Currently getting me through this friday...
Thursday, November 15, 2012
1.exercised my right to vote 2. After 2 years in our house, finally hung the microwave 3. Navy football game 4. Parted with my ring for 2-3 wks to get it sized, wah 5. My beautiful niece 6. Celebrations with friends 7. Wine bar fun 8. dogshaming... 9. My fav spot 10. Neighborhood Halloween fun 11. Watching my nephew play lax 12. Celebrating 3 years with B 13. Homemade hot chocolate, extra marshmellows 14. Found some old memories
Tuesday, November 13, 2012
We belong to a local CSA, which we pick up from every week. So this week when B grabbed up some Butternaut Squash, I knew I wanted to make something fall esque and comforting. My first thought was just to roast it as a side, but the more I thought about it... the more I wanted to try a soup. It turned out to be everything I love in a soup, and I think this is a good "base" soup where you can experiment with different spices. This will definitely be on rotation in our house.
What you need :
- 1 Medium Onion (chopped)
- 2 Potatoes (peeled & chopped)
- 1 Medium Carrot (chopped)
- 1 Celery Stalk (chopped) - I did use leeks instead since we didn't have celery
- 1 Medium Butternaut Squash (chopped)
- 32oz Chicken Stock
- 2 Tbsp butter
- Salt & Pepper to taste
- Any other spices you wish!
What to do:
- Melt butter in large pot
- Toss all chopped veggies into pot for 5 minutes
- Pour Chicken stock in (enough to cover the veggies)
- Bring to a boil
- Turn down heat, Cover, & Simmer for 40 minutes or until veggies are tender
- Pour soup into blender & Blend (do small batches, it's hot & can go EVERYWHERE)
- Pour back into Pot, and add additional chicken stock if needed
- Add seasonings to taste
- Garnish with Parsely & ENJOY!!!
Keeping it real....as I mentioned... do small batches.. it WILL go everywhere... and it's hot ( I have a burn mark to prove it!) DOH!
Wednesday, October 24, 2012
Tuesday, October 23, 2012
This wonderful deliciousness... is made from Berger Cookies. Which are nothing short of amazingness... they are basically shortbread cookies dipped in delicious decadent chocolate. They are a Maryland Staple. There is also a shop in Federal Hill neighborhood of Baltimore that is called Dangerously Delicious and they are known for this pie. So I decided I needed to try and recreate it for our family cookout this past weekend using this recipe. And...yes... yes... imagine that... It was a HUGE hit!
What you Need:
- Unbaked Deep Dish Pie Crust (or if you want you can make your own)
- 1 1/2 packages of Berger Cookies
- 1/2 Cup Butter Softened
- 1/2 Cup Sugar
- 3 eggs
- 1 TBSP Cornmeal (flour, almond meal, etc)
- 1 TBSP Vinegar
- 1TSP Vanilla
What to Do:
- Chop up Berger Cookies and toss into pie crust
- Whisk all remaining ingredients together
- Pour the wet mixture (called Chess) over the Pie
- Bake at 350 degrees for 35-40 minutes
- It's best warm, but still delicious at room temperature as well
A few sidenotes, I added a little more vanilla to my pie, about 1 tsp. Also, don't forget to place your pie on a cookie sheet WITH edges... these pies will bubble over some.
I ended up making 2 of these, and there is nothing left....
run... do not walk to make this!
Wednesday, October 17, 2012
Tuesday, October 16, 2012
The other night I had an urge to make something, and when I saw this recipe , realized I had all the ingredients ( especially two almost overly ripe bananas!).... I decided to make B & I breakfast for the week.
What you need:
2.5 Cups of Old Fashioned Rolled Oats
1 Cup low fat (or non-fat) plain Greek yogurt
3/4 cup of Sugar or substitute
1.5 tsp baking powder
1/2 tsp baking soda
2 Ripe Bananas
I also added about 1/2 tsp of cinnamon for a little more flavor, and topped them with chopped walnuts before baking.
What to do:
- Pre-heat oven to 400 degrees. Spray muffin tin with non-stick spray (12) or use foil liners ( that's what I used)
- Place all ingredients in a Blender or food processor until the oats are smooth. I also sliced my bananas and put the oats in 1/2 a cup at a time.
- Pour the mixture in the pan or liners (this is where I added the walnut toppings) and cook until a toothpick comes out clean or about 20-25 minutes.
That's it! Super duper easy and ridiculously yummy! They are a little more dense than a normal muffin but still just as moist and filling due to the oats and the Greek yogurt. This is definitely added to my list of keepers, and the good thing is you can change it up by adding different spices etc. to change the flavor profile. I'm already thinking my next batch will include some mini chocolate chips... mmm mmm!
Friday, October 12, 2012
I'm so excited that our Orioles pulled one out last night after the heartbreaking loss the night before in extra innings. But we pulled through... and tonight we are in GAME 5!!! I have to say though, that even if we don't end up winning and moving on... this season... has been magically. And has brought that O's magic back to Baltimore. B & I have been Orioles fans through the thick and thin. Supporting them in when they were in the dumps. But thankfully this year, they took a turn ...and we are in GAME 5!!!!! (sorry it's still surreal) . I will be holding my breathe and sitting on the edge of my couch while watching the game tonight.
me & relief pitcher Brian Matusz on Opening Day 2012
Opening day 2012
My dear friend Amy & I on opening day!
Needless to say.. I'm super pumped for our Baltimore Orioles! And am hoping that we can pull this win out tonight!
LET'S GO O's!!!!
Wednesday, October 10, 2012
Tuesday, October 9, 2012
Yesterday B & I both had off for Columbus Day so we decided to use the day to tackle some things around the house. It was very chilly and brisk yesterday and I also knew that we wouldn't want to stop what we were doing to have to make something for dinner. Since it's now officially fall..and what I like to consider CrockPot season.... I decided to make a hearty soup for dinner, so I could do what I like to call throw & go.
So when I saw this recipe on Pinterest I knew this was what was going to be for dinner. The Chicken Enchilada Soup was definitely a winner and a keeper. We couldn't find cotja cheese, so we substituted queso fresco. And, we also used canned corn instead of frozen. We adapted the recipe for the crockpot, just basically chopping everything & throwing it all in the pot for about 5 hours, except the cheese. We then threw the cheese in with about an hour left to cook. The queso fresco didn't melt like I was expecting it to, but it still turned out super yummy. Next time I make it, I'm hoping to find the cotja cheese and use that.
This is definitely a reccommended recipe! And you could even omit the chicken and add more beans instead for a vegetarian option as well. It is a little on the spicer side as well but we like spicy!
Tuesday, October 2, 2012
This weekend down the road from our house there was a fall barn sale, they have one in the fall & spring. I missed it in the spring, but was glad that I got to check it out this weekend. Here are some fun things that I loved to look at, and would have loved to have... oh if I was a hoarder...
We ended up getting a few things, a milk glass candy jar & antlers (below), a huge wooden serving tray, an iron lobster (this was hidden & I was super pumped!) and a candle by Rewined that smells like Cabernet. Awesomesauce.
Oh and in that candy dish is some amazingness... Candy Corn Taffy from Fresh Market... DELISH!
I love fall!