So I know theres gotta be quite a few people who like to do some cooking around here no matter if its on the stove or on the grill! How about post some of your favorite reciepes! I'll start!

One of my recent favorites is Chicken Alfredo.

Take chest breast and pound out it to about an inch thick if not a little thinner, I set up a bowl of seasoned flour, egg wash, and seasoned breading.
Flour mix just has salt and pepper, then egg wash, and then I take plain bread crumbs and mix some salt & pepper, Italian seasoning, oregano, parsley flakes, and I believe that is it(ill have to check my reciepe again) then just drop em in a pan of oil and fry em until golden brown!

As for the alfredo part, I dont really use alfredo noodles, I get the Penni Regatta noodles and use those and buy classic alfredo sauce, put a little bit more seasoning in it and mix the noodles and sauce and lay chicken on top :-)

Another for the grill is Marinating my steaks in Italian Dressing with some salt and pepper and cooking it Medium :-) not to much pink but just enough


Would love to get more things to try!

 

fish tacos with cream sauce

 

A tip for the steaks is use a seal-a-meal to marinade. It forces the juices into the steak.

 

My favorite is Southwest BBQ... A tri-tip roast seasoned with garlic salt and pepper, then cooked on an oak pit, thinly sliced with chili beans and salsa, all wrapped in a warm tortilla..

 

It's not necessarily my favorite but it is my most requested. And it's easy.

Fried Pickles.

 

The Maui style ribs. Thin cut beef ribs on the bbq. The sauce is made from soya ( low salt) with brown sugar with a drop of sesame oil, not much as the sesame oil is strong flavor.

I just mix in the brown sugar untill the soya is sweet tasting then several drops of oil.



The other one I like is making salsa with pineapple and have it on fish, like snapper.

 

I like to make chicken parmesan.

I take boneless, skinless chicken breasts, pound them as flat as I can get them, and dip them into a milk/egg mixture---next into Italian flavored breadcrumbs.

I then saute them in olive oil, and put them in a casserole dish. I cover each chicken breast with mozzarella cheese, and then spaghetti sauce. On top of the sauce I sprinkle a good amount of parmesan cheese.

I then bake it for 30-40 minutes at 325*.

Serve with garlic toast and cold beer.

TSC

 

A charcoal grilled bacon burger with cheddar cheese and ketchup gets my vote!

 

Utica's Best Chicken Riggies:

Ingredients:
2 cleaned chicken breasts/fillets
Parsly (fresh or dry)
1 Box of Rigatoni Macaroni
2 Bottles of Vodka Sauce (if can't find it in the store, I'll tell how to make it from scratch)
Parmesan Cheese (Or Pec. Romano is good too)
Salt and ground Pepper
Crushed Red Pepper Flakes
Ground Cherry Peppers
Optional: Jalopenos, habeneros or your favorite hot pepper
1/2 white/Valdelia onion
1 whole green pepper
Honey
White wine (anything pretty much works... stay away from cooking wines though -- to much salt!)
Olive oil
Sugar
1 stick of butter
Heavy Cream
Flour
Water

Prep work:

Sauce:

Get your 2 bottles of vodka sauce, empty them into a pot, to clean the bottles, I add about 2 oz of heavy cream to clean them out, plus it keeps the sauce thick. Add about 3 oz of white wine, 1 stick of butter, 1/3 cup of sugar, 5 tablespoons of honey, 2 tablespoons of olive oil, 1 teaspoon of black ground pepper and salt. Then add 2 tablespoons of parsly. Add about 1/2 cup (or more) of parmesan cheese. Now the hot stuff: Use the crushed red pepper, ground cherry peppers and your choice of hots as your own gauge. Some like it mild, some like it like lava. After adding all those ingredients, let it simmer for about 30 minutes.

Peppers and onions:

Slice up the 1/2 onion and a full pepper, then get about 3-5 tablespoons of olive oil and slowly cook the peppers and onions up in a small sautee pan. They should get soft. If need be, add some water keep them from getting fried/burned. You can optionally add your harder hot peppers like your Serranos, habeneros, etc to get them soft too. It usually takes about 10 - 15 minutes.

Chicken:

Get your 2 cleaned (remove fat!) breasts and cut them up into 1x1 cubes/chunks. Prepare a bowl of 1 cup flour and about 3 tablespoons of ground black pepper then combine. Then dredge the chicken cubes/chunks in the flour and pepper mix. Get a medium to large pan, fill it with about 1/2 to 1 1/2 cup of olive oil (if you want to be super cheap, use veggie oil...) depending on how much chicken there is an the pan. Then cook the chicken until it turns white and it is starting to brown. DO NOT COOK ANY MORE! Just slightly brown it. Over cooking it will result in hard chicken, because when you add it to the sauce, it will cook more! YOU DO NOT WANT DOUBLE COOKED CHICKEN! It should only take < 6 minutes. You are technically semi-cooking the chicken and whatever you do, unless you like getting sick from under cooked chicken, DO NOT EAT IT at this stage.

Combining:

Add the cooked peppers and onions, and under cooked chicken to the sauce. Turn the sauce up a notch to get it to a slow simmer. This act will cook the chicken perfectly. Ensure that you watch it and mix it. But don't over mix it, and USE A SPOON!!!! Not a whisk!

Rigatoni:

Cook following instructions on box. I recommend keeping them a little on the hard side.

After cooking the rigatoni, make sure it is WELL DRAINED, then you mix the sauce in with riggie sauce. Top it off with a touch of parsly and parmesan cheese and serve with garlic bread, and I recommend either beer or red wine.

If you can't find Vodka sauce you can make it yourself...

Vodka (or plain riggie sauce) Sauce:

Optional: Vodka (I recommend Bartons Bar Vodka -- needs to be at least 40 proof!) [If you choose not to use Vodka, use white wine to make it regular riggie sauce!]
2 cans of Plum tomatoes
Minced Garlic
Heavy Cream
Basil
Oregano
Parmesan cheese
2 medium cans of Tomato Paste

Get your 2 cans of plum tomatoes and blend them up in a blender. Pour into pot. Add your 2 cans of paste. Add about 1/3 cup of parmesan cheese (or add this to your 1/2+ cup), add about 1 tablespoon of minced garlic, 1 teaspoon of basil and oregano. Add about 1/2 cup of heavy cream (or enough to make the sauce orange in color!) Add about 1/3 cup of vodka or 1/2 cup of white wine. Let it simmer for about 1 hour or more, then follow the rest of instructions above.


I can say that it is not a recipe a person less than 21 years old can make... unless you ask your parents for some booze.

But as a good note, ANYONE can eat this... this a non-alcoholic dish because the heat cooks of ALL the alcohol, so you don't need to be 21+ years old to eat it.

 

Ttt!

 

My favorite receipe is fried chicken. I just love it.

.................................................. .................................

Liquid EPDM | Roof Leaks