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Poppy Seed Chicken John's way

This dish is made for Rice.

Poppy Seed Chicken is a way to make a dinner all will love

5  Chicken Breast (cooked in a pan or on a grill) Grill tastes better

2 can's of Cream of chicken Soup

2 cups of Sour cream

Combined together and place in a glass 9x13 casserol pan

pre-heat oven to 375 degrees

In another bowl take to bags of Ritz Crakers and break them up leaving 1/4" pices

Melt 1/2 stick of butter pour in into the crakers 

add 3 table spoons of poppy seed and mix together

bake for 30 min take out when inside is hot now add the cracker and poppy seed mix to the top is should cover the hole dish.  and bake for 10-15min more until golden brown

Cook Rice as you would for any other dish place the rice on a plate and top with the poppy seed chicken            I've had grown men that say they want to take all there clothes off and roll around in it because its so good.

Cauliflower subtitles

I have tried to experiment with cauliflower to make things healthier for me and my family this tastes so good I thought that I would share it with you my Friends. 1 whole cauliflower chopped to the size of rice 2 eggs 1 cup of Parmesan cheese Salt and pepper to taste Mix all ingredients together and in a hot pan I use cocnut oil and made each on into a small ball and smashed them down to make the flat in the pan. Cook then add some butter this will help it brown Flip over once and add a slice of Pepper Jack Cheese This is great tastes like hash browns only healthy John Diamond

This can't be Wild Game Marinade

Hunters who have taken proper care of their animal in the feild and then aged the meat know how delicious it can be Even rutting buck and bulls can make great table fare, if prepared properly.

Years ago we were a bit hesitant when cooking a buck taken in the peak of rut.  he was the strongest smelling deer we'd ever harvested.  This recipe was developed specifcaly for the taste of game venison, as it combines a very flaorful marinade and gravy and come out delicious ever time.

 

1 pound of steaks (cut 1/2" Thick)

1 Cup of ItLIAN DRESSING (NOT FAT FREE)

2 table spoon of peanut oil

 

Place in a sealable plastic bag with Marinade 30 min to 12 hours in the refrigerater

 

In a large skillet heat the peanut oil on high heat and cook steaks to the desired heat temp

prepare the gravy

Caper Gravy

2 Tlbs butter, 1/2 cup Onions, 4 shallots finely sliced, 1/4 cup capers chopped, 2 tablespoons of flour, 1 cup of beef broth, 1 cup of water,1/4 cup of fresh parsley chopped, 1/2 teaspoon of white pepper, Salt to taste.

In a heated skillet, melt butter on medium heat.  add onions and shallots and saute' util tender add capers and sprinkle flour evenly over the skillet.  Slowly add the broth and water to the mixter until thick.  Pour over the steaks and enjoy.

 

John Diamond

Halibut and how to cook it

How do you cook one of these after you have caught one?

I have tried so many ways to cook this fish I personaly don't like them this big they start to get a little grainy.

I have a good recipe in the Fish slam Club magazine.

 

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