Recipe: Grilled Caesar Salad

One night last summer I went out to dinner with two of my former college roommates at a yummy little BYOB in Philadelphia.  We ordered a grilled caesar salad to share as an appetizer expecting your typical caesar - lettuce, croutons, paramesan cheese, grilled chicken - ya know, nothing unusual.  But when it arrived we all realized that the word chicken hadn't actually listed on the menu and we were literally being served a grilled salad.

The lettuce was warm and soft yet still a little crunchy, with that summery hunt of chargrille.  And it was delicious!  Caesar salads haven't been the same for me since!

Since Nate and I frequently recreate the recipe at home (its a new household favorite!), I thought I'd pass it along in case you're looking for something new to throw on the barbeque!

Ingredients:

• 1 head of Romain Lettuce
• Parmesan Cheese
• Caesar dressing - I highly recommend an oil based dressing like Ken's Steak House Lite Caesar

Directions:
1. Cut the head of lettuce in half, as pictured above, being sure not to cut the core.

2. Liberally pour salad dressing on both halves of the lettuce and let marinate (the longer the better).

3. Cook on grill on medium-high heat flat-side down for 3-5 minutes.

4. Although I love the burnt taste, I usually pull off the really burnt pieces from the leafy end.  Then I add more dressing and sprinkle with parmeasean cheese!  One head of lettuce makes enough for 4 people but Nate and I usually finish one just ourselves!

Enjoy!

Recipe: Funfetti Cake Cookies

Funfetti is, without a doubt, the best cake / cupcake flavor out there.  Nate and I go crazy for it, finding almost any excuse (or none at all) to make a batch of the little mini cupcakes (our favorite)! 

We love it so much that we wanted our wedding cake flavor to be Funfetti!  Unfortunately both the baker and the caterer said they did not recommend doing this...  (But I wish we hadn't listened because our cake tasted and looked like garbage!)

But anywayssssss, back on topic!  This past weekend Nate and I attended a central, PA wedding where they upheld the yummy tradition of serving assorted cookies made by relatives of the bride/groom in addition to cake.  And when I was dominating every cookie in sight just happened to stumble upon the cookie bar, I found gold: Funfetti Cake Cookies!!!

My taste buds were seriously doing flips before the cookie even hit my mouth!!  And I was googling recipes in the bathroom before the night was even over...  (#fatgirlproblems)

To my absolutely delight I learned two things:

1. Pillsbury makes a Funfetti Sugar Cookie Mix with Candy Bits (unfortunately, not sold in any of my 4 grocery local stores...)

And

2. You can alter the Funfetti Cake Mix to make Funfetti Cake Cookies (that cook on 375 for just 6-8 minutes)! 

OHHH MYYY GOOODNESS!!!

So on Tuesday night, when I was in dire need of eating my emotions, I broke out the spare box of Funfetti cake mix I had in the pantry - ya know, for emergencies - and got to work.

Ingredients:

• 1 (18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
• 1/3  cup oil
• 2  eggs
• 1/2 (15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting

Directions:
1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

3. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Now that is one good looking cookie!

P.S. Don't forget to vote on what you think Baby Torok will be!  Girl or Boy?  Did I mention I'm craving sweet not salty? :)

Recipe: Baby Shower Cupcakes

A few weeks ago, I made these adorable cupcakes for a surprise baby shower we threw at work for a coworker expecting a baby boy in May. 

I can't take full credit for the idea - I saw them at a recent gender reveal baby shower I attended where I was told the inspiration came from Pinterest.  (Of course it did!)  :)

But anyways, they were a huge hit - and were super easy to make!  The cupcakes were funfetti (there is no better kind of cupcake...even homemade; follow directions on box); the eyes - mini-chocolate chips; and the pacifiers were 2 for 1 dollar store purchases (that went through my dish washer approx. 5 times before using...).

The best part was definitely pulling out the pacifier to lick off cake and icing!  Ahh to be a toddler again, even for just a few short seconds..!

P.S. Did you use a pacifier as a baby?  What did you call it?  Paci? Binky?  I think the names people give them are hilariously cute...  (I called mine "nippy" and when I wanted it I'd say "nother one nippy".)

P.P.S. I also got a lot of compliments at work / the party on my cupcake carrier, which I highly recommend if you're in the market (wedding registry, perhaps?).  It was a wedding gift from my cousin and his wife (along with a cupcake tree, cookbook and decorating supplies) and it is amazing - stores 24 cupcakes and the bottom tray is a baking tray!  You can buy the same one here!

Recipe: Easter Egg Treats!

Can you believe its already Easter?!  What are your plans?

Last year, Nate and I started the tradition of hosting Easter Saturday for the Rowley side of our family.  We made a big ham, scrambled and hard boiled eggs, potatoes, fruit salad, a big veggie platter and we had our own adult Easter egg hunt complete with a $10 golden egg!  My siblings gave us an early wedding present (an amazzzzing grill), and we took a long walk on the boardwalk after everyone ate way too much! It was a beautiful spring day, the first time most of my siblings had visited us in our new hometown...and it was my mom's last ever visit to Ocean City.

This year its supposed be another beautiful spring day, but only half the fam can make it down (we'll only be a party of 5, not 11).  So, we decided to switch things up a bit - we're having Easter on our boat heading out to lunch at a restuarant on the bay!

For me that means no cooking (!!), but I'm not going to let myself off that easy!  This afternoon I headed into the kitchen to prep my appetizers and try out a new and festive dessert!

What did I make?

These adorable chocolate dipped Rice Krispie treat Easter Eggs!

(FoodFamilyFinds.com)

Ingredients Needed:

• 3 tablespoons Margarine or Butter
• 1 package (10 oz, about 40) regular marshmallows or 4 cups miniature marshmallows
• 6 cups Kellog's Rice Krispies Cereal
• Pam cooking spray
• Chocolate / Vanilla candy melts (variety of colors, I used Wilton brand)
• Sprinkles (Targe had a cute 5 pack of Easter themed sprinkles)
• Large plastic easter eggs (ya know, the ones you fill with candy)
• Wax paper

Directions:
1. Spray (liberally) plastic Easter eggs with pam cooking spray.

2. Melt margarine or butter in large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat

3. Mix in Kellog's Rice Krispie cereal.  Stir until well coated.

4. Stuff the plastic Easter eggs with warm Rice Krispie mixture.  I found the best method is to use each half of the egg as a shovel and then squeeze the halfs together to close.  Let them sit for about 10 minutes.

5. Carefully open the Easter eggs and removie your egg shaped treats.  Place on wax paper.

Note: If the don't come out perfect, gently mold back into shape but try not to crush the cereal (I think that looks worse).  But if you have enough cooking spray inside, they will turn out great!

6. Melt your candy melts over low heat and dip bottom half of Rice Krispie treats into chocolate.

7. Before the chocolate dries, coat with sprinkles.  

8. Dry your treats on wax paper until chocolate hardens.  Store in cupcake carrier to keep fresh until ready to eat!

P.S. I don't know what it is, but I'm definitely on a Rice Krispie treat kick - I made these green shamrock treats for St. Paddy's day (and served them in the green leprechaun hat)! 

Recipe: Cucumber Salad

Nate and I are on a big cucumber salad kick right now.  (There could be worse things to binge eat, right?)

We make a batch once a week in a large pyrex bowl, usually on Sundays after our weekly trip to the grocery store, and its become my go-to snack or instant dinner side (if you're looking to add another veggie).  The longer the cucumber's "marinate", the better the salad - that is, if you don't eat it all the first few days like we seem to do!

Nate has been tormenting me that we're really just making homemade pickles.  But I refuse to admit that this delicious salad is anything but cucumbers with "dressing".  Pickles = gross!!  So yeah, my fellow pickle haters out there - this looks, smells and taste nothing like those sour smelly things, I promise! :)

Here's our recipe - I apologize for the less than accurate measurements as we just eyeball the ingredients.  I promise its more fun that way, and you really can't mess it up!

Ingredients:

• 4 large cucumbers
• Red or yellow onions - your choice!
• Water
• White wine vinegar
• Dill weed
• Sugar
• Red pepper flakes
• Large bowl with lid

Directions:
1. Peel your cucumbers completely or leaving a little strip of green in between each peel.

via ShockinglyDelicious

2. Cut the cucumber into thin slices and add to a large bowl (bigger than the one in the picture below)

via ShockinglyDelicious

3. Slice your onion into small rounded slices and add to your bowl.

4. Next add 3 parts white wine vinegar and 1 part water until all the cucumbers and onions are covered (sort of like a crock pot recipe).

5. Add about a little bit of sugar - maybe a teaspoon? (We don't like it too sweet) Stir.

6. Add a couple big shakes of dill weed.  (We love the dill flavor!)  Stir.

7. For a little zing, add a shake or two of red pepper flakes.

8. Cover your bowl and place in the fridge...you're cucumber salad is ready to eat when you are!

My Best Friend's Bridal Shower: Part 2

~ The Menu ~

What to serve at a any party is always as much fun as it is worry.  The big concern always being - will we have enough food?!  (And the answer is almost always, yes....and way too much!)

Fortunately for me, and due to the fact that I live 3.5 hours away from where the party was being held, the majority of the menu planning fell on the shoulders of Ms. Ashley Sansing.  And boy did she do an incredible job!  She planned an amazingly catered luncheon complete with an assortment of homemade appetizers.  And, everything was gluten free!

Ashley enlisted the services of Entree Metropolitan Catering, a catering company with operations in Washington DC, New York, Baltimore, Atlanta, Miami and Ft. Lauderdale.  And here is our review: the food was great, the menu options (including dietary restrictions) were limitless, the prices decent (although we scored a great deal), but we were less impressed by all the un-returned phone calls and wrong email excuses.  (So, if you're looking for services in the Northern, VA area, just remember you will need to almost stalk them!)

So what did we eat?  Besides the delicious honey nut chicken, mixed green salad, deviled eggs and large crudite and cheese platter provided by Entree, Ashley also made a huge crockpot full of homemade queso, guacamole and the most delicious gluten free pasta salad!  (And boy, did we have plenty of leftovers!)

~ The Signature Cocktail ~

I couldn't let Ashley have all the fun with the food and drink, so I took responsibility for the signature cocktail!  And I was so excited to finally have a chance to hop on the mason jar train!  That's right, we served Danielle Rozdzielski's infamous Champagne Punch in mason jars and colorful candy shop straws from BHLDN.  It was as fun as it sounds!

Ingredients:

• 1 16oz package of frozen whole strawberries
• 1/4 cup sugar
• 1 1/2 cup orange juice
• 1 tbsp. lemon juice

Directions:

1. Blend ingredients together.  This can be done 1-2 days ahead and can be frozen.

2. Put mixture in a punch bowl and pour (slowly) 1 large bottle of champagne.  Serve!

~ Games ~

After a rousing purse scavanger hunt game, the fun continued with Kathryn answering Newlywed-esque questions we had asked Luis prior to the shower.  This was my favorite part of the day, because for every answer she got wrong Kathryn had to tell us, in Spanish, a reason why she loves Luis (her fiance).  I took videos of this portion, and I'll admit, brings tears to my eyes to watch! 

I hope you enjoyed hearing about Kathryn's shower!  Did you get any new ideas for something you're planning?

xoxo

Happy Valentine's Day

Happy Valentine's day, loves!  No matter how you're celebrating, I hope all of you have a day filled with lots of love and laughter (wink*) and of course, chocolates!! 

I'm feeling a bit nostalgic today, so I thought I'd share with you some of my memories Valentine's day growing up... 

When I was a kid, there was nothing more I looked forward to on Valentine's day than dinner with my family.  Every year, my dad gave would go to a special candy shop and fill a small red heart box for each kid with an assortment of our favorite candies.  My mom would put them out at our assigned seats at the dinner table and there was never a more beautiful sight than those pretty red boxes wrapped in cellophane staring us down during dinner.  My mom would give my dad, and my dad would give my mom, a larger version of the heart box.  I remember being sooo excited at the thought of one day getting the big heart box from my own husband!  (Ooohh the little important things in the eyes of a child!)  But until then, I felt pretty special that my daddy was my valentine just like he was my mommy's.

My dad also always, always gave my mom jewelry - he loved giving her jewelry.  And even though dark chocolate nonpareils trumped a necklace any day in my book (then, not now of course),  it was a gesture that was amazingly reassuring to me as a kid to see my dad give my mom such beautiful things - it was a visible sign how much my parents loved each other (because as kids, you don't see all the little, less obvious acts of love they did for each other each and every day).  Still and always will be, in my eyes, so romantic!

As we ate our candies for dessert, my mom would tell us the story about how she once as a kid ate some of the jordan almond candies from her sister, Kathi's, valentine box.  When Kathi told on her...she was sent to her room and was so upset she that she secretly bit the blinds (so that they would have teeth marks) on Kathi's side of the room. This story made me love my mom even more because I always thought she was such a rule follower - it was funny to hear that even she got in trouble as a kid!

What I'd do to hear that story one more time... <3 

One of my funniest memories is when in the 2nd grade a certain boy chased me around the playground trying to give me a Valentine's day card that I refused to accept (because boys were gross, of course!)!  He finally stopped when I told the lunch aid that he was bothering me...and he subsequently went back to his desk, erased my name and gave the card to another girl!  They went on to "date" the majority of elementary school!  Ahh how fickle is love even at 7-8 years old...

My first real Valentine was my 6th grade boyfriend.  I remember how excited I was to have a boyfriend on this glorious (well of course I thought it was glorious then...I had a boyfriend!) holiday!  He gave me a gold necklace with two interlocking hearts and a single rose.  I think I gave him heart boxers (a suggestion from my mom) and Abercrombie woods cologne (because that's what all the hot guys wore back then, right?!)  Side note: I actually was his date to his senior prom in high school...and I wore the heart necklace!

High school Valentine's days actually make me laugh to think about.  I went to an all girls high school where it was literally every girls dream to have their boyfriend send them flowers at school.  So much so, that I swear some girls sent themselves flowers so they wouldn't feel left out.  The front office literally looked like a florist with the hundreds (i kid you not) hundreds of flower arrangements.  It actually was quite comical!

Did anyone else ever have to observe "the breakup window?"  You know, when you're dating someone and in your mind its over...but you can't break up with him too close before or after said holiday?  I did, once...I remember feeling so guilty about him taking me out to a fancy Italian dinner!  And cringing at the flowers he sent.  Luckily, we were broken up by St. Patrick's day!

Besides the ones I've spent with Nate - our first one he took me out to a big fancy dinner in New York and the next morning, cooked me heart shaped pancakes for breakfast (cue: aww!) - I actually don't have many other real memorable memories of Valentine's days past.  I don't remember the ones I was single for, or the ones I was casually or seriously dating another guy.  And thankfully I don't have any horror stories (although I kinda wish I did because those are always fun to tell)!  Because to be honest, in the scheme of things, they didn't matter...

(I guess I can say that much more confidently now, as I am sharing my first married Valentine's day with my soul mate!  I love you, Natey!)

Anyways, Nate and I actually are planning to spend our first married Valentine's Day just like any other Tuesday night...except with a better than usual dinner: lobster (ravioli's), wine, cheese and chocolates!  And I wouldn't have it any other way! 

Ironically, I will be making Rachel Ray's "You Won't Be Single For Long Vodka Cream Sauce" for the ravioli's - which is the best and worst thing I've ever made Nate according to the Newlywed-esque game we played at my Bridal Shower.  My mom taught me how to make it the summer after college, right before I moved to New York and started dating Nate.  And I guess, it worked!

(BTW I highly recommend trying out this recipe...you won't be disappointed!)

I'm curious, what are your favorite Valentine's day memories?  I'd love to hear some stories...

xoxo

P.S. A big hug and kiss to all my faithful readers out there!  Thank you all for your love and support in reading, following, pinning and commenting on my blog!  You guys are the best! 

P.P.S. How cute is that google video?

Super Bowl Sunday Buffalo Chicken Meatballs

Nate's favorite food in the whole wide world is buffalo chicken... anything!  So, when Ms. Keri Gaines told me she was making Buffalo Chicken Meatballs for the Super Bowl, I immediately asked for the recipe...and then made them for our own little party!

Huge success - they were as easy as regular meatballs and even more delicious!!  I'll definitely be making them again!

Ingredients: (makes about 25 meatballs)

• 2 tablespoons vegetable oil
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup Frank's Redhot Sauce (or any other favorite hot sauce)
• 1 bl ground chicken, preferably thigh meat
• 1 large egg
• 1/2 celery stalk, minced
• 3/4 bread crumbs
• 1 teaspoon salt

Directions:

1. Preheat over to 450 degrees.  Drizzle vegetable oil into a 9x13" baking dih and use your hand to evenly coat the surface.  Set aside.

2. Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated.  Remove from the heat and allow the mixture to cool for 10 minutes.

3. Combine hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

4. Roll mixture into round, 3/4 inch balls, making sure to pack the meat firmly.  Place the balls in the prepared baking dish, being careful to line them carefully and in even rows horizontally and vertically.  The meatballs should be touching one another

Note: I was tempted to brown them in a pan but I thought I'd lose a lot of the juices.  I'll probably try this next time just to see!

5. Roast for 15 to 20 minutes, or until the meat is firm and cooked through. 

6. Allow meatballs to cool for 5 minutes in baking dish before serving.

I served with toothpicks as an appetizer, but I'm dreaming of a buffalo chicken meatball sub as I write this post.... Yum!

Was anyone else inspired to try a new recipe for the Super Bowl?  Last night I made the guac from this recipe (we had Tacos), but I'd love to try making the whole dip!!

xoxo

Recipe: Scalloped Potatoes

I'm working from home today and woke up a little early to start making dinner.  That's right, I said dinner!

I have been daydreaming about making these scalloped potatoes ever since we had them on New Years Eve.  (So much so, that I begged my friend Kelly to get me the recipe!)  They take all day to cook...but the recipe is super easy and its SOO worth the wait!  You can't screw it up!

All you mushroom haters out there - the recipe calls for cream of mushroom soup but I promise you won't even know its in there when its all said and done! I am a verrrrrry picky eater and HATE mushrooms, but these potatoes are to die for!  Crispy, cheesy and delicious!

I'll post a picture tonight when they're ready (Update: see above!)!  Until then, here's the recipe!

Ingredients

• 5lbs of all purpose idaho potatoes (peeled or not, your choice)
• Margarine or butter
• Pam
• Cream of mushroom soup (1lg & 1 sm, or 4 reg cans)
• 3 cups shredded cheddar
• Milk (1 cup for soup mixture, and some reserve)
• 1 lg onion (sliced thin)

Directions

1. Preheat oven to 250 to cook all day.   For short term cooking, preheat to 350.

2. Peel and / or cut potatoes into slices.  Cut onion into thin slices.

3. Spray your pan(s) with Pam. Then add 2 tablespoons of butter sliced to the bottom.

4. Open soup, put in bowl and add a cup of milk.  Mix together.

5. Place spoonfuls of soup mix on bottom of pan until completely covered. It's important to make sure you have enough liquid on the bottom - this helps brown when you stir up bottom to top during cooking.

6. Place layers of potatoes (overlapping) onion slices, salt, pepper, soup mixture, layer of shredded cheddar cheese, then repeat. Top off with soup mixture. 

Potatoes



Onions, salt and pepper



Soup mixture

Cheese!

7. Cover with tinfoil for all day cooking. Spray with Pam so it doesn't stick.

8. Put in oven all day at 250 temp.  Throughout the day, to thicken up mixture, stir up from bottom. If your potatoes dry, you can always add a little milk.

For short term cooking, cook at 350 @ 2 hrs without cover.  If you wish to brown (which I HIGHLY recommend), just place under broiler 15 minutes before serving and watch.

In the oven...
(mines on the top rack because our oven is awful...but middle rack should be fine)

Note: This makes two 13 x 9 pans. So cut recipe, depending on size.

Enjoy! xoxo

(Recipe from the kitchen of Aileen Kevane)

Update @5:00pm: Around 3:00pm this afternoon, my potatoes were a little runnier than I wanted.  I think I was too worried about not having enough liquid on the bottom and actually put too much.  Either that, or our oven is worse than I thought.  So, I uncovered and let cook at 350 for the past 2 hours.   The top is browning and the potatoes underneath are still moist and look delicious!  I plan to switch to broil about 10 minutes before we sit down to eat for a little extra crispyness!  Will post final picture tonight!

Update @6:pm: Just finished dinner and the potatoes were as good as I remembered!  Aileen was right, you really can't mess this recipe up!  Just watch them cook and adjust your heat and stirring method accordingly.  I'm already excited for leftovers...

Recipe: Italian Wedding Soup

I've been sick all week with a bad cold and have had one thing on my mind (besides sleep...and soft tissues): soup!!  So, last night I ventured into the kitchen to try out a new recipe for my all-time favorite soup: Italian Wedding!  It was a hit...and we'll have leftovers for a few days!

For the Meatballs: (Recipe from the kitchen of Maryellen Aland)

• 1 lb of veal pork and beef (it comes in a pack of 3)
• 1 egg beaten
• 3/4 c breadcrumbs
• 1/2 tsp garlic
• 1 tsp salt
• 1 tsp pepper
• 3/4 c grated pecorino romano cheese
• 2 tbsp parsley 

Mix all ingredients together.  Form mini-meatballs with your hands.  Fill bottom of pan with oil and cook through on each side until they darken fully. (Note: I made the mini-meatballs with about one-half to three-quarters of the meat, and made regular meatballs to freeze with the rest!)

For the Soup: (Recipe from Ina Garten) 

• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
• 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine
• 1 cup small pasta such as tubetini or stars
• 1/4 cup minced fresh dill
• 12 ounces baby spinach, washed and trimmed

Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

(Images from Unsophisticook, Sticky Goey Creamy Chewy)