TGIFriday, 6/10/2011, Whats on the menu today?

Well, I was going to smoke that chicken today but we were invited to go to a very good Italian place for dinner tonight.
 
went & got my meatball sammich:kiss:
 

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Beautiful bread Barb! The rye recipe I had for my BM calls for brown sugar. I guess the molasses is what makes it pumpernickel. Hurry up and eat that loaf of bread so you can try your modified recipe


lol I called this loaf 'rustic'.. I have pages & pages of recipes & everyone is differant in some way.

Plenty of them call for bn S. some call for honey. some call fo cocoa powder. couple do say 1/3c molasses, it to much , I am thinking. 2 or 3 T is what I plan on. It didn't rise like the other bread either. Must be the flour. whole wheat, rye , bread flour. IDK.

One recipe calls for 3 1/2 tsp yeast, I have not ever used that much :ohmy:
 
Gawjous Bread, Carolina. Bring me some cream cheese :)

The babyback ribs are smelling good. Put some KC Honey BBQ sauce in the pot, along with diced peaches (in juice). Thinking about adding some ginger to make it more of an Asian rib dish. (Hard to resist throwing things into the pot.) Found some tempura battered shrimp in the freezer for an appetizer. Can't wait. :bounce:
 
luvs said:
went & got my meatball sammich:kiss:
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I am seeing a bit more meat on those lovely bones, my love.
You haven't a clue how that makes this heart sing.
Love you, Aubrey.:thumb:
Lollie-Sasskins had two pork ribbie type things in a mild bbq sauce, some butter beans and jello (yes... jello) topped with a dab of whipped cream.
I was tempted to Big Mac'it.. but chose to dine on the same as my darling little patients and co-workers.
Fast food is growing old, and so are the OT hours.
Sigh..
 
lilbopeep said:
Good morning Sass. How was your evening?
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Busy, all day.
Stormy start this morning, woke up to thunder boomers at 7.
Weather radio went off at work around 7 this evening.
Bad, heavy storms blew through.
Lots of wind, hail, rain and lightning.
How are you Peepers?
 
Thunder stoms tonight and now just rain. Makes my joints hurt and headache other wise ok.
 
Hey CC/ Carolina!
What did you do with those peppers?
Jeepers, I was hoping to slobber over some stuffed ones. ;)

NICE bread. I'd like a thick slice, buttered!
 
Sass Muffin said:
I am seeing a bit more meat on those lovely bones, my love.
You haven't a clue how that makes this heart sing.
Love you, Aubrey.:thumb:
Lollie-Sasskins had two pork ribbie type things in a mild bbq sauce, some butter beans and jello (yes... jello) topped with a dab of whipped cream.
I was tempted to Big Mac'it.. but chose to dine on the same as my darling little patients and co-workers.
Fast food is growing old, and so are the OT hours.
Sigh..
Click to expand...


luv u too, honey-bug:mrgreen:
 
CaliforniaCook said:
Gawjous Bread, Carolina. Bring me some cream cheese :)

The babyback ribs are smelling good. Put some KC Honey BBQ sauce in the pot, along with diced peaches (in juice). Thinking about adding some ginger to make it more of an Asian rib dish. (Hard to resist throwing things into the pot.) Found some tempura battered shrimp in the freezer for an appetizer. Can't wait. :bounce:
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I do slowcooker ribs that way too. cept I cheat a step further lol. I use sugar free jam. Peach or apricot. Pineapple .
 
CaliforniaCook said:
Cooksie, here's one I grabbed that sounded good, to try in the near future (w/ flour tortillas). Maybe you can adapt it to your taste:


Cheesy Spinach Enchiladas
Serving Size : 5
View attachment 12120

1 tb Butter
2 Garlic Cloves -- minced
1/4 cup Red Bell Pepper -- diced
1/2 cup Green Onions -- sliced
10 oz. Frozen Chopped Spinach -- thawed, drained and squeezed dry
1 cup Ricotta cheese
1/2 cup Sour Cream
2 cups Mozzarella cheese -- shredded
10 Corn Tortillas
19 oz. Enchilada Sauce

Preheat the oven to 375 degrees F.

Melt butter in a saucepan over medium heat. Add garlic, bell pepper and onion; cook for a few minutes until fragrant, but not brown.

Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of mozzarella cheese.

In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.

Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9 x 13 inch baking dish.

Pour enchilada sauce over the top, and cover with remaining mozzarella cheese. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Source:
"http://www.greatcheese.com/recipes/?recipeId=10207&recipeName=Cheesy+Spinach+Enchiladas"
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Per Serving (excluding unknown items): 707 Calories; 54g Fat (67.4% calories from fat); 23g Protein; 37g Carbohydrate; 6g Dietary Fiber; 161mg Cholesterol; 677mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 9 1/2 Fat.
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Thanks, sounds great! I didn't think the corn tortillas would become pliable enough by just heating them in a skillet, but I shall try next time.
 
How did it turn out? I usually buy the flour tortillas, but am on the look-out for the little corn tortillas (w/ a flat bottom that stand up by themselves), to dip in melted chocolate & fill w/ a banana split or fresh fruit & whipped cream for dessert.
 
Cooksie said:
Thanks, sounds great! I didn't think the corn tortillas would become pliable enough by just heating them in a skillet, but I shall try next time.
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I use soft corn tortillas when I make enchilladas. I fill them and they roll fine without heating them.
 
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