foodie friday

on wednesday i picked up our first box of fruits and veggies from our csa i was telling you about a while back.

it was filled with ...
red russian kale
red lettuce
green lettuce
green onions
strawberries
garlic
broccoli
swiss chard

lots and lots of good green stuff!!
the green onions and garlic have the biggest bulbs i have ever seen and the strawberries are to die for!

seeing this overflowing box compelled casey to jump right into the kitchen.
he organized our refrigerator to make room for our fresh veggies and even made dinner.
i think this csa is going to be all that i had hoped it to be!

casey used one of the recipes delvin farms suggested for the swiss chard and it was SO good!

easy swiss chard
bunch of swiss chard
1 t. butter
1 glove garlic, sliced
2 T. olive oil (or coconut oil)
2 T. water
pinch of crushed red pepper
salt

roughly chop leaves into inch wide strip.
heat a saucepan on medium setting, add oil, a few small slices of garlic and the crushed red peppers.
saute for about a minute and add the chopped chard leaves and water.
turn thoroughly and cover.
check for doneness after about 5 minutes.
add salt to taste and a small amount of butter.
serve immediately while deliciously warm!

foodie friday

i'm not one to crave a salad .... i think i ate way too many in high school.
but i will say that over the past few years i've fallen in love with greek salads.
never before did i like olives or feta.

so when i saw the pioneer woman's post this week on her greek salad recipe, i had to try it.
it is the best salad i have EVER made at home!
love love LOVE IT ... and casey did too.
so i've made it my new "go to".

hope you enjoy it just as much as i did.

photo from the pioneer woman

greek salad
the pioneer woman

... oh and for 2 people, i would half this recipe.

1 head Romaine Lettuce, Chopped (I just used bagged lettuce)
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
½ whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
¼ cups Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
¼ teaspoons Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

foodie friday

lately our dinners have been very boring.
cooking has not been on my to do list and i've definitely felt pretty guilty about it.
so i get pretty excited when i stumble upon a new blog with some "go to" recipes like annie's eats.

i love the layout of annie's blog, the pictures, and the recipes that she shares.
all those things definitely make or break a blogging relationship for me!

so here's the first recipe i've tried of annie's.
it was really good, but even better the next day!

photo from here

weeknight bolognese
by ina garten
(the recipe below includes my few tweaks)

Ingredients:
2 tbsp. coconut oil or olive oil
1 lb. grass fed beef (or ground turkey)
4 cloves garlic, minced
1 tbsp. dried oregano
¼ tsp. red pepper flakes
1¼ cups dry red wine, divided
1 (28 oz.) + 1 (14.5 oz.)can crushed or diced tomatoes
2 tbsp. tomato paste
1 tbsp. kosher salt
1½ tsp. ground black pepper
1 lb. dried pasta, such as shells
Pinch of ground nutmeg
¼ cup chopped fresh basil leaves (or 3 T. dried basil)
¼ cup heavy cream (I used whole milk b/c it's what I had)
½ cup freshly grated Parmesan cheese, plus more for serving

Heat the oil in a large skillet over medium-high heat. Crumble the ground meat into the pan. Cook until no longer pink and starting to brown, 5-7 minutes. Stir in the garlic, oregano and red pepper flakes and cook until fragrant, about 1 minute. Add 1 cup of the wine to the pan and stir, scraping any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, salt and pepper. Bring to a boil, reduce the heat and let simmer for 10 minutes.

Meanwhile, cook the pasta in a large pot of salted water according to the package directions.

While the pasta is cooking, finish the sauce. Stir in the nutmeg, basil, cream, and remaining ¼ cup wine. Simmer for 10 more minutes, stirring occasionally until thickened. When the pasta is cooked and drained, toss with the warm sauce and grated Parmesan until well coated. Serve with additional Parmesan if desired.

foodie friday

i love discovering new blogs.
they're especially fascinating when the blog you've discovered is someone you've known from your past.

i knew meg growing up through elementary school and church.
she was a year older than me.
we were never real close, but i do remember how much she made me laugh on our church missions trip to mexico.
that was when i was in 7th grade.

her blog proves that she still has the same great sense of humor.
i love reading about her thoughts on whole foods, and looking at the pictures she posts of her cute little boy and her house, oh and her projects!

i found this recipe when looking back at some of her past posts and it's definitely a new favorite around here.
i was over making soup until this little cold front hit.
so i thought i would try out the bean and bacon soup.
i knew it would be a hit with casey because he loves some beans and is always tempted by bacon!

the recipe comes from real simple, but i made it meg's way and added the garlic.
this would be a good one to make this weekend.
nashville forecast is rainy and 50.
oh, and the best part is this is super cheap to make.

photo from here

bean and bacon soup
1 pound of northern beans

5 strips of bacon (i used turkey bacon from trader joe's)

1 cup diced onion

4 diced carrots
4 cloves garlic, diced

salt and pepper

dried parsley

soak the beans overnight or 8 hours.
cook them until they're tender.
i cooked mine in the crockpot.
(just cover them with water, set on low and check every few hours)
cook the bacon in a big pot.
then pull it out and drain.
saute the onion and carrots until tender in olive oil (or coconut oil)
add the cooked beans to the pot with some water or chicken stock, salt & pepper, and parsley.

i love a recipe where you can just wing it!

foodie friday

i watched a lot of tv when webb was a newborn.
i don't think i really knew exactly what i was supposed to be doing at home all day .... everyday.

yesterday i turned on the tube while webb was napping and happened upon better nashville.
an old fav.
the cooking segment was how to make a fabulous looking apple cake.

photo and recipe from a busy nest

i've never been tempted by apple cake, but this one looked absolutely amazing!
for some reason i can't find the recipe on their website, but this one looks like a close second.
looking forward to trying it!

Apple Cake
1 cup sugar
1/2 cup brown sugar
1/2 cup butter, melted
2 eggs, slightly beaten
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon nutmeg
4 apples (1-1/2 lbs) cored, peeled and chopped into 1-inch pieces
1/2 cup walnuts, chopped
Powdered sugar, for dusting

Preheat oven to 350 degrees. Lightly spray an 8 x 11-1/2 inch pan with non-stick cooking spray. In a mixer bowl, beat sugars, butter and eggs. Add flours, soda, salt, cinnamon, ginger and nutmeg. Mix well. Fold in apples and nuts. The mixture will be thick. Pour batter into prepared pan. Bake for 40-45 minutes. Cool and sprinkle with powdered sugar before serving.

foodie friday

i've eaten SO many chocolate chip cookies lately that i'm craving lots and lots of veggies!

one of my favorite vegetables to make at home is roasted asparagus.
it's so easy and so good.
you kinda can't stop eating them they're so tasty!
i know, sounds crazy to say about a vegetable!


if you've never made roasted asparagus, here's the best way to do it ...

1 bunch asparagus
olive oil (these days i use coconut oil)
kosher salt or sea salt and pepper to taste

preheat oven to 425.
wash asparagus and cut off bottoms where it is extra thick.
spread asparagus out on baking sheet.
drizzle oil back and forth across the asparagus a number of times then salt and pepper.
(if you're using coconut oil, just clump some on there in a few spots and after a few minutes of it in the oven,
take the pan out and toss the asparagus around to coat well)
roast asparagus for about 10 minutes.

so easy. so delicious!

happy weekend friends!

foodie friday

(photo from here)

sleet, ice, snow ... here we go again!
another front is headed our way.

between the weather and me and boo's crazy week at the doctor's office ... we went 3 times!
i'm ready for spring. (and the weekend!)

here's a soup recipe that's sure to make you feel good all over, whether you're sick or freezing cold!
of course, from the pioneer woman ... with my own little spin.

chicken tortilla soup
rotisserie chicken, breasts diced or shredded
1-½ teaspoon cumin
1 teaspoon chili powder
½ teaspoons garlic powder
½ teaspoons sea salt
1 tablespoon coconut oil (we use this in place of olive oil, it has a higher smoke point)
1 cup diced onion
¼ cups diced organic green bell pepper
¼ cups organic red bell pepper
3 cloves garlic, minced
1 can organic diced tomatoes
1 can chopped green chilies
32 ounces, organic chicken stock
3 tablespoons organic tomato paste
4 cups hot water
2 cans black beans, drained
3 tablespoons cornmeal

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add spices. Stir to combine, then add shredded chicken and stir.

Pour in tomatoes and chilies, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Top with tortilla chips or strips, sour cream, diced red onion, diced avocado, and grated cheese.

foodie friday

my friend emily introduced me to the 100 days of real food blog for it recipes but specifically the pb & j smoothie after i told her that webb didn't like to eat. (he's gotten a lot better at this lately!)

this smoothie has been the biggest life saver at our house!
when i notice that webb is picking at his lunch and starting to get fussy, out comes the blender!
i'd say we whip up pb & j smoothies 2 to 3 times a week.

i'll pour it into a big cup with two straws, take it into the den, sit on the floor and instantly a happy toddler appears!
webb loves to switch straws.
i guess he thinks something yummier is coming out on my end.

this is the tastiest smoothie ... if you love peanut butter like we do!
i stock up on the ingredients to make sure i can always turn that little frown upside down.

pb & j smoothie
1/3 cup organic milk
1/3 cup organic apple juice
1/3 cup organic peanut butter
1 – 2 bananas (I like using 2…but if you only have 1 on hand don’t let it stop you!)
1 cup organic frozen berries

mix well in a blender and serve cold with a straw.

we choose organic milk to avoid artificial hormones and pesticides that are common in conventional milk, organic apple juice because apples are one of the most pesticide-contaminated fruits, organic peanut butter because peanut farmers use conventional farming practices like spraying fungicide to prevent peanuts from molding, bananas we're not worried about because you don't eat the skin, and organic berries because conventional berries are sprayed with pesticides.

the best prices and products i've found to make this smoothie are:

traders joe's has organic apple juice for around $2.50 a half gallon, bananas $0.19 a pound, and organic frozen berries $2.00 for 12 oz.

whole foods has hands down the best organic peanut butter around!
get their 365 brand for $3.50 (sadly the price just went up like 75 cents! used to be under 3 bucks)

i always buy our milk by the gallon at publix for $5.59 or kroger when it's on sale.

foodie friday

too bad i didn't get an after shot of webb eating one of these gooey cookies.
chocolate was about to get all over my bedspread so i had to race for a baby wipe!
he was LOVING it and saying "mmm" with every bite!

are you in the market for some ooey-gooey cookies that don't come with a TON of guilt?!

you should try my new favorite recipe for chocolate chip cookies!
i found it on the back of trader joe's chocolate chips.
did a little tweaking (of course), and voila! a somewhat "better for you" recipe for chocolate chip cookies.

my new "go to" flour is white whole wheat flour. you may have noticed!
WWWF is milled from 100% wheat flour and is a finer texture than whole wheat flour.
so you get all the nutrients from whole wheat flour but your baked goods will turn out way lighter and fluffier than using whole wheat flour.
i use WWWF in place of all-purpose flour, and i love it!

chocolate chip cookies
2 1/4 cup white whole wheat flour
1 t. salt
1 t. baking soda
1 cup organic brown sugar (firmly packed)
1/2 cup turbinado sugar
1 cup softened organic butter
1 t. vanilla
2 eggs (ideally pastured eggs from the farmers market)
1 package semi sweet chocolate chips

preheat oven to 375. combine flour, salt and baking soda in bowl and set aside. combine brown sugar, granulated sugar, butter and vanilla and beat until creamy. add eggs and beat. add dry ingredients and mix well. stir in chocolate chips. drop rounded teaspoons onto baking pan and bake 8 to 10 minutes.

now if you really want a treat, try this little twist.

use a baby size cast iron skillet

smash in some cookie dough
cook on 375 for about 20 to 25 minutes
and top with ....

i'll let your imagination do the rest!!

foodie friday

casey's mom gave me the pioneer woman cookbook for christmas. you know i was excited!!
i've already made 4 things out of it. one of them i made just for casey on new years day and he LOVED every bite.
this would be perfect for those of you who will be watching the national championship game monday night.
you can't go wrong with the pioneer woman's potato skins.

(photo via closet cooking)

here's what you'll need:

8 slices bacon
8 russet potatoes
canola oil
kosher salt
1 1/2 cups sharp cheddar
1 cup sour cream
4 green onions

preheat oven to 400. go ahead and fry up the bacon.
next, scrub the potatoes real good and rub liberally with canola oil.
place on baking sheet and bake for 1 hour or until tender.
slice potatoes in half lengthwise and scoop out the inside leaving an little edge around the skins.
brush both sides of potato with canola oil and sprinkle with salt.
place skins cut side down on pan and bake for 7 minutes, flip to other side and bake 7 more minutes.
sprinkle cheese and bacon on each skin and put back in the oven until cheese melts.
just before serving top with 1 tablespoon sour cream each and sprinkle green onions.

you're gonna love them!!

foodie friday

image from here

bananas foster.
what an interesting and romantic dessert.

my attempt at being somewhat fun and romantic this new years eve will be cooking up this sweet treat (that catches a flame when you add a little rum to it ... is that fun or what?), serving it with a scoop of vanilla ice cream, playing a little bit of scrabble (i'm obsessed!) and popping open our bottle of brut rose from the willamette valley. oh, i just can't wait! ... for the champagne that is.

if you're planning on ringing in the new year at home this year with a little one sleeping in the next room, give the bananas foster a try! it might not make you feel so boring and old. it might be just the excitement you're looking for. that's what i'm hoping for at least.

once you've made it a couple of times, you really don't need a recipe. but here's one from someone that i know won't let you down ... hey y'all it's paula deen!

if it's just two of you, i would cut this recipe in half.

1 stick butter
1/2 cup brown sugar
4 bananas peeled, halved, and cut lengthwise
1/4 cup dark rum

In a large skillet, melt butter.
Using a wooden spoon, add brown sugar and stir together.
Add the bananas and cook until caramelized on both sides, over medium-high heat.
Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter.
Stand back when ignited and flambe the bananas.
Be careful a flame will shoot up above the pan.
Let flame die down and the alcohol to cook out.
Serve bananas over vanilla or dulce de leche ice cream.

The second ice cream option is the best!

foodie friday

my biggest weakness is chocolate.
yesterday one of my friends told me, "you sure do love a cookie".
if it's got chocolate in it i do!

i make every attempt to any type of chocolate dessert out of the house.
i just don't have much control.
okay, really, i have no control!
zero, zilch, nada!

if you're still trying to come up with a treat to "wow" friends and family with this holiday season,
this might be just what you're looking for.
simply irresistible fudge!



this recipe comes from my friend alice.
i'll never forget seeing her mom make it back in high school.
i thought it was some old family recipe.
nope, just off the back of the jet puffed marshmallow creme jar!
it's the absolute best.

chocolate fudge
(i love mine with the nuts, but you can make it without too)

3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
(Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped Walnuts
1 tsp. vanilla
Make It

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

foodie friday

so i guess you've figured out by now that i love the pioneer woman!

check out this pizza i made last week. mmmm mm!
it was simply delicioso and super fattening.
and of course totally worth it.

maybe i should ask for a new baking sheet for christmas.
i'm embarrassed to be showing it!

i used the pioneer woman's dough recipe and added my own toppings.

here's her recipe:

makes two crusts
1 t. active/instant yeast
4 cups all-purpose flour
1 t. kosher salt
1/3 c. extra virgin olive oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. In a mixer, combine flour and salt.
With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

Dough tastes best if made at least 24 hours in advance, and 3 or 4 days is even better.

Preheat oven to 500 degrees.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. (I froze the extra dough for later.) Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

Lightly drizzle a little olive oil on the dough and use fingers to spread.

This is when I stepped in ... I sprinkled kosher salt over the dough which I thought was such a good choice! Then added pizza sauce from Traders Joe's (super easy, super cheap!), shredded mozzarella, and pepperoni that I had on hand. We never have pepperoni in this house. But we had some leftover from the Ole Miss Tailgate because I over bought, as usual. Do you do that? It really annoys me that I do!

Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

foodie friday

(photo by the vintage mixer)

i've got the perfect treat for your fall festivities!
i've made it a couple of times over the past weeks and know you'll love it!

now i don't just crave caramel corn, but this recipe i do.
this would be a great treat to set out at thanksgiving and even pack up as a christmas happy for a friend.

cranberry-orange caramel corn
by better homes and gardens (my new favorite mag!)

12 cups popped popcorn (about 1/2 cup kernels)
1 cup dried cranberries
1/2 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light karo syrup
2 T. orange juice
2 t. vanilla
1/2 t. baking soda

preheat oven to 275.
combine popped popcorn, cranberries, and almonds in large bowl and set aside.

cook butter, brown sugar, and corn syrup over medium heat in saucepan until butter is melted.
stir in oj and bring to a boil still on medium heat.
continue to boil on medium heat for 2 minutes.
remove from heat and add vanilla and baking soda. (the mixture will begin to foam)

pour the syrup mixture over the popcorn mixture and stir to get evenly coated.
transfer to a baking sheet and bake for 30 minutes.
stir twice while popcorn is baking.

transfer caramel corn to a large sheet of greased foil and all to cool.

can't wait for you to try it!

foodie friday

(photo found here)

looking for a quick and easy dinner for the weekend?
another take on taco night ... burritos!
this would be perfect for gameday too.

here's another one of my favorites from the pioneer woman.

(the full recipe is listed below, but i cut in half for me and casey and we still had leftovers)

beef and bean burritos

2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

(for step by step directions with pictures go here)

foodie friday

i made the bagels and oh my goodness are they amazing!!
so amazing, in fact, that i ate two of them yesterday ... and that was back to back!
i really hate that i just admitted that.
they're that good.

my recommendation is that you make some this weekend!
you may have to pick up the bread flour and yeast, but the rest of the ingredients i'm sure you have in your pantry.

casey told me this morning, and i quote, "these are the most impressive things you've ever made!"
wow! big statement there.

the bagels have the most perfect texture.
just the right "tough" on the outside and inside ... doughy and soft.
the smell when you're cooking them ... oh my!
you'll truly be proud of yourself when you take that first bite.

the texture and flavor of this recipe reminds me of the bagels i ate ALL the time in high school.
you know when the bagel craze was at its height.
there was a bagel shop in chattanooga that would top their bagels with cinnamon and sugar and then serve with this cream cheese that was basically like icing. it was like a bagel cinnamon roll!!
to die for.

okay, so here's the recipe.
be prepared, this is a two baking process, but there's no reason to be nervous about it.
it was actually kind of fun.
i've included some of my pics with it which i'm still working on to perfect.
i think i need to get into editing ... add it to the list!

Homemade Bagels
(recipe from John D. Lee)

4 cups bread flour
1 T sugar
1 1/2 tsp salt
1 T vegetable oil
2 tsp instant yeast
1-1/4 to 1-1/2 cups of warm water (I used 1 1/2)

Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.

Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. (I used my Kitchenaid Mixer to knead the dough. Just put in your dough hook and put on level 2 speed. Set a timer for 10 minutes. So so easy!)

Cut dough into 8 equal sized balls, and let rest for 10-20 minutes.

Preheat oven to 425.

Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!

not to bad for a first timer!

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

After the 20 minute wait, your bagels will start to look puffy, (mine didn't really look puffy at this point, but once I boiled them they started looking the way I had imagined they were supposed to) and it's time to get them boiling!

Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute.


Take them out a let dry for a minute (I just put them on a plate) and then place them on your oiled baking tray. Repeat until all the bagels are boiled.

lookin' good!

Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another 10 minutes; and they're done!

they didn't turn out to be that beautiful golden color.
but, i like how the one on the right turned out best.
it's the bottom of the bagel.
next time i'm going to bake them top down first and then flip.

Let them cool for at least 20 minutes, get the cream cheese ready!

motivate me monday

(photo found here)

totally random, but this week i'm making homemade bagels.
webb LOVES a bagel, and i'm excited that he'll get to enjoy some minus the preservatives!

so i've been told that once you've had a homemade bagel you'll never want to eat a store bought one again.

i'll get back to you on that one ...

foodie friday

(photo found here)

hands down, best pie i've ever made or had!
already decided it'll be a new thanksgiving tradition.

honey hush pie
(recipe from mississippi magazine)

unbaked pie shell
1 c. sugar
2 eggs
1/2 c. butter
1 T. white vinegar
1/2 c. chocolate chips
1/2 c. coconut
1/2 c. pecan

preheat oven to 300. mix sugar, eggs, butter, and vinegar with mixer until well blended. pour into unbaked pie shell. add chocolate chips, coconut, and pecans. bake for 50 minutes to 1 hour.

now if i could find a good homemade pie crust recipe. please share if you have one!

foodie friday

i would say on average we go to the farmer's market twice a month.
local fruits and veggies are becoming a bigger and bigger deal to us, especially after our recent trip.
the green initiative in portland is pretty mind blowing.
in nashville there are a number of places where you can eat locally, but in portland pretty much every restaurants suppliers are local, even for meat. of course there are exceptions ...

this dish from the pioneer woman is super duper quick and very light too.
i made it earlier in the week after we returned home.
we picked up the corn, zucchini, and tomatoes from the farmers market, the herbs from our garden, and the shrimp ... well frozen from publix. the only downfall of the meal.

(photo from here)

Summer Stir-Fry (it's essentially still summer in Nashville!)

2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
½ cups Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs, If Desired

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat.