Friday, March 30, 2012

Stand Out Sides: Prosciutto Wrapped Asparagus

Mom found this great asparagus recipe at her new favorite site, Skinny Taste.  They look beautiful – the perfect spring treat, that we got excited about making them this weekend.  Unfortunately for us, Awa and green vegetables just don’t mix.  She’ll eat the occasional broccoli, brussel, or spinach when its hoisted upon her during Sunday night dinners, but she rarely goes for them herself.  And don’t even THINK to ask her about asparagus.  I am an asparagus lover.  So in love that I guess I never noticed Awa’s grand aversion to them.

Well, like a normal food blogger, I said “dinner is served”, grabbed the best two asparagus bunches and marched off to take a few dozen pictures before someone yelled that I should be at the table with the family.  Sometimes, I am still twelve (“Danielle, no reading your book at the table!  No reading the FOOD LABELS at the table!  Be with the family!”).  But, I digress.  By the time I got back to the table, K had gotten Awa to TRY the asparagus with prosciutto (“it’s with MEAT, Awa, You’ll love it!”). 

And much to Awa’s chagrin, when I plopped down in a seat, I also transferred one of my bunches to Awa’s plate.  She might have huffed and puffed but when I looked over again not only the prosciutto, but also the asparagus was gone.  Hehehe.  Score one for the healthy eaters!  Asparagus lover or not; vegetable lover or not, I think we can all agree that it’s much more palatable when surrounded by something you love (and who does NOT love prosciutto? So salty and delicious).  It’s the perfect spring treat for your Easter feast, picky eaters or not.  
Prosciutto Wrapped Asparagus (adapted from here)
Serves:  6
1 1/2 pounds asparagus (2 bundles)
2 tablespoons olive oil
6 thin slices of prosciutto  (about 1/4 pound)

Preheat the oven to 400 degrees F.  Toss the asparagus with olive oil.  Spread the asparagus onto a single layer of a cookie sheet.  Bake about 10-12 minutes, until asparagus is soft to the touch and lightly browned.  Using a spoon (or your hands if they can handle this kind of heat) divide the asparagus into 6 bunches.   Place a slice of prosciutto around each bunch.  Serve immediately.

The prosciutto will warm to the temperature of the asparagus; mainly, because I just don't think prosciutto should ever get roasted.  But, it does make for a really great spring dish this way!

Until the next time my oven is on...

Wednesday, March 28, 2012

Stand Out Sides: Italian Pasta Salad

The weather over the past week has been a little nutty.  My birthday is usually just the beginning of nice weather, although you could never count out a little snow in April.  Boston just loved that!  But, this year, the nice weather has only picked up its pace over the last week. 

It went from winter to spring/summer so fast that I feel as though I missed a few months in there.  Really, the last 3 months just seem like one big blur – did I really miss it?  Maybe I did.  Moving a week before Christmas, living at home, I feel like I really HAVE slept through a few months.  And now, like a bear, I’ve awakened to find that it’s already springtime.  And, I, like a bear, am hungry.

Unlike a bear, I’m not hungry for food; I’m hungry to MAKE food.  So, this weekend, Mom was kind enough to let me take over her kitchen and WOW do I have lots of treats for you.  In the spirit of the warm weather, I decided to make a nice pasta salad to go with dinner.  What I didn’t count on was that Sunday it would rain and be chilly; the weather didn’t want to cooperate with me.  Regardless, it was delicious and since the sun is peeking out again today, I had to share this with you.
Italian Pasta Salad (adapted from here)
Serves:  8-10 people
Pasta Salad:
1 pound pasta, cooked, drained and cool to the touch
1 cup pepperoni, diced small
2 cups mozzarella cheese, diced
1-12 ounce can sliced black olives (rinsed and drained)
1-16 ounce can garbanzo beans (rinsed and drained)
2 cups cherry tomatoes, halved
2 teaspoons dried basil
1/4 cup red wine vinegar
1 tablespoon lemon juice
1/2 tablespoon honey
1 teaspoon coarse salt
1/2 cup olive oil

In a large bowl, toss the pasta, pepperoni, cheese, olives, beans, tomatoes, and basil.  To make the dressing, whisk together the vinegar, lemon juice, honey and salt. While whisking vigorously, slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator for at least 2 hours before serving.

Until the next time my oven is on...

Monday, March 26, 2012

Weeknight Dinner: Tilapia Oreganata

Now that I have an apartment nailed down, a lease signed, and a move-in date, the reality that I don’t have much time left living with my family is saddening me.  I wasn’t sure how we’d do seeing as I haven’t lived at home in a long time, and the years I lived there during college were volatile, to say the least.  But, in fact, staring down my final days in my childhood memories, I am just struck with sadness.  I have loved the time I’ve gotten to spend with my family.  It doesn’t mean it’s always been easy, but it has just been really awesome getting to reconnect with them. 

The first few months, I constantly thought I’d be flying home to my old life in Boston that weekend, or the next day, because that’s how it had always been.  Until I realized that this WAS my life.  The adjustment is hardly complete, as you all know.   But, baby steps…slow, baby steps!  To thank my parents for everything they’ve done for me (focusing of course, on the last few months), I decided to make them this tilapia dish, trying to incorporate something for everyone.

Mom loves her fish; Dad loves his jasmine rice so I got to compromise on a meal they would both really enjoy.  I paired it with some roasted vegetables and dinner was delicious.  It’s hard to leave them now and go back to the “grown-up” world of rent and grocery shopping; living alone and being lonely.  I hope that by the time John arrives, I’ll be settled in our new place; settled enough that I can direct him to the nearest Dunkin’ Donuts (something tells me he’s going to need it!).  
Tilapia Oreganata (adapted from here)
Serves:  4
4-5 ounce tilapia filets
1 tablespoon oregano
1/2 teaspoon salt
1 teaspoon fresh pepper
3 garlic cloves, minced
3 teaspoons olive oil
2 tablespoon panko breadcrumbs
Preheat oven to 375 degrees F.  Season tilapia with oregano, salt, and pepper.  Add garlic.  Drizzle with olive oil.  Sprinkle panko breadcrumbs on top.  Place filets into a glass or ceramic 9x13 cooking pan.  Bake about 12-18 minutes, until flaky and fully cooked through.  (Cooking time will depend on the thickness of the filets).  Serve with Jasmine Rice and steamed vegetables.
Until the next time my oven is on...
Friday, March 23, 2012

Fancy Pants App: Tomato & Mozzarella Crostini

I had a talk with some of the guys at work yesterday about cooking.  In particular, what to make for someone you're trying to impress.  I let them in on my little secret...the one that really no one knows.  Early on in my cooking days, I perfected this recipe because, well, its actually not that hard to "perfect".  Not only is it easy but it also looks good.  Plus, my chicken wrapped in bacon has BACON in it.  For whatever reason, boys and bacon are like me and ice cream:  they were just made to go together.

Anyway, I got a lot of boyfriends with that recipe.  I guess I lost a lot of boyfriends along the way, too.  But it's still one of John's favorite recipes!  This recipe is similar.  It looks fancy; "crostini".  But, it's actually really easy.  In fact, you want to start a night off right, serve your date crostini.  They will be falling for you before the first course is over! 

At the end of our special someone conversation, in case you were wondering, I was asked even if it doesn't come out perfect, wasn't it the thought that counted?  I really thought about that for a minute.  Because even professional chefs do not cook perfectly every night.  Sometimes, you just have to call it quits and go out for pizza.  So I reminded them that if his special girl didn't think it was the thought that counted, then she probably wasn't the right girl after all.  Something to keep in mind as you cook for that special someone!

Tomato & Mozzarella Crostini
Serves:  4
1 tomato, diced
2 cloves garlic, minced
1 tablespoon italian seasoning
1 teaspoon balsamic vinegar
12 thin slices of French bread
12 thin slices of mozzarella cheese

Preheat the oven to 400 degrees F.  Combine the tomato, garlic, italian seasoning, and balsamic dressing in a small bowl.  Top the bread with mozzarella cheese. Spoon a tablespoon of tomato mixture onto each slice of bread.  Bake on an ungreased cookie sheet for 5-8 minutes until cheese is melted and browned.

Until the next time my oven is on...
Wednesday, March 21, 2012

Brilliant Brunch: Mini Lemon Scones

Yesterday was my 26th Birthday.  Living in a new city with no friends and no John, I wasn't sure how great the actual day would be.  Happy Birthday wishes aside, I was finding 26 to be a bit of a conundrum.  Yes, I did a lot in the last year (2 new jobs, 2 moves--one over 250 miles to NYC).  But, I was starting to feel like 30 was closing in on me and all the things I dreamed for myself in college might not come to fruition after all.

In reality, my birthday ended up being wonderful.  M&M and K&E all took time out of their day to really make me feel loved.  Mom and Dad went above and beyond, so much so that I felt 10 again.  And, of course, John pulled out all the birthday stops, embarrassing me at work, with a delivery of lunch and dessert.  Even 250+ miles away, he can still make me feel special.  Two great girls at work took it upon themselves to really make my birthday special which made the longest part of my day, also really enjoyable.

Enjoying the nice weather in Bryant Park, eating John's lunch, and looking around, I was struck by how much my surroundings have changed.  Maybe growing up isn't giving up your dreams but accepting that some of those old dreams don't matter that much anymore.  And, accepting that your new dreams, while maybe not as glamorous, are just as exciting and important.  For 26, I hope that despite the inevitable sour times, the year will be sweet.  Like these bite-sized scones.
Mini Lemon Scones (adapted from here)
Serves:  6 (24 mini scones)

2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, cold
1/2 tablespoon freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 cup milk

In a large bowl, combine flour, sugar, baking powder, and baking soda.  Cut the butter into small cubes.  Cut the butter into the flour mixture until crumbly, using two knives or your clean hands.  Add lemon zest and stir.  Combine lemon juice and milk and immediately pour into the dough.  Stir until combined and knead until the dough is uniform.  Let rest in the refrigerator for at least 15 minutes.

Preheat the oven to 350 degrees F.  On a floured surface, roll out dough until it is about a 1/2 inch thick. With a knife, cut the dough into small triangles. Place onto a greased cookie sheet and bake 12-15 minutes, until lightly golden brown on top. Remove to a wire rack and let cool completely. 

A big thanks to all my family and friends that truly care--the ones that I can count on no matter what, wherever they are.

Until the next time my oven is on...
Monday, March 19, 2012

Sassy Sweets: Quick and Easy Sugar Cookies

Tomorrow is my birthday!  This weekend, my family pulled out all the stops to make it really special for me.  M's boyfriend, M's birthday is only 4 days before mine.  I'm not sure yet how I feel about having to share my celebrations with him.  I mean, of all the people in the world, did she have to pick someone in my same birthday WEEK?!

All joking aside, it was great to have the whole family together before the chocolate candy that melts in your mouth and not in your hand had to go back to school.  It was sad to see them go but happy that we got to have one blowout celebration before they left.

They will be home soon enough; in fact, soon (for the first time in at least 3+ years) we will have three months where we are all in the same state; all within an hour from one another.  I can hardly believe it and despite the problems I have had (and am having) adjusting to this place, I'm glad that I made the move.  Being physically close to my family as well as emotionally close is everything I hoped it would be.  Now, if only John could get his BEHIND down here, my life would really be complete.

Anyway, to celebrate my birth, I decided to showcase these sweet cookies.  Nothing says sweet like sugar, and nothing says sugar like sugar cookies.  The way I like them best is shoved on the ends of a round scoop of mint chocolate chip ice cream.  DELICIOUS.  These are quick and easy because well, its my birthday! 
Quick and Easy Sugar Cookies (adapted from here)
Serves:  24 (4 dozen = 48 cookies)
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F.  In a small bowl, combine flour, baking soda, and baking powder.  In a large bowl, beat butter and sugar until light in color and smooth (3-5 minutes).  Beat in egg and vanilla.  Gradually beat in the dry ingredients.  Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.  Bake 7-10 minutes, until just golden but still soft.  Let cool.  Serve immediately or store in airtight container for up to 1 week.

Until the next time my oven is on...
Wednesday, March 14, 2012

Brilliant Brunch: Irish Soda Bread Muffins

Do you know the muffin man?  In our house, we don't know the muffin man but we DO know the muffin mom!  In fact that is Mom's moniker in our house--the muffin mom.  As I've mentioned numerous times, friends, family, colleagues, and neighbors alike all love my momma's muffins.  Not THOSE kinds of muffins--muffins that you eat, silly.  Is it just me that thought that?  If so, ignore me and keep reading.  If not, well, ignore me and keep reading.

Mom has a cookbook that has been a part of my childhood called 1,001 Muffins...and a variety of other treats.  Obviously, knowing Mom is the muffin mom, the muffin pages are worn with splatters, fingerprints, and additional recipes.  Mom sticks recipes into the book whenever she finds something interesting.

Dad loves Irish Soda Bread, so these muffins were a good cross between Mom's favorite food and Dad's favorite Irish treat.  They are great for breakfast on the go, but they could be even better this Saturday morning to wake up the family!  Keep in mind the oats have to soak overnight in the milk so put that in Friday night for freshly baked muffins on Saturday morning.
Irish Soda Bread Muffins (adapted from here - page 179)
Serves:  12 (12 muffins)
1 cup oats
1 cup buttermilk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup raisins
1 large egg
1/4 cup light brown sugar
1/3 cup salted butter, melted

The day before baking, combine oats and milk in a small bowl.  Cover and refrigerate overnight.  When you're ready to bake, preheat the oven to 400 degrees F.  Lighly grease muffin pan and set aside.  In a large bowl, blend together the flour, baking powder, baking soda, and raisins.  In another bowl, beat the egg until foamy.  Beat in the brown sugar and butter.  Stir in the oat mixture until well-combined.  Then, slowly add the flour mixture until the dry ingredients are just moistened and incorporated.  Pour evenly into the muffin cups.  Bake for 15-20 minutes, until the muffins are baked through.  Serve warm, or cool as you desire.

They stay up to a week in an airtight container, but I bet these won't even last past Saturday!

Until the next time my oven is on...
Monday, March 12, 2012

Slow Cooking Supper: Guinness Beef Stew

Saint Patrick's Day was always a fun celebration in Boston; the city is just beginning to thaw out and its one of the first signs that spring is coming.  In college, I had one Saint Patrick's Day parade celebration in New York City.  That was a very interesting day...

Now that I'm older and wiser (I guess that's debatable but I'm definitely older), St. Patrick's Day to me is filled with fun foods and family.  What else is new lately?  Sister K always makes corned beef and cabbage for St. Patrick's Day so we're looking forward to that this weekend!  To get everyone in the mood, as it were, for the holiday, I started off with this beef stew.  Wednesday and Friday will also be fun St. Patrick's Day inspired dishes that I can't wait to share with you!!!  This is the most labor intensive but by Friday dishes will be easy enough to whip up in a flash. 

The nicest part of this is that you can add, subtract, and multiply as you would like (this isn't a math equation though, the stew should be a labor of love, NOT a labor of measurements).  I read a lot of recipes before making my own!  If you don't want to add the Guinness for your kids, use a root beer which will resemble my pulled pork, but will add a good taste!

 Guinness Beef Stew (adapted from here and here)
Serves:  6
2 pounds stew meat
2 tablespoons flour
1 teaspoon salt
2 teaspoons pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 onions, diced
3 garlic cloves, minced
2 tablespoons tomato puree
1 beef bouillon cube
2-11 ounce Guinness beers
2 cups carrots, chopped
1 sprig thyme
1 cup celery, chopped

Cut the stew meat into 2-inch cubes. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat one tablespoon oil in a large skillet over high heat.  Brown the meat on all sides.  Transfer to the crockpot over medium heat.  Add another tablespoon of oil to the skillet and lower the heat to medium. Add the onions, garlic, and tomato puree to the skillet, cover, and cook for 5 minutes. Transfer the contents to the crockpot and add the bouillon cube and Guinness.  Add carrots and thyme.  Stir and cover the slow cooker.  Let it simmer over medium-low heat (or in a casserole dish in a 300 degree F oven) until the meat is tender, 2 to 3 hours.  Fifteen minutes before serving, add the celery.  Simmer 15 minutes.  Serve the stew warm (we served it over egg noodles, which were delicious).   

Until the next time my oven is on...
Friday, March 9, 2012

Date Night Dinner: Chicken Rollatini with Spinach and Cheese

You know how last week, I posted that great chicken rollatini dish with zucchini?  Well, once one of Gina's recipes on got my family's mouth watering, I couldn't wait to see how another one of her recipes would be!  Most of the meals we make on Sundays have a centerpiece dish.  Then, I work the rest of my dinner around that.  For me, the centerpiece of our dinner was Jennie's Italian Fried Rice from Wednesday.  Once you have the centerpiece set, it's time to pick your accompaniments.  I know its weird to think of dinner as an "accompaniment" but coming from the girl who could eat vegetable fried rice for dinner, chicken was going to have to take a backseat.

Luckily for us, the chicken shone all on its own.  It's no surprise that Gina has a loyal following after tasting these dishes.  I know that once John gets here, we will continue to use her website more and more to make healthy choices for ourselves in our everyday life.  That is one of our goals when we finally get to see one another again (more than once every few weeks, that is).

Living alone is so hard and cooking for one is hard too.  As you know from Monday's post, I found an apartment this past weekend and will be moving to my own place in April.  As excited as I am, I'm also dreading the thought of cooking for one again.  But, for the 10 weeks or so that I will be alone, I'm hoping that my blog takes a turn for the best--to learn how to incorporate leftovers into exciting meals (dorm room dinners anyone?) and how to cook for one without a lot of fuss.  The people I have met in New York so far seem to be constantly challenged by this problem.  I'd love to make cooking for one fun!  But, while I'm still here, I'm going to be cooking Mom and Dad and Awa up a storm!
Chicken Rollatini with Spinach and Cheese (adapted from here)
Serves:  8
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
1 egg
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella, grated
1 cup marinara sauce

Preheat oven to 450 F. Lightly spray a baking dish with cooking spray.  In a bowl, combine breadcrumbs and 2 tablespoons grated cheese.  Beat the egg lightly in another bowl.  Combine half of the mozzarella cheese, remaining grated cheese, spinach, and ricotta cheese.  Lay chicken cutlets down on a working surface and spread two tablespoons of spinach-cheese mixture on each cutlet.  Loosely roll each one and keep them seam side down.  Dip chicken in egg mixture, then in breadcrumbs, and place seam side down in a baking dish.  Repeat with the remaining chicken.  Bake 25 minutes.  Then, add sauce and mozzarella cheese.  Bake until cheese is melted and sauce is warmed through (about 5 minutes). 

Until the next time my oven is on...
Wednesday, March 7, 2012

Stand Out Sides: Italian Fried Rice

Mom and I really enjoy planning our weekend menu.  Sunday is a complete family day and Mom likes everyone to feel welcomed.  In our family, this starts with the food.  Friday I am posting our dinner but right now we are focused on the sides.

Dinner really shines when there are great side dishes backing it up.  In fact, it sounds a lot like my life right now.  The only way I am getting through each day is the awesome people I have behind me.  Making a dinner or side dish for them is the very least I could do to show my appreciation.

The best part of this recipe is that you can turn this into ANY kind of fried rice you want.  Thank you Jennie for the inspiration!  What a fun, delicious, and quick side dish!

Italian Fried Rice (adapted from here)
Serves:  4
1 tablespoon garlic, minced
1 onion, diced
1/4 cup parsley, chopped fine
1/2 cup Parmesan cheese, grated
1/4 cup mozzarella cheese, grated
1 tablespoon pepper
3 eggs
4 cups brown rice, cooked and cooled
3 tablespoons olive oil 

Combine garlic, onion, parsley, parmesan, mozzarella cheese, and pepper into a large bowl.  Crack eggs into the bowl and stir.  Mix with the brown rice.  Pour the olive oil into a very large skillet and heat over medium-high heat.  When the oil is hot, add the rice.  Stir once and spread into a single layer.  Cook for about 5 minutes (until well-browned).  Stir with a fork.   Spread out into a single layer and cook another 8-15 minutes, until egg is fully cooked.  Serve immediately.

Until the next time my oven is on...

Sassy Sweets: Homemade Chocolate Pot de Creme

Remember I talked about M's huge chocolate bar a few weeks ago?  Well, since then, Mom has wanted to use up the remaining chocolate.  Every week when we contemplate what to make for Sunday night dessert, she wants to make chocolate pudding.  EVERY WEEK!  I've put her off a few weeks now, first using it for the Baked Hot Chocolate and then delicious brownies.  But finally, this week she hounded me until I acquiesced. 

The problem with chocolate pudding is most of the time, it just uses cocoa.  Mom wanted to use the chocolate chips instead.  That called for a pot de creme.  I've always wanted to make a pot de creme but I've always been intimidated.  We found a great (very easy) recipe from Hershey and set about trying to make it ourselves.

Now in our house, only Awa could enjoy a big gulp of melted chocolate.  So to appease everyone, I set about making a delicious and fast whipped cream.  Since we've all hit the 21 year mark (except for M who will in just a few short months), I added some amaretto to the whipped cream.  I think that Bailey's would be just as delicious!
Homemade Chocolate Pot de Creme (adapted from here)
Serves:  4
2 cups chocolate chips
3/4 cup heavy whipping cream, divided
1/4 cup skim milk
1 teaspoon vanilla
1/2 teaspoon sugar
1 tablespoon amaretto

In a large saucepan, mix chocolate chips, 1/2 cup cream, and skim milk, over medium heat.  When the chocolate is melted and smooth (about 5-8 minutes), remove from heat.  Stir in vanilla.  Pour into your ramekins or glasses.  Refrigerate at least 2 hours (we kept them overnight).  Right before serving, whip remaining heavy whipping cream and sugar.  Once the cream has whipped, add the amaretto and fold in to fully incorporate.  Top each pot de creme with whipped cream.  Serve immediately.

Until the next time my oven is on...
Friday, March 2, 2012

Weeknight Dinner: Zucchini, Kalamata, and Pepperoni Pizza

As you know by now, I am in love with My Life as a Mrs. blog.  Like everything in my life lately, it was very serendipitous that the same week Johnny came to visit, she made this delicious looking pizza.  Pizza nights are revered in our house and I'm always on the lookout for fun and interesting recipes.

I took Friday off to spend some extra time with John (and to find ourselves an apartment--a search that has thus far, been largely fruitless).  Anyway, I knew we would get a chance to make a yummy dinner.  Fridays now are just Mom and I which means we usually scrounge up some leftovers or make scrambled eggs.  Accompanied by a big Jack and Diet I could really care less about dinner.

But since John was gracing us with our presence, I wanted to make something fun, and something memorable, and I wanted it to be pizza.  We had a great time shopping for the ingredients and, at the last moment, decided to go with an added ingredient:  pepperoni.  Tina made her pizza meat-free because her husband was out of town.  With John here, I knew pepperoni would be largely welcomed and with it's saltiness I adjusted the olives down as well.  It was so delicious, I could have eaten a whole pizza myself!
Zucchini, Kalamata, and Pepperoni Pizza (adapted from here)
Serves:  4
1 Mom's pizza dough (or other pizza dough)
1/2 cup tomato sauce
6 ounces mozzarella, grated
1/2 zucchini (saved from Wednesday), thinly sliced
1/2 red onion, sliced thin and separated into rings
4 ounces cherry tomatoes, sliced in half
1/4 cup kalamata olives, diced
4 ounces pepperoni slices

Preheat the oven to 400 degrees F.  Roll out the pizza dough onto the pizza pan (9-inch round).  Top with tomato sauce and then half of the mozzarella.  Add the zucchini slices, red onion slices, cherry tomatoes, kalamata olives, and pepperoni slices.  Top with remaining cheese.  Bake for 15-20 minutes, until crust is golden brown and cheese is bubbling.  Serve immediately.

Have a great weekend--don't forget its the last day of the Saucy Mama Giveaway! 

Until the next time my oven is on...
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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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