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Alice in Wonderland

I’ve been dying to try Skinny Girl Margaritas for a while now, but every time I’ve ever looked for it at the liquor store, its always been out! Last night I was having a girls night with two of my oldest friends and was determined to find it. It took a few stops at various liquor stores to finally find it. I bought two bottles since I wasn’t sure if I would ever find it again! Jeremy and I enjoyed the first bottle on friday night, and the second was for girls night! I liked it, but it definitely doesnt taste exactly like a standard margarita, but I probably should not have expected it to. I will definitely buy it again, if I can ever find it again!

Girls night was super fun and I stayed up longer than I have in a while. Which led to a very tired Jess today. I should have  spent at least a little time studying this afternoon, but I just didnt feel like it! Its been a few weeks since I’ve had a weekend day when I didnt study at all. So, I definitely needed the break today.

So, instead, I planted flowers! Yay! It was such a nice day! Still a little cold, but sunny and beautiful. I needed the vitamin D.


Pansies always remind me of Alice in Wonderland 🙂

A few weeks ago, Jeremy and I purchased new patio furniture. I can’t wait to eat dinner outside all the time this summer!

Today is Sunday, and you know what that means! Homemade pizza and movie night! Today I made my favorite, pesto pizza. However, I decided to put some goat cheese on it and added a balsalmic reduction to give it a bit of sweetness. I also tried a new pizza dough recipe. I was a little worried about it, but the pizzas turned out really good!

Now its off to get ready for another week! Summer countdown: 4 weeks of classes, 1 week of finals.

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Tomato Scallion Quiche

Oh, hello, friends! Remember me? It’s been a while!

I started this blog during Christmas break when I didn’t have anything better to do (oh, except for planning my awesome WEDDING!). Since then, life has gotten a million times more busy and stressful. My classes (well, my 2 science classes) are extremely demanding and by the time the end of the day arrives, and I’ve finished studying for the day, I am exhausted, and blogging has been the last thing on my mind. So, until the semester is over, my blogs may be a bit more sporadic, probably happening on the weekends.

In other news… this happened at some point this week. The days are running together. It was, however, delicious no matter what day it happened. Please excuse my spider-esque hand crawling toward the plate.

Mother nature played a nice (?) little April Fools day prank on us today. I woke up to some white stuff on my car!

Ok, so we didnt actually get this much snow, but its the only snow picture I have

This week I made a loverly tomato scallion quiche. It felt nice and summery and tasted delicious! I ❤ quiches!

Tomato Scallion Quiche

2 cups chopped tomatoes
4 Scallions, chopped
1.2 tsp. Basil
1 tsp. Salt
1/8 tsp. Pepper
1/2 tsp. Sugar
1/2 cup grated Swiss Cheese
1/2 cup grated Cheddar Cheese
2 eggs, slightly beaten
2 tablespoons flour
1 cup evaporated milk

Preheat oven to 375

Prepare a 9″ pie shell. Bake for 10 minutes

Place the tomatoes in the shell and sprinkle with basil, salt, pepper, and sugar. Top with scallions

Sprinkle cheese on top

Combine eggs, flour, and evaporated milk and pour over cheese. Bake at 375 for 40-45 minutes of until set.

Happy Friday!

Mexican Stuffed Peppers

I am a fan of spring, I really am, but these last few weeks… omg! I just want the weather to decide if its going to be warm or FREEZING cold! Sunny and 65 or 30 and snowing. PLEASE DECIDE MOTHER NATURE!! ugh. This morning there was snow on my car, a few days ago I was sweating in a long sleeve tshirt. Not cool.

In an effort to speed spring up, I decided to make a fabulous stuffed peppers dish that always reminds me of summer. Plus, each serving contains TONS of veggies. LOVE IT!

I’m so glad today is Thursday! I was super tired at the beginning of the week, but today, I felt great! No idea why, isnt it usually the other way around? Either way, tomorrow is Friday! YAY!

I’m obviously, really excited! I feel like my head looks really small in this picture…

Oh, hello, kitten (Jeremy and I greet her like that at LEAST 50 times a day)

I told Jeremy to do something interesting for the camera. He proceeded to flex. Typical.

This could EASILY be made vegan by omitting the Parmesan.

Mexican Stuffed Peppers
Serves 4

4 Peppers, colors of your choice, cut off tops and de-seed
1/3 Cup Onion, Chopped
2 cloves garlic, minced
2 cups tomatoes, chopped
1 jalapeno pepper, de-seeded and minced
2T fresh parsley, chopped
1T fresh oregano, chopped, or 1tsp. dried
1/2tsp. salt
1 bay leaf
2 cups corn
1.5 cups cooked black beans, drained and rinsed
1 cup Quinoa, cooked
1.25 cups parmesan cheese

1. Cook Quinoa according to package
2. In a medium pan, saute onions and garlic in 1T of oil

3. Add tomatoes, jalepeno, parsley, oregano, cumin, salt, and bay leaf to pan and cook, 5 minutes. (How amazing does that look?!)

4. Add corn and black beans, simmer for 10 minutes
5. Remove from heat and add Qunioa

6. Place peppers in an oven proof dish so that they stand upright. Stuff peppers with vegetable mixture
7. Sprinkle parmesan cheese on top of peppers and bake at 350 for 20 minutes.

YUM! These are SO good! Simple flavors, yet delicious and undeniably SUMMER! Make them, please!


NOM


NOM NOM

Completely off topic: Does anyone else think that white wine and popcorn go really well together?

VIP

Last night we had the amazing opportunity to sample the brand new menu at the very exclusive members only Hamilton Club in Lancaster City. One of our friends helped with the clubs bar redesign and last night was their soft-soft opening (aka, the opening before the soft opening). It was so fun to get all dolled up! We totally felt like VIPs!


I was in desperate need of some new black heels. My old pair was, well, very old and not cute any longer. So I headed to the mall yesterday and came home with what may, or may not, be considered stripper heels.

We were given 5 or 6 appetizers, 5-7 main dishes, and 3 desserts to share as a table and taste. It was so fun! I wasn’t able to get pictures of all the dishes, but here is a sampling:


These raviolis were AMAZING! They were stuffed with cheese, and that is a walnut pesto topping with a balsalmic reduction. They were definitely one of my favorite things of the night!


Another favorite of mine were these little dumplings. SO GOOD! Shrimp is not my favorite, so I passed on those guys.


Beef Carpachio. This was also really good. The texture was a little hard for me to handle.  Those are all the picture I managed to get of the food. It was such a fun night and something that we will probably never get the opportunity to do again!

Today has been a typical Sunday: Studying, making foodz, and movie night!


Lunch was leftover pizza from Friday night and sweet potato fries!

Dinner tonight was vegetarian chili and caramelized onion goat cheese cornbread. Aka, DELICIOUSNESS, and the best cornbread I have every made!

I was really excited to use my new cast iron skillet, which is basically the entire reason I chose to make this for dinner tonight. I really cant rave enough about this cornbread. I was surprised, however, that the goat cheese flavor didn’t come through more. I would never have known there was any in it if I have not put it in myself.

Has anyone been watching America’s Next Great Restaurant? Jeremy and I watched the first two episodes today. I can already tell I’m definitely going to really enjoy the show. The ComplEat restaurant concept is my favorite so far. I love the saucy ball guy too! I love TV shows about food!

 

Saturday Cookie Flop


Oops


Still tasty, though!

Happy Saturday!

Happy St. Patricks Day! I totally forgot to wear green today. The thought never even crossed my mind this morning! Not until my coworker came into work wearing green did I realized. I’m ok with forgetting to wear green, actually. Today is one day that I don’t need to bring any more attention to myself. In past years, I have gotten stopped numerous times by random strangers trying to convince (read: argue with me) me that becuase I have red hair, I MUST have at least a little bit of Irish in me. No Irish in this girl! So, I usually try to avoid overenthusiastic strangers on St. Patty’s day.

Last week when we were at my parents house for dinner, my mom had rosemary bread that was amazing! i’ve been thinking about it every since. So, I decided to make rosemary flatbread with “tuna” salad. Instead of the tuna, I substituted with canelloni beans.

If I didnt know that this was beans instead of tuna, I dont think I would be able to tell the difference. The texture of the beans was very close to tuna!


The rosemary flatbread was fabulous, as always. I love rosemary! I cant wait to grow some in our garden this summer!


So yummy! Especially served up with a Magic Hat #9! Also, I apologize for my 5 year old boy looking thumb. I’m in desperate need of a spring manicure!

Sweet Potato Mac N Cheese


umm…HELLO CUTENESS!!

Two of my favorite things are sweet potatoes (duh) and mac n cheese. So, I figured, why not put them together?!? I based the recipe on my favorite mac n cheese recipe  that I have been making for a while now. I really enjoyed the result! It was super creamy with just a hint of sweetness from the sweet potatoes.


Whoever had the idea to sell corn flake crumbs in a box was an absolute genius!


I like to eat my mac n cheese with peas mixed in. I don’t know why, I just like the texture the peas add 🙂

Today is Sunday, and that means spring break is basically over 😦 but its Sunday Movie Extravaganza! Tonight we are watching the Godfather, I’ve never seen it!

Sweet Potato Mac ‘N Cheese
Makes 8 servings

6T unsalted butter
1 large sweet potato peeled
1/4 cup half and half
5 1/2 cups milk
1/2 cup all purpose flour
2 tsp coarse salt
1/4 tsp ground nutmeg
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
6 1/2 cups sharp white cheddar cheese (this is a LOT of cheese, you could probably cut it in half and be fine. I just love cheese :))
1 box whole wheat elbow macaroni
Crushed Corn Flakes

1. Preheat over to 375
2. Put the sweet potato in a sauce pan and cover with water. Boil for about 30 minutes, or until a fork can be inserted easily through the fattest part
3. Cut Sweet Potato in quarters and put in food processor. Process for about a minute and then add in half and half and process until incorporated and smooth. Set aside
4. Warm the milk in a medium saucepan over medium heat.
5. Melt the butter in a high sided skillet over medium heat. When butter bubbles, add the flour. Cook sitrring for about a minutes
6. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8-12 minutes
7. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and pureed sweet potato. Mix until incorporated.
8. Stir in 4 1/2 cups of the cheese and set aside
9. Bring large pot of water to a boil. Cook the macaroni for about 5 mintues. It will finish cooking when its baking. Remove from heat and drain.
10. Add cheese sauce to macaroni and pour into a 9×13 dish. Top with remaining cheese and spinkle crushed corn flakes on top
11. Bake until golden brown and bubbly, about 30 minutes.