Pink Lemonade Jello Shots

I hope all you mamas out there had a beautiful Mother's Day! I'll admit, I was a bit disappointed when I awoke yesterday to find not a singe bouquet of flowers from the either of the dogs. Keane thought I was joking until I told him how Stedman arranged for each of their furry children to give Oprah flowers and a paw note for Mother's Day (of which I learned via Instagram). He apologized for the oversight and asked how he could make it up to me.

I told him a trip to Target for a new strainer and soap dispenser should do the trick. 

The weekend was a success despite not being acknowledged as a mother...ahem. Husband and I had a Friday night sushi date and then spent Saturday running errands and getting ready for our dear friend's graduation party. We were in charge of bringing our washers game and making jello shots. 

I feel strongly that any jello shot consumed during post-college years must be classed up, so we made these:

What You'll Need:

-8 lemons

-2 cups pink lemonade

-3 packets of plain gelatin (1/4 oz ea.)

-1 cup vodka (a little more if you want them stronger)

-2 tbsp sugar

What You'll Do:

-Cut all the lemons in half and scoop out the insides. It helps to cut around the outside like you would a grapefruit and then use a spoon to dig out the middle.

-Pour pink lemonade into a sauce pan and sprinkle the gelatin over top. Let sit for 2 minutes.

-Heat the mixture over low heat, stirring frequently until the gelatin has dissolved– about 5 minutes.

-Remove from heat and add chilled vodka. Stir. 

-Pour mixture into the lemon molds and refrigerate for 4 hours.

Once they solidify, cut and enjoy! 

Cheers!

Kale Chips

We eat a lot of kale around our house because of the countless health benefits of this green leafy vegetable. While there are several ways to prepare kale, we prefer to bake it into crispy chips.

Rinse and tear leaves into bite-size pieces, stripping it from it's thick stem. Spread pieces on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. 

Bake at 350 degrees for 10 minutes or until the chips are crispy but not brown. Watch closely because they tend to taste bitter if they get too done. I serve them as a side with anything from enchiladas and black beans to salmon and sweet potatoes.

They're a great source of fiber, antioxidants and calcium, but also delicious. I have serious cravings for salt and crunch most afternoons and these are a much healthier alternative to my usual chips. Yumm!

Oreo Amazeballs

I believe the true name for these is Oreo Truffles but my name seems a bit more fitting. You'll see why.

What You'll Need:

1 package of Oreos 

1 8 oz. package of cream cheese, softened

1 package of baking chocolate, semi-sweet 

What You'll Do:

Crush oreo cookies until fine. It is much easier if you have a food processor, but if you don't, a plastic bag and rolling pin work too. The biceps you'll gain from smashing will just be an added bonus. 

Set aside about a quarter cup of cookie crumbs for later. 

Add softened cream cheese to food processor and mix thoroughly. If you're doing it by hand, knead until mixed. 

Roll dough into one inch balls and place on wax paper. Refrigerate for about 10 minutes. 

During that time, melt baking chocolate on the stovetop. Coat balls in chocolate and set back on wax paper to cool. This step is messy and I have yet to master how to smooth the chocolate so it looks pretty. Oh well.  

Sprinkle reserved cookie crumbs on top of each ball before the chocolate has cooled completely.

Voila!

They are very easy and make quite a few, depending on how big or small you roll them. I like mine cold but you can keep them at room temp too.  

I hope you enjoy. 

xo

Chipotle Shrimp Tacos With Avocado Salsa Verde

Dinner last night was so delicious that I had to share the recipe. I've made it a few times before and it never disappoints.

Salsa Verde

1 small onion, quartered (onions are the bane of Keane's existence so we do without)

1 jalapeno, quartered

1 garlic clove, smashed

4 medium tomatillos, husked, rinsed and coarsely chopped

1/2 avocado, cut into chunks

1 1/4 tsp salt

1/4 cup loosely packed cilantro leaves, chopped

Shrimp

1 tbsp EVOO

1 tsp chili powder

1 tsp cayenne pepper

1 tsp salt

1 lb medium shrimp, peeled and diveined

8 corn tortillas

2 limes cut into wedges

Combine onion, jalapeno and garlic in food processor and finely chop. Add tomatillos, avocado and salt. Pulse until chopped but still chunky. Transfer to a bow and add cilantro.

Heat stovetop or grill to medium high. In a bowl combine shrimp, olive oil, chili powder, cayenne pepper, and salt. Mix to coat. Grill until translucent, about 1 1/2-2 minutes on each side.

Grill tortillas about 20 seconds on each side. Spoon shrimp and salsa onto each tortilla and enjoy! It's a bit spicy but so so good.

Delicious and Nutritious: Veggie Lasagne

I wanted to share a delicious recipe given to me by my sweet sissy a while back. This meal has become a staple in our house because it makes a ton, freezes well and packs a lot of veggies into one meal. Keane is pretty particular when it comes to his vegetables. He won't eat spinach or tomatoes on their own but when they're cooked into this dish, he loves them! 

So here it is.

Veggie Lasagne 

2 small eggplants, sliced

salt

olive oil

8 oz spinach leaves

1/2 package of lasagna noodles

12 roma tomatoes, sliced

1 cup basil leaves (fresh)

1 cup oregano leaves (fresh)

1 cup parmesan cheese

2 cups mozzarella cheese 

Slice eggplant and rinse in a colander. Sprinkle with salt and allow them to drain. Brush slices with olive oil and pan fry until they are golden on both sides. You can also substitute eggplant for zucchini and squash which I've done when the grocery store has been out. 

Place spinach in boiling water for 10 seconds to blanch, then drain. Grease an 8x10 inch baking dish with olive oil. 

Layer cooked lasagne sheets in the baking dish, adding tomatoes, basil, and oregano. 

I didn't have fresh herbs so I used dried which worked fine too. 

Next, add a layer of eggplant then spinach. Sprinkle parmesan and mozzarella cheese over top.

Repeat the layering to end with pasta, then add more cheese and herbs. Bake at 350 for 45 minutes. 

I would have taken a picture of the finished product but we were hungry. And also because a pasta fight broke out as a result of me sticking a noodle to Keane's forehead. 

It got serious fast. 

I can tell you the top of the lasagne gets all golden brown and crispy, like a parmesan chip. 

Delicious and nutritious. Happy monday friends. 

Hope you enjoy!

FebruaryFourteenth

I know a lot of people don't, but I love this little holiday. It's an excuse for me to paint my nails a girly shade of pink, indulge in a few gifts for me and the mister, and make a decadent meal together.

Lobster tails, sweet potatoes and kale chips are on the menu this evening!

Keane surprised me at work today by showing up with these pretties. 

Last week he told me not to get him anything for Valentine's day but I've come to know this just means he's trying to be let off he hook as well. 

Nice try.

My lilies smell divine and I've got buttery, garlicy lobster on the brain. 

I don't care what everyone else thinks, February fourteenth is a good one. 

Happy love day!

You should try this

Seriously. 

I don't have much of a sweet tooth (salt and crunch has always been my thing) but this stuff is like heaven in the mouth. 

If you are so inclined...



1 cup chocolate chips
2 tbsp butter
2 tbsp milk
2 tbsp agave nectar
2 1/2 cups corn flakes

Melt the chocolate chips, butter and milk. I put mine in the microwave for 20 seconds at a time, stirring in between, but if you want to be fancy, dirty more things and take more time, you can use a double boiler.

When the chocolate is smooth, stir in the agave nectar. Refrigerate the mixture for about 10 minutes before adding the corn flakes. I skipped this step the first time and the corn flakes came out soggy because the chocolate was too warm.

When the chocolate has cooled, add the corn flakes and mix well.

To avoid eating the entire bowl, I divide mine into individual portions. I also like to keep them in the fridge because I think they are better when cold, but do what you must. 

Hope you enjoy!