Friday, May 31, 2013

gd likes

a vitamix.  i need one.

a cool tablecloth for the sum-sum-summatime

Vintage Danish Mustard Yellow Linen Tablecloth / Nordic Decor / Scandanavian Fabric

and a set of these, please.

Soooo, what do you like this week????

Monday, May 27, 2013

cranberry and almond broccoli salad

Yea, you know the one.
In the deli section.
With the tender broccoli stems and the dried cranberries and the toasted almonds?

Well, this is pretty darn close.

I cheat and use broccoli slaw mix and that makes it a cinch to prepare.
Toss a few more ingredients in and you've got it made.
Happy Memorial Day!

Cranberry and Almond Broccoli Salad
From Smitten Kitchen!
Serves 4-8.
1 package of broccoli slaw...find this is the salad section or chop up about 2 heads of broccoli
1/2 cup sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

1/2 cup buttermilk
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot or red onion

Toss the broccoli slaw with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the rest of the ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste. Enjoy!


Friday, May 24, 2013

flashback friday - cole slaw

Ready for Memorial Day???
I am.
We are in Texas right now and enjoying the hot weather and cold foods.
You know, like watermelons, beer (although I don't drink beer), and cole slaw!
And if you don't like this recipe, I have a new one for you on Monday!

Now I know that a couple posts ago I told you to never take cole slaw to a BBQ.
But. If you must, bring this one.
Its creamy and tangy and just plain delicious.

Cole Slaw
Serves 4-6.
Keeps about a week in the fridge.
½ head of red cabbage
½ head of green cabbage
2 large carrots
1 cup mayonnaise
3 tablespoons sour cream
3 tablespoons rice wine vinegar
3 tablespoons sugar
2 tablespoon Dijon mustard
¼ small red or sweet onion
Salt and pepper to taste

Clean your veggies and peel off any outside leaves that might be brown or wilted. Chop into small wedges and then shred finely.

Meanwhile, whisk together remaining ingredients, except onion, until smooth and creamy.

Grate onion into mixture.

Stir to combine and add shredded veggies. Use tongs to toss until everything is coated and creamy. Add salt and pepper to taste and serve!

Monday, May 20, 2013

orange chocolate chip muffins

Remember our gorgeous picnic we had in DC for the cherry blossoms?
Well, I need to give you a muffin recipe.
You could barely see them in the picture of our picnic, but they were my favorite part.

Of course they were.
They are a bread product and they have chocolate chips.

Could be considered a cupcake if you added glaze or a yummy frosting but we are calling them muffins and eating them for breakfast.
Without the glaze.

Orange Chocolate Chip Muffins
Makes 12.
From here!
2 cups all purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup (1 stick) cold, unsalted butter, grated
1/2 cup chocolate chips
1 tablespoon freshly grated orange zest
1/2 cup whole milk
1/4 cup orange juice, freshly squeezed is best, of course!
1 egg, beaten

Heat oven to 400*. Grease bottoms only of muffin pan cups. Set aside.
Combine flour, sugar, baking powder, baking soda and salt in large bowl and mix well. Grate in butter with a box grated and toss with flour mixture. Stir in chocolate chips and orange zest.
Combine milk, orange juice, and egg in medium bowl until well mixed. Add milk mixture to flour mixture and stir just until moistened. Fill each prepared muffin cup 2/3 full.
Bake 15-18 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes and remove from pan.

Update* I tried them with a simple glaze made from whisking powdered sugar and orange juice until thick and drizzling over the muffins.  My opinion?  Too sweet.  I know, I know.  Shocking.  But, I like them better as muffins and not cupcakes.  Try and see for yourself!

Friday, May 17, 2013

cherry blossom picnic in dc!

About a month ago, we headed up to DC to join in the Cherry Blossom frenzy!
They weren't quite blooming in peak yet....a couple days would have done the trick!...but, we packed a nice picnic and enjoyed the beautiful day on the National Mall!
Anyone visiting the area in April-ish, I highly recommend taking some cold fried chicken, a couple apples and cheese, and some egg salad, laying down a big blanket, and enjoying the blooms!
Just go early....the traffic into the city was backed up for twenty miles when we were heading home!

Monday, May 13, 2013

warm arugula and quinoa salad

This doesn't sound like much but it might possibly be our new favorite salad.
And it's easy!
Toss some cooked quinoa, warm, over arugula so the leaves just slightly wilt and soften.
Sprinkle cranberries and pine nuts over it.
Then, drizzle with a bit of fresh lemon juice and olive oil.
Top with goat cheese.
Keep your son out of the way while taking iphone pictures because your camera is out of batteries.
Take some poor quality pictures because you are losing the light.
And serve!

Warm Arugula and Quinoa Salad
Adapted from here!
Serves 2-6, depending on if you are using for a side or an entree salad....and how hungry you are!
1 cup quinoa, rinsed
2 cups water
6 cups arugula, washed
1 lemon, juiced
a healthy drizzle of olive oil
salt and pepper, to taste
a handful of cranberries, or to taste
a handful of pine nuts, toasted
2-3 ounces of crumbed goat cheese

Bring the quinoa and water to a boil in a small sauce pan. Cover and reduce to low. Let simmer for 10 minutes, or until all the water has been absorbed and the quinoa is fluffy. Keep covered for another 3 minutes, then fluff with a fork and transfer to a mixing bowl.
Add the arugula to the bowl with the hot quinoa and stir until the greens have wilted a bit. Drizzle the lemon juice and olive oil over the salad and mix together. Season with salt and pepper to taste.  Add cranberries and pine nuts and toss.  Top with crumbled goat cheese and serve immediately.  Enjoy while still warm!

Friday, May 10, 2013

flashback friday - caramelitas

Oh my heavens.
These are delish.
I make these as often as my husband will let me.
We are both guilty of eating half a pan.
In one sitting.
That good.

Oh, and I still miss my friend tremendously.
She's in Japan now and I'm super jealous of all the exciting adventures she's having!!!
Miss you, Jessica!

I have this friend.
She's a great friend and I love her dearly.

I miss her dearly.

She moved a couple months ago back to Texas while her husband is deployed.
We all miss her for many reasons.
But, the sweetest reason is that on cold nights...on nights when your husband is out training...on nights when you are feeling under the weather....on those nights, she would send one of her adorable children, on his or her bike, up the street, and to your house with some cute little vintage box of warm caramelitas.


Makes about 32 little squares.
Recipe by Jessica Lowe
2 cups flour
2 cups quick-cooking oats (I've used old-fashioned oats before and they work just fine too)
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups softened butter
1 (12.5 oz) jar caramel ice cream topping
1 cup chocolate chips

Preheat your oven to 350*.
In a large bowl, blend flour, oats, brown sugar, soda, salt and butter in a food processor or with a hand mixer at low speed until crumbly.  (Use a hand mixer if you want larger crumbs and more whole oats but either is fine.)  Press half crumb mixture (about 3 cups) in bottom of greased 9 x 13 pan.  Bake for 10 minutes.  Remove crust from oven, sprinkle with chocolate dips, drizzle with caramel, and sprinkle with remaining crumb mixture.  Bake for another 18-20 minutes or until golden brown.  Cool completely and cut into squares.  Enjoy!

Monday, May 6, 2013

breakfast sushi!

I'm in the mood for some fun! :)
We make this for our son...
Let's be honest.
My husband (and I) enjoy this just as much as he does.
It's so yummy!
And easy.

Whip it up for a quick and fun breakfast for your little ones!

Breakfast Sushi
Serves one.
1 banana
A bit of peanut butter
A handful of Rice Crispies

Spread peanut butter all over a peeled banana, roll in Rice Crispies, and slice into "sushi"!  Enjoy!

Change it up with Nutella and Cocoa puffs too! :)

*and yes, this was "S" week in we had "S" for Sushi!*

Friday, May 3, 2013

gd likes

i think i'm in need of some egg cups.
i'm on a major one-minute egg kick.
so, which should i get?

Vintage Flow Blue China Egg Cup

Vintage Blue & White French Country Ceramic Egg Cup

Vintage Blue and White Egg Cup made in Japan

or these? 

mustache easter egg cups set of four

sooooo, what do you like this week????
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