Recipes

[Zhills]

Clean and cut up strawberries.  Put in a bowl and add sugar (to taste).  Let sit awhile so the berries absorb some sugar.

Make a Belgium Waffle, top with sugared strawberries and whipped cream.  ENJOY!

Next ingredient:  Canned evaporated milk

[house_cat]

I stumbled on this one yesterday, via Pinterest.

Here's the video, but it's really very simple.

Making whipped cream from evaporated milk:

1 can evaporated milk that has been in the freezer for 30 minutes.

(put mixing bowl and whisk in fridge or freezer for 30 min, as well)

3/4 c confectioner's sugar

1 tsp vanilla extract

Next ingredient: boneless, skinless chicken thighs

[SANNA]

[SANNA]

Finally got my picture of my New Years leg of lamb. 

Real easy. Slow cooking for 7 hours , 225 F, herbs,spices, dry apricots,olives, garlic,a bottle of red wine, covered all time. 

Then open, cool off, slice and serve.  Great French dish!

[Zhills]

Looks scrumptious, Sanna!  I love lamb!

Next ingredient:   boneless, skinless chicken thighs

[SANNA]

---

@Zhills wrote:

Looks scrumptious, Sanna!  I love lamb!

Next ingredient:   boneless, skinless chicken thighs

---

Thank you Zhills,

I love bsc thighs. I make kebabs with them, stew with mushrooms and veggies(carrots, onions,potato,herbs). Or meatballs ( grind thighs with zucchini ,peppers,herbs,garlic,onion) in their own juices.

[Zhills]

Sanna, give us a "Next ingredient" to continue the game.  Thanks.  Glad you joined us.

[SANNA]

Salmon filet

[SANNA]

So? Game is over?

[house_cat]

Grilled Salmon with Mustard Herb Crust (from Weight Watchers) 

7 pts. per 5 oz. serving

Description

The herb crust gives the fish incredible flavor and locks in moisture. A fabulous way to reap the benefits of salmon’s heart healthy fats.

Ingredients

• 3Tbsp

  rosemary, chopped
• 3Tbsp

  fresh thyme, stemmed
• 1tsp

  black pepper, freshly ground
• 2spray(s)

  cooking spray
• 20oz

  uncooked skinless salmon fillet(s), (1 1/4 lb)
• 4Tbsp

  Dijon Mustard, regular or grainy-variety

Instructions

1

Prepare grill for direct, medium-heat cooking.

2

Combine rosemary, thyme and pepper in a small bowl.

3

Coat bottom of fish with cooking spray (that is, spray the piece of the fillet where the skin would have been, usually with some gray or brown mottling on it).

4

Spread 1 tablespoon mustard on top of each fillet; sprinkle each with about 1 1/2 tablespoons herb mixture.

5

Place fish herb-side up on grate directly over heat. Cover grill and cook until fish flakes when gently scraped with a fork, about 12 minutes. Transfer to plates with a wide spatula. Yields 1 fillet per serving.

I haven't made this recipe, but it's calling my name!

Next ingredient: butternut squash

(I bought one yesterday and don't know what to do with it, lol)