Kale Salad

Cooking:

It's been a month since I posted (and during that post I told you peeps that I suck), and I still suck.  My camera is broken and, since I've gotten used to the new camera, I haven't wanted to take pictures with my stupid camera phone.  So I've been slacking.

 

I read Andee's blog regularly and when she posted this kale salad I knew I had to try it.  Since the first time I made this salad, I've been incorporating kale into all of my salads.  I actually like it best with some spinach, red onions, tomatoes, parmesan, and a lite raspberry vinaigrette.  But I go back to this recipe regularly, too!

Reading:

With the Season 4 premier upon us (April 6!) it would be wrong of me to not include George R. R. Martin's Song of Ice and Fire series on this blog.  I am a bit of a sci-fi/fantasy geek, and these books (which I finished last summer but the H is reading now) scratch every itch I have in that genre.  Just don't get too attached to the characters.

Wearing:

T Tahari via Neiman Marcus

The H bought me this dress for Valentine's day, and I'm having it altered in preparation for a conference I'm attending next week.  I'm presenting, too, and even though I'm crazy nervous, this dress will help me look the part!

Spicy Tequila Lime Chicken Quesadillas

Cooking:

First, I almost forgot how to spell quesadilla.  My confusion may come from the fact that I totally forgot that I made these AND I made them back in October (if the date stamp on my camera can be trusted).  Or I'm tired.  One of the two.

I marinated these chicken breasts in a plastic bag with tequila, lime juice, cayenne pepper, olive oil, and minced garlic for about 4 hours.

I grilled my chicken, then my peppers and onions, in the same pan (so the veggies would pick up some of the seasoning from the marinade).

I topped one flour tortilla with sliced chicken, onions, peppers, and shredded Boar's Head three pepper colby jack cheese (I am OBSESSED with this cheese).  Then topped it with another tortilla and threw it on my grill.

We enjoyed these tasty treats with light sour cream, habanero salsa, and homemade margaritas.  It didn't suck.

Reading:

So you're clearly all going to think that I only read really weird books.  Or books with dark characters.  Or books with murder.  Or whatever.  And I'm ok with that, because I always let people know that the books I tend towards are different before I make recommendations.  I give you the same disclaimer, peeps.

Sharp Objects is good.  The characters are interesting (if a little exaggerated in their imperfections) and the setting is well-described and spot-on.  I felt a little like Gillian Flynn fought too hard to make the reader go "WTF!" with this one, and so I didn't love it.  (For the record, I felt this way about Gone Girl, too, but not as strongly).  Given that this was her first novel, though, it was excellent.  And her mind must be a VERY dark and twisty place, which is nice for people like me who like dark and twisty (and slightly depressing) things.

Wearing:

The fun-spending ban is still on, and since I don't consider working out to be much fun, I don't consider purchasing this tank a violation.

via

But a girls' gotta keep herself in shape (for me, to keep myself from going absolutely CRAZY [or crazier than my normal nature]) so bring on the bar(re).  Boo.

Corn Casserole and The Book Thief

Cooking:

Literally years ago, I asked my sister for the corn casserole that she makes nearly every time I come home.  Instead of scanning it and sending it to me, like a normal person, she took a picture of the recipe with her phone and emailed it to me.

The best part about this, though, is that she wrote down the recipe, then took the photo and sent it.  And the recipe was a little loosey goosey on the details:

Who's ever heard of a CAN of sour cream?!  Anyway, I revised this and made my own (more exact) recipe.

Jalapeno Corn Casserole

2 stick of butter, room temperature
2 eggs
16 oz sour cream
2 boxes Jif Corn Muffin Mix
2 cans sweet corn
2 cans cream style corn
1/2 cup diced jalapenos

Mix the ingredients together, then pour in a 9x13 baker and bake at 350 for approximately 60 minutes, or until brown and set.  (My recipe is bigger than the original, and obviously packs a bit more of a punch).

Reading:

 

I'm currently immersed in The Book Thief by Markus Zusak, and anxiously awaiting the release of the movie.  I'm already bracing myself for the fact that the movie will be a let-down compared to the book, primarily for two reasons:  (1)  the actress they chose to play Liesel has blue eyes and the author is VERY careful to point out that she has brown eyes (not insignificant in a book about WWII); and (2)  the book is narrated by death, which is effective and startling in a way that I wasn't expecting to enjoy, but that I'm afraid will come off as cheesy in the movie.  I guess we'll see!

Wearing:

I am, literally, wearing these jammies as I type:

via Hanna Andersson

These were a must have in my wardrobe for two reasons.  First, they look like prison stripes (the bottoms are also black and gray striped) which is hilarious in my family for a couple of reasons that I won't discuss here.  Second, the H and I walked down the aisle after we were married to the Imperial March from Star Wars.  We are dorks, and my dork status is even more solidified now that I own Darth Vader prison jams.  Expect a pic on instagram of me rocking these sometime soon.

Pizza Dip and Divergent

Cooking:

The H is CONSTANTLY requesting things that are not particularly appealing to me, specifically the inclusion of pepperoni in everything.  Don't get me wrong, I like a greasy pepperoni pizza as much as the next girl, but I don't believe that pepperoni would improve upon everything else in the food-iverse.

Pizza Dip

1/2 package of pepperoni, diced, plus additional for layering
1 package chopped frozen spinach, thawed and drained
2, 8 oz packages fat free cream cheese
1/2 large red onion, finely chopped
1 jar pizza sauce
Mozzarella cheese (sliced or shredded)
Toasted baguettes

 Combine the chopped pepperoni, cream cheese, onion, and spinach and spread into a square baker.  Top the mixture with a layer of pepperoni, followed by a layer of pizza sauce and then a layer of mozzarella.  Bake at 350 for about half an hour, or until hot and bubbly. 

Reading:

That is a terrible photo of a great set of books.  I have a lot of thoughts on this series, most of which are vaguely spoiler-y so I won't go into them.  But I will say this:  if you liked The Hunger Games, the Divergent series (comprised of Divergent, Insurgent, and Allegiant) is better.  Much like The Hunger Games, these books have a slightly heavy-handed (in my opinion) commentary on society and the government, but the characters are really well-rounded and Veronica Roth truly does them justice from beginning to end. 

Wearing:

VC Signature Peony Pump via Shoebox

After trying on a million pairs of shoes at Nordstrom, I finally settled on these (though I really, really, REALLY wanted these Rag & Bone booties, I didn't succumb to temptation), and they've been in heavy rotation ever since.  They are well-worth their relatively modest price and they go with everything! 

And the booties will be mine soon, I assure you.

The Saturday Sip: Skinny Pina Coladas

My sister in law was in town about a month ago for our annual pilgrimage to the Epcot Food & Wine Festival.  In order to prep for the main event, we drank these skinny pina coladas.

For a pitcher of these bad boys, I combined equal parts pineapple juice and strawberry vodka, without about a cup of coconut vodka, and then topped the whole thing off with club soda. 

We had them over ice and garnished with fruit.  Festive, low-cal, and nice to look at - I don't ask for much more.

Also nice to look at:

Louis Vuitton Speedy 25

This bag was purchased for me by the H in Paris.  I love it.  It's a lot bigger than it appears at first glance, and since I live in Florida I can get away with the light color year round.  Festive and nice to look at, am I right?

Vanilla Bean Pound Cake

I love Trisha's Southern Kitchen, on the Food Network.  LOVE.  She is a riot.  Have you seen the Steel Magnolias episode?  It is absolutely priceless and, someday, I will make my own armadillo cake.  In the meantime, I'm content to watch Trisha be hilarious, although the H and I suspect that her sister Beth is actually the genius cook in the family, given the fact that she's on "assisting" Trisha in every other episode.  Regardless, I love them both (and I love when Garth makes an appearance.  It takes me back to my childhood).

ANYWAY, Trisha makes a Cold Oven Poundcake (a favorite of one of Beth's kids!  Beth is EVERYWHERE) and I always thought it looked delish.

I changed Trisha's episode ever-so-slightly by adding the seeds from two vanilla beans and a little more vanilla extract, and using about 1/3 cup less sugar.  Otherwise I left it exactly as is.

And it. Is. FABULOUS.  Moist and delicious.  And since I love vanilla SO much, the beans added a little extra oomph.

I enjoyed this poundcake with chocolate sauce and fresh strawberries.  Nightly.  Because that's how I roll.

For some reason, I saw these and thought man, they kind of look like my strawberry and chocolate-laden poundcake.

 Christian Louboutin via Neiman Marcus

Just me?  Whatever.

Quickie Friday: Baked Tortellini and Spinach

Here's an easy one for you all on a Friday:  baked tortellini.  Throw in some frozen, chopped spinach (thawed, of course) and you've got a meal made in heaven.

I'm a big fan of Buitoni pastas, and they make my lazy meals so much easier.  Here's the recipe:

1 package Buitoni three cheese, whole wheat tortellini
1 package frozen, chopped spinach, thawed and drained
1 jar low sodium marinara
1 red onion, finely chopped
olive oil
mozzarella

Prepare the tortellini according to the package directions and preheat the oven to 300 degrees.  While the pasta is boiling, saute the onion in some olive oil until translucent, then add the spinach and pasta sauce.  Add the tortellini and top with mozzarella, then throw the whole thing in the oven for about 20 minutes.

Couldn't be any easier.  Seriously, this whole meal takes less than 10 minutes to prep.  I have been known to walk in the door, throw it together while still in my work gear, and to use the 20 minutes while it's baking to make myself more comfortable (i.e. throw on my jammies and pour myself a glass of wine).  Life is hard sometimes.

The fact that these are at H&M for less than $60 is also hard.

All I'm saying is that a world with these booties and meals that fast doesn't suck.

No-Bake Strawberry Oat Bars

Prior to finding this recipe, I had never eaten a date.  Not that I can recall, anyway, and given my new-found love of them (due solely to this recipe) I think I would have remembered.

There's really nothing easier than this.  Combine the following in a food processor and pulse it until it combines:

• 1 1/2 cups pitted dates
• 1/4 cup raw macadamia nuts
• 2 tablespoons old-fashioned rolled oats

Once combined, press the mixture into a baking dish.  I used my square Pampered Chef baking stone.

Then top the whole thing with thinly-sliced, hulled strawberries.  And chill.

The recipe didn't call for chilling, but I liked these cold.  Mine also could have used more strawberries, but I didn't care.  These were wonderful.  And you know how they were best?  Crumbled up over frozen vanilla yogurt.  You're welcome.

I'm going a little off-script with my fashion in this post.  I have a (BIG!) birthday coming up, and the H claims he has no idea what to get me.  I suggested this:

Alexander McQueen via Neiman Marcus

I feel like there's a hole in my wardrobe that can only be filled by one of these beauties.  I also have a hole for Louboutins, though, if we're being honest.  Wish him luck, peeps.  He may need it!

Quickie Friday: Asparagus Salad with Gorgonzola Vinaigrette

This is another recipe that I made back at Easter (oh, so long ago) but it was too delicious to leave on the kitchen floor.

(1)  Sam's Club sells THE BEST "artisinal lettuce."  I'm not kidding.
(2)  Blanched asparagus is delicious
(3)  Mixing 1 & 2 with a vinaigrette of red wine vinegar, olive oil, salt, pepper, and gorgonzola yields THE BEST light salad.

That is all.

Oh wait, no it's not.

via

I almost forgot that this blog is about food AND shoes.  I need a vacation.

Baked Chicken Taquitos

Have a mentioned things have been crazy?

Oy.

But I can't leave you hanging for much longer, peeps, so I present to you baked chicken taquitos.

Preheat the oven to 350 and combine the following:

4 cooked, shredded chicken breasts,
6 oz. softened cream cheese,
4 oz. shredded Mexican blend cheese
half a jar of jalapenos
1 can rotel (I used the super spicy stuff)
white pepper, cayenne, chili powder, salt, and cumin to taste

I piled my "stuffing" onto a small corn tortilla, rolled it up, placed it on my baking sheet and baked them for about 20 minutes.

The results were cracked and crispy and totally delicious, if not particularly lovely to look upon.

Unlike these.

Valentino via Neiman Marcus

These are lovely.

Easy Grilled Ribs

The H told me, many months ago, that he wasn't a fan of barbeque.  If I remember correctly, it went something like this:

Me:  I could really go for some ribs.  Or a pulled pork sandwich.  Or a half a chicken.  With barbeque sauce, obviously.  And cornbread.

H:  Huh?

Me:  Don't you ever get cravings for barbeque?

H:  No.  I don't really like barbeque.

Me:  . . . .

That ellipses is there because I passed out.  Who doesn't like barbeque?  Or, more accurately, what person who was born and raised in Iowa and lives for meat and potatoes doesn't like barbeque?  What kind of world do we live in?!

And then we went to Sonny's and the H changed his mind and we lived happily ever after.

Which is all true, but not where this story ends because this is a FOOD blog and I'm supposed to deliver food-related content, not just complain about what a goofy weirdo the H is.  I get it (and he is).  So I made ribs at home for you, peeps.  And damn, were they good.

I covered a cookie sheet with foil and slapped (is there any other way?) my ribs onto it, bone-side down (I used about 2 pounds of baby backs for the two of us).  I seasoned the ribs with lots of salt and pepper, then slathered on my favorite barbeque sauce (Sweet Baby Ray's, but with added onions, tobasco, and garlic).  I  baked them, loosely covered, at 350 degrees for an hour and a half.

Then they got thrown onto a grill preheated to medium high, for about 3 minutes a side.  I assure you, you won't be disappointed.  Unless you have a husband who doesn't like barbeque, in which case I'm sure you're disappointed on a number of levels right now, and this post is just rubbing it in.

I'm sorry.

But I'm not sorry about these.

Enzo Angiolini via Nordstrom

Are they boring?  Sure.  Are they basic?  Absolutely.  Are they the perfect librarian pump?  YES.

I shall wear them while reading and eating ribs.