tag:blogger.com,1999:blog-79544213643370517212024-03-13T23:11:59.048-04:00Hardly HousewivesHardly Housewiveshttp://www.blogger.com/profile/04533610020684806209noreply@blogger.comBlogger633125tag:blogger.com,1999:blog-7954421364337051721.post-85352535275629784742015-06-04T07:30:00.000-04:002015-06-04T07:30:02.630-04:00Easy Raspberry Jam Bars <div class="separator" style="clear: both; text-align: left;">
So someone brought be a raspberry bar at work a year ago and I haven't stopped thinking about it since. I'm still on the hunt to remake the exact recipe, but this came pretty close. You guys know my baking abilities...they are limited. So I went out on the world wide web and found this super easy peasy <a href="http://allrecipes.com/Recipe/Delicious-Raspberry-Oatmeal-Cookie-Bars/Detail.aspx?event8=1&prop24=SR_Thumb&e11=raspberry%20bars&e8=Quick%20Search&event10=1&soid=sr_results_p1i11">recipe</a>. What's awesome is that I keep most of these ingredients on hand and I bet you do too. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FEFZeWgB8ZI/VW-ynQxfTdI/AAAAAAAAQKo/fPhLC-cJOuI/s1600/7-DSC_0174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-FEFZeWgB8ZI/VW-ynQxfTdI/AAAAAAAAQKo/fPhLC-cJOuI/s640/7-DSC_0174.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I want to try this recipe with fresh raspberries, but making it with jam is SO easy. And speaking of, you can really use whatever jam you have on hand. Charlie thinks these tasted like "really awesome breakfast bars." I must warn you they are more dessert than breakfast, but I don't hate the idea of bringing these to a brunch. In fact, I kinda like it. I kinda like it a lot. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8-uOsuUt2vQ/VW-ym_Bm3NI/AAAAAAAAQKg/ZSEPJ4dDl7Y/s1600/6-DSC_0173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-8-uOsuUt2vQ/VW-ym_Bm3NI/AAAAAAAAQKg/ZSEPJ4dDl7Y/s640/6-DSC_0173.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ok. So. Start by mixing all of the dry ingredients - flour, baking soda, oats, and salt...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jVP7q9z7PNQ/VW-xh9pOdUI/AAAAAAAAQJs/oo-B80xgzjs/s1600/1-DSC_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-jVP7q9z7PNQ/VW-xh9pOdUI/AAAAAAAAQJs/oo-B80xgzjs/s640/1-DSC_0163.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
...and then add your room temp butter and incorporate with your hands. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lNIgFUZoRsM/VW-xi3ubaPI/AAAAAAAAQJ4/d3Jw8-2Khb4/s1600/2-DSC_0164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-lNIgFUZoRsM/VW-xi3ubaPI/AAAAAAAAQJ4/d3Jw8-2Khb4/s640/2-DSC_0164.JPG" width="640" /></a></div>
<br />
I doubled the recipe so it would work for a 9x13 pan. I would recommend doing the same especially if you are bringing these for a crowd. Press four cups of the mixture into the bottom of a foil lined pan. Make sure to spray the foil with Pam otherwise these will be tricky for you to remove.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Z6_AM_8dKdc/VW-xicwtmfI/AAAAAAAAQJ0/0B_pDj2ZFVA/s1600/3-DSC_0165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Z6_AM_8dKdc/VW-xicwtmfI/AAAAAAAAQJ0/0B_pDj2ZFVA/s640/3-DSC_0165.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Spread the jam out over the base, but leave a boarder. When the bars bake in the oven the jam will run and you don't want it seeping over the edges. If that happens, the jam will burn and the outside will look fugly. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3jnsXSxergg/VW-xy1VdSQI/AAAAAAAAQKE/NPFwQR8ljyU/s1600/4-DSC_0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-3jnsXSxergg/VW-xy1VdSQI/AAAAAAAAQKE/NPFwQR8ljyU/s640/4-DSC_0167.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Top the jam with the rest of the crumb mixture and press down gently with your hand. Bake in a 350 degree oven for 35-45 minutes or until the top is golden brown. DEAR GOD these smelled good. Guess what I'm making tomorrow?</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nDt7cYYWo6E/VW-0RUUPv5I/AAAAAAAAQLM/pbG-COmAOsw/s1600/1-DSC_0169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-nDt7cYYWo6E/VW-0RUUPv5I/AAAAAAAAQLM/pbG-COmAOsw/s640/1-DSC_0169.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Let them cool for as long as you can stand it. I lasted a total of 30 minutes. So you totally don't have to, but I'm obsessed with using a sieve to sprinkle powdered sugar on top. I think it looks so pretty and official. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-buB5W5D7wpQ/VW-ym31sH5I/AAAAAAAAQKk/meDLOJ1J6eo/s1600/5-DSC_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-buB5W5D7wpQ/VW-ym31sH5I/AAAAAAAAQKk/meDLOJ1J6eo/s640/5-DSC_0172.JPG" width="640" /></a></div>
<br />
These were delish and RIDICULOUSLY easy to make. Now that I know how easy bars can be, I'm going to start making them more often. Get excited. This pregnant lady likes to bake (really really easy recipes) and has a serious sweet tooth. <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-850lLhuSg3Y/VW-yvtFUPTI/AAAAAAAAQK8/Huw9ZP9nius/s1600/9-DSC_0181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-850lLhuSg3Y/VW-yvtFUPTI/AAAAAAAAQK8/Huw9ZP9nius/s640/9-DSC_0181.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Here's the recipe for Easy Raspberry Jam Bar Recipe (adapted from <a href="http://allrecipes.com/Recipe/Delicious-Raspberry-Oatmeal-Cookie-Bars/Detail.aspx?event8=1&prop24=SR_Thumb&e11=raspberry%20bars&e8=Quick%20Search&event10=1&soid=sr_results_p1i11">Allrecipes</a>)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1 Cup Packed Light Brown Sugar </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>2 Cups All Purpose Flour </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1/2 Tsp Baking Soda </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1/2 Tsp Kosher Salt </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>2 Cups Rolled Oats </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1 Cup Butter </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1-1/2 Cups Good Quality Raspberry Jam </b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #4e4e4f; font-family: inherit; line-height: 17px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; font-family: inherit; line-height: 17px;">Preheat oven to 350 degrees and line a 9x13 pan with foil that's been sprayed with Pam. Combine all of the dry ingredients and mix thoroughly. Add the butter (that's room temp) and incorporate using your hands until it's nice and crumbly and evenly distributed. Press 4 Cups of the mixture onto the bottom of the pan. Spread the jam out and leave a boarder. Sprinkle the rest of the crumb mixture on top and press down with your hand. Bake until golden brown, about 35-45 minutes. Let cool, cut, and sprinkle with powdered sugar if you like. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; font-family: inherit; line-height: 17px;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; font-family: inherit; line-height: 17px;">Stay hungry! </span></div>
Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-33863876193710135252015-05-18T20:38:00.002-04:002015-05-18T20:38:26.913-04:00Surprise! It's a Boy!<div class="separator" style="clear: both; text-align: left;">
I'm excited to share that Jesse and I welcomed baby #2 a few weeks ago! As with Will, we <a href="http://www.hardlyhousewives.com/2013/01/why-were-waiting-to-find-out.html">waited to find out</a> whether the baby was a boy or a girl and were both thrilled when Jesse got to announce "It's a boy!" less than two hours after we had checked into the hospital!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tIe0WwIyO1E/VVqE0DcLlHI/AAAAAAAADhU/G7m8Rdlozz4/s1600/DSC06160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-tIe0WwIyO1E/VVqE0DcLlHI/AAAAAAAADhU/G7m8Rdlozz4/s640/DSC06160.jpg" width="424" /></a></div>
<br />
We are getting used to life at home as a family of four. For the first week, Will wasn't too sure about having a new baby but he's coming around now. He's very excited to give a kiss or just make sure that his baby brother's feet are "cozy" in a swaddling blanket - no bare toes around here!<br />
<br />
Give me a little while to figure out what sort of crafts I can do with two little guys and I'll be back soon!Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com1tag:blogger.com,1999:blog-7954421364337051721.post-73938848374486215062015-05-05T19:54:00.002-04:002015-05-05T19:55:29.636-04:00Kentucky Derby Sliders <div class="separator" style="clear: both; text-align: left;">
Oooooo the Kentucky Derby was fun this year. It was 75 and sunny and we had some great friends over for some eating, drinking, and betting. My horses didn't win (wah wah) but I ate 4 of these to make up for it. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kGazM8oe_ck/VUlFTPSrtVI/AAAAAAAAQGE/4Q8UqifVURw/s1600/11-DSC_0161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kGazM8oe_ck/VUlFTPSrtVI/AAAAAAAAQGE/4Q8UqifVURw/s1600/11-DSC_0161.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I love theme food. Anything that inspires bread, bacon, butter, and cheese I'm totally down for...and this delivered. I scoured Pinterest for Derby themed food and landed on a variation of these Kentucky Hot Brown Sliders. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I started by shredding Gruyere cheese. This cheese is awesome. It has some flavor to it and it's a firmer cheese so it doesn't completely fall apart when you hand shred/eat it. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MwAyiOOinq4/VUlExgY261I/AAAAAAAAQFE/GAX9-Vyp8pQ/s1600/01-DSC_0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MwAyiOOinq4/VUlExgY261I/AAAAAAAAQFE/GAX9-Vyp8pQ/s1600/01-DSC_0120.JPG" height="426" width="640" /></a></div>
<br />
Whenever a recipe calls for bacon, I have a really hard time controlling myself. Unless the directions are "make bacon and eat", it's a serious exercise in self control for me. I crisped up this bacon low and slow so it was nice and even and crispy and brown. It takes awhile to make bacon like this...about 30-45 minutes at 350, with constant finessing of flipping, grease draining, and crisping. I took it out of the oven for the last time and then I occupied myself with chips and dip. <br />
<br />
When I see bacon like this, my heart sings a little song. The lyrics go "less bacon, more oxygen" but it's a beautiful song regardless. I allowed myself one piece. OKAY TWO. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VWozePyIc1c/VUlEyZDWz-I/AAAAAAAAQFM/rG1qxuTwoDc/s1600/02-DSC_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VWozePyIc1c/VUlEyZDWz-I/AAAAAAAAQFM/rG1qxuTwoDc/s1600/02-DSC_0123.JPG" height="426" width="640" /></a></div>
<br />
Hawaiian rolls should be the Illinois State Bread. I'm obsessed with them. Perfect for sliders and they add just the best hint of sweetness. Since I was piling all kinds of stuff on here, I decided to cut the bread loaves in half so I could layer in mass quantities. If I made the sliders individually it would have gone everywhere and would have been more work. Screw that.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Y4nikYh5NCI/VUlEvdMwPdI/AAAAAAAAQE8/mTXj8rzVewM/s1600/03-DSC_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Y4nikYh5NCI/VUlEvdMwPdI/AAAAAAAAQE8/mTXj8rzVewM/s1600/03-DSC_0125.JPG" height="410" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Now the fun part. I layered slices of turkey and chopped bacon on the bread....<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VvaTltDqYIE/VUlE-DLkplI/AAAAAAAAQFc/riw0kTT4t8Y/s1600/06-DSC_0128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VvaTltDqYIE/VUlE-DLkplI/AAAAAAAAQFc/riw0kTT4t8Y/s1600/06-DSC_0128.JPG" height="426" width="640" /></a></div>
<br />
...and then added mass quantities of the shredded Gruyere. I'm not going to lie. I probably ate a 1/4 of a cup of the cheese while I was waiting for the bacon to cook and I still had plenty. <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="http://3.bp.blogspot.com/-W2iPqCpkNhA/VUlFKCUzCuI/AAAAAAAAQF0/a44l5JxSC64/s1600/08-DSC_0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-W2iPqCpkNhA/VUlFKCUzCuI/AAAAAAAAQF0/a44l5JxSC64/s1600/08-DSC_0132.JPG" height="426" width="640" /></a><br />
<br />
The next step is the glaze for the top. This stuff is ridiculous you guys. You melt butter, saute finely chopped onions, garlic powder, and brown sugar to make this savory and sweet topping that melts into the sliders as they bake. This is what makes the sliders extra special. TOO GOOD.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uN0hmaYprgo/VUlOC_h_v5I/AAAAAAAAQGc/kpB_-4FRn7Q/s1600/1-DSC_0157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uN0hmaYprgo/VUlOC_h_v5I/AAAAAAAAQGc/kpB_-4FRn7Q/s1600/1-DSC_0157.JPG" height="426" width="640" /></a></div>
<br />
Liberally brush the top of the sliders with the butter mixture. If little pools of butter form like our friend on the right, just turn the other cheek. I topped each of the little tops with a sprinkle of special finishing sea salt. I used unsalted butter so I could add this little touch. Totally optional and not necessary if you are using regular butter. I'm just crazy and nuts about salt. Don't mind meeeee.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1QzoZj_-XuI/VUlFTd31OBI/AAAAAAAAQGI/0rotLXx51cw/s1600/10-DSC_0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1QzoZj_-XuI/VUlFTd31OBI/AAAAAAAAQGI/0rotLXx51cw/s1600/10-DSC_0160.JPG" height="426" width="640" /></a></div>
<br />
After cooking for about 15-17 minutes in a 350 degree oven, the sliders were toasty and melty and super duper delicious. I cut through them in seconds with an electric knife. I recommend that if you want perfectly cut sliders. A regular sharp knife would work too. I didn't have a chance to take a lot of post oven pics because the people we had over were staring at me waiting to try one. So this will have to do.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kGazM8oe_ck/VUlFTPSrtVI/AAAAAAAAQGE/4Q8UqifVURw/s1600/11-DSC_0161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kGazM8oe_ck/VUlFTPSrtVI/AAAAAAAAQGE/4Q8UqifVURw/s1600/11-DSC_0161.JPG" height="426" width="640" /></a></div>
<br />
<br />
Here's the recipe adapted from <a href="http://www.myrecipemagic.com/recipe/recipedetail/kentucky-hot-brown-sliders">My Recipe Magic</a>:<br />
<br />
<b style="font-family: inherit;"><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">24 Hawaiian Sweet Rolls (2 packages of 12, sliced length wise)</span></b><br />
<span style="font-family: inherit;"><b><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Lb of Roasted Turkey, Sliced Thick</span></b></span><br />
<span style="font-family: inherit;"><b><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Package of Thick Cut Bacon, Cooked and Chopped </span></b></span><br />
<span style="font-family: inherit;"><b><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">8 Ounces Gruyere Cheese, Shredded</span></span></b></span><br />
<span style="font-family: inherit;"><b><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 Cup of Unsalted Butter</span></span></span></span></b></span><br />
<span style="font-family: inherit;"><b><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 Cup of Finely Diced Onions</span></span></span></b></span><br />
<span style="font-family: inherit;"><b><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tbs Brown Sugar</span></span></span></span></b></span><br />
<span style="font-family: inherit;"><b><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 Tsp Garlic Powder </span></span></span></span></span></span></b></span><br />
<span style="font-family: inherit;"><b><span itemprop="ingredients" style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="ingredients" style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Finishing Sea Salt (Optional)</span></span></span></span></span></span></b></span><br />
<span style="border: 0px; font-family: inherit; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span>
<span style="border: 0px; font-family: inherit; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat the oven to 350. Pre-cut rolls, brown the bacon, and shred the cheese. Layer turkey, chopped bacon, and shredded cheese on the buns. Put the tops back on. Over medium heat, melt the butter. Add chopped onions and saute until onions become soft. Add brown sugar and garlic powder and whisk until sugar is completely incorporated. Let butter mixture cool for a minute and then liberally brush the buns (tops, sides) with butter mixture. Sprinkle very top of buns with finishing sea salt if you used unsalted butter. Bake for 15-20 minutes or until buns are golden brown and cheese is melted through. If buns become a little too brown on top, cover with foil and continue baking for another 3-5 minutes or until cheese is melted. Serve immediately and try not to inhale the whole tray. </span><br />
<span style="font-family: inherit;"><span style="border: 0px; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span>
</span><br />
<span style="border: 0px; font-family: inherit; line-height: 15.6000003814697px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Stay hungry! </span><br />
Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-16148774529339364252015-04-27T09:30:00.000-04:002015-04-27T09:30:01.703-04:00Thank You Notes, Handmade by Toddler (& Mom)<div class="separator" style="clear: both; text-align: left;">
First of all, many congrats to Jaisa who <a href="http://www.hardlyhousewives.com/2015/04/tart-cherry-lemon-bars.html">dropped some big news ever-so-casually in last week's post</a>! I'm basically over the moon and can't stop texting her about it at all hours of the day and night. I'm just hoping she will share the Instagram picture that she and Charlie used to announce it to their friends... so darling.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Speaking of darling, let's get back to my two year old son. Smooth transition? No? Moving on...</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
After his <a href="http://www.hardlyhousewives.com/2015/03/a-bulldozer-cake-for-two-year-old-will.html">second birthday party</a>, Will had a whole lot of thank you notes to get in the mail. Like last year, I wanted to have him involved in the making of the cards and, like last year, I had a lot of finger paint laying around. We kicked it up a notch this year, though...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LYSiYfBURc0/VTb2thNsIQI/AAAAAAAADfg/_jom9vXvF0c/s1600/DSC06110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LYSiYfBURc0/VTb2thNsIQI/AAAAAAAADfg/_jom9vXvF0c/s1600/DSC06110.jpg" height="422" width="640" /></a></div>
<br />
It helps that Will is actually VERY into finger painting now. I'm not that into it myself and always make excuses for why we shouldn't (it's a huge mess! it's more hassle than it's worth! the paints say non-toxic but they're probably loaded with all sorts of sneaky carcinogens!) but a few minutes in it's always apparent that Will is having a blast and it's totally worth it. Also he isn't <i>eating</i> it, so it could be worse for him, I'm sure.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sjMOgaB3Uk4/VTb2sPd-1DI/AAAAAAAADfY/gjd0dCitUU8/s1600/DSC06077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sjMOgaB3Uk4/VTb2sPd-1DI/AAAAAAAADfY/gjd0dCitUU8/s1600/DSC06077.JPG" height="424" width="640" /></a></div>
<br />
I let him go nuts on a huge sheet of white paper (<a href="http://www.ikea.com/us/en/catalog/products/20152281/">Ikea paper roll</a> FTW) and when it had dried the next day, used a heart-shaped stamper cutter ("I can't believe we own that thing. Its ONLY function is to cut out heart shapes?!" -Jesse) to get some hearts we could use on thank you cards.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kLv7iczqZUQ/VTb2zLPgcfI/AAAAAAAADfo/DReicy5ldU8/s1600/DSC06084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kLv7iczqZUQ/VTb2zLPgcfI/AAAAAAAADfo/DReicy5ldU8/s1600/DSC06084.JPG" height="424" width="640" /></a></div>
<br />
Gluesticked onto blank cards, the hearts were the perfect combination of THANK YOU/I LOVE YOU/I'M SORRY THESE WENT OUT A WEEK LATER THAN I HAD PLANNED. Everyone got handwritten notes and a bit of Will art.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WohpQIV2ONw/VTb2rKMXdjI/AAAAAAAADfI/KN_J-P6YwNs/s1600/DSC06109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WohpQIV2ONw/VTb2rKMXdjI/AAAAAAAADfI/KN_J-P6YwNs/s1600/DSC06109.JPG" height="324" width="640" /></a></div>
<br />
Easy peasy and totally kid friendly. These could also work as a set of stationery for the grandmothers in your life... Mother's Day is coming!<br />
<br />
I want Will to be a thank you note writer when he grows up, so starting early is key. Thanks again to Will's awesome friends and family... check your mailboxes!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xGqkb_F-jrg/VTb2rocv9zI/AAAAAAAADfM/GXoFTnY2l2Y/s1600/DSC06106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xGqkb_F-jrg/VTb2rocv9zI/AAAAAAAADfM/GXoFTnY2l2Y/s1600/DSC06106.JPG" height="424" width="640" /></a></div>
<br />Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com1tag:blogger.com,1999:blog-7954421364337051721.post-70537468942350318982015-04-21T09:29:00.000-04:002015-04-21T10:30:01.423-04:00Tart Cherry Lemon Bars <div class="separator" style="clear: both; text-align: left;">
DESSERT. My new favorite thing. Crazy, I know, I know. But ever since I got pregnant (SURPRISE) I'm obsessed with sweets. It's bizarre really. I am also obsessed with sour things - key lime pie for example. Can't get enough of it. Right around Easter I was craving (literally, this time) lemon bars. I went a little rogue and added tart cherry juice concentrate to the recipe and it came out awesome. I nearly ate the whole pan. Oopsies. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yvaCAHshBF8/VSMIZPHUFEI/AAAAAAAAQD4/PQvJQr1XlGI/s1600/08-DSC_0730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yvaCAHshBF8/VSMIZPHUFEI/AAAAAAAAQD4/PQvJQr1XlGI/s1600/08-DSC_0730.JPG" height="426" width="640" /></a></div>
<br />
The crust is flakey and buttery and just balances so perfect with the tart, yet sweet filling. I was a little scared of what would happen to the color when it baked, but it came out this pretty peach color. Yay. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8Fw4UjY53bQ/VSMIOGS33-I/AAAAAAAAQDg/Tku-LJkJplg/s1600/07-DSC_0728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8Fw4UjY53bQ/VSMIOGS33-I/AAAAAAAAQDg/Tku-LJkJplg/s1600/07-DSC_0728.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
I used this <a href="http://allrecipes.com/Recipe/The-Best-Lemon-Bars/">recipe</a> for the lemon bars and then I added the tart cherry juice concentrate. I began by making the filling, which is just flour, eggs, lemon juice, and sugar. I made sure to strain the lemon juice so I didn't miss any seeds. It can happen. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2f9Jz2YcwUo/VSMHzp54bcI/AAAAAAAAQDM/YrACqXp9EJA/s1600/01-DSC_0718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2f9Jz2YcwUo/VSMHzp54bcI/AAAAAAAAQDM/YrACqXp9EJA/s1600/01-DSC_0718.JPG" height="426" width="640" /></a></div>
<br />
These eggs were so fresh. Nice and bright. PS - look at my cool nail polish. Obsessed. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dOx4J8LLC7U/VSMHzUn6RZI/AAAAAAAAQDI/zyJNpjM48Ew/s1600/02-DSC_0720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dOx4J8LLC7U/VSMHzUn6RZI/AAAAAAAAQDI/zyJNpjM48Ew/s1600/02-DSC_0720.JPG" height="426" width="640" /></a></div>
<br />
The next step is where I demonstrate my <strike>inability to follow directions</strike> creativity. My massage therapist recently told me about tart cherry juice. It's the worlds most potent antioxidant and is a natural pain reliever. Something that comes in handy when you have crazy pregnancy headaches. The concentrate works awesome in smoothies, over yogurt, or even squirted into a dessert impulsively. It's VERY tart - almost a combination of cherries and lemons. I added two tablespoons. Yummmyyyy. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WlCG8DYsmU8/VSMHzokpuVI/AAAAAAAAQDQ/lRgImezofeU/s1600/03-DSC_0721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WlCG8DYsmU8/VSMHzokpuVI/AAAAAAAAQDQ/lRgImezofeU/s1600/03-DSC_0721.JPG" height="426" width="640" /></a></div>
<br />
The crust is super easy. You just mix butter, flour, and a few pinches of sea salt (since I use unsalted butter) and then par bake it for 15-20 minutes in a 350 degree oven until it turns slightly golden brown. <br />
<br />
<a href="http://3.bp.blogspot.com/-KfQjNk7iJEg/VSMIQhpyItI/AAAAAAAAQDo/p1HAUUD7R80/s1600/04-DSC_0722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KfQjNk7iJEg/VSMIQhpyItI/AAAAAAAAQDo/p1HAUUD7R80/s1600/04-DSC_0722.JPG" height="426" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KfQjNk7iJEg/VSMIQhpyItI/AAAAAAAAQDo/p1HAUUD7R80/s1600/04-DSC_0722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
<br />
Pour the filling on top, pray to the dessert gods that you measured everything right, and then pop it back in the oven for another 20 minutes until the filling sets. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-W8ZPFk0HYY8/VSMIRGfpBfI/AAAAAAAAQDs/Jn7c18kIsho/s1600/05-DSC_0723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-W8ZPFk0HYY8/VSMIRGfpBfI/AAAAAAAAQDs/Jn7c18kIsho/s1600/05-DSC_0723.JPG" height="426" width="640" /></a></div>
<br />
Lemon bars come out sort of weird looking on top after they bake - the color comes out a little uneven so adding a dusting of powdered sugar is the way to go. Make sure they cool completely, however, or else the powdered sugar will melt the second it hits the bars. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-u5XEtVYV1IY/VSMIbw_OauI/AAAAAAAAQEA/BfPVHiLlg2g/s1600/09-DSC_0735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-u5XEtVYV1IY/VSMIbw_OauI/AAAAAAAAQEA/BfPVHiLlg2g/s1600/09-DSC_0735.JPG" height="426" width="640" /></a></div>
<br />
I am so sad these are gone. I am dying to make more and now that I think of it, I have all of the ingredients. I know what I'm having for lunch...:) <br />
<br />
Here's the recipe, adapted from <a href="http://allrecipes.com/Recipe/The-Best-Lemon-Bars/">Allrecipes.com</a>: <br />
<br />
<strong>Crust:</strong><br />
<strong>1 Cup of Butter, Softened</strong><br />
<strong>1/2 Cup of White Sugar</strong><br />
<strong>2 Cups of Flour </strong><br />
<strong></strong><br />
<strong>Filling: </strong><br />
<strong>4 Eggs</strong><br />
<strong>1-1/2 Cups of White Sugar</strong><br />
<strong>1/4 Cup of Flour</strong><br />
<strong>2 Lemons, Juiced </strong><br />
<strong>2 Tbs of Tart Cherry Juice Concentrate </strong><br />
<br />
<span class="plaincharacterwrap break">Preheat oven to 350 degrees. Blend all of the crust ingredients - it's easiest if you use your hands. Press into the bottom of an ungreased 9x13 pan. </span><span class="plaincharacterwrap break">Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, mix all of the filling ingredients together and pour over par baked crust. </span><span class="plaincharacterwrap break">Bake for an additional 20 minutes. Let them cool completely. Dust with powdered sugar before serving and enjoy! </span><br />
<span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Stay hungry! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-72056699179811847312015-04-07T08:00:00.000-04:002015-04-07T08:00:09.089-04:00Mexican Corn Salad <div class="separator" style="clear: both; text-align: left;">
GUYS. We're back. It's been awhile. I know, I know. Sorry about that. Hopefully you missed us as much as we missed you. We have lots of cool homey and hungry posts to catch up on...including this one. If you love corn (or even remotely like it) this recipe is for you and my veggie loving friend <a href="http://www.hardlyhousewives.com/2013/02/freezable-vegetarian-meals.html">Caitlin</a>. I cheated and used canned sweet corn (whatever, it's fine) and it came out super awesome and took me a total of 10 minutes to throw together. BOOM. Back at it. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We were invited to an Easter lunch on Sunday and after cooking all of my <a href="http://www.hardlyhousewives.com/2013/03/easter-feast.html">usual Easter staples</a> on Saturday, I wanted to make something a little different to bring. Enter: cool, crunchy, creamy, spicy, and refreshing Mexican Corn Salad. Perfect as a spring or summer side dish, if I don't say so myself. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-reaB5lbGL5M/VSMBF3sz7II/AAAAAAAAQCw/9v0zN-G5_jA/s1600/3-DSC_0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-reaB5lbGL5M/VSMBF3sz7II/AAAAAAAAQCw/9v0zN-G5_jA/s1600/3-DSC_0744.JPG" height="426" width="640" /></a></div>
<br />
It's super easy to make. Diced red onions, green onions, jalapenos, canned sweet corn (or fresh if you are impressive and have time like that), feta, and finished with a light, bright creamy lime dressing. It's more authentic to use cotija cheese, but I thought feta was a little lighter and a little tangier. I'm also obsessed with feta right now. So there's that.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Kt1aPduhruY/VSMBFccSJKI/AAAAAAAAQCo/z5rznYmpVuo/s1600/1-DSC_0740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Kt1aPduhruY/VSMBFccSJKI/AAAAAAAAQCo/z5rznYmpVuo/s1600/1-DSC_0740.JPG" height="426" width="640" /></a></div>
<br />
After tossing all of the ingredients together, let it chill in the fridge for about two hours. The flavors all come together and create this spicy and sweet awesomeness. Damn. I wish we had leftovers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-j1wjQ7vtwh4/VSMBFqebEoI/AAAAAAAAQCs/dHOxQwfRwCA/s1600/2-DSC_0743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-j1wjQ7vtwh4/VSMBFqebEoI/AAAAAAAAQCs/dHOxQwfRwCA/s1600/2-DSC_0743.JPG" height="426" width="640" /></a></div>
<br />
Here's the recipe!<br />
<br />
<b>5 Cans Whole Kernel Sweet Corn (15 oz Cans), drained well </b><br />
<b>1/2 to 1 Jalapeno, seeds removed and diced </b><br />
<b>1/4 Cup of Red Onion, diced </b><br />
<b>1/4 Cup of Green Onions, diced </b><br />
<b>1/3 Cup of Crumbled Feta </b><br />
<b>1/2 Cup of Mayonnaise </b><br />
<b>1/2 Cup of Sour Cream </b><br />
<b>Juice from 1 Lime </b><br />
<b>1/4 Tsp Kosher Salt*</b><br />
<br />
Mix together the mayonnaise, sour cream, and lime juice and then incorporate to the rest of the ingredients. Let chill in the fridge for two hours before serving. The dressing sets at the bottom, so toss again before serving and serve cold. <br />
<br />
*I went really easy on the salt since it was going to be served with salty Easter ham. Season to your tastes.<br />
<br />
Stay hungry!Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com2tag:blogger.com,1999:blog-7954421364337051721.post-23749949511400198262015-03-30T22:07:00.001-04:002015-03-30T22:21:33.086-04:00A Bulldozer Cake for Two Year Old WillWell hello there! It's been a while and a lot is new. A lot like... I have a two year old! These days Will is a happy little guy who loves his family, his frog blanket, splashing in puddles, and construction vehicles. Especially construction vehicles. So for his second birthday, we went all out with the construction theme.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zz1EesZALek/VRn5sjrTnyI/AAAAAAAADdI/5gngndZrKrw/s1600/DSC06048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zz1EesZALek/VRn5sjrTnyI/AAAAAAAADdI/5gngndZrKrw/s1600/DSC06048.JPG" height="438" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-18JDThq0G1U/VRn_UIW5kGI/AAAAAAAADd0/hSm1p5-O_5Y/s1600/Screen%2BShot%2B2015-03-30%2Bat%2B9.58.08%2BPM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-18JDThq0G1U/VRn_UIW5kGI/AAAAAAAADd0/hSm1p5-O_5Y/s1600/Screen%2BShot%2B2015-03-30%2Bat%2B9.58.08%2BPM.png" height="426" width="640" /></a></div>
<br />
We used Will's many trucks for decor and serving, but my favorite part of the theme was the bulldozer cake I made at 5:30 AM the morning of the party (what? I woke up excited!).<br />
<br />
Most of the bulldozer cakes I found on Pinterest were cakes shaped like bulldozers (I don't have the time or skill for that), so I cheated and used one of Will's toys (scrubbed down with Lysol wipes, then soap and hot water). The cake itself is two layers of standard yellow cake frosted with chocolate frosting. Once the base was done, it was time to add even more calories.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NcXBfD5MuAA/VRn5st2v_zI/AAAAAAAADdM/nj3Vah1YWnM/s1600/DSC06052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NcXBfD5MuAA/VRn5st2v_zI/AAAAAAAADdM/nj3Vah1YWnM/s1600/DSC06052.JPG" height="456" width="640" /></a></div>
<br />
I coated the cake in crushed Oreos ("dirt") and then scattered some rocks (aka Snickers and Butterfinger bites).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wlv5IGpq7Kk/VRn5usD0gAI/AAAAAAAADdg/l2so-IBsig0/s1600/DSC06053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wlv5IGpq7Kk/VRn5usD0gAI/AAAAAAAADdg/l2so-IBsig0/s1600/DSC06053.JPG" height="424" width="640" /></a></div>
<br />
I created a big pile of rocks for in front of the 'dozer out of Oreos, chocolate frosting, and candy chunks (Jaisa, avert your eyes if you're on one of those <a href="http://www.hardlyhousewives.com/search/label/Skinny%20Recipe">skinny recipe kicks</a>).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Qm8jc720SLM/VRn5r2yJbAI/AAAAAAAADdQ/F_U4s58badA/s1600/DSC06050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Qm8jc720SLM/VRn5r2yJbAI/AAAAAAAADdQ/F_U4s58badA/s1600/DSC06050.JPG" height="424" width="640" /></a></div>
<br />
Will was obsessed with the "bullzozer cake" and it was DELICIOUS. Seriously, candy on Oreos on frosting on cake is the most delicious, decadent combination ever.<br />
<br />
This was mostly a family party so we didn't have a ton of Will's little buddies around, but considering how well it went over with a bunch of grownups and older cousins, I feel confident saying that this would be a huge hit on the toddler party scene.<br />
<br />
Aftermath:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_dwwZK6ZIm4/VRn5wuhoTMI/AAAAAAAADdo/NnV3J01hxz0/s1600/DSC06068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_dwwZK6ZIm4/VRn5wuhoTMI/AAAAAAAADdo/NnV3J01hxz0/s1600/DSC06068.JPG" height="424" width="640" /></a></div>
<br />
After-aftermath (not pictured): me standing in front of the fridge tonight finishing off the last of this cake<br />
<br />
Happy birthday to Willbo! Here's to the <strike>terrible</strike> tasty twos!<br />
<br />Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-11393248436074937932014-10-29T06:30:00.000-04:002014-10-29T06:30:01.392-04:00Lavender Scones A long, long time ago, I <a href="http://www.hardlyhousewives.com/2012/03/brunch-in-midland.html">posted</a> about my best friend Lauren's Mom's (aka Julie Mom's) lavender scones. I'm OBSESSED WITH THEM. I love them so much I can't even tell you. Not too long ago, I welcomed an exciting treat in the mail - Julie Mom had sent me my own box of lavender scones!!! <i>GET OUT OF HERE</i> I said. I've been rationing them out like a Civil War soldier at Gettysburg. I still have a couple left but not for long. I want them to last forever. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lPjLEhyhKeY/VE1yZqFAyMI/AAAAAAAAP8Q/uSrC9gdc13c/s1600/1-DSC_0642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lPjLEhyhKeY/VE1yZqFAyMI/AAAAAAAAP8Q/uSrC9gdc13c/s1600/1-DSC_0642.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Thanks Julie Mom for my amazing, delicious gift. I love them so much I just had to share them with you guys. <br />
<br />
Here's the recipe!<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>3 cups all purpose flour</b></span><br />
<span style="font-family: inherit;"><b>1/3 cup sugar</b></span><br />
<span style="font-family: inherit;"><b>2 1⁄2 teaspoons baking powder</b></span><br />
<span style="font-family: inherit;"><b>1 teaspoon salt</b></span><br />
<span style="font-family: inherit;"><b>1⁄2 teaspoon baking soda</b></span><br />
<span style="font-family: inherit;"><b>3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄2 -inch pieces</b></span><br />
<span style="font-family: inherit;"><b>2-3 tablespoons dried lavender buds (more or less, depending upon availability)</b></span><br />
<span style="font-family: inherit;"><b>1 cup chilled buttermilk</b></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat oven to 400°F. Sift flour, sugar, baking powder, salt and baking soda into large </span><br />
<span style="font-family: inherit;">bowl. Ad butter and rub in with fingertips until mixture resembles coarse meal. Mix </span><br />
<span style="font-family: inherit;">in lavender buds. Gradually add buttermilk, tossing with fork until moist clumps form. </span><br />
<span style="font-family: inherit;">Turn dough onto lightly floured work surface. Knead briefly to bind dough, about 4 </span><br />
<span style="font-family: inherit;">turns. Form dough into 1-inch thick round. Cut out using 2 1⁄2” round biscuit cutter. </span><br />
<span style="font-family: inherit;">Transfer to baking sheet. Bake until top of scones are golden brown, about 15 minutes. </span><br />
<span style="font-family: inherit;">Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Stay hungry! </span>Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-86072291153818604722014-10-27T07:00:00.000-04:002014-11-02T17:16:58.505-05:00Baked Spaghetti Pie <div class="separator" style="clear: both; text-align: left;">
****RECIPE UPDATE*** - I made this recipe differently this weekend and it came out way more delicious. See below for revised recipe. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div>
<b>Salt & Pepper</b><br />
<b>1 Lb of Spaghetti </b><br />
<b>1 Lb of Pancetta, diced</b><br />
<b>3/4 Cup Freshly Grated Pecorino Ramano </b><br />
<b>3/4 Cup Freshly Grated Parmesan </b><br />
<b>3/4 Cup Mozzarella, Shredded </b><br />
<b>1 1/4 Cups Heavy Whipping cream</b><br />
<b>3 Tbs Butter </b><br />
<b>2 Garlic Cloves, finely chopped </b><br />
<b>8 Eggs, whisked</b></div>
<div>
<b>3 Tbs of Vegetable Oil </b><br />
<br />
Cook your spaghetti in salted boiling water until al dente - 8 - 9 minutes or to the instructions on the box. Rinse with cold water and let pasta dry for 20 or so minutes in the strainer. Move the pasta around with your hands while cooling so it stays nice and loose. Chop the pancetta and cook in a little olive oil until nice and crispy. Drain the oil and set aside to cool. Give the pancetta a rough chop. Heat butter up in skillet over low heat and add garlic. Saute over very low heat until garlic starts to turn translucent - about two minutes. Do not overcook garlic - you don't want any color on it at all. Add cream to the pan. Continue to heat over medium low heat. Add pecorino ramano. Add LOTS of black pepper. Continue to heat cream for about 2-3 minutes, stirring constantly, until cheese begins to melt. Remove from heat and cool - about 15 minutes. Add mozzarella and add parmesan to cooled cream mixture. Stir. Add pancetta to eggs. Mix. Pour in pasta and mix everything together with your hands. Add cream mixture. Season with salt and more pepper. Mix thoroughly. Heat a skillet over medium heat for 2-3 minutes with 3 tbs of vegetable oil. Add pasta mixture and turn heat down to medium low. Press down with your hands. Let it cook for 4 minutes without touching it. Get a spatula and run the spatula around the edges. Lift underneath and check - if it's golden brown get the spatula and run underneath the pasta and lift very gently. If the pasta isn't golden brown or sticks, let it cook for another 2-3 minutes or so. Don't rush it. Put a cutting board that's been misted with a little Pam or rubbed with oil on top of the spaghetti and flip so you can get the other side crusty. While the pasta is on the board, add another TBS of oil to the pan and let it heat up over medium heat for 2 minutes. Add pasta and cook for 1 minute. Without flipping, place pasta in pan in 350 degree oven for 6 minutes. Remove and let rest for 30 minutes before serving. Serve at room temperature with a little tomato sauce or as is.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
________________________</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
During our recent trip to Italy, we had a lot of good food. I mean...a lot. We went to Positano as well as Rome. It was some of the best food I had in my life. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
You know when you eat something that you expect will be good but it turns out to be absolutely outstanding? That was this...the baked spaghetti pie (or whatever they actually call it) in Positano. While we were heading out of town, I went to get a scoop (or four <i>cough cough</i>) of gelati, but then I spotted...this. I took a hairpin turn on my way to deliciousness. You should have seen Charlie's face when I came out of the crowded store with this instead of my usual Italian sweet treat. Here's an actual pic of the spaghetti pie... </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9sLGFAomh6Y/VE1hvFpWNvI/AAAAAAAAP7k/4SAl9itbxuA/s1600/1-WP_20140917_017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9sLGFAomh6Y/VE1hvFpWNvI/AAAAAAAAP7k/4SAl9itbxuA/s1600/1-WP_20140917_017.jpg" height="640" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Ever since we got back, Charlie and I have talked about it. <i>OMG remember that crazy spaghetti cheesy meat thing we had in Positano? We should try to make it. We really should. </i>Well...we finally did. And it came out great. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Wn1WEWiWy6c/VE1opvPZCxI/AAAAAAAAP74/_3H8uEdd6uk/s1600/1-DSC_0704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Wn1WEWiWy6c/VE1opvPZCxI/AAAAAAAAP74/_3H8uEdd6uk/s1600/1-DSC_0704.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
If I don't mind saying so myself. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="http://4.bp.blogspot.com/-EQLQ5R_WVI8/VE1g3hNInII/AAAAAAAAP7I/ZAfukyrIS3U/s1600/14-DSC_0696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-EQLQ5R_WVI8/VE1g3hNInII/AAAAAAAAP7I/ZAfukyrIS3U/s1600/14-DSC_0696.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Italians use <i>guanciale </i>in lots of recipes. It's cured pork jowel - think of a saltier and fattier bacon. It's amazing. We had it all over Rome in carbonara and other popular pasta dishes gives creamy pastas an extra salty porky kick. It's only available at specialty stores, so you can easily substitute pancetta, which is what I did. I asked the deli counter to cut me 1 lb at setting 20 (you'll end up with 5 large, thick disks) and then I just gave it a rough chop.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QzCNANQUHMc/VE1gFztwKgI/AAAAAAAAP5k/MJswz6YABM4/s1600/01-DSC_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QzCNANQUHMc/VE1gFztwKgI/AAAAAAAAP5k/MJswz6YABM4/s1600/01-DSC_0648.JPG" height="426" width="640" /></a></div>
<br />
Brown the pancetta in a little olive oil until nice and golden brown. About 15 minutes or so over medium high heat. This is what you want. Make a little extra because you'll have "casualties." You have to taste it...ya know...for poison.<br />
<br />
<a href="http://3.bp.blogspot.com/-d0LApZvM-DY/VE1gR9ZpJ5I/AAAAAAAAP6E/QHvzockjHJQ/s1600/05-DSC_0659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-d0LApZvM-DY/VE1gR9ZpJ5I/AAAAAAAAP6E/QHvzockjHJQ/s1600/05-DSC_0659.JPG" height="426" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
While it's browning up, shred yo' cheese. Charlie the cheese thief was roaming around. Hide yo' cheese, hide yo' wife. Sorry. Anyway, I'm not totally sure what cheese they used in Italy, but I went with a mix of provolone and parmesan. I just asked the deli counter to give me a 3/4 lb block of provolone, which I then just shredded at home. TA DAAA. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3Fhl9JB81gM/VE1gFckxDZI/AAAAAAAAP5g/LlpHsayrOzM/s1600/02-DSC_0651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3Fhl9JB81gM/VE1gFckxDZI/AAAAAAAAP5g/LlpHsayrOzM/s1600/02-DSC_0651.JPG" height="426" width="640" /></a></div>
<br />
This is one of my Mom's tricks...Sargento's Artisan Parmesan. This is the only Parmesan in the history of Parmesan that really melts well. Luckily, it comes shredded.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-dhsyW45U4tU/VE1gGLwq9dI/AAAAAAAAP5s/p9zYp0Nm5kQ/s1600/03-DSC_0653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dhsyW45U4tU/VE1gGLwq9dI/AAAAAAAAP5s/p9zYp0Nm5kQ/s1600/03-DSC_0653.JPG" height="426" width="640" /></a></div>
<br />
Next, whisk up 8 eggs. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OwfaMWqq0mw/VE1gN325CjI/AAAAAAAAP54/tPgfQt7Lcqw/s1600/04-DSC_0656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OwfaMWqq0mw/VE1gN325CjI/AAAAAAAAP54/tPgfQt7Lcqw/s1600/04-DSC_0656.JPG" height="426" width="640" /></a></div>
<br />
Ok - onto the pasta. You want to cook the spaghetti al dente in salted water (follow box instructions...I cooked mine for 9 mins). Strain and let cool for about 20 minutes. Next, rinse with cold water and loosen with your hand and then let dry in the strainer for another 10 minutes. You don't want to work with super hot pasta because it will scramble the eggs and if you let it cool as is, it would form a big block...so rinsing with a little water will help it stay nice and loose. You can also use left over spaghetti. I never ever have left over spaghetti...ever...but if you do great and you're probably skinny. Double great.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JagQEKWmrWE/VE1gRlefdOI/AAAAAAAAP6A/QlBbUJF4578/s1600/06-DSC_0661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JagQEKWmrWE/VE1gRlefdOI/AAAAAAAAP6A/QlBbUJF4578/s1600/06-DSC_0661.JPG" height="426" width="640" /></a></div>
<br />
Once the pancetta has crisped up and cooled, mix it with both cheeses and the egg....<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0Z46j9q5soE/VE1gYktPgxI/AAAAAAAAP6Q/z9KPVB51j0g/s1600/07-DSC_0662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0Z46j9q5soE/VE1gYktPgxI/AAAAAAAAP6Q/z9KPVB51j0g/s1600/07-DSC_0662.JPG" height="426" width="640" /></a></div>
<br />
...like so.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Mc58tX7ykQA/VE1gdsVI4zI/AAAAAAAAP6Y/CrgkKxtgAPY/s1600/08-DSC_0663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Mc58tX7ykQA/VE1gdsVI4zI/AAAAAAAAP6Y/CrgkKxtgAPY/s1600/08-DSC_0663.JPG" height="426" width="640" /></a></div>
<br />
Next, add your pasta. Get up in there with your hands...you want to make sure everything is well incorporated.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-538OdrrklFI/VE1geHzz4XI/AAAAAAAAP6c/6s-r9ba2Nuw/s1600/09-DSC_0665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-538OdrrklFI/VE1geHzz4XI/AAAAAAAAP6c/6s-r9ba2Nuw/s1600/09-DSC_0665.JPG" height="426" width="640" /></a></div>
<br />
I enlisted Charlie's help because the next few stages are a little complicated. Heat a large skillet over medium heat with a generous drizzle of light oil (vegetable, canola, whatever). Add the pasta mixture. You will hear it sizzle. That's what you want.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kERLUgkLf14/VE1giVKFADI/AAAAAAAAP6o/WRlXBbWybrA/s1600/10-DSC_0672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kERLUgkLf14/VE1giVKFADI/AAAAAAAAP6o/WRlXBbWybrA/s1600/10-DSC_0672.JPG" height="426" width="640" /></a></div>
<br />
Press the pasta firmly down. Now...pay attention. This next step is important. Lower the heat down to medium low. LEAVE THE PASTA and don't touch it for 4 minutes. Once the 4 minutes is up, get a spatula and run it around the edges to remove the pasta from the sides. Next, gently run the spatula under the pasta and lift ever so carefully. If it's golden brown, continue to run the spatula under different areas, and lift. If the pasta gives you a hard time, let it cook for another two minutes and try again. Don't force it. You'll know when a nice brown crust has formed and it's time to move on to the next step.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hgyiIFv50eg/VE1gq5DcuAI/AAAAAAAAP6w/cwlfWsxGX8Q/s1600/11-DSC_0676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hgyiIFv50eg/VE1gq5DcuAI/AAAAAAAAP6w/cwlfWsxGX8Q/s1600/11-DSC_0676.JPG" height="426" width="640" /></a></div>
<br />
This thing was HEAV-AY so Charlie had to help me flip it. He got a wooden cutting board and sprayed it with a little Pam so the pasta wouldn't stick to the board. He then put the cutting board on top of the spaghetti and flipped it over. I would have photographed it but I was too busy yelling and micromanaging the situation.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jvuQpyVtJVU/VE1grC_NblI/AAAAAAAAP60/fP8-OlHp0uQ/s1600/12-DSC_0687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jvuQpyVtJVU/VE1grC_NblI/AAAAAAAAP60/fP8-OlHp0uQ/s1600/12-DSC_0687.JPG" height="426" width="640" /></a></div>
<br />
Once the pasta is out and onto the board, place the pan back onto the heat and add some more oil. Let the oil heat up for 1-2 minutes and then slide the pasta back in. Let the other side cook for about 1 minute and then place in a preheated 350 degree oven for 6 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-djfKymITJ8c/VE1guilRJWI/AAAAAAAAP7A/1j9UYRUMN84/s1600/13-DSC_0689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-djfKymITJ8c/VE1guilRJWI/AAAAAAAAP7A/1j9UYRUMN84/s1600/13-DSC_0689.JPG" height="426" width="640" /></a></div>
<br />
Remove it and let it cool for a minimum of 30 minutes. If you can wait that long. I waited for 25 minutes. Oh boy. Check it. Check it good.<br />
<br />
<a href="http://4.bp.blogspot.com/-u1FTFw6an9U/VE1g4VZN_cI/AAAAAAAAP7Q/RdeRC8sAh3g/s1600/15-DSC_0699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-u1FTFw6an9U/VE1g4VZN_cI/AAAAAAAAP7Q/RdeRC8sAh3g/s1600/15-DSC_0699.JPG" height="426" width="640" /></a><br />
<br />
mmm...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-w-RXjo9YfUM/VE1g5v0wSjI/AAAAAAAAP7Y/Eb-ynIREhYM/s1600/16-DSC_0701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-w-RXjo9YfUM/VE1g5v0wSjI/AAAAAAAAP7Y/Eb-ynIREhYM/s1600/16-DSC_0701.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I was very proud of myself with this one. I think I high fived Charlie more than twice. Ok maybe four times.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2H3VO1hFBjQ/VE1opS_nFoI/AAAAAAAAP70/DnaZ9jNEZx8/s1600/2-DSC_0705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2H3VO1hFBjQ/VE1opS_nFoI/AAAAAAAAP70/DnaZ9jNEZx8/s1600/2-DSC_0705.JPG" height="426" width="640" /></a></div>
<br />
<div>
Here's the recipe!<br />
<br />
<b>Salt & Pepper</b><br />
<b>1 Lb of Spaghetti </b><br />
<b>1 Lb of Pancetta </b><br />
<b>1 Lb of Provolone, Shredded (or four cups shredded)</b><br />
<b>1 Cup Parmesan, Shredded </b><br />
<b>8 Eggs, whisked</b></div>
<div>
<b>3 Tbs of Vegetable Oil </b><br />
<br />
Cook your spaghetti in salted boiling water until al dente - 8 - 9 minutes or to the instructions on the box. Rinse with cold water and let pasta dry for 20 or so minutes in the strainer. Move the pasta around with your hands while cooling so it stays nice and loose. Chop the pancetta and cook in a little olive oil until nice and crispy. Drain the oil and set aside to cool. Add pancetta to eggs and cheese. Mix. Pour in pasta and mix everything together with your hands. Season with salt and pepper. Heat a skillet over medium heat for 2-3 minutes with 3 tbs of vegetable oil. Add pasta mixture and turn heat down to medium low. Press down with your hands. Let it cook for 4 minutes without touching it. Get a spatula and run the spatula around the edges. Lift underneath and check - if it's golden brown get the spatula and run underneath the pasta and lift very gently. If the pasta isn't golden brown or sticks, let it cook for another 2-3 minutes or so. Don't rush it. Put a cutting board that's been misted with a little Pam or rubbed with oil on top of the spaghetti and flip so you can get the other side crusty. While the pasta is on the board, add another TBS of oil to the pan and let it heat up over medium heat for 2 minutes. Add pasta and cook for 1 minute. Without flipping, place pasta in pan in 350 degree oven for 6 minutes. Remove and let rest for 30 minutes before serving. Serve at room temperature with a little tomato sauce or as is. <br />
<br />
Stay hungry! </div>
<div>
<br /></div>
<div>
<br /></div>
Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-53176109048336794222014-09-02T07:30:00.000-04:002014-09-02T07:30:02.644-04:00Minnesota State Fair <div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
OH MY GOD YOU GUYS. I MADE IT. I MADE IT TO THE MINNESOTA STATE FAIR. So after about ten years of being with Charlie and unsuccessfully timing our visits to Minnesota, we just so happened to be in town so we went and I ate everything. Well not everything. Probably only about 1% of what the fair had to offer, but we did our research and the 1% we did have was absolutely outstanding. Ready? Are you ready? Hold on to your corn husks. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
So we started early. Like 8:30 early and we bee lined for the bacon wrapped turkey leg from Texas Steak Out. Words can not describe how delicious this was. Even though we were diligently trying to pace ourselves, we nearly polished this off. It was first smoked and then wrapped with bacon and grilled and then kept warm on top of a bed of onions. I can't even handle it. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-mN2bMgWB-ws/VAUZ62h5jYI/AAAAAAAAPgg/Sm5SdS8XUUM/s1600/01-InstagramCapture_56942221-06a0-4b4f-8a6b-d96f9436d0e9_jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mN2bMgWB-ws/VAUZ62h5jYI/AAAAAAAAPgg/Sm5SdS8XUUM/s1600/01-InstagramCapture_56942221-06a0-4b4f-8a6b-d96f9436d0e9_jpg.jpg" height="640" width="640" /></a></div>
<br />
The Corn Roast is famous at the Minnesota State Fair. They roast super sweet, tender corn in the husks, peel it back, dip it (legit DIP IT) in butter and then let you season it with S&P. It was amazing. Exactly what you'd expect sweet, in season corn to taste like. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-X9dahJvgkyQ/VAUZ6xFr7oI/AAAAAAAAPgc/VflCeJOQBDI/s1600/02-WP_20140831_005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-X9dahJvgkyQ/VAUZ6xFr7oI/AAAAAAAAPgc/VflCeJOQBDI/s1600/02-WP_20140831_005.jpg" height="640" width="430" /></a></div>
<br />
So...those of you that are familiar with the fair know that they serve everything you can imagine on a stick. Like everything. I can do without the deep fried Oreo on a stick, or the meatloaf dinner on a stick, but there was no denying that Big Fat Bacon's bacon on a stick was meant for me. It was cooked PERFECTLY. Thick cut, salty, crispy, but not too crispy...and they give you chocolate to drizzle on it. Sounds weird but it wassssssnnnn't. I die. For bacon. I die for bacon a stick.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-o_dR_v-D7Ts/VAUZ69pqGRI/AAAAAAAAPgk/Lj7PhxpplXY/s1600/03-WP_20140831_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-o_dR_v-D7Ts/VAUZ69pqGRI/AAAAAAAAPgk/Lj7PhxpplXY/s1600/03-WP_20140831_007.jpg" height="640" width="534" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white;"><span style="font-family: inherit;">So these Australian potatoes were not part of the plan. But we couldn't help ourselves. They looked so crazy good and different. They are sliced potatoes, battered and deep fried and topped with cheese or ranch sauce (or both plus bacon if you're me and Charlie). We also added some dark malt vinegar that was life changing. I think the camera lens is cloudy from my greasy little finger prints. </span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GGEZ5bm4O5Y/VAUZ77bhdFI/AAAAAAAAPgw/DvuNPI1cYRk/s1600/05-WP_20140831_026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GGEZ5bm4O5Y/VAUZ77bhdFI/AAAAAAAAPgw/DvuNPI1cYRk/s1600/05-WP_20140831_026.jpg" height="640" width="490" /></a></div>
<br />
So you guys know that I like sweets but they have to be really over the top crazy special for me to have more than a couple of bites. Let me put it this way. I was mowing this - Minneaple Pie's deep fried pumpkin pie with cinnamon ice cream. This wasn't just good because it was deep fried. The crust was super duper flaky and the pumpkin filling was sweet but not too sweet and the ICE CREAM. I can't. If I didn't pack my suitcase to the absolute MAX I would have smuggled three of these home with me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-5eiajBhdmok/VAUZ8O8LJ9I/AAAAAAAAPg0/QxG9vfUhbX0/s1600/06-WP_20140831_030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5eiajBhdmok/VAUZ8O8LJ9I/AAAAAAAAPg0/QxG9vfUhbX0/s1600/06-WP_20140831_030.jpg" height="360" width="640" /></a></div>
<br />
<br />
Yawn. Cheese curds. Actually...I shouldn't say yawn. In light of all of the other fantastic and unique food we had, the Minnesota State Fair staple - battered dipped and deep fried cheese curds - were amazing. I've just had them before.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CIw3SKlDgmI/VAUZ8sAoaFI/AAAAAAAAPhA/qvHOUrJ7Ndc/s1600/07-WP_20140831_036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-CIw3SKlDgmI/VAUZ8sAoaFI/AAAAAAAAPhA/qvHOUrJ7Ndc/s1600/07-WP_20140831_036.jpg" height="640" width="470" /></a></div>
<br />
Sweet Martha's chocolate chip cookies were everything I dreamed of and more. They were lovingly and magically made and piled high for us to enjoy. Ok - so funny story. We were nearing the end of our food tour and I couldn't bare to throw these out but I literally could not eat another bite. Well not literally because I ordered a Dole Whip after (see below). Anyway, we wrapped several napkins around the top and then fashioned them with a hair elastic to seal the cookies in the cone. My hair looked INSANE but I didn't care. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-roJKZPFkjKw/VAUZ9HkS93I/AAAAAAAAPhQ/cIV3z8N9S8k/s1600/08-WP_20140831_037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-roJKZPFkjKw/VAUZ9HkS93I/AAAAAAAAPhQ/cIV3z8N9S8k/s1600/08-WP_20140831_037.jpg" height="640" width="450" /></a></div>
<br />
Ah, Dole Whip. How I love thee. They ran out of the vanilla swirl, so I was left with just the pineapple portion but I just had to have it. The only other place I have EVER seen Dole Whip is at Disney next to the Pirates of the Caribbean ride. So I had to. I just had to.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nx-_PBY12Ts/VAUZ9SRUqdI/AAAAAAAAPhM/qWLMOqq-78g/s1600/09-WP_20140831_038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nx-_PBY12Ts/VAUZ9SRUqdI/AAAAAAAAPhM/qWLMOqq-78g/s1600/09-WP_20140831_038.jpg" height="640" width="370" /></a></div>
<br />
This is a picture of me after the food tour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-x66xIXXU6OM/VAUZ7gtCThI/AAAAAAAAPgs/d5gHWoKPK_Q/s1600/04-WP_20140831_022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-x66xIXXU6OM/VAUZ7gtCThI/AAAAAAAAPgs/d5gHWoKPK_Q/s1600/04-WP_20140831_022.jpg" height="640" width="542" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Just kidding. I didn't take a nap. We visited the animal barns. The deep enjoyment I got from this sheep is just embarrassing. I keep looking at this picture and just cracking up. I mean OBVIOUSLY sheep wear blankets to keep them clean. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-51PBkW5aaH8/VAUZ962Z_7I/AAAAAAAAPhU/zddPL1jIPa8/s1600/10-6tag_310814-115321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-51PBkW5aaH8/VAUZ962Z_7I/AAAAAAAAPhU/zddPL1jIPa8/s1600/10-6tag_310814-115321.jpg" height="640" width="640" /></a></div>
<br />
Here I am thoroughly enjoying my first fair visit. So little time so many places to visit and try. I'll be back, fair - I'll be back!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--x4AZoBlUvg/VAUZ-hBfeLI/AAAAAAAAPho/QxVoHr7x4J0/s1600/11-6tag_310814-111452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--x4AZoBlUvg/VAUZ-hBfeLI/AAAAAAAAPho/QxVoHr7x4J0/s1600/11-6tag_310814-111452.jpg" height="640" width="640" /></a></div>
<br />
<div>
Stay hungry! </div>
<div>
<br /></div>
<div>
<br /></div>
Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com2tag:blogger.com,1999:blog-7954421364337051721.post-58607079312527422542014-07-25T06:48:00.000-04:002014-07-25T06:48:00.040-04:00Glass Baby Bottle Roundup & Reviews<div class="separator" style="clear: both; text-align: left;">
After 16 months in the game, I feel safe calling myself an expert in glass baby bottles. I knew right from the start that I wanted to go glass with Will's bottles to avoid unsavory leaching into his earliest meals. There are a few more glass bottles on the market now than when we started this journey (ones I'll have to try out next time around!) but here's my rundown on the three that we tried.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Ee_VVTjdspY/U9BcS5DRmrI/AAAAAAAADTY/OHAUAx_PS4k/s1600/DSC05830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Ee_VVTjdspY/U9BcS5DRmrI/AAAAAAAADTY/OHAUAx_PS4k/s1600/DSC05830.jpg" height="640" width="542" /></a></div>
<br />
First up are <a href="http://www.amazon.com/Lifefactory-Glass-Bottle-Silicone-Sleeve/dp/B001J8D72U/ref=sr_1_1?ie=UTF8&qid=1406164645&sr=8-1&keywords=lifefactory+baby+bottle">Lifefactory</a> bottles, which come with silicone sleeves in fun colors. At $14.99 for the smaller bottles, they're definitely in the "spendy" camp but I knew they'd be sturdy from dropping my adult-sized Lifefactory water bottle on concrete more than once.<br />
<br />
I like the way they look (we've received many compliments on them) but I really like how they've stood up to tons of use. First they withstood sleepy, clumsy new parents who were perpetually knocking things over and they are still in use with a toddler who likes throwing everything. Speaking of "still in use", you can see in the photo below that Lifefactory sells tops to turn their bottles into sippy cups once the traditional bottle days are over. These still get heavy daily use and will still be in good shape when we have another baby down the road.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-A0zJapBD6IE/U9BcQ8KSv5I/AAAAAAAADTI/Yir8PSypnTQ/s1600/DSC05832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-A0zJapBD6IE/U9BcQ8KSv5I/AAAAAAAADTI/Yir8PSypnTQ/s1600/DSC05832.JPG" height="608" width="640" /></a></div>
<br />
So although these next bottles don't turn into sippy cups like the Lifefactory ones, these were actually my favorite during the bottle stage of Will's life. The <a href="http://www.amazon.com/Philips-AVENT-Natural-Bottle-1-Pack/dp/B0083TTLG4/ref=sr_1_1?ie=UTF8&qid=1406165240&sr=8-1&keywords=avent+glass+bottles">Phillips AVENT</a> glass bottles have a wide neck which made them super easy to clean and super easy to pour pumped milk into without splashing/wasting any. These two reasons alone are enough to earn a new mom's love, but I should mention that they were also super sturdy, even without a sleeve (though I see that you can buy those online). Will has tossed these onto the sidewalk from his stroller before and though I gasped and expected breakage while it happened, they were fine. They were also wider than the other bottles and easy for Will's little hands to grip once he began feeding himself. Once you figure out how to get the top on (it needs to be done <i>just so</i>), these are a solid glass bottle choice and one I'd definitely recommend.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iskaHqvreiw/U9BcR5lY8II/AAAAAAAADTQ/gcY74EmKEeg/s1600/DSC05834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iskaHqvreiw/U9BcR5lY8II/AAAAAAAADTQ/gcY74EmKEeg/s1600/DSC05834.JPG" height="550" width="640" /></a></div>
<br />
The third type of glass bottles we used were <a href="http://www.amazon.com/Dr-Browns-Natural-Standard-Bottles/dp/B009WPUMX4/ref=sr_1_1?ie=UTF8&qid=1406165747&sr=8-1&keywords=dr+browns+bottles+glass">Dr. Brown's</a>. I know other people love these (4.5 stars on Amazon), but I didn't like them at all. All of the hardware that comes with the bottles (see below) is supposed to help with gas and spit-up. We didn't notice any remarkable difference (though to be fair, Will wasn't very fussy to begin with) and I hated cleaning all of the parts. My biggest problem with them, however, was that the neck of two out of four bottles chipped. Pretty much the biggest problem you can have with a glass baby bottle. I know that Will didn't get any glass, but I was mad that I had to throw away two full bottles of pumped milk and 50% faulty bottles were enough to have them taken out of our rotation (I carefully used the remaining non-chipped ones for milk storage).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MoO2SvaP6g4/U9BcVQQuxoI/AAAAAAAADTg/Ci0C3D7d0XU/s1600/DSC05836+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MoO2SvaP6g4/U9BcVQQuxoI/AAAAAAAADTg/Ci0C3D7d0XU/s1600/DSC05836+2.JPG" height="610" width="640" /></a></div>
<br />
<div>
Any experience with glass bottles? Anything I missed? This is what worked (& didn't work) for us over the last year but I'd love to hear other suggestions!</div>
Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-38511133478224041442014-07-23T07:30:00.000-04:002014-07-23T07:30:01.939-04:00Easy Broccoli Bacon Salad <div class="separator" style="clear: both; text-align: left;">
I've been meaning to make an easy broccoli salad for the blog for awhile now. I remember when I first had it. It was at a get together at my in law's place (Mom 2 and Dad 2) and Charlie's aunt Chris brought a broccoli salad over that I simply couldn't stop eating. I had never seen or heard of it before - I don't think New Englanders know about this delish side summer dish so boom. Here you go. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-clTyWt8rfgM/U8xODk-IeQI/AAAAAAAAN8E/jWsGAoCki10/s1600/4-DSC_0655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-clTyWt8rfgM/U8xODk-IeQI/AAAAAAAAN8E/jWsGAoCki10/s1600/4-DSC_0655.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This salad is so good! I really can't express that enough. It's also surprisingly easy to make. My kind of recipe. It has everything you want - a tangy light dressing, smokey bacon, crunch from the broccoli, and then this unexpected tang from the dried cherries. Not convinced? There's bacon in it. Oh, I already said that. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qDTx9qOuC3k/U8xN_3JSPSI/AAAAAAAAN70/GIHvPVKOhHw/s1600/1-DSC_0647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qDTx9qOuC3k/U8xN_3JSPSI/AAAAAAAAN70/GIHvPVKOhHw/s1600/1-DSC_0647.JPG" height="426" width="640" /></a></div>
<br />
So you mix the dressing together, slice up the red onions, and crisp and crumble the bacon and then mix everything together. It get's better the longer it sits - you can make it up to 12 hours before. I would make it at least 2 hours, however, before serving. It needs some time to mellow fellow.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kRjrlrsjDcs/U8xOAMJmXYI/AAAAAAAAN78/YBVQcHVGpw8/s1600/2-DSC_0651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kRjrlrsjDcs/U8xOAMJmXYI/AAAAAAAAN78/YBVQcHVGpw8/s1600/2-DSC_0651.JPG" height="426" width="640" /></a></div>
<br />
Ohhh. Boy. Charlie was gone this weekend so guess who ATE THE ENTIRE THING. I have no idea what's going to happen to my stomach later but IT DON'T MATTA. It was delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Nznv__V7UuE/U8xN-fJ2_TI/AAAAAAAAN7s/uWlpUBu8kGE/s1600/3-DSC_0652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Nznv__V7UuE/U8xN-fJ2_TI/AAAAAAAAN7s/uWlpUBu8kGE/s1600/3-DSC_0652.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Here's the recipe guyyyzzzz. Double it for a crowd. This only makes about 4 servings. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>3 Cups of Fresh Broccoli Florets </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1/2 Cup of Mayonnaise </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1/2 Cup of Non Fat Plain Greek Yogurt </b>(you can use sour cream as well)</div>
<div class="separator" style="clear: both; text-align: left;">
<b>3 Tbs of Apple Cider Vinegar </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>5 Slices of Bacon Crisped and Crumbled </b>(reserve 1 piece to top before serving)</div>
<div class="separator" style="clear: both; text-align: left;">
<b>1/8 Cup of Thinly Sliced Red Onion </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1/4 Cup of Dried Cherries </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
Mix together the mayonnaise, yogurt, and vinegar for the dressing. Combine the crisped bacon, thinly sliced red onions, broccoli, cherries and dressing. Reserve a little of the bacon (if you can) to top the salad before serving. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Stay hungry! </div>
<br />Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-32796543047052744942014-07-21T07:00:00.000-04:002014-07-21T07:00:00.056-04:00Chicago's Windy City Smokeout <div class="separator" style="clear: both; text-align: left;">
Chicago is the best city in the world. There is always something awesome going on - especially as it relates to food. Summer is a BLAST in Chicago - and it makes me cringe to think we're already deep into July. But WHATEVER. At least I'll have these pics from <a href="http://windycitysmokeout.com/">Chicago's Windy City Smokeout</a> to get me through the subzero temps of winter. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So you guys ever watch BBQ Pit Masters? If so, you know exactly who the below BBQ legend is. Mr Myron Mixon ladies and gentlemen. We knew his BBQ was going to be at the Windy City Smokeout but not him! We were very excited to "meat" him and is legendary food. Sorry. Bad joke. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
He was so nice and lovely and was bee bopping all over the festival. What a guy. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HCPONzzeZXE/U8rFKihQucI/AAAAAAAAN7A/ic2AJBqsarc/s1600/6tag_120714-161219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HCPONzzeZXE/U8rFKihQucI/AAAAAAAAN7A/ic2AJBqsarc/s1600/6tag_120714-161219.jpg" height="640" width="640" /></a></div>
<br />
Here is his super famous, unbelievable whole hog. It was the texture of pulled pork but like 500 times more flavorful. HOLY <strike>COW</strike> PIG this was delicious (sorry Caitlin).<br />
<br />
<a href="http://4.bp.blogspot.com/-wn47PffddqY/U8rFFRP_hwI/AAAAAAAAN5o/qjJ8Yxzil2M/s1600/WP_20140712_007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-wn47PffddqY/U8rFFRP_hwI/AAAAAAAAN5o/qjJ8Yxzil2M/s1600/WP_20140712_007.jpg" height="360" width="640" /></a><br />
<br />
We also had smoked wings. I can't remember if we got these from the Dinosaur BBQ stand or from Myron (food blogger fail). But these were ridic. <br />
<br />
<a href="http://3.bp.blogspot.com/-fAM669lHELM/U8rFH6bAXRI/AAAAAAAAN6Q/MYOSGTA50SU/s1600/WP_20140712_016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-fAM669lHELM/U8rFH6bAXRI/AAAAAAAAN6Q/MYOSGTA50SU/s1600/WP_20140712_016.jpg" height="360" width="640" /></a><br />
<br />
I have no idea where these came from or who bought these because it was late in the day and I was on my 15th Jack Daniels and tea, but they were OUTSTANDING. Waffle fries topped with pulled pork, pickled jalapenos, cheddar cheese sauce, and BBQ sauce. I'm still working these bad boys off.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MOkp0Cu7tPU/U8rFKOmkMOI/AAAAAAAAN68/x5cQASt3Ktc/s1600/WP_20140712_028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MOkp0Cu7tPU/U8rFKOmkMOI/AAAAAAAAN68/x5cQASt3Ktc/s1600/WP_20140712_028.jpg" height="360" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
This was the best brisket we had all day. It was from Dinosaur BBQ and was topped with BBQ sauce and pickled onions and jalapenos. Check out the smoke ring and the bark. It basically melted in our mouths. YUM.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UN5tcTAzPI8/U8rFInY2ChI/AAAAAAAAN6g/CXQgox2n2HU/s1600/WP_20140712_018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UN5tcTAzPI8/U8rFInY2ChI/AAAAAAAAN6g/CXQgox2n2HU/s1600/WP_20140712_018.jpg" height="360" width="640" /></a></div>
<br />
Pic of said brisket bark. I would seriously give anything to have a bite of that right now.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mkZgnthdKx4/U8rFIJRJIZI/AAAAAAAAN6U/PDxbdSangoU/s1600/WP_20140712_017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mkZgnthdKx4/U8rFIJRJIZI/AAAAAAAAN6U/PDxbdSangoU/s1600/WP_20140712_017.jpg" height="360" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
This was legit - jalapeno cheddar smoked sausage from Smoque BBQ. I mean. WHAT. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uCG1Tp3ORYg/U8rFHHs19HI/AAAAAAAAN6E/Tf8pEC_CXuQ/s1600/WP_20140712_014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uCG1Tp3ORYg/U8rFHHs19HI/AAAAAAAAN6E/Tf8pEC_CXuQ/s1600/WP_20140712_014.jpg" height="360" width="640" /></a></div>
<br />
Ribs. Obvi there would be ribs. There were from Pappy's. They were amazing. Fall of the bone tender with a TON of seasoning that formed this chewy flavorful crunch. Hello.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_PW4O97PeoU/U8rFGjDFQ5I/AAAAAAAAN6A/2qF-9r3LClE/s1600/WP_20140712_010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_PW4O97PeoU/U8rFGjDFQ5I/AAAAAAAAN6A/2qF-9r3LClE/s1600/WP_20140712_010.jpg" height="360" width="640" /></a></div>
<br />
This was my favorite. I went back for seconds. And then I went back for seconds again. Thirds? Fourths? I lost count. This was the smoked sausage from Salt Lick...and their BBQ sauce which could seriously make you cry. I did a big no no and would bring meat from other stands and slather it with Salt Lick's sauce. I think they were slightly annoyed but who can blame me?<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--aICZeSmoWk/U8rFFpirHTI/AAAAAAAAN5w/opHMPIbcLYQ/s1600/WP_20140712_008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--aICZeSmoWk/U8rFFpirHTI/AAAAAAAAN5w/opHMPIbcLYQ/s1600/WP_20140712_008.jpg" height="360" width="640" /></a></div>
<br />
This is our kind of happiness. Food. Sun. Whiskey. Beer. And friends. Very good friends.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="http://1.bp.blogspot.com/-4O_RcNV8gwE/U8rFLKxglnI/AAAAAAAAN7I/_cJwj_tJGIM/s1600/6tag_120714-181121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-4O_RcNV8gwE/U8rFLKxglnI/AAAAAAAAN7I/_cJwj_tJGIM/s1600/6tag_120714-181121.jpg" height="640" width="640" /></a><br />
<br />
Stay hungry!Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-41912786724762911942014-07-15T22:22:00.003-04:002014-07-15T22:22:54.577-04:00Lately on the Homey-frontOh hay! I'm back from a blogging break longer than any one I've taken in the past. The truth is, I didn't have much going on that's blog-worthy. Here's what's new:<br />
<br />
1) I've started watching <i>The Bachelorette</i>. How I made it all the way through my twenties without watching any of the series is beyond me. I started watching because Howard Stern wouldn't stop talking about it and my only regret is not starting sooner.<br />
<br />
2) My garden is growing like crazy. Our <a href="http://www.hardlyhousewives.com/2012/04/2012-herb-garden.html">herb garden</a> always does pretty well (installed this summer with the same setup as usual) but our veggie garden is doing well this year, too. Peppers, eggplant, zucchini, cucumbers, and tomatoes galore. We're getting to the point in the summer where we're about to be overwhelmed with delicious, fresh produce. <br />
<br />
3) After years of regular-dress territory, I've decided that I can maybe pull off a maxi dress. Perfect for looking fancy when I'm really not and for sitting on the ground when playing with Will.<br />
<br />
4) ...and speaking of Will the Baby, we have a walker! For the last few months he has been getting steadier and steadier on his feet and I feel like I spend most of every day chasing him around the house. He's an expert at de-childproofing (maybe we're just awful at childproofing?) and that's really what's been keeping me busy. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-o00QZT8fY9s/U8Xf_zGsNFI/AAAAAAAADSg/ON0gMLUeUZs/s1600/DSC05824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-o00QZT8fY9s/U8Xf_zGsNFI/AAAAAAAADSg/ON0gMLUeUZs/s1600/DSC05824.jpg" height="640" width="346" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The picture above reminds me that I've wanted to paint our front door a bright, punchy color (and have for a while). It also makes me realize that I probably won't be doing it for a while. Naptimes, when most bloggers seem to complete their projects, are usually spent trying to control house chaos or take a nap myself. How long does the "sleep while the baby sleeps" rule apply? 4th grade? College acceptance?</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I'm off to catch up on Andi's escapades (I missed last night) but I'll leave you with some pictures of our garden to pizza adventure from the other night...</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-z9brKneenMg/U8XgCy6mH8I/AAAAAAAADSs/e1ILKyK-VOs/s1600/DSC05816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-z9brKneenMg/U8XgCy6mH8I/AAAAAAAADSs/e1ILKyK-VOs/s1600/DSC05816.jpg" height="424" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qkIx1hNYVvg/U8XgEIRPGQI/AAAAAAAADSw/iKbw-0PUlk0/s1600/DSC05819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qkIx1hNYVvg/U8XgEIRPGQI/AAAAAAAADSw/iKbw-0PUlk0/s1600/DSC05819.JPG" height="424" width="640" /></a></div>
<br />
...and the promise to be back soon with some more posts and photos! Thanks for hanging in there (stay hungry! stay homey!).Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com1tag:blogger.com,1999:blog-7954421364337051721.post-18368152691736130432014-07-10T07:30:00.000-04:002014-07-10T07:30:01.118-04:00Jalapeno Popper Bacon Dip<div class="separator" style="clear: both; text-align: left;">
Jalapeno poppers are one of my moms favorites. And one of <a href="http://www.hardlyhousewives.com/2011/12/sausage-stuffed-bacon-wrapped-jalapeno.html">my favorites</a>. And one of Charlie's favorites. And well, every one's' favorites. I was in charge of dips this 4th of July so I decided to turn this oh so popular appetizer into a dip-able masterpiece. AND OH WAS IT. I mean, my taste buds were doing straight up karate chops. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oALX-7kEAA8/U73zUw-kNWI/AAAAAAAAN4s/1w03aDGeG4s/s1600/4-DSC_0631-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oALX-7kEAA8/U73zUw-kNWI/AAAAAAAAN4s/1w03aDGeG4s/s1600/4-DSC_0631-001.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Very rarely do I make something that I can't stop eating. I usually enjoy what I make - but I think that's just a cooks curse - you're always critiquing your own recipes and wondering how you can make it better next time. NOT THIS...OMG not this. It was so freaking delicious. I think I ate half the pan. I just hung around it like a little hover craft, not so discretely licking my fingers and anything else that accidentally (<i>ahem</i>) ran into the dip. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MhSAWTiWKkE/U73zOzfhimI/AAAAAAAAN4k/S86HqZeRPP8/s1600/2-DSC_0626-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MhSAWTiWKkE/U73zOzfhimI/AAAAAAAAN4k/S86HqZeRPP8/s1600/2-DSC_0626-002.JPG" height="426" width="640" /></a></div>
<br />
Perfect combo of spicy, bacony, cheesy, creamy, crunchy, and soul satisfy...y. I'm sorry you're reading this.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-H6Pc5Akfdjw/U73zV06YGOI/AAAAAAAAN40/Kd3Z26JmRSY/s1600/3-DSC_0630-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-H6Pc5Akfdjw/U73zV06YGOI/AAAAAAAAN40/Kd3Z26JmRSY/s1600/3-DSC_0630-001.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
I sort of wung the recipe. I was talking to my mom and tasting as I went along, but I pretty much remember the recipe. I started with crisping up 12 pieces of microwave ready bacon (genius for dips when you don't want to fuss with bacon grease), placed the warm bacon on the cream cheese to soften it up, and then added chopped green onions and jalapeno peppers. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VAa7v1g9aRY/U73y7mptGNI/AAAAAAAAN4A/bSMTNaS9SdQ/s1600/1-DSC_0555-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VAa7v1g9aRY/U73y7mptGNI/AAAAAAAAN4A/bSMTNaS9SdQ/s1600/1-DSC_0555-002.JPG" height="426" width="640" /></a></div>
<br />
I then added some mayonnaise (don't you dare use miracle whip or I'll hunt you down) and some sour cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Cd95iGtmZPc/U73y7cm3P0I/AAAAAAAAN4I/JUZwAtuz8B8/s1600/2-DSC_0557-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Cd95iGtmZPc/U73y7cm3P0I/AAAAAAAAN4I/JUZwAtuz8B8/s1600/2-DSC_0557-002.JPG" height="426" width="640" /></a></div>
<br />
I then added some garlic powder and then some colby jack cheese. Because you obviously need cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8-crRjDW-U8/U73y7hNU-5I/AAAAAAAAN4E/eKfuzsMDue8/s1600/3-DSC_0559-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8-crRjDW-U8/U73y7hNU-5I/AAAAAAAAN4E/eKfuzsMDue8/s1600/3-DSC_0559-002.JPG" height="426" width="640" /></a></div>
<br />
Then, I added it to a pie dish/dip dish...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yabiYYJuwFo/U73zDS_dKcI/AAAAAAAAN4Q/-DiPWBgQQ00/s1600/4-DSC_0561-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yabiYYJuwFo/U73zDS_dKcI/AAAAAAAAN4Q/-DiPWBgQQ00/s1600/4-DSC_0561-002.JPG" height="426" width="640" /></a></div>
<br />
...and then I did something brilliant. I melted some butter and then added some panko bread crumbs. After incorporating the crumbs into the butter, I sprinkled them all over the top. I actually made this two days ahead of time...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nfStjcYf1dQ/U73zHcyujVI/AAAAAAAAN4c/LBlQW8cQJzw/s1600/5-DSC_0562-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nfStjcYf1dQ/U73zHcyujVI/AAAAAAAAN4c/LBlQW8cQJzw/s1600/5-DSC_0562-002.JPG" height="426" width="640" /></a></div>
<br />
...and after baking in a 400 degree oven for about 20=30 minutes, I got THIS. Creamy crunchy GOODNESSSSS.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3XHtIwDOtcQ/U73zHwWlNaI/AAAAAAAAN4g/UeJUp0ROzPw/s1600/1-DSC_0625-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3XHtIwDOtcQ/U73zHwWlNaI/AAAAAAAAN4g/UeJUp0ROzPw/s1600/1-DSC_0625-002.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
HEY GIRL HEYYYYY.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hWEzULmaJlA/U73zeW8rl_I/AAAAAAAAN5M/mpTt4GRQcgw/s1600/6-DSC_0633-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hWEzULmaJlA/U73zeW8rl_I/AAAAAAAAN5M/mpTt4GRQcgw/s1600/6-DSC_0633-001.JPG" height="426" width="640" /></a></div>
<br />
MMM. MMM MMM MMM. Say what now? MMMMMMMMM.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mf3_9m8vuAs/U73zexhAv0I/AAAAAAAAN5Q/rVAJ_POoQgg/s1600/7-DSC_0634-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mf3_9m8vuAs/U73zexhAv0I/AAAAAAAAN5Q/rVAJ_POoQgg/s1600/7-DSC_0634-001.JPG" height="426" width="640" /></a></div>
<div>
<br /></div>
<div>
Here's the recipe! </div>
<div>
<br /></div>
<div>
<b>1 Block of Good Cream Cheese (Philly please) </b></div>
<div>
<b>4 Packages of Microwave Ready Bacon, Crumbled (12 slices total) </b></div>
<div>
<b>4 Green Onions, Chopped </b></div>
<div>
<b>3 Jalapenos, Diced (remove seeds if you don't want it too spicy) </b></div>
<div>
<b>1/2 Cup of Mayonnaise </b></div>
<div>
<b>1/2 Cup of Sour Cream </b></div>
<div>
<b>1 Cup of Colby Jack Cheese</b></div>
<div>
<b>1/2 Tsp of Garlic Powder </b></div>
<div>
<b>1/2 Cup of Panko Breadcrumbs </b></div>
<div>
<b>3 Tbs of Butter </b></div>
<div>
<b><br /></b></div>
<div>
Leave cream cheese out until it reaches room temp to soften up. Crisp up microwave ready bacon and crumble. While still warm, add to top of cream cheese. Add jalapenos, green onions, garlic powder, mayo, sour cream and colby jack cheese. Taste and adjust as needed.Mix and spread into baking dish. Melt the butter and add the panko breadcrumbs and then sprinkle on top. Let dip chill in the fridge for at least 4 hours, but can chill for up to 2 days. Bake at 400 degree oven for 20-30 minutes or until breadcrumbs are a rich golden brown. If needed, you can turn your broiler on at the end if they need an extra toasting. Serve with crackers, thinly sliced toasted baguette, carrots, frisbees, or shovels. </div>
<div>
<br /></div>
<div>
Stay hungry! </div>
Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com3tag:blogger.com,1999:blog-7954421364337051721.post-61654030659659970852014-06-24T07:30:00.000-04:002014-06-24T07:30:00.717-04:00Summer Picnic Ideas We are headed to an outdoor concert this weekend and the venue is famous for elaborate outdoor picnics. Can't even wait. It's going to be like a fancy shmancy tailgate which just has my name all over it. Picnics are tricky. You have to pack things that will travel well, that will do well at room temp for awhile (read: won't kill your guests), and is conducive to longs spans of wine drinking. I went deep into the Hardly Housewives archives and found the following ideas. YUM. <div>
<br /></div>
<div>
1. <a href="http://www.hardlyhousewives.com/2013/07/avocado-black-bean-corn-salsa.html">Avocado Black Bean Salsa</a>. This is money. You know why? It's totally fine at room temp and it actually gets <i>better</i> the longer it sits since it continues to meld and marinate. The only problem? It won't even last that long. </div>
<div>
<br /></div>
<div>
<img src="http://2.bp.blogspot.com/-gwORC_wWpWA/UeNeBVXxzfI/AAAAAAAAMtw/g8KvQflVcTI/s640/4-DSC_0211.JPG" /></div>
<div>
<br /></div>
<div>
3. <a href="http://www.hardlyhousewives.com/2012/02/cucumber-and-salami-tea-sandwiches.html">Cucumber and Salami Tea Sandwiches</a>. These are cute and dainty. Not the best choice for room temp, so you would want to keep these cool and then eat them early on in the picnic. BUT AREN'T THEY SO CUTE? So cute. </div>
<div>
<br /></div>
<div>
<img src="http://1.bp.blogspot.com/-rVUYfMxHi6A/TySe3w-fyXI/AAAAAAAAF5U/6QVFoRMeWEk/s640/DSC_0485.JPG" /></div>
<div>
<br /></div>
<div>
4. <a href="http://www.hardlyhousewives.com/2012/01/roasted-rosemary-marcona-almonds.html">Roasted Rosemary Marcona Almonds</a>. These are the bomb. And so easy to make and just fancy enough to make your picnic seem all the more special. Serve these next to some cheese and meat and you'll have a beautiful spread. </div>
<div>
<br /></div>
<div>
<img src="http://2.bp.blogspot.com/-emm-jUhUqmY/Tw49M71Wl1I/AAAAAAAAFIg/j_TKpP7YnFs/s640/DSC_0613.JPG" /></div>
<div>
<br /></div>
<div>
5. <a href="http://www.hardlyhousewives.com/2012/10/zero-guilt-cookie-dough-dip.html">Zero Guilt Cookie Dough Dip</a>. OMG. A dessert that tastes like cookie dough, that you can feel good about, AND it'll be totally fine at room temp? HELLO. Picnic perfection right here. </div>
<div>
<br /></div>
<div>
<img src="http://3.bp.blogspot.com/-NrQlW0Bhs4Y/UHHlpND45mI/AAAAAAAAJlo/guwh2EMPLho/s640/2-DSC_0260-001.JPG" /></div>
<div>
<br /></div>
<div>
6. <a href="http://www.hardlyhousewives.com/2013/06/awesome-asparagus-puff-pastry.html">Asparagus Puff Pastry</a>. This looks divine (haven't tried Caitlin's recipe yet!) and think it would be lovely for a fancy little spread. </div>
<div>
<br /></div>
<div>
<img src="http://3.bp.blogspot.com/-xIS5Hs61lJg/UbU5BxqY0WI/AAAAAAAACI4/9Yov4KP9QQE/s640/DSC01839.JPG" /></div>
<div>
<br /></div>
<div>
7. <a href="http://www.hardlyhousewives.com/2012/02/parmesan-panko-crusted-chicken-fingers.html">Parmesan Panko Breaded Chicken Fingers</a>. Fried chicken is a picnic must. It's awesome at room temp, just make sure it doesn't sit out for too long, especially in the sun. I like the idea of doing chicken fingers because eating off the bone is extra messy...especially if you aren't near a sink. </div>
<div>
<br /></div>
<div>
<img src="http://3.bp.blogspot.com/-FIKXHZ6KQnU/Tyr5RbKFQ_I/AAAAAAAAF9s/Kz0uWWBb5KM/s640/DSC_0869.JPG" /></div>
<div>
<br /></div>
<div>
...speaking of chicken...</div>
<div>
<br /></div>
<div>
8. <a href="http://www.hardlyhousewives.com/2013/11/buffalo-chicken-crostini.html">Buffalo Chicken Crostini</a>. Not good at room temp? I challenge! I've had these at room temp and they are delish. AND since you cook them with the cheese, they stay together and don't fall apart during transport. Boom shaka laka. </div>
<div>
<br /></div>
<div>
<img src="http://1.bp.blogspot.com/-mD7OC94XtiA/Unb9nk0cU_I/AAAAAAAANDg/2mkB3lRrVR8/s640/2-DSC_0633.JPG" /></div>
<div>
<br /></div>
<div>
Ok that's all I got. I'll be sure to take some pics and share whatever it is I throw together this weekend. </div>
<div>
<br /></div>
<div>
Stay hungry! </div>
Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-30605204889427327542014-06-04T07:00:00.000-04:002014-06-04T07:00:11.538-04:00Leftover Rib Eye Sandwiches <div class="separator" style="clear: both;">
Any time we have leftover <a href="http://www.hardlyhousewives.com/2014/05/tuscan-style-rib-eye-steak.html">steak</a>, I make steak sandwiches. I almost like it as much as the original meal. Almost. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Steak is delicious cold and when you pair it with fresh veggies and a sauce that doesn't quit, well you got yourself a happy hubby. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zoVHNYuje58/U4PMVMT0j3I/AAAAAAAANs0/CsILpxDywos/s1600/5-DSC_0544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zoVHNYuje58/U4PMVMT0j3I/AAAAAAAANs0/CsILpxDywos/s1600/5-DSC_0544.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both;">
I mean...can we just have a moment of silence for how perfectly marbled and medium rare this rib eye is? THANKS GRILL MASTER CHARLIE. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pMygK2qQM60/U4PMK9UVAbI/AAAAAAAANsY/BN3xyMIaryQ/s1600/2-DSC_0540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pMygK2qQM60/U4PMK9UVAbI/AAAAAAAANsY/BN3xyMIaryQ/s1600/2-DSC_0540.JPG" height="426" width="640" /></a></div>
<br />
Hellman's mayo is a great base. Get the real kind, not the light or fat free or weird kind. The real kind is <i>real</i> - just eggs, oil, vinegar and lemon juice and a few other ingredients I can't think of. It doesn't contain anything crazy (like cornstarch, ew) so it's the perfect base to get creative with. I always have balsamic on hand - like 30 kinds worth. Since I wanted a nice, thick sauce, I added a few squirts of balsamic glaze to the mayo. You could also add dijon, garlic, Worcestershire, lemon juice, or anything you want, really. Since DA BEEF was coming from an Italian flavor profile (<a href="http://www.hardlyhousewives.com/2014/05/tuscan-style-rib-eye-steak.html">Tuscan rib eyes ya'all</a>), I went with balsamic. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YqbYer0nDPI/U4PMMDabpLI/AAAAAAAANso/DE67pTgdd8Y/s1600/3-DSC_0542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YqbYer0nDPI/U4PMMDabpLI/AAAAAAAANso/DE67pTgdd8Y/s1600/3-DSC_0542.JPG" height="426" width="640" /></a></div>
<br />
Get a nice soft roll, or a crusty baguette. Are you catching on? You can make this a million different ways. I went with a soft roll because that's just my preference, but I've had this on crust ciabatta too and it's ridic. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2QwkUF171oE/U4PMUpzGOkI/AAAAAAAANsw/kKbXnkFhOdw/s1600/4-DSC_0543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2QwkUF171oE/U4PMUpzGOkI/AAAAAAAANsw/kKbXnkFhOdw/s1600/4-DSC_0543.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both;">
Spread this sauce on both sides of the roll, layer with steak, top with red onion and lettuce. Cut and half and devour. And I do mean <i>devour. </i></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bDy3uP4Fvus/U4PMVUT3DUI/AAAAAAAANs8/W7bPuovFbAU/s1600/6-DSC_0546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bDy3uP4Fvus/U4PMVUT3DUI/AAAAAAAANs8/W7bPuovFbAU/s1600/6-DSC_0546.JPG" height="426" width="640" /></a></div>
<br />
MMMMM mmmmm mmmm. Get right outside of town with this.<br />
<br />
Stay hungry!Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-32783805004548507342014-06-02T06:57:00.000-04:002014-06-02T06:57:00.238-04:00Wedding Shower Recipe BookThis is something I've cherished and used for almost four years now, but pulled out this week to check a recipe and thought I'd post about. In August of 2010, a month before my wedding, my bridesmaids threw me a beautiful shower at my mother in law's home. There were all sorts of lovely details including a recipe book made with recipes from the guests:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gI1oKrUbqIA/U4vH1vZqDUI/AAAAAAAADN8/1CEiivrSKCE/s1600/DSC05645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gI1oKrUbqIA/U4vH1vZqDUI/AAAAAAAADN8/1CEiivrSKCE/s1600/DSC05645.jpg" height="424" width="640" /></a></div>
<br />
From drinks to appetizers to dessert, the ladies at my shower filled out favorite recipes that I've used throughout my marriage. It's a carefully curated bunch of recipes that my loved ones thought I'd love and they were spot on.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-f7xzx_J3rdg/U4vH1Gtej5I/AAAAAAAADN4/YQ75RLM4C28/s1600/DSC05646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-f7xzx_J3rdg/U4vH1Gtej5I/AAAAAAAADN4/YQ75RLM4C28/s1600/DSC05646.jpg" height="640" width="444" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My friend Leah's pirogi recipe especially warms my heart. The picture below only shows half of the recipe cards for the recipe. I remember watching her spend about an hour writing it out (detailing the how-to as well as different fillings). For the record, they're delicious. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Mo4ytX29Zwo/U4vH8t3bPyI/AAAAAAAADOQ/Sl8KbZiTh_s/s1600/DSC05649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Mo4ytX29Zwo/U4vH8t3bPyI/AAAAAAAADOQ/Sl8KbZiTh_s/s1600/DSC05649.jpg" height="424" width="640" /></a></div>
<br />
After the shower, my friend Jen gathered them up and stuck into a book along with photos she had taken during the day. Whenever I need to reference my grandmother-in-law's deviled egg recipe or know how to make the delicious pasta my childhood friend's family always made, it's all in one place. It's an awesome way to remember the day and it feels so special that friends & family selected and wrote out these recipes just for me. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JF6MK_kNyCU/U4vH4aZhICI/AAAAAAAADOI/sa4ms_adlII/s1600/DSC05648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JF6MK_kNyCU/U4vH4aZhICI/AAAAAAAADOI/sa4ms_adlII/s1600/DSC05648.jpg" height="424" width="640" /></a></div>
<br />
<div style="text-align: justify;">
Four years later, this book still gets frequent use. Thanks, girls!</div>
Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com2tag:blogger.com,1999:blog-7954421364337051721.post-52167477203761995132014-05-30T07:05:00.000-04:002014-05-30T07:05:00.721-04:00DIY Mother's Day Gift... Just in time for Father's Day<div class="separator" style="clear: both; text-align: left;">
I feel silly posting something about Mother's Day three weeks after the fact, but it's easily customizable for Father's Day (surpriiiiiiise, Jesse!).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Baby Will still has the most precious, sweet little hands and I wanted to immortalize them somehow. I used to work at a "Paint Your Own Pottery" store in high school, so I figured I'd track down a local one here and stamp Will's hand onto mugs for his grandmothers and godmother. Though I have lost some of my old pottery skills (look at that uneven purple handle, jeez), I'm pretty satisfied with how they turned out:</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--1V5_16jKZk/U4fkfmRdWFI/AAAAAAAADNc/AQbhx-I7bcs/s1600/DSC05695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--1V5_16jKZk/U4fkfmRdWFI/AAAAAAAADNc/AQbhx-I7bcs/s1600/DSC05695.JPG" height="424" width="640" /></a></div>
<br />
The one I made for my mother is similar to one I made for my mom in high school. Except that one said "Good morning, Mom" and not "Good morning, Grandma." If I had given my mom a mug that said "Good morning, Grandma" when I was in 10th grade I'm not sure this story would have a happy ending.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7fbQ9PNcQ5s/U4fkfKKFcbI/AAAAAAAADNY/8rmLZSwXKW0/s1600/DSC05698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7fbQ9PNcQ5s/U4fkfKKFcbI/AAAAAAAADNY/8rmLZSwXKW0/s1600/DSC05698.JPG" height="502" width="640" /></a></div>
<br />
Filled up with chocolates and presented to all of the other moms in Will's life, they made a useful & personalized gift. All you need is your baby's hand, a paint your own pottery studio, and a few days for them to fire it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QPOuiDeGT_0/U4fketNrQ_I/AAAAAAAADNU/C50adAtS23g/s1600/DSC05697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QPOuiDeGT_0/U4fketNrQ_I/AAAAAAAADNU/C50adAtS23g/s1600/DSC05697.jpg" height="640" width="424" /></a></div>
<br />
Look at those chubby little hands. I think I need to head back and make one for myself!Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-83931163263201004792014-05-27T07:00:00.000-04:002014-05-27T07:00:05.374-04:00Tuscan Style Rib Eye Steak <div class="separator" style="clear: both; text-align: left;">
What did you have for Memorial Day? I had this. Tuscan style rib eye steaks that seriously rivaled the steaks we had in...Tuscany. While Charlie was golfing, I went to Whole Foods by myself (read: I went alone and had zero voice of reason with me). I was supposed to just go and only get my special green juice but I swung by the meat counter and saw dry aged rib eye. <i>HELLO</i>, I said. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lmci4Vnp3mc/U4KHQP2JjwI/AAAAAAAANrw/gp4hDxtMaUU/s1600/12-DSC_0530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lmci4Vnp3mc/U4KHQP2JjwI/AAAAAAAANrw/gp4hDxtMaUU/s1600/12-DSC_0530.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
OMG. So tender. So amazing. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-toyT5c4U9Uk/U4KHWqCs4aI/AAAAAAAANsI/pxCsgkqHOns/s1600/15-DSC_0536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-toyT5c4U9Uk/U4KHWqCs4aI/AAAAAAAANsI/pxCsgkqHOns/s1600/15-DSC_0536.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Charlie was a little freaked out about the rub I made. <i>Did you already put the rosemary on the steaks? Oh you did. I'm sure it'll be great. </i>It was...it really was. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Anyway, the rub is super easy. I mixed olive oil, fresh garlic, fresh rosemary, red pepper flakes, lots of sea salt and pepper. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WQ-MYaEIAys/U4KGGH0LoDI/AAAAAAAANqY/aWhG-37Tid4/s1600/01-DSC_0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WQ-MYaEIAys/U4KGGH0LoDI/AAAAAAAANqY/aWhG-37Tid4/s1600/01-DSC_0494.JPG" height="426" width="640" /></a></div>
<br />
YUMMM. I tried a teaspoon of this as is and then was confused why I had severe heartburn all evening. Silly me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4wPu8T8ovOU/U4KGHEm2yWI/AAAAAAAANqg/v699qeHM81k/s1600/02-DSC_0495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4wPu8T8ovOU/U4KGHEm2yWI/AAAAAAAANqg/v699qeHM81k/s1600/02-DSC_0495.JPG" height="426" width="640" /></a></div>
<br />
Here are the steaks...dry age, boneless, rib eyes. Voice of reason. Gone.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jo0dl_CIxO8/U4KGRZBWJkI/AAAAAAAANqo/tXcyPhYV9qc/s1600/03-DSC_0496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jo0dl_CIxO8/U4KGRZBWJkI/AAAAAAAANqo/tXcyPhYV9qc/s1600/03-DSC_0496.JPG" height="426" width="640" /></a></div>
<br />
Have you ever seen anything more beautiful?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_w6Tojc4GpM/U4KGV7dYZKI/AAAAAAAANq0/n1j6TKQ-Ao4/s1600/04-DSC_0497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_w6Tojc4GpM/U4KGV7dYZKI/AAAAAAAANq0/n1j6TKQ-Ao4/s1600/04-DSC_0497.JPG" height="426" width="640" /></a></div>
<br />
I took the marinade/rub and rubbed it all over the steaks and then let them mellow on the counter top for about 2 hours. It's important that steaks reach room temp before cooking, so they sear and grill nice and evenly. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JqypwZp3_nM/U4KGVYuXD8I/AAAAAAAANqw/vslHeSH_rMQ/s1600/05-DSC_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JqypwZp3_nM/U4KGVYuXD8I/AAAAAAAANqw/vslHeSH_rMQ/s1600/05-DSC_0500.JPG" height="426" width="640" /></a></div>
<br />
Charlie is the master of the grill. I just backseat cook and stare and take photos while he's literally risking his life for our dinner. He heated the grill up to about 500 degrees...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-RAAl47C11bU/U4KGqBO6zlI/AAAAAAAANrI/LuTe542Xo0c/s1600/06-DSC_0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RAAl47C11bU/U4KGqBO6zlI/AAAAAAAANrI/LuTe542Xo0c/s1600/06-DSC_0502.JPG" height="490" width="640" /></a></div>
<br />
...and then slapped these babies on.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xcj56sd3ddE/U4KGn9oZmnI/AAAAAAAANrA/tvnzRuvg-_8/s1600/07-DSC_0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xcj56sd3ddE/U4KGn9oZmnI/AAAAAAAANrA/tvnzRuvg-_8/s1600/07-DSC_0507.JPG" height="426" width="640" /></a></div>
<br />
He cooked them for two minutes, and then turned them 90 degrees to get the beautiful grill marks you see below.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8MzjTU-bhRY/U4KGq7oqMZI/AAAAAAAANrM/JRUtNLv-lbU/s1600/08-DSC_0516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8MzjTU-bhRY/U4KGq7oqMZI/AAAAAAAANrM/JRUtNLv-lbU/s1600/08-DSC_0516.JPG" height="426" width="640" /></a></div>
<br />
He then flipped them and did the same thing on the other side. So, for medium rare steaks, they cooked for a total of about 8 minutes, 4 minutes on each side. Hotsy totsy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_QW4gbRHG-E/U4KG3KmCXvI/AAAAAAAANrY/VzyD_QqiNh4/s1600/09-DSC_0517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_QW4gbRHG-E/U4KG3KmCXvI/AAAAAAAANrY/VzyD_QqiNh4/s1600/09-DSC_0517.JPG" height="426" width="640" /></a></div>
<br />
Oh my. We let them rest for ten minutes before slicing and serving. I seriously sat at the counter and just stared at them for ten minutes while Charlie stared at me to make sure I didn't touch them. Wise man.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-myZifi290GU/U4KHABjJ_hI/AAAAAAAANrg/WNHPFCk9XNU/s1600/10-DSC_0522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-myZifi290GU/U4KHABjJ_hI/AAAAAAAANrg/WNHPFCk9XNU/s1600/10-DSC_0522.JPG" height="426" width="640" /></a></div>
<br />
This steak. OMG. This steak. So the rosemary and the garlic and the salt and the other amazing ingredients and the crazy hot heat form this AMAZING crust and leave it perfectly tender in the inside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7dowJJHf7Cc/U4KHDHzqwPI/AAAAAAAANro/gmM5uTy-KR4/s1600/11-DSC_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7dowJJHf7Cc/U4KHDHzqwPI/AAAAAAAANro/gmM5uTy-KR4/s1600/11-DSC_0526.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
I just can't. Drooling. I'm like drowning in drool. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qp9dB5YtaDE/U4KHR2KJlLI/AAAAAAAANr4/svZ8Ey-Fpc0/s1600/14-DSC_0535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qp9dB5YtaDE/U4KHR2KJlLI/AAAAAAAANr4/svZ8Ey-Fpc0/s1600/14-DSC_0535.JPG" height="426" width="640" /></a></div>
<br />
...mmm....<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-suOc_YEsAFw/U4KHSx8NypI/AAAAAAAANsA/0u9u7gd1Rf8/s1600/13-DSC_0533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-suOc_YEsAFw/U4KHSx8NypI/AAAAAAAANsA/0u9u7gd1Rf8/s1600/13-DSC_0533.JPG" height="426" width="640" /></a></div>
<br />
You can totally wing this one, but here's the exact recipe of what I made here:<br />
<br />
<b>2 Large Boneless Rib Eye Steaks </b><br />
<b><br /></b>
<b>TUSCAN RUB:</b><br />
<b>5 Sprigs of Fresh Rosemary, Stems Removed</b><br />
<b>4 Cloves of Garlic </b><br />
<b>1 Tsp of Dried Red Pepper Flakes </b><br />
<b>1/4 Cup of Extra Virgin Olive Oil </b><br />
<b>1/4 Cup of Grape Seed Oil </b><br />
<b>1 Tsp of Kosher Salt </b><br />
<b>1/2 Tsp of Freshly Grounded Black Pepper </b><br />
<b><br /></b>
Set the steaks aside. Mix all of the rub ingredients together in a food processor. Rub all over the steaks and set aside for 2 hours. Heat grill up to 500 degrees. Place steaks on grill with metal tongs. Let cook for 2 minutes and then turn 90 degrees and cook for another 2 minutes. Flip steaks and repeat - 2 minutes, turn 90 degrees, cook 2 more minutes. This is for medium rare - if you want medium I'd add another minute per side. Let rest for 10 minutes. This is important! Make sure to let it rest. Slice and serve.<br />
<br />
Stay hungry!Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-65761745774963770022014-05-23T05:46:00.000-04:002014-05-23T05:46:00.708-04:00A Travel Themed Wedding: Favors & Table Decor<div class="separator" style="clear: both; text-align: left;">
So I wasn't joking about blogging nonstop about my friend Ams' wedding. It's not shocking that after amazing <a href="http://www.hardlyhousewives.com/2014/05/the-bomb-hotel-gift-bag-seattle-edition.html">hotel gift bags</a>, I knew to expect something special for the big day. The wedding itself was at the Museum of History and Industry (the "MOHAI") on South Lake Union in Seattle. The venue was AMAZING and I'm hoping that her photographer will let me use some of their professional photos because my point and shoot camera pictures do NOT do it justice. I didn't trust myself to bring my nice camera, given that there was cross country travel & nonstop cocktails involved.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So <i>anyway</i>, my friend Ams (aka Sarah) and her husband Bret are both incredible travelers. It's kind of their thing and, of course, this spilled into the wedding. Here's what the centerpieces looked like:</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FedcVsXUgIY/U36xUeIoyRI/AAAAAAAADMA/fNuosxKh3UI/s1600/DSC03958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FedcVsXUgIY/U36xUeIoyRI/AAAAAAAADMA/fNuosxKh3UI/s1600/DSC03958.jpg" height="640" width="480" /></a></div>
<br />
I was at Table 8, New York City. The other tables were all of the other locations they'd visited together and underneath each table number was a stack of travel books. At each table setting was a note from the happy couple, explaining that the guests were to take home a guide book from the centerpieces to help inspire our "next big adventure". How cute is that?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9zTc2GxoExY/U36xe19_O2I/AAAAAAAADMQ/Fd0KJ17Rh70/s1600/DSC03970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9zTc2GxoExY/U36xe19_O2I/AAAAAAAADMQ/Fd0KJ17Rh70/s1600/DSC03970.JPG" height="402" width="640" /></a></div>
<br />
Each place setting also had a luggage tag with the Seattle skyline sketch seen all throughout their wedding ("We have a lot of <i>branding,</i>" the bride said to one of our friends). I think luggage tags are an especially cute AND functional wedding favor:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oOPv5ZmmpY8/U36xQkvS1GI/AAAAAAAADL4/2YAZ15NfZkc/s1600/DSC03961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oOPv5ZmmpY8/U36xQkvS1GI/AAAAAAAADL4/2YAZ15NfZkc/s1600/DSC03961.JPG" height="480" width="640" /></a></div>
<br />
Tables also had a picture of the bride and groom at various locations they've visited together (the one I happened to photograph was of them in Washington State but there were framed photos from them around the world):<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-O-3weKwcKh0/U36xe34spZI/AAAAAAAADMU/EMDYVzvW-Nk/s1600/DSC03966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-O-3weKwcKh0/U36xe34spZI/AAAAAAAADMU/EMDYVzvW-Nk/s1600/DSC03966.JPG" height="480" width="640" /></a></div>
<br />
During the cake cutting, Bret announced they were going to Bali and Hong Kong on a two week honeymoon (a surprise to Ams up until that point, which I think is super cute). At the end of the evening, the bride and groom headed off on a boat into South Lake Union through a line of sparkler-ed guests:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BOceoac5Kv4/U36xlLzUZLI/AAAAAAAADMo/v48YdaALZus/s1600/DSC03981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BOceoac5Kv4/U36xlLzUZLI/AAAAAAAADMo/v48YdaALZus/s1600/DSC03981.jpg" height="640" width="480" /></a></div>
<br />
<div>
An amazing end to an awesome evening. I'm obsessed with the travel theme of this wedding and hope to be sharing some photos soon that actually do justice to this incredible night. Thanks again to Bret & Ams for giving me weeks worth of blog fodder! Hope married life is treating you well.</div>
<div>
<br /></div>
Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com1tag:blogger.com,1999:blog-7954421364337051721.post-62924148593840230232014-05-21T07:00:00.000-04:002014-05-21T07:00:04.595-04:00Roast Beef and Butter Sandwiches <div class="separator" style="clear: both; text-align: left;">
I remember the first time my mom made these. And ever time since. They are so freaking delicious I can't even deal. AND IT IS SO EASY. Like scary easy. I remember making these when I was home alone one time. I made myself a sandwich and I made one for my dog JoJo. She was pretty pumped about it. This was the first time I added cheese though, and I think this will be the new staple. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-x07S4P1iLgk/U3lljyUwwvI/AAAAAAAANpc/0xHgNN_wCQs/s1600/06-DSC_0453-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-x07S4P1iLgk/U3lljyUwwvI/AAAAAAAANpc/0xHgNN_wCQs/s1600/06-DSC_0453-002.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Dear lord. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-D4H15-CSe7w/U3lltYiqNLI/AAAAAAAANp0/cZD1ELWqIxg/s1600/09-DSC_0458-002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-D4H15-CSe7w/U3lltYiqNLI/AAAAAAAANp0/cZD1ELWqIxg/s1600/09-DSC_0458-002.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
So I know it sounds weird. Roast beef. In butter. But something happens to the roast beef when you saute it in the melted butter. The entire flavor changes and it becomes glorious. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IiKfYWVqeAw/U3llSPysfjI/AAAAAAAANo4/yokxMhA-xgE/s1600/02-DSC_0447-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IiKfYWVqeAw/U3llSPysfjI/AAAAAAAANo4/yokxMhA-xgE/s1600/02-DSC_0447-002.JPG" height="426" width="640" /></a></div>
<br />
I would recommend buying rare roast beef from the deli counter. That way, when you saute it in the butter it doesn't become super tough. You are basically cooking it...twice...so you want to be careful not to over do it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ILuyQg5jHj0/U3llSMEFu8I/AAAAAAAANo8/DYeL2Vvg1Vg/s1600/03-DSC_0449-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ILuyQg5jHj0/U3llSMEFu8I/AAAAAAAANo8/DYeL2Vvg1Vg/s1600/03-DSC_0449-002.JPG" height="426" width="640" /></a></div>
<br />
Saute the beef for about 2-3 minutes. Just long enough for the butter to work into the beef. This is what it'll look like. Drooling. I'm drooling.<br />
<br />
<a href="http://3.bp.blogspot.com/-6v0WhI_zobs/U3llZDz8RQI/AAAAAAAANpM/5P2IQPjvxgM/s1600/04-DSC_0450-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-6v0WhI_zobs/U3llZDz8RQI/AAAAAAAANpM/5P2IQPjvxgM/s1600/04-DSC_0450-002.JPG" height="426" width="640" /></a><br />
<br />
Set the beef aside. Get nice rolls...like these kaiser rolls. I split them down the middle, added some provolone cheese....<br />
<br />
<a href="http://3.bp.blogspot.com/-tF3kKsS1J3U/U3llR_5ikEI/AAAAAAAANo0/5KpE6d43Ql8/s1600/01-DSC_0446-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-tF3kKsS1J3U/U3llR_5ikEI/AAAAAAAANo0/5KpE6d43Ql8/s1600/01-DSC_0446-002.JPG" height="426" width="640" /></a><br />
<br />
...and toasted them in the oven for about 2-3 minutes at 325 degrees. Just enough to heat the rolls through and melt the cheese. <br />
<br />
<a href="http://4.bp.blogspot.com/-oWKA9Z86evw/U3lldrO2RPI/AAAAAAAANpU/tUZ28b5c6s0/s1600/05-DSC_0451-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-oWKA9Z86evw/U3lldrO2RPI/AAAAAAAANpU/tUZ28b5c6s0/s1600/05-DSC_0451-002.JPG" height="426" width="640" /></a><br />
<br />
Holy cow. Literally. Somewhere in Connecticut, Caitlin is scrunching her nose up at that joke.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9IvB3q1ArYY/U3llpJs9DpI/AAAAAAAANpo/LmVyQivj1Z8/s1600/08-DSC_0456-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9IvB3q1ArYY/U3llpJs9DpI/AAAAAAAANpo/LmVyQivj1Z8/s1600/08-DSC_0456-002.JPG" height="426" width="640" /></a></div>
<br />
Mmmm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_Ye_Zsa-ICo/U3llpIc0GqI/AAAAAAAANpk/Iwq99yU7KVI/s1600/07-DSC_0454-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_Ye_Zsa-ICo/U3llpIc0GqI/AAAAAAAANpk/Iwq99yU7KVI/s1600/07-DSC_0454-002.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Here's the "recipe." It's more about assembly, not the recipe. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>4 Tbs of Butter </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>1/2 Lb of Rare Roast Beef, Sliced Thin </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>2 Kaiser Rolls </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>4 Slices of Provolone Cheese </b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
Melt the butter over medium heat. Add the roast beef and saute the beef gently for 2-3 minutes or until the beef cooks down and the butter fully coats it. While beef is cooking, toast kaiser rolls with provolone for 2-3 minutes in a 325 degree oven or until the cheese is melted and the rolls are heated through. Pile the rolls high with beef and serve immediately. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Stay hungry! </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-71236386985303670852014-05-19T07:00:00.000-04:002014-05-19T07:00:07.887-04:00French Onion Dip <div class="separator" style="clear: both; text-align: left;">
This weekend we went out to dinner with some dear friends to a new(ish) restaurant in Chicago called the Tortoise Club. Per usual, I scoped out the menu a few days before and they had something yummy listed - homemade french onion dip with sea salt and vinegar chips. I couldn't wait to try it. When we went to order it, however, they were out! W...T...F. Anyway, it was stuck in my head so I thought I would whip it up myself and it came out great! Score. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VVtRAtZHChc/U3lc80cwaII/AAAAAAAANoY/dAdxxvZ0hgA/s1600/4-DSC_0480-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VVtRAtZHChc/U3lc80cwaII/AAAAAAAANoY/dAdxxvZ0hgA/s1600/4-DSC_0480-002.JPG" height="426" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Start by melting butter and a little olive oil in a pan. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-T9fnIe_fiGo/U3lb32k8mxI/AAAAAAAANnQ/VdFp7ALp2vo/s1600/1-DSC_0465-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-T9fnIe_fiGo/U3lb32k8mxI/AAAAAAAANnQ/VdFp7ALp2vo/s1600/1-DSC_0465-002.JPG" height="426" width="640" /></a></div>
<br />
Next, add your shallots, garlic, and vidalia onions. I love all of these ingredients...I mean, how can this dip <i>not</i> be good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QUC4UZFaY_k/U3lb4J-N8CI/AAAAAAAANnY/uiUL1CVn7-s/s1600/2-DSC_0467-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-QUC4UZFaY_k/U3lb4J-N8CI/AAAAAAAANnY/uiUL1CVn7-s/s1600/2-DSC_0467-002.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Break up the onions so they cook nice and evenly...like this. Add some salt and pep.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XxccP_OdWns/U3lb-1QWt_I/AAAAAAAANno/kFs7vttZLCU/s1600/4-DSC_0469-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-XxccP_OdWns/U3lb-1QWt_I/AAAAAAAANno/kFs7vttZLCU/s1600/4-DSC_0469-002.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
The trick is to cook the onions low and slow...you have to be patient here. I cooked them over low/medium heat for about 30 minutes, stirring every few mins. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8SH4oUjl7mg/U3lc0rGRy2I/AAAAAAAANoA/cnjcStGuGaw/s1600/1-DSC_0475-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8SH4oUjl7mg/U3lc0rGRy2I/AAAAAAAANoA/cnjcStGuGaw/s1600/1-DSC_0475-002.JPG" height="426" width="640" /></a></div>
<br />
If the onions start to stick (which they will) add a little water to loosen them up, about two tablespoons at a time. This will help deglaze the pan a bit too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gDMISpni2pE/U3lc2MI0PwI/AAAAAAAANoM/hJXnv7imFmU/s1600/2-DSC_0478-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gDMISpni2pE/U3lc2MI0PwI/AAAAAAAANoM/hJXnv7imFmU/s1600/2-DSC_0478-002.JPG" height="426" width="640" /></a></div>
<br />
Remove the onions from the pan and let cool. While cooling, mix together the mayonnaise, sour cream, garlic powder, Worcestershire and balsamic vinegar. If you only have Worcestershire, use that. I like the tang of the vinegar, but don't go out of your way. It's subtle.<br />
<br />
<a href="http://1.bp.blogspot.com/-cL4YcWrO9mU/U3lcBihGrbI/AAAAAAAANnw/5vV6fNUcUf8/s1600/5-DSC_0471-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-cL4YcWrO9mU/U3lcBihGrbI/AAAAAAAANnw/5vV6fNUcUf8/s1600/5-DSC_0471-002.JPG" height="426" width="640" /></a><br />
<br />
This is optional, but I like green onions so I added some to the dip to freshen it up a bit and add some color.<br />
<br />
<a href="http://3.bp.blogspot.com/-QwM7usGxgv4/U3lcBiQATQI/AAAAAAAANn0/Sst23g9EMuw/s1600/6-DSC_0472-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-QwM7usGxgv4/U3lcBiQATQI/AAAAAAAANn0/Sst23g9EMuw/s1600/6-DSC_0472-002.JPG" height="426" width="640" /></a><br />
<br />
Once the onions have cooled off, give them a rough chop and then add them to the rest of the ingredients. Taste it and season appropriately with pepper and a little salt, if needed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MLjTsI60si8/U3lc1544L8I/AAAAAAAANoI/wIhNNWYMOmc/s1600/3-DSC_0479-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MLjTsI60si8/U3lc1544L8I/AAAAAAAANoI/wIhNNWYMOmc/s1600/3-DSC_0479-002.JPG" height="426" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: start;">
Cover and set aside in the fridge for 2-3 hours, or until it's nice and chilled and set up. This is important because it takes a bit for the flavors to meld. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uRQGtutJ2-E/U3lc_t42UUI/AAAAAAAANog/QkhaRUB9qUE/s1600/5-DSC_0481-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uRQGtutJ2-E/U3lc_t42UUI/AAAAAAAANog/QkhaRUB9qUE/s1600/5-DSC_0481-002.JPG" height="426" width="640" /></a></div>
<br />
YUMMMYYYY. This was so delicious! Never, ever ever ever, buy premade onion dip again. This is soooo much better.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jkF4It_p6nU/U3ldAJH1a0I/AAAAAAAANoo/4VFpuiahsW8/s1600/6-DSC_0482-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jkF4It_p6nU/U3ldAJH1a0I/AAAAAAAANoo/4VFpuiahsW8/s1600/6-DSC_0482-002.JPG" height="426" width="640" /></a></div>
<br />
Here's the recipe YA'LLLLL.<br />
<br />
<b>2 Tbs of Butter</b><br />
<b>1 Tbs of Olive Oil </b><br />
<b>2 Garlic Cloves, Chopped </b><br />
<b>1 Large Shallot, Chopped </b><br />
<b>2 Large Vidalia Onions, Sliced </b><br />
<b>2 Cups Sour Cream</b><br />
<b>1 Cup Hellman's Mayonnaise </b><br />
<b>1/4 Tsp Garlic Powder</b><br />
<b>1 Tbs Worcestershire</b><br />
<b>1 Tbs of Balsamic Vinegar </b><br />
<b>2 Tbs of Chopped Green Onions </b><br />
<b>Salt & Pepper to Taste </b><br />
<br />
Melt butter and olive oil over medium heat. Add onions, garlic, and shallot. Work the onions to loosen up the rings. Lower heat to low/medium and saute for 20-30 minutes or until onions are a deep golden brown. If onions stick, add a little water to deglaze. Set onions aside to cool. In a mixing bowl, add sour cream, mayonnaise, garlic powder, Worcestershire, balsamic, and green onions. Season with salt and pepper to taste. Once onions have cooled a bit, give them a rough chop and then add them to the rest of the mixture. Cool in the fridge for 2-3 hours at least, but can cool for up to 24 hours. Serve with sea salt and vinegar chips, celery, or any other goodies you like.<br />
<br />
Stay hungry!<br />
<br />Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0tag:blogger.com,1999:blog-7954421364337051721.post-82175272558538413492014-05-16T06:57:00.000-04:002014-05-16T06:57:00.048-04:00The Bomb Hotel Gift Bag: Seattle EditionSo I mentioned a few weeks ago that I was in Seattle for my friend Ams' wedding. I would have been happy just to be back in the beautiful Emerald City, but I was especially thrilled to be there celebrating the big day with one of my dearest college friends. The wedding was so awesome that I could probably just start a blog ONLY about the evening of April 26, but I'll try to keep it to a few awesome elements.<br />
<br />
This is my second time posting about a wedding hotel gift bag (here's the <a href="http://www.hardlyhousewives.com/2012/09/building-hotel-gift-bag.html">first time</a>). I was so impressed with all of the thought and effort Ams and her now-husband Bret put into every detail of the wedding and this is no exception. After a long flight from Boston to Seattle, it was so nice to come into my room welcomed by this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-V9HGq1RNBoo/U3LWdBHxnEI/AAAAAAAADK4/GEpGiDI51vY/s1600/DSC03952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-V9HGq1RNBoo/U3LWdBHxnEI/AAAAAAAADK4/GEpGiDI51vY/s1600/DSC03952.jpg" height="640" width="480" /></a></div>
<br />
Or, more importantly, by this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Kp_is_rCuzk/U3LWZEMtiCI/AAAAAAAADKw/TQIfcePDTrI/s1600/DSC03953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Kp_is_rCuzk/U3LWZEMtiCI/AAAAAAAADKw/TQIfcePDTrI/s1600/DSC03953.JPG" height="480" width="640" /></a></div>
<br />
PERSONALIZED note! How nice is that? There's nothing like feeling welcomed after a long day of travel. (Also, as seen here, my college friends call me "C-Star" thanks to my old AOL Instant Messenger name. I pretend to hate it but I love it.)<br />
<br />
Here are two people who love Seattle like crazy and were so excited to share the city with many out of town guests. The gift bag started with a schedule for the weekend as well as some basic wedding details...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xKDLOtfuNIs/U3LWyP1vp3I/AAAAAAAADLY/UtaD6Bzk0_Y/s1600/DSC03957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xKDLOtfuNIs/U3LWyP1vp3I/AAAAAAAADLY/UtaD6Bzk0_Y/s1600/DSC03957.JPG" height="480" width="640" /></a></div>
<br />
...and the bag included some awesome local suggestions. Seriously have you ever seen a more comprehensive wedding welcome letter? From directions on taking the Clipper to British Columbia to Seattle's best hot dog, the bride & groom had their guests covered:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tBWi0GuNadY/U3LWtcEagdI/AAAAAAAADLQ/53tKUAhnFSQ/s1600/DSC03956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tBWi0GuNadY/U3LWtcEagdI/AAAAAAAADLQ/53tKUAhnFSQ/s1600/DSC03956.JPG" height="640" width="480" /></a></div>
<br />
Since I hadn't eaten anything since Logan Airport, I was also delighted to see all of the tasty snacks included in the bag. The wedding basics (Advil & water, much appreciated on both Saturday and Sunday mornings), Seattle Chocolates, Boston Baked Beans for Ams' hometown, tea, cookies, granola bars, chips, and a Sleepless in Seattle "Do Not Disturb" sign. Plus lots of Skittles ("beast mode").<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ix-5IPs-u64/U3LaDgkctTI/AAAAAAAADLg/XhigV7s8RW0/s1600/DSC03955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ix-5IPs-u64/U3LaDgkctTI/AAAAAAAADLg/XhigV7s8RW0/s1600/DSC03955.JPG" height="640" width="480" /></a></div>
<br />
Nicely done, newlyweds! Hope you had the most amazing honeymoon. Let's do the wedding again this weekend?Caitlinhttp://www.blogger.com/profile/17843349783800625201noreply@blogger.com1tag:blogger.com,1999:blog-7954421364337051721.post-7685388288014984092014-05-14T07:30:00.000-04:002014-05-14T07:30:03.930-04:00Summer Sangria Recipes Summer struck Chicago, but then it was gone. Gone baby gone. Like the waistband in the sweats I've been rocking. BUT, summer will be back and it will be back soon so I think we (meaning me) should stop complaining about the roller coaster of weather and start prepping for summer. I'm not talking about spring cleaning or anything adult like - I'm talking about booze. Lots o' booze. Here are some killer sangria recipes to check out:<br />
<br />
1. <a href="http://www.lemontreedwelling.com/2014/05/tropical-frozen-sangria.html">Frozen Sangria</a>. UMMM HELLOOOO why didn't I think of this.<br />
<br />
<img alt="Tropical Frozen Sangria loaded with fresh strawberries, pineapple, and a hint of citrus. The perfect drink for summer!" src="http://www.lemontreedwelling.com/wp-content/uploads/2014/05/Tropical-Frozen-Sangria-11.jpg" /><br />
<br />
2. Although <a href="http://www.bakeaholicmama.com/2013/11/pomegranate-and-rosemary-white-sangria.html">this recipe</a> was intended for Christmas, I love the idea of mixing rosemary and pomegranate in the summer.<br />
<br />
<img src="http://2.bp.blogspot.com/-6BCIOrXUjcY/UnluLKNz9sI/AAAAAAAAIWM/B6vaHS7QZ3o/s1600/rosemary+sangria.jpg" /><br />
<br />
3. Ooooo <a href="http://go.foodgawker.com/1487443/http://www.lovegrowswild.com/2013/09/apple-and-pear-white-sangria.html">apple and pear sangria</a>. I bet this is delish. My mom would like this.<br />
<br />
<img alt="This Apple and Pear White Sangria is the PERFECT drink for fall! Sweet, fruity, and very refreshing! LoveGrowsWild.com" src="http://1.bp.blogspot.com/-MKfcPiFLfEA/UjtMPu0BAsI/AAAAAAAANM0/iSm54nrj_GY/s640/Apple-and-Pear-White-Sangria-final.png" /><br />
<br />
4. What up <a href="http://thespatularettes.com/2013/09/06/watermelon-basil-sangria/">watermelon and basil sangria</a>. LOVE THIS. Words can't describe how obsessed I am with fresh watermelon...'specially in my DRANK.<br />
<br />
<img alt="cropped1" src="http://thespatularettes.files.wordpress.com/2013/09/cropped1.jpg?w=540&h=811" /><br />
<br />
5. I'm a weirdo and like lavender and herbs and other things in my drinks. Check out these <a href="http://www.athoughtforfood.net/peach-and-lavender-popsicles/">lavender and white peach sangria </a>pops. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-blelKackjj4/U3K8xDDQHuI/AAAAAAAANlA/TCbKlD9zXyg/s1600/Lavander-and-Peach-Sangria2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-blelKackjj4/U3K8xDDQHuI/AAAAAAAANlA/TCbKlD9zXyg/s1600/Lavander-and-Peach-Sangria2.jpg" height="470" width="640" /></a></div>
<br />
Are you guys licking your screen yet? Oh? Just me? Cool.<br />
<br />
Stay hungry!Jaisahttp://www.blogger.com/profile/01537471144122059804noreply@blogger.com0