My Current Downfall

Friends, we have a serious problem in my house.  I'm reaching out here because I know we are not alone.  I feel confident that I can find support in my community, and perhaps some resources to help us make it through this season.

It's Girl Scout Cookie time.

Girl Scout GIF from Girlscout GIFs

I know pretty much everyone has a weakness for Girl Scout cookies.  They see those sweet little girls at their table outside the Walmart and stock up on Thin Mints to put in the freezer and eat by the sleeve.

I used to be one of those people.  And aside from the Thin Mints, I was also in love with the Peanut Butter Sandwiches.  Side note: back in my day, we called them Do-Si-Dos, and that is what they forever will be known as in my heart.

Then one year I decided I didn't need any cookies.  I was going to stay strong and resist the temptation.  Of course, this meant not answering the door for the entire month of February and practically wearing a blindfold whilst walking in and out of every store in town.  Because, you know, once I make eye contact I become incapable of saying no.

And then the Thanks-a-Lots came into existence.  Damn it.

I happened to be pregnant that year, and I blame that sweet baby Charlotte and the cravings that she caused for this current issue in my home.

At first glance, these cookies aren't too troublesome.  It's just a simple shortbread, after all- with a heavenly chocolate coating on the bottom.  The real trouble came about when I had the idea to dip the cookie into my coffee one morning.  (Yes, I said morning.  I was pregnant.  I could eat cookies for breakfast if I wanted.)  It was all downhill from there.

J was immediately on board.  There are few things in life he loves more than dippable cookies.  I can't remember exactly how many boxes we went through that first year.  I can tell you it was definitely more than one would consider "healthy."  We would open a package, split it down the middle, and breakfast was served.  (I think that's probably how I grew the sweetest baby on the block that year.)

Since then, we've made progress.  And by progress, I mean that now we have a third adult in the house, so we split the package into three servings instead of two.

I may need an intervention.

   

 

Exceptional Eats: Taco Soup

I love it when I try out a new recipe, and it's not only easy, but delicious.

This recipe popped up in my life at such a good time.  I've been struggling to cook meals while tied to these crutches, so we've been relying on easy meals and carry out.  Any recipe that is easy enough for J to handle is a winner in my book!

Plus, tacos.  Who doesn't love tacos?  Only these are tacos in soup form.  Which is perfect on these cold winter nights.

And did I mention how easy this is to make?  Seriously, guys.  It's a matter of opening cans and jars and dumping them into a pot of deliciousness.

This one's a winner!  Thanks, Pinterest, for throwing this into my life.  Check out the recipe here.

Exceptional Eats: Sparkling Cranberry Brie Bites

Holy wow, are these things good.

I made them as my one pre-dinner snack on Thanksgiving.  Since people were drifting in at different times, some coming from one celebration to the next, some arriving utterly starving, I wanted to have a little snack available for those who needed one.

I found this recipe on Pinterest, and when I saw the pin, I knew I had to attempt these.  Aren't they just so pretty?

I'm quite sure the Martha would be totally amazed at my mad skillz if she saw these.

Turns out, they are also delicious.

Neither J nor I had ever actually eaten a fresh cranberry.  So when I brought them home from the store, I was  anxious (and scared!) to try one.  I made J eat one first.  And even though he made a scrunched up, unhappy face and declared that they tasted like something you're not supposed to eat, I tried one as well.  Turns out, he was right.  Fresh cranberries are not good.

But then, following the recipe, I sweetened them up.  And suddenly they tasted magical.

Pairing them up with crackers and Brie made for a delightful little appetizer.  (I also put the leftover sugared cranberries out in a silver bowl, and I seriously couldn't stop eating them.  Like candy, I tell you.)

Try these.  For real.

Sparkling Cranberry Brie Bites
makes about 16

Sugared Cranberries:
2 cups fresh cranberries
1 cup good maple syrup
1 cup granulated sugar

Rinse cranberries and place in a medium bowl.  Heat syrup in small sauce pan just until warm.  Pour over cranberries when syrup is warm, not hot, or cranberries may pop.  Cool, cover, and let soak in the refrigerator overnight.

Drain cranberries in a colander.  Place sugar in a large bowl or baking dish.  Add cranberries in two batches and roll around until lightly coated in sugar.  Place on a baking sheet until dry, about one hour.

16 crackers
8 oz. Brie cheese
cranberry chutney or relish
fresh mint for garnish

Assemble crackers with one slice of Brie, a light layer of cranberry relish, and three or four sugared cranberries.  Garnish with fresh mint.

Exceptional Eats: Roasted Pears

These exceptional eats are another gem I adapted from my favorite boring and monotone Contessa, Ina Garten.  (Seriously, she seems so lame, yet she hosts fabulous Hamptons soirees.  I don't quite understand her!  But in any case, her recipes are simply divine.)

I typically serve these as a side dish next to chicken or pork, but they'd be great as part of a salad with peppery arugula, or even as a dessert.  Definitely one of J's favorites.

Ingredients:

3 firm pears (I've used several varieties, and all have been fine)
Lemon juice
1/4 cup dried cranberries
1/2 cup apple cider or juice (cider is better, if you have it, but juice works fine, too)
1/3 cup lightly packed brown sugar

Preheat the oven to 375 degrees.


Peel the pears and slice them lenthwise into halves.  Using a spoon, remove the core and seeds from each pear, making a little well for the filling.  Trim a small slice away from the rounded sides of each pear half so they will sit in the baking dish without wobbling.  Toss the pears with some lemon juice to prevent them from turning brown.  Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese and dried cranberries together in a small bowl.  Divide the mixture among the pears, filling each well (with heaping mounds!).



In the same small bowl, combine the apple cider and brown sugar, stirring to dissolve the sugar.  Pour the mixture over and around the pears.  Bake the pears, basting every ten minutes or so with the cider mixture, for 30 minutes, or until tender.  Set aside and serve warm or at room temperature.

YUMMO.

Exceptional Eats: Panzanella

I've been meaning to add a food feature to the ole' blog for quite some time.  You see, I love to cook.  I fancy myself a bit of an amateur Martha Stewart- minus the crafty abilities.  I can't even sew on a button, but I am a domestic goddess in every other sense.

The kitchen is my favorite room in the house.  I not only get enjoyment out of feeding my friends and family, but I also find cooking to be relaxing and stress-relieving.  Like any good foodie (yes, J, it's a word!), I am always in search of fabulous new recipes to add to my repertoire.

Seeing as how it's officially summer, and all of you gardeners are about to enjoy the fruits of your labor (ha!), I thought I'd start my new feature by sharing one of my favorite producey recipes.  I cannot take credit for this one- it comes from the Barefoot Contessa herself, Ina Garten.  We LOVE this salad, and so does everyone else** I've ever made it for! 

**This is a test, Laura...are you reading?  ;)

GRILLED PANZANELLA

Ingredients:
Olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
salt & pepper
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 large ripe tomatoes, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1/2 french baguette, cut into 1-inch thick slices

Directions:
1. Prepare charcoal or gas grill, or if working indoors, a grill pan.
2. In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Set aside.
3. Place the cucumber, tomato, bell peppers, basil, and capers in a large bowl, sprinkle with salt and pepper, and toss together.  Set aside.
4. When the grill is ready, brush one side of the onion slices with olive oil.  Place them, olive oil side down, on the grill and cook for 4 minutes.  Brush the other side with olive oil, turn them over, and continue cooking an additional 4 minutes.  Remove the vegetables from the grill and place them on a cutting board.  Separate the onion rings and add them to the cucumber mixture.  
5. Brush the bread slices on both sides with olive oil and toast them on the grill until golden.  Add them to the cucumber mixture.
6. Pour the reserved vinaigrette over the vegetables and toss together.

The original recipe calls for the bell peppers to be grilled in the same manner as the onions, however, I like the flavor and crunch of the peppers raw.  But if you prefer that grilled  flavor, by all means, grill away!  And this vinaigrette...TO DIE FOR.  It would be delicious on any salad.  But the best part of this dish?  Bread- my favorite!- in the salad.  Way better than a crouton.  Pure genius. 

Perfect summer eats.  Enjoy!