Yuck-o.

Now, don't get me wrong. I'll eat just about anything, within reason.  However, I made those roll-ups I was talking about (prosciutto, cream cheese, artichoke hearts, horseradish with a balsamic glaze?) weird.  So I'm not posting the recipe. Because if the hubs is wary on it, then lets be serious about everyone the heck else eating it.

Lasagna fell through last night - we had chicken sausage instead (delicious and half the fat/calories of regular sausage, plus tastier too!).   We ARE having lasagna tonight, with Mike's (hubs) "almost famous" garlic bread.  After I get back from class I'll post the recipe, in case anyone decides THEY want lasagna too :)  Also pumped because Mom sent some fresh picked lettuce and zucchini from the garden.  Can't wait to make something with those babies!

And some final encouragement for you gym avoiders (like myself): get a gym partner - someone to hold you accountable for yourself and your actions.  My kick butt neighbor and I are going to start going together. I already pay for a membership, but don't go.  She's my door knocking, unlocking, yelling and dragging friend.  I'm pretty sure that I'll have to be dying in order to get out of it.  Her boyfriend is Mike's accountability dude.  Between the two of us, I'm pretty sure we've put on 90 pounds in the past 5 years - that's gotta go. Plus some.

So, moral? Find someone to kick your butt, and eventually, you can kick theirs too :-D

Breakfast potatoes (hint: use leftovers!)

So last night my hubs and I had some boiled potatoes (the little red ones, yum!) with butter.  I have a tupperware of leftovers.  So, we get to have breakfast potatoes :)  If you're making them from scratch (aka, you weren't lazy like we were last night and ate whatever we wanted) just take about 10 little red or yellow potatoes and boil them until soft. Then follow directions. If you only have big potatoes, cut them and boil them like mashed potatoes- but don't peel them! I love the lovely rustic look.

Okay, here you go:

Breakfast Potatoes:

Appropriate amount of pre-cooked potatoes
2 tbs minced garlic
1 small onion, chopped
2 tbs olive oil

Put 2 tbs olive oil in a medium pan, warm.  Add garlic and onions - let them cook (as Emeril would say) "until they're nice and happy" - that means the onions are translucent and maybe have a nice brown on them, and the garlic is beautifully aromatic.  Add your potatoes, and cook until warmed through, maybe some browning (depends on your tastes).

Super easy! We're eating ours with bacon and dippy (i.e.: over medium) eggs and toast. Delish :)


I'll post a picture when the lovlies are done!  Stay tuned for the lasagna I'm putting together and placing in the fridge for the hubs to cook today (I have to work :( ).  Yum!

Catch-up!

Gak! I've been MIA for a little. To make up for it, I'll post a few recipes over the weekend - today I made banana bread, crostini's and bruscetta, and I'm going to attempt some prosciutto roll ups with balsamic glaze. I'll probably post my lasagna recipe too, since Gina asked me too a few weeks ago.


So, apologies, gang, but here we go! It's Catchin' up time, y'all!

Banana Bread

Banana Bread Recipe:

• 1/2 c. shortening
• 1 c. sugar
• 2 lg eggs
• 1 c. mashed ripe bananas (2 to 3 medium)
• 1 tbs milk
• 1/2 tsp. almond extract
• 2 c. all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 c. chopped walnuts

 

In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in bananas, almond extract and milk. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.

Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Enjoy :)
 

Rocky Road Cupcakes w/ Marshmallow Icing

Rocky Road Cupcake Recipe:
350 degrees, 25 minutes

• 2 c. all purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 c. unsweetened cocoa powder
• 3/4 c. unsalted butter (room temperature)
• 1 1/3 c. sugar
• 2 large eggs
• 2/3 c. sour cream
• 1 tsp. vanilla extract
• 1/3 c. milk
• 1 c. mini marshmallows
• 1 c. almonds (I purchased whole, but chopped them in half  for the inside of the cupcake)
• 1 c. semi-sweet chocolate chips

- Whisk flour, baking powder, baking soda and cocoa powder together in medium bowl, set aside.

- Beat sugar and butter until fluffy.  Add milk, eggs, vanilla, and sour cream, beat until combined.
- Add dry ingredients to wet ingredients until just combined.
- Fold in marshmallows, almonds, and chocolate chips.

Fill cupcake liners 3/4 full. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
Cool.


Marshmallow Icing Recipe 

• 1 lb. of unsalted butter
• 2 jars marshmallow creme  (14 oz)
  
• 1 lb. box 10x sugar 
• 2 tsp. vanilla

 Cream butter, add marshmallow fluff, mix until combined.  Add powdered sugar and vanilla. Mix until combined.  Frost cupcakes, add mini marshmallows, chocolate chips and whole almonds to decorate!

  Enjoy, fellow foodies!