May Recap

Happy we-made-it-through-May! Phew. I’m so happy with my event, and also so happy I’m done. It is such a relief and a learning experience for me. I wanted to see myself do it better than last year, make good changes, and do it for the city I love and with the team I love. I’m so proud to design my route to show the parts of the city that are so special and to make it the weekend of a lifetime. This month is such a doozy and I’m thankful to also move on to have more wiggle room and free time. Just you wait for some fun June posts now that I can breathe again.

Maybe June will be the month I get back on my “year of the: craft”. I seriously fell off that bandwagon and have some catching up to do. cough:since:February:couch. Ms. K and I have thought about all our pinterest crafts coupled with sangria for a really great day. Maybe June will be the winner?

May seriously flew by. I think time is going by faster in my pre-30s. I FINALLY went to the Bacon & Beer Festival. So fun! Armed with a spork and 1 mini beer cup we traversed through the crowds and I loved seeing who had Bacon foods there. I’ve been dreaming of this day.
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I make ’em a lot, so I figured I’d share Calzone Tips & Tricks. My #1 trick: fill. it. up. Seriously. Fill it more than you think.
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Mr. J helped me out with a guest post of his specialty Huevos Rancheros. His photos are drool-worthy.
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I successfully baked something! These Peanut Butter and Jelly Gramwiches were a shot in the dark but came out great!

Windsor got dog-shamed on the blog…but isn’t he so cute?
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Those are some of my favorite posts/happenings of May. Happy June!

Soft & Crunchy Taco Together

After seeing a LOT of Taco Bell ads for Dorrito tacos I remembered a taco they used to make with a hard AND soft taco together. I think it was a crunchwrap supreme or google images tells me maybe it was a gordita? I like the crunchwrap supreme name.

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I basically glued the soft tortilla to the crunchy shell with cheese. Glued together with cheese. What a wonderful phrase!

I layed the flour tortilla down and topped it with some salsa con queso and shredded cheddar.
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I placed the crunchy shell on top
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I then put them into the oven for 5 minutes, flipping once.
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It melted the cheese and softened the tortilla.
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They didn’t stay together perfectly, but gravity helped. These were totally fun and a little bit different. There’s no reason to eat twice the calories but they are automatically better than Taco Bell’s version.

P.S. Happy birthday to my Momma!

Eggplant Parmesan Pizza

My pizza today isn’t really Memorial Day themed, but it is a winner. New England’s weather hasn’t really been Memorial Day themed either. I’m not complaining though. I got the good weather when I needed it. My freezer was getting a bit out of control and I was wanting to use some ingredients. I dug around and found some frozen bredded eggplant, courtesy of Trader Joe’s. I thought I’d introduce Mr. J to it via pizza. It was delicious.
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This is so good. The eggplant is delightfully crispy while the ricotta is creamy and the mozzarella is stretchy. There are such good flavors and textures while being a Love.

Ingredients:

6 slices of bredded eggplant
pizza dough
1 1/2 cups marinara
2 tbs basil, chopped
8 oz shredded mozzarella
2 tbs Italian seasoning
1/2 cup ricotta cheese
2 tbs Parmesan cheese

Directions:

Bake eggplant slices for about 10 minutes, flipping once.
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Prebake pizza crust for 10 minutes until it starts to harden on the outside slightly.
Top with marinara and basil.
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Shake on some Italian Seasoning after topping with shredded mozzarella.
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Top with eggplant, and dollops of ricotta.
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Return to the oven and bake for 5-7 more minutes until all the cheese melts. Sprinkle with Parmesan before serving and let sit 3-5 minutes before slicing.
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I loved this one. Ricotta on pizza is to die for. It is perfectly melty and adds some soft texture. I thought it was a nice in-between of kind of a topping and kind of the base.

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Peanut Butter and Jelly Bars

These Peanut Butter and Jelly bars came out of nowhere. I agreed to make some sort of treat for the office when they hit a goal. The recipient would get a treat themed as the prize according to their role during our event. I hadn’t thought out what I’d make and figured I’d wing it when it happened. Welp. It happened earlier than I thought (which was a good thing) and SOMEHOW I was able to whip these babies up with ingredients at home.

On our event, the participants, volunteers, and staff go bananas over these gramwiches. They seem to only be available in huuuuge quantities (like catering quantities, not even wholesale quantities). I attempted a homemade version and they were amazing. Maybe we were just starved and up to our eyeballs in calls/emails/etc but these seemed perfect. I’m not a big baker so that’s precisely why I don’t need to be humble about these babies. Stellar.
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Adapted from Ina Garten’s Peanut Butter & Jelly Bars

Ingredients:

2 sticks butter
3/4 cup sugar
1 tsp vanilla extract
1 cup peanut butter
1/2 cup peanut butter chips
2 eggs
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp salt
3/4 cup jam (I used strawberry)
1/2 cup brown sugar
1/2 cup oatmeal
1/2 tsp cinnamon
5 graham crackers, crumbled

Directions:

Preheat oven to 350-degrees and grease a 9×9 baking pan.
Using a stand mixer, mix 1 stick of butter, sugar, and vanilla for about 2 minutes.
Add peanut butter, eggs and mix until combined, scraping down the sides.
Mixing on low, add flour, baking powder, and salt until combined.
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Add peanut butter chips and mix by hand.
Press into the bottom of the baking pan.
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Top with jam.
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Melt other stick of butter and mix with brown sugar, oatmeal, cinnamon, and graham crackers into a crumble.
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Add topping to the pan.
Bake for 30 minutes. Allow to cool before cutting.
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These were so good. You know what makes them this good? The butter. The topping was so good because all good things have butter in them. It makes such a difference.

I totally need to make these again. I’d probably up the jelly ratio…and maybe I’d double the batch.

Grilled Chicken Caesar Salad Wrap

My event is over. Phew. I’m still just so tired. My head is spinning. There is a lot of stress, pressure, and info swirling but I’m happy. I’m happy how it went. I’m happy how our team did, annnnd I’m happy I don’t have to do it again this weekend already.

Now I’m detoxing. We work so hard and so long that eating and sleeping aren’t top priorities. Now I need to eat real food. I love organizing our meals but feeding that many people, with enough options, is exhausting. Every meal we were at I was thinking of if the next needed confirmations, to be picked up, or paid for. Now I’ll slowly get back to real life.

Ingredients:

1 large chicken breast (or 2 small, or 3 tenders)
1/2 cup creamy caesar dressing
2 tbs Italian dressing
1 head romaine lettuce
1/4 cup Parmesan cheese
1 cup croutons
1 tomato
1/4 cucumber
2 tortilla wraps

Directions:

Marinade chicken in 1/2 of the caesar dressing and Italian dressings overnight or for at least 4 hours.
Grill chicken until cooked through completely.
Chop/slice lettuce, tomatoes, and cucumber while chicken cooks.
Toss lettuce, Parmesan, and remaining dressing.
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Cut cooked chicken into bite size pieces.
Assemble wraps drizzling with extra caesar dressing.
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It was really good. I used tomato basil wraps and they have a nice sweetness to contrast the dressing. The chicken was really good off the grill.
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Sandwiches are such a quick dinner. The quantity of chicken for this is so small, but is the perfect amount for a wrap. It is definitely an economical way to include some protein.

Totally unrelated. Here’s the pup Windsor. He was feeling ashamed after being told to get his head out of the dishwasher. He’d love to be a pre-wash if not told to stop…but isn’t that face so cute??

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