Saturday, January 14, 2012

*Cosmopolitan Martini*

This is a recipe for a very tasty cosmo!  These measurements are for 1 serving.  If serving more than 1 person, I usually put 4 servings into 1 martini shaker, shake it in ice and then spread the love :-)

1 cap roses lime juice
1 1/2 ounce shot of vodka
1 cap triple sec
1 cap fresh squeezed lime juice
ocean spray cranberry (100 percent juice) -- add to color 

It tastes okay doing 2 caps of rose's lime juice if you'd like instead of 1 fresh squeezed, but I find it a tad too sweet with all Rose's.  Whatever you prefer.

Pour all ingredients into a martini shaker.  Add ice, shake it up & pour!


*Chicken Noodle Soup*

I made this chicken noodle soup recipe about a month ago. I had actually never made chicken noodle soup, but Jay O. wasn't feeling well so I decided to put this together.  It is a Tyler Florence recipe and I will definitely be making this again!  A keeper, for sure :-)


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken (I shredded a rotisserie)
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

                               Serve w/Saltines & ENJOY :-)

*Spinach & Chicken Pasta Bake*

This is what I prepared over the Holiday when I had my besties over for dinner :-)  I definitely plan on making this for supper club for one of the chillier months.  Delish!

8 oz uncooked rigatoni
1 T olive oil
1 c chopped yellow onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11x17 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Wednesday, January 11, 2012

*Homemade Chipotle Caesar Dressing*

So, you know how people say if you get a salad with Caesar Dressing you might as well eat a burger?  Well, that is extremely close to true. However, I decided to make an exception to the rule for the girls dinner I had over the holiday, and my gosh it was worth it!  If you are a Caesar dressing fan & like a slight kick of chipotle flavor this is the dressing for you (sparingly;)).  And, it is totally worth the effort.  I used light mayo based w/olive oil & tried to use as light as ingredients as possible.  Don't forget to roast your head of garlic beforehand or when you first start to make the dressing.  If you're not sure how to roast garlic follow this link. 


3 tablespoons light mayonnaise
1 tablespoon Dijon mustard 
2 teaspoons Worcestershire sauce 
2 tablespoons red wine vinegar 
1/4 small red onion, coarsely chopped
6 cloves roasted garlic
3 anchovies (yes, ALL Caesar's have anchovies...just do it)
1 chipotle in adobo
2-3 dashes hot sauce
1 to 2 tablespoons honey
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1/2 cup canola oil


Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer. 

 Now just shred your romaine, top it with shredded parmesan & croutons ...toss in the dressing & serve!

*Happy Holiday's*

I should rephrase that as "Happy Belated Holiday's."  I hope you all had a fabulous holiday season and are having a great start to your New Year!  Between the family get together's, hosting the tail end of our supper club's progressive dinner party, hosting a girls dinner, our trip to DC over New Years, seeing friends in town ... let's just say blogging was not able to be a priority the past month or so!  Here are some photos of our holiday-esque home (keep in mind all of these photos were taken with my Iphone 3GS ...fingers crossed I find my camera charger asap):

Our tree.  Slightly obsessed w/bows :)
Dining Room Table

Right side of table in living room
Left side of table in living room
Left side of mantle

Right side of mantle
Corner of kitchen counter
Table in kitchen

Coffee Table

Fun wreath on living room mirror!
Hanging from light fixture above dining room table

Decor on front patio banister
Mini Icicle Lights :-)

 Merry Christmas!!!