oh so good. New batch ready

Pot Lucky

I am sure the revered classics such as chicken mushroom soup casserole with green beans and crunchy onion toppings will be a mainstay on some tables--but to me those are quickly and easily skipped, no matter how tasty they might be.  I have noticed the increase in creativity and quality of many holiday table dishes over the years, without the cop-out of buying something that kind of looks homemade at Costco and transferred to a nice dish.

It's tough to maintain my vending machine style figure while eating homemade mac-and-cheese, fudge, vege chili, sage turkey, black olive stuffing, tuna noodle casserole, quinoa salad, carnitas, apple crisp, my own chile verde tamale casserole and braised thai tofu lettuce wraps.  Not to mention these parties are book-ended with Thanksgiving an Christmas--it's a tough time of year to live in moderation--

I've been able to remain out of food coma so far and working my ass in the pool and gym to stay in the loss column--its a commitment i must make if i want to enjoy myself--i think it's worth it.  So keep cooking.  If you have a great home-made pot luck recipe--please POST IT---thanks--

Holiday Party Winner

If you want to become the envy of your guests--try making this delicious holiday cheese and onion pie my mother taught me to make.  It takes a little labor, but anything worth doing does.  You won't be disappointed.  You can always go to the gym later.

Bit O' Blackpool Cheese and Onion Pie--by June Sanger

Ingredients
2 ready-made pie crusts (top and bottom)
***if you want to go for it--make your own crusts
2 cups of thinly sliced (julienned) white onions
1/2 cup of thinly sliced shallots
4 cloves of minced garlic
1 cup of mushrooms (porcini preferably)
1 bunch of asparagus
1 cup of heavy cream
2 cups of shredded white extra sharp cheddar
5 sprigs of thyme
5 or 6 leaves of sage
1tbsp of butter
1 egg
kosher salt/cracked pepper

DIRECTIONS:
Like any pie--you need to thaw out the dough
preheat oven to 400 degrees
take out the cream from the fridge
prepare the vegetables and place in one container
thinly slice the onions into long 1 1/2 inch slices
thinly slice the shallots (about 4 shallots)
mince the garlic
slice the mushrooms
chop the asparagus to half the stalk and discard the rest

**in a separate small dish--separate the thyme sage from the stems and finely chop

--turn stove-top burner to medium heat and add 1tbsp of butter--add vegetables  and start to sweat--season with kosher salt and fresh cracked pepper--stir every few minutes until onions are about to caramelize--we want as little moisture as possible from the veges at this point--you can pat down with paper towel if needed, but wet veges will mean soggy crust

**shred 2 cups of white extra sharp cheddar cheese
**butter pie pan and edges or spray with Pam and line the pie dish with the bottom sheet
put one cup of cheese on the bottom
put the first cup of onions on top of the cheese
fill the vegetable mixture over the cheese and onions and then sprinkle the fresh chopped herbs over them
add the second cup of onions
add the remaining cup of cheese on top
add the cup of cream over everything (dont need the whole cup if not needed--just until it fills close to the top
place the 2nd pie sheet over the top and seal tightly around the edges
vent the dough for steam release in the middle
brush the dough with egg wash for nice golden brown finish

Place pie in oven for appx 35-40 min (until golden brown)--let sit at least 30 min----once the cheese comes back to room temp it will harden and thicken with the cream--when you slice it should not be wet and gooey (but if it is, i am sure it will still taste great) slice and enjoy

FOOD PIC OF THE DAY

mmm---Sriracha is good just about on anything--i personally love on my eggs (no ketchup thank you) and tossing with some olive oil on popcorn