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.
I like to do Ribs on my Green Egg, but you can also do them in the oven if you don't have a smoker. They obviously won't have the same flavor, but they will be equally tender
We first had this dish while we were in Lucerne Switzerland. It's one of their national dishes that is traditionally cooked with veal, with mushrooms, in a cream sauce.
I am really bad at cooking pork chops, they always tend to turn out try. I decided to consult with my sister in-law, Patty to see how she does it so much better than I.
Wasabi Cream Sauce
This is one of our favorite sauces. It's like a traditional buerre blanc but it has sushi-like flavors, and we love it on baked or grilled salmon. You can experiment with how much wasabi you like.
Homemade Apple Sauce
I love apple sauce, even out of the jar, but we don't eat it with many things. With Pork chops, but we always end of throwing the rest away.