Forum Replies Created
-
AuthorPosts
-
I finally made the copycat version of of PF Chang’s chicken lettuce wraps. (Damn Delicious on Pinterest). The recipe called for grated ginger which I would reduce in future and I would use less salt if any. Very tasty and quick to make.
I made the CI maple roasted pork tenderloin. Loved the sauce but I thought it was a little time consuming. I think I would skip the cornstarch step and brown pork and bake in same pan with sauce.
You were not far from TJ’s in Florida. It was in St. Petersburg.
I made pizza with the TJ’s crusts . I boiled sausages in expired apple juice and used them on the pizza with pesto, Peppi’s Pizza sauce (yum) mozzarella,red pepper and pineapple.
On another note if we move we won’t be near a TJ’s. Boohoo!
I don’t need vanilla and I have their salsa & pico blend (which I really like) but as usual I am so tempted. We are supposed to be downsizing so I have to use restraint ?
The other night I decided to cook baby rack ribs in my fagor non-electric pressure cooker which I never use. I went on you tube and found some recipes and techniques. After a few minutes I couldn't tell if the button had popped or not. I kept the pan on high heat for awhile and then I panicked and put it under the faucet. Then I changed my mind and put it back on the stove for a few more minutes. Then I removed the ribs, sauced them, covered them in foil and baked them at 300* for 1hr. They were swell.
We had PF.Changs lettuce wraps for lunch. They were so yummy that I went looking for a copycat recipe. I found one on the "Damn Delicious" blog and it received rave reviews. I'll let you know in a future post if interested.
I took a thin pizza crust from TJ's and spread it with pesto. I then topped it with low fat alfredo sauce and cut up cooked sausage, sautéed onions and mozzarella cheese. I baked it and we devoured it.
I recently developed a crush on boneless skinless chicken thighs. I get them at Bj's and they come in individual packages which I can freeze. I recently dried them, sprinkled with various spices and baked at 400# for 30 minutes. They were not dry and they got a two thumbs up.
I was going through my recipe boxes of which I have several and never use. Anyway I found an old recipe for Jamaican Pork. I think I printed off the internet ages ago. I looked to see if it is still popular enough to be around and sure enough it is. The recipe calls for curry powder, pineapple juice, bananas and coconut, all of which I had. I liked it, hubby liked it. That's a gold star in my book.
Some people taste with their mouths, some people taste with their eyes and my husband tastes with his ears. When he heard I was making a prune, peppercorn and herb rubbed roast (eye round) he was immediately turned off. "But honey the prunes are just in the marinade", says I. Too late. Anyway it was another milk St. recipe which turned out pretty good, I think. The roast has to be thinly sliced and it will make great roast beef sandwiches for the future. (shhh!)
I'm seeing "coriander" showing up in sauces and rubs. I mostly see it in newspaper and magazine recipes.
I grilled some marinated chicken breasts which I sliced to top our salad dinner. I used spring mix, cucumber, sugar snap peas, cherry tomatoes, grapes, feta cheese, rana sausage ravioli cut into thirds and homemade balsamic salad dressing with fresh basil and chives. Pfew! I served it with my potato sourdough bread.
Thanks. When they are on sale again I will try your technique.
Mike
When you say you "butter poach" your lobster tails what do you mean exactly? I've purchased the 4 oz. tails ( not fresh water) and tried boiling and broiling ,removing part of the meat out of the shell etc. but wasn't always successful. What do you do and what size lobster tails are we talking about?
-
AuthorPosts
