robirdstx

Thanks, but the Cabella and BassPro ones are the 12” - too big for CSO. And the one for Walmart is sold by a third party with almost $12 in shipping fees.

My dual handle 8” skillet was delivered a few minutes ago. I was going to take a photo of it in the CSO, but apparently the CSO was overdue for a Steam Clean. 😬 So I took a couple of photos of the new skillet in the pan that comes with the CSO. It fits nicely with plenty of wiggle room.

Leftover’s from Saturday Night Dinner - Crawfish Etouffee and Jasmine Rice

Ditto!

Pork Carnitas Tacos and Cole Slaw

I did too.

I believe this is the one: https://www.lodgecastiron.com/product/dual-handled-pan?sku=L8SKL I have been looking all over for it, but it appears to be out of stock or outrageously priced (on Amazon). So, I have ordered this smaller one from Amazon: https://www.lodgecastiron.com/product/dual-handled-pan?sku=L5RPL3 Due for delivery tomorrow.

Two Eggs, Scrambled with Diced Ham and Shredded Cheeses

Crawfish Etouffee with Jasmine Rice and Broccoli

I think I can see some evidence of cheese! 😁

This plus this equals this: Crawfish Etouffee - it’s what for dinner tonight!

Grilled Jalapeño Sausage with Stone Ground Mustard and Creamy Cole Slaw

There had been some recent posts about corned beef hash, so I bought a can of corned beef with the idea of making hash with some of the shredded hash browns that I had in the freezer. Well, that has not happened. Then I started thinking about making use of the corned beef in a sandwich. I would usually use toasted rye bread, but no rye on hand, so I thought toasted Ciabatta rolls might be good and I already had them in the freezer. This will be my first time making this particular combo, so I’ll let you know how it turns out! 😁

Meal Planning has become more important to us. Not so much Breakfast or Lunch, but Dinner. My husband is still working, so Dinner is our main meal of the day. Planning Dinners for several days in advance allows us to use what we already have on hand (with minimal waste) and cuts down on the need to go out and grab just that one needed item from the grocery store. Here is my current plan through the end of next week, though subject to change: X Wed - Panko Crusted Pan Fried Tilapia Tacos; Salsa Verde Sauce; Slaw X Thur - SV Filet Mignon, seared in cast iron pan; Salad; Creamed Spinach Fri - Grilled Jalapeño Sausage Wraps; Cole Slaw with Salsa Verde Sauce Sat - Crawfish Half and Half - Étouffée and Fried; Rice; Broccoli Sun - Pork Carnitas (from freezer) Tacos; Cole Slaw Mon - Pot Roast; Potatoes; Carrots; Green Beans; Gravy Tue - Beef Stew Wed - Chicken and Sausage Gumbo (from freezer); Rice; Cole Slaw Thur - Hot (canned) Corned Beef and Swiss on Toasted Ciabatta with Russian Dressing Fri - New England Clam Chowder

Sous Vide Petit Filet Mignon (finished in butter in a cast iron skillet) and Creamed Spinach

Haven’t tried salting apples, but I do salt watermelon, celery, radishes and (sometimes) carrots.

Pan Fried Panko Crusted Tilapia Tacos

Beef Chili and Beans with Nathan’s Beef Franks, Chopped White Onion and Shredded Cheese

Love the Green Pea Escapee!

Chili with Beans and White Onion

Grilled Chicken Caesar Salad with Creamy Alfredo Linguine

Yesterday, I made a Lentil and Sausage Soup with Spinach, Carrots, Onion, Celery and Garlic. We had the first half last night and will finish it off tonight.

Pan-seared Boneless Loin Chops (these had been cooked Sous Vide for an hour plus at 135F) in Wine Sauce and Buttered Green Beans

Shrimp Po-boy with French Fries on the covered outdoor patio at Galveston’s Shrimp ‘N Stuff.

Chicken and Jalapeño Sausage Gumbo with Jasmine Rice and Louisiana Hot Sauce