Pot & Cover

Scott made enchilada's a few days ago.  Shredded rotis. chix with sauteed onion...left over filling went into the quesadillas with a little shredded pepper jack.  topped with guac, sour cream and salsa...yum!

scott loves beef tips...this one had a bbq type sauce 1 c. ketchup 2 tbsp. Worcestershire sauce 1 clove garlic, smashed  topped over browned beef tips and simmered in sauce Scott over creamed his mashers, so we put em in the oven with a topping of shredded cheese at 350 for a while 20 min or so...incredibly good!  We had this the next day for lunch too! served alongside a little corn and asparagus sauteed in butter.

this was so crazy good!  cream of mushroom sauce with a little corn and sauteed beef tips over pilaf.  so freakin' good!

scott made onion rings with a little panko & corn meal.  insanely good!  we made a dipping sauce with a little mayo and spicy schiracha...we couldn't stop eating these!  The fish was good too :)

flaky biscuits with butter and Auntie's pomegranate jelly potato pesto fritata and thick cut bacon.  delicious

a repeat of the grilled cheese and tomato soup...soooooo good

baked chix wings in a 375-400 oven for at least 20 min...till crispy. toss em in a little oil and s&p then toss em in a mix of 3/4 Frank's hot sauce & 1/4 butter. DEVINE! Serve with celery & blue cheese dressing makin' my mouth water right now

sauteing panko chicken Scott's garlic mashers delicious!

latino friends let us know about a new mexican market that has corn tamales.  we went shopping and had some chili to top them with.  delicious!

sauteed onion...about 5 of them we freeze them in baggies for later use Matt Martinez's fabulous queso 1 tbp oil 3 tbp finely chopped onion 2 tbs finely chopped bell peppers (we used poblano) 1 tbs finely chopped celery 1/2 tsp granulated garlic 1/4 tsp ground cumin 1 large jalepeno, chopped 1/2 cup chicken broth (more if too thick) 1 lb shredded American cheese. suace vegies in oil, add broth on low head and stir in cheese to make Bob dip...add sourcream, guacamole & browned meat...INSANE! Scott sauteed poblano, jalepeno & onion.  chicken & a mix of avocado & sour cream (the Martinez's add this and browned ground beef/sausage to the queso to make Bob dip...insane!) I love me a blistered flour tortilla..yum!

Scott made an insanely delicious creamy mushroom sauce and served it over panko crusted chicken I wrote a note after eating this sauce that said "greatest sauce ever" and the recipe...so here goes: 1 can c of mushroom, with 3/4 can water 8 oz sauteed mushrooms with a splash of sherry 3 or 4 dashes Frank's Hot Sauce 1/2 of a small lemon, juiced evoo & 1 TBS butter s&p a batch of my perfect beans panko crusted chicken served over pilaf

olive oil steeping in garlic and red pepper flakes the tomato and steeped oil There is an episode of No Reservations that is about technique and one of Bourdain's friends does pasta...it is so yummy!  We tried it with a version of Bucattini which has a hole in the middle.  We halved this recipe. About 20 ripe plum tomatoes ( I used canned) About 1/3 cup extra virgin olive oil, plus more to finish the dish Pinch of crushed red pepper Kosher salt and freshly ground black pepper 1 tbs. unsalted butter (we used salted) 1 oz. freshly grated Parmigiano-Reggiano (about half a cup) 6 to 8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade (we used a chunk of our frozen summer pesto 1 lb. spaghetti, either high-quality dry or homemade To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tom

cut in half, stuffed with cream cheese, wrapped in bacon and baked in oven...maybe 350 for 20 min? breaded (floured) chicken cutlets fresh from the oven we added a little cream at the end and it split...should have added it last minute...flavor was good though

GF grilled chix my fav way to heat up flour tortillas is on the burner...here with a little melted American cheese GF is so easy to clean.  Scott figured out to put a damp paper towel on after cooking and let it steam a bit. a little Oak Leaf red wine a little taco sauce didn't hurt anyone's feelings Simple and delicious

Scott created a roasted poblano soup! Roasted poblanos sauteed with carrot, onion & celery, pureed with chix stock spicy chicken grilled on GF poblano soup with chix  homemade croutons defreakinlicious!

Scott made fish cakes made in the style of crab cakes.  He used fresh cod, sauteed onion & celery with a little panko for binder.  They were insane!  Soooo delicious.  Topped with browned butter & lemon.   A salad of lettuce, bell pepper, tomato & cucumber with balsamic vineg.

grilled chix fresh from GF flour for me, corn for him, tortillas and cheese at the ready shredded lettuce and lime

catfish, sauteed carrot & onion, and killer pilaf.  The fish was good but not my favorite.  Stick with tilapia when going for the cheap fish.

the soup & sammies were so incredible last night, we made it again!  we added meat to the sandwiches tonight, but they were better with just cheese we both agreed. the might GF...looks like the starship Enterprise

Scott used a tomato soup recipe from Tyler Florence (I think)...and we added a little pesto.  Grilled cheese with cheddar, a schmear of pesto on Pep farm sourdough grilled on GF...defreakinlicous! Ingredients: (1/2 the recipe) 1 pounds fresh tomatoes (or 1 large can tomatoes) 3  cloves garlic , peeled 1 small yellow onions, sliced 1/4 cup  extra-virgin olive oil Salt and freshly ground black pepper 1/2 quart chicken stock 1 bay leaf 2 tablespoons butter 1 icecube size chunk pesto 1/3 cup heavy cream Directions Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes,  garlic cloves  and onions onto a baking tray. If using vine  cherry tomatoes  for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set

George grilled fish, the famous pilaf & green salad with fresh bell pepper.

defrosting chix breasts let the beans begin look at the beauty they become