robirdstx

Goulash Soup (made in the Instant Pot)

Saltgrass Steak House Romano Potatoes from the Houston Chronicle. Not much of the cheese is used in this recipe, but these potatoes are really good!

BBQ Chopped Pork Sliders

Chopped Pork Sandwich with BBQ Sauce, Onion and Dill Pickles and the last of the Dirty Rice

Pan Fried Pork Potstickers, Stir Fried Vegetables and Dirty Rice

Made it based on this recipe - didn’t use jalapeño; added a good sprinkling of Slap Ya Mama seasoning; made the rice in rice cooker

Pan Fried Tilapia and Dirty Rice

Potato Soup with Bacon, Cheese and Green Onion

Turkey Salad on Honey Wheat

Turkey and Rice Soup with Carrot and Bok Choy

Thank you, so do I! I bought it several years ago from the potter who made it. It has a matching lid, too. She called it a soup bowl and said she made it specifically to be used in the microwave.

My Turkey Day Repeat in a Bowl - Dressing, Mashed Potatoes, Turkey and Gravy - Reheated in the Microwave

Bump! This year I made 4 Turkey Thighs. Thigh #1 was for Thanksgiving (just the two of us). Thigh #2 has been divided for a T Day repeat and Turkey Salad. Thighs #3 and #4 gave me 3 cups of chopped meat to be used for soup and pot pie. Thigh bones and some of the skin has gone into a pot with some concentrated turkey stock and several cups of water to make the broth for the soup. How are you planning to use your leftover turkey this year?

Breakfast Taco Assembly Line ~ Bacon, Egg and Cheese ~ to be wrapped in waxed paper and easy to reheat in microwave

We are full and thankful! Happy Thanksgiving!

Dressing, Mashed Potatoes and Gravy were made early this morning. All waiting in the fridge with the Turkey Thighs for their final cook or reheat this afternoon. Dining Room table has been set as well.

Thighs out of the oven and out of the stock. I pulled the pan at 2 1/2 hours and should have done it much earlier. They temped at over 200F. I would say they are over done (falling off the bone). Now, they will be allowed to cool and then into the fridge overnight. Defatting the stock - will make gravy tomorrow.

I am making my stock and turkey thighs based on a recent ATK episode. The thighs are braised, skin side up, in the stock makings on the first day; removed, allowed to cool and kept in the refrigerator overnight. The thighs will be finished in the oven tomorrow to crisp the skin. Ready to make the stock fixings. Fixings prepped and in the roasting pan. When the vegetables have softened, chicken broth, water and dry white wine are added. The thighs are salted and peppered top and bottom. The thighs are added to the stock makings, covered with parchment paper and then foil, and braised at 325F for 2 1/2 to 3 hours and are done when they reach 170F.

Making progress... Dill Dip and Deviled Eggs

Grilled Boneless Chicken Thigh, Stir Fried Vegetables and Jasmine Rice

I think I have everything I need to make this year’s Turkey Day dinner, but we are going to do the Snacking on Wednesday, while I do the prep on Thursday’s Thanksgiving meal. It will be just the two of us again this year. Wednesday’s Snack/Dinner Menu: Queso and Salsa with Tortilla Chips Deviled Eggs Raw Veggies (Carrots, Celery, Red Bell Peppers) and Dip Sweet Pickles and Black Olives Thursday’s Turkey Dinner Menu: Roasted Turkey Thighs Dressing Mashed Potatoes Gravy Sweet Peas Dinner Rolls

Pork Rib Tips and Stir Fried Vegetables

Pan Fried Tilapia Fillets for Fish Tacos

Much to my surprise, I found these rib tips at my usual grocery store. Had never noticed them before now.

A Lady Friend and I lunched on the spacious waterside deck at San Leon’s TopWater Grill today. We each ordered the Fried Shrimp, which came with Fries, Jalapeño Hushpuppies and Shrimp Coleslaw. I had a glass of Chardonnay and she had a glass of Merlot. All good!