Friday......leave your recipes here!

kaos16

So I was craving Shepherd's Pie after seeing it made on an episode of Master Chef Jr.  I found this recipe and tried it out last night.  The only thing I did different was turkey instead of beef.  It was amazeballs and really easy, it just took a little while. I never want to eat mashed potatoes without cauliflower again!

theartistformerlyknownas

Mmmmm mashed potatoes with cauliflower are the shit. I made a colcannon for St. Patrick's Day last year with potatoes, cauliflower and kale...DELISH. I think maybe this recipe? But I tend to triple or quadruple the garlic in everything I make.

http://www.bigoven.com/recipe/cauliflower-colcannon/475455

Made this for the mister the other night and he asked me to add it to his "list of J-approved meals." That's funny that he thinks there's a list. All my shit's delicious. 

I used frozen pineapple chunks and pineapple juice from a can, because that's what I had. Also added frozen peas & carrots. And coated the chicken with cornstarch instead of flour because I like it better that way.

http://www.mccormick.com/Recipes/Main-Dishes/Honey-Pineapple-Chicken-Stir-Fry

jenna8984

I'm just gunna lurk here......I'm a total fucking failure. Tried to make shrimp stir fry last night and the veggies turned into a pile of soggy mush. I wanted so badly to be healthy and just have veggies & shrimp but I ended up eating a chocolate bar and pretzels.

theartistformerlyknownas

jenna8984 said:

I'm just gunna lurk here......I'm a total fucking failure. Tried to make shrimp stir fry last night and the veggies turned into a pile of soggy mush. I wanted so badly to be healthy and just have veggies & shrimp but I ended up eating a chocolate bar and pretzels.

Were they frozen veggies? Those tend to release a lot of water. I like to thaw them in a colander under warm running water and then blot dry with paper towels as best I can. Then cook on high heat with the lid off so they sautee rather than steam. With especially watery veg like zucchini you can also cut, salt lightly, and let them sit on paper towels for about 20 minutes before cooking. The salt will draw out excess water. Blot them off and you're good to go.

teddygirl9

I cant find the recipe now, but one of my favourites to make is chorizo potato hash. You take 1 lb of sausage (could use turkey if you wanted it healthier), brown it up, a bunch of potatoes cut up (I dont even bother peeling them), and throw them in once the sausage is browned up. Sautee them a bit, then add chicken stock to cover and cook it until the chicken stock is gone. You can add peas at the end to brighten it up.

I like this as a meal because you can totall customize it. If you don't have regular potatoes, use sweet. Throw in some onions and sautee those with the sausage. Use whatever kind of sausage you have available. Its easy, yummy and pretty quick. The hardest part is chopping up the potatoes lol.

 

eta - this makes enough for like, 8-10 people as a side dish, but I occasionally just eat a bowl of it as a meal.

southernbelle0915

This isn't a meal or anything, but a delicious drink we got when we were in Jamaica. They called it a dirty banana.

- 1 banana

- 1 1/2 cups milk

- 1.5 shots spiced rum

- ice (I think I used 6 or so cubes)

Blend in a blender. OMG.

kaos16

teddygirl9 said:

I cant find the recipe now, but one of my favourites to make is chorizo potato hash. You take 1 lb of sausage (could use turkey if you wanted it healthier), brown it up, a bunch of potatoes cut up (I dont even bother peeling them), and throw them in once the sausage is browned up. Sautee them a bit, then add chicken stock to cover and cook it until the chicken stock is gone. You can add peas at the end to brighten it up.

I like this as a meal because you can totall customize it. If you don't have regular potatoes, use sweet. Throw in some onions and sautee those with the sausage. Use whatever kind of sausage you have available. Its easy, yummy and pretty quick. The hardest part is chopping up the potatoes lol.

 

eta - this makes enough for like, 8-10 people as a side dish, but I occasionally just eat a bowl of it as a meal.

yum!

jenna8984

lolo883 said:

jenna8984 said:

I'm just gunna lurk here......I'm a total fucking failure. Tried to make shrimp stir fry last night and the veggies turned into a pile of soggy mush. I wanted so badly to be healthy and just have veggies & shrimp but I ended up eating a chocolate bar and pretzels.

Were they frozen veggies? Those tend to release a lot of water. I like to thaw them in a colander under warm running water and then blot dry with paper towels as best I can. Then cook on high heat with the lid off so they sautee rather than steam. With especially watery veg like zucchini you can also cut, salt lightly, and let them sit on paper towels for about 20 minutes before cooking. The salt will draw out excess water. Blot them off and you're good to go.

Yea fresh zuchini, fresh carrots, and frozen (defrosted) broccoli. Recipe for disaster. I also put a massive pile in the skillet so they weren't all able to be touching the hot skillet if you know what I mean. Some just hung out on "top" so I think that was a problem too.

maeday2

Hungarian Roasted Pepper and Paprika Chicken

2 Red Bell Peppers
1 Hot Cherry or Fresno Chili Peppers
1 Small Onion, peeled & coarsely chopped
¼ C Flat-Leaf Parsley (handful)
2 cloves Garlic
2 TBS Thyme Leaves (fresh or dried)
1 C Chicken Stock
6 TBS Butter, divided
3 TBS Flour
1 C Milk
½ C Sour Cream or Heavy Cream
3 TBS Paprika
2 TBS EVOO
6 pieces Boneless Skinless Chicken Breasts
1 bag Extra-Wide Egg Noodles
1 TBS Poppy Seeds (optional)
¼ C Chives, chopped
½ lb. Gouda, shredded (optional)

Roast peppers under broiler with oven door slightly ajar to allow steam to escape. Let cool to handle; peel and seed. Place peppers in a food processor with onion, parsley, garlic, thyme and chicken stock. Purée until smooth.

Preheat oven to 375°F.

Bring a pot of water to a boil for the noodles.

Melt 3 tablespoons butter in a medium saucepot over medium heat. Whisk in flour, cook 1 minute then whisk in milk and season with salt and pepper. Stir in sour or heavy cream and thicken sauce. Combine with paprika and pepper purée.

Meanwhile, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat in a large skillet. Season chicken with salt and pepper, and brown on both sides. Transfer to a shallow baking casserole, top with sauce and cheese, and bake 20-25 minutes to finish cooking chicken through and brown the top.

While chicken is in the oven, cook egg noodles to al dente. Drain and return them to the hot pot. Toss with remaining 3 tablespoons butter cut into small pieces and season with salt, pepper, poppy seeds and chives.
Serve chicken with egg noodles alongside with extra sauce poured over the top.

teddygirl9

southernbelle0915 said:

This isn't a meal or anything, but a delicious drink we got when we were in Jamaica. They called it a dirty banana.

- 1 banana

- 1 1/2 cups milk

- 1.5 shots spiced rum

- ice (I think I used 6 or so cubes)

Blend in a blender. OMG.

I would totally use silk coconut or almond milk in this, that would be sooo good! but I think you need more rum to milk haha

wandajune6

My sister's recipe. I don't fry things but broke my rule for these. They are ridiculously wonderful and even stay crispy as leftovers. Plus, none of those leftover condiments that you never use again.

Korean-Style Fried Chicken Bites

2 lb chicken breasts or tenders cut into approximately 1 inch cubes

½ cup corn starch
½ teaspoon salt1 teaspoon ground ginger
Oil for frying
1 tablespoon grated ginger
4 cloves garlic pressed
1 tablespoon sesame oil
¼ cup honey
1 tablespoon soy sauce
1 tablespoon white vinegar
1 teaspoon Dijon mustard

To fry the chicken

Heat oil up to 360* in the base of a heavy pot.

While the oil is heating, dredge the chicken in the corn starch mixture.

Once the oil is up to the correct temperature, carefully add chicken to the pot.  You will probably need to do this in batches so that you don’t overcrowd the pot.

Fry until the chicken turns light brown and crispy – about 6 minutes.

Add fried chicken to a large heat resistant mixing bowl.

Wait for oil to return to 360 before adding additional batches.

Once all of the chicken has been fried the first time, wait for the oil to get back up to 360*

Add all of the fried chicken into the pot and fry until it is dark and extra crispy – about 5 minutes

 

Sauce

Add garlic, ginger and sesame oil to a small pan.

Heat on low until the ginger and garlic begin to sizzle, about a minute.

Add garlic ginger mixture to a large mixing bowl with the remaining ingredients.

Add twice fried chicken to the sauce mixture and toss.

Serve hot.

 

Note:  If you time everything perfectly, the sauce can be made while the chicken is frying for the second time.  Even better – you can mix the sauce in the heat resistant bowl and save yourself some dishwashing.

teddygirl9

Okay, there is a place by me that serves korean fried chicken, and it it literally the best. I am so trying this!

WhatawagSBNy

Finally a food post. And now I have a taste for something with sweet red peppers and paprika.

I've been in a cooking rut recently, same things over and over. Food posts always make me hungry for some specific flavor I have not had recently.

Thank you all.