Well as you can see I changed the color theme of the blog. How did it happen. Well I started to think what theme do I want for my daughter's second birthday (yes I know it is 7 months away but I'm a bit of a freak)? The answer is two part: for one I want to use the Disney princess Aurora because it is her favorite and second, I like pink. As I started to research I decided I REALLY like pink and thought I'd give the blog a face lift. What do you think? If you like pink check me out and follow me on pintrest http://pinterest.com/roseanndowning/aurora-2nd-birthday-party-planner/
Sunday, April 29, 2012
Tuesday, April 24, 2012
extra virgin olive oil
1/2 a 20 oz package of ground turkey (I used 97% lean)
1/3 cup water
taco seasoning (1/2 the packet)
salt & pepper
Monday, April 23, 2012
Saturday, April 21, 2012
½ of a medium onion (I usually use red onions for this but didn’t have any in the house so I used a Vidalia), sliced into round or half moons
handful of pine nuts
extra virgin olive oil
kosher salt and pepper
Rinse the arugula and let dry.
Preheat the oven to 350 degrees F. Slice the onions a place on a cookie sheet. Drizzle with olive oil (about 2 tablespoons) and balsamic vinegar (about 1-2 tablespoons). Stir together and then bake for about 20 minutes. Meanwhile, slice the bread into approx. ¼” slices, put on a baking sheet and brush or drizzle both sides with olive oil (if you brush each piece with olive oil you get a more consistent flavor and golden brown color after baking than drizzling) and sprinkle with salt. If you want to add the cheese, do so now. I put the feta on just a few slices and left some slices without cheese to dip in the soup. After the onions have been cooking for 20 minutes, take the pan out of the oven and add the pine nuts. Stir the mixture and put back in the oven and put the pan with the bread in at the same time. Cook for 10 minutes. At this point the onions should be done. Check them about half way through this 10 minutes to ensure they are not burning…if they are you can take them out sooner. At this point flip the bread over and cook for approximately another 10 minutes (they should be golden brown, if they are getting dark it is time to take them out).
1 ½ tablespoons unsalted butter
1 ½ tablespoons extra virgin olive oil
1 medium onion, diced
2 ½ broccoli crowns (I say 2 ½ because I used florets from one crown to make a rice dish for my daughter), trimmed and cut into 1 ½” pieces (give or take… this doesn’t have to be that precise because it will all get blended later)
5 cups low sodium chicken broth (I only had 4 cups so I used 1 cup of vegetable broth)
1 cup of water
8 ounces sharp white cheddar cheese, grated
Kosher salt and pepper
In a large pot melt the butter with the olive oil over medium heat. Add the onion and 1 teaspoon of salt. Cook stirring occasionally until the onion is softened and translucent, about 5 minutes. Add the broccoli and cook until slightly softened and fragrant, about 5 minutes. Add broth and water, cover and bring to boil over high heat. Once the liquid has come to a boil, reduce the heat and simmer until the broccoli is tender, about 20 minutes.
Monday, April 16, 2012
Just put the little one to bed. We had a good day today but boy was it HOT! Tonight my hubby and I are going to have a little treat. Frozen chocolate covered bananas. Yum! I saw this recipe in an old issue of Martha Stewart Food Magazine at my mother in laws a while ago and have been meaning to try it. After dinner I cut bananas crosswise into approximately 1” pieces (some are 1 ½”). I inserted toothpicks and then put them in the freezer (on a plate covered with parchment paper). It’s been about an hour so far. You are supposed to leave them in there for two hours so by the time I finish this and take a shower it will be time to coat them with chocolate. I don’t have measurements or pictures as I haven’t made them yet so I will update with those later but I will probably start with about ½ cup of semi-sweet chocolate chips. You put them in a microwave safe bowl and microwave at 10 second intervals until the chocolate is melted. Once all the chocolate is melted grab the bananas from the freezer and dip them in the chocolate holding them by the toothpicks you’ve inserted. The chocolate should set quickly due to the frozen bananas but since tonight is such a hot night I may have to put them back in the freezer for a bit to set. Then, enjoy! Oh..in the magazine they coated these with sprinkles. You can coat them with whatever you want (nuts, sprinkles etc.). Once you dip the frozen banana in chocolate you then immediately dip it in whatever topping you want. I’m not adding any tonight but if I were feeling ambitious I’d go for chopped walnuts or almonds.
…and I wonder why I can’t lose much weight J
**NOTE – this worked as above but if you want the end result to be prettier you should use 1 cup of chocolate chips. The half cup was plenty but got scarce at the end so I couldn’t completely coat the last few bananas. They still tasted good though and so refreshing on a hot night like last night.
Here is what they looked like