robirdstx

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

Since you have two, perhaps braise one whole and break down the other into chops and grill. Heritage Foods’ website says they are good either way. I bet they will be delicious however you decide to cook them!

Getting back on topic. The only ingredient I did not have for the ranch dressing recipe posted at the beginning of this topic was the dried chives. I corrected that this morning.

If you are talking about the whole house generator, we had a 20 kw unit installed at a cost of just under $13k. I am sure prices differ in different areas of the country, due to site prep, labor and permitting costs.

I have used this recipe for many years; I use a cast iron skillet; they come out very tender: Mexican-Style Pork Chops Recipe By: Adapted from recipe in Texas On The Halfshell from Texas Dept. of Agriculture Serving Size: 2 Ingredients: - 2 Bone-in Pork Chops (or Pork Butt Steak) - 1/4 teaspoon salt - 1/4 teaspoon fresh ground black pepper - 1/4 cup all-purpose flour - 2 tablespoons vegetable oil - 1 cup onion, sliced - 1 clove garlic, minced - 1/3 cup Heinz chili sauce - 2 teaspoons Worcestershire sauce - 3 tablespoons apple cider vinegar - 1 1/2 tablespoons brown sugar - 3/4 cups boiling water Directions: 1. Preheat oven to 375℉. 2. Trim excess fat from pork. Rub with salt, pepper and dredge with flour. 3. Heat oil in deep skillet (with oven-proof handle) and brown pork. 4. Remove pork from skillet and keep warm. 5. Add onion to skillet; cook about 5 minutes. Then add garlic and cook for about a minute, do not let burn. 6. Return pork to skillet. 7. Mix chili sauce, Worcestershire sauce, vinegar, sugar and boiling water in 2 cup measure. Add to skillet and cover with foil. 8. Bake pork for 40 minutes. 9. Remove cover and bake another 10 minutes.

We also purchased a whole house generator last November. Have needed it twice recently during severe thunderstorms. It is a great comfort knowing we will not have to source gasoline and hook up the portable generator every time power goes out, especially during natural disasters. They are not cheap, but worth it.

Toasted Ravioli (from the freezer) - 10 minute bake at 425F - no marinara for dipping - nice and crunchy - satisfied!

Ranch

Early Dinner ~ Fettuccine Alfredo with lots of garlic, extra cheese and black pepper.

Breakfast on the patio. Last of the chicken fajitas from the weekend.

Pounding tenderizes the meat. https://www.thespruceeats.com/tenderize-tough-cuts-of-meat-995834

BOLT

Tonkatsu with Stir Fry Asparagus and Mushrooms with Teriyaki Sauce My plate!

I really wanted the pork butt ‘ribs’, so picked some up this morning and promptly placed them in the freezer. For comparison, also frozen, below are the pork loin ‘ribs.’ I ignore their cooking recommendations! Pork butt is destined to be carnitas in the Instant Pot and loin to be Tonkatsu! Have not done either Sous Vide.

I don’t know if it is the same where you are, but here there are two kinds of pork country style boneless ribs - pork butt and pork loin - shopper beware. Unfortunately, I now have the pork loin type on hand when I thought I was ordering the other. May have to make them into Tonkatsu!

Pan melted mozzarella string cheese ‘mock garlic toast’ - top and bottom views

Before The Fold: Flour Tortilla, Green Leaf Lettuce, Tomato, English Cucumber, Tzatziki Sauce, Flat Iron Steak and White Onion

I have a good size chunk of yesterday’s SV Flat Iron Steak that I want to reheat and serve sliced for dinner tonight. My question - slice before or after reheating?

Thank you! Hubby preheated the grates over our gas grill’s ceramic searing unit at full blast for about 10 minutes, then he stayed with the steak, turning it every minute or so until he got the marks he wanted. Marinade was a mix of olive oil, lime juice, ground cumin, granulated garlic powder, salt and black pepper, then a splash of pickled jalapeño juice.

Flat Iron Steak Fajitas - the steak was marinated for several hours, then cooked Sous Vide at 130F for 3 hours. Finished on the Grill, sliced and tossed with Sautéed Onions, Bell Peppers and Jalapeños. Served with Flour Tortillas, Salsa and Refried Beans.

😁 I do need to come back and visit with you again! Our local Penzey’s has curbside service, too, but they are over 30 miles away and would mean a drive into Houston. I was not in a hurry for any of the items in my order, so I ordered online and got free shipping, too!

That’s a lot of cilantro! I find it keeps better when the leaves are kept dry and they have room to breathe. The bunches can be wrapped in paper toweling or place the bunch in a cup with some water. Cilantro Pesto freezes well.

TGIF Taco Salad

Pan Fried Panko Crusted Chicken Cutlet with Garlic Cream Sauce and Buttered Green Beans

I use the Turkish oregano for my marinara and pizza sauces and in vinaigrettes. https://www.penzeys.com/online-catalog/turkish-broken-leaf-oregano/c-24/p-744/pd-s The Mexican oregano, I use in any of my Texas, Tex-Mex or Mexican dishes - chili, salsas, etc. https://www.penzeys.com/online-catalog/mexican-oregano/c-24/p-750/pd-s