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  #321  
Old 06-22-2019, 10:05 AM
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Quote:
Originally Posted by ttu View Post
old school checking in! Tex need to try this one! love gumbo
The hot wife likes it more than when I make it regular style!
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  #322  
Old 06-22-2019, 10:39 AM
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Quote:
Originally Posted by tex View Post
The hot wife likes it more than when I make it regular style!
oh yeah tex, hot wife pics on the dark side!))
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  #323  
Old 06-22-2019, 06:55 PM
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Quote:
Originally Posted by ttu View Post
oh yeah tex, hot wife pics on the dark side!))
She never made an appearance!
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  #324  
Old 09-15-2019, 11:18 PM
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Simple Salmon

On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each
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  #325  
Old 09-29-2019, 10:28 AM
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Pesto Shrimp and Broccoli Fettuccine
Serves 4 (serving size: about 2 cups)

10 cups water
8 ounces uncooked fettuccine
3 cups broccoli florets (about 7 oz.)
1/4 cup refrigerated basil pesto
2 tablespoons Dijon mustard
1 teaspoon lemon zest plus 1 Tbsp. fresh lemon juice
1/4 teaspoon kosher salt
1 pound peeled and deveined cooked medium shrimp
3 tablespoons grated Parmesan cheese

How to Make It
Step 1
Bring 10 cups water to a boil in a Dutch oven over high. Add fettuccine, and cook 6 minutes. Add broccoli florets to pasta; cook until pasta is al dente and broccoli is bright green and crisp-tender, about 3 minutes. Reserve 1/2 cup cooking liquid, and set aside. Drain pasta mixture.
Step 2
Return pasta and broccoli to Dutch oven; reduce heat to low. Stir in pesto, mustard, lemon zest and juice, and salt. Add shrimp, and cook, stirring constantly, just until heated through, about 2 minutes, adding cooking liquid, 1 tablespoon at a time, if needed for creaminess. Top with Parmesan; serve immediately.

Pretty simple but good!
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  #326  
Old 11-17-2019, 02:00 PM
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Creamy Lemon Chicken Pasta

Love when you are looking for something simple to make for Sunday lunch and it turns out insanely good!

Creamy Lemon Chicken Pasta

Ingredients

12 oz. linguine
1 c. frozen peas
2 tbsp. olive oil
12 oz. boneless skinless chicken breasts, cut into 1 inch chunks
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
4 oz. low-fat cream cheese, cubed, at room temperature
1/2 c. Grated Parmesan
1/4 c. flat-leaf parsley, roughly chopped
1/4 tsp. Kosher salt
1/4 tsp. pepper

Directions

Cook linguine per package directions, adding peas during the last 2 minutes of cooking. Reserve 1 cup pasta cooking liquid, then drain pasta and peas.
Meanwhile, heat olive oil in large deep skillet on medium-high. Season chicken with kosher salt and pepper and cook until golden brown on all sides, 4 to 5 minutes.
Add lemon juice to skillet and cook, scraping up any browned bits. Add cream cheese and stir until melted; remove from heat.
Fold in lemon zest and Parmesan, then parsley. Toss with pasta (adding reserved cooking liquid, 1 tablespoon at a time as necessary). Serve immediately.
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  #327  
Old 12-27-2019, 10:49 PM
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Another good Weeknight that works well on weekends! I used breasts instead of thighs because the hot wife is a breast person!

Balsamic Basil Chicken


4 servings
Ingredients

1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
3 tbsp. balsamic vinegar
1 tbsp. dijon mustard
2 lb. bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 large zucchini, cut into half moons
1 pt. cherry tomatoes, halved
Freshly grated Parmesan, for serving (optional)
Basil, thinly sliced

Directions

In a large bowl, whisk together ╝ cup olive oil, vinegar, and mustard. Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.
Preheat oven 425░. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Shake off excess marinade from chicken and season all over with salt and pepper. Add, skin side-down, and cook until seared and golden, about 6 minutes. Flip chicken and cook until seared on other side, about 6 minutes.
Scatter tomatoes and zucchini around chicken. Season vegetables with salt and pepper, then transfer skillet to oven and bake until chicken is cooked through, about 15 minutes more.
Garnish with Parmesan and basil before serving.
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  #328  
Old 01-08-2020, 10:11 AM
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Weeknight Grub!

Goulash-Feeds 6

Ingredients

2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 lb. ground beef
Kosher salt
Freshly ground black pepper
1 tbsp. tomato paste
1 1/4 c. low-sodium beef broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can diced tomatoes
1 tsp. Italian seasoning
1 tsp. paprika
1 1/2 c. elbow macaroni, uncooked
1 c. shredded cheddar
Freshly chopped parsley, for garnish
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Directions

In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more.
Add ground beef and cook until no longer pink, about6 minutes. Drain fat and return to pan. Season with salt and pepper.
Add tomato paste and stir to coat, then pour in broth, tomato sauce, and diced tomatoes. Season with Italian seasoning and paprika, and stir in macaroni. Bring to a simmer and cook, stirring occasionally, until pasta is tender, about 15 minutes.
Stir in cheese and remove from heat. Garnish with parsley before serving.
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  #329  
Old 01-19-2020, 10:56 AM
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Should warm you up!

Easy Chicken & Dumplings

6 servings

Ingredients
For the soup
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 medium carrots, peeled and diced
1 stalk celery, chopped
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
6 c. low-sodium chicken broth
4 boneless skinless chicken thighs
2 boneless skinless chicken breasts
3 sprigs thyme
1 c. heavy cream
Freshly chopped parsley, for serving
For the dumplings
1 1/2 c. all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. kosher salt
1 large egg
2/3 c. buttermilk

Directions

Make soup: In a large Dutch oven over medium heat, heat oil. Add onion, carrots, and celery and cook until tender, 5 minutes. Season with oregano, salt, and pepper. Add garlic and cook until fragrant, 1 minute.
Add broth, chicken, and thyme to pot and bring to a boil. Reduce heat and simmer until chicken is cooked through, 10 minutes. Remove chicken and shred with two forks.
While soup is simmering, make dumplings: In a large bowl, whisk together flour, baking powder, and salt. Make a well in the flour and add egg, buttermilk, and melted butter and whisk with a fork until combined.
Add shredded chicken and heavy cream to pot, then return to a simmer. Drop spoonfuls of dumpling mix into pot, cover and cook on low until dumplings are cooked through, about 5 minutes.
Garnish with parsley before serving.

I did have to cook a little longer to get the dumplings done.
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #330  
Old 07-12-2020, 07:45 PM
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So my garden is going crazy and have more tomatoes than I can eat. I have given so much away and they keep coming. I started looking for ways to use them and ran across this recipe. It comes off a little thin but tastes out of this world. May even use for some bloody marys!!!
Feeds more than 4

Ingredients
1/4 cup friendly fat to cook in butter, coconut oil, lard
2 medium onions sliced
2 large carrots coarsely chopped
3-4 cloves garlic coarsely chopped
1 quart chicken bone broth
2 TB organic tomato paste
2 TB basil Could use fresh if you have it! Probably about ╝ cup or so
5 large tomatoes or 6-7 small/medium, seeded and juices scooped out (OR if it is winter, you could use two 32oz cans of tomatoes, drained)
Sea salt/pepper to taste
2 tsp raw honey
Instructions
SautÚ the onions and carrots in the friendly fat for about 10-15 minutes. Add a pinch of salt while they cook to bring the juices out and let them sweeten up and cook.
Add the garlic and tomato paste, and cook a minute.
Add the tomatoes, basil, and stock, and bring to a boil.
Reduce to a simmer about 25 minutes.
Take the soup off the heat, and add the raw honey to balance out the acid of the tomatoes.
Puree with an immersion blender or regular blender.
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