So about a month ago I came up with an idea for a "date night" that Pudge and I could do once a month. My idea entailed us cooking a meal together, that means appetizer, entree, and dessert. As most of you know I LOVE to cook and well Pudge does to, but sometimes I have to force him into it! He cooked for me throughout PA school and lets just say that was a learning experience.....for the both of us.
It's a rare occasion that we have a night at home to ourselves, so with this idea, we would be forced to stay home one night and we could spend QUALITY time together cooking and eating. There is an ongoing dispute in our house about what QUALITY time actually looks like but we both agree that this is a great way for us to have fun doing something we love.... me cooking, Pudge eating :) So we decided that tonight would be the night to begin the adventure I will call.....Cooking with "My Main Squeeze." So for round 1 this week Pudge told me he wanted to do a Pioneer Woman recipe for our entree. I have tried many of her recipes and she never disappoints. For our appetizer and dessert, I got my recipes from the one and only, the best cook in Tampa, and my namesake, Aunt Amy.
Ready to get my cook on!
Our appetizer, which consisted of a refridgerated pie crust rolled out on a baking pan, topped with minced garlic, fresh diced tomatoes, mozarella cheese, and salt and pepper. Cook this according to the instructions on the pie crust box. Mine was on 450 degrees for 10-12 minutes. This appetizer was oh so yummy and I think will become a regular around here!
Pudge getting his cook on! He asked for an apron and this was all I had, sorry Pudge!
Our pasta cooking and the sauce for our pasta.

Pudge, not so much on the cooking, but more on the eating!

My Main Squeeze taking care of that lemon!
Dinner is served.
Once again, the Pioneer Woman DID NOT disappoint! So yummy!

Dessert was Blueberry Crisp, the recipe is at the bottom of this post.
His and Hers!
Blueberry Crisp
3 cups bluberries, fresh or frozen, unsweetened (I used fresh)
2 tbls lemon juice
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter, softened
3/4 tsp cinnamon
1/4 tsp salt
Heat oven to 375 degrees. Arrange berries in an ungreased 8x8 baking dish and sprinkle with lemon juice. Combine remaining ingredients until crumbly. Crumble topping over berries and bake until topping is lightly browned and berries are hot. Bake 30 minutes.
Hope you all have a great Saturday night and Sunday!