Flower Power

These are some of the cute and creative things that I get to do at work.

How To:

1. cut pieces of foam into heart shape

2. twist green and yellow fuzzy wire to make the stem and stamen

3. place the wire in the round part of the heart (so the heart should be upside down) and glue the round parts together

The end! So easy right?

Here are some of pictures…I should have done a step by step, but I didn’t think about it until I was done. Have fun with this!

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SYKE!

Haha, so remember that promise I made about posted? Fail. But, I feel bad every time I don’t post, so that has to have SOME merit….right? So, lets hit up on some more appetizers :D. I still haven’t felt like I’ve found a good start off the summer right main course that I would like to do. If you have any suggestions comment on my blog :D. Also, I am looking for eaters. I decided to weight myself yesterday and discovered I am at a tragic 165. So, I am going to start cooking for other people! Obviously I am looking for people in my city because I don’t trust my car to go anywhere outside. If I can I would like to cook at said locations, but I can always cook and bring it over :D. This is just a test idea. I mean I could just cut the ingredients, but I find it more fun to share :D. Anyway, today I am doing a recipe for pizza puffs and another post to show you what I do at work on occasion:D. I will probably post a drink tomorrow because a lot of people are graduating (and leaving me). The drink is actually coming from that cookbook I mentioned oh so long ago. I am going to give away that book somehow….anyway, so we have done appetizers, I will do a drink, and I think I have dessert covered. I am in need of a main. Here is the site:

http://redsie05.blogspot.com/2010/06/pepperoni-pizza-puffs-oh-my.html

Ingredients:
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. dried oregano
3/4 cup milk (I used 1%)
1 egg, lightly beaten
4 oz. mozzarella cheese, shredded (about 1 cup) (I used Monterey Jack)
4 oz. pepperoni, diced (about 1 cup) (I used turkey pepperoni)
1/2 cup pizza sauce (homemade or store-bought)
2 Tbsp. fresh basil, finely diced. (didn’t use any but will next time!)

Method:
1.Preheat oven to 375o. Grease a 24-cup mini muffin pan.

2. In a large bowl, whisk together the flour, baking powder and oregano; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

3. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

4. Warm the pizza sauce, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.

Notes:

YUMMMMM. This is such a fun little finger food. I added a little more cheese and pepperoni because I wanted it to be cheesier and meatier. Also, definitely add some salt. I don’t know if any of you taste batter before you bake, but this needed it. The sauce was pretty good with basil (mine wasn’t fresh though, but hey still came out fine). This is something that I will make again with my niece and nephew. I know they will really like it just because they like bite size stuff. Anyway, not much to say about it except to make it! Happy nom noms!

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PS: I took them to class for my team members to have some goodies.

SUMMER!!!!

Okay, so I am super sorry for ignoring my blog for all this time (I was having blogging withdrawals). I am happy to report that school is over! Now I have Vegas, Erin’s Bachlorette party, Erin’s Wedding… Erin’s etc. Speaking of Erin here is her blog:

http://thelongdistancebride.blogspot.com/

Just in case any of my readers a looking for a little decorating, wedding, or just inspiration in general. Anyway, I figure since I have been such a bad little blogger we could catch up with each other. Yes? Okay good :D.  I am going to be cooking ALL week and try to do a post every day from now until the end of the week. I want to hit on all of the categories, so that maybe you can do an entire meal….we’ll see though. I haven’t really found what to do for a main course yet (if you have any ideas definitely comment them below). For today, let’s start with the appetizer. Today is brought to you by the letter: Parmesan Garlic Broiled Tomatoes

So…I totally fail. I will add an edit, but I forgot that I am on my work laptop (haha…I should be a little more productive! But I finished like 3 safety campaigns this morning, so I thought I deserved a little break!) and not on my home laptop. Fail! So, I don’t have the website to give you…but the recipe was simple enough that  I can for sure post it 😀

edit: http://blog.foodnetwork.com/healthyeats/2011/02/17/robin-miller-spicy-recipes/

Ingredients:

4 Beefsteak tomatoes

1 Tbs extra virgin olive oil

salt

pepper

1 Tbs garlic powder

1/2 C Parmesan (I used an Italian mix)

Method:

1. Preheat the broiler

2. Wash the tomatoes and then cut them along the equator (you can actually cut them into thirds and it still comes out nicely)

3. In a mixing bowl, mix  cheese and garlic powder

4. brush the olive oil over the top

5. salt and pepper (i did about 3 shakes for each tomato)

6. put about a tablespoon of the cheese mixture on each tomato (I just pinched the mixture and added so the whole top was covered)

7. broil for about 7-10 mins

Notes:

I didn’t notice before when I made it the first time, but I think to broil you put your oven rack on the higher one. Yes? No? Idk. I did it the second time and they cooked a lot faster. There aren’t many notes on this except for they are REALLY good, and it is so easy. Plus, the meal says summer to me. Be aware that the cheese doesn’t separate so if you want to take a bite, it may be cheese less. Also, my tomatoes were really juicy so I got a little messy when eating (After the 2nd squirt I just popped the whole thing in my mouth. Try it out and happy nom noms!

(I will have pictures later…my phone is being dumb and not sending them to me)

SORRY!!!

I am so sorry that I haven’t been able to post lately. My life is a bit hectic right now with school and work. I promise that I have not given up on blogging, but I definitely haven’t had time to cook (isn’t that sad?). So, basically I have been drinking slim fast and eating out. LAME! However, I really just want thank all of my readers because my blog has hit 1000 views (over 1000 actually). So, I have been given a cookbook to give away to one special reader. How I am going to give that away hasn’t been decided yet, but someone will be getting it. I am actually going to make something from it first, and then raffle it off. I will hopefully have that done by Thursday.

An update of my life? I am going to San Antonio for a few days in May, then heading off to VEGAAASSSSSS!!!!! Any thoughts on what I should post from Vegas?

Twice Baked

So hopefully these are suppose to be eaten like potato skins and no just the insides….cause I definitely at the potato skin. Although, I hear that the skin is where a lot of the nutrients are. Hrm…. *googles*:

Potato skins store many nutrients and also contain a lot of fiber, which is essential for a healthy diet. Leaving the potato skins on also helps preserve the nutrients in the flesh of the potato, which have a tendency to escape during cooking. Based on a 2000 calorie diet, a large baked potato, including the skin, has 278 calories. Only 3 of these calories are from fat. A baked potato contains only 1% of the fat allowance considered as part of a healthy diet, with 0% of this being saturated fat

Read more here: http://www.wisegeek.com/what-is-the-nutritional-value-of-the-potato-skins.htm

Wow, so I did pretty well. I am trying to lose weight (maybe you knew this, or maybe you didn’t because of all the highly NON nutritious meals I post… but hey I give myself points for creativity and tastiness). If you have any Tasty diety food leave it in the comments for me and I’ll definitely do it :D. Anywho, here is the recipe:

http://www.mrsdlovestoeat.blogspot.com/

Ingredients:

2 large russet potatoes
1/2 stick butter, room temperature
1/4 cup sour cream
1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, finely chopped

Method:
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine butter, sour cream, salt, pepper, and scallions, leaving a few for garnish if desired. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells. Bake for 15 minutes, or until potatoes are heated through.

I also did the chipotle version:

Ingredients:

4 medium Russet potatoes
1 cup sour cream
1 cup shredded extra-sharp cheddar cheese, divided
2 Tbsp. green onions, thinly sliced
1 chipotle chili in adobo sauce, finely diced
1 tsp. chili powder
1 tsp. salt

Method:
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

In a large mixing bowl, combine sour cream, 2/3 cup cheese, green onions, chipotle chili, chili powder and salt. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Finally, I did my own version:

Ingredients:

1 Stalk of green onion, chopped

2 tsp of Julio’s seasoning salt

1 tbs of garlic

2 slices of cheese (crumbled…you can leave some uncrumbled to garnish)

Method:

Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.

Cut the potatoes into halves and scrap out the insides, leaving a the least amount of potato on the skin as you can. Combine the flesh with green onion, garlic, Julio’s seasoning, and cheese.

Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.

Notes:

I pretty much devoured these…So, remember when I said I did pretty good with nutrition? That was possibly a coping factor for how many of these I ate. These would definitely be great at a party, and it is easy to be creative with them. Some things to try are maybe bacon bits, parmesan, rosemary, etc. Anyway, I will have to post some pictures later. Happy cooking ^_^

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Tasty Tofu Edit

Okay, so a few posts ago I tried to make pineapple chipotle tofu. It was good, but the taste just wasn’t there for me. I recently remade it with the advice of some of my friend on facebook (shout out to Carolyn). Anyway, it was so much better. The first time I didn’t dry the tofu out enough I guess, and I also marinated it in the sauce this time. Here is the post with the recipe:

https://thestumbleuponchef.wordpress.com/2011/04/07/is-that-food/
Things I did differently:

I cut the tofu into small pieces and let them lay on a towel to dry out for about an hour.

Marinated the tofu in the sauce for about an hour and a half.

Made a little extra sauce because it is hard to see the sauce thicken.

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No Bake doesn’t equal No Hassel

Maybe I am just inept or something… I had a hard time with this recipe, and I mean the recipe is only 3 ingredients! I did make 2 batches, and found it easier the second time…so I think I am just a bit slow. Why did I do two batches? Because who in their right mind feel that 9 bars would satisfy their hunger? Haha, just kidding. I did two batches because I was making them for class (flashback to elementary when you brought stuff for your birthday). How funny that in my later years in college I still feel the need to bake things for class? Anyway, here’s the webby:

http://picky-palate.com/2011/03/17/no-bake-chewy-cookies-and-cream-bars/

Ingredients:

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

Method:

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Notes:

Okay, maybe it is because I never made rice crispy treats when I was little, so I never had the experience of working with melted marshmallow….but this was MESSY!!! Marshmallow make a very unknowingly strong glue. I was stuck to some of the utensils that I was using to mix the crumbs with the goo. Also, I got distracted (which is really easy for me to do…seeing how I started this post at 11am and now it’s an hour later and I still haven’t posted)… and I let the marshmallows overflow in the microwave. Haha, all in all it was a fail on my part. I really wanted to try them last night to make sure they would be good for class today, but stupid me put my teeth whitening strips on before I finished making the bars, D’oh! I think the strips are working too, if any of you have ever thought about using them. Anyway, I do have pictures, but my phone is being dumb (yes all of my pictures come from my iPhone… LOL), so I will post those later. I hope you have a wonderful weekend full of good smells and good times! Happy cooking!

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Edit:

PS: My Professor wouldn’t eat them. He asked other people if they were burnt brownies…I thought that was a little rude, but hey everyone seemed to really enjoy them, so he missed out 😛