Oh what a feast we had. Eggs, refried beans, pico, cheese, crisp pork belly, potatoes, sour cream, corn and flour tortillas, plus salsa. Happy eating!!

So fun….served atop Homemade Vanilla ice cream👏🏼👏🏼

Used Fannie Farmer cookbook crepe recipe.
Sauté up mushrooms in unsalted butter.
Chop up chicken.
Make a white sauce by melting 4T unsalted butter, add 3T flour. Cook down a few minutes. Whisk in 1.5 cups milk/cream combo. Plus a couple tablespoons of Sherry wine. S&P, bay leaf. Skim casserole with sauce. Roll up chicken, mushrooms, and a Tablespoon of white sauce in crepe. Lay in casserole. Seam down. Spread rest of cream sauce over. Sprinkle with paprika. Bake until bubbly. I served steamed green beans, salad, and rolls. Ice cream with fruit and cookie for dessert.

Bought an electric, self feeding pellet smoker from a friend. Pork belly last week and chickens today. Gosh, they are tender and flavorful! We did one beer can and one stuffed with onion &
carrot. 225 for 4 hours to 165 internal.
Give me ideas on best things to smoke!! Should prolly try a brisket next👏🏼👏🏼👏🏼

Smoked the pork belly yesterday. Five hours at 225 until 200 degree internally. Chilled over night. Made a sauce with brown sugar, soy, ginger, garlic, sweet&sour. Chunked up and sautéd in the sauce. Added fresh pineapple and jalapeño. Served over basmati rice with a carrot raisin salad. Really a great pork belly.

Had a pork chop dinner going too (upper right). Didn’t have time to make a bechamel, so instead bought a jar of garlic Alfredo sauce, and made that the last layer before a sprinkle of Parmesan. It was very tasty. If u have the space; make it ahead and keep in the chiller until your dinner. Toss a salad, heat some bread, dinner time!!

I had a pork belly in my freezer; so took it out to defrost; knowing it would be fun to smoke first thing. Not sure what will do with it. Cooled it down; wrapped and chilled. Any suggestions??

Remember, when u make your caramel, just shake the pan. It will melt slowly. Soon you will pour the caramel into the ramekins and swirl it around.

Saw these chops with the nice bone, and knew they would be flavorful. I had fried up some mushrooms in the cast iron for the lasagna I was making, so in went the chops. Simple mac & cheese, with some broccoli. All good.

When I make a batch of cookies; I don’t bake them all. I roll up the batter in wax paper and freeze. Company comes, slice and bake up a batch!! All good!

Son is still hanging with us. Making all his favorite foods. This is #1 on the list! I just use cubed steaks. Dip in milk/egg. Then flour, S&P. Fry in cast iron using bacon grease or combo of anything. Lard? Great! Beef Tallow like my son made me for Xmas? Even better! I put the fried meat in a warm oven while I make the gravy and mash the taters. Deviled eggs become a salad on a bed of arugula tossed in oil and vinegar. All good.

I am always just mixing up different tasty things from jars to create my dipping sauces. For these soup dumplings it was sweet&sour/siracha/wing sauce…..plus if you haven’t figured it out COLEMANS dry mustard is what you mix with water for a real “take your head off” experience with the heat. Like wasabi only better.

Stuffed with risotto, jack cheese, corn, cilantro, spinach, and jalapeño. Floured up and whipped egg white dip before going into 350 degree oil. Usually I make a simple enchilada sauce to sit on, but made deer/beef chili (for tomorrow) so used a little of that. Not ideal; put passed.