Gain Tirade

Dedicated to exploring the various reaches of living with "gaining" on the brain.
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Stuffed Stuffing


1 lb. hot ground Italian sausage

1 lb ground beef 

2 boxes of Stove Top Stuffing (any flavor)

1 Granny Smith Apple

1 Yellow Onion

1 Whole Clove of Garlic

2 Large Carrots

2 Stalks of Celery


Preheat oven to 350.

Peel and chop all fruit and veggies into small chunks. Cook the meat and fruit and veggies in a large pan until meat is done and fruit and veggies are transparent.

Make the Stove Top stuffing as per directions on the box.

Combine everything in the pan you cooked your meat, fruit, and veggies. Mix on low heat for 5-10 minutes.

Put the mixture into a regular baking pan, a sheet cake pan will do just fine. Leave in the oven on 350 for about 30-40 minutes. Serve warm and enjoy.

Tomorrow we’ll be hosting two friends for the podcast interviews, and as the encourager of the duo, I couldn’t pass up the opportunity to cook for a group. I get great pleasure from entertaining (with food).

The menu includes:

  • Brined, roasted, and stuffed hens.
  • Garlic mashed potatoes
  • Roasted broccoli
  • French Apple Cobbler with French vanilla ice cream

I figured I’d share the recipes for these items.

The chicken first needs to be brined and left in a plastic bag over night.


Combine and dissolve these ingredients in a larger pot:

1 gallon of warm water

3/4 cup Kosher salt

1/4 cup Safron Adobo

3/4 cup Low Sodium Soy Sauce

1/2 cup sugar

1/4 cup olive oil

Place whole chicken(s) in an over bag and pour brine over the chicken. Tie bag off and place the bag in a pan and let sit over night in a refrigerator.


2 boxes of Stove Top Chicken flavor

1 lb ground tukey

2 carrots, washed, peeled, and chopped

2 stalks celery, washed, and chopped

2 cups of mushrooms of your choice

1 granny smith apple, washed, peeled, and chopped 

Make the stove top according to directions on the box. Brown the ground turkey and dump only half of the runoff. Add the vegetables, apple, and mushrooms to the ground turkey and sautee until the carrots apple and celery are soft. Mix the runoff, ground turkey, apple, vegetables, and mushrooms into the stuffing.

Stuffing and roasting the chickens:

Preheat your oven to 350 degrees. Remove chicken(s) from brine bag and place them in a pan. With a gloved hand, stuff the open cavity with stuffing and place them back into the pan. Pour brine over the stuffed chickens until they sit in one inch on brine. Place in the oven for an hour and a half or until the chickens’ skin is a deep brown.

Roasted Broccoli:

1 pound broccoli rinsed and trimmed

2 tablespoons olive oil

2 cloves garlic minced

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/3 cup panko bread crumbs

1/4 cup finely grated Parmesan

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Garlic Mashed Potatoes:

6 cloves of garlic, chopped

1 stick of unsalted butter

Black pepper

Kosher salt

6-8 large idaho potatoes

1-1 1/2 cups milk

Wash and peel the potatoes and boil them until soft. Chop garlic and and sauté with 1/2 the stick of butter until the garlic is golden brown. After the potatoes are soft, mash them and add the garlic, other half of the butter, and milk. Whip with a mixer until lumps are very few. Add salt and pepper to taste.

French Apple Cobbler:

Apple filling:

5 cups granny smith apples, chopped

3/4 cup sugar

2 tbs flour

1/2 tsp cinnamon

1 teaspoon vanilla extract

1/4 cup water

1 tbs softened butter


1/2 cup all purpose flour sifted

1/2 cup sugar

1/2 teaspoon baking powder

2 tbs softened butter

1 egg, slightly beaten

Preheat oven to 375 degrees. In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into a lightly buttered 9-inch square pan. Dot apples with 1 tablespoon butter.

Combine all topping ingredients. Beat with wooden spoon until batter is smooth. Drop batter in 9 portions, over the apples, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes at 375° or until apples are tender and crust is golden brown. Serve warm with cream or ice cream.

*And there you have dinner, just make sure to space out and time your dishes and you’ll be golden.


Dad’s Apple Dumplings


1 recipe pastry for double-crust pie

6 large Granny Smith apples, peeled and cored

1/2 cup butter

3/4 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups water

2 cups white sugar

1 teaspoon vanilla extract


Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.

On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16

inches. Cut into 6 square pieces. Place an apple on each pastry square with

the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of

butter in the opening of each apple; reserve remaining butter for sauce.

Divide brown sugar between apples, poking some inside each cored opening

and the rest around the base of each apple. Sprinkle cinnamon and nutmeg

over the apples. With slightly wet fingertips, bring one corner of pastry

square up to the top of the apple, then bring the opposite corner to the top

and press together. Bring up the two remaining corners, and seal. Slightly

pinch the dough at the sides to completely seal in the apple. Repeat with the

remaining apples. Place in prepared baking dish.

In a saucepan, combine water, white sugar, vanilla extract and reserved

butter. Place over medium heat, and bring to a boil in a large saucepan. Boil

for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.

Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in

a dessert bowl, and spoon some sauce over the top.

620 plays

Gain Tirade: Episode Three, 9/11/2011

  • Topic: Fantasy vs. Reality in the Gaining Community
  • Interview with Fenrir

Runtime: 42 min

What if you were caught in this situation?

Spiced-Up Fried Chicken


3 eggs

2 tbs black pepper

1 tbs salt

1 tbs onion power

1 tbs garlic power

1 tbs poultry seasoning

1 tbs chili powder

2 cups flour

4-5 cups oil (olive, vegetable, whatever)

1lbs of skinless boneless chicken breasts halved.


Pour oil in a frying pan and heat it on medium high. 

In a bowl, beat the eggs together and add one tbs of black pepper to the mixture.

Add all the dry ingredients and mix them together in a another bowl.

Coat each chicken breast with the eggs mixture, then coat with the flour.

Repeat this twice for each chicken piece.

Fry until golden brown.

* This is my own recipe. I usually serve this with garlic mashed potatoes, broccoli, sweet tea to drink, and a sweet potato pie.

Hot Onion Dip

2 cups, thinly sliced or chopped vidalia or sweet onions
2 cups shredded jarlsberg cheese (usually 1 wedge)
2 cups lite mayonnaise

1. Combine all ingredients in a medium sized mixing bowl.
2. Spray an 11”x7” pan with cooking spray.
3. Bake at 350 for 30 minutes
4. Serve with hearty crackers

Cook’s Note: If you are using jarlsberg cheese you will need to buy a wedge at your deli and shred it yourself (it usually doesn’t come pre-shredded.

*Thanks to ballbellyboy for this recipe!

Any topics, you, the gaining community, or questions you’d to hear us talk about or address in the next episode?

Click here to listen!

Gain Tirade Episode One:

  • Introductions to your hosts
  • What is a gainer/encourager?
  • Living as a gainer/encourager.
  • Online Community.
  • Events.
  • How to reach us.

Runtime: 25 min

* We are open to suggestions, comments, interviews, artwork, stories, etc! You can reach us at or on our twitter, GainTirade.