Do right for your kisser

It's no secret that I have a long standing obsession with every variety of lip products. Sticks, balms, glosses, wands, rollers, pots, tints, you name it and I've bought it. However, in all the products that have come across my lips, I've never found a combination quite as smoothing and conditioning as my new Lush product combination. Follow my easy-peasy regiment to softness and you too will be hooked.

Step 1: Exfoliate with Lush lip scrub. This lovely product is just like a body scrub but formulated for your kisser. It comes in four delectable flavors: Mint Julips (my choice), Bubblegum, Sweet Lips and Bon Bon. The scrub removes any dead or uneven skin leaving lips feeling refreshed and soft. I've been using just a smidge in the morning and the evening after I've brushed my teeth and after the first use I noticed a big difference.

Step 2: Condition with Lush Ultrabalm. After a nice scrub, I follow with this all purpose body balm. It's the same texture as Vaseline but is all natural and isn't a nasty by-product of petroleum (bad for the environment and bad for your bod). I slather this on my lips at least a dozen times during the day. It's great for any other spots on your bod that might need a little extra TLC as well.

And if you're not familiar with Lush, check them out here. Their handmade cosmetics are fab and make great gifts too!

Baked Potato Casserole

It's getting to be that time of year - the temperatures are falling as are the leaves, and the comfort foods are back in season. I love warm, hearty dishes and find myself enjoying them the most during the cold months when hubs and I are hibernating. Baked pastas, crock-pot delights and casseroles fill our tummys and make for tasty leftovers. One of my favorites is this easy to make and very tasty twist on the baked potato. I've been making it since college (when my repertoire consisted of macaroni and cheese and spaghetti) and it still hits the spot.

Baked Potato Casserole - serves 6-8 (or 2 with plenty of leftovers)

Have it:

5 large baking potatoes, peeled and diced

10 slices bacon, chopped and cooked

8 oz. shredded cheddar cheese (I shred my own block of cheddar to avoid unnatural ingredients)

1 pint sour cream (I prefer Daisy, don't go reduced-fat unless you have to)

3-4 green onion stalks, diced

salt and pepper to taste

Do it:

1. Preheat oven to 325 degrees. Place peeled and cut potatoes into a large pot and cover with cold water. Add salt to taste and bring to a rolling boil. Reduce heat and simmer 20-30 minutes. When tender but firm, drain water.

2. Cut bacon into 1 inch pieces and cook until desired crispyness. Use spoon or tongs to remove bacon to paper towel lined plate but do not drain grease. Heat bacon grease and add diced green onions. Saute 2-3 minutes. Remove onions to paper towel lined plate and drain remaining bacon grease.

3. Combine potatoes, bacon, sour cream, 2/3 green onions and 1/2 cheese in ungreased casserole dish. Add salt and pepper to taste. Sprinkle remaining cheese and onions evenly over casserole. Bake 30 minutes uncovered or until cheese begins to bubble.


I love that this dish is so simple and so good. I mean, how can you go wrong with bacon and potatoes and cheese? And it tastes good warmed up too, great for lunches or for another weeknight dinner.

Relief is spelled C-O-M-C-A-S-T

After an unintended hiatus from blogging due to three agonizing months of internet service comparable to the days of dial-up, I am excited to again have functioning high speed internet! The saga of Sprint Broadband has rivaled the drama of a Mexican soap opera, without the extravagent costumes. Three loooooong months without blogging, without being able to upload pictures and forget streaming video! In the last two weeks I've logged some serious computer time catching up and I am so excited to get back to blogging. Lots of new adventures in the kitchen, in the exercise arena and I've picked up a few new hobbies along the way. This wife has been busy, busy, busy!



So happy - this post was so much faster than when Sprint was running the show!

Chicken Shish Kabobs with Herbs and Garlic Potato Salad

I love summer time. Great weather, long days and sunshine. What better way to cap off a beautiful Chicago day than by throwing some nosh on the grill? I can't think of one and have been enjoying a variety of grilled delights over the last couple weeks. One of the easiest and tastiest? Shish Kabobs and the ultimate summer side dish - Tater Salad. Yum, yum, and more yum...

Marinated Chicken Shish Kabobs - Serves 4 (dependent on meat/veg quantities)

Have it:
3 boneless skinless chicken breasts
1 green bell pepper
1 red bell pepper
1 orange or yellow bell pepper
12 white mushrooms
1 onion
Marinade (of your choice - I used a poultry seasoning I got from an Amish town in Indiana and some olive oil)
Bamboo Skewers

Do it:
1. Submerge 6 skewers in water and let soak at least 30 minutes.

2. Rinse and pat dry chicken breasts. Cut into 2 inch pieces and place in a medium bowl. Sprinkle or pour your desired marinade over chicken pieces and let marinate at least 30 minutes. I marinate 3-4 hours if time allows.

3. Cut peppers and onion into 2 inch pieces and set aside. Wipe mushrooms down with a damp towel. Do not wash as they will soak up the water and run the risk of becoming mushy.

4. Skewer peppers, onions, mushrooms and chicken onto the pre-soaked bamboo skewers.

5. Place on a hot grill for approx. 6 minutes, rotating halfway through cooking time.

Herbs and Garlic Potato Salad - Serves 6

Have it:

2 lbs. Yukon Gold Potatoes

1 teas. fresh garlic (1 lg. clove)

1/4 c. chopped fresh Italian parsley

2 tbl. chopped chives

1/2 c. chopped onion

1 c. mayo (I used Hellmann's Light)

1 tbl. Dijon mustard

1/2 c. chopped celery (1 lg. stalk)

1/2 teas. salt

1/2 teas. freshley ground black pepper

1 teas. dried thyme

Do it:

1. Place the potatoes (whole) in a large pot, add enough water to cover the taters, cover the pot with a lid and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15-20 min. Drain and let cool until you can handle them but they are still warm. Peel and cut into approc. 1-inch cubes.

2. While the taters are soaking in their hot tub, in a large bowl stir the garlic, parsley, chives, onion, mayo, Dijon mustard, celery, salt and black pepper. Crush the thyme lightly with your fingers and stir in.

3. Add the cut potatoes to the mayo mix and toss until coated. Cover and refrigerate for several hours to overnight.

Source: Potato Salad, 65 Recipes from Classic to Cool (a.k.a. my newest go-to for summer side dishes)

Set out a few candles and pour a nice cold glass of raspberry lemonade and you've got yourself one easy and delicious backyard (or for us city-dwellers, back patio) meal!

Outdoor Seats for Eats

In my quest to create an outdoor space within the confines of the city, I've been on the lookout for a table for outdoor dining. My first idea was to make a picnic table from scratch. Seems simple enough right? Well, finding out how much wood costs (who knew trees were so dang expensive?!) and how much time would have to go into this "easy" project, I decided I would rather spend a little more moola and actually be enjoying the table before August. Enter Target. Not only do I love Target, but Target must love me because I found the perfect table and not only does it look nice and fit our patio but it folds into a bench! To make a good find even better, the table was 35% off when I found it so I ordered it online (find it here) and it was at my door 10 days later.

Upon arrival of the box (and the start of my excessive excitement) I again had the idea to be handy and decided to put together the table myself. Hubs raised an eyebrow with this revelation but I was confident in my carpentry skills after putting together our IKEA dresser with its 8,000 parts.

Sadly, it was not to be. I came upon a problem in step 1 as I did not have a clue how to tighten a nut/bolt/washer combination. Dear hubs stepped in to help and kindly put together the table, saving our future guests the trouble of falling through the table I would have constructed.

And it switches easily from table...

...to garden bench!

With the Chicago summer stretching before us, many delicious grilled meals and outdoor game nights with friends are sure to lay ahead. Care to join?

Survival of the Fittest

Summer is upon us and that means Hubs and I are a-travelin' like nobody's business. Its great fun spending weekends with friends and family enjoying long lazy days at the lake and saoking up the sunshine; It is not great coming home to sad wilted plants. After one weekend of survival of the fittest plants and hoping for rain I decided to take matters into my own hands and become a "faux Mother Nature". Enter The Plant Nanny. A simple and inexpensive way to keep my plants well hydrated without having to pester anyone to water.

On one of my many treks to a local garden center, I came upon The Plant Nanny. I picked up a six pack for my container plants and the HydroSpike watering system for my planter box and my thirsty hydrangea bush. There are other options, glass globes and the like, but they run a bit pricier and work better if you only have a pot or two.

This is just about the easiest thing to use. Just stick the terra cotta stake in the soil near your plant and screw the plastic stake onto the top of a regular water bottle. Fill the water bottle up with H2O and stick in the stake. I keep the stakes in the pots and the spikes on the water bottles and just stick 'em under the faucet on my way out for the weekend and they are good to go!

Not only have I been using these for the past two weekends and keeping my plants happy, but they are thriving and looking better than ever! Now keep in mind, I have a smaller city garden so if yours spans a true backyard, this may not be an ideal solution for you.

Chicken Marsala with Fettucine

Not your mama's marsala, this recipe adds cream and employs the use of your crock-pot. I'm already starting to drool remembering how delicious this one turned out. Rich sauce, juicy chicken breast and carb heavy pasta, ahhhhhhhhh. Alright, back to the important stuff, the how and what so you can make it too. I've included the full recipe for 4 servings but I reduced everything by half except for the liquid ingredients, which I reduced by a third, so it would be appropriate for two people without leftovers.

Chicken Marsala with Fettucine - serves 4

Have it:

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 tbl. vegetable oil

1 onion, chopped

1/2 c. Marsala wine (I used a wine found near the vinegar, you can find selections in the wine section as well)

2 pkg. (6 oz. ea.) sliced brown mushrooms (I used mini-portabellas)

1/2 c. chicken broth

2 teas. Worchestershire sauce

1/2 teas. salt

1/2 teas. fresh groun pepper

1/2 c. whipping cream

2 tbl. cornstarch

8 oz. cooked fettuccine

2 tbl. chopped fresh parsley

Do it:

1. Coat 4 1/2-quart Crock-Pot slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to Crock-Pot slow cooker.

2. Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2-3 minutes or until mixture reduces slightly. Stir in mushrooms.

Add broth, Worcestershire sauce, 1/2 teas. salt and 1/2 teas. pepper. Pour mixture over chicken. Cover; cook on high 1 1/2 - 1 3/4 hours or until chicken is done. (I only cooked two pieces and checked at 1 hour, they were ready and tender at this point so I removed them.)

3. Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired. ( I cooked the noodles during this part and it worked out great!)

Honestly, this was one of the most delicous meals as of late. The chicken was unbelieveably tender and juicy. And even better, the Crock-Pot made this a great weeknight meal!

Source: Crock-Pot The Original Slow Cooker Recipe Collection

Care for some tea?

Or coffee? No? Well, I have a new teapot and I'm ready to break it out! A couple weeks ago I met up with some girlfriends for a GNO (girl's night out) at a local pottery studio to catch up and do some paintin'. I enjoy painting pottery but in the past have often found myself wandering aimlessly with no idea what to paint. This time I came with at least a vague game plan of adding to my kitchen arsenal and using red and black. I found a selection of teapots and a great one with a bit of spunk and whimsy.



Maybe teacups will have to be next??

Gardening is great!

Its official, I have a garden! Still a work in progress but I have carved out my own little corner of the world and filled it with beautiful plants, my little babes. Being a city dweller, I knew from the get-go I would be venturing into container growing for the time being and an important step was to find containers suitable for the wealth of plants I have been acquiring. Drainage holes are very important; don't want to drown the little guys. My vision was to find containers of varying shapes, sizes, colors and textures and thanks to Jo-Ann, CB2 & The Home Depot, the final product came together even better than I could have imagined!



Even before I had purchased all my containers, I was collecting my plants. Since all the little babes would be cohabitating in the same area, I mades sure they were all fans of sun or full sun. I was also mindful of the plants projected height and width so as not to cram a plant into a container too small. Other than that, I went about picking plants that I like the looks or smell of and A LOT of herbs as cooking is another hobby of mine. I'm looking forward to the convenience of popping outside for some cilantro of chives rather than purchasing a whole bushel that will surely wilt.

A breakdown of the plant and where I purchased the lovely container it is now housed in...
Back Row: Cherry Tomato, Jo-Ann; Catmint, Jo-Ann; Hydrangea, Home Depot

On Stand (Jo-Ann): Basil, Home Depot; Spearmint, Home Depot; Forget-Me-Not, Gift (Thanks Angela!)

Front Row: Catnip, Jo-Ann; Chives, Rosemary, Thyme, CB2; Cilantro, Jo-Ann; Greek Oregano, Parsley, Marjoram, Jo-Ann

Stir-Fried Beef with Snap Peas

The great thing about Chicago is the unlimited array of delicious cuisine. Everywhere you turn, more food! While it's great to be able to hop in a cab and grab some grub, sometimes a long day at the office or the desire for a cozy night in leads you to the kitchen rather than the door. No need to settle for boring for a meal at home, bring the excitement to you! This easy, quick and oh-so-yum stir fry is just the ticket to spice up your weeknight meal.

Stir-Fried Beef with Snap Peas - Serves 2

Have it:

6 oz. flank steak, cut into 2-inch-wide strips with the grain, then cut across the grain into 1/8-inch-thick slices. (stick into the freezer for 15 min. before to make cutting easier)

1 tbl. soy sauce (low-sodium is good here)

2 teas. sugar

1/4 c. low-sodium chicken broth

2 tbl. oyster sauce (can find this near the asian cuisine ingredients at the grocery store)

1 tbl. dry sherry

1/2 teas. cornstarch

1 garlic clove, minced

1 1/2 teas. grated or minced fresh ginger

1 tbl. vegetable oil

6 oz. sugar snap peas (about 2 c.), ends trimmed, strings removed

1/2 red bell pepper, stemmed, seeded and sliced into 1/4-inch-wide strips

1 tbl. water

*This recipe is best served with white rice. I used an instant rice that took less than 10 minutes to cook and it was great! Make sure to time accordingly or use a rice cooker if preferred.

Do it:

1. Toss the beef with the soy sauce and 1/2 teas. of the sugar in a medium bowl and let marinate for at least 10 minutes, or up to 1 hour. In a separate bowl, whisk the remaining 1 1/2 teas. sugar, broth, oyster sauce, sherry, and cornstarch together. In another bowl, combine the garlic, ginger, and 1/2 teas. of the oil.

2. Drain the beef, discarding the marinade. Heat 1 teas. more oil in a 12-inch non-stick skillet over high heat until just smoking. Add the beef in a single layer, breaking up any clumps. Cook without stirring for 1 minute, then stir and continue to cook until the meat is browned, 1 to 2 minutes. Transfer the beef to a clean bowl.

3. Add the remaining 1 1/2 teas. oil to the skillet and heat over high heat until just smoking. Add the snap peas and bell pepper and cook, stirring often, until the vegetables are crisp-tender, about 1 minute longer.

4. Uncover and clear the center of the skillet. Add the garlic mixture to the clearing and cook, mashing the mixture into the pan, until fragrant, 15-30 seconds. Stir the garlic mixture into the vegetables.

5. Return the beef along with the accumulated juice, to the skillet and stir to combine. Whisk the broth mixture to recombine and add it to the skillet. Cook, stirring constantly, until thickened, about 30 seconds, and serve.

I've made a few different stir-fried dishes and they always make the house smell amazing! Good ventilation is key though as the smoking is part of the cooking and if you live in a small place, smoke alarms may go off :) Another variation to this meal is to cook using a wok if you have one. Ours is in storage but when I've used the wok in the past, it's increased cooking surface is great for the later steps when moving the food away from the center.

Source: America's Test Kitchen & Cook's Illustrated Cooking for Two 2009, one of my favorite cookbooks as all the meals are cut down for two people!

Frost (oh no!) and a Bird

On the new gardening adventure and what comes along? That's right, the possibility of frost. All my new little green guys in their tiny little containers and the big bad frost decides to come to town. Well, never fear...Target is here! Thank goodness for the sturdy reusable plastic bags from Target and a few tough Glad bags. I covered up every flower and herb and tucked them in for the night. No casualties!

And in other garden news ... a new addition!

In the chilly months of winter and early spring, the Crate & Barrel spring catalog comes out, taunting me with all of the lovely summer ware and gardening goodies.This year I was swept away by the chic window boxes (back-ordered till mid-June) and a darling cement bird, perfect to adorn my garden patio. While on a shopping excurision last week I came upon the little bird and it is now perched upon my patio, and maybe yours as well?

What are you wearing in the kitchen?

Cooking can be a rather messy task and an apron can protect you from spatters of marinara or puffs of flour. However, there is no need to strap on a plain canvas apron when there are so many more chic options available these days. I was reading an interesting article in the Chicago Tribune about the history and rebirth of the kitchen apron. At one time the symbol for the lifestyle women were trying avoid, today's generation of women are embracing their domestic side and doing it in style! A few tres chic options...

Etsy seller Boojiboo makes these flattering aprons designed to complement your girlish figure. I love the red and black together.

Anthropologie has always been a favorite store of mine and I just love perusing their home goods. Among them are darling aprons. Wouldn't this one be perfect for a weekend at the lake?

Etsy seller AnniesAttic combines bold fabrics and patterns to create cheerful and funky aprons. The half apron is easy to tie on and take off when dinner is served. The color combinations in this one remind me of the 70s.


Polka dots are back and the aprons at Carolyn's Kitchen have a just a little extra sass. Eat your heart out June Cleaver.

Exclusively for the entertaining hostess, don't even think about using this one while you're actually cooking. A quickchange before your dinner party and finish your outfit off with this striking fuchsia and black apron from Heavenly Hostess.

And to add a little humor (and tequila) to your kitchen is this lime green number you can find at Target. Take those kitchen "oopsies" with a grain of salt and tie this one on for a night of bbqin' on the patio. And yes, this one is already hanging in my kitchen.

Garlicky Shrimp Pasta

Delicious yes, but do make breath mints available after this meal. Garlic breath can make converstion uncomfortable. Coming from one of my favorite sources, America's Test Kitchen, this meal is great for weeknight nosh as it's quick and easy to prepare and you most likely have all of the ingredients on hand. Use frozen shrimp and thaw by running under cold water. This saves on time and is easier on your wallet than fresh shrimp.



Garlicky Shrimp Pasta - serves 4

Have it:
5 garlic cloves, minced (about 5 teas.) plus 4 cloves, smashed (I told you it was garlicky!)
1 lb. large shrimp (21-25 count), peeled and deveined, each shrimp cut into 3 pieces
3 tbl. olive oil
1 lb. short pasta such as mezze rigatoni (love these little guys), fusilli or campanelle
1/4 - 1/2 teas. red pepper flakes
2 teas. unbleached all-purpose flour
1/2 c. dry vermouth or white wine
3/4 c. clam juice (can find near the canned tuna)
1/2 c. chopped fresh parsley
3 tbl. unsalted butter
1 teas. fresh lemon juice plus 1 lemon, cut into wedges for serving
Pepper

Do it:
1. Toss 2 teas. of the minced garlic, the shrimp, 1 tbl. of the oil, and 1/4 teas. salt in a medium bowl. Let the shrimp marinate at room temperature for 20 minutes. This can marinate as you prepare the remaining ingredients.

2. Heat the smashed garlic cloves and the remaining 2 tbl. oil in a 12-inch skillet over medium-low heat, stirring occasionally, until the garlic is light golden brown, 4-7 minutes. Remove the skillet from the heat and use a slotted spoon to remove the garlic from the skillet; discard the garlic. Set the skillet aside.

3. Bring 4 quarts water to a boil in a large Dutch oven (if you don't have a DO, you can use a large pot. However, the DO is a great tool and I would recommend investing in one.) over high heat. Add 1 tbl. salt and the pasta. Cook, stirring often, until just al dente. Drain the pasta, reserving 1/4 c. of the cooking water, and transfer the pasta back to the pot.

4. Meanwhile, return the skillet with the oil to medium heat; add the shrimp with the marinade to the skillet in a single layer. Cook the shrimp, undisturbed, until the oil starts to bubble gently, 1-2 minutes. Stir the shrimp and continue to cook until almost cooked through, about 1 minute longer. Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teas. minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and cook, stirring constantly, for 1 minute. Add the clam juice and parsley; cook until mixture starts to thicken, 1-2 minutes. Off the heat, whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with up to 1/4 c. reserved pasta cooking water. Season with pepper to taste. Serve, (in a lovely Crate & Barrel serving dish as I have) passing the lemon wedges separately.

To complete this yummy meal, serve with crunchy crostini bread and steamed asparagus to keep the meal light. Top off with a glass of your favorite white wine and wow, a flavorful meal with easy behind the scenes work for you!

Source: The Best of America's Test Kitchen Best Recipes & Reviews 2010, pick this up at your local grocery or book store in the magazine section.

How does your garden grow?

Why, with silver bells and cockle shells and pretty maids all in a row! As the weather has been warming and there is new foliage a-bloomin' I've been looking forward to venturing into gardening. However, my novice gardening skills and lack of a green thumb have been further diminshed by my forgetful nature. So while I desire to grow pretty things, my track record is closer to plant killer than grower. To improve in this arena I have turned to two fantastic books - You Grow Girl and Grow Great Grub both by Gayla Trail. Gayla's writing style is fresh, funny and practical (she has a fantastic website as well, www.yougrowgirl.com). It's perfect for those of us that are limited by space, time or budget and looking to grow with little knowledge. My foray is just beginning but the premise is very simple - transform my simple, small patio into what I hope will be a lovely spot to enjoy the summer days ahead.

The before pictures...

My plan is simple (or so it seems right now): go organic with container gardening. A tomato plant, hanging to keep it away from the critters, and a few herbs will cover the "edible"portion of the spread. I'll also have to do some flowers, most likely some vibrant colored annuals, and round out with a few good-looking plants. Husband and I will be making our own picnic table as well and I'm looking forward to that adventure! Can't wait to get my hands in the dirt and enjoy spring planting. More details as the journey continues...

My favorite Baked Artichoke-Spinach Dip (and soon to be yours as well)

Gooey. Cheesy. Delicious. Do you really need to know anything else about this dish?? Take my word for it, once you've made this one, you'll be making it forever. I've had many varieties, store-bought, restaurant variety, frozen even and none have quite the same combination of flavors. I love the bigger chunks of artichoke and spinach layered in with the cheese and served piping hot. Not only that but it's a cinch to make!

Baked Artichoke-Spinach Dip - Makes: About 3 cups

1/2 c. shredded mozzarella cheese (5 cheese Italian blend is good too)

1/2 c. dairy sour cream

1/2 c. mayo or salad dressing

(go for the real stuff for the mayo and sour cream, no fat-free)

1/2 c. grated parmesan cheese

1-2 teas. Dijon-style mustard

Dash white pepper

1 14-oz. can artichoke hearts, drained and coarsely chopped

1 c. loosely packed, coarsely chopped spinach leaves

1/2 c. finely chopped red onion (1 med.)

Pita wedges, french bread, pretzels, crackers, pita chips, etc. (the sky's the limit, anything you want to dip!)

If you're feeling fancy, look in your grocer's bakery or local bake shop for a pre-made bread bowl. Cut out the "innards" and prepare as directed. Spoon heated dish into the bowl and serve with the torn up "innards" and preferred dippers.

1. In a large bowl combine mozzarella cheese, sour cream, mayo, 1/4 c. of the parm cheese, the mustard, and pepper. Stir to combine. Stir in the artichoke hearts, spinach leaves, and onion. Spread mixture evenly into a 9-inch pie plate (doesn't have to be a pie plate. I've used au gratin dishes and square bakers as well.) Sprinkle with the remaining 1/4 c. parm cheese.

2. Bake, uncovered, in a 350 oven about 15 minutes or until heated through. Serve with preferred dipping devices.

*To make ahead of time: prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.

Source: Better Homes & Gardens Cookbook (Honestly, I do use other cookbooks!)

Barbecued Pulled Pork

There are some recipes that require a trip to the grocery store and then a second trip to a specialty store and substitutions because really, that spice is impossible to find. Then the shopping excursions are followed by prep work and cooking time. Whew! By the time all that work is done, you're almost too tuckered out to enjoy the fruits of your labor. Thankfully, there are great recipes that make great meals that can be made with enough time to grab a glass of wine after loading the dishwasher. This bbq pulled pork recipe is an easy Crock-Pot weeknight or Sunday game day meal for a crowd. The crucial part is allowing enough cooking time and picking a barbeque sauce you really love.

Barbecued Pulled Pork Sandwiches - Serves 8-10

Have it:

1 pork shoulder roast (about 2 1/2 lbs.) *smaller roasts will require a shorter cooking time

1 14 oz. your favorite barbecue sauce (my favorite is from a neighborhood spot, The Smoke Daddy)

1 tbl. fresh or bottled lemon juice

1 teas. brown sugar

1 medium onion, chopped

8 hamburger buns or hard rolls

Do it:
1. Place roast in 4 1/2 quart Crock-Pot slow cooker. (My pot is bigger but as long as the roast is 2 1/2 - 3 lbs. its ok). Cover; cook on Low 10-12 hours or on High 5-6 hours.

2. Remove roast from Crock-Pot slow cooker; discard cooking liquid. Shred pork with 2 forks (this is my favorite part, its so tender!).

3. Return pork to Crock-Pot slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on Low 2 hours or High 1 hour. Serve shredded pork on hamburger buns or hard rolls.

Source: Crock-Pot The Original Slow Cooker Recipe Collection

Easy Roasted Potatoes - Makes 2 servings, easily doubled or tripled.

Have it:

3 medium/large red potatoes, skin on
Onion powder

Paprika

Oregano

Pepper

Salt

Garlic Powder

Thyme

1/4 cup olive oil

Do it:

1. Clean potatoes. Cut into quarters or eighths. (The smaller the size the faster they will cook.) Place into a bowl and microwave for 4-5 minutes to soften.

2. Eyeball the spices, about a 1/2 teas. of each and mix in the olive oil. Toss the potatoes in the oil and place on a baking sheet. Bake in a 400 degree oven for 20-30 minutes or until cooked through.

Enjoy! Hearty, homecooked barbecue that's easy to make. Who knew?!

Swimsuit season is fast approaching...Eeek!

Can you believe it? We are already a quarter through the year and for those of us in the Midwest, spring is just a pit stop between winter and summer...which means its almost time to dust off those swimsuits and put 'em on. I have to be honest, every winter I put on a little "insulation" and come spring, I'm watching my eats and making trips to the gym. I was referred to an AWESOME website recently (thanks Laura!) that helps keep track of calories, fat, protein and carbs with a database of some 500K food items, and guides you to your limits based on the goals you set. It's called The Daily Plate and it's your new best friend!

Check it out here: The Daily Plate

Lance Armstrong's Livestrong foundation is behind it and I promise, you'll be shocked when you start plugging in the food you're throwing back. It will keep you motivated and hold you accountable for that second glass of wine. Even better, its free!

How to: Hard-Cooked Eggs

You’re probably thinking, “Girl, you are in trouble if you can’t make a hard-cooked egg.” And you would be right if I couldn’t, but in the spirit of Easter and its staple, the egg, I have included a basic that many may already know and some may appreciate knowing. The how-to of cooking the best darn egg. I detest a dry yolk and cringe at the thought of the putrid green color of an overcooked yolk so I again turn to my trusty BHG cookbook for the how-to on creating a tasty and visually appealing hard-cooked egg. Voila, it CAN be done.



Hard-Cooked Eggs
*Minimize the chance of having a harmless but unattractive green ring from around the yolk by timing the cooking carefully. Cool hard-cooked eggs in ice water.

Have it:
Desired # of large eggs
Cold water

Do it:
1. Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain.

2. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.

3. To peel a hard-cooked egg, gently tap it on the countertop, then roll it between the palms of your hands. Peel off the eggshell, starting at the large end.

* Note: if you have extra-large eggs, let them stand in the boiled water for 18 minutes.


Source: Better Homes & Gardens New Cookbook, the red & plaid one baby.

Easter Brunch

Ah, Easter. Hubs and I made a trip back to Michigan to visit my fam and I volunteered to prepare a casual Easter brunch. As there would only be 5 in attendance, light and simple it would be. Of sustenance were a Farmer's Casserole and an Overnight Coffee Cake, accompanied by a fruit salad and the traditional colored Easter eggs (I also suggest adding mimosas, I would have but the four hour drive back to Chicago put a crimp in the plan). Easy, delicious and with minimal clean-up the recipe for a relaxing brunch for you and your guests.

Farmer's Casserole - Serves 6

Have it:

Nonstick cooking spray

3 c. frozen shredded hash brown potatoes

3/4 c. - 1 c. shredded monterey jack with jalapenos or shredded cheddar cheese

1 c. diced cooked ham, Canadian-style bacon or cooked breakfast sausage

1/4 c. sliced green onion (2)

4 eggs beaten, or 1 c. refrigerated egg product (I made with Egg Beaters, very good!)

1 1/2 c. milk

Do it:

1. Coat a 2 quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the dish. Sprinkle with cheese, ham and green onion.

2. In a medium bowl combine eggs, milk, 1/8 teas. salt and 1/8 teas. black pepper. Pour egg mixture over layers in dish.

3. Bake, uncovered, in a 350 oven for 40 min or until a knife inserted near center comes out clean. Let stand 5 min before serving.

Overnight Coffee Cake - Makes 15 pieces

*As the title suggests, this is to be made ahead of time. Chill up to 24 hours.

Have it:

3 c. all-purpose flour

1 1/2 teas. baking powder

1 1/2 teas. baking soda

1 teas. salt

1 c. butter, softened

1 1/4 c. granulated sugar

3 eggs

1 15 oz. container ricotta cheese

3/4 c. chopped nuts

1/2 c. packed dark brown sugar

2 tbl. toasted wheat germ

1 tbl. ground cinnamon

1 teas. ground nutmeg

Do it:

1. Grease bottom and 1/2 inch up sides of a 13x9x2 baking pan. In a medium bowl combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese. Beat in as much flour as you can. Stir in any remaining flour mixture with a wooden spoon. Spread the batter into the prepared pan.

2. For topping (the good stuff!), in a bowl stir together the nuts, brown sugar, wheat germ, cinnamon and nutmeg. Sprinkle evenly over batter in pan. Cover with plastic wrap. Chill in the refrigerator for up to 2 hours.

3. Bake in a 350 oven for 35 - 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake slightly on a wire rack. Serve warm.

Source: The mecca of classic recipes, The Better Homes & Gardens New Cook Book