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  1. #1
    Senior Member CCCP's Avatar
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    The Official Recipe Thread! Bon Appetit!

    Hey, so I noticed that we are all gym enthusiasts that enjoy a good meal, and a good amount of us do our own shopping, and cook our own meals... So why not have a recipe thread where all the members can contribute a recipe or two every now and then? This way, when one of us is thinking what to eat for breakfast lunch or dinner and can't decide, just come by the thread and scroll through the ideas and recipes!

    Please try to keep recipes balanced and delicious, as much as I enjoy the occasional deep fried oreo, im not gonna go making it at home LOL!

    Hopefully a mod will sticky this and we can get it poppin! I'll start it off with 1 of my favorites.

    Salmon baked in foil:

    ei1b04_baked_salmon.jpg

    Ingredients

    4 (5 ounces each) salmon fillets
    2 teaspoons olive oil plus 2 tablespoons
    Salt and freshly ground black pepper
    3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
    2 chopped shallots
    2 tablespoons fresh lemon juice
    1 teaspoon dried oregano
    1 teaspoon dried thyme
    Directions

    Preheat the oven to 400 degrees F.

    Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

    Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

    Recipe courtesy Giada De Laurentiis

    Nutritional Analysis Per Serving
    Calories
    300
    Total Fat
    18 g
    Saturated Fat
    3 g
    Protein
    29 g
    Total carbohydrates
    5 g
    Sugar
    3 g
    Fiber
    1.5 g

  2. The Following 5 Users Say Thank You to CCCP For This Useful Post:

    Jada (04-29-2015),NbleSavage (04-29-2015),Trauma RN (04-29-2015),trodizzle (04-29-2015),Youngblood1984 (01-24-2017)

  3. #2
    Senior Moderator NbleSavage's Avatar
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    That is some gourmet level sh1t right there.
    "So make ya move and plead the Fifth cuz' ya can't plead the First..."
    Rage Against the Machine -'Down Rodeo'

  4. #3
    Elite Maintenance Man's Avatar
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    I love Giada's tits. Her food is good too
    Think of it like this bag, is full of my fukks. You're not getting any of em. None of em. I give zero fukks.

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  6. #4
    Senior Member CCCP's Avatar
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    lol yea, people come for the food and stay for her looks... lol

  7. #5
    Trusted Lady Trauma RN's Avatar
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    Ok... I want these

  8. #6
    Senior Member CCCP's Avatar
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    Here's another take on the classic chicken and rice!
    Maple Walnut Chicken Thighs and Cheddar Apple Rice

    chickenrice.jpg

    ingredients

    1 cup walnut halves
    2 tablespoons butter
    1 1/4 cups long-grain white rice
    2 1/2 cups chicken stock
    1 honeycrisp, gala or golden delicious applepeeled, seeded and chopped
    3/4 cup packed flat-leaf parsley leaves
    1/4 cup packed fresh dill
    Salt and coarsely ground black pepper
    1 6 ounce brick sharp white cheddar cheese, cut into small, 1/4-inch cubes
    1 tablespoon extra-virgin olive oil (EVOO)
    8 bone-in, skin-on chicken thighs
    1/4 cup apple cider vinegar
    1/2 cup dark maple syrup (Optional - Or you can reduce the amount for just a bit of a sweet kick)

    directions

    Preheat the oven to 325 degrees . Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10 to 12 minutes.

    In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.

    While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 to 2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.

    Meanwhile, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, the maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.

    I sometimes choose to omit the maple syrup for obvious reasons, the chicken still comes out great!
    Last edited by CCCP; 04-29-2015 at 03:57 PM.

  9. #7
    Elite deadlift666's Avatar
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    That looks good.
    #teambigbootyhoes

  10. #8
    Senior Member CCCP's Avatar
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    Guinness Corned Beef

    cornedbeef.jpg

    INGREDIENTS:
    1 pound corned beef brisket
    1/4 cup brown sugar
    1/4 (12 fluid ounce) can or bottle Irish
    stout beer (e.g. Guinness®)
    DIRECTIONS:

    1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
    2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
    3. Cover, and place in preheated oven. Bake for 1 1/2 - 2 1/2 hours (ovens vary, but you can always tell if its done). Allow to rest 5 minutes before slicing.

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  12. #9
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    what is cooking???????????
    Peace Out..............Have a Beautiful Life........................See You On the Other-side!!!!

  13. #10
    Elite trodizzle's Avatar
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    Quote Originally Posted by CCCP View Post
    Hey, so I noticed that we are all gym enthusiasts that enjoy a good meal, and a good amount of us do our own shopping, and cook our own meals... So why not have a recipe thread where all the members can contribute a recipe or two every now and then? This way, when one of us is thinking what to eat for breakfast lunch or dinner and can't decide, just come by the thread and scroll through the ideas and recipes!

    Please try to keep recipes balanced and delicious, as much as I enjoy the occasional deep fried oreo, im not gonna go making it at home LOL!

    Hopefully a mod will sticky this and we can get it poppin! I'll start it off with 1 of my favorites.

    Salmon baked in foil:

    ei1b04_baked_salmon.jpg

    Ingredients

    4 (5 ounces each) salmon fillets
    2 teaspoons olive oil plus 2 tablespoons
    Salt and freshly ground black pepper
    3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
    2 chopped shallots
    2 tablespoons fresh lemon juice
    1 teaspoon dried oregano
    1 teaspoon dried thyme
    Directions

    Preheat the oven to 400 degrees F.

    Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

    Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

    Recipe courtesy Giada De Laurentiis

    Nutritional Analysis Per Serving
    Calories
    300
    Total Fat
    18 g
    Saturated Fat
    3 g
    Protein
    29 g
    Total carbohydrates
    5 g
    Sugar
    3 g
    Fiber
    1.5 g
    Looks good, sounds simple enough. Thanks for sharing.
    "It's 2018 - you should be eating your girls ass and making her squirt."- DieYoungStrong (10/25/2018)

  14. #11
    Senior Member CCCP's Avatar
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    3 recipes of mine in, 87 to go

  15. #12
    Senior Member CCCP's Avatar
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    Chicken Breasts filled with Red and Yellow Peppers!

    chicken-ck-226390-x.jpg

    Ingredients
    1 tablespoon olive oil
    3 cups onion sliced crosswise
    1 large yellow bell pepper, cut into 1/4-inch strips
    1 large red bell pepper, cut into 1/4-inch strips
    2 1/3 cups coarsely chopped tomato
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons finely chopped fresh flat-leaf parsley
    1 teaspoon chopped fresh oregano
    20 kalamata olives
    Cooking spray
    6 (4-ounce) skinless, boneless chicken breast halves, cut in half horizontally

    Preparation
    Put oil and onion in a large nonstick skillet over medium-high heat. Cook 5 minutes, stirring frequently. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally. Increase heat to medium-high. Add bell peppers; cook 10 minutes or until bell peppers are tender. Add tomato, salt, and black pepper; cook 7 minutes or until liquid has evaporated. Add parsley, oregano, and olives; cook 1 minute. Pour tomato mixture into a large bowl; keep warm.

    Wipe pan clean with a paper towel; heat pan coated with cooking spray over medium-high heat. Add 4 chicken breast pieces; cook 3 minutes on each side or until done. Remove from pan; repeat procedure with remaining chicken.

    Return the chicken to pan; add the tomato mixture, and cook 1 minute or until thoroughly heated.

    Wine Note: Pair this second-course dish with an equally spicy and dramatic wine like intense, medium-bodied Allegrini's Valpolicella Classico ($15), which is possibly the best Valpolicella in Italy.

    Nutritional Information
    Amount per serving
    Calories 211
    Calories from fat 23 %
    Fat 5.3 g
    Sat fat 0.9 g
    Monofat 2.7 g
    Polyfat 1.1 g
    Protein 28.1 g
    Carbohydrate 12.6 g
    Fiber 3.1 g
    Cholesterol 66 mg
    Iron 2.1 mg
    Sodium 344 mg
    Calcium 47 mg


    P.S. 86 more to go (recipes)
    Attached Images Attached Images

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