Sunday, August 31, 2014
Snack Bags
Look at these cute reusable snack bags for your lunch, or for your kids and their lunches! They're available at Target on line, and they can be washed and used again and again!
Shoe Bag
Saw this cute "shoe along bag" in the Real Simple Magazine - it's a shoe sack that hangs over your purse straps and is perfect for carrying your date or office shoes when your feet hurt and you need to remove them! What a great idea!
Friday, August 29, 2014
Tub of Treasures
What a cute gift idea! Look what all is inside these cute tubs you can buy here! There's a shower gel, scrub, salve for lips, soap and handcreme! I want one...
Thursday, August 28, 2014
For Your Porch
Sometimes....Big Lots has some cute holiday decor. Today I found this cute lantern for sitting on my front porch for the upcoming fall season. It's so pretty lit up, and I know just where I'll place it! It was $20. There's a mirror in the bottom, and little orange twinkle lights inside, with pine cones and an orange leaf, too. It's battery operated.
Wednesday, August 27, 2014
Enchiladas a la Healthy
These are a "healthy" version of enchiladas - full of texture and taste.
Cut 4 Yukon gold potatoes into 1/4 pieces and boil til tender, set aside.
Open a can of chickpeas, rinse and drain.
Lightly spray a 9X13 pan, and preheat oven to 375 degrees.
In a large skillet, heat 2 T olive oil, then add four cloves chopped garlic for about 30 seconds, then add one chopped red onion, 2 chopped jalapenos (seeded), 2 tsp oregano, and 1 tsp cumin. Cook about 6-8 minutes, stirring occasionally.
Add 1 cup vegetable broth, the chickpeas (coarsely chopped), the potatoes and salt and pepper to the skillet. Simmer til most of the broth is evaporated, but mixture is still moist. (8-10 min).
Spoon 1/2 cup tomatillo sauce into the 9X13 pan. Warm 12 corn tortillas.
Place 3/4 cup tomatillo sauce in shallow dish, and coat each tortilla with sauce, spoon 1/3 cup of the potato mixture on top and roll up, placing seam side down in casserole dish. Top with 1 cup tomatillo sauce and grated cheese (optional). Cover with foil and bake 25 minutes.
Serve with remaining sauce, onions and cilantro.
Cut 4 Yukon gold potatoes into 1/4 pieces and boil til tender, set aside.
Open a can of chickpeas, rinse and drain.
Lightly spray a 9X13 pan, and preheat oven to 375 degrees.
In a large skillet, heat 2 T olive oil, then add four cloves chopped garlic for about 30 seconds, then add one chopped red onion, 2 chopped jalapenos (seeded), 2 tsp oregano, and 1 tsp cumin. Cook about 6-8 minutes, stirring occasionally.
Add 1 cup vegetable broth, the chickpeas (coarsely chopped), the potatoes and salt and pepper to the skillet. Simmer til most of the broth is evaporated, but mixture is still moist. (8-10 min).
Spoon 1/2 cup tomatillo sauce into the 9X13 pan. Warm 12 corn tortillas.
Place 3/4 cup tomatillo sauce in shallow dish, and coat each tortilla with sauce, spoon 1/3 cup of the potato mixture on top and roll up, placing seam side down in casserole dish. Top with 1 cup tomatillo sauce and grated cheese (optional). Cover with foil and bake 25 minutes.
Serve with remaining sauce, onions and cilantro.
Tuesday, August 26, 2014
One Minute Cookie in a Cup
These cookies took one minute to "bake" in the microwave - and just a few minutes to mix up!
Melt 1 stick (8 T) unsalted butter, then add 1/2 cup packed light brown sugar, 1/2 tsp vanilla extract, 1/2 tsp salt and 1 large egg - whisk together til smooth.
Add in 3/4 cup flour, 3/4 cup rolled oats, and 1/2 cup semisweet chocolate chips and stir til combined.
Divide the dough into six microwave-safe ramekins and microwave one at a time 45 seconds to 1 minute - best eaten warm. (with ice cream of course!)
Melt 1 stick (8 T) unsalted butter, then add 1/2 cup packed light brown sugar, 1/2 tsp vanilla extract, 1/2 tsp salt and 1 large egg - whisk together til smooth.
Add in 3/4 cup flour, 3/4 cup rolled oats, and 1/2 cup semisweet chocolate chips and stir til combined.
Divide the dough into six microwave-safe ramekins and microwave one at a time 45 seconds to 1 minute - best eaten warm. (with ice cream of course!)
Monday, August 25, 2014
Ham & Cauli Galette
This didn't take long at all to prepare, then it just bakes in the oven - and you've got your meal!
Slice half a cauliflower head into 1/4 inch slices. Toss in a bowl with small sliced red onion, and 1 T fresh rosemary, 1 T olive oil, and 1/2 tsp salt and 1/4 tsp pepper.
Grate 2 oz Gruyere cheese, and pull apart into small pieces 4 oz deli ham, thinly sliced, and fold both into the mixture.
Roll out a refrigerated pie crust onto parchment paper into a 12" round and place paper and crust onto your baking sheet.
Place the mixture in the center of the crust leaving a 2 1/2 inch border, then fold up the border around the edges, basting it with a beaten egg.
Place in a 425 degree oven and bake 30 minutes.
Slice and enjoy!
Slice half a cauliflower head into 1/4 inch slices. Toss in a bowl with small sliced red onion, and 1 T fresh rosemary, 1 T olive oil, and 1/2 tsp salt and 1/4 tsp pepper.
Grate 2 oz Gruyere cheese, and pull apart into small pieces 4 oz deli ham, thinly sliced, and fold both into the mixture.
Roll out a refrigerated pie crust onto parchment paper into a 12" round and place paper and crust onto your baking sheet.
Place the mixture in the center of the crust leaving a 2 1/2 inch border, then fold up the border around the edges, basting it with a beaten egg.
Place in a 425 degree oven and bake 30 minutes.
Slice and enjoy!
Sunday, August 24, 2014
Sneakers!
A bit of tribal influence...these sneakers are affordable and make a great piece to add to your fall wardrobe!
Saturday, August 23, 2014
Shift Dress/Shirt
Found these dresses at Rue 21 but I'm going to wear the one I got as a shirt, belted at the waist, over jeans. The fit was great, the price was even better, and the print was so cool for the first hint of fall...
Friday, August 22, 2014
Cork Board Jewelry
I had a cork board in my closet with small push pins, using them to hang my jewelry. However, they weren't really holding, as the pin wasn't deep enough to go through the cork into the wall. So...we saw these corn cob pins at Marshalls, and they work great - AND they hold several heavy necklaces on one pin!
Thursday, August 21, 2014
Hammock Swing
We visited my nephew this summer and he had this cool hammock swing hanging from a tree in his backyard. He says it's sturdy and a great fun piece for his little girls as they play outside! It's unbelievably only $16.95 from Lakeside Collection, a pretty cool online store! Below is the online photo, and then below that, my two nieces from California!
Wednesday, August 20, 2014
The Best Cookie
These just might be the tastiest cookies...ever...they're loaded with ingredients and texture and taste!
here's the recipe:
Tuesday, August 19, 2014
Tostones (Fried Plantains!)
These tostones took a little time to fry, but they are awesome!
Just take 3 green plantains, cut off the ends, and cut in thirds. Then score the peeling, remove, and discard. Meanwhile heat 3 inches of canola oil in a medium saucepan to 350 degrees. Slice the plantains in 3/4 inch slices and fry in batches about 3 minutes (just til soft - not brown), let sit on paper towels for 30 seconds, then flatten each one to 1/4 inch with the bottom of a glass. Fry again for 3 minutes more til golden and crisp, then drain on paper towels and sprinkle with kosher salt.
Serve with guacamole - 2 avocados mixed with chopped red onion, chopped seeded jalapenos, and lots of lime juice - salted and peppered to taste.
Just take 3 green plantains, cut off the ends, and cut in thirds. Then score the peeling, remove, and discard. Meanwhile heat 3 inches of canola oil in a medium saucepan to 350 degrees. Slice the plantains in 3/4 inch slices and fry in batches about 3 minutes (just til soft - not brown), let sit on paper towels for 30 seconds, then flatten each one to 1/4 inch with the bottom of a glass. Fry again for 3 minutes more til golden and crisp, then drain on paper towels and sprinkle with kosher salt.
Serve with guacamole - 2 avocados mixed with chopped red onion, chopped seeded jalapenos, and lots of lime juice - salted and peppered to taste.
Monday, August 18, 2014
Burlap Flowers
These are sitting on a desk in my son's living room, and they look so cute - my daughter-in-law made them!
Cut a strip of burlap a few inches in width about a foot long (depends on how big you want the flower). Lay out the strip and pick the center most thread that runs longways, and pull. Keep pulling it while holding both ends, as to gather it. Once it's bunched up as tight as possible, hot glue the two ends together and add any embellishments you like - like buttons!
Next, attach the flower to a branch (just grab one from your tree!).
Here's a link on pinterest to look at, too!
Cut a strip of burlap a few inches in width about a foot long (depends on how big you want the flower). Lay out the strip and pick the center most thread that runs longways, and pull. Keep pulling it while holding both ends, as to gather it. Once it's bunched up as tight as possible, hot glue the two ends together and add any embellishments you like - like buttons!
Next, attach the flower to a branch (just grab one from your tree!).
Here's a link on pinterest to look at, too!
Sunday, August 17, 2014
Popcorn Bar
My niece threw a party and had a popcorn bar! She provided a huge tub of popcorn, and oil spritzer, sprinkles of garlic Parmesan, Ranch, white cheddar and cinnamon sugar, with toppings of peanuts, M&M's, and toffee. What a cute idea!
Saturday, August 16, 2014
Lip Scrub
A lip exfoliating scrup...why? I'm not sure, but it feels absolutely great, smells wonderful, and it's so easy to do!
2 tsp brown sugar
1 tsp honey
1 tsp olive oil
1 drop vanilla extract
Mix ingredients in the above order, massage on lips for 15 seconds and rinse. Keep balm in a covered container.
2 tsp brown sugar
1 tsp honey
1 tsp olive oil
1 drop vanilla extract
Mix ingredients in the above order, massage on lips for 15 seconds and rinse. Keep balm in a covered container.
Friday, August 15, 2014
Crossbody bags!
Charming Charlie has some cute purses right now, and some really cute shirts for the coming season...
Check out these cute crossbody bags!
Check out these cute crossbody bags!
Thursday, August 14, 2014
Zucchini Coins
Last night we had three sides dishes for dinner. One was the "roasted sweets" posted last night. This second side is "zucchini coins." Both of these are from a little booklet in the Every Day with Rachael Ray Magazine.
Just slice two large zucchini into 1/4 rounds and lay them out on a sprayed baking sheet. In a bowl, mix shredded Manchego cheese with paprika and Panko breadcrumbs. Crumble this mixture on top of each round and broil in the oven (on low broil) for about 10 minutes.
So easy!
Just slice two large zucchini into 1/4 rounds and lay them out on a sprayed baking sheet. In a bowl, mix shredded Manchego cheese with paprika and Panko breadcrumbs. Crumble this mixture on top of each round and broil in the oven (on low broil) for about 10 minutes.
So easy!
Wednesday, August 13, 2014
Roasted Sweets
This recipe called for Yukon potatoes, but all I had was sweet potatoes...and they came out so yummy!
I peeled and cut two large sweet potatoes into chunks, and boiled them in water on the stove for about 7 minutes. Meanwhile, I pulsed two cups of sourdough bread into coarse crumbs in the food processor. In a bowl I put the crumbs, 1/4 olive oil, 1 clove garlic grated, 1 tsp lemon zest, and pepper. After draining the potatoes, I tossed them in the crumb mixture and placed them on a baking sheet.
The potatoes then went in the oven at 450 degrees (preheated, of course) for about 10 minutes. Then I sprinkled 1/4 cup each of parsley and parmesan cheese on top, and roasted 5 more minutes.
If needed, you can add more salt, and serve with lemon wedges...or they taste soooo good alone.
I peeled and cut two large sweet potatoes into chunks, and boiled them in water on the stove for about 7 minutes. Meanwhile, I pulsed two cups of sourdough bread into coarse crumbs in the food processor. In a bowl I put the crumbs, 1/4 olive oil, 1 clove garlic grated, 1 tsp lemon zest, and pepper. After draining the potatoes, I tossed them in the crumb mixture and placed them on a baking sheet.
The potatoes then went in the oven at 450 degrees (preheated, of course) for about 10 minutes. Then I sprinkled 1/4 cup each of parsley and parmesan cheese on top, and roasted 5 more minutes.
If needed, you can add more salt, and serve with lemon wedges...or they taste soooo good alone.
Tuesday, August 12, 2014
Sweet & Sour Bacon Dressing
This salad dressing was tasty, but a word to the wise: Eat it right away, or it gels. The recipe is from Cooking Light Magazine, and it was delicious over a spinach salad.
Cook 2 pieces of bacon til crisp, remove from the pan and crumble. In the drippings from the bacon, add 1 1/2 T cider vinegar, 1 1/2 tsp brown sugar, 1 1/2 tsp Dijon mustard, 1/8 tsp pepper and a dash of kosher salt, stirring with a whisk. Stir in the crumbled bacon and serve immediately.
My husband said he thought the crumbles were pecans!
Cook 2 pieces of bacon til crisp, remove from the pan and crumble. In the drippings from the bacon, add 1 1/2 T cider vinegar, 1 1/2 tsp brown sugar, 1 1/2 tsp Dijon mustard, 1/8 tsp pepper and a dash of kosher salt, stirring with a whisk. Stir in the crumbled bacon and serve immediately.
My husband said he thought the crumbles were pecans!
Monday, August 11, 2014
Sunday, August 10, 2014
Bottle Art
My daughter-in-law painted these clear glass bottles and set them on a shelf, and they look fabulous! She just scrubbed off the labels and let them dry, made her own design using masking tape, and then she spray painted with gold paint!
Super cute!
Saturday, August 9, 2014
Easy Wall Art
Got an empty frame and some chicken wire? Just attach the wire to the frame and use clips to display your photos! Easy and so cute in an array of art on the wall!
Friday, August 8, 2014
A Good Pizza
This is one of my favorite home pizzas. Just buy a store bought crust (wheat and thin) and lay it atop a cornmeal dusted pizza pan. Set the oven to 400 degrees.
Brown 1/2 lb ground meat and drain. On top of the crust spread the meat, 1/2 sliced red onion, 2 cups broccoli rabe (chopped) and 2 cups shredded mozzarella. Season with salt and pepper.
Bake about 10-12 minutes til the cheese is browned and bubbly.
Delicious!
Brown 1/2 lb ground meat and drain. On top of the crust spread the meat, 1/2 sliced red onion, 2 cups broccoli rabe (chopped) and 2 cups shredded mozzarella. Season with salt and pepper.
Bake about 10-12 minutes til the cheese is browned and bubbly.
Delicious!
Thursday, August 7, 2014
Sweet Potato Hummus
I've never heard of sweet potato hummus so when I saw this recipe, I thought I'd try it. Alongside homemade Parmesan pita chips, it makes a great appetizer!
Boil 2 cups cubed peeled sweet potatoes until tender, drain and cool. Blend in a processor with one can of drained chickpeas. Add 1/4 cup tahini, 2 T olive oil, 2 cloves chopped garlic, 1 T honey, 1 tsp lemon zest, 2 T lemon juice, 1 tsp sweet paprika, 1/2 tsp cumin, 3/4 tsp salt and 1/4 tsp pepper, and blend til smooth. Before serving add a sprinkle of paprika.
Meanwhile, preheat oven to 350 degrees, cut whole grain pitas into wedges, brush with a mixture of 3 T canola oil, 1 tsp garlic powder, 1/4 tsp salt, 1/4 tsp pepper. Brush tops of wedges with mixture, then sprinkle with grated Parmesan. Bake til browned and crispy about 10-12 minutes. Serve with the hummus.
Boil 2 cups cubed peeled sweet potatoes until tender, drain and cool. Blend in a processor with one can of drained chickpeas. Add 1/4 cup tahini, 2 T olive oil, 2 cloves chopped garlic, 1 T honey, 1 tsp lemon zest, 2 T lemon juice, 1 tsp sweet paprika, 1/2 tsp cumin, 3/4 tsp salt and 1/4 tsp pepper, and blend til smooth. Before serving add a sprinkle of paprika.
Meanwhile, preheat oven to 350 degrees, cut whole grain pitas into wedges, brush with a mixture of 3 T canola oil, 1 tsp garlic powder, 1/4 tsp salt, 1/4 tsp pepper. Brush tops of wedges with mixture, then sprinkle with grated Parmesan. Bake til browned and crispy about 10-12 minutes. Serve with the hummus.
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