Shredded Beef Sandwiches | Home Is Where The Cookies Are
Last night three of my family members asked if we could PLEASE not have two nights of experimental cooking in a row. “It’s mean,” they said. Really? I reminded them of our dinner menu over the last several days: Barbequed hamburgers and potato salad, Shredded Beef Sandwiches on grilled French bread buns (experiment), our family “staple” of grilled chicken, rice, and salad. . . now enter unpopular experiment number one: white bean soup (blended to oblivion), with buttered whole wheat rolls and green salad, unpopular experiment number two: Asian chicken salad with edamame, red pepper, and orange-ginger dressing over rice. Humph. “Just not back to back, that’s all we ask. I think my mouth must be malfunctioning or something. OK. But notice not a one complained about the shredded beef sandwiches? Once in a while Momatouille hits the jackpot. I knew it going in, because the smell of it roasting gave me the total heads-up. Then I realized – that was our dinner. Oh. . . yum. . . . Fo shizzle. Recipe:
Chewy Oatmeal Fudge Bars
Thursday, January 19, 2012 Chewy Oatmeal Fudge Bars While I believe it’s really important to have pantry staples for preparing healthy meals. all purpose flour white whole wheat flour bread flour rolled oats sugar baking soda baking powder cocoa powder fleur de sel cream of tarter vanilla vegetable/canola oil peanut butter chocolate/butterscotch/white chocolate chips walnuts & pecans spices such as cinnamon, ginger, cloves, etc eggs butter With this list, I can usually make a long list of desserts when the mood strikes. I made these on a night our neighbor invited us over for dinner. PrintSave Chewy Oatmeal Fudge Bars Ingredients:2 1/2 cups flour 1 tsp baking soda 1 tsp salt 1 cup butter, softened 2 cups brown sugar 2 eggs 2 tsp vanilla 3 cups oats 2 cups chocolate chips 1 can Sweetened Condensed Milk (15 oz.) 2 Tbsp butter 1 tsp salt 2 1/2 tsp vanilla 1 cup chopped nuts (optional, walnuts or pecans) *I did not useDirections:Preheat oven to 325.
Cuban Sandwich
I feel like I might get in trouble for calling this a Cuban. Because, truth be told I have never really had an authentic Cuban sandwich. But when I was in the middle of a juice cleanse recently (Ak! I still haven’t told you about that- but I will!!!) In the name of research, my sister and I committed to driving to a place called Paseo in Seattle. So my sister and I committed to being there right on time and that we would battle the crowds to finally try the delectable sandwiches. So I did a little research and made my own. However I used the traditional flavors of oregano and vinegar with the pork and it did turn out tender and delicious. Ok. Cuban Sandwich, serves 1 1 French Roll (I used a soft French Bakery Roll) 1 large slice Swiss Cheese 1 large slice smoked ham Cuban Style Pulled Pork (see below) bread and butter pickles yellow mustard In a large heavy pot, place the onions and garlic cloves. Place the pork shoulder on top of the onions. Simmer the pork for about 1 ½ hours.
Sockeye Salmon with Whole Wheat Pasta | life, in recipes
I feel like I’ve been terribly negligent in keeping you all updated on my Whole Foods Pantry Challenge. Because I know you’ve all been waiting with baited breath to see just what I’ve been cooking with all of those pantry staples – right? Like you have nothing better to do than sit around wondering about my meal-planning abilities. Mostly you’re probably just wondering when I’m going to get around to choosing a winner for that awesome $50 Whole Foods gift card. Don’t ask me why I decided to make that contest go the whole month of January. In retrospect that seems like an awfully long time. Today, I’m talking about salmon. I don’t buy salmon (rushdie) often, because I like to buy wild-caught, preferably Alaskan (because their fisheries are reputed to be some of the most sustainable) and that can be expensive. Today was one of those days where I just didn’t want to do much of anything. Seared Sockeye Salmon over Whole Wheat Pasta in a Saffron Cream Sauce prep time: 5 minutes serves: 6-8
Sweet Potato Muffin Recipe - Recipe for Sweet Potato Muffins
Sweet potato muffins with butter, shredded sweet potatoes, milk, spices, and walnuts or pecans. Ingredients: 6 tablespoons butter, softened2/3 cup sugar1 egg1 teaspoon vanilla extract1 3/4 cup sifted all-purpose flour1 1/2 teaspoons baking powder1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon salt2/3 cup evaporated or regular milk1 1/2 cups peeled finely shredded sweet potato2/3 cup chopped walnuts or pecans Preparation: In a large mixing bowl with hand-held electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well blended. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Sweet Potato DessertsSweet Potato Recipe IndexQuick Bread RecipesMuffin RecipesDoughnuts and FrittersPancakes and Waffles
Homemade Snickers Bars | How Sweet It Is - StumbleUpon
Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? nougat layer
