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Tonight's Dinner: Beef Teriyaki Stir-fry served over Coconut Cauliflower Rice. 😋 Sliced up the remaining 14oz or so of the Aged Ribeye Roast from my previous Dinner posting of the Black & Bleu Ribeye Steak a couple nights ago. First I cut the little Ribeye roast into two steaks a little less than an inch thick, then thinly sliced the steaks into strips across the width at 5-6 slices per inch. While prepping the veggies the wok heated up on high. Then as I sliced the last of veggies - Mushrooms and Red Bell Pepper - I seared the Beef in the smoking hot wok with a little Sesame Chili Oil and Avocado Oil. Cook meat to medium rare, glaze meat with some of your #TeriyakiSauce, cook a little longer to reduce so it clings to meat. Set meat aside, add a little more of the oils as needed and begin stir-frying veggies. Add rest of veggies and keep stir-frying, stir in rest of teriyaki sauce, then lower heat and cover to steam veggies for 5 minutes. Add cooked meat into veggies, stir well, then serve over Coconut Cauliflower Rice . . . yes, you can substitute regular steamed, fried, or Coconut rice . . . it just won't be lo-carb like mine! #TonightsDinner #Beef #Teriyaki #CoconutRice #CauliflowerRice
This Week's Food Co-oP Delivery: #Salad Goodies - #Romaine, #Cucumbers, #Tomatoes, Bleu Cheese dressing, and one pre-made California Cobb salad. Other produce - #Broccoli, Yellow Bell Pepper, big bag #Nectarines, and some small purple #BrusselSprouts ... if'n any of you have experience with these cute little sprouts tell me how you prepare them! Eggs, Milk, a pound of Ground #Bison (Buffalo) and a shaker of garlic & herbs steak spice/rub (I'm sure it'd work on burgers too ... even Bison Burgers!). There was chicken breasts offered in yesterday's call to confirm my order but I passed because I'm trying to work ..er.. cook my way through the backlog of chicken and pork in my freezer! Oh, let's not forget the jumbo roll of paper towels! #FoodCoop #Delivery
Tonight's Dinner: Prawns and Coconut Rice Really B.I.G Tossed Salad! Let's begin with the "rice", which is actually my preferred lo-carb go-to - fresh #RicedCauliflower heated up in the Coconut Milk Sauce that would result from steaming Thai #Jasmine rice in Coconut milk, instead of water, and Thai herbs and spices - Thai Basil, lime juice & zest, Lemon Grass, minced Garlic and Ginger root, and Coriander and Cilantro. After whipping together the Coconut milk sauce, I saved half of it to toss the Prawns in just before serving. The riced cauliflower was added to the sauce pan and heated up over medium low heat while I prepped the #Prawns and made the salad. The prawns were tossed with some seafood spice then flash fried in a very hot pan with a dab each of coconut, avocado, and sesame chili oil for 30 seconds, flipped, and fried 30 more seconds. Turned off the heat and stirred in the reserved Coconut milk sauce and a sprinkle of shredded Coconut meat (please, #unsweetened!) Serve over Coconut Riced-Cauliflower and enjoy! #TonightsDinner #CoconutRice #Salad
Tonight's Dinner: Crispy Chicken Tenders Potato Salad Cranberry Cole Slaw Trio of dipping sauces! Lately there's been a lot of #Chicken Talk going on in my farcebook newsfeed, mostly deep fried, quite a bit with a twisted political bent, very little of it on the menu . . . and this afternoon I'd had my fill of the fowl jibs & jabs and decided the thing to do was grab that package of now thawed Chicken Tenders in the fridge and fry up a couple servings of my own! I lightly breaded the breast tenders in a mixture of flour and corn starch with garlic & onion powders, oregano, thyme, rosemary, basil, parsley, salt & pepper, and double dredged the chicken pieces - flour mix, egg wash, back into the flour mix. Then fried the tenders in my little deep fryer in peanut oil for about 6 minutes. The Potato Salad and Slaw were leftover from previous dinners. The Cranberry Slaw is a basic creamy Cole Slaw with, not Craisins, but whole fresh cranberries that I dehydrated so they are more keto-friendly without the overdose of sugar (actually high fructose corn syrup) that OceanSpray and other copycats drench their cranberry-raisins in ... I'm dipping my Chix Tenders in Thai Peanut, Honey Sesame, and Thai Sweet Chili sauces! #TonightsDinner #ChickenTenders #PotatoSalad #CranberrySlaw
2 years ago when I mentioned to friends and damily I wanted an InstaPot (the smaller 3L version) I imagined quickly cooking super tender #PotRoast, Chicken & Dumplings, turning dried beans into #Chili or Chick Peas into #Hummus, and just having so much more control over slow-cooking dinner than in the crockpot . . . while it has replaced the crockpot, and I've added some accessories, the InstaPot Mini gets plugged in regularly but only 3 maybe 4 times a month to help out in the kitchen, performing those chores I listed above. But the one thing I hadn't previously imagined cooking in a pressure cooker of any type was . . . #EGGS!!! Yes, eggs! I've cooked eggs many ways - Over Easy/Medium/Hard, Scrambled, Poached, Bastardized ..er.. for the uninitiated that's Restaurant-Speak for #Basted, Hard-Boiled, Soft-Boiled, 3 Minute, Baked, Coddled, Zapped, Nuked! And I've cooked Chicken eggs, Guinea eggs, Duck eggs, Quail eggs and even big fat #GooseEggs! You name it, I've probably cooked it egg-wise! I was about to say "but never in a pressure cooker" but we did use a pressure steam oven to mass produce Scrambled Eggs and Poached eggs for Eggs Benedict for 1200-1500 hungry folks every Sunday at the hotel brunch . . . but never had I #HardBoiled or #SoftBoiled eggs in a pressure cooker! My egg cooking repertoire has been performed at Sea Level, but mostly at #Altitude from 5000ft to 8000ft (1700-2600m) without missing a beat . . . but 10 years ago when I moved down to the Valley from the Lake, I begun having issues with hard-boiled eggs . . . they didn't want to peel! I tried all kinds of things - cold water start, boiling water start, in between water start, salted water, soda water, leaving eggs out overnight, adjusting cooking time, always #shocked the cooked eggs in ice water bath . . . Nothing produced reliably easy-to-peel hard-boiled eggs! People have told me it's the eggs! Too old, too fresh, too hot, too cold, too white, too brown, it makes no difference, whatever! they're never Goldilocks Eggs and for me they didn't peel! I have noticed that white eggs in these parts seem to have thinner shells than I was used to back in Colorado, but that more effects my
![Tonight's Dinner: Chipotle Pollo Wings Maíz Callejero Mexicano [Mexican Street Corn] Ensalada el Grande Tonight's Dinner inspiration happened as I made an early evening trip through the Produce section of my neighborhood Kroger's store in search of salad fixings. This 6:30pm excursion found the produce guys hurriedly pulling, marking down, and restocking for the Saturday rush. I scored seriously discounted greens and things -- chef salad bowls, bag of baby spinach, fresh hulled English peas, organic minced cauliflower, ginger & garlic stir-fry mixed veggie kit, and the Mexican Street Corn Roasting kit! I've been a bit ticked that fresh corn has been from 75c to $1 per ear the pas weeks, but these street vendor style Mexican roasted corn kits with 4 husked ears corn, cup of Crema (Mexican sour cream), spice packet, and a large packet of a shredded hard Mexican cheese ... but their regular price is $7.99/kit ... but this evening the kits were on super sale for just $2.00!!! Well if'n nothing else I was getting fresh shucked corn for just 50c/ear and I could've used the Crema, spices, and cheese to make something else entirely unrelated to the corn ... but I thought why not! And set about Roasting the corn in the microwave while I also roasted a package of Chicken wings that I tossed liberally in taco spices and cooked in the convection airfryer oven for 15 minutes. While corn and wings cooked I whipped up a large salad with extra sweet tiny grape tomatoes and cubes of cucumber dressed in bleu cheese. After zapping corn for 3 minutes, I rolled it about 120°, recovered the ears, and zapped it again, and repeated so corn was cooked on all sides. Then I screwed in the cob grippers, slathered them in Crema, sprinkled the corn with the spices and cheese. #TonightsDinner #Chipotle #Pollo #Chicken #Wings #Mexican #Street #Corn #maíz #callejero #mexicano #Ensalada #salad](/photos/mrbill/thumbnails/1810097678027469946880.jpg)
Tonight's Dinner: Chipotle Pollo Wings Maíz Callejero Mexicano [Mexican Street Corn] Ensalada el Grande Tonight's Dinner inspiration happened as I made an early evening trip through the Produce section of my neighborhood Kroger's store in search of salad fixings. This 6:30pm excursion found the produce guys hurriedly pulling, marking down, and restocking for the Saturday rush. I scored seriously discounted greens and things -- chef salad bowls, bag of baby spinach, fresh hulled English peas, organic minced cauliflower, ginger & garlic stir-fry mixed veggie kit, and the Mexican Street Corn Roasting kit! I've been a bit ticked that fresh corn has been from 75c to $1 per ear the pas weeks, but these street vendor style Mexican roasted corn kits with 4 husked ears corn, cup of Crema (Mexican sour cream), spice packet, and a large packet of a shredded hard Mexican cheese ... but their regular price is $7.99/kit ... but this evening the kits were on super sale for just $2.00!!! Well if'n nothing else I was getting fresh shucked corn for just 50c/ear and I could've used the Crema, spices, and cheese to make something else entirely unrelated to the corn ... but I thought why not! And set about Roasting the corn in the microwave while I also roasted a package of Chicken wings that I tossed liberally in taco spices and cooked in the convection airfryer oven for 15 minutes. While corn and wings cooked I whipped up a large salad with extra sweet tiny grape tomatoes and cubes of cucumber dressed in bleu cheese. After zapping corn for 3 minutes, I rolled it about 120°, recovered the ears, and zapped it again, and repeated so corn was cooked on all sides. Then I screwed in the cob grippers, slathered them in Crema, sprinkled the corn with the spices and cheese. #TonightsDinner #Chipotle #Pollo #Chicken #Wings #Mexican #Street #Corn #maíz #callejero #mexicano #Ensalada #salad
![!!NeW!! #Cordless #Whipper #Stirrer #Frother #Beater #thangiemajigger My latest order from #Temu arrived Monday around noonish, yes #OnTrac delivered on an official holiday! [Eat that FedUps!] T'was burning through a pile of refund credits built up from two large previous orders where a couple major items just #FAILED! (2 wifi doorbell video cams that failed to find themselves with their proprietary app, a sunshade(as depicted) that wasn't much shade more like those nets you spread over your garden to keep birds out, and pair of XXL knee brace leggings that were maybe L at best) anyhooo, it was about sixty bucks credit so I ordered up a different Sunshade that vendor guaranteed was true patio/deck/pool sunshade and rain deflector, a mounting kit for shade, this wireless rechargeable Whip, and a few little trinkets to use up the credit. The #Sunshade is an actual SHADE this time and mounting kit worked great! Color choices were limited to black or brown. After charging overnight on its USB cord the WhipperSnapperFrotherBeater thangie fired right up . . . more so than expected . . . And Frothed the hell outta my CarbMaster 2% Milk for a latté once I got it fully submerged and cleaned the flung foam off my glasses . . . Maybe tomorrow I'll make a French Omelet ... this thang is gonna beat some serious Peaks 🏔 into those unsuspecting egg whites!!!](/photos/mrbill/thumbnails/1809916632694093611008.jpg)
Tonight's Dinner: Smoked Char Sui Baby Back Ribs Potato Salad, Pea Salad, Crushed Garlic & Thai Sweet Chili Baked Beans. A little #Asian #Fusion switch-up for the Holiday weekend barbeque. I really wasn't planning on cooking #Ribs this weekend, but a Friday trip thru the market for a loaf of my keto bread revealed an unadvertised super special on Baby Back Ribs for the same $1.99/lb as the advertised St.Louis cut Ribs ... so I grabbed a rack! Back at home I noticed there was still half a jar of Char Sui - Chinese barbeque sauce - from when I made Char Sui Pork Belly a few weeks back. I slathered on a goodly coating of sauce on the ribs and swathed them in plastic wrap and set the ribs in fridge ti marinate overnight. Started beans in pot with usual baked bean mix of tomato sauce, spices, several smashed cloves of garlic and substituting Thai sweet chili sauce for my regular Stevia brown sugar blend. Pare-boiled a couple diced moderate sized Yukon Gold spuds, rinsed & drained with couple changes of cold water and put in fridge to chill for the afternoon. Pulled marinating ribs from fridge to warm up. Had soaked some Pecan wood chips this morning, drained them, and packed the smoker box and setup the grill. When grill reached 300°F placed rack of ribs on upper shelf of grill and turned off the burners except for the one under the chip box and let ribs slowly smoke all afternoon at about 265-275°F. During final 90 minutes before dinner, brushed ribs with more Char Sui sauce every 20 minutes for an hour, then turned off grill and let ribs sit in the warmth. In between saucing ribs I hard boiled some eggs in the Instapot (6 mins, low pressure, quick release, then cold water bath for quick & perfect easy to peel eggs!). Then chopped celery, sliced scallions and radishes, diced Bread & Butter pickles, made dressing and assembled the Potato Salad. Ribs were cooked through after 4½ hours, thin crisp outer and moist tender succulent fall off the bone inside. Very sweet, slightly salty, and very very sticky! This Fusion Barbeque was very 😋 YummY 😋 #TonightsDinner #smoked #CharSui #BabyBackRibs #barbeque #bbq #PotatoSalad #PeaSalad #ThaiSweetChili #garlic #BakedB
Today's Brekkie: Meat Lover's Brekkie Hash & Eggs Fresh Raspberries & Cream Keto Avocado Toast My special Brekkie Hash begins the night before by baking a half dozen smallish Russet potatoes, poked with a fork on one side, spread out and nuked 2½ minutes in microwave then rolled over and zapped 2 more minutes and cooled overnight. Next morning coarse julienne the potatoes and begin cooking hashbrowns over medium high heat in 2Tbs bacon drippings. As hashbrowns begin to brown add 1c diced onion and ½c bell pepper. Continue browning, stirring (flipping) occasionally. Add 1c crumbled sausage half dozen strips of diced bacon, both previously pare-cooked, and work jnto hash, turn down heat to low, cover, keep warm. Cook your eggs as you like them, I opted for Sunnyside Up this morning. Toast your favorite bread, I use a sprouted mixed wholegrain flaxseed based keto-friendly bread with only a couple carbs per slice. And complete your Brekkie with your choice of fresh fruit. Enjoy and have a great day! 😋😊😋 #TodaysBrekkie #MeatLoversHash #Eggs #Fresh #Raspberries #Cream #keto #AvocadoToast #Avocado #Toast #meatlover #Hash
Tonight's Dinner: Veal Saltimbucco on Angelhair Shirataki noodles with Creamy Mushroom Pesto sauce. Garden Salad and Glass of Pinot Grigio. Saltimbucco translates from Italian into English as "jumps in mouth" ... you'll probably need a fork, but these tasty little roll-ups of veal #scallopini and #prosciutto will bounce on your taste buds! Drain Shirataki and sauté noodles in olive oil and minced garlic, set aside. Slice mushrooms, sauté in olive oil with minced garlic and fresh Basil. Layout scallopini (thin slices of veal), if needed pound lightly with smooth side of meat mallet to be length & width as your Prosciutto slices, cover veal with prosciutto, a couple leaves of fresh #Sage, and roll up lengthwise and secure with toothpick. Lightly dust veal rolls with flour and sauté in ½ olive oil and ½ butter with remainder of sage over medium heat. When browned on first side turn veal over continue browning. Pour some white over mushrooms, turn up heat to medium high and reduce wine. I used Pinot Grigio I had open, it's sort of similar to French Chardonnay but not oaky, very clean and crisp! When browned on both sides set Saltimbucco aside, I plated mine over my Shirataki, and added some mushrooms. Then deglaze pan over medium heat with white wine, reduce in half, add a tsp flour, cook to thicken, add ½&½ to make creamy smooth sauce, add fresh shredded #Parmesan and top Saltimbucco. Served with salad and glass of wine you cooked with. Buon Appetito! 😋 #TonightsDinner #Veal #Saltimbucco #Angelhair #Shirataki #Mushroom #Pesto #Salad #PinotGrigio #wine
Tonight's Dinner: BBQ Short Ribs Southern Potato Salad Cole Slaw Corn on the Cob The super meaty Short Ribs were pressure cooked in my InstantPot-Mini using an InstantPot Seasoning pack (but without the called for brown sugar). Ribs were first dry rubbed with ½ the spice pack, then placed on rack in pot with ⅔ cup water underneath. The other half of spice pack is mixed with ½ cup each water and ketchup then poured over ribs, pot sealed, and cooked 45 minutes on Meat program. Southern Potato Salad has par-boiled ¼ inch diced potatoes, I used my favorite - Yukon Gold. Some diced onion, celery, hard-boiled eggs, minced dill pickle and a dressing of mayonnaise and yellow mustard. I top of mine with a few sliced black olives. My Confetti Cole Slaw of shredded red & green cabbage, carrots, minced onion, a smattering of Craisins and Pepitos. Corn on the Cob - shucked, washed, and wrapped in plastic wrap then quick cooked in microwave for 2 minutes, let rest until ready to plate, then zap for 1 more minute, unwrap, slather in butter and ready to eat! #TonightsDinner #Barbeque #ShortRibs #Southern #PotatoSalad #ColeSlaw #CornOnTheCob
Tonight's Dinner: Asian Pan Seared Salmon Lime & Coriander Rice Steamed Asparagus Big Garden Salad Rinse Salmon and pat dry, rub lightly with a little Sesame Oil then marinate in Kikkoman Seasoned Soy sauce for Fish. Allow Salmon to soak in soy sauce & Sesame oil while you steam rice, prep Asparagus and salad. Heat sauté pan on medium-high, add a little oil (I mixed a tsp each of EVOO, Avocado, and butter) when oils are good and hot add Salmon flesh side down to quickly sear and seal the fillet, after a couple minutes flip over on skin side and cook to your preferred doneness ... I like my Salmon no more than Medium-Rare ... yes, you read that right! MEDIUM-RARE so it's a little bit glistening pinkish-orange in center, sort of slightly uncooked in very center like a beefsteak. Try it sometime! Steam ½cup Brown Rice (yes, you can sub White or Jasmin) in water with juice of one Lime, few shakes MrsDash, and a tsp of dried Coriander (or heaping TBS of diced fresh leaves...Coriander leaves are sold next to fresh parsley in most grocery stores...under the name - Cilantro). Steam Asparagus spears to your liking, I rinse, drain, add pat of butter, cover with plastic wrap, and 60 seconds in microwave, for still firm and slightly crunchy Asparagus. Fix yourself a good Salad with the veggie goodies you like! I've got s mix of Romaine, Tango, and Oak Leak lettuces, red & green grape tomatoes, cucumber cubes, grated Parmesan, croutons and Ceasar Dressing. Buon Appetito mi Amici‼️🧑🍳 #TonightsDinner #Salmon #LimeCorianderRice #Asparagus #Salad
