Caught!

By -
I knew it could be done. I rarely see it in Pgh, but apparently on our magical  boat, anything can happen. Rieker is doing the dishes.


Comments

Post a Comment

Popular posts from this blog

You gotta piccatta!

By -
Image
Matty & jayne's new marble dining table. Look how pretty the table is! Matty grilled the italian bread and brie on his charcoal grill. Unbelievably delicious. Jayne's cupcakes taunted me all night long. The salad, believe it or not, was just as good as the cupcakes. Tommy and his new sous chef jayne. I was fired. Jayne set a gorgeous table. The star of the show, tommy's chicken piccata. Oh yeah! yummo!
Read more

Quinoa Pilaf

By -
Quinoa Pilaf 2 Tablespoons olive oil 1/2 onion, chopped or 1 shallot, finely chopped 2 cups quinoa 4 cups chicken broth 1 teaspoon parsley flakes In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear. Add chicken broth and parsley flakes and bring to a slight boil. Cover and reduce heat. Cook for 12 minutes, covered, until liquid is absorbed. Fluff with a fork, recover and allow to steam for another 10 – 15 minutes. Season with salt and pepper, and serve. This recipe is from Goodcheapeats.com a great resource for once a month freezer cooking and menu planning Mondays. Also, I added chopped carrots to the recipe when sauteeing the onion and quinoa just to add a little color to the dish and to get some veggies in. Recipe from: www.goodcheapeats.com
Read more

Wedding Soup Recipe

By -
Here's Aunt Mary's Wedding Soup recipe that was so delicious! WEDDING SOUP 2 boneless chicken breasts 2 large cans college inn chicken broth 1 pkg. chopped spinach (thawed & drained) 3 cups water 1 carrot 2 eggs 1/3 cup parmesan cheese Bring water boil; add chicken. Grate carrot into boiling water. After 10-15 minutes remove chicken. Cool, then dice. Add College Inn broth; bring to a boil and reduce heat. Beat 2 eggs, add Parmesan cheese to eggs and blend. Drop egg mixture into broth, stirring through with fork. Add drained spinach, meatballs, diced chicken. Simmer for 15 minutes Of course you can make your own chicken stock, but I just used the canned broth but I did use the lowfat, low sodium one. Also, the drier you get the spinach the less green the soup broth gets. MEATBALLS 1/2 lb. ground beef 1/2 cup italian bread crumbs 1 egg (blend above and roll into dime size meatballs) I cooked my meatballs before putting them into soup
Read more