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Recipe of the Day

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  • RichD
    Re: Recipe of the Day

    very disturbing

    what you call that?

    Leave a comment:

  • Derek
    Re: Recipe of the Day

    Leave a comment:

  • evanovitch
    Re: Recipe of the Day

    wash whole chicken thoroughly

    pat dry

    season inside and outside with Island Spice All Purpose.
    .be generous wid the rubbing on

    using a wok or a skillet that has high sides, pour about a half a finger of olive oil
    swirl around the sides of wok

    wen oil is heated, place chicken, back side down, an allow to braise for a few minutes
    turn over on breast side and allow to braise

    add half cup of water, reduce heat an leave to bubble on stovetop for an hour or so, checking to mek sure liquid is in skillet....if necessary add hot water to keep tings going

    wen chicken is thoroughly cooked , as determined by jooking n nutten pink or red runs out, pour Pickapepper hot sauce wid mango on wicheva of chicken is showing....

    cover skillet wid lid for another half hour

    uncover, and if a lot of moisture is in skillet, turn up heat until ur desired amount of gravy is left....

    serve chicken hot ovah some gungo peas rice n peace wid liberal spooning of gravy ovah both chicken n rice

    mek mi tell u seh mi put mi foot eena dis yah Sunday dinna...belch..mannas


    Leave a comment:

  • Tulip
    Re: Recipe of the Day

    Making this tomorrow night: <span style="font-weight: bold">Baked Shrimp in Tomato Feta Sauce</span>

    <span style="font-family: 'System'">Ingredients

    1 Tbsp olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    2 14.5-ounce cans of diced tomatoes
    1/4 cup minced fresh parsley
    1 Tbsp minced fresh dill or 1 teaspoon dried dill
    1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
    Pinch of salt, more to taste
    Pinch black pepper, more to taste
    3 ounces feta cheese (about 2/3 cup, crumbled)


    1. Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

    2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

    3. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

    Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.</span>

    It seems perfect for pasta, but I think I may go with French bread.

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  • Tulip
    Re: Recipe of the Day

    Tonight's project to be served with rice, steamed spinach, and wine (yet to be decided what type but I suppose a red even though I prefer white):

    <span style="font-weight: bold">Ribeye Steaks with Sautéed Grape Tomatoes and Brie</span>


    • 2 ribeye steaks, cut 1&quot; thick (about 12 ounces each)
    • 2 cups grape tomatoes, halved (about 10 ounces)
    • 3 tablespoons water
    • 3 teaspoons TFM roasted garlic, minced
    • 4 ounces Brie cheese, shredded
    • 2 tablespoons fresh basil, thickly sliced
    • fresh basil, for garnish (optional)


    Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet.

    Cook, uncovered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often.

    Season with salt and pepper, as desired.

    Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.

    Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally.

    Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef.

    Garnish with additional basil, if desired.

    <span style="font-style: italic">Note: It is generally not a good idea to test a new recipe on a visitor, but I'm going for it.</span>

    Leave a comment:

  • Suesumba
    Re: Ethiopian Cabbage Dish - cooking this today

    will try the cabbage dish.

    Leave a comment:

  • twiney
    Ethiopian Cabbage Dish - cooking this today

    Ethiopian Cabbage Dish from all recipes

    Prep Time: 25 Minutes
    Cook Time: 40 Minutes
    Ready In: 1 Hour 5 Minutes
    Servings: 5

    &quot;This Ethiopian dish is made with potatoes, cabbage, onion, and carrots.&quot;

    1/4 cup olive oil
    4 carrots, thinly sliced
    1 onion, thinly sliced
    1 teaspoon sea salt
    1/2 teaspoon ground black pepper

    1/2 teaspoon ground cumin
    1/4 teaspoon ground turmeric
    1/2 head cabbage, shredded
    5 potatoes, peeled and cut into 1-inch
    1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

    Leave a comment:

  • ILP
    I am the Crock Pot God(dess)

    -2 cups cooked and cubed chicken
    --1/2 yellow onion, chopped
    --3 stalks celery, chopped
    --1/4 cup unsalted butter
    --1/4 cup flour
    --2 cups fat free milk (not sure if higher fat milk would curdle)
    --3/4 cup chicken broth
    --4 oz Fast Melt Cheese (Velveeta would work)
    --1/2 cup hot wing sauce
    --a pinch of salt

    Make a roux with the flour and butter. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.

    Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Cheese.

    Stir in the flour and butter mixture. Add hot sauce.

    Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.

    Leave a comment:

  • SandiF
    Re: Recipe of the Day

    Today I cooked a shrimp with vegetable soup

    2 cups of water
    1 1/2 cups fish broth
    10 pieces of shrimp devined and cut in half
    2 large redskin potatoes cut in small pieces
    2 carrots, chopped
    1 small onion, chopped
    1 tablespoon parsley
    1 tablespoon sage
    2 tablespoon olive oil
    2 tablespoon black pepper

    Bring water to boil. Add potatoes, carrots; then add the shrimps, onions, sage, parsley, black pepper and the olive oil. Let it cook for 10 mins, then add the fish broth. Let it simmer for 12 mins.

    (It is not spicy but very tasty)

    Leave a comment:

  • Tulip
    Re: Recipe of the Day

    Ranch Potatoes

    2 to 3 pounds redskin potatoes quartered
    1/4 cup vegetable oil
    1 packet Hidden Valley Ranch powdered salad dressing

    Preheat oven to 450 degrees.
    Mix potatoes oil and powdered salad dressing in a plastic bag.
    Put potato mixture in a shallow pan and bake for around 30 minutes until crispy.


    Leave a comment:

  • Tulip
    Re: Recipe of the Day

    <span style="font-weight: bold">This recipe is good with almost any white fish (flounder, tilapia, etc.)</span>



    * 2 medium onions, sliced
    * 2 tablespoons olive oil
    * 2 tomatoes, seeded and chopped
    * 2 tablespoons chopped fresh parsley
    * 1/4 cup white wine
    * 1 tablespoon tomato paste
    * 2 garlic cloves, chopped
    * 1/2 teaspoon salt, divided
    * 1/2 teaspoon pepper, divided
    * 6 (6- to 8-ounce) mahi-mahi fillets
    * 1 (4-ounce) package crumbled feta cheese
    * Garnish: lemon slices


    Sauté sliced onions in hot olive oil over medium-high heat 8 minutes or until tender. Add chopped tomatoes, next 4 ingredients, and 1/4 teaspoon each of salt and pepper. Simmer, stirring occasionally, 5 minutes. Set onion-and-tomato mixture aside.

    Place fish in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan; sprinkle with remaining 1/4 teaspoon each of salt and pepper.

    Broil 5 inches from heat 8 minutes or until fish flakes with a fork.

    Spoon onion-and-tomato mixture evenly onto a platter; top with fish fillets. Sprinkle evenly with crumbled feta cheese, and garnish, if desired.

    Leave a comment:

  • Tulip
    Re: Recipe of the Day

    <span style="font-weight: bold">Twiney, did you ever try the spinach balls?

    Well, I see nobody seems to appreciate the fried green tomatoes but they are so good. This is a recipe for unfried ones. They don't taste as good as the ones you drop in a skillet of hot oil, but slicing them thinly helps it taste better:


    Serves: 4

    * 1/4 cup all-purpose flour
    * 1/4 cup yellow cornmeal
    * 1/4 teaspoon salt
    * 1/4 teaspoon black pepper
    * 1 dash sugar
    * 3 green tomatoes, sliced into 16 slices (1/2-inch)
    * 1/3 cup nonfat milk
    * cooking spray

    ingredients for fresh tomato gravy

    * 1 tablespoon butter
    * 1 cup chopped mushroom
    * 1/2 cup finely chopped onion
    * 2 cups finely chopped peeled tomatoes
    * 1/4 teaspoon salt
    * 1/4 teaspoon black pepper


    1. Preheat oven to 400°.

    2. To prepare the green tomatoes, combine flour and next 4 ingredients (flour through sugar) in a shallow dish. Dip tomato slices in milk; dredge in flour mixture. Lightly coat both sides of tomato slices with cooking spray.

    3. Place a baking sheet in oven; heat at 400° for 5 minutes. Remove from oven; immediately coat with cooking spray. Place tomato slices on preheated baking sheet. Bake at 400° for 25 minutes, turning after 15 minutes.

    4. To prepare the gravy, melt butter in a medium nonstick saucepan over medium heat. Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently. Add chopped red tomato; bring to a boil, and cook for 10 minutes or until liquid almost evaporates. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the gravy over the tomato slices.

    <span style="font-weight: bold">Use the gravy as a dip or whatever dip you want to use. I find greek yogurt to be good with them. DO NOT pour the gravy over the tomatoes per the recipe because it will completely kill the crunchiness.</span>

    Leave a comment:

  • Tulip
    Re: Recipe of the Day

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: johnnycakes</div><div class="ubbcode-body">I had Spinach Balls once but the doctor cleared it up with a powerful antibiotic and I'm fine now.. </div></div>

    Why you so nasty johnnycakes?

    Now I'm inclined to cook some spinach balls this weekend. I might take a picture and post it. They're delicious unlike the thought of gangrene testicles you brought up in here.

    Leave a comment:

  • johnnycakes
    Re: Recipe of the Day

    I had Spinach Balls once but the doctor cleared it up with a powerful antibiotic and I'm fine now..

    Leave a comment:

  • twiney
    Re: Recipe of the Day

    Tulip going to try the spinach balls next weekend for church. I have been 2 busy with the boys to spend as much time as I would like on the board but u can keep the thread going

    Leave a comment:

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