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This week I made pasta with shrimp in a tomato cream sauce and grilled pork cutlets with cilantro peanut pesto. I found the pasta recipe on Epicurious and an almost identical recipe on Cooking Light. Epicurious' recipe called for 1 cup of cream and CL's for 1/2 cup. I should have gone with the whole cup because the dish was a little light on the sauce. It was tasty however. I marinated the pork tenderloin and sliced it in half lengthwise and then grilled it for about 8 minutes and sliced it. The pesto topping with chopped peanuts was good.

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Thursday I made baked scallops. I bought frozen sea scallops. I bought frozen bay scallops in the past and they were bitter. Anyway I baked these using a recipe I found on Pinterest and they were dee...licious.

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Jozy, I'm glad to see you here. I love your cc recipe. Sending prayers that everything works out.

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I made pork bulgogi with sauce purchased from the Korean market. Spicy but tasty. I added onions and mushrooms too.

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Ok, this is not baking but whatever . I eat instant oatmeal for breakfast and I discovered that if I crunch one TJ's ginger snap (they have real ginger bits) into my oatmeal along with splenda I'm in heaven. Oh and I add a little coconut milk. HMMMM

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I baked "Averie Cooks" blueberry pie squares. They are not for anyone on a diet but they were very good.

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I made a frittata with zucchini and feta cheese. I served it with hash browns and fruit salad. Yummy.

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I used TJ's rectangular pizza crust squares and the pizza turned out great. I use Pepino's pizza sauce which my husband and I really like. I open the can and use maybe 1/4 cup of sauce. I divide the rest of the sauce into sandwich baggies and put those in a quart freezer bag and freeze.

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I made pork tenderloin bulgogi with the jar of bulgogi sauce I purchased at a Korean market. I served it with a vinegary thinly sliced cucumber and apple salad which was the perfect accompaniment since the bulgogi sauce was a bit hot.

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145* is the new norm I think for pork.

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I made a doctored-up spaghetti dish with turkey meatballs, ground beef and sausage. I think the splash of sweet vermouth really made it spark!

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Ok. I baked brownies ( 9x9 ) and added 1 1/2 tsps. of ancho chile powder and 1/2 tsp chipotle powder and 1 1/2 tsps. of cinnamon. If I do this again (because these additions do ramp up the flavor) I would MAYBE add a pinch of chipotle powder or none, but I would add the other powders.

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http://www.cetusnews.com/.../Can-the-Instant-Pot-Cook-as-Well-as-Julia-Child-.S1SadcefZ2...This site has the story but not the recipes.

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Know thyself and know thy slow cooker. I decided to cook a chuck roast in my new slow cooker. My old slow cooker which I had forever was so slow on "low" that I had to drape a towel over the top to get anything cooked. Well my new slow cooker ( Crock- pot brand) is like "Speedy Gonzales" on the low setting. I may have to turn it to warm toward the end of the recommended cooking time.

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Found this:
Chocolate-Kahlua Walnut Tart

Ingredients

Crust
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 tablespoons heavy cream
1 egg yolk
2 cups toasted walnuts, coarsely chopped
1/2 cup dark chocolate chips
Filling
3/4 cup packed light brown sugar
1/4 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter
2 tablespoons heavy cream
3 tablespoons coffee liqueur, such as Kahlua

Instructions

Preheat the oven to 375 degrees F. To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form. Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.

With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim. Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.

Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute. Remove from the heat and stir in the coffee liqueur. Pour over the walnuts.

Bake until the mixture is bubbly around the edges, about 15 minutes. Cool on a rack. Serve warm or at room temperature. Tip: If the pie crust puffs up while baking, gently

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