bethzaring
Master Chef
I am fixing to make some pesto,and panko baked tilapia with a cucumber caprese salad. And I am betting some pesto ends up in the salad too .
What are you making?
What are you making?
I made six Mexican-inspired stuffed bell peppers with homemade salsa today - four for the freezer and two for tonight's dinner. I also have Mexican rice simmering on the stove with about a half cup of the leftover pepper filling. No rice in the filling itself.
That's some pumping up the flavor there, GG. With all the tweaking you did to a standard stuffed pepper, we could always call you "Doctor Pepper"....Tomatoes, garlic and bell, jalapeño, cubanelle and Fresno peppers from the garden in either the salsa or the filling.
Too busy working on garage sale stuff today (WHO'S idea was it to price everything? ), so we cleaned up some leftovers. I made salads and cleaned out the last of the ham and a bit of yesterday's chicken by adding it to my bowl. Himself opted to follow up his salad with some of the leftover Chinese food.
That's some pumping up the flavor there, GG. With all the tweaking you did to a standard stuffed pepper, we could always call you "Doctor Pepper".
Exit, Stage Right...
That looks just deeeelectable GG..
I made us a glorified pasta salad with everything in it that needed using.
The big news is I experimented with a tri tip roast in the oven treating it like my favorite recipe for prime rib. I brought it to room temp. and rubbed it with a combo of soy sauce, seasonings and oil. Then I rolled the triangle of meat into a ball and secured it with silicone bands. I preheated the oven to 500 degrees and roasted the 3 lb. ball of meat for 15 minutes and turned the oven off, and left it with the door closed for 2 hrs. When it was sliced, it was perfectly rare and beautifully crusty. I'll sure be doing that again.
The magic formula is 5 min. per lb. at 500 degrees.