some things i’m working on

Hope 2013 is treating you well.   Here are a few things I’m working on:

karma cleanse

A little cleanse for the soul.   I know I won’t be able to get through this list quickly, I try to scratch away at each concept each day.   I definitely felt gratitude yesterday in a way I never have.  Sometimes when I get caught up in my own bullshit I forget how truly lucky I am for everything and everyone I have in my life.   I hope this feeling of gratitude continues with me every day, and I will work really hard to act with love throughout the day, even with slow check writers in a long line at the supermarket…grrr…love.

Did this take over your news feed on Facebook on Friday?

pay it forward facebook

I definitely replied to one of my friend’s status’ and posted this as well.   Looking forward to paying it forward to some friends, and looking forward to paying it forward volunteer wise too.   I really, really, want to volunteer in the 518 this year but I’m not sure who|what|where to go.   Any good volunteering experiences locally?

Finally, I think I’ve perfected my kick ass quesadillas.   Caramelized onions, goat cheese and fresh arugula!  I’d used sauteed spinach before, but arugula is the way to go.

caramelized onion quesadilla

Found the original recipe in Fitness magazine (I don’t always use tomatoes,  but trust me on the fresh arugula.)

twist and eat

Sometimes when I tell people that I work in radio they instantly assume my days are filled with nonstop fun.   Sometimes they’re right.   I mean, do you play Twister in your office?

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I forced people to play Twister, but I swear it was work…honestly.

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When I’m not busy playing Twister and running a radio station, I’ve been experimenting with a lot of new (to me) recipes.   Here are some fun successes from the last week:

Steakhouse Pot Pie with Cabernet & Mushrooms

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This recipe was featured on the Today Show earlier this year and is incredibly easy to execute.  It’s not a good quickie meal, but if you’ve got a little time to let things simmer I guarantee this will get you mucho compliments.

Stromboli

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I’d never even eaten stromboli before, but as soon as i saw this “how to make stromboli” pin I figured it was worth a try, I mean it’s essentially a giant pizza roll.   I didn’t use the same ingredients as the recipe, I went with mozzerella, fresh basil, ground sausage and sauce…oh and the dough of course.   It was awesome, but i didn’t have parchment paper so I basically destroyed my pan.  This baby clean as a whistle before I stromboli’d it:

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Happy twisting and eating!!

portable pot pies

I was craving Lobster Pot Pie last night, it’s so easy and comforting, but I hate making a dinner that doesn’t provide leftovers so I went to Little Pink Monster in search of dinner inspiration.   I stumbled on a great recipe for stuffed biscuits and wondered “hmmm I wonder if I could stuff that with lobster pot pie?”   Worth a shot!

I adjusted the original recipe so that the consistency would be a bit thicker, and so I wouldn’t have too much filling leftover

Portable Lobster Potpie

1 tablespoon unsalted butter 

1/4 onion, diced 

1/2 carrot, diced 

½ cup frozen corn

 ½ cup frozen peas

 ¼ cup all-purpose flour 

1/2 cup milk 

1 /2 cup chicken broth 

½ pound cooked lobster meat (can be bought at the seafood counter) 

1/2 teaspoon dried thyme

1 package of crescent rolls

Preheat oven to 375 degrees. Set out a muffin tin.  Unroll crescent rolls and place open rolls in muffin tin.  Melt butter in a medium skillet over medium heat. Add diced onion and carrot. Cook, stirring occasionally, for about 5 minutes. Add corn and peas. Stir in flour, and cook 1 more minute. Add milk and chicken broth, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Then remove from heat, add lobster and thyme, and season with salt and pepper.   Spoon the mixture into the 8 open crescent rolls, roll up the crescent roll once filling is placed to cover the top.  Bake for 15 minutes

 I love it when delicious and portable come together, they’re like lobster cupcakes:

   

You could adjust the filling to be anything.  Chicken, sausage, great idea to keep tucked away for a quick (portable) meal.

pin it, do it – crock pot beer chicken (fail) and an arugula fig salad save

If you’re a subscriber – THANK YOU and I’M SORRY!   I’ve changed the name of my blog in the last few weeks and I know that’s always annoying if you get email notifications.  I’ve been dealing with issues with WordPress and had to make more changes early this morning, sorry for all the updates!

I’m loving my Crock Pot so far.   I’ve made so many delicious dinners that I keep meaning to post.   Pot Roasts, Ribs, and I’d had high hopes for Crock Pot Beer Chicken.  I mean hello, BEER + CHICKEN = AMAZING…nope.

I found this recipe on Pinterest and was inclined to give it a try because 80% of the commenters said it was the most amazing chicken ever created.  How could I deny myself the most amazing chicken ever?   The recipe is simple.  Chicken, seasoning, beer, cook.   I threw it all together in the morning and fantasized about juicy perfect chicken all day.   When I got home all I had was a greasy crock pot full of dry flavorless chicken.     I was so disappointed.   I’m not sure what I did wrong, I didn’t let it cook too long, I followed the recipe exactly.

There is a bright side though.  I was still hungry and because I had had a few bites of flavorless greasy chicken all I wanted were some greens.   I decided to throw together an Arugula salad with goat cheese, figs and a Maple Balsamic Vinagrette.

Salad Ingredients/Directions (sorry for weird measurements in salad, winged it, do what works for you)

2c Arugula

2tbsp Goat cheese crumbles

Fresh Figs (4  sliced)

1 slice Applewood Smoked Bacon (crumbled)

Mix all items together in bowl, set aside (makes 2 salads)

Maple Balsamic Vinagrette Ingredients/Directions

1/2c Balsamic Vinegar

1/4c Maple Syrup

1c EVOO

Mix together.   Pour over Salad

DEVOUR!

So if your Crock Pot Pinterest experiment doesn’t work out, just go for this arugula salad, you won’t be disappointed!

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