Caldo Verde soup.
Serious eats recipe, except browned the sausage in evoo and reserved until the end.
Serious eats recipe, except browned the sausage in evoo and reserved until the end.
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Hmmm, swap out the kale for collards or mustard greens and id be in!Last edited by texastweeter; March 28, 2026, 10:35 AM. -
Texas I was going to mention swap out the Kale for spinach but greens sound good also. That is a fine looking soup there you have. -
texastweeter collards or mustard greens would probably be a good sub. cruiseplanner1 for spinach, I might add it a bit later than the more robust greens.
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A new recipe for me from ATK. It's in Paprika. As usual, scaled for 1.
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Shrimp and cauliflower grits. Downright healthy!
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bbqLuv - I use this Roasted Cauliflower Soup recipe from Food 52 for my "grits."
Just use the first part of the recipe, not the Chimuchurri and Poblano Creme Fraiche part (although they are delicious, too).
There are a number of other cauliflower grits recipes around on-line, but we enjoy this one.
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Cheeseburger looking at you.
Paired with asparagus, zucchini, cabbage.
Cooked in my Traeger at 375*F, veggies wrapped in foil.
Panhead John is this large enough to see?
Just trying to make you happyComment
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Whole smoked chicken on the Hasty Bake. Sorry I didn't get a pic during the cook. Seasoned with Payne County Bird from Big Rock Foods in Bartlesville, OK. 1 hour with cooker at 240, then cranked up the cooker to between 325 and 350 until the breast IT hit 160. Rested ~30 minutes until dinner time. Delicious, moist and evenly cooked throughout.Comment
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Huskee, As for your opening comment about saying goodbye to winter, here in AZ, we’re sad to see it go. Especially a week ago when we had a strange early hot spell with temps up to 105! Fortunately we are back to more seasonable temperatures in the 80’s. We live in an opposite world from most of the country, we hibernate in the summer. But on the positive side, we get two growing seasons in the garden.
”You can’t have everything, where would you put it?”
~ Steven WrightComment
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Bratz and beans-
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RG Pintos and Brisket.
No Presoak, 30 minute boil and 3 hour cook
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First time out with the new Blackstone!
Of course, the very first thing I cooked was a grilled cheese sandwich for SWMBO, with PepperJack (since she got on board with buying it!)
Next up! Smash burgers. Well, double smash burgers! Recipe from the free side, and since it was the first time I'd done them on a real griddle, I tried to follow the instructions to a T. Buns, buttered and down along with the burgers:
I used smoked Horseradish Cheese instead of American along with red onions:
Also added bacon, and Glop sauce (from the free side, of course):
I just ate 'em on the tray. I didn't even care about a plate or a side, they smelled so good:
They stacked kinda high, was bit of a fight to get them stuffed into my mouth, but well worth it:
The cheese was a bit thickly sliced so it didn't melt as well as I'd hoped. Need to get a couple of those steam covers for times like this.
All in all, I'm really stoked about the Blackstone!Comment
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Broke out the “Empty Nester” grill and made some spicy lamb chops and Gunpowder potatoes - basically roasted potatoes w spices and herbs.
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Some company coming tomorrow. Cooked up a chuckie, chicken thighs and some dogs.
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Forgot the as served shot but my plating sucks anyway.
Vacío rubbed with my everyday blend and served with a chimichermoula I’m working on perfecting.
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SheilaAnn, it’s closer to a red chermoula but has some chimichurri influence with red pepper flakes, oregano and red wine vinegar. I mix it up into a paste, smoke it on the coals a but while I’m cooking then mix up the rest of the liquid to the right consistency. It’s a nice blend of the warm, bright North African/Mediterranean flavor and the earthy/acidic chimichurri.
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