"The Hungry Mouse" has a recipe for making deli roast beef from an eye of round. I've used this recipe several times and with the use of my electric slicer it comes out great. You have to adjust the timing somewhat depending on the size of your roast.
This week I made pasta with shrimp in a tomato cream sauce and grilled pork cutlets with cilantro peanut pesto. I found the pasta recipe on Epicurious and an almost identical recipe on Cooking Light. Epicurious' recipe called for 1 cup of cream and CL's for 1/2 cup. I should have gone with the whole cup because the dish was a little light on the sauce. It was tasty however. I marinated the pork tenderloin and sliced it in half lengthwise and then grilled it for about 8 minutes and sliced it. The pesto topping with chopped peanuts was good.
Thursday I made baked scallops. I bought frozen sea scallops. I bought frozen bay scallops in the past and they were bitter. Anyway I baked these using a recipe I found on Pinterest and they were dee...licious.
Jozy, I'm glad to see you here. I love your cc recipe. Sending prayers that everything works out.
I made pork bulgogi with sauce purchased from the Korean market. Spicy but tasty. I added onions and mushrooms too.
Ok, this is not baking but whatever . I eat instant oatmeal for breakfast and I discovered that if I crunch one TJ's ginger snap (they have real ginger bits) into my oatmeal along with splenda I'm in heaven. Oh and I add a little coconut milk. HMMMM
I baked "Averie Cooks" blueberry pie squares. They are not for anyone on a diet but they were very good.
I made a frittata with zucchini and feta cheese. I served it with hash browns and fruit salad. Yummy.
I used TJ's rectangular pizza crust squares and the pizza turned out great. I use Pepino's pizza sauce which my husband and I really like. I open the can and use maybe 1/4 cup of sauce. I divide the rest of the sauce into sandwich baggies and put those in a quart freezer bag and freeze.
I made pork tenderloin bulgogi with the jar of bulgogi sauce I purchased at a Korean market. I served it with a vinegary thinly sliced cucumber and apple salad which was the perfect accompaniment since the bulgogi sauce was a bit hot.
145* is the new norm I think for pork.
I made a doctored-up spaghetti dish with turkey meatballs, ground beef and sausage. I think the splash of sweet vermouth really made it spark!
Ok. I baked brownies ( 9x9 ) and added 1 1/2 tsps. of ancho chile powder and 1/2 tsp chipotle powder and 1 1/2 tsps. of cinnamon. If I do this again (because these additions do ramp up the flavor) I would MAYBE add a pinch of chipotle powder or none, but I would add the other powders.
http://www.cetusnews.com/.../Can-the-Instant-Pot-Cook-as-Well-as-Julia-Child-.S1SadcefZ2...This site has the story but not the recipes.
Know thyself and know thy slow cooker. I decided to cook a chuck roast in my new slow cooker. My old slow cooker which I had forever was so slow on "low" that I had to drape a towel over the top to get anything cooked. Well my new slow cooker ( Crock- pot brand) is like "Speedy Gonzales" on the low setting. I may have to turn it to warm toward the end of the recommended cooking time.
