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Mike, that pie looks delicious.
I made a batch of my sandwich buns today as I was down to my last bun. In this hot weather I haven't been doing too much of a preheat for the oven and the buns have been baking up great anyway.
I made stuffed pepper halves with bulk Italian sausage. Pretty easy since sausage is already seasoned, I just had to weigh it out and stuff the peppers and roast them. I roasted them in the oven that was preheating for my sandwich buns, so two birds from one stone as they say. Had one pepper with some pasta, mushroom pasta sauce from a jar, broccoli and carrot.
I sauteed some onion, carrot, red bell pepper and mushrooms then added a diced tomato and leftover chicken breast cut into strips. Had it with spaghetti and a salad.
I made chicken breast and a large salad.
Last night I made salmon patties (canned salmon). Had it with some noodles and a big salad.
I made a pork chop in Mole sauce and had it with brown rice and broccoli.
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You must be logged in to view attached files.I bought my pans at King Arthur but I'm willing to bet that Amazon has them, they do carry USA pans.
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I looked on Amazon, they have them for about $30
****************BakerAunt, I'm actually real good at shaping burger buns (not hot dog buns) but I still use the mini cake pans to bake them in because the sides of the buns brown up nicer than just baking on a sheet pan. May not be a big deal for most people but I appreciate the difference.
I made tostadas again as I have enough filling for several servings.
For the tostada shells, I lightly brushed corn tortillas with oil and baked them for 10 minutes on each side, at 350f. For the filling, I browned a pound of ground beef, added a chopped fresh tomato and a can of corn, drained. Then added some Mole sauce, that was the only seasoning. I spread refried beans on the shells, added some meat mixture and topped them with a cheese blend of cheddar, American and Swiss. Baked on convection mode at 350f until the cheese was melted and toasty.
I had it with a side of asparagus.
I made a white cake from a Betty Crocker box mix. The instructions say to use either 3 egg whites or 3 whole eggs, just seems to me that would make a difference in the texture and volume. So I split the difference and used one whole egg and 2 egg whites. I made it in my USA mini cake pans (first time I actually used it for cake, I usually use them to make my sandwich buns in). They are essentially the equivalent of 2 standard size cupcakes. I got 11 cakes out of it. They baked up nice and taste good. Haven't decided if I'm going to frost them.
I made tostados tonight.
I had a large salad and leftover pasta sauce with bow tie pasta.
That sounds delicious, Joan!
I sauteed a zucchini, a little red bell pepper, a jalapeno and ground beef, then added a jar of pasta sauce and simmered it until the veggies were done. Had it over pasta. Also a salad.
I sauteed some zucchini, red bell pepper, jalapeno, shredded carrot and Italian sausage, then added some chopped fresh tomato and let it simmer for a few minutes, served it over pasta. It was pretty good.
I made stir fry veggies which included kale, asparagus, shredded carrot, red bell pepper, jalapeno and zucchini, seasoned with grated ginger, sesame seed oil and soy sauce, served over rice and a leftover pork chop.
I had a pork chop with noodles and kale.
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