Here's my main dish entry:
Recipe - Chicken Tetrazzini
This dish represents the exact amount of effort I like to expend making something - enough that it feels like "real" cooking, but not so much that I'm too tired to eat once it's ready.
What I like about this is that it tastes, for lack of a better word, old-fashioned. It tastes like something I could have had at my grandmom's (though I never did) - it's a heavy dish, stick-to-your-ribs food, the kind of thing your mom makes for you when you come home to visit.
It's creamy and cheesy, but not too much so on the latter - it's just enough to give it a little pungency. I sliced the mushrooms very thin, since I don't care for those so much, but there were enough other things going on that I didn't even mind them. The peas add a pleasant bit of springtime color and a taste of freshness.
MrsT's comments can't really be transcribed, because she was too busy getting in down her - she loved it.
This would be very welcome at a potluck/food-sharing event, it's easy to scale up, and it makes a welcoming, homey presentation. Definitely a keeper.
I guess it's going to be a challenging finale
