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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.

  • 카지노사이트
  • 공주출장안마예약금없는출장샵예약금 없는 출장 샵★단양여관 비용╔〔경상남도동대구역 모텔 추천〕서천속초 모텔 추천⇡무안만남 카톡↓의령국노 torrent═창원출장오피

    사설토토사이트추천태백콜걸출장부르는법모텔 보도╤영광여인숙 여자⊕「대전만남 방」문경여자 모텔═하남안마◊영주흥출장안마⇍양양부산 연산동 출장안전놀이터
    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!
    사설토토사이트카지노사이트고성일산 여관
  • 카지노사이트
  • 하동콜걸출장부르는법구미 여관↕정선속초 모텔 가격⊙〔남원여자 부르는 가격〕안산서울 조건 만남ヌ증평마산 모텔 추천┮옥천콜걸업소✄청도구미 모텔 가격바카라사이트
  • 장수안산 조건
  • 남원출장안마출장부르는법부산 서면 출장◙창원의정부 모텔 추천▣【신안김해 모텔 추천】고성모텔 부산⇚익산사당⇙여수발안 모텔♨함양모텔 보도
  • 순창부산역 모텔 가격
  • 김제출장안마출장부르는법소라넷 이벤트▣강릉대구 동대구역 모텔√﹝광주출장가격﹞수원콜걸출장안마♡봉화신천 모텔 가격ノ안동대전 모텔 추천↘전라남도일본 보빨

    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 카지노사이트

    신안출장맛사지✯출장부르는법☆국노 torrent〔카톡hwp63〕-「птк455.сом」╬신안부산 출장”신안부산 사상 출장ζ신안천안 오피스1신안일산 모텔 가격⇩신안lovegom

    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 카지노사이트 , 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 스포츠토토 , and it was great. If you are looking for a great MSG-free all-purpose barbecue seasoning, try it and thank me later.
    창원출장샵예약금없는출장샵경마 시간♟양양티켓 썰ア﹝고성아가씨 출장﹞전라남도출장마사지✉남양주아산 출장 만남θ삼척부산 연산동 출장✆공주모텔 젤공주출장안마야한곳고흥티켓 썰
  • 스포츠토토사이트
  • 스포츠토토

  • 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.

    신안출장맛사지╢출장부르는법♡국노 torrent〔카톡hwp63〕♂「птк455.сом」▩신안콜걸만남ヤ신안발안 모텔⇚신안opⓥ신안부산 해운대 출장▤신안출장샵강추

    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
    카지노사이트진주모텔 보도군포출장안마출장부르는법모텔 다방♭고성신천 모텔▀(전라남도조건 출장)전주여관 콜▤태안천안 오피스▥영덕부천 만남☻김해천안 조건용인콜걸예약금없는출장샵대구 모텔 가격⇪안양수원 출장▼(청도방콕 에스코트)장성콜걸후기┨증평군산 모텔 가격→창녕조건 만남 카페►안양동출장마사지cpsblog.kr구례출장맛사지예약방콕 에스코트↽청양아가씨 출장◊[군산만남 카톡]계룡천안 립☣철원tumblr 모텔√하남국노♥부산동대구 여관
    연천출장맛사지예약마송 여관ル강원도포항 여관⇂〈수원대구 모텔 가격〉서천오피스 방☵인천동대구 모텔☏전라북도모텔☁서귀포출장소이스홍성
    태안콜걸예약대구 모텔 촌┕구리해운대 아가씨☼「김포전주 모텔 가격」영암출장마사지↿파주출장연애인급☇부천포이 펫 카지노 롤링⇛광양속초 모텔 추천
    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 수원조건 만남 카페 would be great here. Drizzle this over the pulled beef, or serve it on the side.


    정읍출장맛사지예약금없는출장샵모텔 아가씨↲순창모텔 아가씨♪〔금산모텔 젤〕춘천경마 시간↗무안천안 출장 만남❥순천출장최강미녀♮함평천안 출장 만남

    온라인카지노경산출장샵24시출장샵창원 출장 숙소★대구출장 카톡⇀「하남사상 출장」보은강릉 여관◙익산출장색시미녀언니┗홍성대전 모텔 가격◈구미동대구 여관군산출장안마24시출장샵무거동 출장➢서울서울 조건 만남✡〔양주출장맛사지〕양양태국 에스코트♫진해만남☪합천국노 torrent☜평창모텔 아가씨
  • 서산부산 출장 서비스

  • 포천콜걸예약금없는출장샵천안 만남ノ홍천미시출장안마◦【대전출장가격】김천오피걸♂이천목포 모텔 추천♨보은부산 모텔 출장⇊고령해운대 출장
  • 안전놀이터
  • 카지노사이트

    신안출장맛사지♛출장부르는법▒국노 torrent〔카톡hwp63〕◢「птк455.сом」⇚신안해피 출장⇞신안천안 출장 대행➢신안의정부 모텔 추천☟신안출장서비스♨신안군산 여관

    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 -- 먹튀검증

    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.

    신안출장맛사지○출장부르는법┭국노 torrent〔카톡hwp63〕⇩「птк455.сом」☎신안안산 대딸방╳신안에이미 av☢신안부산 연산동 출장╫신안태국 에스코트ⓔ신안의정부 모텔 추천

    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 bitsnoop.kr )
    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.
  • 양산태국 에스코트 걸
  • 청양출장샵24시출장샵조건 출장◕진안모텔출장마사지샵⇖〖옥천출장안마야한곳〗파주출장샵추천λ구미해운대 출장━제천부산 모텔 촌△함평부산 출장 서비스태백목포 여관장흥삼산동 출장제천콜걸24시출장샵마송 여관♚인천출장서비스オ〔단양콜 걸〕정선해피 오렌지 출장 샵⇪부여모텔 젤▤구미전화 tumblr⇔금산대전 모텔 추천

    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:


    신안출장맛사지⇩출장부르는법⇩국노 torrent〔카톡hwp63〕◁「птк455.сом」☆신안익산 모텔 추천┹신안부산 모텔 촌⊥신안모텔 출장♝신안부산 모텔 아가씨ψ신안부산역 모텔 추천

    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 영월마사지 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.


    Yes folks, this is my contribution to the Peep silliness. Take some Peeps and throw in some bamboo skewers, a few Cadbury Creme Eggs, a box of graham crackers and a butane torch, and you've got yourself some Peep kabobs that quickly become smores.

    This isn't so much a recipe as it is an excuse to play. I apologize for the poor pictures, but this was done on-the-fly.

    Step 1: Assemble the necessary software.

    Step 2: Skewer your yellow blobs of deliciousness.

    Step 3: Acquire the fire and roast our little yellow friends until they are nicely caramelized and melting. They will tend to smoke and drip, so do this under a vent hood and over some foil or a sheet pan.

    Ain't they purdy?

    Put the gooey mass on half a graham cracker, top with a cracked Cadbury egg.

    Hit it gently with the torch, top and enjoy!

    That hooligan you see there is our middle daughter, Shelby. Her nickname is "Bling Bling", which I think speaks for itself.

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    Compound butters are a magical thing. They are brain-dead easy to make, but the results have a huge range of incredible applications.

    This particular butter is intended to be served at the table for bread, but it would also be a great base for cheesy garlic bread. Just add some parmesan and cheddar, schmear, broil or grill and voila! Leave out the honey and it would be excellent as a elegant finish for grilled steak or fish.

    1 lb Unsalted butter, softened
    1 head Garlic, whole
    1 handful Italian parsley, chopped fine (about 1/3 cup)
    10 sprigs Thyme, stripped from the stem and minced
    1 Tbsp Honey
    1 1/2 tsp Kosher salt
    1/2 tsp White pepper
    1/4 tsp Ground cayenne
    Olive oil

    Preheat your oven to 325º.

    Carefully cut off about 1/4" of the root end of the garlic head.

    Make a loose foil nest that will hold the garlic cut-end-up (see the picture below).

    Set the garlic in the nest and drizzle it with a little olive oil, then sprinkle with a dash of Kosher salt.

    Roast on the center oven rack for one hour. Add an extra ten minutes or so if the head is overly large.

    It should come out looking like this. Set it aside to cool.

    When the garlic is cool enough to handle, squeeze each clove out of the paper onto a cutting board. Remove any crusty bits from the browned ends and make sure none of the paper gets in the garlic.

    Mash the garlic into a fine paste using the side of a knife. Again, check for and remove any crusty bits.

    Put the butter, garlic, parsley, thyme, honey, pepper, cayenne, and one teaspoon of salt in a medium mixing bowl.

    Tip: To get the thyme really fine and to release all of the flavor potential, I grind it with a mortar and pestle with a little Kosher salt added. The salt acts as an abrasive.

    Stir until all of the ingredients are very well incorporated.

    If the butter is really loose, put the bowl in the fridge for a while to firm up. Stir it occasionally until it's about the consistency of a milkshake.

    Lay an 18" long piece of plastic wrap flat on your counter.

    Note: You need to use plastic wrap that clings to itself really well. I use Stretch-Tite® from Costco, which is great stuff.

    Pour all of the butter lengthwise down the center of the plastic wrap so that it forms a "row" (I don't know what else to call it). You want about four inches of margin on the long sides, and about six inches on the short sides.

    I know, I should have take a picture of this step.

    Gently fold the long edges of the plastic over the butter so that they overlap as much as possible. Smooth the overlapped edges to seal them, but be careful not to squeeze the butter.

    Here's the fun and potentially dangerous part.

    Twist each short end as if you are wrapping a candy. Once you get them started, hold each end in each hand, lift the log from the counter and twirl it in front of you (jump rope-style) until the twists meet the butter and the log is tight.

    Put the log in the fridge for at least two hours to firm.

    That's it! You now have some outstanding compound butter.

    Thanks to our eldest daughter, Hailey, for her hand modeling and help in shooting these pictures. She did a fine, fine job. Way to go Hail!

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