mt stomachs, walls, and whatnot...

and while we're being honest...

2011-02-07T19:17:00.000-08:00

have you been living in your house for 8 months and are scared to put things on the walls???

you may have New Home Decorating Phobia...

but seriously, i read about it here.

for real. blog blog.. read.. save pictures.. blog.. read... picture, west elm browse, blah blah bloggity ... cant make a decision because even tho the walls are bare as bollocks they are at least perfect in their boring simplicity. so many options, lets narrow it down...ish.

ceiling medallions turned wall installation?

source

giant pictures

source

sharpie fun wallpaper

source

so many choices and so little time... er... so few... commit.. something.

shhhhhhhhhhhh....

2011-02-07T17:34:00.000-08:00

source

what?

you dont want to brush all that under the rug and pretend it was a poor attempt at blogging? come on... lets talk about how we're over winter and act like its spring '11. 2009 was a bajillion years ago and anything that happened back then doesnt count, right? i mean other than getting married that year... and... selective... interweb.. history? whatevs. i'm not promising anything- which is exactly what you look for in a blog, right? indecision and infrequency.. no this isnt a commercial for depends. its me being right down sarcastic about how often i'll be keeping this business up. i realize that..well...

it'd be a lot cooler if i did..

but... we'll see how far my photo library, re-allocated time and a lot of dot dot dots get us...

i mean, if the cool kids are still blogging 2 years later it cant be all that bad, right????

RO Brewery's Grilled Cheese and Cream of Tomato Soup PART 2

2009-11-15T18:51:00.000-08:00

I forgot to mention how much we love RO Brewery. And that this is one of my favorite meals there... and that is why we decided to make this at home. Obv. the soup recipe is from SK. But the grilled cheese- we kind of just shot from the hip.

I apologize in advance that I am not going to give better instructions regarding amounts of ingredients to start with...

The Goods:

Bread (we used texas toast)

Fontina Cheese (2 slices per sandwich)

Bacon (4 pieces of cooked bacon per sandwich- crispy is better)

Granny Smith Apples sliced (1 apple was enough for 4 sandwiches)

Butter

Large non-stick skillet or griddle

What to Do:

Start the grilled cheese as your normally would- butter each piece of bread and and lay butter side down on a nonstick skillet. Add a slice of cheese to the top of each piece of bread.

Normally- for grilled cheese you would put down the bread, add the cheese, and top with the 2nd piece of bread. But the key with making these sandwiches, is to not add the apples and bacon until as late as possible. Otherwise the apples will dry out and the bacon will not be as crispy. SO- you are going to need to cook the top and the bottom pieces of each sandwich simultaneously.

So, cook cheese topped bread until the bottom of each is golden brown. Add the apple slices and bacon, and top with the other piece of cooked bread. Cook for no more than another minute to let the cheese, bread, and goods melt together.

Remove from heat, slice diagonally and enjoy with your favorite soup!

M's spaghetti bake

2009-11-15T18:15:00.001-08:00

This is one of the first meals that M ever cooked for me. We had been dating for about a month and I was beyond impressed that he could cook anything- let alone a meal that wasn't originally frozen. I already knew- but this solidified his status as a 'keeper'.

These are his directions- as told to me... {i'm inserting details along the way}

Goods:

3/4 lb. spaghetti

1 small can of chopped mushrooms

1 lb hamburger [we use a little more]

24 oz jar of spaghetti sauce

2 c. mozzarella cheese

1/2 c. parmesan cheese (we use the powdery kind in a bottle]

1 tsp. crushed red pepper

8*8 baking dish

Here's what to do: {michael says to "do this all at the same time"}

PREHEAT oven to 350F

1. in a pot, boil the pasta as directed, then drain and set aside.

2. brown hamburger.

3. while hamburger is browning, in a third sauce pan- over low-med heat combine pasta sauce, mushrooms and crushed red pepper, bring to a simmer but do not boil.

4. when hamburger is browned throughout- drain. using a couple of paper towels- carefully wipe the skillet out removing the grease and bits. [it doesn't have to be perfectly clean- just free of most of the grease.]

5. return the hamburger to the skillet, add in pasta sauce mixture and stir to combine.

6. in the baking dish, create the first layer with half of the pasta, then half of the hamburger pasta sauce mixture. evenly sprinkle with 1 cup of the mozzarella, then dust with 1/4 c. parmesan.

DO NOT STIR, leave the pasta, sauce, and cheese as layers.

7. add the remaining pasta, layer with remaining sauce, and finish off with the last of the cheeses.

8. cover with aluminum foil and bake at 350F for 25-30m.

9. remove aluminum foil and bake for another 5 or so minutes until the cheese on top is browned a bit.

10. remove from the oven and let cool for about 5 minutes before serving.

"ENJOY"

new discoveries at neimans.

2009-11-12T12:29:00.000-08:00

for those of you who use mineral foundation, prepare for the mess to end. you know what i'm talking about. loose powder foundation all over your counter (purse, hands, sink, ect). you're cursing that miserable little piece of plastic which is supposed to keep this from happening. sounding familiar yet?

yesterday i made a stunning discovery; laura mercier now has mineral pressed powder foundation! pressed? no mess? YES. the powder can be applied with a brush for sheer coverage or with a sponge for medium coverage. i went sheer today and am enjoying a shine-free day so far.

also, for the holidays, the Baked Eye Colour Palette. 5 sweet shades that will prep almost anyones lids for the season. the set also includes a double ended applicator which fits perfectly inside for a woman on the move. at least my face is ready for the festivities. (:

RO Brewery's Grilled Cheese and Cream of Tomato Soup PART 1

2009-11-12T09:49:00.000-08:00

This will be a two part post. I cannot possibly explain all this during my lunch. This soup was exactly what we needed to push into what will probably be a very long winter. I mean, the leaves are gone and the temperatures are freezing, I think that means winter. Right? So, lets stay warm.

The Goods:

2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved [I used RedGold and had exactly 3 cups of juice left over]
1 1/2 tsp dark brown sugar [I used regular brown sugar]
4 TBS unsalted butter
4 large shallots, minced (about 1/2 cup)
1 TBS tomato paste
Pinch ground allspice [i used two dashes]
2 TBS all-purpose flour
1 3/4 cup chicken stock, low-sodium
1/2 cup heavy cream
2 TBS brandy or dry sherrySalt and cayenne pepper [I added ground black pepper too]

*we used Christian Brothers or something like that for Brandy. It was about $5 for a small bottle and I've been drinking the rest of the bottle with hot apple cider- so it wont go to waste. What? I'm being green.

What to do:

Prep:

-Preheat oven to 450F

-Get out a "rimmed" baking sheet and line with foil... set near by- you'll need it shortly.

1. Set a strainer over a large bowl, and empty in the contents of the cans of tomatoes. Using your hands, (gently) open up the tomatoes and push out the seeds and juice. Spread the now seedless tomatoes onto the foil-lined baking sheet and sprinkle with brown sugar. In the end- all the juices and seeds should be in the bowl- and all the tomatoes should be on the sheet. Now, sprinkle the tomatoes with the brown sugar and bake for about 30M.

[when 30M is up... or all the juices have evaporated, remove the sheet, let the tomatoes cool and then remove from the sheet to a bowl.]

2. While tomatoes are cooking, in a Large sauce pan, [this is the pan all the soup is going into eventually], heat the butter until foaming [not boiling].

Add shallots, tomato paste, and all spice.Turn the heat down to low, cover and continue cooking and and stirring until shallots are soft. [they are small and it will be hard to tell, but I stopped at 7M].

Stir in flour and continue to stir/cook for about 30 or so seconds.

Slowly add chicken stock, stirring or whisking continually to combine.

Stir in reserved tomato juice and roasted tomatoes.

Cover- bring to a boil.

Reduce to low and simmer for about 10M.

Continue to stir [and smell the deliciousness] while simmering.

**at this point you should know that we deviated from the recipe which I VERY RARELY do. The original recipe says to pour the mixture through a strainer, blend solids, and then put it ALL back in the pan. So, we just blended everything. If you want to stick to the "rules" then kindly check out SK for that version. Otherwise, continue with me and your soup will still rock.

3. Pour entire contents of the pan into a blender- be careful not to overflow. Blend until the desired consistency is achieved. Return it all to the pan, stir in the heavy cream and reheat over low(ish) until hot enough for you.

4. Remove from heat, stir in the brandy and season with cayenne and black pepper.

5. you know...

MANGIAMO

**a few side notes. this soup has a little kick to it. my eyes didn't water or anything like that, but it definitely warmed me up. which will be helpful when we really are in winter and it is -20F during the day. (: also, SK says that this soup will keep for 2-3 days in an airtight container and when you reheat- do not bring to a boil.

french onion via smitten kitchen

2009-11-09T15:52:00.001-08:00

i used to hate french onion soup. i'm not sure exactly why- i think it was the cheese sticking to my spoon which weirded me out beyond measure. BUT. from the moment i tried it from HERE... i just can get enough.

i obviously trust pretty much anything that comes from SK. she's my kitchen gospel. our palette's haven't quite graduated to her level... but we're trying. and so should you... :) here's our take on her recipe- which is actually from Julia Child. follow?

goods:

FOR SOUP

1 1/2 lbs or about 5 cups of thinly sliced yellow onions
3 TBS butter
1 TBS oil
1 tsp salt
1/4 tsp sugar
3 TBS flour
2 qts boiling brown stock, [canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon would work]
1/2 c dry white wine
Salt and pepper to taste
3 tablespoons cognac
Rounds of hard-toasted French bread

1 to 2 cups grated Swiss or Parmesan cheese

FOR CHEESY BREAD TOPPING

2OZ. Swiss cheese cut into slivers (about as wide as a pencil)

1 TBS grated onion (raw)

1 loaf crunchy French Bread (sliced and toasted well)

1/2 grated Swiss

what to do:

1. in a stainless steel pot, cover and cook the onions with butter and oil (15m or so)

2. remove lid and crank up the heat to MED. and stir in sugar and salt. continue to stir and cook for an additional 30-40m until onions are golden brown throughout.

[at this point you might want to start boiling that brown stock bouillon or whatever in a separate pot]

3. add flour to onions and stir for 3m more.

4. remove from heat and stir in boiling stock. add white wine and salt and pepper.

5. return to heat and simmer for 30-40m.

[continue to stir, taste, and season]

** Preheat oven at this time to 325F

6. bring to a boil and divide into soup tureens or pots.

7. stir in grated onion and slivered cheese.

8. gently add slices of toast to the top of the soup-no need to submerge- and add grated cheese to top.

9. spritz with oil or butter and...

10. bake for 20m, then broil for a minute or two.

11. remove from oven and of course...

Mangiamo!

awkward return

2009-11-09T09:25:00.000-08:00

so. can we just skip through the whole, "where have you been for a month!?" and go right into all the awesome recipes i have to blog about? ok good. because i really dont want to be a downer when i'm so pumped to have a list of 14 new recipes and another 6 in the queue to make this week!

the truth is this- i love fall way too much to sit inside and blog. i'm sorry for abandoning again... and without warning no less. and i'm sure that winter hibernation will be providing tons of opportunity to make up for it. so, without further delay... and in no particular order- that list...

1. pie in a jar

2. pizza a la M

3. spaghetti bake

4. (my mom's) texas sheet cake

5. coconut shrimp

6. (sister's) easy pasta salad

7. tater-tot casserole

8. penne al fresco

9. french onion soup

10. sweet and sour chicken

11. penne a la vodka

12. no-grill jalapeno chicken

13. buffalo chicken calzones

14. carmel apple salad

this week's attempts:

1. chicken corn chili

2. whole wheat chicken fingers

3. chipotle flank steak with adobe butter

4. (mom's) meatloaf

5. paprika chicken and egg noodles

6. (monica's) broccoli and pasta

mom's ham and potatoes

2009-09-28T17:59:00.000-07:00

my mom used to make this dish about once a month when i was growing up... its kind of comfort food to me. AND its a super simple- one dish meal. [key in my book].

the goods

1 pound of ham (we bought the big chunk of ham and sliced it into 1/2 inch thick slices)

3 extra large potatoes

2 cups brown sugar (maybe a little more)

glass or oven safe baking dish

here's what to do:

preheat oven to 400F

1. rinse and cube the potatoes and spread on the bottom of the baking dish.

2. top with about half of the brown sugar [see picture above]

3. bake for about 15 minutes. remove from oven.

3. layer on the slices of ham, and top with remaining brown sugar.

4. return dish to oven and bake until potatoes are done (the ham we bought was precooked, so you don't have to worry about it being finished). you don't *have to, but i turned the ham every 5 or 10 minutes to keep it from drying out.

MANGIAMO

weekend update

2009-09-28T17:16:00.000-07:00

Finally. Finally! We finally received all of our wedding dinnerware. Just in time for our two month anniversary, YAY! Two blissfully married months of joy and love. Puking yet?

So, our dishes were one of the few things that we immediately agreed on when we registered. Sadly, word on the street is that these dishes chip. To avoid said chips, we invested in these racks to stack plates. And I haven't discovered anything genius for the bowls yet, so, the brown paper will have to do until we have much...much more cabinet space.

My only regret is that I didn't take a "before" photo of the chaos that was our cabinets. I kind of adore how the plates look...

*yes we did get mugs, but i have an aversion to matching mugs. honestly i really just adore all the random ones we've collected over the years...

Dear Fall,

2009-09-23T09:50:00.000-07:00

Dear Fall,

Thank you for joining us. We have been anticipating your arrival for quite some time, and although the weatherman is not cooperating- please do not dismay. We are thrilled that you are here.

Love Always,

Tric (and Rap)

Dear Weatherman,

It is technically fall, if you could forecast accordingly that'd be soooper.

Sincerely,

Tric (and Rap)

Stage left: a few of my favorite fall items. From top left, Eileen Fischer, JCrew, JCrew, and Martin and Osa.

*it is 80Fing degrees outside. is it too much to ask for the 70s? summer is officially over... and i'm officially over summer weather.

remy's ratatouille

2009-09-17T06:17:00.001-07:00

i have been wanting Ratatouille since we saw the movie and... well.. went googling and wound up at my favorite go-to food blog, smittenkitchen.

we had an abundance of zucchini, squash, and tomatoes [courtesy of co-worker's organic garden]... and this recipe fit the bill perfectly... sort of... read on.

the goods:

1/2 onion, finely chopped

2 garlic cloves, sliced

2 TBS olive oil

1 cup tomato puree [i use red gold, its an Indiana brand:)]

1 small eggplant

1 small summer squash

1 small zucchini

1 long/thin red bell pepper [it will work with any shape,but the more tubular the better]

thyme, salt, pepper [we added basil too]

goat cheese for serving

oven safe dish- i used a round calphalon casserole dish.

parchment paper- cut to fit inside the dish

here's what to do:

1. preheat oven to 375F

2. pour tomato puree into the bottom of your baking dish, mix in sliced garlic and chopped onion, salt, pepper, and 1 TBS of olive oil. [this is where we added the chopped basil]

3. trim the ends of the vegetables and thinly slice the eggplant, zucchini and squash....

do the same to the bell pepper, but remove the seeds and insides. [i used a pampered chef mandolin and it worked like a charm.]

4. in the dish, on the sauce, carefully lay the vegetable slices- overlapping and alternating each vegetables starting at the outside of the dish, working your way in... [see picture]

5. top with the remaining olive oil, season again with salt and pepper.

6. place the parchment paper on top of the vegetables

7. bake for about 45m until the vegetables are cooked and the sauce is starting to bubble. you don't want to overcook this or you'll end up with ratatouille soup.

8. we served ours on couscous with soft goat cheese...

MANGIAMO!

next time: i would mince the garlic instead of slicing it... and i would use 3 or 4 cloves.

also, i would serve this as a side- not a main dish like we did. M kept asking if we were having chicken or steak or something with this.. and i thought he was being very old fashioned [raised on beef and starches, God bless him].. but he was right. we're not vegetarians... and the entire way through this meal, i kept looking for the good bite of chicken...

finally, do not use regular sized vegetables. when it says small, it really MEANS small. i had enough left over vegetables to make an entire extra dish.

**don't get me wrong... this dish was tasty enough, but with a few tweaks we felt like it could be a real knockout meal.

where we grill.

2009-09-15T07:00:00.001-07:00

last night while i was waiting on the chicken... i got to enjoy the view from our deck. i know it isn't oceanfront, but it sure beats looking at a parking lot. especially in the fall, i like to sit out here, read, and watch the traffic go by... and on occasion watch the ducks and bunnies meander through the lawn. :)

jalapeno chicken

2009-09-14T16:56:00.000-07:00

First, let me say how much I abhor dealing with chicken. Usually M is my hero and does all the dicing and handling of the chicken. BUT I was determined to get dinner on the table before he got home tonight.

Second, I scored this recipe over on My Happy Meals. I've been craving it for weeks but a) we don't own a meat tenderizer. M suggested I use a rolling pin and it worked like a charm. and b)the grocery store's selection of jalapenos is usually pretty sad. BUT some good friends gave us some from their garden and I knew I had to make this..

the goods:

3 boneless skinless chicken breast- pounded/tenderized to about 1/4 inch

1 bottle italian dressing [you could probably use half a bottle]

1 small package of cream cheese [i used 1/3 less fat cream cheese]

3-4 jalapenos [i cut off the ends and then trimmed the seeds out- leave some in if you like a little more *kick]

salt and pepper

toothpicks (yes you really do need them)

here's what you do:

1. tenderize the chicken and then marinate for a stretch (i only let mine sit for about a half hour and then used the leftover marinade to baste the chicken)

[go ahead and preheat the grill now]

2. stuff the jalapenos with the cream cheese, and the wrap the marinated chicken around the jalapenos and secure with toothpicks [i used several toothpicks per chicken breast] season with salt and pepper

3. cook the chicken on the grill, rotating and basting as you see fit. [i cooked my chicken on a piece of aluminum foil on the grill. this worked marvelously, the chicken didn't get dry, burn or fall through the grates.]

remove and

MANGIAMO!

next time: i would leave in a few more seeds.

also- if this sounds like a lot of hands on work (and it is) you can dice the jalapenos, mix with cream cheese and just stuff the chicken and cook it up like i did for mediterranean chicken.

2009-09-11T17:26:00.000-07:00

eeeek. sorry for the massive absenteism as of late. technical difficulties and sickness combined equals no posts. lucky for the masses (haha) i'm on antibiotics other assorted remedies AND my shiny new MAC should be here on tuesday. yippee skipppeee! so. stay tuned. officially back next week!

fun friday

2009-08-28T06:36:00.001-07:00

theeese are a feww of my favorite things (its ok...go ahead and sing it)... on weekends i like to finish up projects and get things back in order before another crazy week ensues... a few fun little items along the way makes it easier on the eyes :)

You may have noticed that all of these items were found via Lovely Clusters... who doesn't love a sweet little design blog that organizes items by color?? Happy Weekending! ;)

these would look great on the bed...saw here, buy here

on the kitchen table... saw here, buy here

and on the dresser... saw here, buy here

back to school

2009-08-26T09:57:00.001-07:00

if you look inside my bag/purse/whateverihappentobelugging, you will most certainly find at least five things: blackberry, keys, planner, pen, and wallet. and.. i empty my bag at the end of the day so that i'm not carrying around anything i just dont NEED.

of these five things i am MOST particular about my planner. my obsession with dates and books goes back to August, 1996. I was going into the 8th grade and we were all issued fantastic Franklin Covey planners personalized for our school- complete with the rules and dress code. i was immediately enthralled. i wrote down every basketball game, cross country practice, birthday, school dance... you name it and it was in that planner. every year since then, i have been on the quest for a more perfect planner.

since M is a teacher and we live on the school calender, i begin anew every September and resume my search. i like to keep a very simple calendar- it makes life much easier when adding things to the agenda. these are my requirements:

1. a large- single month view: being able to see the entire month really helps me visualize what is going on and allow enough free time to keep a healthy balance.

2. weekly views: in this space i like to add extra details like addresses, phone numbers. this way i can keep the month view simple and concise.

3. no lines or extra data on the monthly view: this is just for me and it goes along with keeping the monthly view clean and free of unnecessary information. i.e. foreign holidays, day #237/365...

4. strictly black or dark charcoal ink only: again, i get distracted easily and one color of ink keeps me focused when i just need a quick peak while planning.

5. a view of the entire year. and maybe a view of next year too if i'm being extra greedy.i use this to mark off my vacation days in advance so that i can quickly see if we have time for an extended weekend. :)

2009's model was a soft covered moleskine notebook. with the exception of the weekly views it fit all the criteria. moleskine has a great line of notebooks, sketchbooks, city guides and calendars that are both portable and durable.

2010's new contestants are from: (left to right) Russel and Hazel, pspapergoods, and Paper Source. they each have quirks and hooks. and i'm sure i could love each for my own... but i'll probably look for another month before i get cozy with one of them...

so...how do you plan?? what keeps your days from running together?? do you have a do-it-all planner that keeps you from forgetting that Monday follows Sunday? tell me about it!

wilted lettuce salad

2009-08-21T18:19:00.000-07:00

this is my all time favorite salad. ever. my mom used to make it all the time when i lived at home and its been years since i've had it...gosh i've missed this simple & light salad!

the goods:
one head of green leaf lettuce
5 green onions, sliced (the entire onion)
1/2 lb. of bacon
grease from 1/2 lb. of bacon (dont judge)
cherry tomatoes, halved (i used half of a pint)
juice of one lemon (just more than 1 TBS)
2 TBS red wine vinegar
1 tsp ground black pepper
2 tsp sugar

here's what to do:
1. rinse, drain, and cut lettuce and set asside.
2. cook bacon (we like to cook the bacon to almost a crisp- definitely do not under cook), let set, and then crumble into bits.
3. keep the grease in the pan, and over low-med heat, carefully add lemon juice, vinegar, sugar, and pepper. heat for about 1-2 minutes until hot.
4. combine lettuce, onions, tomatoes, bacon, dressing and toss.
5. serve immediately

mangiamo!

too warm for fall?

2009-08-21T08:22:00.000-07:00

i've been struggling lately. you may have heard the word on the street, but i'm SUPER ready for fall. i love the smell, i love the feel, i love the activites, the different things we cook and drink and buy. however. here in michigan, summer has finally graced us with her presence. and 85F-ing degrees is no time for flannel shirts and wool skirts and riding boots. and i DO NOT want to be the girl known for cursing us into cold weather. time for an attitude make-over. think about it...

its funny how just a few little pictures can change your perspective on something. take these- for instance. [via lobster and swan] fantastic fall colors- + summer cuts = warm fall heaven. who says "fall" means wearing tights, and scarves, and creamy leather boots for 3 months??? [it would be ideal but sooo not practical] i wouldn't say a thing like that. what i would say is that if we can stretch fall from the very beginning of September all the way to Thanksgiving then SO BE IT. so enjoy your favorite hues, go ahead and bust out your boots, and keep sporting those sleeveless looks. because my calendar consists of Fall... and the three wicked step-seasons.

**this may seem like basic knoweldge to those of you who read vogue. but my mom dressed me in denim outfits with hand sewn appliques of apples and barns. its been a long journey from madison county, indiana.

bag lady?

2009-08-19T13:18:00.000-07:00

first. i can't POSSIBLY keep up with more than one blog of my own- hence the recipes and the whatnot.

second. this bag is awesome. its girly and practical and i CLEARLY need one more practical bag. did i mention that it comes in the best colors...

third. you should rush over MOOP and check out the collection... you know you want to put calendars and pencil cases in there... and walk through some leaves on your way to a football game. riiiiiight?

now...who is ready for fall?!?!?

t's fave meatballs

2009-08-17T16:58:00.000-07:00

first. my pictures aren't anywhere near as appetizing as those over on SK. second, the only time i had ever eaten meatballs in my life was while i lived in florence, italy. AND third, everytime i even heard the word "meatballs" i immediately thought of the wedding singer. i say all of this to tell you how much this recipe changed me. i LOVE these meatballs. i love them so much- i dont even make spaghetti with them- i would rather fill up on meatballs than stinky pasta. ha.

meatball goods:
1/2 lb ground veal [they dont taste the same with just beef]
1/2 lb ground pork [you can get this at the butchers counter]
1 lb ground beef
1 1/4 C fresh white bread crumbs [about 4 slices, cubed, no crust]
2 TBS chopped fresh flat-leaf parsley
1/2 C freshly grated Parmesan cheese
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp onion powder
1 large egg, beaten
Vegetable oil and Olive oil [i used about 1/4 cup each]

meatballs to dos:
1. in a big bowl, combine the pork, veal, bread crumbs, parsley, parmesan, salt, pepper, onion powder, egg, and 3/4 cup of warm water.
2. use a fork to mix all ingredients WELL. [i have a thing about bread and egg not being clumpy]
3. use your hands to roll the mixture into 2 inch meatballs and place onto parchment paper.
4. pour equal parts of olive oil and vegetable oil into a large pot. [i used a 4 qt stainless pot and it worked great]
5. heat the oil.
6. in batches, brown the meatballs on all sides (about 10ish minutes per batch) use a little spatula or fork to turn.
7. remove to a plate if you are serving these meatballs alone and...

Mangiamo!

OR you can move on to the rest of the recipe which includes a killer tomato sauce... if you elect for the sauce drain the oil but dont clean out the pan.

sauce goods:
1 TBS olive oil
1 yellow onion- chopped
1 1/2 tsp minced garlic [i used about 3 cloves]
dash (or two) of red pepper flakes
1/2C good red wine [i used chianti]
1 small can pureed tomatoes
1 small can chopped tomatoes
1 TBS chopped flat-leaf parsley [no, the curly kind will not do]
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

sauce to dos:
1. preheat the oven to 350F
2. heat the olive oil.
3. add onion and saute of medium heat until translucent, 7ish minutes.
4. add garlic and red pepper, cook for 1 more minute.
5. add wine and cook on high- scraping onion and brown bits of hambro- until most of the liquid evaporates
6. stir in tomatoes, parsley, salt and pepper
7. pour about half of the sauce into a 9*13 pan, add meatballs, and pour the rest of the sauce on top
8. bake for about 25 minutes until meatballs are cooked all the way through.
9. remove from the oven... and...

mangiamo!

cosmo meat rub

2009-08-11T06:21:00.000-07:00

while i was laying by the pool on sunday, reading this month's Cosmopolitan and trying to decide which fall trend i couldn't live without... i stumbled onto this super simple pork chop rub. i liked it so much, i ran out and picked up some chops for the grill. we tried it monday night on chicken and it worked great on that too. there is a peachy bbq sauce, but we'll save that for another day. :) let me know what you try this rub on and how it works out!

the goods:
2 TBS brown sugar
2 TBS olive oil (we used a skOsh more)
2 tsp chili powder
1 tsp pepper
2 tsp salt (i cut this in half, my guilt was cut in half as well)

here's what you do:
combine all ingredients in a bowl, mix well, and then transfer to a zip lock bag. add the chops or chicken, zip bag, and then rub the meat together until all the mixture is worked around. refrigerate for AT LEAST 1 hour. [cosmo says its best if you marinate overnight- but we found that 1 hour was sufficient.] remove and grill or bake as planned. good luck and...

mangiamo!

**this recipe yeilds enough for two really large chops or 3 medium sized chicken breasts.

m's fave mediterranean chicken w/salsa spinach

2009-08-10T10:32:00.000-07:00

this image, and this recipe are courtesy of real simple.com. i've been making this dish since i saw it in the March 2005 issue.

i modified it a little bit because at that time i didn't know what "tapenade" meant and capers really creep me out.

the goods:

3-4 boneless skinless chicken breasts (the bigger the better)
2 oz. crumbled feta (i just buy a small tub)
1 small can of chopped black olives (do not drain)
1 c. fresh salsa (i like to use Chuck and Daves)
1 bag (5 oz.) of baby spinach
1 large lemon
extra virgin olive oil
black pepper

here's what you do:

PREHEAT OVEN to 375F

1. combine can of chopped olives and crumbled feta together in a bowl. drizzle in OO until a paste is made. set aside.

2. after you clean and trim the chicken of excess fat, cut a pocket in the side of the breast. make sure you dont cut all the way through.

**dont panic if you do cut all the way through- it will be ok.

3. stuff as much feta-olive mix in the pocket of each breast of chicken as you can, season with pepper and salt. set the left over feta-olive mix aside.

4. in a large skillet, heat 2 TBS. of OO on med-high heat. brown both sides of the chicken until golden brown (RS says this should take 2min).

**again- do not panic if some of the feta-olive mix falls out of the breasts- if you made the mistake of cutting through the breast- just be careful when turning and transfering.

5. when chicken is just starting to brown, transfer into a baking dish. (i use a glass 9*13). drizzle with OO and top with the remaining feta-olive mix. bake for 15-18min until cooked through.

6. when chicken is about 2min from being done. heat the salsa on the stove until hot, then remove from heat.

7. top chicken with slices of lemon (this really makes the meal in my opinion) alongside the salsa-topped spinach.

mangiamo!

note: you can make this without the spinach portion. M prefers corn on the cob with chicken, but I think the spinach/salsa combo compliments it much better.

husbandry and wifery cookery

2009-08-10T05:52:00.000-07:00

It hasn't been even a week since we returned from St. Lucia and already back to my antsy-cant-sit-still self. It works out well though because H-town started football yesterday and I will have lots of time on my hands... and he'll be starved when he gets home.

We've been cooking together for years but now its time to get down to business and start sharing our schmoopie recipes. Welcome. Enjoy.

<3
t