Tuesday, September 28, 2010
Thursday, September 23, 2010
BOOTS AT THE BEACH?
I would move to a cooler climate just to be able to wear boots again. Don't get me wrong, you can wear them here...for like a month or two. So, since I don't have a spare $300-$500 (darn you Old Gringo's!) or have much of a need for these leather wonders, I will just pretend shop.
Oh, and if you can afford these or want more information, just click on the photo!
Oh, and if you can afford these or want more information, just click on the photo!
Saturday, September 11, 2010
LAUGHTER IS THE BEST MEDICINE
I am a blog addict! So many creative, funny, talented people in this world and now we all get to share in their lives via the internet. Lucky us! I have a fairly large list of blogs that I scan/read on a weekly basis (if not daily) and this is one of my favorites. Catalog Living is the creation of Los Angeles comedian Molly Erdman and it takes a very humorous look at the people (namely Elaine & Gary) living inside our catalogs.
People who need people...
Elaine blamed herself for not being more specific with Gary in her request for him to "put up some pictures of people."
Time to come clean...
Gary has no idea what exactly Elaine does in the shower every day, but he certainly knows better than to touch her wooden shower spoon or shower branch.
Be prepared...
Elaine got the feeling that Gary planned to stay in the bathroom for a long time.
The tides are turning...
Gary Jr. was getting a little tired of his parents none-too-subtle digs at his recent bed-wetting phase.
People who need people...
Elaine blamed herself for not being more specific with Gary in her request for him to "put up some pictures of people."
Time to come clean...
Gary has no idea what exactly Elaine does in the shower every day, but he certainly knows better than to touch her wooden shower spoon or shower branch.
Be prepared...
Elaine got the feeling that Gary planned to stay in the bathroom for a long time.
The tides are turning...
Gary Jr. was getting a little tired of his parents none-too-subtle digs at his recent bed-wetting phase.
Tuesday, August 31, 2010
LUNCH BOX INSPIRATION
After a year of listening to Drew complain about school lunches, and then watching Jamie Oliver's "Food Revolution", I have decided to let him take his lunch to school...except on Friday's (apparently he can "tolerate" their pizza).
But making up lunches is more difficult than I expected. It can't be refrigerated and it can't be warmed up, so how many healthy food alternatives does that leave? Well apparently a lot according to Melissa from "another lunch". I can only aspire to be as creative as her; chances are good that my child will not be taking star-shaped cheese slices or sandwiches made to look like Sponge Bob, but I can certainly gain inspiration from her food selections.
But making up lunches is more difficult than I expected. It can't be refrigerated and it can't be warmed up, so how many healthy food alternatives does that leave? Well apparently a lot according to Melissa from "another lunch". I can only aspire to be as creative as her; chances are good that my child will not be taking star-shaped cheese slices or sandwiches made to look like Sponge Bob, but I can certainly gain inspiration from her food selections.
Lunch Box #1 ~ baby carrots, striped Granny Smith apples, chocolate chips, organic strawberries, pretzels, granola bar & fruit leather.
Lunch Box #2 ~ fruit leather star, goldfish crackers, smiling orange, checkered apple, kiwi flower, sausage & cheddar cheese cubes, swiss cheese & peas
Lunch Box #3 ~ spinach, cucumber & cherry tomato salad, homemade ranch dressing, cheese quesadilla, veggie straws and blueberries
photos via another lunch
Thursday, August 26, 2010
BUFFALO CHICKEN RANCH WRAPS
Quick and easy recipe for those nights when you don't have a lot of time to cook! Obviously frozen chicken strips aren't the healthiest choice, so an alternative would be to use leftover grilled or baked chicken. But I have to say these little wraps are SO good, even with the frozen chicken strips!
BUFFALO CHICKEN RANCH WRAPS
1 serving
1 9-inch flour tortilla
1 cup (about 3-4) frozen breaded frozen chicken strips
Tomato, chopped
Green onions, chopped
Lettuce, spinach, or any other green leafy vegetable you have on hand
Shredded cheese (I used a blend)
1 teaspoon hot sauce
1 serving
1 9-inch flour tortilla
1 cup (about 3-4) frozen breaded frozen chicken strips
Tomato, chopped
Green onions, chopped
Lettuce, spinach, or any other green leafy vegetable you have on hand
Shredded cheese (I used a blend)
1 teaspoon hot sauce
1 tablespoon Ranch dressing
Bake chicken strips as directed. Let sit for a few minutes to cool, then chop into bite-size pieces. Toss chicken with hot sauce to coat.
Spread Ranch dressing in a thin layer over tortilla. Add cheese, chicken strips and additional ingredients to tortilla. Roll up the tortilla, and enjoy!
Bake chicken strips as directed. Let sit for a few minutes to cool, then chop into bite-size pieces. Toss chicken with hot sauce to coat.
Spread Ranch dressing in a thin layer over tortilla. Add cheese, chicken strips and additional ingredients to tortilla. Roll up the tortilla, and enjoy!
FRESH FETTUCCINE WITH BROCCOLI
It has been a while since I have posted a recipe! Been a while since I have cooked a meal! This was a good one! The original recipe called for broccoli raab...we cooked it, tasted it, and quickly changed to good ol' regular broccoli! The raab has a very strong and distinct taste, and needless to say we didn't enjoy it. Broccoli was delicious and I'm sure you could substitute other veggies, such as squash, and it would be equally as yummy.
FRESH FETTUCCINE WITH BROCCOLI & A LIGHT TOMATO SAUCE
Serves 3-4
adapted from this recipe
Broccoli (use as much as you want)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 (14-ounce) can diced tomatoes in juice (next time I would probably use more tomatoes)
adapted from this recipe
Broccoli (use as much as you want)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 (14-ounce) can diced tomatoes in juice (next time I would probably use more tomatoes)
1/2 white onion, finely diced
Pinch of chili flakes
3/4 cup dry white wine or vermouth, divided
Juice of 1/2 lemon
Salt
Black pepper
1 cup grated parmigiano-reggiano
1 pound fresh (not dried) fettuccine
Big handful of flat-leaf parsley or basil leaves, roughly chopped
Bring a large pot of well-salted water to a boil. Boil the broccoli until tender, remove (leaving the water for the pasta).
In a large skillet, melt the butter over medium heat. Do not burn it. Add the garlic, onion, chili flakes, and 1/2 teaspoon of salt, and saute for three minutes, until softened.
Whisk the butter and onions while drizzling in the juice from the tomato can. You want to get the butter to emulsify, as in a beurre blanc (rich, hot butter sauce), or in this case a beurre rouge. If it gives you any trouble, just start whisking in a little more cold butter. Then add the tomato chunks, 1/2 cup of the wine, and the lemon juice. Bring to a slow simmer and reduce a little, until it coats the back of a spoon. Taste and adjust the seasoning; it probably needs more salt and possibly lemon juice.
Preheat a serving platter or bowl in the oven (200 degrees F is good).
When you are nearly ready to serve, add the broccoli to the sauce to reheat, and boil the pasta. Fresh pasta usually takes about 3 minutes. When it is al dente, immediately strain it and toss it in the skillet with the sauce and the remaining 1/4cup of wine (I left out the additional wine). Toss half the sauce, pasta, half the cheese, and a few grinds of black pepper together until the noodles are coated.
To serve, use tongs to put the noodles on the serving platter. Pour the rest of the sauce, which won't have mixed in too well, over the top, distributing the broccoli and tomatoes. Top with the rest of the cheese, more black pepper, and the parsley or basil and eat immediately.
Pinch of chili flakes
3/4 cup dry white wine or vermouth, divided
Juice of 1/2 lemon
Salt
Black pepper
1 cup grated parmigiano-reggiano
1 pound fresh (not dried) fettuccine
Big handful of flat-leaf parsley or basil leaves, roughly chopped
Bring a large pot of well-salted water to a boil. Boil the broccoli until tender, remove (leaving the water for the pasta).
In a large skillet, melt the butter over medium heat. Do not burn it. Add the garlic, onion, chili flakes, and 1/2 teaspoon of salt, and saute for three minutes, until softened.
Whisk the butter and onions while drizzling in the juice from the tomato can. You want to get the butter to emulsify, as in a beurre blanc (rich, hot butter sauce), or in this case a beurre rouge. If it gives you any trouble, just start whisking in a little more cold butter. Then add the tomato chunks, 1/2 cup of the wine, and the lemon juice. Bring to a slow simmer and reduce a little, until it coats the back of a spoon. Taste and adjust the seasoning; it probably needs more salt and possibly lemon juice.
Preheat a serving platter or bowl in the oven (200 degrees F is good).
When you are nearly ready to serve, add the broccoli to the sauce to reheat, and boil the pasta. Fresh pasta usually takes about 3 minutes. When it is al dente, immediately strain it and toss it in the skillet with the sauce and the remaining 1/4cup of wine (I left out the additional wine). Toss half the sauce, pasta, half the cheese, and a few grinds of black pepper together until the noodles are coated.
To serve, use tongs to put the noodles on the serving platter. Pour the rest of the sauce, which won't have mixed in too well, over the top, distributing the broccoli and tomatoes. Top with the rest of the cheese, more black pepper, and the parsley or basil and eat immediately.
photo & original recipe via Herbivoracious
Tuesday, August 24, 2010
CHICKEN ON A STICK PLEASE
Where can you enjoy carnival rides, eat foot-long corn dogs & make your own slushies, go to a 1-ring circus, pet exotic animals, attend a concert featuring nationally known acts, watch a rodeo / tractor pull / auto race / bull riding championships, AND enjoy a day with your entire family? The Missouri State Fair!
I grew up just outside the State Fair town and let me just say I visited the Fair a LOT growing up! But I haven't been in probably 18 years (ouchy to my ego), until this year that is. And I have to be honest and say that I loved it! Keep in mind I'm a farm girl, that's been away from the farm a long time, but I still miss it. The wide open spaces, the safety to let your children play outside unsupervised, the smells of grass and hay (minus the allergies), and the quietness...oh the quietness.
Back to the fair...the MO State Fair began in 1901 in Sedalia, Missouri. Set on 150 acres, it attracts around 330,000 visitors from the Show-Me State and elsewhere each year. It's very rural and highlights agriculture and livestock; it's a bit hokey and a lot country, but it represents where I grew up and honors the extremely hard-working, generous, friendliest people on Earth...Midwesterners! Said with a bit of bias, but I believe it to be true.
Goodbye State Fair, goodbye Missouri. I'll be back soon...
photos via Missouri State Fair
Monday, August 9, 2010
THE WORLD'S MOST BEAUTIFUL...
The "World's Most Beautiful..." according to Budget Travel Magazine. These are just a few of my favorites, but you HAVE to go look at all the amazing photos I didn't post! Wow! There is such beauty all around us...if only I could afford to see all these places firsthand!
...hotel pools. You can take small sailboats out on the saltwater pool at San Alfonso del Mar, in Algarrobo, Chile. The pool measures two thirds of a mile in length—Guinness World Records calls it the largest in the world. (Courtesy San Alfonso del Mar)
...bridges. The 16th-century "Old Bridge," or Stari Most, in Mostar, Bosnia and Herzegovina, was rebuilt in 2004 from its own rubble. Do like the locals have been doing for centuries and take a 66-foot dive from its central arch into the Neretva River below. (Danilo Krstanovic/Reuters/Corbis)
...castles. Ludwig II of Bavaria, also known as Mad King Ludwig, began planning his famous Neuschwanstein Castle in the 1860s. A century later it would inspire another visionary structure: Disneyland's Sleeping Beauty Castle is modeled extensively on it. (© Bayerische Schlösserverwaltung)
...lakes. Croatia's 16 blue-green Plitvice Lakes are connected by hundreds of waterfalls. The waters are amazingly clear. Walk on well-maintained wooden planks to get to the edge.
...hotel pools. You can take small sailboats out on the saltwater pool at San Alfonso del Mar, in Algarrobo, Chile. The pool measures two thirds of a mile in length—Guinness World Records calls it the largest in the world. (Courtesy San Alfonso del Mar)
...bridges. The 16th-century "Old Bridge," or Stari Most, in Mostar, Bosnia and Herzegovina, was rebuilt in 2004 from its own rubble. Do like the locals have been doing for centuries and take a 66-foot dive from its central arch into the Neretva River below. (Danilo Krstanovic/Reuters/Corbis)
...castles. Ludwig II of Bavaria, also known as Mad King Ludwig, began planning his famous Neuschwanstein Castle in the 1860s. A century later it would inspire another visionary structure: Disneyland's Sleeping Beauty Castle is modeled extensively on it. (© Bayerische Schlösserverwaltung)
...lakes. Croatia's 16 blue-green Plitvice Lakes are connected by hundreds of waterfalls. The waters are amazingly clear. Walk on well-maintained wooden planks to get to the edge.
Tuesday, August 3, 2010
TIME ON OUR HANDS
Oh those eyes, and those eyelashes, and those cheeks & that crooked little smile!
One of my favorite photos of Soph. So still and so sweet.
My chunky monkey with her squishy legs and dimpled knuckles.
What can I say? Pure sweetness...
What can I say? Pure sweetness...
Thursday, July 15, 2010
Friday, July 9, 2010
HAMBURGER ALTERNATIVE
CHICKEN PARMESAN BURGERS
via Erin's Food Files
Burgers:
1 lb. ground chicken
1/4 cup grated parmesan cheese
1/4 cup plain bread crumbs
2 tsp. Italian seasoning
1/4 cup chopped flatleaf parsley
1 clove garlic, finely minced or pressed
1 shallot, finely diced
salt and pepper
1/2 cup pasta sauce
4 slices mozzarella or provolone (or 1/2 cup shredded)
4 buns (brushed with a little garlic butter, they are even better)
Directions:
Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make them about 30-40 minutes ahead of time, to let the flavors meld a little bit.
Preheat & spray the broiler with a little oil (*we threw them on the grill). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes. Top each chicken burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Place the buns in the broiler for about 10 seconds, just until toasted.
via Erin's Food Files
Burgers:
1 lb. ground chicken
1/4 cup grated parmesan cheese
1/4 cup plain bread crumbs
2 tsp. Italian seasoning
1/4 cup chopped flatleaf parsley
1 clove garlic, finely minced or pressed
1 shallot, finely diced
salt and pepper
1/2 cup pasta sauce
4 slices mozzarella or provolone (or 1/2 cup shredded)
4 buns (brushed with a little garlic butter, they are even better)
Directions:
Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make them about 30-40 minutes ahead of time, to let the flavors meld a little bit.
Preheat & spray the broiler with a little oil (*we threw them on the grill). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes. Top each chicken burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Place the buns in the broiler for about 10 seconds, just until toasted.
Thursday, July 8, 2010
Saturday, July 3, 2010
FOURTH OF JULY MENU
...grilled chipotle chicken (via life's ambrosia),
...fruit & marshmallow kabobs,
...bbq deviled eggs (via very culinary),
...fruit & marshmallow kabobs,
...bbq deviled eggs (via very culinary),
...herbed potato salad (via kayotic kitchen),
...grilled corn on the cob,
...creamy lemon crumb squares (via the pioneer woman),
...and classic mojitos!
Wednesday, June 23, 2010
GRILLED CHIPOTLE CHICKEN
LOVE the smell of barbeque lingering in the air when I take my evening walks with the kiddos. That got me thinking about my favorite smells and (not) surprisingly my top 3 smells all have to do with food...the smell of freshly baked bread, summer barbeques, and the unbelievable smell that envelops my senses when I walk into Calabash Creamery (a favorite ice cream shop in Calabash, NC--to die for!).
So with barbeque on my mind, we decided to try a new recipe last night. Throw in some corn on the cob (Drew's new veggie love) and this meal is definitely one of my new favorites! We all gobbled this meal up!
GRILLED CHIPOTLE CHICKEN
photo & recipe via Life's Ambrosia
6 chicken drumsticks
1 (7 ounce) can chipotle peppers in adobo
2 tablespoons honey
1 teaspoon vinegar
1 garlic clove
Juice of 1 lime
1/4 teaspoon kosher salt, plus more for seasoning chicken
Rinse and pat dry the chicken. Combine chipotle peppers, honey, vinegar, garlic, lime and 1/4 teaspoon salt in a food processor. Process until it becomes a paste.
Place chicken in a glass dish, lightly season with salt. Transfer 1/4 cup of the marinade to a bowl and set aside. Spread remaining marinade over chicken and turn to coat completely. Cover and refrigerate for at least 2 hours.
When ready to cook. Heat grill over medium heat. Grill chicken until browned on all sides, turning once and brushing with reserved marinade. Cooking time is about 25 – 30 minutes depending on the size of the chicken legs. Chicken is done when it is punctured and juices run clear.
Transfer to a serving platter and serve hot.
So with barbeque on my mind, we decided to try a new recipe last night. Throw in some corn on the cob (Drew's new veggie love) and this meal is definitely one of my new favorites! We all gobbled this meal up!
GRILLED CHIPOTLE CHICKEN
photo & recipe via Life's Ambrosia
6 chicken drumsticks
1 (7 ounce) can chipotle peppers in adobo
2 tablespoons honey
1 teaspoon vinegar
1 garlic clove
Juice of 1 lime
1/4 teaspoon kosher salt, plus more for seasoning chicken
Rinse and pat dry the chicken. Combine chipotle peppers, honey, vinegar, garlic, lime and 1/4 teaspoon salt in a food processor. Process until it becomes a paste.
Place chicken in a glass dish, lightly season with salt. Transfer 1/4 cup of the marinade to a bowl and set aside. Spread remaining marinade over chicken and turn to coat completely. Cover and refrigerate for at least 2 hours.
When ready to cook. Heat grill over medium heat. Grill chicken until browned on all sides, turning once and brushing with reserved marinade. Cooking time is about 25 – 30 minutes depending on the size of the chicken legs. Chicken is done when it is punctured and juices run clear.
Transfer to a serving platter and serve hot.
Tuesday, June 22, 2010
CHERRY LIMEADE CUPCAKES
Wanted to make Danny something Danny-esque for Father's Day, soooo...since Cherry Limeade Slushes are one of his faves, thought this would be the perfect treat!
2 1/4 c cake flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c whole milk or buttermilk
4 large egg whites
1 1/2 c sugar
Zest of 3 limes (I bought 1 extra for garnishing the cupcakes)
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 tsp pure lemon extract
Center a rack in the oven and preheat the oven to 350 degrees F. Line cupcake tins with liners. Makes 18-24 cupcakes.
Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lime zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between 18-24 cupcakes. Bake for 15-18 minutes, or until the cupcakes are well risen and springy to the touch. Transfer the cupcakes cakes to cooling racks and cool for about 5 minutes. Frost and decorate after fully cooled.
CHERRY FROSTING
3 3/4 cups confectioner's sugar, sifted
1/2 cup butter (1 stick), softened
4 Tbsp maraschino cherry juice (buy 1 small jar, use cherries for topping)
Red food coloring (optional)
To make the frosting, combine the confectioner's’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. (I added more juice and a little bit of milk to get the frosting to a better consistency.)Add red food coloring if desired.
Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.
And let me just say, that this cupcake recipe actually tastes like what it's supposed to taste like! Other fruity cupcake recipes I've tried haven't tasted very fruity at all, but these have a distinctly tart & lime taste. Really fun for summer, and what a great take-along for a 4 of July celebration!
CHERRY LIMEADE CUPCAKES
photo & recipe via Good Life Eats
2 1/4 c cake flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c whole milk or buttermilk
4 large egg whites
1 1/2 c sugar
Zest of 3 limes (I bought 1 extra for garnishing the cupcakes)
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 tsp pure lemon extract
Center a rack in the oven and preheat the oven to 350 degrees F. Line cupcake tins with liners. Makes 18-24 cupcakes.
Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lime zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between 18-24 cupcakes. Bake for 15-18 minutes, or until the cupcakes are well risen and springy to the touch. Transfer the cupcakes cakes to cooling racks and cool for about 5 minutes. Frost and decorate after fully cooled.
CHERRY FROSTING
3 3/4 cups confectioner's sugar, sifted
1/2 cup butter (1 stick), softened
4 Tbsp maraschino cherry juice (buy 1 small jar, use cherries for topping)
Red food coloring (optional)
To make the frosting, combine the confectioner's’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. (I added more juice and a little bit of milk to get the frosting to a better consistency.)Add red food coloring if desired.
Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.
Thursday, June 17, 2010
Saturday, June 12, 2010
DRINK MADE FOR SUMMER
RASPBERRY MOJITO
photo & recipe via a la carte kitchen
MAKES 1 SERVING
8 fresh mint leaves
1/2 ounce freshly squeezed lime juice
1 teaspoon superfine sugar
2 ounces white rum
2-3 ounces seltzer
4-6 fresh raspberries
Place mint leaves, lime juice and sugar in a highball glass (something tall and narrow is perfect). Using the straight end of a wooden spoon, gently press on leaves to release flavor (“muddle” is the official term).
Fill glass with ice cubes. Pour in rum. Top off with seltzer. Drop in raspberries, and sip!
Tuesday, June 8, 2010
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