WFDT-1/18/17

Chuck roast and rice and gravy tonight baby!

And I made the chef steps crime brouler. We will see how those came out.

Sous Vide Pork Chop, Green Beans and Baked Sweet Potato

Omelette stuffed with peppers, onions, and sharp cheddar.

The wife (MHNBPF) fried catfish, potatoes, hushpuppies and made old recipe KFC cabbage slaw. I retrieved fudgesicles from the freezer for desert.

Having a diet A&W Rootbeer now.

Grilled sirloins and bok choy. Horror Show from vending machine winery to drink.

Carrot, potato, ginger soup in the instant pot. Eating avocado and tomato salad while I wait

egg salad sub on french bread from publix- made fresh.

Photobucket wiuldn't upload last night.

Mini shrimp pies



Kung Pao Shrimp, egg roll in a bowl(no wrapper) and shrimp pie

Shrimp/Crawfish Pie

· ½ C butter

· I large onion, chopped

· ½ bell pepper, diced

· 4 cloves garlic, minced

· 10.75 oz. can Cream of Mushroom soup

· 5oz. evaporated milk

· 1 tsp salt

· 1 tsp black pepper

· ½ tsp cayenne

· 3 Tbsp cornstarch mixed w/ ¼ C water

· 2 lbs crawfish or shrimp

· ½ C green onion

· 2 Tbsp parsley

· 2 pie crusts



Preheat oven to 400°. In large skillet, melt butter over medium heat; add onion, bell pepper, and garlic. Saute until softened. Add soup, milk, salt, and pepper. Add cornstarch mixture. Reduce heat to low and cook about 5 minutes until thickened. Fold in crawfish, green onion, and parsley. Cook 5 minutes. Brown pie crusts 7-10 minutes. Fill with the mixture. Bake 25-30 minutes.