The new baby quilt I made for my neighbor Ashley and their new addition baby Ryan!  Her theme is baseball :).  Due September 10! 

I've made several roast recipes, but the Pepper Roast is David's favorite.  I made this recipe yesterday after he and some friends got off a day on the boat and it really hit the spot.  The recipe I found doesn't call for any veggies, so I always add some carrots, celery, onions, and mushrooms.  I didn't have room for potatoes in the slow cooker, so I baked some small ones in the oven along with some butternut squash.  I added these to the bottom of my bowl and poured the roast on top.  The ingredients are too easy: 1 ranch packet, 1 au jus packet, 1 stick of butter, beef broth, & pepperoncini peppers.  I used the pickled pepperoncini's.  The peppers add a hint of flavor, but definitely isn't spicy.  The butter makes the roast tender and juicy.  You should really try this recipe!  I'll add to the Dinner's section.

Last Saturday, we had the opportunity to help our chef friend Robert ( head chef at Nick & Sam's) with a cooking class that he presented at the Dallas Farmer's Market.  We woke up early and headed to the Nick & Sam's kitchen to gather and help prepare the food.  I helped him with the Lobster Mac & Cheese!

After we prepared the food, we headed over to the Dallas Farmer's market to set up.  Robert presented the cooking class for about 70 people.  David and I helped prepare the plates for each course and clean up.  The menu included: Honey glazed lamb rib, wedge salad, shrimp cocktail, lobster mac & cheese, and steak with crab and hollandaise sauce.  

David got to help him finish the hollandaise sauce and warm up the crab during the cooking class! It was a lot of fun!

Tuesday night we had our friend Robert over ( He is the head chef at Nick & Sams in Dallas).  He decided to prepare everyone a 5 star dinner!  We all helped in the kitchen for a fun cooking night.  The menu included Ribeye steak with a mushroom sauce, breaded salmon & tilapia, Brussels sprout and apple stir fry, roasted potatoes, fried chicken sausage stuffed hatch chilies, and brownies.  It was a delicious dinner!

Here are the stuffed hatch chilies.  Robert torched them first, then we rubbed the skins off, stuffed with hot Italian turkey sausage with cream cheese and shredded cheese, dipped in flour, dredged with egg wash and sprinkled with chip/ cracker breading. 

Next we made the Brussel sprout stir fry with apples, apple cider vinegar, Apple juice,sugar, and onions.  Mmmm!!

Here is David and Robert preparing the meal,breadcrumbs for the hatch chilies, roasted potatoes, chicken filling, and Brussels with apples: 

The sauce Robert made was amazing!  It was a mushroom hollandaise with white wine, shiitake mushroom stalk, sour cream, and some hatch chili vinegar.

Breaded fried salmon for me.  I get these at Kroger.  They have tilapia too.  He fried it up in the peanut oil that cooked the steak and hatch chilies which added even more flavor.

The steak was pan seared and placed into the oven.  Then sliced thin and baked until perfection! 

And dinner was served!!!  So delicious!