Skinny Eggplant Rollatini {from Skinnytaste}

I make a lot of recipes from Skinnytaste, but so far, this is definitely one of my favorites. The Skinny Eggplant Rollatini is super flavorful and rich, but yet light enough for a summer dinner. The hubs is out of town, so I made myself this nice big pan on Sunday night, so I have dinners ready-made throughout the week. It was also pretty easy. Only took me a minute to slice up the eggplant (I didn’t use my mandolin, so they are a little uneven, but it really didn’t matter…)

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Three minutes to mix up the filling…

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Another three minutes to roll them up, and voila! Just need to bake them!

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Not the prettiest photo, I know, but these were SO GOOD. And that’s four meals or so right there, ready to go.

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I don’t usually go meatless at meals, but I decided to switch it up. You could definitely throw some ground turkey or something into the mix if you wanted to up the protein. I’m sure this would make a great “lasagna,” too, but the cute little rolls make me happy. Enjoy!

State Cookies + Archie Griffin

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Sometimes, you just feel like making cookies from scratch. And you have cookie cutters to represent the states you live in. And so you make state-shaped cookies from scratch.

What?

I tried a new recipe – the hubs didn’t love it, but I did! Whenever you are rolling out dough and using cookie cutters, you need to make sure you are using a recipe that won’t rise or puff up at all, because that would jeopardize your shapes. They are already going to look a little wonky – don’t make it worse!

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I used this VERY simple recipe from Nestle. I ended up drizzling chocolate on them to make them a little extra sweet, but you could also ice them as they show on their website.

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OKAY BUT THEN our department of about 50 people were planning our “Celebrate Archie” day, as Archie prepares for a job transition, which included an Archie “trivia” game with our staff…

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And then an ice cream social, with these adorable balloons…IMG_7834 IMG_7838

And I thought, I SHOULD MAKE OHIO COOKIES! So I made these…some Vanilla Almond cookies with a football cookie cutter, and some of the afore mentioned chocolate chip cookies shaped like Ohio, and with a little extra chocolate love. Also I made a LOT more than six, but I forgot to take a photo, and this is what was left near the end…

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I think he liked them! I’ll miss seeing this face around the building everyday…IMG_7841

Because Brunch.

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Y’all know I love a good brunch. I ESPECIALLY love hosting a good brunch! Recently, I hosted a Sunday brunch for the ladies of my small group at church. Eight of us around my hubs’ grandmother’s table just makes me so happy!

IMG_7792I turned the usual “bar” area of the dining room into a coffee and juice bar, which really worked out well. See the flowers? Those were sent to me at work the week before by my hubby and they are still going strong and are a beautiful addition to the house!!IMG_7793

If you’ve been around my blog a while, you’ve probably also noticed my love of baby’s breath. It kind of works out that it’s one of the cheapest flowers out there, so comes in very handy when sprucing up the place for a little event like this. Sunflowers also happened to be my absolute childhood favorite – my dad and stepmom can attest to my bedroom that included a sunflower comforter, yellow walls and dresser drawers, and sunflowers stenciled EVERYWHERE.

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It was a potluck brunch, but as the host I really wanted to be sure to have some main courses ready to roll. Eight people = quiche. Perfect! I made my usual recipe with a few veggies swaps, and added these mini bell pepper slices on top for a little visual prettiness.

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And also bacon. And sausage.

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Everyone brought AMAZING dishes, and we had such a great time just chatting about jobs, marriages, babies, etc. A very happy Sunday for all of us!

Super Easy & Healthy Shredded Chicken {Crock Pot}

You get one crappy iPhone photo and THAT’S IT.

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But it doesn’t take away from the awesomeness and easiness of this chicken. I’m kicking myself (figuratively AND literally) for not doing this sooner. How easy, you ask?

THIS EASY:

Put one pound of chicken breast and two cups of chicken stock in your crock pot. Low for 6-8 hours, or high for 4 hours.

YOU’RE DONE. I shredded mine in two seconds with a fork because it was so tender. I let it chill a little longer in the juice, but that’s completely optional.

I also diced an onion into some large chunks and threw it in there with some seasonings. You could add any veggies really: carrots, onions, bell peppers, etc. But at the end of the day, all you REALLY need is chicken and stock.

OMG WHERE HAVE YOU BEEN ALL MY LIFE.

Happy Wednesday, y’all!

Watermelon Margaritas + Memorial Day

As I mentioned yesterday, I had a great weekend with my dad. And then on Monday, after he left, I spent the afternoon with some friends grilling out and enjoying the weather. I brought Ryman over as well, since one of my friends had his two Dauchshunds. Meeting each other was a little iffy, but once everyone settled in, I think they had a fun day playing! And Ryman has pretty much been out cold ever since…

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Also, as promised, I have a DELICIOUS margarita recipe for you. In fact, it is a WATERMELON MARAGARITA. HELLO. I know it’s not the prettiest picture, but that’s life, guys.

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Watermelon Margaritas

3 cups watermelon

2 cups tequila

1/2 cup lime juice

1/2 cup orange juice

3 tablespoons sugar

large pinch of salt

Blend it all up, and pour it over ice!! You could also blend it with ice, however watermelon has so much water in it, that even blending it with ice doesn’t make it very “slushy,” so I recommend just skipping the blended ice and serving it on the rocks. Garnish with a lime and/or watermelon wedge!

Peanut Butter Banana Blender Muffins

Happy Monday, and happy “I took all my photos on my phone” day…sorry about the lack of prettiness!

Super easy and super clean, these little muffins will probably become your go to when you want a little baked good. It’s as easy as blending a few ingredients, throwing in any extras you want to have, and baking them up!

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Peanut Butter Banana Blender Muffins

Ingredients

2 eggs
1 cup natural peanut butter
2 very ripe bananas
1/2 teaspoon baking soda
1 teaspoon vanilla
optional mix-ins: chocolate chips, nuts, coconut, raisins, dried fruit
optional topping: equal parts oats, unsweetened coconut, and brown sugar

Directions

1. Preheat oven to 350 degrees. Spray mini-muffin tin with cooking spray.

2. Blend all ingredients together, and then stir in any extras you’d like. Divvy the batter up among your muffin tins. It should fill about 36 of them. If you want to add a topping, just sprinkle a little on each one and gently press down.

3. Bake for 10-12 minutes, until cooked through. Enjoy!

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Mushroom and Spinach Quiche

AKA Super Easy Quiche that you can fill with any ingredients you want! YAY!

This weekend, a couple of my girlfriends gathered for a bunch at a friend’s house. Let’s just say we were there for about five hours, and it was glorious, girly time. And my hands-down favorite brunchy food is quiche (well really, anything with eggs, but quiche definitely covers that). There are a million recipes out there, so I kind of just made one up, and I’d say it turned out quite nice.

First off, I pretty much ALWAYS use a store-bought crust. They are delicious, and let’s be real…no one cares. I recommend a frozen deep-dish pie crust…you know, the kind you buy that’s already in the foil tin, and usually you have to buy two which means WOOPS more quiche next weekend please!!

Anyway, here you go. You can always substitute any meat or veggie you want, but I was really happy with the flavor on this one…enjoy!

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Mushroom and Spinach Quiche

Ingredients

  • 4 eggs
  • 1 cup milk (I use skim, but I suppose higher fat might be even more delicious)
  • 1 medium sweet onion, diced
  • 1 10 oz package frozen spinach, thawed and squeezed
  • 1 8oz package of sliced baby bella mushrooms
  • CHEESE. Optional, and the amount/type is totally adjustable.
  • salt, pepper, garlic powder, and any other seasonings you are partial to. Thyme would be good, but I did not have any on hand.
  • Olive oil

Directions

1. Preheat oven to 350 degrees. Saute onion in olive oil until it begins to brown and become slightly translucent. Add mushrooms, and cook for a few more minutes until they begin to brown as well. Add in spinach and mix well. Take off heat and let it cool off a bit.

2. In a medium bowl, combine eggs, milk, and seasonings: Beat well. Also add in about 2-4 oz of cheese. I had a bit of feta left in my fridge, so I threw that in with a little shredded cheddar.

3. Stir about 1/2 of your onion, mushroom, and spinach mixture into your eggs. Pour this into your pie crust, and then slowly add as much of the remaining vegetable mixture as you can. You may have a little left over, but I think it’s more important to get all the eggs in there.

4. Bake for about 40 minutes before checking it. It will likely still jiggle a little in the middle. Add a sprinkle of cheese across the top, and bake another 10 minutes, or until the middle no longer jiggles. I also recommend placing your quiche onto a sheet tray, since you’ll likely get a little overflow, and you don’t want to bother cleaning your oven later!

5. Let rest at least 20 minutes. You can serve at room temperature, or even cold. I’m a fan of warm/room temperature…To each his own!

Enjoy BRUNCH!! Because mimosas.

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