Reply With QuoteNice day for a BBQ here.
And i figure you folks in California should have some good mexican recipes!..so lets have some! it's fatten the hoolign week ... I have cooked damn near everyting I can think of up here and i'm bored!...
Nice day for a BBQ here.
Easy Pasta Prima Vera
1 pkg frozen shrimp ( I like the big ones) fully cooked
1 pkg frozen asparagus
1 pkg feta cheese
1 container salsa
1 box pasta (bowtie or zite)
1 container freshly grated parmasian cheese
Defrost the shrimp in the sink, (1/2 the package), pinch the tails off.
In a large frying pan add the feta cheese and salsa, cook until most of the tomato's release their water, add the shrimp and cover, cook on low.
Boil water in a large pot, add the pasta, 5 minutes before the pasta is done, add the asparagus. Drain and add to the frying pan mixture.
Serve with freshly grated parmasian cheese.
Very Yummy!
Easy Pasta Prima Vera
1 pkg frozen shrimp ( I like the big ones) fully cooked
1 pkg frozen asparagus
1 pkg feta cheese
1 container salsa
1 box pasta (bowtie or zite)
1 container freshly grated parmasian cheese
Defrost the shrimp in the sink, (1/2 the package), pinch the tails off.
In a large frying pan add the feta cheese and salsa, cook until most of the tomato's release their water, add the shrimp and cover, cook on low.
Boil water in a large pot, add the pasta, 5 minutes before the pasta is done, add the asparagus. Drain and add to the frying pan mixture.
Serve with freshly grated parmasian cheese.
Very Yummy!
Ah chit, now Im looking for them.....That does sound good.........( . )( . )......
Im sitting here thinking, how is he going to get fat off that...Not going to happen..........( . )( . ).........
Nice day for a BBQ here.
I BBQ damn near everything ...summer ...winter...had some 2 day marinated rib eyes last night..I need some different recipes to try out..either that or maybe invite a guy over supper.
Potato Cheese Soup
Peel potato's and cut into 1/4 pieces. I use 1 or 1 and 1/2 per person.
Put them in the bottom of a big pot....add just enough water (or chicken broth for extra flavor) to cover the potato's.
Cut up one onion and put into pot.
Cook until the potato's are soft.
DO NOT DRAIN
Mash them with an old fashioned potato masher, untill all mashed up.
Add one pint of sour cream.
Add one pint of heavy whipping cream.
Add grated cheddar cheese (to your taste, I add a LOT!)
Use your hand mixer to blend, add milk as needed to make the mixture "soupy" not pasty.
Salt and Pepper to taste ( I use garlic salt!)
YUM! :rollside:
I BBQ damn near everything ...summer ...winter...had some 2 day marinated rib eyes last night..I need some different recipes to try out..either that or maybe invite a guy over supper.
Have you tried a Caribean Jerk marinade. We're havin Jerk chicken tonight. Good stuff. I discovered it a couple of months ago and man it's gooood. I've been getting the cheap o ralphs brand and it's real tasty.
This is tasty and worth the work...
Carnitas
INGREDIENTS:
2 lbs. Pork shoulder roast (remove fat and cut into large cubes)
1 orange
1/2 lemon
10 1/2 oz. canola oil
3 cloves garlic
1/2 oz. salt
Bay leaves
1 cup brown sugar
COOKING INSTRUCTIONS:
1. Heat oil to medium temperature. Add all ingredients except sugar.
2. Cook on medium for 2 1/2 to 3 1/2 hours.
3. After 2 1/2 to 3 1/2 hours, take sugar and carmelize in small pan over medium heat almost to a burn.
4. Turn meat mixture to high and add carmelized sugar, stir and cook for an additional 15 minutes.
5. Drain meat thoroughly and serve with pico de gallo salsa, tortillas, beans and margaritas.
Hash
Use left over roast beef ( you have cooked previously that week)
Cut the cooked roast beef into cubes.
Peel potato's and cut into cubes.
Cut an onion into cubes.
Put the onion into the pan and saute on medium heat, until soft.
Add the potato's to a large frying pan, add 3-4 cans of broth (depending on the number of potato's you use - see my potato formula - 1 or 1 and 1/2 per person you are serving)
Add the cooked cubed beef and cook for 10 minutes.
Salt and pepper to taste.
Be carefull not to overcook, or the potato's will turn to mush.
Enjoy!
:rollside:
now we're talking ...keep em comming!
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