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Fried Pork Potstickers with Dumpling Sauce Tonkatsu and Homemade Sauce, Sushi Rice and Roasted Asparagus

I updated my freezer list today, after taking the last two Pork loin chops and a small container of homemade Tonkatsu sauce out to use for dinner tonight. I will be making Sushi Rice and Roasted Asparagus to go with the Panko Crusted chops. Also coming out of the freezer will be a half dozen Pork Pot Stickers to enjoy as an appetizer with Dumpling sauce.

Added some color to dinner tonight! Sautéed Chicken Breast (seasoned with Nanami Togarashi, Salt and Black Pepper) with Zucchini, Yellow Bell Pepper, Onion, Serrano Pepper, Garlic, Mexican Oregano and Salsa

Brown with Brown. Brown is good! I was going to make a salad to go with but my other half said Pork Chops and Roasted Potatoes were enough, soooo who am I to argue! ~ Pork Chops Sous Vide - one hour at 140F, then grill seared.

Chicken and Andouille Gumbo with Jasmine Rice (topped with Nanami Togarashi)

Linguine Alfredo with Sweet and Hot Italian Sausage

Pork Tenderloin Sandwich with Cole Slaw (not shown)

First Pork Tenderloin Cutlet out of the pan. The pork was butterflied and pounded thin; marinated in buttermilk, a bit of flour and spices; and after spending several hours in the refrigerator, breaded in a combo of Panko and cornmeal. Second Cutlet almost done (frying in lard) Pork Tenderloin Sandwich (toasted Ciabatta bun, mustard, mayo, onion and tomato) served with Cole Slaw (no photo - I forgot!)

All credit to my other half for the grilling!

Valentine’s Day Dinner ~ Grill Seared Sous Vide Beef Ribeye with Duck Fat Roasted Potatoes and Lemon-Dill Green Beans

Celebrating Fat Tuesday! Cheers and Onion Rings! Grilled Catfish smothered with Crawfish Etouffee and Potatoes Floyd

We have decided to dine out tonight in celebration of Fat Tuesday and will have our Valentine’s meal at home. Sous Vide Rib Eye is on the menu.

We have a Freddy’s Opening Soon, just down the highway. Their food sounds very much like the Steak ‘n Shake my husband and I loved and grew up with in St. Louis.

Salad for Two, Chicken Piccata and Lemon-Dill Green Beans

Thanks ElsieD! This is one of our long time favorites. I have recently adapted the recipe to the Instant Pot. When I use the Instant Pot, I deglaze the pot with the sauce mix after sautéing the onions and garlic and before returning the pork to the pot. I use Manual, High Pressure for 8 minutes and Natural Release for 20 minutes. Mexican-Style Pork Chops Adapted from recipe in Texas On The Halfshell from Texas Dept. of Agriculture Yield: 2 servings Ingredients: - 2 Bone-in Pork Chops (or Pork Butt Steak) - 1/4 teaspoon salt - 1/4 teaspoon fresh ground black pepper - 1/4 cup all-purpose flour - 2 tablespoons vegetable oil - 1 cup onion, sliced - 1 clove garlic, minced - 1/3 cup Heinz chili sauce - 2 teaspoons Worcestershire sauce - 3 tablespoons apple cider vinegar - 1 1/2 tablespoons brown sugar - 3/4 cups boiling water Directions: 1. Preheat oven to 375℉. 2. Trim excess fat from pork. Season with salt and pepper; then dredge in flour, shaking off excess. 3. Heat oil in preheated cast iron or other oven-proof skillet and brown pork. 4. Remove pork from skillet and keep warm. 5. Add onion to skillet; cook about 5 minutes. Then add garlic and cook for about a minute, do not let burn. 6. Return pork and any juices to skillet. Remove skillet from heat. 7. Mix chili sauce, Worcestershire sauce, vinegar, brown sugar and boiling water in 2 cup measure. Add to skillet and cover with foil. 8. Bake pork for 40 minutes. 9. Remove cover and bake another 10 minutes.

Instant Pot Smothered Pork Chop with Drunken Beans and Corn

A quick taco!

Sous Vide Lamb Loin Chops with Pan Sauce and Green Beans

Chefsteps recipe (https://www.chefsteps.com/activities/tender-juicy-sous-vide-lamb-chops) was my guide for these Bone-in Lamb Loin Chops I did the following: froze the chops for 30 minutes, then seasoned with salt and pepper and preseared, toasting the aromatics (rosemary and garlic), bagged the chops with additional olive oil and the aromatics, used my Anova at 138F for 1 hour and 45 minutes, did a final sear on the chops after patting dry, and served with a pan sauce and green beans.

I had thawed this flounder yesterday, but then did not feel like having it for dinner, so fried it up for breakfast this morning.

Chicken-Fried Chicken and Country Gravy with Duck Fat Roasted Potatoes and Green Beans

Tonkatsu with Roasted Asparagus and Sushi Rice Seasoned with Nanami Togarashi

During the week, my husband doesn’t usually get home from work before 6pm. He usually eats light at breakfast and lunch, so is hungry and ready for his main meal of the day at dinner. I try to have dinner ready at around 7:00. This gives him time to have a drink and relax before we eat. On the weekends, it just depends on what we are doing, sometimes early, sometimes late, sometimes just snacking.

Yeah, I understand completely.