What's Cooking

Title: What's Cooking
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Date Posted：10/28/2013 12:17 AMCopy HTML

This where you post your recipes and share your cooking secrets.

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Re：What's Cooking

Date Posted：09/03/2017 10:48 PMCopy HTML

Yummm. This my type of thread. All the food looks yummy!!!
Reply to AdonisBishop (09/03/2017 4:41 PM)

I got to add some more recipes.

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Re：What's Cooking

Date Posted：09/03/2017 11:02 PMCopy HTML

Yes this is a yummy way to cook chicken. Cilantro Lime chicken...I.brown seasoned chicken thighs that have been marinated n cilantro and fresh lime juice then bake in the oven. Delish
Reply to The1andonlyMya (03/17/2015 5:02 PM)


Ingredients
 Boneless Chicken, 3 breasts
 Limes, 3 or 4
 Garlic, 4 to 6 cloves 
Olive Oil
 Cumin
 Cayenne or Chili Powder 
Cilantro, 
1/4 cup, snipped Avocado, optional
 Instructions 
Mince the garlic,
 snip the cilantro and zest a lime. 
Juice the lime carcass along with two more limes. 
Cut a lime into wedges and slice and avocado for the table. 
Cut the chicken into chunks.
 You can skip this and cook them whole but chunks cook faster, and makes for a nicer plating.
Pour a little olive oil into a large skillet or sauté pan, just enough to not quite cover the bottom. 
Heat it over medium high heat until it’s very hot, almost smoking.
 Add the chicken and let it cook undisturbed. 
Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper.
 Let it cook another minute or two, until the white line has moved about halfway through the pieces. 
Turn the chicken and let it cook another couple of minutes, long enough to brown. 
Reduce the heat to medium low and sprinkle in the garlic and lime zest. 
Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn, burnt garlic has a distinct smell and taste which you DO NOT want.
Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan. Remove the chicken to a bowl or platter and sprinkle it with cilantro. 

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Re：What's Cooking

Date Posted：09/03/2017 11:07 PMCopy HTML

I see you like  Italian like I like Mexican  food

Reply to AdonisBishop (11/19/2009 7:01 PM)

 Now one of my favorite dishes to cook is Dre's Famous Ziti.I call it that cause once you had it,you will always want me to make it.You need
1 pack ground beef (medium to large)
1 pack of Ziti Noodles
1 pack of chicken cutlets 
3 packs of mild cheddar cheese
2 packs of mozzarella cheese
2 jars of Spaghetti Sauce 
1 pack of parmesan cheese
Oregano
Adobo
Italian Seasoning
Onion Powder
Garlic Powder
Lemon Pepper

Cut up the chicken cutlets in small square pieces and season it up along with the ground beef.Brown the ground beef.Drain out all the oil it makes.Cook the chicken till its done but not brown.Cook the ziti noodles with a bit of oil and oregano.Once both meats are cooked,put in a bigger post with the sauce and stir in the parmesan cheese.Once the noodles are done and the meat is cooked,its time to start fixing up your pan.

There is no order on how you put it in the pan,just dump everything in there with the cheese.But to make it look real nice,top it off with the mozzarella and sprinkle the Italian seasoning to give it that fresh out the Pizzeria smell and your good.

[IMG]http://i15.photobucket.com/albums/a370/adonisbishop/Picture031.jpg[/IMG]

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Re：What's Cooking

Date Posted：04/19/2018 2:45 AMCopy HTML

Ingredients
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
<iframe id="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1111_0" title="3rd party ad content" name="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1111_0" width="300" height="250" scrolling="no" marginwidth="0" marginheight="0" frameborder="0" style="box-sizing: inherit; border-width: 0px; border-style: initial; outline: 0px; vertical-align: bottom; background: transparent; margin: 0px; padding: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; font-stretch: inherit; font-size: inherit; line-height: inherit; font-family: inherit;"></iframe>
Instructions
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Notes
*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
<iframe frameborder="0" src="https://tpc.googlesyndication.com/safeframe/1-0-23/html/container.html" id="google_ads_iframe_18190176/AdThrive_Content_7/52e41fac28963d1e058a1111_0" title="3rd party ad content" name="" scrolling="no" marginwidth="0" marginheight="0" width="320" height="50" data-is-safeframe="true" sandbox="allow-forms allow-pointer-lock allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" style="box-sizing: inherit; border-width: 0px; border-style: initial; outline: 0px; vertical-align: bottom; background: transparent; margin: 0px; padding: 0px; height: 50px; width: 320px;"></iframe>

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Re：What's Cooking

Date Posted：04/19/2018 3:44 AMCopy HTML

Reply to stezzy (04/18/2018 8:45 PM)

Ingredients
3 large chicken breasts
salt & pepper
1 1/2 tsp garlic powder, divided
1/4 tsp paprika
1 cup finely chopped broccoli florets
1/2 cup finely diced red bell pepper
1 cup mild cheddar cheese
1 tbsp mayo
2 tbsp olive oil
<iframe id="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1111_0" title="3rd party ad content" name="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1111_0" scrolling="no" marginwidth="0" marginheight="0" style="box-sizing: inherit; border-width: 0px; border-style: initial; outline: 0px; vertical-align: bottom; background: transparent; margin: 0px; padding: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; font-stretch: inherit; font-size: inherit; line-height: inherit; font-family: inherit;" width="300" height="250" frameborder="0"></iframe>
Instructions
Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Notes
*Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.
<iframe src="https://tpc.googlesyndication.com/safeframe/1-0-23/html/container.html" id="google_ads_iframe_18190176/AdThrive_Content_7/52e41fac28963d1e058a1111_0" title="3rd party ad content" name="" scrolling="no" marginwidth="0" marginheight="0" data-is-safeframe="true" sandbox="allow-forms allow-pointer-lock allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" style="box-sizing: inherit; border-width: 0px; border-style: initial; outline: 0px; vertical-align: bottom; background: transparent; margin: 0px; padding: 0px; height: 50px; width: 320px;" width="320" height="50" frameborder="0"></iframe>



I can smell that from here. It looks amazing. 

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Re：What's Cooking

Date Posted：04/26/2018 11:21 PMCopy HTML

4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED
1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES
1/2 CUP BUTTER
2 CUPS ONION, DICED
3 CLOVES GARLIC, MINCED
1/4 CUP FRESH PARSLEY, CHOPPED
1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL)
2 TSP. OLD BAY SEASONING
1/4 CUP FRESH LEMON JUICE
4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED
FOR SERVING LEMON WEDGES

4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED
1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES
1/2 CUP BUTTER
2 CUPS ONION, DICED
3 CLOVES GARLIC, MINCED
1/4 CUP FRESH PARSLEY, CHOPPED
1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL)
2 TSP. OLD BAY SEASONING
1/4 CUP FRESH LEMON JUICE
4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED
4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED
1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES
1/2 CUP BUTTER
2 CUPS ONION, DICED
3 CLOVES GARLIC, MINCED
1/4 CUP FRESH PARSLEY, CHOPPED
1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL)
2 TSP. OLD BAY SEASONING
1/4 CUP FRESH LEMON JUICE
4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED
4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED
1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES
1/2 CUP BUTTER
2 CUPS ONION, DICED
3 CLOVES GARLIC, MINCED
1/4 CUP FRESH PARSLEY, CHOPPED
1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL)
2 TSP. OLD BAY SEASONING
1/4 CUP FRESH LEMON JUICE
4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED
FOR SERVING LEMON WEDGES
PREPARATIONPrepare an ice water bath in a large bowl or pot. Set aside.
Bring several inches of salted water to a boil over high heat in a large saucepan or stockpot. Add the lobster tails, cover, and blanch for 1 to 2 minutes. Transfer the tails to the ice water bath and let cool. Drain thoroughly, then cut out the soft "belly shell" with a kitchen shears or clean pair of tin snips.
Remove the tail meat from the shells and set the shells aside. Remove the intestinal tract from the top of each piece of tail meat. Chop the meat into bite-size pieces and combine with the crabmeat or shrimp. Set aside.
Make the stuffing: Melt the butter in a large skillet over medium heat. Add the onion and garlic and saut until soft and translucent. Stir in the parsley, tarragon, if using, Old Bay, and fresh lemon juice. Remove the skillet from the heat and let cool. Stir in the reserved tail meat and crabmeat or shrimp. Add the cracker crumbs and gently stir to combine. (Do not add the crackers until you are ready to cook or they will get soggy.)
Stuff the reserved tail shells with the stuffing, mounding it generously, and place them on a rimmed baking sheet. If the shells are "tippy," use crumbled aluminum foil to prop the shells upright.
When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425F and preheat, lid closed, for 10 to 15 minutes.

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Re：What's Cooking

Date Posted：04/30/2018 11:12 PMCopy HTML

My breakfast this morning

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Re：What's Cooking

Date Posted：04/30/2018 11:15 PMCopy HTML

Nothing like a salad but a TACO salad is literally life

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Re：What's Cooking

Date Posted：04/30/2018 11:16 PMCopy HTML

Perfect one pot meal

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Re：What's Cooking

Date Posted：04/30/2018 11:18 PMCopy HTML

Mud bugs anyone??? i am ready for more but they so tasty i gotta wait lol

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Re：What's Cooking

Date Posted：05/17/2018 6:10 PMCopy HTML

PESTO CHICKEN BREAST

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Re：What's Cooking

Date Posted：05/17/2018 6:13 PMCopy HTML

STUFFEDPABLANO PEPPERS

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Re：What's Cooking

Date Posted：07/09/2018 11:17 PMCopy HTML

Think I'm going to make these tomorrow.
<iframe width="425" height="355" src="https://www.youtube.com/embed/31aTmQyyqhw" frameborder="0" allowfullscreen=""></iframe>

AdonisBishop
Rank：Thanos 3 Status Score：592735 Posts：112639 From：USA Register：10/08/2008 6:29 AM	Date Posted：10/28/2013 12:17 AMCopy HTML This where you post your recipes and share your cooking secrets.
Ebnimo	Share to: #31
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：09/03/2017 10:48 PMCopy HTML Yummm. This my type of thread. All the food looks yummy!!! Reply to AdonisBishop (09/03/2017 4:41 PM) I got to add some more recipes.
Ebnimo	Share to: #32
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：09/03/2017 11:02 PMCopy HTML Yes this is a yummy way to cook chicken. Cilantro Lime chicken...I.brown seasoned chicken thighs that have been marinated n cilantro and fresh lime juice then bake in the oven. Delish Reply to The1andonlyMya (03/17/2015 5:02 PM) Ingredients Boneless Chicken, 3 breasts Limes, 3 or 4 Garlic, 4 to 6 cloves Olive Oil Cumin Cayenne or Chili Powder Cilantro, 1/4 cup, snipped Avocado, optional Instructions Mince the garlic, snip the cilantro and zest a lime. Juice the lime carcass along with two more limes. Cut a lime into wedges and slice and avocado for the table. Cut the chicken into chunks. You can skip this and cook them whole but chunks cook faster, and makes for a nicer plating. Pour a little olive oil into a large skillet or sauté pan, just enough to not quite cover the bottom. Heat it over medium high heat until it’s very hot, almost smoking. Add the chicken and let it cook undisturbed. Once the chicken is browned nicely on the bottom and will easily let go of the pan, sprinkle it generously with cumin and chili powder or pepper. Let it cook another minute or two, until the white line has moved about halfway through the pieces. Turn the chicken and let it cook another couple of minutes, long enough to brown. Reduce the heat to medium low and sprinkle in the garlic and lime zest. Stir it little and let it cook another couple of minutes but be careful not to let the garlic burn, burnt garlic has a distinct smell and taste which you DO NOT want. Once the chicken is cooked through add the lime juice and stir up all the browned goodness from the pan. Remove the chicken to a bowl or platter and sprinkle it with cilantro.
Ebnimo	Share to: #33
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：09/03/2017 11:07 PMCopy HTML I see you like Italian like I like Mexican food Reply to AdonisBishop (11/19/2009 7:01 PM) Now one of my favorite dishes to cook is Dre's Famous Ziti.I call it that cause once you had it,you will always want me to make it.You need 1 pack ground beef (medium to large) 1 pack of Ziti Noodles 1 pack of chicken cutlets 3 packs of mild cheddar cheese 2 packs of mozzarella cheese 2 jars of Spaghetti Sauce 1 pack of parmesan cheese Oregano Adobo Italian Seasoning Onion Powder Garlic Powder Lemon Pepper Cut up the chicken cutlets in small square pieces and season it up along with the ground beef.Brown the ground beef.Drain out all the oil it makes.Cook the chicken till its done but not brown.Cook the ziti noodles with a bit of oil and oregano.Once both meats are cooked,put in a bigger post with the sauce and stir in the parmesan cheese.Once the noodles are done and the meat is cooked,its time to start fixing up your pan. There is no order on how you put it in the pan,just dump everything in there with the cheese.But to make it look real nice,top it off with the mozzarella and sprinkle the Italian seasoning to give it that fresh out the Pizzeria smell and your good. [IMG]http://i15.photobucket.com/albums/a370/adonisbishop/Picture031.jpg[/IMG]
stezzy	Share to: #34
Rank：Major General Score：10635 Posts：2109 From：USA Register：12/11/2015 4:50 AM	Re：What's Cooking Date Posted：04/19/2018 2:45 AMCopy HTML Ingredients 3 large chicken breasts salt & pepper 1 1/2 tsp garlic powder, divided 1/4 tsp paprika 1 cup finely chopped broccoli florets 1/2 cup finely diced red bell pepper 1 cup mild cheddar cheese 1 tbsp mayo 2 tbsp olive oil <iframe id="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1111_0" title="3rd party ad content" name="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1111_0" width="300" height="250" scrolling="no" marginwidth="0" marginheight="0" frameborder="0" style="box-sizing: inherit; border-width: 0px; border-style: initial; outline: 0px; vertical-align: bottom; background: transparent; margin: 0px; padding: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; font-stretch: inherit; font-size: inherit; line-height: inherit; font-family: inherit;"></iframe> Instructions Preheat oven to 425 degrees F. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying. Notes *Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving. <iframe frameborder="0" src="https://tpc.googlesyndication.com/safeframe/1-0-23/html/container.html" id="google_ads_iframe_18190176/AdThrive_Content_7/52e41fac28963d1e058a1111_0" title="3rd party ad content" name="" scrolling="no" marginwidth="0" marginheight="0" width="320" height="50" data-is-safeframe="true" sandbox="allow-forms allow-pointer-lock allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" style="box-sizing: inherit; border-width: 0px; border-style: initial; outline: 0px; vertical-align: bottom; background: transparent; margin: 0px; padding: 0px; height: 50px; width: 320px;"></iframe>
Nepple11	Share to: #35
Rank：Corporal Score：395 Posts：77 From：USA Register：03/03/2018 1:19 AM	Re：What's Cooking Date Posted：04/19/2018 3:44 AMCopy HTML Reply to stezzy (04/18/2018 8:45 PM) Ingredients 3 large chicken breasts salt & pepper 1 1/2 tsp garlic powder, divided 1/4 tsp paprika 1 cup finely chopped broccoli florets 1/2 cup finely diced red bell pepper 1 cup mild cheddar cheese 1 tbsp mayo 2 tbsp olive oil <iframe id="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1111_0" title="3rd party ad content" name="google_ads_iframe_18190176/AdThrive_Recipe_1/52e41fac28963d1e058a1111_0" scrolling="no" marginwidth="0" marginheight="0" style="box-sizing: inherit; border-width: 0px; border-style: initial; outline: 0px; vertical-align: bottom; background: transparent; margin: 0px; padding: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; font-stretch: inherit; font-size: inherit; line-height: inherit; font-family: inherit;" width="300" height="250" frameborder="0"></iframe> Instructions Preheat oven to 425 degrees F. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying. Notes *Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving. <iframe src="https://tpc.googlesyndication.com/safeframe/1-0-23/html/container.html" id="google_ads_iframe_18190176/AdThrive_Content_7/52e41fac28963d1e058a1111_0" title="3rd party ad content" name="" scrolling="no" marginwidth="0" marginheight="0" data-is-safeframe="true" sandbox="allow-forms allow-pointer-lock allow-popups allow-popups-to-escape-sandbox allow-same-origin allow-scripts allow-top-navigation-by-user-activation" style="box-sizing: inherit; border-width: 0px; border-style: initial; outline: 0px; vertical-align: bottom; background: transparent; margin: 0px; padding: 0px; height: 50px; width: 320px;" width="320" height="50" frameborder="0"></iframe> I can smell that from here. It looks amazing.
stezzy	Share to: #36
Rank：Major General Score：10635 Posts：2109 From：USA Register：12/11/2015 4:50 AM	Re：What's Cooking Date Posted：04/26/2018 11:21 PMCopy HTML 4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED 1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES 1/2 CUP BUTTER 2 CUPS ONION, DICED 3 CLOVES GARLIC, MINCED 1/4 CUP FRESH PARSLEY, CHOPPED 1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL) 2 TSP. OLD BAY SEASONING 1/4 CUP FRESH LEMON JUICE 4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED FOR SERVING LEMON WEDGES 4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED 1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES 1/2 CUP BUTTER 2 CUPS ONION, DICED 3 CLOVES GARLIC, MINCED 1/4 CUP FRESH PARSLEY, CHOPPED 1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL) 2 TSP. OLD BAY SEASONING 1/4 CUP FRESH LEMON JUICE 4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED 4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED 1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES 1/2 CUP BUTTER 2 CUPS ONION, DICED 3 CLOVES GARLIC, MINCED 1/4 CUP FRESH PARSLEY, CHOPPED 1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL) 2 TSP. OLD BAY SEASONING 1/4 CUP FRESH LEMON JUICE 4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED 4 QTY., ABOUT 1 LB. EACHFROZEN COLD-WATER LOBSTER TAILS, THAWED 1 LB. RAW LUMP CRABMEAT, OR PEELED AND DEVEINED SHRIMP, CHOPPED INTO BITE-SIZE PIECES 1/2 CUP BUTTER 2 CUPS ONION, DICED 3 CLOVES GARLIC, MINCED 1/4 CUP FRESH PARSLEY, CHOPPED 1 TBSP. FRESH TARRAGON OR THYME, CHOPPED (OPTIONAL) 2 TSP. OLD BAY SEASONING 1/4 CUP FRESH LEMON JUICE 4 CUPS BUTTER CRACKERS, SUCH AS RITZ BRAND, CRUMBLED FOR SERVING LEMON WEDGES PREPARATION Prepare an ice water bath in a large bowl or pot. Set aside. Bring several inches of salted water to a boil over high heat in a large saucepan or stockpot. Add the lobster tails, cover, and blanch for 1 to 2 minutes. Transfer the tails to the ice water bath and let cool. Drain thoroughly, then cut out the soft "belly shell" with a kitchen shears or clean pair of tin snips. Remove the tail meat from the shells and set the shells aside. Remove the intestinal tract from the top of each piece of tail meat. Chop the meat into bite-size pieces and combine with the crabmeat or shrimp. Set aside. Make the stuffing: Melt the butter in a large skillet over medium heat. Add the onion and garlic and saut until soft and translucent. Stir in the parsley, tarragon, if using, Old Bay, and fresh lemon juice. Remove the skillet from the heat and let cool. Stir in the reserved tail meat and crabmeat or shrimp. Add the cracker crumbs and gently stir to combine. (Do not add the crackers until you are ready to cook or they will get soggy.) Stuff the reserved tail shells with the stuffing, mounding it generously, and place them on a rimmed baking sheet. If the shells are "tippy," use crumbled aluminum foil to prop the shells upright. When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425F and preheat, lid closed, for 10 to 15 minutes.
Ebnimo	Share to: #37
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：04/30/2018 11:12 PMCopy HTML My breakfast this morning
Ebnimo	Share to: #38
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：04/30/2018 11:15 PMCopy HTML Nothing like a salad but a TACO salad is literally life
Ebnimo	Share to: #39
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：04/30/2018 11:16 PMCopy HTML Perfect one pot meal
Ebnimo	Share to: #40
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：04/30/2018 11:18 PMCopy HTML Mud bugs anyone??? i am ready for more but they so tasty i gotta wait lol
Ebnimo	Share to: #41
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：05/17/2018 6:10 PMCopy HTML PESTO CHICKEN BREAST
Ebnimo	Share to: #42
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：05/17/2018 6:13 PMCopy HTML STUFFEDPABLANO PEPPERS
Ebnimo	Share to: #43
Rank：Major Score：5980 Posts：1146 From：USA Register：06/19/2016 4:28 PM	Re：What's Cooking Date Posted：07/09/2018 11:17 PMCopy HTML Think I'm going to make these tomorrow. <iframe width="425" height="355" src="https://www.youtube.com/embed/31aTmQyyqhw" frameborder="0" allowfullscreen=""></iframe>