Thursday: Seasoned Redfish seared with Arbequina Olive oil in skillet and finished in oven, Steamed Broccoli, Potatoes, and Green Salad with Avocado and Tomato.
Friday: Central Market Blue Cheese and Cashew chicken sausage with Broccoli and yellow squash in a Chicken and Goat milk sauce over whole wheat penne
This past Friday I experimented with a German recipe for wienerschnitzel. I served it with German Potato Salad and Sweet and Sour Red Cabbage.
Saturday night I was grocery shopping on my way home from the ranch and found a short dated special on Bison Chuck Roast. I bought it for my Monday and Tuesday Supper. This afternoon at about 3:30 I put it in my iron skillet with 3/4 cup of water with Lipton Onion Soup, 3 Carrots peeled and cut, and 4 quartered Red Potatoes. I covered with Aluminum foil and the iron skillet top put in the oven at 275 and left to run some errands and do my laundry. When I returned at 6:30 I pulled it out of the oven an checked with my meat thermometer. The temp indicated it was done. I was a little afraid I would have tough meat, but the roast was very tender and perfectly done.
As I promised a few, I have posted my recipe for eggplant parmigiana. This recipe is shown with photos in this gallery. Click on the first thumbnail and then scroll through and read the captions.
I started this dish by sauteing some white chopped onion and diced pork country style rib. When pork was mostly cooked I added sliced mushroom and cooked until it was just about cooked, and then added some baby spinach. I continued cooking until it was tender and then put the contents in a glass dish (coated with non-stick spray) over 4 corn tortillas. I then poured 2/3 can of Hatch Green Chili Enchilada Sauce over the mixture and then topped with 4 more corn tortillas. I poured the remaining enchilada sauce over the top and then topped with shredded Mexican style cheese and added shredded broiler roasted Anaheim chili. I baked this in the oven for 30 minutes.
While I was editing my Horse Sale photos I had a pot of this Tuscan Soup on the Stove. This is not my recipe, but one sent to me by my Mom. It is very simple and easy to prepare. Brown 1 lb of Bulk Italian Sausage in your skillet. Add 4 cups of water and several cut up potatoes and cook potatoes until you can break them up. Add 1/2 bunch of Kale Greens cut into strips.
This pizza turned out perfect. The crust was from a powered mix and spread over a iron griddle coated with Pam Grill spray. The topping consisted of Central Market Bulk Italian Sausage browned, a sauce made from canned crushed tomatoes and Italian Herbs, a Blend of Italian Cheese, and sauteed Hatch Red Chili and Sweet Red Onion Slices. Pizza was baked on a Cast Iron Skillet for 15 min at 425. 
This past and next weekend is the Hatch Green Chili Festival at Central Market, and I had to make a few trips to buy fresh fire roasted green chili and sausages made with these chilis. Today at the Fasig-Tipton Summer Yearling Sale, I was inspired to once again cook and post a related story. On the way home from the sale I made a stop to buy some fire roasted chilis, my favorite Fischer & Weiser Mango Ginger Habenero Sauce, and some Hatch Green Chili Pork Sausage, as well as some Purple Kholrabi for stirfry. While Boing and then browning the Hatch Green Chili Pork Sausage, I prepared the stir fry vegetables. I combined thin strips of one Purple Kholrabi, One Carrot part of a Hatch Sweet Onion, and one Hot Fire Roasted Green Chili torn into strips. I stir fried these vegetables until the Kholrabi and Carrots were about done, and then added one Yellow squash cut into strips. When the Squash was done, I added a enough of the Mango Ginger Habenero sauce to cover all the vegetables and then served over rice with the Sausage.
