Whiskey happy hour


When we started watching Mad Men a year ago I started making Old fashioned’s.  It’s hard to watch that show without a drink in your hand;)  It’s easy and delicious; just muddle a sugar cube and a dash of agnostura bitters in a glass, add ice, pour whiskey and garnish with a cherry. Enjoy!  Have a great rest of your weekend!

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Chocolate coconut banana cookies


This is a recipe frequently requested by my husband because they are so good for breakfast or as a quick snack.  You can make this gluten free by using rice flour and it’s good for using up those getting old bananas on your counter.  I love that the only sugar is from the chocolate, bananas and maple syrup, not white sugar added in. As adapted from Clean Food here’s how I made it: 2 bananas, 1/4 C canola oil, 1/4 C maple syrup, 1/2 tsp vanilla extract, 1 C rolled oats, 2/3 C brown rice flour (I used whole grain wheat flour), 1/4 tsp baking soda, 1/2 C shredded coconut, pinch of sea salt, 1/4 C dark chocolate chips.

1. Preheat oven to 350  2.  Combine bananas, oil, syrup and vanilla in a medium bowl. In another bowl mix oats, flour, baking soda, coconut and salt.  Add all ingredients together and blend.  Add in choco chips.  3. Line a cookie sheet with parchment paper and spoon on batter.  Bake for 14 minutes then let the cookies cool on a wire rack.  Enjoy the yumminess of this (pretty) healthy snack!

(My Fave) Ginger Dressing


Hey there! Today’s recipe is ginger dressing, but I’ll eat it just about like soup.  I do have to be careful though because if I overdo it the ginger really acts on my tummy!  My mom first made a version of this dressing that I about died for and since then I make what I think is pretty close to hers.  It also has a very similar taste to the ginger dressing you would have in a sushi restaurant, which I always ask for extra of:)  Ok, here’s what I used:

1. juice of 1 lemon 2.  3 tbs ginger  3. 1/8 C soy sauce 4. 1/2 C Olive oil 5. 1 tsp mustard 6. 3 garlic cloves 7. pepper.   Just chop up your garlic and ginger and add all ingredients to the blender till smooth.  Hint*Sometimes the ginger is still chunky after blending (and strong tasting if you get a bite!) so chop your ginger finely.  Enjoy on salad, tomatoes, cucumbers, or homemade sushi!   *Super Yum! Jess.  Do you have any other ginger recipes you can’t live without? 

I first

Mussels Round 2


I totally regretted not having a dinner party to serve all the mussels we made the other night because we had a ton left over, well maybe 3 pounds or so:) I stored them uncooked in the fridge covered with a wet towel and they were just as fresh the next day. For this recipe I changed it up to more of an Italian flavor.

Here’s what I used: 1 can of tomato paste, 1 can diced tomatoes, one scallion, 4 garlic cloves, 1 C mushrooms, 2 C wine, olive oil, mussels (the rest) 1 tbs rosemary and thyme.


It’s basically the same recipe as this just add tomatoes and paste and simmer before adding in the mussels.  Being that I am a new mussel fan do you have any fave recipes you’d like to share? Enjoy!

Mussels in wine


I am in love with this tasty little shellfish that I had for the first time at my bachellerette party in June.  This is my very first attempt at cooking them myself because I felt a bit intimidated at the prospect of cleaning them, fishing out the bad ones and simply not getting sick.  I happily found it to be the easiest recipe and just about the best thing I’ve eaten!  Not to mention how fun is it to eat your food out of little shells!  Here’s how I made it:

1.5 C white wine (I used an inexpensive chardonnay), 1 pound mussles, 4 chopped garlic cloves, 1/2 onion, 1 tomato, 1/c mushrooms,  olive oil, rosemary, thyme.  1.  Pull off mussel’s beards aka those stringy bits they attached themselves with to grow.  If you have trouble try pulling the other direction and pull hard!  2. Soak Mussels in water, add pinch of flour. This step helps remove any sand-crunchy! 3. Chop the garlic, tomato, onion and sauté in oil until it smells delicious about 5 min. (add garlic about halfway through so it doesn’t burn) Add rosemary and thyme  4. Add white wine to pot with onions and garlic mixture  5. Drain Mussels and add to pot once boiling  6.  Steam Mussels in covered pot 8-9 minutes until they are opened up  7. Spoon out your Mussels including the broth and serve with bread for soaking up the broth.  8. Throw out any Mussels that haven’t opened up  9.. No you haven’t died, it is heaven though (ugh, that was bad! haha!) 10. Drink leftover wine with Mussels.

Look here for Mussels Round 2 soon!

Pumpkin bread


I finally made something with pumpkin this year!  After a month of pouring over many mouth watering recipes using pumpkin (pumpkin chili too!) I made this bread and it is gooooood!  Here’s what’s in it:

1 can pumpkin, 2/3 C water, 1 C oil, 4 eggs, 2 tsp vanilla, 2 tbs baking soda, 2 tsp salt, 3.5 C flour (I used a whole grain, I love the texture), 2.5 C sugar, 1 C dark choco chips, 2 tbs pumpkin pie spice.  I mixed the dry ingredients together in one bowl and the wet ingredients in another large bowl then poured the dry into the wet bowl and mixed by hand.  You could use a handy mixer if you’d like but I don’t have one yet so it’s pure muscle for me!  I then poured half the batter each into 2 loaf pans and baked 65 minutes at 350 degrees.  It came out so moist and tasty; I think pumpkin is so perfect in this and can’t wait to make a soup next:)

Truffle popcorn and TGIF


TGIF!  We love a good movie night at home and what more we LOVE popcorn.   All you need is a Whirley Pop stove air popper, oil and kernels.  In ten minutes you’ll have a gourmet snack!  Now for the movie…..Try something scary this weekend–(I’m not a fan of horror but I’ll watch the classics or anything by Steven King).

This weekend we are going to our BFF’s  Halloween party so I’ll post some pics of our awesome Cave outfits later!  Have a lovely, but spooky, weekend, *hugs*