jghost7's wiki

This is my practice wiki.

My = jghost7 .
My = jghost7 .

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  • I am thinking of using the team setups for signing up.
  • Also, one option is to have the Top 4 ratings(pres's choice in ties or questions) grab the first 4 spots, and have a runoff for the last 2(this is for the more crowded games).
  • I would like to have a wishlist for your top 12 games to aid with placement.
  • We need to have volunteers for VP. I am not opposed to have 2, i would have to clear it though.

[ Olympic Club Presidents: 2009 Olympic club members ]

Happy birthday jghost7
Posted by sweeteyes on 26 Oct at 12:52AM
Blackened Chicken Sandwich Birthday cake Offering gift

For blackened seasoning: 1 tablespoon salt, 2 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons sugar, 2 teaspoon black pepper, 1 teaspoon white pepper, 1 teaspoon cayenne pepper and 1 teaspoon ground oregano. Mix all ingredients thoroughly and place in empty shaker. Shake well before using. Leftovers should be stored in cool, dry place.

For marinade: 2 cups water, 2 tablespoons lemon juice, 2 tablespoons of soy sauce, 1 tablespoon lime juice and 1 table spoon of Worchester sauce.

Prepare you meat the night before you plan to cook. You can use fresh or frozen chicken as the main ingredient to this chicken breast recipe. If you use frozen allow for ample time to thaw the chicken.

Place your chicken breast between pieces of wax paper and pound to an even thickness of 1/2 inch. This will enable you to easily cook your chicken to the desired doneness.

Rinse your chicken under running cold water and pat each chicken breast dry with paper towels and set aside.

Place chicken in container and mix well with marinade. Seal container and refrigerate. For best results its best to marinade you meat over night.

Okay that was the hard part, now its time to cook the blackened chicken.

Remove chicken from marinade, pat dry with paper towels, and set aside. Melt 1 stick of butter. Moisten chicken breast with butter and then generously apply blackened seasoning mixture on both sides, set aside.

Add vegetable oil to a heavy bottom or cast iron skillet and heat on high until skillet is sufficiently hot.

Add chicken breast to the skillet, cook for 2 minutes. Turn after two minutes and cook the other side. The chicken breast is done when it center has reached an internal temperature of 160-165 degrees. Do not overcrowd the skillet this will uneven cooking. Your blackened chicken breast recipe is not comlete without your favorites side dishes.

Potato Salad Recipe
Recipe Ingredients:

3 - Pounds Boiled Potatoes
4 Hard Boiled Eggs, Chopped
4 Tablespoons Of Mayonnaise Or Miracle Whip, Then Add To Taste
2 Tablespoons Of Sweet Pickle Relish, Then Add To Taste
1 Teaspoon Of Yellow Mustard, Then Add To Taste
1/4 Teaspoon Salt, Then Add To Taste
1/4 Teaspoon Pepper, Add To Taste To Taste
Paprika, Sprinkled Over Top Of Salad
Parsley, Sprinkled Over Top Of Salad

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Rinse potatoes thoroughly under running water. Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don't allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool. Go ahead and clean your large pot because you will use it later to mix up your potato salad.

Place eggs into a small boiling pot and add cold water. Cook eggs on medium-high heat until done. Remove from heat, add cold water and allow to cool before chopping.

Now that the potatoes have cooled peel them and mash them up one at a time into your large pot. Add chopped eggs, mayonnaise, yellow mustard, sweet pickle relish, salt and pepper. Mix all of the ingredients thoroughly. Start with the exact measurements and adjust to your desired taste.

Spoon the combined mixture into a suitable size bowl with lid. For the purpose of presentation, top mixture with a sprinkle of paprika and parsley. Now you have southern style potato salad. Cover with lid and refrigerate. Serve salad cold.
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