Weekly Menu: November 22nd
Saturday: Beef Stroganoff*
Sunday: Slow cooked sweet pork ribs, corn with onions and bacon, and cheddar mashed potatoes**–I also made almond cherry cookies*** for dessert. And I have a sandwich loaf in the oven for the beginning of the week.
Monday: Chicken soup with a side of bell peppers and dip–I bought a dry dip mix at Penzeys. I’m going to mix it with yo-cheese.
Tuesday: Roast with coconut macadamia twice-baked sweet potatoes
Wednesday: Leftovers or sandwiches or something easy–I’m not sure what I’m suppose to bake for Thursday, so I’m leaving dinner open to fast and easy. Coconut chicken maybe since I’m using coconut milk on Tuesday, I can make the marinade for chicken on Tuesday, and grill the chicken on Wednesday.
Thursday: Probably turkey
Friday: Chili and sandwiches–I wanted to try a new kind of chili. Maybe the one you made recently, M.
*Insert Joke Here
**Which I almost sprinkled bits of bacon on top because I thought it would be funny.
***I told you that is what I’d end up doing with it.
Ma-ca-DAY-me-uh. Oooooooh!
…
Ga-ZEE-bo.
http://www.wepsite.de/bulbous%20bouffant.mp3
You might just get your wish of me taking a trip to Rochester because if I say “Ga-ZEE-bo” one more time, I’m coming up there to smack you on the back of the head in person.
*pumps fist*
*licks finger*
*marks “air” score*
and…I think he really wants to sing Beluuuuuuuugaaaaaaaaaaaa
and my personal favorite is “bulbous buffant”!
*When* you make the chili…
Honey Hush Corn Bread
Dinosaur BBQ Cookbook
1 1/4 cups yellow cornmeal
1/4 cup sugar
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda1 teaspoon kosher salt
1 cup buttermilk
2 eggs, slightly beaten
1/2 teaspoon vanilla
1/4 cup melted butter
2 tablespoons honey
Set the oven to 350.
Grease an 8 x 8-inch baking pan with shortening.
Pop the pan in the oven to heat while you’re mixing up the corn bread.
Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.
Pour the wet ingredients into the dry ingredients and give them a good stir, just til everything is moistened.
Pull the hot greased pan from the oven and pour in the batter.
Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean.
Take the corn bread out of the oven and brush the top with honey.
Cool for 10 minutes in the pan before cutting into squares.
FEEDS 9
Variation: Cheddar-Jalepeno Honey Hush Corn Bread Follow the recipe for Honey Hush Corn Bread, stirring 1 cup cubed extra-sharp Cheddar cheese and 2 medium jalepeno peppers seeded and minced, into the batter right before pouring it into the pan. Bake for 30 to 35 minutes and glaze with honey in the same way.