Pondering Food

I had leftover challah bread that had been chillin' in the fridge and I wasn't feeling like making anymore French Toast so I decided I was going to make Bread Pudding instead. My mom used to make Bread Pudding back home but they (my mom and the cook) used to steam it and I don't have those huge Asian-style steamers here so I knew I was going to have to bake it. I found a simple recipe shared by Ellenmarie on the allrecipes site and took it from there. The original recipe called for 6 slices of bread but I was using challah so I basically crammed all the bread that I could into an 8 x 8 Pyrex dish for this recipe, about 2/3 of the loaf, which was all I had left. There are two things that you need to glue together in this recipe. Your bread with the rest of the dry ingredients and the egg mixture with all the wet ingredients. The main thing that you have to achieve is some well-soaked bread. However you get there is up to you. You'll want the bread cut up int...

I thought to make some chicken pot pie the other day and knew I was going to have to make everything from scratch instead of following a typical "dump" recipe. Although I'm all for convenience, I'm not comfortable with calling anything a dump ____. In this case, I wasn't feeling like making the crust so I looked in the fridge and found some crescent roll canisters. That should do the trick! You can use whatever chicken you have on hand for this recipe. I usually end up using fresh chicken breasts but thighs will work too, or a combination. If you have leftover rotisserie chicken, chop that up and you're ready to go! A cup to a cup and a half of cooked chicken meat is enough for one pie but you can also supplement with a few little sausages. I like the Hillshire Farms Lit'l Smokies and would use up to 10 pieces in one pie. Or you can try a can of Vienna Sausage like in chicken pastel. The vegetables are the same story. Use fresh or frozen, it all...