Champagne Vinaigrette and Fig Chicken

We were low on dinner options a few nights ago so I pulled a bottle of champagne vinaigrette salad dressing from the pantry and started Googling recipe options. Within minutes, I found this beauty from Trader Joe's. Since we didn't have a full chicken on-hand, I made a few adjustments. We ended up with one of the juiciest chicken dishes I've ever had in my entire life. So good!

The end result. Looks good, doesn't it?

Here's how it's made:

• 4 chicken breasts
• 1/2 bottle of champagne vinaigrette dressing
• 1/2 jar of Dalmatia orange fig jam
• 1/2 jar of Maille Old Style whole grain dijon mustard
• 4 tbsp. melted butter

Preheat oven to 350. Place the chicken breasts in a 9x13 baking dish. Put the dressing, jam, mustard, and butter in a blender for 30 seconds, then pour over the chicken breasts. Bake in the oven for 1.25 hour or until the chicken reaches a temperature of 165.

If you're feeling adventurous, you could even stuff the chicken with dried fruit and cheese before baking. Maybe a gouda/cherry combination. Lots of possibilities!

Sweet Nectar(ines) of the Gods

Summer is here and so are delicious nectarines, one of my favorite fruits. In fact, I went a little overboard at the grocery store the other day and came home with a whole bag of them. Not such a bad thing, as it got me thinking about new recipes. Why eat a plain old nectarine when you can have nectarine upside-down cake or nectarines with basil and fried mozzarella? Am I right? Here are some of the ideas I considered whipping up. In the end, my sweet tooth prevailed and I made the upside-down cake. It's absolutely delicious with a scoop or two of Talenti Butter Pecan ice cream. So good!

Fried mozzarella, basil, and balsamic

Upside-down cake

Pancakes. Sweet and simple.

Pizza

Restaurants with Unique Themes

I'm not much of a foodie, but I do love trying new bars and restaurants. There's something about soaking up unfamiliar atmospheres and people that makes me feel like I've escaped everyday life. I suppose it's the equivalent of taking a mini-vacation, but without the required travel.

That's why I think this story from Hello Giggles is so cool. If you're a fan of pop culture or the unusual (hello, undersea dining!), it's not hard to see why these "themed" restaurants catch so much attention. How lucky are the people who live near these places?

You can view the complete list of restaurants here.

Giger Bar, Switzerland. Inspired by the movie, Alien.

The Way Station, New York. Fans of Dr. Who, eat your heart out!

Red Sea Star, Isreal. It's underwater!

Blending Baby Foods (or how to make homemade apple & pear sauces)

After purchasing baby food from the grocery store for the last month, I saw firsthand how quickly it can add up. Baby food is expensive! So I decided to experiment with homemade food using a Magic Bullet Blender. What a machine! It works wonders for fruits and vegetables and the clean-up is quick and easy. If you're in the market for a blender, I highly recommend checking it out.

Here are some of the blended concoctions I ended up giving to my boys. Nothing fancy here. Just simple, healthy stuff that goes a long way.

Vanilla Cinnamon Pear Purée (makes 8-10 ounces)

• 2 ripe pears, peeled and cut into cubes (if unripe, steam for 5 minutes)
• 1/2 tsp. of cinnamon
• 1/2 tsp. of vanilla extract

Put ingredients into blender for 30-60 seconds. Add water to reach desired consistency.

Carrot Applesauce (makes 8-10 ounces)

• 1 cup of baby carrots (steam for 5-7 minutes or until tender)
• 2 large Honeycrisp apples (peeled, cored and cut into slices)
• 1/2 tsp. cinnamon

Pre-heat oven to 375 degrees.  Fill a baking dish with enough water to coat the bottom (1/4" deep) and add apple slices. Bake for 25-30 minutes. When finished, drain the water and then combine carrots, cinnamon and apples in a blender.  Blend for 30-60 seconds or until smooth. Add water as needed to reach desired consistency.

Pears with cinnamon and vanilla. My boys couldn't get enough of this!

Grilled Grilled Cheese

I'm not usually a fan of cooking shows (they just make me hungry), but I stumbled upon this Alton Brown video the other day and was blown away. Have you ever wondered what makes "grilled cheese" grilled? Alton asks the same question in this short video and the result looks so delicious. I will have to try this the next time my hubby gets the grill going. Enjoy!

Broccoli Almond Spread

I just found a recipe for the most delicious spread and it's packed with yummy greens and nuts. It's a simple combination of broccoli and almonds and it's featured in this month's Bon Appetite Magazine (page 109).

*Note: this is not my photo. I wish
I could make a spread look magazine-worthy like this.

Just blend 1/4 cup of roasted almonds with one and 1/4 cups of cooked broccoli in a food processor and boom! Instant spread. You can also add chunks of your favorite cheese to the mix before blending for even more flavor.

Depending on how well you blend the ingredients, this spread can be served on a sandwich or as a chunky, protein-packed dip with crackers.

Easy Egg Casserole

Right after I had the boys, someone signed me up for Parents Magazine. I never thought I would enjoy reading it, but it actually has some great material. Case in point: this delicious egg casserole recipe. It has bread, eggs, veggies and cheese and it took me all of 10 minutes to prepare before popping it into the oven.

I made this dish when we hosted company over the weekend and everyone went back for second helpings so I know it's good. I love easy cooking!

The prep work

The end result. Yummy!

Cheesy Egg Casserole:

• 8 large eggs
• 2 1/2 cups of low-fat milk
• 1/2 tsp. salt 
• 1/2 tsp. pepper
• 12 oz. whole wheat bread, cut into 1" cubes
• 4 oz. Canadian bacon
• 1 cup of grape tomatoes, halved
• 2 cups broccolini
• 1 cup shredded Gruyere cheese
• 1 cup shredded cheddar

Preheat oven to 350 degrees. In large bowl, whisk eggs, milk, salt and pepper. Place half of the bread cubes on the bottom of a 9x11 Pyrex dish. Layer with bacon, tomatoes, broccolini, and cheese. Repeat layering with remaining ingredients. Let stand for 10 minutes (or overnight if you'd prefer to cook the following day).

Bake uncovered for 50 minutes. Serves 8-10 people.

Best Brussels Sprouts

Did you ever have to eat Brussels sprouts when you were a kid? I did and boy did I hate them! Jump to 30+ years later and now they are one of my favorite vegetables. Funny how your tastes change over time, isn't it?

So the other night I was experimenting with new ways to cook Brussels sprouts and I came up with this tasty little recipe. If you like your vegetables cooked, but slightly crunchy (so not all the nutrients are zapped), you may enjoy this.

Photo courtesy of whiteonricecouple.com

Preheat oven to 350 degrees for roasting. Combine the following ingredients in a mixing bowl:

16 oz. Brussel sprouts, cut into halves
1/4 cup virgin olive oil
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried rosemary)
1/4 tsp. pepper
1/4 tsp. minced garlic
2 tsp. sugar
1/4 tsp. salt

Add 4 tbsp. of olive oil to a roasting pan or baking dish for additional coating. Add Brussels sprouts and cook for 25-30 minutes. Serves 6 people.

Pinterest Pinwheel Sandwiches

I recently joined a twins club here in Seattle and once a week, there's a little get together with other members. We each take turns hosting each other at our houses. Last night was my turn so I had to whip up something for everyone to snack on. After several hours exploring Pinterest, I settled on pinwheel sandwiches. I didn't snap "real" photos so these iPhone photos will have to do, but you get the idea. Though I prefer meat on my sandwiches, the wrap with veggies was just as good as the one with turkey and bacon. Plus these were basically my own recipes, as I combined ideas that I saw online. I love it when a plan comes together.

Turkey, bacon and guacamole

Veggie 

Turkey Bacon Guacamole Pinwheel (approx. 6 servings):

1 container of turkey deli meat
3/4 cup guacamole
1/4 cup ranch dressing
1/2 cup chopped tomatoes
8 slices pepper jack cheese
1/2 cup baby spinach leaves
8 strips of bacon (cut it up into 2"x2" squares before cooking it)
4 veggie tortillas

Veggie Pinwheel (approx. 6 servings):

1 cup pickled carrots*
1/2 cup pickled red cabbage*
1/2 Red onion, chopped
1 orange bell pepper, thinly sliced
1 cup baby spinach leaves
1 container of hummus
1 tbsp. capers
4 veggie tortillas

*Quick pickling: shred veggies and place in separate bowls with 1 tbsp. olive oil, 1 tsp. sugar, 1/2 tsp. salt, and half of a fresh squeezed lemon. Add pepper to taste and let sit for 15 minutes.

How to make a pinwheel: start with your spread first (guacamole or hummus in the examples above). Spread it across one side of your tortilla. Then sprinkle ingredients over the spread and roll up the tortilla. Slice the tortilla log into 3 to 4 pieces and place a toothpick in the middle of each. I've found the toothpick really helps the roll maintain it's shape.

Valentine's Day Treats

Instead of blowing money on an overpriced restaurant meal last Valentine's Day, I made my husband heart-shaped peanut butter French toast instead. It was a fun way to start the day and I'd love to repeat the experience, though what's the fun in having the same thing again? So I'm on the hunt for something equally fun and delicious to surprise him with this year. Here are some of my favorite treats so far. They all look yummy!

Doily-shaped cheese with Ritz crackers and strawberries

 Heart-shaped Rice Krispies treats

Heart Fruit Kabobs - pineapple, canteloupe, and watermelon.

LOVE pancakes. Easy to do with a batter dispenser. 

Monday Munchies

After a wonderful weekend in Vancouver followed by some time off from blogging and other projects, I feel recharged and ready to jump back into the swing of normal life this week. How about you? 

Here's a fun little snack idea from Mom on Timeout. It calls for refrigerated sugar cookie mix from the store, but I think it would be just as delicious with boxed cookies (iced lemon or maybe even shortbread). Yum!

You can read the full recipe here. 

Monday Munchies

Cookie dough greek yogurt?! Where has this been all my life? Just add 1 tbsp. of creamy peanut butter, 1 tbsp. of honey, 1/4 tsp of vanilla extract, 1 tbsp. of miniature chocolate chips and a dash of sea salt.

DIY Easy Jolly Roger Lollipops

I got this idea from a blog called Modern Mom and it looks like a fun project for a rainy day. I'm saving this one for when we actually have kids to do it with, but I don't know if I'll be able to wait that long. I love Jolly Roger candies!

To make these homemade lollipops you will need:

• A bag of Jolly Roger hard candies (unwrapped)
• Lollipop sticks
• A baking sheet (lined with aluminum foil)

Heat the oven to 275 degrees. 

Place 3 Jolly Roger candies next to each other on the lined baking sheet. Repeat the 3-candy pairings for as many lollipops as you'd like to make, keeping each lollipop approximately 4 inches apart from each other on the baking sheet. 

Pop the baking sheet into the oven for 6 minutes.  Remove the baking sheet and turn the oven off. Immediately insert your lollipop sticks into each colorful melted blob. Allow the cooking sheet 10 to 15 minutes to cool, or enough time to let the candy harden and take shape. 

So fun!

Monday Munchies

I've been snacking like a mad woman lately and unfortunately, it hasn't all been healthy. (For the record, Lays Potato Chips totally nailed it with their "can't eat just one" slogan. Sad, but so true.) Needless to say, I've felt the need to come up with some healthier snacking alternatives. As I have a tendency to inhale anything with a lot of carbohydrates in it, I've looked for solutions that have more protein. This one hits the spot! Cottage cheese by itself may not seem all that appealing, but it's delicious with a little honey, cinnamon and toast. I think cinnamon raisin toast tastes best, but good old-fashioned whole wheat works fine as well.

Happy snacking!

Tater Tot Casserole

Tater tots seem to be making a comeback here in Seattle. Is this happening where you live as well? I can't complain since I love tots, but it feels very '80s to me. Is it just me? Either way, I see tots in my near future. Especially after I found this tater tot casserole recipe. Yum!

Mid-Week Blues

Anyone else feeling the mid-week blahs? It would be so nice to stay at home and craft something like this Sharpie pen bowl today, but alas, I started a new job last week and duty calls. I have a love for all things with polka dots so this bowl really speaks to me, but this project could be replicated using other fun shapes (hearts, triangles, etc.). I also love that it utilizes Ikea dinnerware. Cheap and easy! 

You can read the full set of DIY instructions here. 

Caramel From a Crock Pot

Did you know you can make homemade caramel sauce with your crock pot? All you need is a can of condensed milk and water. That's it! Sounds deliciously simple, doesn't it? Head on over to A Geek in Glasses for the full set of super easy instructions.

Easy Bacon Blue Cheese Gnocchi

Oh my word does this recipe for Bacon Blue Cheese Gnocchi from Lemon Tree Dwelling look amazing! With our oven still not working, I've been looking for ways to reinvent some of my favorite foods like pastas, casseroles and meats. Surprisingly, I don't miss not having an oven. You can really do some cool things with a saute pan and a slow cooker!

In Search of New Oven Mitts

Our oven mitts have seen better days so I'm on the prowl for a new pair. I find that cooking can sometimes be boring so I'm looking for something that'll keep things interesting in the kitchen.  I'm shying away from the standard paisley and cupcake prints and going for fun. Perhaps I'll go with one of these choices?

Romantic Breakfast

Hello, readers!  For all of the romantics out there, happy Valentine's Day! Here's what I treated the hubby to this morning:

Romantic French Toast:

• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 4 eggs
• 1/2 cup of heavy cream
• pinch of salt
• 1 1/2 tsp. vanilla
• 4 tbsp. of creamy peanut butter
• 8 pieces of bread
• Butter for frying
• powdered sugar for sprinkling
• Heart-shaped cookie cutter

Cut the bread in heart shapes. Discard leftover pieces. You should have 8 hearts when you're finished. On 4 of the hearts, spread the peanut butter. About 1 tbsp. of it per heart. Fold together with remaining heart shapes to form little sandwiches.

Mix together the first 6 ingredients above in a bowl. Dip the sandwiches into the mixture and place into a warmed fry pan with melted butter. Cook until desired firmness is achieved. Sprinkle with powdered sugar just before serving.