Ask Behr anything food related thread

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#1,901
#1,901
Pan fried using olive oil. Dip in egg with pepper and garlic powder. Then dredge in grated parmesan. The put in skillet on medium high heat with olive oil.

I'm telling you, if you're trying to be healthy, it is one of the best dishes you will ever have! And you always have the ingredients on hand!

It's not Behr worthy, but it's sooo good!
 
#1,902
#1,902
Behr1213 said:
I don't care about being "Classy or Uppity". It's like adding Beluga Caviar to tuna salad or mixing Cristal with coke.

Why?
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Behr1213 said:
It's best to marinate at least 24 hours, but it will work in 15 minutes. Women loved it? You are welcome! Let it marinate for 8-10 hours.....good stuff!!



From a box? Can't make it "elegant". Try using heavy cream instead of milk and add garlic powder. Kids won't taste the "garlic flavor" and will appreciate the thickness of the cream and the flavor of the powder. garnish it with some fresh basil.....that will be a hit!

Otherwise, make it "homemade"...you will be a hero!
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vol_in_il said:
crumble Ritz crackers over it, and brown it in the Oven
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vollygirl said:
Or add bits of ham, and use really good cheese.
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farmersdaughter said:
Lobster mac and cheese seems popular too
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All good suggestions :crazy:
 
#1,903
#1,903
What type of fish did you use tonight Volly, let me guess, Tilapia?

And, it sounded good by the way.
 
#1,909
#1,909
Gotcha (I think) you were trolling me on Mac and Cheese and I fell for it. Correct?


Hahaha, you got me.
 
#1,910
#1,910
I probably take this thread more seriously than I should sometimes. :pardon:
 
#1,914
#1,914
104786.jpg
 
#1,916
#1,916
Don't leave without a to go box. I have a nice sample of Mac N Cheese made with Brie, complete with the rind for texture. It's mixed with some toasted almonds and dried wild cherry's. Serve it with a few truffle infused olive oil drizzled toast points, or bake it in a pastry puff, and compliment it with a nice spicy Pinot Noir or Shiraz, and you might, just might impress someone.
 
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#1,918
#1,918
Behr1213 said:
What type of fish did you use tonight Volly, let me guess, Tilapia?

And, it sounded good by the way.
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I quit buying tilapia cause I don't care for it baked. I could probably try it with this recipe though! I'm thinking I could probably do chicken this way as well if I pounded it thin enough? Oh, and I just used some "whiting" I had in the freezer.
 
#1,920
#1,920
vollygirl said:
I quit buying tilapia cause I don't care for it baked. I could probably try it with this recipe though! I'm thinking I could probably do chicken this way as well if I pounded it thin enough? Oh, and I just used some "whiting" I had in the freezer.
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Yeah, I think you already know how I feel about Tilapia.

You could do chicken that way easily. You could also cut the chicken in strips and do it the same way (just thinking the kids might appreciate it, obviously the taste would be the same.)

Do you flour it first? It just helps the egg (batter) stick to it.

Anyway, I love anything fried like that. I'm sure it would kinda defeat your "healthier" eating purpose, but you could add a little beer in the batter.
 
#1,921
#1,921
farmersdaughter said:
Lol :)
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Haha.

Seriously. Slice one of those wedges in two (length wise not in half), add a little chopped almonds, walnuts or pecans...and some dried cherries or fresh chopped (really doesn't matter, both would be good) or even some blackberries on the top of one of the slices. Put the other slice on top of it.

Use a pastry puff or a can of Pillsbury Crescent rolls to bake it in.
 
#1,923
#1,923
Behr1213 said:
Yeah, I think you already know how I feel about Tilapia.

You could do chicken that way easily. You could also cut the chicken in strips and do it the same way (just thinking the kids might appreciate it, obviously the taste would be the same.)

Do you flour it first? It just helps the egg (batter) stick to it.

Anyway, I love anything fried like that. I'm sure it would kinda defeat your "healthier" eating purpose, but you could add a little beer in the batter.
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No flour. Just egg, then parm, then fry in olive oil.

I question the chicken because fish cooks so much faster, and I'd worry the oil would burn before the chicken got done. When I make chicken parm I pound it really thin though. I think it would work.

Which makes me think, add some good marinara over the chicken and some whole wheat angel hair.....yes, yes and yes!
 
#1,924
#1,924
Behr1213 said:
Haha.

Seriously. Slice one of those wedges in two (length wise not in half), add a little chopped almonds, walnuts or pecans...and some dried cherries or fresh chopped (really doesn't matter, both would be good) or even some blackberries on the top of one of the slices. Put the other slice on top of it.

Use a pastry puff or a can of Pillsbury Crescent rolls to bake it in.
Click to expand...


Wonderful! I have blackberries, strawberries, and blueberries in the freezer I put up last year. I have pecans but no almonds
 
#1,925
#1,925
vollygirl said:
No flour. Just egg, then parm, then fry in olive oil.

I question the chicken because fish cooks so much faster, and I'd worry the oil would burn before the chicken got done. When I make chicken parm I pound it really thin though. I think it would work.

Which makes me think, add some good marinara over the chicken and some whole wheat angel hair.....yes, yes and yes!
Click to expand...

That's why I have two types of olive oil. One is better for cooking, but, I also keep it at a minimal frying temp.

Your chicken idea is a healthier version of Chicken Francaise.

farmersdaughter said:
Wonderful! I have blackberries, strawberries, and blueberries in the freezer I put up last year. I have pecans but no almonds
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Pecans will work fine. Not important but if yo have time, toast them first.
 
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