Roxy15

Pico de Gallo Chicken Quesadillas: 2 Tomatoes, Diced 1 Onion, Finely Chopped 2 Limes, Juiced 2 T. Chopped Fresh Cilantro 1 Jalapeno Pepper, Seeded & Minced Salt & Pepper To Taste 2 T. Olive Oil, Divided 2 Skinless, Boneless Chicken Breast Halves, Cut Into Strips 1/2 Onion, Thinly Sliced 1 Green Bell Pepper, Thinly Sliced 2 Cloves Garlic, Minced 4-(12-in.) Flour Tortillas 1 Cup Shredded Monterey Jack Cheese 1/4 Cup Sour Cream, For Topping 1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, Jalapeno, salt and pepper. Set aside. 2. In a large skillet, heat 1 T. Olive Oil. Add chicken and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside. 3. Put the remaining 1 T. of Olive Oil in the hot skillet and sauté the sliced onion and green pepper until tender. 4. Stir in the minced garlic and sauté until the aroma is strong. Mix in half of the Pico de Gallo and chicken breast meat. Set aside; keep warm. 5. In a heavy skillet, heat one Flour Tortilla. Spread 1/4 cup shredded cheese on the Flour Tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. 6. When bottom Flour Tortilla is lightly brown and cheese has started to melt, flip Quesadilla and cook on the opposite side. 7. Remove Quesadilla from skillet and cut into quarters. 8. Repeat with remaining ingredients. 9. Serve Quesadillas with Sour Cream and remaining Pico de Gallo. ***Here's a quick and easy way to flip it. When the Flour Tortilla is ready to flip, take a dinner plate and lay it upside down in the pan on top of the Flour Tortilla. Put your hand on top of the plate and flip the entire pan over so that the plate and Flour Tortilla are now in your hand. Now, simply slide the Flour Tortilla back into the pan and "voila" your flipped without the mess!

Gourmet Boneless Buffalo Wings: 2 Boneless, Skinless Chicken Breasts Canola Oil, For Frying Tabasco Sauce Additional Cayenne Pepper For Marinade: 3 T. Buttermilk 3 T. Tabasco Sauce 1 T. White Vinegar For Breading: 1 Cup Unbleached All-Purpose Flour 1/2 Tsp. Kosher Or Sea Salt Fresh Ground Black Pepper-(1 Tsp. Or More) 1-1/2 Tsp. Onion Powder 1-1/2 Tsp. Cayenne Pepper 1. Trim any fat, rinse, pat dry then lay chicken breasts out flat on cutting surface. Slice across (not down the length of the breast) diagonally into "wings", about 6 per breast (depending on breast size). 2. In a medium bowl, combine the buttermilk, Hot Sauce and vinegar. Add the chicken pieces, so that they are covered, and place in the refrigerator for about an hour. (You can take chicken pieces out a couple times and "rearrange" the bottoms to the top, insuring uniform marinating.) 3. In the meantime, in another medium bowl, place the flour, salt, black pepper, onion powder and cayenne pepper. Whisk together to combine thoroughly. 4. When chicken has completed marinating, remove from the refrigerator to bread. Take 1 piece of chicken at a time, allow excess marinade to drip off, then place in flour mixture, covering thoroughly. Sprinkle each side (to taste and if desired) with additional Cayenne Pepper. Place out flat on a large plate; repeat until all chicken has been breaded, then return to the refrigerator to "dry" for about 1/2 hour. 5. After "dry" time, heat thin layer of canola oil over medium heat in a non-stick skillet. 6. Place 1/2 of the breaded strips in the hot oil and fry until browned; being careful not to disturb the breading, use tongs to turn chicken over and cook until golden and cooked through, only 3 - 4 minutes per side. ***If you want the Buffalo Wings Spicy, add a few more drops of Tabasco on each chicken “wing”, then turn one more time for about a minute to let Tabasco Sauce “cook” in. 7. Carefully remove to paper towel lined plate to drain; add additional oil to pan, if necessary and repeat procedure for remaining "wings". Serve with Party Carrot Sticks, Celery Sticks, Bleu Cheese Dressing Or Hidden Valley Ranch Dressing in a bowl, off to the side for dipping.

Vidalia Onion Pie: 1 Cup Saltine Crackers Crumbled ***Or 1 Sleeve Ritz Crackers 5 T. Melted Butter 2-1/2 Cups Thinly Sliced Videlia Onions Or Any Sweet Onion 2 T. Oil 2 Eggs 1/4 Cup Milk Salt & Pepper To Taste 1/4 Cup Grated Cheddar Cheese Or Swiss Cheese Combine crumbs and butter. Press into an 8-in. pie pan. Bake 8 minutes at 350 degrees. Cool. Sauté onions in oil until tender. Put into the pie shell. Mix eggs, milk, salt & pepper and pour over onions. Top with cheese and bake at 350 degrees for 45 minutes in a glass pie pan.

Nacho Potato Skins: 6 Medium Russet Potatoes-(2 lbs>) Cooking Oil, Shortening, Butter Or Margarine 1/4 Cup Butter Or Margarine, Melted 1/4 Tsp. Seasoned Salt Ground Red Pepper 1 Cup Shredded Co-Jack Cheese, Cheddar Cheese, Hot Pepper Cheese Or Monterey Jack Cheese With Peppers Toppers, such as bacon, dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives or cilantro. 1. Heat oven to 425 degrees. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use. 2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes. 3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers.

Bacon Wrapped Shrimp: 1 lb. Large Deli Shrimp, Peeled & Deveined-Tail On 1 lb. Bacon-(Do Not Use Thick Bacon) 1 Pkg. Amazing Taste For Seafood-Opt. 1 Bottle Heinz Chili Sauce Wash shrimp in colander with cold water. Pat dry with a paper towel. Put shrimp in a bowl and sprinkle the shrimp with Amazing Taste For Seafood. Cut the bacon strips in thirds. Wrap the bacon around the shrimp and secure with a toothpick. Lay out on a cookie sheet, brush with the Chili Sauce. Bake at 350 for 5 minutes, flip then bake about another 5 minutes or until shrimp and bacon are cooked. Keep warm in a chafing dish.

Chocolate Dipped Bacon: 1-(16-oz.) Pkg. Thick Sliced Bacon, Cut Crosswise Into Thirds 2 T. Packed Brown Sugar 4-oz. Bittersweet Or Dark Chocolate, Chopped 1/4 Cup Finely Chopped Pistachio Nuts, Almonds And/Or Cashews Preheat oven to 375 degrees. Line two 15x10-in. baking pans with parchment paper. Arrange bacon pieces in single layer in prepared pans. Sprinkle lightly with brown sugar. Bake for 20 to 25 minutes or until crisp. Transfer bacon tow ire racks to cool, up to 2 hours. Line a large baking sheet with waxed paper; set aside. In small pan, cook and stir chocolate over low heat until melted. Dip bacon pieces halfway into chocolate, letting excess drip off. Put on prepared baking sheet. While still warm, sprinkle with nuts. Chill until chocolate is set. Store in an airtight container in refrigerator up to 3 days.

Tortilla Pinwheels: 1 Cup-(8-oz.s) Sour Cream 1(8-oz.) Pkg. Cream Cheese, Softened 1-(4-1/2-oz.) Can Chopped Ripe Olives 1-(4-oz.) Can Chopped Green Chiles, Well-Drained 1 Cup-(4-oz.s) Shredded Cheddar Cheese 1/2 Cup Chopped Green Onions Garlic Powder To Taste Seasoned Salt To Taste 5 Flour Tortillas-(10-in.), Room Temperature Fresh Parsley, For Garnish Salsa In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with Salsa.

Ham Roll-Ups: 1-(8-oz.) Pkg. Cream Cheese, Softened 1-(4-1/2-oz.) Can Chopped Ripe Olives, Drained 1/3 Cup Thinly Sliced Green Onions 8-10 Thin Slices Fully Cooked Ham In a large bowl, beat Cream Cheese until smooth; stir in the olives and onions. Spread over ham slices. Roll up, jelly-roll style, starting with a short side. Chill for at least 1 hour. ***You Want The Cheese To Set. Just before serving, cut into 1-in. slices.

Crispy Potato Skins With Roasted Garlic & Bacon Dip: For The Potato Skins: 8 Russet Potatoes-(3-1/2 lbs.) Olive Oil 1 Cup Shredded Cheddar Cheese Chopped Scallions For The Dip: Slice 2 Bulbs Garlic Salt, Pepper & Olive Oil Cook: 4 Strips Bacon, Diced Mix: 1 Cup Sour Cream 3/4 Cup Mayonnaise 1/2 Cup Chopped Scallions 1/4 Cup Minced Fresh Cilantro 1 T. Minced Canned Chipotle Chile 1/4 T. Fresh Lime Juice 1 Tsp. Worcestershire Sauce Preheat oven to 400 degrees. For potato skins, coat potatoes with oil and pierce several times with a fork. Transfer to baking sheet. For dip, slice off root ends of garlic bulbs; season with salt and pepper, drizzle with oil and wrap in foil. Transfer to baking sheet with potatoes. Roast potatoes and garlic 45 minutes. Remove garlic and set aside. Increase oven temperature to 450. Cook potatoes until fork tender, 15 minutes more. set aside. Cook bacon in skillet over medium heat until crisp, 10 minutes. Transfer to paper towels and reserve drippings; set both aside. Mix sour cream, mayonnaise, 1/2 cup scallions, cilantro, chipotle, adobo sauce, lime juice and Worcestershire in a bowl. Squeeze cloves from roasted garlic; dice cloves and stir into dip along with bacon. Season with salt and pepper. Cut potatoes in half lengthwise when cool enough to handle. Scoop out flesh, leaving 1/4 inch intact. Cut each half lengthwise into quarters. Transfer potato skins to baking sheet, skin side up. Brush potato skins with some of reserved drippings and return to oven, 10 minutes. Flip skins; brush with remaining drippings and roast 5 minutes more. Sprinkle skins with cheddar and roast until melted, 1 to 2 minutes. Garnish with scallions and serve with dip.

Let me know please if you liked it or not when you have time. I sure hope it works out.

HMMM....You say that you take pleasure in our pain...well all the Husker Fans, INCLUDING ME... take pleasure that you aren't feeling good...Obviously someone took a big dump in your cereal this morning! Grow Up!

Did your venison turn out ok? I hope it did...Happy Bew Year to you and your wife:)

OH Wow....Thank You So Very Much:) I just saw your post today. It really means alot to me what you said and I am happy that I have helped you and your wife in some way in what to make for dinner or whatever. I hope that the venison turned out good that you made. Again thank you for the very very nice compiment and I hope that you and your wife have a Very Happy New Year:)

http://biggeekdad.com/2010/06/old-rock-stars/

Nebraska: 48 Washingotn: 17 250: Rushing 200: Passing

My wife and I were at home watching television. I had the remote and was switching back & forth between a fishing channel and the porn channel. She became more and more annoyed and finally said: "For Crying out loud, LEAVE IT ON THE PORN CHANNEL"! You already know how to fish!"

I didn't do as well as some of you did:) I got a 15...now what I am wondering...whoever put this test together..why didn't they put a guy on there and have a test to see if his you know what is real or not...just kidding:) I don't care to go there lol

Toasted Ravioli: 6-10 Cups Vegetable Oil-(As Required By Deep-Fat Fryer) 1 Egg, Beaten 1 Cup Milk 1 Cup Progresso Italian-Style Bread Crumbs 12 Pre-Made Beef Ravioli-(Fresh Or Frozen, Thawed) 1 T. Grated Parmesan Cheese On The Side: 1/2 Cup Marinara Sauce, Warmed Preheat Vegetable Oil in Deep-Fat Fryer to 325 degrees. Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl. Bread the ravioli by dipping each one in the milk and egg then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so the breading sticks. When the raviolis have rested, drop a handful into the oil, depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded. Fry the breaded raviolis for 1-2 min or until they're golden brown. Remove them to a draining rack or a paper towel lined plate. When all the raviolis are cooked, arrange them on a serving plate and sprinkle 1 T. of Grated Parmesan Cheese over the top. Serve the dish with a small bowl of warmed Marinara Sauce on the side for dipping.

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Wing Platter: Ingredients: 2-1/2 lb. Bag Chicken Wings, Thawed Out Dry Seasoning: BBQ Wings: 1 Tsp. KC Masterpiece Dry Rub 1/8 Tsp. Garlic Salt 1/8 Tsp. Onion Salt 1/4 Tsp. Paprika Salt & Pepper To Taste Buffalo Wings: 1 Tsp. Cayenne Pepper 1/4 Tsp. Paprika 1/8 Tsp. Garlic Salt 1/8 Tsp. Onion Salt Salt & Pepper To Taste Teriyaki Wings: 1/4 Tsp. Onion Salt 1/4 Tsp. Garlic Salt 1/8 Tsp. Ginger Powder 1/8 Tsp. Paprika Salt & Pepper To Taste Garlic Wings: 1/2 Tsp. Garlic Salt 1/8 Tsp. Garlic Powder 1/4 Tsp. Onion Salt Salt & Pepper To Taste Sauces: BBQ Sauce: 1/3 Cup KC Masterpiece BBQ Sauce 1 T. Honey 2 T. Apple Cider Vinegar 1/4 Tsp. Smoked Paprika 1/8 Tsp. KC Masterpiece Dry Rub Fresh Ground Pepper Salt To Taste Buffalo Wing Sauce: 1/3 Cup Frank’s Hot Sauce 2 T. Tabasco Sauce 1/8 Tsp. Cayenne Pepper 1 Tsp. Honey 1 T. Hot Pepper Vinegar 1-2 T. Butter Salt & Freshly Ground Pepper To Taste Teriyaki Wings: 1/4 Cup Teriyaki Sauce 1 T. Soy Sauce 1 Tsp. Honey 1 Spring Onion, Diced Finely 1/4 Tsp. Fresh Ground Ginger 1/8 Tsp. Each; Garlic Salt & Onion Salt 1 T. Butter Fresh Ground Pepper Garlic Butter & Parmesan Garlic Butter Wings: 1 Stick Butter 3 T. Roasted Garlic 2 Cloves Garlic, Crushed & Minced 1/8 Tsp. Each; Onion & Garlic Salts Fresh Ground Pepper Salt To Taste 3 T. Fresh Grated Parmesan Cheese Garnish: 3 Stalks Celery, Cut Into Strips 1 Cucumber, Cut Into Slices 1 Bunch Green Onions 1 Handful Black Olives Serve With Your Choice Of Dressing. BBQ Wings: Mix the BBQ Wing Spices together, place 7 wings in zip-lock gallon bag sprinkle the seasoning on them and seal removing the air. Buffalo Wings: Mix the Buffalo Wing Spices together, place 7 wings in Zip-Lock Gallon Bag;sprinkle the seasoning on them and seal removing the air. Teriyaki Wings: Mix the Teriyaki Wing Spices together, place 7 wings in Zip-Lock Gallon Bag; sprinkle the seasoning on them and seal removing the air. Garlic Wings: Mix the Garlic Wing Spices together, place remaining wings in Zip-Lock Gallon Bag; sprinkle the seasoning on them and seal removing the air. Place all the wings in fridge to marinade in a bowl. Start preheating a Deep-Fat Fryer to 370 degrees. As it is heating start the sauces. When Deep-Fat Fryer is ready, start with the Garlic Wings first, followed by Teriyaki Wings, then the BBQ Wings and finish with Buffalo Wings. Cooking Times On Pings- 9-12 minutes. Keep cooked wings in an oven, on warm setting until all are finished cooking. BBQ Sauce: Place all ingredients in small sauce pan and mix well allow to reduce by a third. Buffalo Sauce: Place all ingredients in a small sauce pan, except butter. Reduce by third and whisk in the butter at end. Teriyaki Sauce: Place all ingredients in small sauce pan except butter, reduce by third and end whisk in butter at end. Then strain sauce removing onions and ginger. Garlic Butter Sauce: In small sauce pan add butter, spices and sauté minced garlic until translucent. Then turn heat low, skim top and whisk in roasted garlic thoroughly. Once all wings and sauces are done, take one medium-size bowl. Place sauce and the wing matching the sauce, in bowl and toss to coat. Place wings on serving platter. Pour remaining sauce in ramekins for people to use for extra sauce. Wash and dry bowl’ repeat the process until all are done. On Garlic With Parmesan Cheese Coated Wing, roll in Garlic Butter then roll in the Cheese. Make 6 or 7 coated with cheese.

Pepper Poppers: 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Cup-(4-oz.) Shredded Sharp Cheddar Cheese 1 Cup-(4-oz.) Shredded Monterey Jack Cheese 6 Bacon Strips, Cooked & Crumbled 1/4 Tsp. Salt 1/4 Tsp. Chili Powder 1/4 Tsp. Garlic Powder 1 lb. Fresh Jalapenos, Halved Lengthwise & Seeded 1/2 Cup Dry Bread Crumbs Sour Cream, Onion Dip Or Hidden Valley Ranch Salad Dressing In mixing bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 Tablespoons into each pepper half. Roll in bread crumbs. Place in greased 15x10x1-in. baking sheet. Bake uncovered at 300 degrees for 20 minutes for spicy flavor, 30 minutes for medium flavor and 40 minutes for mild flavor. Serve With Sour Cream, Dip Or Dressing.

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Prime Rib With Horseradeish Sauce: Horseradish Sauce: 1 Cup-(8-oz.s) Sour Cream 4 T. Prepared Horseradish 1 Tsp. Freshly Ground Black Pepper 1/8 Tsp. Worcestershire Sauce Mix all ingredients using a whisk. Store in a covered container in the refrigerator; allow time for flavors to mingle. 1 Prime Rib Olive Oil Softened Margarine In A Tub Coarsely Ground Black Pepper Garlic, Chopped Sliced Fresh Mushrooms-(Opt.) White Onions, Chopped-(Opt.) Christopher Ranch Garlic In A Jar Nebraska Prime Steak Seasoning & Rub Brush Prime Rib With Olive Oil; Rub With Pepper. Spread Christopher Ranch Garlic In A Jar All Over The Prime Rib- Top, Sides & Bottom-(DON’T BE SKIMPY!! Sprinkle Nebraska Prime Steak Seasoning & Rub All Over The Prime Rib-Top, Sides & Bottom-(DON’T BE SKIMPY!!) Put Softened Margarine On The Ends Of Prime Rib! Place Prime Rib, Fat Side Up, On A Rack In A Roasting Pan. Bake, Uncovered, At 450 Degrees For 15 Minutes. Reduce heat to 325 degrees. Bake for 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting with pan drippings every 30 minutes. Let stand for 10-15 minutes before slicing. ***While Prime Rib is standing, melt margarine in a skillet, add sliced fresh mushrooms and chopped white onions; cook till tender, stirring occasionally-(Opt.) Sprinkle mushrooms and onions with Tony’s Chachere’s More Spice Seasoning. Serve on top of Prime Rib. Serve With Horseradish Sauce:

Cinnamon Apple Pizza: 1-(12.4-oz.) Tube Refrigerated Cinnamon Roll Dough 1-(21-oz.) Can Apple Pie Filling Or 1 Pint Of Fresh Canned Apple Pie Filling 1/4 Cup Packed Brown Sugar 1 T. Butter Or Margarine, Melted Open the tube of cinnamon rolls. Set aside the icing. ***I would make my own icing Separate dough into individual rolls. Roll out each into a 4-in. circle with a rolling pin. Arrange on a greased 12 inch pizza pan (or large cookie sheet), overlapping edges. Bake at 400 degrees for 6 minutes. Spoon the apple pie filling over rolls to within 1/2 inch of edge. Combine the brown sugar and butter until it "crumbles"; sprinkle over pie filling. Bake 6-8 minutes longer or until the crust is golden brown. Cool and drizzle with the reserved icing! Cut into slices with a pizza cutter.

You have nothing to be sorry about:) I am the slow one hearing about this:) Merry Xmas