Friend and guest blogger, Ellen Yoshi Tani, provides this bit of awesome:
PIE OF THE TIGER
So, we were all sort of taken by this Tiger Woods downwards (or upwards) spiral of a scandal. In honor of his burgeoning harem, in honor of a man who wants to have his cake and eat it too, we made some meat pies. Bad jokes were thrown, tails were grabbed, and golf clubs stayed in the closet (ha). Meanwhile, the Tiger's minx lair continued to grow.
Chicken Pot Pie
Chocolate Chip Cookies
Chicken Pot PieMakes 3 pies
4 pre-prepared pie crusts – 3 for baking, 1 for making stripes!
3 large boneless, skinless chicken breasts
3 T. olive oil
2 T. butter
Freshly ground black pepper
5 cups chicken stock, preferably homemade
Sherry or white wine
2 T. fresh sage, chopped
1 stick (8 T.) butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream or milk
2 c. medium-diced carrots, blanched for 2 minutes
2 c. red-skinned potatoes, chopped, barely cooked
1 c. celery, diced
1 c. chopped mushrooms, white or crimini
1 (10-ounce) package frozen peas (2 cups)
2 T. fresh rosemary, chopped
2 T. fresh thyme
1/2 c. minced parsley
Preheat the oven to 400 degrees F. Bake 3 pie crusts according to package directions.
Heat a pot of water to a boil. Place carrots in a steamer basket and lower into the water for 2 minutes. Remove steamer basket, and throw the potatoes into the pot – cook until crisp-tender but not mushy.
Heat oil and butter in large sauté pan; season chicken generously with salt and pepper. When butter foam subsides, add chicken and cook 6-10 minutes, turning once, until cooked through (cover with a lid to avoid splattering). Remove from pan and set aside to cool. When cool, shred chicken.
Stir it up
Trust us, it's delish.
6 snack-size avocados, or 3 normal avocados
2/3 pomegranate's worth of seeds
1 jalapeno, minced
2 cloves garlic, minced
juice of 1/2 lime
Serve with cornchips. this was a revolutionary dip.
Chocolate chip cookies
No way fools. I told you, you're going to have to kill me...