robirdstx

Brie on Toast

Pork Taco and Duck Fat Fried Potatoes

Simple Crusty Bread ~ destined to be used for dunking in herb seasoned olive oil later today!

Pan-Seared Duck Breast, Mixed Green Salad and Crash Hot Potato

Chili with Beans, Shredded Cheese and Mini Saltine Crackers

Risotto, leftover from last night’s dinner, with extra Black Pepper and Parmesan

Thank you! Yes, a Zojirushi Cooker. I basically use the technique used in this recipe: https://www.thespruce.com/how-to-make-risotto-in-the-rice-cooker-909024

Sous Vide and then Grill Seared Beef Rib Eye Rice Cooker Risotto Beef Rib Eye, Risotto and Steamed Broccoli

Five Spice Broiled Pork Chop (topped with Worcestershire Sauce and Green Onion), Green Peas and Sushi Rice

Scrambled Eggs and Rye Toast with Orange Juice

Broiled Rainbow Trout, Red Skin Potato Salad and Chopped Salad with Balsamic Vinaigrette

Hot Ham and Pepper Jack (Dinner Roll) Sliders with Horseradish Mustard

Inspired by @Raamo ‘s Sloppy Joes... ...tonight, we had Sloppy Joes on Toasted Ciabatta Buns with Red Skin Potato Salad

Pork Tenderloin Taco and Chopped Salad

Fresh Homemade Fettuccine ~ Pasta alla Carbonara

The last of the Thanksgiving Day Deviled Eggs

Plenty of leftovers of the early stuff for tomorrow...later stuff was pretty tasty, too!

Happy Thanksgiving! Homemade Dinner Rolls with... ...Roasted Turkey Thigh, Dressing, Mashed Potatoes, Green Peas and Gravy. Pumpkin Pie with Whipped Cream later!

They are not difficult at all. The topic you linked to above is the same one I read before making my first batch about 7 years ago. I am also planning to make some corn tortillas in the next week.

Breakfast Taco: Bacon, Egg, Potato, Cheese and Salsa on a homemade Flour Tortilla

Returning home from an errand at lunch time, I stopped at Bao’s Cafe in League City for Pork Fried Rice to go.

Chicken Fajitas (Grilled Chicken Breast, Red Bell Pepper, Onion and Jalapeños) with Spicy Black Beans

Grilled Ham and Cheese on Rye

New Zealand Frenched Rack Of Lamb Chop ~ Seasoned with olive oil, salt, black pepper and fresh thyme; cooked sous vide at 135F for 2 hours and 45 minutes, then seared over the ceramic element on our gas grill. Served with buttered Steamed Red Potatoes tossed in olive oil with fresh parsley, granulated garlic, salt and black pepper.