인제출장샵✐출장부르는법╔출장 사기‹카톡hwp63›☜(qьx488.сом)☼인제조건 카톡↹인제여관 녀▽인제천안 립♨인제신천 모텔 가격▒인제전주 여관

Did I mention that I love beans? I do, and here is one of my favorite lazy meals that I fancied up a bit last night because the leftover planets were all in alignment.

My normal beans on bread typically amounts to some baked beans dumped on some bread and doused with hot sauce of an appropriate variety. On occasion I'll go the beanie weenie route. This time I'm going top-shelf with some leftover tri-tip from Sunday night, some new beans, and sauteed onions and peppers. Oh, and although we're going into tall cotton, we'll keep things well-grounded with a slather of Cheez Whiz.

4 Good hoagie rolls
1 can (21 oz) Bush's Black Bean Fiesta, undrained
1/2 lb Leftover grilled steak
1 bag (12 oz) Frozen peppers and onions
1/2 cup Cheez Whiz
1/4 cup Molasses
1 tsp Your favorite hot sauce
1 tsp Garlic salt
1 Tbsp Oil

Preheat your oven to 350º.

Combine the beans, molasses and hot sauce in a medium sauce pan over medium heat.

Bring the beans to a simmer, uncovered, then reduce the heat to medium-low.

Slice the steak thin, then chop to approximately 3/4" and set aside.

  • 온라인카지노
  • 울진콜걸출장부르는법여주 모텔 추천╁양양출장업소╩‹부안구미 모텔 추천›과천tumblr 모텔§고성국 노┕보은원룸 출장⇄금산모텔 콜

    카지노합천출장맛사지예약출장연애인급▶군산출장전화번호⇪(함양강릉 조건녀)파주마사지황형⇂부산해운대 모텔✄포항목포 여관┮서천콜 걸먹튀검증
    Defrost the peppers and onions in the microwave and drain the liquid.

    Heat the oil in a medium saute pan or on a griddle over medium-high heat.

    Put the hoagie rolls on your middle oven rack.

    Add the peppers and onions to the pan/griddle.

    Season the veggies with the garlic salt and saute until they are just starting to brown around the edges (about five minutes).

    Add the steak and the onion/pepper mixture to the beans.

    Remove the rolls from the oven.

    Smear the inside of each roll with Cheez Whiz and put them back in the oven.

    Turn the oven to broil for about a minute.

    Remove the cheesy rolls from the oven.

    Ladle a good portion of the bean, veggie and steak mixture on the top of each roll.

    Serve and enjoy!
  • cpod.kr
  • 포항출장맛사지출장부르는법구미 모텔 가격❁파주출장 모텔☠﹛화성출장 사기﹜영암안산 대딸방◢김해안산 대딸방μ영주출장맛사지▩시흥평택 여관사설토토사이트추천
  • 진도천안 만남
  • 울진출장샵24시출장샵선입금 출장➽영광울산 삼산동 출장⇥{사천출장안마추천}칠곡출장 사기♂춘천출장시カ광명콜녀♦해남평택 모텔 추천
  • 봉화주안 모텔 추천
  • 연천출장맛사지출장부르는법강릉 모텔 가격⇋부산전주 모텔 추천カ〈광주천안 오피스〉서산모텔 전화╤제천출장샵콜걸♫익산해피 오렌지 출장 샵♪평창콜걸출장안마

    I love beans! I love all kinds of beans cooked just about any way. I love them steamed, sauteed, baked, fried and refried. Here is a quick recipe for the latter. These are refried beans taken to, dare I say it, another level. I generally hate that expression, but I couldn't resist. Sorry.

    I normally try to say something more about the recipe at this point, but I'll be honest and say that I don't know what else to say. They are beans and they are good. There. That's all I've got.

    Let's get crackalackin!

    1 can (15 oz) Original Ranch Style Beans
    1 can (10 oz) Rotel Tomato & Green Chilies, undrained
    1/2 Medium red onion, diced
    1/4 cup Water
    2 tsp New Mexico chile powder
    1 Tbsp Oil

    Heat the oil in a medium sauce pan.

    Add the onions and saute until translucent.

    Add the chile powder and saute until the onions just start to brown.

    Add the Rotel and bring just to a simmer.

    Add the beans and water then bring it back to a simmer.

    Simmer covered for 30 minutes, stirring occasionally.

    Mash the beans with a potato masher.

    Adjust the consistency as needed by cooking uncovered or adding water.

    Serve topped with a little grated cheddar or Colby-jack cheese and some sour cream (optional, but highly recommended).


    This would be a great side for my Broiled Tex-Mex Steak or 온라인카지노

    인제출장샵╙출장부르는법▒출장 사기‹카톡hwp63›♗(qьx488.сом)╝인제여주 모텔 추천♪ 인제부산 서면 출장➚인제만남 방✍인제부산 출장┨인제천안 조건 만남

    April is quite a month for us. We've got Easter, our anniversary, birthdays galore, taxes, and all kinds of other activities. Yesterday we celebrated one of those birthdays. Our youngest daughter, Chloe, is eight today.

    She's eight today, but we had the big party yesterday. It all started at the local Build-A-Bear Workshop, and spilled over into lunch at Tucanos Brazilian Grill. If you have a 안전놀이터 , I highly recommend that you fast for three days and go there! It's one of those places where they bring you meat until you tell them to stop. Oh, and their salad bar is like doing nine holes of miniature golf. Suffice it to say that you'll leave very, very satisfied and then some. In fact, you might bring a wheelchair if you have one around the house.

    A great time was had by all, and we are now the proud owners of a Zhu Zhu pet ranch/homeless shelter. We've got a whole herd of the little battery-operated rodents. I think I saw one of our cats eying one of them yesterday afternoon.

    Tonight we had another hectic evening, so I decided to barbecue some simple chicken halves. I used Dirty Bird rub from my friend at 안전놀이터 , and it was great. If you are looking for a great MSG-free all-purpose barbecue seasoning, try it and thank me later.
    남원콜걸예약금없는출장샵사당ν태백모텔 tumblr○〈장수부산 출장〉인제광주 여관⇞순창부산 하단 출장┼군산조건 출장♚대구광주 모텔 추천양주야동 실제통영용암동 모텔
  • www.bfakn.club
  • jasonboy.kr

  • Here's the yardbird just as it hit the table.

    It was a good weekend, and I thank God for the family, provision, and undeserved mercy and grace that He has blessed us with.

    인제출장샵⊙출장부르는법╳출장 사기‹카톡hwp63›❖(qьx488.сом)♔인제출장코스가격♕인제만남 방↹인제방콕 에스코트╭인제여관 비용┙인제주안 모텔 추천

    If you love barbecue you no doubt know all about pulled pork. Well, this is the same concept, but it's beef. Because it's made with a chuck roast, it's referred to as a "chuckie" in barbecue enthusiast circles.

    As with all of the large cuts common to barbecue, there is a fervent debate between the "low-n-slow" and the "hot-n-fast" cooking advocates. As I mentioned last year in my Hot & Fast BBQ Beef Brisket post , I'm now firmly in the hot-n-fast crowd. I just can't justify tremendously long cooks when I can get the same results in a fraction of the time.

    Call it what you want, and cook it however you feel comfortable, but the end result is succulent and flavorful.

    Let's get on the bidness end of some steer!

    1 large (2-3lb) Beef chuck roast (I recommend a 7-bone)
    1/8 cup of your favorite BBQ seasoning, of course I recommend 카지노사이트
    swarovskiwholesalepriceonsale.top전라북도광주 모텔영덕콜걸예약금없는출장샵천안 립☪시흥사당 출장➸【완주강릉 여관】춘천천안 조건 만남❤산청구리 모텔 추천☑문경대딸┇태안조건 카페칠곡출장샵출장부르는법평택 여관↺구미부천 만남┨〔성남국노 torrent〕해남안산 대딸방⇇함양만남 카톡☀구례여주 모텔 추천⇘김포출장샵추천smatoos.kr계룡출장안마24시출장샵조건 만남 카페▪오산출장마사지샵レ「고령평택 여관」고흥선입금 출장✖영덕출장몸매최고╓전라북도모텔 부산♂속초부산 연산동 출장
    영동출장안마출장부르는법출장소이스홍성▩거제태국 에스코트 비용⇩【남원출장외국인】속초출장만남╬평창출장안마❀남양주천안역 여관ハ동해목포 여관
    합천출장안마24시출장샵대구 모텔 아가씨⇩정선출장소이스レ<진해천안 출장>보령av 에이미유예천대구 콜➨거창발안 모텔┛평창콜걸
    1/2 cup Beer

    Season all sides of the roast liberally with the BBQ seasoning and pat it to make sure it adheres.

    Put the roast in a large zip-top bag and refrigerate for 2-4 hours.

    Start your fire and prepare for indirect cooking at medium-high heat (350-375º).

    Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

    Cook the roast indirect until the internal temperature reaches 170-180º (about two hours).

    At this point it should look something like this.

    Pull off a five foot long piece of wide (18") heavy-duty foil and fold it in half to form a double layer.

    Put the roast in the center of the foil.

    Form a boat by folding all the edges up slightly.

    Add the beer to the foil.

    Bring the two long edges together and roll them toward the roast to form a seal.

    Fold the short edges over the top of the rolled edges to close the packet.

    Put the packet back on the grill/cooker and continue cooking indirect until the internal temperature reaches 200º.

    Remove the packet from the grill and let rest for 15-20 minutes.

    Gently open the packet (there's a lot of steam in there).

    Pull the beef with forks and accessorize with your barbecue sides of choice.

    Optional: Drain and de-fat the packet liquid then mix it with some of your barbecue sauce of choice. I think 경상북도천안 조건 만남 would be great here. Drizzle this over the pulled beef, or serve it on the side.


    옥천콜걸예약금없는출장샵미시출장안마☋평창출장소이스홍성⇡‹청주부산 하단 출장›횡성거제도 여관◘김포국노 torrentδ구미일산 여관←구미조건 카페

    bfakn.club의정부콜걸출장부르는법출장여대생↽전주출장오쓰피걸◎(김제거제도 여관)함양출장 모텔┥보령카톡 출장 만남┌사천콜걸만남↚안동모텔출장마사지샵음성콜걸예약포항 터미널 모텔κ양평퇴폐ⓛ﹛아산호텔 출장﹜보령창원 출장 숙소★구미부산 출장マ성남사상 출장✗연천lovegom
  • 동두천포항 여관

  • 용인출장맛사지예약금없는출장샵아마 시안▶강릉조건 만남 카톡♐{부여전주 여관}아산안중 모텔✿부천콜걸샵☈홍천출장오쓰피걸◊고흥출장걸
    양주천안 출장 만남임실창원 출장 숙소
  • jasonboy.kr
  • 온라인카지노

    인제출장샵☂출장부르는법╩출장 사기‹카톡hwp63›☏(qьx488.сом)◄인제카톡 출장▫인제태국 에스코트➹인제주안 여관ラ인제서울 조건 만남◤인제대구 모텔 촌

    The other day I was walking toward the front door of the house when I spied a large package propped up next to the door. Upon closer inspection I saw that it was for me, and it was from Simon & Schuster. Of course, that meant that a review book awaited. I ripped it open, and what you see above was inside -- carpanda.kr

    I am always happy to review books that are sent to me, but this one was a little more special. Although Ardie A. Davis, Paul Kirk and Carolyn Wells are listed as the authors, this is a collection of recipes from all across the KCBS barbecue world. As the title indicates, this is part of the celebration of 25 years of KCBS history.

    Let me start by saying that this is a book that has a very "high school yearbook" feel to it. This is somewhat expected, given its anniversary nature. The design is nice and the layout is clean. Each recipe includes a snippet of information about the author and/or the food. Some contributors, like Paul Kirk, are clearly featured much more than others. This became more and more evident the further into it I went.

    When viewed purely as a cookbook there are two glaring areas where it falls flat for me -- photography and creative recipes. Don't get me wrong, there are some bright spots, but many of the recipes are not all that inspiring. The photography is poor, period. I understand that the "high school yearbook" feel that I mentioned lends itself to a scrapbook approach, but pictures of the food are few and very far between. The ones that are there are mediocre at best. People enjoy the story behind the recipe, but they also need to see the end result. This is what makes a recipe compelling. The visual is what makes you want to try the recipe.

    In the end it was honestly a letdown. I really appreciate the passion of the contributors, but the overall impression that I was left with was that it seemed thrown together. If you are looking for a book that tells snippets of the KCBS story with some good recipes in the mix, this might be for you. If you are after a serious barbecue cookbook, there are many others that will serve you much better.
    장흥조건 만남

    인제출장샵╎출장부르는법⊙출장 사기‹카톡hwp63›♂(qьx488.сом)✑인제에스코트 모델♝인제불광 여관┚인제광주 대딸방╰인제다방 티켓 썰⇛인제군산 여관

    Who can resist those soft and ever so slightly crispy rafts of fried dough? Most folks only get them one or two times a year at a fair or some other outdoor overeating extravaganza. That need not be the case. They are fun and fairly easy to make.

    A wild hair emerged last night and I decided ditch the standard powdered sugar for dark chocolate ganache and lemon vanilla glaze.

    1 1/3 cup Flour
    3/4 cup Milk
    1 Egg, beaten
    2 Tbsp Sugar
    1 1/4 tsp Salt
    3/4 tsp Baking powder
    1/2 tsp Baking soda
    Canola oil for frying

    For the ganache
    3 oz Good dark chocolate, chopped (I used 온라인카지노 )
    1/3 cup Heavy cream

    For the glaze
    1/4 cup Sugar
    2 tsp Heavy cream
    1/4 tsp Vanilla extract
    Zest of one lemon
    Juice of one lemon (about two tablespoons)
    Pinch of salt

    Make the ganache by bringing the cream just to a simmer in a small sauce pan over medium heat.

    Add the chocolate and remove the pan from the heat.

    Let sit for five minutes to allow the chocolate to melt.

    Whisk until smooth and completely incorporated.

    Set aside and let cool.

    Make the glaze by bringing all of the ingredients to a simmer in a small sauce pan over medium-high heat.

    Whisk until the sugar is completely dissolved.

    Adjust the sweetness with more sugar to taste.

    Remove from the heat and set aside.

    Now, on to the funnel cakes!

    Heat two inches of oil to 375º in a large cast iron dutch oven.

    Combine all of the batter ingredients in a mixing bowl and whisk to combine.

    You want it to be thin enough to pour in a steady stream, but not too thin, so add more milk as needed. It should be about the consistency of a milkshake.

    Put the batter in a pitcher for easy and safe pouring.
  • 신안천안 대딸방
  • 마산출장안마예약해운대 모텔╮서산모텔 아가씨卐﹛보은콜녀﹜함양해운대 아가씨➹고창아가씨 출장╟전라남도광주 대딸방✡산청출장미인아가씨나주출장샵예약포항원주출장 사기남양주출장안마예약대딸방╢양주여관 녀♠<봉화서울 조건 만남>전라남도카톡 조건┪광양에이미 av♂담양만남 카톡☼옥천광주 터미널 근처 모텔

    When the oil is ready, pour about 1/4 of the batter into the oil in a gentle and steady swirling motion.

    Let the cake fry for about a minute, then gently flip it over.

    Continue frying until the cake is a nice golden brown.

    Remove the cake to a rack in a sheet pan.

    Fry the remaining batter in batches. You can keep them warm in the oven.

    Important: Let the oil temperature recover to 375º between each batch.

    Drizzle each cake with the ganache, the glaze, or both.


    Warning! Eat too many of these and your heart will eventually look like this:

    임실발안 모텔

    인제출장샵♫출장부르는법➥출장 사기‹카톡hwp63›♠(qьx488.сом)╫인제여인숙 가격╝인제조건 만남☼인제천안역 근처 모텔λ인제천안역 여관☎인제천안 립

    Finger steaks were invented right here in my adopted hometown of Boise, Idaho. The story is that Milo Bybee, chef at Milo’s Torch Lounge, created them in 1957 as a means of disposing of leftover tenderloin.

    To be completely honest, I really don't care who invented them and when; they are seriously good.

    Many of you now have a look on your face that resembles a dog that just heard a strange noise. "What in the world is a finger steak?!", you ask.

    It's simply a strip of steak that is battered and deep fried. Deep fried steak... Just sit there and let that marinate in your brain for a minute.

    Yeah, it's way good.

    I've eaten my fair share of finger steaks and, while the originals were apparently made with tenderloin, most are dry and forgettable. I decided to try to make a version that is true to its roots without breaking the bank.

    My recipe calls for flat iron steak. It's a vastly under-appreciated cut that is often referred to as the second most tender steak on the steer. It offers great flavor and outstanding tenderness at a small fraction of the price of tenderloin. As an added bonus, it's long and slender shape and generally uniform thickness is tailor-made for finger steaks.

    OK, that's enough history and anatomy. Let's get cookin'!

    1 1/2 to 2 lb Flat iron steak (or top round)
    1 cup flour
    1 Egg, beaten
    1 1/2 Tbsp Seasoned salt (or a salty BBQ rub)
    1 tsp Black pepper
    1/4 cup Buttermilk
    1/4 cup Dark beer
    1 Tbsp Hot sauce (I use 연천조건 카페 or Crystal )

    Note: If you're using round steak, tenderize it with a meat mallet first.

    Season each side of the steak with a teaspoon of the seasoned salt/BBQ rub.

    Combine the flour, the remaining seasoned salt/BBQ rub, and pepper in a small bowl and mix well.

    Combine the the buttermilk, beer, egg and hot sauce in another bowl and whisk to combine.

    Cut the steak into half-inch wide strips that are about three or four inches long.

    Dredge the steak strips in the flour mixture, then into the egg batter, then back into the flour.

    Put the battered strips in a flat rimmed container pan and freeze. This really helps keep the batter intact when you fry them.

    Deep fry the frozen steaks at 350º degrees until golden brown.

    Tip: Fry in small batches (5-7 at a time) and keep them warm in a 175º oven on a rack in a sheet pan (as seen in the picture below).

    Serve with french fries (of course) and cocktail or BBQ sauce for dipping.