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The Joy of Gardening

15 May

I did not know how much joy a garden could bring until recently! The excitement of seeing what you planted grow and flourish and biggest bonus- it changes daily, makes gardening so fun!

I obviously think gardening is more fun than Bailey does :)

Big thanks to my husband who helped me build this raised garden bed that has become my hobby!! We used this plan and soil combination (from pinterest, what did we do before that?) to plant*:

Basil
Red and Yellow Bell Peppers
Jalapenos
Eggplant
Yellow crookneck Squash
Mr. Stripey Heirloom Tomatoes
German Johnson Heirloom Tomatoes

*I bought all of my plants from Lowes (with a 10% military discount) and saved the receipt because they will replace your plant if it dies!

Here it was the day I planted everything April 9th  and today May 15th!

In just a moth everything has doubled! Love this baby bell pepper!

Squash!

What are you growing in your garden!?

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Lemon Chicken Noodle Soup

9 May

My coffee maker broke on Friday morning- I know a bad omen for sure. However, I convinced myself the day would be fabulous and it initially was!  I had a wonderful day working out and running around with Amanda. I felt so great after returning home I popped open  a cervesa and sat in the back yard to enjoy the evening with my wonderful Husband and dog Bailey. Then, the dog spotted a goose (which there was no way he could ever get to), knocks me off my chair sending my beer flying and my bottom to the ground. Major party foul Bailey. I know you shouldn’t cry over spilled milk but what about spilled beer!? After that, I began to feel under the weather and spent the rest of the weekend sleeping, blowing my nose and eating PB&J sandwiches. To make matters WORSE, I couldn’t talk to my mom (talking to your mom is essential for a “I do not feel good pity party”) She and my Dad were traipsing around France (allow yourself a few seconds to be jealous of them, I sure am).

Back to business. It is now Wednesday and I feel like I am finally coming out of my zombie like snotty state. I feel like a new woman, and it is in part to this FABULOUS and EASY soup (easy is essential when you are a crazy congestion induced overly emotional cough machine).

I patted myself on the back for saving a chicken carcass (I hate the word carcass too, reminds me of vultures- ew!) and ends of lots of onions, carrots and celery. Threw all of that in a large pot, covered it with water, added unpeeled smashed garlic cloves, some herbs, black pepper and salt and magically three hours of simmering later, I had homemade chicken stock to make the perfect chicken soup.

This recipe, for lemon chicken noodle soup, is from a friend of mine over at The GD Kitchen. It is perfect for when you are feeling under the weather, or craving a comforting meal. I had a bunch of vegetables pre-chopped in the freezer because sometimes I buy too much produce or my husband works late and I don’t make dinner because I am lazy and do not want veggies to go to waste. Seriously, you can chop up anything and freeze it – start doing this, you will be glad you did if you end up in a cold coma like I was! I used zucchini, carrots and onions that had been frozen.

Yep, these veggies were frozen!

Check out her site and this recipe you will be so glad you did!

Side note 1:  That is my sweet little beer spiller in the background

Side note 2: I plan on making the GD Kitchen’s strawberry basil ice cream to go with these strawberry basil martinis :)

Side note 3: I think I like adding side notes too much!

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It’s Monday, You need a Martini

30 Apr

Mondays have always given me the blues. Maybe it is because I spend my weekends doing this:

Reading (this book was fantastic) and drinking a strawberry basil martini, or two or three… This is a fabulously refreshing cocktail that really, is perfect for any day, especially moody Mondays which I will now refer to as Martini Mondays. How can you hate Mondays with a martini this good?

Strawberry Basil Martini
Serves 1

3 strawberries, plus 1 thin slice
3 basil leaves
1/2 ounce Agave Nectar
Ice
2 ounces vodka*
1/2 ounce fresh lime juice
1 ounce Water

*this is also VERY delicious virgin, sub club soda for the vodka!

In a cocktail shaker, muddle the strawberries with the basil leaves and Agave nectar. Add ice and the remaining ingredients and shake well. Strain into a chilled martini glass and garnish with the strawberry slice.
Adapted from Food and Wine

Go forth, make this martini and turn your Monday into this-

*That is my husband in the background doing yard work. In my defense, I offered to make him a martini and he declined…

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Thai Chicken Enchiladas

24 Apr

I am not good at remembering, saving or making a meal I liked more than once. I constantly want to try new recipes or dishes, much to my husbands chagrin. This recipe changes things. I literally made it again the next day (which is the opposite of the extreme I was following, never making the same thing twice and now eating the same thing all week?! I have issues :) )

These are so surprisingly good. Nothing like a Mexican enchilada that can be heavy and laden with cheese (although my husband thought they could use guacamole, he is CRAZY). They are light and slightly spicy/sweet and PERFECT to whip up when you are having guests over with a side of edamame (Served restaurant style lightly salted in their pods)!

This recipe is from one of my favorite food blogs, How Sweet It Is, she is always coming up with great new recipe ideas! You MUST try this!

Image from http://www.howsweeteats.com/

Image from http://www.howsweeteats.com/

Don’t be surprised that you will want to eat your leftovers for breakfast the next day.

Get the recipe here!

 

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Strawberry and Spinach Salad

19 Apr

Strawberries are in season!! This means it is one of the few times that buying them will not cost you an arm and a leg. Go forth and make delicious strawberry dishes, including this spinach salad! This is a fantastic lunch to whip up when you have a last-minute lunch guest! Goat cheese and fruit are the keys to an impressive salad (unless you are my husband, it needs a meat, so I obliged and added some grilled chicken). This salad is so simple but so good! I would not be surprised if you are called fancy pants after serving this.  Own it and strut around, and feel no guilt when eating a cookie after- because you just ate a bowl full of spinach.

Serves 2

Salad

4 cups fresh baby spinach

1 cup sliced strawberries

1/2 cup candied pecans

4 ounces of goat cheese

(Optional for the meat lover in your life- 1 large grilled chicken breast)

Dressing

2-3 tablespoons of balsamic vinegar

1 tsp honey

1 tsp Dijon mustard

1 ½  tablespoons extra virgin olive oil

Salt and Pepper to taste

Combine balsamic vinegar, honey and Dijon then gradually whisk in the olive oil, add salt and pepper to taste. Combine spinach, strawberries and pecans and toss with dressing. Finally top with crumbled goats cheese, split into two bowls and enjoy!

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French Toast- Bananas Foster Stlye

16 Apr

This is NOT a low-calorie breakfast. However, it contains fruit, so therefore you only have to feel slightly guilty about eating it! It is so good we ate it ALL before I even had time to snap a photo!

The recipe claims to feed six, but whomever has the self-control to eat only ONE piece of french toast should be nominated for sainthood. I would say this feeds two hungry adults. (At the beginning of my marriage I used to be slightly embarrassed that I can eat the same amount as my 40lbs heavier husband, but now I own it- especially when it comes to something as tasty as this french toast!)

Recipe From Steamy Kitchen
Serves 2

French toast:
3 large whole eggs
3 large egg yolks (keep the egg whites for a frittata)
1/2 cup whole milk
1/4 cup whipping cream
1 teaspoon vanilla extract
6 slices (3/4-inch thick) your favorite bread (I used French, you can also use brioche or challah bread)
3 tablespoons (ish) unsalted butter

Banana sauce:
4 ounces (1 stick unsalted butter
1/2 cup (packed) dark brown sugar
2 tablespoons water
4 bananas, peeled and cut diagonally into 1/2-inch-thick slices

Instructions:

  1. Soak the bread: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. While the bread is socking up this wonderful-ness…
  2. Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you cook the French toast.
  3. Cook the French toast: Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. (keep the already cooked pieces on a baking sheet in the oven at 250)
  4. Add the bananas: Add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce.
  5. Enjoy without guilt. Maybe even plan to go to the gym later OR realize your time would be better spent making another batch of these for dinner!

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Baileys Irish Cream Lava Cakes

29 Dec

To me, nothing screams New Years Eve better than booze enhanced desserts. This lava cake is rich, delicious and the perfect end to any party or dinner. Be warned, you might dream of this dessert and them accidentally make it three nights in a row, and then suddenly your jeans get tighter! Strange how that happens, right?

I used “fancy” Ghirardelli bittersweet chocolate to make this and did not regret it for a second!

Chocolate Lava Cakes with Bailey’s Irish Cream
Recipe from Southern Living
Makes 6 lava cakes

Ingredients

  • 1 tablespoon butter
  • 1 cup butter
  • 8 ounces bittersweet chocolate morsels
  • 4 egg yolks (save the egg whites for a fritatta!)
  • 4 large eggs
  • 2 cups powdered sugar
  • 3/4 cup all-purpose flour
  • Pinch of salt
  • 1/3 cup of Bailey’s Irish Cream
  • Garnish: powdered sugar

Preparation

  1. Preheat oven to 425°. Grease 6 (6-oz.) ramekins or individual soufflé dishes with 1 Tbsp. butter. Make sure to get every nook and cranny of the ramekins! Or this will happen… even if this happens, don’t panic, dusting the cakes with powdered sugar disguises any “oops”
  2. Microwave 1 cup butter and chocolate morsels in a microwave-safe bowl at HIGH 1 minute or until chocolate is melted and mixture is smooth, whisking at 20 second intervals.
  3. Beat egg yolks and eggs at medium speed with an electric mixer for 1 minute. Gradually add chocolate mixture, beating at a low speed until well blended.
  4. Sift together sugar, flour, and salt. Gradually whisk sugar mixture into chocolate mixture until well blended. Once blended whisk in 1/3 cup coffee liqueur. Divide batter among prepared ramekins. Place ramekins in a 15- x 10-inch jelly-roll pan.
  5. Bake at 425° for 14 to 16 minutes or until a thermometer inserted into cakes registers 165°. Remove from oven, and let stand 10 minutes. Run a knife around outer edge of each cake to loosen. Carefully invert cakes onto dessert plates. Garnish, with powdered sugar and a BIG scoop of ice cream (If you are feeling extra naughty, this would be perfect served with some Baileys spiked homemade ice cream!)

Eat as many of these as you can before you make any new years resolutions to lose weight :)

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Christmas Eve Dinner: Verde Chicken Enchiladas

23 Dec

Feliz Navidad!

Growing up in Texas my family (non native Texans) found out early on many families have tamales on Christmas eve, FANTASTIC IDEA. Who doesn’t love tamales? Then I researched the process to make tamales, and while I find them to be extremely delicious they are NOT an easy “make at home” dinner! So, let me introduce you to this winner winner chicken dinner. Not too sure what the actually means, but this EASY and tasty chicken dish is a crowd pleaser (can easily be doubled or if you are really hungry tripled!) and follows the lovely mexicana theme for a spicy Christmas eve!

Chicken Enchiladas with Salsa Verde

Slightly adapted from Cooking Light
Serves 4-6

Ingredients

  • 1 cup chopped onion ( 1 medium onion)
  • 1/2 cup chopped fresh cilantro (about one bunch of cilantro)
  • 2 garlic cloves, minced
  • 1 (7-ounce) bottle salsa verde*
  • 2 cups shredded cooked chicken breast
  • 8oz 1/3-less-fat cream cheese, softened
  • 1/2 cup fat-free, less-sodium chicken broth
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 1/4 cup shredded Mexican cheese (really any shredded cheese will work!)
  • 1/2 teaspoon chili powder
  • 4 lime wedges
  • Cilantro sprigs (optional)

*Verde means green en español and salsa verde is a salsa made of tomatillos like this delicious one made by Amanda. To make this dinner, buying a bottled sauce makes it much easier and gives you more time to be drinking peppermint mochas or spiked eggnog!

Preparation

  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
  3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
  4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with shredded cheese and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

I like to serve this with black beans and cilantro lime rice and of course some chips and salsa!

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Penne With Braised Short Ribs

19 Dec

I really enjoy watching the food network. I have mentioned before some of my favorite recipes come from Ina, but I love to watch Giada  and Secrets of a Restaurant Chef because it is fun to see you can make restaurant quality food at home! When I saw Giada make this recipe on her show, I knew I had to try it! I served it when we had Amanda and her husband over for dinner and it was a hit! This dish is relatively easy to put together! It needs to cook for two and a half hours, but that gives you plenty of time to prep everything else for dinner, or paint your nails or have a glass of wine :) The flavors and texture of the dish are FANTASTIC! It is perfect served with a Caesar salad and some garlic bread!

Penne With Braised Short Ribs
Slightly adapted from Giada
Serves 6

Ingredients

  • 4 pounds beef short ribs (my grocery store only carried Korean style ribs, and that worked out well too!)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 cloves garlic, coarsely chopped
  • 5 Roma tomatoes, cut into eighths
  • 1 cup red wine, such as Cabernet Sauvignon
  • 3 tablespoons Dijon mustard
  • 2 cups low-sodium beef broth
  • 3 TBS Tomato Paste
  • 1 pound penne pasta
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Trim as much fat as you can from the ribs and then season them with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid (this is an important step, although not the most fun, if you have extra time place the sauce in the fridge for a bit and the fat will solidify on the top and become easier to remove). Add the tomato paste to the pan and blend carefully with an immersion blender. If you do not have an immersion blender, using a ladle, transfer the cooking liquid in the bowl of a food processor or blender. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks or your fingers shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Pour the meat and sauce over the pasta. Toss well and sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

Enjoy!

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Snowball Cookies

16 Dec

I love cookies!! Fortunately for me, the Christmas season is full of cookies!!  These are my absolute favorite Christmas cookies. I cannot even remember where the recipe came from my family has been making it for so long! They are like chocolate filled pecan sandies but are festive and perfect for the winter season because they look like snowballs!

Snowball Cookies
makes 2-3 dozen

1 cup of room temperature butter
1/2 cup sugar
1 tsp vanilla
2 cups flour
1 cupped chopped pecans
1 package of Hershey kisses
powdered sugar

Preheat oven to 375 degrees.

On medium speed beat butter, sugar until combined, add vanilla and mix well. Turn to low and slowly add flour & nuts

Shape dough around kisses to form into small balls. Bake for 12 minutes, let them cool enough to handle and then roll in powdered sugar. Eat a few while they are warm!

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