Leftover chicken in cream sauce, with mushrooms, scallions and peas. I used a Taste of Home recipe as the jumping off point, cutting the pasta and cream sauce in half, but keeping the full amount of chicken and mushrooms. Omitted capers and added baby peas. A little extra chicken stock helped to keep things loose.
Easy enough, riffable and tasty, I will make it, or some version of it, again.
We had herb crusted lamb chops that DH pan fried in some olive oil. I made a lemon orzo pilaf seasoned with grated garlic, olive oil and fresh dill with a nice Greek feta crumbled onto each serving. And steamed asparagus - butter, salt & pepper. Everything played well together.
We enjoyed another excellent dinner at Egeo Estiarorio in Park Ridge, NJ including swordfish kebabs; branzino; fried zucchini; loukaniko; and melitzana. It all went great with a couple of excellent Shiraz.
Ah, G & T season is upon us. And a sandwich that’s a lot of work but worth it. My famous chicken cutlets under all that.
Hit the beer garden nearby to catch up with a friend we hadn’t seen in 3 years over beerz & bratz, then had her over to our paddy’o for a big ole plate of caprese: mozza di buff, vine materz, reasonably ripe avo, basil chiffonade to top things off 
I like your version better - and WAY too much heavy cream, even for 2 cups of pasta, mushrooms, and chicken each!
Thank you! I thought it came out pretty well. Just enough sauce to coat lightly with all the extras in there.
Eggplant & cheese girasole alla norma. Roasted a small eggplant to add to the sugo di melanzana from the Italian market. A little parm shower to finish. Perfect portion for two.
Made myself an impromptu, absolutely funky and weird, bowl of soup noodle for dinner!
Cantonese Shrimp-egg noodles with Octopus balls, Cantonese shrimp ‘shui-gow’ dumplings and braised pig’s stomach in herbed soy marinade! Broth using light premium top-soy, OXO bouillon, Knorr chicken powder, Thai fish sauce, Murin and sesame oil. Garnished with Chinese Kale ( Gai-Lan)
Amazingly delicious outcome! Guess in an hours time, I would need a few glasses of water to quench my ’ MSG ’ thirst! Ha!! 
Glad you are still making that scrumptious pot roast. The temps have been really dropping here near Philly. No complaints.
Tonight I made an asparagus sun dried tomato risotto. Note to self: use the tips as a garnish at the end.
Had some nice, local spot shrimp on hand tonight, as well as some clams we dug ourselves. Had planned on trying a new-to-me recipe for New England style chowder from Evantide, but upon news of an impromptu guest for dinner, reverted to my standard, reliable version, which calls for no immodest amount of butter, bacon and cream. I like to season it with Worchestershire, tabasco, dry sherry and hondashi.
Served with salad greens from the garden, and homemade oyster crackers.
No picture, ‘cuz there was company.
Sockeye salmon with a maple, mustard sauce. Asparagus, butter and a sprinkle of smoked salt. Salad of mixed greens, tomatoes, pickled beets, mushrooms, red onion, creamy Greek dressing.
I tried my hand at okonomiyaki. They came out only ok. I used dashi instead of broth for the batter, and I just really don’t like how dashi comes out when I make it at home. It tastes too fishy and not in a good way. Pic is 4 stacked. Each layer topped with furikake, a hoisin/sweet soy/sambal sauce, and fried onions. But anyhoo, it was enough work that we paired it with take out teriyaki chicken/rice. They are all over the place in PNW.
Back from a whirlwind trip to Ashland, OR, where i imbibed of too much of EVERYTHING. Super fun trip though, with good food, vino, cocktails & friends.
Tonight, frozen pork/beef pelmeni from the Russian grocery,which the BF served with a little crema, diced tomatoes, scallions, and a bit of my fried shallots. Super juicy and tender, though I’d probably have sauteed them in a little melted butter and tossed them with some dill. Also, fridge clean-out stuff - sausage over sauteed arugula with garlic, and a salad - with a Georgian walnut dressing he’d made before. Nice to be home.
and just as a tease, some of the appetizer fried chicken we had at Bar Juillet - a new place in Ashland, from a couple who used to cook in the Bay Area. Just excellent food, all around, and a mushroom tartine at their sister breakfast place, Hither, the next morning. If you’re ever up that way… Cocktails were excellent too.
Shrimp and asparagus stir fry. A habanero added for some 
(I overdid it-- I’m dying over here!) and a dab of black bean sauce to bring it home with umami.
There was a G & T. Make that plural.
Minestrone with fennel, carrots, onion, garlic, tomatoes, broccoli, basil, parmesan and small pork meatballs (but without pasta)
Sweet potato tacos following a recipe from Guerrilla Tacos: Recipes from the Streets of L.A. by Wesley Avila and Richard Parks III. Boiled sweet potato fried in butter and thyme, topped with a almond and tomatillo based salsa, feta cheese, corn nuts, and green onion. Pretty good, would make again.
Can you throw this recipe at me? I was trying to find one the other night and nothing looked right.
