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re: Easy, but good dinner recipes.
Posted on 4/11/24 at 8:53 pm to NATidefan
Posted on 4/11/24 at 8:53 pm to NATidefan
Chicken gnocchi soup
pioneer woman
In general, I find her recipes to be extremely delicious.
She also has my favorite roast recipe
perfect pot roast
pioneer woman
In general, I find her recipes to be extremely delicious.
She also has my favorite roast recipe
perfect pot roast
Posted on 4/11/24 at 9:34 pm to NATidefan
I sous vide chicken breast or thighs weekly and keep them in the freezer in the vac bag I cooked them in. I season it with only light salt, pepper, garlic powder, and a little MSG and these are ready to go additions for everything.
Pull it out, thaw, and add it to pasta, salad, taco, sandwich, casserole, brown/serve with veg. If you can do it with store bought rotisserie chicken you can do it with this...and it will be better because you know what you added prior to cooking and it will not be dry.
Chicken is standard fare in my house. I'm trying the same thing right now with a clearance stew-beef cut I located. I think it will be sucessful. Will report back.
Pull it out, thaw, and add it to pasta, salad, taco, sandwich, casserole, brown/serve with veg. If you can do it with store bought rotisserie chicken you can do it with this...and it will be better because you know what you added prior to cooking and it will not be dry.
Chicken is standard fare in my house. I'm trying the same thing right now with a clearance stew-beef cut I located. I think it will be sucessful. Will report back.
Posted on 4/25/24 at 10:13 am to NATidefan
Recently did pepper chicken. Two bells, a large onion and some baby Bella’s. All sliced
Brown 8 lightly floured and seasoned chicken thighs in a large cast iron, use about a half cup of veg oil. Brown well, remove. Add 1/3 cup flour or more. Cook roux till a mid brown. But not real dark. Add chicken and peppers and onions and some stock. When all comes together check seasoning. I like a lot of red pepper flakes in it.
Put in a 350 oven till peppers are soft and tops of chicken are browned.
Serve over rice or even better over rices cauliflower
Brown 8 lightly floured and seasoned chicken thighs in a large cast iron, use about a half cup of veg oil. Brown well, remove. Add 1/3 cup flour or more. Cook roux till a mid brown. But not real dark. Add chicken and peppers and onions and some stock. When all comes together check seasoning. I like a lot of red pepper flakes in it.
Put in a 350 oven till peppers are soft and tops of chicken are browned.
Serve over rice or even better over rices cauliflower
Posted on 4/25/24 at 10:29 am to NATidefan
Crockpot and sous vide are not fast, but they are hands off. I take advantage of those devices a ton on weekdays.
Chicken fajitas are easy and great for picky eaters. Just grill some chicken, sauté some peppers and onions, and put out tortillas and toppings so everyone can fix their own. With the tortillas below, they are also a great option for most diets.
I actually like these better than most non-homemade tortillas.
Chicken fajitas are easy and great for picky eaters. Just grill some chicken, sauté some peppers and onions, and put out tortillas and toppings so everyone can fix their own. With the tortillas below, they are also a great option for most diets.
I actually like these better than most non-homemade tortillas.
Posted on 4/25/24 at 11:11 am to BhamTigah
quote:
I actually like these better than most non-homemade tortillas.
These are the only brand I buy.
I get the street taco/fajita size - they're 20 calories per. You don't even feel like you're eating low cal with something like that.
Posted on 4/25/24 at 12:07 pm to NATidefan
Render down 1 package of sausage and a pound of chicken. Slice a head of cabbage and an onion. Remove meat and add cabbage/onions- cook down in the sausage renderings until desired tenderness (I like a little bite with mine). Season with cajun seasoning, Worcestershire, whatever you want.
Okra & tomatoes with chicken & sausage over rice
Enchilada lasagna: instead of rolling the tortillas, stack them with filling in between, top with enchilada sauce and shredded cheese, bake until bubbly. Ready to bake in about 20 minutes if you have a rotisserie chicken or leftovers.
Okra & tomatoes with chicken & sausage over rice
Enchilada lasagna: instead of rolling the tortillas, stack them with filling in between, top with enchilada sauce and shredded cheese, bake until bubbly. Ready to bake in about 20 minutes if you have a rotisserie chicken or leftovers.
Posted on 4/25/24 at 2:03 pm to Powerman
quote:
Korean ground beef and rice bowls. While rice is cooking just brown some ground meat and throw some seasonings in (you can look up a recipe that works for you)
Making this tonight, thanks!
Posted on 4/25/24 at 9:34 pm to NATidefan
As mentioned Korean beef bowl is really good. This is a simple recipe.
Chorizo cream sauce with egg noodles is also super easy. Basically just heavy cream and Mexican chorizo. The pictures in this recipe don’t look so great but you should try this it is really tasty.
Creamy chorizo sauce
Chorizo cream sauce with egg noodles is also super easy. Basically just heavy cream and Mexican chorizo. The pictures in this recipe don’t look so great but you should try this it is really tasty.
Creamy chorizo sauce
This post was edited on 4/25/24 at 9:37 pm
Posted on 4/26/24 at 9:55 am to highcotton2
So I made the Korean Beef last night. It was good not great. But using our really nice rice cooker, it was the simplest dinners I've made in a long while.
I don't think perhaps taking it a step up and marinating some thin cut sirloin (essentially bulgogi) and using that rather than the ground beef might elevate it while not creating much more work at all.
I don't think perhaps taking it a step up and marinating some thin cut sirloin (essentially bulgogi) and using that rather than the ground beef might elevate it while not creating much more work at all.
This post was edited on 4/26/24 at 9:56 am
Posted on 4/26/24 at 1:44 pm to NATidefan
Several times a month we do an ATK beef kabab recipe which is pretty simple.
Vinaigrette of oil, lemon, garlic, oregano, salt and pepper. Brush thick slices of feta with it. Toss beef cut of choice in it (I think the recipe uses skirt, we use whatever) and skewer.
Grill the kebabs and grill the feta until it firms up a little.
Reserve rest of the vinaigrette for spring mix and serve the kebabs over it.
Vinaigrette of oil, lemon, garlic, oregano, salt and pepper. Brush thick slices of feta with it. Toss beef cut of choice in it (I think the recipe uses skirt, we use whatever) and skewer.
Grill the kebabs and grill the feta until it firms up a little.
Reserve rest of the vinaigrette for spring mix and serve the kebabs over it.
Posted on 4/26/24 at 8:38 pm to NATidefan
I probably make a stir-fry with tofu once every couple of weeks. Thinly slice some bell pepper, onions, cabbage, maybe mushrooms. Make a sauce with soy sauce, oyster sauce, rice wine vinegar, mirin, hot sauce, sesame oil. If you don’t like tofu, use chicken, pork or beef
Posted on 4/26/24 at 8:43 pm to timbo
Those shelf stable gnocchi are good too. Sautee some mushrooms or sausage in butter, then toss in the gnocchi. After they’re heated through, add spinach or tomatoes
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