It's the Little Things: The Apocalypse!

Between the impending doom of the Apocalypse and Blake and I living in an apartment filled with boxes, it has been a long week! I have been ready since Monday for Christmas vacation to be here, and it seemed that with all the anticipation, the days moved by at a snails pace.  Luckily it is here, and I am currently sitting here on my couch with my cat, drinking coffee and writing my Blog.  It truly could not get better than this. I've found packing to be quite frustrating.  We can't cook, because we don't want to buy too much food and many of our kitchen tools have been packed. We also have our camera packed away, which means phone photos are going to have to suffice.

1) I finally got my pictures from Prinstagram and was able to complete the pages for it in my Smash Book. It was a fun little project for a weekday evening.

It's the Little Things: Disney!

Blake and I had an amazing time in Disney World for our "pre-honeymoon," but we are most definitely happy to be home.  Yes, Blake walked around all week with those shoes, and he got more compliments than I've gotten my whole life... 

Crockpot Cheesy Potatoes

I truly believe Sunday is meant to be a day of rest, and could there be anything easier than a Crockpot recipe!? Blake created this masterpiece and our entire apartment now smells spectacular.  This recipe is one that takes you 15 minutes to prepare, but then can be left alone until you're ready to eat it.  We don't use our Crockpot often, but when we do.... it's amazing. 

Jalapeno Stuffed BBQ Meatballs: Chopped Challenge - Tomato Paste

Technically the Radish won the vote for the Chopped Challenge ingredient; however, I couldn't find it at the store today, so I went with the second place Tomato Paste.  The daylight savings time has really thrown off my cooking for the blog.  It's dark so early, it's almost impossible to take any good pictures of my food.  I don't have any fancy equipement or lights, so I rely a lot on the natural sunlight.  I decided to wait and make this over the weekend to ensure I had enough light for my photos.

These meatballs are stuffed with cream cheese and jalapenos, baked, and then dunked into the homemade BBQ sauce.  They are the perfect treat for a Sunday afternoon while watching football.  The great part about this recipe is that you could prepare everything ahead of time, and then bake them right before your guests arrived.  It's also super cheap, and with just a pound of meat you get tons of meatballs.  Be sure not to stuff them too much, or they will explode in the oven. You also don't want them to be too big.  They are meant to be a small treat before supper, not a whole meal in itself.

It's the Little Things: Moving on up

I've been working on getting back into painting.  I was so busy this summer with the wedding and my internship at the hospital, that I didn't have any energy left to put towards being "creative."  I finally finished my painting for a friend of mine, and I got to put my new initials on it!

Healthy Chicken Strips

Everyone loves themselves some fried food, but that feel good feeling immediately disappears with the last bite.  Instead of feeling guilty over a few too many fried nuggets, why not make them at home yourself? Instead of being deep fried, these chicken strips are baked and just as crispy.  Unknowingly,  Blake doesn't like coconut.  I'm not sure what's wrong with him, but whatever.  I think the coconut adds a little bit of sweetness to the chicken strips, and it's perfect when pairing with a Asian inspired sauce.  Above, I served my chicken strips with a honey peanut sauce and some pineapple chutney.  Delicious!

INGREDIENTS:
2 Large Chicken Breasts - sliced fairly thin
1 Cup Shaved Coconut
1/2 Cup Bread Crumbs
1/2 Cup Panko
2 Eggs
8 oz. Buttercream
1-2 Cups Flour

1.  Begin by pre-heating your oven to 375 degrees.  Line a baking dish with parchment paper in preparation for baking.

2.  Mix together coconut, bread crumbs, and Panko in a baking dish.  In a bowl, combine buttermilk and beaten eggs.  In another baking dish, add the flour and season with salt and pepper.

3.  Begin by coating a chicken strip in flour, dusting off excess.  Dunk into the buttermilk egg mixture and then cover with coconut and break crumb mixture.  Place the chicken strips on a  baking dish, being sure not to crowd them.  You don't want them to be too close together, or they may not end up as crispy as you would like them.

4.  Bake the strips for 23-30 minutes or until crispy and cooked through.

PEANUT SAUCE: 
2 Tbs. Peanut Butter
2 Tbs.  Rice Vinegar
2 Tbs. Honey
1 Tbs. Oil
1 Tsp.  Soy Sauce 
1 Garlic Clove - finely minced
Salt & Pepper to taste  

1. Mix all ingredients together and refrigerate until ready to serve.  Making this ahead of time will allow it to meld in the fridge, and it will only make it taste better!

It's the Little Things: Halloween!

 Hot Caramel Apple Cider:  I've been wanting to try these for my Keurig, but I just didn't want to waste $8 bucks if they weren't any good.  So, for the past couple of trips I've skipped on them.  Low and behold, as I was shopping for my Halloween costume, I saw these on sale for $1 a box!!!!! Apparently there was an over-shipment and they needed to get rid of them! AMAZING I tell you!!!!

1/2 off Day-After-Halloween Candy:  My mother and I have made the day after Halloween and Easter a holiday in itself.  Why pay astronomical amounts of money for candy when you can just wait one day and pay almost nothing! Obviously, if you are buying for the trick-and-treaters, you have no choice, but this is ALLLLLLL for me!

String Cheese and Pizza Sauce:  Odd?... no.  How about, the best snack in the world! Blake and I were just talking about snacks that we loved to eat as a child, and somehow this came up.  While at the store today, I couldn't help but to buy these two items.  MMMMmmmmmm.

Halloween Lights:  I found these Halloween lights for next year while shopping for 1/2 off candy.  They were selling for .87 a box! I couldn't pass them up for next year, when Blake and I will hopefully be decorating our own home!
                                                                                                                                                                                                                                                                                                                                      
 *** Don't forget to check out Hello Hue 's Blog so that you can join the Little Things Linkup too!

Pumpkin Cheesecake Bars: Chopped Challenge - Animal Crackers

This is the first of the Chopped Challenge for the blog, and I think it turned out pretty well.  Animal Crackers were by no means a difficult ingredient, but I think it's nice to start out with baby steps.  The ingredients get harder and harder each season, so I'm sure there will be more interesting ones to come! These Animal Crackers worked out well though, and were perfect for a fall recipe.  I love cheesecake, but it can sometimes be boring.  Updating it with canned pumpkin was the perfect touch.  Did I mention that I topped it off with homemade whip cream and Bourbon Candied Pecans? Don't worry I have that recipe below too! I adapted this recipe from a blog I found called Grandma's Desserts.  Click the link to check out all her amazing recipes!

CRUST:
6 oz. Original Animal Crackers - about 1/2 of the bag
5 Tbs. Melted Butter
1/3 Cup Brown Sugar
2 Tsp.  Sugar

1.  Mix together all of the ingredients and press down into a greased brownie pan.  I don't like a lot of crust on my cheesecake, but I put about a 1/4 of an inch into the pan.

2.  Put the crust into the refrigerator for 15-20 minutes while you prep the rest of the ingredients.

FILLING:
3 8oz. Packages of cream cheese - softened
3/4 Cups Sugar
1 15oz. can of Pumpkin
2 Tbs. Flour
3/4 Tsp. Pumpkin Pie Spice
3/4 Tsp. Vanilla
2 Eggs - lightly beaten

1.  Cream together the cream cheese and sugar until smooth.  Beat in the pumpkin, flour, spice, and vanilla.  Add the eggs and beat on low until combined.

2.  Pour over crust, and bake for 35-45 minutes, or until almost set.  It should wiggle just a little when you shake it.

3.  Refrigerate for 3+ hours before serving.

PECANS:
1/2 Cup+ Halved Pecans
1/2 Cup Sugar
2 Tbs. Burbon/Whiskey
1 Tsp. Coffee

1.  Over Medium-Low heat, pour the sugar into a pan.  Allow to heat for about 5 minutes.  Add in the bourbon and coffee and allow it to cook until melted.  The picture below shows most of the stages.

2.  Once the sugar mixture is melted completely, stir in the pecans and make sure they are coated completely.

3.  Pour onto a baking dish covered in parchment and allow to cool.

4.  When ready to serve your cheesecake, chop up some of the candied pecans and enjoy!

** I always LOVE whipped cream, so I've included that recipe as well ***

WHIP:
8oz. Heavy Cream
1/4 Cup Confectioners Sugar
1/4 Tsp.  Vanilla

1.  Whip until well blended and somewhat stiff.  Do not over whip the mixture or it will begin turning into butter!

It's the Little Things: Warm and Fuzzy!

Last week I skipped It's the Little Things post since Blake and I left for Pittsburgh for the weekend.  His cousin was nice enough to send us home with Blake's favorite beer, Yuengling, which I must say I also find delicious.  As an added bonus, I am also pretty stoked that the Tigers are going to the World Series!

There is nothing better than sitting on my couch with a brand new warm fuzzy sweatshirt.  I also love spending an evening at the sporting goods store with my hubby to do some shopping, followed up by a nice weekend dinner together. 

There is nothing I love more than when its time to put the fleece sheets on our bed.  They are the most comfortable and warm things in the world, and if I could I would leave them on all year round.  However, my husband tends to be warm blooded and complains even in the middle of winter that our bed is too hot.  I truly have to take advantage of the fact that it is getting cold and soak up every minute I can with these blankets. 

Potato Leek Soup

I guess I am on a bit of a soup kick.  This chilly weather and the easiness of just throwing a bunch of things together and leaving it on the stove is very appealing.  As the days get shorter, I have less and less motivation to do anything after work, so these soups are perfect.  Potato soup is very easy and you only need a handful of ingredients.  Of course I topped my soup off with some crispy pieces of bacon and it was the perfect compliment to the smooth texture of the soup.  This is definitely one of those meals that will get better as it sits in the fridge, so feel free to make extra.  The recipe below made quite a bit, but I know Blake and I will devour it all week.

P.S. Did I mention how perfect a nice cold glass of beer is for this meal? With the Tigers playing tonight, I had to give them a small shout out!

INGREDIENTS:

1 Lg Onion - diced
2 Carrots - diced
1 Leek - sliced
1-2 lbs. Yukon Gold Potatoes- diced
1 Lg. container Chicken or Veggie Stock
8 oz. Heavy Cream
1 Small bag Shredded Parmesan 
Salt and Pepper to taste
Bacon for topping

1.  Begin by cleaning the Leek.  You want to only use the white and light green part, so cut the top leaves off and discard them. Leeks tend to be very dirty since they have tons of crevices to catch dirt, so you will need to make sure you rinse them thoroughly.  After you cut the top leaves off, slice off the root and then cut the leek down the middle.  Rinse out each half, making sure to remove as much excess dirt as possible.

2.  Dice the onions and carrots and add to a pot with about 2 tbs. butter or oil.  Allow them to saute for a few minutes before adding the leeks.  After slicing the leeks (thinly), add them to the pot as well and sprinkle with salt and pepper.

3.  Allow the mixture to saute and become soft.  Once the veggie mixture has softened; add the diced potatoes.  When cutting the potatoes, make sure to cut them into bite size pieces.  You want them to easily fit onto a spoon.

4.  Fill the pot with the entire container of chicken stock.  It should just cover the potatoes.  Allow the soup to come to a boil until the potatoes are soft.  Once the potatoes are done cooking mash them up a bit with the back of your spoon to create some smoothness to the mixture.

5.  Add in 8 ounces of heavy cream, and allow the soup to simmer over low heat for 15-20 more minutes.  Before serving, stir in the bag of Parmesan cheese.  Taste the soup to determine if more salt and pepper is needed.  The Parmesan cheese tends to be quite salty, so make sure that you taste before you over salt your soup.

6.  Top with crispy bacon and some olive oil or more cheese and enjoy!

Spicy Corn Chowder

VEGETARIANS BEWARE!!!!! Although Corn Chowder is usually known for being vegetarian, this recipe is definitely not.  You could most definitely adapt it though if you'd prefer to not enjoy all the delicious meat juices... 

I let this Corn Chowder simmer on low heat for the entire day to make sure it had the greatest taste possible.  I also added sausage to give it a bit more depth, and to throw in an extra twist, I used Japanese hot pepper paste to give it a kick.  

INGREDIENTS: 
2 bags frozen sweet corn 
1 large box stock - veggie or chicken will work 
16 oz. heavy cream 
1 fresh Italian sausage - casing taken off
1/2 large sweet onion - diced (save extra for topping) 
1/2 large red pepper - diced (save extra for topping) 
1/2 large orange pepper - diced (save extra for topping) 
1 large jalapeno - minced (save extra for topping) 
2 Medium sized Yukon Gold potatoes - cubed, but not peeled
butter
salt and pepper to taste 

Roux: 
2 Tbs. butter 
2 Tbs. flour 
1 Cup heated milk 
** melt the butter over medium high heat.  Stir in the flour and cook for about a minute.  Add in the heated milk and whisk to remove lumps.  Add to soup when needed to help thicken.

1.  Begin by cooking the sausage over medium-high heat in a large soup pot.  Add 1 tbs. butter to help the cooking process along.  My sausage didn't have enough fat, so I needed to add the butter.  once the sausage is close to being done, add in the diced onion, red peppers, orange peppers, and minced jalapeno.  Sprinkle with salt and pepper to help the veggies sweat.  

2.   Add in the corn and allow  the kernels to cook for about 3 minutes.  Add the stock and heavy cream and bring to a boil.  Turn the heat down to medium and allow the soup to cook at this temperature for about 20 minutes.  Add salt and pepper as needed!

3.  Once the 20 minutes has finished, add in the roux**  and stir to ensure there are no lumps.  Turn the heat down to low and allow the soup to simmer for as many hours as you have.  

4. About an hour before you are ready to serve, add in the cubed potatoes.  I cut mine so they were pretty tiny.  That way they cook quick and fit perfectly into each bite. Then, shortly before you are ready to serve the soup, add in 1 tbs. hot pepper paste.  If you don't have that, feel free to use a different hot sauce that yo do have.  Start slow and add it in until you get the heat that you like. 

5.  Top with left over peppers, onions, and jalapenos.  If you are really outgoing, you could make deep fried tortilla strips or something of the like, which would also be an amazing touch. 

It's the Little Things

One of my favorite Bloggers, Hello Hue hosts a "It's the Little Things" linkup, where you post about anything that you are thankful for or makes you smile that week!  I decided I had many things to be thankful for and happy about, so below you'll see all the things I loved this fall week! She's taken a break for awhile due to the newest addition to her family, but  if you want to join in, feel free to click the link above to be redirected to Hello Hue's website and check out the rules!

It's that time again ... fall is officially here! I finally got rid of all the old and dead summer flowers on our patio and replaced them with bright vibrant Mums.  They are the perfect fall flower and so easy to take care of.  

  Nothing says fall like the smell of "pumpkin harvest" or "spiced cider" candles.  Blake and I are both suckers for candles.  I don't think we can get enough!

Something about slippers is so comforting.  I hate being cold, so once the temps dip below 70, these bad boys are on 24/7.

Corn chowder cooking on the stove on a brisk fall day... ahhhhhhhhh.....

And of course these two.  I am thankful for all the work my husband did this week in preparation for buying a home, and my kitty who is always there to greet me at the front door, even if I only leave for a minute. 

Loaded Baked Sweet Potato

To say it's been awhile since I've cooked, would be an understatement.  To be honest, I just haven't felt like doing anything.  I've also been a bit uninspired.  I think the new fall weather will definitely bring some new and necessary inspiration, and I'm looking forward to it. 

Blake and I are officially in love with sweet potatoes, which most of you already know.  Anyone that says they don't like them, just hasn't had them the right way.  I love adding a little bit of sweetness, but I'm not looking to eat something that tastes like pumpkin pie.  Instead of using plain old sugar,  I wanted to use other items that could play up the sweetness of the potato.  That's why I added a heaping spoonful of slow cooked caramelized onions on top, right before serving it.  Of course, a loaded baked potato is not the same without bacon, and either is one of my recipes. 

After eating this, Blake suggested a little tab of cinnamon honey butter might be the thing that would take this recipe off the charts.  I can't say I disagree.  I served this along side a grilled Filet Mignon served on top of cream cheesy Polenta and topped with homemade herb garlic butter.  Needless to say, we are full. 

INGREDIENTS:
2 Small Sweet Potatoes - attempt to get ones that are generally the same size around
1/2 Sweet Onion
3-4 Slices Bacon - cook ahead of time
2 Tbs. Olive Oil or Butter
1 Tbs. Balsamic Vinegar
1 Tbs. Sugar
2 tabs of butter for serving
salt and pepper to taste

1.  Slice or dice the onions depending on preference.  In a medium sized pan heat the butter or oil and begin sauteing.  Sprinkle with salt and pepper to assist in the process.  Allow the onions to sweat for a few minutes and then add the balsamic vinegar and sugar.  Turn the heat to medium-low and allow to simmer while you continue cooking the rest of your meal.

2.  Then, wash the sweet potatoes but do not dry them.  Wrap each sweet potato in Saran Wrap tightly and microwave separately for 5 minutes.  The potatoes are ready when they are squishy to the touch.  If they are still hard in some parts, turn the potato over and microwave for a couple more minutes. 

**  This is much faster than baking them in the oven... not to mention we were out of foil, so this was really the only option.  Creativity is the key when cooking! The Saran Wrap acts as a steaming bag and cooks the potatoes super fast!

3.  Cut a slit in the top of the potato and place a small tab of butter inside.  Sprinkle with salt and pepper and top with onions, bacon, and parsley for decoration. 

Giada's Citrus Pork Tacos

I saw these tacos on Giada at Home and I couldn't help but want to try it immediately.  Instead of posting the recipe here, I will include the direct link to the Food Network website.  The only modification I made was to add half of a diced red onion to the citrus salsa. We had tons of left over pork, so I cannot wait to eat left overs!

Click to be directed to Giada De Laurentiis' Pulled Pork Tacos with Citrus Salsa

Avocado Pita Sandwich

As most of you know, I LOVE avocados.  Not only are they delicious, but they are ridiculously good for you too! I suppose the bacon in this recipe could "cancel" out the goodness of the avocado, but I needed protein and it's all I had in the fridge.

This is super easy to throw together, especially if you have your bacon cooked ahead of time.  Also, it's something you could adapt to your own tastes.  For example, instead of bacon, how about chicken or turkey? Instead of feta, how about Parmesan or shredded Mozzarella?

To make this I mashed up half an avocado with salt and pepper, spread it on a warm pita and sprinkled a few red pepper flakes on top for some heat.  Then I layered some thinly sliced onion, feta and crumbled bacon on top.  It was so good and a wonderful afternoon pick me up! Plus, I felt BETTER after eating it instead of worse!

Sometimes the most simplest of meals are the best! ENJOY!!!!

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Question13 - Name 5 strengths you have

1.  My ability to make others laugh - I get more joy out of making someone laugh than I do anything else.  There are times that I fall flat, but overall I feel I do a good job.  I've been blessed with my mothers quick wit, and there are times where I astound myself when I think of a good comment/joke. 

2.  My ability to sleep - you would be astounded at how easily I can sleep.  I can nap pretty much anywhere, and I can count on my one hand how many times I've had trouble falling asleep.  I fear this will be a negative thing in the future once Blake and I decide to have children, because the other side of this is that I am a CRAZY person when I don't get enough. 

3.  Athletics - Aside from tennis and basketball, I can honestly say I'm pretty good at most sports.  For only playing a full golf game 3-4 times, I think even Blake is surprised at how well I can do.  Don't get me wrong though, I've got  A LOT of work to do. 

4.  Being emotionally supportive - I like to pride myself as being a friend who can not only give advice but also be supportive and understanding.  I have the ability to look at a situation from multiple points of view and I think it's helpful when giving advice.  At least that's what I hope. 

5. My ability to deal with stress - Somehow I made it through Graduate school working full time, planning a wedding, and working multiple jobs.  You'd think I'd have a mental break down, which may have happened once or twice, but overall I stayed pretty calm.  I tend to work out, nap, cook, or read a good book to calm down.  I know this will be helpful in my future, cause I'm sure I will have many more stressful moments to come!

Farm Fresh Eggs & Southwest Hash

My mom brought me home some farm fresh eggs the other day, so I knew I had to make something delicious with them this weekend.  She bought a coworker some baby chickens for her chicken coop, and this was the result.  Apparently the chickens lay an egg a day! If they were mine, I'd have some serious Cholesterol problems.

How gorgeous are those eggs, it makes me wonder why I haven't been using them forever.  There's something so natural about these multicolored eggs each one being a slightly different size, instead of the cookie cutter bleached white eggs from the supermarket.  I got started cooking a bit late, so this was more of a brunch than a breakfast.  Since Blake and I would be eating it for two meals, I wanted to make sure it had some substance.  This is "southwestern" style hash because it has sweet corn, jalapenos, and black beans in it.  It was delicious, but beware, it was very filling! Blake's mom dropped off some sweet corn that she picked up from a local stand, and it was the perfect touch of sweetness!

INGREDIENTS
2 Yukon Gold Potatoes diced
3 Slices Bacon - diced
1/2 Sweet Onion - diced
1/2 Can Black Beans - rinsed
1/4 Cup Shredded Mexican Cheese 
1 Ear Sweet Corn - cut off cob
1 Jalapeno - minced
salt and pepper to taste

1.  Begin by cooking the bacon until it is almost crispy.  Drain all grease from pan, except for 1-2 tablespoons. Add in diced onions and saute until they begin to turn soft.

2.  Add in the diced potatoes and cover for 3-4 minutes (you may need to add a tbs. of butter if there isn't enough bacon grease).  Allow the potatoes to cook and brown a bit.  This will take approximately 5-6 minutes depending on how small you cut the potatoes.  Add in the beans, corn, and jalapeno and continue cooking for 3-4 more minutes.  The beans are already cooked, and you just need to warm the corn through.

3.  Once finished cooking, mix in the shredded cheese.  Serve and top with your favorite type of egg.
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Question #11
Describe a current day in your life.

Up until yesterday I was spending my days at my internship located at Hawthorn Center Psychiatric Hospital.  As you can imagine there was rarely a boring moment.  My day often began by me pressing snooze enough times that I looked like a hot mess at work because I didn't have the time to get ready. 

I would check my emails while drinking my coffee, and the rest of my day was spent doing therapy and writing reports.  I cannot forget my favorite hour of the day though, lunch.  I absolutely loved my lunch hour.  I was able to spend it talking with my classmates about anything and everything, ranging from Disney World to girls and their crazy Facebook pictures!

Once work was over, I'd head home and feed the cat, lay on the couch, and watch Dr. Phil.  This amazing after work plan was interupted by the recent wedding planning.  Thank god that's over! Now I can get back to watching "Dr." Phil on TV again! While spending some quality time with the cat on the couch, I often search for dinner ideas on Pinterest or Google.  Once I have a idea of what I'd like to make, I head off to the kitchen. 

Blake and I clean up the kitchen (mostly Blake... that's our deal), and then watch some Breaking Bad or other TV show on Netflix.  I'm rarely awake past 10:45, and then I begin it all over again. 

Pear and Blue Cheese Pizza with Sweet Onion Jam

I've been trying to figure out what to make with blue cheese, and a lot of you suggested the combination of blue cheese and fruit.  I decided to take it a step further, and instead of just putting the two together on a cracker, I made the whole thing into a pizza.  Blake and I love pizza, and making a new and unique pizza is always fun.  It took me most of the morning to come up with another flavor to add to this recipe, and I finally settled on a Sweet Onion Jam.  I needed something to use as a sauce that wouldn't over power the pear and blue cheese, but that would enhance the sweetness of the pears.  The sweet onion jam turned out great and it was a delicious addition to the pizza.

INGREDIENTS
1 Pear
1 Pillsbury thin crust pizza dough 
1 Sweet Onion - sliced
Blue Cheese Wedge
Red Wine Vinegar
1/4 Cup Red Wine Vingar
1/4 Cup Sugar
salt and pepper

1.  Begin by prepping the onion jam.  In a medium sized pot,  add the onions, salt and pepper, and allow them to saute for 10 minutes or until they begin to get soft.

2.  Once the onions have cooked for 10 minutes, add the vinegar and sugar and allow the onions to continue cooking on medium low heat.

3.  Pre-heat the oven to 400 degrees and when ready pre-cook the pizza dough for 5-6 minutes.  Once the pizza dough is finished pre-cooking, begin assembling your pizza.

4.  Spread the onion jam evenly and top with thinly sliced pears.  Sprinkle the blue cheese crumbles on top of the pears, and bake for 10 more minutes.

5.  Once finished, allow the pizza to cool for a minute or two before slicing. 

Santa Fe Chicken Salad

What do you do with a ton of left over wedding food? Repurpose it! The catering company was generous enough to pack up all the left over chicken, ribs, pulled pork, and veggies we could ever want, and my mom froze it all into individual servings (brilliant!).  Yesterday Blake and I defrosted a package of chicken and made grilled chicken pitas.  Today, I decided to make something else with the leftovers.  The best part was it didn't take long at all since the chicken was already cooked.  Instead of mayonnaise, I used Greek Yogurt and avocado.  It was delicious, especially topped off with the Sweet Onion, Jalapeno dressing.  Subbing Greek Yogurt for mayo made this dish much healthier, and I grilled the corn to add a bit of a kick!

INGREDIENTS:  
1 Chicken Breast  - cubed
1 Corn on the cob - (grilled without stalk - optional)
1/2 Red Pepper - diced
1/2 Sweet Onion - diced
1/2 Cup Black Beans - rinsed and drained
1/2 Avocado - mashed
1 Small cup plain Greek Yogurt
Salt and Pepper

1.  While the corn is grilling, begin mashing the avocado into a large bowl until smooth.  Mix the Greek Yogurt in with the avocado, adding salt and pepper to taste. 

2.  Chop up the chicken, red pepper, and onion.  Add them into a large bowl along with the black beans once rinsed.  Add the items to the bowl with the avocado mixture.  Once the corn is finished grilling, cut it off the stalk, and add it to the rest of the ingredients. 

3.  Allow the chicken salad to sit in the fridge while you set up the items for the salad and make the dressing. 



DRESSING:
2 Tbs. Dijon Mustard
2 Tbs. Honey
1 Jalapeno - minced
1/4 Sweet Onion - grated 
1/4 Cup Apple Cider Vinegar
1/4 Cup Olive Oil
Salt and Pepper

1.  Mix the mustard, honey, jalapeno, onion, and cider together until well mixed.  Once well mixed, drizzle in the olive oil, while stirring quickly.  Season with salt and pepper as needed. 

2.  Scoop a spoonful or two of the Chicken Salad on top of the lettuce, top it off with the dressing, and enjoy!

Stacked Caprese Salad

Something about home grown food is so satisfying.  Somehow our little balcony garden survived in this insane heat wave.  Luckily this year, we've been getting the perfect amount of sun and shade.  Last year, the tree in front of our balcony was much shorter, and because of that, our balcony was in constant sunlight. It made for a hot apartment and also very crispy plants.

Our golden tomatoes have finally ripened, which seemed like it took forever.  I wanted to use them for something natural that would accentuate the flavors instead of hide them.  What's better than a Caprese salad with home grown tomatoes? The answer must be nothing.  To add some flare, I decided to stack it a bit differently than usual and use a basil vinaigrette instead of just the plain old leaves. 

INGREDIENTS:
2 Large Tomatoes
1 Large Ball Fresh Mozzeralla
1 Cup Basil
1/4 Cup Olive Oil 
1/4 Cup Apple Cider Vinegar
1 Tbs. Dijon Mustard
1 Tbs. Honey
Salt and Pepper

1.  Using whatever tomatoes you like, slice them to create equally thick slices. Do this with the Mozzarella as well, and set aside until ready to stack.

2.  In a small food processor, combine basil, Dijon mustard, honey, vinegar, oil, salt and pepper.  Blend until well combined.

3.  Stack the tomatoes alternating with the mozzarella.  Make sure to salt and pepper each tomato slice you stack. This will really bring out the flavor and the sweetness of the tomatoes.  Drizzle with the Basil Vinaigrette and splash with a few drops of Balsamic Vinegar.
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Question #11:

What are 5 pet peeves that you have?
 
1.  People who are rude.
Life is too short for this.  It takes all of 3 seconds to hold open a door, say thank you, or shoot someone a smile.  I like to imagine that everyone has been taught manners, however that's probably not the case.  I have witnessed people in society that embarrass me and I don't even know them.  There is no excuse for this and I have zero tolerance for it.

2.  Driving under the speed limit. 
The speed limit is put on the road for a reason.  If you cannot follow it you should move on over for the rest of us that can.  I like to enjoy life just as much as the other people around me, but I've also got places to be.

3.  Soft Talkers
I've been blessed with an amazing best friend, but I always make fun of her because she is also the quietest person I know.  I like to listen to my TV at an extraordinarily loud level and I expect people to speak loud enough for me to actually hear them.  I HATE having to strain to hear someone or having to ask them to repeat something over and over again.  You can throw mumbling in here as well. 

4.  Throwing your cigarette out of your window
Really.. Really?  What in God's name gives someone the right to throw their nasty half smoked cigarette out a window?  I have to imagine that the Nicotine has kicked in and altered their brain waves, because as far as I know this is still littering.  Not to mention disgusting.

5. Bad Grammar
I know that I am probably calling the kettle black here, but this is still a huge pet peeve.  I have met many educated people who still say "got none." Please for all that is holy in this world, make a full and complete sentence.  What worries me is how terrible our tweens will be speaking because of all this text lingo.  God save their souls. 

Matchstick Sweet Potato Fries

This isn't really a recipe, just another way to make sweet potato fries! Normally I bake them in the oven, but while watching Ina Garten on Barefoot Contessa, I saw her make these "matchstick fries."  They looked delicious, and reminded me of the fries from J. Alexanders!  Of course, all we had were sweet potatoes, and would you believe one potato was more than enough for Blake and I! We are loving our new $25.00 grill, and because of that decided to make hamburgers tonight.  Did I mention this is the only hamburger I've ever made/eaten since I was 6.  I truly did not like ground beef for the longest time, but figured I should give it another go, since it has been twenty years! It was good too! Perhaps it was the blue cheese, onion, or BBQ sauce I slathered on it, but either way I ate it. 

Recipe
1 Sweet Potato - sliced very thin
1-2 Cups oil - enough to have at least 1" in the pot
Salt and Pepper
Grated Parmesan (optional)

1.  Begin by slicing the sweet potato into very thin slices.  A good tip is to cut a thin slice off one side and so that you can set the sweet potato down without it rolling all over the table.

2.  Soak the sweet potato slices in cold water for a few minutes, or until ready to fry. 

3.  Make sure to dry off the sweet potatoes before adding them to the oil.  Heat up the oil to 350 degrees.  If you don't have a thermometer (like me!), carefully spray a drop or two of water into the pot. If it bubbles and pops it's ready.  Or, as a more safe method, drop a sweet potato in to test it until it crisps up in about 4 minutes. 

4.  When the oil is ready, drop 1-2 handfuls of sweet potatoes into the oil. Stand back, so you don't get splattered by the boiling hot oil! Remove once browned and crispy (about 4-5 minutes), and place onto a paper towel.  Sprinkle immediately with salt, pepper, and Parmesan. 

5.  Place on a cookie sheet and store in the oven at 350 degrees until ready to serve. 
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Question #10
Q: List your most embarrassing moment.

A:  This is pretty much impossible to answer.  A) Because it's Monday and my brain is not working yet and  B) Because if you know me, you know I'm a clutz and have had way too many embarrassing moments to just choose one.  I tend to trip, fall, and/or hurt myself in any way possible.  I guess if I had to choose one right now, I'd pick when I fell off my bike. 

Did I mention that I fell off my bike when I was 24?  Blake and I decided to ride our bikes to get ice cream at Custard Time, which is only about 1/4 a mile away from our apartment.  On our way home, we had to ride through a small construction zone where they were repairing the street.  While turning from the gravel back onto the pavement, my bike slid right out from under me.  What did Blake do you ask?!?! His EXACT words (while he pointed at me) were "shut up, no way!"  Yes, that's right, he pointed at me, laughing... until I began to cry, at which point he ran over and helped me.

Some random lady pulled up and asked if I was okay and Blake lifted the bike off from on top of me.  Then, another car pulled up... and another one.  A man jumped out of one car saying "I'm a paramedic!" While checking my shoulder, I continued to cry and tell everyone that I didn't have insurance and so they couldn't call 911.  Finally, after being fed up with all the attention and people staring at me, I told Blake we should go home.  At this point, I realized that my elbow was stuck in the bent position.  Me, being the stubborn person I am, decided I was riding that bike home no matter what it took.  So, as I rode my bike, one handed, crying, covered in dirt, and bleeding from multiple rode burns, people walked their dogs staring at me in concern/with judgement.

Once home, I was exhausted, and realized we had absolutely NO first aid materials.  We decided to make a trip up to CVS.  At this point, my arm was still stuck and I was beginning to get concerned.  Blake thought it might be out of place, as did I, so once we got home and doused me in peroxide, we made a plan.  Blake was going to grab my wrist while I slammed my arm down as hard as I could.  On the count of three... one... two... THREE! Annnnnd, nothing.  Didn't even budge. So, I headed to my parents, told my dad to drive me to the ER and on our way we went.

On the way to the ER, my dad stated, "They're probably going to wonder what is wrong with us."  Confused I asked what he was talking about, in which he explained that he had just returned from the ER a couple hours earlier after being stung by 13 bees.

At that moment, I realized I had no chance.  That broken elbow was gonna happen one way or another.  It is in my blood. 

BBQ Chorizo Meatballs with Cheesy Pollenta

I'm not one for meatballs, but when you slather them in BBQ sauce, it makes them far more delicious! This is most definitely a rich meal, and trust me when I say two meatballs are plenty.  We've never had Polenta before, but it was pretty good.  It seems like a great ingredient to experiment with.  I used Parmesan for the cheese, and the caramelized onions added a nice sweetness.  Normally in summer I like to make light meals that don't leave you feeling like you need a two hour nap after finishing them, so to add a summer flair to this meal, I grilled the meatballs before adding them to the BBQ sauce.  It added a nice smoked flavor and definitely added a summer feeling to the not-so-light meal.  The measurements I used made about 9 meatballs, which was plenty for Blake and I. 


Meatballs
1 Fresh Chorizo Sausage Link - remove outer casing
1/4 lb.  Ground Chuck
1/4 Sweet Onion  - minced
2 Garlic Cloves - minced
1 Egg
1/4 Cup Bread Crumbs
Salt and Pepper

1.  Begin by mincing the onion and garlic.  In a large bowl add the Chorizo, ground beef, egg, bread crumbs, onion, garlic, salt and pepper. 

2.  Mix well, and form into 1" balls.  Place onto a tin foil lined cookie sheet until grill is ready.  Place the meatballs on the grill and allow to cook through.  It will be about 3-4 minutes on each side.  Although them to get some char, it adds a nice bit of flavor. 

3.  When finished cooking, place on a clean plate and set in the a large pot with your favorite BBQ sauce.  Allow to simmer  on low until Polenta is ready. 

*** I like to add flavor to my favorite store bought BBQ sauce.  For this one, I added jalapeno, red pepper flakes, honey, and salt and pepper.  It is an extra step, but it definitely makes the meal feel more home made. 

Polenta
4 Tbs. Pollenta
2 Cups Water
1/4 Cup Parmesan Cheese
1 Tbs. Butter
Salt and Pepper

1.  Begin by boiling 2 Cups of water.  Once boiling add in 1 Tbs. of salt.  Pour in the Polenta and stir with a WOODEN spoon.  Allow the Polenta to continue cooking for 5-6 minutes.

2.  Once ready, add in the Parmesan cheese and stir until melted.  Stir in 1 Tbs. butter right before finished. 

Carmelized Onions
1 Medium Sweet Onion - sliced
1/4 Cup Brown Sugar
2 Tbs. Olive Oil 
1 Tbs Balsamic Vinegar
Salt and Pepper to taste

1.  In a large skillet heat 2 Tbs. Olive Oil.  Add in onions once hot, and sprinkle with salt and pepper.  Allow the onions to saute for a few minutes before adding in the brown sugar. 

2.  once the onions begin to turn golden brown and are cooked down, add in the Balsamic Vinegar.  This entire process takes about 20-25 minutes. 

*** My advice is to start these first, while you get everything else ready.  You can set them aside until ready to use, and it will make the meal a lot less stressful. 

Question #9
List 5 people that have influenced you and describe how. (It was supposed to be 10, but I got bored)


#1 & #2 in no particular order - my mother and father
My mom and dad have influenced me to be a successful and caring person.  I am lucky to have had parents that pushed me to be successful in things I've chosen to do.  They not only pushed me to be the best, but they were supportive whenever I needed it.  My parents have made a life for themselves that I myself would love to have.  They are caring parents and grandparents and also have been good people in society.   It's cliche I know, but they are by far the most influential people in my life.

#3 - random strangers 
This seems odd, right? But, I can honestly say that I run into random strangers or see people do stuff on a daily basis that encourages me to be a better person than them.  If there is one thing that I hate, it's rude people or people that care only for themselves.  When I see someone like this in the grocery store or anywhere in public, they motivate me to not act anything like them.  On the flip side, when I see someone act in a kind way for no benefit to them, it also motivates me to be just as good of a person as them.

#4 - Blake
I could not be more lucky to have such a great Fiance and future Husband.  He is one of the hardest working people I know, and even after a long hard day comes home and gives me a kiss. As far back as I can remember, he has been the one that people flock too, and I wish I could be as funny as him.  He has influenced me to be a good person and a person who can love with everything inside me. 


#5 - My Coworkers/classmates
Working with my coworkers and seeing how amazing they all are at their jobs, makes me want to be half as amazing as them.  My classmates too, they are all so smart and hard working, it's amazing to surround yourself with people like that.  

Blueberry Fennel Salad

In the summer, there's times where all I want to eat is salad, especially when it's this hot.  On hot summer days the last thing you want to feel is overly stuffed. A great salad just takes a few fun ingredients and an imagination.  I made a fennel salad not long ago, and I actually really enjoyed it.  Fennel is a very strong flavor, but if paired correctly, it can be very delicious.  For this particular post, there isn't really a recipe.  I'll put down the ingredients that I used, but feel free to be creative, and use your favorite dressing!

On a side note, my mother reminded me that I was supposed to finish those 30 questions.  Obviously I failed miserably at that, so I'm going to do my best to finish those out! With the wedding in less than two months, I can only keep my mind on one thing at a time.  The countdown is officially in progress!

INGREDIENTS:
Cucumber
Bib Lettuce
Red Onion
Blueberries
Fresh Corn
Fennel
Orange slices

1.  Mix all the ingredients you have on hand and toss lightly with your favorite salad dressing!

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Question 7: What's your dream job and why?

I'm going to answer this one really quickly, since I think it's a bit obvious to most of you.  My dream job is anything to do with Psychology.  I have loved it ever since my first Psychology class in high school, and I've worked hard to get where I am ever since then.  I am constantly fascinated by people and why they do the things they do.  Not only do I strive to have an understanding of the human mind, but I also have a passion to help those struggling with difficulties or disabilities.

Question 8: What are 5 passions you have?

1.  Obviously, as you can imagine cooking is a new and recent passion of mine.  I find it to be very relaxing, and it's a great way to get my creativity juices flowing.  That's not to say it's not also stressful and exhausting.  When I'm overwhelmed or busy, it's the first thing to be pushed aside, even though it would probably help me to calm down and center myself.  I also have a passion for eating fairly well.  I'm not going to preach to you about not eating MSG's and watching your sugar, because I'd be calling the kettle black.  BUT, I do feel a LOT better about myself when I make my own food.

2.  The people I help.   I am not at all surprised that I ended up in this profession.  I have always been fascinated with people.  I could sit at a mall and people watch for hours if I had the time.  I also think I've always had a place in my heart for those that are "different."  I remember being in high school, and people would be so mean to the kids that had disabilities.  It made me angry even then, before I actually understood the things I do now.  Back then I didn't have the guts to stick up for them, but now I do.  I would most definitely say that the entire field of Psychology is a passion of mine.

3.  Animals.  Again, is this any surprise?  I suppose this and my number 2 kind of relate.  If you think about it, animals don't have a voice for themselves.  They don't have the ability to say "stop" or "let me go."  They can't drive themselves to the hospital if they're sick and want nothing but unconditional love (and food if it's my cat).  I think some of the students/patients I work with could be described the same way.  Not only do I feel a responsibility to take care of animals of all shapes and sizes, but they are freaking adorable.  Have you ever seen a picture of a baby hippo?  I mean good lord, how can you not be obsessed!?

4.  Outdoors/sports.  I grew up playing sports, and because of that I spent a lot of my life outside running around.  People ask why I don't like the winter time and why I complain about it, but it's because I cannot do the types of activities I love so much.  Even being able to just take a walk is relaxing and makes me very very happy.

5.  Family.  I know mom, I know, I put this last.  Let me preface that I didn't put this last because it's less important or less of a passion.  I actually just didn't feel like re-numbering them.  Family is a huge passion of mine.  I grew up in a household where we ate dinner together every night (until soccer season), we went on family vacations, camping trips, and never missed a Christmas together.  I only hope my future (WAY IN THE FUTURE) children can also have the amazing experiences I did growing up.

Black Cherry Peach Glazed Ham Steak

All of this wedding stuff is certainly getting in the way of my cooking.  I have been non-stop running around for the past two weeks.  Whether it be picking up my wedding dress, getting fittings done, putting together invitations, or any of the other 101 things that still need to be done, I can't seem to find any time to cook.  Tonight however, I was determined.  With only a few things in the fridge I managed to put this simple meal together, which actually turned out to be delicious.  I am a huge fan of sweet and salty, and this recipe is the perfect balance of just that.  Normally, my family only eats ham at Christmas, so I wanted to make this recipe a bit more "summer" friendly.  The fruit was a wonderful touch and added a wonderful sweetness to the glaze.  On the side I served a cold green and black bean salad with an orange honey vinaigrette. 


INGREDIENTS:
1 Ham Steak - about 1 inch thick
1/4 Cup Brown Sugar
4 Tbs Apple Cider Vinegar
1 Medium Orange -Juiced
2 Tbs. Jam - cherry, strawberry, apricot - whatever!
10-12 Black Cherries - pitted and halved
1-2 Peaches - sliced

1.  In a large skillet, cook the ham steak on each side for 3-4 minutes.  In a separate small pot add in the rest of the ingredients and allow them to simmer for about 5-6 minutes. 

2.  When the ham is done, place in a baking dish, and pour glaze and fruit over top.  Cover with tin foil and bake for 20 minutes at 350 degrees. 

*** If you'd like an extra thick glaze, strain the juices after cooking in the small pot and heat until it is reduced by half. 

Green Bean Salad: 
Green Beans - cooked for about 4 minutes then cooled
Black Beans - strained and rinsed
Orange Bell Pepper - diced
1/4 Sweet Onion - sliced
Tomatoes - sliced

Orange Vinaigrette
2 Medium Oranges - Juiced
2 Tbs. Apple Cider Vinegar
1/4 Cup Olive Oil 
1 Tbs. Honey
3 Roasted Garlic Cloves - mashed
Salt and Pepper to taste

1.  Mix all of the ingredients together and chill until ready to use.  I like to mix my salad and let it sit in the fridge for a while before serving.  The flavors are able to soak into the veggies a bit and makes it taste a ton better! 

Breakfast of Hippies

I tend to live life by the motto, "everything tastes better with avocado and bacon."  Most of you already know this, but I don't know if you truly understand the extent to which I love these two items.  Blake and I most likely keep the grocery store alive and well just from the sheer amount of money we spend on bacon and avocados.  I see nothing wrong with this... it could be something much much worse.

My best friends family, and basically my second family like to go to a restaurant when she comes home, where they have a fantastic California Eggs Benedict.  This is where I got the idea from.  I like to think of it as the "breakfast of hippies" instead of the breakfast of champions.

I found a really easy and quick recipe for a Hollandaise sauce that can be made in a blender at Simply Recipes, so go ahead and click the link and it will take you right to the webpage you need.



INGREDIENTS:
Toast/bread
Eggs
Avocado
Green Onions
Paprika

1.  There really isn't a recipe here, but I would recommend cooking your bacon first, and making the Hollandaise Sauce.  Once the bacon is done, begin toasting your bread of choice.

2.  Place the toast, then bacon, then avocado.  After prepping that, poach your eggs (have the water boiling and ready to go). 

3.  Top your toast with an egg and top with Hollandaise and a sprinkle of Paprika, then ENJOY!

Risotto Summer Salad

Once Blake and I find something we love, we tend to stick with it.  When I first started this venture of cooking and writing about it, I discovered my skill at making salad dressings and our love of salads that don't actually have lettuce in them.  Now that spring is on it's way, I'm getting back in the mood to cook.  (I wasn't feeling it this past month).  No fear, the sun and fresh blooming flowers are officially getting me back to being motivated.  One of the staples of every picnic is pasta salad.  Just the other day, I was trying to think of a unique pasta salad that my mother in law could make for my shower next month. Truly, how many different pasta salads can you make?  Don't answer that.

On my way home from work today, I was thinking about things I already had in my kitchen, and it hit me... Risotto!  It's not pasta, but it's delicious, so why not!?  The cooking process is a bit different, but other than that, go about it the same way you would any other pasta salad you make.  I'll post my ingredients below, but feel free to adapt them to your personal flavors.

INGREDIENTS
1/2 Cup Risotto
3 Cups Water
1 Bell Pepper
6 Scallions diced (just the bottoms)
10 Cherry Tomatoes - halved

DRESSING
1 Tbs. Dijon
1 Tbs. Honey
1 Tsp. Lemon Juice
1/4 Cup Apple Cider Vinegar (or anything you like)
Salt and Pepper
1/4 Cup Olive Oil

1.  Begin by adding the 1/2 Cup Risotto and 3 Cups water into a medium sized pot.  Bring to a boil and continue to let the Risotto cook until the water is just below the pasta.  Stir occasionally. You do not have to continue stirring it like you would when you cook Risotto the traditional way, just make sure it is not sticking to the bottom of the pot.  Turn the heat down to low, and put a lid on allowing the Risotto to cook for about 5 more minutes.

2.  While the Risotto is on the stove, mix together the ingredients for the dressing.  Start with the first five ingredients mixing well.  While mixing with one hand, drizzle the Olive Oil in to the rest of the mixture to ensure it is well combined.  Place in the fridge until you are ready to dress the entire salad. 

3.  Once the Risotto is fully cooked,  remove it from heat and spoon into a large heat safe bowl.  Drizzle with 1 extra Tbs. Olive Oil and stir.  Season with salt and pepper, and place into the refrigerator to cool.

4.  While Risotto is cooling, prep the rest of your ingredients.  Cut up the bell pepper and tomatoes, and dice the scallions.  When the Risotto is cooled down to at least room temperature, add in the veggies and the dressing.  Stir together and refrigerate until ready to serve.

To help you get in the summery mood, I've attached a beautiful Instagram of my mother's backyard Peonies.  They were in full bloom the other day when I stopped by!

Mini Sweet Potato Gratins

I found this really cool recipe by Martha Stewart (or whoever works for her), where she made potato gratins in a cupcake pan.  I had some sweet potatoes that needed to be used up, so I figured I would adapt her recipe to fit what I had in my refrigerator.  You can check out her original, less delicious recipe here.

Potato Gratins are made with very thinly sliced potatoes, cheese, and cream.  This recipe was so easy, and I snazzed it up by adding a Ricotta cheese mixture and switching up sweet potatoes for Russet potatoes.

INGREDIENTS
1-2 Large Sweet Potatoes (I used one for one pan and had left overs)
1/4 Cup Ricotta Cheese
1/4 Cup Shredded Asiago Cheese
1/3 Cup Parmesan Cheese
1/2 tsp.  Rosemary (dried or fresh minced)
1 Tbs. Heavy Cream per each Gratin
1/4 Tbs. Room Temperature Butter
Salt and Pepper

1.  Begin by preheating the oven to 400 degrees, and greasing the cupcake pan with the softened butter.  After peeling the sweet potato, slice it as thinly as possible.  If you have a mandolin, you may use that too.  

2.  Begin layering the sweet potatoes into the cupcake pan.  Put two layers in, top with 1 tsp. cheese    mixture and top with salt and pepper. Top with another two layers of sweet potatoes and sprinkle with more salt and pepper and a bit more Asiago cheese.

3.  Continue this process until the cupcake pan is filled. Then, when the oven is ready bake for 30-35  minutes or until the top potatoes begin to turn golden brown and bubbly.  Remove and let cool for 5-10 minutes before serving. 

Roasted Grape & Goat Cheese Focaccia

Even though it was only a high of 55 degrees today, I couldn't help feeling like it was summer.  The sun was shinning and the birds were chirping.  I decided Blake and I needed to eat something that was summery and light.  Last year, I made something similar, but with cherry tomatoes instead of grapes.  I saw something like this in a magazine, and I really wanted to try it out.  The grapes were just sweet enough, that they played well against the saltiness of the bread and cheese.  And, don't get me started on how easy that bread is! What's better than fresh home cooked bread that you've slaved over all day long? Bread that took no longer than 20 minutes to make! Even if you think you wouldn't like this, I'd recommend you give it a shot.  It'd be a perfect appetizer for get togethers too.

INGREDIENTS: 
1/2 lb. Red Grapes - this amount depends on how much you want to make.
1/4 Sweet Onion - sliced
1 Head Garlic - peeled
5-6 Sprigs Rosemary
Olive Oil
Salt and Pepper

1.  Pre-heat the oven to 375 degrees.  After washing the grapes and drying them, add them to a baking dish.  Add in the sliced onions, peeled garlic, and rosemary.  Pour enough Olive Oil to cover them generously. Stir to ensure everything is well coated.  Sprinkle with salt and pepper.

2.  Bake in the oven for 25-30 minutes.  The grapes should begin to soften and the garlic should look slightly roasted. 

BREAD:
Pre-made Pizza Dough - You can find it at plenty of grocery stores
2 Tbs. Butter - melted

2 Tbs. Grated Parmesan                

1.  Put the pre-made pizza dough on a baking sheet.  Poke with holes using a fork.  Pour half the melted butter on top and spread evenly.

2.  Bake 20-22 minutes, or until golden brown.  Take out of oven and top with the remaining butter.  Sprinkle with Parmesan, and enjoy!

Pomegranate Chipotle Chicken

I cannot claim this recipe, as it was actually Blake who cooked dinner.  My good friend ...cough Connie cough....  bought me this amazing Pomegranate Chipotle BBQ sauce from Pamered Chef a while back, and it's been sitting in my fridge begging to be used.   I kept forgetting about it though, and finally this Sunday presented a perfect opportunity.  Blake was in charge of dinner, and he wanted to marinate his chicken.  We only had two options, Pomegranate BBQ or Sriracha.  Although Blake is a Sriracha lover, I'm not such a big fan.  AKA, we went with the BBQ.  He added a few cloves of garlic and a couple tablespoons of spices and off he went. 


INGREDIENTS:
2 lb Chicken Breasts/Tenderloins
1 Bottle Pomegranate Chipotle BBQ Sauce (or whatever kind you like!)
1 head Garlic - peeled
2 Tbs. Chicken Grill Seasoning (any grill seasoning will work)


1.  In a large plastic Zip Lock bag, add in all of the ingredients, allowing them to marinate for at least an hour or so. 

2.  In a large pot, over medium heat, add in the chicken breasts.  Allow them to sear for a minute or two on each side.  Add in the rest of the marinade from the bag, and cover. 

3.  Let the chicken and marinade cook for about 15 minutes or until chicken is completely cooked through. 

4.  Remove chicken when ready and set aside.  To make a sauce out of the remaining BBQ sauce, add in chicken stock or white wine.  Allow this to reduce back down.   This will take approximately 5 or 6 minutes.  Pour the sauce on top of the chicken and serve. 

** The garlic will end up like roasted garlic, which is simply delicious!