Dinner for lunch OUT per usual

Been craving tomato aspic, and remembered Savages serves it with chicken salad. Had a salad plate with the aspic, chicken, boiled egg and, being as they are a bakery, they served with it their awesome nutbread slice. Yummmy

Gosh that sounds good, Glenda.

I was looking for your rib recipe you mentioned but couldn't find it Patti.

Last nite I took some pork out of the freezer and cut it into cubes for a stir-fry with cabbage, onions and carrots and threw in leftover rice. Delicious.

We had a big lunch and dinner might be who knows? Hubby said that he's happy with a (large) banana muffin (homemade) and coffee. I'll heat up some leftovers.

Yes, I'd been feeling out of sorts for awhile too. Been eating alot of salad lately, so decided on a hot meal tonight of fried catfish, bkd.potato and some green peas. Now if I could only resist the Chocolate Chip Cherry ice cream in the freezer.

Here is the recipe, jasdip--for next time! The sauce may look a little difficult, but it's as easy as could possibly be. As I previewed this, I saw it called for 1/8 tsp. garlic and paprika. I didn't have my glasses on and thought it was 1/4 tsp each. It isn't really garlicky though.

ROADHOUSE GRILL BABY BACK RIBS (cookingrvc@cooking/gw)

2 large racks pork baby back ribs
salt
coarse ground black pepper

SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey (needs more just slosh some in)
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.
When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.

Thanks so much Patti!
I made Terripnw's barbecue sauce recently and used them for pulled pork sandwiches. Delicious.

Chipole steak fajita burrito! YUM!

A taco salad with beef fajitas. Tonight is book club and we meet at a local Mexican restaurant.

BLT.

I don't cook bacon but once or twice a year(I enjoy it too much), but just finished cooking it and boy is my tummy rumbly! Just have to wait another 20 minutes for DH to get home.

I made unstuffed cabbage for my supper.

Shirley

Pork chops with asian sesame glaze, pattypan squash sauteed with onions, and creamed potatoes. I'd been eating so much junk recently I just had to have some 'real' food. Enjoy reading what everyone else is having.
Vicki

chicken salad grannysmith apples included!
And I'm thinkin' a bake potato! lol strange combo
but what the heck! LOL

Leftover chicken enchiladas and a corn casserole from yesterday. Very tasty and easy the second time around!

Lasagna and the Beer bread

I had to report back about the ribs. They were to die for! Harry never cared for baby back ribs, preferring the meatier country style, but these were on sale so I got them anyway.

The sauce is perfect--at least for my taste. It has more of a sweet taste than tangy or hot, which is what I prefer. We ate the whole rack without a problem. All that was left was bones! I did cook my ribs a little different--baked them at 275 degrees rather than 300 and only for 2 hours. The rack wasn't huge like some I've seen. So it's a keeper around here.

Maryanne, I think taco salad is the menu here for tomorrow night. I planned menus for a week and taco salad is one night. So far, I've batted 1000 with Harry and I know taco salad would add to my average!! ;-)

Vicki, I've never eaten pattypan squash, but almost bought some last week at the farmer's market. Do you slice it? Does it need to be peeled? I have no clue what to do with it, so if you can help, I'd appreciate it. It's so pretty, isn't it?

Sounds like everyone ate well this evening!

Seared Ahi tuna
Fresh spinach
Sauteed baby portabella mushrooms
Shirazi salad

I'm already thinking about tomorrow.

Hope my willpower will keep inspiring me to eat SALAD

Glenda I think I'd go back for seconds of what you had yesterday!

Tonight is country ribs..(home grown pork)...and my Maple BBQ sauce..probably biscuits and some carrot sticks with homemade ranch..

Lastnight was home grown beef burgers simply seasoned with Worcestshire, s&p, on homemade buns and oven fries.

I was mentioning your bbq sauce yesterday Terri! Yummmm.

I've been practicing making biscuits and my hubby has been requesting them often. Not that they are fantastic, but he is easy to please!

Actually they don't turn out bad, but would you share your recipe? I'd like mine to get up a little higher..

How do you make your unstuffed cabbage? I need that recipe, please.

I am by myself tonight. Eggs is always the easiest. French toast and sausage for me tonight.

SandyS

Jas~

These are easy..and they aren't mine..but they've been made in my kitchen for YEARS..

I use a bit smaller cutter and get about 10. They will get nice and high and be flaky layers.

I use butter instead of shortening.
I will likely make them today in a few minutes and let them "chill" in the fridge..

Here is a link that might be useful: JP's Big Daddy..

SandyS: Not many people would like my version of unstuffed cabbage......I'm sensitive to things like tomatoes. All I do is take savoy cabbage leaves, cut the large part of the stems from each leaf. I mix up a combo of 1 lb lean ground beef and 1 lb lean ground turkey, mix with about 3 cups cooked brown rice and 1/2 cup plain yogurt, salt/pepper to taste. Alternate layers of cabbage with meat mixture in my pressure cooker. Add 1 qt of chicken broth. I cook it about an hour on 'stew' setting on my cooker. (If I was able to have the tomatoes, I'd use a can or two of tomato soup, partially diluted w/water, instead of the broth.)

Shirley

The Barbecue Sauce sounds delicious. How long do you think it will keep in the refrigerator? Marcia

I don't know for sure, but I have a lot left over and I tend to use things that have been in the frig a lot longer than some people. I haven't died so far! :-) As long as you pour some in a bowl to brush on the meat you're cooking, you aren't contaminating the rest of the sauce.

I plan to use it again next week since ribs are on sale at Publix this week. I think it'd be good on chicken, too. Just remember to brush it on the ribs in the last few minutes because it will get crispy (but I like them that way).

I'm like you Patti.
I make up a batch of sauce, and don't worry about using it up in 3 days, or whatever they recommend.
The first time I made my ribs the sauce made 2 cups, and no way was I going to be able to use that up at once.
I've since cut the recipe in half, which works great.

Sauce should last for several weeks to a month...put it in the freezer if you think it will take longer for you to use it up..

Terri I forgot to thank you for posting your biscuit recipe.
I'm so sorry. One thing, it mentions putting it in the frig.
It sounds like he rolls it up in tinfoil and says it will keep rising. Wouldn't the tinfoil inhibit the rising, or break the foil, when it does rise?
Then I was wondering if they meant making it into biscuits, THEN refrigerating it.
What do you do?

I make them into biscuits and then lay them on roomy foil..fold up the foil in a "tent" with room to grow..

Tonight is Chicken Parm...with Cheesy Polenta...and green beans...

A pickle, a slice of cheese and some pretzels. My refrigerator went out again and I was afraid to eat any meat out of it.