Its the best one i've found. The internet has a billion of them and i've tried several, but I always go back to this one as its a perfect blend of pesto. I would just add less olive oil if like pete she runs into the tijuana two step.

Yep, every year people eat turkey for Christmas and every year they moan that it's ****.

I wanted lobster last year but we ended up with turkey, again.

Looks nice. Is it soup? :o:

Pesto Sauce generally used for pastas. I always use it with butternut squash ravioli.

Ughhhh, well if that happens to anybody it would be my dad... He was up all night once after eating Indian food for dinner, so yeah...

I would think if you use the pesto in moderation he would be fine. The cheese kind of does the opposite of the olive oil, so you can always add more cheese to thicken. God I sound like Rachel Ray now.

Alright I just made a pretty decent chili and it took me like... 30 minutes. Here's what you'll need.

1 16-ounce can of black beans
1 Polish turkey kielbasa sliced in half and then quartered.
1 1/2 cups of vegetable broth
1/2 cup of water
1 teaspoon of minced garlic
2 teaspoons of chili powder
1 16-ounce jar of thick and chunky salsa

Basically add all these into a sauce pan and bring to a boil, then put a lid on it and let that shit simmer for about 20-30 minutes. After you're done you can add some chopped up green onion, cheese, and sour cream to the mix. If you do it correctly it should look like this

http://i986.photobucket.com/albums/a...ps4667ab68.jpg

and you should feel like this

http://1.bp.blogspot.com/_iXUKR99yXM...%2Bcontent.jpg

Sloppy Jose's (ho-zay's)

Ingredients:
2 lbs lean ground chuck
2 cans sloppy joe sauce
2 cloves garlic
1 diced green pepper
1 jar conqueso sauce
sliced dill pickles
EVO, or cooking oil
Buns

Cooking:
Add green pepper to oiled skillet, sautee'ing for about 10 minutes, then add garlic and ground chuck. Brown the meat, and add the mixture to crock-pot (or what ever holding vessel you desire, it just needs to keep warm). Add cans of sloppy joe sauce to crock-pot, and stir.

Next, heat the conqueso in a bowl (microwave or stove, doesn't really matter except for the amount of dishes).

Preparation:
Add heaping amount of sloppy joe mix on a bun, then top with conqueso, and sliced pickle.

Had these last Sunday for the last Bears game of the season. Pretty good.

http://i539.photobucket.com/albums/f...ps1c14e7e2.jpg

Foie Torchon, Huckleberries, Fennel, Fried Duck Rillette, Fig Jam, Pain D'épices.

https://lh4.googleusercontent.com/-4...2019.04.56.jpg

Cocoa-Rubbed Scallops, Charred Leek purée, Redeye Demi, Winter Julienne.

https://lh5.googleusercontent.com/-K...2017.30.58.jpg

So I made my first chowder tonight (or chowda if you want to be grammatically correct). It was pretty easy and cheap.

Here's what you'll need

2 cans of cream of potato soup
1 stick of celery, sliced up
1 cup of frozen corn kernels
4 slices of bacon
1 small onion, diced
1/2 teaspoon of thyme leaves
1/2 teaspoon of pepper
2 cans of tuna, drained and flaked
3 cups of milk

Start by cooking the bacon in a skillet, then put it to the side letting it harden (it's going to be broken up later). Then use the run off and put it in a saucepan and start cooking the diced up onions and celery until tender. Then start to add the milk, cream of potato soup, corn, thyme leaves, and pepper and bring to a boil. Once it starts to boil, add the tuna and stir. Let it sit for a few minutes and then serve, adding the bacon bits if you want.

Pete's Breakfast Burrito

Ingredients

Chorizo
2 Eggs
1/4 cup of milk
1/2 an onion diced up
1 mushroom
Leeks diced up
1 jalapeno (or some other pepper if you want to go hotter)
cilantro
Shredded up pepperjack cheese (I prefer this because it's soft and melts easily)
Salsa
Shredded or cubed potato (if you're going the cube route, do them very small)
Tortillas

So start by sauteing your vegetables in some butter until the onions are translucent and then start adding your chorizo and potatos. Let the chorizo break down a little bit and then add some of your salsa and then start mixing it all together. While that's cooking, crack open your two eggs into a bowl and add your milk, then start mixing it together. Add the egg mixture to your meat and then start throwing on your shredded pepperjack cheese and start mixing it up. Finally add your cilantro, mix that in and just let that sit on a low temperature while you get the tortillas ready.

Now this is probably the hardest part of the meal, putting your tortillas on the element burner in order to make them easier to manipulate. This is a lot easier if you've got a ceramic top stove, but basically you put the tortilla on the element and let it set for about 5-10 seconds and then try and flip it over, either with your hands, a knife, or tongs if you come prepared.

Once your tortilla is ready, you scoop out some of the filling into it, roll it up in your preferred fashion, and then pour some more salsa on top. Also make sure to have a pot of coffee brewing, because coffee and salsa are amazing together.

I'll put up pictures tomorrow, I used my cast iron skillet and it didn't come out the way it should look, so I'll go shopping for another skillet and make some more tomorrow.