Keltin
New member
Thank you Keltin!!
Thou shalt not covet the black plate!!
Then I shalt, uh......admire?
gimme!
TGIF Din Din 8/6/10
- Thread starter Sass Muffin
- Start date
Then I shalt, uh......admire?
gimme!
Meh.. the squash is gorgeous! I can't wait to try some squash like that again.Thanks Sass! So I guess I did ok for a first time shot in the dark? Tasted pretty good anyway!
It's been a longgggg time.
lilbopeep
🌹 Still trying to get it right.
Thank you Sass, I wish I could zap a plate to you!! And thanks for the heads up on Taco Bell!!
I tend to zip over to Taco Bell on work breaks a couple of times a month since they are right across the street from where I work.
It's not something I usually eat, but when I was pregnant with my daughter, I craved Taco Bell ALL the time. Had to have it and if I didn't get it, Watch Out!!!
There is something about the soft taco they wrap these in that is unlike the ones they use for a regular soft taco. They start to go hard after they hit the air, like I said, as if they were steamed or something.
ICK! thumbs down on my dinner tonight.
On the other hand..
Karen! omg! that is lovely!
lilbopeep
🌹 Still trying to get it right.
Thank you Karen!!
Your salad is AWESOME!! Did you post a recipe? Hint Hint Pretty Please!!
Keltin
New member
This was actually our first time. I've heard of Acorn Squash, but never had it before. Not bad at all!
I LOVE it in the fall Keltin. It's one of my favourites to have whether made in the oven or in a soup.
You did good!
lilbopeep
🌹 Still trying to get it right.
Keltin try the mashed accorn squash and sweet potato I mentioned. I sometimes add a small amount of fresh tangerine or orange juice to it. I think you will like it.
lilbopeep
🌹 Still trying to get it right.
If they go hard after the air hits them then it sounds like they are microwaved. When a bread/starch is microwaved all the liquid molecules evaporate when exposed to the air which leaves a rock.
Whatever they do, it's not going to be a winning item for Taco Bell's menu.
MexicoKaren
Joyfully Retired
Ah shucks, Keltin - you're making me blush. Sincere gratitude for the lovely compliment. Peeps, I adapted an AR recipe, but I think I changed it enough that it's OK to post as my own. I went ahead and wrote it up for my own file, 'cause if I don't, I'll forget how I did it, and we both liked it so much! So here it is:
Tender Pork Summer Salad with Fresh Fruits
Serves two hungry people
First, I cooked 2- 1 lb pork tenderloins as follows: I rubbed the tenderloins with my home-made chile seasoning:
6 oz dried chiles (mild, hot or combination. Ancho or pasillo are the mildest and guajillo and chiles de arbol are a little hotter. I mix them up)
2 TBS ground cumin
2 tsp ground paprika (I use hot paprika)
4 tsp salt
2 tsp garlic salt
2 tsp oregano
2 tsp onion salt
2 TBS dried cilantro
Toast chiles for just a few minutes in a hot cast iron pan or grill. Let them cool, then cut off stems and remove seeds. Blend all ingredients with chiles in a food processor until powdery. Store in an air-tight glass jar.
Then, I browned the tenderloins with a little EVOO,and roasted them in my convection oven for about 20-25 minutes. Cool them down and chill.
At dinner time, mix together
3-4 cups mixed greens
2 nectarines, cut into wedges and diced
3-4 plums, cut into wedges and diced
1 avocado, diced
Handful of cherry tomatoes, quartered
Make the dressing by combining the following ingredients in the blender:
4TBS balsamic vinegar
4TBS honey
1 TBS Dijon mustard
4 TBS mayonnais
1 tsp salt
½ tsp pepper
Then slowly drizzle in ¾ cup of EVOO.
This is too much dressing for the salad, so just mix some of the dressing with the prepared fruits and vegetables to taste (and save the rest of dressing for another day), then lay the pork slices over the top and drizzle a bit of the dressing down the middle. Top with toasted almonds. Enjoy.
Tender Pork Summer Salad with Fresh Fruits
Serves two hungry people
First, I cooked 2- 1 lb pork tenderloins as follows: I rubbed the tenderloins with my home-made chile seasoning:
6 oz dried chiles (mild, hot or combination. Ancho or pasillo are the mildest and guajillo and chiles de arbol are a little hotter. I mix them up)
2 TBS ground cumin
2 tsp ground paprika (I use hot paprika)
4 tsp salt
2 tsp garlic salt
2 tsp oregano
2 tsp onion salt
2 TBS dried cilantro
Toast chiles for just a few minutes in a hot cast iron pan or grill. Let them cool, then cut off stems and remove seeds. Blend all ingredients with chiles in a food processor until powdery. Store in an air-tight glass jar.
Then, I browned the tenderloins with a little EVOO,and roasted them in my convection oven for about 20-25 minutes. Cool them down and chill.
At dinner time, mix together
3-4 cups mixed greens
2 nectarines, cut into wedges and diced
3-4 plums, cut into wedges and diced
1 avocado, diced
Handful of cherry tomatoes, quartered
Make the dressing by combining the following ingredients in the blender:
4TBS balsamic vinegar
4TBS honey
1 TBS Dijon mustard
4 TBS mayonnais
1 tsp salt
½ tsp pepper
Then slowly drizzle in ¾ cup of EVOO.
This is too much dressing for the salad, so just mix some of the dressing with the prepared fruits and vegetables to taste (and save the rest of dressing for another day), then lay the pork slices over the top and drizzle a bit of the dressing down the middle. Top with toasted almonds. Enjoy.