Thursday, May 8, 2014

Foodie Friday -- May 9th

 Welcome to the May 9th Foodie Friday, where great food is always on the menu.
A few weeks ago, we smoked a standing rib roast:
For Bandwidth's 30th birthday, we smoked a beef tenderloin, seasoned only with salt, pepper, and chili powder. The next day, I made French dip sandwiches (provolone, consomme, shallots, fresh French bread, and thinly sliced filet mignon). There's nothing like French Dips to hit the spot after a day of weeding and planting in the garden.

Popular Recipes from Last Week's Foodie Friday
Back Porch Musings  created a scrumptious, elegant Mushroom-Cheesy Flatbread, beautifully served on wooden chopping blocks and willow chargers.

It's easy to see why Million Dollar Meatballs  were one of the most-viewed recipes. Served with gravy and mashed potatoes, this dish looks filling and fabulous.You can find out how to make the meatballs at Rita's Recipes

Oregon Transplant  wowed everyone with her inventive, delicious Pecan Pie Cake . Can't you just imagine sinking a fork through those lucious layers?

Are you familiar with the MYSTERY INGREDIENT CLUB?
Here's how it works: A secret ingredient is assigned to members, and they incorporate it into a recipe (sweet or savory). 

The next club meeting will be held Monday, June 2, 2014

** Participating members can host the party. This means that you don't have to follow any rules or do any "hosty" things. You'll be mailed the Inlinkz thumbnail code prior to the event, which you can add to your post. This is totally optional.

**You can add your link at any participating blog. Your thumbnail/link will be seen on all MIC clubbers' blogs

** Other than using the secret ingredient in a recipe, there are no rules. 

** If you'd like to play with us, just leave a comment (or email me at and type MYSTERY CLUB in the subject header. 

** The secret ingredient will be unveiled via email.

** If you'd like to host the party on your blog, you'll be mailed the Inlinkz thumbnail code prior to the event.

**This isn't a weekly meme. The MIC meetings happen mysteriously!

Come on and join us. We'll have a great time!

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.

It's pretty simple: there are NO RULES.

You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new. If you love food, we love you.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.

Have a great weekend!


  1. Oh my goodness, that roast beef looks jaw-droppingly good, as does that pecan pie cake - I'm positively salivating and I haven't had breakfast yet!! Thanks for hosting once again. I love to also participate in the Mystery Ingredient Club. My email address is yoga(dot)tapas(at)gmail(dot)com xo

  2. Thanks so much for hosting, Michael! Your french dip sandwiches are making my mouth water! I'd be thrilled if you stopped by to link them up to my all new Creative Ways Link Party. Hope you have a wonderful weekend!

  3. Thanks so much for hosting. Really nice features tonight. Have a wonderful weekend.

  4. What a terrific roast. Delish. Thank you so much for hosting.


  5. damn, you did it again! i was just going to make us a measly dinner, WHY DID I LOOK FOR YOU! french dip is a fav, but yours looks EXTRA GOOD! drats whatever i make will not stand up to your pics... even if i made my own french dip! mouthwatering, that ain't no lie, truly i have arrived at the wrong time for you made me ravenous for beef... AGAIN!

  6. Happy 30th Birthday to Bandwidth! The smoked tenderloin looks so out of this world, as do the sandwiches, Michael Lee. Thanks for hosting your weekly party. xo

  7. Happy birthday Bandy. What a great French dip sandwich to celebrate. Thanks for hosting each week and I hope you have a wonderful Mother's Day.

  8. Your beef tenderloin looks mouth watering! Thanks for hosting and have a great weekend!

  9. My goodness, what a great party! I love the yummy features and your guests have great récipes I see! Thank you for hosting sweet lady.
    Wish you a very happy Mother's Day.

  10. thank you so much ML, I definitely drooled over Pat's mushroom flatbread, and I am going to have to seriously make that pecan pie cake! Thanks for the foodie fun~

  11. Hi Michael Lee,
    Hope you have a very special Mothers Day Weekend and thanks so much for the party!
    Miz Helen

  12. Thanks for hosting! I have shared coconut oatmeal cookies. This was the first cookie recipe I adapted once I was diagnosed with severe food allergies. What do you think?

  13. Hello Michael Lee, Your standing rib roast and French Dip look amazing - after being outdoors all day today - that would have been just perfect! Wonderful features! I would love to join you in the Mystery Ingredient Club -it sounds intriguing and challenging! Thank you for hosting,
    Have a blessed Mother's Day!

  14. Must have been a great birthday dinner for Bandwith! My family would enjoy it, for sure :-)

  15. Beautiful round up of recipes. Blessings, Catherine

  16. WOW! How exciting to see my Million Dollar Meatballs as one of the most viewed recipes last week, Thank you!!

  17. Oh my...your French Dip is mouth-watering. I've had a bread-ectomy from my diet, it's oh so tempting! Belated Happy Birthday wishes to Bandy :)

  18. Thank you for featuring my Pecan Pie Cake! An exciting first for me! :) I love your blog Michael Lee!

  19. Thanks for hosting! Have a great weekend. :)

  20. The recipes look terrific this week. Thank you for sharing them. We love linking up on Friday!

  21. Love your party! Thanks for hosting. Please stop by our party. We would love to have one of your amazing creations at our party.
    Happy Friday! Lou Lou Girls

  22. As I was scrolling through I said...those napkins look just like mine. Low and behold, it was the flatbread pizza post! Wow!
    Thanks everyone for coming by the Back Porch.
    Thanks Michael, for Foodie Friday!

  23. Have fun in the garden Michael and Happy Mother's Day-enjoy:@)