 Hey guys, welcome back to another week of What's For Dinner. My name is Andrea with Food and Mentory Adventures in Food. In my household, there's me, my husband, and our adorable one-year-old little boy. So for dinner tonight, Howard went and picked up some ribs and brisket from a barbecue restaurant. And he didn't grab any sides because we still have some leftover from Thanksgiving. We don't have any meat leftover from Thanksgiving because I just had a rotisserie chicken. So we needed some meat to go with some of the sides that were left. So we've got some macaroni and cheese here and sweet potato casserole. I did record videos for the two sides. So I will leave those video links in the description box so you can check it out. But anyway, this is what we are having for dinner tonight and we'll see y'all next time. Hey guys, so for dinner tonight, we are having Mississippi pork steaks. And I have made different versions of Mississippi pot roast on our channel several times, but I've never done it with pork steaks. I've done it with chicken, I've done it with pork, but never pork steaks. So we're trying this out tonight. So what I've done so far is I have sprinkled a package of ranch, the dry ranch seasoning in the crock pot. And next I am adding a package of au jus. So I'm just gonna sprinkle this in. And pork steaks, if you're not familiar, I consider them, and maybe they are technically, like the dark meat of pork. So they're a lot more tender than just your regular pork chops. So I'm just sprinkling that in. And then the recipe calls for pepperoncini. And usually they say at about six or so, Howard and I really like these peppers, so I always add more. And to us, they're not very spicy, they just give a really good flavor. But if you're sensitive to spice, then you may think they're a little bit spicy. But I typically add about 12 or so. Some people like to add the juice of the peppers. I tried that one time, I didn't like it. To me, it was too vinegary. And then the original recipe calls for an entire stick of butter. I always use half and I use unsalted because I feel like with everything else it's salty enough. So I've got my half a stick of butter in there. And then I will leave the original recipe in my description box so that you kind of have like a starting point. So all I'm gonna do is cover this up and cook it low and slow for about 10 hours. Okay, so here are the pork steaks. And I did let them cook for nine hours on low. And I think I forgot to mention that I used four pork steaks, but they were a little over three pounds. And they all had a bone in them, a small bone. So they are fork tender, very juicy, great flavor. And I'm serving them over some white rice. And then I had leftover collard greens from Thanksgiving that I made with smoked turkey. And we're just finishing up those leftovers. So this is what we're having for dinner tonight. And we'll see y'all next time. So for dinner tonight, we are having this tart from Trader Joe's. We really like their tarts. They have a ham version. And then they have this mushroom vegetable version. And like I said, we like them both. Now, normally I make these for our lunch and we split it, but for dinner, I feel like you need a little something with it. So we are having a side salad. And here is the little salad. So I had some butter lettuce and then the other week I bought a Asian salad kit. I didn't get to it in time. So the lettuce kind of spoiled, but the like the package of stuff inside was just fine. So that is what we are going to have on top of our butter lettuce. And here is the tart in case you've never seen it. They're really very good. But like I said, they're not filling enough for us for dinner. So we need something with it for lunch, it's fine. Dinner, you need a little bit extra. So this is what we are having for dinner tonight and we'll see y'all next time. Quick and easy dinner tonight. We are eating from our pantry. I had this skillet meal from Aldi Philly Cheesesteak style. And here it is on our plate. This is my first time making it. And it actually is pretty good. I think I prefer it to the name brand. I think it's Velvita may have one out. And this one's really good. I would definitely buy it again. We still had some leftover lettuce. So we're going to have a side salad. And then I just threw some garlic bread in the air fryer. So this is what we are having for dinner tonight. And we'll see y'all next time. Hey guys, so Howard and I took a road trip to a barbecue stand and it's kind of loud. So let me try to show you what I have. So this is mine. I got the two meat plate. I have ribs. And then there is brisket underneath there. Howard actually got this jalapeno proper that's right down there. I'm going to put it on his plate. Got a roll, spicy barbecue sauce, potato salad, mac and cheese. Howard got a humongous beef rib. They call it a dino rib. Can you turn around the back so they can see the back? So here it is. It's humongous. And then he got a side of the same macaroni and cheese that I got. So this is actually our lunch. But as you can see, it's a ton of food. So I probably will not make dinner tonight. Actually, I know that I'm not. So this is what we are having for our lunch slash dinner. And we'll see you guys next time.