floridasucks
Well-Known Member
haha talk about mangos... i eat alot of them.
not dinner but just as filling...
not dinner but just as filling...
Well, I'm no nutritionist. And I don't eat big breakfasts. I usually only have either yogurt, cereal, toast/english muffin, or the occasional egg and cheese sandwich. Never any meats.yo pablo,
i need some ideas for breakfasts.
i want fat breakfasts... 450 calories plus.
what do you eat?
d
Awwwww MAN! This right here is that SHIET!!!! I want some grilled food now.Thanks for the kind words. I thawed out the rest of the chicken thighs and grilled them up with some veggies this evening. Nothing spectacular, but pretty tasty and healthy. And enough for lunch tomorrow.
The chicken thigh marinade: 1 tblspn balsamic vinegar, 1 tblspn worcestershire, 1.5 tblspn "steak-type dry seasoning" and about 1/3 cup olive oil. It can actually marinate for about 1 hour and be awesome, but the longer the better. Once you whip up the marinade, give it a taste. I usually end up adding a bit more of the worcestershire to balance out the vinegar. Full Disclosure: This marinade recipe was one I saw on Rachel Ray's t.v. show. I think she's friggin' annoying as hell, but I love this marinade.
The veggies (yellow squash, bell peppers, shrooms, italian zucchni) were just tossed in olive oil, kosher salt and fresh ground pepper.
Thanks! Better yet, grill some awesome food this weekend, take photos of the entire process, and post the pictures and recipe here.Awwwww MAN! This right here is that SHIET!!!! I want some grilled food now.
No problem, Doc. Honestly, i don't count calories, nor do I eat big meals. I could actually benefit by losing 10 pounds.I just realized I asked you about breakfasts on a dinner thread. i was for sure medicated as i am now, but thanx for the luv.
by the way, how many big meals do yu eat a day (more than 4-500 cal)
d
Ingredients
Directions
- 12 whole chicken wings
- 3 ounces unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- 1/2 teaspoon kosher salt
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.