Green salad with blue cheese dressing and beets.

Chile Rellenos (https://www.seriouseats.com/chiles-rellenos-smothered-and-traditional-recipe).

Mexican Rice (America’s Test Kitchen Family Cookbook).

Green salad with blue cheese dressing and beets.

Creamy cheesy chicken casserole with bacon, artichoke hearts, and olives (recipe from DeepSeek, basically just a half cheddar half mozzarella corkscrew mac and cheese with the extra ingredients)

Panna cotta infused with mixed fruit.

Green salad with blue cheese dressing.

Creamy Turnip Puree (America’s Test Kitchen Simple Weeknight Meals).

Chicken Cordon Bleu (Inserted shredder gruyere ,one slice of perfectly melting Swiss cheese slice from Moderinst Cuisine, and just short of two slices of ham off the bone from WinCo, egg white and brown mustard coating, flour base, panko crust).

White Cake II (Joy of Cooking) with Rich Coffee Buttercream Frosting (The Best New Recipe) and dulce de leche filling (sweetened condensed milk can simmered for about 2 and a half hours, maybe a little longer).

Green salad with blue cheese dressing and beets.

Homemade wide egg noodles (hand cut pappardelle) with butter and pork tenderloin stroganoff (mushrooms and onions and sour cream).

Fruit salad with whipped cream.

Green salad with blue cheese dressing and beets.

Beef Skewers (old recipe, not sure of origin, in my “Food” folder) with yogurt, and cheeses on chapati bread (old recipe, not sure of origin, in my “Food” folder).

Baked sweet potato chips.

Fruit salad with whipped cream.

Artichoke steamed in instantpot for 12 minutes (quick release) served with homemade mayo.

Green salad with blue cheese dressing and beets.

Spiced Beef Pitas (Cook’s Country, June/July 2017).

Baked sweet potato chips.

Chicago Hot Beef Sandwiches: 2.5 lbs of top round (was hoping for finding bottom at the store), seared, then coated in one package of Good Seasons® Italian Dressing and Dip Mix that has been bloomed in butter, then braised in 4 cups of beef broth until tender (about 200°-210°). Cooled, sliced thin, and reheated. Served on toasted Winco® hoagie rolls with slices of provalone cheese and braising sauce and gardeneira.

Orange Cream Terrazzo Dream (Jiggle! A Cookbook).

Green salad with blue cheese dressing and beets.

King Ranch Casserole made with homemade corn tortillas with 50% more jalepeno and some ghost pepper (and a version for Chris with canned corn instead of Ro-Tel tomatoes).

Superbroth Black Beans.

Creamy Cocoa (Jiggle! A Cookbook). This is basically a fancy panna cotta made to look like hot chocolate with marshmallows.

Green salad with blue cheese dressing and beets.

Easy Chicken Calzone (America’s Test Kitchen Family Cookbook, replacing half the brocolli with 5 oz each of artichoke hearts and kalamata olives).

Pot de crème (America’s Test Kitchen Family Cookbook)

Green salad with blue cheese dressing and beets.

Pork Shoulder Stew. Two versions, one for Chris and one for the rest of us. Cut up pork shoulder into small pieces and browned them. Fried up some onions and mushrooms and added various spices then deglazed with broth and tomatoes. Sealed up the pans with two sheets of aluminium foil between the pot and lid and baked at 300 for about three hours. The next day, before eating, added potatoes, fennel, parsnip, turnip, and carrots.

Homemade sourdough toast with butter.

White cake (The Joy of Cooking) with way too sweet lemon buttercream frosting (do not use this recipe for frosting again, https://sallysbakingaddiction.com/lemon-buttercream-frosting/).