Look! There are vegatables in there… lol No, I did not make the tortellini.
Not long now… it should be cool enough to eat by tomorrow 
5 Likes
I think the sauce is a vegetable, too. 
1 Like
Bag salad, but tomatoes & basil from da garden, & lemon pepper dressing. 
Basil is spinach’s sexy cousin that gets invited to all of the parties.
5 Likes
I like the way you think!
That chicken looks like you hit the just right spot
1 Like
Thank you! I got a new oven a few years ago, and it took a while to get dialed in.
Broiled, buried in basil, then covered to rest & steep for about 5-10 min.
6 Likes
Delicious
1 Like
Sunday lunch
Bird dogs, fried okra & potatoes, pea salad, and old-fashioned Jello poke cake for dessert. Look at all those veggies! 
6 Likes
Reverse searing a 2.8lb bone-in, cowboy cut, prime ribeye.
Smoked over post oak, will be reverse seared over mesquite lump coal to finish at the low end of medium rare.
The rub is salt, pepper, garlic, dehydrated and granulated jalapeño, dehydrated and granulated bell pepper and a little brown sugar.
She was dry brined for 48 hours.
7 Likes
You really are an overachiever! 
1 Like
That’s enough for the rest of the week? Right?
Well, the poke cake had fruit (the Jello), I suppose I can give you at least a 3 day reprieve.
1 Like
Looks delicious!
Thanks, it was!
2 Likes
I had never had grits until 6 or 7 years ago during a conference in Atlanta. One breakfast consisted of grits, shrimp Anjou sausage and poached eggs. Sans shrimp this morning, I did my best.
5 Likes
I really like this idea. I’ve never seen it before and I keep coming back to this post.
So thanks for that. I just finished off all of the chicken tenders last night, but I’m going to try that on the next pack.
1 Like
As much as I would like to take credit, I got the recipe from Meme’s Recipes. She just looks so sweet… lol
Hope you enjoy them!
2 Likes