We were on a BREAK!

Quick name that show!  Hello food enthusiasts, I unfortunately have to say I'm taking a brief break from blogging for a couple weeks.  Too many things going on at once including trying to get back into school.  Not to worry, I will be back in full force once things settle down again.  I already have a few places in mind that I want to visit.  Let me know if there are places worth checking out.  And because I can’t resist…

“You slept with someone else?!”

“We were on a BREAK!! We were… where are you… I’ll find you.”

“I can’t believe you slept with another woman.”

“You’re one to talk.”

 

Ok one more for the road:

 

“We were on a Break!”

“You know what Ross, why don’t you just put THAT on your answering machine.”

Dining In: Chicken Pot Pie

 

For some strange reason I had a craving for pie crust.  I didn’t want to bake a pie because I still had dinner to worry about.  This pot pie was one of the ones with the best reviews on allrecipes.com.  Of course, unless it comes to baking sweets, recipes are just guidelines.  So the changes I made was that I omitted the peas, just because I’m not a peas kind of gal; and then before you move onto step three, I lightly sprinkled thyme and parsley over the cooked chicken and veggies just to give it some herbed-earthy flavor.  Now this is my favorite, I made a small batch of garlic parsley butter with minced garlic and two tablespoons of butter.  While the pie is baking, when there is about ten minutes left on the timer, I brushed the top crust with the garlic butter .

Tips:

Poke holes with a fork and pre-bake the bottom pie crust on 350 degree for about 10 minutes.  The holes prevent big air bubbles and the pre-bake prevent complete bottom crust mushiness.

Cover the edges with foil so it doesn’t bake too fast.

Suggestions:

For the bottom crust, I used Mrs. Smiths pie crust in the frozen isle because it’s already molded to the pan and ready to go.  For the top crust, I used Pillsbury nine inch crust in the refrigerated isle because it rolls over the and then seal the pie by molding the top crust to the crimping the bottom crust already has shaped out.

http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx

Dessert First: Tempura Ice Cream from RA Sushi

 

 

I hope you guys have been taking care of your teeth because I have been posting a lot about desserts, and so here’s another one!  Now I’ve been to RA for dinner and the sushi is good but on the expensive side, but that’s another review.  If you’re like me, and visits a place just for desserts, then this is a place that qualifies.  This is their cinnamon-tempura ice cream drizzled in raspberry sauce.  I don’t know how they do this but they take about a pint of vanilla ice cream and coat it in tempura.  The tempura batter itself contains the cinnamon.  And then of course it’s deep fried.  The tempura batter that is closer to the ice cream is fluffy and soft, while the outside has a light crispiness so that it does not feel greasy or feel like it has been drenched in oil.  It’s $6.75 and good to share with friends.  Definitely a great unique way to eat ice cream.

http://www.rasushi.com/