Pot & Cover

It is Thanksgiving eve and we are having a fantastic week!  I am so relieved to be resting in my week off from school…but finding I'm bored if I don't keep busy.  Today is was breakfast at Chick-fil-a…a RedBox movie, Costco run for candy ingredients…making toffee and then hatch red chile sauce with the rest of our ristra…(I think that's what it's called, the large braid of dried red, hatch chiles). We had about 2 lbs of uncooked meatloaf in the freezer from a dinner party we had on Friday for some of our dear friends (colleagues from school)…so now we just defrosted it, topped it, baked it and re-heated the mashers!  All the benefit with very little effort! So we will bring toffee to our family & friends…have chile sauce for future enchiladas and have meatloaf for tonight.  All in a days work. frozen enchilada sauce…ready for this winter ketchup/brown sugar covered meatloaf ready for the oven YUM with left over mashed potatoes that Scott got

The Works proper sandwich Pepperidge farm wheat bread mayo (REAL mayo) french's yellow mustard Boar's Head rotisserie chicken-deli sliced Boar's Head American cheese lettuce tomato fresh ground pepper served with salsa/chips and pasta salad (All recipe.com) Awesome Pasta Salad

these fries are perfection…cheese burger…he accidentally gave one of us two bottoms and one of us two tops of the bun :)

one of scott's yummy marinades and a wedge salad

a mixture of browned mushrooms, onions, a packet of brown gravy mix and a packet of onion soup mix in the crock pot..add 1 cup of water (I deglazed the pan with it and then added it) with cut of beef roast browned…and slow cooked until yummy! topped with a little fresh cilantro over egg noodles

I really am not sure…but think this is a variation of our favorite chinese chicken salad

looks like a mess..but tastes divine.

the sauce the meatballs the pasta the SUB!!!!!

our homemade chicken soup…a staple in the Works home

pot roast and mashers in the slow cooker

we made cornbread dressing with some rotisserie chicken in it and gravy…just like a holiday meal but all in one dish!  with a side of cranberry jelly.  had it for leftover lunch at school next day..but accidentally took only the gravy and cranberry sauce!  scott brought me the goods so I could eat my lunch.  

a little wine and cheese the meatballs..browned and cooked in the sauce a little fresh basil topped with a misting of cheese

with a little lemon and malt vinegar on the side

Papa Murphy's…yum

with peas pancetta and mushrooms chicken stock & onion parm a seabreeze to cook with…my recent favorite cocktail butter to finish the sauce viola!  I could eat bowls and bowls of risotto

chunks of browned chicken and mushrooms with a cream of mushroom sauce over pilaf.  one of my favorite meals

tacos..the beginning and the end

our frozen enchilada chile sauce…decanted and put back in big baggies in the fridge.  so pretty I think this was the slow cooker recipe…but it could have been a stove top version with deli meat.  we have a au jus concentrate in the fridge…so either way it was good!  i like it with a few banana peppers. There is a great recipe on Pinterest for the slow cooker recipe.

scott mashers and chicken tenders with a little pan gravy

we added a little of our enchilada sauce for a topping.

Isn't she beautiful?!  Dad gave us a huge ristra of dried hatch chiles and we used half of them to make this sauce.  You clean them (snip the tops and pull out the seeds/ribs). be careful when you rinse the seeds down the sink…you may want to scoop them into the trash.  we almost choked coughing on the fumes! we rinse them off and then simmer in a big pot of water for about 10 min with a handful of garlic cloves & bay leaves, then turn off heat for about 10 min-covered.  taste broth and if it's not bitter then use to help blend the chiles in a blender.  strain through a fine sieve as the skins are pretty thick bits.  it ends up smooth and a deep red that is gorgeous. We used some for the best enchiladas ever and then froze the rest in ice cube trays.