Pot & Cover

Our fav salad half of a HUGE red bell pepper 2 tomatoes 1 roasted chix breast 1/2 bag chow mein noodles 1 cup toasted chopped walnuts iceburg lettuce dressing: equal parts sugar, oil, vinegar, squirt mustard, s&p pinches, the BEST All gone Crazy Town convo today...I tell you it's time to take the show on the road and move somewhere tropical...Caribbean, Hawaii....taco/margarita stand baby.  Margaritas were certainly on the menu tonight: Batch: 4 oz lime juice (use tater masher to juice..very effective) 2 oz trip sec 8 oz tequila 2 oz (or just shy) of simple syrup infused with basil pinch of salt poured over ice in frosted glasses serves 2 generously all while watching Rocky of course...while 104 degree heat swelters outside

Sauce: 1/2 cup water 1/3 cup soy 2/3 cup brown sugar (these first three combined are a good knockoff/replacement for Yoshida's teriyaki, which is hard to find) 1/2 box of favorite curry, S&B Golden Curry, comes in a box with large cubes of curry.  Look in the Asian isle at the market...I find it at Walmart and Kroger easily.  It is the BEST.  We usually get mild. more water to dilute as necessary heat to melt curry and sugar 1 onion cut in large chunks 2 garlic cloves, minced (didn't do tonight, but would be good) 1&1/2 cup brocolli 1 small can whole tomatos, drained and cut into 4 -6 pieces 3/4-1lb peeled,deveined shrimp tossed in 1/4 cup corn starch and dusted off handful of fresh basil, torn or chopped vegi oil stir fry onion till translucent and tender, add garlic if using and let gently cook till fragrant, careful not to burn add tomato & broccoli (my brocolli was frozen, so already a little tender, but cook till broccol

this stuff is addictive... we were going to have something else for dinner, left overs that were delicious...but got to talking about this and couldn't resist 1 onion chopped, 3 cloves garlic minced, sweated in 3 tbs butter (don't season with salt as the chorizo is very salty)  add  tsp red pepper flakes, 1/4 tsp cayenne, 1/4 tsp cumin and fry spices a bit I did this ahead of time last night, while E.M. was at the store and he could smell it coming up the stairs...so yummy all by itself 3/4 lb shrimp, peeled/deveined 8 oz chorizo 3/4 cup white wine 1&1/2 cup chicken broth 1 TBS tomato paste 1/2 cup heavy cream The best french baquette you can find, split and spread with butter. I love the bread from Market Street after sauteing vegis, add chorizo and cook till rawness is gone, add tomato paste and fry a little, add wine and broth add shrimp (which I cut in half to make more bite size) and cook till tender finish with a large h

sometimes you just need a Scotty P's burger...when Scottie W. needs a rest from cooking and has a coupon for "buy one get one free" burgers is a good time

time for a little sushi from Kroger...not fancy, but it'll work spicy tuna California rolls chicken dumplings making my mouth water

squash from my brothers garden, tomato, orange bell pepper (my favorite vegi here) croutons from hamburger buns romaine & iceburg toasted walnuts the croutons just waiting to be tossed in my favorite salad

Our favorite marinara with sauteed onion, fresh basil, a cube of pesto and meatballs.  These were soooo good!  see recipe previously posted.  They ended up a little spicy because I orginally mistyped the amount of pepper and put 2 tsp instead of a 1/2...oops.  pesto bread on our hamburger buns craving chocolate cake...box cake with chocolate frosting cocoa powder 1/3cup powdered sugar 1 & 1/2 cup vanilla splash of milk kept cake very moist...yummy! YUM!

pesto, cheese, chicken, sauteed in butter till crispy and topped with sour cream and salsa one of our most favorite (and simple) meals

shredded greens, romaine & iceburg chowmein noodles (crunchy!) tomato feta toasted walnuts dressing: equal parts oil, sugar, white vinegar, s&p (pinch), squirt of mustard and drizzle of sesame oil.

all the yummy bits...after sauteing onions and peppers for the burgers...then cooking the burgers...boy oh boy, the flavors on that pan toasted buns shredded cheese and pickles sliced maters and condiments bbq kettle chips...isn't she a beauty

brown the mushrooms, chicken and then add 1 can cream of mushroom soup and a can of water, add peas to warm through.  s&p, cayenne and nutmeg.

we grew two little tomatos...wish there were more.  a little pesto and balsamic.  at least they were good. Now onto the brisket...inspired by a recipe of Tyler Florence sauteed carrot and onion (this should be made into a jam after it roasts with the brisket!) add a few bay leaves. s&p, garlic, (can of tomatoes would be great here too...we forgot) beef broth deglaze with a little sherry...maybe a cup...or wine about 2 & 1/2 lb brisket floured, browned in a little bacon fat & ghee (we had some drawn butter and no oil in the house...gotta make it work!)and ready to braise in the oven for about 3-4 hours around 325 we sliced it up and made fajitas with it.  Delicious!

Pepperidge Farm sourdough bread is the best base. Break out the G.F., butter the bread, shred the cheese & spread the pesto...and a little left over roast beef from sandwiches day before. the best tomato soup...see past post for recipe.  So easy! after blending and adding cream cupcakes, left over from day before fresh from the G.F...after about 3 min look at that gooey cheese! and again the next day Pesto fresh from the freezer...the "booty" is growing...feels like found treasure. more grilled cheese...this with ham too one of our favorite meals