What's cookin' tonight

Discussion in 'Food for The Floor Pro' started by Barry Carlton, Jan 18, 2011.

  1. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    This is what was cookin' in our household tonight....left overs.
    Ham left over from last night's Chicken Ballantine (video to come shortly), mashed sweet taters, and steamed broc. (yes that's the bad mayo on the broc)

    Leftovers can really be wonderful!!! IMG_3534.jpg Suzanne warmed and steamed....I plated.
     
  2. Elmer Fudd

    Elmer Fudd Administwative Asst. Charter Member I Support TFP Senior Member

    Ugh!!!

    I don't do leftovers.........I hate broccoli..............sweet taters are OK!!! :eek:

    Whats fer dessert??? :D
     
  3. polestretch

    polestretch Senior Member

    Barry, you have way to much time on your hands, when you plate leftovers to look like that!:yesss:
     
  4. rusty baker

    rusty baker Well-Known Member

    And I fixed ham and beans and cornbread tonight and thought I was doing good. :eek:
     
  5. Elmer Fudd

    Elmer Fudd Administwative Asst. Charter Member I Support TFP Senior Member

    This kinda reminds me of the flooring business. You can take leftovers and make them "beautiful" but to me they still taste like "leftovers"!!!

    They make crappy carpet beautiful for a short period of time, but it soon looks ugly.

    My dad use to say "put lipstick on a pig, and you still have a PIG!"
     
  6. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Yeah I agree to a point. But put bbq sauce on a pig and you have great bbq.
     
  7. cproader

    cproader All over T's last nerve Senior Member

    Touchet.......:cool:
     
  8. kylenelson

    kylenelson You'll find me on the floor I Support TFP Senior Member

    That looks very good. I'm not a foodie, but I do enjoy cooking and exploring new foods. For me leftovers usually are in a tupperware container and get utilized in conjuction with a new meal.
     
  9. Lo Down

    Lo Down Old as dirt member Charter Member Senior Member

    Where'd ya get the cornbread Mr. Fancy Pants? :cool: Cup-O Soup here with a beer. ........and a samwich.
    .......and some ice cream.
     
  10. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Thinkin' 'bout makin' this a sticky.

    This is what I made tonight. It is a new Healthy PC recipe.

    Blue Cheese and Bacon Potato Crisps.

    So good. So quick. So pretty. And soooo tasty!!!! Oh yeah did I mention so healthy? And so inexpensive.
     

    Attached Files:

  11. Steve Olson

    Steve Olson Hardwood/Laminate Guru Charter Member Senior Member

    Looks good, but how do you use blue cheese and bacon to make something healty? Must be the tomato, and the fiber from the potato. No matter, I'd just call them delicious.
     
  12. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Turkey bacon, and only 2 oz. blue for 24 servings.
     
  13. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    So for tonight I made Mexican Chicken Napoleons. Again healthy, fairly quick, easily adaptable to your own tastes. And pretty too.
     

    Attached Files:

  14. FYI FLoors

    FYI FLoors Pro Member

    Lookin Good:cool: Now wheres the how to bit?.....you know the Recipe?
     
  15. Daris Mulkin

    Daris Mulkin The One and Only Charter Member I Support TFP Senior Member

    Don't those plates kind of make your head swirl? Food looks good though.

    Daris
     
  16. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    I can do this PC or not PC. Do you have any Pampered Chef products? I am only asking so I know how to share the recipe (ie if you have PC stuff I will just copy and paste, if not I will have to .....ummm...... think hehe....to share using other products)
     
  17. FYI FLoors

    FYI FLoors Pro Member

    I wish, The PC products look great but I dont think they sell them in NZ and shipping from there is expensive so you are gona have to think Barry ......sorry:eek: But only when you have time please
     
  18. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    For tonight's entree:

    Preheat oven to 450 (or less for my oven)
    Cut corn torts into 4 inch squares.
    Spray both sides w/ nonstick spray on both sides.
    Arrange squares on a cookie sheet (stoneware if possible)
    Bake 8-10 min till edges are starting to brown (watch closely)
    Turn torts over and bake another 3-6 minutes (again watch closely) Remove when golden brown.

    Mix prepared chicken and black beans in a bowl. Add one half of the coarsely chopped onions and cilantro.Add 3/4 cp cheese (see list below) mayo, garlic, s&p mix well. Micro 2-3 min stirring half way through. Just to warm

    Top 1/2 of the tort chips with the filling. Put the other chip at a 45 degree angle and top with the remainder of the filing. Sprinkle with the remainder of the cheese. Bake 4-6 minutes or till the cheese is melty.

    For the salsa:

    3 kiwi diced, 1 jalapeno diced, lime juice, pineapple, remainder of onion, cilantro,



    Ingredient list:
    12 6inch corn tortillas
    2 cups diced cooked chicken breasts
    1 can black beans drained and rinsed (14.5 oz)
    1 med onion divided
    1 cup shredded Chihuahua or jack cheese, divided
    1/4 cup light Mayo
    2 garlic gloves pressed or minced
    1/4 tsp each of S&P
    3 kiwi peeled
    1 jalapeno (seeded if your a wimp)
    1-2 limes (for 2 tbl spns juice)
    2 cups diced pineapple
     
  19. FYI FLoors

    FYI FLoors Pro Member

    Are you dicing and peeling us Kiwi's now Barry?:eek: J/K

    Fanx for the recipe
     
  20. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Friday Feb. 18 2011

    Bbq Bacon Stuffed Meat Loaf tonight.

    Not a meat loaf fan but this is really good.
    IMG_3551.jpg
     
Loading...

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.