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What are you having for dinner?
https://www.allrecipes.com ^ | June 4 2025 | Beowulf9

Posted on 06/04/2025 1:31:46 PM PDT by Beowulf9

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To: Beowulf9

Grilled shrimp tacos with mango salsa

L


41 posted on 06/04/2025 3:42:48 PM PDT by Lurker ( Peaceful coexistence with the Left is not possible. Stop pretending that it is.)
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To: Beowulf9

Chicken drumstick lollipops marinated with balsamic vinegar, garlic, mustard, Worcestershire

and a salad with tomatoes and blue cheese with olive oil


42 posted on 06/04/2025 3:45:32 PM PDT by Chickensoup
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To: GOPJ

Yes! super easy to make and no brain damage :)


43 posted on 06/04/2025 3:56:51 PM PDT by spacejunkie2001
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To: Beowulf9

aged tenderized lime rock encrusted armadillo that i found on the road at the end of my driveway...


44 posted on 06/04/2025 3:57:23 PM PDT by heavy metal (maga... make asylums great again...)
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To: Beowulf9

My cat recently died, so I’m giving her a proper Bar-B-Q burial.....


45 posted on 06/04/2025 3:59:07 PM PDT by Hot Tabasco
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To: Danie_2023

Living here in the Cajun part of Texas, I’ve never seen that dish but, as a graduate of the New Orleans School of Cooking, I’m damn sure going to make it. Love Boudin and always have it in the freezer....


46 posted on 06/04/2025 4:09:40 PM PDT by Crapgame (What should be taught in our schools? American Exceptionalism, not cultural Marxism...)
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To: Beowulf9

Depends on how many people you are cooking for.

Mozzarella chicken rolls:
1 boneless skinless chicken breast makes 3 rolls

Take chicken breast and cut it horizontally into 3 thin, wide chicken breasts
Top with finely minced fresh garlic (as much or as little as you would like)
Sprinkle with rosemary (as much or as little as you would like)
Starting at the smallest end, roll up chicken towards to largest end. You can secure with a toothpick
Drip in egg/milk mixture to coat (you may want to spoon mixture over it too so the roll doesn’t unroll)
Coat with Italian bread crumbs
Bake for 35 minutes at 375
Serve with salad and a side of garlic mashed red potatoes

Spicy chicken wraps:
1 roasted chicken (you can buy a rotisserie chicken if you want to save time)
Mexican shredded cheese blend
Minced garlic
1 medium red onion
2 minced Jalapenos
1 tsp. Paprika
1/2 tsp chili powder
1 tsp salt
1 jar of salsa
1 package of either flour or corn tortillas
Olive oil to brush/cook

Set oven to 375
Pull chicken off bones into bite size chunks
In a deep skillet, add a small bit of oil (2 tablespoons max)
Over medium heat, cook the onion, jalapeños, and garlic in skillet until medium tender/fragrant
Add chicken, spices and mix, cooking another minute or two
Add salsa and a cup or two of cheese, blend over medium heat until cheese starts to melt.
Shut off heat to skillet
Spoon mixture into tortilla, roll and fold tortilla to close
You should have between 8 to 10 rolled tortillas
Baste tops of tortillas lightly with oil (it helps make them crispy) and cook in the oven.
Serve with a side of Spanish rice with tomatoes and peppers

Any extras can be stored in a sealed container for several days. I make these on Sunday and I have lunch for the week.


47 posted on 06/04/2025 4:16:14 PM PDT by TheWriterTX (🇺🇸✝️🙏🇮🇱)
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To: Crapgame

“”Living here in the Cajun part of Texas, I’ve never seen that dish but, as a graduate of the New Orleans School of Cooking, I’m damn sure going to make it. Love Boudin and always have it in the freezer....””

There used to be a wonderful Cajun restaurant in Houston called Atchafalaya. You could go there and make a meal out of the excellent gumbo and “free” bread assortment, including cornbread muffins, that was in a basket on every table. It was wonderful. Ah... those were the days.

As far as the boudin recipe I mentioned, I have never seen anyone else make it. Plenty of recs for boudin balls and other stuff, but never like I make it. The only tricky part that I learned early on is to make sure you get all of the sausage casings off and discarded once the boudin is cooked...lol. Not exactly appetizing to find one on your plate!


48 posted on 06/04/2025 4:21:15 PM PDT by Danie_2023
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To: Danie_2023

Living here in the Cajun part of Texas, I’ve never seen that dish but, as a graduate of the New Orleans School of Cooking, I’m damn sure going to make it. Love Boudin and always have it in the freezer....


49 posted on 06/04/2025 4:26:26 PM PDT by Crapgame (What should be taught in our schools? American Exceptionalism, not cultural Marxism...)
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To: Beowulf9

“Boudin” is franglais pronunciation. If you are going to look up recipes, it’s a French word, spelled “poutine.”


50 posted on 06/04/2025 5:33:35 PM PDT by Albion Wilde (Think about it: The Supreme Court is nine lawyers appointed for life by politicians. —David Horowitz)
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To: Beowulf9

I was on my way to a local restaurant but it got raided by ICE so I am cooking beef short ribs and an onion/rosemary sauce in a dutch oven. (well, at least the latter part is true).


51 posted on 06/04/2025 5:40:09 PM PDT by posterchild
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To: Beowulf9

Gochujang buttered noodles with chicken and broccoli.

It’s a New York Times recipe to which I add the chicken and broccoli to make it a one dish meal.

It’s stunningly good and fast recipe. Perfect for a week day meal.


52 posted on 06/04/2025 5:55:15 PM PDT by 5by5 (ad)
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To: Beowulf9

Love all the rice mentions.
Was away from my wife for couple of years - out of state for work. (She’s was the great cook.)
I lived off rice and beans - in various styles. Cheap,
easy, quick


53 posted on 06/04/2025 6:00:15 PM PDT by 22for22
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To: Magnum44

I’ve learned in the last year, that the little girl who to came to live with my neighbor for a few weeks was none other than “Grandpa” Jones’ daughter, Alisa. She was my childhood playmate every once in a while. We had great fun together, but just normal rural little girl style. Everything was so much simpler then. It would be cool to be in contact with her again, as adults. We could trade stories from our childhoods.


54 posted on 06/04/2025 6:14:59 PM PDT by FamiliarFace (I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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To: cyclotic

Go the extra mile. Compliment her, but be genuine. She’ll see right through you otherwise. Give her a few high fives, and encourage her. I could go on, but this is a good start.


55 posted on 06/04/2025 6:18:14 PM PDT by FamiliarFace (I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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To: spacejunkie2001

Ok, I’m game. I make a great homemade puff pastry. I could use a few details. I’ve never heard of Everglades seasoning. Can you believe that?! It’s true!! I’ll have to look for that unless you can ping me in the right direction. Many thanks.


56 posted on 06/04/2025 6:21:35 PM PDT by FamiliarFace (I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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To: FamiliarFace

I was just kidding.


57 posted on 06/04/2025 6:26:24 PM PDT by cyclotic (Don’t be part of the problem. Be the entire problem)
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To: Beowulf9; Diana in Wisconsin; Liz; Qiviut

If you really want some amazing recipes from time to time, visit Diana’s/Greeneyes’ gardening threads. We have a recipe here and there posted. It’s not a constant, but it is frequent.


58 posted on 06/04/2025 6:28:29 PM PDT by FamiliarFace (I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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To: FamiliarFace; Beowulf9; FRiends

We REALLY need a Monthly Recipe Thread around here again. Any takers?

*Wink-Wink* *Nudge-Nudge*


59 posted on 06/04/2025 6:34:50 PM PDT by Diana in Wisconsin (I don't have, 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set.)
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To: Diana in Wisconsin; Beowulf9

You pinged the right girl! Thank you!

Ok, total honesty here.

I was PLANNING to make “Marry Me Chicken” tonight. https://www.delish.com/cooking/recipe-ideas/a46330/skillet-sicilian-chicken-recipe/

https://themom100.com/recipe/creamy-tuscan-chicken/

Alas! That didn’t work out, and we had to call an audible. (Sports/music reference…the unexpected game/show must go on.)

However, it’s on the menu for tomorrow night. The ingredients are ready to go.

I have learned many times to be flexible, because life throws you a curveball, and for me, it’s more often than I want. Adaptable. Like a really great car, I can stop on a dime, and change directions when the need arises.

Still, I’m looking forward to tomorrow night’s meal. (Don’t forget to propose, boys! She’s a keeper!)


60 posted on 06/04/2025 6:53:12 PM PDT by FamiliarFace (I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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