Chicken saltimbocca

This was Dan's handiwork: Chicken saltimbocca rolls (chicken cutlets with goat cheese, wrapped around asparagus and then wrapped with prociutto)

Snake Bite sandwiches

I haven't posted in here in like whoa, but I thought these were too pretty not to share with y'all.  "Snake Bite" sandwich from Guy Fieri's cookbook.  It's a very spicy shrimp in tomato and cream sauce served on garlic bread.  Verdict: skip the garlic bread next time and serve over rice.

March baking

No I didn't stop cooking, I just stopped posting.  Here are pictures of two of our recent baked goods: Dan's Irish soda bread and my chocolate ganache cupcakes with peanut butter frosting:

almond chocolate meringues

going into the oven:

Post-baking:

 Chocolate glazed:

Anti-pasta salad

This is my version of my mother's pasta salad.  The basics are: squiggly pasta (rotini, cavatappi, etc), cheese, scallions, cherry tomatoes, and italian dressing.  From there you can add whatever you've got around.  In this batch I have some salami and chick peas.

Divide it up into containers and you have lunch for the week (you can get 5 servings easily, but I only need four this week so I made them generous)

Pecan Pie Tartlets

These are the favorite thing I make for both my mother AND my mother-in-law, so I made them each a batch for Thanksgiving

a particularly pretty stir-fry

"Pumpkin stuffed with everything good"

I heard about this receipe on NPR last week and then tracked it down online.

First: open up a pumpkin

Empty it out, then mix up the stuffing and start stuffing it.  Stuffing: stale bread, cheese, crumbled bacon, scallions, garlic, thyme

Then, mix some nutmeg into some cream and pour it in:

Put the top back on and pop it in the over for around 2 hours (take the top back off for the last 20 minutes)

It comes out like this:

You can try slicing it up, but I went with option B which was "stick a spoon in there and mix it all up".  Then serve with bread.  It looks like vomit but it tasted pretty good.

 At the end you get the saddest pumpkin:

I probably wouldn't make this again but I'm glad I tried it.  If anything, I think I would take it one step further and blend it into some chicken broth to make a soup.  It had all the flavor of a rich soup but the texture was a challenge.  But hey, now I've cooked a pumpkin!

pot roast

Red curry