robirdstx

I have always loved cold (from the fridge) leftover pizza. Even better when washed down with a cold glass of milk! 😁

We like thick sliced bacon. We line a quarter sheet pan with foil, lay out 5 or 6 slices, and put the pan in a cold oven. Turn the oven to 400F and set the timer for 20 minutes, check the bacon and usually flip and cook an additional 5 minutes. Drain finished bacon on a paper towel lined plate.

Taco Thursday!

If you have a nearby Container Store, it might pay to make a visit. We remodeled our pantry with their elfa system years ago, which includes a set of baskets mounted on the inside of the door where I keep most of our canned goods.

Terrible Photo ~ Great Burger! Two 2 oz. patties smashed on our steel (heated to 600F on the grill) with cheese, tomato, onion, mayo and mustard on a toasted Ciabatta Roll.

We keep Pioneer brand Country Gravy mix on hand for when we have biscuits and gravy. And when a roast turkey is being planned, I stock up on their Roasted Turkey Gravy Mix, because you can never have enough gravy for the bird, the potatoes and the stuffing. I’ve also used their Roasted Pork Gravy Mix and thought it was good.

Braunschweiger and Mayo on Toast

Tonight’s Banh Mi: Boneless Chicken Thighs were marinated in Soy Vay Veri Veri Teriyaki Marinade & Sauce, then grilled and chopped. I did not use a pate this time, just slathered the Sriracha Mayo top and bottom.

Marinated, Grilled and Chopped Boneless Chicken Thigh Banh Mi

Beef Ribeye, Sautéed Mushroom and Onion Quesadillas with Sour Cream, Guacamole and Spicy Black Beans

If it were me, I would check with the store where you bought them. The onions that are available at my little Walmart are from a producer in New Mexico and have not been recalled.

Boneless Beef Ribeye ~ Sous Vide at 129F for 90 minutes, then finished on the Grill. Served with Sautéed Onions and Mushrooms and Asparagus.

Grilled Pork Tenderloin, English Cucumber, Pickled Carrots and Radishes, Pickled Jalapeño Slices, and Cilantro in a toasted Bolillo with Braunschweiger as the pate and Sriracha Mayo

Grilled Pork Tenderloin Banh Mi

Grilled Shrimp over Sautéed Onions and Mushrooms (served with Lemon Butter for dipping the Shrimp)