robirdstx

Crisp-Skinned Roast Goose Leg, Andouille Stuffin’ Muffin, Mashed Potatoes with Goose Gravy, and Braised Cabbage with Onions and Carrots

Resting!

A set of insulated wine tumblers for on the patio from my DH.

Have you got some ham to go with those green eggs? 😜

I recently used this recipe, Instant Pot Red Beans and Rice and was very happy with the way the beans turned out.

I have started the prep on my Christmas goose. I am using Serious Eats recipe for Crisp-Skinned Roast Goose. The goose has been pricked and blanched, sprinkled with a mixture of kosher salt and baking powder, and is now resting uncovered in the refrigerator.

Our Traditional Christmas Eve Breakfast Brunch Baked Eggs - Jack Cheese, Mushrooms, Onion, Red Bell Peppers, Cooked Ham, Eggs, Milk, Flour, Thyme, and Parsley

I grew up with it, too. My husband did as well. We always have it on hand, but I only use it on a few things - chicken thighs destined for the grill, cottage cheese and avocados.

Beef and Pork Sausage Meatballs in Marinara Sauce, Garlic Toasted Ciabatta Buns and Buttered Green Beans

Red Beans and Rice with Andouille Sausage

As much as I love my CSO, I reheat rolls in my microwave oven. I wrap the rolls in a damp paper towel and cook for 20 seconds on 40% power.

These definitely need to be shelled before eating!

Avocado and Cottage Cheese with Lawry’s Seasoned Salt

Smoked Pork Neck Bone Meat and Navy Bean Soup (from the freezer)

My sister harvested and gifted me with these Nevada Pine Nuts (13 ounces). I shelled and ate a few of them raw. Very tasty! The rest are being stored in the freezer until needed. Recipes welcome!

I used the Convection Bake directions on the box: http://www.louisafoods.com/retail-products/toasted-ravioli-original-beef/

Super Quick and Easy: Green Leaf Lettuce, Cucumber, and Red Onion Salad with Croutons and Cotija Cheese, dressed with Ken’s Creamy Caesar, and Toasted Ravioli (from frozen) with Classico Fire Roasted Tomato & Garlic Pasta Sauce for dipping

Pork Fried Rice

First time making no knead bread in the CSO. Baked on Bread setting at 450F for 30 minutes, after 30 minute proof on Steam setting at 100F. Crumb shot!

Grilled Catfish, Crawfish Etouffee and White Rice - Lunch Portion at Floyd’s in Webster

On my own tonight. A couple of pork tamales from the freezer, steamed, with salsa verde.

Bone-in Pork Loin Chops (Sous Vide for 2 hours at 140F and finished on the Grill) with Baked Sweet Potato and Steamed Broccoli

Salt Black Pepper Garlic Onion Grilled Meats Bacon Avocado Lobster Crab Potato

Smoked Pork Neck Bone and Navy Bean Soup

Tasting Portion and the rest of the Soup portioned out for 3 meals (one for tonight and two to go into the freezer).