!!!the Wait is Over….The !b0n is 0n!!
Gather and heat together: 1 can each>>> *Cream of Chicken soup, *Cream of Celery soup, *Cream of Mushroom soup, *Evaporated Milk(8 oz.)
Prepare: *2 cups shredded parmesan cheese, *1 cup shredded white cheddar cheese..
Sautee: (in a bit of good Oil): *1/4 cup fin chopped garlic, *1/2 cup chopped water chestnuts, *1 1/4 cup small chopped mushrooms, *1 cup each>>> *chopped celery, *minced sweet onion, *fin sliced leeks… ~add a dust of sea salt & cracked pepper, a ‘pinch’ of nutmeg & mustard powder, with a light sprinkle of dried thyme… >>Sweat with splashes of *Ale, *Worcestershire, *Balsamic Vin, *Chicken Stock….
Boil: 12oz. portion of egg noodles (or any yummy pasta you like)
Prep: 1 cup of fin shred curly kale, open/drain a small can of sweet peas…set aside for finish…
Bake: 6oz. portion of skinned Steelhead Trout…wrap and set aside… ~We clean & dry the fish, layer it with citrus/savory goodness, and bake in a parchment pouch on a baking sheet for 20-25mins at *325 (time may vary up according to thickness of filet)
Blend: In a large mixing bowl blend all…incorporate juice of 1/2 lemon. 1 cup fin chopped curly kale, and small can of English sweet peas… Mix well… >> turn into large oiled casserole pan. Cover casserole with cut bread cubes (about 2 cups); drizzle 1/3 cup melted butter/olive oil blend (to taste) across bread cubes…add a light dusting of course grain granulated garlic…
Bake the Casserole 35+-mins uncovered at 325*..or until golden and bubbling… ~Let rest for 20 minutes before serving…oohhhhhh yyyyeaaahhhh…. #EMToptional !b0n