Good morning sweet one! How are you on this fine near summer morning? The rain is coming down and the thunder is rolling where I'm sitting in the o dark thirty, how about where you are? Soon, my little dogs will wake up and want to go out, the husband will wake up and want some breakfast and the grandson will arrive for a day of fun at his Mimi's house and he will be starving hungry too. Eggs, sausage and toast are on the menu this morning for the male humans, kibble for the canines and just some coffee for me. But first..... ahhhhhh..... first, we get to enjoy the solitude and peaceful quiet of the house before everyone starts to stir. Isn't that nice? I'm glad you decided to visit with me while it is just us and before the craziness starts. Want a cup of coffee? We can curl up in the comfy chairs and chit chat before the full on day hits us in the face. No? You came for the FOOD? No problem, you aren't alone. Here's what people are after this week, let's GET ON WITH THE FOOD then... Have you ever struggled with ribs? Let them cook all day long in the oven or on the grill and they were STILL tough or had no flavor at all? No problem, Here's my failsafe method for cooking fall off the bone, tender and not too fatty ribs every single time. If you want the grill marks and the slightly charred sauce, no worries, just fire up the grill near the end of the cook time and throw them on for 3 minutes. That's the secret ingredient, so to speak. Pressure Cooker Baby Back Ribs. Then, my own kids (all of them between 22-32 years old) gobbled up this Buffalo Chicken Tater Tot Casserole. They ate it plain from their plate, they spread it on hawaiian rolls and one stood by the empty pan sopping up the remains with a piece of white bread. So, I think that says a lot about how good they thought it was. Also, "MOM! Man, this is GOOD chicken and tots, mmmm, (mouth full), I mean it's GOOD!" I would recommend this dish for a pot luck or a tailgate, but you serve it whenever you choose, ok? ____________________ HOT COOKING TIP OF THE WEEK My tip this week has to do with those ribs. Sometimes it's really necessary to take a couple of extra steps to get just the flavor you want. I think that we see promises of "dump and go" or "three ingredient recipes" or "ready in 5 minutes" and we fall into instant meals mentality for cooking every single time. Honestly, such limited ingredients and cooking methods limit your skill in the kitchen. Sure, we are a busy people who want to do meal preps ahead of time and who want dinner ready as soon as we hit the door in the evening. I'm not against that, we all have to find peace where we can. I'm just saying that if you have a broiler on your oven or if you have a gas grill, you can use it for 3 minutes at the end of your cooking of things with sauces to add a TON of flavor! If you are cooking something with a sweet BBQ sauce or any sauce that you would find charred on at a restaurant, then do this.... (I'm using Sweet Baby Rays BBQ sauce as an example) It's perfectly yummy just spread on your burger, steak, ribs or chicken. However, you can add a heaping ton of flavor by doing the following: once the meat is cooked and off the grill (or out of the oven), add a thick coat of sauce to all sides of your meat and turn the grill or broiler up on high. If using the broiler, line a sheet pan with aluminum foil and place the meat on the pan. Broil for 2 minutes on 1 side and 1 minute on the other. If grilling, get the grill screaming hot first and set the meat down with the meatiest side towards the grill and grill for 2 minutes on the first side and 1 minute on the other side. This gives the sauce a little char and adds so much flavor that you'll be astonished. This also works for this Peanut Chicken, Honey Mustard Curry Chicken and Cheerwine Chicken ____________________ THREE LITTLE THINGS I'm trying to be more thankful for the small things in my life and sharing a few of those here with you to remind you to be more thankful too. Gratefulness leads to humility and that is always a good trait.
____________________ Dorks with Sporks In case you aren't aware, my daughter Sarah and I do a podcast together reviewing take out from restaurants and reviewing life in general. You can join our escapades by visiting Dorks with Sporks where ever you find podcasts OR on our Dorks with Sporks website. Our recent episodes from Asheville are available now and you can hear about the lovely food and my terrible driving. ____________________ Loaves and Dishes on YouTube Do you YouTube? I started the Loaves and Dishes YouTube channel some time ago and I've been pretty serious about it for the past 8 months. The video provider on my website changed the way they present the videos about a year ago and I wanted you to have a resource where you could reliably find videos for all of the recipes at Loaves and Dishes. Sometimes it's just best to SEE what the recipe looks like in the "making" stages. That's where video comes in. I hope you'll join me on YouTube. It helps me if you Subscribe and turn on whatever notifications you need to so that you'll know when new videos come out. Plus, if you leave a comment, I'll be over the moon! :) I'm trying super hard to get to 1000 subscribers and I'm nearly there, so if you could go over there and click the subscribe button and watch a few videos, I would greatly appreciate it! _____________________ A FINAL WORD I'm thankful for so many things, but mostly I'm thankful for you! I couldn't be doing what I'm doing without YOU! When you shoot me an email asking a question or leave a comment on the Loaves and Dishes website, it makes my day. I love talking to you and I love knowing what you are struggling with so that I can help you better. Thank you for reading, commenting and being my friend. I am hoping you have the best week ever. Till next Friday in your inbox, God willing and the creek don't rise. Love you! Wendi Unsubscribe | Update your profile | PO Box 82 , Danbury, NC 27016  |
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