I'm fancy, huh?

I believe I've made mention that when I cook with wine, I feel like a fancy lady. And I've cooked two back-to-back recipes this week with fancy ladyness.

(Wow, I write a lot more often when I cook more. Is this a cooking blog? Sorta. I guess I did start it because I liked to take random pictures of food. Eh, let's not put Bubbleland in a box though, eh? Later, I'll give my review of Larry the Cable Guy's visit to Mule Day on his History channel show. That'll shake things up.)

Monday, I made Turkey Stroganoff. A slightly modified Food Network recipe. Here it is if you're interested – http://www.foodnetwork.com/recipes/ellie-krieger/beef-stroganoff-recipe/index.html

I usually don't use the mushrooms because The Husband doesn't like them but I LOVE them in stuff like this though. I decided he could either pick them out or get on the mush-bus.

You know, I'm not sure when it happened. I never liked mushrooms in such an ardent fashion in the past. (I'm still sorta iffy raw on salads.) But somewhere along the line, a cooked mushroom became delicious to me mouth. I wonder if it was Memphis Pizza Cafe that did it for me? Here in Memphis, they're a well known tradition. Well, since 1993. (Yeah, I just looked it up thinking they'd have a long legacy. In today's current environment though, I guess that's not such a small accomplishment.)

Love the veggie pizza. If you're into that sort of thing, it's like a salad on thin – but still soft'ish – crust. Broccoli, spinach, and the usual veggie fixins, I always go straight for the mushroom pick-off. They deserve to be singularly savored.

Man. Now I want pizza. With red pepper on top. Mmmmmmm.

Whoops, didn't mean to turn this into a mushroom love letter. (That distinction is saved for the breakfast burrito, of course.)

I took some pics while I was cooking since I've been so pleased about real camera quality. And it was something to do while I waited.

Simmering onions, garlic, mushrooms, wine & beef stock

Finished, garnished and pretty! You may have noticed that I used rigatoni instead of egg noodles. But you would have too if you were at Fresh Market and the only bag was a little too "healthy" and $5.

Plated with caprese bites from the ITALIAN POTLUCK and asparagus with parm. The parmesan looked good enough to trick The Husband into putting it on his plate... But not enough to eat it. I still claim victory. Baby steps!

I've been eating leftovers the last 2 days for lunch and it has been wayyyyyy better than my usual frozen fare. Because by "fare", they mean "fair".

Yesterday, I tried my fancy lady hand at balsamic glazed chicken breasts. I used another Food Network recipe but wrangled it a little too. (http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/balsamic-glazed-chicken-breast-recipe/index.html)

I cast iron skillet cooked the chicken and made the sauce. I liked it a lot but I think I might have reduced it a little too much for The Hubs. It had that "red wine sauce taste". You know, where the sauce is a little to... Dry? I don't know how to describe it. I would normally make a noise with my mouth. And if I did, y'all would totally know what I'm talking about.

But it was good and hopefully holds up. It's lunch tomorrow –

Served on brown rice with a red potato hash, roasted carrots, and the night before's asparagus. Since Hubs didn't like it, more for me!

No cooking tonight. I've got the night off since it's Steak Night at our favorite place. Mmm, can't wait.