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ATOM

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  1. ***Official Gameday Thread Browns at Ravens

    in THE BROWNS BOARD

    Posted

    4 hours ago, Orion said:

    Just chekin' in.

    I saw OBJ kill a drive by dropping an easy pass.

    I saw an illegal forward pass (the attempted lateral) early in the game by Jackson that wasn't called and wasn't challenged.

    I saw mistakes by Hodge.  

    I saw Baker miss some guys.

    I saw Kendall Lamm playing LT.

    I saw our D get Whopped.

    I saw our kicker cost us 4 points.

    I saw our crazy punter get tackled short of a first down in our own territory.

    I saw pretty much what I feared.  Hopefully we can do better against Cincy.

    maybe obj was thinking of poo

  13. Ravens Week

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    Posted

    16 hours ago, Unsympathetic said:

    Offenses lag vs defenses - early in season.

    I'm not worried much about containing the ravens O.. I'm worried about our OL blocking their front 7 because Conklin and Bito can't do everything.  Tretter is out week1, Wills is still in offseason form, and Wyatt Teller is the name of an Amish carnival barker.

    disagree with all of this there has been limited contact little tackling players need those reps I believe you will see alot of high scoreing games OH and BTW J,C is starting

  15. • Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

    in THE BROWNS BOARD

    Posted

    On 8/22/2020 at 4:43 AM, mjp28 said:

    Outback Steakhouse Alice Springs Chicken

    One of the most popular menu items at Outback Steakhouse (despite the fact that it’s a STEAKhouse) is their Alice Springs Chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon, and lots of melty Monterey Jack cheese with that honey mustard sauce? If I go to Outback, it’s always for the Alice Springs Chicken which is why I decided I’d share my copycat version of the recipe with you.

    One of the *KEY elements to this Alice Springs Chicken is the honey mustard marinade/sauce it's YOUR CHOICE !  You’ll start by making that, then allowing the chicken to hang out in the mixture from 30 minutes to a couple of hours so that it can absorb all of the honey mustard goodness.

    One of my favorite ingredients in this recipe is the mushrooms! I am always a sucker for tender sautéed mushrooms! I bought an 8 ounce package of button mushrooms, cleaned them, then sliced them up and sautéed ‘em in a little butter. The best way to clean mushrooms is with a damp towel (I usually use a damp paper) instead of running them under water. I do it this way, simply because they clean-up better if you wipe the dirt off versus running them under water.

    You’ll also need some crispy bacon to top each piece of chicken with. My favorite hassle-proof way to cook bacon is to bake it in the oven. Here are my instructions on How to Bake Bacon. I chose to go with one piece of bacon per piece of chicken to keep it a little lighter, but if you want to go all out, plan for up to two pieces of bacon per piece of chicken.

    Recipe with your choice of honey mustard marinade/sauce mixtures:
    4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
    Lowry’s Seasoning Salt
    4 or 6 or 8 bacon slices... depending on how much bacon you want per chicken brest
    1/4 cup regular mustard... *( OR about 3/4 cup of  your favorite brand of honey mustard WITH mayo and 2 tsp dried onion flakes it's YOUR CHOICE)
    1/3 cup honey... *use WITH your favorite honey mustard + mayo + dried onion flakes mixture, your choice
    2 Tbsp. Mayonnaise... *use WITH your favorite honey mustard + dried onion flakes, your choice
    2 teaspoons dried onion flakes...*use WITH your favorite honey mustard + mayo, your choice
    1 cup sliced fresh mushroom 
    2 cup shredded Colby/Jack cheese

    Directions:
    First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate from 30 minutes to several hours.
    While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***DO NOT discard grease.***

    Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
    To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes -OR- your favorite honey mustard sauce plus mayo and flaked dried onion flakes... it's YOUR CHOICE.

    Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

    Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
    Serve with the left over Honey Mustard Sauce that you made.... THAT'S IT !

    Screenshot_2020-08-22_074133.jpg

    did this last night came out Awesome

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