Three egg omelet. Ham, green pepper, onion, a mixture of wild mushrooms, cheddar, Gruyere, garlic pepper, salt, and yes...ketchup on top.

Sometimes breakfast for dinner is just dang good.

Wing drumettes with homemade buffalo dry rub in the air fryer. Paired with ranch dressing, carrots, and Live Oak Pilz.

Ready just in time for the NCAA national championship game.

Made bolgonese, this was so good during this cold week.







I mostly followed this recipe.

quote:

Originally posted by pace40:
Dinner pre-planning…
Hatch date 1/18/26

Quail Marsala - 3/16/26
Quail Cacciatore – 3/19/26

3/17 & 3/18 reserved for corned beef & Reubens

If I tried that my four year old granddaughter would have named each and every one of them in under a minute.....and they would have gone on to live a happy life as adults wandering around my yard.

Tonight since it was cold, I made my own chili recipe and cornbread. I was too hungry to remember to take a picture of it served. I apologize to the percent that don’t like beans in their chili, but I do and it was chili for me

Crock pot chili. Put some Adobo peppers in to spice it up, no beans. Over a healthy scoop of white rice.

quote:

Originally posted by MRBTX:
Put some Adobo peppers in to spice it up. Over a healthy scoop of white rice.

Ah…Adobo is an excellent idea I have never tried in chili but now I will!!! I made this batch very mild so I can share with my mom as she can’t handle any heat spice at all and I will spice up my individual bowl. I have never put chili over rice either so I need to at least try the idea once to see what I think. Thanks for the ideas.

quote:

Originally posted by StorminNormin:
I made my own chili recipe...

Mind sharing? Looks good!

I made rib eyes, and a filet for my MIL, backed potatoes, green beans, and a shallot mushroom sauce that turned out incredible.

quote:

Originally posted by StorminNormin:
Tonight since it was cold, I made my own chili recipe and cornbread. I was too hungry to remember to take a picture of it served. I apologize to the percent that don’t like beans in their chili, but I do and it was chili for me

Looks delicious! I like beans and always include them in chili.

I needed to use up some sandwich meat, and finish up some soup, so I attempted a Monte Christo with sliced beef. Turned out pretty good.

quote:

I like beans and always include them in chili.

Beans are good - fiber and protein.

quote:

Originally posted by xantom:

quote:

Originally posted by StorminNormin:
I made my own chili recipe...

Mind sharing? Looks good!

Here you go:

1. Brown 2 pounds 80/20 ground beef with onion and garlic. Drain grease.

2. Add 32oz beef broth and bring to boil. Add 1 beef and 1 chicken bullion. I use the premium Better than Bullion jar bullion. I love that stuff! After it comes to a boil, reduce to a simmer.

3. Add 8oz can no salt tomato sauce, 1 can Campbell tomato soup, 1 TBL smoked paprika, 1/2 TBL onion powder, 3 TBL chili powder. Now cover and simmer 30 minutes.

4. Add 14.5oz can diced tomatoes drained, 1 can kidney beans drained, 1 can pinto beans drained, chopped onion, chopped garlic, and chopped jalapeño. Add some Mexican Oregano. Cover and simmer another 30 minutes.

5. Add 2 TBL chili powder and 1 TBL cumin powder. Cover and simmer 30 minutes.

6. Adjust taste with Tabasco sauce.

When doing chili powder, I usually mix it up with some light chili powder, normal chili powder, cayenne powder, etc.

Frozen egg rolls.

Not really proud of it, but not terribly ashamed either.

quote:

Originally posted by vthoky:
Frozen egg rolls.

Not really proud of it, but not terribly ashamed either.

Nothing wrong with that. I love egg rolls and I make enough stuff from scratch that I am not doing those too. I am actually thinking of doing Chinese stir fry tomorrow with hot and sour soup and it would be with frozen egg rolls.

quote:

Here you go:

Thank you!

Good lord these are good!

Osso bucco with elk shanks over mushroom risotto

Tonight was Kung Pao chicken and Hot and a sour soup both made from complete scratch. The egg roll was store bought frozen. Finally got the Hot and Sour Soup recipe dialed in.

It's cold. I made three meat chili. Steak, hamburger, and smoked sausage. With onions and peppers. No beans.











Art’s chili recipe.

1lb. hamburger, ground pork, or ground venison
1.5 to 2.0 lb. stew beef or pork shoulder (Boston Butt)
1lb. sausage (I use Portuguese chourico as it is more robust, but Italian or kielbasa works well, too. Just stay away from turkey sausage as it doesn't hold its flavor)
2 or 3 onions, chopped into chunks
3 or 4 chili peppers, chopped into chunks (I use 2 Anaheim chilies and 2 Poblanos. The green Italian peppers work well, too.)
Two to Four 16 oz cans of crushed tomatoes depending on how much meat you use. You can also substitute some stewed tomatoes, or seasoned stewed tomatoes like Rotel for some of the crushed tomato if you want chunky bits of tomato in the chili.
Crushed garlic (about 2 tablespoons), more if you want it.
Molasses - brown sugar will work if you don't have any. (Quarter cup or a bit more. The sugar in the molasses will cut down the acidity.)
Sliced or chopped pickled jalapenos (½ cup or so with a bit of the pickle juice, more jalapenos and juice if you want it hotter) If you don’t have these, one or two Scotch Bonnets or Habaneros will do nicely too. If you don’t want spice in the chili, serve the jalapenos separately for individual taste.
Worcestershire sauce – a bunch of shakes, to taste
Hot sauce (Tabasco or other) – a bunch more shakes, still to taste
Chili powder (1 Tbsp., more if you want)
Oregano (1½ Tbsp., more if you want)
Red pepper (cayenne) (1 or 2 Tsp.)
Black pepper (2 Tsp.)
Powdered ginger (1Tsp.)
Mustard (powdered or sandwich) (1/2 to 1 Tsp. if powdered, 2 Tbsp. if using yellow or brown sandwich mustard.)
Allspice (1 Tsp.)
Basil (1-2 Tsp.)
Crushed Rosemary (1 Tsp.)
Salt (1 to 2 tsp. to taste)

Please note that I don’t actually measure anything. I just guess and do it by taste, so the amounts of spices that are written down are my best guess about how much gets used proportionally. After the whole thing is put together, taste it and add more of the stuff that you want or think it needs.

In a large pot, brown the hamburger, breaking it up as much as possible, drain and remove. Brown the sausage, drain and remove. Brown the stew beef or pork shoulder with the onions, fresh peppers and crushed garlic then add the sausage, and hamburger. Keep browning and stirring until the meats are mostly cooked and the onions are starting to get clear. Add the hamburger and sausage back in. Add crushed tomatoes and the seasonings and stir together with the meat. Turn way down and simmer for about 2 hours, stirring often enough that it won’t burn to the bottom of the pan and fine-tuning flavor by adding stuff you think it needs. If too much liquid boils out, add enough water (or a beer) so that the chili doesn’t get too thick.

Let cool and refrigerate. When the chili is cold, any extra fat from the meats will rise to the top and thicken so that it can be skimmed off with a spoon if desired. Reheat and eat.

I tend to make the chili very mild, and then put a variety of hot sauces out, ranging from Frank’s Red Hot (which isn’t very hot) to a stewed habanero sauce like Dave’s Insanity Sauce so people can tune it up to their own level of hot.

So tonight my wife decided she wanted some Italian Stuff™️

So I did a short rib Ragu sauce, just had to substitute some chunked up stew beef for the rib pieces since nobody had any.



Starting with browning the beef in olive oil, then remove the meat set aside, and then throw in some pancetta , brown it down a bit, then add in chopped celery, carrots, a bunch of onion, and once that gets cooked down, add some tomato paste and coarse chopped garlic, get everything nice and cooked in, then deglaze with a cup of red wine, add crushed tomatoes and whatever herbs/spices you like. I went with rosemary, a bay leaf, bit of fresh oregano, a chunk of orange peel. As always, a couple chunks of Parmesan rind, add back in the beef and stick it, covered in the oven t 350 until the beef is cooked all the way down to tender.



Remove the beef and tear it apart (if you are using short ribs, this is where you remove the bones!) add back in, and serve up.



While cooking, I can highly recommend the Paper Plane. Very refreshing in the hot kitchen!



Bill R

Tonight was ribeyes topped with sautéed mushrooms and onion in a wine reduction sauce.
Man that was a great beefy treat!