robirdstx

I am generally a “repeater”. I do like to “experiment” on occasion. Can you hear my husband groaning? If it works, the recipe goes into the list of recipes to repeat.

Deconstructed Beef Stew - Pot Roast, Onion and Carrot (made in my Instant Pot) with Oven Roasted Potatoes and Green Beans

Pan-Seared Pork Loin Chops in Wine Sauce with Roasted Potatoes and Asparagus

Chicken Chile Verde and Jasmine Rice with Zucchini and Bell Peppers

Salad with Diced Ham, Shredded Cheese and Honey Mustard Dressing

Chili Night - Beef Chili with Beans (made in my Instant Pot) over Rotini, topped with Shredded Cheese and Red Onion

Early dinner at Floyd’s in Webster. Blackened Red Fish and Onion Rings.

Grilled Sous Vide Beef Ribeye with Teriyaki Mushrooms and Steamed Broccoli

Hi @Dejah, I really want to make this dish. Which Indian Instant Pot Cookbook did you use? I found more than one with the same title, but by different authors. I have downloaded the ebook authored by Urvashi Pitre.

Returned to Mambo Seafood today. Got the same dish as last time - Mixed Grill with Mambo Shrimp Rice and Grilled Vegetables.

Lamb Loin Chops ready for their water bath! Grilled Sous Vide Lamb Loin Chops with Steamed Broccoli and a Salad of Cannellini Beans, Red Onion, Spinach and Arugula

We have a pool! Great way to cool off! Our favorites are those cooked on the grill! I have been using my Instant Pot and Anova to great advantage, not only in less time spent “watching the pot”, but in less heat in the kitchen. We do have air conditioning, which runs more than half of the year given our warm and humid weather.

The soil in the raised bed is still too wet to work, although I did manage to use the hoe to scrape off the weeds. So, yesterday everybody got put into pots.

Pan-Fried Cornmeal-Crusted Flounder, Roasted Asparagus and Slaw with Crunchies. This was my very first time frying fish with a cornmeal crust. Very pleased with the result!

My solution: I serve myself first and then he serves himself. And then I try to keep my mouth shut!

That looks like an Anhinga, also called a snakebird.

Country Captain with Potatoes and Carrots ~ Made in my Instant Pot and served with Garlic Naan

In the bedroom!

My Spice Cabinet ~ I really need to use more of them more often! Made up today from a recipe on Chowhound!

The ground is so wet from recent rains, I think I am just going to plant these in pots!

Sourdough Boule and Herb Seasoned Olive Oil Spinach and Arugula Salad (plus Bacon, Chopped Egg, Avocado, Tomato, Mushrooms, Onion, Black Olives, and Craisins) with Hot Bacon Dressing

Grilled Ham and Swiss on Rye with Horseradish Mustard

We love this sauce. This is the recipe I use: Tonkatsu Sauce Ingredients: - 1 cup Heinz Tomato Ketchup - 1/2 cup Lea & Perrins Worcestershire Sauce - 9 tablespoons Sake - 2 tablespoons Ginger Root, grated - 2 tablespoons Garlic, minced - 1/4 cup Sugar Directions: 1. Add all ingredients to a sauce pan and bring to a boil over medium heat. 2. Reduce heat and simmer for 15-20 minutes, stirring occasionally.

Tonkatsu - Pork Loin Chops - seasoned with salt and black pepper, dusted with flour, dipped in egg wash, breaded in panko, fried in grapeseed oil Drained on rack over paper towel Served with homemade sauce, sushi rice and roasted asparagus

Items with dots are not gone. Instead of deleting item names from the spreadsheet when they were used up, I decided to just add “out.” Which caused me to mark the items that I still had with the dots, so as to make them easier to find on the list. Not a perfect method, but working for me.