Nibbles of Tidbits, a Food Blog

Have you tried Houston’s BBQ Pork Ribs aka Knife & Fork Ribs?  They’re some of the best I’ve had and a model for how I want my Baby Back Ribs to be.  And I’m content knowing I’ve previously accomplished it, BUT sometimes there’s not the time, nor grill, then what?

The above Baby Back Ribs were baked in the oven at 400° for 1 hour wrapped in foil (fat/meat side down), then unwrapped, turned over and lathered with BBQ Sauce and cooked 20 – 30 minutes longer unwrapped.  Below is how they looked, prior to turning to sauce.

And separately below we experimented with a Dry Rub on a different slab of Baby Back Ribs.

Last year at the Foodbuzz Blogger Festival in San Francisco, I was given a Brown Sugar Pork Rub developed by Tyler Florence.  I finally tried it on this second slab of Ribs.  And to compound the test, we cooked them as described above, but at 225° for 3 hours.

The consensus, the slower cooked Dry Rub Baby Back Ribs fell apart while cutting, not attractive for serving, and unnecessary since the top Ribs cooked in half the time and were perfectly tender.  That recipe is from Delicious House.  It’s a keeper happily collected, posted and linked here for future use.

And I’m sorry to report that I wasn’t excited by Tyler’s Brown Sugar Pork Rub, and it sounded so good too, but Salt and Pepper worked better on the first slab of Baby Backs, a winner.

I love a well prepared Caesar Salad, but when it comes to making one at home, I don’t want to work with Anchovies or raw Eggs, if I don’t have to.  In search of simplicity and flavor, I found a Caesar Salad Dressing I’ll keep forever.  It satisfies all criteria perfectly.

No-Egg Caesar Dressing (Rachael Ray’s) – Just mix all ingredients in a blender & enjoy!
1 Garlic Clove, finely chopped
1 Lemon, juice of
1 teaspoon of Tabasco
1 teaspoon of Worcestershire Sauce
1 teaspoon of Dijon Mustard
1/3 cup of Olive Oil
1/2 cup of Parmesan Cheese, shredded or shaved
Salt and freshly ground Black Pepper

This Salad Dressing doesn’t lack for anything and can be tossed with any greens.

Once the Salad Dressing is prepared, only two more ingredients make this Caesar amazing.

Toasted Parmesan Cheese sprinkled as Croutons put this homemade Caesar over the top.

To prepare the Cheese-Tons, just add grated or shredded Parmesan to a dry skillet on medium.  Heat until each Cheese consortium crackles and pops together, then remove from skillet to cool on a paper towel.  Crumble over fresh Romaine tossed with this delicious mock Caesar Salad Dressing.  It’s made in minutes and tastes like it’s from a restaurant.

After much experimentation, I found the best combination/ratio of ingredients to make Hummus using (1) Can of Garbanzo Beans aka Chickpeas.  I always have at least one can on hand, plus all necessary components to prepare a flavorful Hummus — Garlic (1 Clove), Tahini (2 Tablespoons), Lemon Juice (3-4 Tablespoons), Olive Oil (2 Tablespoons), Salt (1 Teaspoon) and Pepper (to taste).  And the best part is… All is simply blended together to produce instant homemade Hummus in minutes.  With warm Pita Bread, it’s my current snack preference.  Recipe doubles well, if you want more.  Opa!

I made Flour Tortillas for the first time, but chose the wrong recipe, which seems to have a bad Flour to Vegetable Shortening/Lard ratio.  Not enough Flour (2 1/2 Cups) for the (10 Tbsps) of Shortening noted.  After comparison to other Flour Tortilla recipes, it’s obvious they would turn out too greasy.  I’m not sure how/why the recipe worked so well for the esteemed blogger, because it didn’t work for me, aside from how it may look posted here. 

It was recommended that I use Lard instead of Vegetable Shortening, but after visiting three stores that didn’t carry it, I opted for Crisco.  I don’t think the use of Lard would have improved this recipe, but next time I’ll give it a fair try using less tablespoons.  Although the noted measurements didn’t work well, the ingredients and steps to create future Flour Tortillas are generally the same as posted.

Start with Flour.

Add Baking Powder and Salt.

Add Vegetable Shortening or Lard.

Cut Shortening/Lard into Flour, Baking Powder and Salt combination.

Cut mixture until it resembles coarse crumbs.

Gettin’ there.

Add Hot Water to mixture.

Stir mixture together, then knead Dough until it becomes a cohesive ball that’s less sticky.

Let Dough rest for about an hour, then divide into ping pong size balls and let rest again.

Roll out each between two sheets of plastic to form Flour Tortillas.

Cook each in a dry skillet for about 50 seconds per side.  The recipe notes to cook the Tortillas for 20 – 30 seconds each side, but it wasn’t long enough to obtain the desired brown specks.

Doesn’t the above Tortilla look like a fish?

They look good, but didn’t taste that great.

Our homemade Corn Tortillas turned out better, but we’ll try to make the Flour Tortillas again.

Looks good, right?  They do now.  And they tasted good too.  Often times there’s a transitional period when things look a mess, before coming together.  This occurrence is true for many types of creations.  In this instance, it was the Cheese and Sauce that straightened out the look of these imperfect Chicken Enchiladas.  All happened brilliantly in the end.

How to make them — Cut or shred breast meat from a Rotisserie Chicken.

Add Green Onions.

Add Cheese — For ease, I cheated by using pre-grated Jack and Cheddar.

Mix ingredients together and set aside until Tortillas are ready to be filled.

Dip Tortillas in warm Sauce before filling them.  It makes them a little more pliable to roll.  The Sauce used for these Chicken Enchiladas was from El Matador Restaurant.  Got some to go — It’s almost the same price as a canned Sauce, but better tasting.  We recommend buying Enchilada Sauce from a good Mexican restaurant in lieu of canned, if you don’t make your own.

My Mom says I need to fry the Tortillas in Oil for a minute or so to make them even more malleable, but I always try to avoid that step and too often get the same bad result… cracking Tortillas.  She’s right, again.  And since the Tortillas were homemade and thicker than most, the breakage was worse, as shown below.

Cheese and Sauce to the rescue — Hide the Enchilada imperfections.

Now you can’t tell the Tortillas cracked and went off the deep end.

Aside from how they appear underneath, everyone liked how they looked coming to the table.  Their flavor and facade was dialed in with Cheese and Sauce.  Whew, they saved this meal.

‘Make Homemade Tortillas’ has been on my To Do List for years.  After tackling Homemade Pasta, it was finally time.  I started with Corn Tortillas, posted here, and then moved on to Flour Tortillas (a little more complicated), which shall be posted soon.  This is the Corn report…

After reviewing several recipes online, I opted to make the one posted on the back of the Maseca Masa bag, which was easy to follow and the Corn Tortillas turned out well.

Only three ingredients went into their creation — Masa, Salt and Water.

Start by combining the Salt and Masa.

Then add Water to the Masa/Salt combination and mix to form a fairly stiff Dough.

Once the Dough is satisfactorily formed, divide into targeted amount of Tortilla balls.

We formed 18 balls to ultimately create 18 Corn Tortillas.

Roll out each Tortilla ball in between plastic sheets — We used the inside of a baggie, which worked well.  The Tortillas are easy to separate from the plastic before hitting the skillet.

Once the Tortillas are formed, each is heated in a dry, medium-hot skillet for approximately 50 seconds per side, then set aside under a towel and/or bowl to keep them warm and soft.

As you can see, the hardest thing was to roll ’em out into perfect circles, which we didn’t do.  We could have used a large Cookie cutter, but opted for the rustic look this first time.

As noted, before opting to make the simple Maseca Masa Corn Tortilla recipe, I collected several others from around the web — And for future reference/use, they are all linked here:  Gourmet Sleuth, All Recipes, In Jennie’s Kitchen, Cooking Mexican Recipes, Simply Recipes, Eating Cleveland and What’s Cooking America.  All their Tortillas look better than ours.  You’ll find everything you need to make good Homemade Corn Tortillas.  Good luck to you!

Have you ever tried Spaetzle?  It’s a German Noodle.  I hadn’t tried, nor made it, but was curious about it, since it’s so easy and quick to make.  And compared to homemade Italian Pasta, Spaetzle seemed a cinch.  So I made it here and I’m not in love.  And I hope I’m not pregnant — Spaetzle’s shapes scare me, and its taste is just okay.  Who makes it the best?

The recipe I used is linked here — Since I’m breaking up with Spaetzle, this post is fleeting.

Add Salt, Pepper and Nutmeg to Flour, then form a well for a Milk and Egg mixture.

Stir Milk and Eggs into the Flour to form a smooth, thick Dough.

The printed (halved) recipe is shown below and linked on the Food Network’s site.

Once the Dough is prepared, it’s pressed through a colander into boiling Water.

And then you end up with whatever happens naturally — Ghosts, sperm, baby octopus, etc.

What do you think they look like?

Cook for about 3 – 4 minutes or until they float to the surface.

Strain the Spaetzle, then fry in Butter until browned and serve with Chives.

The final photos turned out blurry, which is just as well.  There was no romance.  It’s too heavy.  Auf Wiedersehen Spaetzle  — Maybe we’ll meet again in Germany, Austria, Switzerland or Hungary.

I’ve had this Pasta Maker for way too many years and it’s not even mine.  Isn’t that terrible?!  And to make it worse, this is my first time using it.  I’ve periodically reminded my friend that I still have it and did intend to use it someday.  Since she hasn’t been ready to use it, my confiscation was overlooked.  Thanks Nora — I’m finally making Pasta.  I’ll try to save you some Fettuccine, Linguine or Spaghetti.  This Marcato Atlas Pasta Maker works really well.

Two cups of Flour, two large Eggs and a little water was used to make all that’s pictured.

Make a well of Flour.

Add the Eggs to the center.

Stir the Eggs before or after adding to the Flour well.

Slowly start to bring the Flour into the Eggs.

Add a little water, enough necessary to arrive at a Dough consistency.

Ta – Dough… My very first Pasta Sheet.

How exciting — It’s easy when you work with a little Pasta Dough at a time.

Making the Pasta Sheet longer and thinner — A little tricky, but fun.

I was very impressed with the quality of this Pasta Maker — It was still shiny too.

I believe Fettuccine is being made, but unsure of Pasta’s subtle name/size variations.

Turning Pasta Sheets into Noodles.

Separating the Noodles.

It’s Fettuccine graffiti in the hood.

And Spaghetti graffiti in the house.

Straightening out our act. 🙂

‘Make Homemade Pasta’ can finally be checked off the list.  Next it’ll be Tortillas.

Boiling Water was awaiting the Spaghetti.

And a pre-made Marinara Sauce was heated and ready.

I boiled the Noodles a couple minutes, drained ’em and added Sauce and shaved Parmesan.

All went so well!  I pre-laid parchment everywhere before starting, which helped.

Noodles ready for future Sauce action — An Ala Limone from Cook’s Illustrated stands by.

Here’s the recipe used to make the above and here’s how to freeze the leftovers.

This Chicken was marinated with Olive Oil, Lemon, Rosemary, Thyme, Onion, Garlic, S & P, for a couple days — It was then fit to be tied, cooked and enjoyed for its aroma and flavor.

I haven’t used the Rotisserie much lately, since it has been less expensive to buy the cooked Rotisserie Chicken, which is fine, since it’s done — And seems especially good from Costco.

If otherwise economical, it’s quaint to heat and rotate fresh Chicken at home — It’s effortless and fills the air with home cookin’ goodness that goes particularly well with board games, rain and Mimosas.  To rotisserie or not to rotisserie is the selection, to instant or not so distant gratification.  Next stop is usually Stock.

I’ve yet to be invited to a wedding, party or event that has a Candy Buffet.  Will someone please invite me?  Until then, and inspired by the Candy Buffet designs of Jackie Sorkin of Custom Candy Buffet Bars, I created my own.  It’s a Mini Candy Buffet Wannabe created with my favorite flavor, Orange.  A stretch I know (and poorly photographed), but a good time.

Everyone else hoped for Cherry, Strawberry and Watermelon — Too bad, it was Orange, Tangerine, Mango, Grapefruit and Peach.  And it’s a Gummy Egg in the bottom right corner.

Note: All Orange Candy is from Fuzziwig’s Candy Factory at The Irvine Spectrum.

There’s not much more to say about the Union Square Cafe Bar Nuts that hasn’t been said or written by many.  I first saw them on the Food Network as one of Giada De Laurentiis favorite snacks.  They looked and sounded so good I made ’em the next day.  I love Nuts and everyone is right, the Union Square Cafe Bar Nuts are superb and easy to make at home.

The Nuts are toasted in the oven at 350° for about 10 minutes, then tossed with a little Butter, Sugar, Sea Salt, Cayenne Pepper and Rosemary.  That’s it.  They end up with a sweet, salty, smoky, spicy, herby flavor.  Our new favorite snack — The Union Square Cafe Bar Nuts.

While Nuts are toasting in ovens coast to coast, Kids in the Kitchen are playin’ in the NYC snow and we’re ready to toast on an OC beach.  We’re nuts over these Nuts — This time we used Almonds, Pecans, Cashews and Hazelnuts.  Use any Nut you want, and read what others are saying here, here and here.  We’re happy to have the recipe.

I had one Banana left, too ripe to eat.  I like them fairly green.  Always on a quest to well utilize everything I buy, I turned a Banana into a Banana Soufflé.  Thank you Lord for blessing my hands and humble kitchen — A delightful Soufflé is minutes away.  Here’s the recipe I used.

Since I only had one Banana, I halved the recipe, mashed the Banana and continued…

Boil Sugar and Water together to make a Simple Syrup, then set aside to cool.

Butter and Sugar small or medium baking ramekins.

Whip Eggs Whites with Sugar and a dash of Salt until soft peaks.

Add the Simple Syrup to the mashed Banana, mix, then fold into whipped Egg Whites.

Ready to bake in the blurry photo above.

Voila — It’s a beautiful thing. 

However, I discovered that I’d prefer Lemon, Orange, Raspberry or Chocolate.

The Banana Soufflé was a bit rich for me, but it’s amazing that it can be whipped up and cooked up quickly.  It only takes 10 – 12 minutes to bake, plus the time to assemble — As shown, it’s simple, but looks impressive.  Here’s the recipe posted by Sugar Laws. 🙂

Happy Valentine’s Day — What the world needs now is love sweet love or heart shaped Eggs.

I had Beignets on the patio at Café Du Monde in New Orleans about seven years ago.  Café Du Monde is the Original French Market Coffee Stand that serves Café Au Lait and Hot Beignets aka French Doughnuts 24 Hours a day, year round.  Love ’em when they’re HOT!

Café Du Monde has been a familiar New Orleans landmark in the French Market since 1862.

You can get Café Du Monde Beignet Mix at Cost Plus World Market just in time for Mardi Gras (on March 8th) or any time of the year — I celebrate with special indulgences on a whim.

Although I don’t love frying things, every now and then it’s necessary to make certain tasty treats, such as Onion Rings, Tortilla Chips, Fried Chicken and these French Doughnuts.  They’re easy to make — Just Mix, Roll, Fry and Enjoy, as the package states.

Roll and cut into 2 1/4 inch squares as the original or into any shape you want.

A few Beignets were oddly shaped, but tasted the same.

Fry until golden brown, then sprinkle generously with Powdered Sugar.  YUM!

And since it’s easy to make and tastes so good, I prepared fresh Whipped Cream too.

All was served as an after dinner dessert with previously prepared Lemon Curd, Coffee & Milk.

It’s as simple as Un, Deux, Trois, Quatre — Check the back of the box.  Au revoir.

Since learning about the Create Your Own Cheesecake link at Fine Cooking.com, we’ve had fun making and tasting a variety of combinations.  This time it was a Blueberry Cheesecake, made with fresh puréed Blueberries and finely grated Lemon Zest.  What would you create?

The preparation of the Lemon Curd was inspired by the ravine in this Cheesecake — It’s okay, because toppings come in handy when your Cheesecake isn’t pristine, and for this one I found and will keep this easy Microwave Lemon Curd recipe that turned out beautifully.  Good taste and consistency.

Trying to hide the crack down the middle. 🙂 Admittedly the chosen topping didn’t do much to disguise it, but aside from that, it was cheerful and fantastic tasting.  Other Cheesecakes can be seen here and here.  Check back to see the next round or build your own here.

Toaster Oven S’mores can be ready in less than a minute.  Do you even need instructions?

Layer as shown, then broil/toast the exposed Marshmallows and top with other Graham Cracker half.  They couldn’t turn out better!  Keep an eye out not to burn the Marshmallows and learn more about making S’mores here.  And if you want to head the opposite direction and make everything from scratch, The Cilantropist does it beautifully — Until then, these will do.  Make a bunch in the oven for a crowd.  No fire circle or wire hangers necessary.

A good friend brought Tapenade to a party I had last month and left the leftovers, which I LOVED having the next day.  It tasted and looked like it was from a restaurant.  Her husband made it and I finally got the recipe (kinda).  No measurements, but I understand.  Prepare it to taste.  He simply wrote — Two kinds of Olives, Garlic (not powdered), Olive Oil, Salt, Pepper and Italian Seasonings.  For the Italian Seasonings, I used Oregano and Basil.

I think mine (pictured) tasted like his, but I’ll have to find out if he adds more “Italian Seasonings” than Basil and Oregano.  At first the above Tapenade had too many Green Olives in it and then I overcompensated a bit with the Black Olives.  Overall, I learned that good Tapenade can be made in an instance with items always on hand.

After a party, I’m often left with a fair amount of washed and trimmed vegetables — I love it because it’s a convenient, healthy snack to have ready, but after a few days it gets a little boring, thus I hunt for other ways to use ’em.  I TRY to make something different each time.

This time with Iceberg Lettuce and an abundance of Cucumbers on hand, I made a simple Salad with a Cucumber Dressing — I’d link the recipe, if it was good, but it wasn’t.  I’ve yet to master the flavor I’m searching for in a Cucumber Dressing.

After the latest party inspiring this batch of ideas, I cooked Eggs over leftover Salsa, which I loved having (over and over again) with a side of Sour Cream.  I’ve since made and purchased more Salsa to make the same.  I can’t stop eating Eggs Over Salsa for breakfast and dinner.  It’s simple and fabulous with or without Tortillas, Chips or Toast.

This time I roasted the Carrots with a little Olive Oil and Spice Blend I found locally.  Carrots are always good roasted in the oven, but were better last time with Olive Oil, White Balsamic Vinegar and S & P — Past ideas are linked here.

A tasty Artichoke Heart, Olive and Tomato Bruschetta Dip that was leftover from the same party was cooked and served over Angel Hair Pasta — Why not?

And then there’s Celery, which always stumps me — The best thing I’ve made thus far is Cream of Celery Soup and this time I made a Braised Celery and don’t see its appeal.  I followed a highly ranked recipe, but yawn was the consensus.

If not in a Soup or a mirepoix, I might prefer good old-fashioned Celery with Peanut Butter.

Peppers roasted in the oven with Olive Oil, White Balsamic Vinegar and S & P.

Asian Cucumber Salad made with Rice Wine Vinegar, Canola and Sesame Oil, Honey, Soy Sauce, fresh grated (or powdered) Ginger, Red Pepper Flakes and S & P.

And with the leftover sliced Oranges, bar garnishes from the night before, I made Candied Orange Slices.  I’ve always wanted to make them — What better time?

Here’s the recipe I used from The Repressed Pastry Chef — Candied Orange Slices

Candied Oranges – I’ll use this recipe again.  They turned out great and weren’t bitter at all, as some are reported to be.  I think one key is to cook them for a fair amount of time.

Until the next leftovers…

My friend was right, Ina Garten’s Pan-Fried Onion Dip is the BEST!  I can’t stop making it and eating it, which probably isn’t the best for you on a daily basis, but it’s crazy good and super easy to make.  My friend told me that someone recently brought this Dip to a party she attended and the guests didn’t stop raving about it. 

Learning this information after hosting a party was good timing, as I had leftover Chips and Crackers begging for Dip.  And now I can’t stop eating ’em all.  I’m almost done, but will be making it again for a party next week — I’m curious if all will have the reactions my friend described.  I did.  How about you?

Ina’s Pan Fried Onion Dip RECIPE.

A few months back, I entered the Tonnino Tuna Chef Challenge for which I created a recipe using Tonnino Tuna and a video preparing same.  I didn’t expect to win (and didn’t), since my first recipe video was fraught with technical errors, but I did learn a lot, like not to take longer to combine the recipe ingredients than the video is allowed to be.  That’s pretty important!  

Aside from the video, the recipe turned out damn good — And now that the competition is officially over, I’ve decided to publish my Calypso Tuna Cakes recipe below.  To find out more about the challenge, recipe and video see here.

Regarding competitions, challenges and contests… It’s not cool, right, nor appreciated if/when entry deadlines are extended — It’s a little unfair, inequitable, unprofessional, misleading and disrespectful to those who entered on-time or by the competition’s posted deadline.  The Tonnino Tuna Chef Challenge deadline was extended twice.  I didn’t like that and hope not to encounter it again.  However, I am pleased to discover Tonnino’s high quality Tuna.  It’s impressive, but not inexpensive.

Calypso Tuna Cakes

1 (6.7 oz.) Jar of Tonnino Tuna Fillets with Jalapeno in Olive Oil (loosely chopped)

1/2 Cup Bread Crumbs (1/4 Cup for Tuna Cake mixture + ¼ Cup for Tuna Cake coating)

1 Egg

1 Tbsp. chopped Cilantro

1 Tbsp. chopped Green Onions

1 Tbsp. Lime Zest

1/3 Cup Corn (roasted and cut off cob)

1/3 Cup Red Bell Pepper (diced)

1 Tsp. of Mayonnaise

1/4 Tsp. Cumin

Olive Oil for baking sheet

* A little reserved Jalapeno Olive Oil, if necessary to moisten Tuna Cake mixture (optional).

Preheat oven (and a baking sheet) at 400°.

Combine all ingredients reserving 1/4 Cup of Bread Crumbs on a plate.  Mix other ingredients together and form into (4 – 6) Tuna Cakes depending on preferred size.  Coat each Tuna Cake with the reserved Bread Crumbs.  Add Olive Oil to the heated baking sheet, and then add the Tuna Cakes.  Bake for 15 minutes turning once halfway through.  Remove from the oven, cool slightly and dig into the Calypso — YUM!

The Calypso Tuna Cake above was served with a blend of Chipotle Peppers and Sour Cream, Pico De Gallo and Hava Chips.  And they’re named ‘Calypso’ for their regional ingredients, vibrant colors and tasty flavors, likened to the enlivening feeling of Calypso music.  Finally, it just so happens that I’ve met John of Food Wishes, the guy who actually won the Tonnino Tuna Chef Challenge and he’s a cool guy.  Congratulations John!

* Unfortunately the final Calypso Tuna Cake photos aren’t as fabulous as the recipe, but had to show something — To be replaced when made again.

Although the pictured 14lb. Turkey cooked up too dry, it was only $3 and provided a lot of tasty meals.  I think the oven was too hot.  During the holidays, Turkey deals are everywhere.  It’s fun to get a giant Turkey for the price of a Chicken and better yet when it’s cooked well.  Lemon slices were placed under the skin of this one, unlike another Turkey we’ve shown.  Let’s see what happens next time — We try different methods and always shoot for juicy.

Prior to morphatizing the leftovers, we enjoyed the dark meat with Sage Mashed Potatoes (Potatoes, Butter, Sour Cream, Milk, roasted/fried Sage Leaves and Salt & Pepper), Roasted ‘What’s On-Hand’ Veggies (Celery, Carrots, Onions, Garlic and Sage Leaves roasted in the oven with Olive Oil, White Balsamic Vinegar and Salt & Pepper), and Cranberry Sauce made with fresh Cranberries, Water, Sugar and Orange Zest.

Then it’s on to make the Turkey Stock that’s strained through cheesecloth and skimmed of fat.  Prior to its preparation, most Turkey meat is obviously reserved to make the following or whatever YOU want.

We always have a Turkey Sandwich (or 10).  Sometimes it’s only Turkey Sandwiches, because they’re simple and good.  Sandwich variations are endless, but we often find basic the best.

This Turkey Chili was made with roasted and peeled Tomatoes and Chilis (Poblano, Anaheim, Jalapeno), Garlic, Turkey Stock, Chili Spices, drained Kidney and Garbanzo Beans, and large chunks of white meat Turkey.

Turkey Quesadillas with Sharp Cheddar and Pepper Jack Cheese, Salsa and Sour Cream.

Turkey Noodle Soup made with the Turkey Stock and leftover Roasted Veggies (pictured above), that were pureed, then strained to leave behind the Celery fibers — The process produced a flavorful Soup base in which to add Noodles and Turkey chunks.

An attempt at Shepherds Pie in a Mason Jar was put forth with a thickened version of the Turkey Soup (using Arrowroot), minus most Noodles, which was then topped with Sage Mashed Potatoes and Paprika and baked in the oven.

The Shepherds Pie wannabe ended up cooking together.  It was pushed over its fine line of doneness, bummer — There was a moment when it looked great and was surely hot enough to eat.  It should’ve been pulled out then.

Happy Holidays — Give a cheap Turkey a good home, your stomach.