the chicken with the salt and pepper, add to the pan and brown, about 3-5 minutes per side.
Transfer to a preheated 400F oven and bake until the chicken is cooked, about 10-15 minutes, basting with the sauce every 5 minutes.
The extra sacuse is great for dipping.
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