Kid Tested, Mother Approved...

Now that the weather is really getting chilly I am in full-blown soup mode!  I was on a mission to find the perfect tomato-basil soup and thanks to Pinterest I found one.  Along with it I found a really good grilled cheese recipe.  I know, I know who needs a recipe for grilled cheese?!  But trust me I tried it and it really does show up the boring cheddar and bread variety I have made all these years.  Do yourself a favor and make this little combo tonight...you can thank me later.  Or Pinterest, whatever.

recipe link

local business: pink lady gumbo

I had the pleasure of meeting the woman behind Pink Lady Gumbo last year as our kids shared a teacher.  We usually were just flying past each other dropping off kids but I am loving her blog.  Check out her great recipes and food tips all wrapped up in her great sense of humor.  Enjoy...

Pink Lady Gumbo




*UPDATE: Yesterday while I was at my pediatrician's office I looked through a Little Ones magazine and lo and behold, Adeana's daughter was the cover girl.  Adeana is the lady behind Pink Lady Gumbo and apparently she also a photographer.  Ari looked adorable...check it out!

Lauren Alexander: Rotisserie Chicken Soup...

As the weather continues to turn colder I find myself craving soup more and more. It's such an easy meal and, if done right, so satisfying. Whether it comes from a can, a restaurant, or your stovetop the ways to enjoy soup are endless. Typically I don't actually make the soup myself, I count on Panera for that. But after finding this super easy recipe I may consider myself a soup cook afterall! Once again, it all begins with the 

perfect starter: a rotisserie chicken...

 

Chicken and Tortellini Soup

Rotisserie Chicken

4 carrots cut into bite size pieces (or the small, ready to eat carrots cut in half or thirds)

5 cups low sodium chicken broth

8 oz. fresh or frozen cheese tortellini

Salt

Parsley

 

In a large saucepan, simmer the carrots in 5 cups chicken broth until tender, 10-12 minutes. Add 8 ounces tortellini and simmer until tender, 2-4 minutes. Stir in 1 1/2 cups shredded rotisserie chicken. Season with salt and sprinkle with chopped parsley to taste.

 

This is a great take on chicken noodle soup that really ups the heartiness by using the cheese tortellini. You could also throw in another vegetable like frozen peas to sneak in some extra goodness for the family. Serve with crackers or a grilled cheese for the hungry ones and dinner is served in 20 minutes flat.

 

Enjoy!

 

Lauren Alexander: Rotisserie Chicken Enchiladas...

You know what I'm thankful for this week? Leftovers! The only thing I love more than Thanksgiving dinner is the leftovers from Thanksgiving dinner. It's like it just gets better with each passing day. I intentionally buy too much of everything just so I can live off of it for a few days after the holiday has come and gone. But the day eventually comes that the turkey is gone and I'm back to trying to pull together a family meal. This is where our friend the rotisserie chicken comes back into play. I've already preached on the ease and convenience of the rotisserie chicken but never has that meant more than after the epic cooking showdown that is Thanksgiving.

 

Here is a yummy recipe that again uses the rotisserie chicken as an easy starting point. And this one's got a bit of a Mexican flair after all of that traditional American feasting you've done...

 

Chicken and Corn Enchiladas

2 cups shredded rotisserie chicken

1 cup frozen corn, thawed (I used the canned corn because that's what I usually have on hand)

1 1/2 cups grated Pepper Jack cheese (6 ounces)

Salt and black pepper

8 small flour tortillas

1 cup store-bought enchilada sauce

1/4 cup chopped fresh cilantro

 

Heat oven to 400° F. In a large bowl, combine the chicken, corn, 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture onto the tortillas and roll. Place seam-side down in a 9-by-13-inch baking dish. Top with the sauce and remaining ½ cup of cheese. Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro and serve. Some additions to consider are adding black beans to the chicken mixture and serving with diced tomatoes and/or avocado. However you make it you've got dinner in 30 minutes and a break from all of that turkey! Happy eating!

Bento Box Lunches for Kids...

I came across this blog the other day and I am in love!  If your kids are like mine they probably eat meals consisting of a mixture of things in hopes that they will get a full belly and maybe a little variety in their diets!  How perfect to create "Bento Box Lunches."  Heck, I would even like these for myself.  Check out this link and the links within her post on where to buy the cute little bento lunch boxes as well!

Lauren Alexander: A New Series for Easy meals...

Every week I sit down to make my "meal plan" for the week as well as my grocery list. There are so many times that I do this and find that I'm crossing off the idea of a meal because it just requires too many ingredients. I'm always in search of a delicious meal that's easy to shop for and not too time consuming to prepare. Pretty much the impossible, right? Wrong! Because when I'm looking for this perfect combo I always start in the same place- the holy grail of meal prep, the rotisserie chicken. I mean, what's not to like about it? Some magical man in an unknown room is cooking these babies up all day and then setting them out in those oh-so-convenient warmers until I can come by and snatch one up. I don't have to worry about preparing it, cooking it (or undercooking it, which is my greatest phobia), or making sure it's perfectly moist and ready to serve. Nope, the magical man does that. All I have to do is come up with lots of ways to serve it so my husband doesn't figure me out.

 

And today is your lucky day because I'm going to share with you the first in a series of recipes that uses the rotisserie chicken as a starting point and very little else to take it from the container to the dinner plate.

 

Chicken and Gruyere Turnovers (Don't panic if you don't know what Gruyere is...)

Frozen puff pastry (one 17.25 oz package)

1 1/2 cups shredded rotisserie chicken

1 1/2 cups grated Gruyere (this is a very mild cheese and is great for baking because of how it melts; you can substitute a good Swiss if you can't find Gruyere)

1/2 cup frozen peas

1 egg

Dijon mustard

 

Cut 2 sheets of thawed frozen puff pastry in half to form 4 rectangles. Dividing evenly, top half of each rectangle with a mixture of the chicken, Gruyere, and frozen peas. Seal the pastries and brush the tops with beaten egg. Bake at 400 degrees until golden, 20-25 minutes. Serve with Dijon mustard. Serves 4.

 

The combination of the flaky puff pastry plus the melty, cheesy chicken mixture is to die for! And it has all the "basics" inside- meat, cheese, vegetable- so no need for a side dish. You could even add or substitute another vegetable (I was thinking broccoli ??) to up the heartiness of the meal.

 

Coming up I'll have more easy meals that start with the rotisserie chicken. Anything to give us a new recipe to try without breaking the bank or our back, right?!

 

Enjoy!

Lauren Alexander: Perfect Meal for the Time Change (urrrggh)...

My least favorite day has come and gone but it leaves behind its wrath. Ok, maybe I'm being dramatic. But the day we turn our clocks back is by far my least favorite day of the year. And now that I've got an 18 month old, the time change is even more brutal than in years past. Why? Because the little guy has no idea what's happened and can't figure out why waking up at 6am isn't just as good as waking up at 7am. I'm tired just talking about it.

 

This, my friends, is just another example of why I live for the crockpot. At the end of the day (and especially these days when it's 5 o'clock but feels like 8 o'clock) I just want to blink my eyes and have dinner in front of the family. And the crockpot is the closest to a miracle I have found.

 

Today's recipe is another southern classic that I remember watching my mom make often. Except dear mom slaved away with tons of steps and meticulous timing. I have no patience for either of those things so I choose to dump all of my ingredients in a crockpot and 8 hours later...voila!

 

Mom's Country Steak

4-6 cube steak (such a cheap cut of meat!)

1 can cream of mushroom condensed soup

1 packet dry onion soup mix

1/2 cup of water

 

That's it! Seriously! Dump them all in the crockpot, cook on low for 8 hours (or high for 4 hours) and serve. I typically serve it over rice with a vegetable side or two. Honestly it doesn't get any easier than this. Not to mention seriously inexpensive. And the greatest part is it tastes EXACTLY like mom used to make, minus the actual work. Perfection!

Lauren Alexander: Southern Comfort Food...

Happy belated Halloween to you all! If you're anything like me, you have a nasty candy hangover and are glad that you don't have to dress your child up today for the 10th time. Halloween was a great time this year, especially since it was Nash's first "real" Halloween. But, man, I'm exhausted! And when I'm this tired there's only one thing I can say...crockpot time! God bless the crockpot, right?! My family would probably starve without it, especially when it gets cold out and I'm just too tired to slave over an oven. One of my all time favorite old fashioned dinners that comes from the crockpot is a recipe I took from Southern Living (can't go wrong there, huh?!). It's a simple BBQ sandwich recipe and I swear by it when I'm in need of a good ol' southern dinner.

 

Here's what you'll need...

1 1/2 lbs beef stew meat

1 green bell pepper, chopped

1 small onion, chopped (about 1 cup)

1 (6-ounce) can tomato paste

1/2 cup firmly packed light brown sugar

1/4 cup white vinegar

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce

 

Combine all ingredients in a crockpot. Cover and cook on HIGH setting for 7 hours. Shred the meat before serving on whatever type of sandwich bun you prefer. Voila! Dinner is served!

 

I like to add sliced pickles and coleslaw to really complete the meal. And hey, throw in some baked beans, too, if you're looking to up your Southern cred! Whatever sides you like, you can't go wrong with this classic crockpot meal. I've yet to feed it to someone who didn't beg for the recipe.

Lauren Alexander: Comfort Food on the Fly...

It's always around this time of year when I start craving that yummy comfort food that my mom used to cook for us when we were little. You know, the stuff that she slaved away on in the kitchen while we yelled from another room, "Is it ready yet?!". It's getting colder and darker and my hibernating instincts are telling me to hunker down and enjoy some good old fashioned home cooking. The problem is that I'm the mom now and unless I cook it, we're not eating it. So I lean on some easy, inexpensive recipes that create the meal I'm craving without all the time and expense.

 

One of my favorites that I've been making lately is a chicken pot pie. Sure, you can buy one in the frozen food section but those are usually loaded with fat and calories. My recipe only requires 4 ingredients and less than 5 minutes of prep- top that! Here's what you'll need...

 

2 shredded chicken breasts (you can boil chicken breasts that you already have or just buy a rotisserie chicken)

1 can of cream of chicken soup (I use the healthy request version that has half the fat of the regular)

2 cans mixed vegetables (I buy store brand and it's less the $2 for both)

1 package of refrigerated pie crusts (the package contains 2 crusts, for top and bottom)

 

Mix the chicken breasts, cream of chicken, and mixed vegetables. Lay one pie crust on the bottom of a pie dish, fill with the chicken mixture, and top with the other crust. Pinch the edges of the crusts together to seal in the mixture and cut small slits in the top of the crust for ventilation. Bake at 375 degrees for 45 minutes or until the crust is browned.

 

And that's it! I swear it tastes just like you slaved away on it, meanwhile you spent less than $15 and 5 minutes of work. I'd say that's the perfect combo.

 

Stay tuned for some more wallet and time-friendly recipes that allow you to indulge in your favorite comfort food while minimizing your time in the kitchen and grocery store.

 

Happy eating!

Smoothies...

We have been enjoying a new little treat around here: smoothies!  This past year my kids got hooked on the strawberry banana smoothies from McDonald's so I started thinking I should learn to make them.  I am a little embarrassed to even post my "recipe" because it is so easy!  I have been whipping these up each morning and my kids cannot get enough.  Its great, especially for those mornings where they just don't eat a thing...now I know I am sending them off with a full belly.  You can tailor your smoothie to your family's taste buds by choosing their favorite fruits and veggies.  To add a little immune boosting power try adding a vitamin-mineral powder like Emergen-C. 

Recipe:

*this is not an exact science but this makes about 3-4, 8oz. smoothies

handful of ice

1-2 cups of pineapple juice

2 cups frozen fruit

half banana

2 Tbs plain or vanilla yogurt

Lauren Alexander: Risotto Primavera...

Risotto was one of those things I had never tried until recently, but swore I didn't like it. Truth is, I didn't even know what it was. Pasta? Rice? To me it looked like a tasteless dish but boy was I wrong. This summer I kept coming across recipes for risotto and they all included some of my favorite veggies so I felt compelled to give it a try. And no matter what I added-shrimp, veggies, or anything that sounded good- I became a risotto fan! I must admit, it's a bit of a "high maintenance" dish to prepare but if I can make it with a needy 16 month old at my feet, anyone can! Plus, most of the ingredients are ones that you typically already have on hand. Check it out...

Risotto Primavera

1 tbsp olive oil, divided

1/2 tsp salt, divided

1 pint cherry tomatoes

3 1/4 cups water

2 1/4 cups chicken broth

1 1/2 cups chopped onion

1 1/2 cups Arborio rice (sold in nearly every grocery store)

2 tbsp white wine vinegar

1/2 cup frozen green peas

12 ounces asparagus, trimmed and cut into 1 inch pieces

2 ounces pecorino Romano cheese, divided (I used plain old grated Parmesan)

1 tbsp lemon juice

1/4 tsp black pepper

1. Preheat oven to 400 degrees.

2. Toss 1 1/2 tsp olive oil, 1/8 tsp salt, and tomatoes on a baking sheet. Bake at 400 degrees for 15 minutes or until tomatoes burst.

3. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).

4. Heat remaining 1 1/2 tsp oil in a large saucepan over medium-high heat. Add onion to pan; cook 5 minutes, stirring frequently. Add rice; cook 1 minute. Stir in vinegar; cook 30 seconds or until the liquid is absorbed, stirring constantly (this is the "high maintenance" part). Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat. Stir in grated cheese, remaining salt, and juice. Spoon about 1 3/4 cups risotto into each of 4 bowls; top evenly with tomatoes. Top with more grated cheese and pepper.

Yummmm is what I have to say about this recipe. It's creamy, tasty, filled with veggies, and fully satisfies. Other veggies to try are shelled edamame and cut green beans. I've also added shrimp which is a good alternative if you want more than veggies only. No matter how you make it, risotto is a great base for adding whatever you're in the mood for. It may take a little extra attention but it's worth it when you know your whole family can enjoy the same meal for once!

Let me know what you think and anything you add to make it your own.

Happy cooking!

Lauren Alexander: Tomato Tart...

After a wonderfully long beach vacation with the family, followed by a not-so-wonderfully long stomach virus I'm back!

 

Vacation was just as it should have been- family, friends, sun, and eating similar to when I was pregnant. Which means that if it was in front of me, I ate it. From my mom's classic "beach grits" to the cheeseburger on the beach to delicious meals prepared every night, I indulged and didn't look back. But now I'm back at home, Fall is officially here, and I'm ready to find some new recipes that will welcome in, not only a new season, but a healthier me and family.

 

To continue on with the vegetarian trend I started with my first recipe a few weeks ago, is a yummy Tomato Tart recipe that was passed along to me from one of my friend's in San Diego. She said this was her go-to recipe when she was having a girls night out but still needed to pull together a meal for the family before heading out. It's low on ingredients and time but very high on taste and satisfaction- pretty much the perfect combination in my book! Here goes...

 

Tomato Tart

 

1 1/2 cup shredded mozzarella cheese
3/4 cup loosely packed basil (chopped)
4 cloves garlic, minced
1/2 cup mayonnaise
1/4 cup parmesan cheese
4 small fresh tomatoes- It was suggested not to use Roma so I used vine-ripened. I think heirloom or beefsteak would probably be the tastiest.

1 unbaked pie shell
 
Bake pie crust at 450 degrees for 5 min. Remove crust from oven and sprinkle bottom with 1/2 cup mozzarella cheese. Reduce oven to 375. Drain sliced tomatoes on paper towel to remove all excess moisture. Place the tomatoes on top of the cheese in the crust. Mix garlic, basil, rest of mozzarella, mayonnaise, and Parmesan and spread over tomatoes. Bake 375 for 25 min. Keep an eye on the crust as it cooks to make sure the edges aren't burning. If they are cooking faster than the rest, cover the edges with foil.

 

I made this last night and my husband loved it! The tomatoes could have been a little juicier and in season, but it was still really tasty. I probably would add even more tomatoes next time (maybe 2 layers of tomatoes instead of one) and possibly another vegetable (asparagus or broccoli maybe?) to up the heartiness. No matter what you do with it, it's a super tasty meal that is made in a snap and most of the required ingredients are those that we typically have around the house anyway.

 

Let me know what you think! Would you make any changes?

 

Happy cooking!

 

Lauren Alexander: a.k.a Beth...

Surprise it's actually Beth, not Lauren!  Sneaky around here, huh?!  lauren is not feeling too good today so the last thing she felt like thinking or writing about was food.  Unless of course you would like to hear about saltines and gingerale.

This works out great because I had some recipes to share with you!  As you know I just went on a beach vacation with my family and a "cook off" has become one of our traditions.  I am not sure how it started but one year my brother-in-law, Scott and I decided to each make a batch of Cowboy Caviar and let the rest of the family crown a winner.  Let me tell you, you are in the presence of royalty!  I didn't want to let my title go so we decided to do another "cook off."  We couldn't decide on a category so we just each chose a night to cook.  Our meals were very different but both delicious (if I do say so myself!).  This year there really wasn't a winner because everyone loved both meals so much.  I guess that means I retain the crown, right?!  You be the judge...

My recipe:  Corn and arugula fettucini

source
*I added red peppers, bacon, and zucchini to mine
served with salad and bread

Scott's recipe: Chili-rubbed steak tacos with avocado-lime salsa

source
*so delicious!!

Bring It, Lunch!

Anyone tired of fixing lunches yet?!  If your kids are in preschool you could be fixing, on average 108 lunches per year.  If your kids are elementary or beyond you could be fixing well over 150 lunches this year!  Surely this task will not be the end of us.  I have gathered some of the best lunch/snack ideas I could find so you can really stick it to that lunchbox.  If you have more ideas send them my way!


*recipes below


Sandwiches:
It's time to think outside the box and outside the bread for that matter.  There are plenty of options, besides a loaf of bread to whip up a great sandwich.  Here are some options for the outside layers:

• sliced, cored apples filled with peanut butter and raisin (any peanut butter suggestion can be replaced with sun butter)
• whole grain english muffins (endless filling options)
• *whole grain tortillas (use as a roll-up like the pear suggestion below)
• graham crackers
• thick slices of cheese (think...turkey in the middle of two large slices)
• cinnamon raisin bagels (or any flavor!) with cream cheese or peanut butter
• crescent rolls (filled with *meat, cheese, or veggies.  Think...homemade "hot pocket")
• cucumbers filled with cream cheese and turkey, pimento cheese, or hummus (mini sandwiches)
• whole grain waffles (filled with peanut butter, sunflower seed butter, cream cheese, or Nutella)
• lettuce wraps (fill Boston Bib lettuce cups with tuna salad, shredded turkey or *chicken salad.  Toss in some fruit like diced grapes, dried cranberries, or mandarin oranges)
• pita pockets with egg salad

For non-sandwich eaters:
Some kids don't go for a good ole PB&J, so here are some main courses that skip the sandwiches:

• kabobs (intermix fruit, cheese, and turkey chunks)
• veggie plate (slice their favorite veggies like carrots, celery, and peppers.  Send with a small container of low fat dressing, hummus or peanut butter)
• granola bars (Luna, Nutri Grain, Nature Valley)
• cheese stick (for an easy, quick lunch roll a couple of pieces of turkey around a cheese stick.  Secure with a toothpick if children are old enough to not hurt themselves with it)
• pita triangles with hummus or tazitki dipping sauce
• *chick pea salad (for the more adventurous eaters)
• blue corn tortilla chips and salsa for dipping (again for the adventurous eaters)
• soup (chicken noodle, vegetable, and orzo)
• muffins (blueberry, cranberry orange, cinnamon, or one of these *home made varieties etc.)

Served on the side:
To make sure their bellies are full you will also need to side acts.  All of these snacks can be pre-assembled for quick grab in the morning:

• home made snack mix:  fill individual bags with pretzels, dried cranberries or raisins, mulit-grain Cheerios, and whole grain Goldfish)
• banana, pears, oranges, apples, etc.
• baby carrots, celery sticks, sliced peppers, etc.
• Pirate's Booty popcorn
• Rold Gold Cinnamon Raisin pretzel rods (other flavors too)
• apple sauce (squeeze pouches are convenient and come in other flavors as well)
• yogurt
• Chex Mix
• Veggie Stix
• Caramel Apple rice cakes (other flavors as well)
• real fruit strips (like Archer Farms brand at Target)

Snacks:

When you need to grab something to go or just need something to fill up the kids between meals, check out this list from Real Simple (there is also an additional list in this month's issue with even more great, new snack suggestions):

http://browse.realsimple.com/results.html?Ntt=snacks&N=39+4294966819+4294967216

Here are the recipes with a (*) above:

 

pear roll ups

muffins

chickpea salad

Lauren Alexander: Quick 3 Cheese Pizza

I have yet to meet a person who doesn't like pizza. However, I don't know many people who would give up meat. The following recipe is a great alternative way to make a delicious pizza, skip the meat, and still feel completely satisfied. Another plus is that with all the veggies that this includes, you can skip the salad and still not miss out on lots of good nutrition.

Quick 3-Cheese Pizza

1 (10 ounce) can refrigerated pizza crust- I used Pillsbury thin crust found in almost any grocery storeVegetable cooking spray
1 large red bell pepper, cut into thin strips- I recently bought a bag of large sweet bell peppers from Costco so I cut up a yellow and orange pepper, too.1/2 (8 ounce) package sliced fresh mushrooms
1 teaspoon olive oil
4 plum tomatoes, sliced- I've used Roma, vine ripened, and heirloom and they all cooked the same and tasted equally delicious.1/2 (10 ounce) package fresh spinach, torn
1/2 (14 ounce) can artichoke hearts, drained and coarsely chopped
3 ounces goat cheese, crumbled
1 cup (4 ounces) shredded reduced fat mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 teaspoon dried Italian seasoning

UNROLL pizza dough, and press into a 15 x 10 jellyroll pan coated with cooking spray. You can also use a baking sheet as long as it's big enough to roll out the dough.
BAKE at 425 degrees for 5-7 minutes. You basically want to just start to brown the crust.

SAUTE bell pepper(s) and mushrooms in hot oil in a large nonstick skillet over medium-high heat 5-7 minutes or until tender. Do this while the dough is in the oven.
SPRINKLE bell pepper mixture, tomato, and remaining ingredients over pizza crust. I've found that if you put the bell pepper mixture and tomato down first, then spinach, and then the remaining ingredients, finishing with the mozzarella, you will get the best results.
BAKE at 425 degrees for 6-10 minutes or until cheese melts. Let stand 5 minutes before serving.

Lemon Spaghetti: Kid Tested, Mother Approved....

Finding a meal that appeals to my entire family is a tricky little task.  My husband is like Mikey, he likes whatever but my kids are a handful.  My "good eater" is starting to not like meats, some fruits, and refuses applesauce.  My "picky eater" doesn't like, well anything unless its a Poptart, doughnut, or hot dog.  Or so he says...most of the time if I can bribe him to just try a bite he ends up liking it.  Problem is that the next time a meal rolls around its like he has amnesia and turns his nose up at the food.  I swore I would never be a short-order cook for my kids and I would demand that they eat what we eat but truthfully I am failing to follow through in that department.  

By fluke the other day my youngest tried some of the pasta I was making my husband and I for dinner.  I, of course had the hot dogs waiting in the wings but something miraculous happened.  He ate it and loved it!  He gobbled up a whole bowl and then to top it off my oldest came in and ate it too.  All we needed next was a pig to fly through our kitchen.  I would have never thought they would eat this meal but after tasting it myself I understood...it was soooo good.  I am forever grateful to Samster Mommy for bringing this recipe my way.  It is going on the small, but growing, list of family-pleasing meals.  

Lemon Spaghetti

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Peas & Prosciutto

• 2 tablespoons olive oil
• 3 shallots, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper

• 1 (1-pound) bag frozen peas, thawed
• 4 ounces (1/8-inch-thick slices) prosciutto, diced
• 1/4 cup chopped fresh Italian parsley leaves

Directions: Heat oil in a large skillet over med-low heat. Add shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

Could You Go Vegetarian?...

I have often sworn to my husband that I could go vegetarian.  Now, keep in mind my "vegetarian" is a little different.  I will eat eggs...and bacon...and a burger if we are at a burger joint.  In fact I will eat most meat out at a restaurant.  I just hate the look, smell, and thought of raw meat so at home I could go without. So basically I would be an "at-home vegetarian" (minus bacon, I can handle cooking that).  Got it?


I do love some veggies though and summer is the best time of year with all the farmers markets and road side stands.  I could eat tomatoes like apples and I really do feel better when I am not weighed down by tons of meat and carbs.  I like everything a little lighter in the summer.  In honor of our first tomato picked from our garden I made this awesome salad.  It is for sure my new go-to summer side.  If you have a cook out I am bringing this so don't you make it!

c/o Martha Stewart

Ingredients

• 1/2 pound country bread, cut into 3/4-inch-thick slices
• 1/4 cup plus 2 tablespoons olive oil
• 3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
• 1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
• 1/4 cup loosely packed fresh basil, torn into bite-size pieces
• 1 tablespoon red-wine vinegar
• Salt and pepper

Directions

1. Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
2. In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

Mobile Cupcakery....

Remember hearing the music of the ice cream man's truck and getting all excited?!  Well theres a new truck in town that just might be even better!  Emma Merisier has taken her bakery mobile, bringing her sweet treats right to you.  By following her on Twitter you can find out where she will be cruising.  She is also available for private parties.  Some of her flavors include, lemon drop, red velvet, and fresh strawberry.  To keep up with all the latest on Merisier and her truck check out her website!

Queen's Feast...

Charlotte Restaurant Week is back!  Head over to their website for a list of restaurants, menus, and most importantly reservations.  With so many great restaurants participating in the 3 course-for$30 event seats fill up fast!  It runs July 15-24!

www.charlotterestaurantweek.com

Father's Day Menu...

If you are feeling particularly sweet this Father's Day here are some meals that will make your husband's mouth water.  Choose one meal or really blow his mind and create a whole day of manly food!

Breakfast Options:  Start his day out right with one of these gourmet breakfasts!

Sausage and Apple Hash          Potato Pancakes w/ Sour Cream & Chives       Creamed Spinach Croques 

Lunch Options:  Let the kids show their appreciation by helping with one of these easy recipes!

Salsa Dogs                                       Hot-Dog-a-Bobs                             Hot Dog Pizza-Dillas

Dinner Options:  Spice it up with a new version of pork, shrimp, or beef!

Pork Chops w/ Berry Compote              Risotto w/ Shrimp and Peas               Five-Pepper-Stuffed Skirt Steak

*All recipes from http://www.rachaelray.com


ps.  My hubby will gone on actual Father's Day but I did do a little early version of this yesterday.  I changed it up a bit and did more of a hot dog bar for lunch.  He grilled the dogs and I laid out a ridiculously large number of toppings.  It was actually really fun to see what combinations we could come up with and which was the best.  He loved hot peppers, onion, pickle, tomato with brown mustard and celery salt (Chicago-ish).  I went with yellow mustard, ketchup, and diced tomatoes!