[cwcdesign]

This past week I made a batch of buffalo chicken in the crockpot and I used the temperature probe - the chicken was perfect and it took 2-2½ hours instead of 3-4 so definitely cooks higher. I also made the Tex-mex Cobb salad, only we toss all the ingredients together and last night I grilled chicken breasts which came out great. Score two for the grill. I used a quick rub from the Weber grill book. It had garlic & onion powders, s&up and chili powder- I used Penzey's medium hot and it had good flavor.

[cwcdesign]

Instead of eating doughnuts, several of my co-workers and I reminisced about companies who used to make really good ones but no longer do - Krispie Kreme and Dunkin to name two. One person brought up about a local guy who made really good ones eons ago.

• This reply was modified 7 years, 8 months ago by cwcdesign.

[cwcdesign]

I heard from Jozy and she had emailed Mike to get help and for some reason his email didn't work for her, so I wrote Mike and copied her. She's read the posts and hopefully will be logging in soon with Mike's help.

[cwcdesign]

I sent Jozy the link to this post in hopes that she might join the conversation

[cwcdesign]

I finally cooked burgers on my new grill. We'd all forgotten what a difference it makes. I made coleslaw to go with it along with frozen sweet potato fries.

[cwcdesign]

This may be a crazy idea, but have you thought of looking at IKEA for ideas of smaller kitchens/appliances? I'm just thinking in terms of research and that you might find brands that you haven't heard of before

[cwcdesign]

The good news is that most of the bacon grease gets soaked up by the bread - there's just enough to wilt the lettuce not enough to drown it.

Michael and I had differences in food likes as well - sometimes I wonder how I ever got to eat what I liked ?

[cwcdesign]

I laughed when I read your comments, Mike. I am working on arugula - baby is fine but I often mix it with other lettuces. In this case I didn't have enough arugula so I threw in some chopped up romaine. You could probably use spinach as the warm bacon fat wilts the lettuce. I'm a big fan of avocados, but you could certainly thin mayo to use as your dressing. After all, mayo is a necessity in BLTs!?

[cwcdesign]

On Thursday I made a sheet pan BLT salad from myrecipes.com - We really liked it but think a little less bread and a little more bacon next time. Tonight I made sheet pan Fajitas. I love having meals that take so little time

[cwcdesign]

Baker Aunt, I'm glad people liked the lemon pound cake. I had used Meyer lemons so the flavor wasn't as pronounced as I would have liked. I prefer a tart lemon flavor as well, but the lemon glaze could add just enough sweetness plus a little more lemon.

Sounds yummy navlys.

[cwcdesign]

For Thursday's garden club picnic, I made Ina's roasted vegetable and orzo salad. For dinner last night, I made a kale/romaine Caesar salad with blackened chicken from the market.
Hopefully this week we'll test drive my new grill!

[cwcdesign]

BakerAunt I can't remember if I posted about the KAF orange pound cake
http://www.kingarthurflour.com/recipes/orange-pound-cake-with-bourbon-glaze-recipe
It uses 3/4 cup of orange juice. I made an orange glaze instead of a bourbon glaze. Then I made it with lemon juice - I really like it as a recipe - you could make a lemon glaze too. It might be a good way to use up your lemon juice.

I had planned to write Cindy and MaryAnn about the recipe since they were/are such big lemon fans ?

[cwcdesign]

On Sunday or Monday I made the chicken sausage and sweet potato sheet pan dinner and then on Thursday our favorite sheet pan Fajitas a day early for Cinco de Mayo. Last night I tried the slow cooker chicken lo mein in my new slow cooker. We've decided we really don't like it and don't want to bother to fix it. I do need to figure out adjusting the cooking times since it cooks hotter. One article suggested cooking water for a period of time and then measuring the temp to see how much hotter it is than the temp it's supposed to be after that time (I think it's 6 hours on low to reach 185)

[cwcdesign]

Lucky you Bronx! When did you send in your request? Just to gauge when the rest of us might expect ours.

[cwcdesign]

So it was actually on delish.com. For some reason I thought that was Food & Wine's blog, but delish is Hearst and F&W is Time. They all seem to run together now.

Anyway, here is the link. I just put all the peppers on a ½ sheet pan instead of 2 small pans. And I didn't stack the peppers. Only thing I would definitely do next time is make my wedges bigger - maybe cut the peppers in sixths.

http://www.delish.com/cooking/recipes/a52650/bell-pepper-nachos-recipe/

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