robirdstx

Good Saturday Morning! Breakfast Tacos with Bacon, Egg and Cheese Coming Up!

Portabella Mushroom “Pizza” with Pepperoni, Red Onion and Black Olives

Broiled Five Spice Pork Chops (finished with Worcestershire Sauce and Green Onions) with a Spinach Salad

Panko Crusted Pan Fried Pork Tenderloin with Broccoli Salad and Baked Beans

Happy Labor Day!

Teriyaki Chicken Thigh Kebabs (Sous Vide at 149F for 2 hours; skewered, grilled and finished with additional Teriyaki sauce) with Grilled Zucchini, Red Bell Pepper, Mushrooms and Yellow Onion.

Labor Day Weekend Tradition ~ Grilled Hot Dog with Baked Beans and Broccoli Salad

Chicken Taquitos with Sour Cream and Salsa

Sautéed Chicken Breast with Zucchini, Red Bell Pepper and Red Onion

Spinach Salad with Garlic Vinaigrette And Meat Sauce with Linguine

Steelhead Trout with a Creamy Dill Sauce (yes, I remembered to get the sauce out of the fridge this time) with Cauliflower, Potato, and Green Pea Curry (reheated leftovers from last night) and Garlic Sautéed Spinach

Sous Vide, then Grilled Lamb Chops with a Cauliflower, Potato and Green Pea Curry

Grilled Catfish and Shrimp with Dirty Rice at Stingaree Restaurant, Crystal Beach, TX

The last of the leftover rib eye - reheated with salsa and served on a warm flour tortilla with shredded cheese

Roast Chicken and Vegetables

Leftover Rib Eye reheated with Onion and Salsa on a Toasted Corn Tortilla and a slice of Pepper Jack Cheese

Sous Vide and Grilled Beef Rib Eye Cauliflower ‘Mac’ & Cheese Casserole My plate.

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

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.

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

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

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

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

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

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.