Shelby

I found this chicken breast in the freezer that I had stuffed with cheese and ham and SV'd. So, I thawed it out in a 135F water bath. Was good and easy. No, I didn't brown it. I was too lazy.

Back strap= lovely steaks. Slice them thick and butterfly them. Get a cast iron pan searing hot. Sear them quickly ....venison is best rare. 2 mins on each side to start and you can cook them more from there to your liking.

I would like this a million times if I could.

I think your ideas are most interesting, Rob. I will add one concern: keeping that glass clean might be a pain in the ass?

I am liking this for the wonderful looking food.....not the part about the Chiefs

LOL! Anna, trust me, you win hands down. I am not patient enough to test recipes like you do. Your bread is gorgeous. I love the split down the top.

Dang, I have frozen peas. Should have done that instead of spinach.

They are good.... you need to try it. First, you take your meat and beat the heck out of it with a meat tenderizer (is that what this is called? maybe it's a meat mallet??). I mean really get after it. Then, place your meat in buttermilk that has an egg beaten into it and let it soak for a while. I soak for an hour or so. While soaking get your flour ready. I add garlic, black pepper and Lawry's salt to it in a ziplock bag (or you can use a bowl or whatever...I like using a ziplock, it makes less of a mess for me). Take your meat out of the buttermilk mixture and put it in the bag and shake it up (or dredge it in a bowl). Heat your oil up to 350F and fry. Good stuff. Gravy and mashed potatoes are a must....fried onions would be good, too.

Ronnie wanted chicken fried venison steaks last night so I thawed out a couple of roasts. The part that I didn't use last night I will use to make stew in a couple of days.

White bread

Yay!!! Another IP groupie Glad you like it.

Diced, never shredded.

@Jacksoup Oh it's so pretty!!!!!! I love it all.

Steak night

Oh Elsie, I'm SO glad it worked! Thanks for reporting back I was rice challenged until I got the IP. My rice done on the stove top was either too done and stuck to the bottom or not done enough and crunchy. The IP saved me.

I'd make soup.

Chicken in the steam boy

Well, the rice on the right looks like my Uncle Ben's .

Yeah, that's why I wasn't sure if my method would help. I get confused about rice, too. I am out of my Uncle Ben's at the moment but I'm pretty sure it says converted on the box...and I honestly don't know what converted means in that context. And I'm not 100% sure it says that. Yeah, I'm helpful lol.

No, I do it right in the main pot.

I don't know if this will help you or not. I use the plain Uncle Ben's white rice. I do 1 1/2 cups of water with 1 cup of rice. Eight minutes on high pressure. Quick release.

My mother-in-law just got out of the hospital and they sent her home with a gift. A HUGE head cold. She feels and sounds terrible. So, last night I made a huge pot of chicken and noodle soup with lots of rich homemade broth. I used half chicken and half turkey (broth). Hopefully it makes her feel a little better. Oh, so, I had a little bowl of that for dinner.

Soooooo pretty!!!!! You are going to LOVE it. So happy for you!

I would love this right now. Shove this through the screen please.

Welcome!