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Recipe of the Day

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  • Peasie
    replied
    Easy Peasie Paella

    I know, I know ... the best paella is made with blah, blah, blah but here's an easy recipe I did today. You can do your own combination of meat or fish. Adjust amounts to your tastes.
    • 1 package of Vigo Yellow Rice. I used a smaller size dan dis
    • 2 tablespoons of olive oil
    • Leftover salmon filet, diced
    • Shrimp, shelled and deveined
    • 4 pieces Canadian bacon, diced
    • Kalamata olives, pitted
    • Green peas, frozen
    • Green onions, chopped
    • Small red sweet pepper, diced
    • Fresh thyme leaves
    • Fresh cilantro, chopped
    • Juice of one fresh lemon


    Cook rice according to directions.
    While it is cooking, put oil in a large pan that will hold all the following ingredients. A wok is perfect.
    Add the bacon, peas, onions, pepper and saute.
    When it cook likkle, add shrimp and salmon. Cook them, but not too long. Add olives, thyme and cilantro.
    When rice is cooked and hot, combine everything in big pan.
    Drizzle extra olive oil if you need to.
    Squeeze lemon juice on top.

    You will make plenty to feed a family of four.

    Leave a comment:


  • SassyRas
    replied
    Re: Breakfast Lasagna

    this breakfast lasagna sounds yummy. Must try!

    Leave a comment:


  • ILP
    replied
    Breakfast Lasagna

    <span style="font-size: 14pt"><span style="font-weight: bold">Breakfast Lasagna</span></span> <span style="color: #FF0000"> &lt; it was actually dinner tonight</span>

    Ingredients

    1 sweet potato, thinly sliced lengthwise
    1lb chorizo or breakfast sausage (depending on the spice level you’d like) <span style="color: #CC0000">&lt;used sausage..cah it was what mi had already</span>
    1 container sliced mushrooms
    1 yellow onion, sliced thin
    1/3 cup canned coconut milk
    1 teaspoon garlic powder
    1 teaspoon onion powder
    salt and pepper, to taste
    6 eggs, whisked
    1 tablespoon olive oil <span style="color: #FF0000">(you could use butter, too)</span>


    Preheat oven to 375 degrees.
    1. Place a large skillet over medium heat and add your chorizo or breakfast sausage to cook down. Move meat over to one side of the skillet then....
    2. Place onions in to begin to caramelize. Salt and pepper the onions while they cook. Once your onions have cooked for about 8-10 minutes, add your mushrooms and cover to help cook your mushrooms.
    3. Now, while your meat and onions/mushrooms cook down, thinly slice your sweet potato lengthwise with a sharp knife and thinly slice each slice.
    4. Pull out your 8×8 glass baking dish and layer the bottom of your dish with thinly sliced sweet potato.
    5. In a bowl, mix your coconut milk with garlic powder, onion powder, and a bit of salt and pepper. Whisk to mix.
    6. Once your meat is done cooking and your onions are beautifully caramelized, beginning your lasagna layering.
    7. Place a scoop full of mushrooms and onions on top of your first sweet potato layer, spreading it out, then place a spoonful of your meat across that first layer.
    8. Then layer another layer of sweet potatoes on top of your onions and meat, and keep on layering. Mushrooms and onions, meat, sweet potato…until you run out of ingredients. The amount of layers you have is all up to you!
    9. Once your layers are finished, pour your coconut milk mixture over your lasagna so it can creep into all the crevices.
    10. Salt and pepper the top of your lasagna then place aluminum foil on top to create a seal around your baking dish.
    11. Bake for 30-35 minutes or until your sweet potatoes are completely cooked through.
    12. When your lasagna is done baking, let cool for about 10 minutes.
    13. While the lasagna cools, place one of your skillets over medium heat, add the tablespoon of olive oil, and add your whisked eggs to make scrambled eggs.
    14. When eggs are cooked through, place them on top of your slightly cooled lasagna.

    Cut into squares…or eat out of the pan. I won’t judge.

    Serve with a couple slices of avocado and or tomato for good measure. <span style="color: #FF0000">&lt;mi starting to see that it is never enough when it comes to food wid this wanga gut pikney mi have </span>

    Leave a comment:


  • ILP
    replied
    Re: Kitchen Sink Hash

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JAmerican Ooman</div><div class="ubbcode-body">Would I have to account for more time if I add Potatoes to the Crock Pot Curry Chicken??

    Would you suggest putting them in with the rest of the ingredients at once or wait before putting them in. I love curry potatoes...

    Thanks </div></div>

    While I've not tried it with this dish...whenever I add potatoes to the the crockpot I add them about an hour before I want the dish to done (more if it on low). And they turn out just right. I dont like my potatoes mush out, mush out when mi eating them...unless is mashed mi supposed to be eating.

    Leave a comment:


  • JAmerican Ooman
    replied
    Re: Kitchen Sink Hash

    Would I have to account for more time if I add Potatoes to the Crock Pot Curry Chicken??

    Would you suggest putting them in with the rest of the ingredients at once or wait before putting them in. I love curry potatoes...

    Thanks

    Leave a comment:


  • ILP
    replied
    Kitchen Sink Hash

    <span style="font-size: 14pt"><span style="font-weight: bold">Kitchen Sink Hash </span></span>

    Ingredients

    1lb chorizo, or (italian) sausage, or chicken sausage <span style="color: #FF0000">&lt;I used chicken italian sausage</span>
    1 yellow, or red, or green bell pepper, seeds removed and diced <span style="color: #FF0000">&lt;i used red, as they were 5/$1.00. </span>
    1/2 yellow onion, diced
    1/2 to 1 whole sweet potato or yam, diced <span style="color: #FF0000">&lt;(I used 1/2 &amp; left the skin on)</span>
    1 package of button mushrooms, sliced
    1 big package of fresh spinach
    sprinkle of garlic powder and onion powder
    red pepper flakes
    pinch of salt and pepper

    cook the sausage first. then add the onions. then add all the other stuff. Cook (stirring occasionally) until the potatoes are cooked. Boom!

    Leave a comment:


  • kia027
    replied
    Re: Crockpot Coffee Ancho Chile Short Ribs

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: HIELPEE</div><div class="ubbcode-body">want mi send you some? mi can send them fresh, dry (how folks buy them here usually) or packed in adobo sauce &lt;texico lazy man trick for recipes </div></div>

    mek mi try the local mexican place tomorrow if not mi will pm you for the link

    Leave a comment:


  • ILP
    replied
    Re: Crockpot Coffee Ancho Chile Short Ribs

    want mi send you some? mi can send them fresh, dry (how folks buy them here usually) or packed in adobo sauce &lt;texico lazy man trick for recipes

    Leave a comment:


  • kia027
    replied
    Re: Crockpot Coffee Ancho Chile Short Ribs

    i guess in texaco it easy to get ancho chiles

    we were looking for them tonight in whole paycheck- neva find it

    Leave a comment:


  • ILP
    replied
    Crockpot Coffee Ancho Chile Short Ribs

    <span style="font-size: 14pt"><span style="font-weight: bold">Crockpot Coffee Ancho Chile Short Ribs</span></span>

    Ingredients

    4lbs Grass Fed Beef Short Ribs <span style="color: #FF0000">&lt;di current mr ilp inna this now. it does tasted better but I guess you could use non grass fed organic too. </span>
    1 cup brewed coffee
    1 large yellow onion, rougly sliced
    4 dried ancho chiles, stems and seeds removed
    4 garlic cloves
    2 tablespoons raw honey <span style="color: #FF0000">&lt;you can use whatever you have here as well. bee farm up di road, so it was what mi have.</span>
    2 tablespoons extra virgin olive oil
    1 tablespoon lime juice
    1/2 cup vegetable broth or water
    salt and pepper, to taste

    dash everything inna di crock pot. mine was done after 6 hours on low, so you may need to adjust the time if you set your on high.....Boom!

    Cravin' Hunter no stop ask yet since mi let im sample some if im &quot;can have dinner now mommie. i hungry.&quot;

    Leave a comment:


  • ILP
    replied
    Chai Spiced Fruit Pork Chops

    <span style="font-size: 14pt"><span style="font-weight: bold">Chai Spiced Fruit Pork Chops </span></span>

    Ingredients
    4 pork chops
    1 cup raisins
    1 cup dried figs, chopped
    1 cup pistachios, shelled
    2 tablespoons honey
    2 chai tea bags
    3/4 cup water
    1 tablespoon salt
    1 tablespoon cinnamon
    1 teaspoon garlic powder

    Instructions
    * First let’s get your chai fruit compote ready:
    In a small saucepan, add your water, 1 chai tea bag (spices still in bag), and honey under medium heat. Let that start to caramelize.

    Once the mixture is beginning to thicken just a bit, add your dried fruit.

    When the mixture has thickened, add 1/2 chai tea bag (the spices from the bag) to the fruit compote as well as the pistachios. Mix well, remove from heat.

    *Now make those pork chops:

    Season pork chops with salt, cinnamon, garlic powder, and the leftover 1/2 chai tea bag spices on both sides of the chops.

    Cook the pork chop the way you choose (fry, roast, grill, broil)

    Top the chop with fruit when you done. Then.......

    Leave a comment:


  • ILP
    replied
    Re: Recipe of the Day

    <div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">@ILP - It looks good and simple to make. How did it turn out? </div></div>

    it turn out
    wid nuff &quot;gravy&quot; for the rice that di current mr ilp &quot;have to have&quot; wid his.

    Leave a comment:


  • Tulip
    replied
    Re: Recipe of the Day

    @MGee - I seriously gave some consideration to using butter as a skin moisturizer lol.

    @ILP - It looks good and simple to make. How did it turn out?

    Leave a comment:


  • ILP
    replied
    Re: Recipe of the Day

    Been on vacation for the last 11 days...it nice to come in to a &quot;Home&quot;cooked meal after a long day of road running. Today I made this....

    <span style="font-size: 14pt"><span style="font-weight: bold">Crockpot Curry Chicken</span> </span>

    Prep time: 10 mins Cook time: 8 hours Total time: 8 hours 10 mins Serves: 6-8

    <span style="font-weight: bold">Ingredients</span>
    1.5-2 lbs chicken breasts (or whatever suits your fancy)
    3/4 cup canned coconut milk
    1 cup chicken broth
    2 tablespoons tomato paste
    3 garlic cloves, minced
    1 tablespoon ground ginger
    4-6 tablespoons curry powder
    2 bell peppers, chopped into 1 cubes (i used yellow and red)
    1 yellow onion, thinly sliced
    salt and pepper, to taste
    dash of red pepper flakes

    Method: Dump everything in the Crockpot. Mix it up. Cover and cook at low for 6-8 hours or high for 4-5 hours.

    Leave a comment:


  • mountaingal
    replied
    Re: Recipe of the Day

    u no know that episode of Seinfeld, Rich?

    Leave a comment:

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