I Could Eat.

Always food.

Pizza Dip with baguette

I made this for a UFC fight one night. It was a delicious hit! SUPER easy and fast to make!

Ingredients:

8 ounces cream cheese, at room temperature
1 cup shredded mozzarella cheese, divided
1 cup Parmesan cheese, divided
1 cup pizza sauce
2 ounces sliced pepperoni
2 tablespoons chopped green pepper
2 tablespoons sliced black olives

Directions:

1. Preheat oven to 400 degrees F.

2. Spread the cream cheese over the bottom of a 9-inch pie plate. Top with ½ cup of the shredded mozzarella and ½ cup of the Parmesan cheese.

3. Spread the pizza sauce on top of the cheeses, and then top with the remaining ½ cup of mozzarella cheese and ½ cup of Parmesan cheese.

4. Top with pepperoni slices, chopped green pepper and sliced black olives.

5. Bake until the cheese is melted and bubbly, about 20 minutes. Serve with toasted baguette slices.

*I was an idiot and bought minced black olives, like for tapenade, but it still turned out great!

*Tried this out from http://www.browneyedbaker.com/2012/02/01/pizza-dip-recipe/

Stupid camera

I really wish I had a camera so that I could upload pics of recipes I’ve tried out. I think recipes go along much better with pics! And my phone and tumblr just don’t mix. That is why I haven’t been on here in ages.

Tomorrow. Thanksgiving pants will. be. worn.

My FAVORITE time of the year is coming up! The day we can spend all day doing what I love… eating! :D But seriously, I LOVE Thanksgiving. I have so much to be thankful for and it’s the time of the year where I can cook up a storm! The family is together, the food is plentiful, the drinks are flowing, the little rugrats are driving you crazy, and I love every minute of it.
Cooking and eating just go hand in hand. Those are two big things to do in my family, mostly the eating part… but I love the cooking part just as much.
I just thought it would be fun to share what will be on my Thanksgiving plate this year. Each year I TRY to make new dishes, but the traditional loved ones “mostly” win out in the end.

Appetizers:
deviled eggs (I always try to make them differently)
stuffed mushrooms (my favorite!)
spinach and artichoke dip (family favorite)

Side dishes:
mashed potatoes (ALWAYS)
salad (with my mom’s amazing peanut dressing, LAOS STYLE!)
corn
sauteed green beans
rolls with herb butter
my sister’s delicious sausage stuffing

Main dish:
TURKEY (of course…)

Desserts:
strawberry cheesecake
pumpkin pie
chocolate chip cookies
apple pie
pumpkin blondies
(YES I KNOW, THAT’S A LOT OF DESSERT…)

Everything is made from scratch except the rolls, because I can’t bake bread very well, and it takes me like two days to make everything and I’m tired & exhausted the whole time, but I love it. I usually start cooking the night before at like 9pm, just prep work, and cook the turkey too. Then throughout the day I just keep cooking. I usually get done with all the food by lunchtime and we have Thanksgiving lunch. Then for dinner we go to the cousin’s houses and hang out with family. Like I said, it’s a whole day dedicated to eating, and my family and I go all out.
Then after all the festivities I get to go to work! YES, I am one of the Black Friday workers. So after two days of cooking, NO SLEEP, I get to work for 10 hours with many, sometimes psychotic customers. So as a side note, if you go Black Friday shopping.. PLEASE BE KIND TO THE WORKERS.
Anyways, Thanksgiving! Time for food, family, fun, more food, more dessert, and then a food coma.

2 more days!

One of my new favorite soups. Pasta e Fagioli

One of my new favorite soups. Pasta e Fagioli

Chicken Noodle Soup!

Chicken Noodle Soup

Ingredients:
4-5 stalks of celery, diced (I usually cut the celery in half lengthwise and dice it up)
3-4 sticks of carrots, peeled and diced
4-5 small red potatoes, diced (no need to peel these)
1 onion, diced
1 cup frozen peas
2 bay leaves
4-5 sprigs of thyme or a tablespoon of dried thyme
3 cloves garlic, diced
1/2 box cut spaghetti (you can actually buy cut spaghetti, or you can use the wide egg noodles or whatever small, short pasta you like)
Extra virgin olive oil
Salt and pepper
**1 lb cooked chicken breast (cooled and diced or shredded into strips, I dice it because its faster and easier)

**1 lb cooked chicken breast (this makes the stock)
For the stock:
4 sticks of carrots unpeeled and cut in half
3 stalks of celery, cut in half
1 onions, cut in quarters
5 garlic cloves
15 sprigs fresh thyme (tied together with string)
2 tablespoons salt
1 tablespoon black pepper
1 lb of chicken breast
Directions:
Put all ingredients in a huge pot of water and bring to a boil. Boil it until the chicken is cooked, probably about 30-40 mins. Take the chicken breast out and let it cool.
Strain the stock with a colander and throw away the veggie pieces. Keep the stock warming nearby on the stove.
After the chicken is cooled, either dice it up or pull them into strips.

Soup:
1. Sauté the carrots, onions, celery, potatoes and garlic in about 6 tablespoons of extra virgin olive oil in a huge pot. Season with salt and pepper. Cook that until veggies are softened, about 15 minutes.
2. Tie the thyme up with a piece of string and put that in the pot, along with the 2 bay leaves. Let that cook for about 2 minutes
3. Pour the chicken stock into the pot (depends on how “soup-y” you like your soup, add lots of chicken stock or less, I like lots of broth so I fill the pot up with stock, if there’s not enough stock, you can always add more water)
4. Bring the pot to a boil on high.
5. **When it comes to add the noodles, you can either: add it in the soup or cook it in a separate pot, I find that when you add it with the pot of soup, the noodles can get really soft and mushy, especially when you refrigerate it and reheat it for later. But I don’t really mind my noodles being that soft. So it’s up to you, if you just want to cook the noodles separate and add them into the soup when you eat it. Also if you cook the noodles into the soup, it does absorb lots of water, especially if you are using wide egg noodles** Add or cook half a box of cut spaghetti, wide egg noodles, etc.
6. Lower the heat to medium-low. Add the chicken pieces in the soup and the frozen peas. Simmer for another 15 minutes. Taste for seasonings, add salt and pepper if needed.
7. Serve! Grilled cheese is always good with soup or breadsticks. Enjoy!

Let me know if you have any questions!

This is perfect for the chilly weather we have coming :D

Breakkie at Pine Street in Portland, OR

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This is the BEST breakfast in the entire world. No lie. I love this place! Homemade biscuits and they are soooo cheap! I got The Reggie, which is a biscuit with a piece of fried chicken, smothered in gravy. I also got some homemade butternut squash bread that was to die for!

Check out Pine Street the next time you’re in Portland, OR!!

Chicken Enchiladas

It was my first time making these, and I fell in love!
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Melted cheeeesey goodness!
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