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

Breakfast – Scrambled eggs, vine tomatoes (my seasoning blend, oregano and EVOO) and bacon.

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It's going to be chicken tonight but I haven't decided if I'm going to grill it or roast it. Not sure about sides yet either.
 
Salmon Pho! Got some Pho broth frozen and some salmon, so.....
With egg rolls!
 
Carolina Cooking said:
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something with these peppers . I don't care for the green ones. oh & I am making pump/dark rye bread.
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Those are going to make delish stuffed peppers! I can't wait to see your pump bread. I hope you'll share the recipe if it turns out good.
lilbopeep said:
Breakfast – Scrambled eggs, vine tomatoes (my seasoning blend, oregano and EVOO) and bacon.

061011_breakfast.jpg
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Yummy Peep.
Today is Friday and I always make bologna and cheese omelets for brekkie. I think they're my favorite.
I'd love to snag a piece or two of that bacon right off your plate!
 
Nancy-MD said:
Those are going to make delish stuffed peppers! I can't wait to see your pump bread. I hope you'll share the recipe if it turns out good.

Yummy Peep.
Today is Friday and I always make bologna and cheese omelets for brekkie. I think they're my favorite.
I'd love to snag a piece or two of that bacon right off your plate!
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Thank you Nan!! I'd give you a couple if you lived closer. I like to fry hot dogs, onions, potatoes and peppers and add eggs to it.

HMMMMMMMMMMM Will be traveling and staying in VA during vaction.
 
I'm expecting a delivery this afternoon from a new business here called Organic Select...they sell veggies, fruits, herbs, organic flours - all kinds of good stuff. I've ordered some chicken breasts, a bunch of herbs, salad mix and some rye flour. So, I think I'll have chicken cutlets for dinner, along with some vegetables.
 
MexicoKaren said:
I'm expecting a delivery this afternoon from a new business here called Organic Select...they sell veggies, fruits, herbs, organic flours - all kinds of good stuff. I've ordered some chicken breasts, a bunch of herbs, salad mix and some rye flour. So, I think I'll have chicken cutlets for dinner, along with some vegetables.
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Hey there Karen!! That sounds wonderful!! Are they all local food stuffs? Are you going to make rye bread? What herbs? I can't wait to see and here your creations.
 
Hi Peeps - yes, everything is grown locally. I ordered basil, fresh dill and garlic chives, plus some baby salad mix, some toasted seed mix and cherry tomatoes. Yes, I plan to make some rye bread - haven't had any in ages. I'm pretty excited about it, hope it's good.
 
My wife & I are meeting my best high school friend at a local pub bartended by yet another high school friend. The pub has some of the finest Wisconsin Friday fish fry in the area and we're never disappointed.
 
Carolina Cooking said:
I can't wait to see your pump bread. I hope you'll share the recipe if it turns out good



My house smells sooooooo good :w00t2:
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My first pump/dark rye. Its good but has a strong molasses taste. recipe called for 1/3 c I think now that is way to much.

It won't last long so next time I will modify the recipe. I also need to learn to cut it better :sad:

Later I am going to cut some of it up for croutons.
 
I made tacos for lunch today. I never make them exactly the same. Here is the way I made them this time.

I didn't take any pictures. Once you have seen a taco, you have seen them all.

Tacos.

Soft tortillas and corn taco shells

Guacamole
3 ripe avocados
1/2 small white onion
pinch cumin
pinch chipotle powder
pinch garlic powder
Salt and pepper
1/2 ripe tomato chopped or salsa

Meat

1 lb. hamburger
1/2 white onion, chopped fine
1 T. cooking oil
1/4 cup salsa instead of water mentioned in spice mix.
equivalent of one package taco seasoning mix ( used Spanish Gardens or Old El Paso)

Optional mix hamburger with chorizo and or refried beans to taste.

saute onions in oil until soft and wilted, add meat, brown, add salsa and seasoning and cook on low until liquid has been absorbed but meat is still moist.. about 5 minutes


Serve with the following on the side for individuals to fill as desired

taco meat
grated cheese
chopped ice berg or light green parts of romaine
chopped tomatoes
diced radish
guacamole
sour cream
refried beans
sliced black olives
diced fresh jalapenos
salsa(s)
 
Cheese enchiladas are up tonight! I'm going to soften corn tortillas in chicken stock, add sauteed onions and queso fresco, roll 'em, put them in the oven for a while to melt the cheese, and make some kind of sour cream and green chiles sauce. We'll see. This is a cooking by the seat of my pants type of thing :dizzy:. Should be good though.
 
to the bar to see if they have meatball sammiches- probably should stiill, @ 6:22. by the time i glam myself tho, lol, it'll pretty much be closing time, hehe
 
I think, but don't hold me to it....that Lou is going to pick up a pizza later. Right now, it's WBGO jazz and dark and sorta stormy cocktails.

New Orleans is a dead zone for goya ginger beer. I'm willing to send something strictly New Orleans to anyone who will send me a 6pack of Goya Ginger Beer. Serious offer. I'm thinking sending something of equal value so everything is, in the words of Jerry Sinefeld, even steven.
 
No cooking again tonight. Stouffers Lasagna and salad. I also had fresh squeezed lemon and lime added to seltzer and some Ideal sugar sub (YUMMY).
 
Cooksie said:
Cheese enchiladas are up tonight! I'm going to soften corn tortillas in chicken stock, add sauteed onions and queso fresco, roll 'em, put them in the oven for a while to melt the cheese, and make some kind of sour cream and green chiles sauce. We'll see. This is a cooking by the seat of my pants type of thing :dizzy:. Should be good though.
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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
spinch cheese enchiladas.jpg

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.
 
When I make enchaladas I usually warm the enchalada sauce in a skillet and then add the corn tortillas, one at a time to soften and remove to a plate and add filling and then roll and put in baking dish. Then continue with remaining tortillas and filling until gone. Then I pour leftover sauce over enchaladas before baking in the oven.

I've always made my enchaladas of cheese and onions but I'm definetly gonna have to try your way.
 
Carolina Cooking said:
IMG_0148.jpg


My first pump/dark rye. Its good but has a strong molasses taste. recipe called for 1/3 c I think now that is way to much.

It won't last long so next time I will modify the recipe. I also need to learn to cut it better :sad:

Later I am going to cut some of it up for croutons.
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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!

I had leftover pork cube steaks from yesterday and made some cheesy potatoes to go with. I only made a small amount enough for two, and obviously that's not going to work because I thought they were awful, but we ate them anyway. That's what I get for deviating from the original.
 
lifesaver91958 said:
Oh wow! that sounds delicious CC.
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And easy, Thanks LS. I would put the sour cream on top instead of into the mix.

I like your idea/method as well.


"When I make enchaladas I usually warm the enchalada sauce in a skillet and then add the corn tortillas, one at a time to soften and remove to a plate and add filling and then roll and put in baking dish. Then continue with remaining tortillas and filling until gone. Then I pour leftover sauce over enchaladas before baking in the oven.

I've always made my enchaladas of cheese and onions but I'm definetly gonna have to try your way. "
 
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