Another busy week in the kitchen. Between a surge in the pandemic and sub-zero temps, it is the best place to be!
Thursday In the Kitchen with Matthew: Southwest Chicken Pasta Bake…half of the fusilli (rotini) that we made on Saturday, chicken, corn, lots of spices and Pepper Jack cheese.
Friday Pieday: Imo’s St. Louis Style Pizza (copycat)…a no yeast dough made with Karo syrup makes a cracker crisp crust topped with a special red sauce, Provel Cheese (a blend of white cheddar, swiss and smoked provolone), seasoned hamburger, onion and pepperoni.
Saturday In the Kitchen with Matthew: Bacon Baps & Beer Cheese Soup…To paraphrase Shakespeare: ‘What’s in a name? That which we call a bacon sandwich in the U.K. By any other name would taste as good’… Bacon Bap, Bacon Butty, Bacon Buddy, Bacon Sarnie, Rasher Sandwich, Bacon Sandi, Piece 'n Bacon, Bacon Cob, Bacon Barm, Bacon Muffin. We made homemade Baps (soft yeast rolls), toasted, buttered, filled with bacon & topped with the UK’s famous HP Sauce (named after London's Houses of Parliament) and paired with a homemade Midwestern Beer Cheese Soup.
Sunday’s Creation: Turkish Pide (A Turkish Pizza) …oval shaped crust brushed with Tahini, filled with seasoned lamb, topped with an egg, feta cheese and garnished with cracked black pepper and parsley.
An Extra Sunday Creation: In the U.S. January 23 is National Pie Day. (Don’t confuse it with Pi day… ) So, what to have for dinner on National Pie Day? My hubby’s favorite…Blueberry Pie!
See you next week!