52 - Twenty-six

I recently spent some time at Castello Bevilacqua, formerly known as the Bevi Bistro.  Don, the head chef, served ravioli and gravy. 

It wasn’t ordinary ravioli, he actually made meat filling, went to San Francisco and stood in line with a bunch of little old ladies (his words, not mine), had the filling made into ravioli and froze a bunch for the holidays.

The gravy, I have learned, is the red sauce that is cooked on the stove top, then baked in the oven for additional richness of flavor and color.

This meal of ravioli and gravy was so delicious, and hope it’s on the menu again soon.


52 - Twenty-five

Chicken Pot Pie is one of my favorite dinner-in-a-bowl meals.  I found a recipe recently that calls for the “gravy” to be made from scratch with butter, onions, flour, chicken broth and heavy whipping cream.  This is definitely the way to go, instead of cream of chicken soup from a can.


Once the gravy is ready, just add some frozen mixed vegetables, a pre-cooked, chopped chicken breast, place in individual bowls or containers for best “pie” results and place two (2) sections of a refrigerated crescent roll dough on top.  Cook at 350 degrees for about 20 – 25 minutes – just watch the crescent roll so it doesn’t burn.


This one is a good comfort food, and HH loves it.



52 - Twenty-three

This year’s Super Food Feast, along with the big game, was delicious!


Cheeseburger Dip

Wrapped Up Little Smokies

Chips and Guac

Homemade Chocolate Chip Cookies

Girl Scouts Cookies

Spicy Buffalo Chicken Chili


Mmmm, what could be better than a day of over eating with football, commercials and HH!