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Rudy’s Jalapeño Sausage with My Duck Fat Roasted Potatoes and Asparagus

Beef Taco Nachos

Grilled Fish Tacos, Ocean Grille, Crystal Beach, Bolivar Peninsula

Super Bowl Halftime Tacos!

A Two Taco Night Rudy’s Country Store & Bar-B-Q Prime Rib (above) and Moist Brisket (below) with Salsa on a Flour Tortilla

Pizza Delivery! Thin Crust, Pepperoni, Sausage and Onion with Parmesan and Red Pepper Flakes

Reuben and Fries at Galveston’s Sunflower Bakery and Cafe

Farfalle with Chicken, Zucchini, Sweet Bell Peppers, Pomodoro Sauce and Shredded Parmesan

Roasted Chicken Thighs and Vegetables

The Tuesday Lunch Special at Nate’s West End, Jamaica Beach, Galveston Island ~ Grilled Pork Chops with Roasted Potatoes and Corn

@Kim Shook Here is the basic recipe I use. I have had this recipe for almost 20 years and do not remember where I found the original, but I think it called for canned chicken. Fresh chicken, cooked on the bone, gives a much better flavor and texture, IMO. Hot Chicken and Artichoke Spread Ingredients: - 1 teaspoon butter, for coating gratin dish - 2 cups cooked chicken breast meat, shredded - 14 ounces artichoke hearts, drained and chopped - 1 cup mayonnaise - 1 cup grated parmesan cheese - 1 garlic clove (or to taste), crushed and chopped fine - 1 dash cayenne pepper (or to taste) - tortilla chips for dipping Directions: 1. Lightly coat gratin dish with butter and set aside. 2. Preheat oven to 350℉. 3. Mix next six ingredients together in a medium mixing bowl and spoon into gratin dish. 4. Bake until hot and bubbly, about 10 to 15 minutes. 5. Serve warm with tortilla chips.

Meatloaf with Duck Fat Roasted Potatoes & Asparagus My Plate.

May be plain, but it inspired me to make a Baked Potato with Butter, Cheese, Salt and Pepper for breakfast this morning!

Snacking For Dinner Tonight ~ Hot Chicken & Artichoke Spread with Tortilla Chips and a glass (or 2) of Chardonnay

Breakfast Taco ~ Potato, Bacon, Egg and Cheese with Salsa in a Flour Tortilla ~ I had two!

Yellow seems to have become the theme for tonight’s dinner ~ Chicken Enchiladas Verde, Zucchini & Yellow Bell Peppers and Corn

I thought about that! A little of both, I guess!

After birding this morning with a couple of lady friends, we had lunch at the Seabrook Classic Cafe. First time there for me and I will be back! I had the Snapper Special, Grilled, with Fries and Cole Slaw. Two of the other ladies had the same, but they had their fish Blackened (sorry no photo). And my other friend had the Ahi Tuna Sandwich with Sweet Potato Fries.

Tonkatsu, Broccoli and Rice

Sausage Wrap ~ Grilled Pork Sausage on a warm Flour Tortilla with Onions and Yellow Mustard

Lunch today at Yamato Japanese Restaurant in Galveston ~ Onion Soup and a Bento Box with Teriyaki Beef, Tempura Vegetables, California Roll and Sushi Rice

Broiled Rainbow Trout, Homemade Fettuccine with a Garlic Alfredo Sauce and a Butter Lettuce Salad with Honey Mustard Dressing

Used up leftovers from last night’s dinner ~ Grilled Chicken Thigh Meat and Fried Rice - reheated in my cast iron skillet in a little duck fat.

Grilled Chicken Thigh, Mushroom & Green Pea Fried Rice and Broccoli