Nothing outrageous, nothing photo-worthy. But very quick and delicious.
1 egg over easy drizzled with sriracha
2 Jimmy Dean sage sausage patty
mug of Starbucks peaberry, black Piece de resistance - mug of oatmeal from scratch - Irish Oats, skim milk, pure maple syrup, brown sugar and walnut halves. [Reply]
Originally Posted by Baby Lee:
Nothing outrageous, nothing photo-worthy. But very quick and delicious.
1 egg over easy drizzled with sriracha
2 Jimmy Dean sage sausage patty
mug of Starbucks peaberry, black Piece de resistance - mug of oatmeal from scratch - Irish Oats, skim milk, pure maple syrup, brown sugar and walnut halves.
Originally Posted by Baby Lee:
Nothing outrageous, nothing photo-worthy. But very quick and delicious.
1 egg over easy drizzled with sriracha
2 Jimmy Dean sage sausage patty
mug of Starbucks peaberry, black Piece de resistance - mug of oatmeal from scratch - Irish Oats, skim milk, pure maple syrup, brown sugar and walnut halves.
Similar to what I had. I had Jimmy Dean hot sausage, 3 patties and 2 eggs over easy. No oats. [Reply]
Originally Posted by Mennonite:
I'm going to bake some chicken, and I think I would like to add a mushroom gravy. Does anyone have a good recipe for a good mushroom gravy?
Use a steak Diane sauce. It's not exactly mushroom gravy, but it doesn't have mushrooms.
Originally Posted by Mennonite:
I'm going to bake some chicken, and I think I would like to add a mushroom gravy. Does anyone have a good recipe for a good mushroom gravy?
This is the gravy for the salisbury steak I posed a few days ago. It's awesome on potatoes.
3 tablespoons unsalted butter
1 onion, halved and sliced thin
1 pound white mushrooms, sliced thin
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1¾ cups low-sodium beef broth
¼ cup ruby port (see note)
Melt butter in large skillet over medium-high heat.
Add onion to skillet and cook until onion is softened, about 5 minutes. Add mushrooms and ½ teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve. [Reply]
Originally Posted by KCUnited:
No mystery that I love Mexican food. One of my favorite northern MX street foods is a Sonoran dog, which at its base is a hotdog wrapped in bacon, served with mayo (no joke) and salsa. I've seen guac and diced tomato as well.
I decided to put a KC touch on mine and use the last of my lump charcoal crumbs to smoke them today. Probably the best ones I've had. Even if you're mortified by the mayo/salsa combo, smoking the bacon wrapped dogs was a total win. These were Vienna beef dogs. I'll probably roll Chicago into the mix the next go around with some sport peppers or giardiniera or something. Anyway, no regrets, no shame.
My buddy's wife makes these all the time. The first time I saw them I was wigged out by the mayo. But after a few bites I was a fan. Bacon wrapped hotdogs...what an idea.
She can cook crazy good, though. One day she had me eating beef tongue tacos without knowing what the meat was. Super tender meat, fresh made corn tortillas. Just wonderful. [Reply]
Originally Posted by TimBone:
One day she had me eating beef tongue tacos without knowing what the meat was. Super tender meat, fresh made corn tortillas. Just wonderful.
Lengua, a taco staple. Very reminiscent of brisket. [Reply]
Hy-Vee had the Hormel pork loins on sale for $3.49 so I picked one up, got the mesquite, pretty good. That was last nights dinner, I have a meatloaf in the oven now.
