Alright. I often improvise...I no longer have those potatoes I THOUGHT I had. (Mama brain!) So I have some premade gnocchi (something I need to try making myself) that I will be making a similar sauce for. As well as another favorite, country green beans with bacon & onion! YUM. Pig fat x's two. ; )
Country Green Beans with Bacon & Onion
1/2 chopped white or yellow onion
2-3 cloves chopped garlic
green beans (preferably fresh with ends cut off) (or 1 bag frozen)
3-4 stripes chopped bacon
beef stock (or broth)
saute onion and bacon over medium-high heat. Once cooked, add in garlic and saute for 3 or so minutes. Then add in green beans and cook for 1-2 minutes. Pour in 1 cup or so of stock. (this is going to be the "risotto" of green bean dishes. YUM! Cook down liquid. Add in a little more. (eye ball it) Can simmer on medium heat, covered. Cook for about 20 or so minutes.
As for the sauce for the gnocchi, I am totally winging it. We'll see what I come up with! LOL I'll post later and let you know how it comes out.
xoxo
Tuesday, August 31, 2010
REEE-PEAT
Bad day yesterday....dinner was postponed. Cooking tonight. Be back tomorrow with hopefully some new recipes!
xoxo
xoxo
Monday, August 30, 2010
Time is of the essence...
Sometimes you really WANT something that tastes like it took a lot longer than it did. (well, with kids you do!) So, today I will be doing a couple of easy, but VERY yummy recipes for dinner. I already have the chicken out!
Blue Cheese and Bacon Stuffed Chicken
any piece of the chicken on the bone WITH skin! (I will be using 2 chicken breasts today, but thighs work GREAT too)
blue cheese (any kind really, even if its already crumbled) (as much as you'd like, up to the whole little wedge!)
1 stick of butter
3-4 slices of cooked and chopped bacon
1/3 cup chopped green onion (optional)
kosher salt
fresh cracked pepper
*Preheat oven to 425 degrees. Let butter and cheese come to room temp., then mix together, adding in bacon and green onion. Place chicken in Pyrex dish. Separate the skin from the flesh (to create a little pocket under the skin) and stuff the cheese/butter mixture under the skin. Evenly distribute the mixture among your chickens. You can rub your fingers on TOP of the skin, to smooth the mixture underneath out. Sprinkle kosher salt and fresh cracked pepper on the tops of the chicken. place in oven and bake for 35-40 minutes, until the skin is crispy and browned.
My Famous Goat Cheese Mashed Ppotatoes
4 red potatoes, peeled and chopped
kosher salt (to taste)
cracked pepper (to taste)
cream, half and half or milk (start with 1/3 cup, may need to mix in more later)
1/2 a small package of goat cheese (I usually used garlic & herb)
2 Tbl. butter
*boil water, add a liberal amount of salt (I usually do sea salt, or kosher), add potatoes and boil. (and I am bad, I can't even tell you for how long...until they are soft enough to easily cut in half with a fork) Drain water. Add in butter, cheese, cream, salt and pepper and mix with an electric hand mixer. You don't HAVE to make it perfectly smooth either. Should be thick! (that's how I like them anyway)
I currently am unsure on my vegetable. I will let you know later! These potatoes are always a huge hit, and this chicken is SO good and moist...and even if you aren't a huge blue cheese fan (like my husband), you will probably still love this.
Never hesitate to ask questions! : )
xoxo
Blue Cheese and Bacon Stuffed Chicken
any piece of the chicken on the bone WITH skin! (I will be using 2 chicken breasts today, but thighs work GREAT too)
blue cheese (any kind really, even if its already crumbled) (as much as you'd like, up to the whole little wedge!)
1 stick of butter
3-4 slices of cooked and chopped bacon
1/3 cup chopped green onion (optional)
kosher salt
fresh cracked pepper
*Preheat oven to 425 degrees. Let butter and cheese come to room temp., then mix together, adding in bacon and green onion. Place chicken in Pyrex dish. Separate the skin from the flesh (to create a little pocket under the skin) and stuff the cheese/butter mixture under the skin. Evenly distribute the mixture among your chickens. You can rub your fingers on TOP of the skin, to smooth the mixture underneath out. Sprinkle kosher salt and fresh cracked pepper on the tops of the chicken. place in oven and bake for 35-40 minutes, until the skin is crispy and browned.
My Famous Goat Cheese Mashed Ppotatoes
4 red potatoes, peeled and chopped
kosher salt (to taste)
cracked pepper (to taste)
cream, half and half or milk (start with 1/3 cup, may need to mix in more later)
1/2 a small package of goat cheese (I usually used garlic & herb)
2 Tbl. butter
*boil water, add a liberal amount of salt (I usually do sea salt, or kosher), add potatoes and boil. (and I am bad, I can't even tell you for how long...until they are soft enough to easily cut in half with a fork) Drain water. Add in butter, cheese, cream, salt and pepper and mix with an electric hand mixer. You don't HAVE to make it perfectly smooth either. Should be thick! (that's how I like them anyway)
I currently am unsure on my vegetable. I will let you know later! These potatoes are always a huge hit, and this chicken is SO good and moist...and even if you aren't a huge blue cheese fan (like my husband), you will probably still love this.
Never hesitate to ask questions! : )
xoxo
Saturday, August 28, 2010
Individual Upside-Down Peach Cakes
Happy Saturday!
I am not baking today, but here is an easy ("kicked up" cake mix) recipe. You really can do a LOT with a cake mix! It's a great base. Never be afraid to create things in the kitchen!
Individual Upside-Down Peach Cakes (4)
1 box of yellow cake mix (usually use the butter recipe golden-Duncan Hines, but any are fine)
1 small box of instant vanilla pudding mix
3 eggs
1 cup of vegetable oil
4 Tbls. brown sugar
1 peach
1 Tbl cinnamon
2 Tbls. butter or margarine
4 mini souffle dishes
*preheat oven to 350 degrees. spray inside of dishes with Pam for Baking. Mix the cake mix, pudding mix, eggs, and oil together thoroughly. Slice peach fairly thin. Place 1/2 a Tbl of butter or margarine at the bottom of each dish. Mix together brown sugar and cinnamon, and place about a Tbl in each dish. Place a layer of peaches on brown sugar mixture. Fill dish with cake mixture 3/4 of the way. Place souffle dishes on a baking sheet or jelly roll pan, and bake in oven for 20-25 minutes. (I always set my timer for 20 minutes, then start watching) You want them golden brown, and not jiggly. You can use a cake tester or toothpick to stick in the center of a cake. It needs to come out clean, and it's done! Remove from oven, and place souffle dishes on a wire cooling rack. After about 5 minutes, take a sharp knife and run it around the sides of the cakes. These are best served warm! When ready to serve, flip dish over on plate, tap, and the cake should slide out onto plate.
*Serve with vanilla ice cream, whipped cream, or a caramel sauce. (which you can make or buy)
You can probably make this recipe with any fruit as well!! (apple, pear...yum!)
My last caramel sauce was not great, so I will be posting that a later date. ; )
xoxo
I am not baking today, but here is an easy ("kicked up" cake mix) recipe. You really can do a LOT with a cake mix! It's a great base. Never be afraid to create things in the kitchen!
Individual Upside-Down Peach Cakes (4)
1 box of yellow cake mix (usually use the butter recipe golden-Duncan Hines, but any are fine)
1 small box of instant vanilla pudding mix
3 eggs
1 cup of vegetable oil
4 Tbls. brown sugar
1 peach
1 Tbl cinnamon
2 Tbls. butter or margarine
4 mini souffle dishes
*preheat oven to 350 degrees. spray inside of dishes with Pam for Baking. Mix the cake mix, pudding mix, eggs, and oil together thoroughly. Slice peach fairly thin. Place 1/2 a Tbl of butter or margarine at the bottom of each dish. Mix together brown sugar and cinnamon, and place about a Tbl in each dish. Place a layer of peaches on brown sugar mixture. Fill dish with cake mixture 3/4 of the way. Place souffle dishes on a baking sheet or jelly roll pan, and bake in oven for 20-25 minutes. (I always set my timer for 20 minutes, then start watching) You want them golden brown, and not jiggly. You can use a cake tester or toothpick to stick in the center of a cake. It needs to come out clean, and it's done! Remove from oven, and place souffle dishes on a wire cooling rack. After about 5 minutes, take a sharp knife and run it around the sides of the cakes. These are best served warm! When ready to serve, flip dish over on plate, tap, and the cake should slide out onto plate.
*Serve with vanilla ice cream, whipped cream, or a caramel sauce. (which you can make or buy)
You can probably make this recipe with any fruit as well!! (apple, pear...yum!)
My last caramel sauce was not great, so I will be posting that a later date. ; )
xoxo
Friday, August 27, 2010
some of my favorites...
Since I may or may not be cooking today, I thought I would put some of my favorite websites, chefs, etc out there for you!
Aside from www.foodnetwork.com , I LOVE www.allrecipes.com ! Even though I DO fix things by the recipe sometimes, I LOVE to make up my own things or change recipes. So, when I post a whole recipe on here, it IS mine. (just in case you were wondering) I even like a lot of recipes from www.kraftfoods.com !!! They are easy, kid friendly, and usually involve some boxed item. I actually love cutting corners (sometimes)
Some of my favorite chefs (from TV)
Ina Garten (LOVE everything I have fixed of hers)
Rachael Ray (easy and good)
Paula Deen (not TOO healthy, but YUMMY! Especially her desserts!)
Tyler Florence (He is great!)
Giada De Laurentis (obviously great Italian, not too difficult)
I am unsure whether I have tried anything of theirs, but I LOVE watching Bobby Flay and Micheal Symon as well. I need to get the new Cooking Channel...Micheal Symon has his own new show. (How to Cook Like an Iron Chef)
There are also GREAT, simple recipes (that kids love) in Kraft Food & Family magazine. (which I believe you sign up on their site and receive it free for a year) One of my favorite casserole recipes with chicken, spinach and cream cheese comes from there.
Alright! That's it for now. I may be back later on if I cook. (but it's Friday, so it may not happen ;) )
Aside from www.foodnetwork.com , I LOVE www.allrecipes.com ! Even though I DO fix things by the recipe sometimes, I LOVE to make up my own things or change recipes. So, when I post a whole recipe on here, it IS mine. (just in case you were wondering) I even like a lot of recipes from www.kraftfoods.com !!! They are easy, kid friendly, and usually involve some boxed item. I actually love cutting corners (sometimes)
Some of my favorite chefs (from TV)
Ina Garten (LOVE everything I have fixed of hers)
Rachael Ray (easy and good)
Paula Deen (not TOO healthy, but YUMMY! Especially her desserts!)
Tyler Florence (He is great!)
Giada De Laurentis (obviously great Italian, not too difficult)
I am unsure whether I have tried anything of theirs, but I LOVE watching Bobby Flay and Micheal Symon as well. I need to get the new Cooking Channel...Micheal Symon has his own new show. (How to Cook Like an Iron Chef)
There are also GREAT, simple recipes (that kids love) in Kraft Food & Family magazine. (which I believe you sign up on their site and receive it free for a year) One of my favorite casserole recipes with chicken, spinach and cream cheese comes from there.
Alright! That's it for now. I may be back later on if I cook. (but it's Friday, so it may not happen ;) )
Thursday, August 26, 2010
INSPIRATION!
I just finished watching 24 Hour Restaurant Battle...(which I LOVE) and the winner did Texas style BBQ. I make a pretty mean brisket according to Matt, and REALLY good pulled pork. Although, I have YET to come up with an amazing sauce. That is my goal. Hmm....I will do pulled pork next week sometime. Until then-I will crave BBQ! LOL
PS: my potatoes tonight were PERFECT!
Good night world! Dream happy food dreams!
xoxo
PS: my potatoes tonight were PERFECT!
Good night world! Dream happy food dreams!
xoxo
Change of menu! Kid friendly, but still yummy!
Ok, so I don't have the pork chops I thought I had. LOL
Tonight's Menu: cheesy meatloaf with (same) oven roasted new potatoes & salad
I know you might be saying, "meatloaf?" I don't really remember liking meatloaf growing up, but this is yummy meatloaf AND my kids like it! (a bonus!) I don't ALWAYS do gourmet...sometimes I swing something on the easier side. : )
Since I already know what I will make, and how I am going to make it...here are the recipes!
Cheesy Meatloaf
1 1/2 lbs. ground turkey (I almost always use ground turkey over beef...it's healthier)
1 box of cornbread stuffing
shredded cheddar cheese
1/2 cup ketchup
1/2 cup BBQ sauce
1 egg
salt
pepper
*preheat oven to 350
*mix 1 1/2 lbs. of ground turkey with 3/4 a box of cornbread stuffing. (3/4 packet of seasoning also) Mix in 1 egg, salt & pepper to taste (not TOO much-there is seasoning in the stuffing packet), 1/2 cup ketchup and 1/2 cup BBQ sauce.
*I usually use a Pyrex dish to bake this in. Form a loaf out of the meat mixture and then press the side of your hand (think karate chop LOL) into the mixture. Fill with shredded cheese. The form the meat mixture around and over the cheese. (so you no longer can see the cheese) Drizzle ketchup on top.
*Bake for 45 minutes. (it SHOULD be done, although everyone's oven is different)
Roasted new potatoes
one bag of small, red potatoes (washed and cut in half)
kosher salt
pepper
olive oil
Italian seasoning
*preheat oven to 450 degrees.
*place WASHED potatoes on jelly roll pan (cookie sheet w/sides) and drizzle a decent amount of olive oil over potatoes. Toss them, to make sure they evenly coated. Sprinkle with liberal amount of salt, pepper and Italian seasoning.
*roast in oven for at least 20 minutes. You want them to have a nice golden brown look. You may need to leave them for up to 30 minutes.
Spinach salad with goat cheese
spinach leaves
herbed goat cheese
kalamata olives
grape tomatoes(cut in half length wise)
purple onion (thin slices)
*I make my salad per bowl, not as one big salad. It all pretty much speaks for itself. Crumble as much or as little goat cheese as you want. (as well as the other ingredients)
*use whatever dressing you would like as well.
EAT AND ENJOY!
xoxo
Tonight's Menu: cheesy meatloaf with (same) oven roasted new potatoes & salad
I know you might be saying, "meatloaf?" I don't really remember liking meatloaf growing up, but this is yummy meatloaf AND my kids like it! (a bonus!) I don't ALWAYS do gourmet...sometimes I swing something on the easier side. : )
Since I already know what I will make, and how I am going to make it...here are the recipes!
Cheesy Meatloaf
1 1/2 lbs. ground turkey (I almost always use ground turkey over beef...it's healthier)
1 box of cornbread stuffing
shredded cheddar cheese
1/2 cup ketchup
1/2 cup BBQ sauce
1 egg
salt
pepper
*preheat oven to 350
*mix 1 1/2 lbs. of ground turkey with 3/4 a box of cornbread stuffing. (3/4 packet of seasoning also) Mix in 1 egg, salt & pepper to taste (not TOO much-there is seasoning in the stuffing packet), 1/2 cup ketchup and 1/2 cup BBQ sauce.
*I usually use a Pyrex dish to bake this in. Form a loaf out of the meat mixture and then press the side of your hand (think karate chop LOL) into the mixture. Fill with shredded cheese. The form the meat mixture around and over the cheese. (so you no longer can see the cheese) Drizzle ketchup on top.
*Bake for 45 minutes. (it SHOULD be done, although everyone's oven is different)
Roasted new potatoes
one bag of small, red potatoes (washed and cut in half)
kosher salt
pepper
olive oil
Italian seasoning
*preheat oven to 450 degrees.
*place WASHED potatoes on jelly roll pan (cookie sheet w/sides) and drizzle a decent amount of olive oil over potatoes. Toss them, to make sure they evenly coated. Sprinkle with liberal amount of salt, pepper and Italian seasoning.
*roast in oven for at least 20 minutes. You want them to have a nice golden brown look. You may need to leave them for up to 30 minutes.
Spinach salad with goat cheese
spinach leaves
herbed goat cheese
kalamata olives
grape tomatoes(cut in half length wise)
purple onion (thin slices)
*I make my salad per bowl, not as one big salad. It all pretty much speaks for itself. Crumble as much or as little goat cheese as you want. (as well as the other ingredients)
*use whatever dressing you would like as well.
EAT AND ENJOY!
xoxo
Wednesday, August 25, 2010
Hate to disappoint
I ended up NOT cooking dinner tonight. My dad cooked for us. I LOVE 99% of what he cooks...it tastes like it comes from a 5 star restaurant. = ) I DO think I started my love affair with food and cooking before him though. I was making chocolate cheese cake at the wee age of 11. He made pork chops pizzaiola and a whole wheat penne with a caramelized onion cream sauce. YUMMO to quote Rachael.
So, my BBQ pork chops will be on for tomorrow! (unless I change my mind)
Since I am not serving up any recipes tonight, I will post some "pantry essentials" that I try to always keep in stock. (ok, some refrigerator items)
*LOTS AND LOTS of pasta! LOL capellini, spaghetti, penne, shells, orzo....arborio rice, yellow onion, shallots, fresh garlic, capers, chicken stock, beef stock, cream or half and half, Marsala wine, Sherry wine, balsamic vinegar, tomato paste, tomato sauce, diced tomatoes (usually Italian), PARMESAN CHEEEESE! REAL butter, OLIVE OIL, SEA SALT, KOSHER SALT, cocoa powder, cake flour, powdered sugar, chocolate chips, vanilla and chocolate instant puddings (an easy way to make any cake or cake mix extra moist).....I really could go on and on....
Alright, I am off..possibly for a cupcake. ; ) I promise to deliver yumminess tomorrow!
xoxo
So, my BBQ pork chops will be on for tomorrow! (unless I change my mind)
Since I am not serving up any recipes tonight, I will post some "pantry essentials" that I try to always keep in stock. (ok, some refrigerator items)
*LOTS AND LOTS of pasta! LOL capellini, spaghetti, penne, shells, orzo....arborio rice, yellow onion, shallots, fresh garlic, capers, chicken stock, beef stock, cream or half and half, Marsala wine, Sherry wine, balsamic vinegar, tomato paste, tomato sauce, diced tomatoes (usually Italian), PARMESAN CHEEEESE! REAL butter, OLIVE OIL, SEA SALT, KOSHER SALT, cocoa powder, cake flour, powdered sugar, chocolate chips, vanilla and chocolate instant puddings (an easy way to make any cake or cake mix extra moist).....I really could go on and on....
Alright, I am off..possibly for a cupcake. ; ) I promise to deliver yumminess tomorrow!
xoxo
mention of coffee & wine
Yes, those are two of my favorite beverages, so I am sure they will be talked about.
PS: I love chocolate coffee creamer : )
Tonight's menu: possibly BBQ pork chops with oven roasted new potatoes. (and that salad I didn't get around to last night!) Spinach salad with cherub tomatoes, kalamata olives, red onion and herbed goat cheese. (yummmm....goat cheese)
Now I am off to distribute my raspberry filled dark chocolate cupcakes....hoping to spread some happiness!
xoxo
PS: I love chocolate coffee creamer : )
Tonight's menu: possibly BBQ pork chops with oven roasted new potatoes. (and that salad I didn't get around to last night!) Spinach salad with cherub tomatoes, kalamata olives, red onion and herbed goat cheese. (yummmm....goat cheese)
Now I am off to distribute my raspberry filled dark chocolate cupcakes....hoping to spread some happiness!
xoxo
Tuesday, August 24, 2010
Looking for Volunteer Dish-Washer
Anyone? Anyone? No? I didn't think so. ;) If only! As much as I LOVE cooking and baking, I equally despise the clean up afterwards. BLECH.
This afternoon/evening proved to be a little difficult. Why I attempted to bake and cook dinner back to back with a 1 yr old, a 3 yr old and a 6 month old blood hound, I don't know! Remind me not to do that again soon. LOL 3 hour menu? Raspberry filled dark chocolate cupcakes with chocolate cream cheese frosting, and lemon roasted Mahi Mahi with creamy risotto. I didn't even make it to the salad. :(
Dark Chocolate Cup Cakes w/Raspberry filling
3 oz. dark chocolate chips
1 cup scalding water (or brewed coffee if you like it)
3 cups sugar
2 1/2 cups cake flour (sifted)
1 1/2 cups cocoa powder (sifted)
2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
3 large eggs
1 cup canola oil
1 cup buttermilk
3/4 tsp vanilla extract
*preheat oven to 300 degrees. pour chocolate chips into scalding water and gently stir until melted. Set aside. Sift together all dry ingredients. In separate bowl mix together wet ingredients with mixer. Slowly beat dry ingredients into the wet ingredients. Fill lined cupcake tins 3/4 full and bake for 20 minutes.
*I also made some LARGE cupcakes, which I had to bake for 27 minutes
*Once cooled, I injected cupcakes with a premade raspberry filling
Chocolate Cream Cheese Frosting
2 8 oz. packages of room temp. cream cheese
1 stick of room temp. butter
1 1/2 cups cocoa powder (sifted)
6 cups powdered sugar (sifted)
*blend cream cheese and butter well, until creamy. Slowly mix in powdered sugar with electric mixer. Once well incorporated, slowly add in cocoa powder.
*Ice as desired! :)
These came out great! I actually have a picture!
And now, I'm off...very tired after my kitchen marathon today. Haven't even thought about tomorrow's dinner. It will be a surprise!
xoxo
This afternoon/evening proved to be a little difficult. Why I attempted to bake and cook dinner back to back with a 1 yr old, a 3 yr old and a 6 month old blood hound, I don't know! Remind me not to do that again soon. LOL 3 hour menu? Raspberry filled dark chocolate cupcakes with chocolate cream cheese frosting, and lemon roasted Mahi Mahi with creamy risotto. I didn't even make it to the salad. :(
Dark Chocolate Cup Cakes w/Raspberry filling
3 oz. dark chocolate chips
1 cup scalding water (or brewed coffee if you like it)
3 cups sugar
2 1/2 cups cake flour (sifted)
1 1/2 cups cocoa powder (sifted)
2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
3 large eggs
1 cup canola oil
1 cup buttermilk
3/4 tsp vanilla extract
*preheat oven to 300 degrees. pour chocolate chips into scalding water and gently stir until melted. Set aside. Sift together all dry ingredients. In separate bowl mix together wet ingredients with mixer. Slowly beat dry ingredients into the wet ingredients. Fill lined cupcake tins 3/4 full and bake for 20 minutes.
*I also made some LARGE cupcakes, which I had to bake for 27 minutes
*Once cooled, I injected cupcakes with a premade raspberry filling
Chocolate Cream Cheese Frosting
2 8 oz. packages of room temp. cream cheese
1 stick of room temp. butter
1 1/2 cups cocoa powder (sifted)
6 cups powdered sugar (sifted)
*blend cream cheese and butter well, until creamy. Slowly mix in powdered sugar with electric mixer. Once well incorporated, slowly add in cocoa powder.
*Ice as desired! :)
These came out great! I actually have a picture!
As for my Risotto and Mahi Mahi....risotto was simple and scrumptious, Mahi Mahi was simple as well. It may have been too simple? It was my first time with Mahi Mahi and was unsure about flavors. Risotto recipe as follows...
Creamy Risotto with Garlic and Onion
2 Tbl. butter
2 Tbl. olive oil
1 cup arborio rice
1/2 small yellow onion (diced)
3 cloves garlic (minced)
4 cups chicken stock (or broth if that's all you have)
1/2 cup half & half
1/3 cup finely grated pecorino romano cheese (or more if you'd like)
*melt butter and olive oil in a large pot over medium- high heat. Saute onion for several minutes before adding in garlic. Saute for another minute or so. Add in rice and saute for 3 minutes. Pour in 1 cup of chicken stock, and cook down. Repeat this step for the remaining 3 cups. Lower heat to low-medium. Add in half & half. Cook for 1-2 minutes. take off heat and stir in cheese. ENJOY!
Lemon Roasted Mahi Mahi
1 lb. fillet of fresh Mahi Mahi
1 lemon (juiced) ( keep lemon to slice on top)
1 tsp. kosher salt
1/4 tsp. pink pepper corns
1/4 tsp. parsley
foil
*Preheat oven to 425 degrees. Wash fillet and place on sheet of foil. Juice one lemon on top. Sprinkle salt, pepper and parsley on top. Slice lemon and place on fillet. Wrap foil around like an envelope. Bake for 15 minutes.
xoxo
Monday, August 23, 2010
a cream cheese sort of day....
I have decided to blog about my passion. Food. I will post about it, what I cook that day, recipes, experiments, pictures, etc.
Aside from my boys, a huge part of my life is food. I LOVE cooking and baking...and eating, of course! I am always up for trying something new, both in the kitchen and at the table. You never know what you might fall in love with, if you aren't open to new things! Take escargot, for example. LOVE, LOVE, LOVE it! One of my very favorite things. A snail? You may say...yes, a snail. Try it next time you are at a nice french restaurant. mmmmm.....yum. :)
Although I feel I can be a food snob, there are a few "old favorites" that I will always enjoy eating. Even if it only costs 15 cents. (Ramen noodles) One of my VERY FAVORITE things to eat is cream cheese with salsa and chips. Seriously. I could eat a brick a day. I don't get sick of it. EVER. In fact, today is one of those days. I will be SKIPPING dinner, so that I may eat my days share of calories and fat in cream cheese. It is very comforting to me. If I have a bad day, OR to celebrate, it's cream cheese to the rescue!
I've been out of town this weekend, for a dear friends surprise baby shower, so I feel like I haven't cooked in ages...tomorrow's menu forecast: Mahi Mahi & Risotto. (yes, together) How? That will be determined in the next 24 hours.
xoxo
Aside from my boys, a huge part of my life is food. I LOVE cooking and baking...and eating, of course! I am always up for trying something new, both in the kitchen and at the table. You never know what you might fall in love with, if you aren't open to new things! Take escargot, for example. LOVE, LOVE, LOVE it! One of my very favorite things. A snail? You may say...yes, a snail. Try it next time you are at a nice french restaurant. mmmmm.....yum. :)
Although I feel I can be a food snob, there are a few "old favorites" that I will always enjoy eating. Even if it only costs 15 cents. (Ramen noodles) One of my VERY FAVORITE things to eat is cream cheese with salsa and chips. Seriously. I could eat a brick a day. I don't get sick of it. EVER. In fact, today is one of those days. I will be SKIPPING dinner, so that I may eat my days share of calories and fat in cream cheese. It is very comforting to me. If I have a bad day, OR to celebrate, it's cream cheese to the rescue!
I've been out of town this weekend, for a dear friends surprise baby shower, so I feel like I haven't cooked in ages...tomorrow's menu forecast: Mahi Mahi & Risotto. (yes, together) How? That will be determined in the next 24 hours.
xoxo
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