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THE RECIPE THREAD: Grillin, Crockpot, Tried Something New? Share It!
fishinguitarman Offline
#101 Posted:
Joined: 07-29-2006
Posts: 69,148
I found a hashbrown casserole and a broccoli casserole that are freakin incredible!


Cooked those 2 and lots of venison shish-k-bobs, fried strap and sausage.



Also Ranch/cheddar burgers



Set for the week!

If anybody wants a recipe I'll be happy to post it!
DaQueenBeez Offline
#102 Posted:
Joined: 01-26-2007
Posts: 20,837
Got chicken parts in the crock pot with a bucket of Costco peach-mango salsa.... YUM.
Same salsa w/grilled mahi mahi is good, too.
fishinguitarman Offline
#103 Posted:
Joined: 07-29-2006
Posts: 69,148
Whatcha servin with it?
DaQueenBeez Offline
#104 Posted:
Joined: 01-26-2007
Posts: 20,837
I like it over quinoa, but steamed rice is good, too. Been wanting tomato salad, too. Tomatoes are FINALLY ripening - I've got basil in the spice garden and I picked up a ball of buffalo mozzarella last week - balsamic vinegar and olive oil drizzled over...yum! Pom-raspberry iced green tea to wash it down!



Could I bother you for the recipe to the broccoli casserole?
fishinguitarman Offline
#105 Posted:
Joined: 07-29-2006
Posts: 69,148
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Joined: 05-11-2011
Posts: 337
I use a homade recipe, and I really like it, as do my buddies. It's a little hot on the crust, but dang sure worth it!

Emerson

Rub:

½ cup paprika
¼ cup ground black pepper
¼ cup salt
¼ cup sugar
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
8-12 lbs of meat (brisket, pork loin, hot dogs, chicken, etc)

Rub the meat down, and the longer you can let the meat sit and soak up the flavors, the better it will be.

Sop:

12 ounces beer
½ cup cider vinegar
½ cup water
¼ cup canola or corn oil
½ medium onion chopped
1 clove garlic, minced
1 tbsp Worcestershire sauce
1 tbsp of the rub above

Combine the ingredients and warm over low heat. Roll the meat around in the sop to keep it good and moist as you cook it.


fishinguitarman Offline
#106 Posted:
Joined: 07-29-2006
Posts: 69,148
DaQueenBeez wrote:
I like it over quinoa, but steamed rice is good, too. Been wanting tomato salad, too. Tomatoes are FINALLY ripening - I've got basil in the spice garden and I picked up a ball of buffalo mozzarella last week - balsamic vinegar and olive oil drizzled over...yum! Pom-raspberry iced green tea to wash it down!



Could I bother you for the recipe to the broccoli casserole?





Sorry Queenie...Just saw this...easy recipe

20 Broccoli
8oz. cottage cheese
8oz shredded cheddar
1 can cream of mushroom soup

Bake 30 mins 1t 375 or until golden brown...
fishinguitarman Offline
#107 Posted:
Joined: 07-29-2006
Posts: 69,148
Steak and Pork Sirloin on the grill


Hash Brown casserole and brocolli and cheese and rice casserole and acorn squash with butter and cinnamon


Pulled pork and beans with bell pepper and onions




and a 7th reserva while grilling!
frankj1 Offline
#108 Posted:
Joined: 02-08-2007
Posts: 44,211
fishinguitarman wrote:
Sorry Queenie...Just saw this...easy recipe

20 Broccoli
8oz. cottage cheese
8oz shredded cheddar
1 can cream of mushroom soup

Bake 30 mins 1t 375 or until golden brown...

sorry, but is that 20 oz broccoli? or 2lbs?
fishinguitarman Offline
#109 Posted:
Joined: 07-29-2006
Posts: 69,148
Yup....OZ...sorry!
fishinguitarman Offline
#110 Posted:
Joined: 07-29-2006
Posts: 69,148
Topped for Kombat
Brewha Offline
#111 Posted:
Joined: 01-25-2010
Posts: 12,147
Caucasian -

2 oz Dripping Springs or Tito’s Vodka
1-1/2 oz Kahlua
1 to 3 oz half-and half
Ice cubes

Pour vodka and coffee liqueur (kahlua) over ice cubes. Add desired amount of Half-and-Half.
One sip and you’ll feel like a cracker . . . .
fishinguitarman Offline
#112 Posted:
Joined: 07-29-2006
Posts: 69,148
Topped for Old Man Wheel
wheelrite Offline
#113 Posted:
Joined: 11-01-2006
Posts: 50,119
fishinguitarman Offline
#114 Posted:
Joined: 07-29-2006
Posts: 69,148
wheelrite wrote:




OK....I'LL SPEAK SLOWLY....POST>>THE RECIPE>>HERE!!! d'oh!
wheelrite Offline
#115 Posted:
Joined: 11-01-2006
Posts: 50,119
fishinguitarman wrote:
OK....I'LL SPEAK SLOWLY....POST>>THE RECIPE>>HERE!!! d'oh!


NOOOOO !!!
wheelrite Offline
#116 Posted:
Joined: 11-01-2006
Posts: 50,119
I make two recipes one traditional Herbed Dressing..

But here is the Crowd Favorite,,


Ingredients
4 tablespoons rendered bacon fat
1/2 cup hot pork breakfast sausage
1 medium onion, chopped
1 stalk celery, diced
1/2 green bell pepper, diced
1 clove garlic, minced
2 cups peeled crawfish tails, chopped
2 green onions, chopped
1 small jalapeño pepper, chopped (optional)
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
2 tablespoon Creole spices
6 cups crumbled basic cornbread (store bought stuffing mix)
2 cups chicken stock
1/2 cup heavy cream
2 eggs, lightly beaten
Salt
Freshly ground black pepper

Preparation

Put pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon. When the pork sausage meat has browned, add the onions, celery, bell peppers and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.

Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish. At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15-30 minutes


Mmmm Mmmm Mmmmm

wheel,,Applause
fishinguitarman Offline
#117 Posted:
Joined: 07-29-2006
Posts: 69,148
You remembered! Found your Ghinko?
wheelrite Offline
#118 Posted:
Joined: 11-01-2006
Posts: 50,119
fishinguitarman wrote:
You remembered! Found your Ghinko?


No,
I just didn't want to upset all the other residents at your "Active Senior's Home" by ranting on and on like you do...
fishinguitarman Offline
#119 Posted:
Joined: 07-29-2006
Posts: 69,148
boodyhead
roadkill1450 Offline
#120 Posted:
Joined: 06-08-2011
Posts: 313
Pinto beans


2 lbs. Pinto Beans (dry)
1 lb Rajin Cajun hot sausage
1 large Vidalia or yellow sweet onion
6 – 8 cloves fresh garlic or 4 tbls minced garlic
1 jar diced jalapenos
1 can chicken broth
1 can beer

Soak beans overnight.

Rinse and wash beans (pick out the uglies)
Cover with water and bring to a boil for 30 minutes.
While beans are boiling , cube sausage and put in crock pot on high.
Dice onion, add to crock pot,
Chop garlic, add to crock pot.
Add desired amount of jalapenos to crock pot. (3/4 of jar for men, ½ to ¼ for wimps)
Stir in chicken broth.
Open beer, drink it. Get another and add to crock pot.

After beans have boiled for 30 minutes add to crock pot. (do not drain)

Get another beer, drink it.

Add salt and pepper to taste.

Cook ALL day long.

Drink all day long.
wheelrite Offline
#121 Posted:
Joined: 11-01-2006
Posts: 50,119
roadkill1450 wrote:
Pinto beans


2 lbs. Pinto Beans (dry)
1 lb Rajin Cajun hot sausage
1 large Vidalia or yellow sweet onion
6 – 8 cloves fresh garlic or 4 tbls minced garlic
1 jar diced jalapenos
1 can chicken broth
1 can beer

Soak beans overnight.

Rinse and wash beans (pick out the uglies)
Cover with water and bring to a boil for 30 minutes.
While beans are boiling , cube sausage and put in crock pot on high.
Dice onion, add to crock pot,
Chop garlic, add to crock pot.
Add desired amount of jalapenos to crock pot. (3/4 of jar for men, ½ to ¼ for wimps)
Stir in chicken broth.
Open beer, drink it. Get another and add to crock pot.

After beans have boiled for 30 minutes add to crock pot. (do not drain)

Get another beer, drink it.

Add salt and pepper to taste.

Cook ALL day long.

Drink all day long.


Looks yummy...

Thanks !
tobacconation Offline
#122 Posted:
Joined: 07-17-2011
Posts: 46
I've been on a Bananas Foster kick lately. I love bananas and I'm a pyromaniac, so it's a win-win. Over french toast for breakfast. Over choc icecream for dessert.

Anyways, I tried something new with the Thanksgiving stuffing this year. I'm always sick of people trying to put things in stuffing that don't belong; chestnuts, sausage, apples, etc.
This year I tried garbonzo beans and it came out nicely. You couldn't even tell they were there while eating and gave it a nice look. Next year, I'm gonna try to sautee them beforehand with some garlic and maybe give them a little spicy heat, so they stand out a little more in the stuffing. Much better than fruit or meat stuffing.
fishinguitarman Offline
#123 Posted:
Joined: 07-29-2006
Posts: 69,148
I see some recipes that need adding... fog
fishinguitarman Offline
#124 Posted:
Joined: 07-29-2006
Posts: 69,148
Yard Eggs Western Omellete

2 Large Eggs (3 if they are small)
Diced Onion
Diced Green Pepper
Diced Ham
Salt and Pepper to taste




Stole it from somebody here...hehehehehe
fishinguitarman Offline
#125 Posted:
Joined: 07-29-2006
Posts: 69,148
"TEXAS RED CHILI"

1/8lb Suet or Bacon finely chopped
3lbs Round steak finely CUBED NOT GROUND
6tbls Good Chili Powder
1tbls Ground Oregano
1tbls CRUSHED Cumin (not ground)
1/2 tbls of salt adjust to taste
1/2 to 1 tbls of Cayenne pepper (be careful)
2 large garlic cloves minced
1 medium onion diced
1 tbls of Tobasco (be careful)
1 1/2 quarts of water.
3tbls Masa Harina ,as a thickener (Mexican Corn flour) don't use corn meal. It is mixed with a bit of water into a slurry and added near the end of cooking. This is a very important ingredient.It can be found at most grocery stores now because of all the illgal aliens . And it's vey cheap.


In a Dutch Oven or a heavy pot fry suet or bacon until crisp. Add steak cubes,onions and garlic and brown .
Pour off excess fat.
Add seasonings,Tobasco and water (NOT THE CORN FLOUR).
Heat to a boil. Reduce heat ,cover and simmer 2hrs until meat is fork tender.
Skim off any reamining excess fat.
Make a slurry with the corn flour ,stir in and cook uncovered for 30 mins .

serve with Cornbread...

IF you must, I wish you wouldn't, Pinto beans may be served on the side, not in the chili.

Try it,,,

wheel,,
fishinguitarman Offline
#126 Posted:
Joined: 07-29-2006
Posts: 69,148
From Cycleman........Beer



MANLY Quiche ~ Hot Sausage & Cheese


Tube of Hot Sausage
Cup of Heavy Whipping Cream
8 oz of Cream Cheese
9 Eggs
Pinch of Nutmeg
17 Pinches of Black Pepper
Sharp, Med, or Mild Cheddar Cheese
Crust - Optional if you don't care about carbs


- Fry the sausage so it is fully cooked. Preheat oven to 350

- Mix in a bowl (with electric beater if possible): eggs, nutmeg, cream cheese, black pepper, whipping cream. After mixing very good for about 3 minutes, add cheese and cooked sausage.

- Poor in a quiche dish, pre-buttered or sprayed with anti-stick oil. You can also use a crust, if you desire.

- Back at 350 for about 28 minutes and 42 seconds. (who knows.... just check it often)

- Check to see if it is fully cooked.

- Best served with Strawberries on the side and some green hot sauce or Tabasco!

Burner02 Offline
#127 Posted:
Joined: 12-21-2010
Posts: 12,861
I highly recommend the following:

Onion Crusted Grouper with Roasted Corn & Peppers

2 - � Tbsp olive oil
1 - � cup red bell pepper, chopped
1 - � cup green bell pepper, chopped
2 - � cups fresh corn kernels
1 - � onion, diced
1 - � tsp salt, divided
1 - � tsp fresh ground-pepper, divided
1 - � tsp dried thyme
4 - � 6oz grouper fillets
� - cup French-fried onion rings, crushed

Heat oven to 450. Combine 1 tbsp of the olive oil with red and green bell peppers, corn, onion, and � tsp each of the salt, pepper, and thyme in a large ovenproof pan. Roast mixture in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice. Coat fillets with remaining olive oil and remaining salt, pepper, and thyme. Top with crushed onion rings.
Remove roasting pan from oven; spread corn and pepper mixture to sides of pan, Place fillets in the middle of the pan, return to oven and cook 10 minutes until fillets are opaque in the center. Serve the fillets on a bed of roasted corn and peppers. Serves 4. (FL Dept of Ag)
Burner02 Offline
#128 Posted:
Joined: 12-21-2010
Posts: 12,861
Here is another fish taco recipe. I reviewed kcrazeynate post #51 and it really looks good and I will give it a try in the near future. The following recipe is from the Bake Shoppe Cafe in Robertsdale, AL. I have prepared this recipe on several occasions and have always been told that these were the best that they had ever eaten. Here goes:

INGREDIENTS:
2 flour tortillas
2-5oz of any mild white fish original recipe calls for talapia but I'm not a fan of talapia or any other imported fish. I like grouper but miha miha and ever amberjack is good.
Shredded lettuce (use leaf lettuce and pinch each leave together and cut from the top. Make cuts horizontal about 3/8" to 1/2" a part. This gives you ribbon cut lettuce and it does not bulk up the taco)
Shredded cheddar cheese
Olive oil
Corn & black bean salsa (recipe below)
Tangy mayo (recipe below)
Seasoning mix: garlic powder, salt and pepper

Steps:
Lightly brown fish in olive oil and lightly coat with seasoning. Flip fish after 21/2 minutes and flip again in 21/2 minutes or until completely cooked (fish can be grilled rather than being pan seared). Heat tortillas in saute pan or microwave. Cut fish length wise and place 1/2 on each tortilla. Top with shredded cheese and lettuce. Then spoon on 1 to 11/2 tbsp of corn and black bean salsa and drizzle with the tangy mayo,

Tangy Mayo: (this is good on everything)
1 cup of mayo
1/2 cup of ketchup
1/4 cup of hot sauce
4-5 shots of tabasco
season with garlic powder, salt and black pepper
Mix well in a small bowl and transfer to squeeze bottle

Corn and Black Bean Salsa: (make 12 to 24 hours prior to serving)
1 can of corn drained
1 can of black beans washed and drained
1/2 of a yellow onion diced
1/2 of a green pepper diced
small tomato diced
1/4 cup of olive oil
1 tsp of vinegar
Combine the corn, black beans , onion, pepper, and tomato into a small bowl. Add oil oil and vinegar and season to taste with garlic powder, salt and black pepper.
Burner02 Offline
#129 Posted:
Joined: 12-21-2010
Posts: 12,861
Great Guacamole
10-12 fresh tomatillos, husked and washed
1-2 jalapeno peppers, stemmed (seeded for less kick or leave seeds for kick)
3-4 medium ripe avocados, peeled and pitted
2 tablespoons of minced onion
Salt and freshly ground black pepper, to taste
¼ cup minced fresh cilantro
1 tablespoon of fresh lime juice
(makes approximately 2.5 cups)

Roast tomatillos and jalapeno on a baking pan in oven on 375 for 30 minutes. Drizzle with olive oil prior to placing in oven.

Combine tomatillos and jalapeno in a blender or food processor and process until smooth. (use only tomatillo meat and not the juice that forms during roasting)

Mash avocados in a medium sized bowl with a fork. Stir in tomatillo mixture and onion. Season with salt and pepper, several shakes and grinds.

Stir in cilantro and lime juice. Serve or refrigerate until ready to use. If refrigerating, press plastic wrap directly onto the guacamole to prevent discoloration.
fishinguitarman Offline
#130 Posted:
Joined: 07-29-2006
Posts: 69,148
TG Drunk Chicken


Try chopping up 2 entire heads of garlic (no need to peel them, just pop all the cloves off the root base, discard it, and chop the cloves, skin and all) along with a handful of habanero peppers and pack that into the beer can along with a half tablespoon of cumin seeds. Then cook the chicken as you normally would. Adds a ton of flavor to the chicken, and it doesn't really make it hot since you actually get very little of the pepper into the meat.



fishinguitarman Offline
#131 Posted:
Joined: 07-29-2006
Posts: 69,148
Ingredients
•1 tablespoon kosher salt
•1 teaspoon sugar
•1 teaspoon onion powder
•1 teaspoon garlic powder
•1 teaspoon cayenne pepper
•1 teaspoon paprika
•1 teaspoon ground mustard
•1 broiler/fryer chicken (3-1/2 to 4 pounds)
•1 can (12 ounces) beer

Directions
•In a small bowl, combine the first seven ingredients. Loosen skin from around the chicken breast, thighs and legs. Rub the spice mixture onto and under skin. Tuck wing tips behind the back. Refrigerate for 1 hour.
• Prepare grill for indirect grilling, using a drip pan. Pour out half of the beer, reserving for another use. Poke additional holes in top of the can with a can opener. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity.
• Place chicken over drip pan; grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until meat juices run clear. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can. Yield: 6 servings.


Burner02 Offline
#132 Posted:
Joined: 12-21-2010
Posts: 12,861
Pineapple, Mango Salsa

Ingredients
•1 cup chopped peeled mango
•1 cup pineapple tidbits
•1/2 cup diced sweet red pepper
•1 plum tomato, seeded and chopped
•3 tablespoons minced fresh cilantro
•2 green onions, sliced
•2 tablespoons lime juice
•1 tablespoon lemon juice
•1 jalapeno pepper, finely chopped
•Tortilla chips

Directions
•In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips. Yield: 2-2/3 cups.
dstieger Offline
#133 Posted:
Joined: 06-22-2007
Posts: 10,889
Trying to figure what to have with steaks the other night, found some asparagus that'd been in fridge for couple days. Put a bunch on babmoo skewers, brushed w/olive oil, and some vegetable seasoning and put them on the grill for about 7-8 min. Awesome. Never thought about grilling asparagus before, but easily the best way I've had it.
fishinguitarman Offline
#134 Posted:
Joined: 07-29-2006
Posts: 69,148
Hmmmmm......what to grill today...Think
frankj1 Offline
#135 Posted:
Joined: 02-08-2007
Posts: 44,211
fishinguitarman wrote:
Hmmmmm......what to grill today...Think

something heart healthy, no doubt.

FGM, hope you are OK with me adding another cooking method...I just repaired my mother's old cast aluminum pressure cooker from the late '50s/early 60's.
must be a ton of great recipes for this magnificent cooker. Anyone?
fishinguitarman Offline
#136 Posted:
Joined: 07-29-2006
Posts: 69,148
frankj1 wrote:
something heart healthy, no doubt.

FGM, hope you are OK with me adding another cooking method...I just repaired my mother's old cast aluminum pressure cooker from the late '50s/early 60's.
must be a ton of great recipes for this magnificent cooker. Anyone?






Would love to see some fresh ideas!
edin508 Offline
#137 Posted:
Joined: 06-19-2012
Posts: 4,647
The best damn zucchini bread you will ever have! Mom's recipe...

Zucchini Bread

Beat 3 eggs, add 1 cup of oil, 2 cups sugar, 2 cups grated zucchini and 3 teaspoons of vanilla - mix well.

Add 3 cups of flour, 1 teaspoon salt, 3 teaspoons of cinnamon, 1 teaspoon of baking soda, and 1/4 teaspoon of baking powder. - mix well.

Add 1 cup of nuts if desired.

Grease and flour 2 loaf pans. Bake at 350 for 1 hour, test before taking out of the oven.

And that is it! The best damn zucchini bread you will ever have!
fishinguitarman Offline
#138 Posted:
Joined: 07-29-2006
Posts: 69,148
crgcpro
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Joined: 04-27-2012
Posts: 934
I make my "Go sit in the creek" burgers about 3-4 times per year.

3 lbs of Ground Sirloin or Ground Ribeye (I guess you could use Turkey or Tofu if you're a Georgetown Rugby Player)
6 Thick slices of Pepperjack Cheese
12 Jalapenos
2 Habaneros
Olive Oil
Salt
Pepper


Crumble the ground steak of your choice into a big bowl.
Chop up 8 Jalapenos and 2 Habaneros finely and then thoroughly mix with the beef.
Patty out the beef into (6) eight ounce burgers and put them on a hot grill.
4-5 Minutes on each side and then add the Pepperjack cheese just long enough to melt.

While the burgers are cooking. Throw the other 4 jalapenos with some salt and pepper into a blender and start drizzling in olive oil until it becomes a nice Chipotle Mayonaisse.

You can top it with your favorite condiments but it doesn't make sense to me to add anything else to it!

Serve this up with some nice hot chili beans and some grilled corn you've got yourself one great gourmet AZZburner!

You can modify this to your liking but try it this way just once!

Pro

fishinguitarman Offline
#139 Posted:
Joined: 07-29-2006
Posts: 69,148
my homeburger

two giant patty's
fresh slice jalapenos and bacon under thick slices of cheddar
lettuce
tomatoes
pickles
mayo
pico pico
onins




nine
Burner02 Offline
#140 Posted:
Joined: 12-21-2010
Posts: 12,861
kcrazeynate wrote:
Here is the best Fish Taco Recipe ever, I make these all the time they are amazing!!! Its a little more work than making some thing in the crock pot but its still EZ and so very worth it. If you like fish at all you must try it!Drool Drool Drool

Fish Taco Recipe:
http://www.youtube.com/watch?v=aLCjpm0_TfA

fish taco white sauce:
http://www.youtube.com/watch?v=5OrX1cigiU0

Marinade-Lemon Herb:
http://www.youtube.com/watch?v=YEKjMzp82rM&feature


Drool AMAZING!!!!!!Drool



Finally got around to trying this recipe. All there is to say is outstanding. The marinade and fish were a big thumbs up. Did not make the white sauce due to not having all the ingredients and used the tangy mayo from post #128. Still outstanding, will be making more in the future.
frankj1 Offline
#141 Posted:
Joined: 02-08-2007
Posts: 44,211
no love for the old pressure cooker?
Burner02 Offline
#142 Posted:
Joined: 12-21-2010
Posts: 12,861
frankj1 wrote:
no love for the old pressure cooker?



Nope, not at all. My mom had one at one time and I really can't remember what she cooked with it.
jnichols Offline
#143 Posted:
Joined: 07-27-2012
Posts: 5,405
My wife uses a pressure cooker quite a bit to do roast , stew, beef and noodles. Will have to pester her to write it out.

05busa Offline
#144 Posted:
Joined: 01-02-2007
Posts: 97,187
Anyone have a healthy cookbook?
frankj1 Offline
#145 Posted:
Joined: 02-08-2007
Posts: 44,211
jnichols wrote:
My wife uses a pressure cooker quite a bit to do roast , stew, beef and noodles. Will have to pester her to write it out.


I appreciate that.
Burner02 Offline
#146 Posted:
Joined: 12-21-2010
Posts: 12,861
frankj1 wrote:
no love for the old pressure cooker?



Google pressure cooker recipes. You will be suprised at what you find.
Mathen Offline
#147 Posted:
Joined: 05-27-2011
Posts: 2,338
So I'm really watching what I eat right now, and basically if it ain't meat or vegetable, I don't get to eat it. Which means the meals get boring pretty quickly. Anyway, I just made something up on the spot and it was de-freaking-licious and pretty darn healthy too. I'm going to have to tweak this a little bit and I think it's going to become a staple.

6 jalepenos, cut into slivers
Thow them into a hot wok with a little bit of olive oil
While those are sizzling, I sliced a pound of lean boneless pork chops into slivers
Throw that in the wok (get the son to stir while I'm slicing)
Slice up a whole large onion and throw that in the wok too

Once the onions started to cook down just a little bit I added a double handful of mung bean sprouts and about three big handfulls of chopped bok choi. I then poured about two tablespoons of thai peanut ginger sauce on there, stirred it real quick, covered, and let it go for about 90 seconds for the bok choi to wilt.

Man it was good. I'm going to have to add a few more spices to it, but for something fast, easy, healthy, and completely made up. It sure hit the spot.
fishinguitarman Offline
#148 Posted:
Joined: 07-29-2006
Posts: 69,148
Dang, Dude! That sounds great!
jnichols Offline
#149 Posted:
Joined: 07-27-2012
Posts: 5,405
Mathen wrote:
So I'm really watching what I eat right now, and basically if it ain't meat or vegetable, I don't get to eat it. Which means the meals get boring pretty quickly. Anyway, I just made something up on the spot and it was de-freaking-licious and pretty darn healthy too. I'm going to have to tweak this a little bit and I think it's going to become a staple.

6 jalepenos, cut into slivers
Thow them into a hot wok with a little bit of olive oil
While those are sizzling, I sliced a pound of lean boneless pork chops into slivers
Throw that in the wok (get the son to stir while I'm slicing)
Slice up a whole large onion and throw that in the wok too

Once the onions started to cook down just a little bit I added a double handful of mung bean sprouts and about three big handfulls of chopped bok choi. I then poured about two tablespoons of thai peanut ginger sauce on there, stirred it real quick, covered, and let it go for about 90 seconds for the bok choi to wilt.

Man it was good. I'm going to have to add a few more spices to it, but for something fast, easy, healthy, and completely made up. It sure hit the spot.



Does sound good! I bought a real nice wok a while back ( Electric as our house is totally electric and the stove will not get hot enough) made some very nice dinners, My wife does Chinese well but never has any time! Going to have to drag that thing out again!
Mathen Offline
#150 Posted:
Joined: 05-27-2011
Posts: 2,338
It was great. I think it could use some garlic and some of that thai pepper sauce (or maybe some hotter peppers), but it's close to 'there' first go.
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