Cooking Dammit!!

[JohnnyBravo]

Ps stir it stir it and stir it some more... Left my pot in some ones hands one day an wound up with scorched chicken, then the folks were hungry an we had non fully cooked dumplins... The speedy recipe don't take near as long, but never turns out with the flavor of the old recipe. It's not real easy to explain dumplin making its far easier to demonstrate... Then you can pull out a dumplin an show folks not done, medium done, an boy shut your mouth it's eatin time

[JohnnyBravo]

Deer sausage and zataran black beans and rice... You don't need a recipe I hope

[jokesonyou24]

Originally Posted by JohnnyBravo

Deer sausage and zataran black beans and rice... You don't need a recipe I hope

lol definitely not...deer is a staple in our freezer

[JohnnyBravo]

Over here to, bout to cook up some deer burger

[csmith12]

I search of something different. My mesquite smoked chicken (whole bird) will be done about 5pm today. What sides should I make to go with it but still compliment the chicken?

[csmith12]

And speaking of smoked meats. I have been requested to make my smoked turkeys again this year for thanksgiving. I will have to write up the recipe, smoke times, the rub and stuffing cause it be darn good vittles.

[JohnnyBravo]

Originally Posted by csmith12

I search of something different. My mesquite smoked chicken (whole bird) will be done about 5pm today. What sides should I make to go with it but still compliment the chicken?

Cheddar ranch mashed potatoes!!! Tater salad, turnip greens, the sound of it has me wanting grilled mushrooms an onions

Originally Posted by csmith12

And speaking of smoked meats. I have been requested to make my smoked turkeys again this year for thanksgiving. I will have to write up the recipe, smoke times, the rub and stuffing cause it be darn good vittles.

Smoked turkey? Mmmmmm is it better than fried turkey? Sounds healthier

[csmith12]

Originally Posted by JohnnyBravo

Smoked turkey? Mmmmmm is it better than fried turkey? Sounds healthier

Thanks for the ideas, you put me in the right direction.

Tonight's diner entree is;
Smoked chicken w/ apricot and chili dip
Scalloped potatoes in a white cheddar, sour cream and chive sauce
Kale greens
With a rye dinner loaf

Desert will be a fresh strawberry w/ shaved white chocolate and almond parfait.

[jokesonyou24]

Breakfast, on the other hand...

Chorizo, scrambled eggs and cream cheese, with some chives to top it all off:

1 Tube of Pork Chorizo

6 to 8 beaten eggs, depending on amount desired

1 package Philadelphia cream cheese (1 Oz)

1/2 tablespoon chives

4 to 6 flour tortillas


On medium heat, combine chorizo and cream cheese. As chorizo is nearly done, stir in eggs and chives. Make everything is well blended together, and serve on warm tortillas. You can also add some fried potatoes and salsa on the side, if desired. This goes well with sour dough toast as well.

[csmith12]

^^^ I been makin' that for ages. 100% off da hook. For added variance, you can wrap that in a egg roll rapper and flash fry. I made em for my wife's coworkers and they keep requesting that I make more.

The only reason I don't make more of it, is because good chorizo is hard to find in northern KY.

[jokesonyou24]

Originally Posted by csmith12

^^^ I been makin' that for ages. 100% off da hook. For added variance, you can wrap that in a egg roll rapper and flash fry. I made em for my wife's coworkers and they keep requesting that I make more.

The only reason I don't make more of it, is because good chorizo is hard to find in northern KY.

well it's not easy to find here, so when I do, I stock up...usually goes something like this in the store:

[jokesonyou24]

A couple of super easy marinades...

Chicken (or pork)

1 bottle Original KC Masterpiece BBQ sauce

(Bottle size depends on amount being marinated, adjust as needed. One regular size bottle does around 4 to 6 pieces)

1/4 (minimum) to 1/2 cup lemon juice, depending on amount being marinated


Mix well until thoroughly blended, then combine with chosen meat or poultry in a gallon Ziploc bag. May be marinated for up to 3 days.



Steak (or burger)

1 bottle A-1 Steak sauce

(Bottle size depends on amount being marinated, adjust as needed. One regular size bottle does around 2 to 3 steaks, depending on size, and around 1 1/2 to 2 pounds of burger)

1/4 (minimum) to 1/2 cup lime juice, depending on amount being marinated


Mix well until thoroughly blended, then combine with chosen meat in a gallon Ziploc bag. May be marinated for up to 3 days.

[jokesonyou24]

Winter's coming, so here's one to warm you up...


Josh's 45 minute "DC" Chili

1 to 2 pounds of ground burger

2 to 3 cans of dark red kidney beans

1 tube Chorizo

1 can tomato sauce (16 Oz)

(Mix these next 3 together before adding them in)
1 package McCormick's Sloppy Joe Mix ( none of that Man-wich BS)

1 can tomato paste

1 1/4 cups water

1 can chopped green chiles

2 sections (6 pieces) of Hershey's Special Dark Chocolate

1 can diced tomatoes, not drained (optional)


This can be made in a crockpot, and slow-cooked for a few hours or in about 45 minutes using a deep skillet or a pot, thus the name. Alot of people think I'm nuts when I mention the dark chocolate, but this chili is a mix of spicy and sweet, which I dig. I've converted alot of naysayers with this recipe, but still dark chocolate isn't for everyone. If you want, make it without, it's still really good, and really simple.

[csmith12]

Hey! Can offer a twist on the sweat and spicy chili recipe? Instead of the chocolate, use cinnamon and sugar instead. I know it might sound odd but I have also tasted the delights of a sweeter chili. I would start with just a tablespoon of sugar and a few shakes of cinnamon from a shaker until you find what you like.

[jokesonyou24]

Originally Posted by csmith12

Hey! Can offer a twist on the sweat and spicy chili recipe? Instead of the chocolate, use cinnamon and sugar instead. I know it might sound odd but I have also tasted the delights of a sweeter chili. I would start with just a tablespoon of sugar and a few shakes of cinnamon from a shaker until you find what you like.

I'll have to try that one of these days

[jokesonyou24]

Like I've said before, I like pasta...


Josh's Chicken Alfredo

1/4 cup olive oil

2 to 3 chicken breasts, cut into bite-size pieces

1/2 teaspoon black pepper

1 to 2 tablespoons margarine or butter

1 to 1 1/2 teaspoons garlic powder

1/4 to 1/2 cup Parmesan cheese

1 jar Alfredo sauce

1 pound linguine noodles

Melt the butter in a bowl and stir in the garlic powder, set it aside for now. On High heat, combine the oil, pepper, and chicken. You'll want to slightly sear the chicken, just so it starts to brown a bit, then add the Alfredo sauce directly to it and reduce the heat to Medium. Simmer for approx. 10 to 12 minutes, gradually stirring in the Parmesan, then the garlic butter, until thoroughly blended together. Combine with the noodles.

Just a side note, I find salt works better than oil for cooking noodles, but that's my personal preference...YMMV

[jokesonyou24]

Originally Posted by csmith12

And speaking of smoked meats. I have been requested to make my smoked turkeys again this year for thanksgiving. I will have to write up the recipe, smoke times, the rub and stuffing cause it be darn good vittles.

Well?...

[jokesonyou24]

This one is a friend's recipe, I have tried it, and it's awesome!

Pork Ribs Dry Rub(2 or 3 slabs)

3 1/4 Cups Brown Sugar

2/3 Cup Sea Salt

3 Tablespoons Chili Powder

1 1/2 Teaspoons Black Pepper

1 1/2 Teaspoons Cayenne Pepper

1 1/2 Teaspoons Old Bay Seasoning

1 1/2 Teaspoons rubbed Thyme

1 1/2 Teaspoons Onion Powder


Combine and rub generously onto both sides of the ribs. Let rest in the fridge for at least an hour.

[jokesonyou24]

Here's the recipe for the braising liquid:

Braising Liquid

2 Cups White Wine

4 Tablespoons Vinegar

4 Tablespoons Worcestershire Sauce

2 Tablespoons Honey

4 Cloves of Garlic


Combine and microwave for a minute or so. Place the ribs into your chosen cooking container, and pour the braising liquid over them. Braise in the oven at 250 degrees for approx. 2 1/2 hours, rotating the ribs in the liquid frequently.

[csmith12]

Originally Posted by jokesonyou24

This one is a friend's recipe, I have tried it, and it's awesome!

Pork Ribs Dry Rub(2 or 3 slabs)

3 1/4 Cups Brown Sugar

2/3 Cup Sea Salt

3 Tablespoons Chili Powder

1 1/2 Teaspoons Black Pepper

1 1/2 Cayenne Pepper

1 1/2 Teaspoons Old Bay Seasoning

1 1/2 Teaspoons rubbed Thyme

1 1/2 Teaspoons Onion Powder


Combine and rub generously onto both sides of the ribs. Let rest in the fridge for at least an hour.

Fixed and thumbs up added to a secret ingredient.

I will add my rub and smoke stuff a bit later, kinda busy right now. Thanks for yours though!

[jokesonyou24]

Originally Posted by csmith12

Fixed and thumbs up added to a secret ingredient.

I will add my rub and smoke stuff a bit later, kinda busy right now. Thanks for yours though!

Heh, I had brain-fart...thanks for the fix, and I'll pass along your compliments about the rub!

[jokesonyou24]

It may seem odd, but I'm going to post this recipe anyway:

Josh's St. Patrick's Day Cupcakes

1 Devil's Food Cake Mix
(along with the eggs and oil it calls for)

1 Can or Bottle of Guinness beer

1 container of Cream Cheese frosting

1 container of Fudge frosting

Bailey's Irish Cream

Your choice of Irish Whiskey (I use Tullamore Dew or Bushmills, but Jamesons or any other will work also)

food coloring, Green for St. Paddy's
(optional)



Make the cake mix as directed on the package, substituting the Guinness for the water. In a bowl, whisk the Cream Cheese frosting with 5 or 6 shots of Bailey's, and the food coloring, if desired. In a gallon Ziploc bag, whisk the Fudge frosting with 4 or 5 shots of your desired Irish Whiskey. As the cupcakes are done let them cool for about 10 minutes, then using your finger(wash your hands) poke a hole all the way through to the bottom in the middle of the cupcake. Cut one small corner of the Ziploc bag off, and squeeze the Fudge Frosting into the hole up to the top, then frost with the Cream Cheese Frosting.

If you want to make a cake instead, I find it easiest to pre-slice it into pieces after it cools and pierce and fill each piece individually the same way you would the cupcakes, then frost the whole thing.

These have the equivalent of about a shot each.

I get more and more requests for these every year, and they make great gifts or desserts for other holidays as well.

[jokesonyou24]

This recipe is a friends, and it's awesome! This may also be halved using an 8 x 8 cake pan, if desired

Bad Ass Baked Beans

2 Cans Bush's Original Baked Beans (28 Oz. cans)

2 packages Lil' Smokies

2 1/2 Cups Shredded Colby Jack cheese

2 teaspoons Brown Sugar, If desired

In a 9 x 13 cake pan, layer the beans, then the smokies, then the cheese, adding the brown sugar last.(if your using it) Cover with aluminum foil and bake at 350 for approx. 1 to 1/2 hours. These are great for potlucks and events.

[JohnnyBravo]

Originally Posted by jokesonyou24

Bad Ass Baked Beans

Throw in two packs of lil smokies and I'm in!!!

Made a pretty good deer burger stew yesterday...
Put froze ground deer in pot with water
Make your favorite stew... Not hard but oh so tasty, if you mess this up you need a cook not a kitchen

2 ziplock bags of ground deer
2 sweet onions
1lb potatoes
One of grannies jars of canned tomatoes
Corn
Green beans
Lima beans
lean bacon diced
Salt pepper an Texas Pete

That's what's for dinner

[jokesonyou24]

Originally Posted by JohnnyBravo

Throw in two packs of lil smokies and I'm in!!!

Made a pretty good deer burger stew yesterday...
Put froze ground deer in pot with water
Make your favorite stew... Not hard but oh so tasty, if you mess this up you need a cook not a kitchen

2 ziplock bags of ground deer
2 sweet onions
1lb potatoes
One of grannies jars of canned tomatoes
Corn
Green beans
Lima beans
lean bacon diced
Salt pepper an Texas Pete

That's what's for dinner

Bad Ass Baked Beans

2 Cans Bush's Original Baked Beans (28 Oz. cans)

2 packages Lil' Smokies

2 1/2 Cups Shredded Colby Jack cheese

2 teaspoons Brown Sugar, If desired


Fixed... I really need to stop posting when I'm half asleep...

[JohnnyBravo]

Hahaha meat sure makes me happy, especially when it's cold outside... Sticks to your ribs and warms ya up

[JohnnyBravo]

You ever do much sausage dip with the rotell in the crock pot? I can dip lil smokies in that all day... I'm gonna have to call my sister, I need some dip whipped up

[jokesonyou24]

Originally Posted by JohnnyBravo

You ever do much sausage dip with the rotell in the crock pot? I can dip lil smokies in that all day... I'm gonna have to call my sister, I need some dip whipped up

Oh yeah, rotell dip is awesome, Though I use a pot on the stove for mine. I find jimmy dean breakfast sausage adds a semi sweet, smokey flavor when you throw in some bacon(I use Hickory). it's great for NFL sunday gamedays!

I'll post my recipe at some point

[JohnnyBravo]

Originally Posted by jokesonyou24

Oh yeah, rotell dip is awesome, Though I use a pot on the stove for mine. I find jimmy dean breakfast sausage adds a semi sweet, smokey flavor when you throw in some bacon(I use Hickory). it's great for NFL sunday gamedays!

Neese's hot for me... I like my stuff spicy!!! I just like it in the crockpot cause ya can tote it around and plug it up and keep it warm as you please.
I don't have to many real recipes cause I tend to throw extra stuff in everything here and there, and most stuff I eat I have been cooking or helping cook long as I can remember so its just need some of this need some of that... Goodness I forgot something jack better throw a lil of this and a lil of that in the pot
I do bet some of that maple syrup sausage would kick it in gear, I'll have to try that one go round

[jokesonyou24]

Originally Posted by JohnnyBravo

Neese's hot for me... I like my stuff spicy!!! I just like it in the crockpot cause ya can tote it around and plug it up and keep it warm as you please.
I don't have to many real recipes cause I tend to throw extra stuff in everything here and there, and most stuff I eat I have been cooking or helping cook long as I can remember so its just need some of this need some of that... Goodness I forgot something jack better throw a lil of this and a lil of that in the pot
I do bet some of that maple syrup sausage would kick it in gear, I'll have to try that one go round

Well most of the "measurements" in my recipes are just educated guesses, they aren't exact. I just put them there as guidelines, as I usually don't make the same thing the same way twice

[JohnnyBravo]

I don't think anyone does, I have to laugh when someone's in the kitchen with me and says that's not 3/4's of something as I pour in one and a half

[csmith12]

Originally Posted by jokesonyou24

Well most of the "measurements" in my recipes are just educated guesses, they aren't exact. I just put them there as guidelines, as I usually don't make the same thing the same way twice

awwww booo

Think about this, McDonalds isn't really all that good of food. But... it's the same every single time. So you know what your getting. To be able to recreate the same taste every single time is a mark of a good chef.

[JohnnyBravo]

Originally Posted by csmith12

awwww booo

Think about this, McDonalds isn't really all that good of food. But... it's the same every single time. So you know what your getting. To be able to recreate the same taste every single time is a mark of a good chef.

Some days ya need another dash of hot sauce, somedays ya don't...

[csmith12]

tru dat!

[JohnnyBravo]

Originally Posted by csmith12

tru dat!

Did you call Ronald McDonald a great chef??? I puked a lil in my mouth

[JohnnyBravo]

I would post my apple pie recipe... But, ill just sip it instead

[csmith12]

Originally Posted by JohnnyBravo

Did you call Ronald McDonald a great chef??? I puked a lil in my mouth

I don't consider their food worthy of the paper it's wrapped in. But billions and billions served speaks volumes. What if the taste of Coke was different every can? Feel me brah?

[JohnnyBravo]

You just can't make it the same every time... Do ya put sugar in your favorite pie when a diabetic family member is coming for pie? Do ya put peanuts in something when your allergic to peanuts niece comes for supper? By some accounts great chefs are deadly, ya gota be flexible man... What if your son started hating onions, would ya still put em in the recipes?

[jokesonyou24]

Originally Posted by csmith12

awwww booo

Think about this, McDonalds isn't really all that good of food. But... it's the same every single time. So you know what your getting. To be able to recreate the same taste every single time is a mark of a good chef.

I never said it didn't taste the same, there are a lot of different ways to make something and yet still have it taste the exact same way. Besides, I was referring to exact measurements.

[jokesonyou24]

As promised...

Josh's Rotel Dip

1 package Jimmy Dean Breakfast sausage(maple)

1 Package pork sausage

1 pound ground beef

2 cans Rotel Salsa

1/2 package Hickory smoked bacon,diced

1 block Velveeta Cheese,diced into 1 inch cubes


Combine either in a crockpot( @JohnnyBravo), or in a large pot on the stove. Cover, and cook on High for approx. 1 to 1/2 hours, stirring as needed. This is a large recipe, designed for football parties and such.