~~ What Is Your Favorite Food And/Or Your Favorite Meal? ~~

Favorite Food/Meal
OMG! Where shall I even begin? It is hard to narrow down the field but here are a few of my favorites (note the utter lack of green vegetables):

1. Grilled tri-tip roast
2. Baked potatoes with all the fixings
3. Chocolate fondue
4. Cheesecake
5. Fettucine Alfredo

IRENE

today
it would be lobster dipped in warm lemon butter.

other days, a great veggie pizza!!

Holidays---beef tenderloin

Did I mention I need to diet?
I think everything is my favorite!

Sue

I love this topic--we're serious about food here!!!
Something is seriously wrong with me because I LOVE red beans and rice!

Here's a super meal to me:
Red beans and rice with that fatty smoked sausage and Crystal hot sauce
Homemade collard greens with tasso
French bread with crispy crust and real butter
White chocolate bread pudding

Nothing healthy about it :-)

Everyone at work laughs when I work on a Monday because they know I will be in a good mood because Mondays are always red beans in the cafeteria.

FYI, everyone in Louisiana serves red beans and rice on Modays and that tradition was started over a hundred years ago because Monday was traditionally wash day. Since red beans simmer all day, they were the perfect dish to serve while ladies scrubbed their clothes all day.

Alternatively, I love Northern Louisiana "brown" jambalya and I always look for it at N.O. Jazz Fest. And also, another awesome dessert is a local snowball (gourmet equivalent of a snowcone) with ultra-fine, shaved ice, a homemade fruit flavor, topped with evaporated milk from Hansen's, Plum Street or one of the other great snowball places around here. Yum!!!

And when I head to the Quarter I love the N.O "happy meal":
Oysters Rockefeller
Turtle Soup
Trout Meuniere
Bananas Foster

I could go on and on. Luckily, we don't go out to eat the above often or I would explode ;-)

Pasta any style and Italian
Pasta any style and Italian cookies - lots of carbs

Homemade soup

and then most foods

Double Whammy said:

I'd say Italian, too, Natly
Chicken piccata is probably my favorite. With pasta, salad and/or broccoli.

Eggplant/portabella mushroom parmesan - with pasta and salad, of course.

I love roasted vegetables, especially yams, beets, and asparagus (not together).

And just about everything else. Mexican, Chinese, American, you name it.

A much shorter list would be to ask me what I don't like! Maybe one or two items.

Suzanne

Food!
I love just about anything...totally not picky. I've never tried turtle soup as Cynthia mentioned but if I ever get the opportunity, I will.

It just depends on the day. But here's my list:

Butterfly shrimp in a nice butter garlic sauce with pasta and a glass of wine
A big 'ol juicy hamburger with steak fries and a beer
Pepper crusted salmon with garlic spinach
Anything Greek, mexican, italian...
Anything my Mom cooks
Anything chocolate

I can go on and on. :P I'm hungry.

LoveBabyJesus said:

Love Food
I love soups, they have to be my #1!

Anything...
And everything Italian!.....

skipper54 said:

tough to choose
It's hard to pick a favorite but

1. SEAFOOD of any type
2. CHOCOLATE
3. Prine Rib - rare
4. Itallian

Just don't make me eat burssels sprouts!!!!!!!

My husband's prime rib roast
My husband's prime rib roast (med/rare) with stuffed mushrooms baked potato and salad!
Of course seeing how he is a gourmet cook, anything Italian!

natly15 said:

Pasta any style and Italian
Pasta any style and Italian cookies - lots of carbs

Homemade soup

and then most foods

Pizza!
I think I could eat pizza everyday and never tire of it. My hubby and I usually get sausage, onion and mushroom with the thinnest, crispiest crust possible. Sometimes we confuse the pizza place and order a thick crust though. LOL

And now I want some! Glad we have their number on speed dial! LOL


♥ Noel

Baked Enchilada Feast
My dad was an amazing cook. Here is a favorite that I still make today and want to share with you.

Baked Enchilada Feast

This recipe can be made with extra lean ground beef, shredded top sirloin beef, or shredded chicken breast.

First the tortillas, my father made the tortillas from scratch, never store bought.

Ingredients:

* 3 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons salt
* 3/4 cup shortening
* 3/4 cup hot water

Directions

1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.

2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

THE CHICKEN:

Boil 6 large, boneless, skinless chicken breasts in salted water until cooked through. Remove from water and set aside.

1 lg. Jalapeno pepper, finely chopped
1 cup of finely chopped cilantro
1/2 cup of finely chopped parlsey
1/2 cup finely chopped yellow onion
1 1/2 lg ripe, but firm, tomatoes, diced
1 1/2 cup of finely chopped green onions
1/2 cup water

Taco Seasoning Mix

Now, shred the chicken breasts by hand, this will usually be in long strips that you will need to chop up. In a large skillet, coat the pan with oil, bring to full heat, add all the above ingredients, except the Seasoning mix. Saute until the veggies are tender, add the chicken and continue to cook over medium heat. Next, stir in a bit of the water and then begin to add the Taco Seasoning Mix and stir throughout mixture, adding water as needed. Keep in mind the mixture should not be overly moist.

Grate three cups of cheese, a bit of medium cheddar, a bit of Monterrey jack, and a bit of mozzarella. Mix the cheeses together in a bowl.

Lay out the tortilla on a flat surface, spoon in chicken filling length wise about 1 1/2 inch from the edge. Sprinkle a bit of the cheese and green onion on top. Gently fold the edge of the tortilla over the mixture and and roll once. Lift the ends and tuck them in, and continue to roll together. Place enchilada in a rectangular baking dish. Continue to make the remaining 11 enchiladas and place them in the baking dish.

SAUCE INGREDIENTS:

1 lg can of tomato sauce
1 lg can of crushed tomatoes
1/2 cup of finely chopped green sweet pepper
1/2 cup of finely chopped yellow onion
1/2 cup of cilantro
1 teaspoon chili powder
1/2 teaspoon of paprika

Saute the sweet pepper, onion and cilantro until tender. In a saucepan, combine all ingredients and let simmer for while.

Spoon sauce over enchiladas, sprinkle top with more cheese and green onions. Place in oven, middle rack, at 350F until thoroughly heated through and cheese is melted and golden on top.

SPANISH RICE

You can use either long grain white rice or I prefer using white Basmati rice. Cook three cups of rice in chicken broth.

Ingredients:

* 1 1/2 cups rice
* 2 1/2 cups chicken broth
* 1 cup plain tomato sauce
* 3 cloves finely chopped garlic
* 1/4 of a medium yellow onion
* 1 cup of sweet corn
* 1/2 cup of finely chopped green onion
* 2 tablespoons oil
* 4 heaping tablespoons of finely chopped cilantro

Preparation:

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the cilantro. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

Sauté the fresh garlic, onions and sweet pepper together. Mix these ingredients into the rice thoroughly. Ready to serve.

BAKED BLACK BEANS:

3 cups of cooked black beans

1 lg tomato diced

Salt and pepper to taste

1/4 cup chopped cilantro

Feta cheese

Coat a medium sauce pan with oil and heat. Add beans, tomato, cilantro and salt and pepper to taste and simmer together for 15 minutes. Pour beans into a baking dish, crumble feta cheese on top and bake in the oven at 350F for 10 minutes.

SALAD:

Make salad using fresh mixed greens and diced sweet red pepper. Add slices of fresh avocado. Squeeze fresh lime juice over salad and enjoy.

Disfrute de la fiesta!