My two best girls Rebecca and Lindsay both graduated college this semester and we decided we want to take a long(ish) weekend away to just relax, drink, eat, and just take the time to breath. I know, I graduated last year, but I recently had my one year mark at TracyLocke and I figured we could all celebrate something important in our lives.
We headed to Brigantine, New Jersey for the weekend. Brigantine is a small island right outside of Atlantic City with an amazing beach and a Wawa! Why have I never been to a Wawa before? I now get the hype behind it all. The majority of the weekend wasn’t that great weather wise but we did take one trip to the beach. Other then that though, it was just what we all expected it to be. A lot of drinking games, a lot of movies, and a lot of bad (BUT SO GOOD) food. I can’t wait to go back when it’s warm and we can just sit on the beach all freakin day long!
Thanks Lindsay for the polaroid!
After a 6 hour ride home (that should have been 4, thank you GWB for sucking so bad, I hate you.) I came home and crawled in to bed with my cat and wanted nothing to do with food since we ate so much this weekend. But, my stomach knows me, and by 8 I was starving. I didn’t go grocery shopping this weekend so, I had to scrap something together. I had a craving for nachos, but no cheese, and no chips. So, I got crafty and decided to make my own chips. Easy and quick, and I’m already full and back in bed.
Homemade Corn Tortilla Chips
Prep time: Psh, none
Cook time: 5-10 minutes
6-10 Corn tortillas
Preheat oven to 400°. Cut your corn tortillas in to 6ths (or 4ths if you want them larger). Spray your non stick pan with Oil and place your corn tortillas on the pan. Spray with more oil and then cover with as much salt as you like. I have high blood pressure and I’m not even 24 yet, so we all know I like a lot of salt. Whatvea, I don’t hate it. Throw in the oven for 5-10 minutes. It really depends on your oven, mine took about 7. Just make sure that they’re a little brown around the edges. And poof! Done! I ate mine with my favorite Trader Joes salsa.
The chicken or the egg? I don’t really know the answer to this, but I’d like to think it was the egg. Mainly because this is one of my favorite foods, after french fries of course. I can eat eggs for breakfast, for dinner, green, poached, scrambled, in any way at any time. My favorite, by far, is Eggs Benedict. Preferably with a mimosa, a side of hast browns, and at noon on a Sunday in the city with my best girl Rebecca. Can I have this every Sunday please?
If it is not for brunch, or even breakfast for that matter, this is my favorite way to prepare my eggs for dinner. I like to start with a bed of lettuce. The I fry up some onions and red peppers, or whatever vegetable I have on me with some basil and oregano. Then, fry up one egg, and throw it on top of the lettuce and sauteed veggies. This is a great gluten free and healthier alternative to having an egg over a piece of bread. Mopping up my yolk with lettuce may sound strange, but it is one of the best things ever. Trust me on this one!
The longer version of this headline would be, Everything but the Kitchen Sink Guacamole. I like to put every ingredient possible that you can put in to guac in to mine. Avocados to start (of course), red onions, tomatoes, fresh lime, fresh lecmon, salt, and cilantro. I willingly admit that I ate this entire bowl in one sitting, on my own. No shame in loving my guacamole!
Please enjoy this picture of my lunch today while I finish writing up my Atlanta post. I made a quick cumin and paprika sweet potato hash with onions, a small salad, and some slices of cheddar cheese.
Sweet potatoes are always on my grocery list. They are cheap, delicious, and I can eat them for just about any meal. I got stuck in a bit of a rut with simply baking them or making a sweet potato hash with them, so I wanted to try something new. When I saw this recipe on my friend Nicole’s blog, Bonus Round, I knew that I had to try them!
They were so simple and I really love the way they look. The sweet potatoes skin was so crispy, and the inside was so smooth. It was the perfect side dish for any meal.
Prep time: 10 minutes
Cook time: 45 minutes
3 sweet potatoes
Preheat your oven to 425º. While the oven is preheating, wash your potatoes and then slice thin slices through your potato but not all the way through. Coat them with EVOO and sprinkle on your salt, pepper, rosemary, and thyme. Cut squares of butter and place one square on top of each potato. Bake for 45 minutes and serve.
Happy first of March! What better of a way to kick off Rabbit Rabbit then with a huge bowl of carrots? There are some days where I am not feeling meat or poultry and all that I want is a huge bowl or vegetables. Usually I will just go for a large salad, but tonight I was in the mood for something garlicky. Thankfully there was no one around tonight, so they didn’t have to suffer my garlic breath all night. Recipe to follow.
Baby carrots are one of my favorite things to munch on. During the day I usually like to dip them in peanut butter. Does anyone else like this? I ask because every time I’m seen eating this snack around the office I get a few questionable looks. Then, I will make the puzzled party try it, and they will agree! I think that you can’t go wrong with peanut butter, in anything! It’s a bold statement, I know. With my strong love for peanut butter, I like to try new brands out. I’m usually a smooth Skippy girl but at the grocery store the other night Teddie Peanut Butter caught my eye. Specifically the All Natural PB with Flaxseed. The flaxseed part, I love! Mostly because of the nutrients flaxseed has in it. But the peanut butter itself is a little too oily for me.
What is your favorite way to prepare a basic vegetable? But more importantly, what is your favorite peanut butter snack?!
Garlic and Lemon Carrots
Prep time: 5 minutes
Cook time: 30 minutes
2 cups of baby carrots
3 cloves of garlic
Lemon zest (I used dried lemon zest since I had no fresh lemons or lemon juice on hand)
1 cup of water
1 tablespoon of Rosemary
Salt and pepper to taste
Heat your EVOO in a saucepan. Once heated throw in the garlic and lemon zest until you can smell the garlic and it is toasted a bit. Once garlic and lemon zest are toasted throw in your baby carrots, water, rosemary, salt, and pepper. Bring to a boil. Once at a boil lower heat to a simmer, cover, and cook for 30 minutes.
Roasted veggies over mixed greens with some fontina cheese on top. Perfect, quick, tasty, and colorful.