Anyway, I am a subscriber to Lucky magazine and that is how I came across the blog Cupcakes and Cashmere.  Emily, the creator, is obviously way cooler than I am and I am in awe.  She gets items and trips gifted to her so that she will review them.  She created a bag for Coach.  I mean, seriously people.  Her style is sometimes way too out there for me.  In my ripe old age of 29 I’ve realized I’m mostly preppy and not that edgy.  It’s sometimes a bit disappointing but why not stick with what works right??  Her style is ecclectic and there are many looks she rocks that I could never hope to pull off.  For example: http://cupcakesandcashmere.com/studies-in-sequins/  I would just look ridiculous if I tried to wear that to the elementary school I worked in.  She makes it look effortless and cool.  Sigh. 

Other than taking really cool photos of her really cool outfits she also posts recipes, (where I came across the chocolate chocolate chip cookies) and she gives hair and make up tips.  My favorite of all-time is the smoky eye how-to.   I was clueless how to achieve a not-trying-too-hard smoky eye until I found her easy to follow instructions.  I’ve definitely worked that a time or two when going out on the town.  It’s just an awesome site and gives me a little inspiration to maybe throw on an extra accessory or something when normally I’d skip it.  Or put a little braid in my hair rather than just a plain pony-tail.  Come on, it’s rough sometimes being a working mom!  I bet she’d cut me a little slack.    Hope you enjoy cruising the site as much as I do.

I came across this recipe for Chocolate Chocolate Chip Cookies and I knew it was calling to me. This recipe was really quick and easy.  I have to say I replaced the semi-sweet chocolate chips with milk chocolate chips because they are sweeter and taste better to me!!  Also, I only have Kosher salt and sea salt in the house so I reduced the amount of salt by a bit because that seems to leave a stronger taste than regular salt.  Also, I OBVIOUSLY did not put in walnuts because that would only detract from my chocolate experience.

Here goes:

Back to Jamie Oliver and his 20 minute meals.  It’s an app that I can’t live without on my trusty iPhone.  I don’t know how many times I’ve said, “How did I ever survive without my iPhone?”  Not only does it tell me where I’m going, what restaurants are by me, etc. etc…. with Jamie Oliver 20 minute meals it also helps me serve up a delicious home-cooked dinner for my family.
I first heard about Jamie Oliver’s show Food Revolution and then decided to sign his petition.  I am a school social worker and I definitely agree with him that we would have a healthier nation if we start serving our kids freshly prepared foods at school.  Anyway, so I found out he had this iPhone app and I raced to download it.  At the time I think I paid $4.99 but I think the price has since gone up.  Regardless, it was worth it to me.  Plus I normally spend $15 or more on cookbooks so to me this was a bargain.  The app is so ridiculously user friendly.  You get to search through recipes which come with step by step photos.  You can easily click “shopping list” on each recipe you like and it will add the ingredients to your list.  Then, as you go through the supermarket you just click on the item once you have it in your basket and it removes it from your list– counting down for you so that you don’t forget anything.  Believe it or not I forget stuff that I have written on my list all the time.
I have been telling all my friends about this app and at a recent wedding shower had to restrain myself from pulling out my phone and demonstrating right then and there.  The food I’ve made I have loved and it really is quick.  I don’t think I’ve ever accomplished one of the meals in 20 minutes like he claims but, to be fair, Jamie Oliver probably doesn’t have a toddler swiping his pots and pans and pushing on his leg every five minutes.  It probably takes me 30ish minutes at least but I still think it’s speedy.  Here is the Rigatoni arrabiatta I made:

I’ve also made lemon and herb chicken with mash (mash was a neat combo of new potatoes and corn,) asparagus and pesto risotto,  and sausage and zucchini carbonara.  I’m no expert chef by any means and even I could follow these no-brainer instructions and we were all happy with the results.  If you don’t have an iPhone or iPad at least check out his website:  http://www.jamieoliver.com  He has daily recipes on there as well.

Quick Cassoulet Stuffed Bread Melts

1 baguette (day-old is fine)

1/2 lb bulk sausage

2 T. olive oil (twice around the pan)

1 carrot, chopped

1 small yellow onion, chopped

2 large garlic cloves, chopped

1 bay leaf

1 t dried thyme

1 can small white beans rinsed and drained

salt and pepper

1/2 c dry white wine or chicken stock

4-6 slices deli swiss cheese, Cheddar, Fontina, Gouda, or Gruyere  (I used Sargento’s natural cheddar cheese slices)

a handful of chopped fresh flat-leaf parsley (I omit this b/c David and I both hate parsley.)

Preaheat the oven to 200.  Crisp the bread in the low oven, remove, and split lengthwise.  Hollow it out and cut each half in half again across, making 4 bread boats.  [or just put regular pieces of bread in the oven at 200.]  Switch the broiler on and place a rack 8 in. or so from the heat.

If you are using cooked sausage, finely chop it.  For raw, heat a large non-stick skillet over medium0ghigh heat.  Add the olive oil and sausage: brown cooked sausage for 2 min. and brown and break up raw sausage into small bits, 5 min.  Add the carrots, onions, garlic, bay leaf, and thyme and cook for 5 min. more.  Add the beans and stir to combine.  Season the quick cassoulet with salt and pepper.  Deglaze the pan w/ the wine or stock, scraping up the good bits.  Reduce the heat to low and simmer over very low heat for 2 to 3 min. to combine the flavors.  If the mixture sticks at all, add a bit more wine or stock but do not make the mixture wet.

Fill the bread boats with the cassoulet.  Top with cheese.  Melt the cheese under the broiler and garnish each open-face stuffed sandwich with a little parsley (or don’t.)  Serve with a fork and knife.

Totally great left-overs also!!

Rachael Ray 365: No Repeats–A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

1 large sweet red pepper

1 large sweet yellow pepper

1 tsp. margarine

1/2 c sliced onion

1/2 tsp sugar

1 clove garlic, minced

3/4 c pizza sauce

1 (1lb) Italian cheese flavored pizza crust (such as Boboli)

1 (4 oz) package reduced fat feta cheese

[if you like mushrooms I also throw some sliced mushrooms on the pizza]

Cut peppers in half lengthwise; remove and discard seeds and membranes.  Place peppers, skin side up, on a baking sheet and flatten with palm of hand.  Broil 5 and a half inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred.  Place in ice water until cool; peel and discard skins.  Coarsley chop peppers, and press between paper towels to remove excess moisture.

Melt margarine in a onstick skillet over medium-high heat; add onion and sugar.  Saute 3 to 4 minutes or until golden, stirring in garlic during last 30 seconds of cooking time.  Spread pizza sauce over pizza crust to within 3/4 inch of edge; top with pepper and onion mixture.  Sprinkle with cheese [and mushrooms if you want.]

Place pizza directly on oven rack.  bake at 450 for 8 minutes or until crust is golden.

We also love a good dry rub on our steaks.  That said, women love a great steak too and with a good dry rub, you may start to develop a whole new appreciation for a good slab of red meat.

Now I’m not an avid Maxim reader, but when I came across this recipe, I definitely said, “hey, this is a good recipe for my next fishing trip on the off chance we don’t eat fish.”  So that’s exactly what I did.

As my Dad, and brother Chris will attest, the first time I made this it was a bit too salty.  My dad made the suggestion that I let the rub sit overnight, which I think was a bad idea.  Since then, I’ve been letting it sit on the meat for an hour prior to grilling…

Dr. BBQs Dry Rub Recipe

1/2 cup salt
1/2 cup sugar in the raw (turbinado sugar)
1/4 granulated brown sugar
1 Tbs granulated garlic
1 Tbs granulated onion
2 Tbs paprika
2 Tbs chili powder
2 Tbs black pepper
2 tsp cayenne
1 Tbs thyme leaves
1 Tbs ground cumin
1 tsp ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.  Yields one and a half cups.

Thank me later.

Anyway, David and I had the pleasure of going over to Maureen (author of website I love!) and Chris’s house for dinner one night.  I immediately got the sense that this was no ordinary woman when she served a beautiful three course meal, complete with delicious dessert, and made it look easy all while caring for their one year old daughter.  We are talking DELICIOUS meal.  I feel like most of the time I can barely blow dry my hair let alone prepare a gourmet meal for guests.  I was so impressed.  After becoming friends on facebook I noticed that Maureen had a website and I am hooked.

http://www.homemademothering.com/

I admire what Maureen does so much!  The old Princess Sarah would have wanted to be served dessert while sitting on the couch but now I actually want to be able to  make it myself (and then enjoy it while lounging on the couch.)  Maureen’s site shares great recipes, tips on how to be eco-friendly at home, advice on living frugally and simply, etc.  In today’s hectic world and rough economy… who doesn’t need advice on how to simplify life?  And she takes lovely pictures of many of her cooking creations like this:

Brown-Eyed Susan Flower Dessert (from her July 8 post)

um... yum!

This site is a total Personal Fave and I’m sure it will be for all of you too.

Grated zest of 1 lemon

3/4 c freshly squeezed lemon juice (4 to 6 lemons)

1/2 c good olive oil, plus some to brush grill with

2 T minced garlic (6 cloves)

1 1/2 T minced fresh rosemary leaves

1 T chopped fresh thyme leaves

2 tsp Dijon mustard

Kosher Salt

3 pork tenderloins

Freshly ground pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1 gallon resealable plastic bag.  Add the pork tenderloins and turn to coat with the marinade.  Squeeze eout the air and seal the bag.  Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

When you’re ready to cook heat grill.  Brush the grill w/ oil to prevent the pork from sticking.  Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat.  Sprinkle the tenderloins generously w/ salt and pepper.  Grill the tenderloins, turning a few times to brown on all sides for 15 to 25 minutes (my stepdude grills and swears 27 minutes.)  tt should register 13hea7 em degrees at the thickest part.  Transfer the tenderloins to a platter and cover w/ aluminum foil.  Allow to rest for 10 minutes.  Carve 1/2 thick diagonal slices.  The thickest part will be quite pink (it’s just fine!) and the thinnest part will be well done.

yum!

Here’s the recipe… <mouth watering>

Active Time: 25 Minutes

Total Time: 1 Hour 25 Minutes

Yield: Serves 4 Recipe courtesy of Executive Chef Bob Martin Wildfire, Chicago, Illinois

RECIPE INGREDIENTS For the Horseradish Crust: 6 tablespoons salted butter, at room temperature 3 to 4 tablespoons grated fresh horseradish or prepared white horseradish 1/2 cup panko (Japanese bread crumbs) For the Horseradish Sour Cream: 3 to 4 tablespoons prepared white horseradish 1 cup sour cream For the Filet: Four 1/2 pound center cut filet mignons, 2 pounds total 4 slices good-quality bacon, optional salt and freshly ground black pepper, to taste

DIRECTIONS TO MAKE THE HORSERADISH CRUST: In a medium-sized bowl with a wooden spoon cream the butter. Once the butter is light and fluffy, add the horseradish and season to taste with salt and pepper. Add the breadcrumbs and mix until they have been incorporated. Use your hands to shape the butter and breadcrumb mixture into 4 flat disks the diameter of your filets. Place on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.

TO MAKE THE HORSERADISH SOUR CREAM: In a non-reactive medium bowl, mix together the horseradish and sour cream until smooth. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.

TO PREPARE THE FILETS: Wrap each filet with one strip of bacon and secure the ends with a wooden toothpick. Repeat this with the three other filets. Preheat the broiler or the oven to the highest temperature. Place the oven rack on the top third of the oven. Over medium-high, heat a large heavy, ovenproof frying pan. Season the filets with the salt and pepper. Sear the bacon by standing the wrapped filets on their sides until the bacon just begins to brown and become crispy, about 30 seconds per side. Then sear the filets until dark golden, 2 to 3 minutes on the first side. Turn the filets over and sear the other side. Cook another 3 to 4 minutes for medium rare. Place the horseradish breadcrumb topping over each filet and place in the broiler until the crust becomes golden.

David, correct me if I’m wrong but the horseradish sour cream is just to enjoy on the side right?  Dipping each delectible bite of steak in if you want for even more horseradishy goodness.  Enjoy!  Or, like I said before… if you live in the Chicagoland area just go to Wildfire.

1/2 c old fashioned quaker oats (very full 1/2 c)

little less than 1 c water

microwave 2 min 45 seconds in bigger bowl (it overflows if I do it in my cereal bowls) p.s. microwave times vary. you just don’t want it overcooked or it gets the dreaded mush-factor

1 pack equal

Cherry flavored Craisins

= YUM.  the Craisins are my favorite part.  They add just enough flavor and some chewy texture.  I also use regular raisins sometimes but the cherry craisins give more flavor I feel like.  David, my husband, swears by honey in his oatmeal so maybe you could give that a try too.  My problem with honey is that it’s never easy to get out of the container once you put it in the fridge.  The beauty of oatmeal is that it’s heart healthy, fast, good source of protein (seems I never get enough), and it’s a hot breakfast.  Hope you enjoy!

with cherry craisins = yum!