 |
| {Pics from a very proud Mimi, Jimmy's Aunt Debi} |
Wednesday, November 10, 2010
Reagan Georgia
Yesterday Jimmy's cousin, Ryan, and his girlfriend Jessica welcomed their third adorable gift to this world - Reagan Georgia. Here's the 9-lb bundle of joy with her mommy, daddy and siblings, Caden and Macie. Congratulations Ryan and Jess!
Friday, November 5, 2010
Happy Friday!
It's going to be a crisp, cool weekend - for coastal NC that is - so I think I might make this pumpkin chocolate chip bread...
 |
| {www.feveravenue.com} |
Tuesday, November 2, 2010
Sunday, October 31, 2010
Happy Halloween!
Hope everyone is having a great Halloween! Like I said on Friday, we didn't have much on tap for the weekend. We went for a run this morning and then watched the Redskins sadly lose to the Lions. It was otherwise such a pretty day, so we decided to spend the afternoon at the beach. Not too shabby for November eve. Such a relaxing and wonderful weekend...
Friday, October 29, 2010
Wine & Tapas Dinner Club
Today was a great start to a fun weekend! First off, a couple work friends and I went out to a local Mexican joint for Brittany's birthday lunch. Jenny and Katie got there a little early and alerted the staff of the celebration, so we had a little sombrero, feliz cumpleanos action before we got our checks. It was pretty hilarious...
Next up was dinner club at Jenny's house. The theme this month was Wine and Tapas, so there was a great selection of wines and then olive tapenade, hummus and pita points, sundried tomato and swiss cheese fondue, shrimp, tortilla espanola, bruschetta, tomato & goat cheese on a puff pastry and then last but not least, I made Giada's baked artichokes with gorgonzola and herbs. Man, I'm stuffed. Here's a few pics from the evening...
Jimmy and I don't have much on tap for the holiday weekend besides class (for Jimmy) and a little relaxation. Hope everyone has a wonderful Halloween!
Next up was dinner club at Jenny's house. The theme this month was Wine and Tapas, so there was a great selection of wines and then olive tapenade, hummus and pita points, sundried tomato and swiss cheese fondue, shrimp, tortilla espanola, bruschetta, tomato & goat cheese on a puff pastry and then last but not least, I made Giada's baked artichokes with gorgonzola and herbs. Man, I'm stuffed. Here's a few pics from the evening...
Jimmy and I don't have much on tap for the holiday weekend besides class (for Jimmy) and a little relaxation. Hope everyone has a wonderful Halloween!
Tuesday, October 26, 2010
Baked Ziti!
Just wanted to share the recipe for the baked ziti I made tonight. I have to borrow Lets Dish's photo because we put a gaping hole in our casserole of baked ziti before I could snap a picture. Too hungry. This makes A LOT, so plan to eat it for lunch leftovers for at least one day, but maybe two. Cottage cheese in baked ziti? Trust me, it's good.
Ingredients
1 (16 oz.) container cottage cheese
2 eggs
1 1/2 cups grated Parmesan cheese
1 pound ziti or other short, tubular pasta
2 tablespoons olive oil
5 medium garlic cloves , minced
1 (28 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
Salt and pepper, to taste
Directions
Preheat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain pasta and leave in colander.
Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano and basil. Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes. In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese to thickened cream. Stir cottage cheese/cream mixture into tomato mixture and mix well. Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
Transfer pasta mixture to a 9x13 inch baking dish. Sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving.
Ingredients
1 (16 oz.) container cottage cheese
2 eggs
1 1/2 cups grated Parmesan cheese
1 pound ziti or other short, tubular pasta
2 tablespoons olive oil
5 medium garlic cloves , minced
1 (28 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
Salt and pepper, to taste
Directions
Preheat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain pasta and leave in colander.
Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano and basil. Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes. In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese to thickened cream. Stir cottage cheese/cream mixture into tomato mixture and mix well. Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
Transfer pasta mixture to a 9x13 inch baking dish. Sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving.
Sunday, October 24, 2010
Best Belated Wedding Present Ever
On Saturday, our friend and fellow Tarheel and Wilmingtonian stopped by to give Jimmy and I a truly unique and special wedding gift. Julian is a photographer, fisherman and surfer. He produces some seriously amazing work through his business Kehaya Photo. The gift - an amazing picture of a wave at Masonboro Island, a place Jimmy has surfed many times, mounted with stretched canvas. We seriously couldn't be more thankful. And our little get-together spawned conversations about camping on Masonboro with Julian, his girlfriend, Jake, Martine and all the crazy pups. Looking forward to it...
Rewind to Friday night... Jimmy and I got home from work and decided we were too tired to whip something up for dinner, so we headed out to our local Mexican restaurant for a quick bite. I decided to take on a beer the size of my head and lived to regret it on Saturday :(
Other than our quick visit with Julian, Saturday was spent doing things around the house and being lazy (for me) and a meager 12 hours of studying for Jimmy. Yay! Not. Poor guy. By late Saturday evening Jimmy needed this fuel. So proud of myself for manning the oven, stovetop and grill in the backyard all at the same time...
On Sunday, Jimmy continued the studying marathon while Malloy and I went for a run. Come 1pm it was Redskins time! So glad we won. Week 7 was a bad Fantasy week for me - nearly all my good players had a bye week. Good thing I'm otherwise kicking butt!
Rewind to Friday night... Jimmy and I got home from work and decided we were too tired to whip something up for dinner, so we headed out to our local Mexican restaurant for a quick bite. I decided to take on a beer the size of my head and lived to regret it on Saturday :(
Other than our quick visit with Julian, Saturday was spent doing things around the house and being lazy (for me) and a meager 12 hours of studying for Jimmy. Yay! Not. Poor guy. By late Saturday evening Jimmy needed this fuel. So proud of myself for manning the oven, stovetop and grill in the backyard all at the same time...
On Sunday, Jimmy continued the studying marathon while Malloy and I went for a run. Come 1pm it was Redskins time! So glad we won. Week 7 was a bad Fantasy week for me - nearly all my good players had a bye week. Good thing I'm otherwise kicking butt!
Subscribe to:
Posts (Atom)