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The BF tried to go back to work today but only lasted a few hours........he sprained his right ankle/foot very badly a week and a half ago and is in a boot. The fact that he has to drive around all day and be on his feet isn't the best mix.
BUT........since he was home early, he did manage to make a venison chili in the crock pot that was soooo good! I am not sure what he did for the whole thing, but I do know he added some cinnamon to it to give it a sweeter, Cincinnati chili taste to it and it worked! It also had black beans, northern white beans, green bell pepper, garlic, onion, tomato paste, tomatoes, chicken stock and jalapenoes in it. Topped it off with chopped cilantro, sour cream, and chedder cheese and made corn muffins on the side.
Got to go get the brownies I made him to say "thanks" out of the oven!
EDIT: Before we got together two and a half years ago, I never had venison or any time of "game" meat. Gotta say I really like it - so if you have never tried it and have no objection to eating venison I say give it a try!! I also said I could never see myself dating a guy that hunts but guess love makes you do crazy things!!
EDIT: Before we got together two and a half years ago, I never had venison or any time of "game" meat. Gotta say I really like it - so if you have never tried it and have no objection to eating venison I say give it a try!! I also said I could never see myself dating a guy that hunts but guess love makes you do crazy things!!
I can understand that.....I was Vegan before I met my DP 6 years ago.....now I cook and eat meat.....so yes....love makes you do crazy things!
Tonight will be All Season Broiled Chicken, peas in the pod and whipped potatoes. Yum!
All Season Broiled/Grilled Chicken
1.5 c. chili sauce
3/4 c. red wine vinegar
1.5 Tbsp. prepared horseradish
2 small cloves garlic, halved
1 tsp. salt
4 bone in chicken breasts
Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl and turn to coat. Cover; marinate in refrigerator for about 5 minutes.
Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan.
Grill or broil chicken, turning and basting frequently with half the reserved marinade, until juices run clear when meat is pierced with a knife, about 30 minutes.
Heat remaining reserved marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.
You better believe I am going to make this Thanks Cheydee!
Hello all, wow lots to catch up here. I have pork chops out, will make some mashed potatoes and probably a salad. Also have some leftover fra diavolo from last night, will probably use that up too.
Thanks SD CheyDee tequila shrimp.... Hold the shrimp J/K! Today was non stop busy for me. I work in a small italian resturant and I was slammed today. I am the only waitress on the floor and I had a full dining room plus a party of 20 (that turned out to be 27)Thank goodness it is over I did not cook dinner tonight it was a free for all. My son and hub had ez mac n cheese. I drank a shake Lacey your stew sounds so scrumptious!! Nice save SouthDown I always put my own twist on recipes. So good for you! Hope it turned out yummy. That Lipton onion soup mix has saved my butt a couple times SKBS honey balsamic glaze do share how to prepare this. Molochai & YakeeGirl if you have any left over tuna casserole send it my way! I now have to dig up my recipe for this. I have not had that in like forever. NJMIKE let us know if you try any of those recipes and if you like'em do share Mom hope your day went good with the little ones. I was going to give you a call then looked at the time.... to late especially lack of sleep from last night. Love you Sweet Dreams.
Last edited by amberbaby27; 09-23-2008 at 08:55 PM..
Here is the recipie I use, it's Giada De Laurentiis version:
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
In place of the diced tomatoes I like to use whole tomatoes and cut them myself.
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not that there's anything wrong with it. 
often made with seafood pasta dishes.
I did not cook dinner tonight it was a free for all. My son and hub had ez mac n cheese. I drank a shake
Wow!
