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Old Haunts and New Favorites

28 Jun

“No one realizes how beautiful it is to travel until he comes home and rests his head on his old, familiar pillow.” ~ Lin Yutang

To be honest, I’m not really sure where my old, familiar pillow is at this point in time.  Recently, I feel like my bags are constantly packed and ready by the door.   However, I have realized the beauty in not only traveling and finding new places, but also seeing old places, with new eyes.

The Boy and I have been having a blast together exploring his hometown here in Cinci and seeking out new favorites when I’m in Nashville amidst visiting our go-to’s.  This past weekend in Nashville was no different.

After a morning run and taking Caesar to his yearly vet appointment (always an adventure) we decided to head to The Flying Saucer, one of our favorite spots, to try a new Dogfish Head they had in.

Then it was off to East Nashville.  I was really excited to head across the river to try some new spots and hopefully visit one of my favorite Mexican restaurants in Nashville.

One of the places on our list to try was Cooper’s on Porter, a place we heard about at the East Nashville Beer Festival this Spring.  We ended up getting there a little earlier than the 4pm open time which was fine by me because that meant there was time for a late lunch at Rosepepper.  Perfect planning in my book!

After a steamed vegetable quesadilla and one of the best margs in town, we ended up walking around my old stomping ground for a bit and then headed back to Porter to check out Cooper’s.

We heard about Cooper’s as it relates to beer but it turns out as we learned from the bartender, owner and chef Cooper Brunk, places much of the emphasis on food.  However, since we had already taken care of the food side of things, we just decided to check out the beer.  They have 25 rotating taps and plenty more in bottles and cans.  Although you won’t find anything crazy on tap at Cooper’s, what they do offer is a killer line up of solid craft brews including Schlafly, Brooklyn, Sierra Nevada, New Belgium, and of course, local favorites like Blackstone and Yazoo.  The best part, at least in this law student’s book, is that every Tuesday-Saturday from 4-7pm, all drafts are only $3.

After that we decided to check out another new kid on the block, Jeni’s Splendid Ice Cream.  This just might be one of my new favorite places. This should not surprise you since I’m pretty sure ice cream was my first solid food as a child.

But this is like no other ice cream you’ve ever tasted before.  I mean, come on.  Check out this flavor list.  Cherry Lambic Sorbet, Queen City Cayenne, Brown Butter Almond Brittle and what I ended up going with: Salty Caramel.  Salty and Sweet.  Again, this should not surprise you seeing as I probably single handedly bought out all of Starbucks Salted Hot Chocolate drinks while they were available this past winter.  The Starbucks that I consumed during finals was just downright frightening.

Anyway, the Boy tried the Cherry Lambic Sorbet and although I tend to be very skeptical when it comes to sorbet…that too was delicious!  We decided to get two pints to-go and I’m sure they will not be our last this summer.

The great thing is that although they only have shops in Northern Ohio and now Nashville, you don’t have to go there to get Jeni’s truly splendid ice cream.  Luckily, you can find them in Whole Foods, Jungle Jims and other markets across the US.  You have to try this stuff.  I promise, you’ll thank me later.

Even though, like all other weekend trips, my time in Nashville seemed too short…it was a blast.  It was the first trip where I felt like I had shaken off law school for the summer and didn’t have to worry about deadlines, briefs, or homework to be done when I got back.  I enjoyed and loved every minute of it.  After a jam packed 1L year, the summer is a welcome break and the relaxation it brings is intoxicating.

To me, there’s just something about summer that whispers adventure.  It’s time to go see things you’ve been wanting to all winter long, it’s reading those books that your friends can’t stop talking about while lounging on the porch enjoying a warm summer night.  It’s catching up with old friends over delicious food and relaxing with family.  It’s indulging in your old favorites while finding the time to seek out new ones.

So here’s to ice cream, a cheap pint of beer, good company, lazy summer nights, and adventures, both new and old.

What will you be doing this summer?  What’s your adventure? Where are some places you want to go and are they old favorites or new?

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Cup of Joe and a Clingy Case of the Mundays

19 Oct

Coffee is the best thing to douse the sunrise with.  ~Terri Guillemets

I brought you a cup made just the way you like it

Good morning from Cincinnati!  If we were really having coffee this crisp fall morning, I would pick you up a to-go cup because this morning we’re on the move.  As we’d walk down the city streets of Cincinnati we’d watch it wake up, my favorite time of the day.

If we were really having coffee today, I’d want to hear all about your weekend!  You’d probably ask about my fall break and although I can’t wait to tell you all about a perfect week in Nashville, I would have to save that for another time.  A time when I haven’t been up since 5 am and when I wasn’t rushing to a busy day of classes and conference calls.

And to be completely honest, somehow the case of the Mundays has seemed to follow me to Tuesday.  Weekends are still hard in a new city and coming back pre-dawn Monday morning from a great weekend back home was tough.  Even though I know it’s only for a season and that in the big picture, 3 years isn’t that long…it’s tough being away from home.  Lately, I feel like I’ve been living in two worlds and this Tuesday I am missing the one I’m used to, the one I love with places and people I know and who know me.  This Tuesday,  as we’re rushing around for coffee in my new city, I would have to stop and ask you for your honest opinion, “This will get easier right?” It will get easier to come back right?

And then I’d probably laugh because you’d probably be looking at me like I’m crazy and say that doesn’t sound like me.  And you’d be right.  I love new places and love change but at the same time, I have realized that it’s the people that mean the most to me.  I guess I’ll just have to find a way to open the arms my world wider to include both.  These are just growing pains.

But before we parted ways to get caught up in the hustle of the day, I’d pass on this delicious recipe that I recently tried.  Everyone needs a simple apple pie recipe for the fall right?  Plus, it would go great with coffee!  Enjoy!

Flat Apple Pie
Originally from The Pioneer Woman
Ingredients
-5 peeled & sliced Granny Smith apples
-2 Tbs. flour
-Juice of 1/2 lemon
-1/2 c. sugar
-1/2 c. brown sugar, packed
-1/4 tsp. salt
-1 recipe Perfect Pie Crust
-6 Tbs. butter

Directions
-Preheat oven to 375-degrees.
-In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar and salt and set aside.
-Roll out two pie crusts into large circles and place the circles on large baking sheets.
-Place half the apple mixture on one crust and other half on the other crust.
-Fold over the edge of each crust so that it covers 2-3 inches of the apple mixture. No need to be artistic – the more rustic the better.
-Dot the tops of the pies with chunks of butter.
-Bake for 30-40 minutes, until the filling is golden and bubbly. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
-All to cool slightly, then slice into wedges with a pizza cutter.(makes 2 pies) 

Pioneer Woman’s Perfect Pie Crust
Pie crust is normally so difficult to make and so finicky.  So you can see how I was a little apprehensive to tackle this one.  BUT, this was so simple!  I am going to use this crust all the time now.
Ingredients
-3 c. flour
-1 tsp salt
-1 ½ c. vegetable shortening
-1 egg
-5 Tbs. cold water (I put some ice water in a freezer until I used it)
-1 tbsp. distilled white vinegar
Directions
-Combine the flour and salt in a large bowl.
-Add in shortening.
-Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. About 3-4 minutes.
-Lightly beat the egg with a fork, then add it to the mixture.
-Next, add the cold water and vinegar.
-Stir the mixture together until it’s just combined, then remove half the dough from the bowl.
-Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. After flattening, seal the bag tightly. Freeze. (Repeat to freeze second half.)
When ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes.
-Remove from the bag and place on a lightly floured surface.
-With a rolling pin, begin rolling the dough from the center, outward.
-If  the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top.
-Flip over to finish rolling. Remember to roll from the center in single, outward strokes; not back-and-forth rolling.
-Loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
(makes two to three 9-inch pie crusts)

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Ree…You’ve Done it Again

14 Oct

By now you know of my utter and complete love of all things Pioneer Woman.  Here’s the thing that won me over…cookbooks and cooking magazines are hit or miss for me.  Sometimes you’ll find a great recipe and other times it’s a little bland.  Ree (Pioneer Woman) though, hits the spot every time!

So when The Boy was coming up to Cincinnati last week before fall break I wanted to figure out something delicious to make for when he got in.  In law school because of time and the budget or a grad student, cooking has gone to the wayside.  I’m more of a mac and cheese or turkey sandwich kind of girl most nights now.  I save it for special occasions and look so forward to relaxing and creating again.  So, this special occasion begged the question…What shall we have for dinner?  The Boy had said he wasn’t really in the mood for pasta (which let’s face it, that takes out half of my repertoire) so we had to be creative here…

 

"Don't ask me. I'll eat anything"

 

Caesar didn’t have any answers for me so I went to the next best thing.

Ree, what shall we have for dinner on this beautiful fall night? Oh, and it can’t be pasta.

Chicken and olives you say. Sounds interesting.  I’ll give it a try.

Yes, that conversation did go on in my head and before you start to make judgement calls about my sanity…remember friends, I do live alone.  When you should start worrying though is if I ever tell you I got a cat.  Then we’ll have an issue on our hands.

Ok, back to the chicken with olives.  I was a little skeptical because I wasn’t sure how all the flavors would work together but like I said earlier, Ree has never led me astray so I decided to try it.

It was a huge success! I was worried the olives might overpower the dish but it didn’t.  I loved it.  The flavor was different from anything I’d ever had and the sautéed chicken which then baked in the sauce cooked it to perfection.  The Boy loved it too and didn’t seem to mind that I put it over pasta.

This dish is simple and a warm hearty dish for cool fall nights.

 

Photo by Ree Drummond

 

 

 

Chicken with Olives
Originally from The Pioneer Woman

Ingredients
-4 Tbs Butter
-4 Tbs Olive Oil
-6 pieces Chicken (Ree suggested to use thighs and legs which would good but I might try chicken breast next time) With Skin
-1 whole Medium Onion, Diced
-5 cloves Garlic, Minced
-2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
-1 whole 28 Ounce Can Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped
-1 cup White Wine (Again, grad student budget  so I used Low Sodium Chicken Broth)
-Salt
-Freshly Ground Black Pepper
-¼ cups Heavy Cream
-1 cup Whole Green Olives
-12 oz, weight Linguine, Cooked Al Dente And Drained

Another beautiful photo by Ree Drummond

Directions
-Preheat oven to 375 degrees.
-In a large ovenproof skillet, melt butter and olive oil over medium-high heat.
-Add chicken and brown on both sides. Remove chicken to a clean plate.
-Reduce heat to medium.
-Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes.
-Add tomatoes and cook for a minute or two.
-Season with salt and pepper.
-Pour in wine/broth and stir.
-Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.
-Remove pan from oven and remove lid.
-Add whole green olives and heavy cream (drizzle evenly over the top.)
-Put on lid and shake the pan to “stir” in the cream.
-Return to the oven for 15 to 20 minutes to thicken the sauce.
-Remove from oven and keep lid on until ready to serve.

 

Place pasta into a large serving bowl or platter and lay chicken pieces on top.  Pour all of the sauce over the top and sprinkle with Parmesan.

- – -

Cooks out there…what’s your favorite oven proof skillet or dutch oven? I would love to get one and would love some suggestions.

Happy Fall!

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My Last Will and Testament and a Bake Sale

27 May

“Change is the essence of life.  Be willing to surrender what you are for what you can become.”

All that is left

So, yesterday was my last day at work.  That was interesting. I was excited and nervous.  I’ve never quit anything in my life and to leave a job, even if it is to go back to school, killed me.  I’ve been with these people for 4 years! How do you just cut youreslf off in one day? Not to mention, I just don’t think I process things correctly.  It didn’t feel like my last day till I got in the car, was driving away and it all of the sudden hit me.  Also, I’m terrible at goodbyes.  So all in all, an akward day for me.  

While I was cleaning up my desk, I did find these little gems.  I could’ve been selfish and taken them with me…set them up in my first class of law school, but no.  Instead, I want to leave them with those that I think will enjoy them.  Think of this as my last will and testament.  So gather round for the reading of the will.  Sorry, no one gets the car. I know that’s all what you’re here for.  It is a champ at hauling books of boxes. Hmmm…who’s first.

1. Jesus with the 5 o’clock shadow- This is bestowed upon Jason. He comes with all the rubberbands you shot at me over cubeland in Novi.  Just remember that it’s all fun and games till someone looses an eye.
2. Sharpies- A publicist always has sharpies.  ALWAYS.  I was strolling through a bookstore while there was a signing in the back.  Across the aisle I saw a woman in heels franticly running up front.  She was looking for sharpies for her author.  I dug in the purse and ta-da! Here you go bad publicist, here’s a sharpie for your author.  I normally carry three.  I’m not willing to be naked and without a sharpie nor do I think ripping off the bandaid all at once is the best way to heal so how about this.  I’ll keep one and give the rest to my fabulous publicist friends.  To Curt, Katie, Stephanie, Heather, Claudia, Brenda…may you never go without.
3. Popcorn- This goes to AJ. I also owe her gum and some advil since she always had it and I never did. 
4. Talking Jesus- Yes, it is a talking Jesus.  The best thing for a quiet office, is talking Jesus.  I feel I might have to leave this to my successor since this was left for me.  New children’s publicist meet Talking Jesus. Usuaslly I do the daily word at 8.
5. Dixie Stampede Cup- This thing cracks me up.  One of the editors brought it back for me because she thought it was funny.  It is.  But now I feel it belongs back home.  That is why my dear friend Abby. Abby, wherever you may go in life, this should go with you so you can remember home back in East Tennessee :)  
6. Webster- This goes to Jen…well, it actaully goes to Jake, her adorable little boy. I’d see Jen coming in the office and right after her would be little Jake.  He loved Webster so it’s only right it’s his now.  Plus, I’m a children’s publicist, something has to go to the kids right?!
7. Flair- There are two pieces of flair here.  One is a magnet from the Office that says “I Love My Job” and the other is a pin from one of the first books I worked on as an intern, Aim Low. Kristen, these are for you.  Your fantastic sense of humor will fit these perfectly.  I wish I could get you corndogs. I’ll send those.  Please where the pin to our next sonic happy hour.  Thanks for making me laugh and keeping me sane.
8. And what you’ve all been waiting for…the Publicist on a Stick. This is one of the best things I’ve ever recieved.  So funny.  Jason, this is for you.  Just remember, to whom much is given, much is expected.

This concludes the reading of the will.  But don’t leave yet!  One more thing to tell you about before I haul boxes and furniture around today in the blistering heat and humidity…

This Saturday, the fabulous Lindsay of Love and Olive Oil, one of my favorite food blogs, has organized local food bloggers including myself for a bake sale benefiting Second Harvest Food Bank. 

Check the event details out on facebook. Isn’t this such a wonderful idea?  The ladies behind these blogs are fantastic and the recipes on their sites are mouthwatering so I can’t wait to see what they whip up.  Sadly though, I’ll be out of town this weekend and unable to make it to the sale but I will be sending my favorite Lemon Ricotta cookies.  Mmm.   Be sure to check it out, get some goodies, say hello to the local food bloggers and tell all of your friends!  All of the proceeds go to help flood relief efforts here in Middle Tennessee.  I just love how food brings people together and helps out.  That’s my kind of relief effort!

Happy Thursday everyone!

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Weekends are for (food)lovers- Story of a vegan & a meat lover

27 Apr

“Do vegetarians eat animal crackers?”  ~Author Unknown

“Again with the food?!” you say.  Yes! Let’s be honest, 2 hours of cross training at the Y when Spring is blooming outside doesn’t make for a happy Jaye and won’t make a very delightful post :)  So, this week, we start with food, which always makes me happy!

The cous, an old pic from my graduation. She's all grown up now and getting married.

My cousin came down from Chicago for her bachelorette party this weekend. It was a blast and so much fun to see her! Friday morning I texted her to see if she had dinner plans saying I’d love to make her dinner. She texted me back saying that was great but that she was vegan now.  What?  Hmmm. Ok.  I quickly emailed a great friend who was vegan before becoming pregnant to see if she could point me in the right direction. As always, she delivered.

I had my recipe, my grocery list and was ready to go. She even helped me figure out what beer/wine was vegan.  Come on, it was her bachelorette party, first things first.

That night, we ended up walking to Rosepepper because it was nice out and the quesadilla and margaritas were calling my name (They have an awesome vegetarian burrito) but I had all the ingredients so the Boy and I made this Sunday night.

I don’t ever see myself becoming vegan, but as you can read in these two posts, I am trying to pay attention to what I eat and how it’s made.  I agree that the state of the food business is not good and that most americans have no clue what they are eating or what happened to it before it got to the plate. Most people, like my cousin, are vegan to boycott that.  With spring here, I’m going to be going and getting food at the farmer’s market and really watching what type of meat I buy, even if it’s more expensive.  How did we get to the point where organic or something natural is more expensive. It makes me angry. Oh well, I’ll think of it as money spent on my health.

So without further ado, in our first corner, we have the vegan.

Vegan Roasted Veggie Pasta. Photo from Vegetarian Times

Roasted Vegetable Linguine with Torn Fresh Basil
Originally from Vegetarian Times

Ingredients
-2 cups sliced shiitake mushrooms
-1/2 lb. fresh or frozen asparagus, cut into 11/2-inch piece (I used sweet peas)
-1 small onion, coarsely chopped (1 cup)
-2 Tbs. olive oil
-2 cloves garlic, minced (2 tsp.)
-1/2 tsp. red pepper flakes
-2 cups cherry tomatoes (I halved mine to make them easier to eat)
-1/2 cup white wine
-1/2 13.25-oz. pkg. whole-wheat or white linguine
-1/2 cup torn fresh basil leaves

Directions
-Preheat oven to 450°F.
-Toss together mushrooms, peas, onion, oil, garlic, and red pepper flakes in large roasting pan. -Roast 20 minutes, or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.
-Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften.
-Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan.
-Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.
-Meanwhile, prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.
-Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired.
-Stir in torn fresh basil leaves, and serve immediately.

This was really really delicious. Normally when I think of vegan, I think tofu…you can tell how much I know, right. A vegan and a meat lover can sit down at the same table and not only be friends, but have an absolutely delicious meal.  I loved the hint of white wine and honestly, you can never go wrong with roasted veggies and pasta in my book.  I will definitely be making this again, but maybe as a side dish for some grilled chicken :)

And in the other corner we have the meat lover.

Photo by the Pioneer Woman, Ree Drummond

Brisket
Recipe originally from My Muse

Ingredients
This is the best part…there are only three!
-1 whole beef frisket, trimmed of all fat (5-8 lbs)
-1 bottle (24 oz.)  Ketchup
-1 package onion soup mix

Directions
-Place trimmed brisket into a large baking pan.
-Mix ketchup with onion soup mix and add 1 cup of water to thin it out a bit.
-Pour sauce over the meat, cover pan with foil and marinate 12-24 hours in the fridge.
-Place covered pan into a 275-degree oven and walk away for 6-8 hours, depending on how big the brisket is.
-Check tenderness when brisket has been cooking for several hours: stick in two forks and pull in opposite directions.  Meat should come apart easily.
-When meat is done, remove from oven and place on a cutting board.
-Slice against the grain with a SHARP knife and remember, meat falling apart is a good thing.
-Return the sliced meat to the sauce until serving.

Delicious! Photo by Ree Drummond

YUM. I have never made brisket before but I was game for anything with only three ingredients.  This was so nice because you could just leave it all day.  I did it on one of the days I work from home so I could keep an eye on it but that may have been a mistake because the smell of it cooking is simply mouthwatering.  I can’t stress two things enough on this recipe: 1- use a deep baking pan.  I had some sauce that decided to jump out of the pan onto my leg and brand new running shoes. 2- use a SHARP knife.  When tender, the brisket just falls apart and a dull knife (like I have) makes it nearly impossible to cut these pieces.  I had some amazing brisket sandwiches for lunch too!

No, that's not blood. It's the brisket I spilled on my shoes. As if Caesar didn't want to eat my shoes enough...

And for a quick running update:

Sometimes plans have to change. I’m not very good at this especially since it’s something I’ve been training for since December, but I’m coming to grips with it.  The Country Music Marathon was this past Saturday and I wasn’t able to race it which I thought would really be hard. It was, but it was so fun to cheer other runners on and focus on that instead of a time.

Later this week I’ll have a full update on what’s next in terms of running and will link to some amazing runners who completed the CMM and their race updates, not everyone’s are up and I don’t want to miss anyone! Congrats to all of you!

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Weekends are for (food)lovers- My Muse

20 Apr

Cooking is like love.  It should be entered into with abandon or not at all.  ~Harriet van Horne

Ree Drummond aka The Pioneer Woman aka My Muse

I have been noticing a couple of trends here in my cooking habits:

1. I have a cooking Muse- My Muse goes by the name of Ree Drummond, or as more people call her, The Pioneer Woman.  Until blogs, we had our grandma’s recipe books, the recipes we write down from our parents and compile to add to our own repertoire. Our recipe books are scraps of paper, notecards and photocopied magazine pages given to us by trusted family members and friends.  I now add to that list, Ree.  Her humor, stories and pictures, make me feel like I know her and as I star the recipes I want to try the following weekend my mouth waters.  I’m also glad I’m not the only one who has a four legged little rascal that seems so interested in the culinary arts ;) More than just her recipes being utterly delicious, they are approachable, much like she is.  I feel like I am in her kitchen learning and making a mess right along side her.  She really is divine.

2. When I don’t run, I eat- Honestly, what else am I going to do with those 2-4 hours a day when I can’t run, it makes perfect sense to cook and eat.  Right?  Ok, so maybe there is flawed logic lurking somewhere in there but honestly, the last time I did a (food)lovers post was when I was sick with the flu and couldn’t run. Two weeks later, Piriformis syndrome and BAM. I’m in the kitchen cooking up a storm. And this weekend, I had a little extra inspiration to do so.

So without further ado, here is what my Muse inspired me to tackle this weekend.

Picture by Ree Drummond

Chicken with Tomatoes and Garlic
Originally from My Muse

Ingredients
-8 pieces chicken legs or thighs
-salt and peper to taste
-3 Tbs olive oil
-1 Tbs butter
-1 can (28 oz) diced tomatoes
-1 can (14 oz) whole tomatoes
-2 Tbs tomato paste
-Fresh herbs: basil, parsley, sage, rosemary
-8 cloves garlic
-16 oz of pasta
-grated parmesan cheese
-1/2 cup white or red wine

Directions
-Preheat oven to 400 degrees.
-Salt and pepper the chicken legs.
-Heat ovenproof skillet over medium-high heat.
-Add olive oil and butter and when it’s hot, add chicken legs to the pan.
-Using tongs, brown the chicken on all sides (about 2 minutes) and then remove chicken from the pan and put on a clean plate.
-Pour wine in, scrapping the bottom to loosen any bits.  (I used white wine, a pinot grigio in mine, mmm)

Photo by Ree Drummond

-Cook for 1 minute
-Pour in tomatoes with their juice and add tomato paste.
-Bring sauce to a boil then turn off the heat.
-Add plenty of fresh herbs (at my grocery store they had a group of fresh herbs packaged together for poultry so I used that) garlic (come on, any recipe that requires 8 cloves of garlic…perfect) and chicken legs.
-Put lid on and cook in the oven for 1 hour then remove pot from oven and allow it to sit while you cook the pasta.
-Cook the pasta to al dente, drain and add to large serving bowl.
-Remove lid and check sauce, it  is overly thin, remove chicken and boil the sauce for 5-10 minutes (I should’ve done this. The sauce was delicious but a little too watery)
-To serve, pour sauce over cooked pasta, then arrange chicken pieces.
-Sprinkle generously with parmesan (now you see why I like this woman ;)

This recipe was so easy and incredibly cheap! It hardly took any prep or attention.  Now onto breakfast, my favorite food group!

Photo by Ree Drummond. Sorry kids- don't have a camera.

Petite Vanilla Bean Scones
Recipe originally from…you guessed it…My Muse.

Ingredients
Scones
-3 cups all-purpose flour
-2/3 cups sugar
-5 tsp baking powder
-1/2 tsp salt
-2 sticks unsalted butter, chilled
-1 large egg
-3/4 cups heavy whipping cream
-2 whole vanilla beans

Glaze
-3 cups powdered sugar
-1/2 cups whole milk
-1 whole vanilla bean

Directions
-Preheat oven to 350 degrees.
-Split vanilla beans down the middle lengthwise and scrape out all the “caviar” inside.
-Stir caviar in cream and set aside for 15 minutes.
-Sift together flour, 2/3 cup sugar, baking powder and salt.
-Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going till the mixture resembles crumbs.
-Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Delicious photo by Ree Drummond

-Turn dough onto floured surface and lightly press together until it forms a rough rectangle.
-Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick.
-Use knife to trim to a symmetrical rectangle, then cut into 12 squares.
-Next, cut each square/rectangle in half diagonally, to form two triangles
-Transfer to parchment lines cookie sheet and bake for 18 minutes or just before they start to turn golden.
-Allow to cool for 15 minutes on cookie sheet then transfer to cooling rack to cool completely.

Glaze
- Split one vanilla bean lengthwise and scrape out all the caviar.
-Stir caviar into milk and allow to sit for awhile.
-Mix powdered sugar with the vanilla milk, adding more sugar is needed to get a smooth consistency.
-One at a time, carefully dunk each cooled scone in the glaze and transfer to the cooling rack to let the glaze set (about 1 hour)

I have never been a fan of scones but can you blame me for wanting to give them a second chance when they look so good? These aren’t the cheapest things in the world because of the vanilla bean but they are worth it. The recipe makes a lot too so you’ll have them for a couple mornings. I am enjoying one right now with my coffee, so take that Starbucks.

Tiger Balm

And for a quick running update:

Today is my first day of physical therapy.  This is going to hurt. I am getting a deep tissue massage as well, which is supposed to help.  I’m hoping they can help me out on what’s good cross training to do because even being on the bike hurts. I’ve heard swimming is good.  So we’ll see.

I’ve added two new things to my running arsenal…Tiger Balm and an awesome pair of R.E.I. compression shorts.  Tiger Balm is a heating agent which is what the Dr. said to put on before running/working out.  Then the compression shorts help keep the heat on longer during a run.  Again, we’ll see. I’ve wanted compression shorts because I love my running tights and needed a warm weather alternative.  Light running shorts just don’t do it for me. I tried on a lot of compression shorts but they were all so short! These are great because they are a perfect length and they have pockets too for my shot bloks! Hopefully I’ll be able to give these suckers a spin soon! The half is this weekend and the marathon is next!

P.S. I had a break down in the grocery store this weekend when I couldn’t keep walking to finish shopping because of the pain. Called the Dr. to leave a message with his nurse to see if I could get a cortisone shot or some kind of anti-inflammatory to allow me to run my races. I haven’t heard back. I’m sure I sounded like an addict. Perfect.  Hopefully a good running update will follow shortly.  STRETCH people, it makes a difference :)

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Weekends are for (food)lovers- Satisfying the Southern Palate

19 Apr

“For those of us who live to eat, these are hopeful times.” ~John T. Edge

Oxford American- Love this photo.

A week ago, I was given a gift by a new friend, a copy of Oxford American.  He told me about it awhile ago before one of our East Nasty runs, saying that within the pages of this magazine was some of his favorite writing.  The latest issue was about food and after seeing that 1- I love food and 2- I love to write about food, he thought it would be right up my alley.

After two weeks, and not being able to find a copy for sale, last weekend as I hobbled back to my car after the 20 mile run that did me in last weekend, I found something pinned beneath my windshield wiper. It was a copy of the Oxford American.

Honestly, is there any better gift than a loaned book/magazine from someone who has handpicked that title with you in mind?

“Oxford American: The Southern magazine of good writing, proudly published from the University of Central Arkansas.”

Hmmm.

“With guest editor, John T. Edge,” the cover went on to reveal. Interesting.  Now, I hate to admit it but I had no idea what to expect from a literary magazine published in Central Alabama about Southern cooking.  I don’t like grits, I have never had collard greens and won’t touch fried green tomatoes (you can tell that my knowledge of “southern” food is hardly developed) and didn’t particularly care to read about them.  However, I have long been a fan of John T. Edge, from his column in the New York Times, NPR’s All Things Considered, and guest spots in Gourmet to his books, and since it had come highly recommended, I decided to take a bite.

Douglas Bourgeois "Refrigerator"

Eat dessert first right? That’s my motto. The first course was an article my friend marked for me titled, People of the Cake, by Diane Roberts. I was smitten. The writing was brilliant, mouthwatering and refreshing.

Article by article, I devoured the whole thing.

How silly of me to scoff and think as a girl who grew up in Pittsburgh, raised on bagels, pasta, pirogies and subs, I wouldn’t enjoy this.  I loved this magazine for the very same reasons that I have come to love the South.  These essays weren’t just about food, they were about the people and stories behind them.  These writers masterfully wove religion, rich tradition, cooking, humor and grace together in a way only a Southern writer could.

“If the recipe says fresh coconut, don’t you dare use that stuff in a bag. Suffering for your cake builds character. (We are Presbyterians after all.)” -Diane Roberts in People of the Cake

These writers reminded me not just why I have loved cooking, but writing.

I read the articles a little slower and enjoyed it a little more, experiencing trademark Southern hospitality as these writers welcomed me into their world:

Would you tattoo this on yourself? Kevin Gillespie did.

-Warwick Sabin exposes the dark side of Southern cuisine as fresh local food becomes a luxury item forcing many to go for the mass produced affordable calories instead of fresh produce that are the building blocks of Southern food.

-Jack Pendarvis writes about his favorite local hang with the best food around- Chevron, the one south of the courthouse responsible for serving up chicken on a stick, and how it was ruined once the secret got out.  We’ve all been there, I bet you are thinking of your favorite place right now, just like I am, that you only tell your closest friends about for fear it will ruin the magic.

-Mamie Morgan recants her and her boyfriend saving all their spare change to go to one of their favorite restaurants on New Years, with chef Kevin Gillespie, and how certain chefs and their food much like bands and their music, speak to us. What chef speaks your language?

Nashville's own Olive Sinclair

These stories join others about the array of people and personalities that make up a restaurant, tales of homemade beef jerky, geophagy, or in layman’s terms- eating dirt, the mysterious origins of New Orleans cuisine, and even an ode to Oregano.

Nashville’s own Olive Sinclair is featured as well as a brewery in Durham, North Carolina who’s mission is to “brew farmhouse ales that celebrate the culinary and agricultural  heritage of the South.” But these deserve their own posts so I don’t want to spoil it.

All of that said, I will be subscribing to Oxford American soon and I encourage anyone who loves good writing to do the same. Reading the Oxford American prompted me to do some cooking this weekend when I wasn’t sitting out in the sun so I’ll post those tomorrow.  Until then, I leave you with Diane Roberts’ mother’s recipe for Sour Cream Pound Cake, “the cake she’d make for people who do nice things.” Now if that’s not Southern, I don’t know what is!

The sign of Southern hospitality

Ingredients
-2 sticks of butter, softened
-3 cups white sugar
-8 eggs, seperated
-1 cup sour cream
-3 cups cake flour
-1/2 tsp salt
-1 tsp baking soda
-1  1/2 tsp good vanilla extract

Directions
-Preheat oven to 325.
-Grease a tube pan and sugar the edges.
-Cream butter and two cups of sugar until fluffy. While that’s beating, use hand mixer to mix egg whites.
-Add third cup of sugar and continue whipping until they form stiff peaks.
-Add egg yolks, one at a time, to butter and sugar. Beat well.
- Sift the flour, salt, and soda together.
-Add, alternating wet and dry ingredients, the flour mix and the sour cream. Mix well.
-Add vanilla, then fold in the egg whites.
-Bake 60-90 minutes until skewer comes out clean.
-Cool 10-15 minutes and turn out on a plate.

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Where I’d Rather Be Wednesday

14 Apr

I crave their brunch 7 days a week

“A great chef is an artist that I truly respect.” ~Robert Stack

A friend over at Wee Little House, has “I’d Rather Be Wearing Wednesday,” which I absolutely love! If I could raid a virtual closet, it would be hers. Anyway, it got me thinking.  If you remember I did a post awhile back about Monday mornings.  I love my job but sometimes, now that the weather is nice, I simply don’t want to be in an office all day. This is how we ended up at Where I’d Rather Be Wednesday!

This morning, as the sun creeps over the treetops to welcome what is sure to be a beautiful Spring day in Nashville, it  is especially hard to pass Marche on my way to cubeland and not pull over and ask for a job for a day.

Marche's marketplace. Picture from Metromix

Marche is a European style cafe and marketplace that has come to be my favorite weekend brunch spot. It’s not even a ten minute walk from my house and I swear I can smell the croissant french toast on any given Saturday morning. I blame this obsession with it on my dad. Mom and Dad came to visit when I was moving into my new place and we headed down there to grab some lunch and he liked it so much we went back the next day! Come to think of it, I might be able to blame all my food obsessions on my dad. We would hardly ever go to McDonald’s as kids but when we did it was because Dad was craving a big mac. Anyone who knows me knows I get some serious cravings for cheeseburgers at the most random times. But I digress, back to Marche.

It’s just so inviting to me on the corner of what is considered to be the heart of East Nashville, 10th and Main. Windows wrap around the outside giving diners the feel they are relaxing in front of their own window on the world, which for a people watcher like me, couldn’t be better! Inside it’s open, with fans whirling overhead, and the buzz of conversation is mixed with the clink of coffee cups on the naked wood tables. I adore it. The whicker chairs, the breeze meandering through the open door, the exposed kitchen, the simple flower in the center of the table, it’s simple yet otherworldly. On a Wednesday like this, although I swore I’d never want to work in food service again, I would love to be a chef at Marche.

Photo by Wander Girl on Ponder My Wanderings Blog

My sister is in culinary school and I think I am secretly jealous of her. I wish I could like her and like Margot McCormack (the mastermind behind Marche), take fresh ingredients and create something mouthwatering.  That’s why I want to work at Marche. I want to learn how to create these masterful concoctions.

So much of most of our jobs are constant to-do lists that follow you day to day and sometimes you feel you get nothing done even though you have been chugging along all day. I think because of that- even though it’s tough work, I just think there is something so satisfying and gratifying in putting a delicious meal on a table for people to enjoy with friends and family. Cooking. I with that was my to-do this today.

This Wednesday, I would rather be walking apron in hand to Marche.

Two things…

1-I’ve heard rumors about cooking classes at Marche/Margot…true or false?

2- Marche this Saturday? Bellinis and french toast? Who’s in?

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Weekends are for (food)lovers- That’s My Kind of Vegetable

5 Apr

“Vegetables are a must on a diet.  I suggest carrot cake, zucchini bread, and pumpkin pie.”  ~Jim Davis

Don't check out yet, promise we'll make these little buggers delicious. Image by Fran Henig

It’s Springtime in Nashville, my windows have been open all weekend, the fan has been running and the sun has been out everyday. Well, besides that pesky thunderstorm that threatened to ruin Saturday but the sun chased it away before I had my first cup of coffee. After this weekend, I’m in a good mood.

I’ve been a little down recently after my not so peachy half marathon in Atlanta, followed by a week and a half long flu. It’s been miserable and no training was being done. I kept thinking I was getting better only to go out for a run and have to cut it short after feeling like someone was throwing bricks on top of my chest. It was an extremely frustrating week and with a celebrity booksigning at work, I was busier than ever. I couldn’t wait for the weekend to relax, recoup, get my life in order and hopefully squeeze in a 10 mile run and a 14 mile long run to get me back on track.

Instead of going on a 10 mile run on Saturday morning I sidelined those plans because turns out, when I don’t run, I eat. Well, I cook.  Makes sense right? You’re not running so obviously filling your home with delicious treats is the next logical step. But hey, at least it was healthy…it had carrots in it.  When The Pioneer Woman posted her favorite Easter treat, Sigrid’s Carrot Cake, I knew I had to try it. I have always been unjustly prejudice against carrot cake. I think the carrot threw me off.  Like most things I judge too quickly, I was wrong.

They taunt me with their cream cheese icing.

Carrot Cake Cupcakes- Originally from The Pioneer Woman

Ingredients

For the Cake:
-2 cups sugar
-1 cup vegetable oil
-4 eggs
-2 cups all-purpose flour
-1/2 tsp salt
-1 tsp baking soda
-1 tsp ground cinnamon
-2 cups grated carrots

For Icing:
-1 stick of butter, softened
-1 package (8 oz) cream cheese
-1 lb. powdered sugar
-2 tsp vanilla
-1 cup pecans, chopped finely (I decided to leave these out)

Directions

Cake
-Mix together the sugar, oil and eggs in a large bowl
-In another bowl sift together flour, salt, baking powder, baking soda and cinnamon then add it to the first mixture and combine
-Add carrots and mix well
-Pour into greased a floured cupcake tin and bake until done (25-27 minutes)
-Cool Completely

Icing
-In large bowl, cream butter and cream cheese
-Add sugar and vanilla and blend
-Mix in the nuts
-Spread on cooled carrot cake. (NOTE: This is one of the best icing ever, so a word or two of warning. 1- don’t eat the whole bowl with a spoon and 2- wait till the cupcakes are completely cooled before you put the icing on or it will all run off. Trust me, you don’t want it to all run off)

One of my favorite warm weather vegetables

Oh but that wasn’t all my friends. It’s not enough to have carrot cake cupcakes, I needed to add ricotta cheese to the mix. Again though…it included sweet peas, asparagus and zucchini…so it’s healthy right?

I got out of my 10 miler but I knew that bright and early Sunday morning I’d have to wake up and do 14 so I wanted to get my pasta in and why not throw in some cheese and greens. This dish was delicious and perfect for a Spring night.

Springy Shells- Recipe originally from Tasty Kitchen

Ingredients
-16oz.  medium pasta shells
-1 lb. asparagus (cut into 1 1/2 inch pieces)  discard tough pieces
-1/2 lb broccoli, cut into small florets (I left these out since the Boy doesn’t like cooked broccoli, still had two three greens though so I was ok with that decision)
-1 medium zucchini diced
-1/2 cup frozen peas
-3 whole green onions sliced (white and light green parts)
-3 cloves garlic, minced
- 4 Tbls butter
-2 Tbls olive oil
-20 oz. ricotta cheese
-1/2 teasp salt
-2 eggs
-1 1/2 cup parmesan cheese
-black pepper
-extra olive oil for drizzling

Springy Shells Photo by Ree Drummond

Directions

-Preheat oven to 350 degrees
-Cook pasta until extremely al dente
-Melt butter with olive oil over medium heat, then add garlic
-Add the asparagus to the pan and cook for five minutes
-Add the broccoli and cook for one minute
-Add zucchini and cook for one or two more minutes
-Add the frozen peas, stir together then turn off the heat and set aside
-In separate bowl mix ricotta, eggs, salt and pepper until well combined

-Butter a 9×13 inch baking dish
-Add half the pasts, then spread 1/3 cup of the ricotta mixture over the surface
-Sprinkle 1/3 of the parmesan over the ricotta, then 1/2 of the vegetables
-Repeat with the rest of the pasta, then the rest of the ricotta and another 1/3 of the parmesan.
-End with the rest of the veggies and the rest of the parmesan
-Drizzle with olive oil and bake for 25 minutes on 350 or until nice and hot

This was so yummy! I think the Boy liked it too but not as much as the cupcakes. It was sans meat but have no fear because I have a three ingredient brisket marinating in the fridge for tomorrow to remedy the meatless weekend. Mmm.

The springy shells must have put an extra spring in my step because I went out Sunday morning and got my whole 14 miler in! It was the first time in two weeks I finished the run I set out to do and it did a world of good for me mentally. I can’t believe that after next weeks 20 miler, It’ll be taper time. Now I’m off to sit outside, soak up some sun, relax, have a cupcake and watch some more Office, which me and the Boy have been going through at an alarming speed.

Happy Monday!  How was your weekend?

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Weekends are for (food)lovers- Flu Fending Foods

29 Mar

“Neither rain, nor snow, nor sniffle, nor fever shall keep me from my training schedule.” ~Runner’s World

How I've felt running this week

So…I’ve been sick. Really sick. I don’t get sick very often but when I do, it knocks me out cold. And just when I was quietly rejoicing because I thought I was lucky enough to slide by without getting sick during marathon training…BAM…out for a week. How silly of my to think I was the exception to this terrible rule. Remember that not so peachy half that I told you I ran last weekend? Turns out that rain I was running in didn’t do much for the flu I was coming down with.

Not that there is ever a good time to be sick but with a busy week at work and a 20 miler scheduled for my long run, I was hesitant to take anything down a notch. Turns out I didn’t have  a choice. Cough, aches, headache, stuffed up nose, and an upset stomach kept me out of work and in bed. I tried to go to work a couple times. Fail. I tried to do a hilly 5.96 course with the nasties Wednesday. Yet another utter and complete fail. I couldn’t breathe. With each gasp I felt like someone was throwing a brick on my chest. I know, I know, I’m stubborn which sometimes turns into borderline stupid.

You’d think I would’ve learned my lesson right? Wrong. Saturday night as me and the Boy (who came down with the cold as well) were laying low, I thought I was getting better but every time I would laugh I would be caught up in a coughing spell.  The Boy cautiously  asked, if I thought continuing to plan to run 20 miles Sunday was a good idea. Yeah, why not I told him. 20 mile run yesterday…Epic fail. I made it about 11-12 and felt like my lungs were drowning.

So maybe running wasn’t the best idea but honestly, I really needed a good run. I had a bad half marathon, my run during the week was a bust, and all I wanted was a killer long run to get me back on the right track. Running only 11-12 when you planned 20 isn’t the best mental boost. I was frustrated, disappointed and angry but I keep telling myself it has nothing to do with fitness, it’s being sick and I will be fine after I get better. Ugh.

Turns out what they tell you about running while you’re sick is right (and the Boy was right): use the neck rule. If the symptoms are above the neck like a runny or stuffy nose, you can continue to work out. If it’s below the neck i.e. chest cold, body aches etc., take time off. (Great Runner’s World article here)

So while I’m dialing back the intensity and trying to fully heal so I can get back to it, I’ve been researching food runners can eat to help battle the flu and give the good ole immune system a swift kick in the pants.  The important thing I’ve learned and am trying to get better at is incorporating these food into everyday life instead of using them in an emergency :) so here are the five I’m focusing on:

Mmm...

1. Chicken Noodle Soup- Mom was onto something. According to Runner’s World Hot List, studies actually show that chicken soup can decrease symptoms of the common cold as well as neutrophils, the white blood cell that is considered partially to blame for the dreaded flu. It is also said to have some mild anti-inflammatory properties, to help decrease the production of mucus production. I think I’ll be taking this to lunch more often this Spring.

2. Cherries- My grandma had the right idea when she drank cherry juice. In northern Michigan, where I’ve been lucky enough to go each summer, the roads are lined with cherry orchards and cherries are in salads, cookies, on cereal, everything. Turns out they’re great for athletes because they are full of antioxidants.  Add them onto your cereal in the morning or that lunch salad.

If I ever have a garden, these will be first on the list

3. Bell Peppers- bell peppers are full of essential immune boosting vitamin C so before you reach for the OJ give these a try. I love to slice up some yellow and red bell peppers and add them on top of some penne pasta, marinara and sliced italian sausage.

4. Carrots- Carrots are a great immune boosting snack because they have beta-carotene. In the body, this turns to vitamin A which aids the increase of T-cells and in turn boosts immunity. I’ve started bringing these for a snack during the day with some almonds which bonus, are also a great immune booster because of their high concentration of vitamin E.

5. Sweet Potatoes- I love sweet potatoes and luckily for me, like carrots, these babies are high in beta-carotene.  I make sweet potato fries whenever I can as an after work snack or as a side dish. So good and super super simple.

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