Oh Stingray's...how I've missed you

Another short trip this summer took us back the the Eastern Shore of Virginia.  Always great to see our old buds and eat at our favorite places.  Nothing fancy but that doesn't matter!!

A trip to ESVA is never complete without breakfast at Stingray's  AKA Chez Exxon.  The only place Justin will eat grits.

Oh, and a trip to Don Valerio.  It was a Sunday and our usual restaurant wasn't open so we had to travel a bit North.  So very yummy!

With our buddy and old neighbor, Renee

Then to Brown Dog ice cream in Cape Charles.  It's new (since we were there last) and oh so delicious!  Crazy flavors that are insanely good.

This is Brown Dog...we met a celebrity!

Justin and I at at Uno in Chicago July 2015

Justin and I took the trek to Chicago this summer to see the Fare Thee Well shows with the remaining guys from the Grateful Dead.  We had a great time and needless to say, we stopped for some deep dish pizza at Uno.

June 2015 Farmers' Market in Fredericksburg, VA

Chicken au Champagne

I got this recipe from cookingwithcurls.com

1 tablespoon olive oil
4 chicken breasts or thighs with bone in and skin on
salt and pepper

Sear for 3 minutes on each side.  Remove to a plate.

1 shallot, minced

Add to the pan and cook 1 minute.

1 cup champagne (brut)

Add to the pan and scrape the bottom.  Return the chicken to the pan.  Bake 25-30 minutes at 375 degrees.

2 tablespoons butter
1 cup sliced mushrooms

While the chicken is cooking, cook the mushrooms in butter for 5 minutes.

2 tablespoons fresh tarragon

Add to the mushrooms and drizzle some lemon juice from 1/2 lemon over.

When the chicken is done, remove from the onion and add the mushrooms.  Serve along side some veggies and rice.

Balsamic and Onion Pot Roast

Time to catch up on some posting.  This recipe came from acooksquest.blogspot.com

3-4 pounds boneless chuck roast

seasoned salt 
black pepper
onion powder
garlic powder

Combine seasonings and rub all over roast.  I didn't measure, just sprinkled some of each on all sides.
Heat some olive oil in a pan and brown the roast well on both sides.  Deglaze the pan with 1/4 cup beef stock.

2 large onions, sliced

Place the onions in the bottom of your slow cooker.  Please meat on top.

3/4 cup beef stock 
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Add to the pan, stir to combine and then pour over the roast.  Cook on low for 6-8 hours.

Remove the meat from the crock and cover with foil to keep warm.  Strain the liquid to a pot, skim fat and cook down to one third.

Pour over the meat (I sliced it first so it can soak up more juice) and onions.

Pretty damn good!

Man oh man...I've been a cooking fool this weekend!!

So far, I've made Portuguese Style Baked Eggs, Boneless Buffalo Chicken Bites and Low & Slow Boston Butt Pork BBQ.  I currently have Balsamic & Onion Pot Roast in the slow cooker and Honey Oat Quick Bread in the oven.  All recipes came from Pinterest...so let's get to show and tell...

Spinach Artichoke Pizza

Oh baby...this is good!  I saw the recipe on Pinterest (Cooking Classy) and tried it.  Yummy!

Heat oven to 450 degrees with the pizza stone inside.

16 oz pizza dough, stretch out to be about 13" on a piece of parchment paper.  Brush with a little olive oil and sprinkle with salt and pepper.

8 oz bag of spinach, wilt 3/4 of it in olive oil.  Drain well, chop fine, set aside.  Cup up the rest of the spinach and set aside.

Melt 2T butter in a small saucepan, whisk in 2T flour and 1/4t onion powder and cook 2 minutes.  Whisk in 3/4c milk, raise heat to med-hi and cook until thickened.  Season with salt and pepper and remove from heat.  Add the cooked spinach and 1 clove minced garlic.  Spread over pizza crust.

Sprinkle the uncooked spinach over top along with some quartered artichoke hearts.

Top with 4 oz provolone, 2 oz mozzarella and 2 oz shredded parmesan.

Bake for 10-13 minutes.