Banana Chocolate Chip Oatmeal Muffins and Making Decisions

In our ever changing "new home", we are at it again remodeling.  I have figured we have no less than 6 projects going on at any given time right now...for the next 5 years I am guestimating!

During my latest Pinterest binging episode, I came across all these laundry room re-dos and makeovers.  I am in awe at all these talented people and beautiful spaces...for dirty clothes.  I found one that I really, really, liked.  I casually showed it to my husband and he loved the idea!  He pulled out the tape measure and immediately started measuring and ripping out the shelves.  (make that 7 projects now)

The most difficult part is choosing the "right" paint color.  We hit Lowes and I stocked up on every paint swatch I could fit in my hand.  The final contenders are hanging in the laundry room now, as we are trying to find the "perfect" color.

After 21 years of marriage, I have learned that it's not money or infidelity that can cause a divorce...it's remodeling!  If your marriage can survive hanging curtain rods together, installing your own sprinkler system and laying sod or agree on selecting light fixtures, you can survive anything that life throws at you.

Check back on this post later in February to see our finished product...

My "Pinsperational" Laundry Room Vignette

In the meantime, while we sit and stare at our laundry room paint colors (which we can see from our kitchen island), we need a good energy boosting breakfast to go.  These are absolutely delicious, portable and full of all that is good!

Banana Chocolate Chip Oatmeal Muffins

Adapted from King Soopers' My Magazine

1/2 cup shredded coconut

3 ripe bananas

3 cups old-fashioned oats

1-1/2 cups milk, any kind

2 large eggs, whisked

3 Tbl packed brown sugar

2 Tbl vegetable oil

1 tsp baking powder

1 tsp vanilla extract

1/2 tsp salt

1 cup pecans, coarsely chopped

1/2 cup Craisins

1/2 cup mini chocolate chips (I used butterscotch chips, since I had some on hand)

Preheat oven to 350 degrees and coat 12-count muffin tin with nonstick cooking spray.

In a large mixing bowl, combine bananas, oats, milk, eggs, brown sugar, oil, baking powder, vanilla and salt.  Stir using a wooden spoon or spatula until mixed evenly.  Then stir in the pecans, chocolate (or butterscotch) chips, Craisins and coconut.

Scoop mixture into 12 muffin cups, filling to the top.  Bake 30-35 minutes, until tops are golden and a toothpick inserted in middle comes out clean.  

Cool 5 minutes, then remove from muffin tin with butter knife or small spatula.  Serve, storing any leftovers in an airtight container.

One Year Ago: Crockpot Breakfast

Two Years Ago: No Post 

Three Years Ago: No Post 

Four Years Ago: Sweet 16

Five Years Ago: Hungarian Goulash

Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

I recently attended my January Bunco night.  I had missed the past couple months and was happy to see all the ladies again.  We had some that couldn't attend, so my girls got to be subs.  I love it when they get to come, because I get to spend an evening with them...and take their money!

I actually won the pot that night, which had been almost a year since that happened.  I was so excited!

I was also excited to find out that it was going to be 55 degrees on Saturday and my husband would be gone most of the day golfing...until he said, "Do you have any cash for range balls?"  Well, it was nice to enjoy some cash in my purse for a couple of days!

I took advantage of my husband being gone to take on a new menu and try out some other recipes.  WOW!  I am so glad I did.  If you are looking to impress a special person or with Valentine's Day here soon, I highly recommend this menu, especially the steak.  I cannot rave enough about this, so quick to put together, flavorful and easily would have been $100 a plate at a high end steakhouse!

Tonight's Menu:
Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
Potato Gnocchi with Basil Pesto
Mixed Euro Greens with Lemon Parmesan Vinaigrette
Mint Chocolate Chip Gelato

Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

Courtesy of BonAppetit

Pink-Peppercorn Butter:

1/4 cup (1/2 stick) unsalted butter, room temperature

1 tsp finely chopped thyme

1 tsp honey

1 tsp whole pink peppercorns

coarse kosher salt

Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.  Season with coarse salt and black pepper.  Place small sheet of plastic wrap on work surface; place butter mixture stop plastic.  Using plastic wrap as aid, form butter mixture into 1-1/2" diameter cylinder; wrap tightly and chill.

Steak:

1 (10-ounce) New York strip steak (about 1-1/4 to 1-1/2 inches thick)

2 tsp extra-virgin olive oil, divided

1 tsp minced fresh thyme

coarse kosher salt

1/4 cup thinly sliced shallot

1 cup dry red wine (select one that you would drink)

1/2 cup low-salt beef broth or low-salt chicken broth

Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper.  Let steak stand at room temperature 30 minutes. 

Heat medium nonstick skillet over medium-high heat.  Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare.  Transfer steak to plate; tent with foil  Add 1 teaspoon oil to skillet; add shallot and saute until slightly softened, scraping up browned bits.  Add wine; boil until liquid is reduced by half, stirring often, about 1 minute.  Add broth; boil until sauce is thickened, about 2 minutes.  Whisk in 3 tablespoons pink-peppercorn butter.  Season sauce with coarse salt and pepper.

Cut steak again grain into 1/3-inch thick slices.  Top with sauce.

Lemon Parmesan Vinaigrette

Courtesy of Geniuskitchen.com

1/4 cup fresh lemon juice

1 tsp lemon zest

2 Tbl white wine vinegar

1/4 tsp salt

1/4 tsp black pepper

1 Tbl sugar

1/4 cup finely grated Parmesan cheese

1/4 cup extra virgin olive oil

Whisk all ingredients except for oil until well combined.

Slowly drizzle in the oil, whisking constantly until the mixture is combined.

Store dressing in a covered container in the refrigerator for up to 3 weeks.

One Year Ago: Crock Pot Breakfast

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Sweet 16

Five Years Ago: Hungarian Goulash

Fold-Over Tortilla Bake and Meal Prepping

My husband and I have now been living on our own for six months without our girls at home.  I have to say the #1 difficulty and challenge has been meal planning and preparing dinners for just two people.  Turns out our girls have been experiencing the same issue.

We came to a perfect solution...

Every Sunday the girls come over to do homework, spend time with us, do their laundry, and have Sunday family dinner.  That was the one stipulation that they had to agree to before I let them move out...they must be home every Sunday with us for family dinner.  No exceptions!

Every few weeks, we plan, shop for and make about 7 dinners on a Sunday afternoon.  Before the girls go back to their place, we divide up all the meals for each home.  It works out great because my husband and I will have just enough for either work lunches or dinner at home...while the girls have quick go-to dinners for when they are working or coaching at night.

Princess Brinkley loves it when we are dinner prepping on Sundays too!  She is an expert at crumb catching.

This Mexican bake (casserole) is wonderful for meal prepping and dividing up.  Makes great leftovers!

Fold-Over Tortilla Bake

Courtesy of Taste of Home

1 pound ground beef

1 cup chopped onion

2 cans (14-1/2 ounces each) stewed tomatoes

1 cup enchilada (red) sauce

1 to 2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

12 flour or corn tortillas (6 inches)

6 ounces cream cheese, softened

1 can (4 ounces) chopped green chiles, drained

1 cup shredded Monterey Jack cheese

In a large skillet, cook ground beef and onion until beef is no longer pink; drain.  Stir in the tomatoes, enchilada sauce and seasonings.  Bring to a boil.  Reduce heat and simmer, covered, for 5 minutes.  Pour half of the meat sauce into a 13x9 baking dish.  Set aside.

Wrap the stack of tortillas in foil; warm at 350 degrees for 8 to 10 minutes.  Spread warm tortillas with cream cheese and top with chiles.  Fold tortillas in half.  Arrange folded tortillas over meat sauce; pour remaining sauce over top.

Cover and bake at 350 degrees for 15 minutes.  Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer.

Serve with sour cream, avocado slices, rice and beans.

One Year Ago: Crock Pot Breakfast

Two Years Ago: No Post

Three Years Ago: No Post 

Four Years Ago: Antipasto Salad with Bacon Wrapped Artichoke Hearts

Five Years Ago: Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette

This is how I meal prepped for the girls' Thanksgiving take home leftovers...it looks like a giant Swanson "TV Dinner" (if you're old enough to remember what those were).

There's also a lot of "laundry prepping" on Sundays.  I knew if I refused to buy them a washer and dryer, they would definitely need to come home one day a week....my wicked plan is working!

Pan-Seared Scallops with Prosecco Butter Sauce and Sur La Table Saturdays

As I mentioned last week, I have started to challenge myself with Sur La Table Saturdays...and you're wondering what in the world is that?!

So here is how it all transpired...

A couple weeks ago, my daughters called me and said they had to tell me my birthday present early, because they had to make a reservation.  I said, "Ok".  They explained that they wanted to take a cooking class with me at Sur La Table.  I was so excited and touched that a).  they thought of something that would really mean something to me and b).  they still love taking time out of their busy schedules to spend an afternoon with me that doesn't involve Sunday laundry or college projects.

We went through all of Sur la Table classes for February that would coincide with all three of our schedules.  Since we were on the phone and they had the classes in front of them, I just let them read the menus off to me.  Every time they read one we were all in agreement...and we all kept saying "but you always make that for dinner, that wouldn't be anything new for you".

So, we all decided on their Girls Night Out: Galentine's Day Fondue Party!  We are so excited!! 

Later in the week, I went back to their website, after reading all of the upcoming class menus, I saw that there were actually some recipes that I had not tried before.  I have taken 2 of their classes previously and had so much fun.  I highly recommend taking one (or more) if you can.  As much as I would absolutely love to take all of their classes, it just isn't in my budget right now.   That being said...I know how to Google search and I know how to read, so I know I can learn some new menus!  I have chosen Saturdays to do these, because there is some time and planning involved and there is no way that I knock one of these out on a Thursday after work.

First one up that I tackled, was their "Date Night: Cooking with Wine"

• Seared Scallops with Prosecco Butter Sauce
• Chardonnay and Pecorino Risotto
• Classic Haricots Verts with White Wine and Shallots
• Chocolate Cake with Port and Vanilla Bean Creme Anglaise

My husband LOVED this dinner.  He even put a rating on our command central menu board (which I am now regretting ever hanging).

Seared Scallops with Prosecco Butter Sauce
Compliments of Sur la Table

Ingredients:
2 tablespoons canola or vegetable oil 
1-½ pounds sea scallops, tough ligament removed from the side 
Kosher salt and freshly ground black pepper 
1 tablespoon olive oil, if needed 
1 small shallot, minced 
1 medium garlic clove, minced
1 cup Prosecco
¼ cup whipping cream 
3 tablespoons unsalted butter, cut into small pieces 
1 tablespoon lemon juice 
2 tablespoons chopped chives

* For even cooking with a crisp exterior, it is suggested that the exterior of the
scallops are patted dry prior to cooking, seasoned and allowed to reach room temperature before
being placed into a hot pan.

Remove the scallops from the refrigerator and season with salt and pepper. Allow to reach room temperature. 

To cook scallops: Place a large non-stick skillet over a high heat; add canola oil and heat until the oil starts to shimmer. Carefully add the seasoned scallops to the skillet, sear until browned on both sides and just opaque in the center—about 2 to 3 minutes per side, depending on the size. Using tongs, transfer the scallops to a plate and tent with foil to keep warm. 

To prepare the sauce: Return the skillet to the stove over a moderate heat, and add the olive oil if the pan is dry. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Prosecco; bring the liquid to a boil and cook, scraping up the browned bits from the bottom of the pan with a silicone spatula. Pour in the cream and continue to cook until the mixture has thickened, about 3 minutes. Remove the pan from the heat and whisk in the butter a little at a time. Stir in the lemon juice and chives, taste and adjust seasoning with salt and pepper. 

To serve: Divide the scallops between 4 warmed serving plates, ladle the sauce over the top

One Year Ago: Slow Cooker Pork Loin

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Blue Cheese Buffalo Bites and Kamikazes

Five Years Ago: Prosciutto Paninis

Potatoes au Gratin aka Julia Child's Dauphinoise Potatoes and Red Chicken

Nothing cures chilly winter nights more than a beautiful, bubbling skillet of cheesy potatoes.  I attempted Julia Child's Dauphinoise Potatoes over our new years weekend and I am so glad I did.  I now have a new favorite side dish...I just need to learn to adjust it down for two people though, because I made enough for a potluck of 30 guests!

There's another winter storm brewing up and expected to hit us this weekend.  I am feeling a sense that I will be curled up in my blanket with Princess Brinkley watching another viewing of one of my favorites...Julie & Julia!   

These were so good and made great leftovers (since I had plenty to spare).  I served them the next week with my "Red Chicken".  I don't know why I call it Red Chicken, other than one of my daughters called it that when she was little, and still does to this day.  I'm quite certain that there is some professional, Epicurean fancy name for it, but in our simple home it will forever be... Red Chicken.

My sister-in-law taught me the chicken recipe many, many years ago.  It is such an easy main dish to put together and I love it every time.  Your house will smell amazing too as it is baking!

Here's the very simple low down on our "Red Chicken".

1 cut up whole fryer chicken
1 bottle Russian salad dressing
1 can jellied cranberry sauce (like used at Thanksgiving)
1 envelope dry Lipton onion soup mix

Preheat oven to 350 degrees.  Spray large 9x13 glass cooking dish with non-stick spray.

In a medium bowl, mix the salad dressing, cranberry sauce and onion soup mix. Whisk really well to incorporate all ingredients.  Set aside.

Place chicken pieces flat in cooking dish.  Pour sauce mixture all over chicken pieces.

Cover cooking dish with aluminum foil.  **Tip: Spray foil with non-stick spray on side that will be covering the chicken, so it doesn't stick to the sauce as it cooks.

Bake for one hour.

Yes, it's that easy!

Potatoes au Gratin (Dauphinoise)
Courtesy of recipetineats.com

1 1/2 cups heavy cream 
2 garlic cloves , minced
2 tbsp unsalted butter , melted
2.5 lb starchy potatoes , Russet
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere (or mozzarella) cheese 
2 tsp thyme leaves , fresh (optional - but highly recommended)

1. Place butter, cream and garlic in a bowl. Mix until combined.
2. Preheat oven to 350F.
3. Peel the potatoes and slice them 1/8"/3 mm thick. (even better if you have a Mandoline slicer, just be very, very careful!)
4. Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream, scatter with 1/3 of
the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
5. Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
6. Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
7. Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5
minutes before serving.

One Year Ago: Slow Cooker Pork Loin
Two Years Ago: No Post
Three Years Ago: No Post
Four Years Ago: Lemon Drop Martini
Five Years Ago: Marinara Meatball Sliders

Bourbon and Vanilla Creme Anglaise and Construction

Now that the new year has started and things have settled down...somewhat, I have taken on a new challenge called "Sur La Table Saturdays".  I will explain more on that subject later this month.

My husband, in the meantime (before golf season begins) has taken on Phase 1 of our downstairs build out.  Our ultimate vision for the finished product is - two guest bedrooms, one full bathroom, family room/media area, game area for our ping pong table and dart board, storage rooms, kitchenette, and dining/wine room cave.

So as to not go into any more debt, we are trying to do this on a cash basis.  As we save an amount of money, then we proceed with the next steps given the immediate budget.

Phase 1 is the large storage room with double doors and another room that will close off our mechanical equipment and serve as some overflow storage for our patio chairs and umbrella.  The door to this area will be disguised as an actual shelving unit and wine rack storage.

This particular framing weekend was rough on my husband.  He was at it morning until night measuring, cutting, hammering, and stapling.  While he was framing everything, I worked on our meal planning and shopped for groceries.  I wanted to try to make the Port and Vanilla Creme Anglaise inspired from Sur La Table, but change out the port with bourbon.

I stopped at the local liquor store to pick up the mini airplane size of Jack Daniels for dessert....I didn't need the gallon size, nor did I want to spend $39 for 1 Tablespoon of bourbon. (since $39 could buy a lot of plywood!)

As I was putting groceries away, I took an armload of items to our master bathroom.  I was getting everything in their place and hear from the kitchen, "Oh my gosh you really do love me!", says my husband.  Perplexed, I come around the corner and say, "What are you talking about?"

There he is holding a beer and my "empty" bottle of Jack Daniels in his hands.  I said, "What are you doing, that was for our dessert!"  He was crushed.  He thought I bought it for him, since he had been working so hard that weekend, to unwind with.  Needless to say, I couldn't hurt his feelings, so our Vanilla Bean Creme Anglaise was booze free that night.

Vanilla Bean Creme Anglaise
Adapted from Emeril's Delmonico Steakhouse

2 cups heavy cream
1/2 cup sugar
2 whole vanilla beans, halved and seeds scraped
6 egg yolks

Optional:  1 Tablespoon Port or Bourbon

Prepare an ice bath in a medium bowl and set aside.

Combine the heavy cream, half of the sugar, and the vanilla beans (and scraped seeds) in a medium saucepan and bring to a boil.

Whisk the egg yolks together with the remaining 1/4 cup sugar in a small heatproof bowl and slowly whisk in 1 cup of the hot cream mixture.  Reduce the heat to low and little by little, whisk the egg mixture into the hot cream mixture in the saucepan and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.  (Take care not to overcook or the mixture will curdle.)  Strain the sauce immediately into a clean bowl set over the ice bath and stir until the sauce is cooled to room temperature.  Chill before serving.

*Optional * Right before serving, add a splash of Port or Bourbon and mix well.

Serve over warm lava chocolate cake with fresh berries.

One Year Ago: Slow Cooker Pork Loin
Two Years Ago: No Post
Three Years Ago: No Post 
Four Years Ago: Pasta Salad with Green Beans and Cherry Tomatoes
Five Years Ago: Birthday Party - Chapter 1

Beef Bourguignon and Post Holiday Blues

If you are like me and get a little sad after holidays are over, then I know what your week has been like.  When I come home, there are no more twinkling white lights to greet me as I pull into the driveway.  There is no more scent of pine or shimmering red and green decorations in the living room...and that makes me sad sometimes.

I still have my apple pie and cinnamon scented candles out and light them all when I come home from work.  It looks like a Cathedral most nights, and I take in every minute of it.  The warmth and scent makes me happy.

On New Year's Day it was very cold and I wanted something warm, as I still wasn't feeling 100%.  I had the entire day ahead of me and thought it would be a good day to take on Julia Childs' Boeuf Bourguignon...and my instinct was spot on!

Everyone once in their lifetime needs to try and make Julia's famous Boeuf Bourguignon.  It will give you a great sense of accomplishment (not to mention an incredibly satisfying meal).  It does take some time, so don't plan on whipping this up when you get home from work on a Tuesday evening...you will be eating at midnight!

This version makes a substantial batch that even my husband and I couldn't finish it, including taking to work for lunch leftovers.  I ended up freezing half the batch.  We are scheduled for another storm this weekend, so I think it's the perfect time to bring out the remaining batch, warm it up and serve with a nice bottle of red wine and crusty french bread.

Stay with me on this because it is so worth the time, care and attention to every step and ingredient.

Enjoy!


Beef Bourguignon
Courtesy of Epicurious.com


YIELD: 8 servings ACTIVE TIME: 1 1/4 hr TOTAL TIME: 4 1/4 hr

INGREDIENTS:
1/4 pound thick-sliced bacon
3 pounds boneless beef chuck, cut into 2-inch pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves 
2 cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
1 pound small (1 1/2-inch) boiling onions or pearl onions
1 pound mushrooms, quartered if large

Accompaniment: peeled boiled potatoes tossed with butter and parsley

Special Equipment:  kitchen string (and cheese cloth, optional)

PREPARATION:
Cook bacon in boiling salted water 3 minutes, then drain.

Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable
plastic bags, seal, then shake to coat meat.

Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.

Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute,
stirring and scraping up brown bits, then pour over beef.

Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet
garni (tuck cloves into celery so they don’t fall out). You can also tie all these in a cheese cloth pouch, for ease.

Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté
bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions
are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat
with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4
hours.

While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander.
Rinse under cold running water, then peel.

Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides,
then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and
pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until
onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a
glaze, 5 to 10 minutes.

Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam
subsides, then saute mushrooms, stirring, until golden brown and any liquid mushrooms give off is
evaporated, about 8 minutes. Season with salt and pepper.

Stir onions and mushrooms into stew and cook 10 minutes.Remove bouquet garni and skim any fat
from surface of stew. Season with salt and pepper.

Cooks' Note:
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even
better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove
fat from surface after chilling.

One Year Ago: Potato, Bacon, Mushroom, and Gorgonzola Pizzette
Two Years Ago: No Post
Three Years Ago: No Post
Four Years Ago: Orange Olive Oil Cake
Five Years Ago: Black and White Parfaits and Martinis

The Wedding Dress and Tuxedo Cupcakes

Second to Valentine's Day, New Year's Eve is the most popular engagement day.  It's a new year and a new wave of brides to be.  So much planning, calendaring and decisions to make.  Number one...The Dress!

I have owned my wedding dress for 22 years.  I purchased it way before "Say Yes To The Dress" was even thought of.  Back then, I had never heard of Pnina Tornai, Mark Zunino or even Vera Wang for that matter.  Not that I could have even afforded any of their beautiful pieces.  My parents were so kind to pay for our wedding, so the least I could do was buy my own wedding gown.

For years, I had a vision of what I wanted to look like on my wedding day...as any little girl does.  In the end, I was in a small wedding boutique in Indio, California.  It was not a fancy store, but this dress caught my eye and the price was perfectly in my budget.  The store owner recommended that I try a small hoop skirt underneath the dress to accentuate the layers of chiffon.  I took her advice and once I turned around and looked in the mirror...I said "Yes To The Dress"!  When I got the dress home, I added added pearls and sequin to the collar and bodice to make it a little more fancy.

Today, I have twin daughters who just turned twenty.  They both have very different and distinct taste and styles.  Some day they will also be planning and looking for a wedding gown.  I decided a long time ago that I would not try to put them in my wedding gown.  It is their wedding, their day and it should be their gown, unique to their personality (and hopefully my budget).

When were were packing up hour house last April and May getting ready for our move, I came across my wedding dress.  I have been lugging this thing around for the past 21 years and I really didn't know why.  I didn't want to pack it up again and try to find the perfect storage spot in the new house...for what.  I knew I couldn't sell it, being a non-designer dress.  I didn't want to leave it hanging around.  In the event something were to happen to me, I didn't want my husband trying to sell it either, just to purchase a new 9 Iron golf club (just kidding...inside joke between him and me).

So I did what some people think...is the unthinkable.  I decided to have my wedding gown cut down the middle into two halves.

I recruited my neighbor from our previous house, before we moved.  I would have done it myself, but I just cannot sew (or have a machine).  My mom and grandmother are incredible seamstresses, but instead of learning how to sew, I took the culinary/cooking road.  Had I decided to follow their footsteps, my muffin top, hips and thighs would undoubtedly be in better shape today!

I explained what I wanted done to my neighbor...she was shocked.  She said she couldn't (or wouldn't) do it.  Once I explained in better detail, she understood my vision.  When I picked up my dress(es) from her, she said she cried the entire time she was cutting.

My thought is this, I have divided everything up from my wedding day for each daughter to have and do with, what she wishes.  Each girl will have half of my wedding dress, one shoe, one earring and one glove.  

There are so many incredible ideas that they can use these items for their wedding day.  I have read hundreds and hundreds from having the dress skirt made into their veil, or their children's baptism gown.  They could have an earring set into their bouquet or have the glove wrapped around the handle of their bouquet.  They could cut the beading out of my shoe and use it as an embellishment accent on their gown or veil.  They could cut the upper lace off the gown and have it made into their ring bearer's pillow.  Truly the possibilities are endless!  

My biggest challenge will be to not interfere and let them decide on their own how they want to use everything.  Until then, they have their own white bridal box with everything in it when they are ready for their big day!

My grandmother made this bridal purse for me by hand...shown with my wedding necklace.

These pearls were hand sewn by my mom for by bridal gloves.

Here are the other pieces that were divided for my girls.

I was even bargain shopping for my wedding shoes....$45 from Sears, of all places!

They we're not Jimmy Choo or Christian Louboutin, but really, did anyone care?

So, that's my wedding dress story and its plan for the next generation.  Good thing I didn't have triplets, or I'd really be in a quandary!

Tuxedo Cupcakes

Take your favorite white cake mix recipe and add half a bag of mini chocolate chips.  Bake cupcakes, as directed.  Frost with whipped white frosting and add black and white sprinkles and sparkling candies.  

These won't win the "Wedding Cupcake Wars", but their fun, festive, and very tasty!  

One Year Ago: Potato, Bacon, Mushroom and Gorgonzola Pizzette

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Crepes

Five Years Ago: S'Mores Dip

Happy New Year, Puzzles and Jack Frosties

A blessed and Happy New Year to you all.  Wishing everyone a healthy and happy 2019!

Between me coming home from work feeling under the weather, and it was going to be 9 degrees in the evening with a snowstorm, going out was not looking promising.  That being said, we opted to stay in for New Year's Eve.

One of our daughters came and stayed over.  My husband made his famous Classic Roast Prime Rib with Peas Bonne Femme.  We enjoyed a Jack Frosty, attempted a 1,000 piece jigsaw puzzle and watched Sleepless in Seattle...a perfect New Year's Eve in my opinion.

Jack Frosty

Lemonade 

Blue Curacao

Prosecco

In a champagne flute, add a splash of Blue Curacao, a splash of lemonade and fill the rest up with chilled Prosecco.   Cheers!

One Year Ago: Potato, Bacon, Mushroom and Gorgonzola Pizzette

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Crepes

Five Years Ago: Roasted Shrimp

Tortilla Soup and New Recipes for New Year

This weekend we are headed into some very chilly weather.  We still don't have any snow, but it is quite cold in the mornings and evenings.  I plan on staying indoors as much as possible, getting some painting done inside our home with more fun accent color walls, taking down all our Christmas decor, and eating comforting meals, all while diving into my new Christmas presents' cookbooks.

This soup is so light, incredibly fast and easy, but packed with flavor.  My sister-in-law Cathy got our family hooked on this soup and we make it at least once a month.  So, if you over did it in the calorie department this holiday season, you won't have to feel guilty about devouring this at all!

My boss gave me Whiskey In A Teacup (she knows me so well!) and my husband gave me Cast-Iron Cooking complete with a new cast iron skillet and the cutest little silicone egg rings, so I can make my own "mcmuffins" to go!  I am looking forward to some down time in front of my fireplace, with morning coffee (maybe even "Irish Coffee" with a wee taste of  whiskey and whipped cream added) and cookbook time this weekend.

Tortilla Soup

Courtesy of (and adapted from) FoodNetwork.com

2 Tbl vegetable oil

1 medium onion, chopped

2 cloves garlic, crushed

1 chipotle in adobo sauce, minced

1 Tbl chili powder

2 tsp salt

6 cups chicken broth, low-sodium

1 cup corn kernels, fresh or frozen and thawed (I use Trader Joe's frozen roasted corn)

1 cup canned black beans, rinsed and drained

1 ripe tomato, chopped

1 cup shredded cooked chicken

1/2 cup cilantro leaves (optional)

1/2 cup freshly squeezed lime juice (about 2 limes)

about a dozen corn tortilla chips

Optional Toppings:

mini Santa Fe style tortilla strips

lime wedges

sour cream

Mexican shredded cheddar cheese

fresh avocado, slices

Heat the oil in a medium saucepan over medium heat.  Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes.  Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.  Add the corn, black beans, tomato, and chicken and cook for 5 minutes more.

Pull the saucepan from the heat and stir in the cilantro and lime juice.  Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

Two Years Ago: Winter White Cosmopolitan

Three Years Ago: Stuffed Mushrooms

Four Years Ago: Greek Chicken Salad

Five Years Ago: Surf and Turf