Wednesday, April 18, 2018

Spicy Sausage Stir Fry

Yum! Something this rich it must be a sin it is actually healthy too. I threw this together at the suggestion of my husband Ryan. He loves sausage, pepper and onions and this was the perfect way to make that while adding some more veggies to the mix. Plus it was like crazy easy to throw together.  Who does not love an easy and tasty recipe? Well crazy people I am sure. Life has been a bit crazy trying to recover from the giant snow storm from the weekend but I feel like today we are finally finding our groove again. Although it is scary driving around with like 6 foot tall piles of snow every where. Watch out for those roadabouts folks! Anyway to the recipe!

What you need~
Half a cooked polish sausage diced into bite size pieces
Half a diced onion
About a cup of diced sweet peppers
Two small jalapenos diced and seeded
A cup of asparagus diced
A cup of mushrooms diced
2 cups of marinara or spaghetti sauce
2 cups of rice (cooked)
Salt, pepper and smoked paprika

Cook your rice and set aside. While the rice is cooking put all the veggies in a pan with a little olive oil and get them cooking down. Season with salt, pepper and paprika. This took me about 5-6 minutes. I then added my meat and the sauce. Let this cook for 5 more minutes. Serve this mix over the rice when warmed through.


It is really so yummy and made plenty for the two of us to eat off of. You could really add or omit different veggies as needed.

Until next time~
XoXo Emily

Monday, April 16, 2018

French Toast

Crisp and delicious this recipe is heavenly. I made this Saturday morning in the middle of blizzard Evelyn for some friends that were staying at my place for a girls weekend. Just because we were snowed in does not mean we did not eat well.  I cannot believe I have not made french toast in ages nor did I remember decent recipe so I made up my own recipe. Turned out super good and I could eat this again and again.

What you need~
8 pieces of bread (we used a local cinnamon sugar swirl bread)
8 eggs
1 cup of milk
pumpkin pie spice (a dash)
Cinnamon sugar (a dash)

Whisk the eggs, milk and spices together until well mixed in a shallow dish.  Take your bread and lay in the mixture for at least 30 seconds on each side.  On your skillet or pan put some butter on there before placing your bread on the pan. I let this cook for at least 5 minutes on each side or so to try to really cook that egg and crisp up the bread. If you do not cook long enough the bread will be soggy and not crisp. Top with some maple syrup and eat up!

A good picture of the shallow dish and the eggs.
All mixed. 

Soaking up all that goodness.


This was really tasty and I recommend you make it as a special treat on a weekend or heck on any weekday meal! 
Take your time they really need the time to get crispy.

Until next time~
XoXo Emily 

Thursday, April 12, 2018

Shorter Hair

This is a true story. I felt real cool starting with that statement. I feel like in my life I need to constantly work on change management. In simple terms I need to embrace change and not drag my feet kicking and screaming. I have known for a while that I needed to at least term my over grown mop of hair but the idea of change froze me in my tracks. Why is that it is so silly? I think that we all hate the idea of failure and that idea often holds us back from true greatness. I mostly want to talk about this because now that it is done and I of course love my shorter hair I think to myself.... Why did I not do this sooner? I also think a lot of my issues stem from all the bad information on the internet that tells me that if I have thin hair I should do this or not that and such. It is exhausting reading these articles. I am so happy I found Heather (Shout out to an awesome hair stylist!) through a friend and she has the same hair type as me. I feel so educated about my hair and now I know what I need to do to protect it. Because right now it is damaged. I need to use mousse and I need to protect it when I use heat on it. All things I did not know about.

In closing here are some NEW hair pictures. Please do not be afraid of change let's all try harder to embrace it!

Until next time~
XoXo Emily

Thursday, April 5, 2018

Glazed Carrots

Nothing says spring more than carrots right? I mean at least I always think of them this time of year. Which makes me wonder why I do not make them more. This recipe is easy and actually most likely easier than any other side dish you can make for a holiday like Easter. I loved it and the leftovers were really good in a salad I had made. Here it is in all it's glory.

What you need~
2 pounds of carrots (peeled and diced)
8 tablespoons of butter
1 cup of brown sugar
Salt and pepper to taste

Start by melting the butter and sugar until the sugar dissolves. Put the carrots in the crockpot on high for 4-6 hours or low for 8-9 hours after pouring the butter/sugar mixture on top. I did high and started them at 8am we ate around 2ish and they were perfect.

I sadly do not have a done picture we tucked into them and ate them way to fast but trust me and just make this yummy side dish.

Until next time~
XoXo Emily

Monday, April 2, 2018

Roasted Root Vegetables

Just a giant yum here. I know you are all used to potatoes they are a root and most people eat them on the regular. Lately I have been looking at more less common options that have good health benefits. Saturday I made the following three: Parsnips, Celery Root and Rutabaga. I know they look a little scary and dirty at first glance but peeling and dicing makes them easy to roast. Toss in some olive oil and bake for 45 minutes on a sheet pan at 350 degrees F. Make sure that their is space between the veggies to let them roast well and not steam. Also make sure to move the veggies around a bit with a spoon every 15 minutes or so.

Here are some pictures of the process.

Parships look much like a carrot. Peel and dice. 

Rutabaga peel it and dice. 

This is the celery root. I loved it because the root is celery that I can use in soups and salads. 

Ready for dice! 

Ready to be seasoned and thrown in the oven.

So tasty. I love how some of them are sweet (rutabaga). 

Serve it with a stuffed turkey breast.
Being creative or trying new things does not have to be difficult. If you see something you think you are interested in just go for it. I think this will become part of our normal meal rotation . Get out there and try something new!

Until next time~
XoXo Emily

Sunday, March 25, 2018

Bake Sale Recipes

Indulgent and tasty these desserts are yummy. It is March and that means time to raise money at work to send some kids to MDA camp. My team is doing a bake sale Tuesday and since my week is so crazy I did all the baking today.  I made some classics like my grandmothers peanut butter cookies but also some new stuff like rice crispy chocolate/peanut butter roll. Here they all are from their cookbooks. I love my cookbooks and I can always find something good out of them.

These are a new recipe I tried. Like a puppy chow but better.

These are a classic that my grandma used to make from an old Betty Crocker book. They are one of my all time favorites. 
Peanut Butter cookies. Hopefully a big seller. 

This one pictured above was easy to throw together and the brownies look great.

This recipe (sorry it is sideways) looks amazing I cannot wait to see them get sold ASAP.

The chocolate brownies and blonde brownies. Yum!

I am really looking forward to this bake sale. I hope you can use some of these recipes if you have a bake sale for charity in your future. Enjoy!

Until next time~
XoXo Emily 

Monday, March 19, 2018

Green Grasshopper Drink

This is straight up part of my childhood. NO my parents did not allow me to drink them because they do indeed have alcohol in them but that did not stop me from wanting the minty drink at my grandparents supper club anytime we visited. I have been recovering from a pretty painful injury to my knee and I have finally started to feel strength return on Saturday. Serving this to my friends was like a cheer to recovery for me. It is easy to make ahead of time and having leftovers is really never a bad thing.

What you need~
1 quart of vanilla ice cream 
8 ounces of whip cream (cool whip)
3/4 a cup of creme de menthe
3/4 a cup of creme de cacao

Start by letting the ice cream and cool whip thaw and get rather soft. Once rather soft dump the ice cream and cool whip and then use a blender, hand mixer or whatever you have to blend this well. When you have it well blended add the alcohol and blend again. I added food coloring to get mine to the mint color I wanted but you do not have to do that. Place in the freezer for at least 6 hours to get more solid or drink right away if you like the milkshake consistency. I like to top mine with some hershey's chocolate and a little more cool whip. 

Slightly melted. Perfect.

I mean this will last us years but worth it.

Be careful when you start blending. I wore some of this. Whoops.

SO creamy.

Food coloring.

Ready to serve. Yum!

This is a classic from where I live and I hope you make a batch sometime in your life. It was perfect to celebrate be being 8% Irish for Saint Patricks Day this year. Super fun get together too. Here is a bonus picture of Irish nachos (chips, sliced corned beef,  cheese, sour cream and green onion). SO awesome!

Until next time~
XoXo Emily