Blended Coffee mmm mmm!

When a recipe's first ingredient is 'chilled, strong coffee' you just know its going to be a great one! This recipe definitely held up to that, too! After a quick whirl in the blender you'll have a creamy sweet and strong blended coffee drink. Enjoy!Begin with 2 cups crushed ice. Add 1 cup strongly brewed coffee that has been chilled. I used my french press with Starbucks Espresso blend coffee grounds. Chilled in an ice bath.Pour in 1 cup milk (whole, 2%, soy, whatever trips your trigger)Top it off with 3 tablespoons vanilla pudding powder, 1-2 tablespoons sugar, and a squirt of chocolate syrup! Or... cinnamon, hazelnut syrup, espresso grounds for an extra strong coffee flavor, anything really!Mix it up, pour in a glass or mug, and slurp down. This is fabulous! Sweet and creamy and not $4. Gotta love that!!


Beautiful, just beautiful!

I love this photo... it makes me happy. Makes me think of the future... I cannot wait!
How beautiful is that?!
It simple and over the top. All at the same time. Love.

What is on your mind? What has been making you smile the last couple days?


Stuffed Peppers

mm mm mmm! These stuffed peppers were a light side with our porkchops. I just love the chewiness from the rice!
3 peppers.
1 sm onion, chopped
2 cloves garlic, minced
shakes of basil
2 carrots, julienned
1 c. peas, frozen or fresh
1 tomato, diced
1/2 c. chopped pecans
3 servins brown rice
olive oil
parmesan cheese, optional

Cook 3 servings of rice. (I used 1 c. water, 1 c. low sodium chicken broth for a little boost of flavor)

Preheat oven to 350. Wash and clean peppers (remove stems, seeds, and membranes). Steam for 4-5 minutes.

Meanwhile, heat oil in wok or large skillet, add onion and garlic. Sautee 1 min. Add herbs, carrots and peas. Continue to cook 3-5 min or until carrots are tender, stirring constantly. Reduce heat and add tomato, walnuts, and brown rice. Heat through.

Stuff mixture into peppers. Sit upright in baking dish with 1/2 in water in the bottom and bake for 25 minutes. (I added parm cheese with about 5 min left)


Spring Stir Fry

Happy Thursday :) The weather is hot, but it is gorgeous outside! Aren't these peonies gorgeous too?! simple and sweet... a quick bouquet with hosta leaves!

While I cooked, I snacked on mini marshmallows... :)... Dinner turned out great, so the actual recipe (and photos) are below. Spring and summer are perfect for fresh veggies so throw them all in! I can't wait to get back to the DSM Farmers Mkt to stock up!

In the mix: broccoli, snap peas, asparagus, red pepper, carrots, sun dried tomatoes!, shredded chicken, onion, & garlic. I grabbed these from work. [Love the perks from working near the test kitchen!] and they were a great addition. Flavorful and kind of chewy... in a good way!

First stir fry veggies for about a minute.
Steam veggies.
Sautee onion and garlic.
Add cooked pasta (2 servings) and tomatoes. Heat thoroughly.Add veggies and 1 tablespoon of balsamic vinegar.
Mix and heat for a bit longer or until the table is set.
aaaand enjoy. Very fresh! very healthy! and lots of leftovers for tomorrow. Let me know how yours turns out!