Cooking
- Thread starter JK Knives
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JK Knives
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If you are talking about mine, I would like to try it with smoled sausage.
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Either smoked sausage or shrimp sound pretty good to me.
It's been a while since I was last in Louisiana. I could sure use some boudin right about now.
It does have a zesty-hot undertone. But it is cooling as well. Perfect warm-weather dish! I just had the leftovers, and threw some pepitas on the soup. Made it even more southwestern. Yum.
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That does look yummy! Plus a very nice presentation.
We used up our leftover chicken in some spaghetti sauce, and eating it again tonight.
We had some pork loin chops with Crazy Buzy Dayz coating for Sunday dinner - we really like that, getting ready to order more!
best
mqqn
We used up our leftover chicken in some spaghetti sauce, and eating it again tonight.
We had some pork loin chops with Crazy Buzy Dayz coating for Sunday dinner - we really like that, getting ready to order more!
best
mqqn
grunt soldier
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Glad you guys are enjoying the pulled pork. It's one of my favorites. John that chicken soup was looking delicious.
Last night we did chicken surfeit. It was amazing. Served on top of rice
Last night we did chicken surfeit. It was amazing. Served on top of rice
Looks amazing! What all is in that hearty looking dish?
Glad you guys are enjoying the pulled pork. It's one of my favorites. John that chicken soup was looking delicious.
Last night we did chicken surfeit. It was amazing. Served on top of rice
grunt soldier
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Well I'm not sure I can give exact instructions as it's just a add to taste for me and the wifey but I'll see what I can do..
This last batch we did 3 boneless/skinless chicken breast. and 5 bone in wings w/ skin and bone for flavor. brown chicken in olive oil.
2 of the 13 or 16 oz tomato sauce.
3 cloves of garlic. cut up or crushed
1 jalapeno pepper, 1 mucho nacho peppers, seeds left in. 1.5 jars of banana peppers and 1/4th of 1 jar of the banana pepper juice
1 full medium sized onion in thick chunks
1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
Use the tomato can and fill it with water. 1 can of water
2 small cans of mushrooms.
salt and pepper to taste
2 tea spoons of cayenne red pepper.
after browning the chicken on both sides. combine all ingredients in a big electric skillet or you you could probably do it in a crock. mix in water, tomato sauce, garlic, peppers, pepper juice. cook on 350 for like 15 minutes (allow it to boil for a few minutes) then turn down to around 300 for a hour or so. after that turn it down to 225 just to keep it warm well you make the rice.
serve it on the rice and if your feeling frisky cook up some good garlic bread and enjoy with it. I think that is it.
This last batch we did 3 boneless/skinless chicken breast. and 5 bone in wings w/ skin and bone for flavor. brown chicken in olive oil.
2 of the 13 or 16 oz tomato sauce.
3 cloves of garlic. cut up or crushed
1 jalapeno pepper, 1 mucho nacho peppers, seeds left in. 1.5 jars of banana peppers and 1/4th of 1 jar of the banana pepper juice
1 full medium sized onion in thick chunks
1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
Use the tomato can and fill it with water. 1 can of water
2 small cans of mushrooms.
salt and pepper to taste
2 tea spoons of cayenne red pepper.
after browning the chicken on both sides. combine all ingredients in a big electric skillet or you you could probably do it in a crock. mix in water, tomato sauce, garlic, peppers, pepper juice. cook on 350 for like 15 minutes (allow it to boil for a few minutes) then turn down to around 300 for a hour or so. after that turn it down to 225 just to keep it warm well you make the rice.
serve it on the rice and if your feeling frisky cook up some good garlic bread and enjoy with it. I think that is it.
grunt soldier
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No problem. It's very good. I hope you enjoy it
