Smudge -- that sounds like it's really tasty. I'll have to try it.

Eggplant rollatini.

I only eat lunch now, but today was beef fajitas. This is a before pic and I was too hungry to take an after pic.

Beef fajitas marinated for an hour, fresh made guacamole, a bag of fajita vegetables that are wonderful once sautéed, and Spanish rice. I was stuffed!!

quote:

Originally posted by Skins2881:

quote:

Originally posted by StorminNormin:
Skins….I am sorry if you have already posted it, but do you mind sharing the recipe for that peasant bread? I am curious if it is a non-yeast bread. Trying to gather several different bread recipes both with yeast or no yeast and yours looks great!

ETA: This is from the very first post on page 1.

This stuff is awesome! Makes two loaves, keeps in the fridge well for a few days for the second loaf allowing you to have fresh out the oven bread on a Tuesday. Just refrigerate it after splitting dough.

https://alexandracooks.com/201...-you-will-ever-make/

Not only is it one of my favorite breads I've ever tasted, it's easy as can be to make. The only change I make is to brush a little butter on top.

Thanks so much Skins! The Pyrex bowls will be delivered by 8am tomorrow and I plan to make the two loaves tomorrow and bring one to my mom for us to have with lunch. I see her every Sunday and we have lunch and then spend a few hours talking. The bread will make it even more special.

Awesome,I hope you guys enjoy it!

quote:

Originally posted by V-Tail:
Smudge -- that sounds like it's really tasty. I'll have to try it.

It is, and it's really easy to cook. Throw the chorizo in a skillet, heat on medium for maybe 5-8 minutes. You're not going to cook enough off that it'll brown, so don't try or you'll ruin it. Just get it so it's steaming and spread it evenly around the pan, then pour in your egg mixture over the back of a spatula so it goes in evenly. Dump the cheese in. Turn the heat down a bit and do a continuous, slow stir so it all incorporates. You don't want to cook it until it's dried and lumpy, just all more or less integrated and the same texture. I turn the heat off, tamp everything down with the spatula so it's kinda flat and throw a tortilla right on top to get it to soften. When warm and soft, remove tortilla and spoon some in, wrap your burrito and enjoy.

Some would be tempted to add things like onions, tomatoes, cilantro, etc. to the mixture. I suggest not doing this, it'll end up too wet to make a decent burrito with, and if you cook it until it's not, you're not doing it any favors. Those are fine as fillings added separately after... if you're a heathen.

quote:

Originally posted by Skins2881:
Awesome,I hope you guys enjoy it!

Jesse, it was awesome!!! So easy to make and so dang good!!! I am going to make this all the time! My mom and wife also loved it. Thank you so much for turning me onto this recipe!

We're staying at our Daughters home for a week or so. Philly Cheese Steaks tonight that were excellent.

Reservations

Breakfast for dinner last night.

For Independence Day I smoked 3 slabs of ribs.
We ate well.

Last night was simple - broiled steak, 'taters, and spinach.

Pork tenderloins fresh off the Traeger smoker. One marinated overnight in a garlic mix, the other in an Island teriyaki - pineapple mix. No rubs. Traeger was at 225F.
Pulled at 140F, rested with internal temp rising to 145F. Super super juicy and tasty. Trumped my old oven roasting method!

Had sautéed onions, corn, and egg noodles... nothing fancy...with the pork medallions carved from the tenderloins. Topped the meal off with Tillamook Toasted Coconut Fudge Gelato!

This message has been edited. Last edited by: bald1,

quote:

Originally posted by chellim1:
For Independence Day I smoked 3 slabs of ribs.
We ate well.

Chellim1, how do you like that Vision kamado? They seem to be a lot better priced than a BGE for what you get. I have an xl, but if I had more experience with kamados, I would have gotten the large at most.

quote:

Chellim1, how do you like that Vision kamado? They seem to be a lot better priced than a BGE for what you get.

I like it.
My bro-in-law has the BGE which was a lot more... but he uses it more.
I mostly use the propane grill but when I want to use charcoal this is pretty good.
The only thing I don't like is that at the top it's supposed to be adjustable (where the smoke comes out the top) but it's stuck in one position. I'd bet a good cleaning might free it up but it's kind of annoying. Still, it doesn't really impair function because you can adjust air flow down below.

Never a bad time for Eggs Benedict. Scored some Canadian bacon so this was a must.

Sans Hollandaise sauce? I love bennies - I go out once a month for them. Bennie w/ a side of crispy hashbrowns and strips of crispy thick cut bacon. Yum...

I like the looks of your egg yolk. The eggs we buy are relatively tasty but the yolks tend to be much paler and anemic looking compared to the darker yolks you have. It's one thing I like about going to Japan - the yolks there are rich, tasty and have a deeper color like yours. I wish we had better eggs.

quote:

Originally posted by konata88:
Sans Hollandaise sauce?

There were several spoonfuls on each but by the time I cut the yokes and took the picture the sauce seemed thinned. You can still see the some of the pale yellow of the sauce over the white of the eggs.

quote:

There were several spoonfuls on each but by the time I cut the yokes and took the picture the sauce had slid down the sides and into the muffins.

All the same, it looks fantastic.

Homemade orange chicken and rice, tad too sweet but still good.



Summer rolls that were looser than your bowels after a bag of prunes. But still good too!