Dinner, Wine, & My Spare Time

 Yeah, I've taken a long blog sabbatical. But, it is time to get back at it. Let's face it being a mom is hard work and being a first-time mom is even harder. So, if baby boy goes to bed before midnight haha I'll use my precious spare time to pour a glass sit back and whine  a bit!

Updates, big changes and actual recipes coming soon!

Baby is finally here!!!

I will have a new sweetie coming next month!

Big Changes for the New Year, Coming soon!

I can't wait to open my present, but have to wait until March for my little man!

1 Block cream cheese ½ C salsa (pace salsa works best) 2-3 C crushed nacho doritos Bell pepper stem Small round bowl Press and seal wrap Non-stick spray Mix with an electric mixer the cream cheese and salsa. I mix it well and until it is quite creamy/fluffy. Place a piece of press and seal over a small bowl and spray with nonstick spray. Put in cream cheese and salsa mixture and wrap up. Let chill overnight or at least 2 hours. When ready to serve unwrap ball and roll in crushed doritos and top with a bell pepper stem. I like to serve it with blue tortilla chips for Halloween, this is also great for Thanksgiving.

1 pkg veggie crumbles 1/2 C onion, chopped 1/2 C kidney beans 1 pkg sloppy joe seasoning mix 1 6oz can of tomato paste 1 1/4 C of water Brown veggie crumbles, add onion and cook until clear. Add beans, Mix in seasoning, tomato paste and water. Bring to a boil and reduce heat and simmer for 10 minutes. Stir often. Serve on buns with cole slaw if desired.

It's October, cooler weather should be on it's way, but it's still over 80 degrees. But that is not going to stop me from pulling out the crockpot and making chili. What makes it even better is that it is only 4 ingredients. 1 pkg veggie crumbles (like the kind by morningstar farms) 1 can diced tomatoes 1 can kidney beans 1 pkt chili seasoning Mix all in crockpot and cook on high for two hours and 1 hour on low. Serve with your fave chili toppings.

I just love that Jack Johnson song "Banana Pancakes" problem is when I hear it I want to eat them good thing they are super easy to make. Prepared pancakes Butter Bananas Chopped nuts Whip Cream Syrup

First I was sick, Now it's the Hubs turn to be sick, ugh and now I'm sick again! Of course I always keep a few packets of ramen for just the occasion. But ramen noodles can get tiring, so here's how I jazz them up. I apologize for the mediocre pic but hey I'm sick! Faux Pad Thai 1 package Ramen noodles, I used oriental 1 Tbsp soy sauce 2 Tbsps peanut butter 2 tsps sriracha 1 green onion, chopped Prepare noodles with flavor packet. Drain all but 1/4 C of liquid. Toss with soy sauce, peanut butter, and sriracha. Garnish with green onions. Serve with a side of emergen-c ha!

Another Year Another Theme Birthday Even the Menu was a play on all 80's movies The Three Amigos Nacho Bar Meatballs Valley Girl "Veggies" Mad "Mac and Cheese" Caddyshack Cupcakes It was Like Totally a Rad Time!

What could be more tasty or healthy for breakfast than a parfait? Vanilla yogurt or Greek yogurt Vanilla-Almond Granola Sliced peaches Blueberries Layer all ingredients and chill unused portions. Bon Appetit!

Happy 4th of July!!! Need some festive flair for the forth? Grab an old pair of jeans, cut into shorts. Add some stensils and acrylic paint and Voila!

Tabouli Salad, What a nice and refreshing lunch on this First day of Summer! 1/4 C Cracked Bulgur 1/4 C Green onions 1 Tomato, chopped 1/2 Cucumber, chopped 1 Tbsp Lemon juice 2 Tbsp Olive Oil 1 Tbsp Mint and parsley, chopped Salt and pepper Prepare bulgur per package directions. Add veggies and last 4 ingredients. Stir well. Serve as a light meal or side dish. This can be made with quinoa as well, just substitute it for the bulgur.

Why yes, that is mac and cheese on a burger! Crazy burger toppings are the latest craze, but I'm kinda digging it. The hubs is crazy about peanut butter on his burger, but for me it's all about the comfort of mac and cheese. And yes it is a veggie burger. It's still damn delicious!!!

Looking for a new fry, give eggplant a try! 1 eggplant, sliced into 1/4 inch pieces 1/2 C flour 2 eggs, beaten 3/4 C breadcrumbs 1/2 C Parmesan Salt and pepper to taste 1/4 C chopped parsley 1/4 C grated Parmesan for sprinkling Slice eggplant into 1/4 inch "fry" pieces. Dip in flour, then into beaten eggs. Dredge in breadcrumb and Parmesan mixture. Fry in vegetable oil heated to 375 degrees for about 4 minutes. Drain on paper towels and top with salt, pepper, grated Parmesan and freshly chopped parsley. Another great way to serve this would be to make a simple eggplant Parmesan. Just top some pasta with the eggplant and top with marinara, mozzarella, and Parmesan.

Cinco de Mayo Menu Sangria Swirl Margarita Blue Cheese Quesadillas Spanish Rice & Quinoa Carmelized Onion Guacamole

1 pkg tortellini, prepared and drained according to pkg 1/2 C cherry tomatoes, chopped 1/2 C cucumber, chopped 1/2 C zucchini, chopped 1/2 C purple onion, chopped 1/2 C black olives, sliced 1/2 C red bell pepper, chopped 1 Bottle Italian dressing 1 C shredded colby-jack cheese 2 tsp Cavender's Greek Seasoning Prepare and drain tortellini. Add chopped veggies, dressing, seasoning and cheese. Stir to combine. Chill overnight. Perfect for potlucks!

Here's your golden egg, Applewood Smoked Bacon Pork Tenderloin Teriyaki Mushrooms Broiled Parmesan Asparagus Deviled Eggs Blue Cheese Mashed Potatoes Hoppy Easter! -OutofZin