What's for dinner/supper tonight? - RECIPES

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caglewis
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Re: What's for dinner/supper tonight? - RECIPES

Post by caglewis »

noreply66 wrote:put mac and cheese with sausage together.
Something like this?

PUMPKIN, SAUSAGE, AND SAGE PASTA - based on Rachael Ray

Ingredients
1 pound penne pasta with lines - I used a 12-oz box of rainbow rotini
1 tablespoon extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage - I used 1 lb sage flavored sausage
1 medium onion, finely chopped - I used a 16-oz pkg of frozen pepper stir-fry + 8 baby carrots chopped finely in my food processor
4 cloves garlic, chopped - I used 1/2 tsp garlic powder
1/2 cup dry white wine - I omitted this and used more chicken stock
1 cup chicken stock - I used a whole 14-oz can
1/3 cup heavy cream - I used a 5-oz can of evaporated milk
10 leaves sage, cut into thin slivers - I used 1 tsp of poultry seasoning
1 14-ounce can solid pack pumpkin puree [not "pie-filling"]
1 cup shredded Pecorino Romano cheese - or any other cheese blend of your choice
1/4 teaspoon freshly grated nutmeg (eyeball it)
1 bunch chives, chopped - I used dried parsley flakes
Salt and freshly ground pepper
Yields: 4-6 servings

Preparation
Heat a medium non-stick skillet over medium-high heat. Add EVOO and brown the sausage, breaking it up with the back of a spoon.

While the sausage cooks, place a large pot of water over high heat and bring to a boil. Once boiling, add salt and the pasta and cook to firm al dente according to package directions.

Transfer sausage to a paper towel-lined plate to drain, and add the onion and garlic to the skillet. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, continue to cook and stir a couple of minutes to deglaze skillet.

Add the chicken stock, heavy cream, sage and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes. Add the pasta and cheese and season with the nutmeg. Toss to coat the pasta with the sauce and simmer another couple of minutes.

Taste and check seasoning, add salt and pepper to taste. Serve the pasta garnished with a sprinkle of parmesan cheese.


Bighitsinc
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Re: What's for dinner/supper tonight? - RECIPES

Post by Bighitsinc »

BEER, BEER and more BEER


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TRENCHFOOT
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Re: What's for dinner/supper tonight? - RECIPES

Post by TRENCHFOOT »

BIGHITSINC wrote:BEER, BEER and more BEER
:122245


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TRENCHFOOT
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Re: What's for dinner/supper tonight? - RECIPES

Post by TRENCHFOOT »

noreply66 wrote:put mac and cheese with sausage together.
Sounds Good.


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noreply66
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Re: What's for dinner/supper tonight? - RECIPES

Post by noreply66 »

family wanted pigs in a blanket tonight


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TRENCHFOOT
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Re: What's for dinner/supper tonight? - RECIPES

Post by TRENCHFOOT »

Kroger Frozen Pizza. It was about as dry as Domino's.


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C-Bolt
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Re: What's for dinner/supper tonight? - RECIPES

Post by C-Bolt »

^^^ LOL,I got some totino's pizzas yesterday and I can't wait to see how dry they are.I like that mac and cheese with sausage combo too,very tasty


Raiderball
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Re: What's for dinner/supper tonight? - RECIPES

Post by Raiderball »

grilled cheese


Burg_Grad_77
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Re: What's for dinner/supper tonight? - RECIPES

Post by Burg_Grad_77 »

Jambalaya with smoked sausage and steamed vegetables and it was very good.


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TRENCHFOOT
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Re: What's for dinner/supper tonight? - RECIPES

Post by TRENCHFOOT »

Little Ceasars bbq chicken wings and pizza. At least the pizza had some moisture, wings was real good.


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noreply66
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Re: What's for dinner/supper tonight? - RECIPES

Post by noreply66 »

Chicken with veggies


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TRENCHFOOT
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Re: What's for dinner/supper tonight? - RECIPES

Post by TRENCHFOOT »

It's hard to tell around here from one nite to the next.


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noreply66
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Re: What's for dinner/supper tonight? - RECIPES

Post by noreply66 »

Home-made Chinese tonight


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TRENCHFOOT
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Re: What's for dinner/supper tonight? - RECIPES

Post by TRENCHFOOT »

Micky dee's


caglewis
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Re: What's for dinner/supper tonight? - RECIPES

Post by caglewis »

Isn't it fish fry season? This previously posted chicken recipe works as well for FISH [omit the vinegar marinade and replace it with a simple egg wash of 1 beaten egg and a Tbsp or 2 of water] continue to coat, then bake or shallow fry.

BAKED BUFFALO CHICKEN - combo recipe based on allrecipes.com - serves 4

2 pounds chicken wings or chicken strips

MARINADE INGREDIENTS

1/4 cup apple cider vinegar

1 teaspoon garlic salt

1 teaspoon paprika

1/2 teaspoon red pepper/cayenne flakes

1/2 teaspoon black pepper

Add all to a ziplock plastic bag, turn to coat

Marinate in refrigerator 1-8 hrs

Remove chicken pieces from bag and shake off excess moisture. Discard remaining marinade

FURTHER INGREDIENTS:

3/4 cup all-purpose flour

1 teaspoon garlic salt

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper


2 lbs previously marinated chicken wings or strips

1/2 cup melted butter

1/2 cup hot pepper sauce (such as Frank's RedHot®)


DIRECTIONS:

Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, paprika, both peppers, and garlic salt into a resealable plastic bag, and shake to mix. Add the chicken wings or strips a few at a time, seal, and toss until well coated with the flour mixture.

Preheat oven to 400 degrees F (200 degrees C).

Whisk together the melted butter and hot sauce in a wide shallow bowl. Dip the floured wings/strips into the butter mixture, turn to thoroughly coat, and place on the baking sheet.
Bake in the preheated oven until chicken is opaque in the center, and crispy on the outside - about 45 minutes. Turn the chicken over halfway [20 min] during cooking so it cooks evenly.

Very lightly flouring the meat - whether it be fish or chicken - [as opposed to coating with thicker batter] and either baking or browning in a lightly greased skillet [as opposed to deep frying] cuts down on the fat calories a little.
You've still got the butter in there, but just used briefly for dipping for the favor, rather than the more lengthy immersion time of deep frying in oil.
And thinner fish filets take much less time to cook through than chicken pieces, so they can be quickly shallow fried or broiled to done rather than baked longer.


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noreply66
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Re: What's for dinner/supper tonight? - RECIPES

Post by noreply66 »

Just finished up putting home made chilly in the Pot


caglewis
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Re: What's for dinner/supper tonight? - RECIPES

Post by caglewis »

Chili sounds lke a good idea in this cold snap


BubbleGumTiger
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Re: What's for dinner/supper tonight? - RECIPES

Post by BubbleGumTiger »

I am makin a pot of veggie soup for the weekend.......


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TRENCHFOOT
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Re: What's for dinner/supper tonight? - RECIPES

Post by TRENCHFOOT »

TigerTownTurkey wrote:I am makin a pot of veggie soup for the weekend.......
Sounds good.


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C-Bolt
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Re: What's for dinner/supper tonight? - RECIPES

Post by C-Bolt »

Shrimp chop suey with extra shrimp


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