30 May 2012
28 May 2012
22 May 2012
Though it is not your traditional melting cheese, I thought it would be fun to try in a stuffed mushroom. Though I enjoy a gooey mushroom, I typically prefer using a cheese that maintains its structural (and flavorful) integrity. And happily, this cheese totally does. It is so salty, I didn't add any additional salt at all. The flavory profile of these babies is all mushroom and spinach up front with a cotija finish. Pretty excellent, if I do say so myself.
20 May 2012
Monkey bread is one of those classic, terrible for you breakfast delights that is required from time to time. Loaded with butter, sugar, more sugar and a dash of cinnamon, this breakfast goes straight to your hips. But it is totally worth it.
I've said it before and I'll say it again....God bless the person who gave us the panini press that we didn't register for as a wedding gift. If you're getting married, be sure to register for one of these bad boys. Every sandwich is better when popped in for 10 minutes. Cheese becomes melty cheese, bread becomes toast and flavor becomes...warmer flavor. Whatever, it's delicious and I love them.
Someone needs to invent a travel size. I want to take mine to work.
Old fashioned rolled oats are a staple in our household. Our go-to, 5-minute, quick-and-easy (other-hyphenated-phase) breakfast is oatmeal. Just stir in your favorite fresh fruit, yogurt, milk, brown sugar, canned pumpkin or nuts and voila, delicious breakfast that sticks to your ribs for several hours. Oats have a ton of fiber, are completely gluten free and keep you full until lunch. They're pretty much great.
One of our favorite breakfasts to make is what I call my protein pancake. Technically, they are pancakes as they are a flat cake cooked in a frying pan, but really are their own creation entirely. Rolled oats and egg whites are mixed with fruit and spices to create a quick, healthy and extremely filling breakfast. Egg whites and fiber ensure that you are full for a loooooong time, and are super healthy and lean.
15 May 2012
Running around in the sand is always great, especially when its 80 degrees out. But after we get home, the last thing I want to do is put together a complicated meal. Good, yes....complex, no. So we busted out the salmon burgers and made a delicious little meal.
13 May 2012
I've been delightfully distracted by Deb at Smitten Kitchen as of late. Not only does she work in a teensy weensy apartment kitchen, but she likes to jazz up homestyle favorites and works with ingredients common to your local market. This woman and I are on the same page...and I'm so happy she shares hers with the world.
Let's rewind to Friday. I pulled a giant slab of pork tenderloin out of the freezer, trying to clear up some space and said to the hubs, "How about pork tenderloin on Sunday?" Two days later, it's time to cook it. And yeah....I've been too busy making Mocha Chip Cookies and running 10K's to even think of what I'm going to make with it. I look in the fridge to see what else needs to be eaten and there, sadly forgotten in the corner of my vegetable bin is a cabbage.
12 May 2012
06 May 2012
I love a quick lunch. Especially when that lunch is homemade bread, good cheese, fresh fruit and honey. Mmmmmm......
Whoever first invented toast is my hero. The crunchy, dark flavor makes every sandwich more delicious, in my opinion. I'm the kind of gal who loves a good panini and there have been some succulent looking recipes cropping up on pinterest lately with chocolate, mascarpone and other fancy delights. However, let us not forget about the delicious crostini, toast with toppings, a.k.a. the open face sandwich. They are delightful little sliders that allow the toppings to shine without getting lost in a bready bog of carbs.
05 May 2012
This may very well be the worst Cinco de Mayo post of all time, but we did super intense nachos last night that I was too busy eating to take a picture of. Whoops. I promise this is still a good one, though!
Spaghetti squash is one of those wonder vegetables that are great in almost anything. They provide a wonderful and slightly crunchy texture and their mild flavor pair wonderfully with nearly everything. When steamed or baked, the squash develops little noodle-like strands, making them a great, healthy substitute to a pasta dish for the gluten-free diet or those who are just watching their carbs.