I know I'm supposed to be thinking "fall" these days, but this refreshing water reminds me of spring and summer...however, it is PERFECT to serve any time of the year. I belong to two book clubs, and one of them regularly serves this water at our gatherings. It's just lovely...ok, can you tell that I'm really into it? It looks best when served in a clear pitcher or container, due to the sliced cucumber, lemon, and mint leaves which float among the ice cubes. (Hint: skip the adorable Pottery Barn glass jug with spout and go to Hobby Lobby...they have them there for under $40!)
Sassy Water!
3 1/2 pints of water
1 tsp. freshly grated ginger
1 medium cucumber, peeled & thinly sliced
1 medium lemon, thinly sliced
12 mint leaves
Honey - just add a little squeeze...unless you want the water to be even sweeter, of course
Combine above ingredients & let sit & chill overnight......the ginger gives it a nice jolt. Easy & refreshing!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, September 19, 2009
Monday, August 3, 2009
My Favorites...and a fab cookie recipe
I've been spending some QT planning for and buying for the baby's room....and I am officially "nesting." I am admittedly WAY too into decorating the house and finishing projects, and I am sure being off work for the summer does not really help.
Favorite 1: Etsy
I've been looking for just the right paint colors and accessories, and I found this Etsy seller (if you don't know Etsy...check it out...it's like Ebay for hand made or homemade items!) who has the most beautiful throw pillow covers...and cheap! http://www.etsy.com/shop.php?user_id=6793400
Here's a few examples:
Favorite 2: fresh paint
Here are some options for our formal dining room...it's not a very big room, but I love these rich, fall-like colors. They go with the rest of our home, too, which is shades of tan, brown, buttery yellow, greens, and smoky blues...we're still deciding which looks best, or if we'll scrap the bold color in general and go with a lovely ivory shade with matching drapes. These colors are a form of rust, but on this blog they look pink-ish...Benjamin Moore Audobon Russet is our top choice - it is one of these pictures, but it looks way better than blogger portrays it.
Favorite 3: White Chocolate and Macadamia Nut COOKIES!
Adam was gone all weekend, so I wanted to surprise him with his favorite cookie, upon arrival home...not my favorites, usually, as I am not a fan of nuts in sweets. But honestly, these are some of the best cookies I've ever made - I took a recipe from the ever-faithful and divine Southern Living Cookbook, and added my own twist (a very small twist.) IMPORTANT: Do NOT over-bake or even let them get too brown - it changes the flavor dramatically. Enjoy and make them soon - Meijer sells pre-chopped nuts and the Godiva white chocolate bars are located in the rack directly above them!
White Chocolate & Macadamia Nut Cookies
1/2 cup butter, softened
1/2 cup butter-flavored shortening (I always use butter-flavored shortening when it calls for 'shortening' - not greasy)
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
4-5 oz. macadamia nuts, chopped (I used the bag at Meijer, which were chopped pretty finely...this is good.)
1 (4 oz.) bar Godiva white chocolate, chopped into small chunks (don't use white choc chips - they have a stronger flavor and are not nearly as good, plus they don't melt very well.)
Beat butter and shortening at medium speed with an electric mixer (I used the Kitchen Aid big mama) until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well. In a separate bowl, combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in white chocolate and nuts with a spoon.
Drop dough by rounded teaspoonfuls 2 inches apart onto a lightly greased cookie sheet. (Do NOT use warm/hot cookie sheets for the next round in the oven - use cool cookie sheets, or the cookies will flatten to nothing.) Bake at 350 for 6-9 minutes, or until very lightly browned on the bottom (not browned on the top.) Cool on cookie sheets slightly, until you can lift the cookie off without it falling apart. Cool completely on wire racks. Makes 5 dozen, approx.
*These cookies have such a lovely flavor, and the nuts were so small that I didn't feel like I was eating a nut-filled cookie, which I normally don't like. They taste like pecan sandies, and are the exact right amount of sweetness. Adam's favorite!
Favorite 1: Etsy
I've been looking for just the right paint colors and accessories, and I found this Etsy seller (if you don't know Etsy...check it out...it's like Ebay for hand made or homemade items!) who has the most beautiful throw pillow covers...and cheap! http://www.etsy.com/shop.php?user_id=6793400
Here's a few examples:
Favorite 2: fresh paint
Here are some options for our formal dining room...it's not a very big room, but I love these rich, fall-like colors. They go with the rest of our home, too, which is shades of tan, brown, buttery yellow, greens, and smoky blues...we're still deciding which looks best, or if we'll scrap the bold color in general and go with a lovely ivory shade with matching drapes. These colors are a form of rust, but on this blog they look pink-ish...Benjamin Moore Audobon Russet is our top choice - it is one of these pictures, but it looks way better than blogger portrays it.
Favorite 3: White Chocolate and Macadamia Nut COOKIES!
Adam was gone all weekend, so I wanted to surprise him with his favorite cookie, upon arrival home...not my favorites, usually, as I am not a fan of nuts in sweets. But honestly, these are some of the best cookies I've ever made - I took a recipe from the ever-faithful and divine Southern Living Cookbook, and added my own twist (a very small twist.) IMPORTANT: Do NOT over-bake or even let them get too brown - it changes the flavor dramatically. Enjoy and make them soon - Meijer sells pre-chopped nuts and the Godiva white chocolate bars are located in the rack directly above them!
White Chocolate & Macadamia Nut Cookies
1/2 cup butter, softened
1/2 cup butter-flavored shortening (I always use butter-flavored shortening when it calls for 'shortening' - not greasy)
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 1/2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
4-5 oz. macadamia nuts, chopped (I used the bag at Meijer, which were chopped pretty finely...this is good.)
1 (4 oz.) bar Godiva white chocolate, chopped into small chunks (don't use white choc chips - they have a stronger flavor and are not nearly as good, plus they don't melt very well.)
Beat butter and shortening at medium speed with an electric mixer (I used the Kitchen Aid big mama) until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well. In a separate bowl, combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in white chocolate and nuts with a spoon.
Drop dough by rounded teaspoonfuls 2 inches apart onto a lightly greased cookie sheet. (Do NOT use warm/hot cookie sheets for the next round in the oven - use cool cookie sheets, or the cookies will flatten to nothing.) Bake at 350 for 6-9 minutes, or until very lightly browned on the bottom (not browned on the top.) Cool on cookie sheets slightly, until you can lift the cookie off without it falling apart. Cool completely on wire racks. Makes 5 dozen, approx.
*These cookies have such a lovely flavor, and the nuts were so small that I didn't feel like I was eating a nut-filled cookie, which I normally don't like. They taste like pecan sandies, and are the exact right amount of sweetness. Adam's favorite!
Wednesday, July 22, 2009
Pesto and Pesto Crostini Appetizer
This summer has been going by quickly! I'm so disappointed in our sub-par weather, and I hope August turns out to be a warm, sunny month. I've been spending my time working on my grad class entitled "Teaching Financial Literacy" - interesting topic and completely appropriate in today's society. I've also been READING. I've read so many books, and there have been several that are worth recommending. Check out my Facebook page "WeRead" section for my titles!
Last night I attended one of my book clubs, where I brought a really yummy appetizer - Pesto Crostini. I have been taking good care of my basil plants all summer, and I depleted them of their sweet, peppery leaves in order to make the homemade pesto - totally worth it! Here are the recipes!
Pesto
1/4 c. walnuts
1/4 c. pignoli (pine nuts)
3 Tbsp. chopped garlic (you may want to use a bit less if you aren't a garlic lover)
5 c. fresh basil leaves, packed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 1/2 c. good olive oil (I used 1 cup - thought it would be too runny with all of it)
1 c. freshly grated Parmigano-Reggiano
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is throroughly pureed. You may need to scrape the sides. Add the Parmesan and puree 1 minute. Use right away or store in refrigerator/freezer with a thin film of olive oil on top.
Pesto Crostini Appetizer
Skinny loaf French or Italian bread, cut into 1/4 inch slices (crostini)
Pesto
Cream cheese (I used Philly whipped)
Grated Parmigano-Reggiano
Place crostini slices on a cookie sheet - bake at 375 degrees for approx. 10 minutes or until lightly toasted - do NOT overbake, or appetizers will be difficult to eat. Remove from oven to a cooling rack. When cool, spread a layer of cream cheese on crostini, followed by 1 tsp. or so of the pesto - do not spread pesto to edges (leave an edge of cream cheese.) Top with grated or shaved Parmesan.
Last night I attended one of my book clubs, where I brought a really yummy appetizer - Pesto Crostini. I have been taking good care of my basil plants all summer, and I depleted them of their sweet, peppery leaves in order to make the homemade pesto - totally worth it! Here are the recipes!
Pesto
1/4 c. walnuts
1/4 c. pignoli (pine nuts)
3 Tbsp. chopped garlic (you may want to use a bit less if you aren't a garlic lover)
5 c. fresh basil leaves, packed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 1/2 c. good olive oil (I used 1 cup - thought it would be too runny with all of it)
1 c. freshly grated Parmigano-Reggiano
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is throroughly pureed. You may need to scrape the sides. Add the Parmesan and puree 1 minute. Use right away or store in refrigerator/freezer with a thin film of olive oil on top.
Pesto Crostini Appetizer
Skinny loaf French or Italian bread, cut into 1/4 inch slices (crostini)
Pesto
Cream cheese (I used Philly whipped)
Grated Parmigano-Reggiano
Place crostini slices on a cookie sheet - bake at 375 degrees for approx. 10 minutes or until lightly toasted - do NOT overbake, or appetizers will be difficult to eat. Remove from oven to a cooling rack. When cool, spread a layer of cream cheese on crostini, followed by 1 tsp. or so of the pesto - do not spread pesto to edges (leave an edge of cream cheese.) Top with grated or shaved Parmesan.
Sunday, April 26, 2009
Best Muffins EVER!
I had to share this recipe - it's probably not real health-conscious, but I can't imagine it's THAT bad for you...oh my, they were fantastic! So fantastic that Adam and I keep saying it to each other...and so fantastic that they generated a call from my mom this morning (I brought her some last night) saying they were WAY better than Arnie's carrot cake muffins! You MUST try! I can see bringing them to a weekend away somewhere or just keeping them in your freezer...once you have all the ingredients, I'd suggest making a double batch. One batch makes about 18, and it does require some shopping.
Carrot Cake Muffins (aka, Morning Glory Muffins)
2 c. flour
1 3/4 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots (grate the real thing - don't buy them pre-shredded)
1/2 c. raisins**
1/2 c. chopped walnuts
1/2 c. shredded coconut
1/2 c. drained crushed pineapple (8 oz. can)
3 eggs
1 c. canola oil***
2 tsp. vanilla
Preheat oven to 350. In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, and salt. Stir in carrots, raisins/cranberries, flour, nuts, coconut, and pineapple to the dry mixture, one ingredient at at time.
In a separate bowl, beat or whisk eggs, oil, and vanilla. Pour into flour mixture and stir until batter is JUST mixed. DO NOT overstir.
Spoon into muffin tins lined with papers - fill to the top (won't rise much.)Bake 20 minutes at 350.
*add diced apples for a variation
**Sub dried cranberries for the raisins - I did this and they were soooo good!
***you could always do the applesauce trick for the oil to make it healthier??
Carrot Cake Muffins (aka, Morning Glory Muffins)
2 c. flour
1 3/4 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots (grate the real thing - don't buy them pre-shredded)
1/2 c. raisins**
1/2 c. chopped walnuts
1/2 c. shredded coconut
1/2 c. drained crushed pineapple (8 oz. can)
3 eggs
1 c. canola oil***
2 tsp. vanilla
Preheat oven to 350. In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, and salt. Stir in carrots, raisins/cranberries, flour, nuts, coconut, and pineapple to the dry mixture, one ingredient at at time.
In a separate bowl, beat or whisk eggs, oil, and vanilla. Pour into flour mixture and stir until batter is JUST mixed. DO NOT overstir.
Spoon into muffin tins lined with papers - fill to the top (won't rise much.)Bake 20 minutes at 350.
*add diced apples for a variation
**Sub dried cranberries for the raisins - I did this and they were soooo good!
***you could always do the applesauce trick for the oil to make it healthier??
Sunday, March 29, 2009
Pasta Fagioli Soup
I was feeling decent enough to make some dinner tonight, and I had to share this recipe! This is a soup that I've made a few times in the past - perfect for these cold days, or when you just don't want to spend too much time in the kitchen. Enjoy!
Pasta Fagioli Soup
2 tsp. extra-virgin olive oil
1 cup onion, diced
1 clove garlic, minced
1/2 lb. fresh Italian sausage, casing removed (chop a bit - about 2 links)
1 1/2 cups water
1 (16 oz.) can low-sodium, low fat chicken broth
1 (14.5-19 oz.) can cannellini beans, drained
1 (14.5 oz) can Italian herb diced tomatoes, undrained
1/2 cup ditalini or ditali, uncooked (or sub any other tiny pasta or macaroni shape)
1/4 tsp. freshly ground pepper
salt to taste
2-4 Tbsp. fresh basil, chopped
Garnish: Parmigiano Reggiano cheese, shredded - fresh basil
Heat two teaspoons olive oil in a large pot/saucepan over medium heat. Add diced onion, garlic, and sausage. Saute 4-5 minutes until onion is tender and sausage is browned, breaking up sausage while cooking.
Add water, broth, beans, tomatoes, salt and pepper, and bring to a boil. Add pasta, cover, and reduce heat to medium. Cook 7-9 minutes or until pasta is tender. Stir in basil. Ladle into bowls and top with freshly grated Parmigiano Reggiano.
*Mine was pretty thick, so I added more chicken broth and water - then let it simmer a bit longer...I felt it needed more time for the flavors to marry. Either way, it was quick and easy and delicious!
*Pasta will grow in size, FYI - it also absorbs a lot of the liquid
Pasta Fagioli Soup
2 tsp. extra-virgin olive oil
1 cup onion, diced
1 clove garlic, minced
1/2 lb. fresh Italian sausage, casing removed (chop a bit - about 2 links)
1 1/2 cups water
1 (16 oz.) can low-sodium, low fat chicken broth
1 (14.5-19 oz.) can cannellini beans, drained
1 (14.5 oz) can Italian herb diced tomatoes, undrained
1/2 cup ditalini or ditali, uncooked (or sub any other tiny pasta or macaroni shape)
1/4 tsp. freshly ground pepper
salt to taste
2-4 Tbsp. fresh basil, chopped
Garnish: Parmigiano Reggiano cheese, shredded - fresh basil
Heat two teaspoons olive oil in a large pot/saucepan over medium heat. Add diced onion, garlic, and sausage. Saute 4-5 minutes until onion is tender and sausage is browned, breaking up sausage while cooking.
Add water, broth, beans, tomatoes, salt and pepper, and bring to a boil. Add pasta, cover, and reduce heat to medium. Cook 7-9 minutes or until pasta is tender. Stir in basil. Ladle into bowls and top with freshly grated Parmigiano Reggiano.
*Mine was pretty thick, so I added more chicken broth and water - then let it simmer a bit longer...I felt it needed more time for the flavors to marry. Either way, it was quick and easy and delicious!
*Pasta will grow in size, FYI - it also absorbs a lot of the liquid
Wednesday, January 28, 2009
Dinner Tonight!
I haven't posted a recipe in awhile, and this one was too good NOT to share! I messed with it a little, and had to make it on the stovetop/oven in order to avoid the snow-covered deck/grill. I cut the recipe in half for Adam and I. Enjoy!
Steak Bruschetta Salad
Dressing: 6 Tbsp. ranch dressing
1 1/2 Tbsp. prepared horseradish (opt.)
Steaks:
1 Tbsp. freshly ground black pepper
2 teaspoons ground coffee
1 1/2 tsp. ground cumin
1 1/2 tsp. ancho chile powder (I used regular chili powder)
4 (4 oz.) beef tenderloin steaks, trimmed (1 inch thick)
Bruschetta:
1/4 c. chopped shallots or finely chopped red onion
1/4 c. chopped fresh basil
1/4 c. chopped red bell pepper
1-3 Tbsp. fresh lemon juice (I used half of a lemon)
balsamic vinegar to taste (I used 1-2 Tbsp?)
12 cherry tomatoes, cut in half
romaine and arugula lettuce (enough for an entree-sized portion per person)
1. To prepare salad dressing, combine ranch and horseradish in a sm. bowl. Chill.
2. To prepare steaks, combine black pepper, ground coffee, ground cumin, and chili powder. Rub sides of steak with mixture. Let stand 10 minutes.
3. Heat oven to 400.
4. Combine shallots or onion, fresh basil, bell pepper, juice, vinegar, and tomatoes in a small bowl. Toss well.
5. Heat a nonstick pan over high heat, with approx. 1 tsp. olive oil. Add steaks to pan. Sear all sides. Cook approx. 5 minutes on each side, turning heat down a bit. Cover and keep on med. heat for 5-10 more minutes, turning regularly.
6. If you like the steak med-rare, it should be fine at this point. If not, place on a baking sheet and bake in oven to desired temperature, approx. 8 minutes for medium, depending on the thickness of the steak.
7. Toss lettuce with desired amount of dressing - place on plate. Remove steak from oven and let sit for 7 minutes on cutting board before slicing.
8. Top lettuce with desired amount of bruschetta mixture.
9. Cut each steak diagonally across the grain into thin slices. Place steak slices over salad. Serve immediately, with garlic bread!
*Recipe courtesy Cooking Light and me!
Steak Bruschetta Salad
Dressing: 6 Tbsp. ranch dressing
1 1/2 Tbsp. prepared horseradish (opt.)
Steaks:
1 Tbsp. freshly ground black pepper
2 teaspoons ground coffee
1 1/2 tsp. ground cumin
1 1/2 tsp. ancho chile powder (I used regular chili powder)
4 (4 oz.) beef tenderloin steaks, trimmed (1 inch thick)
Bruschetta:
1/4 c. chopped shallots or finely chopped red onion
1/4 c. chopped fresh basil
1/4 c. chopped red bell pepper
1-3 Tbsp. fresh lemon juice (I used half of a lemon)
balsamic vinegar to taste (I used 1-2 Tbsp?)
12 cherry tomatoes, cut in half
romaine and arugula lettuce (enough for an entree-sized portion per person)
1. To prepare salad dressing, combine ranch and horseradish in a sm. bowl. Chill.
2. To prepare steaks, combine black pepper, ground coffee, ground cumin, and chili powder. Rub sides of steak with mixture. Let stand 10 minutes.
3. Heat oven to 400.
4. Combine shallots or onion, fresh basil, bell pepper, juice, vinegar, and tomatoes in a small bowl. Toss well.
5. Heat a nonstick pan over high heat, with approx. 1 tsp. olive oil. Add steaks to pan. Sear all sides. Cook approx. 5 minutes on each side, turning heat down a bit. Cover and keep on med. heat for 5-10 more minutes, turning regularly.
6. If you like the steak med-rare, it should be fine at this point. If not, place on a baking sheet and bake in oven to desired temperature, approx. 8 minutes for medium, depending on the thickness of the steak.
7. Toss lettuce with desired amount of dressing - place on plate. Remove steak from oven and let sit for 7 minutes on cutting board before slicing.
8. Top lettuce with desired amount of bruschetta mixture.
9. Cut each steak diagonally across the grain into thin slices. Place steak slices over salad. Serve immediately, with garlic bread!
*Recipe courtesy Cooking Light and me!
Tuesday, October 28, 2008
Dinner Recipe
I don't usually post recipes two days in a row, but I had to share this very simple and quick dinner...we had it tonight after I pulled myself away from working in my classroom. For now, the recipe - but warning: it's very garlicky. You may want to try 1 clove if you don't love garlic. Adam loved it with two, and I was thinking it was a bit strong. Enjoy!
Fettucine with Peas and Ham
1 (9 0z.) pkg. fettucine
1 Tbsp. butter
1-2 cloves fresh garlic or 1 tsp. bottled garlic
1 c. frozen green peas (I used 1/2 c. and it was fine)
2/3 c. half and half
1/4 cup shredded fresh parmesan (use the real deal, parmigiano-reggiano, not Kraft)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 c. thinly sliced reduced-fat ham, cut into 1/4 inch strips
Cook pasta according to package directions along with 1/4 tsp. salt, omitting fat. Drain. While pasta cooks, melt butter in a large non-stick skillet over medium heat. Add garlic, cook 1 minute, stirring constantly. Add frozen peas, half and half, cheese, pepper, and remaining salt. Bring to a simmer. Cook for 3 minutes, stirring frequently - do NOT allow mixture to boil! Stir in pasta and ham. Thicken with more cheese, if necessary. Yield: 2 good sized servings or 4 smaller.
Calories: 361 Fat: 11/7 g. Carb: 42.2 g. Fiber: 4.2 g. Chol: 94mg Iron: 3.2 mg Sodium: 556 mg Calcium: 148 mg Weight Watchers Points: 7
*recipe courtesy Brys Estate Vineyard and Winery
Fettucine with Peas and Ham
1 (9 0z.) pkg. fettucine
1 Tbsp. butter
1-2 cloves fresh garlic or 1 tsp. bottled garlic
1 c. frozen green peas (I used 1/2 c. and it was fine)
2/3 c. half and half
1/4 cup shredded fresh parmesan (use the real deal, parmigiano-reggiano, not Kraft)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 c. thinly sliced reduced-fat ham, cut into 1/4 inch strips
Cook pasta according to package directions along with 1/4 tsp. salt, omitting fat. Drain. While pasta cooks, melt butter in a large non-stick skillet over medium heat. Add garlic, cook 1 minute, stirring constantly. Add frozen peas, half and half, cheese, pepper, and remaining salt. Bring to a simmer. Cook for 3 minutes, stirring frequently - do NOT allow mixture to boil! Stir in pasta and ham. Thicken with more cheese, if necessary. Yield: 2 good sized servings or 4 smaller.
Calories: 361 Fat: 11/7 g. Carb: 42.2 g. Fiber: 4.2 g. Chol: 94mg Iron: 3.2 mg Sodium: 556 mg Calcium: 148 mg Weight Watchers Points: 7
*recipe courtesy Brys Estate Vineyard and Winery
Monday, October 27, 2008
Cheesecake Recipe
Tonight I had my monthly book club meeting, and I was the one who brought dessert. I like cooking pretty much anything, but desserts are my specialty. I don't make them too often, but I love doing it. This month, we read the book TWILIGHT which is loosely based on vampires (sounds crazy, I know, but just read it!) where the main character is extremely pale and (obviously) vampires want to drink her blood. SO, I made vanilla bean cheesecake with raspberry sauce, to tie in with the color scheme. Ann was a fabulous hostess, and I had a wonderful time! Here's the recipe for the sinful cheesecake:
New York Cheesecake with Raspberry Sauce
CHEESECAKE
1 3/4 cup graham cracker crumbs
1/3 c. butter, melted
1 1/4 c. sugar
3 pkg. cream cheese, softened
2 tsp. vanilla
3 eggs
1 c. dairy sour cream
WHIPPED CREAM TOPPING
1 c. heavy whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
RASPBERRY SAUCE (make a double batch and freeze! Great on waffles or ice cream)
**Takes a long time to make, so plan ahead
1 pkg. (10 oz.) frozen raspberries
1/2 cup sugar
3 Tbsp. lemon juice
1 Tbsp. orange liqueur (or splash orange juice)optional
1 tsp. cornstarch
Make the raspberry sauce first...OR do it while cheesecake is cooling:
For raspberry sauce, combine berries, sugar, and lemon juice, and if desired orange liqueur in a large saucepan. Bring to a boil; reduce heat, and simmer uncovered 5 min. or until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan, by stirring frequently and using the back of a spoon to squeeze out juice. Discard pulp and seeds (although some will escape through the strainer...it's ok.) Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1-2 minutes or until thickened. Store in refrigerator up to 3 days.
1. Combine graham cracker crumbs, butter, 1/4 cup sugar. Press on bottom and 2 1/2 inches up the side of an 8 or 9 inch springform pan. Set aside.
2. In a large bowl or KitchenAid mixer, beat cream cheese, remaining sugar, and vanilla on high speed, until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.
3. Bake at 350 for 50-70 min. (depending on oven)or until center is set. Turn off oven, leaving door slightly ajar, and leave cheesecake in oven for one hour.
*While cake is finishing up, beat 1 c. heavy whipping cream, 2 Tbsp. sugar, and 1/2 tsp. vanilla on medium speed until stiff peaks form. Cover and refrigerate.
4. After one hour in open oven, remove cheeecake from oven and cool completely. Chill four hours or overnight. About an hour before serving, spread whipped cream evenly over cheesecake. Refrigerate again until ready to serve. Upon serving, drizzle a generous amount of raspberry sauce over the cheesecake pieces. Serves 12 with good-sized pieces.
Enjoy it!! It's excellent, and a definite crowd-pleaser!
New York Cheesecake with Raspberry Sauce
CHEESECAKE
1 3/4 cup graham cracker crumbs
1/3 c. butter, melted
1 1/4 c. sugar
3 pkg. cream cheese, softened
2 tsp. vanilla
3 eggs
1 c. dairy sour cream
WHIPPED CREAM TOPPING
1 c. heavy whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
RASPBERRY SAUCE (make a double batch and freeze! Great on waffles or ice cream)
**Takes a long time to make, so plan ahead
1 pkg. (10 oz.) frozen raspberries
1/2 cup sugar
3 Tbsp. lemon juice
1 Tbsp. orange liqueur (or splash orange juice)optional
1 tsp. cornstarch
Make the raspberry sauce first...OR do it while cheesecake is cooling:
For raspberry sauce, combine berries, sugar, and lemon juice, and if desired orange liqueur in a large saucepan. Bring to a boil; reduce heat, and simmer uncovered 5 min. or until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan, by stirring frequently and using the back of a spoon to squeeze out juice. Discard pulp and seeds (although some will escape through the strainer...it's ok.) Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1-2 minutes or until thickened. Store in refrigerator up to 3 days.
1. Combine graham cracker crumbs, butter, 1/4 cup sugar. Press on bottom and 2 1/2 inches up the side of an 8 or 9 inch springform pan. Set aside.
2. In a large bowl or KitchenAid mixer, beat cream cheese, remaining sugar, and vanilla on high speed, until creamy. Beat in eggs, one at a time. Blend in sour cream. Spread in prepared pan.
3. Bake at 350 for 50-70 min. (depending on oven)or until center is set. Turn off oven, leaving door slightly ajar, and leave cheesecake in oven for one hour.
*While cake is finishing up, beat 1 c. heavy whipping cream, 2 Tbsp. sugar, and 1/2 tsp. vanilla on medium speed until stiff peaks form. Cover and refrigerate.
4. After one hour in open oven, remove cheeecake from oven and cool completely. Chill four hours or overnight. About an hour before serving, spread whipped cream evenly over cheesecake. Refrigerate again until ready to serve. Upon serving, drizzle a generous amount of raspberry sauce over the cheesecake pieces. Serves 12 with good-sized pieces.
Enjoy it!! It's excellent, and a definite crowd-pleaser!
Monday, October 13, 2008
Pizza Recipe
Today was a great day at work, and I came home inspired to do some cooking. Tonight we made homemade 3-meat pizza, and I have to share the sauce recipe...so easy and very good. After dinner, Adam and I sat together on the love seat and read our books, every once in awhile looking up and seeing the gorgeous leaves through our picture window. That sounds a bit corny, but it is just breathtaking right now in our back yard. It was a bit unlike us to sit together reading, but it was actually really nice. :) Adam is reading War As They Knew It, and I'm reading The Lace Reader. We'll keep you posted on how they turn out.
3-Meat Homemade Pizza
1 loaf frozen bread dough, thawed overnight in the refrigerator in a covered container
Pepperoni - 12-15 slices of small size
6 slices bacon, cut into pieces and fried/drained
2 slices thin deli ham, cut into pieces
shredded mozzarella cheese (not quite one med. bag)
Pizza Sauce
*This makes a somewhat chunky sauce - puree if you like it thinner. Make a double batch and freeze half for up to a month! Can be made a day or two ahead.
1 tsp. olive oil
1/4 c. finely chopped onion
1 garlic clove, minced
1/4 c. white wine
2-3 Tbsp. tomato paste
1 tsp. dried oregano
1/8 tsp. freshly ground black pepper
1 (14.5 oz.) can crushed tomatoes, undrained
1 Tbsp. chopped fresh basil (I used about 3 Tbsp.)
1/2 tsp. or more balsamic vinegar (I used at least 1 Tbsp.)
(this recipe works best if all of your ingredients are chopped/opened/ready when you start)
Heat a large saucepan over medium-high heat. Add olive oil. Add onion to pan and saute 3 min. or until tender, stirring often. Add garlic to pan, saute 30 seconds. Stir in wine - cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat. Stir in basil and vinegar. Set aside.
Spread thawed bread dough thin but wide enough to cover most of a greased cookie sheet (this was a pain and takes forever, FYI, but keep at it) and bake the dough at 350 for 10 minutes. Take dough out of the oven and spread a layer of pizza sauce on it. Add a very thin layer of shredded mozzarella. Place meat toppings over thin cheese layer and then add another thin layer of cheese. Bake 20-30 minutes longer. Cut into squares and serve!
*Sauce recipe courtesy Cooking Light
3-Meat Homemade Pizza
1 loaf frozen bread dough, thawed overnight in the refrigerator in a covered container
Pepperoni - 12-15 slices of small size
6 slices bacon, cut into pieces and fried/drained
2 slices thin deli ham, cut into pieces
shredded mozzarella cheese (not quite one med. bag)
Pizza Sauce
*This makes a somewhat chunky sauce - puree if you like it thinner. Make a double batch and freeze half for up to a month! Can be made a day or two ahead.
1 tsp. olive oil
1/4 c. finely chopped onion
1 garlic clove, minced
1/4 c. white wine
2-3 Tbsp. tomato paste
1 tsp. dried oregano
1/8 tsp. freshly ground black pepper
1 (14.5 oz.) can crushed tomatoes, undrained
1 Tbsp. chopped fresh basil (I used about 3 Tbsp.)
1/2 tsp. or more balsamic vinegar (I used at least 1 Tbsp.)
(this recipe works best if all of your ingredients are chopped/opened/ready when you start)
Heat a large saucepan over medium-high heat. Add olive oil. Add onion to pan and saute 3 min. or until tender, stirring often. Add garlic to pan, saute 30 seconds. Stir in wine - cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat. Stir in basil and vinegar. Set aside.
Spread thawed bread dough thin but wide enough to cover most of a greased cookie sheet (this was a pain and takes forever, FYI, but keep at it) and bake the dough at 350 for 10 minutes. Take dough out of the oven and spread a layer of pizza sauce on it. Add a very thin layer of shredded mozzarella. Place meat toppings over thin cheese layer and then add another thin layer of cheese. Bake 20-30 minutes longer. Cut into squares and serve!
*Sauce recipe courtesy Cooking Light
Monday, October 6, 2008
Enchilada Recipe
I've heard from several people lately that they aren't sure what to make for dinner when they get home from a long day at work. Well, I feel the same way a LOT, and when I do, I always go to my old standby, a great recipe for beef enchiladas. They don't take too long to prepare, and everyone likes the results....the leftovers are really good, too. Here is the recipe!
Beef Enchiladas
1 lb. ground beef
6 oz. can tomato paste
10 small flour tortillas
2 c. HOT water
1 packet Old El Paso enchilada seasoning mix
8-10 oz. cheddar cheese, shredded
*sour cream, shredded lettuce, tomato, diced onion
****If you want to make it even easier, buy 2 cans of enchilada sauce and skip the water, seasoning mix, and tomato paste.****
Preheat oven to 400. Spray a 9 x 13 pan to grease bottom.
Mix the tomato paste, both cups of water, and the seasoning mix. Set aside. Brown and drain beef in a large skillet. Add HALF of the tomato paste mixture to the ground beef in skillet, along with 6 oz. of cheddar. Divide into 10 sections and place each tenth into a tortilla, rolling up the tortilla. Lay in 9x13 pan or baking dish. After all 10 are in, cover with remaining cheddar cheese. Then, drizzle the remaining tomato sauce mixture over the cheese.
Bake 15-20 minutes or until hot and bubbly. Cheese should be melted and exposed tortilla edges should be slightly crispy. Serves at least 6. After dishing up, top with desired toppings.
*Great with refried beans and Mexican rice!
Beef Enchiladas
1 lb. ground beef
6 oz. can tomato paste
10 small flour tortillas
2 c. HOT water
1 packet Old El Paso enchilada seasoning mix
8-10 oz. cheddar cheese, shredded
*sour cream, shredded lettuce, tomato, diced onion
****If you want to make it even easier, buy 2 cans of enchilada sauce and skip the water, seasoning mix, and tomato paste.****
Preheat oven to 400. Spray a 9 x 13 pan to grease bottom.
Mix the tomato paste, both cups of water, and the seasoning mix. Set aside. Brown and drain beef in a large skillet. Add HALF of the tomato paste mixture to the ground beef in skillet, along with 6 oz. of cheddar. Divide into 10 sections and place each tenth into a tortilla, rolling up the tortilla. Lay in 9x13 pan or baking dish. After all 10 are in, cover with remaining cheddar cheese. Then, drizzle the remaining tomato sauce mixture over the cheese.
Bake 15-20 minutes or until hot and bubbly. Cheese should be melted and exposed tortilla edges should be slightly crispy. Serves at least 6. After dishing up, top with desired toppings.
*Great with refried beans and Mexican rice!
Tuesday, September 16, 2008
Chicken Noodle Soup Recipe
I had the urge to cook today, mostly because I wanted homemade chicken noodle soup. Being sick makes me crave soup and pudding, for some reason. I can't stand the canned stuff, and last time I made "Mrs. Grass'"noodle soup, it tasted fishy. Nasty I know, but it did! Here's what I came up with today, by combining my favorite chicken and dumplings soup recipe with Southern Living's chunky chicken noodle soup...it tasted really good. Adam had 2 bowls! It makes a lot.
Chicken and Dumplings
(or Chicken Noodle Soup, if you prefer)
2 Tbsp. vegetable oil
3-4 lbs. chicken pieces (or 3-4 breasts - what I use)
1 small onion, chopped (I use 1/2 of a Vidalia)
2-4 ribs celery, sliced thin
4 cups water, plus 1 cup water
2 cups chicken stock/broth
1 bay leaf
5-6 chicken boullion cubes
salt to taste
ground black pepper to taste
4 med. sized carrots, chopped
2/3 cup all-purpose flour
*kluski egg noodles - the straight, skinny kind - I get mine in the Dutch section at Meijer! - As many as you want - a few handfuls is what I used
Dumplings:
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. fresh parsley, chopped
2/3 cup milk
1 lg. egg
1 Tbsp. vegetable oil
1. Heat the oil in a large Dutch oven. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Saute briefly and then add 4 cups of water, 2 cups of broth, bay leaf, boullion cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.
2. Remove the chicken, add the carrots to the pot (add uncooked noodles, if you choose to skip dumplings and do noodles) cover, and simmer for 10 minutes or until the carrots/noodles are mostly tender.
3. Meanwhile, shred chicken breasts with 2 forks. Set aside meat. Whisk together the flour and the remaining 1 cup of water in a sm. bowl until smooth. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.
4. To prepare the dumplings, combine the flour, baking powder, salt, and parsley in a large bowl. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. They can overlap a bit, or you can push them around to make room. Cover and simmer for another 13-15 minutes, WITHOUT stirring. Serve hot.
*If you choose not to do the dumplings, I could see some fresh, chopped parsley being good in the soup. I served it with "beer bread" with butter and honey. Comfort food at it's best! :)
*recipe is a combination of recipes from Carrie Douglas, Southern Living, and me!
Chicken and Dumplings
(or Chicken Noodle Soup, if you prefer)
2 Tbsp. vegetable oil
3-4 lbs. chicken pieces (or 3-4 breasts - what I use)
1 small onion, chopped (I use 1/2 of a Vidalia)
2-4 ribs celery, sliced thin
4 cups water, plus 1 cup water
2 cups chicken stock/broth
1 bay leaf
5-6 chicken boullion cubes
salt to taste
ground black pepper to taste
4 med. sized carrots, chopped
2/3 cup all-purpose flour
*kluski egg noodles - the straight, skinny kind - I get mine in the Dutch section at Meijer! - As many as you want - a few handfuls is what I used
Dumplings:
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. fresh parsley, chopped
2/3 cup milk
1 lg. egg
1 Tbsp. vegetable oil
1. Heat the oil in a large Dutch oven. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Saute briefly and then add 4 cups of water, 2 cups of broth, bay leaf, boullion cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.
2. Remove the chicken, add the carrots to the pot (add uncooked noodles, if you choose to skip dumplings and do noodles) cover, and simmer for 10 minutes or until the carrots/noodles are mostly tender.
3. Meanwhile, shred chicken breasts with 2 forks. Set aside meat. Whisk together the flour and the remaining 1 cup of water in a sm. bowl until smooth. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.
4. To prepare the dumplings, combine the flour, baking powder, salt, and parsley in a large bowl. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. They can overlap a bit, or you can push them around to make room. Cover and simmer for another 13-15 minutes, WITHOUT stirring. Serve hot.
*If you choose not to do the dumplings, I could see some fresh, chopped parsley being good in the soup. I served it with "beer bread" with butter and honey. Comfort food at it's best! :)
*recipe is a combination of recipes from Carrie Douglas, Southern Living, and me!
Saturday, August 16, 2008
Yummy Recipe!
This week was nuts for me. I'm trying to get my classroom ready and finalize everything for the wedding, do errands, and make sure I don't have too much to do next week! I can't believe in one week the music will be playing, and we'll be minutes from getting married!! :) T0day is the first time I've had a minute to relax - but I'm currently making note cards for our hotel gift bags. I think the only thing I have left is to find someone to water my plants while we're gone, and to cut ribbon to size. I think that will take awhile, but I can do it while the Olympics are on next week. The ribbons are table runners of sorts - they should look beautiful! We did our table seating this week, and it was definitely stressful- we struggled with where to put people, and it was especially frustrating trying to seat 3 sets of family, all in close proximity to the head table. It didn't help that I spent over 9 hours at school, did errands and shopped for school junk, and then came home to no dinner - I was pretty cranky, and I feel bad because I had no patience for Adam...he has to look at things and think about them before he says his opinion - not me...I'm instant....so I had a hard time waiting. It was classic impatient me - I stunk. All is good now.
This morning we slept in a bit and went to the Rockford farmer's market - I love it there. I'm bummed that I'm going to miss two Saturdays before I have the chance to go again (I need mums!) but hey - one will be our WEDDING DAY and the other will be OUR HONEYMOON!! Can't really complain. I've been planning out where I will put my mums, but I'm not sure what color yet - I love yellow but I have a lot of yellow flowers already - I may do the purple or red-orange...not sure yet. I wonder if they have pink? Adam bought us a bouquet of absolutely breathtaking flowers for a whopping $6 - bright colors, a huge variety of flowers...just beautiful. He commented that I should carry them as my bridal bouquet. :)
I bought some great produce as well (for a total of about 6 dollars) - peaches & cream sweet corn, new potatoes, cherry tomatoes, squash, zucchini, yellow wax beans (my fave!!) cucumber, and beautiful red bell peppers - Here's what I made with them and basil from my giant plant on the deck...
Red Pepper Hummus
*for convenience, prepare the dip up to 3 days in advance and refrigerate in an airtight container. Serve with lightly toasted pita wedges and bell pepper strips.
*If you'd rather not roast a pepper, buy a jar of roasted red peppers in oil - they are already peeled and taste just as good. AND, 1/3 cup is only 94 calories and 3 fat grams!!
1-2 red bell peppers (I used two for more of a red pepper flavor vs. a hummus flavor)
2 1/2 Tbsp. fresh lemon juice
1 Tbsp. tahini (sesame seed paste)
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. ground cumin
handful fresh basil (do more if you like the flavor - taste as you go)
1 (19 oz.) can chickpeas/garbanzo beans, rinsed and drained
1 garlic clove, quartered
1. Preheat broiler
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Discard skins.
3. Place bell pepper and remaining ingredients in a food processor; process until smooth. Yield 6 servings (1/3 cup servings.)
*Recipe courtesy Cooking Light (of course)
We also had a huge veggie tray with dip, and caprese salad (fresh tomato, fresh mozzarella, fresh basil, salt/pepper, olive oil, and balsamic vinegar.) It looks like we're having company tonight, with all I made, but I was just tired of having nothing healthy to snack on...when it is gorgeous outside and produce is local and fresh, I just can't help but taking advantage of it...
This morning we slept in a bit and went to the Rockford farmer's market - I love it there. I'm bummed that I'm going to miss two Saturdays before I have the chance to go again (I need mums!) but hey - one will be our WEDDING DAY and the other will be OUR HONEYMOON!! Can't really complain. I've been planning out where I will put my mums, but I'm not sure what color yet - I love yellow but I have a lot of yellow flowers already - I may do the purple or red-orange...not sure yet. I wonder if they have pink? Adam bought us a bouquet of absolutely breathtaking flowers for a whopping $6 - bright colors, a huge variety of flowers...just beautiful. He commented that I should carry them as my bridal bouquet. :)
I bought some great produce as well (for a total of about 6 dollars) - peaches & cream sweet corn, new potatoes, cherry tomatoes, squash, zucchini, yellow wax beans (my fave!!) cucumber, and beautiful red bell peppers - Here's what I made with them and basil from my giant plant on the deck...
Red Pepper Hummus
*for convenience, prepare the dip up to 3 days in advance and refrigerate in an airtight container. Serve with lightly toasted pita wedges and bell pepper strips.
*If you'd rather not roast a pepper, buy a jar of roasted red peppers in oil - they are already peeled and taste just as good. AND, 1/3 cup is only 94 calories and 3 fat grams!!
1-2 red bell peppers (I used two for more of a red pepper flavor vs. a hummus flavor)
2 1/2 Tbsp. fresh lemon juice
1 Tbsp. tahini (sesame seed paste)
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. ground cumin
handful fresh basil (do more if you like the flavor - taste as you go)
1 (19 oz.) can chickpeas/garbanzo beans, rinsed and drained
1 garlic clove, quartered
1. Preheat broiler
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Discard skins.
3. Place bell pepper and remaining ingredients in a food processor; process until smooth. Yield 6 servings (1/3 cup servings.)
*Recipe courtesy Cooking Light (of course)
We also had a huge veggie tray with dip, and caprese salad (fresh tomato, fresh mozzarella, fresh basil, salt/pepper, olive oil, and balsamic vinegar.) It looks like we're having company tonight, with all I made, but I was just tired of having nothing healthy to snack on...when it is gorgeous outside and produce is local and fresh, I just can't help but taking advantage of it...
Tuesday, August 12, 2008
Reality Check- and Boursin Appetizer
I'm back to work...officially. It has been a super relaxing summer, and I've enjoyed hanging out with Adam and our house (yes, I hang out with it)- but yesterday when I went to work, it was a definite reality check that told me I need to be there more! Adam stopped by and helped me, which was awesome. I got so much done with his help...he's efficient and stronger than me, and I didn't have to move filing cabinets and heavy junk! :) I love living 10 minutes (4.5 miles) away from my job!
Today I have to go to the teacher store and Wal-Mart to buy some necessities for the classroom, and then I'll work for awhile. Tomorrow will be the same routine, with Adam and I heading to the Tigers in the evening!
The wedding is soooo close, I can't believe it. We have been making last-minute phone calls and tying up all the loose ends...just a few more things to purchase (thank goodness!) and we're officially done. I'm not nervous, other than hoping all the vendors do their thing perfectly. I'm worried there might be a detail I forgot to confirm or something, but I am honestly relaxed and just ready!
Yesterday Whitney and Weston came over and spent the night, and we had a great dinner - my favorite, chicken carbonara pasta, hot fudge volcanoes, as well as a replica of the appetizer Heather and I ate at K2 (Kirby Grill upstairs - Grand Haven) and it turned out awesome!!! Here's the recipe:
Boursin Bake
1 container Boursin cheese (hard to find - specialty cheese section - light works too)
Marinara sauce (I just used a Prego jar!)
4 whole garlic cloves, peeled
Crusty thick bread, sliced diagonally into 1/2" crostinis (I cut the pieces in half the long way, to make more breadstick looking crostinis)
olive oil for brushing
2-3 Tbsp. butter - soft
garlic powder or finely minced garlic for crostinis
parsley
1. If you have time, follow cookbook directions and roast a head of garlic first. I didn't.
2. In an oven-safe bowl, spread the Boursin in a disc, approx. 4-5 inches diameter. Cover with marinara sauce on the top and sides - approx. 1 cup. Place garlic cloves in sauce.
3. Lightly brush olive oil on one side of the bread pieces - flip over and place on a cookie sheet. On the other side of the bread, lightly butter. Use garlic powder and parsley flakes to season, only on buttered side.
4. Bake at 375 for approx. 15 min. (watch this - I'm not sure how long or what temp I used!) place boursin/sauce on middle rack, crostinis on rack below. Bake until Sauce gets darker at the edges and bread is lightly toasted. When done, if you roasted the garlic first, leave it in...if not, remove (it will be too crunchy.)
5. To enjoy, spread mixture over crostinis! It's awesome!
Today I have to go to the teacher store and Wal-Mart to buy some necessities for the classroom, and then I'll work for awhile. Tomorrow will be the same routine, with Adam and I heading to the Tigers in the evening!
The wedding is soooo close, I can't believe it. We have been making last-minute phone calls and tying up all the loose ends...just a few more things to purchase (thank goodness!) and we're officially done. I'm not nervous, other than hoping all the vendors do their thing perfectly. I'm worried there might be a detail I forgot to confirm or something, but I am honestly relaxed and just ready!
Yesterday Whitney and Weston came over and spent the night, and we had a great dinner - my favorite, chicken carbonara pasta, hot fudge volcanoes, as well as a replica of the appetizer Heather and I ate at K2 (Kirby Grill upstairs - Grand Haven) and it turned out awesome!!! Here's the recipe:
Boursin Bake
1 container Boursin cheese (hard to find - specialty cheese section - light works too)
Marinara sauce (I just used a Prego jar!)
4 whole garlic cloves, peeled
Crusty thick bread, sliced diagonally into 1/2" crostinis (I cut the pieces in half the long way, to make more breadstick looking crostinis)
olive oil for brushing
2-3 Tbsp. butter - soft
garlic powder or finely minced garlic for crostinis
parsley
1. If you have time, follow cookbook directions and roast a head of garlic first. I didn't.
2. In an oven-safe bowl, spread the Boursin in a disc, approx. 4-5 inches diameter. Cover with marinara sauce on the top and sides - approx. 1 cup. Place garlic cloves in sauce.
3. Lightly brush olive oil on one side of the bread pieces - flip over and place on a cookie sheet. On the other side of the bread, lightly butter. Use garlic powder and parsley flakes to season, only on buttered side.
4. Bake at 375 for approx. 15 min. (watch this - I'm not sure how long or what temp I used!) place boursin/sauce on middle rack, crostinis on rack below. Bake until Sauce gets darker at the edges and bread is lightly toasted. When done, if you roasted the garlic first, leave it in...if not, remove (it will be too crunchy.)
5. To enjoy, spread mixture over crostinis! It's awesome!
Wednesday, July 23, 2008
Kitchen Slave...and a Caramel Corn Recipe!!
Today (Wed.) I plan to spend a lot of time in my kitchen, preparing for our long weekend in Pentwater!! :) We are leaving early Thursday morning and coming home Sunday night. I am dying to get there - it's my favorite place in the world!! This gorgeous weather is not holding me back, either! I'm grocery shopping and cooking today, and here's what I'm planning to bring with us on the trip:
- Mexican Layer Dip (for happy hour on Friday when Adam's parents come for a visit!)
- Pinwheel Appetizers (my dad loves these, and he will probably eat most of them...)
- Blueberry Coffee Cake (every year I bring it and every year it's amazing. Yum.)
- Homemade Caramel Corn (a little excessive, but it is SO good and not really that hard to make - good for the beach)
- Pineapple Chicken Salad Pitas (everyone loves this recipe - I've posted about it before and brought it with me several places this summer - even my picky brother eats it. It's a fantastic make-ahead lunch for a beach day!)
- Probably "Ugly Dip" for my honey - he requests it often and will eat 1/2 a bag of chips with it in one setting - I may surprise him with it. :)
Here's a recipe for you!
Caramel Corn
15 c. unsalted popcorn
1 c. packed brown sugar
1/2 c. stick butter or margarine
1/4 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1. Heat oven to 200 degrees. Divide popcorn between two ungreased rectangular pans (9x13)
2. Cook brown sugar, margarine, corn syrup, salt in a 2-qt. saucepan over medium heat, stirring occasionally, until bubbly around the edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour sugar mixture over popcorn mixture; toss until evenly coated. Bake one hour, stirring every 15 minutes. Cool completely.
*For caramel-nut corn, decrease popcorn to 12 cups and add 3 cups nuts (peanuts are good.)
Tuesday, July 15, 2008
Sugar Cookies with Kelsey and Cameron
I've been totally consumed with wedding details for the last 2 days, at least. I am getting emails and calls from everyone I need to - everyone is so wonderful - however, it's all coming at once and I am SO glad I am not working full time this summer. I can't believe how busy I am with tutoring and wedding/house stuff!! I've been working with our invitation designer, Anne, to finalize all the "paper" things for the wedding - programs, place cards, table #'s and cards for the tables, etc. She is doing a fantastic job with everything, and being so patient with me as I make all my little changes. :) I'm so pleased with how everything looks so far, and I can't wait to see it in person!!
This Friday, we go to the museum and meet with just about everyone - including finalizing our flowers. I am dying to go there and see everything in person again (without snow on the ground this time!) and see the place set up for an outdoor wedding. We are looking at where everything will go (for example, our candy buffet, place cards, photo booth, tables, head table, etc.) and I am hoping all my/our questions can be answered! Next week we meet with several other vendors, and I will have my second dress fitting soon - it's all happening quickly!!
Today was especially productive - we spent several hours cleaning the garage - sweeping, scrubbing the floor, organizing, pitching junk, setting up the recycling area, etc. We also washed my car, hung things on the walls inside, cleaned, I tutored and went grocery shopping, gardened, made dinner....Adam did errands and job stuff, and a lot more outside than I did - and then Kelsey and Cameron from next door came over and we made cookies!! We also played with Kiki - she is learning several new tricks (other than "shake") including jumping thru a hoop and "beg" or "attack." Kelsey has a plan to teach her to lay down - however I've been trying for months and she just won't do it. My uncle taught his cat to retrieve, so I'm hoping that's next for my Kikers.
Two days prior, I gave Kelsey my "cookie" cookbooks and had her pick what she wanted to make - she ended up choosing "the cookies you get at Meijer that are almost not cooked sugar cookies with the bright frosting." Yes - you know what those are...my students always have them for b-day treats, and they are awesome. I am not sure what they are called, but I thought we could try to recreate them....and we DID! We made sugar cut-outs and I added a little lemon extract - we rolled them a little thicker than the recipe called for, and baked them until they were JUST done - not brown on the bottoms yet. I was going to make a vanilla buttercream - however, their bedtime was drawing near, so I opted for the store-bought vanilla can frosting. Who doesn't like that? We decorated them with various sprinkes....and they were AWESOME! I really think they taste like the store-bought goodness. :) Here's the recipe:
Ethel's Sugar Cookies (for Cut-outs)
3/4 c. butter-flavored shortening
1 c. sugar
2 eggs
1/2 tsp. lemon extract/flavoring (vanilla is ok too)
- Mix thoroughly
Stir in:
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
Wrap dough in waxed paper - chill dough at least 1 hour after mixing all together.
Preheat oven to 400 degrees. Roll dough to 1/4" thick (or 1/8" for crispier cookies). Cut with cookie cutter or drinking glass. Place on ungreased baking sheet. Bake 6-8 minutes until just barely done - bottom/edge should barely brown.
*makes 2 dozen thicker cookies
This Friday, we go to the museum and meet with just about everyone - including finalizing our flowers. I am dying to go there and see everything in person again (without snow on the ground this time!) and see the place set up for an outdoor wedding. We are looking at where everything will go (for example, our candy buffet, place cards, photo booth, tables, head table, etc.) and I am hoping all my/our questions can be answered! Next week we meet with several other vendors, and I will have my second dress fitting soon - it's all happening quickly!!
Today was especially productive - we spent several hours cleaning the garage - sweeping, scrubbing the floor, organizing, pitching junk, setting up the recycling area, etc. We also washed my car, hung things on the walls inside, cleaned, I tutored and went grocery shopping, gardened, made dinner....Adam did errands and job stuff, and a lot more outside than I did - and then Kelsey and Cameron from next door came over and we made cookies!! We also played with Kiki - she is learning several new tricks (other than "shake") including jumping thru a hoop and "beg" or "attack." Kelsey has a plan to teach her to lay down - however I've been trying for months and she just won't do it. My uncle taught his cat to retrieve, so I'm hoping that's next for my Kikers.
Two days prior, I gave Kelsey my "cookie" cookbooks and had her pick what she wanted to make - she ended up choosing "the cookies you get at Meijer that are almost not cooked sugar cookies with the bright frosting." Yes - you know what those are...my students always have them for b-day treats, and they are awesome. I am not sure what they are called, but I thought we could try to recreate them....and we DID! We made sugar cut-outs and I added a little lemon extract - we rolled them a little thicker than the recipe called for, and baked them until they were JUST done - not brown on the bottoms yet. I was going to make a vanilla buttercream - however, their bedtime was drawing near, so I opted for the store-bought vanilla can frosting. Who doesn't like that? We decorated them with various sprinkes....and they were AWESOME! I really think they taste like the store-bought goodness. :) Here's the recipe:
Ethel's Sugar Cookies (for Cut-outs)
3/4 c. butter-flavored shortening
1 c. sugar
2 eggs
1/2 tsp. lemon extract/flavoring (vanilla is ok too)
- Mix thoroughly
Stir in:
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
Wrap dough in waxed paper - chill dough at least 1 hour after mixing all together.
Preheat oven to 400 degrees. Roll dough to 1/4" thick (or 1/8" for crispier cookies). Cut with cookie cutter or drinking glass. Place on ungreased baking sheet. Bake 6-8 minutes until just barely done - bottom/edge should barely brown.
*makes 2 dozen thicker cookies
Monday, July 14, 2008
Three-Bean Chili
Well, chili is not exactly the perfect summer dinner...but I made a ton of it in the early spring and figured I'd use up what we had in the freezer/pantry this week...Adam came home from the gym and was excited about how good it smelled in the house - and I can tell you that it tasted just as good as it did when I made it fresh! The best part is it's made in the crock-pot and you don't have to turn on the oven OR worry about it! Enjoy.
(I am in the process of uploading all the pictures from our fun Chicago wedding weekend - I will post them soon!)
Three-Bean Chili
1/2 lb. ground beef or ground turkey
1 c. chopped onions
1/2 c. chopped green bell pepper
1 (28 oz.) can whole tomatoes, undrained - cut up
1 (15 oz.) can tomato sauce
1 (10 3/4 oz.) can condensed tomato soup
1 (1 1/4 oz.) pkg. taco seasoning mix
1 (15 oz.) can dark red kidney beans, drained
1 (15.5 oz.) can great northern beans, drained
1 (15.5 0z.) can butter beans, *undrained
shredded cheddar cheese, sour cream, tortilla chips
1. In a medium skillet, brown ground beef with onions and bell peppers until beef is thoroughly cooked. Drain.
2. In 3 1/2 - 4 qt. slow cooker, combine cooked ground beef mixture, tomatoes, tomato sauce, soup, and taco seasoning mix; mix well.
3. Cover; cook on high setting for 30 minutes.
4. Stir in beans - Reduce heat to low setting. Cover and cook an additional 4-5 hours or until thoroughly heated.
5. Serve in bowls with a dollop of sour cream and shredded cheddar cheese (this will thicken) and garnish with a few tortilla chips. Great with grilled corn on the cob, too! Freezes well.
*for thicker chili, drain butter beans
Recipe courtesy Pillsbury (with a few changes by Kristin)
(I am in the process of uploading all the pictures from our fun Chicago wedding weekend - I will post them soon!)
Three-Bean Chili
1/2 lb. ground beef or ground turkey
1 c. chopped onions
1/2 c. chopped green bell pepper
1 (28 oz.) can whole tomatoes, undrained - cut up
1 (15 oz.) can tomato sauce
1 (10 3/4 oz.) can condensed tomato soup
1 (1 1/4 oz.) pkg. taco seasoning mix
1 (15 oz.) can dark red kidney beans, drained
1 (15.5 oz.) can great northern beans, drained
1 (15.5 0z.) can butter beans, *undrained
shredded cheddar cheese, sour cream, tortilla chips
1. In a medium skillet, brown ground beef with onions and bell peppers until beef is thoroughly cooked. Drain.
2. In 3 1/2 - 4 qt. slow cooker, combine cooked ground beef mixture, tomatoes, tomato sauce, soup, and taco seasoning mix; mix well.
3. Cover; cook on high setting for 30 minutes.
4. Stir in beans - Reduce heat to low setting. Cover and cook an additional 4-5 hours or until thoroughly heated.
5. Serve in bowls with a dollop of sour cream and shredded cheddar cheese (this will thicken) and garnish with a few tortilla chips. Great with grilled corn on the cob, too! Freezes well.
*for thicker chili, drain butter beans
Recipe courtesy Pillsbury (with a few changes by Kristin)
Tuesday, July 8, 2008
Summer = Peaches
I've spent the last few evenings working on a little side gift for my future cousin, Bethany, who is getting married this Saturday in Naperville, IL. We're all making the trek to the wedding, and I'm looking forward to seeing the whole family together. My gift (aside from the check they'll get) is a collection of good, classic recipes that Bethany can use - she is a self-proclaimed NON cook, so I figured I would pass along some of our favorites/best ones that she may want someday. It's actually quite time-consuming to write them all out (just don't want to type AND printer is down) and I keep adding more to the pile of my favorites! If I typed them, I could always print them out for all the future newlyweds...hmm...maybe that's an idea.
Anyway, after a morning of tutoring and taking the Jeep in for some maintenance, I decided to take advantage of the super lovely peaches that I found at the store...and make some peach cobbler. It's tart and sweet at the same time, and is EXCELLENT with whipped cream flavored with vanilla and cinnamon...a great summer dessert. Unfortunately, a lot of it will go to waste in our house - we are one-serving dessert people...so my parents will most likely get the rest. I always seem to do that to them! I thought I'd share the recipe - I am not sure where it came from, but I've had it for several years. It's been popular in the past...so enjoy!
**Oh yeah - and how about strawberry shortcake and blueberry pie for other classic summer desserts?? The pie recipe I have is great, and I'll share it during blueberry season, but the shortcake recipe I'm keeping secret a little longer. :-)
Peach Cobbler
Filling:
6 large peaches, cut into medium slices (not too thin)
1/4 cup sugar
1 Tbsp. fresh lemon juice
1 tsp. cornstarch
Biscuit Topping:
1 c. all-purpose flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 stick cold, unsalted butter, cut into small pieces
1/4 cup boiling water
Preheat oven to 425 degrees. Toss peaches with sugar, lemon juice, and cornstarch i a 2-qt. nonreactive baking dish. Bake in middle of oven for 10 minutes.
While peaches bake, make the biscuit topping...stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender or 2 forks, until mixture resembles coarse meal. If it gets too thick or hard to do, pop it in the fridge for 20 min. Stir in water until just combined.
Remove peaches from oven (keep oven on) and drop spoonfulls of topping over them. Sprinkle a little sugar over the topping. Bake in the middle of the oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.) Serve with whipped cream and vanilla ice cream - serves approx. 4-6.
Anyway, after a morning of tutoring and taking the Jeep in for some maintenance, I decided to take advantage of the super lovely peaches that I found at the store...and make some peach cobbler. It's tart and sweet at the same time, and is EXCELLENT with whipped cream flavored with vanilla and cinnamon...a great summer dessert. Unfortunately, a lot of it will go to waste in our house - we are one-serving dessert people...so my parents will most likely get the rest. I always seem to do that to them! I thought I'd share the recipe - I am not sure where it came from, but I've had it for several years. It's been popular in the past...so enjoy!
**Oh yeah - and how about strawberry shortcake and blueberry pie for other classic summer desserts?? The pie recipe I have is great, and I'll share it during blueberry season, but the shortcake recipe I'm keeping secret a little longer. :-)
Peach Cobbler
Filling:
6 large peaches, cut into medium slices (not too thin)
1/4 cup sugar
1 Tbsp. fresh lemon juice
1 tsp. cornstarch
Biscuit Topping:
1 c. all-purpose flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 stick cold, unsalted butter, cut into small pieces
1/4 cup boiling water
Preheat oven to 425 degrees. Toss peaches with sugar, lemon juice, and cornstarch i a 2-qt. nonreactive baking dish. Bake in middle of oven for 10 minutes.
While peaches bake, make the biscuit topping...stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender or 2 forks, until mixture resembles coarse meal. If it gets too thick or hard to do, pop it in the fridge for 20 min. Stir in water until just combined.
Remove peaches from oven (keep oven on) and drop spoonfulls of topping over them. Sprinkle a little sugar over the topping. Bake in the middle of the oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.) Serve with whipped cream and vanilla ice cream - serves approx. 4-6.
Saturday, July 5, 2008
Napa Crunch Salad & 4th of July!
Happy July 4th!!
Adam and I spent two wonderful days at my mom's cottage this weekend, and we had a great time sitting in the sun. We played bean bags (well, Adam did) and rode the wave runners and pontoon! My sister was in town from Chicago with her boyfriend Tyler, and my brother was there too. On Friday, my mom's friend Suzanne came for the day, and we really enjoyed talking with her and squeezing incriminating "Karen" stories out of her - which were actually not all that incriminating after all. :) On Saturday, my uncle Bob, Kerri, and Angie were there, and we had fun playing with Angie in the water and taking a very exciting pontoon boat ride. :) I was able to assist my mom in making dinner both nights, and the salad was such a hit (and it is whenever anyone brings it) - so I decided to post the recipe for my version. Someone brought it to our neighborhood party this summer, and it was repeatedly talked about there, too. Enjoy!
Nappa Crunch Salad
Salad
1 head Nappa cabbage (yes, there are 2 p's) shredded
1 bunch green onions, sliced
1/4 cup margarine or butter
2 pkgs. Ramen noodles (any flavor), broken into small pieces (crush in bag before opening)
**note - do NOT use flavor packets
3 oz. slivered almonds
1/8 cup sesame seeds
Dressing (you will not use all of it)
3/4 cup canola oil (I always take a little away and sub with sesame seed oil - just a bit)
3/4 cup sugar
1/2 cup cider vinegar
2 tsp soy sauce
1/8 tsp black pepper
1. In a large bowl, combine cabbage and onions
2. In frying pan, melt butter over medium heat. Add Ramen noodles. As noodles begin to brown, add almonds, then sesame seeds, stirring frequently. When everything is golden brown, remove from heat; allow to cool completely.
3. For dressing: in jar with a tight fitting lid, combine oil, sugar, vinegar, soy sauce, and pepper; shake well.
4. When ready to serve, add browned noodle mixture to cabbage. Toss well with dressing.
**NOTE - you will not use all the dressing! Less is more with this salad.
On the 4th of July evening, we watched the fireworks from the sports deck of Plaza Towers (downtown GR) with Kurt, Brandi, Aaron, Erin, and KC. We tried to have dinner somewhere downtown with Erin and KC beforehand, but we found that the majority of the restaurants downtown were completely closed!! So weird. We ended up eating at The Woods and it was actually quite good. After the fireworks, we went out for a drink and I had an absolutely terrible headache, so we left and went home. I believe it was a migraine, as I've never experienced anything that bad before!
It's now Sunday, and in about an hour, we're headed out to Aaron and Heather's for a beach day and a cookout for an early dinner. Adam has decided that I have to apply his sunscreen from now on, as when he does it himself, he still burns quite ridiculously...we'll see how he handles day 3 in the sun today! I watched him do it, and I believe the problem is that he's just too fast...he rubs it on himself at lightning speed!! Really. I tease, but Adam is such a good sport about pretty much everything...whatever plans we have or end up making last minute, he goes with the flow and has a good time - no complaints. What an awesome guy. :)
Adam and I spent two wonderful days at my mom's cottage this weekend, and we had a great time sitting in the sun. We played bean bags (well, Adam did) and rode the wave runners and pontoon! My sister was in town from Chicago with her boyfriend Tyler, and my brother was there too. On Friday, my mom's friend Suzanne came for the day, and we really enjoyed talking with her and squeezing incriminating "Karen" stories out of her - which were actually not all that incriminating after all. :) On Saturday, my uncle Bob, Kerri, and Angie were there, and we had fun playing with Angie in the water and taking a very exciting pontoon boat ride. :) I was able to assist my mom in making dinner both nights, and the salad was such a hit (and it is whenever anyone brings it) - so I decided to post the recipe for my version. Someone brought it to our neighborhood party this summer, and it was repeatedly talked about there, too. Enjoy!
Nappa Crunch Salad
Salad
1 head Nappa cabbage (yes, there are 2 p's) shredded
1 bunch green onions, sliced
1/4 cup margarine or butter
2 pkgs. Ramen noodles (any flavor), broken into small pieces (crush in bag before opening)
**note - do NOT use flavor packets
3 oz. slivered almonds
1/8 cup sesame seeds
Dressing (you will not use all of it)
3/4 cup canola oil (I always take a little away and sub with sesame seed oil - just a bit)
3/4 cup sugar
1/2 cup cider vinegar
2 tsp soy sauce
1/8 tsp black pepper
1. In a large bowl, combine cabbage and onions
2. In frying pan, melt butter over medium heat. Add Ramen noodles. As noodles begin to brown, add almonds, then sesame seeds, stirring frequently. When everything is golden brown, remove from heat; allow to cool completely.
3. For dressing: in jar with a tight fitting lid, combine oil, sugar, vinegar, soy sauce, and pepper; shake well.
4. When ready to serve, add browned noodle mixture to cabbage. Toss well with dressing.
**NOTE - you will not use all the dressing! Less is more with this salad.
On the 4th of July evening, we watched the fireworks from the sports deck of Plaza Towers (downtown GR) with Kurt, Brandi, Aaron, Erin, and KC. We tried to have dinner somewhere downtown with Erin and KC beforehand, but we found that the majority of the restaurants downtown were completely closed!! So weird. We ended up eating at The Woods and it was actually quite good. After the fireworks, we went out for a drink and I had an absolutely terrible headache, so we left and went home. I believe it was a migraine, as I've never experienced anything that bad before!
It's now Sunday, and in about an hour, we're headed out to Aaron and Heather's for a beach day and a cookout for an early dinner. Adam has decided that I have to apply his sunscreen from now on, as when he does it himself, he still burns quite ridiculously...we'll see how he handles day 3 in the sun today! I watched him do it, and I believe the problem is that he's just too fast...he rubs it on himself at lightning speed!! Really. I tease, but Adam is such a good sport about pretty much everything...whatever plans we have or end up making last minute, he goes with the flow and has a good time - no complaints. What an awesome guy. :)
Tuesday, July 1, 2008
Wedding Stress - and Garlic Bread Recipe!
Today was full of major stress - first, we had another "snag" with our wedding invitations - and then it dawned on me, after speaking to several wedding-related people, that I was not at all prepared for decorating the wedding ceremony or reception...I guess I was assuming things would be taken care of for us (microphones, candles, etc.) - but when I stop and think about it now, it just doesn't make much sense and of COURSE I need to plan for that stuff!! Anyway, it's on it's way to being all set and I figured things out and sent more emails...it's just a lot of planning and preparation. Plus, cake and florist need to work together, coordinator and chair cover person need to work together, invitation designer and photographer need to work together, etc...it is a lot of coordinating, if you ask me!! Anyway, my next step is to complete the addressing/assembling of the invitations, get postage on them, and go to Ikea for a few cute details!!
**I have to thank Jim, the fabulous man that is creating our floral masterpieces as well as the catering manager for our reception - he had great ideas today and made me feel awesome and comfortable!!!**
I think my problem is that I don't have a certain style or theme for our wedding - I look at so much of what I like online, which is usually postings from other people's blogs/websites, and I like a mismatch of styles - I love vintage, glam - but also traditional, classic - as well as funky, colorful, retro...but I think our wedding will be pretty classy, traditional, fancy with touches of other styles.
Today I took the June calendar off the wall and put August up!!! I can SEE the wedding date now!! It's crazy how fast it went (the engagement.) I am so glad we didn't wait longer to get married - I would go nuts! I want to be married like, yesterday. :)
Tomorrow I'm off to the beach with my friends, bridesmaids - and I am looking so forward to a day of girl talk, relaxation, and laughing. I feel like when I'm home during the day, I don't laugh much (at least not as much as I did when I was teaching!!) - speaking of teaching, I had the pleasure of seeing the lovely Venckus family today, including their adorable daughter Gertie. I am tutoring her in reading and some math this summer - it's so much fun. She is awesome, and I loved what we worked on today!! I told Adam the other day, that I was missing teaching...and I do! I am surprised it took me until July - but I am ready to meet my new group of kids and start fresh and make some learning happen!
Here's a great recipe for Cheesy Garlic Bread - I received it from my friend Katy years ago, and made it for the first time, when the fam was over for dinner last Friday night, and it was a hit!!
Cheesy Garlic Bread
1 medium loaf French Bread
1/2 cup butter, soft
1/3 cup grated parmesan cheese
2 cloves garlic, halved
1 Tbsp. dried parsley
Slice the bread in half, lengthwise so you have two long pieces. Rub slices and top of loaf with garlic halves. Mince garlic. Combine with butter, garlic, parsley, and parmesan in a small bowl. Spread butter mixture between bread slices and on top. Wrap loaf in foil, leaving top partially uncovered. Bake until heated through - about 15-25 min at 375' - peek to make sure butter has melted. Cut in 1 inch intervals and serve!
**I have to thank Jim, the fabulous man that is creating our floral masterpieces as well as the catering manager for our reception - he had great ideas today and made me feel awesome and comfortable!!!**
I think my problem is that I don't have a certain style or theme for our wedding - I look at so much of what I like online, which is usually postings from other people's blogs/websites, and I like a mismatch of styles - I love vintage, glam - but also traditional, classic - as well as funky, colorful, retro...but I think our wedding will be pretty classy, traditional, fancy with touches of other styles.
Today I took the June calendar off the wall and put August up!!! I can SEE the wedding date now!! It's crazy how fast it went (the engagement.) I am so glad we didn't wait longer to get married - I would go nuts! I want to be married like, yesterday. :)
Tomorrow I'm off to the beach with my friends, bridesmaids - and I am looking so forward to a day of girl talk, relaxation, and laughing. I feel like when I'm home during the day, I don't laugh much (at least not as much as I did when I was teaching!!) - speaking of teaching, I had the pleasure of seeing the lovely Venckus family today, including their adorable daughter Gertie. I am tutoring her in reading and some math this summer - it's so much fun. She is awesome, and I loved what we worked on today!! I told Adam the other day, that I was missing teaching...and I do! I am surprised it took me until July - but I am ready to meet my new group of kids and start fresh and make some learning happen!
Here's a great recipe for Cheesy Garlic Bread - I received it from my friend Katy years ago, and made it for the first time, when the fam was over for dinner last Friday night, and it was a hit!!
Cheesy Garlic Bread
1 medium loaf French Bread
1/2 cup butter, soft
1/3 cup grated parmesan cheese
2 cloves garlic, halved
1 Tbsp. dried parsley
Slice the bread in half, lengthwise so you have two long pieces. Rub slices and top of loaf with garlic halves. Mince garlic. Combine with butter, garlic, parsley, and parmesan in a small bowl. Spread butter mixture between bread slices and on top. Wrap loaf in foil, leaving top partially uncovered. Bake until heated through - about 15-25 min at 375' - peek to make sure butter has melted. Cut in 1 inch intervals and serve!
Wednesday, June 25, 2008
Recipe to Share
I have to share this recipe - I absolutely LOVE it and it's actually pretty healthy!
Pineapple Chicken Salad
2 1 /2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/4 cup light mayonnaise
1/4 cup finely chopped green onions
1/3 cup plain fat-free yogurt
1 tablespoon Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1 (8 0z.) can crushed pineapple in juice, drained
1/2 cup red grapes, halved
*croissants, pitas, or crackers for serving
*Bibb or Romaine lettuce leaves, if used for sandwiches
Combine first 12 ingredients in a large bowl, stirring well.
**Recipe courtesy Cooking Light Magazine
Pineapple Chicken Salad
2 1 /2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/4 cup light mayonnaise
1/4 cup finely chopped green onions
1/3 cup plain fat-free yogurt
1 tablespoon Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1 (8 0z.) can crushed pineapple in juice, drained
1/2 cup red grapes, halved
*croissants, pitas, or crackers for serving
*Bibb or Romaine lettuce leaves, if used for sandwiches
Combine first 12 ingredients in a large bowl, stirring well.
**Recipe courtesy Cooking Light Magazine
Subscribe to:
Posts (Atom)
