Yummy Lunches!

Sandwiches and Lean Cuisines get old after awhile so I am always on the lookout for new things to try. Thanks to Oh She Glows (via Pinterest) I have found one of new favorites for lunch (or dinner)!

Quick Avocado-Lime Black Bean Salad

Ingredients:
•Two 15-ounce can black beans

•1 lime, juiced

•1/2 cup fresh cilantro leaves, chopped

•2 small shallots, diced

•1/2 tbsp olive oil

•3/4 teaspoon ground cumin

•1/4-1/2 tsp Kosher Salt, to taste

•Freshly ground black pepper, to taste

•1 large avocado, chopped into 1/2 inch pieces


Directions: Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with lime juice, cilantro leaves, diced shallot, olive oil, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with chopped avocado on top or mixed throughout the salad. Note that I did not have any cilantro on hand, but it still tasted delicious! Makes 3-4 servings.


Do you have any recipes you think I should try?

First Course: Fruit

Our first course of breakfast always consists of fruit.

This morning instead of yogurt or just plain ole whipped cream, tried something new. Sweet basil cream. It gives the berries and cantaloupe just a little kick without making anybody cringe.

Sweet Basil Cream

1 cup cream

1 tsp sugar

Basil to taste

Mix all ingredients together until soft peaks form.

Derby Time

It's Derby time!

While back in Nashville my teacher friends are wrapping up TCAP, here in Louisville we are beginning our big weekend.

The Kentucky Derby has been called the greatest two minutes in sports, but let me tell you it is a lot more than two minutes.

Starting yesterday, guests arrived in droves. Mint Julep cocktail party for 80... why not?!?!?! Many neighbors came out to greet guests. All in all we have about 40 guests between the two inns.

This Nashville gal did not know anything about derby, but let me tell you I am getting an education quickly. From making cocktails, to whipping up Hot Brown quiches, to tidying rooms and purchasing racing forms, it can be a little overwhelming. The hats might make it worthwhile though (and definitely the tips). If you would like to learn a little about the derby, please enjoy this visual guide. 

J and I are not able to go to the actual races, but we were fortunate to attend Opening Night at Churchill last week for my birthday celebration. With storms in the forecast for tomorrow and crazy amounts of traffic on top of feeding the whole house, I think I am okay with that.

Happy Derby ya'll!

 Traditional Mint Julep

You'll Need:

1 cup sugar

1 cup water

1 cup mint leaves

Crushed ice

Kentucky bourbon

Mint sprigs

Mint Julep cups

Makes 20 servings.

Combine the sugar and water in a saucepan and bring to a boil. Cover and cook without stirring for five minutes. Remove from heat and allow to cool. Place the mint leaves in a bowl and bruise the mint with the back of a wooden spoon. Place the mint in a jar and add the sugar syrup. Cover and chill for 12-24 hours. Strain the mixture and discard mint when ready to use. Fill frosted mint julep cups with crushed ice to serve. Add 1 tablespoon of the syrup and 1 ounce of the bourbon for each serving. Stir, garnish with mint sprig and serve with half-sized straw. 

Summer Cake

I recently stumbled across a beautiful summer cake over at Hogwash. Having never been one to make such an elegant cake, I thought it would be time consuming and hard. Boy, was I wrong! This was easier than the normal Betty Crocker mix cake!

Summer Cake
Angel food cake
Frozen yogurt (I used Kroger vanilla)
Cool Whip
Fruit topping (optional; I used strawberries)

Cut the angel food cake into the layers. Spread frozen yogurt between each layer. Put in freezer for a few hours to firm. Next, ruffle ice the cake using Cool Whip. (Here is what looks tricky, but just watch this tutorial from My Sweet and Saucy and you will look like a Wilton expert!) Place frosted cake in covered container and freeze for at least 5 hours. Cut strawberries in half and add to cake right before serving.

For the banner, I used two chopsticks, yarn, tape, and scrapbook paper. Just cut out triangles from paper. Tape to yarn. Tie banner to chopsticks. Done.

If you are like me and do not have icing supplies at home, I used a 40% coupon from Jo-Ann's to score a petal tip and decorating bags for a combined total of $2.84. Score.

If only all things in life came out this well... ;)

Canning

For the past couple of years, I have been interested in learning how to can. Well, thanks to House Party and Ball Canning, I was able to try it out.

My partner in crime and all things domestic, Amy came over. We went through recipes and settled on something pretty basic, but oh-so-yummy for our first canning experience. Blueberry Syrup. We ran to the store to pick up the supplies. (Most of our supplies were sent by House Party, but we had to buy the blueberries and such.)

Blueberry Syrup
8 cups blueberries
4 cups water
1 T lemon zest
3 cups sugar
2 T lemon juice

Step 1. Wash and drain blueberries. (Wash and rinse jars and lids as well.)


Step 2. Crush blueberries. (Also, prepare jars and lids for canning.)

Step 3. Grate lemon zest.

Step 4. Boil blueberries and lemon zest for 5 minutes. (We got ahead of ourselves and added the lemon juice as well. Oops. We also decided that wearing white t-shirts probably wasn't the best of ideas so we put on aprons.)


Step 5. Drain blueberry juice. (Here was Oops #2. It asked for you to use a jelly bag or cheesecloth. We substituted with coffee filter. Amy thought she had read it had to drain for 2 hours, but looking at the book I read nothing about 2 hours. The coffee filter did not seem to drain so we just used a colander. While later flipping through a different booklet, I found the 2 hour description Amy had been talking about. We decided that as long as it did not have lumps it was going to be fine...)


Step 6. In a different saucepan, add 4 cups water and 3 cups sugar. (In the large stockpot, we are simmering jars in stockpot for 10 minutes before filling so they will not crack. Isn't this the greatest apron you have ever seen?!!? J's sister made it for me.)


Step 7. Bring sugar and water to a boil so it dissolves the sugar. (Lids must also simmer for 10 minutes in a separate pot.)


Step 8. Add blueberry juice to the syrup mixture and boil for 5 minutes. (This is also when you are really supposed to add the lemon juice.)


Step 9. Fill the jars leaving 1/4 inch headspace. (Ball makes a great little stick for that!) Wipe rim. Add lid. Screw band until fingertip tight. (At this point, we look up what it fingertip tight. Just until you start to have to use force when screwing. Insert appropriate Office quote here.)


Step 10. Process jars for 10 minutes. (Cover pot with lid and bring to a rolling boil. Boil for 10 minutes.) When finished, take off of heat and remove lid. Let stand for 5 minutes. Remove jars and let cool for 12 to 24 hours. After cooling, check seal. If not sealed, process again. Thankfully, ours sealed.


Our finished product... 3 pints of blueberry syrup.

Other notes...

-We had a little more than 3 pints after filling jars. I put leftover syrup in fridge to serve soon. I am thinking it will be great over vanilla ice cream.
-Amy took home the squashed blueberry "remnants". She thought she could use them in blueberry muffins or bars.
-Canning is meant to be at least a 2 person job.
-We decided this process is only really worth it if you have your own garden with lots of produce. I am glad we tried it though.
-Could it we make during Little House on the Prairie days? Our patience says doubtful.
-What is next for this domestic duo? I am thinking ice cream making... ;)

Asheville Goodness #1

Spring Break flew by! Our trip to Asheville was fabulous, but for now just a preview of one of the delightful things about the trip.

On Friday, J and I found ourselves heading into Biltmore Village for lunch. I had a place picked out, but after reviewing the menu we opted for Gianni Panini which we had walked by earlier. It was a good decision.

I ordered the Greek Chicken panini and when paired with a Peach Izze made my mouth happy. However, that did not compare to the potato salad. The potato salad I had was literally the best I have ever put in my mouth. I savored each bite which is something I rarely do. Secret ingredient? Feta Cheese. (Of course there might be more, but that is the one the server told me about.) Why I have never thought of that before?

When I got home I looked for a recipe that would be close to the yumminess I had on the trip. I plan on making this real soon!

Feta Potato Salad

(Recipe adapted from Southern Living)

Ingredients:
3 pounds small new potatoes, diced

2/3 cup olive oil

1/2 cup fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon kosher or sea salt

3/4 teaspoon pepper

1/4 cup green onions, thinly sliced

4 ounces crumbled feta cheese

1/4 cup chopped fresh parsley

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil and cook uncovered for 15-20 minutes, until tender. Drain and place in a large bowl.
Whisk together oil and next 4 ingredients in a small bowl. Pour over potatoes and add green onions, parsley and feta. Toss gently to coat. Cover and chill.

Yield: 8-10 side dish servings

Book Club and American Tiramisu

On Friday night, it was my turn to host our book club meeting. Normally, we eat dinner, talk about the book, and the play Nertz. This night was no exception. We are currently reading The Poisonwood Bible by Barbara Kingslover which is one of my favorites. The girls brought salad, bread, and wine (Blackberry Merlot...delish!). I fixed lasagna and American Tiramisu.

This is the second time I have made American Tiramisu and I love it. Quick dessert that looks like it took some time. It also can be made the night before saving you time to frantically clean your house before guests come. Why American? Because there is no cinnamon or ladyfingers involved.

American Tiramisu
1 thawed pound cake (I use Sara Lee.)
2/3 cup of brewed coffee (Save a little from what you make in the morning.)
1 cup white sugar
1/2 cup chocolate syrup (I use a little more for the drizzle on top.)
1 package of cream cheese
2 cups whipping cream
1/2 of a hazelnut chocolate bar (I use Ritter's.)

Slice pound cake and place in the bottom of a 9x13 dish. (You could also use a trifle bowl.) Pour coffee over cake. In a mixing bowl, beat sugar, chocolate syrup, and cream cheese until smooth. Add whipping cream. Beat until fluffy. Spread the mixture over the cake. Drizzle chocolate over the top. Chop up chocolate bar and scatter on top. Cover and refrigerate for at least one hour.

The evening was a success if I do say so myself. I guess that had something to do with me winning Nertz for the first time ever. (Honestly, it was the first time I even had a score that wasn't in the negative!)

Looking forward to April's book club already.

I linked up at

Storms and Porkchops

Last night my sister Hannah came over for dinner and to watch Extreme Makeover Home Edition Gilmore Girls. Storms were passing and when you don't have cable tv that means only weather is on, so we put in Gilmore Girls dvd. I have enjoyed spending more time with Hannah. She is growing up.

I successfully cooked my first porkchops ever! I was a little nervous as I am with all meats that I cook for the first time. It is funny that I get more nervous about nicely packaged and labeled meats in America than the slabs of different and unlabeled meats in China. Anyways, if you plan on cooking porkchops anytime soon, you should try this recipe...

Basil Porkchops

1/4 cup brown sugar
1 1/2 tsp. basil
dash of salt
1/2 tsp cajun seasoning
2 T veggie oil
4 boneless porkchops

Mix sugar, basil, salt, cajun seasoning and 1 T of veggie oil together in a dish. Rub mixture over both sides of all porkchops. In large skillet, cook porkchops in 1 T of veggie oil over medium heat. (About 8 minutes on each side.)

Hannah and I liked the chops a lot. I even got a "great!" from Justin which is rare. ;) Yea for stormy nights, little sisters, and good food.

Sunday's Agenda and Menu

Slept late, wicked good omelettes made by Justin, Vespa ride, Titans game (way to go #77!), couponing, dinner, a little cleaning, read from Promise Me, and soon bedtime.

On the menu this evening was...

Chicken Spaghetti

3 cups cooked (and shredded) chicken

1 cup chicken broth

water

1/2 lb. of spaghetti

1/2 diced onion

1/2 diced bell pepper

1 can cream of mushroom soup (you might want to add more soup because mine was a tad dry)

1 T seasoning salt

1 tsp black pepper

1 package of shredded cheese (I use 1/2 cheddar and 1/2 mozzarella... whatever was in fridge!)

First, cook spaghetti as normal in water and broth.Go ahead and preheat oven to 350 degrees. In big mixing bowl, combine chicken, onion, bell pepper, salt, pepper, and half of the cheese.

Once spaghetti has been drained, add noodles to mix. Mix in soup. Transfer mixture into casserole dish. Sprinkle with remaining cheese. Bake for 30 minutes.

Pair with salad and sweet tea.

Because I used a smaller casserole dish, I did not use all of my mix. I froze half so I will have enough for another small casserole later in the week. Tonight's mix was enough for two people and a leftover lunch!

Vegetable Fritatta

Due to the extreme flea problem I have had at my house, I have camped out at the old Stockell house recently. It has been nice spending more time with Amy.

Last week, Amy and I joined our forces to make a yummy Vegetable Fritatta of sorts. It looked beautiful and was a nice dish for lunch leftovers. :)

A&B's Veggie Fritatta
8 eggs
1 cup milk
1/4 cup of cheese (we used Romano)
2 peppers (we used hot peppers straight from A's garden)
1 small onion
2 cups of spinach
2 cloves of garlic
2 tablespoons of olive oil
small handful of cherry tomatoes (also from A's garden and only a small amount because B doesn't like tomatoes)
2 tablespoons of basil
handful of Feta cheese crumbs

Preheat oven to 350 degrees.
Beat eggs, milk, and cheese with a little salt and pepper.
Heat olive oil in skillet and saute garlic and peppers. Add onion and spinach. Once spinach has wilted, add egg mixture. Top with tomatoes and basil. Let cook for 5 minutes. Stir only enough to keep from burning the bottom.
Transfer to oven and bake for 10 minutes. Remove and sprinkle with feta cheese crumbs. Cook another 5 minutes. Let cool.

*Use cast iron skillet if possible

We did note that next time we would probably use a little more basil for some extra flavor. I noticed that the peppers had kicked in when I ate at a later date, making it even more delicious.

Amy, enjoyed cooking with you once again!

Favorite Summer Recipe

My favorite summer recipe...

Ravioli with Sauteed Zucchini and Squash

1 lb. cheese ravioli (I use Buitoni's... the small package for 2 meals for myself or the large package for a meal for 2 people and a small portion of leftovers.)
2 T olive oil
1 large zucchini
2 small yellow squash
2 cloves of garlic, sliced
1/2 cup of grated Parmesan cheese

First, add ravioli to about 5 quarts of boiling water. Boil for 7-9 minutes. Drain and put in a big serving bowl. Then, heat olive oil in skillet over medium heat. Add zucchini and squash. I normally add a little salt and pepper. Cook for 5 minutes. Add garlic and then cook for another couple of minutes. Then, add veggies to the ravioli. Toss with Parmesan cheese. Eat.

I have fixed this meal several times over the past 3 years and cannot get enough of it. I will say it is not a good reheat dish, but it also tastes yummy chilled.

Because I volunteer at the Farmers' Market on Wednesday afternoons, I can get my zucchini and squash for the meal then. Perfect.

Sweet Potato Enchiladas

On Sunday, I got to spend some time in my favorite room of any house... the kitchen! I really do enjoy cooking even though I tend to be a little spastic. (Forgot sugar in fruit tea...oops!) Dinner was good oldies... Cajun chicken pasta and grasshopper pie. For lunch though I tried a new recipe. Honestly, I was quite skeptical at first, but in the end was pleased. I will be making this again!

Sweet Potato Enchiladas
5 sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 teaspoon chili powder
1 teaspoon ground cumin (optional)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
10 flour tortillas
1 (19 ounce) can enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese

DIRECTIONS
Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.