My first chicken pot pie ftom 'Scraps'

Thank you Betty Crocker for allowing me to try this recipe at www.bettycrocker.com/recipes/chicken-pot-pie. It turned out great but I need to work on crust

French toast

I love this dish but I would normally use potato bread because it would thicken with the egg batter. This time for a change I used old French bread. In my usual recipe I’d eyeball the ingredients but I prepared this dish this morning just to get the right measurement in order to share with you? This morning I used:

●6 eggs,
●1 heavy whipping cream, ●½ cup 2% milk (or regular milk)
●1/8 teaspoon nutmeg or to your taste
●1/2 teaspoon cinnamon
●1/4 teaspoon ground ginger
●2 tablespoons pure vanilla extract
● ½ tablespoon brown sugar
● Grand Martier to your taste my taste was 1 capful of the small bottle (this gives it a orangey citrus taste)
●6 (1’ thick) slices of day old French bread

What to do next:

● Heat a lightly oiled griddle to 375° (if using butter adjust heat as needed)
●In a bowl whisk together the eggs thoroughly, whisk in the sugar, milk and cream, vanilla, spices, then the Grand Martier
●Dunk each slice of bread in egg mixture, soaking both sides. Place on griddle once it heated, and cook on both sides until golden. Serve hot with butter and maple syrup

Yoshida baked chicken with honey glazed sweet potatoes

I love Yoshida sauce I add it  the last ten minutes of the bake then broiled it then done ...yummy

Mother nature at her best

allposters.com

I think is a awesome picture it really makes me appreciate the wonders of mother nature.
Phares dans la Tempete, La Jument
By: Jean Guichard

Either...or

White Cheese and Chicken Lasagna

This is one I made

My version of white chicken lasagna

This dish is AWESOME. So far I tested the sauce and it great I'm waiting to decide what wine to pair it with any ideas.  Thanks you Marie-Piet Rochon, eHow Contributor for sharing your recipe.

 

Ingredients

●9 whole Lasagna Noodles (not Oven-ready) ●½ cups Butter ●1 whole Onion, Chopped ●1 clove Garlic, Minced●½ cups All-purpose Flour●1 teaspoon Salt ●2 cups Chicken Broth ●1-½ cup Milk ●4 cups Shredded Mozzarella Cheese, Divided ●½ teaspoons Ground Pepper●1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional) ●1 teaspoon Each, Dried Basil And Oregano ● 2 cups Ricotta Cheese ●2 cups Cooked, Cubed Chicken ( I USED A STORE BOUGHT ROTISSERIE CHICKEN) ●1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed and    Drained ●1 Tablespoon Chopped Fresh Parsley

 

 Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

●Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

●Mix in the broth and milk, and boil, stirring constantly, for 1 minute. ***Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

●Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

●Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
●Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving

BEEF & BROCCOLI

I saw this on my Facebook page and tried try it this morning...dinner is now served

Crock Pot Beef and Broccoli Recipe from Metabolic Cookbook: http://tiny.cc/FatBurnCookbook

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme...
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.