Pot & Cover

Scott was stripping a roasted chix clean, shredding the meat...and nibbling a little too..he shared :)  (this week)We've had enchiladas, burritos...and now tacos tonight.  The meat is so tender, flavorful and easy... no cooking involved.  The enchiladas were the best yet, in my opinion....the chix meat, a carmelized onion, 1/4 cup hot hatch chilis chopped, 3 small cans enchilada sauce, fresh corn tortillas, 1 russet potato large diced and browned, cheddar cheese, and properly (research Alton Brown) cooked baby bella mushrooms...he mixed all the filling together, dipped the fresh warm tortillas in a bit of warm sauce, filled, rolled, topped with sauce, cheese, baked at 375 for 30 min or so....DELICIOUS!  We had plenty for left overs...they were tender like tamales..."hard to stop eating "good.  topped with guacomole & sourcream btw The burritos we had last nite...chix, onion, mushrooms, homemade pinto beans, cheese, all rolled into a large tortilla, brushed with butt

chix parm sammie We've been on a chix parmesean roll lately...first chicken breasts roasted, then topped with our favorite marinara, topped with a slice of mozzerella...simple, lite...so good.  Next it was a chix parm sandwich...a leftover whole wheat burger bun, toasted, topped with mozz cheese...then sliced chix breast, topped in marinara, mushrooms...so messy and good had to eat it with a fork...lastly a chix parm "pocket".  Scott's been reading the latest Alton Brown book, about the first 10 years of "good eats"...and was inspired by recipes with puff pastry.  He made a pocket of puff pastry, stuffed with shredded chix, fresh mozz cheese chunks, mushrooms, sauteed onion and marinara sauce...brushed with egg wash and baked at like 400 for 30 min ( i think)...golden brown and then topped with more marinara...YUM!  had one left over, which Scott heated in the oven the next day...he said it was as good as the first time. Chix parm pockets as they're

It was time to begin lightening up the meals around here.  Time to shed some excess baggage.  Scott seasoned a couple chix breasts with s&p, a tiny bit of cayenne and some garlic powder.  He added 1 tbs olive oil to the pan, got it hot and then perfectly seared the chix.  It looked and tasted lightly blackened, which we love, and was juicy inside.  I made a full two heads of broccoli, added a little soy, a tiny bit of butter-like a tsp or so, a little water, covered it with cling film and nuked it for a few minutes. It steams in the cling wrap.  I learned this from an old Asian friend.  This is one of my favorite ways to eat broccoli, its kind of addictive.  Then a sliced cucumber, a few sliced roma tomatoes with our favorite balsamic vinegrette.  I was so good, and it was nice to not eat something so heavy.  I need to bone up on my broccoli recipe, 'cause I over cooked them just slightly and a little too much soy...but other than that it was excellent. We went walking for th

There is football on the t.v., the sun is shining on a cool but sunshiney fall Sunday afternoon.  I was longing to cook a new chili recipe so I'd have something to keep busy...but alas, we've eaten a little too much beef in the last week to do it again so soon.  Chili will have to wait a few days, but the recipe is up on the fridge waiting.  I'm going stir crazy today.  Looking up suggestions on how to declutter to prepare to move into a smaller place.  We're considering going back to school and need to downsize...which I actually like the idea of, although I love where I live already, minus the noisy upstairs neighbors.  I think they bowl up there.  But, I digress...I just hate to move, and I want to make it simple.  We'll have little, very little storage, so I must be ruthless.  I need some anti anxiety meds!  I actually only daydream of that...and instead put on my music, poor a icey cold diet coke, and get to work.  I thrive on having simple surroundings and u

Tonight is Scott's 45th birthday.  It's almost 10pm and he's in the other room enjoying football.  He's had a day full of football...a great way to spend a birthday for a football lover such as him....and Texas beat OU, which is always good.  Last week on my birthday we spent the day together, just as we did today.  It was great to have our birthday's on the weekend, (Thank You God:)  and could easily spend the day together and avoid too much work.  He worked a little this morning, while I did Cake Baking planning...and then came home to watch football, then a run together to Costco for flowers and birthday groceries!  FUN!  Then back home for more football....food...wine...and a movie The Proposal...and CAKE!  Now more football...and the weather today was ideal...cool air, blue skies with white fluffy clouds...just heavenly. We had steak both nights, filet last week and ribeyes tonight...both topped with blue cheese and served with mushrooms and garlic bread...

Chix Chili...our favorite 10.5.09 I'm behind...we have eaten so much good food already this month!  Let's see, Scott has made Chipotle Meatball sandwiches: premade meatballs from Market Street with Cheddar, sauteed onion on Market Streets delicious baguettes....then our favorite chili (although Chef John has a new one I must try...I'll let you know if this one gets dethroned as fav)...made with chix this night and gorgeous baby portebello mushrooms...THEN...Fish n chips...with the most delicious fries ever!  Scott cut them thin, soaked em in hot water, dried em then fried em till golden and delicious...the fish was tilapia, s&p, a dash of cayenne, dredged in flour, egg then panko mixed with fresh basil and rosemary...and fried it after the taters...Oh my!  We've had this several times lately...okay...I'm updated, a little...I'm sure they're are more pictures on my camera from meals I've forgotten to post...always tomorrow...the days of lighter food

"TGIF"...I see that on Facebook all the time..and find it hard to relate...I have to think back to those 9-5 days.  Friday nite is often just like any other...staying at home, hanging out, cooking with Scott.  I often forget what day of the week it is.  Not to make it sound anti-climactic...just the opposite.  We've worked for ourselves for many years, and so often made our own work schedule, that any day of the week can be fun!  I don't look forward to (or dread) any particular day of the week like I have when I worked a 9-5 job...I do remember counting down the minutes until the work day was over.  There are certainly days & nites when we are working & it seems everyone else is "having fun"...but I have to find ways to "own" my time in such a way that I don't dread the hours...even if it is at a 9-5 job. It's a challenge to do so, but certainly much better for my spirit...not to mention I don't have as many acid reflux attac

fajita fixin's...sour cream, sauteed onion, salsa & cheese Well it was a usual Tues nite...and again wondering what to have for dinner?  We had all the ingredients for beef fajitas in the fridge/freezer...and it takes minimal cooking!  Scott grilled the steak...I can't remember what cut it was, but it was yummy!  He usually seasons it with S&P and garlic powder, rubs it down with a little oil and grills it.  so completely unimpressive to look at...but it beats Taco Bell any day!