Eat, Laugh, Love Catering Company

06/03/2024

03/09/2024

🧡

02/17/2024

Resort Living at the Plaza Condominiums.

2 Master Bedrooms
2 Full Baths 🛁
Fully Furnished
Heated Resort Style Community Pool
Plus Many More Amenities!

12/19/2023

GLORY!

12/09/2023

GARAGE SALE!
35413 N 34TH AVE, TRAMONTO

12/02/2023

She's been seen multiple times from the Albertsons on Carefree Highway down North Valley Parkway all the way down to Sonoran Valley drive. Please keep an eye out for her. And please share this post

05/31/2022

🥰

11/15/2020

I love, love, LOVE Chicken Pot Pie! Heres my favorite version.

I trade out the onion for celery and potato and add onion powder 😉

1 homemade pie crust (2 disks). Store bought is a really great shortcut.

4 cups cooked chicken shredded. I use a Costco Roasted Chicken for the BEST flavor.

6 Tbsp unsalted butter. I use salted. I just adjust as needed.

1 medium yellow onion (1 cup chopped). I substitute diced potato and celery and use Onion Powder.

2 medium carrots (1 cup) thinly sliced

8 oz white or brown mushrooms (stems discarded), sliced..I use the whole mushroom

3 garlic cloves minced

1/3 cup all-purpose flour

2 cups chicken stock. Using Chicken Broth or Bouillon works also.

1/2 cup heavy cream

2 tsp salt plus kosher salt to garnish

1/4 tsp black pepper plus more to garnish

1 cup frozen peas do not thaw

1/4 cup parsley finely chopped, plus more to garnish

1 egg beaten for egg wash

PREHEAT OVEN TO 425°

Sautee vegetables in 6 Tbsp of butter until soft.

Add mushrooms and garlic and saute 5 min. Add Flour when Mushrooms get tender. Cook flour for 2 min.

Add cream and broth and simmer until thickened.

Stir in chicken, peas, and parsley and remove from heat.

Roll out pie crust to 12″ and transfer to a pie pan. I spray with a Nonstick Spray

Add Filling into crust and cover with the second crust.

Crimp edges, cut slits, brush with egg wash and bake.

Bake for 30-35 minutes. Use foil to make a pie shield if the edges start to burn

09/07/2020

I could probably eat Shrimp Ceviche every week! Easy peasie and it "cooks" in its own juices!

Shrimp Ceviche:
2 # of raw deveined tail off shrimp 🍤
2 chopped cucumbers 🥒
6 diced Roma Tomatoed 🍅
1 tiny diced raw Jalapeño (opt)
1 chopped bunch of Cilantro
1/2 chopped White Onion 🌰
3 diced Avocados 🥑
Lime Juice

Chop shrimp up. Not to big not to small. You want this stuff to fit on a chip or cracker so...

Place shrimp in a plastic container.

Add enough lime juice to cover shrimp. Lime juice "cooks" the shrimp.

Cover and place in the fridge.

Chop all your remaining ingredients

Sit back and watch a movie. Shrimp needs about 2-3 hours before its pink.

When the shrimp is pink, add entire container of shrimp and lime juice to all your other ingredients and mix well.

Now, this is where the MAGIC HAPPENS!

Add Salt, Pepper, more Lime Juice (I like my Ceviche really juicy) to taste.

Serve up a bowl and add hot sauce to taste.

SERIOUSLY GREAT STUFF!!

Note: If "cooking" the shrimp this way concerns you there's no shame in using cooked shrimp. Just marinate it in Lime juice at least 15 minutes.

Enjoy My Friends!
Eat Good, Laugh Often, Love Much

07/20/2020

My sweet friend Cheryl Corbitt said she had a few extra tomatoes that had been given to her and so she was sending some to me… little did I know it was almost an entire case of Roma tomatoes! When life hands you tomatoes you make amazing roasted tomato sauce!

Set your oven @ 350°
Cover a sheet pan with foil
Spray with a non-stick spray
Slice 20 tomatoes lengthwise
Place in a large bowl 🥣

Note: I had some bell peppers left over from last week and so I roasted them in my 2nd batch

Toss with Olive Oil and the Bruschetta Seasoning (pictured)
Garlic Powder and a generous pinch of Salt

OR the following:
Olive Oil
Italian Seasoning
Salt, Pepper, Garlic Powder and a large pinch of sugar.

Place cut side up on the pan
325° 1.5 hours THEN
425° 30 min

Blend

Use as Roasted Tomato Sauce in Pasta Dishes and Soups