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  1. robirdstx

    Dinner 2019

    Sautéed Chicken Breast with Tender-Crisp Vegetables Serving Size: 2 Ingredients: - 2 boneless chicken breast - paprika, to taste - salt, to taste - fresh ground black pepper, to taste - 1/4 cup all purpose flour - 2 tablespoons olive oil - 2 tablespoons butter (divided) - 1/4 cup chicken broth, warm - 1 clove garlic, minced - 1 zucchini and/or yellow squash, chopped into 1-inch pieces - 1/2 red bell pepper, chopped into 1-inch pieces - 1/4 onion, chopped into 1-inch pieces - 1 teaspoon fresh herbs (such as thyme , parsley or basil) chopped - 1 tablespoon parmesan cheese, grated (optional) Directions: 1. Pat the chicken dry and lightly pound between two sheets of plastic wrap to even out the thickness. 2. Season chicken with paprika, salt and pepper, to taste, and dredge in the flour. Shake off excess flour. 3. Heat oil in frying pan over medium heat. 4. Add half of the butter to the pan when the oil is hot. 5. When the butter has melted, sauté chicken until lightly browned, about 3 minutes per side. 6. Remove the chicken from the pan and keep warm. 7. Deglaze the pan with the broth and add the garlic, cook for a few seconds. 8. Add the vegetables and herbs to the pan and stir to coat. 9. Place the chicken on the vegetables, cover and simmer for about 5 minutes. Do not overcook, the vegetables should still be crisp, but tender. 10. Transfer chicken to plates. 11. Swirl in the remaining butter and gently stir the vegetables. 12. Transfer vegetables to plates and sprinkle cheese on top, if desired.
  2. robirdstx

    Dinner 2019

    Sautéed Chicken Breast with Tender-Crisp Vegetables
  3. robirdstx

    Dinner 2019

    @Kim Shook Yes, Texas made in Brenham http://www.kountryboys.com/Our-Story
  4. robirdstx

    Dinner 2019

    Broccoli Salad with a Grilled Pork and Venison Sausage (dressed with onions and mustard)
  5. This OXO jar opener works for me. https://www.oxo.com/categories/cooking-and-baking/tools-and-gadgets/can-and-jar-openers/jar-opener-with-base-pad-438.html?atrkid=V3ADW4C21112D_67659816417_pla-652575992376__345709119778_u_t___&gclid=Cj0KCQjwov3nBRDFARIsANgsdoEPMhV4FSzD_3krmz6x7DG7oOuzE1YgEaZHtN5VXQCSgFkbmohbAo8aApe5EALw_wcB
  6. robirdstx

    Lunch 2019

    Lunch today at the Original Gringo’s Tex-Mex in Pearland SOUTHWEST SHRIMP & AVOCADO SALAD grilled shrimp, avocado, sweet grilled corn, tomatoes, black beans, cheeses and tortilla strips atop mixed greens
  7. robirdstx

    Dinner 2019

    Garlic Naan, Baked Sweet Potato with Butter, Pork Vindaloo and Green Peas with Water Chestnuts
  8. Pork Vindaloo is on the menu tonight! Pork Butt Roast, about 2 lb., cubed and seasoned with salt and pepper Pork cubes browned in batches in a bit of grapeseed oil, removed from pot; onions browned, then pork added back in. Patak’s simmer sauce added, along with half a jar of water; stirred and set at high pressure for 30 minutes. Will let go for 15 minutes at natural release, then reduce to thicken gravy. Results will be posted on the Dinner Thread!
  9. Yes! Sounds like something I would like to try. Thanks!
  10. Thank you! I have placed an order for their Black Peppercorn Sampler Pack.
  11. Getting down to the nitty gritty! No beef, no poultry, no lamb, no seafood! Determined to use up and refresh all of the proteins. Down to just pork: Tenderloin - out Roast - 1@4 lb Ground - 1@1/2 lb Garlic sausages - 4@2 Breakfast Patties - 2 Pepperoni - 1/3 pkg. Prosciutto Longaniza Pork Butt Meaty Bone - for broth - 2 Hot Italian Sausage - 1@2, 1@3 I know that I will purchase and use other proteins before I use up all of the current stock of pork, but my thoughts are that there is no good reason to just keep this food in the freezer. Either use it or dispose of it! So I am going to use it!
  12. robirdstx

    Dinner 2019

    Duck Breast Risotto
  13. robirdstx

    Dinner 2019

    Pan Seared Duck Breast with Crash Hot Potato and Buttered Green Peas
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