Cooking Weekends

The weather here has finally begun to warm up and it's actually beginning to feel a bit more like summer. Last month the heater popped on once or twice which had me wondering if it was going to feel like March forever.
When it does heat up outside, I'm less inclined to get up in the morning to cook, preferring instead "prepared" food. This morning this took the form of deviled eggs which I put together last night. They were incredibly easy to make and a delicious start...

(4 generous servings)
Whenever I bring home a rotisserie chicken, it's the breast meat that's often left over. I usually make roast chicken sandwiches or some form of chicken salad out of this the next day.
This time the leftover chicken found its way into these individual single crust chicken pot pies. For some inexplicable reason I loathe making pie crust. I prefer grabbing a box of ready made which I can easily roll out even thinner....

(enough to marinate 2 lbs meat, poultry or seafood)
Some of the best recipes I have come across are those that get passed along. Several months ago a friend in Toronto, emailed this terrific recipe to me. She had received it from her friend, Rebecca.
I tried this with chicken and it turned out great!...

(6 servings)
This creamy flan isn't too sweet. I often make it with 1% milk, but on occasion I'll use whole milk or half and half.
Although I prefer using custard cups, this flan can also be prepared in a souffle dish that's large enough to hold about 4 1/2 cups of liquid. Just remember to increase the baking time by about 10-15 minutes....