Mack's Corner | Hope Church Memphis, TN - October 2014

Mack's Corner

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: So far I've done beef pot pies, chicken pot pies. This is the last of the pot pie series with veggie pot pies. All in one skillet. Winter Vegetable Pot Pies Ingredients: 1 large parsnip, peeled and chopped 1 1/2 cups peeled and cubed butternut squash 1 large sweet potato, peeled and cubed 2 carrots, peeled and diced 1/2 yellow onion, diced 1/2 leek, thinly sliced 1.5 tbsp olive oil 8 oz... Read More
Posted by Mack Oates at Tuesday, October 28, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: Last week I did beef pot pies, this week it's chicken. You can make pot pies out of almost anything that you can cook in an iron skillet. All you have to do is put a sheet of puff pastry over the top and put it in the oven. I love that!! here's a few. Chicken Guiness Pot Pie, serves 8 - this is from Heather Christo who make Allergy Free Recipes 3 large bone on, skin on chicken breasts ¼ cup... Read More
Posted by Mack Oates at Tuesday, October 21, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: One of my favorite things is a good pot pie. I used to have a friend who made the best I've ever had. She hasn't made me one in a while (Hint!!!). The beefy are super beefy, with a touch of sweetness and salt and lot of earthy veggies. You can make pot pies out of almost anything that you can cook in an iron skillet. All you have to do is put a sheet of puff pastry over the top and put it in the oven. I... Read More
Posted by Mack Oates at Tuesday, October 14, 2014

This Week

Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet: I've got 2 new favorite cooking web sites www.http://cooking.nytimes.com and http://food52.com From cooking.nytimes Craig Claiborne’s Smothered Chicken Craig Claiborne was a born and raised in Mississippi and started as food editor of The New York Times in 1957. The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on... Read More
Posted by Mack Oates at Tuesday, October 7, 2014