tonight’s meal: chicken pot pie!  oh em geeeeeee, it was so good!!  seriously, freakin’ delish!  i love hubby charming for his culinary skills.  at least his desire to do so, ’cause me, not so much in that department.  i like cooking {just the basics for me} but would rather have someone else do it.  am i right or am i right?  although, i’m a great cleaner upper…spic and span is my best friend 😉

chicken pot pie

1-1/2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1-1/2 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken breast
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt

biscuit topping

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon
1/2  cup cold butter, cubed
2/3 cup milk

[via tasteofhome.com]

Directions

*In a large saucepan, saute the mushrooms, carrots and onion in butter until tender; sprinkle with flour. Gradually stir in broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos and salt ; heat through. Pour into a greased shallow 2-1/2-qt. baking dish; set aside.

*In a large bowl, combine the flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.

*Place biscuits over chicken mixture. Bake, uncovered, at 400° for 15-20 minutes or until biscuits are golden brown

oven roasted asparagus

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

*Preheat an oven to 425 degrees F (220 degrees C).

*Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer

*Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

*Sprinkle with lemon juice just before serving.

[via allrecipes.com]

i hope your evening was just as good + full of love, laughter, and silliness.

bon appétit!

boy, i was wiped out.  i’m a night owl.  i am just programmed that way.  i have tried, in the past, to go to bed before midnight [ha!] – nope, never, ever happens.  so, regardless of what time i have to wake up in the morning; i will, guaranteed, go to bed between midnight and two o’clock in the morning.  over the week’s time frame, i will aggregate in the regulated amount of sleep that is recommended but on an everyday basis, it might be 3 hours to 12 {for reals…i really can sleep 12 hours straight! // no kiddies to wake me up!}.

anyhoo, i woke up with an agenda on the brain.  but as my day started out really, really late, i didn’t hop to it right away.  hubby charming called and said he was on his way home from work {yeah, you can only guess what time that might have been, although his schedule is erratic} and i was excited because that meant we could do errands together!

that’s not my name, that’s not my name…

in the above photo, that’s my starbuck’s name.  yes, with a unique name like mine, i must have an alias!  peeps around me find it comical, i find it pragmatic.

after our escapades around the city, we settled back into our abode to start a cookin’ {well, hubby charming did the cooking + i did a lot cleaning}.  on the menu – meatloaf!

the delish meal

setting the table

yum

some of his favorite sauces