Pot & Cover

Friday nite...I'd spent the whole day at home...ahh, so nice.  Worked on my school laptop and IPAD finally getting them all updated.  The only rationaly thing to do was have taco night!  Scott made the carmelized jalepenos again, our most favorite taco meat and the surprise of Corona's and lime!  My favorite. Scott stumbled upon caramelizing jalapenos and we used them on the nachos the night before...  sliced, deseeded and sauteed in a little vegi oil, s & p until caramelized our favorite ground beef for tacos, enchiladas, nachos...eating with a spoon out of the bowl brown ground chuck and season with taco seasoning (cumin, cayenne, red pepper flakes,  chile powder, oregano, garlic, onion powder and/or any mixture of theses, with salt and/or beef buillion)  add water to cover and simmer till tender.  You'll over salt due to the dilution of the water, but careful not to do too much.  Turn it on low once tender to keep warm and drain just before serving.  I lo

Scott was inspired to make nachos tonight. Tostitos rounds for the base, placed on parchment paper topped with chopped Market Street baked chicken breast (just one) then 3 sliced, carmelized (evoo, s&p) fresh jalepenos (deseeded), and american (Kroger) cheese shreds 350 oven 20 min topped with cold sour cream & fresh guac (dashes of Franks, lemon juice,salt) AMAZING when I walked in the door from work (Thursday night, and I was taking Friday off...so the weekend!) all I could smell was roasty peppers, so sweet smelling...I though it was bell pepper.  Inspired and well done my darling man :) AGAIN please served with St. Pauli girl

Oak Leaf Pinot Grigio homemade, homegrown pesto for the sauce 2 TBS garlic, 1 cup shallots, 1/2 can tomatoes all sauteed in olive oil.  Pesto and wine(about a cup) added and finished with fresh basil after mussels opened (about 5 min with lid on) mussels "spitted" with handful of flour for 30 min then rinsed about 1.5 lbs of mussels...plenty served with pesto bread...baguette from M.Street (yum), spread with butter & pesto and baked Berry lime margaritas were flowing before this...so it was REALLY good :)

This was amazingly good!  The only meatball recipe we'll ever need. Inspired by Ina, of course. Another S.W. masterpiece Sauce: doctor'd up Marinara (see other posts) (add fresh pesto) Meatballs: 1/2 lb mild italian sausage (two large links) 1 lb ground beef (chuck) 1 cup fresh (we used frozen defrosted) white bread crumbs (one hamburger bun) 1/4 cup panko 2 TBS fresh chopped basil 1/2 c fresh grated Parm 2 tsp salt 2 tsp pepper 1/4 tsp nutmeg-left out the first time...couldn't find it..hiding in a drawer 1 egg, beaten oil to brown then plop them in the sauce! served with pesto bread: coat bread with butter, then a coating of pesto and bake in oven till bubbly

berry margaritas twice baked taters with american cheese and broccoli, inspired by Scott & Rachel Ray So good! next time just make one big one, we ate the other two halves the next nite :) melting butter in our new little cast iron skillet (a fabulous Saturday of shopping, shoes, bras, food and so much fun....a great day together) one filet and one other, seasoned with Matt's  yum The potato would be great by itself, maybe add a little chicken

sooo yummy!  Leftovers too...how does a girl get so lucky?

we looked up a knock off of P.F Changs mongolian beef and added broccoli...a bit too salty...less soy next time. was good tho...just wish we had some Yoshida's 2 tsp vegi oil 1/2 tsp minced ginger 1 tbs chopped garlic 1/2 cup soy 1/2 cup water 3/4 c dark brown sugar oil for frying meat (1 cup) 1 lb flank stak 1/4 cup cornstarch 2 cups broccoli heat 2 tsp of oil in med saucepan over med low heat.  brwon ginger/garlic and add soy/water before it scorches, dissolve sugar in sauce and reduce to thicken, several minutes slice beef thin and toss in cornstarch, dusting lightly, let sit for 10 min to set. Heat oil over med heat, not smoking.  Sear meat. Discard extra oil. add sauce and meat together in pan, dilute if needed, add broccoli, add lid and simmer till broccoli tender.  Finish with fresh torn basil. Serve with steamed white sushi rice.  Be careful of the sauce becoming to salty...very good tho.

Scott was craving chili dogs...so he browned some sausage and I made Jennifer McNeely's coney chili sauce, YUM!

this was amazingly good.  Spread butter and pesto bread and bake...lots of pesto and fresh basil in sauce too.

so sad! Scott made amazing beef tips with taters...incredibly good...hard to stop eating good.  I was sitting on the couch and he was cleaning up after dinner.  I hear a plastic bowl smack the floor, but silence from him...I get up to see what happened and with a smirk he tells me from over the counter "don't come in here...you won't like what you see" Leftovers flashed before my eyes...so sad Good thing it happened after we ate tho. :)

Scott added carrots to the sauce...yum!

Papa Murphy's Pizza.  coupon for a free one topping, so we got mushrooms with regular crust and added pepperoni from the freezer (from Madi's and my pizza parties) cheese, pineapple and jalepenos.  YUM

Scott added hatch chiles (hot ones) to this batch and it was addictive!

fresh croissant, home fries, omelet and bacon

This is insanely good.  The croutons should be illegal.

we got this little roaster at Walmart for about $4.  It's holes are too small and the peppers fall down, or rather seem to pop out of them...truly jalepeno "poppers"! :)