Conroe Saturday AM market

  (Conroe, Texas)
Exciting ways to use Produce
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Tomato and Green Peppers sauce

The Tomato and green Pepper ends were piling up in the fridge. Three - 1 quart containers were waiting to turn into something. I decided on the way home I would need to create something and throwing away the product was not an option.

In the fridge I located 2 cups of Turkey broth and 2 0z. of Baby Carrots. I chopped up the carrots and added them to boiling broth. Next I started chopping up Green pepper ends making sure none were on the verge of spoiling. With the Peppers returning to a boil it was time to start adding in chopped Tomato ends. This created more juice. With a third of the Tomato ends in the pot I had a brainstorm for thickening the sauce that I was creating.

I started filling my food processor with Tomato ends. And taking juice from the boiling pot, pouring it in with the tomatoes in the processor. Grinding up the other 2/3 of tomatoes and pouring it back into the simmering sauce. Now for the seasonings, Oregano, Meat first chicken base, Southwest sauce, and left over sweet Marinara sauce from the fridge. I now have 1 gallon of a Wife approved Tomato sauce that I will turn into various meals the rest of this week.

Also I saved back 2 cups of processed tomatoes, seasoned with chili and cumin so we have something to dip chips in for the Superbowl.Tim Tebow's team did not make it to the Superbowl so the Wife and I may only watch it for the halftime show.



Green Beans, Okra, Bakers, Braided Herbed Bread R Good Eats

Each item listed was featured in a dish when I returned home this afternoon from Conroe's Saturday am Market. Okra was my favorite vegetable to create with because the result was Chicken Sausage Gumbo;

I started by sauteing bulk Breakfast sausage, adding in chopped up pieces of Bell pepper and Tomato ends. Covered with water and meat first Chicken base. Brought to a boil and added in 1/2 inch Okra, Celery and cubed Chicken breast. Seasoned with ground Black pepper, and Gumbo File. When I retrieved a chunk of Chicken and it was cooked I shared my creation with the Wife.  The braided herbed bread was sliced, buttered and used for dipping into the Gumbo. This dish will probably be taken to family group bible study tomorrow night.



The other dish on the agenda tonight was Fresh Green beans cleaned and sauteed in maple Bacon with Turkey stock added after sauteing was done. The Bake potatoes were peeled 1/2 inch diced and boiled with Salt and Black pepper. All this was then tossed together for one of the Wife's favorite meals. You could hear the umm and ahh's along with other Lip smacking noises as she polished two bowls.. Mission Accomplished !!




Turkey Pot Pie that was Sooo! Good

If you had to freeze any leftover Turkey over the holidays; bring it out now and thaw it out. And then do what I have done. From your local market, Farmer's or otherwise, buy Maple flavored bacon, Meat first Chicken base, Bake potatoes, Celery, Baby carrots, Baby spinach and and Onions.And for the crust we will use Filo dough.and Parmesan cheese 

Now start a pot of water(2qts) and 2 Tbsp. of chicken base. Dice up 2 lbs. unpeeled potatoes,and 1lb. Baby carrots. Bring this to a simmer and add in all the Celery top leaves shredded. In a saute pan fry up the maple bacon with diced Onion and Baby spinach. Add this to the poy of veggies and turn off the fire. Now take all your thawing Turkey remove from bone and seperate any sinew (most found in Legs). Chop up the Meat. My Turkey had been cooked with Fresh peeled Grapefruits and Lemons. This was also choped with the meat. Bring it all back to a boil. Add Fresh Thyme, sage and black pepper. thicken with Roux ( Heated Butter and Flour) or corn starch and water, or whatever method you use for thick gravies. Pull pot from fire.

Now the fun begins, Spray or oil the bottom and sides of a casserole dish. And begin covering the bottom and sides with 3 layers of Filo Dough. Brush butter or oil between layers.Bake in a 375 f oven for 30 min till Dough is golden brown. Pull from oven and pour cooling Filling into pan 1/4 inch from the top. Add Filo sheets one at a time brushing each layer with Parmesan cheese and melted butter. when you are finished assembling ( approx. 6 more sheets ) top the final Filo dough sheet with extra Parmesan Cheese 

Understand that if you want the family to explain that this is sooo! good Be sure to use the Filo dough and Parmesan Cheese. And recall all the happy holiday memories.


The fridge had to be cleaned

Yes, it was fridge cleaning day. Spilled sauces, leaky fruit, jigggled drinks. It was time. All drawers and shelves were removed and warm soapy water went into action. With all this happening it meant tonight was another fridge clean-out  meal.

Rice from Saturday was combined with  Thursday's Polish sausage. Fresh Baby spinach from Sunday was placed in the bottom of the casserole dish. Then came the rice and sausage. SamM salsa from Saturday was placed on top. Sweet tea from Sunday was poured in and all of this was placed in a 300 F. oven. When the Wife called to say she was on her way home, the oven was cranked up to 425 F. the casserole was topped off with  Wednesday's Parmesan cheese. And Thursday's Apple Strudel bread with Brown sugar and Blue agave was toasted in the oven.

"Oh Boy the house smells great" , she said as she walked in the door. "And you made the great Bread again" " Of the 5 pieces how many can I have ?" I said nothing and gave her three. It was good to have her home excited about the dinner I created from last weekend's left overs. From a now sparkling fridge.




The last of the Champagne BBQ was served tonight

The last of the Champagne BBQ sauce was used tonight. And quite the mouth watering meal. I brought the Fresh Green beans to the living room to prep and the Wife took over. That left me with handling other important details of the meal.

I started with Large bake potatoes oiled in a 420 F oven; turning over one time after 30 min. of baking. The Chicken breasts that had been marinating for two days were placed in the oven.The maple flavored bacon was diced up small and placed in a hot pan, half of a diced white onion was added. When the Wife said the beans were ready, in they went. And the cooked juices from the half cooked Chicken breast were then added. Meat first Chicken base was added to taste. And the half cooked Chicken Breasts were sliced thin and returned to the 420 F oven.

The Baked potatoes were the critical part of this meal. The Chicken slices were pulled from the oven to rest, The Green Beans were left on the stove top sitting in the bacon and Chicken stock. When the Potatoes were soft to the touch we were ready. All this took 90 minutes and what an awesome meal it turned out to be.



An aspiring new Baker comes to Market

A talented young aspiring Baker found her way to Conroe's Farmer's market today. Ready to make her mark, in her corner of the world. Gluten free breads. Brownies, Muffins, and cookies. I was sold on the large loaves of bread and Peanut butter cookies. 

Peas Farm produce was offering several varites of Greens, Potatoes, Tomatoes and Winter squash. Cassava root was also available and I understand it is tricky to prepare. 

Good Eats 2 Go  was ready with Hot Chocolate , Baked potato soup, Sausage, and Chicken Salad sandwiches.

 A great day for eating and enjoying the outdoors in downtown Conroe TX.

When I returned home the Wife and i broke into our White loaf of bread. And what a pleasant surprise. Bologna was readily available, Mayonaise on the bread first, Baby spinach leaves then SamM Salsa (Diced tomato,White onions, & Apple cider vinegar). Bologna was last. After I realized how wonderful the bread was I decided not to use any more processed Bologna. And I made 2 more sandwiches during the course of the evening with the veggies only. Sharing this experience with you causes the juices to flow and I may make another veggie sandwich before retiring tonight. 





Fancy Dinner and a dose of Suze Orman

The Wife taped America's Money Class w/ Suze Orman As I was finishing an exciting meal of Chicken Teriyaki, class was in session. Where ever we are in life most of us can learn how to better manage our self esteem. Suze does not want our money problems to define who we are and be honest with everyone. Especially those closest to us.

This dinner cost me next to nothing. I am allowed to bring home a 6" inch sandwich or salad from work each day. So here is what I did to make an affordable exciting meal for the Wife and I tonight. It started last night when I brought home Sweet Tea, BBQ Lays chips and a Baby spinach salad with a handful of sliced Red onions, sliced Tomatoes, Green bell peppers, 5 oz. of marinated, cooked Teriyaki Chicken, 2 oz. of Teriyaki marinade and Sweet onion sauce. Tonight I repeated every thing switching out the sauces for Grated Parmesan. On the way home at the grocery store I bought a Fresh Pineapple and Grandpa's Apple Strudel bread. Baby carrots were waiting at home in the fridge.

Now for the assembly: First pre-heat the oven to 350 F. Start cooking the rice in boiling Sweet Tea. Slice the Apple strudel bread, lay in a baking dish top with brown sugar and place orange sections on each slice. Finish with Tablespoon of soft margarine and place in oven.

Heat oil in the saute pan. Place two quartered, peeled pineapple rings in the hot oil and brown. Add the sliced Red Onions, Bell peppers, and sliced Baby carrots. Mix in Baby spinach, Diced tomato, Chicken and Teryaki marinade.Crush the BBQ Lays and add in. Place in the oven.

When the rice is satisfactory it is time to plate up. Rice in the bottom of a bowl with grated Parmesan . Chicken and vegetables next and top off the dinner with the heated Apple Strudel Bread. The Modified bread slices received rave reviews from the Wife.

And the only costs I incurred in all this was 6 baby carrots, 1/2 a loaf of Apple strudel bread, Two slices of fresh Pineapple, 8 oz. rice. 4 Tbsp. Brown sugar and margarine. And one sectioned Orange. Fancy dinner on a Budget while listening to Suze Orman's Money Class.


Holidays are over Market opening this Saturday !!

It has been an exciting 2 weeks in Southeast Texas at our house. Blog entries have been sporadic due to Market being closed and unexpected family in for the holidays.I did post once near Christmas when I made a special breakfast for our long lost Son. He has returned to college to practice for the 2012 Olympic Trials and The Wife and I are getting back to our routines.

Dinner tonight was a combination of several Holiday dinners. I had taken the Ham bone from Christmas dinner and browned it off. Added water and fresh tomatoes and cooked Black Eye Peas for the New Year. I also had diced ham and rice in cheese sauce from another after Christmas dinner. Freshly cooked tonight; was Chicken Thighs in Ranch dressing. All of these elements were combined together for one last hurrah as I anxiously await the opening of the Conroe Farmer's market on Saturday.

Other additions to tonight's dinner that The Wife enjoyed were Orange sections in Chocolate sauce and cubed Herbed French bread to sop up the juices.


Our Children's Christmas surprise


A Holiday filled with surprises and strong emotions. As I was going into work on Friday, I was in tears speaking to the only family member that I thought was 600 miles away. Our son had found his way back to Houston with the help of two friends.And my daughter knew his secret.  When I was tearfully sharing that we would miss him this Christmas he was in our neighborhood hiding at a high school friends house. Original plan was to surprise his mother and I at the large family Christmas Eve gathering. He came by our house one night early when we saw him after I left work Friday night.

Needless to say breakfast Christmas morning was unique as I prepared a special welcome home meal.



Scrambled eggs with Montery Cheddar cheese

Fresh sliced Kiwi and Avocado

SamM salsa:

Fresh diced Tomato,Red onion, and Baby carrots

Shredded fresh spinach

Cider vinegar

After breakfast I continued preparing the side dishes for a Honey Baked Ham meal at my parents house that grew from four guests to fourteen, as other family members changed their plans for Christmas  Day.

I prepared Corn O'Brien ( Whole kernel corn,sauteed in Bacon, Fresh diced Red onion and Bell peppers)

Scalloped potatoes in cheese sauce ( Sliced King rustic Potatoes boiled in water and sea salt) 

The grocery stores were already closed so into the pantry I went to find the ingredients for a cheese sauce,I found (Cream of Chicken soup, Nutmeg and Black pepper). I heated this up and stirred in enough shredded Monterey cheese until I had the proper sauce consistency. I mixed the potatoes and sauce together in a baking pan topped it off with more cheese and baked at 450 F for 30 min.

Fresh Spinach salad and SamM salsa ( Fresh Baby spinach, Chopped Baby carrots and SamM salsa) When I arrived at mom's house I found Mixed greens to stretch the salad. I dressed my salad with Pecan Raspberry dressing.

With these dishes ready we headed to Mom's kitchen so I could finish orchestrating the meal. Their was honey Baked Ham to warm up, dinner rolls and Cherry pie to bake. I made the family wait 16 min. past our 3 pm dinner time as I finished perfecting the meal. The compliments were flying around after dinner and I was joyous inside sitting between both my two children realizing The Wife and I had all we needed home for the Holidays.





Sausage Beans and Christmas Salsa

Christmas Parties are the happening events with the Church family. We have been to two already this month. At the first one I walked in to I had to quickly resolve a problem with the unsliced Spiral sliced Ham.Apparently when Holiday spiral sliced hams are bought through fundraising events they do not have to be sliced all the way through to the bone. I saw what was happening as guests were struggling with the ham so I offered to slice it so they could get a proper yield from it. It made me a an instant hero.

Last night we had our second party with a White Elephant {dirty Santa} gift exchange. The wife was only going to bring an assortment of Xmas cookies. I poked around in the fridge and realized we had the ingredients for a unique Christmas salsa, You may be wondering what makes it Christmas Salsa, Red and Green of course. Last nights salsa had a variety of diced Red tomatoes, minced Red onions, diced Green Kiwi, Green Onions, and Green Cilantro sprigs. Finally just by coincidence the vinegar based salad dressing was in a green packet. {Mediterranean Dressing} and Agave. This addition to the party was perfect because the main dishes were Chicken Tortilla Soup and Ground Sausage Nachos Con Carne.

Refried beans more than one Salsa, sour creams, Several varieties of Dorito and Nacho chips. It was a Mexican smorgasbord. One of the church ladies has 6 children and she is of Mexican descent. Karla makes the most food and we give her most of the leftovers to help keep her children fed.




2 kiwis, peeled and diced
1 roma tomato, diced
1/2 red onion, diced
2 green onions, sliced
1/2 Tbs fresh squeezed lemon juice
4 Tbs cilantro, chopped
1 Tbs Agave



Champagne BBQ Chicken and Sauteed Parmesan potato

 Inspiration came from the open the fridge door. I spotted the Champagne BBQ sauce from a few months ago. Tasted and confirmed it still had a wonderful fruity taste. Found oblong mis-matched potatoes in the veggie drawer and I was good to go.

 I started by preheating the oven to 350 F. Sliced the oblong Fresh Potatoes as thin as a quarter. Placed them in a pan of boiling water. Sauteed Fresh White onions and Bell peppers. Drained the water from the potatoes and added them to the browned vegetables. Tossed them around and seasoned with a seasoning packet for Enchilada soup. Then placing all this in a baking dish and topping with parmesan cheese before placing in the 350 F oven.




While the cheese browns on the sliced potato start the Chicken. Using thawed Chicken breast slice the meat into medallions. Soak in the Champagne BBQ sauce while making the saute pan smoking hot. When you are ready to be courageous toss the chicken breast medallions into to the pan. Pull back to let the flames die down before adding the next medallion of meat. flip after 2 minutes of sizzling . Sizzle for 2 more min. and deglaze the pan with 4 Tbsp. of your favorite soda. Place this chicken with the deglazed sauce from the bottom of the pan into another baking dish. Slice fresh Pineapple wedges on top of the chicken and bake in the oven for 5 minutes.

I decide on canned corn microwaved with margarine tonight as an afterthought.  I was to excited about the Chicken and Potatoes already permeating the kitchen that I did not want to prolong mealtime any longer. I was very pleased with tonight's creation. And glad I did not open the Freezer first. I may have had a combination non-nutritional TV Dinners that The Wife bought because she works half days for now and she may get hungry while I am away at work.




My most unique Thanksgiving

Two different Turkeys, Two different dressings, Two different versions of Deviled eggs, Three different ways to eat Pumpkin, Eight desserts, and one Bread Cornucopia.

Heavenly salad,Cranberry relish, Mash Potatoes and Gravy, Corn, Dinner rolls and my version of a Green Bean casserole {Fresh garden Green beans, Diced baking potatoes, Sauteed White onions in Bacon, Diced Roma Tomatoes. diced fresh yellow Bell peppers all seasoned with Chicken base and Black pepper} were all present in the buffet line

I was aware that originally the event included 8 family members and suddenly one afternoon this past week it grew to 21. Neither family Chef decided to back down. As a result we had a Butterball turkey and a highly seasoned special diet Turkey for folks with diabetes and Diverticulitis. The difference between the dressings was one had ground sausage and one did not. One version of Deviled Eggs had Pickle relish and Cayenne pepper added to the egg yolks. The other had only the mayo and lemon juice mixed in the egg yolk.

The Eight desserts consisted of Brownies, 3 Cheese cakes, Tiramisu,   2 Pumpkin Pies and Cookies. As we were leaving I heard it mentioned that an Apple Pie never made it to the dessert table. Two different versions of Pumpkin pies were offered, I had the one with whip cream mixed into the pie filling before it was put into the crust. And the third way to eat Pumpkin was as a dip with the fresh garden veggies and fruit pouring from the Bread cornucopia.

How does one make a Bread Cornucopia



  • 3 (11 ounce) containers refrigerated soft bread stick dough
  • 1 egg
  • 1 tablespoon water


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
  2. Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (Cornucopia opening). Fasten end with clear tape. Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end. Spray outside of cone with non-stick cooking spray. Place on cookie sheet.
  3. Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick. Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
  4. Pinch one end of the 3 breadsticks together, then braid. Brush bread around opening of cornucopia with glaze. Gently press on braid. Brush entire cornucopia with glaze.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
  6. Remove from oven and let cool completely on cookie sheet on a wire rack. Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

    The garden bounty consisted of Grapes, Apples, Carrots, Celery, Broccoli, Cherry tomatoes to name a few.





Cajun Thanksgiving dinner

Visitors to Conroe's Farmers Market were treated to a Cajun Thanksgiving dinner. Local Artist John Porter was Chef de Cajun. Glad I brought The Wife this weekend. We both had two bowls.I filled my bowls up with Cornbread on the bottom. And poured the delicious dinner over the top. The Wife wanted the dinner only.

The dinner consisted of Pinto Beans, Fresh diced Tomatoes and Spanish Onions sauteed with sliced Andouille Sausage and Red pepper. I brought home some of the dinner and added white Rice and SamM salsa. And this evening added Dijon Mustard.

I have enjoyed recreating this Cajun dinner with the added rice and mustard always topping it off with the current samM salsa {diced Roma and fresh garden tomatoes,White onions, Yellow bell peppers, and Rice vinegar}

In two days it will be time for Traditional American Thanksgiving dinner. I am glad I had this Cajun version to enjoy. It will make this Holiday memorable.



Simple Chicken Rice Dinner

When it is time for a simple dinner, saute the Fresh veggies from your garden or fridge. Add the rice and protein and finish with a tasty liquid. 

This evening I brought the oil in a sauce pan to its smoking point. Added the diced Fresh carrots and White onions. When the onions and carrots were browned I added Brown rice and diced raw Chicken breast. Stirred until the Chicken was opaque .To the one part rice I added three times the Chicken stock, seasoned with Basil, Sage, Black pepper, & Rosemary. Boiled for 30 min. When the rice was cooked I added Cream of Chicken soup and let it cool on the stove top for one hour. I then refrigerated the meal in a glass bowl.

We had dinner later by microwaving what we wanted. Using a slice of toasted cheese bread as a tasty addition. Another nice addition would have been Parmesan cheese.



Champagne BBQ'd Beer Sausage with Market Fresh Vegetables

When I showed The Wife Beer sausage or Chicken breast for dinner tonight, she chose Beer sausage. We talked about the fresh veggies available. Yellow bell peppers, and White onions were chosen. The current SamM salsa was also considered. As The Wife left the kitchen it was time for me to make the decisions.

Sauteing the sliced Market fresh peppers and onions was started in a pan with Canola oil. Water and Champagne BBQ sauce was set to boiling on another burner for Tri-color curly pasta. The sausage was placed in a 350 degree oven in a casserole pan. When the vegetables and pasta were finished the vegetables were placed over the sausage and the extra sauce from the pasta pan was poured over it all and baked in the oven for 30 min.

When the sausage was finished, Pasta was placed in the bottom of a bowl. Sausage was cut into 1 inch pieces and placed on the pasta. The vegetables from the casserole pan was spooned over the sausage and SamM salsa topped it all off. And then The Wife asked for Cheese bread sliced, toasted and buttered. An excellent last minute addition.




Ever have Champagne BBQ'd Pineapple ?

As the week draws to a close my imagination ran wild as I searched to use up last Saturday's Fresh Vegetables and Fruit. I peeled the last Pineapple last night cut it up into spears and placed them in Champagne BBQ sauce. On the way home I picked up redundant pepperoni cheese pizza. I opened the fridge and said, "What shall I add".

I decided on the current SamM salsa (  diced Fresh tomato, White onion. Rice vinegar, Yellow bell pepper, and pineapple) I also added large slices of the Champagne BBQ'd pineapple. The Pizza was warm and the toppings were cold. I find that flavor profile fascinating. Various temperatures, sweet, spicy, crunchy and wet. An item like this has to be eaten immediately to experience all these sensations.

The Wife stayed with Pepperoni Cheese Pizza and bread sticks. Diet coke to drink. I would find the activity of eating too boring if I ate in this manner.

Tomorrow I will be again at Conroe's Saturday am Market looking for exciting produce to bring home that will fascinate my taste palette. The Wife's high fiber diet will have to be taken into consideration so she can continue to recover from her hospital stay.




Picture perfect Pork Loin Hawaiian Style

As the weather cools, does the call of the tropics enter your mind. Warm sunny beaches, the sound of the surf.I had this moment on my way home tonight. I purchased two Pineapples for $1 each this past Saturday and tonight is the night to feature it at the dinner table.

I began by sauteing thin slices of Pork Loin in Bacon, Fresh sliced White onion and Yellow pepper. When the onions were well caramelized I turned off the fire and covered the Pork and vegetables with the current SamM salsa. While the Salsa warmed up in the pan I sliced 3 inches off the bottom of the Pineapple. I peeled off the skin, removed the center and diced it into large chunks.

In the bottom of a bowl I started with re-heated rice pilaf. Placed pork Loin on one side of the bowl over the rice, Topped it off with the cooked vegetables and salsa and carefully placed the Pineapple on top to finish covering the rice underneath.

Picture perfect it was when I presented it to The Wife



Homemade soup, The best way to start the week

We are going to start the week with Homemade Chicken Noodle soup. I am boiling eight chicken thighs in seasoned water. 3 qts cold water, 2 Tbsp. Oregano, Tbsp of Sage, Tbsp of meat first Chicken base, and 2 tsp. of Black  pepper.

I have also added one diced White onion, one chopped carrot, and two diced Market fresh Tomatoes. After this boils for three hours I place 1 quart of stock in a 2 qt. pan and add one diced potato and 1 cup sliced carrot. In a second pan boil large Egg noodles. Add one cup to the bottom of a bowl, add one boiled Chicken thigh and cover with the Chicken soup.

The wife likes to have crackers with her soup. I prefer adding SamM salsa and cooked rice to my soup. Once you have the stock and Chicken thighs cooked there are a multitude of creative ways that you can create a satisfying meal.




Great prodouce at Market today

Today was a crisp cool morning at Conroe's Farmer's Market. And the Autumn Harvest spoke volumes as I searched Peas Farm stand for my weekly purchases. I found a variety of Tomatoes{ Early Girls, Green, Plum, & Hot house varieties} I picked up 1/4 case of mix of all the varieties. Also found Yellow peppers and Tamarind. We will have awesome salsa this week. Other Fresh fruits and vegetables that will be added to the salsa this week include Pineapple, Green onion. Fresh Carrots and Baking potatoes will also make it into The Wife's high fiber diet. 

To keep the SamM salsa in line with what The  Wife can eat. I left out the White onions and added Green Onion. High fiber SamM salsa has 7 diced Tomatoes, 1/4 cup Green onion, 1 Yellow pepper, 1/4 cup diced Pineapple, one Tamarind pod and 1 Tbsp. Balsamic style Rice vinegar. I will prepare several meals using the salsa this week. Bratwurst, Pork, Eggs, Beef Liver, Chicken thighs and breast all await their culinary demise.

Will eat great , Can't wait.





A great fridge clean-out

Still boiling the meat for The Wife.To keep her healthy I will continue to use this method of preparation. As long as I season the liquid well she will be full of compliments. As she was tonight.

The meal started with me dicing two Chicken breasts and half of a  White Onion. Boiling it in Water with Sage and Gumbo file seasonings. In a separate pot I boiled plain White rice with salt and added chopped Cilantro when it was cooling. From the fridge I extracted two cups of Creamed chicken soup that had unsalted Saltines and chopped Fresh Spinach mixed in. The latter was used as the sauce when I combined the cooked diced Chicken breast over cooked white rice.

As always, I slightly altered my dish by adding Okra and diced Fresh Tomatoes. The added Fresh Tomatoes from Conroe's farmers market this past weekend made all the difference for me. I was pleased that The Wife truly enjoyed her version of my creation this evening as well.



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