Chef Corinne!

If any of you don't know, I am the Resident Chef of the group.
I keep the bellies full in order to power the lovely brains
and quick wit of the boys.

It's become a tradition that after rehearsal on Mondays
we gather for family dinner. Some of my greatest hits
have been enchiladas, rosemary sausage stew, and Chicken Maryland.

While I may not be the only chef, Ted and Tr have been known
to throw quite a hearty meal on the table, I am the reigning
Queen of Family Dinner.

Today I'm going to share my top secret recipe for:

Fatty D and Big Dipper's Ultimate Pasta

*Disclaimer: Most of my cooking is done by "eye-balling it" and loose terms like "a smidge" or "you know, just add as much as you want" or "cook it 'till it's done" are not cullinary persay...so sorry ahead of time.

Ingredients:
flour (3 tbs-ish)
butter (a good knob)
half and half (the little box)
chicken stock (one can)
shrimp
chicken
parmesean cheese
mozzarella cheese
onion
garlic
pasta (we like linguini)

1) Boil salted water for pasta and cook as recommended on the package. Drain and set aside.
2) In a sautee pan, melt butter, add garlic and onion finely chopped, add flour to make a rue and cook for about a minute on medium to cook off the flour taste.
3) Slowly add half and half, mix in roux until there are no chunks of flour and the sauce will thicken.
4) Add 2 handfuls of mozzarella and shake in parmesean until your heart is content. Stir and melt into the white sauce.
5) Thin out sauce by slowly adding chicken broth until you get your desired thickness.
6) In a seperate pan, cook 6 pieces of bacon until crispy. Set aside to cool, empty out bacon grease but leave enough to coat the bottom of the pan. Cook chicken in the same pan. Remove chicken from the pan and cook shrimp until no longer pink.
7) Chop chicken and bacon to bite size pieces and add the the sauce. Add shrimp the the sauce.
8) Plate pasta and pour the sauce over the pasta and enjoy.

Hope my directions were clear enough. If you don't know how to cook chicken all the way through or often set grease fires, do not attempt this recipe.
Ted and I love this dish and we hope you do too!

Look for more vauge yet delicious recipes in the weeks to come!