What's Cookin'.....wednesday, January

[pamperedbybarbara]

Good Morning...!

No cheffer birthdays to celebrate today:thumbdown:

Tonight I am in the mood for either homemade french onion soup or shrimp bisque......leaning more towards the french onion because we had fish yesterday....but...

Have a great day, everyone...stay warm!!!

 

[Teresa Lynn]

HMMMMM, I have 2 leftover steaks..... I think I'll make french onion soup

 

[ChefBeckyD]

I've just been wanting comfort foods a lot lately.

Tonight, I'll be making baked BBQ'd pork chops, and a broccoli/rice casserole.

 

[JessBarszcz]

Last night we had delicoius thai and bbq chicken homemade pizza on whole wheat thin crust. YUMMMMMY. Tonight my family is on there own because I have my TEAM MEETING!!! Can't wait =)

 

[Teresa Lynn]

Just made a pot of this YUMMY 1 steak seasoned, (I season with tastefully simple seasoning salt) grilled
and cut up. (save the bone to throw in the stock). I used petite sirloins 6 large onions sliced (this is not too many I usually use more) 1 stick salted butter 1/4 cup molasses 1 - 1 1/2 cups red wine (I used white was out of red now I'm out of
white HA) 4 bay leaves 1 TBSP Herbs De Provence (this is a must) don't skimp and not use it!! 5 cans Swansons beef broth (or 9 cups homemade beef stock) 1 TBSP Worcestershire sauce 1 TSP Liquid BouquetIn stockpot saute onions in butter for about 10 minutes. add the wine and molasses. cook until wine reduces.Add remaining ingred.simmer until ready to serve. Remove bay leaves.Ladle into bowls. top with grated gruyere, swiss or provolone and crusty
slices of french bread.
I sometimes cut the bread with cookie cutters to match the holiday & bake
them to make croutons