2015 Oct 19-Nov14

- November 14, 2015

Creamy mushroom with rib eye. Leftovers on crack (recipe below)

Beginning of Chicken Parm

sexy chef at work

Breakfast in the making .... with chorizo gravy along side this Wright's thick bacon...the BEST

Chorizo gravy

creamy, cheesy eggs ala Scott

BOOM!

marinating country boneless bbq ribs

for Scott' perfect mashed taters...one of the few things I stand over the bowl at the stove to eat....EVERY time!!!

Plenty of Parmigiano-Reggiano

Gravy

leftovers for dad

The beginning of Scott's perfect onion rings

homemade tarter sauce via Ina Garten

fish fry mix

catfish

BBQ chicken and roasted taters

beginning of 40 clove garlic chicken from Costco magazine

http://www.morningjournal.com/article/MJ/20150930/NEWS/150939954

lemon juice

chicken stock

champagne

thyme

butter/flour thickener

browned chicken thighs with broth and other liquid

shredded chix and sauce

over my badass pilaf

Sautéed onion batch for the freezer. My clothes and apt smelled like sautéed onion for 3 days.

Scott's badass speghetti

Marinated flat iron steak (half soy/half pineapple juice, grilled)

with our layered cheese enchilada's and roasted salsa...a complete fake out for Uncle Julio's

Brunch at Smoke in Plano

I loved the floors and decor

Brisket Hash...with the yolk melting over the stack of yum

Insane blueberry apricot pancakes!

Using our leftovers for deliciousness

homemade chips, salsa and quacamole...devine!

stacked cheese enchilada's inspired by Uncle Julio's

Corn tortillas, Boar's head yellow american and Tillamook mild cheddar, Las Palmas red enchilada sauce, sautéed onions mixed into sauce. We fried the tortillas lightly the first time...try not next and less enchilada sauce. The flavor was perfect, but texture needs work.

Brisket Hash fahjitas

roasted salsa inspired by Uncle Julio's

Hot air balloon landing on my way home from work.

Leftover maniac quesadilla's. My spoiled rotten self wanted to eat out...but these were worth staying in for.

Scott's insane creamy chicken & mushrooms:


1 can cream of mushroom 

2 heaping TBS of sour cream

1 &1/2 cups chicken stock (the better quality the stock...the better the taste)

8 shakes of Frank's Original HotSauce

2 chicken breast, coat with canola and sprinkle with salt, middle rack of oven on cooking tray at 350, with parchment paper laid over top, for 25min

8 oz mushrooms sliced or quartered and one yellow, red or orange diced bell pepper sautéed with salt and pepper to taste.

3oz pancetta cubed and crisped/rendered...can use bacon as a substitute.

8oz quality egg noodles, cooked or instructions, and add to sauce.




Directions:

Bake chicken, set aside to cool then chop or shred

Crisp bacon/pancetta and set aside. 

Sauté veggies in bacon fat or canola oil.

Combine veggies, chicken, pancetta/bacon in pan with soup, Frank's, sour cream and chicken stock and let simmer on very low heat to let flavors marry, up to 30 min, stir occasionally. Add cooked noodles, toss, re-season if needed and eat!

Went to choose our design selections: love this quote and our flooring choices. Carpet in bedrooms, tile in bath, wood everywhere else.

Kitchen...subway tile white/matte backsplash, granite counter, wood floor and dark brown cabinets

Wall and bath counter

On the border after our late night design center foray...those ladies don't play when it comes to kids running around or wasting their time! Boom! love it!