Linda Gail Posted August 29, 2023 Author Report Share Posted August 29, 2023 Brownies with Reese's cups and drizzled peanut butter. Yum 1 Link to comment Share on other sites More sharing options...
AvvaRae Posted August 30, 2023 Report Share Posted August 30, 2023 Corn Fritters With coriander, Thai seasoning, white pepper, black sesame seeds, red onions and Parmesan cheese Topped with Scorpion Honey and Grated Cheese 2 1 1 Link to comment Share on other sites More sharing options...
Linda Gail Posted September 2, 2023 Author Report Share Posted September 2, 2023 Homemade fried chicken tenders. Mashed potatoes. And homemade honey mustard 🙂 1 1 Link to comment Share on other sites More sharing options...
AvvaRae Posted September 4, 2023 Report Share Posted September 4, 2023 Seafood for Dinner 😋 2 Link to comment Share on other sites More sharing options...
Linda Gail Posted September 13, 2023 Author Report Share Posted September 13, 2023 Yum yum yummy 3 Link to comment Share on other sites More sharing options...
schmoozer Posted September 17, 2023 Report Share Posted September 17, 2023 Green Chile stew with pesole. 2 qts chicken stock, 1qt water. 4-16oz cans of hominy rinsed. 2 cans diced red tomatoes. 4lbs browned pork shoulder or ribs cubed with fat trimmed. (I would normally do 2lbs, but the kids would take all the pork ASAP, leaving a veggie stew.) 8oz of Brads homemade Hatch hot green Chile . simmer for 4 hours until the pork falls apart. Serve with flour tortillas. 3 Link to comment Share on other sites More sharing options...
schmoozer Posted September 17, 2023 Report Share Posted September 17, 2023 BBQ’d salmon wraps skin and debone a salmon filet, king or sockeye is the best. Cut in 1” slices, sprinkle lemon juice liberally. use large grape leaves, trim the stems. You can wash off the brine or not, I don’t. Wrap each slice of salmon with 1 or 2 leaves, depending on size. Do not fold the ends, this allows the leaves to crisp up. add more lemon juice over the wraps, refrigerate for a few hours. start the BBQ on high, bring to high temp. Cook the wraps for about 2 minutes each side. Crispy and browned wraps. The wraps keep the salmon moist. serve with your favorite sauce. Wife likes Pateks Mango, I like their hot lime, or my hatch green Chile salsa. leftovers are good hot or cold. will post photos soon… 1 1 Link to comment Share on other sites More sharing options...
schmoozer Posted September 17, 2023 Report Share Posted September 17, 2023 1 minute ago, schmoozer said: BBQ’d salmon wraps skin and debone a salmon filet, king or sockeye is the best. Cut in 1” slices, sprinkle lemon juice liberally. use large grape leaves, trim the stems. You can wash off the brine or not, I don’t. Wrap each slice of salmon with 1 or 2 leaves, depending on size. Do not fold the ends, this allows the leaves to crisp up. add more lemon juice over the wraps, refrigerate for a few hours. start the BBQ on high, bring to high temp. Cook the wraps for about 2 minutes each side. Crispy and browned wraps. The wraps keep the salmon moist. serve with your favorite sauce. Wife likes Pateks Mango, I like their hot lime, or my hatch green Chile salsa. leftovers are good hot or cold. will post photos soon… I first encountered this at a deli in Pike place market 40 years ago, been making it ever since. I have yet to find a restaurant that serves anything close. Link to comment Share on other sites More sharing options...
Fire1981 Posted September 17, 2023 Report Share Posted September 17, 2023 Ruby is pushing my patience. She use to be nice. Not anymore. If it was up to me she’d be 🔥 chicken noodle soup. Shake and Bake and I helped 🔥 5 Link to comment Share on other sites More sharing options...
schmoozer Posted September 17, 2023 Report Share Posted September 17, 2023 1 hour ago, Fire1981 said: Ruby is pushing my patience. She use to be nice. Not anymore. If it was up to me she’d be 🔥 chicken noodle soup. Shake and Bake and I helped 🔥 What is stopping you? Link to comment Share on other sites More sharing options...
Fire1981 Posted September 17, 2023 Report Share Posted September 17, 2023 My Wife 🔥 RAR 2 Link to comment Share on other sites More sharing options...
akroorka Posted September 17, 2023 Report Share Posted September 17, 2023 24 minutes ago, Fire1981 said: My Wife 🔥 Coq au vin--perfect for old mean chickens. Yuuuummmm!! 3 Link to comment Share on other sites More sharing options...
Fire1981 Posted September 17, 2023 Report Share Posted September 17, 2023 What’s Coq au vin 🔥 RAR 1 2 Link to comment Share on other sites More sharing options...
Chad G. Posted September 17, 2023 Report Share Posted September 17, 2023 31 minutes ago, Fire1981 said: What’s Coq au vin 🔥 RAR Didn't know till I googled it ..... https://en.wikipedia.org/wiki/Coq_au_vin 3 Link to comment Share on other sites More sharing options...
AvvaRae Posted September 17, 2023 Report Share Posted September 17, 2023 Homemade Lemon Meringue And White Apricot Cake with Buttercream Pistachio Frosting 5 1 Link to comment Share on other sites More sharing options...
schmoozer Posted September 22, 2023 Report Share Posted September 22, 2023 On 9/16/2023 at 10:17 PM, schmoozer said: BBQ’d salmon wraps skin and debone a salmon filet, king or sockeye is the best. Cut in 1” slices, sprinkle lemon juice liberally. use large grape leaves, trim the stems. You can wash off the brine or not, I don’t. Wrap each slice of salmon with 1 or 2 leaves, depending on size. Do not fold the ends, this allows the leaves to crisp up. add more lemon juice over the wraps, refrigerate for a few hours. start the BBQ on high, bring to high temp. Cook the wraps for about 2 minutes each side. Crispy and browned wraps. The wraps keep the salmon moist. serve with your favorite sauce. Wife likes Pateks Mango, I like their hot lime, or my hatch green Chile salsa. leftovers are good hot or cold. will post photos soon… Photos have leftovers for lunch tomorrow 2 Link to comment Share on other sites More sharing options...
schmoozer Posted September 22, 2023 Report Share Posted September 22, 2023 13 minutes ago, schmoozer said: Photos have leftovers for lunch tomorrow We buy Orlando grape leaves by the case. Best leaves, best price. almost time to reorder. 2 2 1 Link to comment Share on other sites More sharing options...
AvvaRae Posted September 22, 2023 Report Share Posted September 22, 2023 18 hours ago, schmoozer said: We buy Orlando grape leaves by the case. Best leaves, best price. almost time to reorder. So smart I love stuffed grape leaves!!! I have a great recipe to the meat ones hehe 1 1 Link to comment Share on other sites More sharing options...
schmoozer Posted September 23, 2023 Report Share Posted September 23, 2023 2 hours ago, AvvaRae said: So smart I love stuffed grape leaves!!! I have a great recipe to the meat ones hehe Dolmades, another favorite! Link to comment Share on other sites More sharing options...
akroorka Posted September 26, 2023 Report Share Posted September 26, 2023 This is ours tonight--just a Killer recipe-UMAMI to the Max Pasta with Tuna • 16 ounces linguine or other long pasta • 1/2 cup olive oil • 6 garlic cloves, minced • 1/2 teaspoon dried crushed red pepper • 2-12-ounce cans albacore tuna packed in water, drained • 1/4 cup fresh lemon juice • 4 teaspoons grated lemon peel • 1 lb frozen greens (thawed, chopped and squeezed of excess moisture) • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. • Return pasta to pot. • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna, and greens then stir to heat through. • Add tuna mixture, lemon juice, and lemon peel to pasta. Toss over low heat about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve. 4 Link to comment Share on other sites More sharing options...
AvvaRae Posted September 28, 2023 Report Share Posted September 28, 2023 On 9/26/2023 at 4:54 PM, akroorka said: This is ours tonight--just a Killer recipe-UMAMI to the Max Pasta with Tuna • 16 ounces linguine or other long pasta • 1/2 cup olive oil • 6 garlic cloves, minced • 1/2 teaspoon dried crushed red pepper • 2-12-ounce cans albacore tuna packed in water, drained • 1/4 cup fresh lemon juice • 4 teaspoons grated lemon peel • 1 lb frozen greens (thawed, chopped and squeezed of excess moisture) • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. • Return pasta to pot. • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna, and greens then stir to heat through. • Add tuna mixture, lemon juice, and lemon peel to pasta. Toss over low heat about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve. Yum Link to comment Share on other sites More sharing options...
AvvaRae Posted October 5, 2023 Report Share Posted October 5, 2023 Chili for the win on this cool October Night.... My secrets are Soy Coffee and Guinness 😁😊 4 Link to comment Share on other sites More sharing options...
AvvaRae Posted October 7, 2023 Report Share Posted October 7, 2023 Yogurt Marinated Chicken with herbs and spices with a side of extra yum from garden onions and potatoes.... 3 Link to comment Share on other sites More sharing options...
Fire1981 Posted October 10, 2023 Report Share Posted October 10, 2023 Halibut fish tacos 🔥 RAR 4 1 Link to comment Share on other sites More sharing options...
Fire1981 Posted October 17, 2023 Report Share Posted October 17, 2023 Did I ruin everyone's appetite? The cheek meat is the best🔥 RAR 1 1 Link to comment Share on other sites More sharing options...
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