Wednesday, April 14, 2010


I am pretty sure that you all know by now that I am not a "fancy" cook, or a fancy anything for that matter. Meals at the house do not consist of "Soy Based Brandt Beef Shortribs" and "Seared Yellowfin Tuna" (and yes I had to look those up). But I like to think I'm a pretty good cook, and feel that it is very important to make home-cooked meals for my family as often as possible. And I try to make healthy dinners, but my posts seem to all consist of sweets and really fattening recipes? That's because those are the ones I really love! So once again, this was a fantastic, easy little meal...not something I would make every week obviously, but a treat once in a while. My husband's favorite food is grilled cheese sandwiches, so obviously he is the fancy one in the family. HAH!

photo & recipe (adapted) via Taste & Tell

Makes 4 sandwiches

8 slices of Crusty country-style bread (I used Italian)
2 tablespoons extra virgin olive oil
garlic-and-herb cheese spread, such as Boursin
4 thin slices of mozzarella
4 thin slices of provolone
slices of ripe tomato
fresh basil leaves

Preheat the sandwich grill (I just used a griddle). Place the bread slices on a work surface and brush 1 side of each with the olive oil. Turn and spread the un-oiled sides with the herbed cheese. On each of 4 of the slices, layer half of the mozzarella, then half of the provolone, tomato slices, and basil leaves. Divide the remaining mozzarella and provolone on top. Place the remaining 4 bread slices on top, herbed-cheese sides down, and press to pack gently.

Place the panini on the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3-5 minutes. Cut each sandwich in half on the diagonal and serve right away.

Tuesday, April 13, 2010


Time to start solids...woohoo! Who wouldn't like a bit of applesauce, right?

Apparently this kid! No to oatmeal cereal, applesauce, and the ever-popular bananas! Guess we will wait a little bit longer. Back to milk it is Soph!

Thursday, April 8, 2010



This dish is perfect for a barbeque or picnic, or even as a main course dish. So simple and easy and light!

1 (13.25 oz) box whole wheat spaghetti
8 oz Light Italian Dressing
1/2 Bottle McCormick Salad Supreme Seasoning
1 onion, chopped (next time I would only use 1/2 onion)
1 green bell pepper, chopped
2 tomatoes, chopped
Fresh Parmesan, grated

Cook spaghetti as directed on box; drain. Immediately rinse the spagetti with cold water to stop the cooking process (I skipped this step because I wanted to serve it warm). Combine Italian Dressing & Salad Supreme; add to spaghetti and toss thoroughly. Mix chopped vegetables together; add to spaghetti mixture and toss thoroughly. Sprinkle with freshly grated Parmesan cheese, if desired.

Tuesday, April 6, 2010


Is it really Easter without monster eggs? Not at our house! Dyeing eggs is a tradition I still love doing every only problem is letting go of my control "issues". I need to learn to let the kids do their thing, by themselves. It's hard though!

I'm not sure when it happened exactly? But Drew has forgotten how to smile? Not on a day-to-day basis, just when it comes to photos. It's a weird phenomenon that happens to kids at some point in their lives (I don't think it's just Drew?).

The Easter Bunny left a trail of chocolate eggs to this, the big prize on Easter morning. The Easter Bunny had a little help from good ol' Grandma and Grandma-Poo (yes you read that right).
Well it wouldn't be a typical blog entry without mention of some sort of dessert! So, here it is...Easter Egg Cupcakes! I would share the recipe, but quite frankly they took forever to make and I'm sure you could get the same results with whatever cupcake and frosting recipes you already have and love.
And Sophie...sweet Sophie, it was her first Easter and of course the basket of goodies meant nothing to her, but another first (and last) come and gone for Mommy and Daddy.

Oh these children of mine, nothing but smiles and love and cuddles and happiness...


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