Tag Archives: recipes

And our holiday season comes to an end

Fiance falls off the ball.

Woah. woah. woah. We’re falling, falling, falling back into the daily routine.

Kinda sad, but kinda exciting.

Why exciting? We have a ton of stuff going on in January/February.

Namely a wedding at the end of February. And all the activities leading up to it.

I gave us a good start to our work week by fixing up some home-made Gumbo from Cooking Light

Of course, I modified it a little…using fresh veggies instead of frozen with the exception of the frozen okra; and I added frozen corn because I had it on hand.

I didn’t buy roasted chicken, but I purchased two chicken breasts and made a quick rub using paprika, Old Bay and cayenne pepper. I coated them in the rub and brushed olive oil on them and then baked them with a bay leaf on top at 450 for 15 minutes before adding them to the veggies. Also, I couldn’t find turkey kiebassa so I used smoked turkey sausage.

I skipped the boiled rice in a bag (ew.) and made brown rice with half water and half low-sodium chicken broth.

I let the whole pot of gumbo cook for 20+ minutes more than it called for because I just felt it would take longer for all the flavors to come together. I added a ton of hot sauce to mine, but due to recent complaints that I may be trying to kill the fiance slowly with my heavy handedness with anything spicy-heat related, I left his alone.

It was very tasty and made a ton for leftovers tomorrow.

After dinner, I prepared my marinade for the Slow Cooker Char Siu Pork Roast.

I’m not going to lie. The fiance slapped the pork butt a few times when I brought it home from the grocery today. (He said it was fun to smack a pig butt. Please don’t tell Miss Piggy. I don’t want her coming to hit on my man. I hear she is such a Muppet slut.)

At least he can still distinguish between hog rear and mine.



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Dippy New Year’s Eve Party Ideas

Free product was taken and consumed to bring you this dippy posty.

Mmmm cream cheese. Dontcha just love it? The fiance even likes it on pizza, which is a little odd but good.

And after this weekend, Ms. Quirky will be abstaining from things that have the words cream and cheese in the same list. So, I better get my fill while I can.

In fact, I have pulled a whole new regime of recipes from Cooking Light to try in the New Year – both for Fire & Wine and regular meals. I’m actually really excited about these and trying to get the fiance as excited as I am about the next two months of really buckling down.

Last week the fiance’s family got together at our house for a game night. No game night would be complete without dippy foods. I decided to pull out the Four Cheese Baked Natural Cheese Crisps my friends at Pepperidge Farm sent me to try for a Fire & Wine night. I actually forgot to serve them at our Fire & Wine holiday meal (oopsie), so I thought a family game night would be the next best thing. I was salivating over the dip recipe Pepperidge Farm included with the crackers.


2 packages of chive & onion cream cheese

Juice from one lemon

1/4 cup of chipotle peppers in adobe sauce


Blend in food processor. Serve chilled with the Pepperidge Farm Baked Naturals Cheese Crisps and fresh veggies. Don’t eat it all in one sitting.

This dip was sooooo good.

I would even spread it on a bagel. Or lick it off my fingers.

The fiance said it was a little spicy and that might be my fault. I may have added a little more than 1/4 cup of the peppers. But I just love adobe sauce in stuff. And an adobe sauce & cream cheese marriage is one I can really get behind. I probably just got a little too excited.

This dip is so simple, but so good. I wanted to be sure to share it before New Year’s Eve, in case you were looking for ideas.

So, wanna know what I’m serving up tomorrow night?

We’re having a “We is po'” New Year’s Eve party. Which means everyone brings their own beverages, and we’ll provide snacks and a champagne toast. In keeping with the theme, I picked three appetizers that were all under $1 per serving.

Sausage Rolls

Cheese and Guinness Spread

Spicy Black Bean Hummus

I’m really excited about my menu. It’s just a few snacks, but dippy enough to keep me my guests happy. And, really, you just can’t go wrong with savory sausage rolls. I just hope there are some left for everyone else.

Happy New Year!


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T-minus 1 week to Turkey Day

I’m scurred.

Because  for some reason I had a temporary lapse in sanity and offered to host Thanksgiving.

For my future in-laws.

<— Have you seen my turkeys?

Those are cupcakes* .  I know it’s a little hard to tell exactly what they are. And yes, their tail feathers were put in upside down.

I probably have no business trying to cook the real thing.

Well, to be fair, I had never made cupcakes – any kind of cupcake – before.

Oh crap. I’ve never been in charge of making a turkey before either.

I’m so in over my head.

Is Papa Johns open on Thanksgiving?

*Disclaimer – the turkey cupcake recipe is posted on a Web site owned and operated by my employer. The recipe was provided by a client of my employer. This post is not in any way endorsed or sponsored by my employer. The cupcakes were just too cute not to attempt. Just don’t put the candy corns in upside down and get an icing tube applicator for the eyes so they don’t turn out so cattywompus.


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23 again

Forget that last post. I’m going with 23. At least that’s what my future sister-in-law thought. For seriousness. She thought I was turning 23.

I LOVE IT! And of course, I had a hay day out in Westport after our fabulous birthday bash dining experience at LaBodega telling people it was my 23rd birthday.

(And they believed me.) Of course, most of them were out drinking, but STILL…

Ah to be 23 again. The fiance said he’d rather me not be 23 again, even though I tried to tell him my butt was so much hotter back then.

Isn’t he sweet?

Ok, speaking of my butt. I ate like a queen this weekend. Want to hear about it?

Saturday I helped host my sister-in-law’s baby shower brunch. Did someone say eggs and mimosas? Two of my favorites. Of course, we needed to find something of the non-alcoholic variety. So I turned to some of my bloggy friends for help.

Lucky for me, Omnomicon had just written about such a drink. This could not have been any easier, but let me tell you – yum!

Nothing says brunch like a Bed & Breakfast. So I turned to my friend at Inn Cusine for some inspirations. I was on the fence between this egg casserole and thisstrata. Mmmmm, smoked gouda. So I decided to do a little bit of both. Also, since I was cooking for a larger group, I had to make some modifications. Here’s what I bought:

18 eggs

2 bunches of asparagus

8 ounces of smoked gouda

8 ounces of mushrooms

1 big shalot

2 cloves of garlic

dill and parsley (in a jar, but fresh would have been better)

Pinot Grigio

Up and at ’em on Saturday morning, I did the following:

Chopped up the asparagus and steamed it for 3 minutes. Set it aside. Diced garlic and shalots. Added to a pan with olive oil. Then added the diced mushrooms and then the steamed asparagus. sauted. Salt, pepper, dill and parsley.

Cracked all the eggs in a big bowl and whisked. Added two splashes of the wine and some salt and pepper and dill. Grated all of my cheese and added it to the eggs. Added the hot veggies. Mixed.

Poured into a Pyrex and baked for 45 minutes at 350.

I liked it and word is, so did everyone else. It served at least 20 ladies small pieces.

Speaking of serving, we served up some great tapas at LaBodega. Good friends in tow, the fiance and I ordered  chicken and chorizo skewers, ham wrapped artichoke hearts, pan cooked fresh calamari and meatballs (for the boy.) Plus I got to try goat cheese and tomatoes on crusty bread, mushrooms and a spanish omelet. Oh my.

As if that wasn’t enough food for one weekend, Mom was in town and took us to North where I pigged out on some tomato soup and the strozzapreti with parmesan cream, pine nuts, spinach, mushrooms and shrimp.

That meal sent me into a birthday nap. And then we went to go see the Informant where I dined on a HUGE bowl of popcorn.

Whew. I’m birthday fooded out.

But not for long because DD Girl got me a new cookbook. I have my eye on the turkey meatballs and linguine….

That will have to be after my whirlwind week of travel this week. Stay tuned for live from Philly, followed by Blogher Food next weekend!!!

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