Have Your Heard Your Anthem Today?

Mornings are hopping at our home. No really. They start at the 6 o'clock hour and rock from the get-go. It begins with The Great Husband's alarm going off, then a snooze, then going off, then a snooze, then going off, and if we are lucky, another snooze.
Quinn and I get up and trudge downstairs and start breakfast. Times like these I started to understand the Folgers commercials. As a child, I never got how the smell of coffee could bring someone up out of bed and onto their feet. But now, the smell of coffee is my first kick-start to the day.
I make breakfast for the family (which by the way, consists of a hot breakfast of eggs and toast every morning from his great wife.) Declan hears the commotion and demands to be removed from his cage crib.
Jeremiah rolls down, clean shaven, dressed for work, with his son in his arms.
His first job when he gets downstairs is playing the day's anthem.
That's right an anthem.  Each day is different song, because as we know, each day is a different day.
If Quinn is in a sensitive mood, The Great Husband has played Jewel's "I'm Sensitive".
If Declan is crabby and crying, he may play to classic, "Don't Cry Outloud".
The only standing song is on Fridays.  We get the great pleasure of starting every morning with this:

Our anthem defines our day, so it usually is an upbeat, motivational song.  One of his favorites:

My favorite:

We all have our styles.  I  just know that I love starting the day that way.
What's your anthem today???

If you make this recipe, it may be this...

Balsamic Glazed Steak

2 lb skirt steak

salt and pepper

1/4 c balsamic vinegar

2 tb brown sugar

1/2 tsp crushed red pepper

2 cloves garlic, finely chopped

1 Tb Canola Oil

Season steak with salt and pepper on both sides.

Place steak in zip lock bag.  Add vinegar, sugar, red pepper, and garlic.  Massage marinade into steak while in bag.  Place in the refridgerator for at least one hour.

Remove from fridge 20 minutes before cooking.

Heat skillet until just smoking (this works best with an iron skillet.)  Add oil.

Place steak in pan and let it cook without moving it for 4 minutes, until a nice brown crust develops.  Flip and cook for an additional 3 minutes.

Remove from pan and let steak rest for 10 minutes.

Cut into thin slices against the grain.

Serve it up!!

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Mini Me Making Mini Muffins

Ladies and Gentlemen,
The Easy Bake Oven is BACK!
If you had one, you remember how your tiny cake was baked with only the heat from the light bulb inside. What a novelty!
Today's Easy Bake Oven does not cook with a light bulb. To be honest, I have no idea how the thing works, but you plug it in and it gets damn hot. Slide the tiny tray of dough in for 12 minutes, then Bon Appetite!
Quinn was chomping at the bit to bake pretzles in her new oven. Let me tell you that the box of mix can be quite deceiving. It looks like you will get big, lucious, Aunt Annie-esque pretzles. They are more like tiny blocks of dough.
This however did not slow down Quinn. She baked two batches and ate them all in record speed.
Thanks, Grandma! Quinn will be baking you some muffins as big as your pinkie to show you her gratitute.

You know what else is making a comeback these days? The Crock Pot!!! Oh how I am loving mine this winter.
Last night I replicated my husband's favorite dish from our local Mexican restaurant.

Chili Verde

2 lbs pork shoulder

2 tsp salt

2 tsp pepper

1 lb tomatillas, husked and rinsed (You can substitute 1 16 oz jar tomatilla sauce if you cannot find fresh tomatillas.)

1 can fire roasted tomatoes

1 small can green chopped green chilies

1 c chicken stock

Cilantro

Cooked Rice

Season pork shoulder with salt and pepper. Place in slow cooker.

Add remaining ingredients.

Cook on high for 3.5-4 hours, until pork is super tender.

Shred pork in crock pot with two forks.

Serve over rice. Garnish with Cilantro

Stealing My Sanity II

My son had his first bout with breaking the law yesterday.
As he drove up to the checkout lane in the grocery store in the little car connected to the cart (which, by the way, make the cart about as long as a yacht, making it quite difficult to navigate through narrow isles) he saw the amazing assortment of goodies to purchase as a last-minute reminder.
The plethora of candy.
The colors of chap stick.
The shiny packs of gum.
My son decides to pocket a small bottle of Five Hour Energy and a pack of lighters.
Seriously?  Not the candy?
What on earth would he do with lighters and Five Hour Energy?  Was he planning on sneaking out to a baby rave that night?
Because he is 18 months, I cannot truly reason with him that stealing is bad and raves will kill him if his parents don't first for even thinking of going to one.
So much to look forward to in the coming years.

Here is an easy meal to look forward to making to impress your family:

Apple Sage Roasted Chicken

Update:  It was brought to my attention I was missing a step in the directions.  This has been fixed.  Thanks for actually reading the recipe and letting me know!!

1 Whole Roaster Chicken (5-7 lbs)

2 tsp Salt

1 Tb Pepper

6 oz Fat Free Greek Yogurt

2 Tb Fresh Sage, Chopped

1 Granny Smith Apple, Shredded

1 Tb Extra Virgin Olive Oil

Preheat Oven to 350F.

Remove any giblets from inside of chicken. 

Rinse chicken and pat dry with paper towel.

Set chicken in a well seasoned Iron Skillet or a roasting pan, breast side up. 

Spread 1 Tb olive oil over skin of chicken. Sprinkle with 1 tsp salt and 1 tsp pepper.

In a medium bowl, mix yogurt, sage, apple,1 tsp salt, and 2 tsp pepper.

Spread yogurt mixture over skin of chicken and under the skin on the breast.

Place in oven and cook for 90 minutes.

Remove from oven and let sit for 10 minutes before serving.

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Thanks, 2011!

With the welcoming of a new year, comes thoughts of how this year will be better than the last.  I have to say, the past year has been quite a fantastic year.  With health and love at an all-time high in our home, there is not a lot to complain about.  (I still find things to complain about, but it's not because I am unhappy with my life.)
Here are some things that 2011 whipped out:

*Declan finally decided it was time to walk.  He now can be social and actually make contact when he hits during a tantrum.

*I lost 20 lbs last spring.  I gained 10 back this fall, but hey, that's what resolutions are for.

*Quinn has continued to grow as a superstar in her own imagination.  I have a love/hate relationship with her superstar side, but it makes her who she is so I would never change it.

*Jeremiah gave me a foot rub an average of 3 out of the 7 days each week.  If that's not a Great Husband, than what is?

*My friends near and far continue to be wonderful, funny, supportive, and give me strength to feel like I am capable of anything.

*My children are realizing how special and wonderful their grandparent's, aunts and uncles are.  As they get older, they will only grow to know how very lucky they are to have a BIG, fabulous, and loving family.

Thanks, 2011.  You have been so very good to me.  Please pass the word on to 2012 to keep things on the up and up.

On to losing those darn 10 lbs again!!  Healthy soup, for a healthy new year!

Slow Cooker Sweet Italian Turkey Sausage and Vegetable Soup
serves 8

6 links Sweet Italian Turkey Sausage
1 can white beans, drained and rinsed
1 lb fresh spinach
2 large parsnips, scrubbed and sliced
1 medium butternut squash, peeled and cubed
8 cups chicken stock
2 tsp salt
1 tsp pepper
1 Tb Cumin

In a hot pan, cook turkey sausage until internal temp is 160F.  Half length-wise and slice sausage.

Place all ingredients in slow cooker on high.  Cook for 2 hours on high, then 2 hours on low.

Serve hot.

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Just Like a Stalker...

He truly DOES know if I've been bad or good!

CLICK HERE TO SEE WHAT SANTA THINKS OF ME

I am totally busted.

That's all I have to say about that.

When I get sad, I like to cook something good.

Pita with Roasted Vegetables
serves 2

1/2 zucchini, cut thin length-wise
1/2 yellow squash, cut thin length-wise
10 cherry tomatoes, sliced in half
1/2 yellow pepper, sliced thin
1/2 small vidalia onion, sliced
3 Tb olive oil
1/4 c ricotta cheese
2 large whole wheat pitas

Preheat oven to 400F
Place all veggies in a large bowl.
Drizzle olive oil, salt and pepper.
Toss until all vegetables are coated in oil.
Place on a cookie sheet and bake for 10-15 minutes,
until edges are nicely browned.
Remove from oven, but keep oven on.
On a separate cookie sheet, pile vegetables on top of pita.
Dollop ricotta cheese all over veggies.
Cook for an additional 8-10 minutes.

The Stages of Santa

Our little Declan had his first meeting with Santa last week.  We knew it would take some time to warm up to him.

Stage 1: DOUBT

STAGE 2: FLEE

STAGE 3: FEAR

STAGE 4: ACCEPTANCE...kind of

Nothing like traumatizing your youngest with a little Christmas cheer.  

To continue with the abuse, why not just take them home and make them eat broccoli.  

Here's how I like to make it:

Roasted Broccoli

3 Tb Olive Oil

2 Tb Chopped Garlic

1 tsp Crushed Red Pepper

1 tsp Salt

1 tsp Pepper

1/2 tsp Mustard Powder

2 Tb Grated Parmesan Cheese

3 c Broccoli Florets

In a large bowl, whisk together first 7 ingredients.

Add broccoli and toss so all pieces are covered in oil.

Spread broccoli in a cookie sheet covered in aluminum foil.

Bake for 15 minutes.

In a large bowl, mix all ingredients 

Preheat Oven to 400F

Don't Cry OutLOUD

I just left a restaurant without finishing my lunch.  I wish I could say it was because I was full and decided to order a doggy bag.  Nope.  It was because my son, all of 16 months old, threw a tantrum of epic proportions.  A huge, enormous, full-out screaming, red-faced, fit-of-rage tantrum.
It all started because he wanted to feed himself butternut squash soup.  With his hands.  While wearing a cream sweater.  If we were home, I would have stripped him down and let him have at it.  But we weren't at home.  We were at a Bruegger's Bagels trying to have lunch.  So I took it away.  That's when it went waaaaay down south.
As the siren from Declan's mouth started to wail, I felt the prickles on my forehead.  I started to sweat.
It sounded just like this:

 I looked around for a face of encouragement from another mom.  All I saw were people completely staring at the circus of my table from their coffee and laptops.  I realize that it's not cool to be so crazy in a place of business, but Holy God, since when did Bruegger's become a home office for so many people?
As swiftly as I could, I tried to give him is pacifire.  He threw it at me.  I tried to give him his milk.  He threw it on the floor.  It was time to go.
Of course it has to be cold outside, and I have to have the worlds toughest jacket to put on a one year old.  At this point my feet have started to sweat.  The stares from other patrons have turned into dirty looks.  I swear someone said, "tsk, tsk" as they walked by us.
Meanwhile, my 5 year old is asking me the same question over and over:
"Are we going home or are we going straight to school?"
"Mommy, are we going home or are we going straight to school?"
"Mommy, are we going home or are we going straight to school?
"Hey, Mom.  Are we going home or we going straight to school?"
I could see her mouth moving, but all I could hear was noise.
I threw all of the food in a bag, swiped up my kids without their coats, dragged them out into the parking lot.
It was one of those moments that reminded me when I was younger seeing other moms go through that.  I would always think to myself, "Why can't that mom get a hold of her child?"
I was the BEST mother before I actually became one.

I wish going out to eat as a family on a regular basis is something that is guaranteed to be nice and relaxing, full of manners, laughter, and good conversation.
But it is not.
So when we get the urge to go out for dinner because I just don't feel like cooking, I remind myself of what going out to eat REALLY means.  Then I find something easy to cook.

Here is a simple recipe that can be used on a night when you just don't feel like cooking:

Cod with Salt and Vinegar Chip Crust
adapted from cooking light magazine
serves 2
2 Cod Fillets
1 Tsp Salt
1 Tsp Pepper
1 Tb Light Mayonnaise
1 C Salt and Vinegar Chips, Crushed

Preheat Oven to 400F
Pat fillets down with a paper towel and place on a cookie sheet covered with aluminum foil.
Season Cod on both sides with salt and pepper.
Spread Mayonnaise on the top of each fillet.
Lightly press chips over mayo so it covers the entire top of the fillet.
Place in the oven and cook for 10-12 minutes, until fish flakes.

Hungry, Hungry Ego

I am a ham.  I fully admit it.  I love a captive audience and my favorite thing to do is to make people laugh.  When my sister Colleen got married, I worked for days on my speech.  My other sister Maureen did hers on the fly.  

Guess who's flopped.

That's right. Mine.

Like crickets chirping, nose blowing silence.  

I tapped the mic, "Is this thing on?"

One child over under 10 laughed, but I am pretty sure that was because someone next him passed gas loudly.

Maureen?  She took the house down.  She had a zinger that everyone remembered.

People were coming up to her the rest of the night, "Oh, Maureen!  You are so funny.  Erin, isn't your sister SO funny!?"

Hilarious.

Thank God for my captive audience at Jazzercise.  I can make them laugh pretty easily.  THEY think I am funny. 

I am grateful for Facebook.  I can say something funny and get instant gratification through "likes" and comments.

And of course there is this blog.  A wonderful outlet to feed my ego.  I write, and pray that people read.  And some people actually do!  Thank YOU for helping me feel worthy!

For that, I will give you a simple and DELISH recipe to make.  Great for a crowd, or you can eat it all up yourself.  

That's what I would do.

Grill Roasted Garlic 

2 heads garlic

2 Tb olive oil

Slice the top of the head of each garlic bulb.  

Place both bulbs on a large sheet of aluminum foil.  .

Pour olive oil over the garlic bulbs and wrap the foil around them.

Place in a preheated grill away from flame.  If you have a shelf on your grill, put it on there.  

Close the grill and cook for 40 mins to an hour.

The garlic will become soft and mushy.  Perfect to spread on some crusty bread you warmed up on the grill.  Just carefully (IT IS HOT) squeeze the bulb and the garlic will pour out.

MMMMMM.  Enjoy.

Hello, My Friend. Hello

Hey. How's it goin'? It's been a while, right? Not much has changed. Well, I guess a little has. Quinn is 4 1/2 and oh, did I mention I have a son now? Who's almost 1 year old!

Yes, little Declan joined our family back in late July of last year. He is a total joy and an amazing addition to our family. He is ALWAYS smiling, totally laid back, and a major mama's boy. We all are oh so lucky to have him.

With that said, going from one to two kids has kept me a tad busier than before. I had to prioritize and let our family schedule fall into place. Som

e things had to fall to the wayside. As you know, this blog was one of those things.

One year later, I am attempting a comeback. Morning naps may work in my favor once or twice a week to make this happen. I can only try, right?

Summertime is in full swing here in the Queen City. With lots of heat and TONS of rain, it hasn't been ideal, but I won't complain. I am grateful for the pool, the swing set, margaritas, and the grill. These summertime essentials make me want to sit in the sun and add to my freckle collection. It also calls my name to get up and cook!

Summer isn't summer until you have had your healthy dose of pig. How about some pork wrapped in pork? Can it get any more blissful than

that, I ask you? The smell of smokey bacon on the grill cannot be beat.

Especially good when you have eaten salad all week for the diet that only allows a speck of meat on a plate with a crumb of bread and a grape for dessert and I am looking at every piece of sweet food which I don't usually like anyway like it is the first bit of food I will have had in a week and all I can dream about is a fat burger with lots of cheese and bbq sauce and smokey bacon with a side of ice cream and gummy worms...

I digress.

Anyhow, what a wonderful treat this will be for you and your favorite meal companion.

Bacon Swaddled Pork Chops

2 Center Cut Pork Loin Chops

4 pieces bacon

Lawry's Seasoned Salt

Cracked Pepper

Season pork chops with seasoned salt and pepper.

Wrap 2 pieces of bacon around each pork chop.

Tuck end of bacon under wrapped bacon to secure.

Place pork chops on grill and cook 5 minutes. Flip and continue cooking until internal temperature reaches 160 degrees.

Bye, Bye, Birdie

Last summer we had a bird in our house.

The front door was left open for some reason (which is quite unusual due to my fear of robbers) and a bird must have gotten in.

Quinn kept yelling, "A bird, Mommy! A Bird!"

I didn't believe her until I saw it sitting on the arm of my couch.

The first thing that went through my head was, "Dear God, don't let it poop."

Then I was scared. I don't know why, but I pretty much rolled up into the fetal position and played dead so it wouldn't attack me. I heard this works for bears...why not birds?

The great (and heroic) husband calmly shooed it out of the house after many screams and ducks of the head.

The drama was over with a happy ending. No bird. No poop anywhere. Everyone still had their eyes.

Fast forward to this morning.

I was getting out of the shower and Quinn came running upstairs.

"Mom, there is a bird in the corner in the family room. I thought it was dead. I went to play with it. I think it is dead."

"What do you mean? Is it a toy?"

"No. It's a bird."

"Is it moving?"
"No. It is in the corner. Come down here and look."

In my head I am thinking, she must be confused. It has to be a toy. We didn't even open up the doors yet. There is no way a dead bird can just appear in the family room. We don't even have a cat to kill one.

A few minutes later I come downstairs.

"Mom, come look at the bird."

I saunter into the family room and look to where she points.

I see this:

I gasp loudly and start to run.
Quinn looks at me with tears forming in her eyes.

"What, Mommy? WHAT?"

"Did you play with that, honey?" I ask her, my voice quivering.

At this point she can totally see the fear in my eyes.

"No. It fell from the tree."

The tree she is talking about is a fake ficus tree in the corner that my dad had recently given me.

I walked back to the bird.

This is what I saw:

Yes, those are wires coming from it's feet.

Seriously, do they have to make these birds look so real?

The bird is still there. It looks so damn real I am afraid to touch it.

I hate that bird and the trauma it put me through this morning.

I promise you, it will sit there until the great (and heroic) husband moves it tonight.

Food Inc.

PBS was showing Food Inc. the other night. I watched it.
Woah!
Seriously, the next morning I woke up and couldn't shake the images from my head.
Every time I thought about what to make for a meal, my mind wandered back to the movie. It impacted me more than I was prepared for.
But I am happy about that.
Watch it. Really, just do it.
Or live in bliss.
It's your choice really, but don't you want to know what you are putting into your body?

Where it comes from?

How it is affecting you, your family, and other people in the world?
After watching it, ask yourself "What can I do?"
Here is what they suggest:
"Stop drinking sodas and other sweetened beverages.

Eat at home instead of eating out.

Support the passage of laws requiring chain restaurants to post calorie information on menus and menu boards.

Tell schools to stop selling sodas, junk food, and sports drinks.

Meatless Mondays—Go without meat one day a week.

Make a point to know where your food comes from—READ LABELS.

Demand job protections for farm workers and food processors, ensuring fair wages and other protections.

Buy organic or sustainable foods with little or no pestisides.

Protect your family farm; visit your local farmers market.

Make a point to know where your food comes from-READ LABLES

Tell Congress that food safety is important to you.

Demand job protections for farm workers and food processors, ensuring fair wadges and other protections."

These are a few things to start with. I know it all won't happen at once.

Rome wasn't built in a day.

Here is a great idea for Meatless Monday. It is a throwback recipe I created and posted a couple of years ago. But it is delicious, and in season.

Need other ideas? There are countless vegetarian dishes available. Click on the vegetarian tab to your right.

Grilled Asparagus Salad



serves 6






2 bunches of Asparagus



2 Tb Olive Oil



1 Tsp Ground Pepper



1/2 cup Walnuts



2 Tb Balsamic Vinaigrette Dressing



3 Tb soft goat cheese






Preheat grill. If you have a vegetable attachment for your grill place it on the grates so stalks do not slip through. If not, cover with tin foil. Prep Asparagus by snapping off the bottom of each stalk. Toss stalks in Olive Oil.



When grill is heated, place Asparagus in it and close the lid. Let cook for about 3-4 minutes. Open lid and turn stalks on other side. Let cook for an additional 2 minutes. Remove from grill and let cool.



Place a large piece of tin foil on the grill and pour on walnuts. Let cook until nicely roasted, about 3-5 minutes. Remove from grill and let cool.



Chop asparagus and walnuts. Toss with Balsamic Dressing and Pepper. Crumble goat cheese over salad and serve.

Clash of the Titans

I saw on television that there is a remake of Clash of the Titans coming out. Weird, but I used to love watching that movie.

It seemed that it was on television every time I was visiting my grandma and grandpa in Cincinnati. One time in particular, they were showing it in 3-D. You had to buy an Icee at the Convenience store to get your 3-D glasses. I mean, I HAD to drink an Icee to watch Clash of the Titans? In 3-D?? Twist my arm!!

It was in the 80's. I could not have been older than 7 or 8. I had a crush on George Hamilton in a loin cloth. Medusa scared the heck out of me.
It was blissful. And I was at my grandparents, which was blissful in itself.

Frozen mini Snickers in the freezer.

An actual cookie jar!

Hugs. Laughs.

Cards. For money. (okay it was only pennies, but it still made it that more fun.)

Singing.

Skyline.

And Clash of the Titans.

These are some of my absolute favorite memories.

I can't wait to hear 20 years from now what my children's favorite memories were of visiting grandparents. I think they will have a lot.

It is getting warmer here now that spring has arrived. An unusual 80 degrees today!

It makes me have a hankering for summer. And the food summer has to provide.

Cucumber, Onion, and Tomato Salad

1 large cucumber

1 large vadalia onion

2 large tomatoes

1/2 c White Vinegar

3 Tb Sugar

2 Tb Canola Oi

Skin and slice cucumber into thin slices. Do the same to the onion. Cut tomato in half, then into slices about 1/2" thick.

In a bowl whisk sugar and vinegar. Whisk in oil.

Place vegetables in a large ziplock bag. Pour dressing over vegetables and close bag tightly. Move it around so dressing is evenly distributed. Place in the refrigerator for 3-6 hours.

l

There's a Party in My City!

Quinn and I had a girls night out yesterday. We went to the theater for the fabulous show, Yo Gabba Gabba Live! If you have never heard of the show, it is a wacky children's show for preschool age, filled with kooky characters, wonderful music and fabulous guest stars such as Jack Black, Sarah Silverman, and Tony Hawk.

I have to tell you, I may have been a little more excited to see the show than she was. I couldn't wait to see what the creators would pull out for a live show.

They did not disappoint.

All the characters were there.

They had Bootsy Collins lead the Dancy Dance.

Biz Markie led Biz's Beat of the Day; allowing some small children to come up and beat box on the mic with him.

The Aquabats came out and sang how it's so cool in their pool.

There were two explosions of streamers.

One huge balloon drop.

All right on top of us!

Quinn had a blast, and behaved like a dream.

We went for Skyline afterwards and had some hot dogs and chili. That's what she wanted to do.

We came home and got in our pajamas and watched the 2nd half of Annie.

It was a perfect night to say the least.

Until I woke up with heartburn. Skyline will do that.

As promised, here is the other restaurant knock-off recipe. My favorite salad from Panera.

Asian Chicken Salad

1 bunch romaine lettuce, chopped

1 c chicken breast, cooked and sliced

1/4 c cilantro, roughly chopped

5 green onions, chopped

1/4 c sliced almonds

2 Tb Rice Wine Vinegar

2 Tb Sugar

2 Tb Canola Oil

1 Tsp Sesame Oil

1 Tb Sesame Seeds

Place first 5 ingredients into a large salad bowl.

In a small bowl, add vinegar and sugar. Pour in Canola Oil then Sesame Oil, whisking while you add.

Add sesame seeds and whisk again.
Drizzle over salad and toss until ingredients are evenly distributed.

In and Out

Quinn and I like to have lunch dates. About twice a week I take her out and we enjoy a leisurely lunch with just the two of us. We catch up on things...even though we are always together.

We usually go out one day after Jazzercise, and always go out to Subway after Ballet.

After Jazzercise she gets to choose the location. Sometimes it's Skyline Chili, other times it's Panera. Sometimes it's Mexican or a Zips burger, and a lot of times it is Bruegger's Bagels. I am totally down with all of these choices, because I enjoy them all.

The other day my husband took a look at our bank statement. He was quietly printing out pages then walked into the room I was in.

"Honey, we need to talk."

This is never good.

"Do you have any idea how much money each month we spend on eating out?"

"No. But it has to be less than it was before we had Quinn. I mean, remember? We used to eat out. I meant EAT OUT. All the time. Nice meals. Remember?"

"Erin. Look at this. These pages are just the charges for eating out or ordering in from January."

Let me tell you, the list went on and on. It was obscene.

Truly.

So when I told you at the beginning of this post that Quinn and I ate lunch out 2 times a week,

I was just fooling myself.

It's more like 3-4.

Times are calling for a change.

A baby is on the way, we are saving for some things. I am spending our money with nothing to show for it...except for maybe some extra lbs.

I can blame it on baby cravings. That would be easy, but not truthful.

Here's the deal though, I can make many of my favorite things at home.

I mean, I am the MotherChef, Gosh Darnnit! I can make almost anything!

Or at least try.

So, just as I featured the Maggiano's Chopped Salad,

the next few posts will be dedicated to the lunches I love to eat out.

This one in particular is based off of what I always order at Brueggar's Bagels.

My version of the Leonardo DeVeggie.

I will give you this disclaimer: %50 of what makes this sandwich is the bagel. So I get a bag of day-old bagels from Brueggars. It's whole heck of a lot cheaper than the fresh, and after it's toasted it tastes exactly the same to me.

Veggie Sandwich on Bagel

1 everything bagel, split and toasted golden brown

1 Tb jarred minced sundried tomato

1 tsp veggie cream cheese

2 slices roasted red pepper (i buy it jarred)

4 thin slices of red onion

1 leaf romaine lettuce

2 slices tomato,

(my tomato in the picture are heirloom, which is why they are purple.)

Assemble by spreading sundried tomato on one half of the bagel. Spread cream cheese on the opposite half. Layer red pepper, onion, lettuce and tomato.

Close and cut in half.
Enjoy.

Desayuno

Ahhhh, Breakfast. It is your taste bud's first impression of the day. It is one of my favorite meals...along with lunch and dinner.

And snack time.

I never understood the large amounts of people who skip breakfast each and every day.

I have never skipped breakfast.

The one time I did, I was at acting camp, and I started to faint during warm-ups.

Although everyone probably thought I was acting.

I once had a roommate who HAD to eat breakfast food before anything else.

That meant if we went out for lunch and she hadn't eaten by then, she would eat a quick bowl of cereal before we left, or just order breakfast food or lunch.

To me, breakfast is not abut what you eat, but about when.

Before 9 AM.

I can eat anything for breakfast.

Sushi? Yes.

Octopus Salad? Yes.

Tacos? Yes

You name it, I probably have had it for breakfast.

I'll be honest though, actual breakfast food is what I crave.

I love cereal. I love eggs. I love pancakes.

When we go out, I order omelets.

When we stay in, I make blueberry wheat pancakes.

This particular weekend we had tacos on a Saturday night. That could only mean one thing for the next morning...

Southwest Scramble Breakfast

serves 2

4 eggs

4 Tb Milk

1/4 c chopped red and yellow pepper

1/4 c chopped onion

1 chopped canned green chili pepper

2 Tb Olive oil

1/2 c cheddar cheese

1 handful of cilantro

2 dollops of sour cream

1 spoonful of salsa

Crack eggs and whisk with milk. Season with salt and pepper.

Heat olive oil in a pan.

Add Onions, peppers, and Chile pepper.

Cook until onions are soft and translucent.

Turn heat down to medium-low.

Add eggs.

Immediately begin to move eggs around in the pan.

Continue to do so until eggs are not wet, but still glossy.

Split in half and plate.

Top with cheese, salsa, sour cream.

Sprinkle with cilantro.

Serve with refried beans and guacamole.

muy bueno.

Warm it Up

I thought when we moved from Chicago to Cincinnati that I would be content with the winters now. It seems that Cincinnati is proving me wrong.

We have been dumped with snow for the last two weeks.

The first 3 days of this week the weather took and turn and shot up to almost 50 degrees!

This melted much of the snow. Not all of it. But a lot.

This morning I woke up to snow.

I'm done. I'm ready for spring.

My fingers are stiff and freezing as I type.

Thanks a lot Punxsutawney Phil.

I blame it all on you.

Tofu Parmesan

serves 4

1 block extra firm tofu

1 cup Zesty Italian Dressing

2 Tb Flour

2 Eggs

1 1/2 c Panko Breadcrumbs

1/2 c Parmesan cheese

salt and pepper

3 Tb Olive Oil

1/2 c mozzarella cheese

2 Tb basil pesto

Remove tofu from packaging and squeeze out excess water by placing between to paper towels and pressing down on the block.

Slice tofu lengthwise. Then slice the two pieces from corner to corner, making triangles. Gently place triangles in a ziplock bag and pour Italian dressing in, moving bag around so all pieces are covered in dressing. Place in the refrigerator for 2-3 hours.

In a flat bowl, mix eggs.

In a separate bowl, mix together Panko and parmesan cheese

Drain excess dressing from bag. Toss in flour and move around to coat.

With each piece of tofu, remove from bag, dip in egg evenly coating it. Then dip in panko, evenly coating it. Setting aside on a plate.

Heat olive oil in a pan. Place tofu triangles in pan, cooking each side until nicely browned. Top with a spoonful of pest and a sprinkle of mozzarella cheese. Place pan under the broiler for 2 -3 minutes until cheese is nicely melted and slightly browned.

Serve with spaghetti and sauce.

Shower Her With Gifts and Food

Feeding crowd is always much more of a harder for me than feeding a small group. When I know that I will be cooking for numbers, I hear a voice inside my head.

It's Sandman Simms who has a tap-off with Bill Cosby on an episode of the Cosby Show,

"CHALLLLUUUNGE" he says in a low, serious voice.

http://www.youtube.com/watch?v=FaBTaok3qG0

It's Me vs. The Menu.

I had this come up the other day when planning a baby shower for my dear friend Megan with some other friends. I eagerly volunteered to cook. The challenge was on!

How can I cook and make sure that everyone is satisfied.

Can it all be hot at once?
Since there will be no tables, will they be able to pick it up with their hands?

Will it be too outlandish for a baby shower?

These are the things that I worry about.

I changed the menu at least six times, and even made some last minute changes at the grocery store.

In the end, I was pleased. The big hit of the day were these sandwiches. Much of the prep work for these was done the night before, so it made it a perfect, yet fancy party sandwich.

Croissants with Ham, Brie, Roasted Asparagus and Balsamic Glazed Red Onion

recipe serves 8

8 oz Brie, sliced into small cubes

8 large croissants

1 bunch asparagus

16 slices honey ham

2 Tb Olive Oil

1 red onion, sliced

3 Tb Balsamic Vinegar

Salt and Pepper

Preheat oven to 450F. Clean and trim asparagus by snapping off the bottoms.

Lay asparagus on a cookie sheet and toss with 1 Tb Olive Oil. Spread asparagus evenly in one layer and sprinkle with salt and pepper.

Cook for about 15 minutes until asparagus is nicely browned, shaking pan every 5 minutes or so.

Set aside and let cool.

Once cool, cut each asparagus in half.

Meanwhile, heat 1 Tb Olive oil in a large pan. Cook onions on medium-low for about 10 minutes, until nicely caramelized. Turn heat to medium, and add Balsamic Vinegar and cook for an additional 5 minutes, so vinegar reduces.

Turn Broiler on low in oven.

Slice croissants and assemble sandwich as follows:

2 pieces ham

4 pieces asparagus

3-4 cubes of brie

spoonful of onion

Place sandwiches open-faced in the oven.

Cook for about 2-3 minutes, watching closely. You want them to cook just long enough that the brie melts and gets a light browning to it.

Remove from oven and serve hot.

Baby Size: Deli Sized Pickle

The title of this entry has nothing to do with anatomy. We have no idea what we are having. Just the overall size of the child right now.

I had a monthly checkup with the midwives today. Quinn got to come with me this time. It adds a dash of chaos, but a spoonful of tenderness to have her there.

She asked me if I could teach her how to pee in a cup.

She weighed herself too. Except she smiled with results. Much different than my reaction

She said the heartbeat sounded like horses galloping.

She told one nurse she wanted a brother. Another nurse she wanted a sister.

They won't let her come for the ultrasound, which is actually fine with me. She doesn't really enjoy when the attention is not on her, (which makes me slightly nervous for the arrival of this child) so we may be better off keeping her with granmda for that appointment.

That appointment is about 2 weeks away. No, we are not finding out the gender. I have to say that waiting until the very end saved for the one of best moments of my life.

PESTO SALMON WITH ROASTED CHERRY TOMATOES
serves 4
2 8 oz fillets salmon
1/2 c basil peston
1/4 c parmesean cheese
1 Tb olive oil
1 1/2 c cherry tomatoes

Preheat oven to 425F. Rinse salmon and pat try. Set aside.
In a cooking dish, pour olive oil and toss tomatoes. Season with salt and pepper.
Set salmon fillets in dish, skin side down. Lightly season with salt and pepper.
Spread pesto evenly on each fillet. Top with parmesean cheese.
Place in oven and cook for about 12 minutes, until salmon is cooked through.

NOTE: Photo taken before cooking. Finished product will be nicely browned and split tomatoes.

Hello there.

I have missed you.

I know it has been quite a while, but since I hadn't been cooking, it was pointless to write. The 1st trimester of my pregnancy kicked my ever-widening ass.

And killed my taste buds.

But I am happy to announce that those problems are gone. I am out of the fog and living a new me. 17 weeks down and my taste buds are back, I can stomach the sight of chicken, and will stay up past 7 pm. It feels so good.

The Great Husband will tell you I am still not cooking as much or as well as I used to. And I admit, I am taking more shortcuts in the kitchen than usual, but I think the man is just plain spoiled. I am cooking again, and that should be good enough for now.

We had friends over a few weeks ago for dinner. I stole my mom's easy entertaining idea and did a simple shrimp boil. SUPER easy, but a fun novelty for the right guests. Eating off newspaper may not be every one's idea of a good time.

Served with a salad and some hearty bread, this meal will no doubt satisfy everyone.

Here is the salad I have been making a lot lately, inspired by Maggiano's chopped salad:

CHOPPED SALAD

1 head iceberg lettuce, finely chopped

1 bunch green onions, thinly sliced

2 avocados, cut into small cubes

8 slices well cooked bacon, finely chopped

2 medium tomatoes, finely chopped

1 cup blue cheese

DRESSING

2 Tb red wine vinegar

1 Tb Rice Wine Vinegar

1 Tb Sugar

1 tsp Dry Mustard

3 Tb vegetable oil

Salt and Pepper

To make dressing, add vinegars, sugar and mustard to a small bowl. Whisk in oils and season with salt and pepper.

In a large bowl, toss vegetable and cheese so everything is evenly distributed. Drizzle dressing in the bowl and toss again.

SHRIMP

In a large pot, add 4 qt water, 1/4 c vinegar, 4 Tb Old Bay Seasoning, 2 Tb Salt.

Add thin slices of 2 lemons.

Bring to a boil.

Add 2 lbs thawed raw, shell-on deveined shrimp.

Cook until shrimp are pink and tender, about 5-7 minutes.

Drain water. Pour shrimp and lemons directly on the table.

HOW TO SERVE

Make sure each guest gets a bowl for salad, plate for bread, slice of lemon, and small bowl of cocktail sauce, and wet wipes for their hands.

Tell participants to throw shells directly on the paper in a pile. It's all about getting down and dirty and using your hands.

Bun In the Oven

So I have been very, very bad about keeping this updated. You see, I have not really felt up to cooking lately.

I am pregnant!

While this is beautiful and exciting news, it has left me very tired and pretty nauseous most of the time. This baby is kicking my butt so far!

I can no longer drink coffee (which I am in mourning over) because the smell makes me want to gag. Sometimes the only thing I want is a white bagel with butter or mashed potatoes. When I do feel well, the only thing my taste buds cry out for is Mexican.

Yes, I know this is weird. I blame it on the baby. It wants a beef taco, a chile relleno, a cheese enchilada, and lots of chips and salsa...daily. I haven't given in every day, but I would if I felt well every day, and if my family would allow me.

So far they have been pretty good about it!

The great husband has been a dream so far. He is understanding when I go to bed at 7 pm. He is patient every morning and evening when I complain about how crappy I feel. He is just so excited to have this baby. I wish he could carry it.

Quinn is super excited to have a brother or sister. She talks to my belly daily and gives the baby raspberry kisses. It will definitely recognize it's big sisters voice when it joins the outside world.

Teaching Jazzercise has been a challenge. I fear every time I get on stage that the customers in front may get splashed with my vomit. But that hasn't happened yet, so I still have a job. The exercise has actually been good for me. It gives me a couple of hours of much needed energy.

Only a few more weeks until the 1st trimester is over. Hopefully all this crud will disappear and I will be in the blissful stage of pregnancy.

So I ask of you to be patient. I am not cooking a lot these days. You all know how to make a grilled cheese, so posting that once a week would be pretty useless.

I'll be back in the kitchen soon...I promise.

Have a wonderful, safe, and joy-filled holiday season!

VEGETARIAN STUFFED MUSHROOM

My name is Erin, and I do not like taking my daughter to the playground.

Whew. That felt good.

I often ask myself if this makes me a bad mom. Then I quickly tell myself, "No!" I do many, many things for and with my daughter. I am allowed to dislike one activity.

I can't really pinpoint the major reasons. I am just never comfortable there. I hate milling around with other parents, waiting for my child or their child to do somethings wrong. And believe me, someone always eventually makes someone else cry.

The parents barely speak to each other. I mean, there is the usual banter about how old the person's child is, whether or not they are in school, where they go, etc., etc.. I kind of can't stand that same conversation over and over and over.
I get totally bored and totally under stimulated.
The problem is that Quinn LOVES going to the playground.

It's not as bad as it seems.

Her dad likes to take her there. It is their special time together. He actually has fun doing it. So in the end, we all get what we want. Well, the great husband really, really wants me to like going to the playground with him. But they both still choose to love me as I am.

This makes everyone happy.

Yesterday was The Great Husband's birthday. He requested seared tuna with wasabi mashed potatoes. Done and done.

For a quick and delicious appetizer, I whipped up these. Impressive at any party.

Stuffed Mushrooms

serves 6-8

4 cups whole mushrooms

1/2 c panko break crumbs

1/4 c grated Parmesan cheese

1 tsp salt

1 tsp pepper

3/4 c butter

2 tsp Italian seasoning

1 tsp parsley

Preheat oven to 375F.

Clean mushrooms with a damp paper towel. Remove stems from mushrooms.

Finely chop stems and 2 mushrooms. Melt 1/2 c butter.

In a medium bowl, add chopped mushrooms and stems, bread crumbs, cheese, Italian seasoning, salt, pepper, and parsley. Add melted butter and stir until incorporated.

Place mushroom caps top-side down in a large casserole dish.

Stuff each mushroom with stuffing mixture.

Melt remaining butter and pour a little over each stuffed mushroom.

Place in dish in the oven and bake for 15-18 minutes, until tops are crispy.

Women's Work

I was reading a blog this morning that contained a post about all of the writer's previous jobs. This got my mind stirring.

I have never in my life been on a straight path to long-term career goals. I know that sounds purely lazy and uninspiring, but it is me. Take it or leave it. I have always chosen a path of happiness. I have had to move many times in my life, and each time I have to start over.

A clean slate.

My mom believes this is exciting and cause for opportunity. I have not always agreed with her, but she is right. As much as it can be frustrating and lonely, starting over just opens new doors.

I am getting ahead of myself.

The reality is, I just like taking work that fulfills me in one way or another.

For example:

Job #1 Baskin Robbins

15 years old. LOVED ice cream. Loved this job.

Although between puberty and loads of tastes, my ass grew big time. Not good.

Job #2 Cashier at the local LaGrange grocer, DeVries.

Lasted 3 days. I kept charging people $2,000 for their milk and eggs. The cash register and I did not get along.

Job #3 Subway Sandwich Artist.

17 yrs old. I loved this job. Not so much the work, but the people I met. Don't ask me why, but it was a hangout for some people at night. I almost lost the tip of my pinkie opening a 5 lb can of tuna. Tough work.

Job #4 Painting Houses.

A free tan while you worked. The radio on all day. I was the only girl, which was fun. I avoided the tall ladders after falling off a 3 footer into a bunch of prickly bushes.

Job #5 Painting Fire Hydrants.

Seriously, I did this. I spent an entire summer painting every fire hydrant in the Village of LaGrange. Someone would drop me off and I would pull a cart full of my supplies from hydrant to hydrant. I would get picked up for lunch and eat with 15 village workers who cracked me up. Then they would drop me off again until the end of the work day. I was by myself all day, but it was not a bad gig. It was kind of like meditation.

Job #6 Activities Director For Formerly Homeless Mentally Ill Adults

I got this gig as a volunteer through the Jesuit Volunteer Corps in Philadelphia. This job made me grow in ways I never thought I could. I laughed, I cried, it was better than Cats. That was just the first day. I fell in love with the residents there. I think about them often. This job is an entire blog entry in itself!

Job # 7 Peace and Justice Programs Intern at Xavier University

Loved the work I was doing. Loved who I worked for. Loved who I worked with. It never, ever felt like a job. I could have stayed there forever if it was normal to be an intern forever.

Job# 8 Activities Director at Day Program for Mentally Ill adults

This job did not come without it's challenges, but I enjoyed my team and knew I was doing good work.

Job #9 Activities Director for Veterans with Alzheimer's and Parkinson's

I LOVE THE ELDERLY! There. I said it. This job was so fascinating and fun. The people I worked with were the sweetest most interesting people I have ever met. The WWII generation is fading and there are so many stories to be heard. When we had move from NJ, I had to say goodbye for good. I knew that most of them were not living long enough for me to come back and visit. There were a lot of tears that day.

Job #10 Temp at a school furniture company

It was my first temp job. We were newly married and just moved back to Cincinnati. I couldn't find work for the life of me, so I went to temping. I scored the jackpot on this one. At that time, the company was small and just starting out. There was an awesome energy with each and every sale. The people I worked for were awesome as well. I loved it so much that it led to...

Job #11 Inside Sales Representative for online school furniture company

I sold school furniture over the phone and it rocked. I had never seen myself as someone who would love sales, but here it was. I was good at it too, which just motivated me more. I also think being part of a company during it's small beginnings really had me emotionally invested. Plus, I really liked working for my boss and with my co-workers. This one was pretty awesome. Then we had to again. Just when I thought I had to say goodbye, they offered me...

Job #12 Outside Sales Representative for online school furniture company

The company created this job for me. For ME! All I wanted to do is achieve at this and make everyone proud. Well, let's just say that I quickly learned that inside sales and outside sales are very, very different. I was was too much of a coward to walk up to a school and do a cold call. I tried, and tried, but I just did not have it in me. I then had to say goodbye.

That's when I took the opportunity to go to culinary school. But as you know, instead of becoming a chef, life had a different path for me...

Job #13 Mother

Need I say more?

Job #14 Jazzercise Instructor

I wrote about this one already, but let me tell you that it is great having a paying job again. Not because of the money, but because of the joy it is bringing in my life. It is nice to have goals, to have community, to have commitment. I have these things being a mom, but there are no tantrums in this job, which is nice.

To top it all off, there were loads of babysitting jobs as well during those years.
Jack of All Trades.

I have been pretty lucky though, I have to say. My jobs have been great.

What were some of your craziest or favorite jobs?

Magic Number 5

BASIC BREAD DOUGH
Our friends Mike and Kristi were in town recently, when Mike was telling me a story about his brother's visit home.

His brother had apparently gone through his mom's kitchen cabinet's and trashed anything with more than 5 ingredients.

Holy Cow.

His brother has a wonderful food blog, The Passion Fruits, where he talks about this experience.

But I have to say though, I think with all of the condiments, sauces, and Quinn's Mac and Cheese I have, this guy would have a hay day in my home. But really, he is on to something.

The great husband and I were just wondering why the dressing I buy has 1 million ingredients listed on it. Why ingest something we cannot even pronounce when I can make a fabulous vinaigrette with just olive oil, Dijon mustard, and balsamic vinegar?

Why?
Well, time is sometimes an issue. But really, if I take the time to cup up veggies for a salad (my very least favorite task to do in the kitchen,) then I can take 2 minutes to whip up a vinaigrette.

It is actually pretty darn satisfying to know that every ingredient of your meal is recognizable.
What is most satisfying is sitting down to a meal with a steaming hot loaf of bread on the table that I made with my own two hands. 4 ingredients. That's it. Water. Flour. Yeast. Salt.

Warning: I am going to brag here in a second.

HAVE YOU SEEN HOW BEAUTIFUL THIS BREAD IS? DID YOU LOOK AT THE PICTURE?

Let me tell you, it is SUPER easy.
I know I covered the No-Knead Bread before. That too is easy, but takes the course of a 24 hours from start to finish. I wanted bread, and I wanted it today.

I got this recipe from Michael Ruhlman's new book RATIO. A fabulous little book that simplifies cooking and baking down to a ratio.

This bread: 5 parts flour: 3 parts water (plus yeast and salt)

Here is his actual recipe for

BASIC BREAD DOUGH

adapted from Michael Ruhlman's Ratio

20 oz bread flour (about 4 c)

12 oz water

2 tsp salt

1 tsp active or instant yeast



If you have a mixer with a dough attachment, this recipe moves a lot quicker with less hands-on kneading. If not, warm up your muscles and get ready to knead.

Place flour into mixer.Add water. Add salt. Add yeast, sprinkling it over the water so it can dissolve.

Place dough hook on mixer and turn on medium speed, pushing down dough stuck to the sides so it can all come together.

Continue to mix until dough is smooth, about 10 minutes. If you do not have a mixer, lightly flour a surface and start kneading.

Remove dough and dough hook. Spray cooking spray into bowl and place dough back in the bowl. Place a sheet of plastic wrap directly on the dough. In a warm place, let rise until double in size.

Preheat oven to 450F. Place a cast iron pot into the oven. If you do not have one, place a cookie sheet on the bottom rack.

Turn dough out on a flour surface and knead for a couple of minutes to let out gas and air. Form a smooth ball with the dough. Place a dish towel over dough and let it rest for 10-15 minutes. Remove dish towel and slice an large, shallow X in the dough with a sharp knife, so dough can expand when it bakes.

Using a cast iron pot: remove from oven and drizzle 1 Tb olive oil onto the bottom to prevent sticking. Carefully place dough into the pot and place a lid on top. Bake for 30 minutes with lid on, then remove lid, baking an additional 15-25 minutes.

Using a cookie sheet: Place dough on a separate cookie sheet, leaving the one in the oven. Open oven door and place cookie sheet on middle rack. Throw 1 cup of water on the bottom cookie sheet and quickly close the oven door. This creates a steam that will give the bread a nice crust. Bake for 10 minutes at 450F, then reduce heat to 375F. Continue baking for 45-50 minutes.