What's Cooking?

[Anonymous]

I can understand TD, about getting sick of chicken. They eat so much of it in the Caribbean and Central America.

My wife and I are thinking about retiring in Belize or Panama. I don' t know if we adjust to local cuisine to save money.

Never visited Belize. Panama as you might know is pretty much first world. Either way it's rice and beans. Apart or together. Here they call it Gallo Pinto. I've learned to like it.

I ate North American style when I went to the resorts in Mexico and the Caribbean. You live there, so you eat like the locals do.

[priscilla1961]

I can understand TD, about getting sick of chicken. They eat so much of it in the Caribbean and Central America.

My wife and I are thinking about retiring in Belize or Panama. I don' t know if we adjust to local cuisine to save money.

Never visited Belize. Panama as you might know is pretty much first world. Either way it's rice and beans. Apart or together. Here they call it Gallo Pinto. I've learned to like it.

Hello Twenty Dollars. ac_wub

[Twenty Dollars]

I can understand TD, about getting sick of chicken. They eat so much of it in the Caribbean and Central America.

My wife and I are thinking about retiring in Belize or Panama. I don' t know if we adjust to local cuisine to save money.

Never visited Belize. Panama as you might know is pretty much first world. Either way it's rice and beans. Apart or together. Here they call it Gallo Pinto. I've learned to like it.

Hello Twenty Dollars. ac_wub

Good Morning Sweety. What's shaking ?

[Anonymous]

We got a muley venison roast in the slow cooker. Eat your frickin hearts out city slickers. :001_tongue:

[@realAzhyaAryola]

Carne asada in soft tacos.



http://www.simplyrecipes.com/wp-content/uploads/2007/05/carne-asada.jpg?ea6e46">

[Anonymous]

Carne asada in soft tacos.



http://www.simplyrecipes.com/wp-content/uploads/2007/05/carne-asada.jpg?ea6e46">

My children would love that Azhya.

[ELPHUPPHY]

Carne asada in soft tacos.



http://www.simplyrecipes.com/wp-content/uploads/2007/05/carne-asada.jpg?ea6e46">

Yum.

[Anonymous]

Carne asada in soft tacos.



http://www.simplyrecipes.com/wp-content/uploads/2007/05/carne-asada.jpg?ea6e46">

Yum.

They are simple and nearly everyone likes them.

[Anonymous]

I am going to try Mediterranean chicken with potatoes tonight.



Ingredients:

4 teaspoons  minced garlic, divided  

1 tablespoon  olive oil  

1 teaspoon  salt, divided  

1/4 teaspoon  dried thyme  

1/2 teaspoon  black pepper, divided  

12   small red potatoes, halved (about 1 1/2 pounds)

2 pounds  skinless, boneless chicken breast, cut into bite-sized pieces  

1 cup  vertically sliced red onion  

3/4 cup  dry white wine  

3/4 cup  fat-free, less-sodium chicken broth  

1/2 cup  chopped pepperoncini peppers  

1/4 cup  pitted kalamata olives, halved  

2 cups  chopped plum tomato  

2 tablespoons  chopped fresh basil  

1   (14-ounce) can artichoke hearts, drained and quartered  

1/2 cup  (2 ounces) grated fresh Parmesan cheese  



Directions:

Preheat oven to 400°.



Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.



Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.



Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated.



Sprinkle with cheese.



http://cdn-image.myrecipes.com/sites/default/files/styles/300x300/public/image/recipes/ck/02/08/chicken-potato-ck-336518-x.jpg?itok=vJqRukTF">

[Anonymous]

Lemon chicken is delicious.



Ingredients:

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

4 teaspoons lemon zest (about zest from 2 lemons)

1/3 cup lemon juice

2 cloves garlic, crushed

2 Tbsp fresh chopped thyme (or 2 teaspoons dried)

2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)

1 teaspoon Kosher salt

1 teaspoon black pepper

2 Tbsp melted butter

Lemon slices for garnish



Directions:

1 Marinate chicken: Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.



With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)



Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.



2 Place chicken in baking dish, brush with butter: Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken.



3 Bake, baste with marinade: Bake for a total of 35 to 45 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F for breast pieces, 170°F for thighs and legs). Half-way through the baking, at about the 20 minute mark, baste the chicken pieces generously with the reserved marinade.



Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.



Let rest, covered in foil, for 10 minutes before serving.



4 Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain).



Serve the chicken with the juices on the side or a little poured over the top of the chicken.



Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.



http://www.simplyrecipes.com/wp-content/uploads/2010/03/lemon-chicken-horiz-a-1600.jpg">

[priscilla1961]

Lemon chicken is delicious.



Ingredients:

3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

4 teaspoons lemon zest (about zest from 2 lemons)

1/3 cup lemon juice

2 cloves garlic, crushed

2 Tbsp fresh chopped thyme (or 2 teaspoons dried)

2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)

1 teaspoon Kosher salt

1 teaspoon black pepper

2 Tbsp melted butter

Lemon slices for garnish



Directions:

1 Marinate chicken: Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.



With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)



Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.



2 Place chicken in baking dish, brush with butter: Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken.



3 Bake, baste with marinade: Bake for a total of 35 to 45 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F for breast pieces, 170°F for thighs and legs). Half-way through the baking, at about the 20 minute mark, baste the chicken pieces generously with the reserved marinade.



Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.



Let rest, covered in foil, for 10 minutes before serving.



4 Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain).



Serve the chicken with the juices on the side or a little poured over the top of the chicken.



Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.



http://www.simplyrecipes.com/wp-content/uploads/2010/03/lemon-chicken-horiz-a-1600.jpg">

mmmm

[priscilla1961]

http://nycfoodguy.com/wp-content/uploads/2011/10/IMG_7743.jpg">

Chinese beef

[priscilla1961]

https://s-media-cache-ak0.pinimg.com/736x/c6/6e/5a/c66e5a294f96684640b58f65f7b8ab6d.jpg">

[Anonymous]

https://s-media-cache-ak0.pinimg.com/736x/c6/6e/5a/c66e5a294f96684640b58f65f7b8ab6d.jpg">

I like that too. It is that sweet and sour thing. I might order it today.

[Twenty Dollars]

http://s1359.photobucket.com/user/seamajor1/media/Mobile%20Uploads/2016-05/6061A8E8-0382-445A-88EC-AF5DB8574F66_zpsfq2psdhk.jpg.html">



Scored some Wahoo from a fishermen on the beach yesterday. What flavor this fish has.  ac_hithere