Pot & Cover

We have guests coming tonight...and chix pot pie is on the menu...I actually made it last nite for dinner guests...a good friend and her daughter. i figured i'd make it once and cook it fresh each nite...so far so good...thankfully scott is willing to eat the same meal two nites in a row...which is what we do often anyway with leftovers. spent time with my youngest bro today and got my gray hairs colored... i feel all sassy and ready for a dinner party! got my red wine...oak leaf merlot...fresh brownies...ghiradelli boxed brownies with almond extract added and toffee crumbs 0n top...in my moms faithful pampered chef stoneware square pan...which i swiped back today since they never use it...sneeky. they are scotts favorite...i hope they turned out well. here's the pot pie recipe...based on a show from food network:) 1 roast chicken , stripped and shredded (or the equivalent in chicken breasts or thighs, roasted and shredded...i used b/s chicken breasts and roasted them in the ov...

My brother, chef Mikey (who loves to cook as much...probably even more than I do) and his sweet (& spicy) Amanda...take Larry to the spa

this is based on my moms porkchops and noodles, which was maybe my favorite meal as a child. seared lean porkchops in creamy mushroom gravy over wide egg noodles...buttered egg noodles as a matter of fact. well...it was st pattys day and scott and i needed a little excitement in an otherwise blah day, so i got a little brew and a family pak of thin pork chops and we are off to the races. 8 thin lean porkchops, trimmed, salted, peppered and floured (added salt to flour) 1 can cream o mushroom 1 lb sliced mushrooms 1 cup chix stock, plus 1.5 cups h2o 2 oz bacon, chopped or pancetta, browned and set aside olive oil at least 3-5 tbs...who knows...its good for you ok 2 tbs extra flour 1/3 bag of frozen peas...maybe 1 cup or so 12 oz bag wide egg noodles 2 tbs butter cayenne/dash & nutmeg/dash brown trimmings from chops in a little olive oil, discarding the trimmings. crisp bacon and set aside in a bowl add more olive oil to pan crank heat to hight and brown 'shroo...

"Love" Martini oh...Valentines day was yummy...shrimp and grits...Scott & I cooked dinner together and made Chef John's chocolate souffles...so yummy. They turned out great...and the rest of the meal was good too...We also made Pomegranite "Love" Martinis (just get a great quality, all juice mixer and vodka)...what a great Valentines day, cooking with my favorite person...xxxooo to my Captain Love...which is what his Valentine T-shirt said:) Shrimp & Grits cheese grits: 1 c stone ground grits, 1 tsp salt, 1/2 c shredded sharp cheddar, 1/2 c grated parmesan, 3 tbs butter, black pepper, franks hot saucebring 4 &1/2 c water to boil and whisk in grits and salt, lower to a simmer and cook 35-40 min till water absorbed and tender...remove from heat and stir in cheeses and butter...add hot sauce and pepper to taste...as much as I love hot sauce..I think I like these grits w/out...over powered the creamy cheese for me. shrimp: 3 slices bacon, chopped, 1 lb s...

The superbowl was a few weeks ago...we had some of our PFS Crew over for the game...and grub...I am craving the ribs and chix balls....we ate... Shane's award winning, slow smoked ribs...Scott's buffalo chix balls with blue cheese dipping sauce...chili boats with fritos...jalepeno jelly cream cheese dip...cold beer...3 D glasses...toffee...brownies...and best of all friends The game was exciting but dissapointing ending to our crowd. But the food more than made up for it. Sorry I didn't get a picture of the ribs...we were too busy eating them.

We eat a lot of these because they are so good, filling, pretty healthy and very quick and easy to make. Its rare that we wouldn't have flour tortillas, cheese, bread, lunch meat and butter on hand. I like my quesadillas better than most I've had in restaurants. I once got a quesadilla at a local "fancy" Mexican restaurant and it was two tortillas, just heated up with the cheese melted on top! I should have sent it back...what the heck is that? Not a quesadilla, thats for sure. Not to mention you usually get charged like 10 bucks for something that is poorly cooked and would take you 3 min to cook at home and cost less than a dollar to make. If I'm going to order something in a restaurant...it is usually something I don't know how to cook, or that is too labor intensive to cook..and I want to eat it now! anyway back to the quesdilla...I need that crispy cooked tortilla on the outside and properly melted cheese inside. Not too many ingredients either...I hate i...

Madi came to stay for a night at Christmas time...and I promised her we would make a gingerbread house... We went to Target together and found a prebaked kit that had all the candies and frosting and even two gingerbread people and a gingerbread Christmas tree. With her supervision, I "glued" it together with the frosting, and Uncle Scott helped us figure out the chimney...which I tried to put on sideways. Madi decorated the house beautifully...even giving the gingerbread people their own garden (in back) and using colored sprinkles to make grass...she put each sprinkle in one at a time:) what a clever girl. She took her house home to share with her mommy...but I'm not sure the gingerbread people survived the trip home:) I hope this made a lasting sweet memory for her...it did for me.