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Official/Unofficial JB What's For Dinner Thread

Now that it's getting a bit cooler, we made a big ole pot of Red Beans & Rice.
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Just got the bird on the smoker- first time doing it this way but I’m excited to try it- brined for 24 hrs and then rubbed with butter and a dry rub. Happy Thanksgiving fellow jetboaters!F7A4A76A-A3E3-49D9-BEE1-A5D9036DB253.jpeg
 
Cooked up some boneless skinless chicken strips in Italian dressing with lemon juice and topped it with Kinders Buttery Steakhouse dry rub seasoning. My oldest daughter said this is something you would find at a fancy restaurant and pay $20 a piece.
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Cooked up some boneless skinless chicken strips in Italian dressing with lemon juice and topped it with Kinders Buttery Steakhouse dry rub seasoning. My oldest daughter said this is something you would find at a fancy restaurant and pay $20 a piece.
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Looks delicious!
I can 2nd the Italian dressing as marinade on chicken. The lemon touch made my mouth pucker
 
Last night's dish.

Well seasoned pan seared then finished off in 350 degree oven for about an hour.to make burritos

Filled with cheese and rice and chopped onions topped with sourcrean from Latin America.
Only one was left.
 

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Here we go, back with my “famous” $20 chicken. Adding, $30 brown sugar carrots and $40 potatoes to the plate. Per my daughter, this is $200 plate lol.
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Here we go, back with my “famous” $20 chicken. Adding, $30 brown sugar carrots and $40 potatoes to the plate. Per my daughter, this is $200 plate lol.

Could I have chef dice my carrots please.
The home cut potatoes are my favorite 2nd to chicken.

Do you spend time slicing it or do you use something other than knife skills.
I found an apple slicer speeds up cutting wedges or I use slicer to get more like chips that I'll fry vs baking or air fryer

If your a risk taker try the Cesar dressing to marinate chicken/flat steaks
 
Could I have chef dice my carrots please.
The home cut potatoes are my favorite 2nd to chicken.

Do you spend time slicing it or do you use something other than knife skills.
I found an apple slicer speeds up cutting wedges or I use slicer to get more like chips that I'll fry vs baking or air fryer

If your a risk taker try the Cesar dressing to marinate chicken/flat steaks
I hand slice the potatoes toss them in a pan with vegetable oil, onion powder and garlic salt and cook them til they start to brown. I used baby carrots as that’s what I had available. Maybe next time I will try the cut crinkle carrots. Not a bad meal for somebody who has the culinary skills to only boil and freeze water ?. We have an air fryer, but I haven’t played much with it, that’s my wife’s department.
I put our new grill together today so I’m excited to see what I come up with on that. It has half a standard grill and the other half is a griddle flat top.
 
Mediterranean chicken kabobs with potatoes and corn in the cob.
first stab at cooking all this myself with my own “recipe”. Out of 20 kabobs, these 3 are left.
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Balsamic chicken with sliced tomatoes and mozzarella bake in a pan served with rosemary home cut fries
 

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Here are some other dinners.

For the pasta I found a quick milk and egg mix with parmesian cheese and red chili flakes it's almost a carborna.

Threw in two breakfast omelets I made with cooked salami,ham and onions topped with shredded cheese. Along with home made cheesy corn cakes.
 

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Made some killer smash burgers with pepper jack cheese and grilled onions. For side dish we made some new jalapeño and bacon popper cups. So delicious! Washing it down with a top shelf Cadillac margarita :)C921C925-D9B6-4DC2-B4C8-C1C29DE8FB1B.jpeg2193A399-CBDC-4791-81B9-E4A1F24EF570.jpegDC56D62B-D30B-44B0-897F-21EBD826F702.jpeg5169C2B4-66F2-456F-97DC-BBFFAE0E5025.jpeg8CDAF5CC-4C4E-44B0-AE50-A7E886B39748.jpegEFF5A741-D124-4AF9-8A65-70EAEF217335.jpeg
 
Potato’s are inside, but I plan on making short work of this 2 1/2lb tri tip.
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Got some wings in the air fryer, some wings in the oven and some potatoes on the stove.
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Thought I'd share
Spaghetti with bolagase sauce with roasted tomatoe and mozzarella chicken.
 

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