Thursday, July 29, 2010

Major Yum!


So this past weekend I made Muffins That Taste Like Donuts! They. Were. Awesome! :) Plus I have been craving a donut for about two solid weeks so I thought this was the slightly (but not by much I'm sure) healthier version. At any rate, Baby Girl Knox and I both loved them so much we ate roughly 4500. Ok, slight exaggeration, but still...Pat really only got about 2. You snooze, you lose man!

At any rate, they were super easy to throw together and make for a great breakfast. Or snack. Or dinner. You get my point!

Muffins that Taste Like Donuts
from Tasty Kitchen

Ingredients

1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/3 cup oil
3/4 cups white sugar
1 whole egg
3/4 cups milk

For Topping
1/4 cups butter
1/3 cups white sugar
1 Tbs cinnamon

Directions

1. Preheat oven to 350 degrees
2. Combine flour, baking powder, salt, nutmeg and cinnamon in a medium bowl
3. Combine oil, sugar, egg and milk in a large bowl. Add dry ingredients and stir only to combine.
4. Spray muffin tin with vegetable spray and fill 1/2 way full with batter. Bake for 15 to 20 minutes.
5. Meanwhile, melt butter in a bowl. Combine the sugar and cinnamon in another bowl.
6. Once muffins are baked, shake onto counter while still hot. Dip muffins in butter, then into sugar/cinnamon mix. Let cool

Last Bite: Seriously, these were really good. You could taste the nutmeg in the muffin and then the sweet crunchy topping of sugar and butter...mmmm....so good! And hey, if you don't like them (because something is wrong with you, not the muffins) then bring them to me...the baby and I could use a few hundred more!

Wednesday, July 21, 2010

Super Summer Meal

Looks like I have been on quite a Giada kick lately...and it doesn't look like it's gong to stop anytime soon! Today's recipe is also from her collection. I just always love everything she comes up with. So last night for dinner Pat and I had her Spicy Chicken Tenders with Honey-Mustard Sauce, sweet corn on the cob and a lovely summer salad. It was a cinch to throw together and the perfect summer meal.

I was a bit worried that the spicy tenders would be too spicy so I cut back pretty drastically on the cayenne and hot sauce. Do NOT make the same mistake. While they were still really good...they had no spice at all. I will follow the recipe exactly the next time I make these.

Also...I am including a picture of the cute baby girl! We had our 18 week ultrasound yesterday and she looks great! She is measuring right on track and weighing in at a whopping 9 ounces. We got a 3D ultrasound and it is amazing how well you can see your baby! I just love looking at that little face and can't wait to meet her and love on her in December!






Ok...recipe time!

Spicy Chicken Tenders with Honey-Mustard Sauce
Giada De Laurentiis

Ingredients
Vegetable cooking spray

Honey-Mustard-
1/3 cup honey
1/3 cup whole grain mustard

Breading-
1 cup all-purpose flour
1 Tbs salt, plus extra for seasoning
3 large eggs at room temp
3 Tbs hot sauce
1 cup cornmeal
2 Tbs chili powder
1 tsp cayenne pepper
1 1/2 pounds chicken tenders
Olive oil for drizzling

Directions

1. Preheat oven to 425 degrees. Spray a heavy baking sheet liberally with cooking spray. Set aside
2. Honey-Mustard: In a small serving bowl, mix together honey and mustard until smooth. Set aside
3. Breading: IN a medium bowl, mix together flower and salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together cornmeal, chili powder and cayenne pepper.
4. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture.
5. Arrange the breaded chicken in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until golden and cooked through, about 15 to 17 minutes.

Last Bite: I will ALWAYS make my own honey-mustard sauce from now on. It was so easy and tasted WONDERFUL!!! Also...I will kick up the spice next time...but still a great meal!

Thursday, July 8, 2010

Good News...and a recipe too!

Ok, first with the good news....Pat and I are expecting a BABY GIRL due this December 17th!! We are so excited!! This might possibly explain my lack of blogging recently. Hopefully though, now that I am in my second trimester, I will be getting that burst of energy everyone keeps talking about!

Anyways I thought I would post a few baby bump pictures, including a few taken at the Zac Brown Band concert last night. It was a great time, even though it was 95 degrees out...talk about HOT!!!






Ok...on to the recipe. This is a great little sandwich that is easy to put together and great for a quick summer dinner. I did have to adapt the recipe a bit since it called for Brie cheese. Turns out when you are preggo, there is a huge list of foods not to eat, and Brie cheese is one of them. I substituted with Provolone. But, if you are not currently pregnant...I would think the Brie would be delightful!




Parisian Steak and Cheese Croissant Sandwich
adapted by Giada De Laurentiis

Ingredients

4 (4-ounce) beef fillet steaks
Salt and Pepper
2 Tablespoons unsalted butter, room temp
4 croissants
4 slices of Provolone cheese (or 6 ounces Brie, cut into 1/2 inch slices)
2 cups fresh baby spinach
1 cup (about 4 ounces) farred roasted red bell peppers
Stone ground mustard

Directions

1. Season the steaks with salt and pepper. In a medium skillt, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slices the steak, across the grain, into 1/4 to 1/2 inch thick slices.
2. Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half, lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute, until lightly toasted. Lay the cheese slices over the toasted croissant halves.
3. Remove the croissants from the skillet. Place about 1/4 cup of spinach on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining spinach. Slather on stone ground mustard to the other half of the croissant and then add it to the top of the sandwich. Serve immediatly.

Last Bite: This is a great sandwich that is full of flavor. Feel free to replace the mustard with a different condiment...I just happen to really like the punch of flavor it adds!

Tuesday, June 22, 2010

Afternoon Delight


It's hot out! And sticky...and muggy. But I sort of love it! I dream of summer all winter long so I make myself appreciate all of it....even the really, really, REALLY hot days!

This summer, while in search of something filling yet refreshing to snack on, I came across this awesome dish. White bean dip with pita chips....super yum! It comes together in a flash and gives you plenty of time to chat with friends, drink a glass of wine, or catch up on the lastest episode of "The Bachelorette".

But, before I share the recipe with you...I want to share with you the newest addition to our family! Meet Roxy!! She is our new silver lab puppy and we just love her to pieces. The eery thing is that she reminds us an awful lot of our sweet Hershey. We just know she is still looking after us!

Roxy loves to play and loves to nap and is just about the cutest puppy ever! She has brought so much laughter and light back into our lives!









Alright....on to the recipe....that I promise you will love!!


White Bean Dip with Pita Chips
from Giada De Laurentiis


Ingredients
1 15 ounce can cannellini beans, drained and rinsed
2 cloves of garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup, loosely packed, fresh flat parsley leaves
Salt and Pepper
6 pitas
1 teaspoon dried oregano


Directions
1. Preheat oven to 400 degrees.
2. Place beans, garlic, lemon juice, 1/3 cup olive oil, and parsley into a food processor. Pulse until mixture is coarsely chopped. Season with salt and pepper.
3. Transfer puree to a small serving bowl.
4. Cut each pita into 8 wedges. Arrange wedges on a large baking sheet and pour remaining oil over them. Toss and spread out evenly. Sprinkle with oregano, salt and pepper.
5. Bake for 8 to 12 minutes, or until toasted and golden.


Last Bite: The lemon and fresh parsley really make this dip come alive. Take it to a party or just make it as a side for dinner one night. Either way, you won't be disappointed!

Monday, June 7, 2010

Who doesn't want cake that has been frosted AND dipped in chocolate???


Sorry for the real lack of blogging lately. We lost Hersh and then I was finishing up my last class before break for school and there was so much going on that I simply failed to blog. And quite honestly, I failed to even cook for awhile. But, I have 6 weeks off of school which I am very excited about and I'm ready to get back at it!

Last week was our monthly Girls Night held at our friend Julie's house. The very first time I met Julie she was telling me about these Cake Balls she had tried to make once. They sounded so good so I decided to do some investigating and came up with the recipe. Although, there really isn't much to the recipe. I would say it's more method than anything. But I am sure that they are delicious to make and oh so easy. And as one of the girls put it last week, "Who doesn't want cake that has been frosted AND dipped in chocolate???"

They are also fun becuase you can experiment with them. The first time I made them it was chocolate all around, chocolate cake, chocolate frosting and chocolate, well, chocolate. This time however, I made a red velvet cake, used cream cheese frosting and dipped them in chocolate. So be creative and let your taste buds guide you!

Cake Balls
from Bakerella

Ingredients

1 box of your favorite cake mix (plus ingredients the mix calls for)
1 can of frosting
2 boxes of bakers chocolate squares

Directions

1. Bake cake according to package instructions and let cool completely. (Most times I am too impatient and only let it cool to the point where it doesn't burn my fingers)
2. Crumble cooled (or slightly warm) cake into a big bowl.
3. Add a can a frosting to the cake and work through with your hands (this is messy!!)
4. Once combined, roll the cake into tiny balls and place on a baking sheet. To prevent the cake from sticking to you, keep a small bowl of water handy and wet your hands slightly before rolling the cake.
5. Let the balls chill in the refridgerator for 4-5 hours or in the freezer for 1-2 hours.
6. Melt chocolate squares in a microwave proof bowl, watching to make sure you don't burn your cholcolate.
7. Dip the chilled balls in the melted chocolate using spoons and then remove once coated and place on wax paper to cool.
8. Let sit overnight or until hardened.
9. Die from happiness once you eat them!

Last Bite: These will be a hit no matter where you go. Make sure you save enough for yourself too! Also, I heard that you can freeze these and bring out just a few at a time...if you have that kind of willpower!!

Tuesday, May 25, 2010

Hershey


It’s funny how the things you tend to complain about, are the very same things you cannot bear to let go once you lose something you love so much.

Our sweet dog Hershey had to be put to sleep last weekend and Pat and I are still reeling. She was our best girl, our constant companion and our truest friend. And now, sadly she is gone. We know she is happy and healthy running in Heaven, but we on Earth still miss her very much.

While she was alive, we were in a constant battle of trying to eliminate the dog hair and dog smell from our home and now we find comfort in both. When we come home after work, we breathe in deeply the leftover smell of our Hershey. And there, on my bathroom floor, pieces of her hair that shed everywhere, that I simply can’t bear to clean up yet. Those small pieces we now cling to tightly as if it will somehow bring her back to us.

Hershey had one of the funniest personalities I have ever known in a dog. She was smart and witty. Clever and silly. And while she may not have been the best trained dog as she jumped on anyone who entered our home, she was just so joyous and eager to greet her new guests.

She had a fascination with socks and would literally try to steal them off your feet while you were putting them on. Most times while I would sit on the couch, folding my giant piles of laundry, she would stealthy try to sneak up and delicately snatch a set of folded socks. She would move so quietly and gracefully so as not to alert anyone that there was one less set of socks in my folded pile. Of course I usually did catch her doing such acts, but was often times too amused to do anything about it but laugh as she curled up around her new loot and wagged her tail at me with pride. What a stinker she was.

She also never wanted to be thought of as one of the “girls”. She wanted everyone to know she could hang with the boys, one hundred percent. She helped Pat work in the garage on many projects. She chased the four-wheeler all over Pat’s parent’s property. She loved to help Pat shovel the driveway and sidewalks in the winter and then would egg Pat on until he finally appeased her with a snowball fight. She would growl and bark and chomp at the snow in delight.

As most dogs do, Hershey loved to go for walks. It was asking her if she wanted to go for a walk that was our favorite. We would try to nonchalantly get ready for a walk without saying a word to her but she would be on to us, knowing something was getting ready to happen. Then as causal as possible, one of us would ask her, “Hershey, do you want to go for a walk?” And she would freeze whatever she was doing and whip her head around to look at you and just stare in complete silence as if to say, “You better not be joking about this”. So we would ask her again, “Hersh, wanna go for a walk?” and then she would let loose. She jumped and snorted and twisted her body around in these jumping circles in order to prove her real desire to truly go for a walk.

Death proves to you that life continues to go on. We still get up each morning and shower and go to work. We come home to our very empty house and eat dinner and work on various projects. We shake our heads in amazement that everything can be exactly the same, and yet so entirely and utterly different.

We miss our sweet Hershey and her playfulness, her curiosity, and her heart that was so full of love for us.

We opted to get Hershey cremated as we are not sure we will always be in our current home. What a bizarre thing to look for the perfect urn for your loved one. Even more bizarre since we had never even discussed anything like this before. We just thought we had another five to six years with her. We finally chose, for the time being, a simple wooden box that will contain her remains. We wanted her name engraved on the top. No birth date and certainly no death date. Because to us, Hershey is always alive. She is alive in spirit and she is alive in our hearts. She fills our memories so vibrantly that I can still hear the shake of her ears, her groan as she lay down and her snore as she slept.

Our sweet Hershey will never be forgotten, and will continue to live in our hearts forever. We will love her always.

Friday, May 7, 2010

Yummy Appetizer

Sooo....lots has happened since we last chatted. First of all, out house did NOT sell. Yea...that was pretty surprising news to us. But, we are hopeful that there are reasons it didn't sell right now and if it is supposed to, it will in a timely fashion. That or I will just lose my mind over all the house stuff! So for now we are back to square one....back to house showings and lugging the dog to my dads 2-3 times a week so she doesn't accost our potential house buyers with her fierce butt-wiggle and slobbery kisses. Those are also the reasons we love her so much too!

On Wednesday night we had Girls Night again and threw a surprise shower for our friend Greta who is getting married at the end of June! She was very surprised and everyone had a great night helping her celebrate her upcoming wedding!!

For my appetizer I brought Bacon Wrapped Jalapenos. I learned about this recipe from the Pioneer Women and have since added a few of my own touches. Some out of creativity and some out of necessity. Feel free to adapt as your own needs see fit too!

Bacon Wrapped Jalapenos
adapted from Pioneer Woman

Ingredients

15 medium to small jalapenos, ends cut off, sliced in half and seeds removed
10 serrano peppers, ends cute off, sliced in half and seeds removed (be warned...these suckers are HOT)
2 packages of room temperature cream cheese
1 pound of sliced bacon
Fresh cracked pepper
Toothpicks

Directions

1. Preheat your oven to 375 degrees.
2. Take sliced jalapeno and serrano peppers and scoop softened cream cheese into them
3. Slice your bacon into thirds and then wrap a section of bacon around the peppers. Secure with a toothpick.
4. Sprinkle fresh cracked pepper over the wrapped peppers
5. Bake for 20-25 minutes or until bacon is browned.
6. Secretly shove 3-4 in your mouth once finished before anyone catches you!

Getting ready to go in the oven

Yummy finished product!


Last Bite: If you can handle the heat, the serrano peppers offer a nice punch. And depending on how lazy you are scooping out the seeds, the jalapenos can offer some nice heat too! These are super easy to make and super wonderful!