'St. Louis' style pizza - this crust cut into squares. No yeast in the crust - only baking powder. Tried to see if it would be close to Dayton's Marion's pizza.
Unfortunately I had to use pizza sauce but not bad - I thought the crust would brown more but it might be that the recipe does not like to be cut in half.
Not quite Marion's but fairly close. -- Brian
"It drops into your stomach like a Abrams's tank.... driven by Rosanne Barr..." A. Bourdain
I had 1/2 of the largest one on the plate, cooked on the bar-q, perfectly rare, as I like it. The rest of the dinner was fresh asparagus and mashed potatoes. I am still drooling when I look at that steak...all of them, really.
Mexican chicken stuffed shells. I think this was a Pintrest recipe that my wife wanted to try. Not bad - I would make some rather large changes as we have a LOT of filling left. The filling also has a lot of cream cheese - I would half it at least.
I poached the chicken myself and have chicken broth left over.
For us - I can probably half the recipe and then reduce it further - this made 38 shells and can see 5 shells per person depending on sides. -- Brian
"It drops into your stomach like a Abrams's tank.... driven by Rosanne Barr..." A. Bourdain
Here's the recipe if anyone wants it. Serves 12-15 Cook Time 30 minutes Prep Time 30 minutes
Ingredients
4 cups chicken breast, cooked and chopped 1 can black beans, rinsed and drained 6 green onions, diced 1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced 3 (8 oz.) blocks cream cheese, softened (not melted) 2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works) 1/4 - 1/2 cup chicken stock 1 tsp cumin 1 1/2 cups sharp cheddar cheese, shredded 1 cup of picante sauce 38 large pasta shells, cooked al dente
Instructions
Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13s would also work.) Reserve the final 1/4 cup, for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly. -- Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.
I would cut back to about 2.5 cups of meat - 3 at most. I would add another can of beans, delete one philly package (maybe only do 1.5 packages) and - to 1.5 cans of tomatoes with chilies.
If you want ti spicier then add jalapenos and a spicier picante. -- Brian
"It drops into your stomach like a Abrams's tank.... driven by Rosanne Barr..." A. Bourdain
Visited my parents in Kansas last weekend. They sent us home with some crappie fillets. Made them tonight along with olive oil and rosemary baked finger potatoes and white hominy. Used Zatarain's fish fry to coat the fish in and deep fried them. I'm pretty picky on what fish I eat (it can't taste fishy) and crappie is one of my favorites.
EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA 6.3mm 1/60th F2.8 ISO80
-- Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.
Made it tonight. Needed more spice for my liking. I did help it along by putting some sriracha on it after I plated it. And I only used 2 blocks of cream cheese and had lots left over so I froze it.
EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA 6.3mm 1/60th F2.8 ISO140 Stuffed
EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA 6.3mm 1/60th F2.8 ISO80 Cheesed :-)
EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA 6.3mm 1/60th F2.8 ISO140 Ready for the tummy
-- Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.
Not a great picture but - chicken in a mushroom sauce. Cooks Illustrated recipe - I had to do some substitutions. I had no porcini mushrooms so I had to substitute button mushrooms. No dry vermouth so I had to use Merlot wine.
Worked well and plan on making it again. I do have issues with pounding out chicken breasts to the right thickness without destroying the chicken. -- Brian
"It drops into your stomach like a Abrams's tank.... driven by Rosanne Barr..." A. Bourdain
Supper tonight - Pork chops with apple chutney and cheesy cauliflower patties seasoned with cayenne pepper (a touch too much for the wife's taste though).
Cheesy Cauliflower Patties
1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko *I added about 1/4 c more panko to firm it up better. 1/2 t cayenne pepper (more of less to taste) salt olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Apple chutney recipe here - you can adjust the serving numbers on the site and it will recalculate the ingredients. »allrecipes.com/recipe/apple-chutney/ -- Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.
I had such a shitty day that I said "Eff that", stopped by Costco this afternoon and got me some filet mignon. Cooked on charcoal, topped with homemade crispy onions, sautéd mushroom, a baked potato and a small Cesar salad.
The misses wanted Mexican, which I love because it's always a great excuse to accompany it with mojitos in the middle of the week Here we have a homemade chicken burrito topped with sour cream, a homemade salsa, served with Mexican rice and a garden salad. Fresh cilantro sprinkled on top.
Ok - been wanting to do ribs again as my past attempts were not very pleasing. Since my wife was out of town with our kids - I decided to go and try them again for our 14 year anniversary...
Full rack of babyback ribs, used Stubb's rub (with coffee, molassas, ancho/chipotle chilies etc...) - smoked over charcoal (yes - I am a charcoal snob) for approx 1 hour, then cooked for 3+ hours more.
During the 3+ hours I covered the ribs in foil and put them in the foil for awhile. Cooked between 300 and 245 degrees F. Uncovered the ribs and added sauce and put over the hot fire on each side.
Happy with the results - ate 5 bones - the set closest to camera on the right. With a salad - I am stuffed. The other rack has a lot of meat - I think I will save them for my wife probably on Saturday. -- Brian
"It drops into your stomach like a Abrams's tank.... driven by Rosanne Barr..." A. Bourdain
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Here we have a homemade chicken burrito topped with sour cream, a homemade salsa, served with Mexican rice and a garden salad. Fresh cilantro sprinkled on top.