<p>I tried a new breakfast dish this weekend that was in my news feed, Pancetta egg cups. You line a greased muffin tin or ramekin with pancetta and bake at 375 for 8 minutes, add hash brown and egg to fill, season and bake for an additional 8-10 minutes. I didn’t have pancetta, so used Canadian bacon. I also substituted the hash browns with mushrooms, spinach and a little cheese. I had to bake for 12-15 minutes after filling, but didn’t want the egg runny. It was delicious and filling enough that my husband didn’t miss his usual breakfast carbs.</p>
<p>I just made Korean BBQ Short Rib Tacos and they were a huge hit! I ran into an article about LA food truck cuisine and how folks will track down the Kogi truck for these. Found a knock off recipe online and gave it a try. There is a bit of prep work (making the sauce, marinading the ribs), but the ingredients aren’t exotic and the actual cooking/assembling is really quick. Everything was gobbled up so fast, I guess it means I need to make a larger batch next time.</p>
<p>Dang it, lje62!<br>
Why’d you have to post that recipe? Of course I had to check it out…and in addition, that page also had Skinny Snickerdoodle Cookie Dough Dip AND Nutella Stuffed Cinnamon Sugar Muffins!! Oh, my…drooling here…</p>
<p>I must get off this page and get back to the WLFD thread!!</p>
<p>MereMom do sharethat recipe!</p>
<p>archiemom…I eat gluten free and like Tinkyada brown rice pasta. Closest to wheat I have found.</p>
<p>Of course, laketime!</p>
<p>1)To prepare the short ribs:
Marinate overnight 2 lbs. well trimmmed boneless short ribs in:
1/4 c. soy sauce
2 T. brown sugar
1 T. sesame oil
4 green onions, sliced
1 inch ginger, grated
4 cloved garlic, minced
1/2 onion, grated
1/2 sweet crisp apple or asian pear, grated
1 T. sesame seeds, toasted and ground</p>
<p>2)Make an Onion-Cilantro Relish:
Finely dice up 1 large or 2 small white onions
Chop up 1/4 bunch of cilantro
dress with a dash of sesame oil and juice of 1/2 lemon or 1 lime
Refrigerate for at least an hour.</p>
<p>3)Make Dressed Romaine:
1 T. sesame oil
juice of 1/2 lime
1 T. soy sauce
1 t. chili powder
1 T. toasted sesame seeds
Mix together and toss with 1/2 head shredded romaine lettuce</p>
<p>4)Grill (I did this on my stovetop) the meat until well carmelized. Chop up or shred.</p>
<p>5)To Assemble;
Layer meat, onion cilantro relish and dressed lettuce on a tortilla (whichever kid you prefer - I used hand made white corn tortillas I bought at a farmers market). My family likes sirracha sauce, and added it to their tacos. I’m sure there is a korean version of a chili sauce you could also use.</p>
<p>Eat and enjoy!</p>
<p>I made this pork tenderloin recipe tonight, it was great. Next time I might cut down on the dijon by just a bit. With steamed carrots, couscous and a green salad-yum!
[Try</a> Giada?s pork tenderloin, stuffed bell peppers - food - TODAY.com](<a href=“http://www.today.com/id/50514416/site/todayshow/ns/today-food/t/try-giadas-pork-tenderloin-stuffed-bell-peppers/#.UQcsMqVg_DE]Try”>http://www.today.com/id/50514416/site/todayshow/ns/today-food/t/try-giadas-pork-tenderloin-stuffed-bell-peppers/#.UQcsMqVg_DE)</p>
<p>My husband brought some of the snicker doodle brownies to the shop and also my daughter’s ultra picky eater friend had some too. I have had three different people ask me for the recipe , and two of them were guys planning to bring them to Superbowl parties ( thinking wives will be making them )
I am not a big baker but these are really tasty</p>
<p>Thanks scmom12! I’ll give it a try.</p>
<p>musmom2 – that pork tenderloin sounds great! Let me ask you about the sauce – it wasn’t really sweet, was it?</p>
<p>Class of 2015- no, not really sweet, more " zingy" due to the mustard.</p>