wedding programs world-life and whatnot

obviously i fell off the grid before the wedding because i was busy doing things like cutting my fingers open with kitchen scissors while trying to tie 200 black ribbons on 200 printed programs. steve’s and my wedding programs were a shameless DIY rip off of these programs from etsy. i loved the way they look, but I felt the call of the DIY fairy and believed programs were an appropriate place to try my hand (because if I totally screwed them up they were only programs after all… also there’s a pun in there somewhere about ‘trying my hand’ what with how much my hand was bleeding from that scissors hack job). the interior and exterior spreads i designed in photoshop, then i had them printed by uprinting, and then spent a couple evenings binge watching jersey shore and tearing through ribbon like it was my job.

speaking of things that are my job: let’s talk about the other reason i was so M.I.A. before steve and i tied the knot. since coming to texas i have more than 20 job interviews of varying nature, and let me tell you i am still really really sick of recounting the professional version of my life story (which is still ongoing as people at my new office introduce themselves). though some of the hiring (or not-hiring) experiences were more horrific than others and though i’ve had my hands full since the wedding trying to juggle offers, i’m finally standing on stable ground with an awesome marketing job at a construction company less than a mile from where we live (in houston a commute of this scope is kind of a big deal). i’m still getting used to going to work every day again (alas, no more leisurely days of late morning gym, early afternoon pool time with infinite jest, cleaning, errands, and dinner-cookin’… sigh… housewifery suited me) but i’m loving the chance to get dressed up again, and i love being up for espresso and green smoothies in the morning with stevedor.

on the subject of green smoothies both combos below (which really yield more like brown smoothies) are both super yum:

2 cups spinach

4 pineapple spears

3 cups frozen cherry berry mix

2 cups almond milk

&

2 cups spinach

1 orange

1 peach

1 pineapple spear

2 cups frozen berries

2 cups almond milk

now that our wedding is done it feels like steve and i are fresh turn of the century immigrants off the boat on the atlantic coast staring west across the country. between the move, the wedding, the honeymoon, and the job hunt it doesn’t seem like we’ve had a chance to actually think about anything else, such as “what do we do now?” now that we’re lucky enough to be two, happy, married, stable, employed, cat-owning adults in a fairly new part of the country the world kind of feels like our oyster, all we have to do is decide what kind of adventure to have next.

coconut peach green smoothie

so i've decided to give the whole green smoothie thing a try and i'm also trying to get back to blogging a little more normally these days now that the move/wedding/honeymoon thing is FINALLY over.

don't get me wrong: i'm not trying to become a health nut, but in my feeble attempts to eat my fruits and vegetables i wish i had someone telling me "this makes a decent smoothie," or "this does not make a decent smoothie."

i'm not digging the texture banana can produce thus far, but today's smoothie without banana was worth reproducing.  it was based on this recipe from over at simplegreensmoothies.com, but i tweaked it to this based on there being no fresh or frozen peaches at trader joes and the fact that pineapple is delicious:

2 cups spinach

2 cups canned peaches

2 spears pineapple

1 orange

1 can coconut milk (13.5 oz)

twas good.  would recommend.  (bear in mind that i like coconut quite a bit).

"No, you know what's sexy? Turkey chili," - Leslie Knope [parks and recreation]

nothing drives a woman to get creative with food like sub-zero temperatures and a hungry fiance.  having perfected a pretty effortless homemade chili recipe for nights i can't be bother to do more than brown meat and open cans, i figured it was time to mix things up in an equally unchallenging way.

result:  some very tasty, very easy turkey chili-mac

according to steve, both times he heated this up for leftovers at work he was complimented for making the lunch room smell fantastic.  i promise it's tasty.  lets forge ahead, shall we?

you will need:

~1 lb ground turkey

1/2 cup sour cream

1 tbsp minced garlic (about 3 cloves)

3 tbsp cumin (or more to taste)

1 tbsp chili powder (or more to taste)

1 tsp cayanne powder (more or less to taste)

1 bay leaf

1 can great northern white beans (drained)

2 14.5 oz cans diced tomatoes with onions

1 8 oz can tomato sauce

1 6 oz can tomato paste

1/3 lb uncooked farfalle (or similar small pasta)

mexican blend shredded cheese

boil water and cook the pasta, drain and set aside.

brown the turkey and drain the fat then add everything except shredded cheese and cooked pasta.  allow mixture to simmer on medium low for approximately 20 minutes give or take.  

finally:  add pasta before serving and smother with shredded cheese on top.

it may not look pretty, but it tastes pretty.

chicken lo mein recipe

confession:  i'm obsessed with chinese food.

obstacle:  ann arbor has ROUGH chinese delivery selection.

solution:  this recipe.

steve and i are in money-retention mode (omg greece yay).  this means we've been doing a lot of home cooking lately, and i'd hate for any of you to miss out on the latest and greatest dinnertime deliciousness.  i'd long been intimidated by attempts to cook lo mein, but devil may care we went for it and my oh my was it good (and far easier than expected).  note: quantities are approximations as i was mostly just throwing things into a skillet.  try playing around with  the ingredients to taste.

you will need:

1-2 chicken breasts (sliced into strips)

1 lb spaghetti

3/4 cup matchstick sliced carrots

1/4 cup chopped scallions

1/4 cup diced onion

1 cup diced baby bella mushrooms

1 tsp pre-minced garlic (about 3 cloves)

olive oil

sesame oil

1 tbsp rice vinegar

1/2 cup teriyaki sauce

2/3 cup soy sauce

1/4 cup honey

2 tsp ground ginger

2 tbsp brown sugar

cook the spaghetti al dente, drain and set aside.  do not rinse.  while noodles are cooking, dice up the necessary vegetables.

saute the chicken with the garlic and diced onion (not the scallions) in sesame oil.  when chicken is nearly cooked, add the carrots and mushrooms.

once the chicken is cooked and the mushrooms have started to brown (but before they are fully reduced) add the cooked noodles and scallions and reduce heat to medium-low.  pour the soy sauce over the noodles, and if they are stuck together, add a little olive oil to loosen them up from their sticky pasta mass.  add the teriyaki sauce, honey, rice vinegar, ginger, and brown sugar and toss the noodles with the vegetables and chicken until the sauce is mixed.

that's it!  all that's left is stuffing your belly!

crockpot chicken tortilla soup

i partially credit my chicken tortilla soup recipe with the longevity of steve and i's relationship.  ok, not really, but i've been making this recipe for years and every time i do, someone falls in love with it.  the best part?  it's insanely easy.  with this winter cold there's nothing better than a hot pot of soup.  it's spicy and warms you from within and it freezes perfectly for leftovers anytime you want them.

you will need:

3 tbsp butter

4 cups pre-cooked chicken, shredded

3/4 cup fresh cilantro, chopped

1 can stewed tomatoes

1 can cilantro lime rotel

3 cups medium salsa

3 cups chicken broth

1 tbsp minced garlic

1 tbsp cumin

1 tsp pre-minced garlic (or ~ 3-4 cloves)

dump it all in a slow cooker and set it on high for about 3-4 hours, or on low for 5-6 hours.  garnish with sour cream and shredded mexican blend cheese.

enjoy!

recipe: insanely easy, over the top incredible, ultra- creamy crockpot cheese fondue

i am a woman who is passionate about dip.

call me crazy, but sometimes life just tastes a little better when you're dunking food into other food.  when i was growing up my family always held a fondue night on new years eve, which was essentially an excuse to feast excessively for many hours on end.  every year someone attempts to whip up the tres gourmet cheese fondue recipe that is full of expensive cheese without letting it burn or curdle.  while i can honestly say it's always phenomenal-tasting, i wondered if i could invent a yummy, easier-to-make, budget friendly version for steve and i to stuff into our bellies.

not trying to brag or nuthin' but the results were pretty darn amazing tasting!!  it is sharp, it is creamy, and it is guaranteed to be a whole lot easier than constantly stirring a double boiler.  it's definitely going to be a go-to party dish of mine, and i can promise, despite the excess of velveeta, you won't be able to stop eating it until you're out of dipping supplies.

note: the following recipe yields a very large quantity of delicious fondue, some measurements are approximations

you will need:

crusty bread for dipping (or crackers, salami, veggies, whatever)

1 (32 oz) brick of velveeta

1 (8 oz) brick of cream cheese

3 slices kraft swiss singles

1 1/2 cups semi-dry white wine (riesling is your best bet)

2 tbsp cumin

2 tbsp onion powder

2 tbsp garlic powder

salt and pepper

optional: water, beef broth, or chicken broth

 cut up the bread, velveeta, and cream cheese into cubes.  resist temptation to carbo-load on bread whilst making fondue.

put cubed velveeta and cream cheese into the crockpot with 3 slices of kraft swiss singles.  set crockpot on high for 1-2 hours to melt the processed cheese products.  once the cheese has melted enough, stir the combination into a blended consistency (a few remaining unmelted lumps are fine).

when cheese is blended add the white wine and stir into a smooth consistency.  stir in cumin, onion powder, garlic powder, salt and pepper to taste.  switch crockpot to low and let it sit for about another hour.  if the fondue is too thick once ingredients are all blended and melted add broth (i used beef broth, but i imagine chicken works fine as well) or water to thin.

dip your bread (or whatever form of cheese to mouth transportation you've selected) and enjoy!

it's feasting season

hello lovely readers!  the americans among us have a short week otherwise known as feasting initiation night otherwise known as thanksgiving!  essentially we've arrived at the time of year when the influx of food never stops.  even though our double thanksgiving dinners (yes read that: dinnerS) aren't coming til tomorrow, steve's birthday last weekend got us a head start on stretching our bellies.  last friday several of our friends from out of town came over for a surprise party i threw for steve (it was only so surprising, seeing as he requested such a thing).

i left work early to grocery shop, clean, and cook like a crazy lady.  lucky for me our apartment isn't too big so the place was good to go by the time andy and cha showed up to yell surprise.  not to brag or nuthin, but the food was pretty darn good.  in honor of steve's birthday bash and all the eating we've yet to do, i'll share a couple pretty delicious recipes i invented for the party.

black bean, corn, avacado salad (10 servings)

in a large serving bowl combine:

1 can black beans (drained and rinsed)

1 1/2 cup frozen corn kernels (thawed)

1 large diced avacado

1 large diced red bell pepper

1/2 large diced red onion

1/4 cup rice vinegar

1/2 tbsp cumin

salt and pepper to taste

christmas cranberry face-punch (25 servings)

(please drink responsibly... this stuff is delicious and FAR from baby formula...

consider yourself warned)

in a large serving bowl combine:

3 1/5 cups of vodka (1 fifth of a gallon bottle)

1 1/2 cups of triple sec (about 1/2 a bottle)

2 litres sierra mist cranberry splash

3/4 litre simply limeade

4-5 large scoops of lime sherbet

handful of frozen cranberries

hope everyone has a great thanksgiving!

word count: 34,149

game-day ribs recipe

toasting the day we got engaged... go blue!

whew!  hi again!  just now coming back to life after labor day!  hope everyone enjoyed the long weekend; we definitely did!  (dude check the success of that semi-colon there... writerly nerd here).

in ann arbor the seasons change a bit more dramatically than other places of the world.  besides the fact that we get all four seasons weatherwise (and to a pretty hardcore extent might i add), we have the influx and exodus of tens of thousands of students as well as the college sports calendar ushering in spring, summer, fall, and winter.  add to that all the special events (restaurant week, the film festival, top of the park) and you pretty much could live in this town without ever once looking at a calendar (in fact i did just that throughout most of college).

now that the students are back, there is more to look forward to than just frat boys in the semi-nude throwing keystone light cans off rooftops.  it is start of college football season!!

now don't for a minute think that I am sporty spice or anything (high school theater geek here... hand eye coordination... what's that?) but when you are born and bred U of M fan / alumna... well, let's just say if you aren't into college football yourself, you're just not gonna understand.

in honor of the first game of the season i did two things:

i wrote this other blog post that got a little bit of internet cred

(do not consider this an endorsement for brobible.com, they simply asked if they could republish content from my other blog)

and i whipped up some homemade spinach dip and barbeque ribs for a bunch of our friends who came over to watch the game!

now i don't like to brag or nothin' but these ribs are just plain delish.  personally, i can't understand why anyone would make ribs without a crockpot.  they are so easy, so tasty, and so tender (literally falling off the bone with greasy goodness).  this is without question one of my top recipes to make when we are having company because it feeds so many people so simply.  you'll notice i doubled the recipe, since we inexplicably own two crockpots, and nobody's going to be stingy with their portions when tailgating.  here's how it's done:

you will need:

a crockpot (the bigger the better)

a rack of pork spare ribs

onion powder

garlic powder

chili powder

salt & pepper

a bottle of your favorite barbeque sauce (thicker is better)

optional:

a whole onion (sliced)

one-two peaches (sliced) or other fruit

you will notice that a rack of ribs does not fit super successfully into a four quart crockpot.  the most difficult step, step one, is to defy science and mash that baby in there.  i usually find cutting them down the middle and kinda sushi rolling them is decently successful.  it doesn't really matter how they fit, they'll cook down after a while.

once you've fit those suckers into the crockpot the hardest part is over.  generously season the meat with garlic powder, onion powder, a couple dashes of chili powder, and the salt and pepper.  don't worry too much about coating everything, the flavors will blend together while they cook.

once they are seasoned, smother them with the entire bottle of barbeque sauce.  again, no need to worry about coating them, they'll get saucy as they cook.

if you are so inclined, you can toss in a sliced onion or sliced peach for extra savory flavor or sweetness.  i didn't bother this time, but if you want to go all out, who am i to stop you?  stick the crockpot on low and cook for at least 6 hours.

that's it!  once they're cooked, grab a pair of tongs and serve yourself.  you won't even need to worry about cutting up portions.  they will fall apart, they are so tender.

when it comes to cooking i'm heavy on the enthusiasm and light on the finesse/paying attention/timing so recipes like this are pretty much how i roll.  hopefully i'll be able to share my spinach dip recipe soon (also one of the easiest things you'll ever imagine).

we definitely kicked off labor day weekend on a tasty note!  after dinner we played monopoly and ordered a dozen really expensive cupcakes for delivery (fat kids r us).  michigan beat CMU (duh) and we all spent the rest of the weekend playing in the river and going to the beach (i'll post pictures from our day in saugatuck soon).

hope everyone had a scrumptious and fun weekend!  happy hump day!

word count: 23,281

cocktail spectrum

happy happy friday!  i am SO looking forward to sitting outdoors for drinks after work so i figured i'd get everyone in on the party!  here are my drink recommendations based on your drinking gender identity.

feeling girly: 

i recommend a fizzy fuzzy navel

it's the genius love child between the fuzzy navel and the mimosa. 

1 1/2 oz peach schnapps

2 oz orange juice

fill with champagne

feeling womanly:

i recommend a classic cosmo

as someone who has never watched so much as 2 minutes of sex and the city i have no idea what my love of cosmopolitans says about me.  c'est la vie, they're delicious.

1 1/2 oz vodka

3/4 oz triple sec

3/4 oz cranberry juice

1 oz lime juice

feeling boyish:

i recommend a tom collins

because they're named after a guy, but they are like a baby's gin and tonic!

2 oz gin

2 oz lime juice

3 oz club soda

1 tsp sugar

feeling manly:

i recommend a boiler maker

because i mean.... come on.  you said you were feeling manly.

(it's a beer and a shot of whisky)

my favorite place in town does them the right way

1 bottle stella artois

1 1/2 oz johnny walker red

feeling androgynous:

i recommend an old fashioned

they've just got that little bit of everything.  everyone looks cool drinking an old fashioned.

2 oz bourbon

2 dashes bitters

2 tsp simple syrup

1 tsp water

1 slice orange

1 maraschino cherry

hope everyone has a fun and responsible weekend!

recent pins

1.  tandoori chicken burgers

2.  crockpot caramelized onions

3.  olivia cut-out oxfords

4.  poppy bouquet

5.  mismatched tiles

6.  hair jewelry

7.  golf tee balloon anchors

let me know in the comments where i can find/follow you on pinterest!

how to throw a cinco de mayo party in under 12 hours

last year around 11:59 pm on the 4th of may i was scrolling through the DIY section of oh happy day!  i stumbled across one of jordan's many pinata tutorials and decided i was going to throw a cinco de mayo party... which would be scheduled to begin in about 12 hours.  

now i'm not going to say i got a lot of sleep that night (thank god meijer is a 24 hour superstore), and it was a risky move considering nobody was going to be invited with more than a few hours notice, but ultimately, it turned into one of my better parties!  almost 20 people showed up (which was PLENTY considering the party was being thrown in a 800 square foot 3rd floor walk up).  everyone had a blast and for a few hours of lost sleep, this easy peasey party was totally worth it!  so in case you're looking for a reason to entertain, let me walk you through the essentials to pulling it off!

step 1: food

enticing people to drop their plans in favor of a last minute party is a lot easier when you promise to feed them.  the best thing about a fiesta is how easy it is to prepare mexican food in bulk.  here was the menu:

short notice calls for super easy recipes.  with no time to make homemade salsa or queso, i settled for my favorite store-bought brands: garden fresh gourmet, and on the border monterey jack.  the tacos and rice are effortless, idiot-proof recipes that require only a few inexpensive ingredients along with a crockpot and a rice cooker, which is perfect, as both appliances can be used to keep food warm throughout the course of the party.  see the recipe for tacos here and the recipe for the mexican rice here.

step 2: drink

the best part about mexican-themed anything is that it usually can be used as an excuse for margaritas!  but every good host knows that variety is key for happy guests so here is how we stocked the bar:

limes (and salt!) are probably the most critical element to a cinco de mayo bar menu.  they can garnish a margarita, take the edge off a tequila shot, or freshen up the neck of a cerveza (psst modelo is definitely worth the upgrade from corona)!  i went with frozen margaritas, so be sure you have a good blender.  if you are going with margaritas on the rocks i would definitely recommend daily's margarita mix.  cheaper options are fine for frozen, but won't hold as good a flavor without all the slush.  if you really want to add variety grab a bottle of jose cuervo's premixed flavored margarita as well!  it couldn't be simpler (already mixed in the bottle.. just add ice and blend) and it adds a sweet twist as an alternative to lime lime and more lime.  my favorite flavors are mango and pomegranate!

step 3: fun stuff

it is a party after all!

if you've never made a homemade pinata (tutorial here), i would really recommend you try it.  it is easy, it is fun, and it will save you so much money in the long run (those store bought things aren't cheap)!  i'm not talking paper mache, a balloon, and mess... you can make an adorable pinata like that alligator with nothing more than scissors, a cardboard box, crepe paper, and glue (or tape if you're in a pinch like I was last year).  if you're thinking it won't turn out like it does in the picture you're wrong.  they are easy peasey and so stinking cute! they're a total crowd pleasing party game too!  i mean, who doesn't like to bash an adorable box full of candy after a couple shots of tequila?

i also threw together a flag garland like the one pictured (which has a tutorial here).  i used construction paper instead of tissue, which gave it more structure and kept the flags from looking wonky from the tissue folds.  it made a great festive touch!

no party would be complete without some music.  obviously i say go with what your guest list likes, but for something that sounds a little indie-pop and a little mariachi band, i would recommend heading your playlist with the song mission bells by armistice.  it sets the fiesta tone without getting too over the top theme-y.

so there you have it!  the easiest way to throw a cinco de mayo party in less than 12 hours.  adios amigos!

easy cheesy taco casserole

apparently i am on a role lately inventing myself easy recipes.  sometimes when i attempt new mixtures i am frustrated by an enormous waste of time, money, and ingredients, but tonight was awesome.  a few weeks ago i tried this taco bake recipe from pinterest, which was good, but i couldn't help feeling it was lacking something.  today, on a whim, i decided to try my hand at a different taco bake recipe and as far as i'm concerned it's good enough for my recipe arsenal for LIFE.

you will need:

12-16 flat tostada shells

16 oz canned refried beans

about 1 lb ground beef

15 oz jar cheez whiz dip

1 1/2 cups shredded mexican blend shredded cheese

1 cup medium salsa

1 packet taco seasoning

2/3 cup water

sour cream for topping

preheat oven to 350 degrees.  line a casserole dish with 6-8 flat tostada shells.  brown ground beef and drain grease.  add 2/3 cup water and packet of taco seasoning and bring to a boil.  switch to low heat and simmer for about 3 minutes until you have a frying pan full of taco meat.  layer ground beef over tostada shells.

bust out the cheez whiz.  attempt to hide your shame.

distribute spoonfuls of cheez whiz evenly on top of ground beef.

layer 6-8 more tostada shells on top of meat / cheez whiz mixture.  spoon refried beans on top of tostadas and spread.

spread salsa over refried beans and smother with shredded mexican blend cheese.  bake at 350 degrees for about a half hour.

slice casserole and top with sour cream.

nom.

mac n' cheesy chicken stuffed shells

today i'm sharing a self taught recipe that i've been debating blogging about for a while.  why?  because it's absolutely totally awsesomely incredible tasting comfort food, but frankly it's kinda nasty looking.  this is not a photogenic recipe, but after one heck of a miserable day yesterday (my car may or may not need a new alternator or battery mere weeks before i'm due to replace the car itself) all i wanted was some mac n' cheese with a dead bird inside.  don't judge.

if you have little ones to feed, i imagine this is a super kid friendly recipe.  last night I just wanted to throw my toys on the floor and have a childish tantrum, and it sure made me feel better.  my measurements are rather approximate, as i'm less a "measure and blend" kind of chef, and more of a"toss it in and see what happens" kind of cook.

you will need:

3-4 tbsp butter

12 oz evaporated milk

10.5 oz condensed cheddar cheese soup

8 oz brick cream cheese

2 cups shredded precooked chicken (i used a rotisserie chicken)

1 1/4 cup shredded cheddar cheese divided (i used mild, but whatever strikes your fancy)

12 cooked jumbo pasta shells

melt the butter on medium heat over the stove and add cheese soup.  wisk until soup is less lumpy.  add evaporated milk gradually while wisking until smooth.  add 1/2 cup to 1 cup cheddar cheese gradually and continue to wisk as cheese melts.  allow cheese to melt thoroughly before adding too much.  you should have a thick velveeta-like cheese sauce that is a thick, yet pourable consistency with no lumps or stringiness.

soften cream cheese and combine with the chicken and remaining cheddar.  you could probably mash them together with a utensil, but i went straight for it with my hands.

stuff the shells with your cream cheese chicken cheddar cheese mixture.

arrange stuffed shells in a greased pan and smother them in the cheese sauce.  bake at 350 degrees for about a half hour.