Ask Behr anything food related thread

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#1,926
#1,926
Behr1213 said:
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.



Pecans will work fine. Not important but if yo have time, toast them first.
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Ive got to crack them lol
 
#1,927
#1,927
Behr1213 said:
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.



Pecans will work fine. Not important but if yo have time, toast them first.
Click to expand...

Oh, heck yes!! That's going on the menu! Nice green salad with it. Yum!!!
 
#1,933
#1,933
Dinner tonight is sauteed chicken with spinach and mushrooms. Haven't decided on the sides yet.
 
#1,934
#1,934
I know you don't need any help, I just like to throw things out there that maybe just didn't think of at the moment.

Cous Cous.
Roasted Potatoes with olive oil and Rosemary
Corn, yellow kernel or on the cob
Some type of short pasta with olive oil, garlic, tomatoes and green onion

I made a ground pork meatloaf last night with Garlic, bacon and Parmesan cheese mashed potatoes, but that's not the healthiest side. Hahaha

May not decide on anything I suggested, but maybe it will help remind you or think of something else.
 
#1,935
#1,935
Always appreciate hearing ideas! Corn is one thing I'm considering. The other thing I'd like to have is risotto, but that's off my list (along with every other rice and potatoes) until I'm done with the bet. :)
 
#1,936
#1,936
I was thinking about your diet when I posted those, didn't realize you were trying to stay away from pots and rice (carb thing?). I also tried to think of something not green, you already have the spinach. Just by talking to you I've decided to make some corn and add a little Jap and red pepper to go with my leftovers.

See, just talking about it helps. :)

Thanks Volly.
 
#1,938
#1,938
Zucchini boats stuffed with jasmine rice, sausage, onion, jalapeno, and cheese. baked to a yummy golden then topped with homemade queso cheese sauce. My lunch this week.
 
#1,939
#1,939
RV doing some work!! I bet those are killer. You don't eat shrimp do you, or is it just fish...can't remember.

How were the egg rolls?
 
#1,940
#1,940
Behr1213 said:
RV doing some work!! I bet those are killer. You don't eat shrimp do you, or is it just fish...can't remember.

How were the egg rolls?
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Pretty cool, she said last night ..."I didn't even know what I was going to make you for lunch 5 minutes ago." Then she came up with the Zucchini boat thing. It was dang good.

The egg rolls were a big hit at the get together.
Fish allergy now. Love schrimps tho.:thumbsup:
 
#1,941
#1,941
Behr1213 said:
Yes, I am CRAZY!!!


Seriously, that's a bit different. I just meant I'm not going to make Mac N Cheese with seafood.
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High end place in VA Beach that has been around since early 1900s does a seafood mac n cheese. Lobster, crab, scallops with penne and 5 cheeses. Baked with a bread crumb top. One of the best things I've ever eaten.
 
#1,942
#1,942
Thrasher865 said:
Can't imagine seafood and cheese? Are you people CRAZY????

Sullivan's, on Sullivan Island (Charleston), has a dish you need to try called 7 layer pasta.

Essentially crab, lobster and shrimp in an alfredo style sauce with linguine. You will **** your pants. Especially if you are lactose intolerant.
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tri_vol said:
High end place in VA Beach that has been around since early 1900s does a seafood mac n cheese. Lobster, crab, scallops with penne and 5 cheeses. Baked with a bread crumb top. One of the best things I've ever eaten.
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Behr1213 said:
Yes, I am CRAZY!!!


Seriously, that's a bit different. I just meant I'm not going to make Mac N Cheese with seafood.
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Tri, does the place on VA Beach have it listed on the menu as "Seafood Mac N Cheese?"

Semantics, I know, but my argument was and is....I'm personally not gonna use Macaroni and Velveeta as a dish mixed with quality seafood. The other dishes using Fettuccine and Penne with Alfredo style sauce (Parmesan) and 5 other cheeses are not "Mac N Cheese" to me. :dunno:

The other side of my argument is, I've done it and will again, but I hate using "Quality" Lobster, Crab or Sea Scallops in a pasta dish. I'd rather enjoy them by themselves.
 
#1,943
#1,943
Ok, point made, Behr. You are not a mac 'n' cheese connoisseur. Macaroni and cheese doesn't have to be a dirty word. I make a great macaroni with egg, milk, parmesan and 4 other cheeses. It's delish.
 
#1,945
#1,945
Thrasher865 said:
Ok, point made, Behr. You are not a mac 'n' cheese connoisseur. Macaroni and cheese doesn't have to be a dirty word. I make a great macaroni with egg, milk, parmesan and 4 other cheeses. It's delish.
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Obviously not.:) I add a smiley so no one thinks I'm being an ass about this Macaroni debacle. Just talking, thought that's what the thread was for.:mf_surrender:
 
#1,946
#1,946
Behr1213 said:
Tri, does the place on VA Beach have it listed on the menu as "Seafood Mac N Cheese?"

Semantics, I know, but my argument was and is....I'm personally not gonna use Macaroni and Velveeta as a dish mixed with quality seafood. The other dishes using Fettuccine and Penne with Alfredo style sauce (Parmesan) and 5 other cheeses are not "Mac N Cheese" to me. :dunno:

The other side of my argument is, I've done it and will again, but I hate using "Quality" Lobster, Crab or Sea Scallops in a pasta dish. I'd rather enjoy them by themselves.
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No. I think it was "5 Cheese Baked Seafood Penne".

Ftr, I dont eat mac n cheese from a box period.

Interesting take on seafood and pasta. Have you ever eaten at "Columbia" in Celebration, FL. 100 yr old restaurant. Think the origianl location might be in Tampa or St. Pete though. They have one of the best seafood pasta dishes. Lobter, crab, shrimp, scallops & mussel with flat pasta and a light alfredo style sauce. They actually give you more seafood than pasta.
 
#1,950
#1,950
Behr, I need an easy recipe that will give me about 1,000 calories per serving, but a lot of protein and not a lot of fat. Are you up to the challenge? The requirements are: it must be tasty.
 
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