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!