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301 Re: What's For Supper ? on Tue May 06, 2014 10:44 pm

SSC


Admin
Grilled Cornish hens, baked beans, coleslaw, grilled zucchini, coated with Sweet Vidalia dressing and as an experiment, grilled apple quarters the apples were very good almost caramel tasting and very juicy on the inside.

302 Re: What's For Supper ? on Thu May 08, 2014 1:16 am

gypsy


Moderator
Ham and Beans, turnips greens, with a smoky twist,
fried tater./onions, corn bread ,
green onion, tomato's.
a good country supper.

303 Re: What's For Supper ? on Thu May 08, 2014 5:40 pm

SSC


Admin
Shrimp Tacos

1 mango - peeled, seeded and diced

1 ripe avocado - peeled, pitted, and diced

2 tomatoes, diced

1/2 cup chopped fresh cilantro (shredded lettuce will work in place of cilantro )

1/4 cup chopped red onion

3 cloves garlic, minced

1/2 teaspoon salt

2 tablespoons lime juice

1/4 cup honey butter

1 pound salad shrimp ( fresh shrimp are much better if available )

4 (10 inch) flour tortillas, warmed



Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.

304 Re: What's For Supper ? on Fri May 09, 2014 7:14 pm

gypsy


Moderator
Chicken and Dumplings,green beans, and a fruit salad for dessert. big glass of tea,unsweet for me.

305 Re: What's For Supper ? on Wed May 14, 2014 10:05 am

SSC


Admin
Outback Steakhouse Chicken

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.

306 Re: What's For Supper ? on Thu May 15, 2014 6:42 pm

SSC


Admin
Crock Pot Apple Bacon Pork Roast



Serves: 6-8
Ingredients

3-4 Pork Loin Roast
2 large apples sliced (I prefer fuji)
6 slices of bacon (1/2 cooked)
⅓ cup brown sugar

Glaze

½ cup brown sugar
¼ cup apple juice
1 tablespoon Dijon or grainy mustard
dash cinnamon

Instructions

Slice your pork loin into one inch slices about ¾ of the way through. That way the roast is still connected in one piece.
Place roast in a large crock pot and place the apple slices in the slits.
Lay the bacon slices over the top of the roast, and sprinkle with brown sugar.
Place lid on the crock pot and allow the roast to cook for 3-4 hours on high or 6-8 hours on low. Final cook time will depend on your crockpot.
Slice and serve with the glaze below.

Glaze

Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.

307 Re: What's For Supper ? on Thu May 15, 2014 10:46 pm

SSC


Admin
Bacon Wrapped Stuffed Chicken

Ingredients

4 boneless skinless chicken breast halves {4 ounces each}
Spreadable Herb and Garlic Cream Cheese {or chive and onion flavor}
Salt and pepper to taste
8-10 bacon strips

Instructions

Flatten chicken to ½" thickness
Spread 2-3 tablespoons cream cheese over each. sprinkle with salt and pepper
Roll up and Wrap each with 2-3 bacon strips, placing seam side down on a greased 13" x 9" baking pan
Bake uncovered for 35-40 minutes, at 400°C. If needed, Broil 6 for 5 minutes to get the bacon crisp.

gypsy


Moderator
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309 Re: What's For Supper ? on Sun May 18, 2014 11:45 pm

gypsy


Moderator
chicken,onion mushrooms main dish

310 Re: What's For Supper ? on Mon May 19, 2014 7:30 pm

SSC


Admin
Grillin and chillin tonight, ribeyes, portabello mushrooms, corn on the cob and bacon wrapped asparagus, spinach strawberry salad already made and for dessert banana pudding of course alternatives for the carb watchers.

311 Baked corn on the cob on Tue May 20, 2014 11:23 pm

SSC


Admin
Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.

312 Re: What's For Supper ? on Tue May 20, 2014 11:43 pm

gypsy


Moderator
I do Corn on the grill with husks, turn it intervally,just liked my post described.

313 Re: What's For Supper ? on Wed May 21, 2014 12:05 pm

SSC


Admin
I've done that many times, I have found if you soak the corn in water before grilling it stays very moist and I also remove the silks before cooking, we just tried pulling the husks back wrapping bacon around the corn then pulling the husks back up it came out delicious

314 Cajun Corn & Shrimp Bisque on Fri May 30, 2014 10:10 pm

SSC


Admin
Cajun Corn & Shrimp Bisque


Yield : 12 servings

1 Large Onion
3 16oz cans of kernel corn, drained
2 lbs. Peeled Shrimp
3 Tbsp. Butter
2 (14oz) cans of Chicken Broth
1 1/2 cups of Half & Half
1 (8oz.) Soft Cream Cheese
3 Tbsp. cornstarch (mix with 1/2 cup of cold water)

Cooking:

Peel Onion and puree-set inside. Semi-puree one can of corn-set aside. Take about a cup of shrimp and semi-puree (this will set a flavor throughout the bisque)-set aside.

In a large pot ,melt butter and sauté onions.

Add in one tbsp. of Down The Bayou Seasoning, cream cheese- Cook until cream cheese melts down making sure there are no lumps.

Add in chicken broth, half & half, shrimp and corn. Bring to a boil then reduce to a simmer for approximately 25-30 minutes, stirring occasionally.

Mix corn starch and water-pour into pot, continue stirring until mixture thickens.

While the pot is simmering, it is a good time to adjust the seasoning. This will be a spicy bisque and should have some bite to it. Take 1-1/2 tsp of Down The Bayou Seasoning -stir in slowly til dissolved.

315 Re: What's For Supper ? on Sun Jun 01, 2014 8:38 pm

SSC


Admin
SHRIMP and CRABMEAT ETOUFFEE

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice


In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.
Makes 8 servings

*Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

316 Re: What's For Supper ? on Tue Jun 03, 2014 12:36 pm

SSC


Admin
Pot roast in the crock pot, coleslaw and new yellow squash sauted, strawberry fluff for desert, I got this going early, busy day.

317 SMOTHERED CHICKEN on Wed Jun 04, 2014 8:54 pm

SSC


Admin
SMOTHERED CHICKEN

FOR THE CREAMED SPINACH:
1 large bag of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste

FOR THE SAUTEED MUSHROOMS:
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste

FOR THE CHICKEN:
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper

Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.

Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.

For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.

Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

318 help on Thu Jun 05, 2014 5:52 am

the hermit


Member
What's this? 'before I hit the hay I'll have an ice cream sandwich.
I have never heard of this sort of sandwich, i hope it isn't what it sounds like!

319 Teriyaki Chicken Meatball Kebabs on Tue Jun 10, 2014 9:03 pm

SSC


Admin
Teriyaki Chicken Meatball Kebabs

Ingredients:

1 pound ground chicken
1/2 cup panko or Italian breadcrumbs
1/4 cup teriyaki sauce
1 carrot, shredded
1/2 red onion, shredded
1 clove garlic, minced
1 egg
Salt and pepper to taste
1 red pepper, cut into 1-inch chunks
1 yellow pepper, cut into 1-inch chunks

Directions:

To make the meatballs, mix together the ground chicken, breadcrumbs, teriyaki sauce, carrot, red onion, garlic, egg, salt, and pepper. Then, take 1-tablespoon scoops and form them into small meatballs. (If the mixture seems too wet, add a bit more breadcrumbs until the meatballs keep their shape.)
Refrigerate the meatballs for about 20 minutes, or while you’re cutting the veggies and preheating the grill (medium heat) or oven (375 degrees F).
Thread each skewer with a meatball, pepper, meatball, and alternate leaving enough room on each end of the skewer for picking up with your hands.
If you want to grill the skewers, spray the grill with nonstick spray or brush with olive oil. Then, gently place the skewers on the grill and grill for about five minutes on each side – make sure to test the meatballs to be sure the center is cooked.
If you want to bake the skewers, then lightly grease a baking sheet and gently place the skewers on it. Bake for about 15 to 20 minutes, until the meatballs are golden brown and cooked all the way through. Turn the skewers halfway through the baking process.
Serve with rice and extra teriyaki sauce for dipping, if you’d like.

I had a bag of already cooked meatballs in the freezer, I soaked them in teriyaki sauce, added the veggies and threw them on the grill, quick, easy and they were delicious.

320 Fancy Pants Chicken on Thu Jun 12, 2014 10:21 pm

SSC


Admin
Fancy Pants Chicken

You'll need 2 packages of THIN chicken breasts
a few slices of prosciutto
a half bag of fresh spinach
an 8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
1/4C Olive oil
8oz shredded mozzarella

Preheat oven to 375
spray a 13/9" pan with pam
put 2 layers of chicken in pan,
cover with proscuitto,
top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil and savory herb envelope
pour over everything.
Lay a piece of foil over (not tight)
bake for 30 minutes
top with cheese and bake for 5 minutes more.

321 Bacon and Cheese Stuffed Portobello Mushrooms on Sat Jun 14, 2014 6:13 pm

SSC


Admin
Bacon and Cheese Stuffed Portobello Mushrooms Recipe
These are a great appetizer or go nicely with a steak!

Ingredients:
5 Slices of Bacon
6 Portobello Mushrooms
1 Tbsp Butter
2 Tbsp Onion, chopped
3/4 cup shredded colby jack cheese
Parsley for garnish

Instructions:
Cook bacon until crisp. Drain on paper towel. Crumble and set aside.
Preheat oven to 400 degrees.
Remove mushroom stems. Set aside caps. Finely chop stems.
In a sauce pan over medium heat, melt the butter. Cook and stir the chopped stems and onion until tender, about 5 minutes. Remove from heat.
In a medium bowl stir together the mushroom/onion mixture with bacon and 1/2 cup of cheese. Mix well. Spoon into mushroom caps.
Bake at 400 for 15 minutes. Remove from oven.
Top mushrooms with remaining cheese and sprinkle with parsley.

322 Re: What's For Supper ? on Sun Jun 29, 2014 7:01 pm

gypsy


Moderator
Crab chunks,breaded and fried Zucchini, Shrimp.,mashed potato croquettes, my version of hush puppies,steamed broccoli,sliced tomato homemade Cocktail sauce, Tea, dessert cottage cheese with peaches on top.

323 Re: What's For Supper ? on Sun Jun 29, 2014 7:06 pm

gypsy


Moderator
SSC wrote: Fancy Pants Chicken

You'll need 2 packages of THIN chicken breasts
a few slices of prosciutto
a half bag of fresh spinach
an 8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
1/4C Olive oil
8oz shredded mozzarella

Preheat oven to 375
spray a 13/9" pan with pam
put 2 layers of chicken in pan,
cover with proscuitto,
top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil and savory herb envelope This is delicious!
pour over everything.
Lay a piece of foil over (not tight)
bake for 30 minutes
top with cheese and bake for 5 minutes more.

324 Fried Green Tomato BLT on Sun Jul 06, 2014 12:49 am

SSC


Admin
My new favorite sandwich is a BLT but with a twist, in Pensacola I ordered one and it came with a huge slice of fried green tomato in place of the regular red tomato, it was delicious.

325 Re: What's For Supper ? on Sun Jul 06, 2014 11:33 am

gypsy


Moderator
I have had that before also, and they are delicious.

326 Re: What's For Supper ? Today at 4:52 pm

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