I’m gonna shish your kebab


I remember when I was a kid, my mom would always turn phrases into a threat.  If I would say “hey mom, I want some Subway,” she would say “I’m going to Sub your Way.”  Does anyone else have a mom that does that?  Or is mine just completely weird (just kidding, love you ma).  Monday night I gave in and snipped back my herbs, (which was very hard for me to do) and used them in my first recipe!  My mom told me that I need to begin to snip them back to make sure that they have strong roots.  A herb that has really tall growth at first will be top heavy and have less sturdy roots.  Therefore, I did as I was advised and plucked them back!  I used some oregano and parsley in this recipe, and put some cilantro in the fridge.  You can see in this picture that my basil is really starting to sprout up!  I think I’m getting really lucky with those.

Herb Update

Shish Kebabs with Spanakopita orzo

(courtesy of Rachael Ray’s Look+Cook)

Ingredients

1/2 pound orzo
1 tablespoon fresh oregano (or dried)
5 tablespoons EVOO
1 teaspoon onion powder
1 teaspoon garlic powder
2 pounds New York strip (or another thick steak), cubed
1 small onion, finely chopped
4 garlic cloves, finely chopped
1/2 cup stock
3 cups spinach
1 cup crumbled feta cheese
Fresh parsley, finely chopped

Directions

1.  Preheat the grill to a medium-high heat.  Soak wooden skewers in a bowl of water for 20 minutes (or use metal skewers).

2.  Bring large pot of water to boil over high heat and add in the orzo.

3.  Combine oregano, 3 tablespoons EVOO, onion powder, garlic powder, and some salt and pepper.  Toss the beef cubes in the mixture to coat.

4.  Thread the beef cubes on skewers and grill them 2 to 3 minutes per side.

5.  While the beef is cooking, place a large skillet over medium heat and add in the remaining EVOO.  Once heated, add in the onions, garlic, and parsley.  Cook 5 minutes.

6.  Add stock and 2 cups spinach to a food processor and process until smooth.

7.  Add the spinach puree to the onion mixture and warm for about 30 seconds.

8.  Add the onion/puree mixture into the orzo and serve shish kebabs on top of the orzo.

This was one of those meals where you definitely wanted a bite of both the meat and starch.  The mixture of the tastes were so amazing!  I hope everyone else enjoys it!

Baked Potato + Mashed Potato = Twice Baked Potato


My herbs are growing so big!  I’m so nervous when it comes to pinching them off, but my mom assures me that I need to so my roots will be strong.  So, this is the last picture of them before I begin to start using them in my recipes.  I’ve created a new page specifically for my Herb Update!  You can scroll through and see the process of their growth and I will add each recipe that I use them in on that page as well.  My basil seeds are starting to come out of the soil and it is so exciting!  I was beginning to get really discouraged because everyone told me seeds were going to be really hard, but *fingers crossed* I hope mine grow.  I’ve got a few buds coming up already and I’m even more excited to showcase the growth of those.

Yesterday, my boy and I had a great night in the house.  We played some Wii and cooked an amazing dinner.  Some edamame, pork loin and twice baked potatoes.  Twice baked potatoes is like getting the best of both worlds.  You get the taste of the skin of the potato with the texture of the mashed potato!  So delicious, and I hope everyone else enjoys these as much as I did.  Next time I’ll post the pork loin recipe that I made with these!

Twice Baked Potatoes

(Recipe courtesy of Food Network Kitchens)

Ingredients

4 large russet potatoes, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 sour cream
1 scallion, finely chopped
Nutmeg
1/2 cup shredded sharp cheddar
Salt & Pepper

1.  Preheat the over to 400 degree and place the potatoes on the rack in the center of the oven and bake for 30 minutes.  After 30 minutes, pierce the potato several times with a fork and continue to bake another 30 minutes.  Remove potatoes from the oven and turn the heat down to 375.

2.  Hold the potato with an oven-mit or towl and trim the top off the potatoes.  Reserve the tops.

3.  Carefully scoop out most of the potato into a bowl.  Take care to leave enough potato in the skin so the shells stay together.

4.  Mash the potato lightly with a fork along with 2 to 3 tablespoons of the butter and the 1/3 cup of sour cream.  Stir in the scallion, nutmeg, and season with salt & pepper.  Season the skins with salt and pepper.

5.  Refill the shells with the potato mixture mounding it slightly.  Sprinkle the cheese on top of the potato filling.  Add a nice spoon full of butter on top and season with salt and pepper.

6.  Set the potatoes and lids on baking sheet and back for another 20 minutes.

* Sorry that it seems I’ve only been posting about potatoes lately.  I Just realized this when I was posting this last picture.  Guess I’ve been on a potato kick? 😛

Potato killed the egg


Lame title, huh?  I couldn’t think of anything else original for this meal.  Eggs in purgatory is already taken and potato hash is too boring.
Anyway, I’m super excited because I planted my herbs into their pots last night!

My mom pulled up some of her chives for me and we decided on planting the basil in its own pot.  Obviously it looks just like dirt now, but the seeds will grow eventually!  I’ll post pictures as it starts to grow.  I’m really excited to document the growth of my herbs with you guys!

This morning my boyfriend and I were starving and I’ve been seeing a million different posts with the potatoes and eggs in the middle.  I have been really wanting to try it, and so we did!  We resisted the temptation of McDonald’s breakfast and donuts and ate some yummy breakfast at home.

Ingredients

Russet potatoes
Onion
Nature’s Seasoning
Cilantro*
Sausage
Egg
EVOO
Salt

*I can’t wait till I can use my fresh cilantro with this!

Directions

1.  Heat a pan over medium heat with the EVOO.  Meanwhile, cut the potatoes into little less than bite size chunks, and add them in.  I then just took some sausage patties and cut them up and added them in.  It made for a great flavor.  (Bacon/turkey bacon would be good as well!)  Then cut the onion in small chops and add them in as well.  Season with the Nature’s Seasoning, Cilantro, and salt.  Let them cook covered for about 10-15 minutes.  Stir a lot or they will begin to stick.

2.  About half way through I added some more EVOO and more seasoning.  The EVOO will need to be added to make sure once the eggs are in, they won’t stick (since you can’t really stir it with the eggs in.)

3.  Make a small little hole in the potatoes where you want to put your eggs.

4.  Crack the eggs into each little hole you made, and cover and cook until the whites harden.

When I made this I let the eggs firm up a little too much, so if you want them not to be runny cook them for about 6 minutes and if you want them to still be runny cook for 3.  Next time we are going to make them runny.

Gurlin’ Potatoes


Who said grillin’ was only for the men?  Hold up, we will get there in a second.

I’ve got a new hobby to look forward to during the summer time!  I used to be a winter-girl, and pray for colder seasons.  Although, living in the south…you don’t get much of those.  So, I’ve begun to embrace the summer and look forward to all it has to offer.  Shedding my cute boots, bright colored peacoats, and leggings and enjoying short shorts, sandals, and tank tops!  Thankfully we live right near a lake, so we don’t have to endure the summer heat without any fun accompaniments.  Now, that new hobby…I’ve decided to start (trying) to grow…

HERBS!  I’m super excited about this and hopefully I can keep them alive and growing!  I’ve bought parsley, cilantro, oregano, and I bought some seeds for basil.  I know it seems silly to buy one herb just as seeds when the rest are already established, but I just want to prove to myself that I can (or prove to myself that I can’t…we’ll see).  I’m going to get some soil today so I can plant them in their cheap pot (hey, what can a college girl do?  It was either this cheap $5 pot or a super cute $20 pot).  I’ll be posting updates on how my herbs are coming along, and maybe if I learn a thing or two, I’ll share some tips!

Now,  back to this nasty matter of men are the only ones who grill!  What’s up with all of these TV shows with only grillin’ men?  Okay, maybe not all these TV shows, but I can think of Grillin’ with Bobby Flay!  The other day when I tried my hand for the first time in grilling, my boyfriend immediately said “when we get married, you can leave the grilling to me.”  He automatically assumed that he would have the grilling duties because it was the manly thing to say.  Well I have other news.  I like to grill, so I think I will have the grilling duties, thank you very much.  (Just kidding baby, you can grill for me whenever you want to!)  Now that I’ve discovered this grilling thing I’ve begun to try just about anything on the grill.

We are a little low on groceries, and I was trying to come up with something to eat besides my go-to meals that get very boring from time-to-time.  So, I came up with a new side dish that I am very proud of.  While I was cutting up the ingredients and putting them in their grill basket, my stepmother said “I don’t think that is going to taste very good” but after they were complete, I made her try one and she said they were delicious.  I am very happy to say I told you so with this one.  This will definitely become a staple in our go-to recipes.

Ingredients

Russet potatoes, chunks
Onion, chunks
Sage*
Oregano*
Parsley*
Nature’s Seasoning
Garlic Salt
Butter
EVOO

Cut your potatoes and onions into chunks and place them in an aluminum foil lined grilling basket.  Then, season the potatoes to your likening with the rest of the ingredients.  I did about five tablespoons of EVOO and 3 tablespoons of  butter.  Cook them over direct medium-heat on grill.  My grill was at about 300 degrees the majority of the time.  Mine took about 30-45 minutes to cook, but as long as the texture is to your likening, that is all that matters!

* You can use either dried or fresh.  I used dried, but next time I think I’m going to take a little from my new fresh herbs!

I just paired these with some more grilled chicken and french-style green beans.  It was delicious!