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Moved.

Hello & thank you for visiting!

Lindsey is now blogging over at Downward Facing Foodie, so please visit her there!🙂

Surprise!

It’s Friday! But you already knew that…

Click Here!

Looking for an easy, delicious & unique pizza recipe? Well, I got yo’ back. Introducing…

Roasted Vegetable & Pesto Pizza

Yields 1 pizza (approx. 8 slices)

What You’ll Need:

– 1 pre-made whole wheat pizza crust (or homemade if you prefer)

– Pesto

– Mozzarella cheese

– Veggies of our choice (I used green bell pepper, red bell pepper, yellow onion, mushrooms & broccoli)

What You’ll Do:

1. Chop your veggies, lay them on a baking sheet and drizzle with olive oil. Roast at 350 degrees for approximately 20 minutes or until edges start to brown.

2. In the meantime, spread a generous amount of pesto on your pizza crust. Truth be told, I have an unnatural love for pesto. I really need to learn how to make it. Have a recipe or tutorial? Shoot it my way, please!

3. Sprinkle mozzarella cheese over pesto.

4. Pop the crust into the oven for 5-10 minutes or until cheese is melted.

5. Remove both the crust and the veggies from the oven and top crust with roasted veggies.

6. Top the whole pizza with a sprinkle of feta cheese (I was out last night).

Enjoy!

Remember, there’s a surprise coming tomorrow!

sneak peek.

Hello friends! As you may (or may not) have noticed, I pulled a slight disappearing act for…well, a week & a half! But the good news is that we’re moved into our new home (and with internet access again!)!

The past week & a half have been a whirlwind, but really exciting. We’re still working on putting everything in its proper place, but in the meantime, here’s a sneak peek at some of my favorite places and things so far.

More to come as we  become more settled in!

Come back Friday for a surprise!🙂

It’s Official!

We’re homeowners!

We signed the mounds of paperwork yesterday afternoon to be the official owners of this house! We couldn’t be happier with this gem we found – a newer home in an older, established neighborhood. Just what we wanted!

After signing, we promptly headed out for a celebratory drink. Ironically, we bumped into a group of friends, so we made it a big celebration!

Even though we don’t have anything packed up yet, we sped back home to pick up the pups and some goods for a quick dinner and headed over to our humble abode.

We ate tacos on the floor of our empty living room.

Toasted to our new home with a couple of beers.

Showed the pups their new home.

Attempted to take family pictures in the mirror.

Then we drudged back home wishing we had everything packed up.

We promise we’ll keep updating you with more pictures of our new home as we move in and get settled!

To start your weekend, here’s my favorite picture of the week. I have no idea how she didn’t fall.🙂

Have a great weekend!

Ta-Da!

I’ve been putting off grocery shopping like it’s my job, which is forcing me to get creative with the little amount of food that we have.

Here’s what was concocted last night:

Buffalo “Chik’n” Salad

Yields 2 salads

What You’ll Need:

– 1 block extra firm tofu

– Buffalo or wing sauce

– Romaine lettuce

– Spinach

– Onion

– Cucumber

– Celery

What You’ll Do:

– Preheat oven to 400 degrees. Drain and blot tofu with paper towels until most of the water is out.

I know some of my readers are completely freaked out when I talk about tofu, so if you’ve never seen it before, here’s what a block looks like:

While we’re on the topic, a lot of people ask me what tofu tastes like. That’s the awesome thing about tofu – it tastes like anything you want it to! Whatever you season it with is exactly what it will taste like. The texture depends on how you cook it.

– Cut tofu into small chunks and transfer to a small mixing bowl

– Mix with a generous amount of buffalo or wing sauce. I chose Cookies Wings-n-Things sauce (a local brand).

I bet Speed never thought his Wings-n-Things sauce would be used for tofu!

-Transfer cubes to a small baking dish and bake for 40 minutes, flipping halfway through.

While the tofu was baking, I made a homemade “ranch” dressing to top it all off with by mixing 1 cup of plain greek yogurt with cilantro, parsley, chives & cajun spice.

– After your dressing is made, chop all your veggies and mix it all together.

Ta-da!

If you’re hesitant about tofu, try this. Baking the tofu gives it the perfect consistency – nice & crunchy on the outside and chewy on the inside.

Such a filling meal, it put us all to sleep.

Let’s Talk.

Have you used tofu? What’s your favorite way to prepare it?

You get excited about new bakeware!

An awesome friend sent us a 1 year anniversary gift certificate a couple weeks ago and we redeem it for these!

So, last weekend on Labor Day night, in an attempt to avoid greasy take-out pizza and a trip to the grocery store (& to use my new pans!), we scrounged through our pantry and refrigerator to see what we could come up with. And this is what happened…

Easy Cheesy Lasagna Roll-Ups

Yields 8 roll-ups

What You’ll Need:

8 whole wheat lasagna noodles

– 12 oz (approx. 1/2 jar) tomato sauce of your choice (I use Newman’s Own)

– Shredded cheeses of your choice (I had mozzarella & colby on hand)

– Ricotta cheese

What You’ll Do:

– Cook lasagna noodles according to package directions

– Lay one noodle out and spread on spoonful of ricotta cheese.

– Top with a spoonful of tomato sauce.

– Sprinkle with shredded cheeses.

And ROLL!

– Repeat for remaining 7 noodles. Bake for 15-20 minutes at 350 degrees or until cheese is gooey and melty.

While these were baking away, I dusted some brussel sprouts with a touch a olive oil, garlic powder and pepper and stuck ’em in the oven for 15 minutes.

For a quick, thrown-together meal, it came out perfect!

Kya approved.

And Kota seemed pretty excited when we told her about it.

Let’s Talk.

What creative meals have you come up with when your pantry and refrigerator are low?