Spring Break!

SPRING BREAK!!!!!

It's spring break!!! Whoo hoo! Spring break while being in graduate school has a different meaning than it did while being in undergrad. Undergrad meant- let's go somewhere! While I wasn't the girl who took some fancy, party-trip to Cancun, Miami, or insert other booze island here! I normally spent the week either with my family or somewhere else a little less low key! Balancing graduate school and a full time job takes it toll on you...so this Spring break means relax, catch up on some "ME TIME". The last thing I really wanted to do was go somewhere. What did I do? I started a new book...found a dress for a formal (pictured below)...did a craft (pictured below- don't you just love PINTEREST?!?!)...a cooked some egg fritata's that I wanted to try out (recipe below)...I've spent some time with friends and haven't thought about school! I still have work this week...but it's nice to not have the extra work of school!!!

New Book: Sex, Style and Substance ....sounds scandalous eh? So not! Check it out!

I love the pleats...it's so different!

My Easter wreath! Directions: Buy a foam circle, paper grass, and easter eggs, and ribbon. I wrapped the ribbon around the foam circle prior to gluing the grass down. In sections, place glue on wreath and pat grass down until wreath is completely covered. Next, cover with easter eggs. I put 2 eggs on the wreath.....then another on top to give it some dimension. Top with a bow!

Egg Fritata Recipe

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)

1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Tomorrow, I meet another potential roommate as the search is still on!

Whole Foods!

Not only am I in heaven with the new Whole Foods in Foggy Bottom, but this also means my bank account also has a good chance to be much smaller!!

Whole Foods is really catering their efforts to the GW community- students, staff, hospital employees and neighbors! I happen to work nearby so this is super convenient for me!

GW Cheerleaders and ole George even stopped by for the GRAND OPENING!!! I was in the area and surprisingly not working when I saw the grand opening activities, so I decided to partake!

I thought it was interesting instead of a traditional ribbon cutting, Whole Foods breaks bread...

They had free samples....including a delicious Avocado Nutty Salad (recipe below) lots of employees around to help you find what you need, overall a great experience! There were a ton of people there, so I grabbed a bagel and coffee...looked around a bit and dashed! I will be returning in the near future though!!!

A visit to the bakery is on the list....

Nutty Avocado Salad-

Jessica Cornell- Whole Foods, Plymouth Meeting, PA

1 (15 oz) can 365 Everyday Value Cannellini Beans

2-3 Avocados, sliced

1/2 sweet onion, chopped in large pieces

3 Tbsp 365 Organic Everyday Value Sesame Tahini

1 Zucchini, thinly sliced

Salt and Pepper, to taste

Drain 1/2 of the liquid from the cannellini beans. Mix together beans (with remaining 1/2 can of liquid), avocados, onion, tahini, and zucchini in a bowl. Salt and pepper to taste. Refrigerate covered for one hour before serving.

OMG, YUM!

Blueberry Crumb Bars!

I made these Blueberry Crumb Bars that I saw on another blog the other night and they are too good NOT to share!!!

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Recipes!

A few recipes I want to try!!!

From Southern Living August 2011

Cornbread Crab Cakes

8 oz RF sour cream

2 Tbsp picked jalapeno pepper slices

2 Tbsp chopped fresh cilantro

2/3 cup finely diced red bell pepper

1/2 cup sliced green onions

2 tsp olive oil

1 garlic clove, minced

1/3 cup RF mayo

1/4 cup chopped fresh parsley

2 large eggs,lightly beaten

1 tsp hot sauce

1 tsp Old Bay seasoning

1 tsp lemon zest

2 cups Light cornbread crumbs

1 lb fresh lump crabmeat

Vegetable cooking spray

Stir together first three ingredients. Cover and chill.

Saute bell pepper and onions in hot oil in skillet for 1 minute, add garlic. Cool.

Combine bell pepper mixture, mayo, and next five ingredients in a large bowl. Fold in cornbread and crabmeat. Shape into 16 cakes (~1/4 cup each). Chill for 1 hr.

Lightly coat cakes with cooking spray. Cook crab cakes in batches, in a large skillet over medium heat 3-4 minutes on each side or until brown. Serve with Cilantro Jalapeno Sour Cream! Enjoy!!!

Georgetown Cupcake

Hummingbird Cupcakes
Makes 1 dozen

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs, room temperature

1 cup mashed ripe bananas (from about 3 large bananas)

1 tablespoon clover honey

1 cup chopped pecans

1/2 cup crushed pineapple, drained

1/4 cup hot water

Cream Cheese Frosting

1/4 cup (1/2 stick) unsalted butter, room temperature

4 cups confectioners' sugar, sifted

1/4 teaspoon pure vanilla extract

6 ounces cream cheese, room temperature

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.

Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.

Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.

With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.

Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.

Frosting:

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Continue mixing until frosting is light and fluffy, about 1 minute more.

Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.

Coupon class!

I am pleased to say that the coupon class went off without a hitch!!! Young and Frugal in Virginia came and taught us girls all her secrets of bargain shopping!!!

Georgetown Cupcake was in attendance! They made a beautiful cupcake display on my cupcake stand!!! And, ohhhhh so yummy!!!!

The rest of the food...Buffalo Chicken bites (recipe below) and Mediterranean Dip served with crackers!!!

Buffalo Chicken Bites:

12 oz Cream Cheese, softened

2 Tbsp HOT sauce

1/3 cup blue cheese, crumbled

1/4 cup finely chopped celery

1 cup finely chopped cooked chicken breast

2 Pillsbury Crescent "Place and Bake" Rounds

1/3 cup butter, melted

1 cup Panko bread crumbs

Mix cream cheese and hot sauce together in medium bowl. Stir in blue cheese and celery. Stir in chicken. Shape into 1 1/2 inch balls and place on cookie sheet. Refrigerate for 20 minutes.

Preheat to 350 F. Cut crescent rounds into 16 rounds. Press each round into a 3 inch diameter. Place chilled chicken mixture on center on dough and shape dough around to cover.

Roll crescent chicken balls in butter and then in panko break crumbs to coat. Place on baking sheet. Bake for 17-22 minutes or until golden brown. Serve warm.

Dip:

8oz Cream Cheese

1/2 cup Miracle Whip

1 cup chopped tomatoes

1 cup chopped cucumber

1/4 cup chopped black olives

1 cup crumbled feta cheese

Mix cream cheese and miracle whip in bowl. Chill. Spread in serving dish. Layer with tomatoes, cucumbers and black olives. Sprinkle with feta cheese on top.

Chicken Provencal...It's what's for dinner!

Baked Chicken, Veggies, Mashed Potatoes and a glass of Chardonnay on the patio....

I saw this recipe and it struck my eye!!! It was delicious so I thought I'd share!!! I tweaked the recipe a little so I will share the original and my tweaking!!!

1/4 cup red wine vinegar

3 Tablespoon Olive Oil

5 Dried Dates, pitted and chopped (I omitted)

3 Tablespoons chopped and pitted Kalamata olives

2 bay leaves (I omitted)

3 Tablespoons garlic, crushed, minced with 1 teaspoon salt

2 Tablespoons fresh oregano

Fresh ground pepper

3 pounds bone in, skin on chicken thighs (I used 3 chicken breasts, boneless, skinless)

1 small onion, thinly sliced

4 plum tomatoes (I used cherry tomatoes)

3 Tablespoons packed light brown sugar (I omitted)

1/4 cup dry white wine (I omitted)

2 Tablespoons minced fresh parsley (optional) (I omitted)

Feta cheese (my addition)

Combine vinegar, olive oil, dates, olives, bay leaves, garlic, oregano and pepper to taste in a large container with a lid. Add the chicken and toss well to coat. Let this sit overnight in the fridge (or at least 6 hours.).

Preheat to 350 degrees.

Put chicken in casserole dish. Pour marinade from container over the chicken. Scatter the onion slices between the chicken pieces and wedge tomatoes into crevices. Sprinkle each piece with brown sugar. Then pour white wine over dish and chicken. Bake for one hour or until chicken juices run clear, and the tomatoes are browned and onions are soft.

I added feta cheese to the chicken once plated. YUM!!!

I served it with these veggies... (recipe below!)

Vegetable Tian

olive oil

1 large yellow onion, thinly sliced

2 garlic cloves, minced

coarse sea salt

freshly ground black pepper

12 fresh thyme sprigs, leaves only

2 medium green zucchini

2 medium yellow zucchini

2 thin eggplants

4 plum tomatoes

1/4 cup grated Gruyère

Preheat oven to 375 degrees F. Brush the bottom and sides of a 9-by-13 baking dish with oil.

Warm oil in a heavy-bottomed sauté pan over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the onions and cook until soft and translucent, about 8 minutes. Season with salt and pepper. Add half the thyme leaves. Spread the onion and garlic mixture in the bottom of the baking dish.

Cut the zucchini, eggplants, and tomatoes into 1/4-inches thick slices, discarding the ends. Layer the slices in the the baking dish on top of the onions and garlic, alternating the vegetables to create a colorful design. Drizzle surface of vegetables with oil. Season with salt and pepper. Sprinkle with remaining thyme leaves.

Cover baking dish with aluminum foil and bake 30 to 40 minutes. Remove foil cover. Sprinkle top of vegetables with cheese. Bake for an additional 10 to 20 minutes. Let cool to room temperature before serving. Yield: 8 servings.