November 3rd, 2013
This guy is the real deal. It’s perfect for chilly afternoons as a warm, inviting comfort food for kiddos and adults alike.
2 slices of your favorite bread
1 oz aged sharp cheddar
1 slice american cheese
dill pickle spears, thinly sliced
a few bits of fresh dill
1/2 tbsp butter, room temperature
Butter both sides of your bread. Cover bottom slice with a thin layer of dill pickles. Add american and cheddar cheese. Sprinkle fresh dill over cheddar cheese and top with other bread slice. On medium heat on a non-stick pan, grill on each side until golden brown and until cheese has melted. Eat immediately. I liked to dip this in ketchup with red pepper flakes!
my favorite song at the moment:
September 27th, 2013
This right here is called the Honey Tree. I got this one from my bud Katie Hearn while visiting her and our friends in Philly. The honey whiskey and ginger ale are a gorgeous combination and the rosemary is very subtle taste but you can smell it with every sip. PERFECT fall cocktail.
1.5 oz Jack Daniels honey whiskey
5 oz diet ginger ale
1 sprig rosemary
Combine ingredients, stir, and serve.
September 14th, 2013
Three things I LOVE about this recipe:
1. It took like 20 minutes.
2. Considering how FAST it was to make, I assumed the cooking process would be stressful but it was exactly the opposite. It involves methodical step-by-step additions instead of tending to several things at once.
3. No need to make a side. This thing covers the better part of the food pyramid. Pasta, starch, veggies, meat, and cheese!
In short: I made a well-rounded meal like an ADULT in 20 minutes without crying a little or burning anything. I am the greatest!!!
Now you make it:
2 strips of raw thick cut bacon, chopped
3 cloves garlic, minced
2 beefsteak tomatoes, diced
1/4 tsp crushed red pepper
2 tbsp dry red wine
1/4 tsp salt
1 lb gnocchi
5 cups fresh spinach
1/3 cup grated parmesean cheese
1. Chop bacon, dice tomatoes, and mince garlic (I bought pre-minced garlic for this one). Set aside tomatoes and garlic
2. On medium heat, cook bacon in a large non-stick skillet, stirring occasionally, until it begins to brown, about 5 minutes. Add garlic, stir for about 30 seconds
3. Add tomatoes and crushed red pepper. Cook and stir until tomatoes are almost completely broken down, about 5 minutes. Stir in red wine and salt, immediately remove from heat.
4. Cook gnocchi in boiling water until they float, about 3-6 minutes depending on the package directions. While gnocci is cooking, place spinach in a collander. Drain gnocchi over the leaves, wilting them slightly.
5. Add gnocchi and spinach to the sauce in the pan. Add parmesean cheese. Toss to combine. Eat.
I topped with more cheese, because cheese. Italian parsley might be good too!
Adapted from: calorie count
August 24th, 2013
This installment of cheese o’clock is the exceptional salivate-r that is the peach blue cheese crostini. Just be warned: every single bite may be followed by a maniacal laugh of delight and surprise- so if you’re on the shy side, you might want to eat the first few solo.
1 baguette, cut into 1/2 inch diagonal slices
2 tbsp olive oil
1 clove garlic
2 peaches (ripe but firm), sliced
8 oz. blue cheese
2 tbsp honey
1. Preheat oven 400 degrees
2. Place baguette slices on a baking sheet- cover in aluminum foil or parchment paper to avoid the mess. Lightly pour olive oil over bread slices.
3. Bake for 5 minutes, or until the toasts are lightly golden. Remove from the oven and rub each toast with the raw garlic clove. Arrange the peach wedges over the bread. Divide the cheese over the peaches and place back in the oven for another 5 to 7 minutes. Remove and drizzle honey over crostinis. Serve immediately.
Source: Bev Cooks
July 25th, 2013
This spicy, sweet, minty concoction is very good and I highly recommend it. If a regular mojito and a dark n’ stormy could have a baby, the ginger beer mojito would be that baby. The union of two top-notch cocktails to create a new rum king. Just like Will and Kate’s new baby. See that? It’s both tropical and topical.
Kind of a reach to correlate the two, but c’mon…doesn’t the cocktail above look pretty majestic? Like it could be the sweet nectar of the gods and kings? The answer is yes. Yes it does.
10-15 mint leaves
1.5 oz. rum
1 oz lime juice
4 oz ginger beer
1 oz club soda
lime and mint for garnish, optional
Place mint leaves and pour a small splash of ginger beer in a 12 oz glass. Using a pestle or a blunt utensil, muddle the mint until leaves are sufficiently broken. Add ice. Pour rum, lime juice, ginger beer, and club soda. Stir. Add garnish and serve.
Adapted from fabtastic eats
July 12th, 2013
It’s mid-July and we are in the crux of summer. My skin is mosquito-bitten, speckled, and slightly sunburned- so I’m right on cue. I like summer as much as the next person, but I’m also a ginger harboring the same muted enthusiasm for summer heat and beach babe-dom as a 70-year old Newfoundland fisherman. You will find me in a dark theater or an empty bar long before you will find me at a hot crowded beach.
My new favorite thing to do is eating pasta salad in the shade while reading a magazine. I’m happy to incorporate this recipe to that summer “activity”
2 cups gemelli pasta
1/2 tsp salt
3 tbsp olive oil, divided
1/2 cup diced onions
1 tbsp balsamic vinegar
1 tsp lemon juice
2/3 cup fresh blueberries
1/4 cup ricotta
2 tbsp torn basil leaves
crushed red pepper (optional)
1. Boil pasta in water with salt. Drain. transfer pasta to large bowl. Sautee onions with 1 tsbp olive oil in a medium pan. Stir in the onions, lemon juice, vinegar, and the remaining 2 tbsp olive oil.
2. Refrigerate for 1 to 2 hours. Add blueberries, ricotta, and basil. Mix until well blended and sprinkle fresh pepper and crushed red pepper. Serve!
June 7th, 2013
Years of heavy snacking has taught me that triscuits, peppered salami, and sharp cheese is THE ultimate, infallable savior for the hungry, angry, and hangry alike.
What you’ll need:
10 oz peppered salami
hot sauce (optional)
dijon mustard (optional
I called this one the hungry dude because it could be the snacking solution equivalent to that of those gross frozen meals for the hungrier gent..Hungry Man dinners. So manly. Remember those commercials?
May 31st, 2013
A root beer float for adults is still a regular root beer float, but we have an alternative option exclusively for adults.. one with hard liquor. Yeah it’s pretty great to be a grown-up sometimes..
1.5 oz Pinnacle whipped vodka (they sell them in smaller bottles if you dont want to commit to a whole bottle)
6-8 oz. root beer, Dr. Pepper, or Coke- whatever you prefer
1-2 marchino cherries
Fill tall glass with ice, add vodka and root beer. Stir. Top with whipped cream and cherries. Serve with a straw.
This is quite a treat for summer and tastes exactly like a regular float. I suggest you TREAT YO SELF
May 22nd, 2013
This recipe hits the nail on the head. The salty, savory marinated chicken combined with colorful veggies and cashews over rice creates the quintessential stir fry dish. SO GOOD. I have a salt tooth from time to time and this is the meal that brings it on home.
1 lb of chicken breast, cut into 2 inch pieces
1/4 cup soy sauce
1 tbsp sherry
1/2 tsp ground ginger
2 cups broccoli florets
1 cup miscellaneous veggies (snow peas, carrots, etc. whatever you want to add)
1/4 cup canola oil
1/2 tsp garlic powder
1 cup whole cashews
cooked white rice
1. In a medium bowl, whisk together the soy sauce, sherry and ground ginger. Add chicken pieces and stir to evenly distribute the marinade. Let the chicken stand for 10 minutes while you prep the veggies.
2. Steam veggies however you prefer til they are tender but not too soft. Set aside.
3. Now for the fun: mix half of your canola oil with garlic powder in large skillet or wok on medium-high heat. Add cashews and stir continuously for 3 minutes. Immediately transfer cashews to a bowl and set aside.
4. Reduce heat to medium. Add the remaining canola oil to the pan and stir in the chicken and veggies. Stir constantly for 5-6 minutes until the chicken is cooked all the way through. Stir in the cashews and take off heat. Serve immediately over rice.
Adapted from: half hour meals
May 9th, 2013
Of the several hundred vices I’ve accumulated in my lifetime (I’m a very weak human being), the chipwich is arguably in the top 20 behind bleeding steak and red wine. At 400-600(!) calories a pop, I really can’t afford to have a weekday ice cream monstrosity without feeling a bit slow and gross.
Enter the healthy chipwich. I’ve seen a few recipes for healthy 3-ingredient cookies floating around on Pinterest and decided that those cookies with any frozen yogurt (vanilla, coffee, chocolate, etc) would be outstanding. AND IT WAS.
Makes 6 chipwiches
1 large banana
1/2 cup oats
1/4 cup mini chocolate chips
vanilla frozen yogurt or low fat ice cream
1. Preheat 350 degrees. Mash banana until smooth. Stir in oats and chocolate chips.
2. Set up greased cookie sheet or sheet with tin foil or parchment paper. spoon out a flat tablespoon for each cookie and place on sheet. Should be about 12 cookies.
3. Bake for 15 minutes. Remove and let cool for 5 minutes then flatten cookies by pressing down with a spatula (more cookie surface area=more ice cream). Let cookies cool to room temperature.
4. Using a regular spoon, scoop out frozen yogurt/ice cream to desired thickness and form with fingers (think: hockey puck). Place on one cookie and press second cookie over ice cream. Wrap chipwiches in saran wrap and put in freezer for at least 2-3 hours. Enjoy!
I calculated these to be about 100-120 calories each. So that’s pretty good, right?
I can’t wait to make several variations of this including:
- banana-oat-walnut with chocolate yogurt
- banana-oat-peanut butter with vanilla yogurt
- banana-oat-butterscotch chip with coffee yogurt
Welcome to the Summer of the Chipwich, everyone.