u/DueConversation5269

sunny side up eggs topped with cheese CRISPY hashbrown rounds and thick cut bacon fresh avocado and baked croissants, happy Saturday ya'll

a lil Chewey, a lil Crispy

I love brunch

Didn't plan for burgers today, but luckily I had all the stuff! Happy Sunday

I love eating well, thats why I enjoy cooking!

First picture is breaded pork chop with local corn on the cob with steamed cauliflower and Brussel sprouts. Pic 2 was my version of Italian Asian fusion, it had beef and chicken stir fry, random fridge stir fry worthy veggies, with cheese tortalini and teriyaki sauce, yum! Picture 3 is shrimp fried rice, sautéed onions and jalapeño, yellow rice made with REAL shrimp stock, different random veggies, bacon, and jumbo shrimp, amazing! picture 4 went with the previous pic... it was steamed then seared also with teriyaki sauce. Picture 5 was chicken and pepper jack tacos, with pineapple red onion and jalapeño relish, served with beans n rice topped with MATEO salsa (love it!) pic 6 is Saturday Breakfast of a nice ribeye seared in my cast iron pan, eggs over medium and seasoned potato wedges! Last pic is pork mojo slow cooker roast. will be served on steamed Bao buns, with lovely accompaniments! Will be pictured in next post! Happy Saturday Ya'll

these came out perfectly

I came home from a hard day's work and my bro had coneys ready for me. perfectly grill all beef franks, you can see it but tons of diced red onions under the wolf brand hot dog chilli loads of sharp cheddar cheese and coleslaw slaw on top. These were served with potato salad and dill pickle spears. This completed my day nicely. Have a great weekend ya'll!

Happy Saturday!

for bloody Mary's and brunch

its the I'll take two of everything brunch

My freind requested I make sloppy Joe's, so, I made it, nice n thick with sharp cheddar cheese, on soft onion rolls! seasoned potatoe wedges and dill pickle spears completed the meal. I have not had one in ages, definitely will again soon.

I couldn't decide on southern style rubs or Asian sticky ribs... both a equally as delicious in their own way. So the win/win unanimous decision was to go half and half. For the southern bbq side, I used a local made sauce gifted by a good friend. For the Asian side, I used hoison sauce. All the ribs were seasoned identically with cracked salt and pepper and also ground ginger for twang! They barely stuck on the bone

This hit the spot at 1:30pm, my lazy Sunday brunch

My love of eating well continues. From left to right a few things that I've recently made... double bread pork chop with apple sauce, stove top stuffing, roasted broccoli and salt and butter sweet corn peach cobbler a la mode for dessert. Last night was jalapeño cheese wheels loaded with red onions crisp bacon and pineapple, had great marinara dipping sauce! They were accompanied by a tasty Ceasar salad loaded up with avocado, diced red onion, palm hearts, crasins and fresh parmesan. This morning I made breakfast consisting of poached eggs on toasted Thomas english muffin Vermont maple sausage patty ripe avocado and freshly cracked blackpepper, served with garlic parmesan hashbrowns topped with pickled flavored catsup, out standing!!! lunch/ dinner I had guests and made bqq pork back ribs, half flavored southern BBQ and half Asian stick rib, sweet mustard chicken drumsticks, squash casserole with ritz cracker topping and watermelon cucumber and feta salad topped with balsamic vinegar reduction. Not pictured was fresh chocolate chip cookies and vanilla ice cream. LIFE IS GOOD MY FREINDS

omg, this was amazing! A HUGE THANK YOU to who posted this recipe a few weeks back. so simple to make but so tasty!

I sure love spending my weekends sleeping in and eating great food. I had Saturday lunch plans so just made a lighter (for me, lol) breakfast. Its always on Sunday brunch for me!

not much left but made the most of it... the heals of loaf with last avocado and last Roma tomatoe I had. I sprinkled salt and pepper & layered both toasted ends with DUKES.

Not sure why pic's didn't post last time but here you go