Live, Love, Law, Food

Bye!

2011-02-15T12:57:00.000-07:00

New blog is complete! Visit my food blog at foodlovekitchen.blogspot.com. Better layout, easier to find recipes, and solely food! I'll be adding lots more recipes in the near future and I'm super excited to have a food-only blog.

If you want updates on my personal life, please visit our blog at adamandsarahellsworth.blogspot.com.

It's been great! You all are awesome!

Say Goodbye.

2011-02-14T21:03:00.001-07:00

This blog is about to meet its untimely death. I have switched to two blogs - one for Adam and me, and one for food only. That means those of you interested in only one or the other don't have to suffer through all the posts :) The other blog is still in the works but I think you'll enjoy it, if you're into food and food porn. Some of us might be a little addicted ;) This blog was to document my adventures during law school (which is almost over) and the life as a single lady, which is also almost over. I have to admit, it's fun and refreshing to move to a couples blog and food-only blog. It's something I've aspired to for a long time. :)

Thanks, dear readers. I came pretty close to 10,000 views... maybe I'll make it yet!

Shrimp Lo Mein

2011-02-06T14:10:00.005-07:00

From now on, all "us" posts will be over at our new blog. Woohooooo!!!!

That means that this blog is back to cooking. I'll start by sharing an insanely easy, insanely delicious, and insanely healthy shrimp dish. We loved it because it is so reasonably priced (check Walmart's frozen section for raw shrimp that is already deveined and butterflied - around $6 a pound, which is a killer deal!) and chock full of vegetables, which I love. Also, if you use Dreamfields pasta (super low carb pasta that doesn't taste low carb at all - available at Smith's or Kroger), it becomes even healthier. You don't need lots of sticky, sugar-laden sauces to make it tasty. The garlic, ginger and scallions give it tons of flavor in a healthy way, and the little bit of soy sauce and oyster sauce give it tons of flavor without sacrificing the healthy aspect. Another thing we loved is that it is easy to scale this recipe down to a 2-person meal (harder to do for other recipes). Because the bag of shrimp is resealable, you can pull out half the shrimp, seal it up, and shove it back in the freezer to use another time. (We stretched our bag of shrimp for a second meal - Lemony Shrimp Scampi, which I will post later because it is also very delicious and healthy!) This recipe comes from my Women's Health "Eat This, Not That Special" book - as I said in my last post, I highly recommend it! Finally, be sure you use a large skillet and be sure you add the pasta back into the skillet after it's cooked - it helps to flavor the pasta and it absorbs the sauce well under the heat.

Shrimp Lo Mein

12 oz. lo mein noodles

1 Tbsp. peanut or vegetable oil

2 cloves garlic, minced

1 Tbsp. grated fresh ginger

2 scallions, whites and greens separated, chopped

3-4 medium carrots, cut into thin slices

1 red bell pepper, sliced

4 oz. shiitake mushrooms

3/4 lb. medium shrimp, peeled and deveined

2 Tbsp. oyster sauce

2 Tbsp. low-sodium soy sauce

Prepare noodles according to package instructions. In a wok or large skillet, heat oil over medium-high heat. When oil is lightly smoking, add garlic, ginger, and scallion whites, and stir fry for 30 seconds, until lightly golden. Add carrots, bell pepper, and mushrooms, and continue cooking for 3 to 4 minutes, using a metal spatula to keep the vegetables in near-constant motion. Toss in shrimp and cook until just pink and slightly firm. Add cooked noodles, oyster sauce, and soy sauce to the pan. Cook for 1-2 minutes more, until the sauce is thickened and covers the noodles in a light sheen. Divide the mixture among 4 plates and garnish with scallion greens.

more registry stuff

2011-02-05T10:54:00.000-07:00

Okay, we registered at BBB!!! So great!!! It was way less painful than Adam thought it was going to be... in fact, we decided it was fun. :) We'll have to go update our registry soon, though. We were really surprised at how little we need, which makes it kind of complicated. I'm pretty sure registering for a $400 vacuum and a $600 calphalon set isn't enough, since not everyone will want to buy us really expensive gifts. So, it's off to other stores. Also, we stopped by REI last night... and HATED it. Their stuff is WAY overpriced and we decided we can get all the stuff we want from there, from Wal Mart or Target for way cheaper, so we're just going to do that with wedding cash gifts instead of registering at REI. Which means now we have to come up with a new second place! We're thinking Amazon and either Macy's or Crate and Barrel. We have all but decided that the best way to go... is to register at a bunch of different places (including registering for gift cards at Target and Wal Mart), and only listing BBB, Amazon, and Macy's on our invites. That way, if some random person wants to buy us a gift and is in Target or Walmart or whatever, they'll find a registry for us. Is that a bad idea?

Also, does anyone have suggestions on WHAT to register for??? I have so much kitchen stuff (I have a KitchenAid, a food processor, toaster, blender, immersion blender, hand mixer, tons of pyrex, mini food processor, dishes/plates - though Adam wants new ones -, kitchen towels, utensils.... etc....) that we really had a difficult time registering for stuff. So does anyone have anything they registered for and can't live without? Anything they DIDN'T register for and wished they had?

Thanks for all your input... seriously, it is helping SO much. You guys are the best!

2011-02-03T23:59:00.002-07:00

It just hit me how much I'm going to miss law school. I hate the studying, the late nights, the early mornings, the stress, the Socratic method, the wretched nightmares, the horrifying exams, and dealing with (@#$*ING) parking. But I'm going to miss the parties, the friendships, and just the general love floating around the carrels. Law school has been a lot of fun.

But at the same rate, I'm ready to move on to bigger and better things. Life holds more for me than just academia, and that's all I've known for the past (...count it up...) 21 years. I'm ready for a permanent academic break. The only school I ever want to deal with is my (future) husband's, my kids', and my siblings' schooling.

I will miss it, though.

Healthy Choices.

2011-02-03T12:24:00.003-07:00

With an impending wedding, I've been thinking lots more about how I eat. It's pretty easy to eat healthy when you never eat out, but let's be honest - I'm still a student (and I live really far from the school and Adam's house so it's not exactly easy to just pop home for a quick meal). Right before we got engaged, I bought this book called "Women's Health - Eat This, Not That! Special." (Please note: I'm not trying to lose weight - just be healthy and tone up before the wedding.) It is chock full of crazy tips and eye-opening thoughts on certain foods. I didn't realize this but most yogurts on the shelves have as much sugar as a scoop of ice cream. Are you KIDDING me?! I thought I was being so healthy eating that stuff!! Come to find out, might as well skip it and go for a scoop of Breyer's. (One "organic" yogurt has 35 GRAMS OF SUGAR. Breyer's Fruit on the Bottom has the same amount of sugar as its weight equivalent in Cold Stone Cotton Candy Ice cream!!) And some of the restaurant options?? Oh my gosh - don't even get me started. (Macaroni Grill's Spaghetti and Meatballs... prepare yourself... has 4,900 mg of sodium, 1810 calories, 118g fat (54 g saturated). AAAAAAAAAAHHHHHHHHHHHHHH!!!!!!!!!)

So, I've decided I'm really REALLY going to get healthy. I really recommend this book (or any in the Eat This, Not That! series). It's amazing just how much sugar and fat was going into my body without me ever catching it - and it's especially heinous when I thought I was being so healthy.

This week, we're having:

- Warm Goat Cheese Salad

- Grilled Salmon with Ginger-Soy butter

- Loaded Alfredo with Vegetables and Chicken

- Shrimp Lo Mein

- Tomato Soup with Orange and Cumin

All but the last recipe come out of this book, and they're really quick, easy, healthy, AND cheap. I'm excited to see how it goes.

PS, the book also has exercise tips. Adam and I are REALLY trying to get fit so we're happy to get all the help we can. Wish us luck!!!!

Registries.

2011-02-03T00:30:00.003-07:00

Best places to register. Ready, GO.

(Please note: I am absolutely registering at Bed, Bath, and Beyond. It's my happy place. I also plan on letting my sweetheart register for all sorts of fun stuff at REI. [Did you know REI has registries?!] But we're trying to decide on a third place and having trouble. Also please note that we are currently located in Utah and have no clue where we're going to end up or how much space we might have, so the idea of asking for furniture is currently ludicrous, though soon may be well-advised. Sweetie wants Crate & Barrel. I want Amazon.com.)

Love ALL of you! Thank you so much for your great advice!

Decisions MADE!!!

2011-02-01T23:56:00.002-07:00

This morning, I signed a contract with PointeDigital!!!! We have a photographer!!! Soooo exciting!!!!

AND, I went and tried on DRESSES!!!! (First time in my life I have ever tried on wedding dresses!!!!) I am 99% sure I have found THE ONE, but I am going to keep looking for a few weeks before I go order it.

My mom is hard at work on the Tennessee wedding party plans. I am having bridesmaids and Adam is having groomsmen. I'm 99% sure I'm going with fuschia and tangerine as my wedding colors. Things are coming together swimmingly. I thank my Heavenly Father every day for my sweet adorable fiance.

I'm not even going to bother with a January update of my New Year's Resolutions. It was dismal, my friends . Between getting engaged (which makes you mildly retarded for a week or so) and getting the WORST sinus infection I've ever gotten in my life, and starting back school, January was a complete bust of a month for NYR. However, today starts a new month, so I can get started on those resolutions. I am off to a good start - no fast food this week, ran a mile or so with Adam (we both slacked off so we were too tired for much more)... anyway, we're doing good. We're in love and so happy and just can't wait for August 20th . We're almost under 200 days!!!

You guys are awesome.

2011-01-29T10:51:00.003-07:00

I'm pretty sure the decision is made. I'm going to meet with PointeDigital on Tuesday and *hopefully* sign a contract! I'm really happy with the deal they're giving me and I'm excited to move on to other details!

Such as... colors. What do you think of this color combo?

http://www.favorideas.com/ask-the-expert/is-orange-fuschia-too-loud-for-a-wedding/

I really do want pink, but I AM from Tennessee after all... :) Actually, I just think pink and orange look really nice together. And I like the idea of a green accent (but I like dark green instead of lime green... like the green of flower stems). The only thing is... I think fuschia lilies are GORGEOUS but I think the orange/pink rose bouquet is perfect. I guess I could just do the lily bouquet for my bridals? Also, my bridesmaids (yes, that decision got made too!!) are three dark haired, two blonde. What color do you put bridesmaids in when your colors are pink, orange, and green? And does it look stupid to have a radically different bouquet for your bridals?

You guys are awesome. Thanks for all your help and input!

Update... and yes, opinions needed!!!

2011-01-28T11:16:00.006-07:00

I am the happiest I have ever been. I'm just happy. So incredibly happy.

Update on the photographers:

PointeDigital (pointedigital.com) has changed their deal. For $2000, they're giving us all day wedding photography, bridals, engagements, 2 discs of all digital negatives with edited images, one 16x20 printed and framed, a 30-page custom sign-in book, and a dvd slide show. That includes travel! They REALLY are giving us a killer deal now... this makes the decision way harder!

Effervescent Media (effervescentmediaworks.com) is giving us the same deal as before, but upgraded to a wedding album instead of a sign-in book (we would still be purchasing the sign-in book for $125). Also, note that she does give out all the images, but they are ALL edited. So to recap, that's $1615 for engagements, bridals, all day wedding photography in unlimited locations, DVD slide show, online gallery, 2 CDs of each session including edited images, wedding album, and a $400 print credit. (That price includes travel.)

Help! I am more torn than ever!

Decisions...

2011-01-26T14:57:00.003-07:00

...are being made. They're fun but often difficult. But with each decision made, I feel happier and more settled. I'm ready for ALL the plans to be out of the way so I can just enjoy being engaged and focus on graduation and have a fun summer!! Some of the decisions that have been made:

- We're getting married. (That was probably the hardest one!!!)
- We're doing a pre-wedding party in Kingsport the weekend before the wedding.
- We're getting married August 20th, 2011, in the San Diego temple. Adam's grandpa is going to seal us.
- We're doing a beach reception following the ceremony.
- We're going on a honeymoon to Hawaii!

Decision to be made (input gladly welcomed!!!):

- bridesmaids and groomsmen? To have or not to have?
- colors?!
- luncheon? Yes or no?
- photographer final decision?

That's where I am right now. As I said, input gladly welcomed. And sincere thanks to each and every one of those who have given their input! I promise I have listened and absorbed your thoughts!

Back to cooking.

2011-01-25T19:47:00.002-07:00

I've taken a semi-hiatus from cooking. I am making my comeback, and remembering why, exactly, I love cooking so much. For me, there's nothing better than cooking. I can't even explain it. Seeing the raw ingredients turn into something incredible. Seeing the whole be infinitely better than the parts. Feeding my friends, family, and loved ones delicious and healthy meals that are good for the body and soul. Doing my best to eat deliciously on a budget. Finding and using ingredients I've only read about in books. Tasting something for the first time and feeling a little bit of heaven. I have never understood when people don't feel the same way about food.

Anyway, here's a delicious and healthy meal. You really should make it. (And forgive the lack of pictures - I left my camera in TN over Christmas. I'll get it back soon, hopefully!) It is pretty price-conscious (you you can put as much or as little chicken as you want, and the vegetables are usually pretty dang cheap as long as you get the asparagus on sale). You can adjust all amounts as you please, and adding an extra celery stalk here and cup of stock there really adds up and can make a HUGE pot of soup really easily. (Leftovers are delicious.) Don't leave out the poultry seasoning - it makes a big difference here. Also, I leave out the wine and just add extra chicken stock, but to each his own. This is great for cold nights, and it comes together so quickly (especially if you have one person doing the peeling/chopping and one doing the stirring/seasoning). Enjoy!

Chicken Pot Pie Soup

1 Tbsp. extra-virgin olive oil
2 Tbsp. butter, cut into pieces
2 russet potatoes, peeled and diced
1 medium onion, chopped
3 celery hearts, finely chopped
2 carrots, peeled and diced
1 dried bay leaf
Salt and pepper
1 tsp. poultry seasoning
3 Tbsp. all-purpose flour
1 c. dry white wine
5 c. chicken stock
1½ lbs. chicken tenders, chopped
1 small bunch pencil asparagus, cut into 2-inch pieces
1 c. frozen peas, a couple of handfuls
2 to 3 Tbsp. fresh tarragon, 4 to 5 sprigs, chopped

Heat a large, deep skillet or a medium soup pot over medium high heat. Add olive oil and butter. When butter is melted, add potatoes, onions, celery and carrots. Add bay leaf; season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook 1 minute; whisk in wine and cook 1 minute. Add stock and bring to a boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine. Let heat and serve!

Note: Serve with bread, if you're so inclined. Adam loved a marbled rye with it, but any good bread will do.

Just kidding. Opinions needed!!!!

2011-01-25T13:28:00.003-07:00

Dear Blogging Community,

I need HELP. Picking a photog is so insanely hard! So, here's the breakdown. I'm looking primarily at two photographers. I'm going to give you their prices, what the prices include, and their websites. And I need you to help me decide which is the best for me!

Option #1:
Davey Orgill at PointeDigital.com
For $2,000, he's giving me their Package B + travel. The package includes 4 hours of wedding day coverage (up to 2 locations), engagements, bridals, full copyright release, and a mounted 16x20 to display at the reception.

Option #2:
Rebecca Mabey at effervescentmediaworks.com
For $1,615, she's giving me their Diamond Package + Travel. The package includes unlimited wedding day coverage (unlimited locations), engagements, bridals, DVD slideshow, 2 CDs of each session with edited images, custom sign-in book, copyright release, and a $400 print credit.

I know who's more bang for the buck (by far!!!) - I just don't know which photographer is better for the money. I think Davey is slightly better - but overall, I'm leaning toward Rebecca because she's very good and her deal is just killer!!! (I promised myself I wouldn't spend any more than $2k on a photographer.)

Thank you in advance for your help.

Sarah

And the winner is...

2011-01-24T18:06:00.001-07:00

Pointe Digital. I LOVE the style, and he's the brother-in-law of Joanna Orgill (friend from freshman year). He's cutting me a great friends-and-family deal. Validate me... tell me I picked well!

Pointedigital.com. I'm super excited to have him take our pictures!!!

Engagement Story

2011-01-23T12:31:00.007-07:00

Let's start with the Saturday before. Adam's birthday was coming up the following Thursday, and I decided the Saturday before that it was going to be the best birthday ever. I took a cue from Kira Fisher and thought of all of Adam's favorite things, and decided I would incorporate them into an awesome birthday weekend. I purchased a pair of sunglasses and a summer outfit from Quiksilver (don't judge, they were super cheap). I had a CityDeals GC to the Quarry for rock climbing that I had been saving for a while, and I decided to make Baked Manicotti and Carrot Cake - his favorite - the Sunday after. I planned to go over Thursday morning and make him waffles for a birthday breakfast. I'd spread it all out from Thursday to Sunday and have a super fun birthday weekend. I had it all planned out guys... it was going to be awesome.

So Thursday I went and made him waffles, then didn't see him until that night, when we grabbed burgers, had presents, and went rock climbing. It was fun except for my minor injuries (like taking an elbow to the head from Adam's roommate, thanks Paul) and Adam telling me that the ring wasn't going to be ready for two more weeks. Now, I knew that every guy lied about the ring being ready. But Adam was always so incredibly honest with me! And, let's be honest, I had waited so long that two more weeks wouldn't kill me, so I resigned myself to this sad fate and went on my merry way.

The next morning, Adam, Brian, (roommate) and Madi (roommate's friend) and I were all going skiing. We were really excited because Adam's cousin Brandon is a manager at Sundance and was able to get us comped passes, so we had a free ski day. At the beginning of the day, Adam said, "So I think we should ski for a few hours, then go get food at the restaurant at the top of the mountain." I replied, "No no, that's okay, I know it's expensive and I brought some food. I should be fine." And then Brian replied, "NO! We're going to go eat at the top!" Now, Brian and Adam both are cheap and we all know resort food is insanely expensive... so that sort of set my feelers off. But to be honest, I really did believe the ring wasn't ready, and Brian likes Madi so I thought maybe it was because of Madi. Plus, Adam wasn't acting nervous at all so I was positive it wasn't happening that day. Plus, what kind of goofball takes an engagement ring up in the snow?!

We ski all day and have a blast. Around 2:30, I finally put my foot down and say, "I'm hungry, and I want to eat!" So we head up the chair lift all the way to the top. It had been foggy earlier but the fog had lifted a little and it was just gorgeous. We de-clad and get into the restaurant, and the girl behind the counter goes, "Sorry, the kitchen closed 5 minutes ago." LAAAAAME!!!! So, hungry monster Sarah comes out and says "Let's just ski back down to the bottom now so I can eat. Let's go!" And ever-patient Adam says, "No, we're already here, let's just warm up by the fire and we can eat some of your snacks." We do just that with Brian and Madi. I'm off in la-la land, checking my texts and emails and ready for Adam to take me to the bottom of the mountain and FEED ME. When I'm ready to go, Adam says, "Hey, would you guys want to ski Bishop's Bowl down to the bottom?" (NO. That's a black diamond, are you crazy?) "Come on, at least come look at it with me so we can see whether we want to do it." (At this point, I'm actually irritated because I'm really hungry and Adam knows I don't like difficult ski slopes. But I go with him anyway.)

We tromp out into the snow (me pretty dang slowly... walking in the snow in ski boots is NOT easy!) and over to the edge of Bishop's Bowl. I immediately veto it and say "Absolutely NOT. Let's go." In true Adam form, and in the way he has done at least a million times before, he goes, "Man, this is gorgeous! Let's hike up that little hill to get a better picture." So, off we go. One tiny little fleeting thought passed through my mind - is this it?! - and then the rational side took over. (You've thought that a million times. He's done this a million times. He'd have to be dumb to bring an engagement ring up here. The engagement ring isn't done. He's never going to propose to you anyway.) We get up to the top of the little hill and we're literally on top of the world. It is stunningly gorgeous. I look behind us and the fog was back - it had closed us in on the right and behind us. We were literally alone on this tiny little hill at the top of a gigantic mountain.

Adam says, "I need to grab my camera." So he drops down to his knees and digs through his backpack to get his camera. (As a testament to my complete cluelessness, I was off playing in the snow laughing about how deep it was and how I was sinking.) When I got stuck in the snow, Adam pulled me out. I'm standing slightly behind him, faced away from him (toward the restaurant I couldn't see because of the fog) because I was bored and hungry and waiting for Adam to take a picture.

"Hey Sweetheart? Do you remember when I told you I would make you hike to the top of a mountain to get engaged?"

(Side note: A few years ago, Adam and I were hiking. In true Sarah form, I was complaining mildly the whole time. To shut me up, Adam laughed and said, "If we ever get engaged I'm making you hike to the top of a mountain to get the ring!" It shut me up, alright.)

I turned toward him and looked down at my adorable sweetheart, who was sitting on his knees in the snow with a small wooden box. The most beautiful wooden box I've ever seen. He opened the box to reveal the most perfect engagement ring with the prettiest diamond I have ever seen. Then I heard the most beautiful words ever... the sweet words I have been waiting four years to hear. "Will you marry me?" I lost it immediately. My hands flew to my mouth to try to stifle the sobs as I cried, and cried, and cried. I couldn't believe it was finally happening... I couldn't believe the sweet look in his eyes and the huge smile on his face. I could hardly contain myself.

At this point, the memories get a little fuzzy... but I do remember him pulling me down next to him where I just sat there and cried (happy tears, I promise!) and finally said, "You LIED!" (Well, he DID, didn't he?!) and he laughed at me and hugged me.

I was so incoherent and in such disbelief that I had neither answered him nor taken the ring!!! (I had mittens on, it wasn't exactly my first thought!) So I finally nodded and kissed him (that was my "YES!!!!") and he took my mitten off to give me the ring, which of course set me off into a fresh set of sobs.

It is absolutely perfect, completely gorgeous, and fits me perfectly. (Well, sort of... it's freezing so my fingers are a little smaller.) Adam just grins and says "We're ENGAGED!!!! We're getting married!!!" I just kept squeakily repeating "We're engaged!! We're ENGAGED!!!" (He had two weeks to get used to it - oh yes, he had the ring for TWO WEEKS - and I was still in complete shock!) And we had a sweet tender little kiss in the snow before it dawned on me: "Did you call my dad?!" (Yes... I can't wait to tell you that story.) Then I asked him if he had a testimony of the Church (Yes!) and if he was going to take me to the celestial kingdom (Yes.). And then I was satisfied... we can finally get married.

Adam's favorite picture of me... I have never been so happy in my life. Ever.

This kiss looks weird... not because I'm a terrible kisser, but because I'm still smiling too big to really kiss Adam and I'm still laughing and crying all at the same time. Also, please ignore my ugly hat.

After our sweet little moment, Adam tried to make me put my mitten back on so my hand wouldn't freeze (I DON'T WANT TO!!!! I WANT TO LOOK AT MY RING!!!!) and we went back to the restaurant. Little did I know, both Brian AND Madi knew and so they were grinning ear to ear when we got back and I just laughed and cried some more. I was dying to call my whole family, but 1) we were on top of a mountain, for heaven's sake! and 2) we had ski slopes to traverse! So I called my mom (who amazingly had no idea - my Dad kept it completely secret!) and my brother (who was incredibly shocked) and then we headed down to the bottom of the slope. As we were getting dressed into our ski gear again I realized I shouldn't be wearing this big ring with my mittens, so I had to give it back to Adam :( How frustrating! I could hardly ski for the elation and excitement, and seeing my sweet adorable FIANCE (!!!!!) just sent me into a tizzy and, yes, made me cry a little again. I zoomed to the bottom and was ready to be done for the day, but of course, the others wanted to ski, so I had to succumb. Sad... but then the ski day was finally done. When we got back to the car, Adam gave me my ring back, and I got to call my Dad. ("HE PROPOSED!!!!!!" ".... who?!") And then I almost wrecked at least 45 times on our way home because I kept looking at my ring and ... yes... crying.

It was the perfect proposal. The perfect surprise. The perfect ring. The perfect setting... the perfect-for-me fiance. We are loving life and so excited to get married on August 20th, 2011.

Sweet, tender moments.

2011-01-23T12:22:00.002-07:00

Last night we were headed to Adam's house to play LittleBigPlanet (I love that game... it's wonderful marital therapy - seriously!) and watch a (seriously DUMB) movie with his roommate. When we pulled in to park, we (as we often do these days) looked at each other and said "We're getting MARRIED!!!!" Then we car-danced to Teenage Dream (it was fun) and then ... looked at each other and said, "We're GETTING MARRIED!!!!" Just then, Train's Marry Me came on the radio and we just smiled and enjoyed the song.

"You wear white and I'll wear out the words I love you. And you're beautiful.

Marry me today and every day.

Say you will. Say you will."

And when it got to the lyric, "Promise me you'll always be happy by my side. I promise to sing to you when all the music dies." I couldn't help but tear up. (You should listen to that song if you haven't.) And then my darling laughed at me cause I'll cry at anything, and we had a sweet, tender moment (before we went inside to play LittleBigPlanet).

I know marriage is tough, and it's not always flowers and sunshine. But these moments make me so insanely excited to be married to my best friend and sweetheart.

I absolutely love my life.

2011-01-20T11:57:00.002-07:00

I have never been happier.

I need photographer recommendations. My favorite by far is judytran.com but holy CRAP she is expensive! I also like hayleyburkphotography.com, abbyalgerphotography.com, and seanlara.com. What do you guys think?

Also, I'm thinking hot pink and white for my wedding colors. Is that too overdone? Too "not me"? I really want hot pink lilies.

I need help. I need my mom. How do you guys do this in like two weeks?! I have seven months and I'm afraid that won't be enough!!!

This year... (addition to New Years' Resolutions)

2011-01-17T23:41:00.002-07:00

So, obviously I knew when I wrote my NY's Resolutions that an engagement was pending, but fiance says I'm not allowed to overshare, and apparently telling people that we're getting engaged before we get engaged is a no-no. Hmph. But, I don't have to worry about it anymore! Ha! (I swear, one of these days, I'll stop being obnoxious. Or at least try.)

Anyway, I need to add a few New Year's resolutions. These are in the category of Adam:

1. Get engaged. (CHECK!!!!)
2. Get married. (As of August 20th, CHECK!)
3. Honeymoon in Hawaii
4. First Thanksgiving together
5. First Christmas together
6. First-ever New Year's Eve kiss (for both of us)

It's true... in 4.5 years of dating, we've never had a holiday or a NYE kiss together. It's going to be a big year for both of us!

Also, how does anyone get ANYTHING done when they're engaged?! I'm just now starting to THINK about scheduling everything.... seriously, how do you plan a wedding when you can't even remember how to parallel park because you're twitterpated?!

Sigh. L'amour.

I love my fiance. :)

2011-01-17T10:34:00.001-07:00

He is just such a sweetheart. I got so lucky when we met and way luckier when we got engaged. Is it standard to have your love, like, triple when you get engaged?? I never thought I could love him more than I did a week ago. As it turns out, I could. I just can't wait for marriage.

Now, for the wedding planning... does anyone have advice for a complete wedding-planning-idiot?! I seriously have no clue what to do! I don't even know where to START!

Oh, facebook.

2011-01-16T15:37:00.001-07:00

These are the ads showing up on my facebook now that I'm engaged. I wish I could say I'm annoyed about it... but any reminder that I'M ENGAGED!!!! is just too exciting to be mad about. Off to have birthday cake with my adorable FIANCE! Happy Sunday to you all!

sparkle, sparkle, sparkle

2011-01-15T18:28:00.003-07:00

Know what happens when you have a perfectly cut diamond on a gorgeous ring? It sparkles a lot and you can't really stop looking at it. And then you can't get much done, like preparing to give a 20-minute talk in church and baking your FIANCE'S birthday cake. But that's okay because I'm ENGAGED, and I just don't really care. :)

Here are some pics for your viewing pleasure:

PS, I did get the talk written and the birthday cake + cupcakes (yes, I did both) baked. I also got groceries bought and I visited my adorable FIANCE (sorry, still trying to get used to the word) at work because I all of a sudden want to be around him way more than I used to. Funny how that goes...

best day of my life!

2011-01-14T19:12:00.002-07:00

I. AM. ENGAGED.

I will blog later with all the amazing details and a picture of my perfect ring. For now, this is all you get. I need to go be with my FIANCEE now!!!!!!!

Back to Public

2011-01-08T12:44:00.002-07:00

Bear with me. I'm hoping it's been long enough that the hatefuls and the creepies are gone and I can publicly blog in peace. If not, we'll go permanently back to privacy, which I hate . I'd much rather my name be on your blog rolls.

Especially since I've got slews of fun and good news to share! I need the widest audience possible!

1) I'm going to Tulsa Oklahoma in March with the Traveling Team of Trial Advocacy! I am insanely excited about this opportunity and I can't wait to go!
2) I'm going to New Orleans, Louisiana with the ADR in February for an Arbitration Competition!
3) I'm TAing for a negotiation class which I absolutely LOVE!
4) I'm running a 1L-Only Negotiation Competition this semester, and I just can't wait! It is such a blast! In two days we already have 10 teams signed up, and that is seriously awesome!
5) I start training this week to be a Kaplan Test Prep teacher!!!
6) I am almost finished with my bar application!!!! (This gets a lot of !'s because it's been a freaking HUGE chore!) Also, I'll be signing up for my bar prep course this week - I will be so glad to have all of that out of the way!!
7) I am going to San Diego, California in February for Adam's sister's wedding! And I'm going to DISNEYLAND with his siblings!!! (Have I mentioned that I LOOOOOVE Disney?!) Also, we're going to be flying down together... our first flight together in 4.5 years of dating!
8) I'm only taking ONE class this semester and it is a total blast! I should have had this relaxed of a schedule a long time ago!

That's all for now. But such good happy news!

New Year's Reso

2010-12-30T10:16:00.003-07:00

Yep, it's that time of year again. I love the new year, because I feel like each January 1st is an opportunity to wipe the slate clean and try for a newer, better me. Some of these reso-s might sound trite and banal because EVERYONE seems to pick the same ones, but each one is genuinely important to me. I'm posting them here so I can remember. And I'm copying from Megan Nimer Bell and I'm going to do a monthly check-up, so there's some sort of accountability.

This is going to be a really really strange 4 months for me. Every semester since I can ever remember (including back into the single-digit ages), I've always gone full speed. I've never taken a relaxed semester. I've never, EVER had Fridays off, and I've never been less than full-time student status. Some of you may recall the particularly hellish summer where I took 7 classes in 4 months (2 independent study, 1 REALLY independent study + challenge exam, and 4 higher-level math classes) so I could graduate in August before starting law school 5 days later. That's just who I am. I don't really have the ability to slow down. So this semester, where I'm only taking (1) 3-credit class, I just don't know what to do with myself. No reason to tell myself to take lunch to school, because I'll hardly ever be there. No real need for an "early to bed, early to rise" schedule because my only obligation is 1-2:15 on MW. See? This really scares me!!

However... I do have several jobs. Like, 4. I tutor math (if anyone needs a tutor, please let me know!), I am a student representative for LexisNexis, I am a TA, and I am an RA (research assistant, not resident assistant). Hopefully these will keep me solidly busy!

Anyway. Back to the point. Here are my New Year's Resolutions, divided into 3 amazing categories:

Health:
* Train for, and run, a half-marathon. Be able to run 10 miles at a 10-minute mile by April.
* Don't eat fast food more than once a week.
* Become a morning person through an "early to bed, early to rise" schedule.
* Eat a healthy, nutritious breakfast every day.
* Start COOKING again!!! (SUPER excited for this one!)

Wealth:
* Pay tithing the Sunday following payday.
* Actively search for and pursue leads on any legal job.
* Don't overbuy food.
* Have $X in savings by December 31, 2011 (I have a specific number in mind, but that's private). Don't spend out of savings, not even once, all year.

Wisdom:
* Go to all church meetings. (I'm so bad, I don't like my ward and I don't go to RS)
* Attend the temple monthly.
* Read at least one chapter from the scriptures daily.
* Read all school assignments before class; outline regularly.

I think these are pretty doable, and that's the goal. I don't want to kill myself over these, but I do want to make myself better. Don't forget to come up with at least one (totally doable) goal for yourself!

Also up in the next year: law school graduation (!!!!!), taking - and hopefully passing - the Tennessee bar, and some other very exciting things. More on that later!

Life Begins

2010-12-08T13:02:00.003-07:00

Finals are OVER. That's right, O-V-E-R. And I couldn't be more excited. I celebrated immediately with a grilled cheese from Burgers Supreme, and now I'm going to do all the chores that have been waiting on me for a month or so. After that, I'm showering, spending time with my sweet adorable boyfriend (who was incredibly and remarkably patient during my breakdown yesterday and resisted the urge to slap me when I deserved it and instead wrapped me in his arms and held me tight), watching a Disney movie or eight, sleeping until I don't feel like sleeping anymore, delivering our Angel Tree gifts (so excited to make a baby girl's Christmas better!), and getting ready to go HOME for the holidays!!!

Adam and I already opened presents (I wanted to enjoy them before I had to deal with finals, and I leave soon so we had to open them early) and he did so great! He got me a gorgeous skirt from DownEast (except in Black instead of silver):

An adorable apron from Flirty Aprons:

And a few DVDs and candy. His parents also got me some Christmas pajamas. It was such a great Christmas! I got a few killer deals, and was able to score a Garmin GPS unit, a set of really nice moccasins, a Dremel rotary, Season 5 of the Office, and a few other little things. We were both so excited about our gifts! We enjoyed spending a little bit of time together, and of course Adam was more excited about his Dremel than anything else. He IS a guy, after all. :)

Also fantastic news - I got a job interview!! I'm interviewing with Kaplan to be an LSAT prep teacher. I've already passed the audition (the first round of interviewing) and I'm going to do a real interview next. If I pass after that, I get trained then I get a class to teach. Woohoo! (Something to do with my time next semester when I'm only taking ONE class!)

Catch you guys on the flip side. Hope you have a wonderful holiday season. Hopefully soon I will get back to cooking and get some recipes posted.

Why I went Private

2010-12-05T13:50:00.002-07:00

After I got a few spam comments, I went ahead and changed the publicity (thanks for the tips Carrie and Foutzface!) and literally, not 12 hours later, some d-bag girl I don't know (or I assume I don't know, she had a Yahoo OpenID) left me a nasty message on my 9 days/9 things to be thankful for (of all things!!!) saying that I had nothing to be proud of since Daddy paid for everything and it's easy to do school when Daddy pays for everything and I'm not ready for the real world without Daddy.

Frankly, I just don't need that kind of negativity in my life. And also, I feel like I have a LOT to be proud of - if law school were so easy, a lot more people would do it. I'm just very blessed that my parents have supported me so much. And also, I would like to point out that despite having my dad pay my tuition, I have still kept jobs all throughout undergrad AND law school, and the money I have in the bank is money I've earned myself and put into savings.

So that was the straw that broke the camel's back... and it's easier to just go private than deal with jerks.

FYI, I'm probably going to make a separate blog with all my recipe posts. I don't mind the world having access to those. :) Anyone have any name recommendations for the new blog?

And, PS... only 3 more days until I'm done with this semester. I can't WAIT.

Privatized

2010-12-02T09:29:00.003-07:00

I'm going private. I hate to do it, but I have gotten too many weird spammy comments, and now I'm getting rude comments from people I don't know. If you want to stay in the loop, send me your email. As of Saturday at noon, this baby is private.

S

Weird.

2010-11-30T15:09:00.002-07:00

I'm getting increasingly weirded out by comments posted by people I don't know. By people who don't have blogs and have really overseas-sounding names and posts with lots of grammatical errors and spam links. I'm thinking of going private again, and just having a separate recipe-only blog. Or maybe I should just stop blogging altogether. I'm not sure anyone reads this thing anyway.

9 days... 9 things to be thankful for.

2010-11-29T16:58:00.002-07:00

I'm getting so close I can almost taste it... in 9 days, I will be 87/90ths done with law school, or 96.66%. (I'm a math nerd, leave me alone.) It's so exciting! I can't believe it's almost here - finally!

So, amid the stress and frustration that is finals preparation (think undergrad on acid - we only have one exam that determines the whole semester's grade), I decided to count my blessings and note a few things I am thankful for.

1. Family: I have amazing parents. Thanks to them, I will graduate law school with zero debt and money in the bank!
2. Friends: without my newfound law school buddies (newfound meaning, from 1L year on), I wouldn't have survived law school. True story.
3. Motivation: I'm grateful that I finally learned to not procrastinate. It has paid off by leaps and bounds this semester!
4. Job interviews: I have one thursday to work for Kaplan as an LSAT prep teacher. Wish me luck!!
5. Technology: Making it easier to take notes and prepare outlines, and keep in touch with far-away family members.
6. Cars: So I don't have to walk to school in the freezing snowy weather.
7. Subway: so I don't get too fat during finals.
8. Amazon's amazing Black Friday and Cyber Monday deals: responsible for some amazing Christmas gifts (I'll detail them later, when the gift-receiver has received them!) AND my very own sushi-making kit! Oh boy oh boy oh boy.

And last but certainly not least...

9. Adam. I'm grateful for a sweet and adorable boyfriend who takes care of me and holds me when I'm stressed and leaves me sweet notes on my carrel in Finnish. Who watches Disney movies with me (even if he's only "watching" and mainly sleeping) and who will do Angel Tree gifting with me and who buys me adorable pajama pants and skirts for presents, because he knows what I would like best. Who will scrape off my car in the snow and surprise me by wrapping 600 Christmas lights around the railing of my porch so I can come home to my own little winter wonderland. Who gives me forehead kisses and holds my hand in church and rubs my back when I'm tired. This wonderful boy has grown up into an incredible man... the last four years have been bumpy but fun, and things are better now than they ever have been.

I have a lot to be grateful for. I'll be a lot more grateful in 9 days when I'm done with my finals and I can just relax and finally, FINALLY get a solid Christmas break. I'll miss Adam and I hate to be away from him for so long, but hey. #5 will make it easier to be apart. :)

Until then... peace love and kisses, wish me luck on everything!

I'm ready...

2010-11-17T11:11:00.002-07:00

... to be done with school. Or at least this semester. I'm not sure I'm ready for real, grown-up life, but I'm really ready to be done with Federal Income Taxation and Secured Transactions. And I'm ready to be done with my 30-page Substantial Writing paper.

3 days until I go home for Thanksgiving... 3 weeks and 3 days until I go home for Christmas, done with this absolutely ridiculous semester.

Next semester, I'm going to (not really sure yet, should find out soon, but hopefully somewhere really cool) with the Trial Advocacy Traveling Team, and New Orleans with the ADR for an arbitration competition. I only have one class, so I will sleep lots and cook/bake even more. I'll get my sanity back (in theory) before I lose it during bar prep again. That is, if I take the bar. I don't have a job and I don't have a clue where I will end up settling, so maybe I'll put it off until February. We'll see. I'm not sure yet. I'm not exactly ready for grown-up life, like I said.

But either way... I'm ready. I'm ready for everything but finals. But finals have to come first so I can go home and have a real Christmas. So I guess... I'm ready for finals too.

The Slow Cooker

2010-10-31T13:38:00.002-06:00

... is my friend. This week I will be using it at least twice. Turkey with cranberry sauce (and stuffing and sweet potatoes... I love Thanksgiving so I'm starting to celebrate early!) and Italian sausage and peppers (to be served on hoagie rolls)... yum!

They're new recipes so I have no idea how they're going to turn out. If they're good, I will most definitely share.

3 weeks until Thanksgiving... 6 weeks until I'm home for Christmas. Is my law school education really coming to a close that quickly??

I promise...

2010-10-17T21:48:00.003-06:00

I will blog soon. And if not soon, I will be back in full capacity by December 11th. Cause that's when I'm done with the semester.

I. Can. NOT. Wait.

And besides, Christmas is a really good time to start cooking and baking again. I'm going to start with fudge. Peppermint fudge, rocky road fudge, mocha fudge.... What should I make for Christmas gifts this year? (Besides fudge...)

I'm psycho, I know.

2010-09-23T15:45:00.000-06:00

But I'm running a half-marathon. I'm going to do it if it kills me. And, who knows, it actually might. :) It's Provo's Halloween Half Marathon, and we're supposed to dress up. Anyone have any ideas for a comfortable costume to run in?! (That I can destroy and not mind too much??)

Busy B

2010-09-18T23:57:00.002-06:00

I'm still alive. Just crazy busy. I've all but given up cooking and baking :( but that's because I'm taking 16 credits (including Federal Taxation, Secured Transactions, Elder Law - which requires 1-2 hours per week counseling at a senior center -, and Oil and Gas, wherein I must write a 30-page paper), a Tax study group that meets twice a week for two hours each, tutoring math, working as a research assistant, and working for LexisNexis as a student rep (lexisnexis.com/lawschool if you want to know more, I'm too tired to explain it)... yyyyeah. Might have bitten off too much this time.

But the good news is, for those of you who are worried about my sanity, I'm doing this for a reason. Next semester, I only have to take one class. Yep, you heard me right, I get to end my law school career by sleeping in 7 days a week for 4 months and taking only one exam. See? 4 months of pain for 4 months of relaxation? (I mean, hello, those of you who have kids? 9 months of pain, 3-48 hours of intense pain, and 18 years of work?! ... I'm not the insane one here! Well, yet.)

But things are good nonetheless. I'm alive. I enjoyed an insanely delicious dinner at Wabi Sabi Sushi in South Jordan this evening, with a lovely young man I have adored for 4 years. I'm hoping I get to adore him for an eternity more...

Love always,
S

I still exist!

2010-07-24T13:06:00.002-06:00

I promise! This has been a long summer. Between my internship and training for an 8k, and now halfway through teaching my high school's band camp, I've hardly had time for anything else, including cooking. (It doesn't help that half the people in my family are picky eaters and there's no reason to bother with anything other than tacos or hamburgers!)

I head back to school soon and will resume regular posting. Hopefully I haven't lost all my readers in the meantime! Hope everyone has had a glorious summer!

Philly Cheesesteak Burgers

2010-05-22T15:41:00.003-06:00

I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?

The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!

Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!

Double-Crust Jumble Berry Pie

2010-05-22T15:28:00.007-06:00

Confession: I've never made a pie before. Well, before I made this one, anyway.

So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.

Enter the Double-Crust Jumble Berry Pie.

Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!

Give this baby a shot! You (and those who eat with you) will be glad you did. And if you, too, answer to the siren song of the fruit section at your local wholesaler, you'll feel much better about your purchases. :)

Double-Crust Jumble Berry Pie (adapted from Fine Cooking)

1 c. sugar

2 Tbsp. cornstarch

2 Tbsp. quick-cooking tapioca

1/4 tsp. salt

6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries

1 Tbsp. unsalted butter

1 pkg. refrigerated pie dough (2 9-inch rounds)

In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.

Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.

Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.

Spiced Pork Chops with Mango-Lime Salsa

2010-05-22T14:54:00.008-06:00

I love summer food! Fresh vegetables and fruits, grilling out, my new HERB GARDEN - summer is such a great time for food! (Well, let's be honest, ANY time is a good food time, but summer is extra great!)

This is a very delicious dish. It's super quick and easy, and the salsa is to die for!

I cooked these on the stove top, but should you decide to fire up the grill, that would work perfectly too. Either way, give this one a try!

For the salsa:

1 ripe mango, pitted, peeled, and cut into small dice

2 plum tomatoes, seeded and cut into small dice

1/4 c. small-diced red onion

2 scallions (white and light-green parts), thinly sliced

3/4 c. loosely packed, roughly chopped fresh cilantro

1/4 c. fresh orange juice

2 Tbsp. fresh lime juice

1/2 tsp. Tabasco

Kosher salt, to taste

For the chops:

1 Tbsp. each cumin seed, coriander seed, ground dried chipotle or ancho chile powder, salt, and pepper

4 bone-in, center-cut pork chops (1 to 1-1/2 inches thick)

2 Tbsp. olive oil

Combine all salsa ingredients; toss gently to combine. Combine spices for pork chops. Pat chops dry and rub each side evenly with spice mixture. Heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Cook chops until well browned on one side, 3-5 minutes. Turn and cook the other side until meat is done, 2-4 minutes. Transfer chops to a plate, tent with foil, and let rest for 3-5 minutes.

Dear Finals,

2010-04-15T23:47:00.005-06:00

I am very tired of you. You steal at least one entire month per semester, keep me from cooking my favorite foods, stress me out and steal my sleep. You ruin my self esteem and sometimes make me cry. I get cranky and irritable from all the bad food I'm eating, and let's be honest - when I the only vegetables I am getting are from take-out salads simply because you came back into my life, I am going to hate you. You make me sit in uncomfortable chairs for long periods of time, so my back hurts all the time. The weather is gorgeous, yet I've only seen the sun once in the last three weeks. I consume inordinate amounts of Dr. Pepper and candy just to survive our relationship, and while I do love my Dr. Pepper, I hate that your existence drives me to drink. My laundry piles to the ceiling, my house is a wreck, my car hasn't seen love in months. Ham especially hates you. Because of you, she gets very neglected. I haven't been able to change her fluff in almost two weeks because you are worse than a jealous mistress. How could you cause me to treat such a sweet helpless little animal so poorly?!

{Ham showing how neglected she is/how empty her food bowl is}

{Ham went so nuts one night that she somehow put her house on top of her food bowl. Breakfast in bed, anyone?}

Fortunately, our on-again, off-again relationship is finally OFF. Again. Ham and I are very happy for that, and I bid you GOOD RIDDANCE.

Yours in love and Business Associations hate,

Sarah

CUPCAKE GIVEAWAY: Finals Celebration!

2010-04-07T10:53:00.003-06:00

Be sure you check out The Law School Gourmet to enter my finals celebration CUPCAKE GIVEAWAY! :)

Finals Food

2010-04-05T13:45:00.003-06:00

It happens to the best of us. It's at this time of year that I start throwing things together in an attempt to get some sort of nutrition in as I cram for finals. (Somehow the fact that it's "this time of year" hasn't quite sunk in yet... oops.)

So I'm going to share a few of my favorite finals foods over the next two weeks. If you find yourself in a bind and knowing you need to eat more healthy foods (let's face it, we all need extra help... Cafe Rio can only provide so much nutrition), give these a whirl. I promise they're quick and easy, and give you at least a serving of vegetables. Clean-up is quick too.

Sausage Omelette

(Brown country sausage with chopped onions and peppers; add beaten eggs and allow to set; fold onto plate and immediately put cheese on top to melt.)

Chicken and Biscuits Casserole

1 can cream of mushroom soup

1 c. sour cream, divided

2 c. chopped cooked chicken (if using raw, allow to bake for 45-60 minutes and drop biscuits on top after 15-20 minutes)

16-oz. pkg. frozen mixed vegetables

1 c. shredded mild cheddar cheese

2 c. Bisquick mix

6 Tbsp. milk

Preheat oven to 375° F. In a 9x13 dish, mix soup and 1/2 c. sour cream, then add chicken, veggies, and cheese. Mix together Bisquick, 1/2 c. sour cream and milk to form stiff dough; drop into 6 mounds over chicken mixture. Bake 35 minutes, or until biscuits are golden brown and chicken mixture is hot and bubbly.

Chocolate Brownie Peanut Butter Mousse Pie... with Chocolate Ganache

2010-03-31T11:06:00.003-06:00

This pie is gorgeous and delicious, and WAY easier than you'd think!

There ARE a lot of steps, but it isn't terribly time consuming, and you can split the steps up over a day or two so it isn't too bad. And besides, who doesn't like chocolate and peanut butter?!

Mmmmm.

Chocolate Brownie-Peanut Butter Mousse Pie

1 box brownie mix*, plus ingredients to make according to package directions
3/4 c. smooth peanut butter
4 oz. cream cheese, softened
1 tsp. vanilla
3 Tbsp. milk
1/2 c. powdered sugar, sifted
2/3 c. + 1/2 c. heavy cream, chilled, divided
1/2 c. dark chocolate chips
Special equipment: 9" springform pan

Preheat oven to 350*. Line springform pan with foil and grease foil. (I take the bottom piece out, put a big square of foil over it, then clamp the top piece on with the foil still sticking out. It makes removal infinitely easier.) Prepare brownie mix according to package directions. Pour into springform pan and bake 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely. Meanwhile, make peanut butter mousse. With an electric mixer, beat together peanut butter, cream cheese, vanilla, and milk until smooth (ish) and fluffy. Add powdered sugar and beat together. In a separate bowl, beat 2/3 c. heavy cream to stiff peaks. Working in batches (it should take 3-4 times), fold whipped cream into peanut butter mixture. Cover and chill for at least one hour.

LEAVE BROWNIE IN PAN. Smooth peanut butter mousse evenly over cooled brownie. Cover and refrigerate at least an hour (preferably 3-4 hours or overnight). When ready to serve, run a knife around the edge of pan, unclasp and remove top portion. Using foil handles, lift brownie from bottom portion of pan and place on serving platter.

Make ganache: Heat 1/2 c. cream in microwave until almost boiling. Pour over chocolate chips and leave until chips are totally melted. Stir together until smooth and glossy. Pour into plastic baggie, snip off one corner, and drizzle over pie. Drizzle extra ganache over individual pieces of pie if desired.

*Yep, I totally cheat here. I haven't found a homemade brownie recipe that I think is significantly better than the boxed. I use Betty Crocker Fudge Brownie mix, and just mix according to the package directions.

Potato Chowder - Slow Cooker!

2010-03-30T08:40:00.002-06:00

This potato chowder is amazing for two reasons: it's incredibly delicious, and it's incredibly easy. (Not everything has to be healthy, right? Especially when it's comfort food? ...that's what I tell myself anyway.)

Whenever I know I'm going to have a long day and I won't want to cook at the end of it, I get this started in the morning. It needs to cook for at least 8 hours, but it's so worth the wait!

Serve this delicious chowder with pepper, shredded cheese, crumbled bacon (I cook mine in the microwave for easy cleanup and fat drainage), and snipped chives for that mild onion flavor.

While I LOVE this soup in the winter or on a cold rainy day, there's NEVER a day that I make it and wish I had made something else. By the way, for those following the picky palate of my brother, he LOVES this one. (It probably has something to do with the bacon, but hey - he still loves it!)

If you have any leftovers, they're delicious the second day. Past that I wouldn't know - they don't last around here!

Slow Cooker Potato Chowder

8 c. peeled, diced potatoes (about 5 large russet potatoes)

1/3 c. chopped onion

3 (14-oz.) cans chicken broth

1 can cream of chicken soup

Pinch salt

1/4 tsp. pepper

8-oz. package cream cheese, cubed

Bacon (cooked and crumbled), shredded cheese, and snipped chives, for garnish

In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Turn slow cooker to high for 15-20 minutes to help melt cream cheese. Garnish with bacon, cheese, and chives, if desired.

The Law School Gourmet

2010-03-18T15:19:00.006-06:00

Be sure you check out thelawschoolgourmet.blogspot.com.

I'd love to make the cake or treats for your next get-together.

I can also make treats for the next time you teach Sunday School / Relief Society / Priesthood, and make you look super amazing to all the wardies. ;)

Extreme Chocolate Cheesecake

Coming soon: Creme Brulee Cheesecake, Peanut Butter Cup Cheesecake, Carrot Cake Cupcakes

Minestrone (Italian Soup with Pasta)

2010-03-16T12:00:00.005-06:00

I've mentioned before that my dear brother (with whom I live) is a very picky eater. In fact, picky doesn't begin to describe it. So whenever I make a dish and he turns around and says, "This is good! ....I would eat this again. ....Yeah, you can make this again," I KNOW I have a winner! This soup really is very delicious and incredibly healthy! I've marked it as a vegetarian dish because 1) most of us aren't strict vegetarians and 2) bacon/pancetta doesn't count as meat if it's only used as a flavoring, right?! ;)

This dish does require a bit of prep work, but because there's a 6-8 minute lapse between adding the onion/carrot/celery mix and the zucchini/potato/bean/tomato mix, it's pretty easy to get everything put together.

Also, this makes a TON of food. I have a 4.5-quart Le Creuset (mmm... I LOVE my dutch oven! But that's for a later post), and it was literally full to the brim - look at the last picture! That's about 18 cups of soup, in case you weren't counting.

I also love that this dish has pasta in it. If I had more room in the pot, I would have added more. As it is, the dish was still delicious and I can't wait to devour those leftovers.

Just look at all that food!!!

I served this soup with crescent rolls (yep, the kind from the tube... we love them around here) but it would easily stand alone or go with a salad or a grilled cheese.

Try this soup! You'll be glad you did.

Minestrone

1 c. (4 oz.) ditalini pasta, cooked to al dente, tossed with olive oil (to prevent sticking)

Extra-virgin olive oil
6 c. chicken stock
1/4 lb. pancetta*, diced
6 medium garlic cloves, minced
1/4 tsp. red chile flakes, or more or less to taste
2 c. finely chopped yellow onions
1 c. small-diced celery
1 c. small-diced carrots
1/2 tsp. dried thyme or rosemary, crushed
14-oz. can cannellini beans, drained and rinsed
14½ -oz. can crushed tomatoes
4 c. small-diced zucchini
2 c. small-diced, peeled russet potatoes
Salt and freshly ground black pepper
1 c. freshly grated Parmesan

In a 6-qt. saucepan over high heat, heat 2 Tbsp. oil. When the oil is hot but not smoking, add pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and chile flakes; cook 1 minute. Lower heat to medium and add onion, celery, and carrots. Cook until vegetables are soft, 8 to 10 minutes, stirring occasionally. Add herbs. Raise heat to high. Add beans, tomatoes, zucchini, potatoes, and chicken stock; bring to a boil. Lower heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming off any foam. Season generously with pepper. Add salt, to taste. Just before serving, add cooked pasta. Serve warm with Parmesan and olive oil passed at the table.

*Pancetta is essentially an Italian bacon. It is very delicious and you can find it at most deli meat counters. If not, or if you don't want to spend the money, you can easily substitute a few slices of bacon, diced.

Homemade Oatmeal - with pictures!

2010-03-15T20:07:00.000-06:00

So I'll admit upfront that oatmeal just doesn't photograph well. But is delicious and healthy (except when you choose the mix-ins that I do!) and I'm convinced that seeing pictures will make you want to try it. :)

Start with steel-cut oats - look for them in a package like this, or find them in a bulk bin.

This is what steel-cut oats look like - not exactly what you're used to!

Mix 1 1/2 oz. oats and 3 oz. water in a small saucepan and simmer for about 20 minutes with a pinch of salt.

Pick your mix-ins. I, for one, like my breakfast to taste like dessert, apparently.

Oh, my.

Finished product.

Try it - you will NEVER go back to that packaged stuff again!

Miniature Cheesecakes - The Law School Gourmet

2010-03-14T11:32:00.003-06:00

Be sure you check out my new blog, thelawschoolgourmet.blogspot.com, for some of the items I'm now selling! They're beautiful, very delicious, and incredibly affordable.

$.50 each or $5 for a dozen, dressed however you like

Coming soon: (all miniature cheesecakes) extreme chocolate, creme brulee, chocolate-peanut butter cup, Irish cream caramel, and white chocolate raspberry

Rigatoni with Spicy Tomato-Vodka Sauce

2010-03-13T11:17:00.000-07:00

This is a celebration of Meatless Mondays! I'm really loving cutting the meat out of my diet once a week - I feel so much healthier and have a little more of a spring in my step on those dreary days. It also encourages me to eat lots more fruits and veggies. Oh and if you're in Provo and need a quick meatless lunch, grab a kid's grilled cheese meal at the Creamery on Ninth - only $3.29 for a full-sized sandwich, full-sized order of fries, a soda (free refills!) AND a scoop of ice cream! Yum!

This is a really delicious recipe but it is so spicy! If you're feeding little ones or if you aren't keen on heat, go easy on the red chile flakes. (Personally, I like it because it keeps me drinking tons of water throughout the meal!) Also, you can cut the vodka out of this meal with absolutely no problems.

Serve with a simple salad and crescent rolls for a quick, easy, filling meal.

Rigatoni with Spicy Tomato-Vodka Sauce

2 cloves garlic, minced

3/4 tsp. crushed red pepper flakes; more to taste

2 Tbsp. extra-virgin olive oil
28-oz. can crushed tomatoes

3 Tbsp. vodka

1/2 c. freshly grated Parmigiano Reggiano

1/4 c. chopped fresh parsley (can use curly or flat-leaf)

3 Tbsp. heavy cream

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3/4 lb. rigatoni (about 4 cups)

Bring a large pot of well-salted water to a boil. Meanwhile, in a large saucepan over medium-high heat, heat the garlic and red pepper flakes in the oil until they’re fragrant and sizzle steadily for about 30 seconds. Add the tomatoes and their juices and the vodka, and bring to a boil. Then reduce the heat to a steady simmer, cover with the lid slightly ajar, and cook to intensify the flavors and reduce the sauce slightly (by about one-quarter), 10 to 15 min.

Stir in 1/4 c. Parmigiano, parsley, cream, salt and pepper, and more red pepper flakes if you like. Simmer to incorporate the cream and reduce the sauce slightly, about 5 min. Reduce the heat to low, cover, and keep warm.

Meanwhile, cook the pasta to al dente, 10 to 12 min. Drain well and return the pasta to its pot. Add the sauce, set the pot over medium heat, and cook, stirring, to let the pasta absorb some of the sauce, 1 min. Serve immediately with the remaining 1/4 c. Parmigiano, and extra parsley.

Italian Mini Meatloaves with Mac & Three or Four Cheeses

2010-03-10T22:45:00.003-07:00

This is a really delicious way to incorporate some veggies into your burgers, and this is a quick meal, too. Plus, you'll be so amazed at how easy it is to make homemade macaroni and cheese. This one adds the extra special touch of herbed breadcrumbs on top, and then broiled to toast them. Yum!

Homemade mac and cheese with herbed breadcrumbs

Mini-meatloaves with onions, peppers, garlic, breadcrumbs, tomato paste... yummm!

Seriously, so delish! These meatloaves don't need ANY ketchup. :)

Italian Mini-Meatloaves

1 1/3 lbs ground sirloin
1 large egg, beaten
2/3 c. Italian bread crumbs
3/4 c. grated parmesan, divided
1/2 small green pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 Tbsp. tomato paste
Salt and pepper
2 Tbsp. extra-virgin olive oil

Preheat oven to 425° F. Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 c. parmesan, green pepper, onion, garlic, tomato paste, salt and pepper. Mix meat and breading, and form 4 individual oval meat loaves, 1 inch thick. Coat loaves with olive oil and arrange on a baking sheet. Roast 18-20 minutes.

Italian Mac and Three Cheeses

1 lb. dried cavatappi pasta
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 c. milk
2 c. shredded sharp cheddar cheese
1/2 c. shredded asiago cheese

1/2 c. freshly grated parmesan cheese
Salt and freshly ground black pepper
1/2 c. Italian bread crumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh chopped thyme leaves
2-3 Tbsp. chopped rosemary leaves
1/4 c. chopped flat-leaf parsley

Put a large pot of water on to boil. When boiling, salt water generously and add pasta. Cook until al dente. Melt butter in a saucepan and add flour. Whisk in milk and bring to a bubble. Thicken milk, 2-3 minutes. Add cheeses: cheddar, asiago, parmesan and 1 tsp. black pepper. Stir to melt cheeses (not with a whisk). Add salt to taste. Drain pasta; combine with melted cheese sauce and transfer to a 9x13 baking dish. Place bread crumbs in a bowl and add olive oil and herbs. Top pasta with bread crumb mixture. Place under a broiler and brown breadcrumbs, 2-3 minutes.

AJ's Baked Potatoes

2010-03-07T20:47:00.001-07:00

I've posted this recipe before, but now you get to see the pictures! The orange in the background is a salad heavily dosed with shredded carrots (gotta make up for the barbecue covering my baked potato). These are delicious, quick, and easy!

My potatoes were little guys and I was hungry, so I made two. :)

Mmmm. And then you mix up the sauce and the shredded pork....

Do you see the cheese underneath? There's also butter and s&p, but you can't see that.

Heaven.

Try this for the manly man in your life.

WINNER!!

2010-03-07T11:36:00.005-07:00

Thanks to everyone who entered, and to those who linked to my blog to get an extra entry! You guys are all fantastic. I wish I could have multiple winners, but I think instead I'll just have another giveaway soon :)

I went to random.org for a random number generator, and the number picked was:

Which means the winner is:

Congrats to Evan and Savannah!! You guys will be getting one of these:

Thanks again for all the entries! Look for another cake giveaway soon!

Giveaway!

2010-03-01T12:15:00.007-07:00

Dear Friends,

I have had a significant increase of traffic on my blog lately (over 100 hits in one day!) and to thank you (and further encourage traffic!) I am doing a cake giveaway! Just leave a comment telling me which you would rather have:

CARROT CAKE

VANILLA POUND CAKE WITH WHIPPED CREAM AND STRAWBERRIES

OR....

MINIATURE CHEESECAKES! (Sorry, no picture of these little guys... yet!)

Remember, all these treats are completely scratch-made, with love in every bite, and I promise that you will be proud to serve one of these babies at any party or get-together!

To increase your chances of winning, link a blog post to my blog (and leave a second comment to let me know you did it). The winner will be chosen at random using a random number generator. The contest ends SATURDAY, MARCH 6th, at MIDNIGHT MST. Happy posting!

XOXO,

Sarah

PS - This giveaway is limited to people living in Utah only, or people who will be in Utah sometime before April 15th. But coming soon: Tennessee giveaways! :)

Grown-Up Grilled Cheese

2010-02-28T16:21:00.001-07:00

I love a good grilled cheese. Sometimes there's nothing better than a simple few pieces of white bread and a Kraft single. But on cold winter days, I absolutely love a grown-up grilled cheese.

Start with a loaf of rye bread.

Add a few pieces of good yellow cheddar (I use Boar's Head Vermont Yellow.)

Add a few pieces of sliced pickle. (I take a whole Claussen kosher dill and slice it thin.)

Top it with a buttered piece of rye. (I also use whole grain mustard on one side... lots of it.)

Toast to golden brown perfection.

Add fruit, to make yourself feel better about all that cheese.

Cut in half, so you can see the gorgeous melted cheese.

Enjoy.

Peanut Butter Cream Pie

2010-02-27T12:43:00.000-07:00

Quick, easy, simple, delicious, and not too bad to look at. I recommend this for your next get-together. Make it ahead of time and drizzle with chocolate syrup and top with a mint sprig just before you serve. Note - I sweeten the whipped cream that goes on top of the pie.

Peanut Butter Cream Pie

8-oz. pkg. cream cheese, softened
3/4 c. confectioner’s sugar
1/2 c. creamy peanut butter
2 Tbsp. milk
1/2 c. chopped roasted peanuts, optional
4 c. heavy cream, whipped until thick
1 prepared 9-inch graham cracker crust
1/2 c. chopped salted peanuts
1 c. chocolate sauce
1/4 lb. chocolate, shaved into curls
Fresh mint sprigs

Using an electric mixer, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 c. whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.

My Name is Ham

2010-02-24T18:44:00.005-07:00

My name is Ham. I'm Sarah's Teddy Bear hamster.

But I also respond to Haminal, Hampy, Haaaaaaam, and Ham Ham Ham.

We have lots of fun. I especially like to run around in my ball. Sarah has been taking care of me for 1 1/2 years now. It seems like forever. She feeds me and holds me. I don't really like to snuggle but that's okay. I just try to squirm out of her hand, which is funny cause sometimes she's standing up and if she didn't catch me I'd fall 4-5 feet. But she always catches me.

This is on bath day, when Sarah wakes me up and changes my fluff and gives me a bath. I'm a little cranky cause I don't like getting woken up.

But I still love Sarah cause she takes care of me and loves me and holds me.

After my bath, I'm really frisky and I can hardly hold still.

Bet you wish you were me.

Warm Cinnamon Crisps with Hot Chocolate

2010-02-23T11:35:00.001-07:00

I found this recipe when I was looking for Super Bowl recipes. I thought it looked so good, and the other night when I was craving something sweet but didn't want to go out to buy something (and I was totally out of brownie mix!), I remembered this recipe. I wish I'd found it years ago!

You start with half a stick of butter, cut into pats, and spread out on a small rimmed baking sheet.

Next, cut a few tortillas into 2-1/2 inch rounds. (If you have a set of biscuit cutters, it should be the tiniest guy you have.)

Cinnamon Sugar.

Next, you melt the butter in a 500* F oven and place the tortilla rounds on the baking sheet. Turn each one once (I used tongs) so they're covered in the butter and sprinkle liberally with the cinnamon sugar. Bake for 3-5 minutes or until they look like this:

Oh my goodness. Gorgeous.

Mmmmm. Here's the closeup.

I also made homemade hot chocolate to go along with it.

The finished product. A perfect warm, cozy, yummy and happy little snack.

I love this recipe and highly recommend it. It is so easy and so cute!

Warm Cinnamon Crisps with Hot Chocolate (Courtesy of Fine Cooking)

Two 9- to 10-inch flour tortillas

2 Tbsp. granulated sugar

1/4 tsp. ground cinnamon

1/4 c. (1/2 stick) unsalted butter, cut into pieces

3 c. whole or 2% milk
1 c. heavy cream

6 oz. semisweet chocolate, finely chopped

1/2 tsp. vanilla extract

Heat the oven to 500°F. Use a biscuit cutter to cut the tortillas into sixteen 2-1/2-inch rounds. Combine the sugar and cinnamon in a small bowl.

Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel-lined baking sheet to cool slightly.

Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.

Note: I only used 1/3 the hot chocolate recipe, and it was plenty. I also like my hot chocolate a little more rich so I added about 1 Tbsp. unsweetened cocoa with the chopped chocolate.

Happy Valentine's Day

2010-02-21T20:40:00.002-07:00

I was sick on Valentine's Day, so my celebrating had to wait a little bit. But nothing says "I love you" like a Vanilla Pound Cake with Whipped Cream and Strawberries, right??

I need a closer view.

Closer.....

*drools*

And it tastes better than it looks. I'd forgotten how good this cake is. I need to make it more often.

I hope your Valentine's Day was as good as mine! ;)

Pecan Crusted Chicken

2010-02-20T10:46:00.001-07:00

Chicken that tastes like fried chicken, but isn't fried?! I can handle that... (FYI, I have a pretty serious aversion to frying things. It's not healthy - I'd rather have dessert if I'm not going to be healthy - and it stinks up the house and makes a huge mess... but it just tastes so darn good!) Needless to say, my brother (who has the palate of a 5 year-old) loved this chicken. In his words, "I ... actually LIKE this!" If that seal of approval isn't enough to convince you, maybe the pictures will do the trick:

Pecan Crusted Chicken

Greens dressed with homemade Honey Mustard Vinaigrette

Baked Sweet Potatoes with Cinnamon Honey Butter

My dear friends, while this recipe takes a tad more time than the average recipe, it is a culinary showstopper. It tastes amazing, is very healthy, takes little effort, and it fills you without making you feel stuffed. (Translation: leaves room for dessert!!) If you make nothing else, try the honey mustard dressing - it is so easy and so much better than any other honey mustard out there! (Except for Rush Street in Kingsport, of course.) This meal serves 4, but it is easy to scale down portions or add extra servings as necessary.

Pecan Crusted Chicken

2 boneless, skinless chicken breasts, halved lengthwise and pounded slightly
Kosher salt and freshly ground black pepper
1/2 c. all-purpose flour
2 egg whites
2 tsp. cornstarch
Juice of 1/2 a lemon
1 c. ciabatta breadcrumbs, toasted in 200* F. oven for 10-15 minutes
3/4 c. very finely chopped pecans
1/2-1 tsp. cayenne pepper (or to taste)
3 Tbsp. olive oil

Pat chicken dry with a paper towel. Season both sides of each chicken breast half with salt and pepper. Set up a dredging station (I use pie tins or shallow dishes):

1) Flour
2) Egg whites, corn starch, and lemon juice, whisked together
3) Breadcrumbs, pecans, and cayenne

Dip each chicken breast half in flour, shaking off excess. Next, dip in egg white mixture (make sure chicken is well-coated), then into breadcrumb mixture. Put chicken breasts on a paper towel-lined wire rack to rest for 20 minutes.

Heat oven to 350* F. In a large ovenproof skillet, heat olive oil over medium/medium-high heat. Once oil is shimmering, sear chicken breasts for about 3 minutes on one side. Turn chicken and put into oven for 5-7 minutes, or until chicken is cooked through. Remove from oven (do yourself a favor and put a towel on the handle of the hot skillet to keep yourself from burning your hand!), and serve immediately.

Honey Mustard Vinaigrette

1/4 c. honey
3 Tbsp. dijon mustard
3 Tbsp. olive oil
1 Tbsp. finely minced shallot
1 Tbsp. apple cider vinegar
Juice of 1/2 a lemon
Salt and pepper to taste

Mix together all ingredients in a shaker. (Don't put the honey in the shaker first - it will take a lot more effort to get it off the bottom!) For an extra treat, dress a big bowl of greens with this dressing, and slice and serve chicken on top of the greens. The chicken is surprisingly good with this dressing.

Baked Sweet Potatoes with Cinnamon Honey Butter

4 sweet potatoes, washed
4 Tbsp. butter, softened
1-2 tsp. honey, or to taste
1/4-1/2 tsp. cinnamon, or to taste
Pinch salt

Heat oven to 450* F. Wrap potatoes in foil and bake for about an hour, or until fork-tender (depends on thickness of potatoes). Remove from oven and allow to cool slightly. (This is the perfect time to turn down the heat and put the chicken in the oven.) Meanwhile, mix together butter, honey, cinnamon, and salt. Split potatoes and serve with 1 Tbsp. butter.

Cross Rib Roast

2010-02-18T20:40:00.001-07:00

I've posted this recipe before, but this time I actually have pictures to go with it! Yay!

I'm still experimenting with the best way to do the vegetables (this time I did potatoes, carrots, and red onion). I like mine tender but not mushy, so I don't cook them the whole time the roast cooks. Also, if you don't dress the veggies with anything before putting them in the oven, they tend to get dry. So this time, I added olive oil and S&P to the veggies and tossed before putting them in the oven. I let the roast cook for about 45 minutes before putting the vegetables in, then cooked the roast with the veggies another 20 minutes, then pulled the roast out to rest for 15 minutes and left the veggies in, then pulled them out to eat. (Sounds way more complicated than it is.) Perfection!

Thai Pineapple Red Curry

2010-02-16T20:30:00.008-07:00

I absolutely LOVE eating at Spicy Thai in Provo. It is amazing. I think this recipe comes pretty darn close to my favorite dish, Pineapple Yellow Curry. It is remarkably easy and comes together quickly, AND (this is my biggest hang-up when it comes to oriental food) you don't need a lot of crazy ingredients to make it. Also, don't mix up Thai curry with Indian curry - the two are totally different. Thai curry is bright and beautiful, and Indian curry ... well... it looks gross. THIS is Thai curry:

Gorgeous! I love eating with my eyes. I absolutely adore bright colors in my food and I think this dish fits that well. :) I made this vegetarian because I'm instituting Meatless Mondays, but you could easily add some rotisserie or leftover chicken to this dish, or even add extra water and poach thinly sliced raw chicken breast as you cook the veggies.

To serve with the curry I just made a simple jasmine rice. So yummy!

Thai Pineapple Red Curry (adapted from Fine Cooking)

1 Tbsp. vegetable oil
3 Tbsp. red Thai curry paste (on the Asian foods aisle in a small glass jar, near sauces)
2 c. snap peas, trimmed and cut in half on the diagonal
1 large shallot, thinly sliced
2 red bell peppers, thinly sliced
1 green bell pepper, thinly sliced
1 medium yellow onion, thinly sliced

1 c. pineapple chunks, drained
14-oz. can coconut milk, well stirred
2 Tbsp. light brown sugar
Kosher salt
1 c. loosely packed Thai basil (or regular basil, torn into small pieces), optional
1 Tbsp. plus 1 tsp. fresh lime juice

Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, peppers, onion, pineapple, coconut milk, sugar, 1 c. water, and 1 Tbsp. salt. Stir to combine. Cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the basil and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.

Note: If available, add 6 wild lime leaves with vegetables. To make a meat dish, add 2-3 c. shredded rotisserie chicken.

Cantonese Orange Stir Fry

2010-02-16T18:57:00.007-07:00

Beautiful. Simple. Comes together quickly, and presents pretty well! You can serve this with rice - since it was just me eating and it's hard to cook for one, I just left the rice out and ate the whole thing by myself. :) This would also be delicious with broccoli.

Cantonese Orange Stir Fry (Courtesy of Fine Cooking's Create Your Own)

For the Sauce:
1-1/2 tsp. cornstarch
2 tsp. soy sauce
1/4 c. homemade or lower-salt canned chicken broth
2 Tbsp. thawed frozen orange juice concentrate
1-1/2 tsp. oyster sauce
1 tsp. granulated sugar
1/2 tsp. minced fresh ginger

For the Stir-Fry:
1 lb. boneless, skinless chicken breasts, trimmed of any fat or sinew
1/4 tsp. kosher salt
Ground white pepper
1 c. sliced carrots (I used pre-cut matchsticks)
1 c. green bell pepper strips (2x1/3-inch strips)
1 c. sliced shiitake mushroom caps (I used cremini)
1 c. sliced red onions (1/2-inch slices)
2 Tbsp. very thinly sliced scallions
2 tsp. minced fresh ginger
2 tsp. minced garlic

For the Sauce:
In a measuring cup, combine the cornstarch with the soy sauce, whisking to blend. Then whisk in the chicken broth, orange juice concentrate, oyster sauce, sugar, and minced ginger.

For the Stir-Fry:
Cut the chicken across the grain into 1/4-inch slices, then into pieces 2 inches long and 1 inch wide. Season the chicken with kosher salt and a dash of white pepper; toss to combine. Fill a small bowl with water and keep it near the stove. Heat a 12-inch skillet or a stir-fry pan over high heat for 2 minutes. Add 1 Tbs. of the vegetable oil, swirl to coat the pan evenly, and heat until the oil just barely begins to smoke, about 30 seconds (only a light haze is necessary). Add the seasoned chicken. Let it sear for about 15 seconds and then begin to stir occasionally (every 10 seconds or so) until its raw appearance is gone but the center is slightly undercooked — 1 to 2 minutes. Transfer to a bowl.

Add the remaining 1 Tbsp. oil to the pan and swirl to coat evenly. Add the carrots, green bell peppers, mushrooms, and red onions and 1 Tbsp. water and cook, stirring constantly, for 1 minute. Add the scallions, ginger and garlic and continue to cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan looks like it's starting to burn, add more water, 1 Tbsp. at a time.

Stir the chicken back into the pan and cook for another 30 seconds to reheat and blend the flavors. Whisk the sauce to recombine it. Pour the sauce into the pan, stirring well to coat evenly, and cook until it thickens, 15 to 20 seconds. Transfer the stir-fry to a bowl and serve immediately.

Easiest PB&C Ice Cream Sundae

2010-02-16T18:48:00.004-07:00

If you like Peanut Butter and Chocolate, and you are also a fan of easy desserts / NOT really cooking, this is the best!

Sigh. It's just beautiful.

Peanut Butter and Chocolate Ice Cream Sundae

Vanilla Ice Cream
Chocolate syrup or ganache
Peanut Butter

Melt 1-2 Tbsp. peanut butter in microwave. Drizzle over a few scoops vanilla ice cream. Drizzle chocolate syrup or ganache over peanut butter, and serve. You could also crush up a few Reese's cups for an extra special treat, but I love it just like this!

PS: Ganache is really easy. Take chocolate chips (the higher quality, the better) and warmed heavy cream and mix together until smooth.

More Fringe

2010-02-14T16:04:00.005-07:00

Now that I've had a chance to take and upload some REAL pictures of the bangs, I had to share. I just think they are SOOO cute! I also love that they look great with curly hair (Megan, I took these pictures specifically for you! I think it looks GREAT with curly hair! I wash/condition/pomade and let it air dry, then I just barely straighten the last few inches of the curly part- it takes seconds and looks so great!)

After this bout of narcissism, it's strictly back to food. But for now, this is my blog. I can make it about me. :)

Fringe

2010-02-11T10:35:00.003-07:00

It might not be food (though I do have some gorgeous food pictures coming soon!), but it is about me.

I have bangs.

I have some better pictures of the fringe coming, but for now this will have to do. I love it!

Also, if you're looking for an INCREDIBLE hair stylist who is ridiculously cheap, let me know. Terri's AMAZING! (I showed her a picture, said "I trust you, do what will look good," and this was the result. She's great!)

Carrot Cake.

2010-01-14T23:50:00.005-07:00

Me with the Birthday Boy who requested this cake

Lots of firsts here - first time making AND first time tasting carrot cake!

Not a single piece was left.

Not bad for a first try!

(I think I might keep this recipe secret.)

Classic Lasagna, Olive Garden Breadsticks, Salad: Comfort Food.

2010-01-11T21:02:00.009-07:00

This dinner takes a bit of effort, I'll give you that. But it's more than 100% worth it.

"Almost Famous" Breadsticks

Classic Lasagna (my own original recipe):

Dried lasagna sheets (around 15)
15-oz. carton ricotta cheese (part-skim or whole)
1 egg, slightly beaten
2½ c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese
Meat sauce, recipe follows (need to prepare 2-3 hours in advance)

Preheat oven to 350° F. In a large pot of salted boiling water, boil noodles until al dente. Make sure they do not stick while cooking. When they are done, drain them, then lay them in a single layer on a plate so they do not stick.

In a large bowl, combine egg, ricotta, and parmesan. Cover the bottom of a 9x13 glass baking dish with a few ladlefuls of meat sauce. Cover the sauce with a single layer of noodles, overlapping if necessary. Spread half the ricotta mixture over the noodles, then sprinkle with 1 c. mozzarella, then cover evenly with 1/3 of meat sauce. Repeat the steps: noodles, ricotta, 1 c. mozzarella, sauce. The last layer is noodles then sauce. At this point, lasagna may be refrigerated or frozen until ready to bake.

Cover with foil and bake for about 45 minutes. Uncover, sprinkle with remaining 1/2 c. mozzarella, then continue cooking an additional 15 minutes. Let lasagna sit and set up for at least 15 minutes prior to serving.

Sauce:
1 lb. ground beef
3/4 lb. mild or spicy ground Italian sausage
1 small onion, chopped
Large jar Ragu traditional spaghetti sauce
1/2 c. beef stock
1/2 c. red wine (optional)
2 Tbsp. butter
2-3 Tbsp. heavy cream

Brown ground beef, Italian sausage, and onion together. Add spaghetti sauce and beef stock. Allow to simmer for 2-3 hours. (This step is very important.) Right before assembling lasagna, stir in butter and cream.

Serving Suggestion: green salad and breadsticks, served with extra sauce for dipping

Note: Can prepare without boiling noodles – with the amount of sauce in this recipe, the lasagna does not turn out dry. Also, can prepare the night before and allow to sit in fridge overnight. Allow to come to room temperature before cooking, or put lasagna in cold oven before heating.

Mashed Potato Re-mix

2010-01-11T20:44:00.004-07:00

So I'm always looking for ways to make delicious food more healthy, or healthy food more delicious. (It seems like most of the time the two are mutually exclusive!) But I've found a GREAT new way to reduce the carbs and calories of mashed potatoes without sacrificing the cream and butter! It is minimal effort, as long as you're willing to trust me a little bit here!

The secret ingredient is CELERY ROOT. It has half the carbs and calories of potatoes, but when boiled and mashed, comes out with the exact same texture, and not a strong flavor at all! Celery root is the root ball of ... celery... and is sold right next to the celery in the produce section. I know Harmon's in Orem (UT) carries it, as does Earth Fare in Johnson City (TN); otherwise, you might just have to ask your grocer - it's worth it!

(Celery root (125 g): 50 calories, 0 g fat, 11.25 g carbs (2.5 g dietary fiber), 2.5 g protein. Potato (125 g): 108 calories, .4 g fat, 25 g carbs (2.2 g dietary fiber), 2.1 g protein. See??!)

VERY VERY IMPORTANT: You MUST use a food mill (or potato ricer) for this recipe. (If you don't have one, pick up the ricer - much cheaper and easier to store.) If you don't, don't blame me! (The celery root has tough fibrous pieces in the middle that do not mash out, and it creates a wretched texture. If you're okay with it then hey - by all means. I don't care for the texture though.) The food mill does not "puree" the veggies to a liquidy baby food consistency - instead, the potatoes are beautifully light and airy. So delish!

Celery Root and Potato Puree

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream (I used way less - 3/4 c. max)
1 stick cold butter, cut into pats (I used way less - 1/2 stick max)
Special Equipment: Food mill

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

I. Have. A. Camera.

2009-12-31T19:51:00.007-07:00

Thanks to my own personal Santa, who does INCREDIBLE research and picks out THE best gifts (DROID?!), I now have a camera. An AMAZING camera. You can now see my food.

Sometimes my food ends up on peoples' faces. (Sorry, Dad, had to!) My Dad's eyes are gorgeous! And that's his birthday cake.

And just because my dog is the cuuuutest. Love him!

Chicken Tortilla Soup

Chocolate Butter Cake with Chocolate Italian Meringue Buttercream

(Finally, proof that I actually make the stuff I say I do!)

Make homemade oatmeal.

2009-12-14T20:44:00.003-07:00

There are several things I believe are 100% worth making from scratch, especially when they are easy and simple. ESPECIALLY when they are effortless!

So this week, you should REALLY try homemade oatmeal. It's ridiculously delicious, takes zero effort (other than buying a new type of oats), and the texture is incredible - no gloppy nasty cementy mess!

Now, I have to warn you - you MUST use steel-cut oats. Do NOT use rolled oats! The texture of the steel-cut makes all the difference in the world for texture. Also, if you double the recipe, you have enough for 2 servings of breakfast, and enough leftover to make my delicious Oatmeal Bread :) (Yes, I got the recipe for my homemade oatmeal from my oatmeal bread.) If you've never seen steel-cut oats before, you will see an immediate difference when you pop open that canister. You can get it in any grocery store, usually on the top shelf. Quaker sells them in a smaller dark blue canister.

Homemade Oatmeal
3 oz. (1/2 c.) steel-cut oats (NOT ROLLED!)
12 oz. (1 1/2 c.) water
1-2 Tbsp. butter or cream
Pinch salt, or to taste
Toppings/Mix-ins (brown sugar, maple syrup, raisins, chopped apples, cinnamon sugar, sliced strawberries or peaches)

Mix oats and water. Bring to a simmer and simmer, covered, for 25 minutes, stirring occasionally. Add butter and desired mix ins (my favorite is just brown sugar!) and enjoy.

And I do mean, enjoy. (I've made it two or three days in a row, and will make it again tomorrow!)

Holiday Fudge - Simple, Delicious.

2009-12-10T13:46:00.003-07:00

Stolen from: http://kelseyskitchen.blogspot.com/2009/10/fudge.html

(I love Kelsey Nixon. She got robbed... she should be on Food Network with her own show.)

This fudge is amazing. I am going to make it plain, with peppermint extract and crushed peppermint on top, with almonds and marshmallow, maybe even a mocha version. I am also going to give it away as gifts because it's that pretty and that delicious.

Simple Chocolate Fudge

1 lb. quality chocolate, chopped
1/4 c. (1/2 stick) unsalted butter
14-oz. can sweetened condensed milk
1/2 tsp. salt

Line bottom of an 8-inch baking pan with parchment paper or wax paper. Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. Pour into baking pan and chill, uncovered, until firm, about 3-4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into bite size pieces. Serve chilled.

I need a new dress.

2009-12-07T14:34:00.000-07:00

Peppermint Stick Holiday Frock GROSGRAIN GIVEAWAY!!!!

I need a new dress. Cute and free doesn't hurt...

Finals

2009-11-30T16:15:00.006-07:00

I hate them. They're once again upon us. Yuck. I will be taking a facebook and blogging hiatus.

To make you jealous, I will mention that I now have a food processor, new hand mixer (old one was too weak), new hand blender (old one broke!), and a real blender (mom wouldn't ever let me get one cause she said 'As soon as you get married you'll get 5!' but OBVIOUSLY, no blenders are coming my way anytime soon, so I had to get one myself).

I also got a new kitchenaid bowl, a silpat, a food mill (BEST THING EVER!), a new knife, a new pair of jeans, several shirts (thanks mom!), an adorable Shade jacket, a new pair of Steve Madden boots (check out their Thanksgiving promo! 30% off, no sales tax, and free shipping!), some Foot Petals (highly recommend if you have a love/hate relationship with sexy shoes like I do! - 25% off and free shipping), and a Shabby Apple (15% off, but sadly, still $9 for shipping) dress!

Yes, I cleaned up. Be jealous.

NOTE: This is so exciting that I have to break the hiatus to share.
My Steve Madden boots. They were originally $99.95, were marked down to $69.95, and with my 30% off coupon (and free shipping and free sales tax since there's no retail store in TN), I paid $48.98 TOTAL.

Today, they were marked UP. To $129.95.

I saved EIGHTY DOLLARS on ONE PAIR OF BOOTS.

Be sure you keep checking Steve Madden's website - they've had killer deals going on.

But I think I won, where this is concerned.

Happy Birthday to ME!

2009-11-22T00:35:00.002-07:00

For my birthday, I made this cake:

Yes, I made my own birthday cake. Don't judge. And no, this isn't my picture, but my cake actually looked EXACTLY like this - I was pretty impressed!

I'll post the recipe and details later. For now I'm off to enjoy my birthday!

XOXO,
S

On the table in less than TEN MINUTES! (Taco Salad!)

2009-11-18T10:51:00.003-07:00

Sounds kind of like a Magic Bullet commercial, doesn't it? :) But this really is a great, quick and easy meal. I feel like I don't post enough simple ideas, so that's why this one is going up. My brother likes meals like this - no fuss, little clean up, ready in a flash. I especially love the extra *something* the corn adds. Also, the ranch instead of sour cream makes it a little more fun and adds a different flavor. This is also a great way to stretch a buck, because you only need a little meat, then you add beans and lots of lettuce and tomatoes and corn, and have a nice little meal. Yum!

Taco Salad

1 lb. ground beef
1 pkg. taco seasoning
2/3 c. water
1 can dark red kidney beans, drained
Chopped romaine lettuce
Chopped tomatoes
1 can corn, heated, or 1 c. frozen corn, cooked
Blue corn tortilla chips, crushed
Shredded cheese
Taco sauce
Ranch dressing

In a medium sauté pan over medium heat, brown ground beef; drain. Add beans, taco sauce, and water; stir well. Turn down heat and allow to simmer for 5 minutes. Meanwhile, assemble salads: layer lettuce, tomatoes, corn, chips, cheese, taco sauce, and ranch dressing. Top with meat mixture.

Chicken with Apple, Onion, and Cider Sauce

2009-11-12T11:28:00.003-07:00

Very easy, very simple, very delicious, and EASY clean-up! (That part's my favorite!) Be sure you cut the apple and onion into big pieces, or they will absorb too much of the sauce. I served this with steamed broccoli and salad. It was a very easy, quick meal - less than 30 minutes from start to table, and I hadn't even made it before! I really recommend this one. It's not a showstopper but it's a great weeknight meal, and good enough to serve to company if you want to go low-key!

Chicken with Apple, Onion, and Cider Sauce

4 boneless, skinless chicken breasts (about 2 lbs.)
Kosher salt and freshly ground pepper
2-3 Tbsp. olive oil
1 large red onion, cut into LARGE pieces
1 granny smith apple, peeled, cored and cut into LARGE pieces
3 Tbsp. apple cider vinegar
1½ c. low-sodium chicken broth
2 Tbsp. cold unsalted butter

Preheat the oven to 350° F. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add 2 Tbsp. oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.

Meanwhile, add the onion and apple to the skillet, along with 1 Tbsp. oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece.

Today, I love TJ Maxx and Ross.

2009-11-08T14:03:00.010-07:00

I went to TJ Maxx and Ross this weekend, and walked away with a few serious steals.

OXO Mixing Bowl (3-quart)

OXO Measuring Cup (4-cup)

Fit-N-Fresh Fruit and Veggie Bowl

Kuhn Rikon Paring Knife (in the light blue!)

Calphalon 8" Square Baking Pan

Okay, so now I'm going to link you to everything and brag about the amount of money I saved:

OXO Mixing Bowl (3-qt):

MSRP: $8.99

I paid: $5.99

Saved: $3

OXO Measuring Cup (4-cup):

MSRP: $9.99

I paid: $6.99

Saved: $3

Fit-N-Fresh Fruit & Veggie Bowl:

MSRP: $9.99

I paid: $6.99

Saved: $3

Kuhn Rikon Paring Knife:

MSRP: $9.99

I paid: $5.99

Saved: $4

And, are you ready for the best deal yet?!

Calphalon 8" Square Baking Pan:

MSRP: $16.99

I paid: $7.99

Saved: $9

And I bought two, for a savings of $18.

I also got a set of kitchen towels ($3), a "Bash N Chop" (amazing for cutting bread dough and for scooping chopped veggies into the pan... I needed a second!) for $3 at a $3 savings, and a few "StayFit" snack holders.

Total Spent: $51 (plus tax)

Total Saved: ~$35

That means I got all these (brand new, first quality, in original packaging, exact same as sold at bed bath and beyond or walmart) products for a total of 40% off.

I am pretty proud of myself.

(If you're looking to be a little more healthy in your lunch choices, I HIGHLY recommend the "Stayfit" and "Fit-N-Fresh" product lines, sold at WalMart and Bed Bath and Beyond, respectively. They make eating healthy SO much easier. And each product has its own fitted ice pack or built-in freezer gel, so you don't have to worry about the office {or law school} thief!)

Delicious AND East - Part III! Honey Roasted Sweet Potatoes with Cinnamon-Honey Butter!

2009-11-07T11:23:00.008-07:00

Okay, guys, I'm giving you all the elements for a really easy and delicious, and stunning, dinner meal! First it was my Honey Wheat Rolls (I made them Thursday and was reminded again how delicious they are - try them!), and then it was the World's Most Delicious Pot Roast. Now I'm giving you a fantastic side dish - Roasted Sweet Potatoes with Cinnamon-Honey Butter. Man, is this great! And it's pretty good for you - there are only a few Tbsp. butter throughout the whole dish, and it's sweetened with honey rather than sugar. I couldn't stop eating these! They would be great as a Thanksgiving side dish, also, as opposed to the usual Sweet Potato Bake loaded with sugar and butter, if you're trying to cut some calories in various places this holiday season. Please note - I made these for Steve (a law buddy who eats with me almost every night), who is not a big sweet potato fan, and he told me he really liked this dish, in spite of not really liking sweet potatoes! So if your hubby or boyfriend or kid isn't really into sweet potatoes, try this one on for size - s/he might be really surprised!

{Picture from Tyler Florence}

Roasted Sweet Potatoes with Cinnamon-Honey Butter

2-4 large sweet potatoes, peeled, cut into 1-inch cubes
1/4 c. (1/2 stick) butter, melted, divided
2-3 Tbsp. honey
1-2 tsp. cinnamon
Pinch salt

Preheat oven to 400° F. In a very large bowl, mix together 2 Tbsp. butter, honey, cinnamon, and salt. Add cubed sweet potatoes and toss well. Lay sweet potatoes in a single layer on a greased baking sheet (I lined mine with foil to minimize clean-up). Roast for 25-30 minutes, or until potatoes have reached desired tenderness. (If you like your potatoes to have a crispy exterior, turn on the broiler for a few minutes at the end of roasting.) Transfer potatoes to a serving platter; drizzle with additional butter if desired. Also, add more cinnamon if needed.

So here would be your time table if you wanted to make all 3 dishes together on one day. If you want to eat dinner at 6 pm:

330: Prepare roast; preheat oven to 450*
345: Put roast in oven; make roll dough
400: Lower oven temp to 275*; Allow roll dough to rise for 1 hour
500: Shape rolls and allow to rise
525: Begin preparing potatoes
535: Take roast out of oven and cover with foil; Raise oven temp to 400*; put potatoes in oven
545: Raise oven temp to 425*; put rolls in oven (The higher temp won't hurt the potatoes)
600: Take rolls and potatoes out of oven, slice roast, and enjoy!

(And while it looks like a lot of prep and time in the kitchen, it really isn't - there's only about 30 minutes of prep total for some very delicious and homemade items. It's mainly oven time, where you can be getting lots of other things done, and a lot of the things happen at one time which minimizes running back and forth to the kitchen!)

Make and Eat at Your Own Risk

2009-11-04T20:09:00.002-07:00

If you want something chocolate-y, make this. It's easy (I promise!), super delicious, rich enough that you shouldn't need more than a few spoonfuls, and good enough to make for company. It doesn't really present well (it's not pretty at all) but it's seriously delicious! (I also love it because I don't have to leave the butter out and wait for it to come to room temperature - I'm just not always that patient!)

You can substitute any liqueur for the framboise (a raspberry liqueur) - coffee, hazelnut, amaretto, orange - anything would be good. If you're not cool with the liquor store, you can leave it out entirely. It's good either way. I LOVE this dessert though! (It had to fulfill my chocolate craving after a horrifyingly disastrous chocolate cupcake recipe failure.)

Enjoy!

Brownie Pudding
{Courtesy of Ina Garten}

1/4 lb. (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, room temperature
2 c. sugar
3/4 c. cocoa powder
1/2 c. all-purpose flour
Seeds scraped from 1 vanilla bean or 1 Tbsp. vanilla extract
1 Tbsp. framboise liqueur, optional
Vanilla ice cream, for serving

Preheat oven to 325° F. Lightly butter a 2-quart (9x12x2-inch) oval baking dish. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out ¾ clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream.

Xoxo,
S

A Picture's Worth a Thousand Words, and I've Got Eight.

2009-10-31T20:21:00.009-06:00

Law School Halloween Party - I was a Black Widow!

The Halloween Party Spread!

"Pumpkin" cake

Witches' Finger Sandwiches

Skeleton Veggie Tray

Shrunken "Heads" to float in the cider!

Crescent Mummy Dogs!

Happy Halloween!

{Thanks to Steve for all the pictures!}

Delicious AND Easy, Part II -- Pot Roast!

2009-10-30T12:24:00.003-06:00

I've had some good feedback from the Easy AND Delicious Honey Wheat Roll Recipe. (If you haven't tried it, you should!) Now, I'm going to give you an Easy AND Delicious main dish to go with the bread. This pot roast is OUT. OF. THIS. WORLD. My brother didn't even sit down to eat - he just stood over the meat, cutting pieces off and eating them until he was full. It's easy and delicious, good enough to serve to company, doesn't require any attention, AND the meat was incredibly cheap! I had never heard of a "Cross Rib Roast" before, but I would recommend using this cut of meat. I only bought it because it was on sale -- but I would definitely pay full price for it. There is something that makes food taste better when you saved more than you spent on it, though! I am sure using a different cut of meat would also be a success - the cross rib roast just has a large ribbon of fat running through it that helps keep it tender and moist. (As you are cutting it, be aware that one small end of the roast will be really marbled, rendering it almost inedible.)

I used a 3.5 lb roast and the 2-hour at 275* variation and it was absolutely delectable. I also cut up a bunch of veggies (carrots, potatoes, parsnips, onion) and threw it in the bottom of the pan. The potatoes soaked up all the juices and were incredibly tender and delicious without being mealy - my favorite!

Cross Rib Roast

2-lb. cross rib roast
2 Tbsp. balsamic vinegar
2 Tbsp. minced garlic
1 Tbsp. olive oil
1 Tbsp. salt
2 tsp. dried thyme
1 tsp. pepper
1 tsp. dried rosemary

Brush roast with vinegar. Make a paste with remaining ingredients (I used a mortar and pestle) and apply to meat. Roast meat at 450° F for 15 minutes. Reduce heat to 350° and cook for 40-60 minutes, or until internal temperature reaches 125° F. (Variation: Reduce heat to 275° F and roast for 75-90 minutes.) Remove from oven; cover loosely with foil and let stand 15-25 minutes.

Only I ....

2009-10-28T14:55:00.003-06:00

Could make a Halloween costume that involves giving out food with it. And have a party just so I can make some adorable Halloween food.

Yes. Yes I did.

I'll post pictures later.

Happy Fright Night, everyone!

Greatest. Freaking. Bread. Ever.

2009-10-25T12:45:00.004-06:00

Oatmeal Toasting Bread. Yeah, just the name sounds good. But the actual bread is SO incredible. I can't say enough about it. Slightly sweet, super moist, incredible texture. YUM! Try it. I got it from "A Year in Bread."

There are a few ingredients I bet you don't have lying around (vital wheat gluten?!) but it's SOOO worth it. If you're in the Provo/Orem area, you can purchase oat bran and nonfat dry milk in the bulk containers at Sunflower Market so you don't have to purchase large containers of it for the FIRST time you make this bread (I guarantee you'll be back for more!). You can purchase Vital Wheat Gluten and Steel-Cut Oats at Wal-Mart for a pretty reasonable price. (Do use the steel-cut oats for the fresh oatmeal, by the way - the texture produced by using two different kinds of oats is awesome.) I doubled the recipe and made one 2-lb loaf and 2 1-lb loaves (9x5 and 8x4, respectively). Also, just in case you didn't know, "instant yeast" is sold around here as "Rapid Rise" yeast. I had to do a little research and scour some food labels to figure it out. Finally, I could only knead this with my KitchenAid for about 5 minutes before it started smelling mechanically- I'd recommend kneading by hand. It's stiff so it takes some elbow grease, but I'd rather have a healthy kitchenaid than one good loaf of bread. :) Happy Baking!

Oatmeal Bread

2 oz. (4 Tbsp.) unsalted butter
2 oz. (1/4 c.) light brown sugar
5 oz. (1 1/2 c.) leftover oatmeal (see note), room temperature
1¼ tsp. salt
1 c. old-fashioned rolled oats
1/4 c. oat bran
10 oz. (2 c.) bread flour, plus more as needed
1/4 c. nonfat dry milk
2 Tbsp. vital wheat gluten
2 tsp. instant yeast (note: this is NOT a full pkg.)

Melt the butter and stir in the brown sugar and salt. Stir this into the leftover porridge. Put the rolled oats, oat bran, bread flour, dry milk, vital wheat gluten, and yeast in a large bowl. Stir the leftover oatmeal. Knead in KitchenAid for about 10 minutes. This is a very sticky dough. You may need to add more flour so that you can move from sticky towards tacky, which is desirable. Place the dough in a clean oiled bowl. Cover with a cloth, and let the dough rise for 1 hour.

Flour a work surface. Gently flour the dough and fold over about four times. Dust with flour if the dough is sticking to your hands. (If making multiple loaves, divide the dough now into equal pieces.) Fold the dough in half, pinch the seam, and gently roll into a loaf shape the length of your pan. The dough will be stiff. If needed, pinch the seam with moistened fingers. Place in greased loaf pans. (Either one 2-lb. loaf or two 1-lb. loaves.) You want the ends of the loaf to touch the short ends of your pan (so it will rise evenly.) Cover with oiled plastic wrap and a towel. Let dough rise for 1 hour or until doubled in size. Dust the top with oat bran, if you like. Bake at 350°F for 40 minutes.

Note: To make fresh oatmeal, bring 1½ cups (12 oz.) water to a simmer. Add 1/2 cup (3 oz.) steel-cut oats. Simmer on low, covered, for about 25 minutes. Stir in butter, brown sugar, and salt. Cool your oatmeal down to below 120°F (took about 45-60 minutes), before proceeding with the recipe.

Xoxo,
S

Honey Wheat Rolls - Delicious AND Easy!

2009-10-20T17:41:00.004-06:00

So I don't really think there's anything better in the world than freshly baked bread. I'm still not terribly good at it. My baking skills are a work in progress. After two rounds of semi-decent and borderline terrible baking experiences this weekend (it's always worse when you put a ton of effort into it and it turns out less than incredible), I needed a baking pick-me-up. I remembered back to high school when one of the ladies in my ward taught me how to make honey wheat rolls, and how good they were... and oh, yes, remembered how I never wrote down ANY recipe back then! So it's off to Google, and I found the ultimate recipe for Honey Wheat Rolls. These are super super easy, come together quickly, don't required a lot of kneading, AND you don't have to roll them out! (You can if you want, but by the time I got to shaping the dough, it was a little too sticky to roll out so I just followed the directions.) Seriously, don't be afraid. Try this recipe. You will be so proud of yourself, and amazed at how little effort they require!

Honey Wheat Rolls

1 pkg. active dry yeast
1 c. warm water (100° -110° F)
2 c. all purpose flour, divided (I used more like 3 c. flour)
1 c. whole wheat flour
3 Tbsp. honey (I eyeballed it)
2½ Tbsp. butter, melted
1 tsp. salt
Cooking spray

Dissolve yeast in 1 c. warm water in a large bowl; let stand 5 minutes. Add 1½ c. flour, whole wheat flour, honey, butter and salt to yeast mixture, stir until well blended. Add 1/4 c. flour and stir until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough remaining flour, 1 Tbsp. at a time, to keep it from sticking to hands.

Place dough in large bowl coated with cooking spray. Cover (with plastic wrap) and let rise in warm place free from drafts 1 hour, or until doubled.

Separate into golf ball size pieces and flatten slightly. (I got about 15 rolls.) Place on greased baking sheet. Cover and place in warm area free of drafts for about 45 minutes, until doubled in size.

Preheat oven to 425° F. Bake rolls 12 minutes or until lightly browned.

Gone Public!

2009-10-18T13:01:00.001-06:00

I've decided to make the blog public - there's not a lot in it that needs to be private. :) So if you have me in your favorites list, be sure you update it so it doesn't show me as private anymore! Thanks!

Xoxo,
S

Baked Manicotti

2009-10-16T11:47:00.005-06:00

This is one of my favorites. It is sooo easy, comes together in a snap, cleanup isn't bad, and it makes you feel like a pro. (I love the Kraft Food & Family magazine - there are always a few good recipes that come out of it!) I always use a little bit more spaghetti sauce than the recipe calls for... Ragu has a serving of vegetables in every 1/2 c. of sauce - how can I resist? Also, the basil pesto is SO worth it. It's expensive and goes bad fast BUT... if you store it in the freezer, it will keep (it's lasted for up to 6 months for me so far) and it thaws almost instantly when you need to use it. Don't leave that ingredient out! It makes a huge difference! One more thing - you want to slightly undercook the shells (not quite to al dente) for two reasons: 1) they will continue cooking in the oven, and who likes mushy pasta? not me! and 2) if they are super cooked they will split as you're filling them, and then it's hard to get them in the dish. Make it as easy on yourself as you can!

EDIT: You can get away with not cooking the shells at all. I did it, with perfect success. Just be sure you overdo the sauce a little bit, because the shells absorb a good bit of the moisture while cooking. Delish!

Baked Manicotti

2 c. spaghetti sauce
1 egg, lightly beaten
2 c. ricotta cheese
2 c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese
1/4 basil pesto sauce
12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350° F. Spread 3/4 c. of the spaghetti sauce on bottom of 9x13 baking dish. Mix egg, ricotta, 1½ c. mozzarella, parmesan, and pesto sauce until well-blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off one of the bottom corners of the bag. Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place in baking dish; pour remaining 1¼ c. spaghetti sauce over manicotti. Cover with aluminum foil. Bake 40 minutes or until heated through. The last 5 minutes of cooking, sprinkle more mozzarella cheese over top and remove aluminum foil to allow to melt and brown slightly.

I serve this with a simple green salad and some form of bread. This week I'm going to try my hand at homemade French baguettes. Wish me luck!

(Also on the menu this week: Straw and Hay Pasta {a prosciutto, peas and cream sauce fettucine, out of this world!}, slow cooker potato chowder, a slow cooker roast with mushroom gravy, and chicken pot pie soup. Let me know if you want the recipes, they're delish!)

Dear Mom and Dad:

2009-10-07T19:05:00.010-06:00

My birthday is coming up soon (k like more than a month and a half, leave me alone). Just in case you're having trouble trying to figure out what to get me...

Lovebird Necklace (from Lisa Leonard)

KitchenAid Blender

Chicago Metallic Mini Cheesecake Pan

Ugg Australia Coquette Slippers

Eric Dane

Love you guys! Thanks for creating me, birthing me, funding me, loving me, and spoiling me :)

So excited!

2009-10-06T14:50:00.006-06:00

I just bought this book:

and cannot WAIT to start baking truly incredible breads. (I got the inspiration here though I won't actually be doing the BBAC.) If you want to taste and critique (and are in Utah County), let me know. :) I can't decide which bread I want to try first! Bagels, sandwich bread, herbed focaccia?!

(PS - I got super lucky. Its MSRP is $35, Books A Million had it listed for $25 {which qualified it for free shipping!}, and since there is no BAM in the entire STATE of Utah, I had to order it off the internet... and the reason I was so intent on using BAM is because I had a $20 gift card there, bringing my grand total to just over $7! Not bad! Now, waiting for it to come...)

Thought of the Day

2009-10-05T10:53:00.002-06:00

It's really hard to stay mad when the text message that comes through in the morning and wakes you up is from a handsome guy with a sexy accent confirming a date. ;)

Xoxo,
S

Citrus Broiled Chicken / This Week's Menu

2009-10-03T17:58:00.006-06:00

First and foremost: I'm better, but that's not nearly as exciting as... I'm HUNGRY again!! Best news ever!

So I've really been trying hard to shop based on the weekly ads, which has made my bill cheaper and actually introduced a lot more variety into our menu. A lot of things are on sale constantly (like country style pork ribs?? 3 weeks in a row!). This week is Harmon's 5 meat packages for $20 mix and match, which is super exciting. Love it! Stock up and freeze, friends! (Find their weekly ad here.) I also find that a lot of things are on sale but not in the weekly ad, so if I splurge, I ONLY splurge on things that are also on sale.

This week's menu is:
- Classic Lasagna with salad
- Cuban Pork (Jenn Golden's recipe from my summer cookbook compilation) with potatoes fondantes and steamed broccoli
- Chicken Pot Pie
- BBQ Baked Potatoes (can't resist - ribs AND potatoes are on sale!) with steamed broccoli (broccoli is Jacob's favorite, gotta get him veggies any way I can!)
- Citrus broiled chicken with stir fried veggies (yep, including broccoli)

I'm also making some great breads and desserts: Cream Cheese Banana bread (yummmm!), Pumpkin Spice Cake, Oatmeal Raisin cookies, Apple Crisp.

I'm going to post the Citrus Broiled Chicken recipe. This is a great low-carb recipe if you don't serve it with rice, but I love the rice so I go for it. (Boil it in chicken stock rather than water - you'll be amazed at the difference in flavor.) It's seriously easy and delicious, and it's easy to adapt it to whatever veggies you have in your kitchen. The broiling creates an incredible crust and the marinade is out of this world (despite how easy it is!). Try it - I KNOW you'll love it!

Citrus Broiled Chicken

2/3 c. soy sauce
1/4 c. orange juice
2 Tbsp. lime juice
Zest of one orange
Zest of one lime
2 large cloves garlic, chopped
4 boneless, skinless chicken breasts

Combine soy sauce, orange and lime juices, orange and lime zest, and garlic. Pour mixture over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chicken. Marinate for one hour, turning bag over once. Remove chicken from marinade; discard marinade. Broil chicken 5 inches from heat source for 8 minutes; turn over and cook an additional 6 minutes or until chicken is no longer pink in center.

A great side dish for this chicken is a vegetable mix of sliced red, yellow, and green bell peppers, red onions, carrots, snow peas, broccoli, and garlic, quickly sautéed in olive oil with extra marinade. Serve with hot cooked rice, if desired.

Nilla Wafer Apple Crisp

2009-09-29T11:54:00.001-06:00

I'm still sick. Too sick to eat. Food doesn't even sound good (foodie's worst nightmare!!!) so I'm just going to share a recipe I love.

NILLA WAFER APPLE CRISP

4 large Granny Smith apples, peeled, thinly sliced
1/2 c. firmly packed brown sugar, divided
2 tsp. ground cinnamon, divided
1/3 c. old-fashioned or quick-cooking oats
1/4 c. cold margarine
25 Nilla Wafers, crushed
Cool Whip or whipped cream

Preheat oven to 350° F. Toss apples with 1/4 c. of the brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch baking dish. Combine oats, 1/4 c. brown sugar and 1 tsp. cinnamon in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread evenly over apples. Bake 30-35 minutes or until apples are tender. Serve with a dollop of Cool Whip.

Sick again?! Oh and Mini Maple Chocolate Chip Buttermilk Pancake Muffins

2009-09-25T16:17:00.010-06:00

Seriously? Now I'm beginning to wonder if it WAS strep last week since apparently it's come back?? You guys don't need the gory (well, not really, just boring) details, but I'm sick. And tired. And sick and tired of being sick and tired. At least I'm hungry again... yesterday I couldn't eat a thing (couldn't even watch food network!) and that's a foodie's worst nightmare!

So now that I'm hungry again (but can't really eat anything cause I'm still a sicky) I'm scoping out recipes. I find and create my best recipes when I'm hungry. Up on the menu / to-do list are the following:

Cinnamon sugar cake doughnuts
Veggie burgers (don't gag, I have an incredible recipe for them)
Roasted red pepper hummus
Oatmeal bread (thanks, Dad, for the huge bags of food storage oats)
Oatmeal raisin cookies (for my big brother who loves them)
Chicken with apple, onion, and cider sauce
Vegetable Stuffed Pork Tenderloin en Croute with Creole Mustard Cream Sauce
White Cheesy Chicken Lasagna
Peanut Butter Pinwheels (a nod to my childhood / my grandmother)
Pumpkin (pumpkin cheesecake, pumpkin pound cake, pumpkin roll with cream cheese filling... I heart fall)
Chicken and Peppers Pasta
Chicken Scallopine with Warm Vegetable Salad

One of the other things I'm going to do is buy the book the Bread Baker's Apprentice. It's an incredible-looking book teaching you all about bread. I want to buy it and two of the top recipes I want to make from that book are the homemade bagels and an herbed foccacia. Mmmm. I love bread and I'm really excited that I'm learning to bake.

Look for some updates in the coming weeks on the new recipes!!

For now, enjoy Bakerella's Mini Maple Chocolate Chip Buttermilk Pancake Muffins:

(see here for pictures)

1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. sugar
2/3 c. buttermilk
1 egg
2 Tbsp. pure maple syrup
2 Tbsp. melted butter
1/2 c. milk chocolate chips
Warmed butter and maple syrup, for serving

Preheat oven to 350° F and grease two mini muffin tins. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Spoon batter into greased muffin tins. Add chocolate chips individually to each muffin (to avoid overdoing the chocolate). Bake 8-9 minutes.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan. Serve immediately with warmed butter and maple syrup.

(Note: I overdid the chocolate chips - and this is coming from a choco-holic. Remember that these mini muffins are TINY and any more than 4-5 chocolate chips per muffin is too much. But they are absolutely DELICIOUS. Trevor was sneaking them off a plate 4 or 5 days after I made them. Delish!)

BBQ Baked Potatoes!

2009-09-23T09:37:00.005-06:00

If you're in the mood for a very hearty, delicious, EASY (with easy clean-up!) meal, try this man's-man fare of BBQ Baked Potatoes. Crazy good, crazy easy, and the food coma afterward? Yep, crazy.

1 pkg pork short ribs (I'm sure you can try beef but I haven't yet)
1 bottle Famous Dave's Rich & Sassy BBQ Sauce
4-6 Idaho potatoes, scrubbed clean
Salt and Pepper
Toppings: Shredded cheese (whatever your favorite is), Sour cream, Butter, Chives, BBQ sauce

In the morning, throw all the ribs and 1-1.5 cups BBQ sauce into a slow cooker (eyeball measurement). Turn to LOW and cook 7-8 hours (up to 9-10 if needed). 1 hour before you're ready to eat, sprinkle the potatoes liberally with salt and pepper (may need to wet potatoes to get S&P to stick), wrap in foil, and bake in a 500* F oven for an hour. 15 minutes before potatoes are done, pull the ribs out and shred, discarding fat. (You can skip this step if you're feeling lazy, and just let everyone shred their own.) Add another 1/4-1/2 c. BBQ sauce if needed. There are two ways to serve:

Martha Stewart way: Once potatoes are done, allow to cool. Cut tops off potatoes, scoop out flesh, mix with toppings and BBQ, stuff into potato, add more toppings on top, replace potato top, and bake at 350* for another 10-15 minutes or until heated through.

Sarah way: make a "Build Your Own" potato bar. Set everything out and let everyone go to town building their own.

You could probably serve a side with this, but my boys who ate it (Jacob, Trevor, and Steve) thought the loaded potato was more than enough. Delish!

XOXO,
S

(PS, This is the first dish I've EVER made that Jacob complimented me... twice. He really loved it. And this is the first time I've ever tried BBQ that I felt like I did a decent job. The slow cooker is the way to go for ribs, definitely! And I'm not brave enough to make my own BBQ sauce just yet.... let the pros handle it, I say!)

Pumpkin Bread

2009-09-21T17:15:00.003-06:00

Yumm! I made Jenn Golden's Pumpkin Bread this weekend (with slight alterations since I don't really care for great quantities of nutmeg), and it was a real hit. I also made Ginny Betley's White Chocolate Macadamia Nut cookies and whooaoaaaaaa, were they amazing!!! I shamelessly took them to Priesthood in my Singles' Ward. (No, I didn't get any dates out of it... sigh. Maybe I'll do it again next week.... SHAMELESS!) And sorry, I can't post the recipe for the cookies, because I was sworn to secrecy. I appreciate people keeping my "Secret" recipes a secret, so I'm returning the favor to a fellow chef. But if you're near me or Ginny, ask for a batch. I know she would be happy to make them and so would I :) It was a good weekend otherwise.. I just relaxed away the rest of the strep. I don't want to talk about the BYU game. So that's it, enjoy the pumpkin bread! It's super easy. Love you guys!

Pumpkin Bread

2 c. sugar
3½ c. flour
2 tsp. baking soda
1½ tsp. salt
1½ tsp. cinnamon
2½ tsp. pumpkin pie spice
2/3 c. oil
1 c. water
4 eggs, beaten
15-oz. can pure pumpkin

Preheat oven to 350° F and grease 2 loaf pans. Mix sugar, flour, baking soda, and spices together and make a well. Add remaining ingredients and mix well. Fill prepared pans half full of batter. Bake for 1 hour or until done. (At high altitude, bake 40-45 minutes.)

Variation: Mix in 1 cup nuts, chocolate chips or raisins with wet ingredients.

Strep Throat, Nesting Instincts, and Hula Hooping Champ Pictures

2009-09-17T21:06:00.006-06:00

Hey friends. Unfortunately, paradise is fleeting, and my wonderful life as of Monday went south fast, just like I wished for (oh wait...). I am pretty sick with strep, which is the worst while in school. I missed classes Tuesday AND Wednesday, and didn't really even feel well enough to go today, but law school doesn't permit a ton of absences. Soooo... I bucked up and went today. Luckily, I'm a planner / neurotic / type A, and unluckily I get strep just about every year, so I was well-prepared and had the antibiotics on hand (thanks Dad!) and was able to start a course lickety-split... still not feeling great, though. Mom told me to take a smaller dose than what I should have taken, but actually antibiotics don't speed up recovery, according to WebMD. Strep takes 3-7 days to get over, but antibiotics help you actually HEAL rather than recover (since strep can do some nasty things in the long-term) and shortens the amount of time you are infectious. Just FYI, for the next time you get strep.

Funny thing - while I've been sick, I have gotten a lot done around the house. Laundry, dusting, dishes, de-cluttering, vacuuming, sweeping, mopping, cleaning out the hamster cage, bathing the hamster (too funny), cooking (yes even while I'm sick), ... all but cleaning out the fridge, a chore I dread. I just think it's funny that I get that nesting instinct when I'm sick. Or maybe it's that I'm restless and I need mindless things to do to make myself feel better about not studying.

Being sick also means that I didn't get to go to the fair today (sad) and I have to cancel my double date for tomorrow (also sad). But I'm proud of myself for being able to recognize that I'm sick enough to make myself stay home. I guess I'm mature now.

Bedtime... it's 9:15 and I am waaay tired. :)

xoxo
S

PS - Pictures are up. To see ALL of them, go to law.byu.edu, click on the picture in the bottom left corner (of the hula hoopers), then click "View Slideshow. " So funny! (Thanks for pointing it out, Em!)

Winner!

Chicken Pot Pie

2009-09-16T19:30:00.005-06:00

Sorry I don't have pictures, I left my camera in Tennessee. Oops. But I really had to share this recipe with you guys. Steve and Emily came over for dinner tonight, and this is probably the first meal I've made where everyone raved over it. Well, except for Jacob, who gave me a "It's pretty good," which for him, means an 8.5 or so. Steve went back for seconds and thirds... which is a great sign. Four people cleared out a 9x13 casserole - good signs!

I give this meal a 9-9.5 because it's easy, relatively cheap, I didn't have to go to the grocery store to get more ingredients (because I had everything on hand already), and it was really quick with easy cleanup.

Chicken Pot Pie (adapted from a Paula Deen recipe)

3-4 chicken breasts, cut into 1/2" cubes
Salt and pepper
Poultry seasoning
3-4 carrots, peeled, sliced
8 oz. sliced fresh mushrooms (1 normal package) - I use cremini mushrooms, never white button
1 smallish onion, chopped
1 small baking potato, peeled, chopped
1 c. fresh or frozen corn kernels
1 c. frozen green peas
1 can cream of mushroom soup
1 c. chicken stock
1½ c. Bisquick
1 c. milk
2 Tbsp. melted butter

Preheat oven to 350° F and lightly grease a 9x13 glass baking dish. Season chicken with salt, pepper, and poultry seasoning, to taste. In a large sauté pan over medium heat, brown chicken with carrot, mushrooms, onion, and potato (and S&P to taste) until chicken is browned, onion and carrot are tender, and mushrooms have released their liquid. In the last 2 minutes, add FRESH corn. (If corn is frozen, just add it with the peas.) Remove from heat and allow to cool a few minutes. In prepared 9x13 dish, layer chicken mixture with corn and peas. In a separate bowl, whisk together soup and chicken stock, and season with salt and pepper. Pour over casserole. Whisk together Bisquick and milk, and pour over casserole. Drizzle butter over casserole. Bake until the topping is golden brown, 30 to 40 minutes.

Note: to make this easier, you can substitute frozen for a lot of these vegetables, but I enjoyed the taste of fresh, and it didn't take a whole lot longer to prep and sauté the fresh vegetables. Also, you can substitute shredded rotisserie chicken for the raw then sautéed chicken. Just heat it in the sauté pan with the poultry seasoning. DON'T LEAVE OUT THE POULTRY SEASONING. It makes such a big difference! I use it in quite a few chicken dishes. It's a mixture of sage, thyme, marjoram, cloves, pepper, parsley, onion powder, salt, rosemary... each brand will have a different mixture, but those are the general ingredients. Oh my GOSH is it delicious in chicken dishes.

Enjoy this! I am LOVING it. Steve kept saying, "That dinner was good... you need to make this again..." Good times. Let me know when you make it!

Life is SO good!

2009-09-14T17:42:00.011-06:00

Seriously! Life is amazing right now!

1. Apparently, I'm a pretty good negotiator. My partner Doug and I won the entire BYU Law Negotiation Competition this weekend. We'll be going on to regionals in November (in Provo, so lame! Last year's team got to go to California and every now and again it's in Hawaii!) and then if that goes well (cross your fingers!) we'll be going to Nationals in Orlando! Pictures to come.

2. I went to a CIVIL WAR RE-ENACTMENT. Seriously. No I'm really serious. Not joking at all. It was great. I loved it. Pictures:

Me with some Rebs (go Dixie!)

Me and Emily enjoying the battle

The whole group (Brad, Danielle, Union [yuck], Em, Union [yuck], Eileen, Steve, Lisa)

So that was a blast. We spent the afternoon up there enjoying This Is the Place. We also ate at Ruth's Diner (featured on Food Network), which was REALLY good - just don't try the brownie sundae!

3. The food plan is really working out! I've been clipping coupons (shock I know) and shopping based on sale items, which is really exciting. This week I'm making:

Shepherd's Pie with Mushroom Onion Gravy (oh my goodness. and chock full of veggies! Zucchini, onion, bell pepper, carrot, potatoes, mushrooms, yummm...)

Grilled chicken with rice and steamed broccoli (simple and pretty cheap)

Stuffed Chile Relleno Casserole with spicy rice (mmmm... spicy rice.)

Slow Cooker BBQ Ribs with grilled potatoes

These are all meals for 4+, and that grocery bill including food storage (frozen pictsweet veggies are on sale at harmon's right now, 1-lb. bags for $.69!), lunch stuff (I get deli meat... yum! so worth it, motivates me to bring my lunch), and peaches for peach cobbler (YUM), and the whole bill was only $100. I think $100 for 4 adults (I live with my brother and we always have guests for dinner) for 4-5 meals plus food storage, lunches, and snacks is really reasonable! (Am I wrong? Have I just been way overspending for too long?) If you want recipes, message me. I'm still working on this blog thing, especially inserting a link without just copy/pasting the link.

4. I have wonderful friends. Life without wonderful friends doesn't have to be terrible, but life with them is just amazing.

5. I made fresh 'sourdough' bread today. It was delicious. I brought it to school for kicks... two loaves gone in a few hours. Always makes a girl feel good!

6. I have a double date this weekend. I'm hooking up one of my freshman buddies with one of my law buddies. They are both super adorable and I'm hoping this will go somewhere great! (Not counting on it but it can't hurt to hope!) My date is an MBA who works with the FDIC. (I think.) I'm excited about that too!

7. I'm going to renew my temple recommend tomorrow, which is always exciting!

8. It's thunderstorming today. I love stormy weather.

Overall, things are wonderful. That's the update. Hopefully things won't go south fast.

XOXO,

"New Year's" Resolutions

2009-09-09T13:24:00.007-06:00

K, so it's not technically a new year. But I don't think Jan 1 is the only reason to create resolutions. There's the new lunar year, the new fiscal year, the new school year... SO I'm using the new school year as my excuse.

FIRST, I'm going to make myself exercise. I was originally going to buy a gym membership but hellloooooo, $200 when I might go twice a week, and will be gone starting in April for 4 straight months? Yeah, I don't think so. I have recently discovered my love for hula hooping (see below post!) and I have long had the Carmen Electra Aerobic Striptease videos... now, before you go judging me, there are 5 DVDs. One of them is called "fit to strip" and it's just a workout video. And believe me, it is a GOOD workout. I can only go 10-15 minutes without getting horribly out of breath! So I'm going to buy a hula hoop and just hula hoop for 15-20 minutes and alternate that with doing the Fit to Strip. I really do recommend those videos... they're amazing! But since I have no "personal life" to "spice up," I'll stick with the exercise portion.

SECOND, I'm going to spend a lot less money on food. I HAVE to stop eating out. It's such a great temptation for a student. I just have to make cooking a priority (which is easy for me!) and make myself eat more healthy foods (which goes along with New Year's Resolution [hereinafter labeled NYR] #1). Emily and I came up with a few really good rules - eat out only on the weekends, no soda after 2 pm, and only eat something if it has some nutritional value. (This is how I justify cheese and ice cream - DAIRY.) This NYR also brings me into new and very unfamiliar territory. Coupon... clipping. I've NEVER done it before. But I did this past week, shopped at Harmon's only for sales, and came home with $80 worth of groceries, including (3) 3-pound packages of chicken breasts, a 2-pound package of pork chops, a 2-pound beef roast, tons of fruits and veggies, and even some more expensive staple items. SO exciting! But if anyone has any tips on saving money on groceries, please share! I'd LOVE to get some help!

THIRD, I'm going to answer my phone more. This is weird but if you know me, I'm horrible about answering my phone. So I'm going to answer it more. This is a big thing. Don't laugh at me.

FOURTH, I'm going to actually do my calling. Last year the bish gave me a calling that didn't really matter and I didnt' have to do it (rest hymn coordinator... so easy to do without) but this year because I'm a Gospel Doctrine teacher, I want to make sure I'm well-prepared and can engage my class. I'm excited about it.

FIFTH, I am going to live by a budget (which relates to NYR #2). It's SO hard for me to make myself regulate my spending. I made a budget sheet, which involves putting a significant amount of money into savings every week and limiting my free spending money. I'm excited about it. Hopefully I can stick to it.

SIXTH, I'm not going to do homework on Sundays. This is sooo hard when you're in law school. But I've realized that it's do-able. I just have to focus during the week and not put it off until Sunday.

FINALLY, I'm going to live by the 9-5 school schedule. School is so much easier to do if you force yourself to get on campus at a reasonable hour and stay until 5. I've been amazed at how much I get done, how much better prepared I am, and how much more focused I am. I highly recommend it.

That's about it for now. The BYU-Oklahoma party went incredibly well (hello, did you SEE the game?!). I realized I left my camera at home, so I'm going to try to get my mom to send it out. I'm also going to start posting some of the recipes I'm making. If there are any specific requests for a recipe, let me know and I'll post it!

Tonight's dinner is Slow Cooker Beef Roast with Mushroom Gravy, mashed potatoes, and green beans. (2-2.5 lb boneless roast, cut into 6 equal pieces, put in slow cooker, mix together: 2 can cream of mushroom, 1 pkg lipton onion soup mix, 1/2 c. water, pour over, cook on low 7-8 hours. Thin gravy with water to reduce saltiness then thicken back up with cornstarch before serving.) The whole dinner is going to end up being around $8, if that. I bought the roast on sale, the potatoes on sale, the green beans in bulk, and the cream of mushroom in bulk. Yummm! PS, who doesn't love slow cooker meals?! They're my new favorites. I found a rare gem - a reader-submitted slow-cooker cookbook (in LOWE'S of all places!) and I'm working through the ones that look really good.

Tomorrow's dinner is Lime Baked Halibut with Almond Rice Pilaf and Sauteed Zucchini and Carrots. Soooo healthy, soooo yummy. The original recipe calls for Tilapia but the last time I made it my dad got mad and told me no more tilapia - "DO YOU KNOW WHAT THEY EAT?!" So I've upgraded to halibut, a similarly firm-fleshed white fish that will hopefully hold up to the lime bake-age just as well.

photos courtesy foodnetwork.com

XOXO
S

Two Words:

2009-09-06T12:55:00.001-06:00

GO COUGS!!!!!

Hula Hooping CHAMP!

2009-09-03T12:35:00.001-06:00

Yes, friends, that's right. I won... no, I DOMINATED the hula hooping competition. Pictures to come shortly. But rest assured, I did it in 4-inch heels and with some serious style.

So far this is the only picture I've gotten! I'll try to get more. But I'm on the far left, dominating.

Law School Olympics

2009-09-02T21:25:00.000-06:00

As a non-introductory note, tomorrow is the SBA (Student Bar Association) Opening Social and Law School Olympics, where I will represent the 2L class in the hula hooping competition. I will kick some 1L and 3L trash, and I'll do it wearing 4-inch stilettos.

This is my life.