robirdstx

Pan-fried Panko Crusted Skinless Chicken Breast and Garlic Parmesan Cream Sauce with Roasted Asparagus and the last little bit of the Spinach Salad from the other night, both dressed with Garlic Expressions Vinaigrette.

BBQ Sauced Brisket on a Toasted Ciabatta Bun with Onion and Avocado. Hubby skipped the Avocado (more for me!) and added Dill Pickle Slices and Worcestershire Sauce to his Sandwich (no photo).

Spinach Salad with Hot Bacon Dressing (and Black Olives for me)

Grilled Brisket and Swiss on Rye with Horseradish Mustard

BBQ Sauced Brisket (from Kat’s Barbecue, Santa Fe, TX) with Zucchini and Bell Peppers

4 Ribs and a Side - I chose the BBQ Beans ~ Kat’s Barbecue, Santa Fe, TX

Broiled Pork Chop with Roasted Asparagus (and a side salad)

Tuesday Night at Floyd’s in Webster Grilled Shrimp and Potatoes Floyd for my husband ~ Grilled Catfish and Asparagus for me No To Go Box Needed!

Beef Stew - Perfect for a chilly Spring Evening

Salad and Italian-style Pot Roast over Mushroom Risotto

Charbroiled Shrimp and Fries at Stingaree in Crystal Beach.

That looks really good!

Pork Chile Verde over Jasmine Rice with Zucchini and Yellow Bell Pepper

Grilled Chicken Thigh, Campari Tomatoes, Steamed Red Potatoes (tossed with Olive Oil, Granulated Garlic, Kosher Salt and fresh ground Black Pepper) and Broccoli

Another ditto.

SIL’s Pan. Cuisinart. I believe it is a 3 1/2 quart Classic Stainless Sauté Pan. She also has the cover.

Shrimp Orzo with Tomato and Basil made by my sister-in-law.

We are visiting with family for the holiday weekend and dined out last night on the patio at Inzo Italian Kitchen in Roanoke, TX

Chicken Taquitos with Sour Cream

A small Salad of baby lettuces and arugula from our yard, campari tomatoes, English cucumber, yellow bell pepper, green onion and shaved Parmesan. The salad was dressed with a balsamic vinaigrette after the photo was taken. Instant Pot Risotto with Baby Bella Mushrooms, Duck Breast and Cracklins.

For this batch, I used about 36 oz. from this Pork Shoulder Butt Roast. The remainder of the roast has been divided into two portions and stored in the freezer for future use.

It’s time to make another batch of pork shoulder to use for Crispy Carnitas. I changed up the cooking liquid this time and used 1/2 cup Salsa Verde, 1/2 cup 505 brand Roasted Hatch Chiles and 1/3 cup Orange Juice. The result is two containers of pork ready to crisp up under the broiler!

Magret Duck Breast Pre-Seared, Out of the Bag - cooked Sous Vide at 136F for 90 minutes. Post-Seared. Plated dish posted in the Dinner Topic.

Teriyaki Sous Vide Crispy Skin Magret Duck Breast and Duck Fat Roasted Asparagus

Porcupine Meatballs (reheated leftovers from last night’s dinner) and Roasted Asparagus