A Zesty Bite

Italy

2012-05-10T09:33:00.001-05:00

Well, the time has finally come for Shaun and I to fly overseas. We are leaving today to travel to Venice, Florence and Rome and will be back in 10 days. I promise that we will return with lots of wonderful pictures and updates on the food that we tried.

CIAO!

Baked Potato Soup

2012-05-04T07:54:00.001-05:00

MIA -- that would be me!!!

Shaun and I have SO MUCH going on right now that my cooking is being pushed back for the moment. Luckily we are getting a break soon because we leave for Italy in ONE WEEK!

Another piece of good news is that we found a new home. We close at the end of this month and I can't wait to show you all new pictures. We are so excited that we were able to find a home that fit our needs and budget. Shaun is beyond thrilled about his new covered back patio. I am excited about a huge kitchen with tons of room for my many appliances and dishes.

OK enough of the rambling from me and on to tonight's delicious recipe. I have been craving potato soup for a while now. Yes, I know it's almost summer time and its hot outside but I want soup. When it comes to this soup I love mine chunky and creamy. I found a delicious recipe from Paula Deen and made some minor adaptations to it and it turned out perfectly. This soup is by NO means healthy but you can go walking after dinner to burn some calories. I however chose to watch TV with Shaun.

ENJOY!

Baked Potato Soup
adapted from Paula Deen

Ingredients:
4 large russet potatoes
6 slices cooked bacon, chopped
2 Tbsp butter
1 cup onion, diced
1/2 cup flour
3 cups chicken broth
2 cups half & half
parsley flakes
1/3 cup sour cream
3/4 cup cheddar cheese
salt and pepper
green onions, chopped

Preparation:
Preheat oven to 400 degrees.

Pierce each potato with a fork all around and wrap in foil. Cook in the oven for one hour. Remove and let it cool down. Chop up the potatoes leaving the skin on and set aside.

In large dutch oven or pot melt butter over medium heat. Add in the onions and stir until tender. Stir in the flour and mix for about one minute. Pour in the chicken broth slowly stirring constantly. Cook until the mixture is thick and bubbly. Pour in the potatoes, half and half, parsley, and bacon (reserve a couple of pieces for the top). Cook for 10 minutes stirring occasionally. Add in the sour cream and cheddar cheese and mix the soup. Top with salt and pepper to taste.

Place soup in bowls and top with bacon, green onions, and cheddar cheese.

Foodie PenPal

2012-04-30T08:07:00.000-05:00

It's a very exciting time.

This past month I signed up to participate in the monthly foodie pen pal program. Shaun and I received a lovely package from Laura Watts! I mean she included everything that we could possibly want and more.
I mean look at all the delicious treats and I didn't have to go to the store for any of it. We exchanged a couple of emails about what type of food I crave or want. I told Laura to lean more towards the healthier side of things but that I would not turn away any sweets that we be involved.

The foodie pen pal program is a great way to get to showcase foods to readers or other bloggers. That's right! You do not have to be a blogger to sign up for this fun swap. Each month you are paired with a reader or blogger and are allowed to spend a limit of 15.00 of food items. You send your box by the 15th of the month and then post (on the last day of the month) or just enjoy your items. Pretty simple right!!!

GO SIGN UP TODAY!!!

I can't wait to see what this next month has in store for me!

ENJOY and thanks Laura!

Potatoes Au Gratin

2012-04-18T07:10:00.003-05:00

Hey guys!! Sorry I have been out of posting for literally the past two weeks.

A LOT is going on in our household which I will fill you in at a later date. Good news is that we found a house and we move in June right after our Italy trip. If any of you want to come and help I'm sure my husband would love to have some helpers since I hate to pack up things. I think I have moved 5 times in the past 4 years. But I am so excited about having our own home and I won't have to pack or unpack in a long time after this move.

Seriously any takers on helping????

I didn't think so.

I can't even seem to think about moving when we are set to be in Italy in about three weeks. I lived in London for a short while right out of college and was able to travel a little. Shaun has never been and I am so excited to travel with him. Our first stop is to Venice (never been), then on to Florence, and then our last stop is Rome. We are doing all of this in about 11 days.

I'm so ready for great pasta, pizza, fresh seafood and you can not forget the gelato. Not sure if I'm going more for the culinary experience or to sight see.

Ok, enough of me rambling about Italy and on to tonight's dish. We have been wanting to make potatoes au gratin for a while but I just never got around to it. Well, tonight is the night! It went perfectly with the pork shoulder Shaun grilled this past weekend. You can never go wrong with cheesy potatoes.

ENJOY!

Potatoes Au Gratin
Serves: 3-4

Ingredients:
2 russett potatoes
3/4 cup sharp cheddar cheese, shredded
2/3 cup heavy cream
1 1/3 cup milk
1 Tbsp parsley, finely chopped
salt
pepper

Preparation:
Preheat oven to 400 degrees.

Using a mandoline slice both potatoes into thin pieces. Lay half of the potatoes into a greased pie or small casserole dish. Sprinkle 1/4 cup cheese and season with a little salt and pepper. Repeat with the other half of potatoes and 1/4 cup cheese.

In a small bowl combine milk, heavy cream, parsley, salt and pepper. Pour over the potatoes and you want to make sure that they are covered. Top with the rest of the cheese and cover the dish with foil.

Cook for 20 minutes covered and then remove the foil and cook for an additional 20-25 minutes or until potatoes are soft and tender.

Remove from oven and let it cool for 5 minutes.

SRC: Baked Naan

2012-04-16T11:00:00.000-05:00

It's time for the Secret Recipe Club reveal!

I absolutely love the blog that I got assigned to this month, My Hobbie Lobbie. Trisha has a great list of recipes to make. When I was reading down the list my eyes immediately stopped at the baked naan. I have been wanting to try it out for a while now.

I seriously have about 5-6 naan recipes bookmarked for me to make. The great thing is that you have most if not all the ingredients already at home. I made a few minor changes to the original recipe. Instead of plain flour I decided to use whole wheat and then I substituted regular sugar for powdered sugar. When the bread is done you can top it with so many options or use it for dipping.

ENJOY!

Come join http://www.secretrecipeclub.com/.

Baked Naan
Recipe adapted from My Hobbie Lobbie, original from Anjum Anand

Ingredients:
1/2 cup milk
2 Tbsp oil
1 1/2 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
2 tsp sugar
olive oil
butter

Preparation:
In large mixing bowl combine the milk and oil and blend the mixture. Then pour in the dry ingredients and stir with the dough hook or knead with your hands for 8-10 minutes. Cover with a tea towel and set aside for about 2 hours. The dough will not rise so don't expect it to.

Turn the oven to the broil setting. Remove the dough and divide into 4 equal parts. Roll out the dough so that it's flat like a tortilla. Spread a little olive oil over the top and place on a greased baking sheet right underneath the broiler. When the dough starts to bubble flip it over and when it starts to brown the naan is done. Spread some butter on top along with any herbs or seasonings.

To keep naan warm place in foil. If you need to reheat the naan do it in the foil.

Baked Ziti

2012-04-12T13:55:00.003-05:00

Today, I am having a special guest post!!! My sister in law Lauren is sharing a very special family recipe and it just happens to be my husband's favorite. Take it away Lauren!

When Meagan asked me to do a guest blog post, I was excited about the opportunity to share a family recipe with her (and you, her loyal readers)! My mom's family, who was from New York originally, has a spaghetti sauce recipe that has been passed down for generations. Growing up, it was a family tradition to have baked ziti for Christmas.

I fondly remember helping my mom cook the sauce all day in preparation for our Christmas meal. Definitely a day in the kitchen well-spent. Because of the amount of time this recipe takes to prepare, it's not one that you can whip up last minute, but hopefully you will find that the extra time is worth the reward. (Tip: I prefer to make a large batch of sauce and freeze the leftovers for a delicious meal in half the time!)
From our family to yours,
Lauren

Baked Ziti

Ingredients:
28 oz. can crushed tomatoes
6 oz. can tomato paste
8 oz. can tomato sauce
1 tsp garlic
sweet basil to taste
oregano to taste
1 tsp sugar
salt to taste
2 cups water
1 onion, diced
1 lb. Italian sausage links
12 oz. package meatballs
1 box 16oz. ziti
8 oz. mozzarella, cherry balls

Preparation:
In large pot or saucepan on low heat add the first nine ingredients. In another sauce pan add the onions with a little bit of olive oil and sauté them for 5-7 minutes or until tender. Then add them to the larger pot.

Add the sausage and meatballs (only if they are uncooked) to the same pan that you just cooked the onions in and cook until they are lightly brown. Then add to the sauce mixture. The meat and sauce will cook 5-6 hours on low heat, stirring every 30 minutes to an hour.

Preheat oven to 425 degrees.

Cook ziti according to package instructions and then drain. Coat a large casserole dish with cooking spray and then lay 1/2 of the noodles, 1/2 meat sauce, and half of the mozzarella. Then layer one more time then stir everything up. Bake covered in the oven 30-40 minutes.

Sprinkle with parmesan right before serving.

Brunch Casserole

2012-04-10T07:17:00.000-05:00

I hope everyone enjoyed their Easter break! Shaun's sister came to visit us for the weekend with her two dogs. So we definitely had quite a house full with our two dogs and hers. I wish I could tell you all that we did but to be completely honest it was absolutely nothing. Seriously, we sat around watched TV, read books, laid outside, napped, and played with the dogs.

We decided to do an early mass on Sunday since the later one would be packed. On Saturday night I whipped up this delicious casserole and was able to put it in the oven for when we returned home from church.

ENJOY!

P.S. Sorry the post is so short! But we are spending time this evening home searching!

Ingredients:
8 bacon strips
1 cup onion, diced
2/3 cup mushrooms, diced
16 oz. egg substitute
3 large eggs
1 cup milk
20 oz. bag shredded hash browns
1 1/4 cup cheddar cheese, shredded
4 oz. can green chiles
salt & pepper
Additional Toppings: sour cream, salsa, pico de gallo

Preparation:
In a large cast iron skillet cook all of the bacon on med/high heat. Remove bacon and place on paper towels. Drain the grease into a glass jar.

Add the onions into the cast iron and cook for 5 minutes on medium heat. Then add in the mushrooms and stir. Cook for an additional 5 minutes.

In large bowl add the egg substitute, eggs, milk, hash browns, cheese, and green chilies. Season it generously with salt and pepper. Then crumble up the bacon and place it in the large bowl along with the onions and mushrooms.

Pour in a 13x9 inch greased casserole dish. Cover with foil and place in refrigerator overnight.

Preheat oven to 350 degrees.

Cook uncovered for 45-55 minutes or until center is done. You can check by inserting a butter knife and if it comes out clean then the dish is done.

Don't let it happen to you!

2012-04-06T11:51:00.003-05:00

I almost had a heart attack yesterday. Seriously, I was sitting at work and decided to go to my blog to check out comments and stats. My blog is currently through Blogger but in June it will be hosted by Wordpress. Well, when I went to my site I got an error message saying that I couldn't get to my blog.

WHAT THE HECK!!!

I was able to get to my dashboard page but as far as seeing my actual blog it wasn't going to happen. I went to the help page of Blogger. HAHA thats a waste of time because the only thing you can do is basically paste what your problem is on their forum and hope that someone types back to you experiencing the same issue or someway to help you out. Not only was I flustered, mad, and confused I wanted to cry right at my desk. All, I could think of was I've lost everything that I've worked so hard for in the past year and a half.

Luckily for me BLOGGER was experiencing system wide outages that only lasted a short while. It definitely made me think a little more about my blog.

I contacted Bluehost to host my new domain name. I chose to use them because you can also backup your blog.

If you are interested in transferring or starting up your own domain name and having your blog backed up feel free to check out BLUE HOST!

There are other programs as well as Rackspace and Go Daddy, but make sure you go with one that you are comfortable with.

Blue Host also offers phone, chat and email support. I no longer have to try and figure out how I should contact Google with any issues.

Roasted Corn on the Cob

2012-04-05T07:12:00.000-05:00

Thank goodness for slightly warm weather. It's perfect outside right now, not too hot and not too cold. PERFECT!

I can't seem to get enough of our grill. Maybe because I feel bad that its been left out of the cooking for the past couple of months. First this week was grilled chicken legs and now it's corn on the cob.

It's wayyyyy better than corn in the can. No I'm not hating on it but when you get the chance to have fresh corn you just can't beat it. Especially when it's been grilled to perfection and then slathered with a delicious sauce for on top.

Shaun couldn't help but notice that I put one of these bad boys away in less then a minute. I don't even think I put it down on my plate between bites. Once it was in my hands there was no turning back.

ENJOY!

Roasted Corn on the Cob

Ingredients:
3 ears of corn
1/4 cup sour cream light
1/4 tsp chili powder
2 Tbsp parmesan cheese, shredded
1 Tbsp fresh parsley, finely chopped
butter
salt

Preparation:
Heat the grill to low/medium heat. Once the grill is warm, start by roasting the corn with the husks still on. This will allow the corn to cook slowly without burning. It will also make cleaning the corn that much easier. Cook for 10 minutes and be sure to rotate about every 5 minutes.

Now take the corn off the grill and remove the husks. Turn grill heat up to medium. Baste with melted butter and place back on grill. Turn every few minutes after corn starts to brown/caramelize. Be sure to baste the corn every time you rotate. After corn has caramelized, baste with the cheese spread mentioned below and allow to slightly melt before taking off the grill. Then sprinkle with salt.

Total cook time is 20-25 minutes.

In small bowl combine the sour cream, chili powder, parmesan cheese, and parsley. Mix it all up and set aside until corn is done.

Mango Pico De Gallo

2012-04-03T07:16:00.000-05:00

Why hello lovely!

Yes, I am talking to the pico.

It's no surprise that I love Mexican food of any type and from anywhere. I crave it more than anything in the world. You have so many good options like margaritas, beer, CHIPS & QUESO, tortillas, fajitas, quesadillas, enchiladas oh my. I could go on and on about it, but I will stop to save you all from my ramblings.

This weekend we planted our first ever herb garden. I grew up having large gardens in our family but since then I've never lived in a place where I could put one in. Even though we are moving in a couple of months we decided to go ahead and plants some herbs in some fairly large planters. I am ecstatic that I am no longer wasting money each week on different herbs and I can now go into my backyard and get what ever I need. We are currently growing: thyme, rosemary, cilantro, parsley, strawberries, tomatoes, jalapeno peppers, and squash. We are starting off small compared to my grandmother's garden that is about the size of a 1/2 football field. My grandmother had to buy a golf cart to go in between the rows to get the vegetables. ONE DAY!

I was able to use some of our fresh cilantro from our backyard for the first time with this recipe. Too bad we don't have a mango tree in our backyard or it would be empty!

ENJOY!

Mango Pico De Gallo

Ingredients:
2 large tomatoes, chopped
3/4 cup red onion, diced
1/2 jalapeño, deseeded and minced
1 mango, chopped
juice from one lime
cilantro
salt

Preparation:
In large bowl combine all the ingredients. It will depend on personal taste on how much salt and cilantro you use. Add both of those ingredients in slowly, mix and then taste. Refrigerate for a couple of hours before serving.

Grilled Chicken Legs

2012-04-02T07:15:00.000-05:00

It's a miracle!!! I swear it is just listen up.

I was able to make these juicy marinated chicken legs all by myself while the hubby was at home. He didn't even try to take over. Ok, maybe I am bragging just a bit, but hey I even turned the grill on too.

I absolutely love chicken. For some strange reason my favorite piece is the chicken leg. Maybe this stems from my youth years ago when thats the piece my parents always gave me. I remember coming home with a big bucket from Kentucky Fried Chicken (the fried stuff) and we would all dig in the bucket for our favorite piece. It's like I won every time I dug because there were always enough legs for me. Winner winner chicken dinner!

Don't worry I CAN eat other pieces as well, but I will always prefer the legs. Maybe one day this will change, but it's not going to happen anytime soon.

What is your favorite piece of the chicken?

ENJOY!

Grilled Chicken Legs
Adapted from Cooking Light Recipe

Ingredients:
1 cup orange juice
1 lemon, squeezed
4 tsp low sodium soy sauce
splash of dry sherry
1 1/2 tsp minced garlic
1 1/2 tsp balsamic vinegar
1 tsp onion powder
1/2 tsp chili powder
1/4 tsp poultry seasoning
1 tsp dark sesame oil
1/2 tsp salt
8-10 chicken legs
olive oil

Preparation:
In large bowl combine the first eleven ingredients and mix. Place the chicken legs into a gallon size ziplock bag and pour in the marinade mixture. Zip up the bag and shake it up. Place in the refrigerator for 4 hours. Turn the bag every hour or so to stir up the marinade.

Heat the grill to medium and oil it down with the olive oil along each grate. Remove the chicken from the ziplock bag and onto the grill. Pour the remaining marinade into a small pot and place by the grill. While chicken is cooking baste the chicken with the marinade. Cook the legs for about 30 minutes or until done and baste every time you turn the chicken. When you remove the chicken sprinkle with a touch of salt.

*I placed my pot with the marinade onto the side of the grill that didn't have a burner directly underneath to heat it up*

Pepper Jack Turkey Panini

2012-03-30T07:13:00.003-05:00

Tonight I am cooking for one! My husband is off doing a happy hour with co-workers, so it's just me for dinner.

Sometimes it's nice being able to cater to one person's taste buds than rather than pleasing several others.

Now onto the bad part! I've had a panini/grill underneath my cabinets for lets say 8 months. I've used the griddle quite a bit but never made a panini using it. Sad thing is that I begged for Shaun to let me put this on our wedding registry just because of the panini grills.

To whoever bought us the panini maker thank you so much; I will no neglect it. My sandwich was perfect and I love it so much. I might even whip up this sandwich more often so that I can eat it again and of course let Shaun try it out. He may be at a happy hour, but he hates when I try new recipes and he is not around to try them out.

If you like southwestern flavors then this panini will hit the spot.

ENJOY!

Pepper Jack Turkey Panini
Yield: 1

Ingredients:
2 slices of whole wheat bread
1 slice jalapeño jack cheese
2 slices maple bacon, cooked
2 thin slices tomato
2 oz. smoked turkey, slices
2-3 squirts Chipotle Southwest Dressing (hidden valley)
Butter

Preparation:
Heat grill/panini maker to high.

Spread butter on one side of each slice of bread. Lay down the buttered side on the panini maker and top with the dressing. Use a knife to make sure lower slice is well covered. Then layer with turkey, tomatoes, bacon, cheese, and last slice of bread. Make sure the bread on that slice is also on the outer side. Close the panini press and cook for minute or two and then move temperature knob to the sear setting to brown the edges perfectly. This should take about 45 seconds. Remove and your panini is now ready.

Toasted Ravioli

2012-03-28T07:43:00.000-05:00

La tee da! La tee da!

I'm so excited that I've had two lazy nights in a row. We were able to go see The Hunger Games yesterday and tonight we made these little treats and just relaxed. Little white lie right there, we started the process of looking at homes to buy. We will be homeowners for the first time ever in about 4-5 months. How do I feel about that?

I'm super nervous!

Not sure why but maybe its because we have to decide on certain details and settle on others areas to fit our budget.

Money always seems to be the reason! Just a small detail right?

I will keep ya'll informed on how it goes, but for right now enjoy your night with these fast and easy treats. You will thank me!

ENJOY!

Ingredients:
4.5 oz. or 24 raviolis, thawed
3/4 cup panko bread crumbs
1/2 tsp parsley flakes
1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp salt
4-5 pinches of parmesan cheese, shredded
2 egg whites

Preparation
Preheat oven to 375 degrees.

In small bowl or plate combine everything except for ravioli and egg whites. Stir the mixture so that everything is well combined. In another small bowl combine the egg whites with just a splash of water.

Place 2-3 raviolis at a time in the egg white mixture and then cover them with the bread crumb mixture. Place on foil or silicone mat and cook in the oven for 15 minutes.

Serve with marinara sauce.

Taco Pizza

2012-03-27T07:43:00.000-05:00

Patience?!? Something that I apparently need to work on.

This past weekend my husband was gone to a bachelor party for his twin brother. I was left at home while I was on-call for work. Don't worry I can be on call at home.... The one thing that I wanted more than anything this weekend was to see the Hunger Games Movie.

I even briefly considered going to the movie theater by myself to watch it. Who am I kidding I HATE eating lunch alone at a restaurant so there is no way I would go see a movie. So, I holed myself up at the house with the dogs and finished two books.

I knew Shaun would be coming back sometime today, so I basically BEGGED and PLEADED for him to take me to see the movie. Guess what!!! Even though he was exhausted he knew how badly I wanted to see this movie that he sucked it up and took me. I really am a lucky girl/wife.

While at home this past weekend I decided to make this taco pizza. There are so many different flavors going on with this pizza but it is FANTASTIC.

ENJOY!

Taco Pizza
Yield: 2 large loaves

Ingredients:
1 ciabatta loaf
1.25 lbs. Jenni-O Taco Seasoned Ground Turkey
1 cup black beans, drained
1 cup mild cheddar cheese, shredded
1 1/2 cups colby jack cheese, shredded
1/4 cup black olives, chopped
1 large tomato, chopped
1 avocado
olive oil
salt

Preparation:
Preheat oven to 325.

Heat large skillet over med/high and add ground turkey. Cook until brown and add the black beans. Spinkle with some salt. Remove from heat and stir in cheddar cheese and 1/2 cup of the colby jack cheese.

Cut the loaf in half and brush with olive oil. Place meat and cheese on top of the bread loaves. Cook for 10 minutes. Remove and place 1/2 cup of the colby jack on each loaf and place back in oven for 5 minutes. Remove and let it cool for a couple of minutes.

Top with black olives, tomatoes, and avocado.

Optional: crushed red pepper and dipping sauces like salsa and ranch dressing

Asparagus Salad with Walnuts

2012-03-25T10:16:00.000-05:00

Shaun has been away this whole weekend. He went riding motorcycles through the Texas Hill Country for his brother's bachelor party. All the guys I work with are jealous that he is getting to do it, but as his wife I'm terrified. I've never been a big fan of motorcycles. EEK!!!!

But I know they are having such a grand time because I keep getting picture alerts on my phone from all of their stops. Maybe I am just jealous because they are hanging out in Fredericksburg, Luckenbach and Kerrville. I mean who wouldn't want to be outside in those areas with all of the bluebonnets out in full force.

Instead, I am at home with our two dogs and working! Poor poor Meagan! Haha not really I enjoy my quiet time. I am able to cook and photograph many things between my work commitment. The house is also quiet in the afternoon and I can go outside and read on my kindle fire.

Life is good!

ENJOY!

Asparagus Salad with Walnuts
Yield: 2

Ingredients:
12 thick asparagus spears
1 lemon, small
1/4 cup glazed walnuts
1/8 cup olive oil
sea salt & pepper
parmesan cheese

Preparation:
Lay out the asparagus and cut about an 1/2 inch off from the bottom and throw away. Cut the tips off and place in medium size bowl. Then with a vegetable peeler make thin ribbons with the asparagus and place ribbons in bowl. Then squeeze the juice from the lemon into the bowl along with the olive oil. Pour in the walnuts and sprinkle with sea salt and pepper. Mix everything up and taste to see if it needs more salt. When plating shave parmesan on top.

Rice Krispie Bouquet

2012-03-23T07:18:00.002-05:00

Holy Moly!!

I do have a creative side or at least I think I do! These bad boys were even whipped up after a long day at work in less than an hour. I know! I might be bragging some, but you really never see me create something like this.

Too bad my stomach now hurts from eating m&m's and marshmallows. I have a BAD habit of picking at food while I cook or bake.

They always say taste test while you cook but what if its m&m's? I just need to make sure that they are going to go with the recipe, even if it is just one in the center.

Now, I just have to explain to my husband why I had to buy 4 bags when one would have been just fine! OOPS! I bought various types including peanut, because they are my absolute favorite, pretzel and your good ole' plain m&m's.

What's your favorite kind of m&m?

ENJOY!

Rice Krispie Bouquet
Yield: 12-15 flowers (depending on thickness)

Ingredients:
6 cups rice krispies
4 1/2 cups miniature marshmallows
3 Tbsp butter

Supplies:
food coloring
lollipop sticks
M&M's
wax paper

Preparation: (Makes 3 different color combinations one batch at a time)
In medium size bowl add 1 1/2 cups of marshmallows and then a few drops of food coloring. You can add more depending on color that you want. Stir with a wooden spoon and set aside.

In medium size pot over low/med heat melt 1 Tbsp butter. Then stir in the colored marshmallows and mix until they are melted. Remove from heat and pour in 2 cups of rice krispies. Stir until all rice krispies are well coated with the marshmallow mixture.

Spray a baking sheet and lay out the rice krispies. Let them sit for about 2-3 minutes before touching to allow them to cool off a bit. Spray one hand with cooking spray and then rub it together with other hand. Start spreading out the rice krispies in the pan. You will be laying two more batches right next to that one so make room. Don't mash too much or the flower will end up to thin to put the stick in. (Thicker the Better)

You can either wash the two bowls you used or start with new ones to create two more color batches.

Repeat the above steps two more times!

When you are done allow rice krispies to cool for about 15-20 minutes. Grab flower cookie cutter and spray all inner sides so that the rice krispies don't stick as much. Start cutting out the shapes and then lay finished flowers onto wax paper. While pressing down gently on the flower insert the lollipop stick just allowing the end to reach the center of the flower. If the stick is popping out through the back of the rice krispie use some of the left over mix to mend the flower. Using the tip of your finger make a small hole to add the m&m. If they don't stick you can use a little bit of melted marshmallows to help hold it.

*I cooled my rice krispie flowers in the fridge for about 10 minutes so that I could take a picture since they were not quite cooled off yet.

Rosemary Rolls

2012-03-22T07:43:00.001-05:00

Who doesn't love soft buttery rolls straight out of the oven? The smell of bread always overcomes my body. I ~~think~~ know that I can confess that I love bread more than dessert.

Who says that? Me that's who!

I will choose an extra slice of bread over dessert any day!!!! Fresh hot bread with melted butter will always be a go to choice for me.

This past week I received a cookbook in the mail. I was giddy... like really giddy about Pioneer Woman's new cookbook. Shaun loves Ree and Marlboro Man just as much as I do. (Secretly he just wants to live on a ranch and have their home.)

I mean how cute is she and the food is just like what I grew up on!!!

After spending about an hour thumbing through the cookbook I decided to make the buttery rosemary rolls! It's such an easy and quick recipe! Did I mention that the rolls turned out perfectly with the combination of butter and rosemary. We can't wait to start making more of her recipes and believe me they all look delicious!

*I baked my rolls at 350 degrees for 18-20 minutes*

Get Ree's (Pioneer Woman) recipe here!

Roasted Cabbage with Bacon

2012-03-21T07:05:00.001-05:00

I'm finally back home!!!

I had such a relaxing time at home with my parents and I got to spend a lot of time with my nephew. While I was at home my mother made a cabbage dish that my sister had made for her the previous week. Both of them swear by this recipe by The Kitchn. Go check out the blog!

DELICIOUS recipe and of course the bacon just makes everything pop.

I enjoyed the recipe so much that I chose to make it for Shaun. By nature I added a few things like the pine nuts and balsamic vinegar. For some strange reason I am on a balsamic vinegar kick. So just be prepared to see it more in the future.

ENJOY!

Roasted Cabbage with Bacon - slightly adapted from TheKitchn

Ingredients:
1 head of cabbage
6 slices of bacon
salt
balsamic vinegar
1 Tbsp. pine nuts

Preparation:
Preheat oven to 450 degrees.

Peel off 2-3 of the outer layers of cabbage. Cut in half and then cut in half again and then repeat. You should end up with 8 small wedges. Lay some foil on a baking pan and top with the wedges. Sprinkle each cabbage with salt. Slice each bacon in half and then lay on the top of the cabbage.

Place in the oven for 25 minutes and then remove. Sprinkle the pine nuts onto the foil so that they toast. Place back in oven for 3-5 minutes or until everything is brown. Remove and drizzle each wedge with balsamic vinegar. Plate the wedges with a few pine nuts or chop everything up and place in large bowl.

Stuffed Cookie Bars

2012-03-19T09:09:00.000-05:00

Scrumdiddlyumptious!

I am officially in the Texas Hill Country. Seriously there is no better place than my parents home in the country. The home is completely surrounded by big oak trees and there is deer around the house at any point of time. They have a big wrap around front porch that is perfect for sitting on while my dad is cooking steaks at dinner time. (Drinks in hand of course too)

I told them that I would be helping out with a couple of meals or goodies while I am here. Yesterday I wanted to make some stuffed cookies. I have tried this before and it was a complete fail because I didn't bake the sugar cookies first. It was a big success this go around and my two year old nephew agrees completely. I think he is going to be a big foodie because his new favorite word is PIE. All he talks about is pie and he screams it out so you know about it. I knew I should have made him a pie but these stuffed cookies bars are going to have to settle for now.

Enjoy!

Ingredients:
20 Pillsbury ready to bake sugar cookies
1/2 cup Reese's Peanut Butter Chips
1 cup Nestle chunks
12 Pillsbury Big Deluxe Chocolate Chips Cookies

Preparation:
Preheat oven to 350 degrees.

Line a 9X9 baking pan with foil and spray with nonstick cooking spray. Spread out the sugar cookies so that they are about an 1/2 inch apart from each other or smaller. Cook for 20 minutes and remove from oven . Place the peanut butter chips and nestle chunks all over the top of the sugar cookies. Then place the chocolate chips cookies all over the top of the chips and chunks. Cookies will spread out when they are baking and 12 should be enough! Stick back in the oven for 20-22 minutes then remove.

Cookies will continue to cook a little while out of the oven. When cookies have completely cooled grab the foil and remove from pan. Slice cookies into big bars or small little bites.

*Cooking time may vary depending on ovens.

Apple Pie Moonshine

2012-03-16T07:45:00.000-05:00

Why hello....

Is it possible to be so in love with a drink. This isn't just any drink! My glass is filled with yummy goodness that tastes just like an apple pie.

YES! An apple pie drink in my hand at the moment. The first time I ever tried it was when we went skiing in Colorado a couple weeks ago. Everyone left to go hit the mountain and I escaped to the kitchen to try out this alcoholic drink that I had heard so much about.

It was around 11am in the morning. What can I say I was bored and everyone else was having fun skiing and I was stuck inside trying to relieve some pain. Boy oh boy did this drink succeed in everything that I wanted it to be and more. I asked my soon to be sister in law (that's a mouthful) for the recipe. Complete shock came over me when I found out that everclear was included in this concoction. I have never been a big fan of it and I certainly didn't think it was in this beverage. WHO CARES!!! I love this drink so much!

ENJOY!

Apple Pie Moonshine
Recipe from Natalie Bruton and Ryan Wied

Ingredients:
2 qts. apple juice
2 qts. apple cider
1 cup brown sugar
1 cup sugar
3 cinnamon sticks
2 cups everclear
1 cup whipped cream vodka

Preparation:
Pour apple juice and apple cider into a large pot and heat on med/high. Stir in both sugars and heat the mixture for 20 minutes stirring occasionally. In the last 5 minutes add the cinnamon sticks. When the 20 minutes is over remove from heat and let it cool.

When liquid is completely cooled add everclear and vodka. Remove cinnamon sticks before refrigerating the drink. Place mixture in large pitcher or beverage container in the fridge.

Chicken-Pear Salad

2012-03-15T07:16:00.000-05:00

LAAAZZYYY!

Sometimes I come home for lunch and all I want to do is sit on the couch with our two dogs. I feel so bad about crating them while we are at work. But they do have one of the biggest crates for dogs that could fit several large dogs. Both of our dogs combined only weigh about 30 lbs. We have Bella whose a Maltese and our Boston Terrier, Bubba. Let me be the first to tell you that both of these dogs have quite the personalities.

When I come home they BOTH require that I pay attention to them instead of making something to eat for lunch. Today, was no other day and the entire time I was making this salad they were right there.

Actually they are both right beside me as I type this blog post. They are begging that I come sit on the couch with them so they can cuddle up to me. I am such the sucker and it's so hard for me to punish either one of them.

ENJOY!

Ingredients:
1 large pear, cubed
1/2 cup cherry tomatoes
1/4 cup sliced almonds
1 cup cooked grilled chicken, chopped
5-6 cups of herb mix lettuce
red wine vinaigrette

Preparation:
Place all ingredients into a medium size bowl and toss. Then top with the dressing.

Hash brown Breakfast Casserole

2012-03-14T07:19:00.001-05:00

For the past week I have promised my co-workers that I would bring in a breakfast casserole. Two of them wanted it so bad this past week, but I was just too lazy to make an additional recipe for work. The bad news is that both of them are out with their kids this week on Spring Break. They will just have to hear about the breakfast casserole from the rest of us and by this blog.

Sorry guys!

On another note, I am going to my hometown this weekend to visit my parents. I get so excited to venture home and spend time in the country. We usually sit outside before dinner and watch the deer come to the feeder. I mean it can't get much better than that. Complete silence outside with no traffic to hear, just wildlife hanging around. I'm sure that they will want me to cook for them as well so I'm sure I will still be posting from Central Texas.

ENJOY!

Ingredients:
8 slices of cooked bacon, crumbled
1 Tbsp butter
1 1/4 cup yellow onion, diced
30 oz. shredded hash browns
1 1/4 cup mild cheddar and monterey jack cheese blend, shredded
10oz. can 98% fat free cream of mushroom soup
1/4 tsp pepper
1/2 tsp salt
1 tsp parsley flakes
10oz. can original rotel tomatoes, drained

Preparation:
Heat large non-stick skillet on medium heat and add butter. When butter is almost melted add in the onions and saute for 5 minutes. Add in the hash browns and cover the skillet and cook for 7 minutes. Flip the hashbrowns over and cook for an additional 7 minutes covered.

Preheat the oven to 350 degrees. Add the hash brown mixture to a very large mixing bowl. Stir in 1/2 cup cheese, bacon, mushroom soup, pepper, salt, parsley flakes and rotel tomatoes. Mix everything really well and pour into a large greased casserole dish. Cook covered for 30 minutes and then uncover and cook for an additional 15 minutes.

White Chicken Chili

2012-03-13T07:12:00.001-05:00

Reality junkie?

Guilty as charged.....

I whipped up a quick chili tonight just so I could sit down and watch the Bachelor. I even read ahead on Reality Steve for this season......well last season too so I would know what happened. Tonight wasn't even a surprise to me, but I love to watch these shows.

Is it the romance, love or drama on these shows that draws everyone in? When I talk to my dad in the mornings on my way to work he will sometimes talk about the show because my mom has made him watch it the night before. Isn't that so sweet of him to suffer through all of the girl drama..... Shaun likes to have a beer or glass of wine in his hand on Monday nights. Not sure if its because of the start of a new week or because the Bachelor is on. He will be so happy to have his Monday nights back.

Too bad for him as the Biggest Loser is also coming to an end, but Fashion Star is just beginning!!!

Now onto this wonderful chili. You just throw everything into a pot and let the stove do the rest. Too bad the temperatures went from the 50s this weekend to 80 degrees today. I think I may have misplanned but oh well...it's that good.

Enjoy!

White Chicken Chili
Ingredients:
2 1.25oz. packages white chicken chili seasoning
2lb. rotisserie chicken, shredded
2 10oz. cans mild rotel tomatoes
2 15.5 oz. navy beans
1 cup water
1/4 cup olive oil
Additional Toppings: avocado and cheese

Preparation:
Heat large pot or le creuset pot on medium heat and add all the ingredients listed above. Don't drain any of the cans because they add more flavor. Cook the chili for about 20-25 minutes on medium heat or until chili is nice and hot.

SRC: Pulled Pork Sliders

2012-03-12T11:01:00.000-05:00

I'm back for another Secret Recipe Club Post. This month my recipe came from New Yorker By Heart blog. When you first get to the blog you will notice that it's in a different language.

Don't fret my friends because google has a wonderful tool that allows you to translate a blog into any language. That's right, they do all the hard work for you.

This blog has tons and tons of wonderful recipes that are broken up by category. She also allows the reader to follow a recipe step by step and its displayed in the pictures so you don't get confused. You can tell that she absolutely adores life and anything having to do with food.

While looking through her vast supply of recipes I noticed one for root beer pulled pork. I immediately thought Shaun is going to love me for this one. The recipe is so simple too. I made a few changes to the original recipe like using coca cola instead of root beer and cooking in a crock pot instead of an oven. Either way this recipe is a sure winner for anyone!

Come join http://www.secretrecipeclub.com/.

ENJOY!
Pulled Pork Sliders - adapted from New Yorker By Heart

Ingredients:
2 lb. Pork loin roast boneless
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground pepper
1 Tbsp onion powder
1 Tbsp cayenne powder
1 Tbsp dried oregano
1/2 Tbsp dried ground thyme
1 tsp rubbed sage
1 12oz. coca cola bottle (about 3/4 of the bottle was used)
mini wheat buns, cole slaw and BBQ sauce

Preparation:
Mix all the spices together in a medium size bowl. Take 2 Tbsp off the spice mixture and rub all over the pork loin. Make sure that the ends are covered as well. Wrap in saran wrap and place in refrigerator at least 12-24 hours.

Take the roast out and place in crock pot. Pour in 3/4 of the coca cola and cover the crock pot. Cook on low 5-6 hours. Depending on temperature cooking times may vary. Pork internal temperature needs to reach about 180-190 degrees so that its easier to shred the meat. When pork is done set on a plate for about 10-15 minutes. Then using a fork start to shred the meat. Place the meat on a toasted mini wheat bun topped with BBQ sauce, cole slaw and then top bun.

Tip- Make sure there is always liquid in the crockpot. However, I did not use the whole coke bottle.
Also, you will not use all of the spice mixture. Keep it in an airtight container for use on another meat.

Roasted Brussels Sprouts with Spicy Mayo

2012-03-09T07:40:00.000-06:00

Brussels sprouts are becoming a household favorite. Ok, that just includes Shaun and I but if our dogs could vote they would go with the sprouts as well.

Speaking of dogs, am I a bad dog mom?

My sweet Bella turned 7 yesterday and I didn't remember until about 6:30 at night. I felt so guilty that by the time we went to sleep I had already given her about 4 treats and some shredded cheese. Of course she had to wonder what in the world she did to deserve it..... Maybe she will forgive me or I will forgive myself.

She is on cloud 9 with all of the treats!

A couple of weeks ago I posted my first recipe ever using brussels sprouts. Tonight for dinner I decided to change up the way I cooked them by roasting instead of pan frying. I have also been dying to make a SPICY mayo dipping sauce. This is a perfect match to compliment the brussels sprouts. Success on both counts!

Enjoy!

Brussels Sprouts with Spicy Mayo
Ingredients:
1 batch of brussels sprouts
olive oil
kosher salt

Preparation:
Preheat oven to 350 degrees.

Cut the brussels sprouts in half and toss in a little bit of olive oil. Lay the brussels sprouts flat on foil and bake for 10 minutes. Remove and shake the sprouts and place back in oven for an additional 15 minutes. Remove and sprinkle the tops with salt while still warm.

Spicy Mayo
Ingredients:
1 1/2 chipotle peppers in adobe sauce
1/3 cup plus 2 Tbsp mayonnaise
1/3 cup plus 1 Tbsp light sour cream
juice from one lime
1 garlic clove
1/4 cup parsley

Preparation:
Place all the above ingredients into food processor and put it on puree setting. Puree for about 30 seconds and then place in refrigerator until ready to serve.