Share your fave Recipes!!!

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Originally Posted by NickMyers03

DRINKS!!!

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best part of the recipe!

:gj:

Chicken parm is one of my favorite meals.

sounds Yum-O!

Okay, here is my second recipe. It is one that I made up. It started out one day when I was trying to figure out what I could cook from a few odds & ends I had around the house when overdue for a grocery run. I had 1 small chicken breast, 1 link of italian sausage, canned tomatoes (but no pasta), and the recipe evolved from there. I call it jambalaya, but it may not be that close to the real thing. This recipe makes a large batch, because we love leftovers of this stuff! I'm sorry I don't know exact amounts on the seasonings. I serve it over white rice.

1 1/2 lbs chicken breast
1 1/2 lbs hot italian sausage
8 zucchini squash
3 onions
2 28 oz cans diced tomatoes
1 28 oz can crushed tomatoes
2 14 oz cans chicken broth
vegetable oil
seasonings: salt, pepper, poultry seasoning, chili powder, onion powder, garlic powder, italian seasoning, crushed red pepper, garlic

Dice chicken breast, squash, and onions. Sprinkle salt, pepper, poultry seasoning, chili powder, onion powder, and garlic powder over the chicken, stirring the chicken as you go so it gets some seasoning on all sides. Brown chicken in oil. Take sausage out of its casing, and brown it. Break it up as it cooks. Saute squash and onions separately, leaving them slightly underdone as they'll cook more later. Combine all ingredients, add italian seasoning, crushed red pepper, and minced garlic. Allow to simmer slowly for a while until the flavors have combined.

Grilled mahi mahi w/ Diablo sauce and seafood bisque

When I was in Florida I was able to catch a few blue crabs, so I tried to improvise my favorate dish from a cajan restaurant I like to hit up. The crab can be substituted with crawfish, bay scallops or lobster meat.

FISH
4 good Mahi filets
Black Pepper, salt, paprika, garlic powder to taste
olive oil

SAUCE
2 plum tomatoes
1 small onion
1/2 red bell pepper
1/2 cup whole milk
3 garlic cloves - minced
1-2 tsp red pepper flakes
salt and pepper to taste

FISH
Rinse and dry the filets, rub with a little olive oil and the seasoning, and grill on high heat for about 5-6 minutes per side, or until the fish flakes with a fork. Mahi isn't really flaky like other fish, so don't over cook it.

http://www.inkednation.com/images/us...6277123112.jpg

SAUCE
Steam the crab and pull all the meat out. Finely chop the onion and pepper and saute on medium heat for 5 minutes. Chop the tomatoes and add half to the pot. Add the other ingredients, reduce the heat to medium low and stir frequently until it reduces and starts getting thick. Stir in the crab meat and the other half of the tomato and cook for a couple more minutes. Serve over the fish.

Seafood bisque

Pacific or TJs roasted red pepper tomato soup – 32oz.
3 Tbls butter
1 cup half & half
½ cup finely chopped onion
¼ cup chopped scallions
1 finely chopped plum tomato
1 large red bell pepper – roasted over stove and skin removed – finely chopped
2 stalks of celery finely chopped
1 – 2 lbs chopped lobster or crab meat, or whole craw fish tails shelled
1 tsp paprika
6 garlic cloves
½ tsp red pepper powder
1 tsp oregano
Salt to taste
Olive oil


Heat some olive oil in a pot over medium high heat. Add the celery and onion and cook for a few minutes to soften. Add the scallions and roasted pepper and cook for 1 more minute. Stir in all the other ingredients except for the meat, and stir regularly. After 20 minutes, stir in the lobster meat and cook until the meat is done. Don’t cover the pot at all, it should reduce a little and thicken up.


http://www.inkednation.com/images/us...0627712321.jpg

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Originally Posted by MeMe

best part of the recipe!

:gj:

Chicken parm is one of my favorite meals.

sounds Yum-O!

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Whoa...mine too :nerd:

that and the churi pollos :evileye:

Ginger Citrus Trout or Salmon

4 6-8 oz salmon or trout filets
1/3 cup brown sugar
1/4 cup soy sauce
1/4 tsp liquid smoke
juice from 1 lime
2 Tbls orange juice
1/2 tsp black pepper
1 tsp fresh grated ginger
1 Tbls olive oil
5 cloves minced garlic


Mix all the ingredients in a big zip lock bag. Soak the fish in milk for 20 minutes and rinse and pat dry. Add the fish to the bag and shake to coat all the fish with the marinade. Put the bag in the fridge for at least 24 hours. Take the filets out of the bag and throw them right on a hot grill or in the broiler. Cook for 6 minutes then flip once and cook for 4-5 more minutes or until done. The brown sugar should start to carmelize and crust a little.

http://www.inkednation.com/images/us...6277122925.jpg

Crawfish stuffed halibut

4 halabut filets/steaks
1/4 cup bread crumbs
3 tbls butter
oregano, garlic, salt, pepper, paprika & red or white pepper powder
1 lemon sliced thin

STUFFING
1/2 tsp oregano
4 garlic cloves
1 tsp paprika
1/2 tsp red pepper powder
1/2 lb. crawfish meat
1/3 cup cream cheese
1/3 cup shredded mozzarella cheese
1/4 cup bread crumbs


Clean and chop the crawfish meat into small pieces and mix all of the stuffing ingredients together in a bowl. Rinse and dry the fish, and use a pearing knife to cut pockets in the filets. Make the pockets as big as possible, while keeping the incision as small as possible. Melt 2 tbls of the butter for later. Heat a large pan on high heat while stuffing the fish with as much of the stuffing that you can fit without bursting them. Preheat the oven to 325. Add the fish seasonings to both sides of the fish and sear in 1 tbls of the butter for about 30 seconds each side. Remove from the heat and put the fish in a greased baking dish. Sprinkle the rest of the bread crumbs over the filets and drizzle the melted butter over it all. Cover each filet with thin slices of lemon, put in the oven for 20 minutes.

Bacon Habanero poppers

12 habanero peppers
1 block cheese (Jack, cheddar, cuaso chahoua caso (sp), etc.
bacon

Cut the tops of the habaneros and scrape out the seeds and white membrane. Stuff with chunks of the cheese and wrap each pepper with 1/2 strip of bacon. Bake on a cookie sheet or grill at 425 for 15-20 minutes flipping once, or until the bacon looks good to you. Let cool a minute then eat with your favorite lager.

The habaneros can be replaced with halved jalapenoes if you're a sissy, and the bacon can be complimented or replaced with pancetta, prosciutto or capicolla.

All I do is cook, I can post all my favorites all day.

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Originally Posted by PythonWallace

All I do is cook, I can post all my favorites all day.

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why arent you on the food network!? :rofl: *drools*

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Originally Posted by mooingtricycle

why arent you on the food network!? :rofl: *drools*

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Because I usually drink a LOT while I'm cooking. What else is there to do when you're standing in the kitchen for an hour stirring sauces and what not. ;) I thought about taping a pilot in my kitchen, but I think it would be more entertaining for buzzed college kids than anything else. Mostly me playing one for the pot, one for me with beers and whiskey swigs (sometimes cooking wine), and a lot of me freaking out and getting temporary tourette's syndrome. :taz:

Italian sausage soup

I make a lot of "garbage soup", or soups made from whatever I have sitting in the refridgerator when it looks like there's nothing to make. This one was awesome.

3 hot Italian sausages
1 small onion
1 green bell pepper
1 red bell pepper
1 qt. vegetable stock
1 can pizza sauce

Heat the stock in a pot with the pizza sauce. Remove the casings from the sausage and make little 1" clumps or balls with it. Quickly brown the sausage clumps in a pan with a little oil over medium heat. Leave the fat and throw the sausage in the stock. Chop the onion and peppers into bigger pieces and sautee in the fat from the sausage. When they start to brown add the vegies to the pot and simmer uncovered for 20 minutes. Season with fennel seed, garlic, pepper, salt or whatever you like. You can add some portabellas or rinsed giardinara peppers. The second time I made this I cubed some French bread and baked it into croutons for the soup. This isn't exact because I'm constantly tasting an adding stuff, but it's pretty basic.