4 Jobs I've had:
- Graduate Assistant
- Marketing Coordinator
- Gym Attendant (Yes, I too was a towel bitch)
- Sales Associate at a department store
4 Movies I watch over and over:
- Steel Magnolias
- Bridget Jones' Diary
- Thomas Crowne Affair (the newer one)
- The Sound of Music
4 t.v. Shows I love to watch:
- The Office
- Two & a Half Men
- Wheel of Fortune
- Martha
4 Places I've lived
- Chicago
- Birmingham
- Nashville
- Chattanooga
4 Places I've been on vacation:
- Las Vegas
- Mexico (the trip from hell)
- Paris (to visit my man)
- Sweden (exchange student)
4 Places I'd rather be:
- hanging out with my Jamie and my kitties
- watching tv
- on the beach with beer (plural) and Zaps Spicy Cajun Crawtators
- cooking
4 of my favorite foods:
- Mild Curry Chicken
- Chipotle Chicken Burrito
- Edwardo's Stuffed Pizza with Italian Sausage and Green Peppers
- Cheese (not Brie... favs include gouda, port salut, and chevre)
4 websites I visit daily:
- www.youarehere1.com
- www.colum.edu
- www.metromix.com
- www.colum.edu
30 January 2006
20 January 2006
Breakfast Burrito
This breakfast item has lead me back to breakfast food. It is quick, delicious and one of my favorite things to enjoy on the weekend...
Ingredients
1 Tortilla
1 egg (whisked)
Pepper (red, yellow or green- whatever you have on hand- I keep a bag of frozen at all times)
1 oz. Cheese (I use whatever I have on hand- cheddar, colby, monterey jack, pepper jack, or any combo)
1 tbsp. Black Beans (rinsed and drained)
1 tbsp. Corn (frozen rinsed and drained or drained can- again whatever you have on hand)
Cilantro
Sour Cream
Salsa ( I buy salsa from a Mexican Restaurant so that it is authentic and fresh. But you may substitute store-bought)
Instructions
Heat olive oil in skillet over medium-high heat and add peppers
Cook for a minute or two (cook less time for crunchier peppers)
Add whisked egg to the skillet
Stir frequently until your eggs are scrambled with the peppers
Place tortilla on a plate covered with a napkin or plastic wrap and heat for 10 seconds (or until warm and soft)
Sprinkle cheese, black beans, corn and egg mixture down the middle of the tortilla
Roll up the tortilla and sprinkle with freshly chopped cilantro
Serve with side of sour cream and salsa for dipping
You may also consider adding sliced avacado for fun...
Ingredients
1 Tortilla
1 egg (whisked)
Pepper (red, yellow or green- whatever you have on hand- I keep a bag of frozen at all times)
1 oz. Cheese (I use whatever I have on hand- cheddar, colby, monterey jack, pepper jack, or any combo)
1 tbsp. Black Beans (rinsed and drained)
1 tbsp. Corn (frozen rinsed and drained or drained can- again whatever you have on hand)
Cilantro
Sour Cream
Salsa ( I buy salsa from a Mexican Restaurant so that it is authentic and fresh. But you may substitute store-bought)
Instructions
Heat olive oil in skillet over medium-high heat and add peppers
Cook for a minute or two (cook less time for crunchier peppers)
Add whisked egg to the skillet
Stir frequently until your eggs are scrambled with the peppers
Place tortilla on a plate covered with a napkin or plastic wrap and heat for 10 seconds (or until warm and soft)
Sprinkle cheese, black beans, corn and egg mixture down the middle of the tortilla
Roll up the tortilla and sprinkle with freshly chopped cilantro
Serve with side of sour cream and salsa for dipping
You may also consider adding sliced avacado for fun...
19 January 2006
Update on the internship
I know this is not recipe related, but I just found out that I made it to round 2 of the interview process for museum in D.C.... now I have to submit a writing sample, rec letters, resume, transcripts (hopefully, they will ignore my undergrad transcripts, or at least understand that I had a lot of fun and did little studying).
Wish me luck!
Wish me luck!
18 January 2006
Southwestern Lasagna
This is one of my favorite recipes to eat and one of Jamie's favorites to make. Just think, I "poo-poo'd it" (Jamie's phrase for me snubbing something) the first time he made it, but now it is one of my favorites.
Southwestern Lasagna
1 jar bottled salsa (I use medium,use mild if you do not like spice... you may also experiment with various salsas to vary the flavor)
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no diced tomatoes (if you don't like chunks of tomatoes, I would suggest petite diced tomatoes)
1 (8-ounce) can tomato sauce
Cooking spray
6 precooked lasagna noodles (you may also use tortillas cut into quarters)
1 cup frozen whole-kernel corn, thawed (you can use drained canned corn instead if you have it on hand)
1 (15-ounce) can black beans, rinsed and drained
3 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese (I usually use cheese that I have- it varies from cheddar, monteray jack, colby, pepperjack, etc.... I shred it myself to save money and to burn calories)
cilantro
sour cream
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce (or there-abouts) in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 3/4 cup cheese; top with 2/3 cup sauce (or there-abouts). Repeat layers; top with 2 noodles. Repeat this sequence once. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 - 40 minutes or until noodles are tender and sauce is bubbly. (**Tip: the sauce tends to drip over to the bottom of the oven, burns and then smells like it burned, so I suggest you put a cookie tray underneath to catch any droppings- but be advised, it will take a little longer to cook. Last time I made this dish, it took about 50 minutes to throughly cook on the cookie tray).
Let stand 15 minutes. Top with sour cream and sprinkle with fresh cilantro (if you like cilantro)
If you do not serve the entire dish, then I suggest that you divide it into tuperware containers and save for later. You can even put the tuperware into the freezer and save it for later.
A nice complement to this recipe is the guacamole recipe and blue corn chips in one of my previous posts. It is nice to have a nibbly while you (or your guests) wait for the lasagna to cook. Also, margaritas are a fun twist... if you think margaritas are too sour or you are looking for a fun twist, try adding a splash of Madori (melon liquor). It is a little pricy ($25-$30 per bottle), but remember a little goes a long way... plus, it gives your drink a fun light green coloring.
Southwestern Lasagna
1 jar bottled salsa (I use medium,use mild if you do not like spice... you may also experiment with various salsas to vary the flavor)
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no diced tomatoes (if you don't like chunks of tomatoes, I would suggest petite diced tomatoes)
1 (8-ounce) can tomato sauce
Cooking spray
6 precooked lasagna noodles (you may also use tortillas cut into quarters)
1 cup frozen whole-kernel corn, thawed (you can use drained canned corn instead if you have it on hand)
1 (15-ounce) can black beans, rinsed and drained
3 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese (I usually use cheese that I have- it varies from cheddar, monteray jack, colby, pepperjack, etc.... I shred it myself to save money and to burn calories)
cilantro
sour cream
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce (or there-abouts) in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 3/4 cup cheese; top with 2/3 cup sauce (or there-abouts). Repeat layers; top with 2 noodles. Repeat this sequence once. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 - 40 minutes or until noodles are tender and sauce is bubbly. (**Tip: the sauce tends to drip over to the bottom of the oven, burns and then smells like it burned, so I suggest you put a cookie tray underneath to catch any droppings- but be advised, it will take a little longer to cook. Last time I made this dish, it took about 50 minutes to throughly cook on the cookie tray).
Let stand 15 minutes. Top with sour cream and sprinkle with fresh cilantro (if you like cilantro)
If you do not serve the entire dish, then I suggest that you divide it into tuperware containers and save for later. You can even put the tuperware into the freezer and save it for later.
A nice complement to this recipe is the guacamole recipe and blue corn chips in one of my previous posts. It is nice to have a nibbly while you (or your guests) wait for the lasagna to cook. Also, margaritas are a fun twist... if you think margaritas are too sour or you are looking for a fun twist, try adding a splash of Madori (melon liquor). It is a little pricy ($25-$30 per bottle), but remember a little goes a long way... plus, it gives your drink a fun light green coloring.
15 January 2006
Ch-Ch-Ch-Changes
This blog is even boring to me and I am the creator. From this moment on, I will blog about recipes, food and the occassional rant and rave about something or other. So sit back and enjoy the change...
Quacamole Rustica
Here is how I make what I consider the perfect quacamole...
INGREDIENTS
1 avacado (slightly soft)
1/4 finely chopped red onion
1 lime
cilantro
kosher salt
DIRECTIONS
cut avacado in 1/2 and remove pit
slice hatchmarks in each half
spoon/scrape avacado from both halves into a bowl
roll whole lime on counter to soften
squeeze whole lime on avacado (I like to use tongs to get a really good grip and get as much juice as possible out of the lime)
Chop a handfull of cilantro and add to mixture (I like to use a lot of cilantro because it is so yummy)
Salt to taste and serve with Tortilla Chips (I prefer blue corn chips)
(you may also want to consider adding tomatoes or jalapeno/serano chile to this to give it a kick)
(If you have to store it, be advised that it will turn a nasty color within a day. To save for a few hours, make sure the the plastic wrap is tightly pressed against the mixture)
INGREDIENTS
1 avacado (slightly soft)
1/4 finely chopped red onion
1 lime
cilantro
kosher salt
DIRECTIONS
cut avacado in 1/2 and remove pit
slice hatchmarks in each half
spoon/scrape avacado from both halves into a bowl
roll whole lime on counter to soften
squeeze whole lime on avacado (I like to use tongs to get a really good grip and get as much juice as possible out of the lime)
Chop a handfull of cilantro and add to mixture (I like to use a lot of cilantro because it is so yummy)
Salt to taste and serve with Tortilla Chips (I prefer blue corn chips)
(you may also want to consider adding tomatoes or jalapeno/serano chile to this to give it a kick)
(If you have to store it, be advised that it will turn a nasty color within a day. To save for a few hours, make sure the the plastic wrap is tightly pressed against the mixture)
11 January 2006
Possibilities
So, I just overnighted an application for a summer internship at a major art museum in D.C. This morning, I realized that the due date is January 12 - tomorrow. Talk about freaking out... I have been in panic mode all day and I can finally relax.
You may be asking, "what about Jamie?"... Jamie is cool with me going to D.C. for 8 weeks. Besides it hasn't happened yet and it may not even happen...but, please keep me in your thoughts and prayers... I really want and deserve this internship.
Now, I am going to de-stress with a bottle of champagne.
You may be asking, "what about Jamie?"... Jamie is cool with me going to D.C. for 8 weeks. Besides it hasn't happened yet and it may not even happen...but, please keep me in your thoughts and prayers... I really want and deserve this internship.
Now, I am going to de-stress with a bottle of champagne.
08 January 2006
These are a few of my favorite things... (this weekend)
My two favorite activities...
1. Shopping
2. Eating
Today I had breakfast at this place called Orange on Harrison. My breakfast was called "popeye's breakfast". The eggs had spinach and fresh tomatoes with a sprinkle of cheese on top. It came with toast (I chose Rye bread) and potatoes. It was sooo good and less than $10. I don't even like breakfast food, but this place was delicious. I give it an A+.
As for the shopping, I think I really have a problem. I heard that people in Chicago like to shop... a lot... but I never thought that I would be one of those people. Shopping makes me feel so good when I feel so bad, or it can make a good day a great day, or it can be a form of entertainment. Every store you can think of is here is this fantastic city... so I have temptations around every corner.
This topic brings me to something quite serious. Marshall Fields was purchased by Macy's and they are changing the name to Macy's. Marshall Fields is a landmark here and they are stepping all over it with this name change. I will discontinue shopping there as a protest once it becomes Macy's.
Well, I have stuff to do.
1. Shopping
2. Eating
Today I had breakfast at this place called Orange on Harrison. My breakfast was called "popeye's breakfast". The eggs had spinach and fresh tomatoes with a sprinkle of cheese on top. It came with toast (I chose Rye bread) and potatoes. It was sooo good and less than $10. I don't even like breakfast food, but this place was delicious. I give it an A+.
As for the shopping, I think I really have a problem. I heard that people in Chicago like to shop... a lot... but I never thought that I would be one of those people. Shopping makes me feel so good when I feel so bad, or it can make a good day a great day, or it can be a form of entertainment. Every store you can think of is here is this fantastic city... so I have temptations around every corner.
This topic brings me to something quite serious. Marshall Fields was purchased by Macy's and they are changing the name to Macy's. Marshall Fields is a landmark here and they are stepping all over it with this name change. I will discontinue shopping there as a protest once it becomes Macy's.
Well, I have stuff to do.
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