robirdstx

Sorry, no photo, I was starving and did not even think about it! I had a Wendy’s Baconator (https://www-pqa2.wendys.com/en-us/hamburgers/baconator). No longer starving!

Do you have the LUX model? The images I found on the web look like that. It is different from the DUO model, which I have. I tried to add a link of the image but it did not work. Edited to add screen shot of both model types:

Breakfast on the patio in my newly purchased, and now favorite bowl: Pork Carnitas with the last of the leftover Jasmine Rice and Chickpea Curry, garnished with Cilantro

Thank you for this. Had 1/2 a dozen just sitting in a desk drawer that have now been moved to the clip basket in the kitchen.

Pork Carnitas Tacos (topped with Onion, Cilantro and Salsa Verde) served with Chickpea Curry with Spinach (leftover from last night’s dinner)

Turkey Sandwich on the patio on my new picnic plates, ants included.

Is this the same as Del Real Carnitas?

Chicken Vindaloo over Jasmine Rice, Chickpea Curry with Spinach and Garlic Naan

https://www.walmart.com/ip/Instant-Pot-LUX60-V3-6-Qt-6-in-1-Multi-Use-Programmable-Pressure-Cooker-Slow-Cooker-Rice-Cooker-Saut-Steamer-and-Warmer/54316362?wmlspartner=wlpa&selectedSellerId=0&adid=22222222227049678207&wl0=&wl1=g&wl2=t&wl3=147341789757&wl4=pla-262470081824&wl5=9027837&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=54316362&wl13=&veh=sem

This was my first ever Jambalaya! I printed out several online recipes and modified to suit the ingredients I had on hand and my experience with my Instant Pot (6 qt. Duo). I sautéed 18 oz. of boneless skinless chicken thighs, that had been cut into small bite size pieces and seasoned to taste with Cajun seasoning, in a small amount of grapeseed oil, until they were no longer pink, stirring occasionally. I removed the chicken from the pot and added 6 oz. of Andouille sausage that had been cut into 1/4 inch rounds. I sautéed the sausage for a bit and then added about a cup of diced white onion, a diced stalk of celery and, because I didn’t have any fresh bell pepper, I added a couple tablespoons of diced roasted red bell peppers and several tablespoons of diced Hatch Fire Roasted Green Chiles. I let that sauté for a bit and then added several minced garlic cloves and stirred it all together. Then I added 3/4 cups of dry vermouth and deglazed the pot, stirring to get all the brown bits off the bottom of the pot. I returned the chicken to the pot. The final additions were 3/4 cup of jasmine rice (not rinsed), 1 1/2 cups chicken broth, a pinch of dried thyme, 5 oz. diced stewed tomatoes in their juice and a bay leaf. I cooked it on Manual High Pressure for 7 minutes and Natural Release for 10 minutes. Served with chopped green onion and Louisiana Hot Sauce. Very happy with the result! DH declared it a keeper!

Chicken and Andouille Jambalaya (made in the Instant Pot) - DH declared it a keeper!

Mexican-style Smothered Pork Chops (cooked in my Instant Pot) and White Beans with Tomato, Onion, Garlic and Cilantro

Grilled Shrimp with Potatoes Floyd and Fried Okra at Floyd’s Cajun Seafood in Webster

Sous Vide Beef Ribeye (finished on the grill), Roasted Potatoes and Asparagus

Crispy Pork Tacos with Avocado

Sous Vide Lamb Rib Chops (finished on the grill) with Duck Fat Roasted Potatoes, Garlic and Asparagus

That’s what I had for lunch!

Just look away!

Back home and cooking again! Chicken Fajitas with Sautéed Zucchini and Peppers

A couple of recent lunches at Galveston’s Cajun Greek: Shrimp Mediterranean with Onion Rings and Classic Gyro with Fries

Dinner, from last Thursday, shared with my sister (who was here to join me for FeatherFest - Galveston’s annual birding and photography festival): Fried Calamari and Crawfish Etouffee with Dirty Rice and Fried Okra at Landry’s Seafood House on Galveston’s Seawall Blvd.

Dinner with one of my sisters and my husband at Floyd’s in Webster! Grilled Oysters Lafayette for my sister. Grilled Redfish and Asparagus for me. And Chicken Fried Chicken with Potatoes Floyd for my husband.

Saw it at my Neighborhood Wal-mart this morning.

Sous Vide Beef Ribeye (finished on the grill) with Zucchini and Yellow Bell Pepper (with Onion, Garlic, Serrano Pepper and Salsa)

Pork Chop and Gravy (made in the Instant Pot) over Jasmine Rice with Sautéed Spinach, Campari Tomatoes and English Cucumber