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robirdstx

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Everything posted by robirdstx

  1. robirdstx

    Lunch! What'd ya have? (2018)

    Today I had the Prime Rib Plate (with two sides) Special at Killen’s Barbecue in Pearland.
  2. robirdstx

    Dinner 2018 (Part 1)

    Steelhead Trout Duck Fat Roasted Potatoes and Green Beans Dang it! The Creamy Dill Sauce that I had made to accompany the fish got forgotten and remained in the fridge.
  3. robirdstx

    Lunch! What'd ya have? (2018)

    Today I had lunch with a friend at Rouxpour in Webster Caesar Salad with Blackened Shrimp
  4. robirdstx

    Dinner 2018 (Part 1)

    Cajun Spiced Grilled Chicken Wings with Zucchini and Red Bell Pepper Sauté
  5. robirdstx

    Dinner 2018 (Part 1)

    Chicken Picatta, Steamed Red Potatoes with Thyme and Buttered Green Peas
  6. robirdstx

    Lunch! What'd ya have? (2018)

    🤣 Let me know when you come down and I’ll go with you!
  7. robirdstx

    Lunch! What'd ya have? (2018)

    Yesterday’s lunch at Reef Seafood House, Texas City Hushpuppies Pickled Green Tomatoes and Coleslaw Grilled Tilapia and Shrimp with Onion Rings
  8. robirdstx

    Dinner 2018 (Part 1)

    Thank you! We like it! I do not remember the original source, but there are many similar versions all over the Internet. Here is the basic recipe I use, with my changes. Broccoli Salad Ingredients: - 1/2 cup mayonnaise - 1 1/2 tablespoons red wine vinegar - 1/4 cup sugar (I use stevia) - 1/4 teaspoon fresh ground black pepper - 2 cups broccoli florets, chopped - 1/2 medium red onion, chopped - 3 ounces shredded cheddar or mozzarella (I use a Mexican blend) - 5 thin slices bacon, cooked and crumbled - 1/4 cup raisins (I use Craisins, chopped) - 2 tablespoons sunflower seeds Directions: 1. Mix mayo, vinegar, sweetener and pepper together. 2. Add broccoli, onion, cheese, bacon and raisins to mayo mixture. Stir well. 3. Refrigerate for four or more hours to let flavors develop. 4. Stir in sunflower seeds just before serving.
  9. robirdstx

    Dinner 2018 (Part 1)

    Grilled Chicken Wings and Broccoli Salad
  10. robirdstx

    Breakfast! 2018

    I had all the fillings ready for breakfast tacos, but at the last minute decided to skip the tortilla. Potato, Egg, Bacon and Cheese
  11. robirdstx

    Dinner 2018 (Part 1)

    Chicken is butterflied and pounded, not cubed.
  12. robirdstx

    Dinner 2018 (Part 1)

    Early dinner out at Floyd’s Grilled Shrimp and Crawfish Etouffee with Fried Okra for me. Chicken Fried Chicken with Gravy and Onion Rings for him.
  13. robirdstx

    Breakfast! 2018

    Pork Taco
  14. robirdstx

    Dinner 2018 (Part 1)

    I make my oven roux in a cast iron skillet at 325F for about an hour. It is a dark brown.
  15. robirdstx

    Dinner 2018 (Part 1)

    Chicken and Andouille Gumbo with Jasmine Rice
  16. robirdstx

    Breakfast! 2018

    Pork Carnitas and One Egg, Over Easy, on a toasted Corn Tortilla with Salsa and Cilantro
  17. Hi @Kim Shook, I think her time of 35 minutes, and based on your experience, was overly optimistic, even if you had used the Steam Bake setting.
  18. robirdstx

    Lunch! What'd ya have? (2018)

    CSO Steam Baked Chicken Wings
  19. robirdstx

    Breakfast! 2018

  20. robirdstx

    Lunch! What'd ya have? (2018)

    Southwest Shrimp & Avocado Salad (grilled shrimp, avocado, sweet grilled corn, tomatoes, black beans, cheeses and tortilla strips atop mixed greens) with Ranch Dressing on the side - Gringo’s Mexican Kitchen in Pearland
  21. robirdstx

    Dinner 2018 (Part 1)

    ‘Instant Pot’ Chuck Roast and Carrots with Cauliflower ‘Mac’ & Cheese Casserole
  22. I have been using my 8 qt. Stock Pot. I clIp the bags to the side of the pot, making sure the contents of the bags are below the top level of the water. PS: I set the pot on a trivet to keep it up off of the countertop.
  23. robirdstx

    Breakfast! 2018

    Sausage, Egg and Cheese Muffin with V8 Juice and Coffee
  24. robirdstx

    Dinner 2018 (Part 1)

    Grilled Boneless Chicken Thigh, Cauliflower ‘Mac’ & Cheese Casserole and Garlic Sautéed Spinach
  25. I don’t remember where I originally found this recipe or if I made any changes, it has been years ago. This is the version I use: Jalapeño, Sausage and Cheese Scrambled Egg ‘Muffins’ Servings: 6 Ingredients: - 8 ounces Pork Sausage, ground - 6 Large Eggs, lightly beatened - 4 ounces Cheddar or Monterey Jack or a Blend of Cheeses, shredded - 2 tablespoons Pickled Jalapeño Slices, chopped Directions: 1. Cook sausage until lightly browned and crumbly in a medium-hot fry pan. Drain and let cool on a paper towel covered plate. 2. In a medium bowl, whisk the eggs. Stir in the cooled sausage, cheese and jalapeños. 3. Spray muffin pan with non-stick spray such as Pam. Preheat oven to 350℉. If using Convection Bake, preheat oven to 325℉. 4. Spoon mixture evenly into muffin pan cups and bake on middle rack in oven for about 30 minutes or until golden brown and the eggs have set. Begin checking after 25 minutes. 5. Remove pan from oven and cool on a wire rack. Use a large spoon to loosen any stuck edges and pop the muffins out of the pan.
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