Pot & Cover

Our favorite pasta sauce with the bucatini (with a hole in the middle)...topped with parm and garlic toast.  Mouth watering and easy

boy oh boy am i behind on blogging our dinners...it feels good to have a moment to sit, write, reflect and daydream of the past and next meals.  January was a beginning of better eating.  Alton Brown inspired.  we made our favorite marinara and used it several times over the these days for different meals...all healthy and full of delicious ingredients. 1.16.10- mushroom marinara over capellini (I think?) with a balsamic salad and sour dough toasts...& lots of parm cheese...YUM. mushroom marinara...recipe posted already 1.17.10 roasted bell peppers under the broiler...with artichokes & chix w/our marinara artichokes: boil 30 min in water w/a little citrus after trimming.  Our favorite sauce is a tbs of mayo, 2 tsp mustard, s&p and a 1/2 sweetner pkt (or sugar)...YUM!  I dressed the roasted peppers in balsamic dressing. 1.18.10  cheese toast with tomato, balsamic, carrots & olives...a quick, simple dinner after a long day at work...not grea...

We've been using rotissiere chix a lot lately. Scott gets em and strips em clean and we use the meat over several days...He usually sets aside the wishbone so we can pull it...and I've won the last two times. This nite, he set it aside to dry out...and when we pulled it he reminded me to make a wish...I told him my wish, then he told me his, and they both were for our near future...I immediately said "I want us to both get our wishes"...then we pulled...and for the first time in either of our lives the wishbone split exactly in half! God is into details...very cool. Tonight we made our favorite marinara using our go-to store bought/dr'd up sauce..then added our shredded chix and served with Capellini, Scott's favorite pasta for marinara. So delicious. Another meal helping us feel at home in our new place.

chix parm sammie We've been on a chix parmesean roll lately...first chicken breasts roasted, then topped with our favorite marinara, topped with a slice of mozzerella...simple, lite...so good.  Next it was a chix parm sandwich...a leftover whole wheat burger bun, toasted, topped with mozz cheese...then sliced chix breast, topped in marinara, mushrooms...so messy and good had to eat it with a fork...lastly a chix parm "pocket".  Scott's been reading the latest Alton Brown book, about the first 10 years of "good eats"...and was inspired by recipes with puff pastry.  He made a pocket of puff pastry, stuffed with shredded chix, fresh mozz cheese chunks, mushrooms, sauteed onion and marinara sauce...brushed with egg wash and baked at like 400 for 30 min ( i think)...golden brown and then topped with more marinara...YUM!  had one left over, which Scott heated in the oven the next day...he said it was as good as the first time. Chix parm pockets as they're...