Sous Vide Pork Chops
Today I am going to try to Sous Vide them to 140 F, then sear them on serve with a pan sauce apple sauce, and some steamed broccoli.
This is Deb's recipe, and she always makes it. Due to my superior knife skills, I do most of the prep work. Give it a try, very good !
The challenge with making good mashed potatoes is making them smooth. I've not used a traditional masher in years, preferring to use a ricer.
Mississippi Pot Roast
There a many recipes for this out there, but I like this one. I found a small pot roast at Publix the other day, which I rarely do, it was the perfect size to not have a bunch of leftovers.
Broccoli Bisque Soup
I recently had my wisdom teeth removed (I think I am the oldest man in history to have this done), and I needed to find a way to get vegetables in the system without having to chew anything.
Tuom Garlic Sauce
This stuff packs a punch! Heavy garlic flavor, a bit of lemon. Deb loves it on Fried Plantains, and most everything else. She even used it on her Filet Mignon. It's not difficult if you follow some basic steps.