Your Favorite Recipes

[CGI_Ram]

The Phx enchiladas are on tap for Sunday.

Pics to follow.

EDIT: Switching to the lasagna due to missing a few ingredients.

 

[CGI_Ram]

Prep time <30 min.

One of my favorites. Enjoy.

First thing is first. I HATE tomatoes so I pureed the picante sauce. Doubled the dry seasonings keeping the ratio. Omitted the olives (hate those as well)

Mexican Lasagna:

Ingredients
1 pound lean ground beef (90% lean) I also have substituted Chorizo with good results.
1 can (16 ounces) refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 uncooked lasagna noodles
2-1/2 cups water
2-1/2 cups picante sauce or salsa
2 cups (16 ounces) sour cream
3/4 cup finely sliced green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Monterey Jack cheese

Directions

Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13-in. x 9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all.
Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes.

Presenting... Phx Mexican Lasagna!

Damn good! This dish easily feeds 5-6. It's just the two of us, so we'll have to freeze some.

It's one of those recipes (when adding the water/salsa mix) you are left wondering if you screwed something up! It looks like WAY too much liquid... But it cooks down nicely.

I hit it with the broiler before removing from the oven to brown the cheese a little. Looks pretty!

On a do-over; I might add a tad more refried beans. Here in Canada cans come in 14oz increments, so next time I'm adding some from a second can. Additionally, I am adding even more cheese to top it off!

Prep time of 30 minutes was spot on.

Excellent, excellent, recipe! Thank you for sharing! I'm trying the enchiladas next!

 

[PhxRam]

Presenting... Phx Mexican Lasagna!

Damn good! This dish easily feeds 5-6. It's just the two of us, so we'll have to freeze some.

It's one of those recipes (when adding the water/salsa mix) you are left wondering if you screwed something up! It looks like WAY too much liquid... But it cooks down nicely.

I hit it with the broiler before removing from the oven to brown the cheese a little. Looks pretty!

On a do-over; I might add a tad more refried beans. Here in Canada cans come in 14oz increments, so next time I'm adding some from a second can. Additionally, I am adding even more cheese to top it off!

Prep time of 30 minutes was spot on.

Excellent, excellent, recipe! Thank you for sharing! I'm trying the enchiladas next!

View attachment 1600

Glad you liked it dude..

On numerous occasions I have also doubled the beans and meat to give it a heartier filling.

EDIT: I agree on the cheese. I normally will use about 4 cups on the topping.

 

[CGI_Ram]

Man... I ate this stuff 3 days in a row! Lol! Not kidding... This recipe feeds a lot!

I added a base of refried beans when reheating.

Tasty.

 

[PhxRam]

Man... I ate this stuff 3 days in a row! Lol! Not kidding... This recipe feeds a lot!

I added a base of refried beans when reheating.

Tasty.

I actually like it a little better day 2. By day 3-4 I start getting a little burned out on it.

 

[Dagonet]

Phx Mexican Lasagna is on the menu for this weekend. Couldn't do it this last weekend because of Easter. I will post pictures if not to tipsy from cooking.

 

[Yamahopper]

Get a bag of Skittles.
Put the Skittles in a blender.
Blend them till they are nothing but magical Skittle dust.
Take a cheap bottle of Vodka out of the freezer. ( Always keep Vodka in the freezer)
Take a couple chugs out of the bottle so the Skittle dust will fit.
Pour the dust in and shake it like a mofo till it mostly dissolves.
Go to the ROD chat on game day and kill the bottle by the fourth quarter.

 

[-X-]

Get a bag of Skittles.
Put the Skittles in a blender.
Blend them till they are nothing but magical Skittle dust.
Take a cheap bottle of Vodka out of the freezer. ( Always keep Vodka in the freezer)
Take a couple chugs out of the bottle so the Skittle dust will fit.
Pour the dust in and shake it like a mofo till it mostly dissolves.
Go to the ROD chat on game day and kill the bottle by the fourth quarter.

Nice.

There are some interesting flavors of Vodka floating around now. I recently saw one that was flavored like fruit loops.
This would probably taste similar.

Hint: If you want to drink copious amounts of Vodka and not have a hangover, drink (only) Grays Peak small batch.
I kid you not.

 

[PhxRam]

Nice.

There are some interesting flavors of Vodka floating around now. I recently saw one that was flavored like fruit loops.
This would probably taste similar.

Hint: If you want to drink copious amounts of Vodka and not have a hangover, drink (only) Grays Peak small batch.
I kid you not.

Or Titos

 

[Elmgrovegnome]

This is pretty simple but I tried so many combinations until I came up with the one I like:

Steak

I prefer Delmonicos but any will do.
Soy Sauce - I like to marinade the steak in it, but I often forget and just pouring it on works fine.
Montreal steak seasoning
Seasoned salt.

Grill it or broil it depending on the weather. I have eaten steak at restaurants for years, and it never is as good as mine.

 

[Elmgrovegnome]

Gnomes Martini select:

One shot Grey Goose Vodka
One shot Blue Sapphire Gin
1/4 shot Dry vermouth
Tblsn of juice from jalapeño stuffed olives
Two jalapeño stuffed olives

Put ice into a shaker and add all but the Olives. Shake it up and pour it. Add the two olives.

Non metal shakers are preferred. Gin should never touch metal, it changes the flavor.

 

[Elmgrovegnome]

I got a few more I will have to round up.

 

[RhodyRams]

this from last summer.. lobsters, quohags, corn and potatoes steamed in white wine

 

[brokeu91]

I love to cook and I'll spend hours on it when I'm in the mood.

These, however, are two recipes that win every single time and take little effort:

Clowney's Lazy Slow Cooker Pot Roast. (I've renamed all of my easy recipes "Clowney's Lazy" to harm his draft value so he'll drop to the Rams)

Ingredients

2-3 LB chuck roast
1/2 Package of Good Seasons zesty italian salad dressing mix (dry)
1 package of Au Jus mix (dry)
1/4 cup water

Directions

Cut off excess fat with meat shears

Put in crock pot

Mix dry ingredients with water

Pour over roast

Cook on low for 7 hours

I have had this called the best pot roast ever tasted by more than one person. It is REALLY good. Even Clowney would take the effort to make this.

NEVER use more than 1/4 cup water or it won't come out tender. NEVER use more than 1/2 pack of zesty italian or it will come out salty. NEVER cook over 7 hours. Just do what I said and don't screw with it.

Serve with corn on the cob and mashed potatoes and use the juice as gravy or, on game day, it makes great sandwiches.


Clowney's Lazy Baked Chicken
Ingredients

3 skinless chicken breasts
A lot of fresh whole green beans (I'm lazy like clowney so I'm not measuring)
A lot of red potatoes (I'm lazy like clowney so I'm still not measuring)
1/2 cup real butter
1 Package of Good Seasons zesty italian salad dressing mix (dry)

Directions

Clean chicken and place down center of big-ass glass baking pan.

Clean red potatoes and cut into quarters

Place red potatoes on one side of chicken

Snap or cut ends off green beans and wash them

Place green beans on other side of chicken

Sprinkle zesty italian over everything

Melt butter and sprinkle over everything

Cover pan tightly with tin foil

Bake at 350 for 1 hour


This is one of our favorite Clowney's lazy recipes. It's just delicious and the chicken comes out super tender. Also a good camping food for tin foil meals.

Clowney's too lazy for this one really, but I'd make it for him if he asked... he just never asks.

I made the pot roast yesterday. The fiance and myself were sick with a bad cold and just stayed in all day, so it felt like a good time to try it out. It was very good. I slow cooked the roast for nearly 8 hours on low. It was probably overdone, yes it was fork tender, but it was dry...I should have listened to the recipe and only do it for 7 hours. I also cooked it with some potatoes, really didn't need any altering of the recipe for that. Anyway if you're lazy like me, I'd try it, it was very good. Also I have leftovers for sandwiches later this week.

If you want to make gravy it's very easy because the juice is so flavorful. All you have to do is put some of the juice in a sauce pan and heat it with some flour, whisk a bit while you do it. It turned out fantastic.

 

[Faceplant]

I love to cook and I'll spend hours on it when I'm in the mood.

These, however, are two recipes that win every single time and take little effort:

Clowney's Lazy Slow Cooker Pot Roast. (I've renamed all of my easy recipes "Clowney's Lazy" to harm his draft value so he'll drop to the Rams)

Ingredients

2-3 LB chuck roast
1/2 Package of Good Seasons zesty italian salad dressing mix (dry)
1 package of Au Jus mix (dry)
1/4 cup water

Directions

Cut off excess fat with meat shears

Put in crock pot

Mix dry ingredients with water

Pour over roast

Cook on low for 7 hours

I have had this called the best pot roast ever tasted by more than one person. It is REALLY good. Even Clowney would take the effort to make this.

NEVER use more than 1/4 cup water or it won't come out tender. NEVER use more than 1/2 pack of zesty italian or it will come out salty. NEVER cook over 7 hours. Just do what I said and don't screw with it.

Serve with corn on the cob and mashed potatoes and use the juice as gravy or, on game day, it makes great sandwiches.


Clowney's Lazy Baked Chicken
Ingredients

3 skinless chicken breasts
A lot of fresh whole green beans (I'm lazy like clowney so I'm not measuring)
A lot of red potatoes (I'm lazy like clowney so I'm still not measuring)
1/2 cup real butter
1 Package of Good Seasons zesty italian salad dressing mix (dry)

Directions

Clean chicken and place down center of big-ass glass baking pan.

Clean red potatoes and cut into quarters

Place red potatoes on one side of chicken

Snap or cut ends off green beans and wash them

Place green beans on other side of chicken

Sprinkle zesty italian over everything

Melt butter and sprinkle over everything

Cover pan tightly with tin foil

Bake at 350 for 1 hour


This is one of our favorite Clowney's lazy recipes. It's just delicious and the chicken comes out super tender. Also a good camping food for tin foil meals.

Clowney's too lazy for this one really, but I'd make it for him if he asked... he just never asks.

Sir, you had me at "Good Seasons zesty italian salad dressing". That stuff makes everything better. I remember my mama (RIP) making cruets of that when I was a young buck. It single handedly made salad awesome for me. I use it in everything from dips, to Chili, to Hot and Sour soup (recipe later).

Great thread idea. Soooo hungry... om nomnomnomnom...

 

[RamzFanz]

I made the pot roast yesterday. The fiance and myself were sick with a bad cold and just stayed in all day, so it felt like a good time to try it out. It was very good. I slow cooked the roast for nearly 8 hours on low. It was probably overdone, yes it was fork tender, but it was dry...I should have listened to the recipe and only do it for 7 hours. I also cooked it with some potatoes, really didn't need any altering of the recipe for that. Anyway if you're lazy like me, I'd try it, it was very good. Also I have leftovers for sandwiches later this week.

If you want to make gravy it's very easy because the juice is so flavorful. All you have to do is put some of the juice in a sauce pan and heat it with some flour, whisk a bit while you do it. It turned out fantastic.

Yeah, we find it drys out at 8 hours too. I've cooked it as little as 6 and it was done.

I would have thought "NEVER cook over 7 hours. Just do what I said and don't screw with it." would have convinced you!

What I do is when it's done, I tear or cut it into pieces and return it to the juices to soak for a bit.

 

[RamzFanz]

Sir, you had me at "Good Seasons zesty italian salad dressing". That stuff makes everything better. I remember my mama (RIP) making cruets of that when I was a young buck. It single handedly made salad awesome for me. I use it in everything from dips, to Chili, to Hot and Sour soup (recipe later).

Great thread idea. Soooo hungry... om nomnomnomnom...

I know, right? Both of my favorite Clowney's Lazy recipes have Zesty Italian.

 

[brokeu91]

Yeah, we find it drys out at 8 hours too. I've cooked it as little as 6 and it was done.

I would have thought "NEVER cook over 7 hours. Just do what I said and don't screw with it." would have convinced you!

What I do is when it's done, I tear or cut it into pieces and return it to the juices to soak for a bit.

The reason why I did 8 hours, was because all of the interwebs recipes all call for a roast of 3-4 lbs to be on low heat for at least 8 hours. Next time I will defer to the master's recipe

 

[RhodyRams]

The reason why I did 8 hours, was because all of the interwebs recipes all call for a roast of 3-4 lbs to be on low heat for at least 8 hours. Next time I will defer to the master's recipe

just a suggestion but get yourself a good meat thermometer and check the roast after 4 hours or so... gotta remember the meat will keep cooking after you take it out of the oven so you want to shoot for 145 internal temp


wifey does pot roasts in the slow cooker...juicy every time

 

[RamzFanz]

The reason why I did 8 hours, was because all of the interwebs recipes all call for a roast of 3-4 lbs to be on low heat for at least 8 hours. Next time I will defer to the master's recipe

You have made a wise decision Grasshopper.