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Culinary Genius!

ACottrill

GROUP: Members

POSTS: 281

Report this Mar. 17 2011, 10:57 pm

So, I see that at least me and one other person have some talent in the kitchen. And, because I absolutely LOVE exploring new dishes (minus anything with seafood


), I'm always interested in finding new recipes to try out. So, if you have talent in the kitchen, what's your favourite dish to make and, if it's not a secret, share the recipe!


 


I'll start with mine:


 


Chicken Spanokopita


 


# 2 Large boneless skinless chicken breast
# 1 medium box frozen spinach
# 1 cup feta cheese
# 1 cup Monterey Jack cheese
# Oregano to taste
# Salt to taste
# Onion powder to taste
# Garlic powder to taste
# Black pepper to taste
# Paprika to taste
# Parsley to taste

Preheat oven to 350. Take unfrozen chicken breast and on one end insert a small paring knife into middle of breast. Make sure to use one that is long enough to reach at least three quarters of the way through to the other end. Make an incision in one direction until about one half inch away from the side of the breast. Then do the same in the other direction. Squeeze out all liquid from thawed spinach. In a bowl, mix spinach, feta and monterey jack cheese. Use spinach and cheese mixture to stuff opening cut in chicken breast. Stuff about one cup of mixture into chicken breast. Place on frying pan coated in non-stick spray, on high heat and cook about two minutes on each side, just enough to sear a bit and to seal outside of chicken. Line casserole dish with aluminum foil and place chicken on top. Pour just enough chicken stock/broth to line the bottom of the dish and wet the chicken. Liberally add seasonings to both sides of breast (I used about 3 pinches of each seasoning and mixed them all together in a small bowl and sprinkled it, heavily on the top, only). Place in oven for about 45-50 minutes or until chicken is cooked through.I, usually, serve it over rice pilaf.


 


A pic:


http://hphotos-snc3.fbcdn.net/hs003.snc3/11046_104014866282014_100000205035034_103394_2185099_n.jpg


'-reward for your good heart occurs in this world as the knowledge that love is its own reward and that there are others who appreciate you for who you are.' - Walter Koenig

ACottrill

GROUP: Members

POSTS: 281

Report this Mar. 17 2011, 11:18 pm

LOL Most of my dishes are chicken, because I try to maintain my weight. But, always willing to try new stuff, with the exception of seafood. Figured there has to be someone else that likes recipe swapping, right? Right.


'-reward for your good heart occurs in this world as the knowledge that love is its own reward and that there are others who appreciate you for who you are.' - Walter Koenig

Beershark

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POSTS: 2590

Report this Mar. 17 2011, 11:21 pm

I just typed out a recipe for these realy nice burgers I inwented, then hit the wrong button and POOF it was gone! LOL! I'll put it up tomorrow, I'm going to bed now.

ACottrill

GROUP: Members

POSTS: 281

Report this Mar. 17 2011, 11:33 pm

Quote: /view_profile/ @

Quote: /view_profile/ @

>

>

>I just typed out a recipe for these realy nice burgers I inwented, then hit the wrong button and POOF it was gone! LOL! I'll put it up tomorrow, I'm going to bed now.

>

Probably a good idea to type it out in MS Word and then cut and copy it straight over here, that should  confuse the ST gremlins.


 


That's what I did. Have enough experience with forum demons to know better.


'-reward for your good heart occurs in this world as the knowledge that love is its own reward and that there are others who appreciate you for who you are.' - Walter Koenig

lnagr1

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POSTS: 1404

Report this Mar. 17 2011, 11:57 pm

yeah i can cook a variety of shades of toast!! (i can do more but you know....!)

Beershark

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POSTS: 2590

Report this Mar. 18 2011, 10:35 am

1lb. ground lamb


1/2 cup chopped red onion


3Tbls. finely chopped fresh cilantro


8Tbls. gorgonzola cheese, crumbled


Fresh raspberries


1cup plain yogurt


1 lime


1Tbls ground ginger


4 pumpernickle rolls, halfed


butter


garlic powder


fresh baby spinache, washed


 


Burgers:


 Mix Lamb, onion and cilantro, divide into 8 thin patties. Between two patties, sandwich a few berries and 2Tbls of gorgonzola crumbles. Seal edges. I cook mine on my George foreman grill.


Sauce:


 Mix yogurt and ginger. Squeeze in the juice of the lime and grate some of the lime zest and add. This can be done in advance. I find it tastes better if the ginger has time to infuse into the yogurt.


Rolls:


 Butter the cut sides of the rolls, sprinkle with garlic powder, grill in a fry pan until toasty.


Serve:


 Place some baby spinache on the roll, put the stuffed burger on top of that. drizzle with a couple of tablespoons of ginger/lime sauce. Serve open faced with a couple whole raapberries as garnish and a side of seasoned sweet potato fries. I find a nice pinot grigio goes as well with this as an ice cold beer!


For a healthier option use a lean ground lamb, skip the roll and serve on a bed of baby spinache, use a reduced fat cheese, and fatfree yogurt.


 


 


CORPORATIONS AREN'T PEOPLE! Soylent Green is people.

Beershark

GROUP: Members

POSTS: 2590

Report this Mar. 18 2011, 10:38 am

Quote: lnagr1 @ Mar. 17 2011, 11:57 pm

>

>yeah i can cook a variety of shades of toast!! (i can do more but you know....!)

>


 


That's not burnt toast! It's blackened white bread...


CORPORATIONS AREN'T PEOPLE! Soylent Green is people.

2takesfrakes

GROUP: Members

POSTS: 3683

Report this Mar. 18 2011, 10:50 am

CLAMS CASINO

Ingredients:

18 littleneck clams, scrubbed
2 bay leaves
1/2 cup water
1 tablespoon extra-virgin olive oil
2 medium shallots, minced
1 small green bell pepper, minced
2 ounces Canadian bacon, finely chopped (about 1/2 cup)
2 teaspoons white-wine vinegar
3/4 cup fresh breadcrumbs, preferably whole-wheat
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1/2 teaspoon smoked or regular paprika,
1/2 teaspoon freshly ground pepper


Chief Warrant Officer
Finn

GROUP: Members

POSTS: 321

Report this Mar. 18 2011, 11:17 am

A simple sandwich, one of my favorites:


Rosemary Baguette (important, the rosemary sets the flavor)


Mayonnaise (optional, sometimes the avocado is enough)


Whole grain mustard


Pepperoni


Sliced avocado


Sliced tomato

ACottrill

GROUP: Members

POSTS: 281

Report this Mar. 18 2011, 12:37 pm

Beershark- those burgers DO sound intriguing!


'-reward for your good heart occurs in this world as the knowledge that love is its own reward and that there are others who appreciate you for who you are.' - Walter Koenig

^^Nicolas^^

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POSTS: 508

Report this Mar. 18 2011, 12:46 pm

I can't cook for shit". I buy the premade meals and soups in can, nothing taste better then a ready made pizza

ACottrill

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POSTS: 281

Report this Mar. 18 2011, 1:04 pm

LOL At least you're honest about it. Hahaha.


'-reward for your good heart occurs in this world as the knowledge that love is its own reward and that there are others who appreciate you for who you are.' - Walter Koenig

Orlenda

GROUP: Members

POSTS: 84

Report this Mar. 18 2011, 2:36 pm

PINEAPPLE STUFFING!  the recipie for which can be found by doing a simple web search.


mysecond fave is Chicken Provolone:


Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
Butter-flavored cooking spray
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Directions

Sprinkle chicken with pepper. In a large nonstick skillet coated with butter-flavored cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.



 



Nutrition Facts: 1 chicken breast half equals 236 calories, 11 g fat (6 g saturated fat), 89 mg cholesterol, 435 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.



 

Orlenda

GROUP: Members

POSTS: 84

Report this Mar. 18 2011, 2:49 pm

Quote: /view_profile/ @

>

>Why are the really naughty foods the best tasting ?

>


scientifically speaking, those foods are high energy foods, and your tastebuds are programmed to reward you for eating such foods.  Our modern sedentary lifestyles make that system faulty now though.....

Orlenda

GROUP: Members

POSTS: 84

Report this Mar. 18 2011, 2:51 pm

Quote: Beershark @ Mar. 18 2011, 10:38 am

Quote: lnagr1 @ Mar. 17 2011, 11:57 pm

>

>

>yeah i can cook a variety of shades of toast!! (i can do more but you know....!)

>

to quote one of the folod network chefs-"Brown food tastes good-black food is burnt"!

 

That's not burnt toast! It's blackened white bread...

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