Pot & Cover

brushcetta?  how do you spell that...too lazy to look up..with parma ham, sauteed shrooms, herb cream cheese, seared tuna & parmesean chicken...topped with jalepeno jelly I don't feel I've had much of a life lately...as I don't really consider my work my "life", even though I am blessed to serve in what ever capacity God places me...but I really feel that when I don't have time to engage with my husband, family and myself properly...how can you call that a life?...I'm going through a season of un-balance, that must end at some point...can't keep burning the candle at both ends and hold a flame under the middle of it... that said...I haven't been writing much lately...about my passions...food, gardening, books, love...the Lord...and I certainly haven't cooked much lately...and now Scott's so busy he's not cooking much either...it makes me sad but.... here are some of the things we did cook  in March and April...so we won't...

Today is the 19th anniversary of our engagement...and just coincidentally my 1/2 birthday...37 & 1/2 today.   We had a generous GC to Whole Foods so we went and shopped like mini-Rockefellers today.  Tonight is braised short ribs and roasted rosemary taters.  We are following Ina Garten's recipe that is in her "Family Style" book.  We've always talked about cooking short ribs...I'd heard they were simple..but we were initially initimidated.  We'll see 5-6 short ribs 1/4 cup good olive oil (we used Greek extra virgin) 3 minced garlic cloves 2 large diced carrots 6 large diced celery 2 onions, large chopped s&p a few sprigs fresh rosemary...from our special "girl" a few sprigs fresh thyme 1 TBS brown sugar 1 bottle dry red wine (we used the Oak Leaf Merlot) 6 cups beef stock (we used the beef base diluted...hope it's not too salty) oven to 400...roast ribs (seasoned lightly with s&p for 15 min on sheet pan, no oil) lower ...

Scott's burgers with kettle chips....and MS sliders....YUM! jalepeno cheddar sliders...with a dollop of feta mayo...OH MY

no clue what we made, except it had chicken in it and we ate popcorn at some point...

well, we were snowed in today...and I cooked away...no school but lots of food.  we had vats of canned peachs and one very old box of instant pie dough...made a make shift version of Ma's cobbler leftover lasagna for lunch my new fav cocktail...brut sparkling wine with a big twist of Wanda's orange...a Wanda cocktail chix/sausage with pilaf and beans....a feast

Ingredients Kosher salt 1 1/2 (16-ounce) boxes lasagna noodles Olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed, divided Crushed red pepper flakes 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced (I don't remove stems...reg mush would be fine) 1 zucchini, cut in 1/2 lengthwise and cut on the bias ( no zucc in house...we used a roasted pepper 2 cups ricotta 2 cups grated Parmigiano-Reggiano, divided 2 eggs 6 to 7 basil leaves, cut into chiffonade (we used our pesto instead...no fresh basil in house...lots of pesto) 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows (we used our fav marinara, bertolli) 1 pound grated mozzarella Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve. Coat a large saute pan with olive oil and bring to...

Love Alex G on food network...she made a killer turkey sam and we made a chix version a poppy seed heavy cream dressing ...we added blue cheese to thicken it up...it was a bit too runny our maters were a little shriveled...scott soaked em to pep em up sliced american onion rings ready for the fire rosemary spiced chix breast toasted ciabiatta hello beautiful!  These were good...not great, but good