The Unstoppable LUNCH Thread!
- Thread starter Shpongled
- Start date
Captain Beard
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- Sep 6, 2001
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Chromatose
Squid pro quo
Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás (pronounced goo-yash), the word for a cattle stockman or herdsman.
You make me cry.
gross
Captain Beard
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- Sep 6, 2001
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Grilled Honey Mustard Chicken
Skinless & boneless chicken breast halves are marinated in a mixture of mayonnaise, Dijon-style mustard, and honey before grilling.
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Ingredients:
* 4 skinless, boneless chicken breast halves
* 1 cup Salad dressing or mayonnaise
* 1/4 cup Dijon-style mustard
* 1/4 cup honey
* 1/2 teaspoon salt
1/2 teaspoon pepper
Method
In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Removed chicken and discard the marinade. Grill chicken about 10 minutes each side. The last few minutes brush with reserved honey mustard.
Skinless & boneless chicken breast halves are marinated in a mixture of mayonnaise, Dijon-style mustard, and honey before grilling.
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Ingredients:
* 4 skinless, boneless chicken breast halves
* 1 cup Salad dressing or mayonnaise
* 1/4 cup Dijon-style mustard
* 1/4 cup honey
* 1/2 teaspoon salt
1/2 teaspoon pepper
Method
In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Removed chicken and discard the marinade. Grill chicken about 10 minutes each side. The last few minutes brush with reserved honey mustard.
Captain Beard
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- Sep 6, 2001
- 28,010
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Smothered Grilled Chicken Breast
A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
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Ingredients:
* 4 boneless skinless chicken breast
* 1/2 lb of Mesquite Smoked Hormel Bacon
* 2 tbsp of Lawry's Season Salt
* 1 cup Jack Daniel's BBQ sauce
* 2 cups sliced mushrooms
* 1/2 cup onion, chopped
* 1/2 cup bell pepper, chopped
* 4 slices mozzarella cheese
4 slices American cheese
Method
Sprinkle chicken breast with Lawry's seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.
Notes: NOTE* It's faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill.
A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
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Ingredients:
* 4 boneless skinless chicken breast
* 1/2 lb of Mesquite Smoked Hormel Bacon
* 2 tbsp of Lawry's Season Salt
* 1 cup Jack Daniel's BBQ sauce
* 2 cups sliced mushrooms
* 1/2 cup onion, chopped
* 1/2 cup bell pepper, chopped
* 4 slices mozzarella cheese
4 slices American cheese
Method
Sprinkle chicken breast with Lawry's seasoning salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.
Notes: NOTE* It's faster if you cook bacon first, and then cook your mushrooms, onions and peppers while the chicken breasts are grilling. As soon as chicken is cooked you are ready to put all the ingredients on top and then right back to the grill.
Captain Beard
No longer active
- Sep 6, 2001
- 28,010
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Grilled Chicken with Sweet Corn & Black Bean Relish
Chicken breasts are sprinkled with Creole seasoning, grilled and topped with a relish of corn kernels, black beans, tomatoes, avocados, & cilantro.
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Ingredients:
* Salsa/Relish:
* 2 large ears of fresh (white) sweet corn, peeled
* 1 15 oz can of black beans, rinsed and drained
* 2 large tomatoes, diced (about 2 cups)
* 2 Haas avocados, peeled, seeded and cut into 1/2-inch pieces
* 1/3 cup finely chopped red onions
* 2 Tablespoons chopped fresh cilantro
* 2 Tablespoons extra-virgin olive oil
* 1 Tablespoon fresh lemon juice
* 1 teaspoon salt
* 1/2 teaspoons fresh ground pepper
* Chicken:
* 4 skinless, boneless chicken breast halves (about 6 oz each), flattened to an even thickness
* 1 Tablespoon olive oil
1 teaspoon Creole seasoning
Method
Bring a medium saucepan of water to a boil. Add the corn and simmer until tender, about 4-5 minutes. Drain. When cool enough to handle, cut the kernels from the ears and place in a medium bowl. To the corn, add the black beans, tomatoes, avocados, onions, cilantro, olive oil, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of the pepper. Toss to combine and set aside. Preheat grill to medium heat. Lightly brush the chicken breasts with the olive oil and season each side evenly with creole seasoning and remaining salt and pepper. Grill (or broil) for 10 minutes or until done, turning once. Serve on plate with large portion of relish on top.
Notes: You will love this recipe. Contrasting flavors make for a very interesting meal to share with your family and friends.
Chicken breasts are sprinkled with Creole seasoning, grilled and topped with a relish of corn kernels, black beans, tomatoes, avocados, & cilantro.
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Ingredients:
* Salsa/Relish:
* 2 large ears of fresh (white) sweet corn, peeled
* 1 15 oz can of black beans, rinsed and drained
* 2 large tomatoes, diced (about 2 cups)
* 2 Haas avocados, peeled, seeded and cut into 1/2-inch pieces
* 1/3 cup finely chopped red onions
* 2 Tablespoons chopped fresh cilantro
* 2 Tablespoons extra-virgin olive oil
* 1 Tablespoon fresh lemon juice
* 1 teaspoon salt
* 1/2 teaspoons fresh ground pepper
* Chicken:
* 4 skinless, boneless chicken breast halves (about 6 oz each), flattened to an even thickness
* 1 Tablespoon olive oil
1 teaspoon Creole seasoning
Method
Bring a medium saucepan of water to a boil. Add the corn and simmer until tender, about 4-5 minutes. Drain. When cool enough to handle, cut the kernels from the ears and place in a medium bowl. To the corn, add the black beans, tomatoes, avocados, onions, cilantro, olive oil, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of the pepper. Toss to combine and set aside. Preheat grill to medium heat. Lightly brush the chicken breasts with the olive oil and season each side evenly with creole seasoning and remaining salt and pepper. Grill (or broil) for 10 minutes or until done, turning once. Serve on plate with large portion of relish on top.
Notes: You will love this recipe. Contrasting flavors make for a very interesting meal to share with your family and friends.
Captain Beard
No longer active
- Sep 6, 2001
- 28,010
- 99
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Sweet BBQ Chicken
Chicken breasts are brushed with a mix of apple butter, ketchup, honey, & seasonings, grilled, and topped with cheese & grilled onion slices.
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Ingredients:
* 6 skinless, boneless chicken breasts
* 3 cloves of garlic, minced
* 1/4 cup olive oil
* Juice of 2 oranges
* 1/2 cup apple butter
* 1/2 cup ketchup
* 2 Tbsp honey
* 1/2 cup brown sugar
* 2 Tbsp Worcestershire sauce
* 1/2 tsp pepper
* 1/2 tsp garlic powder
* 1/2 tsp dry mustard
* 1/2 tsp hot sauce, or to taste
* 6 slices cheese
2 large white onions, cut into 1/2" slices, kept together
Method
In a large shallow dish place chicken, garlic, oil and juice of oranges; refrigerate until ready to cook. In a small saucepan on low heat combine apple butter, ketchup, honey, brown sugar, Worcestershire, pepper, garlic powder, mustard and hot sauce. Cook 8-10 minutes until sauce thickens. Lift chicken from marinade. Cook chicken on grill or in broiler about 6 minutes per side until just about done. Brush generously with sauce and cook an additional 2 minutes per side or until cooked through; top with a slice of cheese. Brush onions with sauce and grill about 3 minutes per side until they start to caramelize. When cheese is melted, remove chicken and top with onion slices.
Chicken breasts are brushed with a mix of apple butter, ketchup, honey, & seasonings, grilled, and topped with cheese & grilled onion slices.
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Ingredients:
* 6 skinless, boneless chicken breasts
* 3 cloves of garlic, minced
* 1/4 cup olive oil
* Juice of 2 oranges
* 1/2 cup apple butter
* 1/2 cup ketchup
* 2 Tbsp honey
* 1/2 cup brown sugar
* 2 Tbsp Worcestershire sauce
* 1/2 tsp pepper
* 1/2 tsp garlic powder
* 1/2 tsp dry mustard
* 1/2 tsp hot sauce, or to taste
* 6 slices cheese
2 large white onions, cut into 1/2" slices, kept together
Method
In a large shallow dish place chicken, garlic, oil and juice of oranges; refrigerate until ready to cook. In a small saucepan on low heat combine apple butter, ketchup, honey, brown sugar, Worcestershire, pepper, garlic powder, mustard and hot sauce. Cook 8-10 minutes until sauce thickens. Lift chicken from marinade. Cook chicken on grill or in broiler about 6 minutes per side until just about done. Brush generously with sauce and cook an additional 2 minutes per side or until cooked through; top with a slice of cheese. Brush onions with sauce and grill about 3 minutes per side until they start to caramelize. When cheese is melted, remove chicken and top with onion slices.
Captain Beard
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- Sep 6, 2001
- 28,010
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One more:
Chicken with Black Bean and Pineapple Salsa
Chicken breasts are seasoned with hot pepper sauce, brown sugar and garlic powder, and served with a pineapple, black bean, and tomato salsa.
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Ingredients:
* Salsa:
* 1 8 oz. can crushed pineapple, drained
* 1 15 oz. can rinsed and drained black beans
* 2 Tablespoon lime juice
* 1/2 teaspoon each of salt and pepper
* 1/2 cup chopped red onion
* 1 chopped plum tomato
* 2 cloves finely minced garlic
* Chicken:
* 4 chicken breasts (about 6 ounces each), flattened to an even thickness
* 1 teaspoon Tabasco sauce
* 1 Tablespoon brown sugar
* 1/2 teaspoon garlic powder
1/2 teaspoon each of salt and pepper
Method
Combine salsa ingredients and let sit at room temperature for 15 minutes, and then place in refrigerator. In a small bowl mix together Tabasco, brown sugar, garlic powder, salt and pepper; spread over both sides of chicken. Grill or broil for 10 minutes or until done, turning once. Serve chicken with salsa.
Notes: There are several interesting flavors in this dish. It's a quick, fun meal for a weeknight, or cook the chicken on the barbeque for a weekend get-together.
Chicken with Black Bean and Pineapple Salsa
Chicken breasts are seasoned with hot pepper sauce, brown sugar and garlic powder, and served with a pineapple, black bean, and tomato salsa.
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Ingredients:
* Salsa:
* 1 8 oz. can crushed pineapple, drained
* 1 15 oz. can rinsed and drained black beans
* 2 Tablespoon lime juice
* 1/2 teaspoon each of salt and pepper
* 1/2 cup chopped red onion
* 1 chopped plum tomato
* 2 cloves finely minced garlic
* Chicken:
* 4 chicken breasts (about 6 ounces each), flattened to an even thickness
* 1 teaspoon Tabasco sauce
* 1 Tablespoon brown sugar
* 1/2 teaspoon garlic powder
1/2 teaspoon each of salt and pepper
Method
Combine salsa ingredients and let sit at room temperature for 15 minutes, and then place in refrigerator. In a small bowl mix together Tabasco, brown sugar, garlic powder, salt and pepper; spread over both sides of chicken. Grill or broil for 10 minutes or until done, turning once. Serve chicken with salsa.
Notes: There are several interesting flavors in this dish. It's a quick, fun meal for a weeknight, or cook the chicken on the barbeque for a weekend get-together.
- Aug 30, 2001
- 13,483
- 88
- 48
Chromatose
Squid pro quo
Captain Beard
No longer active
- Sep 6, 2001
- 28,010
- 99
- 48
- Aug 30, 2001
- 13,483
- 88
- 48
Captain Beard
No longer active
- Sep 6, 2001
- 28,010
- 99
- 48
- Aug 30, 2001
- 13,483
- 88
- 48
I've never known how to fry chicken.
The Cajun Turkey sammich from Tubs is starting to sound really good and easy!
http://tubssubs.com/menu.htm
- Aug 30, 2001
- 13,483
- 88
- 48
Captain Beard
No longer active
- Sep 6, 2001
- 28,010
- 99
- 48
heat oil, 2-3 minutes per side, or golden brown on both.
Derick says medium high temp, so if numbered, 6-8 out of 10 or so. DON'T BUBBLE it.
Jace_Mereel
Freakame, Freakayou!
Captain Beard
No longer active
- Sep 6, 2001
- 28,010
- 99
- 48
