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Started By
Message
I'm bored today. Suggest something for me to cook.
Posted on 2/21/16 at 12:49 pm
Posted on 2/21/16 at 12:49 pm
It can't be anything too exotic, though. I'm in an area with limited grocery options.
Posted on 2/21/16 at 12:56 pm to upgrayedd
Avocado toast. Super easy, super good. My example:
Posted on 2/21/16 at 1:02 pm to upgrayedd
Make some things for you to eat all week.
Yesterday I made a lasagna, shepherds pie, chili, white(chicken) chili and a simple mac and cheese. I'm set for meals and sides.
Yesterday I made a lasagna, shepherds pie, chili, white(chicken) chili and a simple mac and cheese. I'm set for meals and sides.
Posted on 2/21/16 at 1:04 pm to upgrayedd
just grill you some big ole hamburger steaks loaded with onions.
Posted on 2/21/16 at 1:50 pm to Tigertown in ATL
how do you make your chicken chili? I've been thinking about making chicken chili but never done it before.
Posted on 2/21/16 at 1:52 pm to upgrayedd
I´m making boneless beef ribs and a kitchen sink risotto
Posted on 2/21/16 at 1:54 pm to TheIndulger
I have a recipe in the TD cookbook.
Posted on 2/21/16 at 1:56 pm to TheIndulger
quote:
how do you make your chicken chili?
It's a very secret, complicated recipe.
Actually I just bought the Carroll Shelby's White Chicken Chili Kit at Kroger. Brown the chicken. Add the water and the box ingredients. I added beans at the end. Real simple, but not exactly real cooking.
Posted on 2/21/16 at 1:58 pm to upgrayedd
Enchiladas with some Negro Modelo
Posted on 2/21/16 at 2:52 pm to rbWarEagle
Truffle fries with a side of truffles and a bottle of ace of spades
Posted on 2/21/16 at 3:04 pm to Gris Gris
I don't see it in there. What page is it on?
Posted on 2/21/16 at 3:06 pm to upgrayedd
Scallops are always fun to throw on the grill with a little smoke
Posted on 2/21/16 at 3:07 pm to upgrayedd
Giant Limas just like you'd do Red Beans. AKA Butter Beans...
Posted on 2/21/16 at 3:10 pm to TheIndulger
quote:
I don't see it in there. What page is it on?
White Bean Chicken Chili 1 on page 225, I believe, in the Word format.
Posted on 2/21/16 at 3:21 pm to Gris Gris
WHITE BEAN CHICKEN CHILI
1 lb dry white beans (Great Northern, not Navy), soaked overnight in water, drained *
6-6.5 cups chicken broth
1 tsp chicken stock base
6-8 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce (8 oz) cans chopped green chilies
2+ tsp ground cumin
1 1/2 tsp dried oregano (optional-I don't use it, usually)
1 tsp cayenne (red) pepper
4 cups diced RAW chicken-roughly 2 lbs-I used breast meat, but any will do.
1 cup grated Monterey Jack cheese
1 cup sour cream
1 jalapeno or serrano pepper, chopped (optional)
Add Chopped green onions after done, before serving
Garnishes and sides:
grated Monterey Jack cheese
sour cream
Fritos
tortilla chips
salsa
pico de gallo
guacamole
chopped purple onion
chopped parsley and/or cilantro
chopped green onions
chopped olives
chopped tomatoes
chopped jalapeno or other peppers
cornbread, plain and/or Mexican
*If you don't have time to soak overnight, bring to a boil in water, cover and let stand for 1 hour. Drain and continue to follow recipe.
Rinse beans and pick through them before cooking, regardless of whether you've done the overnight soak or the quick boil.
Combine beans, chicken broth, chicken base and HALF the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very tender,but not breaking up or mushy, usually about 2 hours, but check them along the way. Add additional broth , if necessary.
In a skillet, sauté remaining onions and, chilis and garlic in oil until tender, about 20 minutes. Do not brown-just sweat them. Add chilies and seasonings and mix thoroughly. Add to bean mixture.*** At this point, you may refrigerate if you are serving the dish the following day. Just reheat, but know that this takes a while and should be done gently. *** Add chicken and continue to simmer until chicken is cooked, about 30 minutes or so. Check seasoning, add jalapeno or serrano to level of desired hotness.
JUST BEFORE SERVING, WHILE HOT, add 1 cup of Jack cheese and 1 cup sour cream. This can be kept warm in a crock pot or soup kettle (the kind with water in the bottom and the pot in the water like a double boiler. Otherwise, it could stick a bit to a regular pot.
Put out the garnishes and enjoy the meal!
Serves about 8 as a main course and more if serving cups/mugs as a appetizer or cocktail party side. Warning, people do eat seconds many times! This doubles and triples very easily.
1 lb dry white beans (Great Northern, not Navy), soaked overnight in water, drained *
6-6.5 cups chicken broth
1 tsp chicken stock base
6-8 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce (8 oz) cans chopped green chilies
2+ tsp ground cumin
1 1/2 tsp dried oregano (optional-I don't use it, usually)
1 tsp cayenne (red) pepper
4 cups diced RAW chicken-roughly 2 lbs-I used breast meat, but any will do.
1 cup grated Monterey Jack cheese
1 cup sour cream
1 jalapeno or serrano pepper, chopped (optional)
Add Chopped green onions after done, before serving
Garnishes and sides:
grated Monterey Jack cheese
sour cream
Fritos
tortilla chips
salsa
pico de gallo
guacamole
chopped purple onion
chopped parsley and/or cilantro
chopped green onions
chopped olives
chopped tomatoes
chopped jalapeno or other peppers
cornbread, plain and/or Mexican
*If you don't have time to soak overnight, bring to a boil in water, cover and let stand for 1 hour. Drain and continue to follow recipe.
Rinse beans and pick through them before cooking, regardless of whether you've done the overnight soak or the quick boil.
Combine beans, chicken broth, chicken base and HALF the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very tender,but not breaking up or mushy, usually about 2 hours, but check them along the way. Add additional broth , if necessary.
In a skillet, sauté remaining onions and, chilis and garlic in oil until tender, about 20 minutes. Do not brown-just sweat them. Add chilies and seasonings and mix thoroughly. Add to bean mixture.*** At this point, you may refrigerate if you are serving the dish the following day. Just reheat, but know that this takes a while and should be done gently. *** Add chicken and continue to simmer until chicken is cooked, about 30 minutes or so. Check seasoning, add jalapeno or serrano to level of desired hotness.
JUST BEFORE SERVING, WHILE HOT, add 1 cup of Jack cheese and 1 cup sour cream. This can be kept warm in a crock pot or soup kettle (the kind with water in the bottom and the pot in the water like a double boiler. Otherwise, it could stick a bit to a regular pot.
Put out the garnishes and enjoy the meal!
Serves about 8 as a main course and more if serving cups/mugs as a appetizer or cocktail party side. Warning, people do eat seconds many times! This doubles and triples very easily.
Posted on 2/21/16 at 4:30 pm to upgrayedd
quote:
I'm bored today.
"Only boring people are bored." - Betty Draper
quote:
Suggest something for me to cook.
lasagna
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