Maggie2094, I would never judge such a wonderful dinner option! CLBLakey, those stuffed prawns look wonderful! Would love a recipe. Solsthumper, Love everything you post, but especially love your gorgeous food pics! Sorry they are taking a back burner. Ann_T, Dinners look amazing as always! Hainanese Chicken looks interesting! For some one who doesn't like salads, your beet and feta salad, looks like one I would love! (love beets, but only one in family who does). Apple fritters also look really good! Need to bake soon! Lamb is one thing I have only cooked once. I find it's so expensive so I never tend to buy. Might have to look into buying a quarter or half as you did! Last night I made a pepita crusted halibut with cilantro, serrano cream sauce. I cheated as I had picked up a cilantro chutney at the Farmer's market. When I looked at the ingredients, they were pretty much the same as the sauce. I sautéed some onions, added a Serrano chile and some cream. Was wonderful! Here's the link to the recipe, http://www.foodnetwork.com/recipes/guy-fieri/pepita-crusted-pacific-halibut-with-cilantro-serrano-cream-recipe/index.html

I love soup too! Here is a variation of the one you posted above. I made it just the other day and it was awesome. I will definitely try yours next. Alexa Crockpot Chicken Tortilla Soup Place in crockpot 2 or 3 boneless, skinless chicken breast halves. Without draining anything, combine in bowl: 2 (15oz) cans black beans 1 (14.5 oz) can tomato sauce 2 (15 oz) cans Mexican stewed tomatoes (or Rotel) 1 (4 oz) can chopped green chilies 1 cup salsa, your preference as to strength Pour over chicken and cook on low 8 hours. Just before serving, remove chicken, shred it, and stir it back into the soup. Stir in: 1 can Niblets corn Heat just long enough to get corn and chicken hot. Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!

This you need to sort of go by feel but this recipe is the best one I've tried. FLOUR TORTILLAS 2 cups flour 1 tsp salt 1 1/2 tsp baking powder 1 1/2 tsp oil (corn or canola) 3/4 cup lukewarm milk or water Sif the flour \, salt & baking powder into a large mixing bowl. Into the dry ingredients pour the oil & mix with your fingertips to combine. Add the milk or water, working the liquid into the dough until a sticky ball forms. Lightly dust a counter or pastry board with flour & knead the dough vigorously for 1 minute. The mixture hsould be "earlobe-soft" & no longer sticky. Let the dough rest, covered with a damp cloth for about 15 minutes. Dive the dough into 6-8 balls, cover them again with the damp cloth & let them rest another 15-30 minutes (or you can refrigerate them covered up to 4 hours.) Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be touch so you should reroll any scraps. Heat a dry griddle or heavy skillet over high heat for 5 minutes. cokk the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Serve warm.~~

LOL, I was just coming over here to ask for the recipe! Thanks, Marilyn!