::chic:at:the:beach::

I am not entirely sure why it doesn't seem like we are "settled" into our new apartment yet. I guess it is because there is still lots to do. We still have some very small things left at the house {we need to find storage for, a friend may help with this} and Travis is helping with renovating the basement at his Mom's. Everyone is just so busy and it's so scattered that it just doesn't feel 'established'. I hope that makes some sort of sense. It will be some time before it does though, as his Mom and Sister still have to move, so everyone is going to be really busy for the next month or so. 

On another note, his Sister did just have a baby; Nicole. She is so sweet and little and a cuddler from what I seen yesterday. 

Babies seem so peaceful...I know, I know. Until they start screaming their heads off. :P But Nicole seems to calm. She is very sweet. 

This weekend will be a busy one, once again with running errands, groceries, the Poochie Power Walk that is on Sunday for the SPCA and Cambridge Humane Society. 

I also am going to start my new healthy living challenge...I really shouldn't call it a 'challenge' as much as it has to really become a lifestyle change. I am studying holistic nutrition and half the time am not following what I am reading, or my own advice. If I start doing that, then maybe more people will take me seriously. 

I am also on the third book of Game of Thrones. Need to just get through them before moving on to the fourth one so that I am not lost. For example, Jojen and Meera Reed came into the second book, not halfway through the third like the show has led us to believe. Lot's more details though, but I love reading so this is obviously a treat for me. ;)

Anyways, that is enough rambling for me. 

Here is an editorial and be sure to check out the next post I have for "In The Kitchen...".

The gorgeous Doutzen Kroes for H&M Magazine by Terry Richardson.

::sting:concert::

Words escape me when I try to describe how much fun I had last night at the Sting concert and the memories I have taken back with me. It was SO MUCH FUN. 

Honestly...I really cannot put it into words! It was just Travis and I that went, after our great friend Bee's, got us a pair of tickets. We were a little far from the stage, we couldn't really see his face but the music is what mattered and seriously, Sting knows how to sing. It sounded exactly like a CD. He really is an incredible vocalist. I hope the couple that sat next to us remember the night...they were poundin' back beers pretty crazily. That and Travis got an eyeful of booty for most of the night as the girl next to him was dancing. Haha. 

The concert was pretty full and he sang pretty much every popular song...there were a few that I wish he had sung but either way...you can't have it all! I would definitely see him again. :) I have wanted to see him for years now and I can cross him off my list. The other ones would be Bryan Adams {for sure!!}, The Corrs and Depeche Mode. I am not sure when these people are touring though. Either way...Sting was amaaaazing!! It was definitely a fun night that we won't forget! :))

Thank you Bee's!!

::tuna:patties::

In The Kitchen...

The weekends always go by so quickly…sad face. 

They literally fly by! How come the work week can’t do that?! Anyways…time flies when you’re having fun and this weekend was a busy one. Yesterday I tried a whole chicken in the slowcooker and it came out fantastic. Travis really enjoyed it. I also threw it in the broiler for 5 minutes to get a crispy skin. It turned out super juicy and absolutely delicious! Will definitely make it again, the next time though I might put the bird in breast side down so that the breast meat comes out especially moist. I also saved some chicken for Lou’e and he looooved it. Went ballistic over it! :P Slow cooker recipes are so easy…I just got a small rotisserie chicken from my grocery store, threw it in the crockpot with carrots, celery and onions, some garlic cloves and rosemary as well as put a vegeta/pepper/salt/rosemary rub onto the skin {oh and let’s not forget butter under the skin as well as over it} and cooked it on low for close to 8 hours and voila! Done and done! You know it’s done when you grab the drumstick of the bird and it just falls apart. YUM! You can also use a meat thermometer if you are apprehensive {temp should be 165 degrees in the thickest part of the chicken}. 

So yummy!

On another note, my great friend Kevin, got Travis and I tickets to see Sting tonight!! I don’t think it has necessarily sunk in yet, but I am so damn excited!! He will be playing his own songs as well as songs from The Police. GAH! 

I will let you guys know ALL about that tomorrow. ;) 

Here is a new recipe for you all that I found on the Simply Recipes web site. Looks easy enough to make, and cheap to boot! 

So I think I will give this a shot sometime this week since I have a couple extra cans of tuna fish in the pantry.

Bon Appetit!

Tuna Patties

Prep: 10 min // Cook: 10 min

Ingredients
2 6-ounce cans tuna

2 teaspoons Dijon mustard

1/2 cup white bread torn into small pieces

1 teaspoon lemon zest

1 tbsp lemon juice

1 tbsp water {or liquid from the cans of tuna}

2 tbsp chopped fresh parsley

2 tbsp chopped fresh chives, green onions, or shallots

Salt and freshly ground black pepper

A couple squirts of hot sauce of tabasco

1 raw egg

2 tbsp olive oil

1/2 teaspoon butter

Directions

1. Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step. 

2. In a medium bowl, mix together the tuna, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg. 

3. Divide the mixture into four parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. {You can skip the chilling if you want, chilling just helps the patties stay together when you cook them}.

4. Heat the olive oil and a little butter {for taste} in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side. 

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

There you have it. How ridiculously simple with just a few ingredients from your pantry! I am definitely trying this recipe out soon! 

-S.*

::donate::

I think anyone sits there and wishes that they won a multi-million dollar lottery...and I know that every single person also says that they are more deserving of it because of this or that. Of course I think of this too...
There are so many things that I would do with a million or more dollars...I would first and foremost make sure that my family was set, same with really close friends {I only have a few, and you know who you are}. 
But one thing is for sure, when growing up I would always say a million different things about how I would use that millions of dollars but there was always one thing that has stuck throughout childhood, being a teenager and now an adult and that is my passion for animals. I KNOW I will donate a large sum of money to my local humane society but I also very much want to open up my own rescue and take care of all those animals that are abused, neglected or homeless and the ones that need help with surgery costs and rehabilitation. That, without a doubt, would be one of the big things I would want to do...if throughout the years though, regardless, I find myself with some extra pennies I will help the animals. I do it now...even though I have all these bills, I still set aside a $20 here or there and donate to the animals I see on Facebook that need help with their vet costs. 
It breaks my heart to see that some of them just don't get the care that they need. I really wish I could save all the animals in the world. 

With that being said, please check out little Oliver at this link --> http://www.youcaring.com/medical-fundraiser/torn-acl-oliver-needs-help/60151 and if you even have $5 to donate, then please do!!
I do not know Oliver personally or the people that are holding this fundraiser for him but his little face just stole my heart when I seen him and I really hope he reaches his goal so that he can have a normal puppy life...puppies want to run and play and Oliver needs this surgery to do that. 
Please please please donate or even share if you can. 

Thanks. 

-Sandra.*

::crispy:fish:with:parm:potatoes::

In The Kitchen...

Seafood fanatic here! Well, fish and shrimps for sure....so let's start today with a deliciously yummah fishie recipe that can be found on the Kraft Canada website. :)

Bon Appetit!

Crispy Herb Fish with Parmesan Potatoes

Prep: 15 min // Total: 35 min // Makes: 4 servings

What You Need
1 pouch Shake'N Bake Original Coating Mix

1 tsp. dried basil leaves

4 whitefish fillets {1 lb}

1-1/2 lb red potatoes {about 3} cut into 1-inch chunks

1/2 cup skim milk

1/4 cup Kraft 100% Parmesan Light Grated Cheese

1/4 cup Philadelphia Herb & Garlic Cream Cheese Spread

Make It
Heat oven to 400°F.

COVER rimmed baking shit with foil; spray with cooking spray. Mix coating mix and basil in shaker bag. Add fish, 1 piece at a time; shake gently until evenly coated. Place on prepared baking sheet.

BAKE 20 min. or until fish flakes easily with fork. Meanwhile, cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.

DRAIN potatoes. Add milk, Parmesan and cream cheese spread; mash until of desired consistency. Serve with fish. 

TIP...Discard any unused coating and you can prepare this with any milk whitefish, such as cod, haddock, blue fish or orange roughy. 

I don't think I would go through all that extra hassle to cube my potatoes but this sure does sound delicious and simple! Definitely going to make this one SOON!

-S.*

::style:hits::

Red carpet hits. 

::slowcooker:lasagna::

In The Kitchen...

I am not a huge lasagna lover...which should sound completely absurd to those who know me because I am obsessed with pasta, spaghetti sauce and cheese...those is just a melange of all three that are just baked, so what is up with that?
I don't know to be quite honest, I don't believe I had a traumatic experience involving pasta while growing up. I have had my fair share of gross lasagna's but I guess it is something that I just haven't come to love for some bizarre unknown reason. I haven't had it for so long that I can't quite put my finger on it...maybe it's the cheese? The texture of the noodles...not as al dente as I would like, the chunky veg? Although veg is healthy for you so I would incorporate it into my meal anyways. 

I think I might give lasagna another shot at impressing the heck out of me. BUT, I don't want to get the store bought, prepackaged crap so I will tackle my own made-from-scratch lasagna...in the slow cooker of course.

Now, there is a worry there for me that the noodles will get overcooked in the slow cooker...but as I said in a previous, recent, post...we'll never know if we don't try.

Bon Appetit!

Slow Cooker Lasagna

Prep: 30 min // Cook: 4 hours // Servings: 4-6

Ingredients
1 lb Italian-style sausage meat, mild or spicy
1 large carrot, peeled and finely grated

1 stalk celery, finely chopped

4 oz mushrooms, finely chopped

2 cloves garlic, finely chopped

1 litre {4 cups} tomato sauce, homemade or store-bought

12 uncooked lasagna noodles

1 cup grated Parmigiano-Reggiano cheese

475 g ricotta cheese

1-1/2 cups grated mozzarella cheese

Salt and pepper

Preparation
1. In a bowl, combine the sausage, carrot, celery, mushrooms, and garlic. Season with salt and pepper, set aside.

2. Spread 1/2 cup of the tomato sauce at the bottom of the slow cooker. Cover with a layer of noodles. Feel free to break them, if necessary.

3. Cover with one third of the meat mixture. Cover with 1 cup of tomato sauce and sprinkle 1/3 cup of Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese. 

4. Follow with a layer of noodles. Add one third of the meat mixture. Cover with 1 cup tomato sauce and sprinkle with 1/3 cup Parmesan cheese. 

5. Cover noodles and repeat with remaining meat, 1 cup tomato sauce and Parmesan. Finish with the remaining sauce and sprinkle mozzarella cheese. 

6. Cover and cook on low for about four hours. 

TIP: Depending on the type of slow cooker, cooking time may vary. When the pasta is tender with the tip of a knife, the lasagna is ready. We do not recommend keeping the lasagna in the waiting mode {WARM} after cooking, the pasta will become too soft. 

There ya go! My mind is no put at ease with the TIP regarding the noodles. 

Definitely a recipe I will be trying very soon!

-S.*

::cajun:shrimp:mac:&:cheese::

In The Kitchen...

I seriously have a billion recipes that I need to a) try and b) share with you all. 

I have been trying more recipes out over the weekends as I have more time but will probably try a couple during the week as well. I need to start trying more new things, I don't know why I can't get over my fear of having a recipe turn out like crap! But I really have to get over it and try these recipes that I am sharing with you. Same with the ones in my cookbook that I have bookmarked. 

Because if I don't then I will never know! And part of cooking is the mystery behind the ingredients and what you can do with the flavours to suit your palate. 

This recipe definitely caught my attention, I am not sure what cheese and shrimp together would taste like but let's give it a shot. 

Bon Appetit!

Cajun Shrimp Mac & Cheese

Prep: 45 min // Cook: 20 min // Total: 1 hour 20 min // Serves: 8

Ingredients
9 tablespoons unsalted butter, divided

1 pound shrimp, peeled, deveined and chopped into 1/2-inch pieces

1 teaspoon Cajun seasoning, divided

Sat and fresh ground pepper, to taste

1 pound cavatappi pasta {or shaped pasta of your choice}

4 tablespoons all-purpose flour

3 cups whole milk

12 ounces Pepper Jack cheese, shredded {about 3 cups}. divided

8 ounces sharp cheddar cheese, shredded {about 2 cups}, divided

1 cup Panko bread crumbs

Directions
1. Preheat over to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for pasta; cover. 

2. In a 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add the shrimp and 1/2 teaspoon of the Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside. 

3. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta {if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through}. When the pasta is finished cooking, drain it in a colander.

4. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer. 

5. Once the sauce comes to a simmer, stir in 9 ounces each of Pepper Jack and 6 ounces of the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the remaining 1/2 teaspoon Cajun seasoning, salt and pepper, and turn off the heat. 

6. Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish. 

7. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the Panko bread crumbs. 

8. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle bread crumb mixture on top of the cheese. 

9. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving. 

This definitely sounds like a hearty comfort food type of dish. Would be delicious on a coolish rainy day. :) 

-S.*

::garden:ranch:pasta:salad::

In The Kitchen...

Another recipeeeeee!

Bon Appetit!

Garden Ranch Pasta Salad

Prep: 20 min // Total: 20 min // Serves: 4

What You Need
1-3/4 cups farfalle, uncooked
2 cups small broccoli florets
1-1/2 cups ham steak, chopped
2 cups halved cherry tomatoes

1/4 cup finely chopped red onions

1/4 cup Pure Kraft Refrigerated Ranch Dressing
1/4 cup Kraft 100% Parmesan Shredded Cheese
1/4 cup chopped fresh dill

Make It
COOK pasta as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min; drain. Rinse under cold running water; drain again.
COMBINE ham, tomatoes, onions and dressing in a large bowl. Add pasta; toss to coat.
TOP with cheese and dill. 

Another super fast one for ya! I am not sure how I feel about ham steak, like I keep saying, there is always baked chicken! ;P

-S.*

::greek:pasta:salad::

In The Kitchen...

This time we are doing it up Greek style. ;)

Bon Appetit!

Greek-Spinach Pasta Salad With Feta & Beans

Ingredients
5 - 6 ounces fresh baby spinach
15 ounce can beans, rinsed and drained
4 ounces crumbled feta cheese

1/4 cup dried tomatoes {not oil-packed}, snipped
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon snipped fresh oregano

1 tablespoon snipped fresh lemon thyme or thyme

1/2 teaspoon kosher salt or sea salt

1/2 teaspoon freshly ground black pepper

12 ounces dried cavatappi or farfalle pasta

Shaved Parmesan or Pecorino Romano cheese

Directions

In a large serving bowl, combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally. 

Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with the spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 {2 cup} main-dish servings. 

There ya have it. ;)
Can always had some baked chicken to this too. Yumyum.

-S.*

::pasta:salad:day::

In The Kitchen...

I deem this day...pasta salad day!!! I have a bunch of pasta salad recipes that I want to try...the salad bar at work lately has been subpar to say the least so I am thinking I will make my own delicious pasta salad and take it with me to work. You can make a tun and it will be good for a few days. Travis and I can save money on our lunches as well. So I am going to share a bunch of pasta salad recipes with you guys today...try one and let me know what you think. My dilemma is which one to try first. ;)

I love pesto...so am going to share this one with you guys first. ;) 

Bon Appetit!

Creamy Pesto-Pasta Salad

Prep: 15 min // Total Time: 1 hour 15 min // Serves: 6

What You Need
3/4 cup pesto

1/4 cup Miracle Whip Original Spread

2-1/2 cups rotini pasta, cooked, drained

1/2 cup sliced black olives

3 Tbsp. chopped oil-packed sun-dried tomatoes, drained

1/2 tsp. black pepper

Make It
MIX pesto and Miracle Whip in large bowl until well blended. 

ADD remaining ingredients; mix lightly.
REFRIGERATE 1 hour. 

That is literally it. I love how simple and quick pasta salads are as well. With this one, I will probably omit the olives {not a fan} and as someone suggested on the Kraft Canada website where this recipe came from; I will probably add bacon. Maybe even some baked chicken or shrimps {here I go with the shrimps again}. You can pretty much add whatever your heart desires into pasta salad and that is what is so great about it. :)

-S.*

::italian:wedding:soup::

In The Kitchen...

I need to figure out what I want to make this weekend in the slow cooker as well as try out my new skillet {which reminds me, I need to wash it}. The possibilities are endless. My friend over in the UK also sent me an awesome pasta and slowcooker cookbook and the recipes in there look absolutely delicious so I am definitely going to have to give them a try. Thanks Jan!! :))

But I did stumble across this recipe the other day on the Yummy Mummy Club web site. I can be quite the picky eater...and soups I am especially particular about, I don't like onions or anything really chunky or creamy but I really need to traverse different flavors and heighten my palate. I will never know what various things taste like if I don't try.

Therefore, I am picking a random recipe that I usually wouldn't try and give this a try...it actually looks quite good! 

Bon Appetit!

Slow Cooker Italian Wedding Soup

Ingredients
1 cup small sized pasta
6 ounces baby spinach, washed and trimmed
Meatballs:
1/4 pound ground chicken
1/4 pound chicken or turkey sausage, casings removed
2/3 cup bread crumbs
2 cloves garlic, minced
3 tablespoons fresh Italian flat leaf parsley, chopped
2 large eggs, lighly beaten
Salt and pepper, to taste
Soup:
1 cup yellow onion, minced
3 carrots, diced
2 stalks celery, diced
10 cups chicken stock

1/2 cup dry white wine

1/4 cup fresh dill, minced

Directions
Place all soup ingredients in the crock pot.
In a medium bowl combine the meatball ingredients. Shape the mixture into meatballs.
Heat a frying pan over medium-high heat. Add 2 tablespoons of vegetable oil and pan fry meatballs until browned, about 4 minutes. Add the meatballs into the crock pot.
Cook on low for 8-10 hours. 15 minutes before serving add the baby spinach into the slow cooker. Before serving, prepare the pasta and add into individual bowls, ladle soup over top. 

Serves 4 - 6. 

There is one recipe for you! There are more to come! Especially after discovering the Bon Appetit magazine! Lol! :)

-S.*