Life on Dahlia Lane

Broccoli Cheddar Potato Soup

2011-11-21T16:07:00.000-08:00

It's been cold (50-degrees, this is California, people!) lately with a little bit of rain here and there. Weather like this calls for a fireplace and a big bowl of thick, creamy soup. This one, which I borrowed from SkinnyTaste, is hearty and satisfying without tasting "light".

Ingredients
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free vegetable broth
1 cup fat-free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
2 cups 2% shredded sharp cheddar
1 tbsp parmesan cheese

Directions
Chop onion, carrot, celery, garlic in a chopper or food processor.

In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes. Add flour, salt and pepper to the pot and stir until smooth.

Add broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar, stir well and remove from heat.

Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your food processor, then add it back to the soup. This helps thicken it a bit. If your soup turns out too thick, add a little bit more broth.

Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g

Best. Brownies. Ever.

2011-11-19T10:29:00.001-08:00

Rich and fudgy with the perfect amount of chocolate frosting. Amazing when they are warm and a'la mode. Seriously, go make these right now. You probably already have all the ingredients!

Ingredients

BROWNIES:

1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

FROSTING:

3 tablespoons butter or margarine, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups confectioners' sugar

Directions

In a mixing bowl, beat sugar, eggs and vanilla with a whisk. Add butter; mix well. Combine dry ingredients; add to batter and mix well.
Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack (or the top of the stove)
For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies and watch in amazement as they disappear!

A Sweet Birthday Treat

2011-11-02T19:10:00.000-07:00

I've been really excited to share this one, but had to wait until I gave it to the recipient (my neighbor, Rachel) because she reads my blog. It's my fun grown-up take on the popular "diaper cake" only it's made with...

CHOCOLATE!

Materials

43 Ghirardelli chocolate squares

1 8-inch round cake board

1 cardboard tube, cut to 4 inches tall

hot glue gun and glue

rubber bands

ribbon

decorations

Step 1: Glue tube to the center of the cake board.

Step 2: Using rubber bands, begin securing chocolate squares around the roll. I found it was easiest to put the rubber band around the roll and tuck the chocolates underneath. You will need 28 chocolates for the bottom layer.

Step 2a: I had the best luck with placing 5 chocolates on each of the "four sides" and then staggering the remaining 8 chocolates like an octagon around the outside layer.

Step 3: Repeat for the top layer, only this time you will use 2 squares on each of the "four sides" and use 6 squares to make a hexagon for the outer layer; using a toal of 14 chocolate squares.

Step 4: Secure 1 more chocolate square at the top to cover the tube in the middle. Cover the rubberbands with ribbon, using either hot glue or double-sided tape.

Step 5: Embellish!

Pumpkin Spice Cookies with Brown Butter Icing

2011-11-01T09:34:00.000-07:00

I am obsessed with all things pumpkin. Recently, I made these amazing cookies and they were a hit in both mine and Hubby's offices. They are light, moist and cake-like with just the right amount of pumpkin flavor.

Photo: tryityoumightlikeit.wordpress.com

Ingredients
Cookies:

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract

Icing:

4 cups confectioners' sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon evaporated milk
2 teaspoons pure vanilla extract

Directions

Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Yields about 6 dozen.

Storage: These do not store well in an air-tight container as they are super moist. They are best kept uncovered or covered with a paper towel at room temperature.

Pumpkin Cheddar Mac & Cheese

2011-10-08T11:00:00.000-07:00

Sounds pure crazy? I couldn't agree more. However, I am obsessed with anything that combines carbs and cheese. Mac and cheese, quesadillas, grilled cheese sandwiches, fondue...I could go on forever. So, I gave Rachael Ray's Pumpkin Cheddar Mac & Cheese a try. The result? GREAT SUCCESS! It is so creamy, gooey, pumpkiny and amazing. The name is pretty off-putting though, so I'm renaming it Pumpkin Pasta Bake. Not exactly creative, but definitely a little more appealing.

Courtesy of familyspice.com

Ingredients
1 pound whole wheat or whole grain short-cut pasta, such as rigatoni or penne
4 tablespoons butter
3 slightly rounded tablespoons flour
1 cup beef broth
2 tablespoons honey or maple syrup
2 cups whole milk
1/2 teaspoon allspice
About 1 teaspoon ground mustard
A pinch of cayenne pepper
Ground nutmeg, to taste
Salt and pepper, to taste
1 14-ounce can unsweetened pumpkin purée
2 1/2 cups shredded sharp yellow cheddar cheese, divided

Directions
Bring a large pot of water to a boil. Salt it and cook pasta to al dente. Drain and reserve. Preheat broiler.

Melt butter in a medium saucepot over medium heat. Whisk in flour, cook for 1 minute, then raise heat a bit and add beef stock. Reduce until almost evaporated then whisk in honey or syrup and milk. Season with allspice, mustard, cayenne, nutmeg, some salt and pepper. Thicken to coat spoon, a couple of minutes, then taste to adjust seasonings.

Whisk in pumpkin purée then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine pasta with sauce and arrange in a 9x13 casserole dish or individual ramekins. Sprinkle remaining cheese. Broil to brown and bubble. Serves 4-6.

Race for the Cure

2011-10-04T20:35:00.000-07:00

Hello, amazing fellow bloggers! We've been blog friends for how long? Maybe six months...maybe two years? Now comes the time where I need to ask you for a favor.

On October 29th, I am going to run my first 5k! I am running to raise awareness of breast cancer and to raise money for breast cancer research and prevention programs. Will you please support me, and most importantly the cause, by clicking on the icon below and making an online donation?

Give as little or as much as you want. Every dollar makes a difference!

Thank you, THANK YOU, THANK YOU in advance!

Butternut Squash Casserole

2011-09-27T18:23:00.000-07:00

If Autumn had an official flavor, it would be Butternut Squash Casserole. No joke.

Ingredients
1 (1.5-2 lb.) butternut squash, peeled and cut into 1-inch chunks
1/2 cup sugar
2 eggs
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions
Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.

Return squash to the empty pot, mash until smooth but still a little lumpy. Add the remaining ingredients; and mix until combined. Spoon into a 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes. Yield: 6 servings. Time: About 1 hour.

Nutrition Facts: 3/4 cup equals 246 calories, 6 g fat (3 g saturated fat), 82 mg cholesterol, 75 mg sodium, 47 g carbohydrate, 9 g fiber, 5 g protein. =5 WW Points.

MFM: Tex-Mex Quesadillas

2011-09-19T05:00:00.000-07:00

This one is quick and easy and a big hit in my house! It's easy to modify for kids too...just make a cheese quesadilla for the munchkins and you can still have a delicious grown up meal.

Photo: www.keyingredient.com

Ingredients:
8 10-inch tortillas
2 cups shredded Mexican blend cheese
1 can corn kernels, drained
1 can black beans, drained and rinsed
1 can diced tomatoes with chiles, drained
Taco Bell's Bold & Creamy Chipotle Sauce
Cilantro, roughly chopped

1. Combine corn, black beans and tomatoes in a microwavable bowl. Microwave for 2-3 minutes until hot.
2. Assemble quesadillas: Spread 1 tablespoon of Chipotle sauce on one side of a tortilla, top with about 1/4 cup cheese, 1/8th of the corn-bean-tomato mixture, cilantro; fold in half. Repeat for the remaining 7 quesadillas.
3. Spray a large skillet with cooking spray and place over medium-low heat. Cook each quesadilla for about 2-3 minutes per side until each side is crispy and golden and the cheese is melty. Serves 8.

Tip: To make this more figure-friendly, use 96% fat-free tortillas and reduced-fat cheese. With these subsitutions, each quesadilla contains 417 calories, 14.1g fat, 17.1g protien, and 9.9g fiber. 9 WW points.

Dear Fall,

2011-09-17T20:02:00.000-07:00

Dear Fall,

Summer was super fun. Hubby and I were lucky enough to be a part of four weddings,

I spent a day relaxing at the beach with my friend since 5th grade, Alyssa,

saw Taylor Swift with my sisters & cousin,

had a picnic with Hubby and watched MacBeth during this year's production of Shakespeare in the Vineyard,

and celebrated our niece, Kayleigh's, 2nd birthday. I cannot believe she's two already. Remember when she was born?!

While summer was a great time, I am so glad you're here. I am beyond ready for long-sleeved shirts, homemade hot cocoa and rainy days that are occupied with crafting and baking.

Welcome Back,
Danielle

Take a Hike!

2011-08-11T20:45:00.000-07:00

Last weekend, Hubby and I ventured over to the coast and spent the day in the Santa Cruz area. We started off with a 4.5 mile (roundtrip) hike at Henry Cowell Redwoods State Park.

Starting off our hike in front of a 1400-year old Redwood!

We kissed some Banana Slugs (ok, not literally).

Stood inside a hollowed-out Redwood that is STILL alive. It smelled like dirty gym socks though. This pic is weird, but we were standing inside the base looking upward. You get it now!

And about an hour later, made it to the top of the 500-ft elevation mountain! Awful photo but that's what you get when you use a bench as a tripod.

On the descent, we spotted Sticky Monkey Flowers.

And these pretty Thistles.

We also saw a fawn! Her mom was nearby but not very photogenic.

I thought this dilapidated moss-covered hollow Redwood trunk was awesome. Wish it would have fit in my trunk!

We wrapped up our day with lunch at

and a short cruise along the coastline.

As much as I loathe the heat...I am NOT ready for this summer to be over.

Pizza Pasta

2011-08-01T17:16:00.000-07:00

All the yummy goodness of a pizza tossed into a quick, easy pasta bake. This is how I made mine, but substitute the "toppings" to make it your own!

Ingredients

1 lb. tri-color rotini pasta

1 lb. cooked Italian-style chicken sausage, thinly sliced

1 small onion, chopped

1 red bell pepper, chopped

1 zucchini, chopped

1 (28 oz) jar pasta sauce

1 c. shredded mozzarella cheese

Directions

Preheat oven to 350*F. Boil a large pot of water, cook pasta according to package directions. In the meantime, saute meat and vegetables in a large skillet. Toss with drained pasta and pasta sauce; pour into a 9x13 baking dish and top with cheese. Bake at 350*F for about 15 minutes, or until cheese is melted and bubbly.

What's Happenin'!

2011-07-26T18:46:00.000-07:00

Besides my job and focusing on getting in shape, this is a little bit of what I was up to during my 4-month blogging hiatus:

Going out with my sister who FINALLY turned 21!

Antinquting with my sister-in-law and Heather. While on a mission to collect as many vintage Coke bottles as possible, I found a little wrought iron bicycle ($10), a hanging chalkboard made from repurposed wood ($15) and some really old books ($3/each).

Baking rainbow cupcakes for my cousin's 16th birthday. Funfetti, no less!

Playing with Zoey. She is fully grown! She's 57 lbs. of hyper, lovable Bulldog.

Blowing bubbles, reading books and doing whatever my niece, Kayleigh, tells me to do!

And watching movies in the park with hubby.

More to come!

While the hubby is away...

2011-07-21T19:39:00.000-07:00

the wifey will play! While he was out of town for a bachelor party, I hosted Girls' Night In. Each fabulous friend brought an appetizer or dessert AND a bottle of wine.

I served a Cabernet with this super simple olive "dip":

2 c. green olives, drained, pitted & chopped
1 c. kalamata olives, drained, pitted & chopped
2 cloves garlic, finely minced
2 t. Italian seasoning
2 T. balsamic vinegar

Toss it all together and serve with flatbread or pita chips. Yields about 3 cups, which is just enough for 6 wine-drinkin' women!

Hiatus, Over!

2011-07-11T17:47:00.000-07:00

Hi blog friends! I have completely been M.I.A. Haven't been blogging, haven't been reading blogs. I've barely been crafting for that matter.

I have been cooking though and taking pictures of everything I cook (like a crazy person...only bloggers would understand!)

I tell you, life got busy and somehow my poor little bloggy has been neglected for 4 months! Just wanted to say HELLO and I miss all your wonderful blogs. I can't wait to catch up on all your lives over the next few weeks. And share my past few months with YOU!

Winter?

2011-02-26T05:00:00.000-08:00

I don't care that it's 47 degrees and raining sideways right now. I am feeling SPRING-Y! And now, so is our front door.

For the frame, I wrapped a 18-in wire wreath frame with about 1/2-yard of burlap, cut into 3-inch wide strips and attached with hot glue. The messy flowers are made with some green duck canvas and denim from an old pair of jeans and attached to the burlap with hot glue. Here's a great tutorial for the flowers. I painted a wooden 6-in letter with a coat of brown acrylic paint and 2 coats of Patio Paint in Sweet Pea, allowing about an hour dry time between each coat. 24 hours later, I lightly sanded the entire letter and went a bit heavier on the edges and a few spots for a distressed look. I used 1-in grossgrain ribbon to hang the letter from the frame and the entire wreath from the door. The entire project cost about $10.

Tortellini Soup

2011-02-25T08:31:00.000-08:00

I made this recipe from Bookcook last night and all I can say is YUMMMM! Hubby loved it too. I used a chicken-herb tortellini and chicken stock (and added more garlic), but it can easily be made vegetarian by using cheese tortellini and vegetable stock. Below is the recipe the way that I made it.

1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, minced (about ½ cup)
½ teaspoon dried oregano
½ teaspoon dried basil
4 cups low-sodium chicken broth
1 (15oz.) can diced tomatoes and juice
Salt and freshly ground black pepper to taste
1 (20oz.) package fresh or frozen tortellini, any variety
3 cups fresh spinach, chopped and loosely packed
Grated Parmesan cheese, to taste

1. In a large pot, heat the oil over medium heat. Add the garlic and onion. Cook until the onion is softened, about 5 minutes.
2. Add the oregano, basil, broth, tomatoes, and salt and pepper to taste. I had a rind from my Parmesan cheese, so I tossed that into the pot too.
3. Bring the soup to a boil and add the tortellini. Cook according to the package directions.
4. One minute before the tortellini are done, add the spinach. Stir to combine. When the tortellini are cooked, remove the pot from the heat immediately so they do not overcook. Season with additional salt and pepper, if necessary.
5. Serve topped with grated Parmesan cheese.

Serves: 4
Time: 30 minutes

Handwriting!

2011-02-19T09:51:00.000-08:00

This is so much fun! My friend Amy at With Duck and Goose recently shared her handwriting in a post and I loved the idea.

My dad lives in Idaho and I live in California. He and I talk on the phone, text, and e-mail. My stepmom, however, sends me handwritten letters from time to time and I absolutely LOVE it. It's so much more personal than just reading someone's typed thoughts.

All you have to do is write your answers to the following questions and scan (or take a picture of) your paper. I hope you all will share your handwriting too!

1.What’s your name/your blogger name?

2.What’s your blog’s name/URL?

3.Write “The quick brown fox jumps over the lazy dog.”

4.Favorite quote?

5.Your favorite song?

6.Your favorite band/singers?

7.Anything else you want to say?

Saffron Spaghetti alla Carbonara

2011-02-08T02:17:00.000-08:00

...or "Bacon & Eggs Spaghetti". Yet another Rachael Ray recipe that I tweaked just a tiny bit...only because there is almost always bacon in our house and nearly never pancetta. This is traditionally a peasant's dish, so I did like the peasants and used what I already had. It doesn't look like much, but this dish is really hearty and the sauce is creamy and delicious.

Ingredients
•1/4 teaspoon saffron, 2 pinches
•Salt
•1 pound thick spaghetti, such as Barilla brand
•3 tablespoons extra-virgin olive oil
•1/2 lb bacon, cut into lardons
•4 cloves garlic, grated or finely chopped
•1/2 cup dry white wine
•1 teaspoon turmeric
•2 egg yolks
•Black pepper
•1 cup grated Parmesan cheese
•A generous handful fresh flat-leaf parsley, finely chopped

Directions
Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes.

Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Heads up: reserve a half cup of starchy cooking water just before you drain spaghetti.

While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add bacon and cook until just about crisp, 4 to 5 minutes. Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately.

Heidi's Bratho

2011-02-03T09:54:00.000-08:00

My friend Heidi and her family have been making this Italian soup for years. She's made it for me in the past, but recently she showed me how to make it. Since there isn't really a "recipe" I did my best to take notes and eye-ball measurements. It's basically a tomato-based broth with tiny pasta and plenty of cheese. She has kindly allowed me to share this family treasure with all of you!

Ingredients
6 c. low-sodium chicken or vegetable broth
3 c. water
3 large carrots, cut into 2-inch chunks
4 stalks celery, cut into 2-inch chunks
1 medium onion, peeled & quartered
4 garlic cloves, peeled & smashed
½ c. ketchup
1 c. uncooked pastina (tiny pasta)
1-2 c. shredded mozzarella cheese (depends on how much cheese you like)
salt & pepper

Directions
Put broth, water, carrots, celery, onion, garlic and ketchup into a large pot with a lid on. Bring to a boil, reduce to simmer for about 30 minutes or until vegetables are fork-tender. Remove vegetables from pot. Add salt and pepper, to taste.

With the lid off, add pastina and cook to package directions until al dente.

To serve: Spoon desired amount of pastina into a bowl, top with desired amount of cheese, pour broth on top and sprinkle with a little more cheese.

CSN Giveaway Winner!

2011-02-03T08:47:00.000-08:00

Out of 33 entries, Random.org chose #21...

So, who is she?

The beautiful Jen @ A Girl in Pearls!

Jen's blog is super fun and fabulous. Go get to know this great wife, mom-to-be, photographer and fashionista!

CSN Giveaway Remider!

2011-01-31T11:51:00.000-08:00

The giveaway for a $35 Gift Certificate to

ends in 2 days!

Go to the ORIGINAL POST to enter!

Giveaway will end at midnight on Wednesday, February 2nd. Winner will be randomly selected by random.org.

Winner will be announced Thursday, February 3rd!

2011-01-28T05:00:00.000-08:00

Hubby's birthday was January 24th and rather than go out this year, he requested a homemade crab cake sandwich. I had never made them before, but with a few tweaks to a Tyler Florence recipe, they were a hit!

Ingredients

Extra-virgin olive oil

1/2 onion, finely minced
2 garlic cloves, finely minced
1 pound jumbo lump crabmeat
1 cup plain bread crumbs
1 tablespoon mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves
Kosher salt and freshly cracked black pepper
1 large tomato
red leaf lettuce
4 buns or rolls (I used dutch crunch rolls)
Garlic Aioli (recipe below)

     Heat about 1 tablespoon of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 4 crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill for at least 30 minutes.
     In the meantime, you can make your garlic aioli, slice the tomato and prepare the lettuce for sandwiches.
     To serve, heat about 2 tablespoons of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Top lightly toasted rolls with lettuce, tomato, a crab cake and garlic aioli.

Garlic Aioli
2 cloves garlic
1/4 cup sour cream
1/2 cup mayonnaise
1/4 cup cilantro, roughly chopped
1/2 lime, juiced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh chives, chopped
Kosher salt and freshly ground black pepper

     Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
     Place the paste a medium bowl and add: the sour cream, mayonnaise, lime juice, and oil. Season well with salt and freshly ground black pepper. Fold in the chives.

Pizza Stuffed Bread!

2011-01-27T09:55:00.000-08:00

Who doesn't love the nostalgia of an English Muffin Pizza? This is more of a "grown-up" take on it. My version of Annie's version of Rachael Ray's Stuffed French Bread Pizza Rustica. Oh boy, here it goes!

Ingredients

1 lb. ground beef

1 onion, chopped

2 cloves garlic, finely chopped

1 green bell pepper, chopped

red pepper flakes

1 jar spaghetti sauce

1 loaf french bread

1/2 bag pepperoni

1 c. shredded mozzarella cheese

8 slices provalone cheese

Directions

1. Brown the ground beef in a large skillet. Drain and return to pan. Add onion, garlic, bell pepper, red pepper flakes and spaghetti sauce. Bring to a boil, reduce heat and simmer until mixture is thick - about 10 minutes.

2. In the meantime, preheat your oven to 425*F. Cut the french bread in half lengthwise and then again crosswise, so you have 4 pieces. Scoop out the centers of each piece, leaving about 1/2-in around the edges.

3. Divide the beef mixture evenly between all 4 bread "boats". Top each with pepperoni, mozzarella and provalone. Place the boats on a baking sheet and bake until bread is crunchy and cheese is bubbly - about 10 minutes.

P.S. These hold up great for lunch the next day!

Another CSN Stores Giveaway!

2011-01-26T14:02:00.000-08:00

CSN Stores wants to give one of you a $35 gift certificate to use at any of their 200+ stores! You can find everything from a new swing set to bakeware or home decor. Maybe a little Valentine's Day gift for your honey?

Enter 3 Ways:

Follow Me

Grab My Button

Tell Me What You'd Buy From CSN Stores

Please leave a separate comment lettting me know each way you have participated.

Giveaway will end at midnight on Wednesday, February 2nd. Winner will be randomly selected by random.org.

Winner will be announced Thursday, February 3rd!

Zoey's 1st Birthday

2011-01-18T09:18:00.000-08:00

The invitations were mailed...

The birthday girl was dressed...

A V.I.P entrance for the four-leggers

Cupcakes for the humans...

And homemade cookies for the dogs...

Human or furball, fun was had by all.

The princess was more than pleased.

Reusuable Shopping Totes

2011-01-13T09:55:00.000-08:00

I get tired (and guilty) of using the grocery store's plastic bags and then they stockpile in the kitchen because my grocery bag holder is full. I intend to recycle the bags, but I always forget the next time that I go shopping. I finally put an end to it and make my very own reusable grocery totes.

I used "bag fabric" from Joann's. I used 3 yards ($2.99/yd) and a 40% off coupon to make 6 bags for $0.89/each. Had I planned my cutting better, I probably could have gotten 7 bags out of it.

Materials

1/2 yd. bag fabric (60"W)

Thread

Ruler

Rotary Cutter

Sewing machine

Pins

Step 1: Cut your fabric!

Keep your material folded in half; measure and cut from the folded edge.

Front/Back/Bottom (1): 18"Lx12.5"W, will be 36"L when unfolded

Sides (2): 15.5"Lx5.5"W

Handles (2): 22"Lx3"W

Step 2: Make your handles.

I like to get this part out of the way. Place your handle fabric face down and fold into thirds. Sew a nice, long line straight down the middle. Easiest handle you've ever made?! Repeat for the 2nd handle.

Step 3: Attach the sides.

Place side pieces (right sides together) on top of the front piece and line up outside edges. Sew with a 1/4" allowance on each side. Be sure not to sew the "front" to the "back"! Once finished, you should have wings!

Step 3b: Complete the sides.

Fold the "back" piece forward so that the "front" and "back" are right sides together. Line up the right side with the outer side of the right wing. Sew along the outside edge with a 1/4-in allowance. You should end up with something that looks like a bag with holes at the bottom.

Step 4: Close the bottom.

Pinch the "bottom" and the "side" together and sew with a 1/4"-in allowance. Repeat on the other side. The bottom of your bag should now be all closed up!

Step 5: Top hem.

Flatten the seams on the corners and fold over the top of your bag to create a clean, even top. This fabric creases nicely with a little pressure, no ironing needed. Sew all the way around the hem with a 1/4"-in. allowance. Be careful not to sew your bag shut!

Step 6: Attach handles.

You're almost there! Just find the point where you'd like your handles to sit. Face the handles "ugly side" up. I placed mine 2 inches in from the outer corners. Sew each handle/bag meeting point twice: once a the bottom of the handle and the other as close to the top of the bag as possible.

There you go! Turn it right side out and go shopping, in green style. Or make a smaller one to use as a lunchbag for work...?

Mini-tote

1/4 yd. bag fabric (60"W)
1-in. Velco

Front/Back/Bottom (1): 13"L x 8.5"W, from fold

Sides (2): 10.5"L x 5.5"W

Handles (2): 16" Lx 3"W

Follow directions above, attach Velcro inside the top/center of bag to keep it closed and free of lunchroom looters.

Broccoli-Chedddar Stuffed Chicken

2011-01-12T10:38:00.000-08:00

Inspired by my recent attempt at Spinach-Mozzarella Stuffed Chicken, I whipped up a Broccoli-Cheddar Stuffed Chicken for dinner last night. It was a big hit for hubby and me! I paired it up with some super simple Balsamic-Glazed Carrots.

Broccoli-Cheddar Chicken (for two)

2 boneless skinless chicken breasts

1/2 c. cheddar cheese, shredded

1/2 c. raw broccoli, finely chopped

extra-virgin olive oil

sal & pepper

Preheat oven to 350*F. Pound chicken to about 1/4-in thick; drizzle both sides with EVOO and season with salt and pepper. Place chicken skin-side down, top each piece with two healthy pinches of cheese, half of the broccoli and another big pinch of cheddar. Fold the sides up (like a taco) and secure with a couple toothpicks. Bake 25-30 minutes until chicken is cooked through.

Balsamic-Glazed Carrots (for two)

6 carrots, quartered lengthwise

2 T. balsamic vinaigrette

1.5 T. brown sugar

1 T. butter

1 T. flat-leaf parsely, finely chopped

Cook carrots in boiling water in medium saucepan on medium heat 4 to 6 min. or until crisp-tender. In a small saucepan, cook vinaigrette, sugar and butter on low heat 3 to 5 min. or until thickened, stirring occasionally. Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 min. or until carrots are heated through and evenly coated with sauce. Sprinkle with parsley before serving.

Chicken Taco Soup

2011-01-06T04:46:00.000-08:00

This is definitely one of mine and hubby's favorite fall/winter meals. Take all the deliciousness of a chicken taco and toss it into a healthy, hearty soup.

Ingredients

4 cups chicken, boiled and shredded
1 can (15.25 oz.) black beans, drained and rinsed
2 cups salsa (chunky works best)
6 cups low-sodium chicken stock
1 packet low-sodium taco seasoning
2 cups baked tortilla chips, crushed
2 limes
Optional toppings: cilantro, shredded cheese, sour cream, avocado

Directions
Combine chicken, black beans, salsa, stock and seasoning in a large pot. Bring to a boil, reduce heat and simmer for 20 minutes. Top each serving with crushed tortilla chips, a squeeze of fresh lime juice and anything else you like. Yields 4 servings.

Nutritional Info (per serving)
Excludes optional toppings
Calories: 431, Fat: 2g, Carbs: 53g, Fiber: 8g, Protein: 39g
WW Points: 8

Spinach-Mozzarella Stuffed Chicken

2011-01-05T09:13:00.000-08:00

I borrowed this no-recipe from one of my newest bloggy friends, Lynzi. The chicken turned out moist and flavorful, the mozzarella was perfectly gooey and the potatoes were delicious. I made this for 2, but you could easily double/triple/quadruple the recipe for more people.

I'm going to try stuffing it with cheddar and broccoli next week, so wish me luck!

Ingredients

2 boneless skinless chicken breasts

1/2 c. mozzarella cheese, shredded

1/2 c. frozen spinach (cooked, drained & squeezed)

6 red potatoes

extra-virgin olive oil

salt & pepper

1 packet Ranch seasoning

Directions

1. Preheat oven to 375*F. Slice potatoes into 1/4-in. thick rounds and place in a baking dish. Toss potatoes with a little EVOO and bake for 20 minutes.

2. Pound chicken to about 1/4-in thick and season with salt and pepper. Place chicken skin-side down, top with two healthy pinches of cheese, half of the spinach and another big pinch of mozzarella. Fold the sides up (like a taco) and secure with a couple toothpicks.

3. Once potatoes have finished cooking, toss with half of the ranch seasoning. Place chicken on top of potatoes; drizzle with EVOO and sprinkle remaning ranch seasoning on top of chicken and potatoes. Bake for another 30 minutes or until potatoes are fork-tender and chicken is cooked through.

Apple, Cheddar & Bacon Monte Cristos (for two)

2011-01-02T18:11:00.000-08:00

My slightly adapted version of the recipe found in this month's copy of Rachael Ray Magazine. It's such a warm, comforting meal on a cold, stormy night like tonight.

Ingredients
6 slices good-quality bacon
4 thick slices fresh french bread
4 oz. white cheddar cheese, shredded
1 gala apple, cored and thinly sliced
1 large egg
1/4 cup reduced-fat milk
ground nutmeg
2 Tablespoons Butter

Directions
Bake the bacon on a foil-lined baking sheet (easier cleanup!) at 400°F until crisp, about 14 minutes. Arrange 2 slices of bread with some cheese and the apples on top. Beat the eggs with the milk and a little nutmeg. Heat a large griddle pan over medium heat. When ready, arrange 3 slices of bacon on each sandwich and top with a little more cheese and 2 more slices of bread. Coat each sandwich in the egg batter. Grease the griddle with butter and griddle the sandwiches until deep golden on each side and the cheese has melted.

RR also suggests drizzling your Monte Cristo with a little bit of maple syrup. I passed on the syrup and served it with some salad to cut back on the guilt of eating all that bacon and cheese!

Almond-Crusted Chicken

2010-12-31T09:01:00.000-08:00

This chicken is so moist, crunchy and flavorful that you won't miss the fried version. You'll also feel a lot less guilty about eating it!

Ingredients

1 cup unblanched almonds
1 1/2 teaspoons Spanish pimenton or paprika
2 large eggs whites
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, melted

Directions
Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.

Preheat the oven to 350 degrees F. Place rack on a baking sheet.

Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.

Nutritional Info (per serving)
Calories: 398, Fat: 26g, Fiber: 4.5g
WW points: 9

*While this dish is a little high in fat, 18g comes from the healthy fat in almonds.

Merry Christmas!

2010-12-25T10:42:00.000-08:00

Warmest wishes from our home to yours!

Pumpkin Spice Cupcakes

2010-11-17T10:35:00.000-08:00

These light, fluffy cupcakes are balanced out by a rich cream cheese frosting. The cupcake is pumpkin-y with just the right amount of spice. I made a test batch last night and can tell you that these babies are definitely worthy of gracing the Thanksgiving dessert table!

(Photo: www.givemesomeoven.com)

Martha Stewart's Pumpkin Cupcakes
Yields 18 (really 20-22)

Ingredients:
2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions:
1.Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2.In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3.Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

My Cinnamon Cream Cheese Frosting
Yields enough frosting for 18 cupcakes.

Ingredients:
1 (8oz) brick Neufchatel cream cheese, room temp.
1 stick butter (1/2 c.), room temp.
2 c. powdered sugar
1 t. pure vanilla extract
1 t. ground cinnamon

Directions:
Cream together cream cheese and butter until light and fluffy. Mix in powdered sugar on LOW speed for about 15-20 seconds, then mix on HIGH until combined. Add vanilla and cinnamon; mix until thoroughly combined.

Sharing At: Sweets This Week

Peanut Butter Dog Treats

2010-11-12T12:04:00.000-08:00

Ingredients

1 c. whole-wheat flour

1.5 tsp. baking powder

1/2 c. all natural peanut butter (chunky or smooth)

1/2 c. milk

Directions:

Preheat oven to 375*F. In a medium bowl, combine flour and baking powder. In a separate bowl, combine peanut butter and milk, then add to flour mixture. Mix well with a wooden spoon, then turn out onto a lightly floured surface and knead until combined. Roll dough to 1/4-in. thickness and cut out shapes with cookie cutters. Bake on a greased baking sheet at 375*F for 15-20 minutes, until firm and golden. Let cool completely before feeding to your dog. Store in an airtight container or ziplock bag. Yields about a dozen cookies.

Zoey gives them 2 paws up!

Cake Balls

2010-10-29T10:34:00.000-07:00

An easy but fancy-looking treat that is great for entertaining. They can be decorated in any color chocolate (or sprinkles) to match your theme. These were meant for Hubby's Halloween pot luck, but could easily be used for a Giants victory party!

Ingredients

1 box cake mix (plus whatever the box requires)

1 can frosting

2-3 lbs. melting chocolates, depending how much you plan to decorate

Directions

1. Bake the cake according to package directions in a 9x13 pan. Allow to cool completely! I know this is hard.

2. Cut off any crunchy corners and break up the cake into rough chunks. Run cake through the food processor to make cake crumbs. You may have to do this in two batches.

3. Dump cake crumbs into a large bowl and mix with about 3/4 of the frosting. Add remaining frosting if cake is still crumbly. It should be sticky and able to form a tight ball.
4. Scoop out mixture and roll into 1.5-inch balls. The recipe should yield about 24 balls. Set on a parchment-lined cookie sheet and freeze for 10-15 minutes.
5. Meanwhile, melt chocolates over a double boiler or in the microwave, according to package directions. Add food color, if needed.
6. Roll cake balls in chocolate and return to parchment-lined cookie sheet to harden for 10 minutes. Pour remaining chocolate into a pastry bag and drizzle remaining chocolate all over the chocolate-dipped balls.

Keep refrigerated for storage but serve at room temperature.

Shrimp & Cilantro Pesto Pizza

2010-10-20T07:45:00.000-07:00

Ingredients
1 pre-baked pizza crust
Cilantro Pesto (below)
2 cups shredded mozzarella
1 lb. raw shrimp, cleaned and patted dry
1/2 red onion, sliced
1 bell pepper, sliced
salt and pepper
1 lime
cilantro, for garnish

Directions
Preheat oven to 425*F. Spread Cilantro Pesto on pre-cooked pizza crust. Top with red onion, bell pepper, and shrimp. Sprinkle the pizza with salt and pepper. Bake at 425*F for 15 minutes, then broil for 5 minutes until cheese is golden and bubbly and shrimp have cooked through. Top pizza with a pinch of cilantro and a squeeze of fresh lime juice before serving.

Cilantro Pesto
1 cup cilantro, tightly packed
2 cloves garlic
1/4 cup macadamia nuts
1/4 parmesan cheese, shredded or cut into little chunks
juice of 1 lime
1/4 cup olive oil

Blend first 5 ingredients in a food processor until finely chopped. Stream in olive oil until pesto begins to loosen up.

Pilgrim Pumpkin Pie Cake

2010-10-13T17:23:00.000-07:00

Imagine taking all the goodness of a pumpkin pie and turning it into a cake! Thank you, Monica and Jarrod, for introducing me to this delicious dessert. The bottom is the consistency of pumpkin pie and gets cakey toward the top. Share this with your neighbors or you will eat the entire thing.

4 eggs, slightly beaten
3 c. canned pumpkin
1 1/2 c. sugar
2 T. brown sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
2 c. evaporated milk
1 tsp. pure vanilla extract
1 box yellow cake mix
1 c. butter, melted
1 c. chopped nuts (walnuts or pecans are best)

Mix together eggs, pumpkin, sugar, brown sugar, salt, cinnamon, ginger, ground cloves, evaporated milk and vanilla. Pour into ungreased 9x13 pan. Sprinkle cake mix over pumpkin mixture. Drizzle melted butter over cake mix and sprinkle with 1 cup chopped nuts. Bake at 350 degrees (325 degrees for glass pan) 60-75 minutes or until a toothpick comes out clean.

Serve warm. Even better with whipped cream or à la mode.

Butternut Squash Risotto

2010-10-11T14:51:00.000-07:00

You can't go wrong with the contrast between the creamy rice and the sweet roasted butternut squash. This one is great as a main dish or a side. And, as usual, it's good for you!

Ingredients
1 medium butternut squash, peeled, seeded and cut into quarter-inch cubes
2 tbsp olive oil
2 tbsp butter
1 large shallot or small onion, diced
1 garlic clove, crushed
1 cup Arborio rice
About 5 cups vegetable broth, simmering
1/4 cup freshly grated Parmesan
salt and pepper, to season

Directions
1. Pre-heat oven to 400°F. Toss the squash in oil and a little salt and pepper, then spread out on a nonstick baking sheet. Roast for 20 minutes, turning halfway through.
2. Melt the butter in a 3-quart saucepan and gently cook the shallot or onion for 5 minutes, or until soft but not colored.
3. Add the garlic and rice and cook for 2 minutes, or until the rice starts to turn translucent.
4. Add 1 1/2 cups of the hot broth (keeping the broth hot throughout) and bring to a simmer, stirring. Leave to cook for 5 minutes, then add another 1 1/2 cups of broth and stir well. Simmer for another 5 minutes, then add 1 cup of broth and stir well again. Simmer for a further 8 to 10 minutes, until the rice is tender.
5. Add the roasted squash and Parmesan with another 1 cup of broth and cook, stirring, for another 2 minutes. Stir in a little extra broth, if needed, to give a loose but not sloppy consistency.
6. Remove from the heat and season to taste with salt and pepper.

Original recipe from Annabel Karmel

Cilantro-Lime Rice

2010-09-25T15:29:00.000-07:00

Seriously, make two batches. This recipe, from Annie's Eats, is amazing.

Ingredients:
1 cup long grain rice (I used quick-cooking brown rice)
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped

Directions:
Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time can vary depending on the brand of rice. Check the package directions.)
While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.

MFM: Tortilla Pie

2010-08-30T05:00:00.000-07:00

1 medium onion, chopped

1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon olive oil
2 cans (15 ounces each) black beans, drained and rinsed
1 can (14-1/2 ounces) vegetable broth
1 can (15 ounces) corn kernels, drained and rinsed
4 green onions, thinly sliced
4 flour tortillas (8 inches)
2 cups (8 ounces) shredded reduced-fat Mexican blend cheese

In a large skillet, saute the onion, green pepper, garlic, chili powder and pepper in oil. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat.

Place one tortilla in a 9-in. springform pan coated with cooking spray. Layer with 1/3 bean mixture and 1/2 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.

Bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges. Yield: 6-8 servings.

Nutritional Info (for 6 servings): 459 cals, 17g fat, 8g fiber = 10 WW pts
(for 8 servings): 345 cals, 13g fat, 6g fiber = 7 WW pts

Personalized Wine Glasses

2010-08-28T11:18:00.000-07:00

Every summer, Hubby and "the guys" head to the beach for a weekend. This year, each of the guys had a significant other and I thought it would be fun for all the girls to get together. We had a Wine & Dessert Party at my house. Each of the ladies brought a dessert and a bottle of wine to share. Personalized wine glasses made a cute, and inexpensive, party favor.

I bought these great oversized wine glasses from Dollar Tree. Thoroughly washed and dried them, then wrote each of the girls' names with Sharpie Paint Pens (from JoAnn's) and drew some wine grapes. If you make a mistake, wipe it off with some nail polish remover, then wash and thoroughly dry. Paint should dry at least 1 hour before use. Glasses can be gently handwashed.

Some of the delicious desserts included my cheesecake-stuffed strawberries,

Monica's buckeyes (chocolate-dipped peanut butter balls),

and Shauna's chocolate fondue.

Wine, dessert, and a chick flick...fun was had by all.

Happy 1st Birthday, Kayleigh!

2010-08-16T12:21:00.000-07:00

Today is my niece, Kayleigh's, first birthday! I can't believe it has been a year since the little diva entered our lives. She has never been too interested in crawling but is so close to walking. She says a few words, but my favorite is "auntie"! These are photos from yesterday's party in the park.

She wore the tutu dress that I made for her.

And the matching bow.

I baked Vanilla Cupcakes with Vanilla Buttercream and Chocolate Cupcakes with Chocolate Buttercream. I made the toppers using a 2-inch paper punch and cut the "k" shapes out with a Cricut, then glued them to a toothpick.

I was finally able to give Kayleigh the rag quilt that I made her in July! I used Kara's rag quilt tutorial as a guide.

Hubby and I with the birthday girl, who did not feel like taking anymore pictures.

She had a ton of fun...

but was partied out before gift-opening time.

MFM: Ratatouille Pasta Toss

2010-08-09T09:31:00.000-07:00

This recipe is in the September 2010 issue of Rachael Ray magazine, so I figured that the recipe and a photo would be online...but they weren't! The recipe below includes my minor modifications. Anyway, the carnivorous hubby loved this pasta toss and couldn't even tell that there was eggplant in the sauce! Great way to get the nutrition without the taste or texture if you're an eggplant hater.

Photo: Rachael Ray Magazine

Ingredients:

1 small eggplant (about 1 lb.)

1/4 c. extra-virgin olive oil, plus more for drizzling

1 lb. rigatoni or similar pasta

1 lb. zucchini, thinly sliced

2-3 T. flour, for coating

3 large cloves garlic, chopped

1 onion, finely chopped

1 t. dried rosemary

1 t. dried thyme or marjoram

1 c. vegetable stock

1 large roasted red pepper

2 T. tomato paste

1 (28 oz.) can chopped tomatoes in puree

crushed red pepper (optional)

1 handful fresh basil, chopped or torn

Parmesan cheese, for grating

salt and black pepper

1. Preheat oven to 450*F. Halve the eggplant and score the exposed flesh with shallow crisscross cuts. Drizzle surface with EVOO and season with salt and pepper. Place cut-side down on a baking sheet and roast until tender, 15-18 minutes.

2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and leave in collander to reuse the same pot.

3. While the pasta is cooking, season the zucchini with salt and pepper. Let drain on a paper towel for a few minutes. In a large skillet, heat 2 tablespoons EVOO over med-high heat. Lightly coat the zucchini in flour. Working in batches, add the zucchini to the pan and cook until light golden brown, 1 to 2 minutes per batch. Add 1 clove chopped garlic to last batch.

4. In the pot used for pasta, heat the remaining 2 tablespoons EVOO over medium heat. Add teh remaining 2 cloves chopped garlic, onion, rosemary, thyme/marjoram, salt and pepper. Cook until tender, 5-6 mins.

5. While the onions cook: Using a food processor, mix the vegetable stock, roasted pepper and tomato paste until smooth. Add to onions and bring to a boil for 1 minute. Stir in canned tomatoes and return to a boil for 1-2 minutes. Add crushed red pepper, if using. Lower heat to a simmer.

6. Scoop out the flesh of the eggplant and puree in the food processor for about 20 seconds. Add to the marinara sauce.

7. Toss the pasta with marinara sauce, top with basil, fried zucchini and grated cheese. Serves 6.

MFM: Grilled Potato Salad

2010-08-02T09:59:00.000-07:00

This is a Rachael Ray recipe that I slightly modified. The original recipe can be viewed here.

Ingredients

4 large Yukon gold potatoes, sliced 1/4-inch thick

5 tablespoons extra-virgin olive oil, divided

2 tablespoons grill seasoning blend

2 tablespoons dried rosemary

2 navel oranges, peeled and chopped

1 small red onion, thinly sliced

2 cups baby spinach

2 cups spring mix salad

2 tablespoons balsamic vinegar

Directions
Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.

While the potatoes are cooking, combine oranges and red onion (in the potato bowl) and dress with balsamic vinegar and some extra-virgin olive oil.

Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.

When ready to serve, add the arugula to the potatoes and toss to distribute. *I recommend making some extra dressing for the lettuce/spinach mix as it can be pretty dry.*

Root Beer Float Cupcakes

2010-07-31T20:06:00.000-07:00

A root beer cake topped with a cream cheese frosting. Prepare to have your whole house smell like root beer as these are baking. The root beer extract in the recipe is very important! I couldn't find it at my grocery store, so I tried to make a root beer reduction but that didn't give the cake enough flavor. I was able to find root beer candy flavoring oil at my local cake supply store for about $3, which is enough oil for 4 dozen cupcakes.

Root Beer Cupcake
1 c. root beer
1 t. apple cider vinegar
3/4 c. sugar
1/3 c. vegetable oil
1/2 t. pure vanilla extract
1/2 t. root beer candy flavoring oil (or 2 T. root beer extract)
1 1/3 c. all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt

Preheat oven to 350*F and line a 12-cup muffin pan with cupcake wrappers. Combine root beer and apple cider vinegar in a large bowl and let stand for 2-3 minutes. Add sugar and oil; whisk until slightly frothy. Stire in vanilla extract and root beer flavoring. Add flour, baking soda, baking powder and salt; stir just until combined. Pour 1/4-cup batter into each cupcake well. Bake at 350*F for 18-22.

Cream Cheese Frosting
1 pkg (8oz) cream cheese (I use Neufchâtel), room temp
1 stick (1/4 c.) unsalted butter, room temp
1 lb (4 c.) powdered sugar
1 t. pure vanilla extract

Beat butter and cream cheese together until light and fluffy (about 2-3 minutes). Gradually add powdered sugar; beat until well-combined. Add vanilla extract.

Sharing at:

Surf & Turf Burger

2010-07-27T14:07:00.000-07:00

While in Las Vegas last week, my cousin took me to The Yardhouse where I had the most amazing Surf & Turf Burger. The one I had is described as an Angus Beef burger with "swiss cheese, grilled asparagus, maine lobster sautéed in garlic butter, tomato béarnaise" on a potato bun. Since I went vacationing without the hubby, I decided to re-create the burger for him.

Ingredients
1 lb. ground beef
1 T. Worcestershire sauce
1 T. garlic salt
1 T. chili powder
pinch of pepper
4 slices pepper jack cheese
8 oz. lump crab meat
2 T. butter
1 c. fresh spinach leaves
1 bunch asparagus, blanched then lightly grilled
1 pkg. Knorr's béarnaise sauce mix (plus 1 c. milk, 1 stick butter)
4 ciabatta rolls

Combine ground beef with Worcestershire sauce, garlic salt, chili powder and pepper. Form into 4 patties and grill over medium-high heat, 3-4 minutes per side for medium/medium-well. Top with cheese slices to melt.

While burgers are cooking, mix together béarnaise sauce mix with milk and butter in a medium saucepan according to package directions. In a separate skillet, melt butter and sauté crab meat until it has a nice golden brown crust.

Layer spinach leaves, burger, asparagus, crab and béarnaise sauce between a ciabatta bun. Serves 4.

We still had asparagus and béarnaise sauce left over - instant side dish! Not very budget-friendly or figure-friendly but it's nice to indulge sometimes.

Leavin' On A Jet Plane

2010-07-19T11:26:00.000-07:00

...but don't worry, I will be back again!

Adventures in Weed Pulling

2010-07-18T11:48:00.000-07:00

The left sideyard of our house is 54 feet long by 5 feet wide. Pretty useless. For the past 10 months, we have not paid any attention to it because we didn't know what we were going to do with it. However, Zoey is allergic to weeds and does not understand that weeds = itchy hives. I spent my Saturday morning pulling weeds so that we could lay down some bark. I came across several different critters and decided to take pictures of them. Photographing bugs is way more fun than pulling weeds.

Praying Mantis - I counted about 10

Crickets

Beetles

Mosquito Eaters

An empty yellow jacket hive - we just had a visit from the exterminator

and a big fat creepy jumping spider.

Anyway, this is before the weed-pulling (or halfway through)

after the weed-pulling...

and after we laid down some weed blocker and bark!

Now the side of the house is less ugly and will not give Zoey hives. Everyone is happy.

Tutu Dress Tutorial

2010-07-15T04:00:00.000-07:00

My niece, Kayleigh, is almost a year old already! I cannot believe how quickly time has flown by since we welcomed her into the world on August 16th. She was so tiny and precious. Now she is smart, vivacious and constantly makes me laugh. This proud auntie couldn't help but make something to fit Kayleigh's princessy personality for her very first birthday party!

For the dress, I used:
1 onesie
2 yds black tulle
2 yds hot pink tulle
1 yd white tulle
1/4-in elastic
hot pink thread
1 fat quarter, zebra print
iron-on adhesive

Cut a piece of iron-on adhesive slightly smaller than your fabric. Place a template or stencil, right side down, on the backing paper and trace.

Cut out the shape and iron onto the onesie. My shape is 3.5 inches long.

Stitch around the shape.

Measure elastic to fit the width of the belly or where you want the tutu to sit. Stitch on in four places: front middle, back middle, and both sides.

Cut tulle into 3-inch wide strips. Cut length to twice the length that you want the skirt to be. I wanted a 10-inch long skirt, so I cut my fabric 20 inches long.

Slip a piece of tulle under the elastic, aligning the center of the tulle with the elastic. Tie in a double knot.

Continue to tie tulle onto the elastic until you have gotten all the way around.

For the matching bow: Cut 10 strips of tulle 3 inches wide by 6 inches long. Lay the pieces criss-cross and sew a button through the center to hold them all in place. Attach the bow to a headband either by sewing or hot gluing. I later trimmed some of the tulle so that all the pieces were not the same length.

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Apple Pie Cupcakes

2010-07-14T05:00:00.000-07:00

The Heavenly Vanilla Cupcake
3 c. flour
1 T. baking powder
1/2 t. salt
1 c. butter, softened
2 c. sugar
4 eggs
1 1/2 t. vanilla extract
1 c. milk

Preheat oven to 350*F. Combine dry team (flour, baking powder and salt) in a medium mixing bowl. In a large mixing bowl, combine wet team: cream butter and sugar until light and fluffy; stir in eggs, vanilla and milk. Gradually mix dry team into wet team just until combined. Line muffin pan with 24 cupcake wrappers and fill each with about 1/4-cup batter. Bake 18-22 minutes, until edges are golden brown and center is cooked through.

The Ooey Gooey Filling
3 granny smith apples (peeled, cored, sliced and chopped small)
3 T. butter
2 t. ground cinnamon
2 T. sugar

In a medium saucepan, melt butter over med-high heat. Add cinnamon and sugar, stir for 1 minute. Reduce heat to low and add apples. Cook, stirring occassionally, until apples are tender; about 10 mins. Set aside to cool.

The Dreamy Cinnamon-Vanilla Buttercream
3 sticks butter
2 lbs. powdered sugar
seeds of 1 vanilla pod
1 1/2 t. ground cinnamon
3 t. vanilla
1/4 c. milk
1/4 t. salt

Cream butter and sugar together; add remaining ingredients and beat until well-combined.

Assembly

Find an unsuspecting cooled cupcake. Use a paring knife at a slight angle to cut a silver dollar sized hole in the top, being careful not to go through the bottom. The cupcake cones are your prize for all your efforts! Fill each cupcake crater with about a teaspoon of apple filling. Press it down with the back of the spoon.

Top with buttercream frosting and share with your neighbors.

Not enough time to do all that? You can use a boxed vanilla cake mix, canned pie filling and add a little cinnamon to a pre-made vanilla frosting.

Meat Free Monday (on Tuesday!): Veggie Paella

2010-07-13T00:38:00.000-07:00

I follow this great food blog, One Hungry Chef, and chef Jerad introduced me to a different way of writing recipes. It's a little simplified, but if you're familiar with basic culinary terms it should make perfect sense. I also included traditional directions.

Directions:

In a large saucepan (I suggest a stockpot because this makes a lot of food), heat olive oil over medium-high heat. Saute garlic and onion in oil for 1 minute. Add zucchini, carrot, asparagus, snow peas, diced tomatoes, saffron, paprika and bay leaves; simmer 5 minutes. Add cooked rice and vegetable broth; simmer an additional 5 minutes. Remove bay leaves. Stir in cilantro and salt and pepper to taste. Serves 6-8.

America's Birthday

2010-07-04T09:39:00.000-07:00

Balsamic-Glazed Stonefruit

2010-07-03T06:00:00.000-07:00

I can't think of very many things that are better than warm, grilled fruit topped with cold ice cream on a breezy summer night...

You will need:
2 medium-sized ripe stonefruits (peaches, plums, apricots, etc)
2 T. balsamic vinegar
cooking spray
french vanilla ice cream (or non-fat frozen yogurt)
2 t. honey
1 t. cinnamon

Spray cooking spray onto grill or grill pan and heat to medium-high. While grill is warming up, cut stonefruit in half and remove pits. Brush the cut sides of fruit generously with balsamic vinegar. Place fruit cut-side down on grill first, grilling 5-7 minutes per side. Fruit should have nice grill marks and be fork-tender.

Top fruit with ice cream, a drizzle of honey and a sprinkle of cinnamon. Serves 2 lovebirds.

Nutritional Info per serving (for peaches with non-fat frozen yogurt): 173 calories, 0.3g fat, 2.2g fiber = 3 WW Points.

Patriotic Ribbon Wreath

2010-07-02T17:37:00.000-07:00

My ribbon wreath was inspired by Alison's at Oopsey Daisy (one of my favorite crafty blogs). I am definitely not motivated enough to find a wire hanger, take it apart, and re-shape it. I went to the dollar store and picked up a 13-inch wreath form and 6 rolls of wide, wire-edged ribbon. 2 red, 2 blue, 2 white.

I just cut the ribbon into 12-inch strips and tied knots all around the wreath form, alternating colors and patterns. Double-knots aren't needed since the wire edges hold the knot in place. Fluff out the ends and tie a large loop to hang the finished wreath from. The whole project only took about 30 minutes and $7!

Product Test Tuesday: Reese's Dessert Bars

2010-06-29T05:00:00.000-07:00

While cruising the aisles at Target one day, this bright orange box caught my attention. The hubby had been craving something peanut buttery lately and I thought, "Hey, why not be nice to him, for a change!" Add the fact that this dessert is a no-bake, includes a disposable pan and only costs about $2.50; it was worth a try.

The box comes with 4 pouches to create the chocolate cookie crust, the peanut buttery filling and a chocolate topping. All you have to do is follow a few simple directions and add butter. It sets up after 30 minutes in the refrigerator. Tastes like you pulled a Reese's Peanut Butter Cup right off the assembly line!

Pros:

Inexpensive, no-bake, takes 40 mins (including prep), delicious, low-mess, disposable pan included

Cons:

180 cals/serving...if you can eat just 1 at a time.

Zucchini-Nut Muffins

2010-06-28T07:35:00.000-07:00

Happy Meat Free Monday! Recently, I drove through Starbuck's drive-thru on the way to work and gave their Zucchini Walnut Muffin a try. Mmmm, it was nothing short of AMAZING...until all that was left were oily fingers and a greasy crumb stain on my shirt. Gross! I found (and modified) a great recipe that turned out light, fluffy, delicious muffins that are heart-healthy and guilt-free. With the S-bux muffin costing about $2.50 and mine costing rougly $0.40, it will leave your wallet a little bit happier too! To be fair, the S-bux muffin is about twice the size of a regular muffin, but you could eat 2 of mine and still come out in better shape.

Zucchini-Nut Muffins

3 eggs

½ c. olive oil
½ c. unsweetened applesauce
1¾ c. sugar
2 c. grated zucchini (about 2-3 zucchini)

2 t. vanilla extract

3 c. all-purpose flour (or half all-purpose and half wheat flour)

3 t. cinnamon

1/4 t. nutmeg
1 t. baking soda

½ t. baking powder

1 t. salt

1 c. chopped walnuts

Preheat oven to 350*F. Line muffin tin with paper cups or grease well.

In a large bowl, beat together eggs, oil, applesauce, sugar, and vanilla. Stir in zucchini. In a separate large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder, salt, and half of the nuts. Add wet mixture to dry mixture and gently stir just until combined. Do not overmix!

Fill muffin cups about 2/3 full and top with remaining nuts. Bake 20–25 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of a muffin. Yields 2 dozen muffins.

Note: I understand that many vegetarians do not eat eggs or food with egg as an ingredient. To each their own.

The Very Lucky Caterpillar

2010-06-24T17:28:00.000-07:00

Today I saved this caterpillar

from the jaws of the curious jabberwocky.

He now resides in the safety of our front yard.

Anyone know what type of flower that is?

UPDATE (8/17/10): The flower is called a Moraea and is in the Iris family! Source.

Iced Oatmeal-Applesauce Cookies

2010-06-24T07:38:00.000-07:00

These are definitely the best oatmeal cookies that I have ever had. Light and moist, crunchy around the edges but soft in the center with little chewy bites of raisin here and there. There is very little fat as applesauce replaces most of the butter and oil. Great with or without the maple icing.

Iced Oatmeal-Applesauce Cookies

from Martha Stewart's Cookies cookbook

Makes about 2 dozen

Ingredients
4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup chunky-style applesauce
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup golden raisins
1 3/4 cups confectioners' sugar
3 tablespoons pure maple syrup

Directions
Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. (Really?! Just use an electric hand mixer.) Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes.

Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

Using a 1 1/2-inch ice cream scoop (a rounded tablespoon works just fine too), drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart (She means it! These cookies spread like wildfire). Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.

Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set. (My icing turned out a little runny. Just refrigerate about 15 mins to thicken up before use.)

Store in an air-tight container or Ziplock bag at room temperature for 3-4 days.

Project Backyard: Complete-ish

2010-06-23T17:00:00.000-07:00

We are finally done working on the backyard for this summer! If you remember, less than 2 months ago it was just a big dirt lot. Since then we have:

had a concrete patio, sidewalk & mowing strip poured,

stained our pre-existing concrete slab to blend with the new section,

bought patio furniture,

received a lovely baby lime tree as a housewarming gift from James' grandparents and found a coordinating pot for it to live in,

and had sprinklers and sod installed. We also put solar lights around the border.

As you can see, the border is still dirt. Our summers get way too hot and anything we plant now will surely shrivel up and die. Sad, I know. At least I have a spring project to look forward to!

I am sharing at:

Meat Free Monday

2010-06-21T07:39:00.000-07:00

I mentioned before, when I learned about MFM, that I would like to adopt this in our home.

Meat Free Monday is a campaign started a year ago by Paul McCartney and his family. It has been supported by many, including Gwyneth Paltrow, Jamie Oliver and Sheryl Crow. The idea is that if you cut meat out of your diet one day per week, you can help reduce the demand for livestock and, in turn, reduce greenhouse gas emissions for a cleaner, healthier, more sustainable environment.

For more info, go to Support Meat Free Monday. The website is full of information about the campaign, vegetarian recipes, and more ways to get involved. Hubby and I are on board!

Tonight: Veggie Pizza

Rainbow Style: (Red: Tomato, Orange: Bell Pepper, Yellow: Pineapple, Green: Zucchini, Indigo: Eggplant, Violent: Red Onion)

Hair Chameleon

2010-06-19T21:24:00.000-07:00

My hair has always been long. I haven't had short hair since about 3rd grade (and boy, was that a mistake, mom!) No matter what color...

Natural (1989)

Platinum (2002)
(ok, this picture is way to bright)

Chestnut (2007)

Honey (2008)

or Chocolate (2010)

My hair has A-L-W-A-Y-S been past my shoulders.

Until Now!

(err, last week)

Make Your Own Noodle Bowl

2010-06-18T10:44:00.000-07:00

Tofu instead of chicken? Pineapple instead of peppers? Sprouts instead of cabbage? Edamame instead of broccoli? Exchange any of the bold ingredients for whatever you have on hand and make it your own!

8 oz. linguine
2 boneless skinless chicken breast
1 T. cornstarch
2 T. vegetable oil
1/2 onion
1 red bell pepper, cut into thin strips
3-4 cloves garlic, minced
1/2 head cabbage, shredded
2 c. broccoli florets
2 T. rice vinegar
2 T. low-sodium soy sauce
salt & pepper
lemon

1. Cook pasta according to package directions. Drain and rinse with cold water.

2. While pasta is cooking, cut chicken into bite-sized chunks. Toss with cornstarch, salt and pepper. Heat 1 T. oil in large skillet, add chicken and cook until browned (5 mins).

3. Add remaining oil to skillet. Add onion, bell pepper, and garlic; cook about 3 minutes. Add cabbage and broccoli and cook another 3 minutes.

4. Stir in vinegar, soy sauce, and noodles. Cook another 5 minutes. Season with salt, pepper and lemon juice before serving. Serves 4.

Sister Time Saturday

2010-06-11T16:46:00.000-07:00

My youngest sister Hayden (5) loves to learn. She has a very inquisitive mind and is eager to explore anything you put in front of her. A few weeks ago, I headed 45 minutes west to Lawrence Hall of Science in Berkeley with both of my silly sisters.

Sharing DNA. We're used to that.

Experimenting with the levitating balls.

Putting on puppet shows in the Kids Lab.

Enjoying the view of Berkeley and San Francisco.

Assisting with a demonstration about gravity.

Searching for a Stick Bug among sticks.

Petting all kinds of animals in the Animal Discovery Room.

And stopping for some old-fashioned ice cream on the way home.

Bad, Bad Blogger

2010-06-08T13:26:00.000-07:00

I have been a little bit M.I.A. lately. Although you may not have seen me around, I am here. I have been reading your posts (and commenting here and there). All this sunshine has been keeping me busy and I have a ton of posts that I want to write and share with you all. So what have I been doing?

Trying to put the finishing touches on our living room.

(Photo canvas)

Working on the backyard while Zoey sunbathes. We have grass!

Playing with Kayleigh...

and Zoey...

and watching the first 4 seasons of Dexter

I will be back into my groove very soon. Stay tuned :)

Jessica's Orange Rolls

2010-05-26T08:30:00.000-07:00

Last week, I made my darling blogfriend Jessica's Orange Rolls. They were a hit in both mine and hubby's offices.

Forgive the awful picture. I had to use my camera phone. I picnik'd it though!

I didn't take picture of the process either because Jessica is an amazing photographer and took gorgeous photos along the way. See her original post with photos. Here is her family's recipe...

Dough

2 Cups Warm water

2 Tbs. Yeast (I used rapid rise)

1/3 Cup Sugar
1/4 Cup Oil
1 1/2 tsp. Salt
1 Egg
6 Cups Flour (plus extra for dusting)
Cooking spray

In a large bowl, mix warm water and yeast until well-combined. Stir in sugar, oil, salt and egg. Carefully add 3 cups of flour until combined. Gradually add remaining 3 cups of flour. Knead dough on flour-dusted counter until no longer sticky (about 2-3 minutes). Spray the inside of a large bowl with cooking spray, place dough ball inside, and spray the top of dough with cooking spray. Cover with a kitchen towel and let rise at room temperature until doubled in size (about 30 minutes with rapid rise yeast).

Divide dough into 3 pieces and roll out to about 1/4-inch thickness. Spread filling (below) on rolled out dough, gently roll up the dough "hot dog style", and use dental floss to cut rolls about 1-1/2 inches thick. Each tube should yield 8 pieces.

Place rolls in a greased baking dish and let rise another couple of hours. I made mine the night before and covered with a paper towel and then aluminum foil. Bake at 375*F for 17-20 minutes, just until the tops are golden brown.

Drizzle hot rolls with glaze and enjoy while warm and gooey. Yields 2 dozen rolls.

Filling
zest of one med-large orange
1/2 c. sugar
1 stick butter (1/2 c.), softened

Glaze
1.5-2 cups powdered sugar
juice of 1 med-large orange

What Urks Me Wednesday

2010-05-19T13:26:00.000-07:00

There are just certain people that can really make my skin crawl sometimes. This may not even be who they really are, just the mood that they are in or something.

1. Negative Nancy - Complaining and whining about every little thing. I don't love long lines either, but you don't hear me hollering!

2. Chatty Cathy - I really just want to get my stuff and get the heck out of here. Please don't tell me your life story and family drama..I just need my prescription!

3. Pissy Peggy - There is nothing you can say to cheer her up. She's in a tough spot so you offer alternative solutions and she shoots them all down. Don't whine to me about your problems if you're not willing to entertain some possible solutions!

4. Debbie Downer - Finds the flaw in everyone and everything. I have put thought into choices I have made and am excited about them, so don't rain on my parade!

5. Sensitive Susan - Makes a big deal out of everything. Take a step back and look at the big picture honey...it's not a national crisis, it's just a guy!

Me personally? I'm a Positive Polly and I'm sure that some people find my optimistic attitude annoying at times too. Nobody is perfect!

Zoey's Dog Blog

2010-05-18T10:02:00.000-07:00

It seems that MY blog has been overrun with post about (or including) Zoey. However, I love to share her with my readers and some of my readers are pretty big Zoey fans. So...Zoey now has her own blog!

Please visit and follow her:

Zoey's Dog Blog

Project Backyard: Concrete

2010-05-14T09:54:00.000-07:00

Woohoo, we finally have concrete! If you remember, hubby and I bought a new home and got our keys on August 31, 2009. Buying a new home means a naked backyard...dirt!

I never took a before picture of the backyard. I can't go back in time, so you get the idea...

Day 1&2: Digging trenches and laying forms. This would have taken 1 day but the rain decided to rear its ugly head.

Zoey was pretty intrigued with the whole process. She would stand at the door in 10-minute increments and watch the guys work.

Day 3: Laying rebar

Day 4: Pour & stamp! We went with colored & stamped in the back yard with a colored mowing strip around where the lawn will be.

We are planning to stain the gray slab that was our pre-existing patio to match the reddish-brown patio.

The side of the house is just uncolored slab that wraps around the front to the driveway.

Coming Soon: Sprinklers, grass and shrubbery! Stay tuned for the completed backyard.

Mother's Day Brunch

2010-05-10T21:27:00.000-07:00

This Mother's Day was mine and hubby's first year in our house! It was so nice to celebrate both of our amazing moms, along with our sisters and family, at our house with a brunch. Click the link to any dish for a printable version of the recipe. The menu included:

Pear & Gorgonzola Salad with Apple Vinaigrette

Mango-Kiwi-Peach Fruit Cups with a dollop of whipped cream

Asparagus, Egg & Cheese Brunch Croissants

Mint-Chocolate Waffles

And for dessert? Lemon-Blueberry Trifle

The floral arrangements were fresh flowers from the local farmer's market. I assembled all the flowers in small silver buckets, made tags with scrapbook paper and tied on with jute.

Nothing but the best for these beautiful women...

And ~~hubby~~ Zoey even gave me roses & a card!

Goop!

2010-05-07T08:13:00.000-07:00

Yesterday, Gwyneth Paltrow (I just love her) was on Ellen and introduced me to her website, Goop. It's a sort of blog/newsletter that Gwyneth funds completely out-of-pocket to share information that she has acquired. She shares info on things to make, get, do, be, see and places to go. There are recipes, how to's, ideas and some great articles. It really is an interesting and informative website - definitely a new favorite for me!

Check out her post on Meat Free Monday! I'm going to try to get the hubby to join in with me. Who knew that omitting meat one day per week could have such a hugely positive impact on the environment?!

Versatile Mango Salsa

2010-05-06T18:43:00.000-07:00

1 cup mango chunks (I used frozen, defrosted)

1/2 cucumber, chopped

1/2 small red onion, chopped

1/2 cup cilantro, chopped

1 jalapeno, finely chopped

1 lime (zest and juice)

pinch of kosher salt

Toss it all together, refrigerate 30 minutes and enjoy. Great over grilled fish, chicken breast or turkey breast. So delicious, healthy and light...it just screams bikini season!

Garlicky Flank Steak

2010-05-05T06:00:00.000-07:00

1.5 lb. flank steak

1/4 c. olive oil

2 cloves garlic

1 c. fresh parsley

1 c. fresh cilantro

1 T. white wine vinegar

1/4 t. red pepper flakes

salt & pepper

1. In a large skillet, heat 1 T. olive oil. Season both sides of flank steak with salt and pepper. Cook steak 7-8 mins per side. Remove from stove and let rest.

2. Chop garlic in food processor Add parsley, cilantro, vinegar, red pepper flakes and remaining olive oil. Pulse until consistency of pesto.

3. Slice steak against the grain and serve with garlic sauce. Serves 4.

Sauteed Broccoli

2 lb broccoli

2 T. olive oil

2 garlic cloves, minced

1 lemon (juice and zest)

1/2 c. water

1 t. kosher salt

1/2 t. pepper

1/4 t. red pepper flakes

Cut broccoli into florets. Heat olive oil over high heat in large skillet. Add garlic and lemon zest to oil, stir for 30 seconds. Add broccoli and toss to coat. Add water and cover skillet; cook 5 minutes or until broccoli is crisp-tender. Add lemon juice, salt, pepper, and red pepper flakes; stir and serve hot. Serves 4.

Don't forget to...

2010-05-04T13:20:00.000-07:00

"The earth laughs in flowers." -E.E. Cummings

“An optimist laughs to forget, a pessimist forgets to laugh.” -Unknown

“Laugh as much as you breathe and love as long as you live.” -Unknown

“You can turn painful situations around through laughter. If you can find humor in anything, even poverty, you can survive it.” -Bill Cosby

"There are three things which are real: God, human folly, and laughter. The first two are beyond our comprehension. So we must do what we can with the third." -John F. Kennedy

Burlap Menu Board

2010-05-03T06:00:00.000-07:00

Every week, I write out our menu on the magnetic notepad that hangs out on the fridge. Now we use something that is more visually appealing:

I didn't take photos of the steps because it is that easy. I used a 12x12 picture frame and coordinating plate stand. I cut the burlap to 12x12 and painted the fork and spoon (using a stencil) on the top center. Allowed paint to dry for 12 hours, then put ithe burlap piece inside the picture frame. The glass can be written on with a dry-erase marker and placed in the plate stand. Bon appetit!

Jute-Wrapped Monogram

2010-05-01T13:32:00.000-07:00

We recently painted our main hallway "navajo sand" and decorated with red accents. It needed a little something handmade, so I jazzed it up with a red jute-wrapped monogram. Check it out!

Materials

1 wood or paper-mache mongram

1 roll of jute

hot glue gun and several glue sticks

spray paint

Glue one end of jute to the back of letter. You will wrap over this later. I used wood (12-in) because the paper mache D looked like a rectangle.

Make a small bead of hot glue (about 1/2-in) along the outer edge of letter and wrap jute tightly around.

Wrap all areas, leaving the corner for last.

Complete the corners in a criss-cross action to reduce bulk.

Spray paint to desired color

Nestle on a photo ledge with some Gerbera Daisies.

WARNING: Don't drop your jute ball on the floor while the puppy is around or you may never get it back...

Grocery Bag Holder

2010-04-30T06:00:00.000-07:00

I know, there are a ton of tutorials out there on making a bag to hold plastic grocery bags - this is another one. Everytime I see a tutorial for one of these bags I think, "I really need to make one of these!" And then I get sidetracked. This project was basically free though and you probably have most/all of the supplies too! I did have to buy some fabric but already had thread and ribbon. I cut the elastic out of pajama pants that no longer fit (lengthwise, thank you).

Materials

Fabric (18in x 24in)

Elastic (10 inches and 6 inches)

Thread

Ribbon (12 inches)

I started with 3 fat quarters and cut 5 pieces to 18in x 5in

Sewed long sides together with a 1/4-in seam, to leave me with an 18x24 sheet Then ironed the piece flat.

I folded fabric over 1/2-in and stitched a hem for a cleaner edge. Then, attached elastic to the 18-in sides. Some people like to pin them down. I think elastic is annoying and just pull the elastic as I run it through the sewing machine.

Fold the piece in half (hot dog style) with right sides together. Sew along the long edge with a 1/4-in seam.

Flip the tube right side out and sew on a piece of ribbon to hang with.

Zoey was getting annoyed at me paying more attention to the sewing machine than her, so I made a quick beanbag with some scraps.

CSN Stores Giveaway Winner!

2010-04-29T07:48:00.000-07:00

The winner of a $40 Gift Certificate to CSN Stores, chosen by random.org, is...

Mrs. Z from Becoming Domestic

She is a NEW blogger but already has some great recipes posted. Please do stop by and visit her when you get a chance!

Congratulations Mrs. Z!

Lemon Asparagus Risotto

2010-04-28T06:00:00.000-07:00

Photo is half of recipe, since I cook for 2.

Ingredients

4.5 c. reduced sodium chicken (or vegetable) broth

2 shallots, finely chopped

1 T. butter

1.5 c. arborio rice, uncooked

1/2 t. pepper

1/3 c. white wine (Pinot Grigio for me) or additional broth

zest and juice of 1 lemon

1 c asparagus, blanched and chopped

1/2 c. Parmesan cheese, grated

Directions

Heat broth in a saucepan and keep warm. In a large skillet over medium heat, saute shallots in butter 2-3 minutes or until soft and translucent. Add rice, stir and cook for 2-3 minutes. Add wine and lemon juice. Cook and stir until liquid is absorbed.

Stir in 1/2 cup of heated broth, stirring constantly until all liquid is absorbed. Continue this process, 1/2 cup at a time, until all broth has been absorbed. Cover with lid and cook until risotto is creamy and rice is tender, stirring frequently. Add asparagus, cheese, lemon zest and pepper; stir until heated through. Serves 8.

Sharing at It's So Very Cheri

Giveaway Reminder

2010-04-27T13:22:00.000-07:00

Tomorrow is the last day to enter my giveaway for a $40 gift card to CSN Stores!

To Enter:

Follow Me (1 entry)

Grab My Button (2 entries)

Tell Me What You'd Buy From CSN Stores (3 entries)

Please leave a comment lettting me know which way(s) you have participated. It's ok to put everything in 1 comment. Giveaway will end at midnight on Wednesday, April 28th.

Winner will be announced Thursday, April 29th!

Veggie Pizza

2010-04-26T09:26:00.000-07:00

Remember my perfect date? We had one of those on Friday night when we made veggie pizzas. Hubby is a carnivore, but he doesn't mind omitting meat once in a while.

You will need:

4 crusts (tortilla bread, flatbread or cooked pizza dough)

garlic olive oil

fresh veggies and/or fruit (we used red bell pepper, zucchini, pineapple, red onion and pre-cooked asparagus)

minced garlic

shredded mozzarella

Preheat oven to 500*F. Brush pizza crusts with garlic olive oil, spread minced garlic and top with mozzarella cheese. Add toppings and sprinkle with a little bit more mozzarella (to glue everything in place). Place on a baking sheet for softer crusts or directly onto oven rack for crispier crust. Bake 10-15 minutes until crust is crispy and cheese is melted and golden. Serves 4.

Zoey's PUPdate #3

2010-04-24T15:51:00.000-07:00

Hi everyone! I am 3 months and 1 week old now. I just went to the vet last week for another series of shots and found out that I weigh 16 pounds 4 ounces! I am growing so fast. I am going at a great pace though, since I am supposed to be 50-60 pounds as an adult. Here I am at the vet:

I also had a playdate with my new friend, Bailey. She's a Maltese/Shih Tzu mix. We had a lot of fun together. I just know we will be best friends!

I also went to a family BBQ! You know, the one where I jumped in the pool and my daddy had to jump in fully clothed to save my life. His phone drowned for me.

I learned that I really like zucchini, cantelope and turkey meatballs. I do NOT like broccoli. Mom gave me a little piece and I just played with it until I was bored...and then left it on the kitchen floor. I also go on daily walks now. I can jog half a mile! Well, I could probably jog half a mile but mom is not much of a runner and likes to take a couple walking breaks. I'm really good at "stay" now and am working on "lay down".

See you in a few weeks for my next PUPdate!

Photo #6

2010-04-21T18:22:00.000-07:00

My sweet bloggy friend Jessica at A Few of My Favorite Things has tagged me in a game called Photo #6! I am required to go back to the 6th photo I ever uploaded to my blog, re-post it to show you all, and remember the moment. I tag all of you! Please play along if you'd like.

This is a picture of one of the matching embroidered onesie & towel sets that I made for my beautiful niece, Kayleigh, before she was born. I was so excited about her coming that I made these in June and she wasn't even due until the end of August. They were supposed to be a baby shower gift for my sister...but I just couldn't help myself and gave them to her immediately! Kayleigh is already 8 months old. Wow, how time flies.

Here is my precious niece today...

CSN Stores Giveaway

2010-04-21T07:35:00.000-07:00

Guess what! I'm waiting for you to guess. Ok, ok, I'll tell...

CSN Stores wants to give 1 of my fabulous followers a $40 gift certificate! CSN Stores has 200+ online stores where you can buy everything; like kitchen gadgets, organizational solutions, pet supplies, tv stands and so much more!

Hubby and I recently purchased this tv stand and we love it:

To Enter:

Follow Me (1 entry)

Grab My Button (2 entries)

Tell Me What You'd Buy From CSN Stores (3 entries)

Please leave a comment lettting me know which way(s) you have participated. It's ok to put everything in 1 comment. Giveaway will end at midnight on Wednesday, April 28th.

Winner will be announced Thursday, April 29th!

Breadless Chicken Parmesan

2010-04-20T06:00:00.000-07:00

Photo: foodnetwork.com

4 boneless skinless chicken breasts
1 c. marinara sauce
1/2 c. freshly-grated Parmesan cheese
1 lemon

Preheat oven to 375*F. Place chicken breasts in a baking dish, cover with pasta sauce and bake for 15 minutes. Top chicken with shredded cheese and bake another 15 minutes until golden and bubbly. Drizzle with fresh-squeezed lemon juice and serve. Serves 4.

Nutritional Info (per serving): 278 calories, 6.3g fat, 1.3g fiber [6 WW points]

The Perfect Date

2010-04-19T14:19:00.000-07:00

I am participating in Friend Makin' Monday at aefilkins. Call me simple, but I am perfectly happy

cooking dinner together...

and then snuggling up on the couch...

and watching a movie...

in our pajamas.

A Very FAMILY Weekend

2010-04-19T08:47:00.000-07:00

Our weekend consisted of:

Friday night sleepover with my 5-yr old sister, Hayden,

Cleaning house on Saturday morning,

Hubby's cousin's wedding,

Sis-in-law & boyfriend sleepover after the wedding,

Breakfast with sis-in-law & boyfriend,

Family BBQ (Zoey came too and played non-stop for about 4 hours),
Zoey jumped in the pool,
Hubby sacrificed his phone to save her,

And several rides in the truck.

We all felt like this by the end of the weekend...

Meet the Newlyweds

2010-04-15T13:37:00.000-07:00

Nobody home on Dahlia Lane today. James and I were married just over 5 months ago and today we are being featured at Meet the Newlyweds! Please head on over and check out our interview.

Here is a condensed version of the slideshow that my amazing friend/bridesmaid, Kaitlyn, put together for the wedding reception:

What an amazing...

perfect...

fun...

fairtyale...

day.

Project Home: Welcome!

2010-04-13T22:10:00.000-07:00

The hubby and I have been very busy working around the house lately. Here is one of the little projects we have completed in the past week:

Project 1: A More Welcoming Front Door
I found these great plant stands ($12/ea.) and adorable pots ($6/ea.) at TJ Maxx. Filled them with 1 pre-potted Color Bowl and 1 pre-potted plant from Home Depot ($12/ea.). The color bowl and plant were so big that I was able to split them between two planters. The outcome: a more welcoming front entry for about $60.

And The Winner Is...

2010-04-08T13:32:00.000-07:00

Ok, ok, I just couldn't contain myself, so I am announcing the winner a day early. There were 74 entries (25 participants), which is about 73 more entries than I had expected. I am just a tiny little blog - used only for my own entertainment. However, I'm really excited that my blog has grown over the past 100 posts and people are actually interested in my recipes, crafts, tips and the occassional mention of newlywed life and friends/family.

Without further ado, the winner (chosen by random.org) of Martha's new book Martha Stewart's Encyclopedia of Sewing and Fabric Crafts, is...

Photo courtesy of Amazon.com

Nicole @ Create and Delegate

Didn't win but still want a copy of this book? I was contacted by the PR representative for Singer Sewing Co (exciting, right?!) to let you all know that Singer is giving away a copy of Martha's book for each day in April!

To enter: Become a fan of Singer on Facebook and/or follow them on Twitter. Please see OFFICIAL RULES if you are interested.

Giveaway Reminder

2010-04-06T14:34:00.000-07:00

Tomorrow is the last day to enter (or get more entries) for my 100th Post Giveaway!

The prize is a brand new hardcover copy of Martha Stewart's Encyclopedia of Sewing and Fabric Crafts. This book was just released March 30th, 2010.

To Enter:

Follow Me (1 entry)

Add My Button (3 entries)

Post About The Giveaway (5 entries)

Please leave a comment lettting me know which way(s) you have participated, if you haven't already. However, if you have done something new to participate, please leave a new comment.

Winner will be announced on Friday, April 9th!

Happy Easter

2010-04-04T07:35:00.000-07:00

Love,

Danielle, James & Zoey

Snack Time

2010-04-01T14:30:00.000-07:00

These new Ritz Crackerfuls are so good, I just had to share them! I stumbled upon these this week in the cracker aisle. They are about $2.50 for a box of 6 individually wrapped servings. I tried Garlic Herb and can't get enough. Each serving is 140 calories (3 WW points). I promise Nabisco didn't pay me to advertise for them. This snack is just THAT good! (Photo: nabisco.com)

{100th Post Giveaway}

2010-03-30T06:00:00.002-07:00

Welcome to my 100th Post Party! To celebrate, I am giving away:

Photo courtesy of Amazon.com

a hardcover copy of Martha Stewart's Encyclopedia of Sewing and Fabric Crafts

Just released yesterday, March 30th.

To Enter:

Follow My Blog (1 entry)

Add My Button (3 entries)

Post About The Giveaway (5 entries)

Please leave me a comment to let me know which way(s) you have participated - you can just leave 1 comment stating everything. I will close the giveaway at midnight on April 7th and announce the winner on Friday, April 9th. Good luck!

Enchilada Casserole

2010-03-30T06:00:00.001-07:00

This is sort of a no-recipe recipe and one that I completely forgot that I had in my arsenal until my boss complained about how his wife always makes "Gringo Enchiladas" (ie, casserole-style) instead of the traditional way. I usually make them tradtional-style, so this was a nice change.

You will need:

1 bag tortilla chips, lightly crushed (or 6 large tortillas)
1 (29 oz) can enchilada sauce (red or green)
1 batch of my Taco Chicken
1/2 onion (white or yellow)
1 (7 oz) can green chiles
1 bunch cilantro
2 cups Mexican blend shredded cheese

Preheat oven to 350*F. In a 9x13 dish, layer like so:

Drizzle about 1/3 of sauce in dish
Chips (enough to cover the bottom)
1/2 of the chicken
1/2 of the onion
1/2 of the chiles
1/2 of the cilantro
About 1/2 cup cheese
Repeat steps 1-7, then top with another layer of chips, remaining sauce and cheese.

Bake covered at 350*F for 20 minutes, uncover and bake an additional 10-15 minutes until cheese is bubbly and golden. Serves 8-12.

Watching your weight? You could substitute 6 La Tortilla Factory's 99% Fat Free tortillas for the chips and Kraft's Natural Shredded 2% Reduced-Fat Mexican Cheese for the full-fat version, and be sure to use a red enchilada sauce (less cals, less fat, more fiber). Cut it into 12 pieces, 1 slice = 230 cals, 8g fat, 7g fiber per serving = 4 Weight Watcher Points. Weight Watchers Points Calculator.

P.S. This is my 99th post. Come back tomorrow when I announce my 100th Post Giveaway and find out how you can win!

Taco Chicken

2010-03-30T06:00:00.000-07:00

Taco Chicken is my nonsense name for the shredded chicken base that I use for just about all of my Mexican dishes (like Enchilada Casserole, tacos, burritos). It is really flavorful, really easy and so much cheaper than individually buying all the spices that are used.

You Will Need:

2 boneless skinless chicken breasts
1 packet McCormick's Low-Sodium Taco Seasoning (about $1)
Water - I'm going to guess about 6 cups

In a medium saucepan, bring chicken and water to boil. Simmer until chicken is cooked through, about 10-15 minutes. Remove chicken and save 1 cup of cooking liquid. Shred the chicken and return to saucepan with reserved cooking liqud; stir in contents of seasoning packet. Simmer for 10 minutes and use while hot or refrigerate for later use.

Zoey's PUPdate #2

2010-03-29T20:15:00.000-07:00

I am 10 weeks old and have been home a little over 3 weeks now! As of today, I am 11 pounds 4 ounces and healthy as a horse! I can Sit, Come, Kiss, Shh, Outside, Go Potty. My furry friends are Lola (Chihuahua/Mini Pinscher), Cody (Boston Terrier), Zero (Shih Tzu), Ozzy (Schnauzer) and Misty the Cat. I now like baby carrots and banana slices. See what I've been up to:

Playing with Cody...

...and Ozzy...

...and Misty...

...picking flowers...

...jumping rope...

...cooking dinner...

...doing the laundry...

...sunbathing...

...going in the puppy jacuzzi...

...and snuggling with Daddy.

Red Velvet Cupcakes

2010-03-26T08:27:00.000-07:00

Red Velvet Cupcakes:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons cocoa powder

1/2 cup vegetable oil

1/2 cup applesauce (natural, unsweetened)

1 cup buttermilk, room temperature

2 large eggs, room temperature

1 (1 oz.) bottle red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, applesauce, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting

Note: This recipe (adapted from Paula Deen's) yielded 20 cupcakes for me. Also, Paula's cream cheese frosting sounded too sweet. I am partial to my more cream cheese-tasting recipe.

My Cream Cheese Frosting:
8 oz. cream cheese, softened
2/3 c. butter, softened
1 tsp. vanilla extract
2 c. powdered sugar

Beat cream cheese, butter and vanilla until smooth. Add powdered sugar and beat on low speed until incorporated. Increase speed to high and mix until very light and fluffy.

Sharing at Spotlight Yourself at It's So Very Cheri