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Magilla Gorilla

Well, I enjoy reading this forum, and thought I'd finally share some recepies that I've thrown together..

Spicy Fiesta Chicken (recepie serves 2)

required:

- two boneless, skinless chicken breasts
- shake 'n bake, original style
- shredded cheese (I personally prefer mozzarella, though most cheese will work) 2 cups
- Hot sauce (I use Franks Red Hot, good flavour) 2 tablespoons
- chopped vegetables and such, best are onions, mushrooms, peppers, and black beans.. amount may vary

method:

- preheat oven to 325°F

- coat thawed chicken in shake 'n bake mix in the usual shake 'n bake way. Place on foil-lined baking sheet, place in preheated oven and set timer to 15 minutes.

- flip chicken at 15 minutes, you may notice some of the shake 'n bake has stuck to the foil.. This is fine. Set timer for 10 minutes.

- shred cheese and chop vegetables now.

- at 25 minutes, add in this order to the chicken... Hot sauce, cheese, vegetables. Allow some vegetables to spill onto baking sheet. Place back into the oven and cook for 5 more minutes.

- remove chicken from oven, serve 1 breast to a person. Add excess vegetables to the plate as a side, and serve with refried beans.

- Enjoy!

(to make this recepie "special", simply change the way you add the cheese and veggies.. At 25 minutes, add hot sauce, half of the cheese, and most of the veggies. After the remaining 5 minutes, add chopped bud, remaining cheese and veggies. Broil with oven door open until cheese is melted. Once again, ENJOY!)



Dipping Sauce

required:

- Ranch salad dressing
- Prepared spicy dijon mustard (regular yellow will work, but will not be as tasty )
- China Lilly Soya Sauce (preferably this brand, as it is what I used when I put it together)


method:

- combine ingredients in a ratio of tablespoon:teaspoon:capfull respectively, stir well.

- Enjoy! (Goes well with just about everything, I myself like to add some to my hashed browns about a minute before they're done and cook it into them)



Pork Chops of some kind... (recepie serves 2)

*note* for anything that doesn't have a specific measurement listed, it is purely to taste

required:

(for chops)
- 2 boneless pork loin chops
- balsamic vinegar
- hot sauce (once again, I prefer Frank's)
- prepared spicy dijon mustard
- lemon juice
- lemon pepper
- chopped garlic
- halved fresh chili peppers (small variety)

(for chop toppings)
- chopped garlic
- minced red onions
- butter
- cooked, chopped bacon

(for side, mashed potatos... Pretty simple, I won't post how to make them)
- potatos
- garlic
- butter
- chicken broth


method:

- combine vinegar, mustard, garlic, chilis, lemon juice, hot sauce, and lemon pepper in a small casserole dish. Add thawed pork chops and marinade covered in fridge overnight (if overnight isn't possible, it can be cut to an hour, but they won't be as tasty!)

- turn on bbq

- remove chops from fridge, and let sit for 15 minutes while bbq heats.

- brush bbq grill lightly with cooking oil, BE CAREFUL! the oil may drip into the flames and cause a fire. Remove chops from marinade, but don't throw it out! Place the chops on the grill, cook, basting periodically with leftover marinade. (I'm assuming you know how to slow-cook pork chops on a bbq)

- When chops are nearly done, melt side butter in a saucepan and sautee onions, garlic, and bacon until onions begin to caramelize around the edges.

- Place chilis from marinade onto the pork chop and continue cooking until the chilis are slightly darkened. (If this will result in a burnt chop, the temp is either too high, or you need to put the chilis on at an earlier time)

- remove chops from bbq, and serve with toppings on a large plate with mashed potatos.


(If I've missed anything that would result in an incomplete meal, please point it out! I'd hate to ruin a person's dining experience in any way..)


Well, that's it from me for now... Whew.. Thanks for reading such a loooong post! Guess I'll come back later when college life leads me to new recepies!

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teufelfisch

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Magilla Gorilla

Well, that was part of the idea

Anyway, I've noticed that of all the posts regarding pizza, there aren't really any good recepies for some scratch-built pizza
They pretty much all require a frozen pizza, and are aimed at getting high.. Well, I'll share my pizza recipe with all of you.. Of course, you can modify it a bit to make it 'special'....


Pesto Pizza


required:

(pizza dough (uses cookbook recepie))
yields 1 14" dough

- 2 cups bread flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 2 teaspoon yeast
- 2 tablespoons olive oil
- 3/4 cup hot tap water (120oF)


(toppings... I'm guessing amounts here, I usually just toss in as much as I darn well feel like )

- 4 artichoke hearts, chopped
- 2 chorizo sausages (cooked, chopped)
- 2/3 cup chopped fresh mushroom caps
- 1/2 cup chopped red onions
- 2/3 cup whole mini-shrimp
- 1/2 cup chopped sun-dried tomatoes
- 2/3 cup chopped fresh, unpitted black olives
- 1/2 cup feta cheese
- 1/2 cup chopped, roasted almonds
- handfull fresh minced oregano and thyme
- shredded mozzarella cheese (to personal taste)


(pesto)

- 2 cups fresh basil leaves
- 1 cup fresh Italian flat leaf parsley
- 3/4 cup extra virgin olive oil
- 1/4 cup pine nuts toasted
- 6 cloves garlic
- juice of 1 whole lemon
- 1 cup Parmesan cheese grated
- 1 tablespoon salt
(you can add walnuts to this if you want, but I don't particularily like them)


method:

- mix pizza dough in bread maker, follow machine's instructions (or mix and knead by hand). Let rise for 1 hour.

- combine pesto ingredients in food processor (or blender) and blend until pesto is smooth. Set, covered, in fridge.

- combine toppings (except cheese) in a large bowl, toss gently (do not mash any ingredients )

- roll out pizza dough, and place on a large, greased, perforated pizza baking sheet. Spoon on pesto and spread (use as you would tomato sauce). Add topping mix to pizza, save leftovers in covered bowl (should last a few days in the fridge). Top with cheese, brush exposed crust with an egg wash and sprinkle with a light amount of sugar. Place in oven at 400°F unitl cheese is melted and crust is a deep golden brown.

- carve up, and enjoy!