Date Night

Summer is flying by, isn't it? It always seems like winter drags on and on forever, but if you blink, summer is half over. The past week in Duluth has been absolutely gorgeous. Warm, sunny, but not too windy (which, if you live on a great lake, you know is a miracle in itself)...exactly the way that I like it.

Steve has been able to be with his kids a lot more since school has been out, which is a very good thing. However, because we are easing them into our relationship (aka no sleepovers - although Katy did ask me if I would sleep over last weekend...which I politely refused, using Kempton as my out), we haven't had much for alone time. Thursday night was the first of 2 days in an 8 day period that we had "Steve and Lindsey" time, so we had a date night.

No dinner and a movie for this crew. Nope, Steve doesn't do anything half way.

He picked me up from work at 4:30pm with the boat full of gas and loaded up on the trailer; cooler packed with all of my favorite picnic foods (fresh mozzarella cheese, fire roasted tomato triscuits, kalamata olives, shrimp cocktail, mixed nuts, red grapes, thai peanut salad with chicken from the deli); 2 bottles of my favorite wine on ice; a bag packed with my swimsuit, as well as warm clothes for when the sun went down; and of course Kempton. Have I mentioned that this man is perfect for me?

We cruised around in the boat for a while, enjoying the sunshine; then we pulled up on a deserted beach and started a drift wood fire. We returned to the boat to watch the sun set, and then went back to the beach to rebuild our fire and snuggle in until about 3am. It was lovely.

Like usual, I didn't have my camera with...but I did take a few pictures with my iPhone. Bear with me, I realize that the picture quality isn't the greatest (but then again, with my photography skills, when are the pictures ever great???):

Lighthouse at the end (or beginning) of the Superior entry to Lake Superior...

Hello, handsome! He makes my heart pound...

Driftwood fire on the beach...

Kempton - pooped out from swimming and walking along the beach...

Lake Superior sunset...

Does it get any more romantic than that? In fact, we had so much fun out there that the following night we brought the kids to the same spot had another fire. This time we had much less wine, no gourmet food (just cold sandwiches and potato salad), and less romance...but it was a ton of fun regardless! I actually remembered to bring my camera for that one, so I will post pictures shortly.

Thank you Steve, for going out of your way to make me feel important and loved...even when I know that you have a million other things on your mind, and more to do than humanly possible. You are my sunshine.

Quesadillas! Kid friendly...or not

Yum...have I mentioned how much I love Mexican-style food (I call it Mexican style because the kind that I make isn't super authentic...but it's still delicious!)? Last week, while I was still on my I-don't-have-to-cook-for-Steve's-kids-so-I-am-going-to-cook-things-that-contain-alcohol-or-burn-my-tastebuds-off phase, I decided to make some super spicy quesadillas. Check out these jalapenos:

 Oh yeah, baby! And again:

 See all that cayenne pepper, chili powder, and cumin? Yum.

The good news is that you can easily make these child or delicate-taste-bud friendly. You can pretty much make a quesadilla that anyone, even super picky people will eat (Joey - this may or may not pertain to you). You can use leftovers, you can make them vegetarian, you can use corn tortillas, flour tortillas, flavored tortillas (like sun dried tomato or garden herb)...whatever you have on hand! For these I used leftover chicken, shredded cheese and jalapenos. You could use steak, black beans, peppers, corn, shrimp, onions, re-fried beans, leftover taco meat, or nothing except cheese! That's the only rule though...you have to have cheese.

Look at all that melty goodness (I know it's a terrible picture, but I am trying!)! I topped mine with taco sauce and sour cream, but you could use salsa, guacamole (or just sliced avocado), shredded lettuce, or chopped tomatoes (or all of the above!).

Because you can adapt this to whatever you would like for fixings, I gave just the technique below. Make sure that if you make these carnivorous, use meat that is already cooked, as you don't cook these hot enough or long enough to cook raw meat. I also saute peppers and onions (when I use them) for a few minutes to make them crisp-tender.

Quesadillas

• 2 tortillas (I prefer flour)
• 3/4 cup of shredded cheese (I used a mexican blend; cheddar, jack, or mozzarella would also work)
• Any additional fixin's, chopped up (and cooked, if necessary)
• Toppings (optional)

Lay one tortilla in the bottom of a frying pan. Add cheese and any fixings, top with remaining tortilla. Place pan over medium low heat and cover loosely with a lid or with a piece of aluminum foil. Check frequently, making sure that cheese melts, but that the bottom tortilla doesn't burn (you may have to turn the heat down to low). I like to take a spatula and push down on the top to get the cheese to stick to both tortillas (you could also use a sandwich press for this). When the cheese is melted, carefully flip the whole thing over to crisp up the other tortilla. Cut with a pizza cutter and serve with toppings. Enjoy!!!

Printable Recipe

Pasta With Vodka Sauce (aka cooking for adults!)

I hope that everyone had a fabulous 4th of July weekend! Steve and I were up at the cabin from Thursday afternoon until late last night (it is always so hard to leave!) (and why is the nicest day of the weekend always the day that I have to go home??), and we had an awesome time. I have millions of pictures that I haven't even uploaded yet, and hopefully before next July I will post them! 

As you know, I have been cooking for Steve's kids (aka delicate taste buds) lately...and even when I am not cooking for them, I am thinking about what I could cook that they would like and stressing myself out about coming up with relatively healthy, delicious meals that don't taste like sawdust to me. 

Last week I threw all of those worries out the window. I didn't have to cook for them at all (besides bbq chicken on Sunday...and PS - Chris doesn't like chicken...which I didn't know until after dinner was ready) during the week, so I took advantage of the opportunity to cook for myself! Yay!

At this time, I would like to discuss cooking with alcohol. You all know that I do it, and that I love it. I add wine to sauces even when it doesn't call for it. I cook with beer instead of water whenever possible. And I've always been under the impression that the alcohol "cooks off". It doesn't. Not for a long, long time anyway. Seriously. While I was pondering making a sauce with almost a cup of vodka in it (see recipe at the bottom of this post), I starting wondering if booze really does evaporate or cook off or magically go away. I've never really cared before, because I am usually only cooking for myself and other adults. But in the off chance that I could get Steve's kids to eat something wonderful that involved a 1/2 cup of wine or possibly some vodka, I figured I'd better double check. Here is what I found:

PREPARATION METHOD	Alcohol Retained
No heat application, immediate consumption	100%
No heat application, overnight storage	70%
Alcohol ingredient added to boiling liquid, and removed from heat	85%
Flamed	75%
Baked, approximately 25 minutes, alcohol ingredient on surface of mixture (not stirred in)	45%
Baked/simmered, alcohol ingredient stirred into mixture 15 minutes 30 minutes 1 hour 1.5 hours 2 hours 2.5 hours	40%  35%  25%  20%  10%   5%

source: Minnesota Nutrition Council Newsletter

So, um, yeah. Basically what that means, is that aside from my Crockpot Beef, which cooks in the crock pot overnight...pretty much everything else I add alcohol to still contains a percentage of the booze when I serve it. Yikes. Again - if I am cooking for myself, who cares? A half a cup of wine mixed in to a sauce that will make 4+ servings isn't going to effect me. I just thought ya'll should know in case you are having some kid-folk over for dinner. 

Now on to the Vodka Sauce! Yippee! This recipe is based on PW's "Pasta alla Vodka" 

Pasta with Vodka Sauce (adapted from the Pioneer Woman)

• 1 lb of pasta, cooked according to package directions (as you can see from my pic, I used medium shells...but you could use whatever your heart desires!)
• 2 Tablespoons of butter
• 2 Tablespoons of olive oil
• 1/2 of a medium onion, minced  (PW's recipe calls for a whole onion, but I find that too overpowering for me)
• 2 cloves of garlic, minced
• 3/4 cup of vodka (PW calls for up to one cup, but 3/4 cup is PLENTY)
• 1 can of tomato puree (14.5 oz)
• 1 cup of heavy cream* (you could sub half n half)
• salt and pepper
• crushed red pepper (she called for a pinch...I used a few pinches because I am tough)
• 1 cup grated Parmesan cheese

 Heat butter and olive oil in a large skillet over medium heat, saute onion and garlic until tender. Stir in vodka and let cook for 5 minutes. Stir in tomato puree and turn heat down to low. Once sauce has cooled a bit, add in cream. Season with salt, pepper and crushed red pepper. Toss in drained pasta and Parmesan cheese. Add more salt, pepper, or crushed red pepper if necessary. This would also be great with some leftover grilled chicken, or some shrimp mixed in. Enjoy! 

*As you may know, heavy cream makes my stomach very unhappy. This recipe was no exception (1 cup of heavy cream is a lot of heavy cream), but it tasted so good that I didn't care. Sorry if that was too much information, I just wanted you to know that it was delicious and worth every bite.  

Printable Recipe 

Garden Update (Post II)

Finally, some sunshine! (No...I don't mean Steve...although he makes my garden grow too, if you know what I mean :) wink, wink)

My plants are doing good - with the exception of my lettuce. It never came up. At all. Not even one piece. Now, I don't claim to be a professional gardener or anything, but really? I've grown lettuce before. It is one of the easiest things to grow. And the weather has been cool with plenty of moisture...what the hell? I must have got a bad batch of seeds. Yup, that is what happened...it's not my fault at all.

Anyway, here is how my garden is growing...

...actually, this is how my garden was growing as of a couple weeks ago. I am behind on garden posts...

Beans! Green beans, with an "early girl" tomato plant growing in the background!

And again...

My tiny, precious, baby basil plants. I know - they are so small. They will grow big and strong though...hopefully soon. I am starting to worry. I have planted basil from seed before, but only in pots...I will cry and suck my thumb and beg for my mommy if these babies don't make it.

Roma tomato...aka "happiness in a square cage"...

Corn! Oh, I hope that this corn grows...I love corn on the cob! I have heard people say that it is hard to grown corn on the cob in this climate (frozen tundra of MN), because the growing season is too short. I am hopeful though.

Yes, peas! Pretty little buggers! I need to get some lattice or something in soon for my peas and beans to climb. And yes, that is my sprinkler sitting on top of an overturned pot in the background. Steve wants to mount the sprinkler on the top of the fence, but for now, this will have to do. Remember how long I told you it took him to "perfect" the fence? Yeah, I think I'll just make do.

Speaking of the fence...do you want to see what he did? I took some pictures, but it is hard to see because the mesh of the fence is so fine. Basically he hung sheets of deer fence from the top frame, and he weighted the bottom of the sheets with a piece of wood that fits neatly into brackets mounted on the side of the garden...does that make sense? Here are some pics:

See the board on top? That is what I do when I need to get into the garden to weed, harvest, etc. I lift the fence up and rest the weighted board on the top frame. Then, when I am done, I replace the board into the brackets at the bottom, and then critters can't get in. Here is a close up of the brackets...

See how the boards fit tightly and neatly in there? And those are my carrots coming up in the corner there...right next to my onions and in front of my peppers. In case you were wondering. That's all for now folks! Thanks again to Steve for my totally rad garden (and fence)!

Monday...Chicken Satay Skewers!

A week late and without pictures is better than not at all, right? Right?!

Where did last week go? Days are starting to fly by (like summer always does), and I can't believe this weekend is the 4th of July. I wish summer never ended...

Remember last week I told you that I was hosting some lovely ladies for book club at my house? We had a great time with good company, delicious food and plentiful wine. I made PW's Asian Noodle Salad, which is always a hit; and Chicken Satay Skewers with peanut sauce to accompany (see below)!

I have been trying really hard to pay more attention to my measurements when I am making a recipe because I'm sure it is frustrating to read how I used a "pinch of this" or "a couple shakes of that"...I know this, because it is how my mom cooks too, and I know when I ask her for a recipe she's going to say..."Well...I don't really use a recipe..."

So like I said, I've been trying...

But I failed miserably during this recipe...because it was just a marinade! And I was in a hurry to get the chicken marinading before guests came! So, I am just estimating on this...but the good news is with these nummy ingredients, I don't think you'll have a problem making something delicious!

As a side note: I ran out of time so I didn't make my own peanut sauce...but the store bought stuff I got was pretty good. If you want to make your own, here is the recipe I was going to use: http://www.foodnetwork.com/recipes/tyler-florence/chicken-satay-with-peanut-sauce-recipe/index.html. This was not the chicken recipe that I used, however...but the peanut sauce looked good.

Without further ado, here is the approximate recipe for Chicken Satay Skewers!

Chicken Satay Skewers:

• 2 lbs of boneless, skinless chicken breasts, cut into strips
• 1/4 cup of soy sauce
• 1 tablespoon toasted sesame oil
• 3 tablespoons of ginger
• Juice from 1/2 a lime
• 1 tablespoon brown sugar
• 2 teaspoons red chili paste
• 6-10 bamboo skewers, soaked in water for 20 minutes so they don't burn

Combine all ingredients except skewers in a zip-top bag. Allow to marinade for at least 30 minutes. Preheat grill to 400 degrees. Thread chicken on bamboo skewers (the long way). Grill for 4 minutes per side or until chicken is cooked through. Serve with peanut sauce for dipping. Enjoy!!

Printable Recipe

Happy Monday and Easy Beef Taco Recipe

I am going to make you read through my randomness before I give you the recipe for tacos.

Hehehe...

Unless you are thinking that tacos are a no-brainer and "who needs a recipe?" so you will just skip this post altogether. Then the jokes on me. But in the off chance that you are bored at work or blissfully retired (Hi Georgia!) and need something to do (or just think I'm interesting...ha), why don't you let me ramble for a little while?! Thank you!


Today is Monday. However, I am having a surprisingly good day for a Monday...for several reasons (you knew a list was coming, didn't you? It was inevitable):

• I haven't had a cigarette in 8 days. Hooray for me! I'm feeling good.
• I got up at 6 AM and exercised today. For real. Me, Lindsey. Seriously. Steve and I are doing the Couch-to-5K running plan and today was day number 1. It kicked my behind but I am proud of us for getting out of bed and doing it (especially after a long weekend!). 
• As a reward to myself I ordered 2 new pair of yoga pants. Exciting! 
• I am hosting several lovely ladies tonight for book club. I am making PW's Asian Noodle Salad, and my own Chicken Satay skewers with peanut dipping sauce. I was hoping that the weather would be nice so we could sit out on the deck and sip wine by the fire, but I just looked out the window and it is pouring rain...boo hoo. 
• I hosted Steve's kids for dinner again last night. It was Father's day, and I didn't want him to have to cook...plus, they actually asked if they could come over to my house! That's a good sign, right?! I made tacos (hence the impending taco recipe), and the kids devoured them. We went through 2.5 pounds of ground beef. I couldn't believe it. Chris (the oldest - 12 years old) told me that they were better than a $50 steak dinner. Um, THANK YOU! It's too bad that the boys only ate the meat and cheese...but at least Katie had lettuce on hers.
• Last random tidbit: The kids (with the help of their mom) recently adopted a 4 year old lab mix from Animal Allies (his name is Tick), and they brought him over to meet Kempton and I. He is super cute and a lot like Kempton (who is also an adopted mix). We took the dogs for a nice long walk and they got along great. Tick follows Chris around like Kempton follows me. I love it. The kids are crazy about him, and I just think it is such a great thing...dogs are good for kids and kids are good for dogs, and to adopt an animal from a shelter is a tremendous and very admirable deed. It gives me the warm fuzzies! 
• I'll shut up now and post the recipe. Just one more thing: I know that these tacos are quick and dirty and mostly made from pre-packaged food (which I try to use sparingly), but don't hate - these are for nights when you just got into town from being at the cabin all weekend long, and you are trying to cook, clean, and prep for a book club gathering that you are hosting the following night, but your boyfriend's children (who you only recently met) ask to come over and hang out with you, so you agree to make them dinner because it is Father's day and you don't want their dad to have to cook all evening. Amen.

Easy Beef Tacos (serves 50. 2 adults and 3 hungry children. Recipe can easily be cut in half)

• 2.5 lbs of ground beef
• One packet of store bought taco seasoning (like Ortega), or 3 Tablespoons of this homemade taco seasoning
• 3/4 cup of Ortega taco sauce (mild if you are serving it to those with delicate taste buds, otherwise I would use medium)
• 1/2 cup of water
• 12 hard shell corn tortillas
• shredded cheese (I used the pre-packaged taco variety. I know. I feel ashamed. Some day I will get organized and not have to take shortcuts. Today is not that day...and evidently yesterday wasn't that day either)
• shredded lettuce (no, I didn't go buy a bag of shredded lettuce, but only because I had some romaine hearts that I chopped up)
• chopped tomatoes
• sour cream
• taco sauce or salsa

Brown the ground beef over medium heat, drain the grease. Reduce heat to low. Stir in a half cup of hot water (if I wasn't cooking for children, I would have used beer), the taco seasoning, and the taco sauce. While this is heating through and the flavors are mixing, preheat the oven to 350 degrees. When preheated, put the taco shells on a baking sheet and pop them in the oven for a couple of minutes. Assemble tacos and top with whatever fixings you like! Enjoy!

Printable Recipe

Taco or Fajita Seasoning

Here is an easy recipe using ingredients that you probably have on hand for homemade taco or fajita seasoning...I'm actually not sure if there is suppose to be a difference between taco and fajita seasoning...but I use the same spices, and just change up the meat and veggies...is that bad?

Either way - make this with dried, crushed herbs. It makes a large quantity, so use 2 - 3 tablespoons per pound of meat and then store the rest in a cool, dry place. Also, feel free to adjust the amounts according to your taste...for example, I don't always put in that much salt. Enjoy!!!

Taco (or Fajita?) Seasoning

• 3/4 cup chili powder
• 4 tablespoons cumin
• 4 tablespoons salt
• 4 tablespoons pepper
• 2 tablespoons garlic
• 2 tablespoons paprika
• 1 tablespoon dried onion
• 2 tablespoons oregano (optional)
• crushed red pepper (optional)

Printable Recipe