In My Kitchen

Since my ODS is out of the house (in college) the meal that I usually cook last forever because we don't like leftover. I used to cook two pans of pizza and it is usually gone or sometimes not enough when he is around. However, we always have leftover now a days. So, instead of having a lot of pizza the next day, I tried making pizza wrap (or calzone) from one pan. Not as filled like the one you buy from an eatery, but the same concept on how to do calzones. I ask DH if he prefer them all cheese, or mix stuffing instead? He likes the pizza better, but I will making the calzone again and put other stuffing like chicken and cheese, or vegetables. Here is my finish calzone. It needed more filling inside. Next time this sure will be filled with something.

I wish I still live in the south to catch some of these. My friends and I used to spend one whole day in the pier catching crabs. This one however, is caught inside a grocery store. DH asked me how much I paid for it, I kinda lied because I know if he heard the right amount I will never hear the end of it. He does love crabs but he rather buy the big ones because it has more meat in them. DD was asking when we are going crabbing. With DH schedule, all I can tell her is I don't know.

I apologize for posting this late, I was pre-occupied with so much stuff. I looked at so many recipe and I settled with two. I took the recipe for the seafood on one, and the recipe for the white sauce on the other. The picture can be found below this post. For seafood: salt and pepper (to taste) thyme (to taste) lemon juice (to taste) 1/4 c shredded mild cheddar cheese 1/4 c Parmesan cheese 1 tsp mustard 1/4 c white wine or sherry cooked shrimps and crab meat cooked rice or pasta Mix all the ingredients and put it in a baking dish. For white cream sauce: 1/4 c butter 1/4 c flour 2 c light cream 2 onions chopped 2 bay leaves salt and pepper to taste grated fresh nutmeg to taste Melt the butter in a saucepan over low heat. Stir in flour and cook 3 to 4 minutes while stirring; do not brown. In another saucepan, bring the cream to just boil. Stir the warm cream into the flour mixture, whisking until smooth. Add onions and bay leaves, simmer for 20 minutes on low heat. season sauce with sa

I know not much to see here because I covered the mixture with the sauce which by the way is too thick...lol. It almost taste like the one we ate at the 50th anniversary celebration, but (you know there is always but) the sherry is over powering the imitation crab meat and the sauce is too thick. Next time I will decrease the sherry and make sure I do not leave the sauce in the sauce pan. I enjoyed it very much. I will add the recipe I used later today...busy teaching my children right now...

I found a recipe for peach short bread a few days back while dropping EC. The picture look enticing and I told DH about it. Then over the weekend we passed a farmers market who sells peaches and DH asked if I wanted some. I told him, "if you will eat some peach short bread sure we can buy some." He said, "yuck! I can't believe people actually eat it, why ruined a perfectly bad for you short bread and add something good, it ruins the whole purpose of bad food (or the other way around)." Well, he got a point you know. In my case why add something bad for perfectly good food? What exactly the point of all of this? To keep it balance? I don't know, but I like to try something different once in a while, and only once. I don not understand it either cooking meat you with fruit. With vegetables I don't have any problem, but fruit...why? Maybe someone can explain it to me...:))

I found this recipe on the Lea Perrins bottle marinade for chicken. I think I cooked the chicken a little bit longer because it was a little dry. DH refuses to eat pork meat and my meat choices is very limited. Sometimes I can cook chicken perfectly but this time this one came out not perfect. I checked it when I got it out of the oven, and I can still see some juice, but when we ate it, it was dry. I probably should have remove it from the roaster pan while cooking the side dishes. All I can do is try again next time. Dijon Marinade: * 1/2 cup(s) Lea & Perrins® Marinade for Chicken * 3 tablespoon(s) Dijon-style mustard * 2 tablespoon(s) olive oil * 4 boneless skinless chicken breast halves (about 1 ¼ lbs) Cooking Instructions: 1. Combine all ingredients except chicken. 2. Marinate in refrigerator 1 to 3 hours. 3. Grill or broil, turning occasionally and brushing frequently with additional Lea & Perrins® until chicken is no longer pink and juices run clear.