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  #241  
Old 11-12-2013, 11:15 PM
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Simple Basil Chicken

Ingredients
3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 tablespoon grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional

Directions


Prepare charcoal grill.



Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.



Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.



Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.
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  #242  
Old 12-01-2013, 04:31 PM
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Spring Chicken Salad

Great for lunch! Potatoes rock!

Ingredients
1/2 pound small red-skinned potatoes, halved
Kosher salt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
1/4 cup low-fat plain Greek yogurt
Freshly ground pepper
1/4 cup extra-virgin olive oil
4 romaine hearts, torn
1 rotisserie chicken, skin removed and meat shredded (about 2 cups)
1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced

Directions
Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool.

Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing.

Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper.
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #243  
Old 12-05-2013, 12:04 AM
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Pretty damn good veal picatta!

Ingredients
1 pound spaghetti, store-bought
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
4 (8-ounce) veal cutlets
1 cup dry white wine
1 lemon, juiced
2 tablespoons capers, washed and drained
1/2 stick unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Grated parmesan, for garnish

Directions


Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl

Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..

Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.

Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #244  
Old 01-04-2014, 12:49 PM
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New Year's Eve Salmon! Very Easy! Killed it!

Baked Herb Stuffed Salmon

Ingredients
Sea salt and freshly ground black pepper
Extra-virgin olive oil
2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pinboned
2 lemons
Bunch fresh marjoram
Bunch fresh dill
Bunch fresh basil
Handful stoned black olives
Bunch flat-leaf parsley

Directions


Preheat the oven to 400 degrees F (200 degrees C/gas 6).

Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.

Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.

Bake in the preheated oven for about 20 minutes.
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  #245  
Old 01-07-2014, 05:50 PM
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BriEOD BriEOD is offline
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What time should I be over to eat? #Hungry
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  #246  
Old 01-07-2014, 05:56 PM
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TxsRiverRat TxsRiverRat is offline
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salmon... might as well serve up battered and fried carp

lol
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  #247  
Old 01-07-2014, 06:14 PM
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Quote:
Originally Posted by TxsRiverRat View Post
salmon... might as well serve up battered and fried carp

lol
Salmon has a completely different flavor then fish sticks.
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  #248  
Old 01-07-2014, 07:36 PM
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Quote:
Originally Posted by TxsRiverRat View Post
salmon... might as well serve up battered and fried carp

lol
Now you know why you are never invited to dinner.
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #249  
Old 05-04-2014, 03:19 PM
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Easy app that people devoured last night!


Bacon-Wrapped Cocktail Sausages


Ingredients:

1 14-oz. package Litíl Smokies

1 12-oz. package lean bacon

3/4 c. brown sugar


Instructions:

Preheat your oven to 325 and line a baking sheet with aluminum foil. Using a pair of kitchen shears, cut the slab of bacon into thirds.

Wrap 1/3 of each slice of bacon around each sausage and secure with a toothpick and place on the baking sheet.

Repeat with remaining sausages and bacon. When I was making these, the stars somehow aligned and this package of Litíl Smokies and Hormel Black Label bacon matched up completelyĖno leftover bacon, no leftover sausage. Sprinkle brown sugar over sausages and bake at 325 for 40-45 minutes or until bacon has cooked and is starting to brown.

If youíre serving these at a party, they taste even better after a little time in the slow cooker on low heat. And that bacon grease that has co-mingled with the brown sugar? Letís just not think about what it actually is and focus on how that salty-sweetness is a perfect glaze for these little suckers.
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2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #250  
Old 05-04-2014, 03:59 PM
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JMLVMI JMLVMI is offline
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I do that in a 13x9 pan to make sure they marinate in that mystery concoction!
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