Cilantro Lime Rice - 52 Church PotLuck Side Dish

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Shhh... Don't tell anyone, but here's the recipe for a better version of Chipotle restaurant's Cilantro Lime Rice.  Most of the secret recipe is in the name, but I make my rice with Chicken Stock in place of water,  Adds a much richer flavor.

It's a simple to make side dish (just an occasional stir), always welcome at any big family event, dinner or potluck.  The rice will stay warm and fluffy in a crock pot for hours, just stir and fluff right before serving.

It's the stuff of legends and deserves the reputation!

Enjoy Indeed.

Keep scrolling down for the recipe.

OK... Here's what I did...

Cilantro Lime Rice 

Ingredients

• 2 Cups Chicken Stock
• 1 Cup White Rice
• Juice and Zest from 1 Lime
• 1/4 Cup Chopped Fresh Cilantro
• Salt and Pepper to Taste

Cooking Directions

1. In a medium Sauce Pan, heat 2 Cups Chicken Stock to boiling.
2. Reduce heat to simmer and add Rice, stir for one minute.
3. Add Lime Zest and Juice, stir again.
4. Cover and simmer for 20 Minutes, stirring every 5 minutes.
5. After 20 minutes, continue to cook uncovered, stirring every minute or so until rice is tender and fluffy (about 5 more minutes).
6. Add Cilantro, salt and pepper to taste.
7. Serve warm (will keep in a crock pot for several hours, fluff before serving) and ENJOY!

Tastes great when served with A South Carolina Mustard BBQ Sauced Chicken Quarter!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

South Carolina Mustard BBQ Sauce for a QUICK Rotisserie Chicken Meal - 52 Uses for a Rotisserie Chicken

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NOTHING could be easier.

Pre-cooked, pre-seasoned Rotisserie Chicken.  Simply separate the leg/thigh quarter from the bird, drizzle the mustard sauce (see recipe below) and bake (350 degrees for 20-30 minutes.  I did wrap in aluminum foil for the first 20 minutes and uncovered for the last 10 for crispy skin).

But the secret is in the sauce.  Just add the ingredients in a mason jar, shake like hell and you have the sauce.  No simmer, nothing complicated, just measure and mix.

This is one of those "could not be easier" meals.  Hands on work maybe 5 minutes or less.

And it does pay off in taste!

As to the sauce, it is most popular in South Carolina.  SC was settled by a large group of Germans.  As the popularity of BBQ spread to the region, the locals adapted their favorite condiment (picture German brats and mustard) into a sauce worthy of the Que.

For a quick dinner like this or as an "extra" sauce offered at your next BBQ, this classic sauce has a place.

I made a small batch.  The sauce is rarely "Canned" for long term storage.  Make a batch and use up in only a couple of weeks, lasts fine in the fridge.

Since it is a Jam Jar recipe (just add ingredients in a mason jar and shake like hell), the small amount is perfect!

OK... Here's what I did...

South Carolina
Mustard
BBQ Sauce

Ingredients

• 1/3 Cup Prepared Yellow Mustard
• 1/4 Cup Honey
• 1/4 Cup Apple Cider Vinegar
• 2 TBS Your Favorite BBQ Sauce
• 2 TBS Brown Sugar
• 1 TBS Worcestershire Sauce
• Several shakes of Tabasco Hot Sauce (to taste)

Cooking Directions

1. In a pint size Mason Jar, combine all ingredients.
2. Seal jar tightly,
3. Shake like Hell
4. Store sealed in the refrigerator up to 2 weeks
5. And ENJOY on any Beef, Chicken, Pork or even seafood

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Waldorf Rotisserie Chicken Salad - 52 Uses for a Rotisserie Chicken

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It's the sweet Honey Mustard Mayonnaise that is the base to this salad that separates this from the rest.  I especially LOVE the crunch texture of the apples, the sweet grapes and savory celery makes this legendary salad EASY and a HUGE HIT!

All made easy with a pre-cooked, pre-seasoned Rotisserie Chicken!

Only hint is to mix the sauce first, then fold into the ingredients to coat.  This way the three distinctive  flavors are evenly mixed with each delicious bite!

A simple quick lunch/snack.  Garnish with some fruit (or my favorite, sweet Gherkin Pickles) and you will...

ENJOY!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Waldorf
Rotisserie Chicken Salad

Ingredients

• 1/2 Cup Mayonnaise
• 1/4 Cup Honey
• 2 TBS Yellow Mustard
• 3 - 4 Cups Meat stripped from a Rotisserie Chicken, Diced
• 1 Medium Sweet Onion, Diced
• 2 Stalks Celery, Diced
• 1 Cup Seedless Grapes, Quartered
• 1 Medium Apples (I used Fuji), cored and sliced and diced
• 1/2 Cup Walnut Halves

Cooking Directions

1. First, mix the Honey Mayo... Add Mayonnaise, Honey and Yellow Mustard together and mix completely.
2. Next, chop all of the remaining ingredients and add to a bowl.
3. Fold in the mayo mix with the salad ingredients until thoroughly coated.
4. Serve Chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Scallion Cream Cheese Crescent Sandwiches - 52 Simple but Next Level Dishes

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A very simple warm sandwich.  Cream cheese flavored with herbal onion Cream Cheese is baked inside a crescent roll.  Best when served warm, right out of the oven.

These wonderfully delicious yet oh so simple to make sandwiches were served as a lunch for my wife last Friday.  During the season of Lent, she is programmed by the ruler wielding Nuns of her youth to have no meat on Friday.  A delicious way to sacrifice for her faith.

But of course these are a breakfast sandwich (think Bagel and cream cheese just much lower in calories).  They are a snack, an appetizer, even a surprise dinner roll.

And about as easy as it gets!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Scallion Cream Cheese Crescent Sandwiches

Ingredients

• 1 (8 Oz) Brick Cream Cheese, Softened to Room Temperature
• 1/4 Cup Green Onions, small slices, White and Green Parts
• Splash of Milk (i tsp)
• Pinch of Salt (Less than 1/2 a tsp)
• 1 Tube Crescent Rolls

Cooking Directions

1. Preheat oven to 375 degrees
2. Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth. (or mix with a spoon until smooth if you do not have a food processor))
3. Open the tube of rolls, lay flat and separate.
4. Spread 1 TBS of the processed scallion cream cheese on the top of each flat crescent.
5. Roll into crescent shape
6. Bake according to package directions
7. Serve warm from the oven and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

"Old School" DEVILED EGGS - 52 Church PotLuck Dishes

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I made a BIG plate of these for just my wife and me.  I am not a big fan of the phrase, "They were like Crack", since I have not done crack, but they sure seemed like something wonderful to us.  I really can't remember the last time I had a plate of these to myself.  I usually just make them to take to church or a big family gathering.  Instead... MINE, ALL MINE (and a few for Jackie).

I am a bog fan of pickles... Not only in the yellow filling, but a little slice on top.  As a hint for those taking these to an event, the pickle slices add an extra topping that allows you to cover a plate with cling wrap without disturbing the look of the pipped yellow.

And speaking of the pipping look.  If you have never tried it, it is easy.  Just head to a Hobby store (Michael's, Hobby Lobby, etc.) and you can find all you need.  Go ahead and ask the sales person for advice.  All you need is a pipping bag and a big star tip.  Best thing about pipping is that you can pull the mistakes off, refill the bag with the mistakes and try again.  Easy and easily fixable if you want to try again.

The recipe is old school... Just what I had in mind.

I also made these as a snack during a "No Meat on Friday" Lent season snack.  Just one more day to try to keep my wife out of Purgatory.

Enjoy!

OK... Here's what I did...

"Old School "
DEVILED EGGS

Ingredients

• 8 Large Eggs, Hard Boiled and peeled
• 1/4 Cup Mayonnaise
• 3 TBS Pickle Relish (with brine)
• 1 TBS Yellow Mustard
• Several Grinds of a Pepper Grinder to taste
• Sweet Gherkin Pickles to Garnish
• Sweet paprika to Garnish

Cooking Directions

1. Best way to hard cook an egg... Single layer in a large pot, do not crowd, make sure there is room between eggs. Cover with cold water (one inch above the eggs). Over high heat, bring water to a full boil. Immediately remove from heat and cover.pot (still with eggs and HOT water) tightly with a lid. Allow to sit for 15 minutes. Then run COLD water over the eggs to cool quickly. This cooks the yolks perfectly as well as keeping the whites soft (boiling eggs will toughen the white parts). Peel eggs.
2. Cut Eggs in half lengthwise, remove yolks
3. Mash yolks with a fork. Mix in Mayo, Relish, Mustard and Pepper. Taste, add additional seasonings (salt, pepper) if desired.
4. Fill the cavity in each egg white.
5. Garnish with a slice of Sweet Gherkin Pickle as well as a sprinkle of paprika
6. Serve chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Orange Roughy with Herbed Peaches - 52 Simple but Next Level Dishes

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The season of Lent is upon us.

Which for our little family means fish on Friday (a little bit more, but for the blog... Fish on Friday).

I do not observe the season myself (well, I guess I do just cause I eat what my wife eats, but she gets more out of it than I do). However, I did a little checking. In the 50's, the church would make eating meat a mortal sin and you were doomed to hell (or at the least purgatory) if you had those ribs you wanted. But, thanks to the Vatican II conference of the early 60's, meat eating was no longer a mortal sin.

It does beg the question of what happened to those souls that ate meat during the time it was a mortal sin? But, in the end, it is probably a moot point, as the type of people who eat meat on Friday are likely to be the type of people who commit other sins and they end up in Hell anyway...

But I digress...

This Fish is very very easy.  SImply heat butter, season with a little fresh garlic.  Then set up three stage dredging station... Flour the fish (helps the egg stick)... Dredge in whipped egg and then in Panko Bread Crumbs for that crispy coating.  The peaches (from yesterday's post) are just as easy.  Only real tough part id to be careful to NOT overcook... Only 4 minutes per side is plenty.  Go ahead an cover the fish while it cooks.  Putting a lid on the pan will help turn the pan into an oven for more even heating.  It also traps the steam, steaming the fish to tenderness as well.

the whole plate was FAST to put together (about 15 minutes), Easy to prepare and those bits of fish covered with the peaches were about as good as it gets! 

Lent dish or not, not a lot of sacrificing in serving this.  Delicious!

OK... Here's what I did...

Orange Roughy
with Herbed Peaches

Ingredients

• 2 Pieces Orange Roughy
• 1 Cup Herbed Peaches
• 3 TBS Butter
• 2 Cloves Garlic, Minced
• 1 Cup Flour for breading
• 3 Large Eggs, beaten
• 1 Cup Italian seasoned Panko Bread Crumbs

Cooking Directions

1. Heat Butter, and garlic in medium frying pan.
2. Whisk egg in a small to medium bowl.
3. Roll fish in flour.
4. Dip floured fish in egg and then roll fish in Italian Panko bread crumbs.
5. Place fish in pan, cover with lid and cook approximately 4 minutes per side or until desired doneness.
6. Place fish on plate and top with peach salsa.
7. Serve Hot and ENJOY!

Best part of this fish was the parts that were draped by the peaches.  The syrup/juice from the peaches added an extra layer of deliciousness to the dish!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Herb Spice Peaches - 52 Simple but Next Level Dishes for Church PotLuck

Pin It Now!

I ran across this idea recently at a BBQ joint.

It was served as a dessert, but the idea appealed to me as a savory side dish.  Sort of a simple  peach salsa.

It really is about as simple as it can possible get... Open a can, drain the syrup, season and serve.

I served this with a nice piece of pan fried Orange Roughy.  For the photo I drapped about 1/4th of the fish with the peaches.  BIG MISTAKE... I should have draped all of the fish with the peaches.  what little peach syrup juices left were absorbed into the fish adding a wonderful extra level of flavor...

But that's a post for tomorrow...

OK... Here's what I did...

Herb Spice Peaches

Ingredients

• 1 Can Sliced Peaches in Syrup, drained
• 1 tsp Dried Tarragon
• 1 Pinch Sea Salt
• Juice from a Lime
• 1/2 tsp Pepper

Cooking Directions

1. Add tarragon spice, lime juice, Sea Salt and Pepper to Peaches .
2. Lightly toss and set aside.
3. Served Chilled and ENJOY

This dish works wonderfully as a side dish.  Savory from the herbs and salt, yet works just as well as a dessert, naturally sweet from the fruit.

As far as simple... Open the can, drain, season and toss.

About as good as it gets.

WOnderful dessert and even better as a side dish served over a piece of fish.  LOVE THIS!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

******************************************************

This recipe has also been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest