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Attyla and the Scotsman Are Cooking

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  Attyla » Sat May 31, 2014 4:44 pm

I love to cook, so I figured I would share some of my best stuff with you slobs. Most of the stuff I try to cook is healthier versions due to my desire to eat right, so I will post some of my favorites over time....here is my first one

Big A Greek Pasta (and yes, I know Greek food it typically more bland)

2 large chicken breasts, poached and diced
7 strips turkey bacon, cooked and diced
I jar marinated artichoke hearts
I can sliced black olives (your personal choice)
I can diced tomato (I prefer garlic, oregano, infused)
I can no salt added tomato sauce
I medium white onion, diced
3 garlic cloves, pressed
oregano, pepper, basil, rosemary to taste
1/3 cup lower or fat free feta cheese
lower fat or fat free parmesan cheese to taste
wheat linguini pasta prepared to instructions

Heat a pan, over medium high heat with olive oil and add the onion and garlic. cook until softened, add the meats and spices and heat through. Add the tomato sauce and diced tomato and bring to a boil. Reduce the heat and add the olives, artichoke hearts and feta cheese, cover and simmer 15 minutes. Taste the sauce and add sugar if needed, add parmesan cheese to taste and cover 5 more minutes

Serve over linguini with garlic bread.

This is actually quite filling and satisfying. Other options are to add sun dried tomato, bell peppers (I prefer red), and or Italian turkey sausage (substitute for the bacon, not the chicken but don't over power the dish)

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  mad stork 83 » Sat May 31, 2014 7:18 pm

Here is one.

Snow or King crab meat wrapped with thinly sliced ribeye and wrapped in bacon.

Good stuff!

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  AustonRivers » Wed Jun 04, 2014 11:24 am

mad stork 83 wrote:Here is one.

Snow or King crab meat wrapped with thinly sliced ribeye and wrapped in bacon.

Good stuff!

Deadliest Catch?

-- Wed Jun 04, 2014 11:24 am --

mad stork 83 wrote:Here is one.

Snow or King crab meat wrapped with thinly sliced ribeye and wrapped in bacon.

Good stuff!

Deadliest Catch?

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  AustonRivers » Wed Jun 04, 2014 11:25 am

mad stork 83 wrote:Here is one.

Snow or King crab meat wrapped with thinly sliced ribeye and wrapped in bacon.

Good stuff!

Deadliest Catch?

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  mad stork 83 » Wed Jun 04, 2014 8:00 pm

AustonRivers wrote:Deadliest Catch?


That is where I saw it. Good stuff!

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  El Guapo » Thu Jul 03, 2014 1:40 pm

What's everybody throwing on the grill for this 4th of July?

I got myself some Carne Asada, a whole chicken, Jumbo shrimp, and a New York steak for the meat. Im gonna have some Corn, sweet onions, and asparagus on the grill too for the veggies. I got the asada already marinated in my beer, orange juice, garlic, and buyon marinade along with the shrimp. Im thinking about wraping the shrimp in bacon and cheese and stuffing some grilled onions in between them. For desert, I'm making a cookie pastry dessert too for the girlys on the grill. Im gonna take some cookie dough and spread it flat on an iron cookie sheet and bake it in the grill and throw some bananas on it with nuts and chocolate.

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  Attyla » Thu Jul 03, 2014 2:20 pm

Smoked ribs (15 hours (that's longer than I smoke my meat (dirtiest thing said on TV since leave it to beaver)))
red potato salad (potatoes not boiled, but oven cooked)
garlic corn on the cob, grilled
melon balls in the rind with a "special" ingredient
and my special drink, the Atom Bomb (3 different rums, 7 tropical juices, grenadine to give it color)
and Howie Long's personal apple pie recipe (yes, it really is Howie's recipe)

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  El Guapo » Fri Jul 04, 2014 9:51 am

Attyla wrote:Smoked ribs (15 hours (that's longer than I smoke my meat (dirtiest thing said on TV since leave it to beaver)))
red potato salad (potatoes not boiled, but oven cooked)
garlic corn on the cob, grilled
melon balls in the rind with a "special" ingredient
and my special drink, the Atom Bomb (3 different rums, 7 tropical juices, grenadine to give it color)
and Howie Long's personal apple pie recipe (yes, it really is Howie's recipe)


Damn 15 hours? I normally do mine for 12 and they are so tender they slide of the bone like a popsicle.

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  Attyla » Fri Jul 04, 2014 10:11 am

yeah, but I do three stages, hickory, apple, then cherry woods, so there you go
Hickory and gives it that distinct flavor, but it bitters the meat if used too long
apple gives is a bit of the sweet apple flavor
then hit it hard with the cherry for that reddening effect....its like giving the meat a beautification treatment.

dry rubbed with my rub, then in the last hour, hit it with my bbq wet.

left overs become my loose meat sandwiches

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  Attyla » Sat Jul 05, 2014 7:00 am

day after loose meat sandwiches

Shred off the left over meat with a fork and mix with BBQ sauce (if you don't have a personal recipe, use Sweet Baby Rays). do not over power the meat
Grill hamburger buns in butter until the butter browns up on the bun
caramelize onions in olive oil
Serve with dill pickles

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  Attyla » Mon Jul 21, 2014 10:20 am

1 (8 ounce) box GOYA® Yellow Rice

1 medium tomatoes, cored, seeded, and finely chopped

2 tablespoons Extra Virgin Olive Oil, divided

1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces

Adobo All-Purpose Seasoning with Pepper, to taste (or make your own)

1 medium green bell pepper, chopped

1/2 medium onion, chopped

1 can rotel tomatoes (your taste)

1/2 cup shredded Cheddar cheese (optional)


1. In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.
2. Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.
3. In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.

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  TheWiz76 » Mon Jul 21, 2014 10:33 am

What was the other one you had for chicken strips?

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  Attyla » Mon Jul 21, 2014 10:40 am

TheWiz76 wrote:What was the other one you had for chicken strips?


i have several, here is one though

Pan cook the chicken tenders until juices run clear (about 5 minutes) over medium high heat in olive oil (not too hot or the oil burns)

add in black beans (low sodium), frozen corn (about 1 cup) and salsa (mild for the kiddies) until the mixture covers the chicken cover and simmer (about 10 minutes)

serve with tortillas and shredded cheese (optional)

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  TheWiz76 » Mon Jul 21, 2014 10:42 am

Yes sire, thanks man. I'm a give this cooking thing a crack.

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  Attyla » Mon Jul 21, 2014 11:16 am

Attyla Springs Chicken (or Alice if you dont care who you are copying)

thin cut chicken breasts (4 work well) layered in an over use dish (sprinkle with salt and pepper to taste)
cover with mushrooms (to your taste)
cover with bacon bits (i use turkey)
cover with shredded sharp cheddar cheese (i use reduced fat)
sprinkle honey mustard dressing over it (to taste)

375 for 15 minutes

serve with blanched green beans (or canned for dads) and roasted red potato wedges)

roasted potato wedges


spray a cookie sheet with pam

dice red potatoes (about 8-10) and layer in pan
salt and pepper to taste
drizzle olive oil over the potatoes
375 for 45 minutes (or 30 minutes and put in the chicken)

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