Not Afraid of Life: My Journey So Far

Not Afraid of Life: My Journey So Far by Bristol Palin

I picked this up our of sheer curiosity.  I had heard it discussed on various morning shows and was intrigued by the commentary that Bristol pretty much bashes Levi Johnston, her "baby daddy" if you will, and was wondering what she really had to write about.  She does, indeed, have words to say about Levi (and about McCain's daughter, Meghan, as well...), but save yourself the time and pass on this one.  Unless you're curious like I was.  I read it quickly.

Book description from Amazon:

In this personal memoir, Bristol Palin opens up for the first time ever, taking readers behind the scenes in her life, from growing up in Alaska to coming of age amid the media and political frenzy surrounding her mother’s political rise; from becoming a single mother while still a teenager to coping as her relationship with the baby’s father crumbled publicly. Through all of these ups and downs, Bristol learned how to face her challenges head-on with courage and grace.
In Not Afraid of Life, Bristol speaks candidly of her aspirations and of the deep religious faith that gives her strength and inspiration. Plainspoken and disarmingly down-to-earth, Bristol offers new insight and understanding of who she is and what she values most.

The Clean Plate Club Cookbook

 image from www.landofnod.com 

The Clean Plate Club Cookbook

Just days after returning home from the hospital with our new baby, I received a fun email.  A recipe I had submitted to The Land of Nod was chosen to be included in their cookbook, The Clean Plate Club.  Not only would I be receiving a copy of the cookbook, but they were also going to throw in a $50 gift card.  And with a little one in the house now, I don't think I'll have any problems finding something to spend it on.  Well, the cute little book arrived, with laminated pages and all to protect it from sticky kid fingers helping out in the kitchen.  The recipes are kid-friendly both in terms of taste and preparation.  The recipe I submitted was my Nacho Chicken.  And trust me, anyone can make this.  I might start having Macey whip it up now that she's a month old. 

I kid.

But, in all seriousness, it's easy to make and very kid-friendly.

If you're interested in getting a copy of the cookbook, it's available here on Land of Nod's website.

XXL M&M Chocolate Chip Cookies

XXL M&M Chocolate Chip Cookies

Makes 2 dozen.

How fun are these?  Thick, chewy, and delicious too.  I don't have a muffin top pan, so I couldn't make them exactly like the Picky Palate does, but they still turned out great, if I do say so myself!
Source: Picky Palate blog

2 sticks softened butter

3/4 c. sugar

1 c. packed light brown sugar

2 extra large eggs

2 T. pure vanilla

3-3/4 c. all purpose flour

1-1/2 t. baking soda

3/4 t. salt

12 oz bag chocolate chips

1 bag M&M’s (you’ll have some left over)

Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter and sugars until well beaten.  Beat in eggs and vanilla until well combined.  Place flour, baking soda and salt into a large bowl; mix.  Slowly add to wet ingredients along with the chocolate chips.  Do not mix in M&M’s!!

Scoop 1/4 Cup of dough and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet).  Now, press your M&M’s onto pressed cookies.  This way they won’t break apart!!  Bake for 12-15 minutes, until edges just start to turn golden brown.  Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack.  Grab a tall glass of milk and EAT until your hearts content

Beer-Braised Turkey Tacos

Beer-Braised Turkey Tacos

Makes 12 tacos.

Not your average tacos!  These have a distinct flavor, perfect for the refined palate.  Not feeling very refined?  Omit the cinnamon, as we felt that's what made these tacos taste "gourmet."
Source: Food and Wine magazine

2 T. extra-virgin olive oil
(2) 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
Salt and freshly ground pepper
4 large garlic cloves, thinly sliced
1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
1 large oregano sprig
1 large jalapeño—stemmed, seeded and sliced crosswise 1/4 inch thick
1 medium tomato, coarsely chopped
1 ancho chile—stemmed, seeded and coarsely chopped or torn
One 2" cinnamon stick
One bottle Mexican dark beer, such as Modelo Negro
1 c. water
12 tortillas
2 T. toasted sesame seeds and cilantro sprigs, for serving, if desired
Additional taco toppings: shredded lettuce, cheese, etc.

In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate.

Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho and cinnamon stick and cook, stirring, until the tomato releases its juices.

Return the turkey to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.

Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Spoon the turkey onto the tortillas. Top with minced onion, sesame seeds and cilantro sprigs and serve.

Taco Dip

Taco Dip

Serves 4-6.

I can't believe I've never posted this on my blog before, given how frequently it's made in my house and among my circle of friends.  Not that it's anything fancy or new-and-improved, and most of you have probably had it and/or made it.  But it's a party classic and, simple may it be, people devour it.  Make a double batch for your new party.  Heck, make TWO double batches.  It'll get eaten.
Source: not sure where I found it first, but it's Sarah that's best known for making it   :)

1 (8-oz.) block cream cheese, softened
1 can no-bean chili
Shredded cheddar cheese

Preheat oven to 350 degrees.
Spread cream cheese in the bottom of a pie plate or other baking dish.  Top with chili and then with shredded cheddar cheese. 
Bake for 20-25 minutes, until cheese is melted and bubbly and dip is heated through.

My three brothers and The Mr. showing their approval of Taco Dip.  (This photo is from the summer of 2007 -- boy does time fly!)

Tequila-Thyme Lemonade

Tequila-Thyme Lemonade

Makes 1 drink.

It's tequila thyme!  Here's a fancy cocktail that looks beautiful and will perfectly complement your Mexican fiesta.
Source: Martha Stewart Living magazine

3 thyme sprigs
1 t. superfine sugar
2 lemon wedges
3 oz. silver tequila
1 oz. cold water
ice

Muddle thyme sprigs with sugar and lemon wedges in a glass.  Add tequila, water, and ice.  Stir.

Mexican Fiesta

Mexican Fiesta

The days may be getting shorter and the temperatures cooler, but summer is not over yet!  Invite some friends over and take advantage of outdoor entertaining while you still can!
New recipes posted this week.  Old recipes linked in this post.   

First, set the scene:

Mix up some drinks.  Tequila-Thyme Cocktails, anyone?

Or perhaps some Pomegranate Margaritas, Beer Margaritas, Tequila Sunrises, or Fresh Strawberry Margaritas?

And serve your favorite good-to taco dip (thanks for bringing this, Sar!):

Or maybe some guacamole?

It's always nice to make sure there are some easy munchies scattered about:

Feast on the main meal of Beer-Braised Turkey Tacos (best served with some Mexican beer):

End with something sweet, like these XXL M&M Chocolate Chip Cookies:

And enjoy the evening with good friends:

A happy baby content in her stroller is a fun addition too:

The Quilt: Completed! (almost)

The Quilt: Completed!  (almost)

In 2007 (2007!!!), I had the grand idea of making a quilt.  The idea got grander when I decided that I was going to make the whole thing by hand.  No sewing machine!  BUT, the grandest part of this idea was when I started cutting the squares and made them tiny.

I hope you caught my sarcasm.

I posted about the beginnings of the quilt in 2009 in case you want a little more history.

Anyway, here we are 4 years later and it's completed!  Almost.  The thing that makes something a quilt is that it is actually quilted.  Mine is together, has a back, and batting in between. But it's not quilted.  But I can throw it on a bed and actually use it.  I can wrap myself up in it on the couch.  I can lay my brand new sweet baby on it to play. 

And I feel proud that I did it by hand.  And my late grandmother, Mimo, is proud.

Oh, and it's HUGE.  Queen size!

I'll Walk Alone

I'll Walk Alone by Mary Higgins Clark

Super quick read!  Don't you love books that have ultra-short chapters??  This is one of them.  It looks like a lengthy book, but you'll find yourself getting through it pretty quickly.  It's fast AND enjoyable.

Product Description from Amazon:

THE QUEEN OF SUSPENSE IS BACK! Mary Higgins Clark’s new novel—the thirtieth and most spine-chilling of her long career as America’s most beloved author of suspense fiction— is about the newest and most up-to-date of crimes: identity theft.

Who has not read about—or experienced—with a sinking feeling the fear that someone else out there may be using your credit cards, accessing your bank account, even stealing your identity.
 
In I ll Walk Alone, Alexandra “Zan” Moreland, a gifted, beautiful interior designer on the threshold of a successful Manhattan career, is terrified to discover that somebody is not only using her credit cards and manipulating her financial accounts to bankrupt her and destroy her reputation, but may also be impersonating her in a scheme that may involve the much more brutal crimes of kidnapping and murder. Zan is already haunted by the disappearance of her own son, Matthew, kidnapped in broad daylight two years ago in Central Park—a tragedy that has left her torn between hope and despair.
 
Now, on what would be Matthew’s fifth birthday, photos surface that seem to show Zan kidnapping her own child, followed by a chain of events that suggests somebody—but who? Zan asks herself desperately, and why?—has stolen her identity.
 
Hounded by the press, under investigation by the police, attacked by both her angry ex-husband and a vindictive business rival, Zan, wracked by fear and pain and sustained only by her belief, which nobody else shares, that Matthew is still alive, sets out to discover who is behind this cruel hoax.
 
What she does not realize is that with every step she takes toward the truth, she is putting herself— and those she loves most—in mortal danger from the person who has ingeniously plotted out her destruction.
 
Even Zan’s supporters, who include Alvirah Meehan, the lottery winner and amateur detective, and Father Aiden O’Brien, who thinks that Zan may have confessed to him a secret he cannot reveal, believe she may have kidnapped little Matthew. Zan herself begins to doubt her own sanity, until, in the kind of fast-paced explosive ending that is Mary Higgins Clark’s trademark, the pieces of the puzzle fall into place with an unexpected and shocking revelation.

Deeply satisfying, I’ll Walk Alone is Mary Higgins Clark at the top of her form.

Mrs. Field's Chocolate Chip Cookies

Mrs. Field's Chocolate Chip Cookies

Makes 3 to 3-1/2 dozen.

This is a delicious chocolate chip cookie recipe.  YUM.  YUM.  TRIPLE YUM.
Source: Diana Lee in A Taste of Bay cookbook

1 c. (2 sticks) softened butter
1/2 c. granulated sugar
1-1/2 c. packed brown sugar
2 eggs
2-1/2 t. vanilla extract
2-1/2 c. all-purpose flour
3/4 t. salt
1 t. baking powder
1 t. baking soda
1-1/2 bags (12 oz. each) semisweet chocolate chips

Preheat oven to 350 degrees.  In a large mixing bowl, cream the butter, sugars, eggs, and vanilla.  Sift together the flours, salt, baking powder and baking soda.  Combine the wet and dry ingredients.  Stir in chocolate chips.  Place rounded tablespoons of dough on a cookie sheet and bake for 9 minutes or until edges are light brown.  Do not overbake.

Nestle Chocolate Chip Cookie Bars

Nestle Chocolate Chip Cookie Bars

Serves about 24.

There's no replacement for classic chocolate chip cookies, but the chocolate chip cookie bar is amazing in its own way.  Plus, it's easier and faster than baking dozens of cookies and will still please a crowd.  Don't overbake for that perfect, slightly-undercooked gooey center.
Source: cookie recipe from Nestle chocolate chip bag, baking time adapted for 13x9 pan

2-1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
1 c. (2 sticks) butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
12-oz. pkg. semi-sweet chocolate chips

Preheat oven to 375 degrees.

In a medium bowl, combine all-purpose flour, baking soda, and salt.  Set aside.

In a mixing bowl, cream butter and sugars.  Add vanilla.  Add eggs one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips.  Spread cookie dough into a greased 13x9 baking pan.

Bake for 20-25 minutes until top is golden brown.  Cool on a wire rack.  Cut into bars.

The Big Love

The Big Love by Sarah Dunn

This was a quick, easy, brainless read.  Along the lines of Sex and the City, it traces Alison's love trials.  It wasn't a bad read, but it wasn't really rave-worthy either.  Regardless, you won't waste much time getting through it, so pick it up if it sounds like something you might enjoy.

Publishers Weekly review from Amazon:

The annals of love have recorded many a humiliating breakup over the years, but Alison Hopkins gets hit with a humdinger in this surprising, touching and hilariously deadpan debut novel. When she sends her live-in boyfriend Tom to the supermarket right before a dinner party, she figures the worst that can happen is that he'll get the wrong mustard. Instead he calls from a pay phone to tell her he's not coming back at all, because he's fallen in love with his college sweetheart, Kate Pearce—with whom he's been sleeping for five months. If Alison were a Sex and the City siren, she'd distract herself with martinis, Manolos and misappropriated men, but she's a broke columnist for the floundering weekly The Philadelphia Times. Plus, though now lapsed, she was raised evangelist Christian. So it's a new pair of hiking boots, pie-contest judging and furtive dalliances with a coworker for reluctant good-girl Alison as she tries to gauge the ins and outs of the single world that non-fundamentalists mastered in their early 20s. Alison's struggles to fit into the mainstream world are fresh and full of wisdom, and Dunn's humor is marvelously dry: "Bonnie had a sudden flash of what he might come up with on his own…so she drew a picture on a cocktail napkin of a wide band of channel-set diamonds, and she wrote down the words 'platinum' and 'size six' and 'BIG' and 'SOON.' " This is a delightful exploration of the empowerment that comes from escaping a Big Love turned Bad Love.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Mookies

Mookies

Makes about 3 dozen "regular-size" cookies or 16 giant cookies.

A twist on the traditional oatmeal raisin cookie and perfect for a coconut lover like me!  These cookies are soft and chewy.
Source: Ace Cooks, Bakers, and Miracle Makers cookbook

1 c. (1/2 lb.) butter or margarine, at room temperature
1-1/2 c. firmly packed brown sugar
2 large eggs
1 t. vanilla
3 c. regular rolled oats
1 c. all-purpose flour
1 t. salt
1/2 t. baking powder
1 c. chopped walnuts, optional
1/2 c. sweetened, shredded dried coconut
1/2 c. raisins

Preheat oven to 350 degrees.

Mix butter and brown sugar until thoroughly blended.  Add eggs and vanilla; beat well.  Combine oats, flour, salt, and baking powder.  Blend oat mixture with butter mixture.  Stir in walnuts, coconut, and raisins.  Spoon cookie dough onto baking sheets -- rounded tablespoons for "regular-size" cookies or 1/2 cup scoops for "giant" cookies. 

Bake for 10-11 minutes for "regular-size" and 20 minutes for "giant" cookies, or until edges are golden brown.  Cool cookies on a wire rack.  Serve or store airtight.

Take 5: Easy Breakfasts, Part 2

1. Homemade Granola Bars - Freezer-Style

Make this granola bar recipe.  Cut into bars.  Wrap each bar in plastic wrap and place in freezer.  Thaw overnight and eat on the run!

2. Avocado Toasts

A good friend of mine introduced me to these simple, amazingly delicious toasts.  Spread half of an avocado on one slice of crusty bread that has been toasted briefly under the broiler, in the toaster oven, or in the toaster (you can also use two smaller toasts like shown above).  Top with a drizzle of extra virgin olive oil, a drizzle of freshly-squeezed lemon juice, crushed red pepper flakes, and a good-quality sea salt.  And then, enjoy.

3. Cottage Cheese "Doubles"

You could buy Breakstone's version for a buck a piece, or you could make your own with a tub of cottage cheese and some fruit preserves.  Make them up early in the week and enjoy over the course of the next week or two weeks... or even longer depending on the expiration date.

4. Classic Sunny-Side-Up Egg with English Muffin

Heat a small skillet over medium heat. When a drop of water sizzles on the pan, spray with nonstick spray and crack egg onto pan. One way to cook the yolk slightly without flipping, if desired, is to cover the skillet with a flat lid while cooking. Season with salt and pepper, or your favorite seasoning (I find traditional steak seasoning tastes great), and serve with a toasted and buttered English muffin.

5. Greek Yogurt Parfait

Scoop 1 cup of plain Greek yogurt into a bowl. Top with your favorite fruit preserves (I like raspberry) and sprinkle with granola.

Prayers and Lies

Prayers and Lies by Sherri Wood Emmons

One of the better books I've read.  You're drawn into the lives of Bethany and Reana Mae and you'll want to keep reading to learn more.

Product description from Amazon:

When seven-year-old Bethany meets her six-year-old cousin Reana Mae, it's the beginning of a kinship of misfits that saves both from a bone-deep loneliness. Every summer, Bethany and her family leave Indianapolis for West Virginia's Coal River Valley. For Bethany's mother, the trips are a reminder of the coalmines and grinding poverty of her childhood, of a place she'd hoped to escape. But her loving relatives, and Bethany's friendship with Reana Mae, keep them coming back.
But as Bethany grows older, she realizes that life in this small, close-knit community is not as simple as she once thought. . .that the riverside cabins that hold so much of her family's history also teem with scandalous whispers. . .and that those closest to her harbor unimaginable secrets. Amid the dense woods and quiet beauty of the valley, these secrets are coming to light at last, with a force devastating enough to shatter lives, faith, and the bond that Bethany once thought would last forever.
Spanning four decades, Sherri Wood Emmons' debut is a haunting, captivating novel about the unexpected, sometimes shocking events that thrust us into adulthood--and the connections that keep us tethered, always, to our pasts.

Our new addition!

We've had some recent changes in our household -- we welcomed a baby into the world!

Macey Miriam Szlag was born on Wednesday, July 20, 2011 at 1:55am.  She weighed 7 pounds, 13 ounces, and was 19 inches long.

She has been an absolute joy and we feel so blessed to have her here happy and healthy.

I'm hoping to stay on top of things, but if the blog starts to lag a bit, you'll know why!

A Favorite: Meatloaf

A Favorite: Meatloaf

Serves 4-6.

I blogged about this two years ago.  I've gotten a lot of great feedback on the recipe and it remains one of my personal favorites.  Just reminding you that it's out there.  If you haven't tried it yet, you probably should.  Plus, since it freezes so well, it a great recipe to double and freeze a few (still raw) for your later enjoyment.

2 lbs. ground beef
1 c. shredded cheddar
1 packet onion soup mix
1/2 onion, chopped
2 eggs
3/4 c. water
1/3 c. ketchup
3/4 c. bread crumbs
2-4 slices of bacon, optional

Preheat oven to 350 degrees.

Add all ingredients, except bacon, into a bowl and mix until evenly distributed.
Form into 4-6 mini meatloaves.

Criss cross one slice of bacon, halved, over the top of each meatloaf.

Place in baking pan and bake, uncovered, for 1 hour.

Baby and Other Stories

Baby and Other Stories by Paula Bomer

I picked this book up, sans research, after enjoying the short stories in I Was Told There'd Be Cake.  And, as I was nearing my 7/14/11 due date at the time, I thought, "Stories about babies??  How perfect!"  Perfect wouldn't necessarily be the word I'd choose now that I've read the book.  The stories were less than uplifting.  This might've been a better read for 6 months down the road, when motherhood was really starting to take an exhausting toll on me.  But even then, it's kind of depressing.  Guess I should've read the review below before diving in.  The last sentence says it all.  :)  All that said, I read the book awfully fast, so there's obviously some pull in it that makes it a good read.

Publishers Weekly review from Amazon:

Starred Review. In 10 raw and angry stories, Bomer flays the idea of happy little families, giving readers an assortment of emasculated and discarded husbands; brooding, unfulfilled wives; and the poor children--destined for therapy--unlucky enough to bind them. Bomer's characters, Brooklynites for the most part, having been coddled by adoring mothers, raised in upper-middle-class homes, and propelled from Ivy League colleges, now shrink from "the cold reality of the indifference of the universe." For Lara in the title story, having a baby turned into bitter disappointment once she realizes that winning the "ultimate contest" really entails a life of drudgery. Bomer's characters spew many ungracious thoughts, but these are forthright, hilarious, and honest, as with Edie, the snarly mother of two grown sons, who so evidently favors her golden Thomas over the needy Michael, "who was uncoordinated, who needed glasses, who clung to her as a boy too big to be clinging to his mother," that she exults in his unhappiness as a newly married man and father. This lacerating take on marriage and motherhood is not one to share with the Mommy and Me group. (Dec.) (c)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Spinach and Strawberry Salad

Spinach and Strawberry Salad

Serves 8-10.

(Before you go and click to another page, take a minute to visit this rendition of the recipe.  My friend, Courtney, has a fabulous blog that waaayy outdoes mine when it comes to witty writing and photography.  See... you love it, don't you.)

This is a simple, yet delicious, summer salad.  The dressing is so refreshing, and sugary sweet!
Slightly adapted from: Paula Deen Celebrates cookbook

One (10- to 12-oz.) package baby spinach, washed and dried
1/4 c. sliced almonds, toasted
1 pint strawberries, hulled and quartered

Dressing:
1 T. fresh lemon juice
2 T. white wine vinegar
1/3 c. sugar
1 T. vegetable oil

In a large salad bowl, toss together the spinach, almonds, and strawberries.  In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.  Whisk in the glass dish or shake if using a jar.

Dress the salad right before serving.

Garlic Mashed Potatoes

Garlic Mashed Potatoes

Serves 2, with leftovers.

Garlic mashed potatoes are a classic side dish.  And these are scrumptious!
Source: Paula Deen Celebrates cookbook

3 medium baking potatoes, peeled and coarsely chopped
1 t. salt
4 T. (1/2 stick) butter, at room temperature
1/4 c. sour cream, at room temperature
1 t. finely minced garlic
Whole milk, start with 1 T., at room temperature or warmed
Salt and pepper.

In a medium saucepan, cook the potatoes in salted water until tender, about 15-20 minutes.  Drain the potatoes and return them to the saucepan.

Add the butter, sour cream, and garlic.  Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended.  Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.  Taste, and add salt and pepper if needed.

I Was Told There'd Be Cake

I Was Told There'd Be Cake by Sloane Crosley

What a fun little book.  I don't get into short story books often, but I really enjoyed this one.  Funny stories.

Publishers Weekly review from Amazon:

Starred Review. This debut essay collection is full of sardonic wit and charm, and Crosley effortlessly transforms what could have been stereotypical tales of mid-20s life into a breezy series of vignettes with uproariously unpredictable outcomes. From the opening The Pony Problem to the hilarious Bring-Your-Machete-to-Work Day (which will ring true for any child of the early 1990s who played the first Oregon Trail computer game), Crosley is equal parts self-deprecating and endearing as she recounts her secret obsession with plastic ponies and the joys of exacting revenge via a pixilated wagon ride. In less capable hands, the subjects tackled—from unpleasant weddings of long-forgotten friends to horrendous first jobs—could have been a litany of complaints from yet another rich girl from the suburbs. But Crosley, who grew up in Westchester and currently lives in Manhattan, makes the experiences her own with a plethora of amusing twists: a volunteer job at the American Museum of Natural History leads to a moral quandary, and a simple Upper West Side move becomes anything but. Fans of Sarah Vowell's razor-sharp tongue will love this original new voice. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Pasta with Sun-Dried Tomatoes

Pasta with Sun-Dried Tomatoes

Serves 2.

A delicious pasta dish that would be great for when entertaining a vegetarian-friendly crowd.  The Mr. raved about this!  The original recipe is slightly different in that there are not fresh tomatoes in the pureed sauce and it's served at room temperature.  I liked thickening the sauce with a fresh tomato and serving it hot, but I think either would be delicious.  Definitely give this a try!
Adapted from: Ina Garten

3/4 box fusilli pasta
2 vine-ripened tomatoes, chopped
8 sun-dried tomatoes in oil, drained and chopped
3 T. olive oil
1 T. red wine vinegar
1 garlic clove, diced
Salt and pepper
1/2 lb. fresh mozzarella, chopped
1/4 c. freshly grated Parmesan
Fresh basil, julienned

Cook pasta according to package directions. 

Meanwhile, make sauce by adding the following to a food processor: half the chopped fresh tomatoes, half the sun-dried tomatoes, olive oil, vinegar, garlic, and salt and pepper.  Process until smooth.  Transfer sauce to a small saucepan and add remaining fresh tomatoes, sun-dried tomatoes, and mozzarella to the pot.

When pasta is cooked, drained and add to the saucepan.  Serve topped with Parmesan and fresh basil.

Raspberry Coconut Bars

Raspberry Coconut Bars

Makes about 16.

Fruity and sweet, and I love just about anything with coconut. 
Slightly adapted from: Quick Cooking magazine

1-2/3 c. graham cracker crumbs
1/2 c. butter, melted
2-2/3 c. flaked coconut
1 can (14-oz.) sweetened condensed milk
1 c. raspberry preserves
1/3 c. chopped walnuts, toasted
1/2 c. semisweet chocolate chips
Heavy whipping cream

Preheat oven to 350 degrees.

In a small bowl, combine graham cracker crumbs and butter.  Press into a 8x8 baking dish.  Sprinkle with coconut; drizzle with milk. Bake for 20 minutes or until lightly browned.  Cool completely on a wire rack.

Spread preserves over the crust.  Sprinkle with walnuts.  In a microwave-safe bowl, melt chocolate chips.  Stir until smooth, adding heavy whipping cream if necessary.  Drizzle over walnuts. Cut into bars.  Refrigerate for 30 minutes or until chocolate is set.

Take 5: Easy Weeknight Meals, Part 2

Looking for Easy Weeknight Meals, Part 1?  Click here.

1. Morningstar Grillers Original

I eat A LOT of these.  They are quick and easy to make and have a lot of protein for a veggie burger.  I like them enough to eat them plain on a bun, but also like taking the time to cut up some fresh veggies to make it a complete sandwich.  They are also good with cheese and even The Mr. likes to have them from time to time.

2. Chicken Pad Thai

Every once in a while, you need a dinner-from-a-box.  It's homemade, but not really.  It's easy to follow the directions, and you only need to add a few extra ingredients. 

Here's what the box looks like:

Follow the directions and you'll be good to go!

3.  Oven Ham and Cheese Sandwiches

This is another staple from my childhood.  And don't stray from the Kraft Single!  For whatever reason, it's the Kraft Singles that make these sandwiches.  Sure, a fancier, nicer, unprocessed slice of cheese SOUNDS better, but the Kraft Singles melt ever so perfectly and keep these sandwiches the way they should be.  Simply build a ham and cheese sandwich on bun, wrap in foil, and place in the oven.  No need to preheat!  Pop them in, set the oven to 350 degrees, and after 30 minutes, your sandwiches will be ready to eat.

4. Cheese Quesadillas

Butter one side of a large tortilla. Lay it in a large skillet, butter side down, and place over medium heat. Immediately cover surface of tortilla with shredded Mexican-blend cheese. Butter one side of a second tortilla and lay on top of cheese, butter side up. When bottom tortilla has begun to brown and cheese has begun to melt, flip quesadilla to evenly brown the other side. If tortilla is browning too fast and cheese is not melting at the same speed, lower heat.

When cheese is fully melted and tortillas are golden brown, remove from heat, cut into wedges, and serve with taco sauce for dipping.

5. Doctored Up Pasta

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup chopped onions and 2 teaspoons minced garlic; cook until fragrant and onions are tender. Add 1 jar of your favorite pasta sauce. Let simmer.

Meanwhile, cook pasta according to directions on the box.

Top cooked pasta with sauce and freshly shredded mozzarella cheese; serve with a thick slice of buttery toasted Italian bread.

Prosciutto and Cheddar Sandwiches

Prosciutto and Cheddar Sandwiches

Makes 8 sandwiches.

Don't these sandwiches make you want to pack up a picnic and head to the park?  They are as simple as ham and cheese, but fancier... and more rustic.  And very delicious.  If you're not a huge mustard fan, they are equally delicious without it.
Source: Martha Stewart Living magazine

16 thin slices rustic bread (toasted if desired)
3 T. unsalted butter, room temperature
8 oz. extra-sharp cheddar cheese, thinly sliced
8 oz. thinly sliced prosciutto
3 T. grainy mustard

Spread 8 slices of bread with butter.  Top with cheese and prosciutto.  Spread remaining 8 slices bread with mustard, and sandwich together.