Whenever my parents came to visit me in college, the first thing we would do is go out to eat. As a freshman, I always wanted to go to the same place–Friday’s–so we could eat loaded potato skins. After reaching the freshman 15, my choice of appetizers had to change, and I haven’t had restaurant potato skins since.
My love of the saltiness hasn’t died. And with my lack of desire to ever make side dishes aside, this weekend I decided to try to recreate an old college favorite. I am proud to say I only ate two potatoes–letting Matt devour the rest of the plate. The two were just enough nostalgia for my taste buds. Although, I suddenly had the urge to play some good old fashion beer pong…
It only took six months, but I finally feel like I have a real handle on my job. Instead of being perpetually on defense, I finally feel like I am on offense. Now, I can anticipate what needs to be done, understand where I am in a file, and no longer feel like I am constantly asking my boss questions (although, he may not agree. haha). It’s a good feeling. Unfortunately, I am not infallible. So I am not in the clear yet. I still spend a good amount of time reading statutes and learning something new about banking law. But, that’s the whole reason why I went into law. Everyday, there is something new to learn. (wow, yes. that is correct. i am that nerdy. gross). So, I’m in a good place.
In that some vein, I am getting far more comfortable with my cooking skills. I no longer stay clear of recipes that require multiple tools, crazy ingredients, and complicated steps. This recipe is not hella complicated but it is amazing delicious. It is a bit time consuming, but it is worth the extra time and effort. After making this, I felt on top of the world. Trust me, it’s a recipe you do not want to miss.
It’s that time of the year where everyone is either sick, getting over a sickness, or is about to be sick. No gusta. This sickness cloud sat over our house for a couple days last week. Matt couldn’t get out of bed. I went home from work early (a true sign of sickness–I’ve never called in sick or went home early from work since I was 16). Now that we can stomach food again, I had the urge to make some comfort food.
With my health back, I was ready for a challenge. I’ve been wanting to make homemade tomato pesto soup for quite some time after having a delicious tomato pesto at Crave, a local restaurant. And this recipe not only met my expectations, it surpassed it. To my surprise, this recipe isn’t as challenging as I thought it was going to be. Sure, there are multiple steps. You need a hand blender. And lots of tomatoes. But most of the work involving waiting rather than mincing and chopping.
Honestly, this soup may be the best thing I’ve made thus far. It tasted like Italy. So natural, fresh, and basily. Perfect. I couldn’t stop bragging about it. I texted pictures to family and friends. Blabbed about it at work. But it was so fucking good.
Ok, enough of my shameless face shoving. Go make your own batch so you can do the same!
Matt is a big snacker. This snacking habit has only been encouraged by my particular “house rules” when it comes to dishes in the wood shop. No glass, no fiestaware, and no silverware near the power tools. So Matt made his own wood bowls that he fills with chips (that later become full of wood chips. somehow that doesn’t deter him from eating his potato chips).
Periodically, I like to surprise Matt with new dips for his chip addiction. Last week was Matt’s half-birthday so I decided to try this olive pesto. I know, I know. Who celebrates half-birthdays? But it all started several years ago when Matt went out to his friends for a couple beers. It just so happened to be his actual half-birthday. Somehow, the guys started saying it was Matt’s actual birthday and despite the reality that bartenders look at your ID–the bartenders bought it. He had a night of free drinks, dancing on the bar, and running around ringing the birthday bell. Ever since, we celebrate Matt’s half-birthday. Complete with a half-cake and special dips.
This olive pesto was a fun twist on the traditional pesto that I love so much. It was quick and easy to make, and it would probably taste delicious mixed with pasta.
Wow. Has it really been that long? Since my last post, we celebrated a new years, a birthday, and a month of working far over 200 hours. To say the least, it’s been busy. And yet, despite early mornings, late nights, and not enough sleep, I have no complaints. January kicked ass.
First, January is my birthday month. I never say no to a reason for a themed-party so this year my birthday party was Prom. Complete with a cheesy background and spiked punch, we slow danced, played beer pong, and slammed shots. One of the greatest parts was my actual prom date from my junior prom came–so I was wearing the same dress, the same jewelry, same shoes, same tiara, and the same date. We had to reenactment our prom photo. That and a bunch of friends that were willing to dress up with me in prom dresses, suits, and tuxes and just let loose, get drunk, and play some beer pong until 4 in the morning. It was the perfect birthday celebration.
And well, with working and planning a prom, not much time was left for cooking. So we survived on salads, pasta, and cereal. No new recipes. No grocery shopping–seriously–we didn’t go grocery shopping for a month! But now it’s February. And while work hasn’t slowed down, my party planning has so I finally have some time to try out some new recipes. And I have missed it!
Since this weekend was the Superbowl, I decided to make a healthier version of buffalo wings–buffalo meatballs made with ground turkey. It was delicious, easy to make, and no where near as messy as wings. Hopefully you all will enjoy it as much as we did!
I am starting my second round of p90x. And this time my focus is on nutrition. Which is particularly challenging during this holiday season. But so far so good! Especially with delicious meals like this taco flatbread pizza!
For me, the hardest part of eating healthy is not living alone. When I lived by myself in law school, healthy eating was never an issue. I controlled what food was in my fridge and what cluttered my cupboards. Now as husband and wife, grocery shopping is a team sport. Since Matt is a woodworker, he is all about the snack food that’s easy and fast to eat–which basically means unhealthy (but delicious) food that is rather hard to resist.
So finding meals that are healthy but still have that snack-like taste can be difficult. This taco flatbread pizza was an excellent compromise–full of protein, little bit of veggies, and still falls into the pizza family so both Matt and I were happy. This has definitely made it into our recipe rotation.
I grew up in a small town with a Kozy Kitchen and two American fast food burger joints. Any food that isn’t served in a diner is not served in my hometown. So when I got my driver’s license, my best friend and I drove to the “big town” a half hour away and ate at a Chinese restaurant. It tasted of freedom. Salty freedom followed by a fortune cookie. After three plates of chow mein, chicken, beef, and veggie dishes, we shoved 10 crab ragoons in our purses and munched on them on our parentless drive home. Ever since, Chinese food has always had a special meaning to me.
This beef and broccoli dish is easy to make and easy to prep in your crockpot to enjoy after a long day of work. The joy of a warm dinner with the freedom of no cooking.
Ok. Truth time. I do not like the movie Elf. I find no redeeming qualities in the movie, irrespective of the reality that I love Zooey Dechanell. The movie is just not funny. There. It’s out there. Just had to get that off my chest. BUT even though I will not spend my Christmas season watching Elf doesn’t mean I’m not excited for winter because…
It’s party season!! And this girl LOVES parties. Eggnog. Christmas cookies. Ugly Sweaters. Love Actually (now that’s a movie!). Wow, my heart is fluttering as I type this.
With all these parties, it’s likely that you’ll get an invite to a party where you need to bring something. Here is a great taco dip recipe that is SUPER easy and CRAZY delicious. Million gustas.
Christmas time is here! Wow, that was fast. Wasn’t I just picking out costumes for Halloween and picking fresh veggies from our garden? Gah, life has a way of catching up with me! So I spent the past weekend going to Kohl’s and stocking up on new Christmas decorations. My living room, kitchen, and tv room are slowly becoming decked with jiggle bells and mistletoe.
And in that spirit of giving, my husband bought me a new purse, wallet, and clutch for winter. I’m a big believer in having a summer purse, a fall purse, a spring purse, and a winter purse. I blame my mother. Her purses were always inspired by the weather.
I wanted to show my gratitude by making something special for Matt. Matt loves wings. Whenever I find a recipe that has some spin on buffalo wings, I bookmark it. Of course, I also have a wing tooth–I love the salty, spicy flavor of a good batch of wings. Unfortunately, so do my thighs. Hence, looking for the same tasty flavors minus the hefty calories. This stuffed chicken is exactly that! A low-calorie option to deep fried wings.
It’s been a while! I have so many new recipes to share and so many pictures to edit. Hence the lack of new recipes.
I don’t think I’ve ever been more excited for Thanksgiving. Now that I have a full-time job, long vacations are far and few between. No more month winter vacation or no class Fridays. Eh. The growing pains of becoming an adult. So a 5-day weekend–it felt like winning the lottery!
This long weekend has been a great opportunity to make new, fun side dishes. Honestly, with working every day, making multiple dishes each night is a bit of a handful. So in my effort to learn to cook, my focus has been on main dishes. Thanksgiving was a great chance to master some appetizers.
Matt has always been a dip-guy. He loves chips. So when I found this kopanisti recipe, I had to try it. This dip is great for pita chips, carrots, celery, and other finger veggies. A great change from the usual french onion dip Matt has been devouring.