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Old 06-26-2011, 06:43 PM   #221
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GregLee's post made me remember the following recipe that I used to prepare every New Year's Eve while in graduate school (need to revive that tradition!). It is a recipe I found in a booklet I sent away for from the Grey Poupon company, and it is called "Filet Mignon in Dijon Brandy Sauce":

4 filet mignons
salt and pepper
1 T. butter (or margarine)
1/4 c. brandy
2 T. finely chopped onions
1 c. heavy cream
1/4 c. Grey Poupon Dijon mustard

Sprinkle filets with salt and pepper to taste. In large skillet, melt butter. Cook filets as desired. Pour brandy over meat. Ignite carefully. When flame dies, remove meat to heated platter. Cook onion in drippings. Stir in heavy cream. Simmer until sauce slightly thickens. Mix in mustard. Serve sauce immediately over filets. Serves 4.

I can't imagine this is the healthiest recipe, but hey we're talking New Year's Eve.
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Old 07-24-2011, 05:39 PM   #222
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I made this for the second time tonight. This marinade truly lives up to it's name...unbelievable! Take the leftover marinade (yes, BOIL it thoroughly to kill bacteria!) and make a gravy to go along with the chicken. Yummy!

Unbelievable Chicken Recipe -
simple girl
less stuff, more time

(52, married; Mr. Simple Girl, 56. I am semi-retired as of 2015 (occasional part-time self-employment), Mr. Simple Girl is fully retired as of 12/31/19!)
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Old 07-25-2011, 11:54 AM   #223
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Sounds tasty, SG! I will try it out on some chicken ASAP!
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Old 08-26-2011, 10:10 AM   #224
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Made this dish for a potluck/birthday party...

1-lb fresh, wild salmon filet
1-cup sea/kosher salt
1/2-cup sugar
1/2 bunch cilantro

(Alton Brown's version also includes 1/2-cup brown sugar)

Place two sheets of plastic wrap into a cross configuration.
Place half of half of cilantro on plastic wrap. Pour coat one side of filet with salt/sugar mixture, then place over the cilantro.
Coat top side of filet with the remaining salt/sugar mixture, followed by remaining half of half cilantro.
Wrap filet tightly; place on a pan, as there will be some juices produced. Cover with another pan, then weight with something heavy, e.g. a brick or two.

Let stand in the refrigerator for 24-hr. Remove with care, due to the aforementioned juices...

To prepare, remove the fish from the wrapper, and rinse the salt/sugar mixture away. Cut the salmon into small cubes.

In a bowl, mix the salmon with sliced green onions or scallions, minced garlic, chopped cilantro, and chopped jalapeno peppers, to taste.

Add a couple of tablespoons of olive or sesame oil, a splash of balsamic vinegar, and the juice from one lemon or lime.

Eat, on crackers or sliced Italian bread.

It's a bit salty, so the additional 1/2-c brown sugar might be a good addition...
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Elvis Potatoes
Old 09-06-2011, 03:09 PM   #225
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Elvis Potatoes


Not healthy but absolutely unreal.

Take a red potato or your favorite type.

Wash and dry, wrap and cover in one or two slices of BACON, covering completely. No toothpicks or anything allowed. Place on a piece of aluminum foil and roll it up and seal tightly.

Place on grill at 400 degrees indirect heat. (We had the grill at 400 degrees and placed them on the shelf on the back of the grill). Turn every 10-15 minutes. open close the grill quickly so you don't lose all the heat for about 1.5 hours. (You can't over cook them unless you burn them, bacon just keeps getting more crispy).

I would recommend making a double batch. Next morning you can cut up the rest and and brown in some butter OO for kick a$$ home fries.

Hopefully the Bunnie is lurking I think he would be proud. (Although I bet he has a patent on them already but with a Remoulade, swiss and chives).

Enjoy and go for a LOOOONG Walk after.

see ya,

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Old 09-07-2011, 12:42 PM   #226
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I occasionally post recipies for things that I've tried that worked out well. Here are four:

Chicken and Sausage Jambalaya

Chicken Sates and Spicy Thai Noodles

BBQ Chicken (RVers have to know how to barbeque right)

Super Easy Crock Pot Pulled Pork (RVers have to know how to cheat when they don't have things like a smoker to do pulled pork right)
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Old 09-19-2011, 04:58 PM   #227
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This is a great forum. Has anyone compiled all the recipes? If not I may give it a go. I took some thick pork chops and stuffed them with boudin and jalapeno jack cheese, browned them in the frying pan and stuck them in the oven this evening. It smells really good in here right now and I'm starving.
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Old 09-19-2011, 05:04 PM   #228
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Originally Posted by JmfromTx View Post
This is a great forum. Has anyone compiled all the recipes?
T-Al did. See the first post on this thread for a link to a PDF file.
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Old 09-19-2011, 05:55 PM   #229
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Thanks. One of these days I'll learn to start at square one.
Retired 3/1/2011
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Old 09-19-2011, 06:24 PM   #230
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Boudin? As in blood sausage?

My mother used to cook blood sausage. We ate PB&J sandwiches when she did
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Old 09-19-2011, 07:44 PM   #231
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Louisiana style boudin blanc. Pork, live, rice etc. Here is a link to one recipe.
Boudin blanc I've never tried blood sausage and I'm not sure it would go with pork chops.
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Pork with Mango Bacon sauce
Old 11-24-2011, 12:43 PM   #232
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Pork with Mango Bacon sauce

Saw this on the food network and thought I'd give it a shot:

In a blender:

Mango (1 big one, peeled and cut up)
Bacon (cooked first)
Some onion (to taste)
Chili flakes and/or chili paste (to taste)

Blend and use as a marinade for pork. I suppose it would be good on chicken too.

I used the mix in a crockpot, but I think it would be better in just a casserole.

This was surprisingly simple and very good. I say surprisingly because my idea of cooking is to make Kraft Dinner.
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Shrimp Sandwich inspired by NOLA Poor Boy
Old 12-02-2011, 10:25 AM   #233
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Shrimp Sandwich inspired by NOLA Poor Boy

Simple (no deep fry, no corn-meal) Shrimp Sandwich inspired by the NOLA Shrimp Poor-Boy

Not a replica at all, but something a bit different, easy/quick to make, and delicious in its own way. This was a hit with my whole family. My daughters are very biased against my cooking, and they still liked it!

Shrimp, shelled
Butter/oil for saute
Old Bay or season to taste
Lemon (opt?)
Hoagie style Rolls, some bread pulled from center
ICE-BURG Lettuce (yes, the 'plain' cheap stuff - shred for topping)
Tomato (slice thin for topping)
Pickles (slice thin for topping)

Chinese Style Garlic & Chile Sauce (jar) - (or a favorite mustard)

Defrost shrimp, saute/fry in a bit of butter and oil, sprinkling with Old Bay Seasoning. Squeeze some fresh lemon over the shrimp.

Prepare rolls by removing some bread from center. Toast a bit if desired.

Mix Mayo and the Chile paste about 2:1, or to taste.

Let people build their own, adding shrimp, and toppings as they like.

When I first made this, I made up a few different mayo toppings, basically mixing different mustards (yellow, brown, horse-radish) with mayo, and the Chinese sauce with mayo. I use the Lee Kum Kee brand, avail at our regular grocery stores.

Everyone liked the spicy Chinese Mayo the best, so that is all I make now, but you can have some plain mayo, or Mayo and mustard for others.


- ERD50
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Old 12-19-2011, 06:58 PM   #234
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Just posted on the rice cooker thread and thought I'd jump in here. I can't believe there are 34387 posts on this cooking thread going back to 1-24-07, started by TromboneAl. I can't read all these posts and just want to find a good recipe for rice. We just boil it in a pan and let it set to absorb the water. Same for white and brown rice. Lot of butter, salt and pepper for taste and that's it. Most times I steam some frozen veggies and mix them together. I like that mixture. I'm looking for some great rice recipies that I can spring on my wife. You know, like I know what I'm doing. Sometimes I cook if she is gone for the day. My favorite is baked chicken Parmasean and I usually do my bland rice on the side. How about help with a great rice dish?
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Old 12-20-2011, 01:36 PM   #235
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This is simple to make, tastes good, and is a good way to use up some leftover ham.

Skillet Pea, Rice and Ham Casserole
2 Tbsp Butter
1 small Onion, minced
1 cup of Diced Cooked Ham
1 cup Frozen Peas
¾ cup Uncooked Rice
1 ¾ cup Chicken Broth
Salt and Pepper to taste
Grated Cheddar

Sauté Onion in Butter until soft , about 5 minutes.
Add Ham and sauté another 5 minutes.
Stir in Uncooked Rice, Chicken Broth and seasoning.
Reduce heat, cover and cook without stirring until rice is done – 15 to 20 minutes.
Sprinkle Grated Cheddar on top, cover and let stand a few minutes to melt cheese.
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Old 12-20-2011, 09:14 PM   #236
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My German Grandmother used to serve white rice with cinnamon and butter, it's very good.
"Don't take life so serious, son. It ain't nohow permanent." Pogo Possum (Walt Kelly)
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Old 12-20-2011, 11:22 PM   #237
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Originally Posted by JOHNNIE36 View Post
How about help with a great rice dish?
I use it in a bowl and top it off with Zippy's chili...

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Involtini di Pollo
Old 12-24-2011, 03:20 PM   #238
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Involtini di Pollo

T-Al's brining post reminded me to post tonight's XMas Eve entre. This is quite a tasty dish I got somewhere or another. I am serving it with roast potatoes/onions and roast veggies.:

Involtini di Pollo-Chicken Breast Stuffed with Italian Sausage

Serves: 4
2 bunches fresh baby spinach (stems removed and washed in 2 or 3 changes of cold water)
1 small yellow onion (chopped fine)
2 cloves garlic (chopped fine)
¼ cup extra virgin olive oil
¾ pound Italian sausage(removed from casing)
½ cup grated Parmigiano-Reggiano
1 egg
Kosher salt and fresh ground black pepper to taste
8 chicken breast halves (skin, bones and cartilage removed)

Place washed spinach, with leaves still wet, in a large pot over medium heat.
Cover pot and steam spinach.
When wilted, drain the spinach through a sieve, and run under cold water to cool completely. Squeeze out as much liquid as possible
Chop fine.
Sauté the onions and garlic in the olive oil over medium heat.
When the onions are translucent, add the sausage.
Stir well to break up the sausage Cook over a medium heat until it loses its pink color.
Add the chopped spinach and cook, stirring for 2 more minutes season to taste with salt and
Remove mixture from heat, transfer to a mixing bowl and let cool.
Stir in the grated parmesan and egg.
Mix well.
Taste and season if necessary.
Butterfly each breast half by cutting almost in half horizontally, pound lightly between sheets of plastic wrap to flatten and even.
Season chicken lightly with salt and pepper.
Place approximately 2 tablespoons of the filling in the center of each breast half and roll tightly to enclose the filling.
Place the involtini on a sheet pan
cover and refrigerate for 2-3 hours or overnight.
This will help the involtini to hold their shape while cooking.

8 Involtini
all purpose flour
2 tablespoons unsalted butter
¼ cup olive oil
½ cup dry Marsala wine
¼ cup chicken stock
1 stick (4 ounces) cold butter, cut into 8 pieces
o Kosher salt and fresh ground black pepper to taste

Heat the butter and the olive oil in large skillet over medium heat.
Season chicken lightly with salt and pepper.
Dredge the involtini in flour, shaking off any excess.
Sauté the chicken for 8 to 10 minutes until it is lightly browned on all sides.
Toss in 325 - 350 oven for 20-30 minutes use thermometer (160)
Tilt skillet and drain all but 2 tablespoons of the fat.
Add the Marsala and the chicken stock and cook stirring and scraping the pan to de-glaze.
Let liquid reduce until all but about ¼ cup remains.
Reduce heat to low.
Add cold butter 2 pieces at a time and shake and swirl pan, adding 2 more pieces of butter as the previous addition of butter has melted and the sauce becomes creamy.
Do not raise heat and boil sauce or the sauce will "break".
When all of the butter has been incorporated and the sauce is creamy taste and adjust seasoning.
Place the chicken on a serving platter
Pour sauce over involtini and serve.
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Old 02-24-2012, 06:26 AM   #239
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Originally Posted by bobby.bruno19 View Post
Thanks for the ideas!
Hi bobby.bruno, welcome to the forum. Why not stop by and introduce yourself here Hi, I am... - Early Retirement & Financial Independence Community
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Old 06-12-2012, 07:04 PM   #240
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Homemade Energy Bites

2 cups oatmeal
1 cup peanut butter or other nut butter
2/3 cup honey
2 cup coconut flakes, wheat germ, sesame seeds, or a mixture of all three (can also substitute oatmeal or protein powder, if you prefer)
1 cup ground flaxseed
1 cup mini chocolate chips
2 teaspoons vanilla

Mix all ingredients together. Roll into balls.

To freeze: Place balls on a cookie sheet and freeze for one to two hours. Remove from cookie sheet and place in an airtight ziptop freezer bag (or other airtight container).

To serve:Remove desired number of balls and thaw at room temperature for 15 to 30 minutes. Can also warm for 30 seconds or so in the microwave. Or, you can be impatient like me and eat them straight from the freezer.

Makes around 3 dozen energy bites.

Recipe is cut and pasted from Money Saving Mom blog. We had no chocolate chips, substituted butterscotch. Since i was having a bit of trouble getting them to retain ball shape, i added a couple additional tablespoons of both honey and peanut butter. And yes, i agree, they are great straight out of the freezer.
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