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Miss Me?

1 Feb

Miss me? You can find me here:: www.theundomesticbride.com

Marshmallows Make Everything Better…

24 Apr

{Recipe}

Simple and Delicious-Vegetable Baked Ziti

9 Mar

The other day a friend told me that she had no time to go the gym because she had to make dinner for her husband.  Understandably, working a nine to five job and cooking can be time consuming, but with a little imagination and careful planning,  you can do it all.

I made this recipe after spending 30 wonderful minutes on the treadmill. I used whatever vegetables I had in the refrigerator, washed and chopped them in a matter of 10 minutes, threw everything in one skillet, and waved my magic wand… Cleanup was a breeze and dinner was delicious and healthy. Here is a similar recipe below.


 

Ingredients

  • 1  tablespoon  vegetable oil
  • 1  cup  chopped onion
  • 1-2  cups  chopped green, yellow, or red bell pepper- be adventurous and use more than one kind
  • 1  cup  fresh broccoli, frozen spinach or anything else your heart desires
  • 4  garlic cloves, chopped or use garlic powder to taste
  • A handful of fresh basil or 1  teaspoon dry basil
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1 jar of your favorite tomato sauce
  • 3  cups  hot cooked ziti (about 2 1/4 cups uncooked short tube-shaped pasta)
  • Cooking spray
  • 1  cup  part-skim ricotta cheese
  • 1/4  cup  (1 ounce) grated fresh Parmesan cheese
  • 1/2 cup mozzarella

Preparation

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add garlic; sauté 2 minutes. Stir in basil, salt, black pepper, add tomato sauce and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick.

In a 13 x 9-inch baking dish coated with cooking spray add pasta, vegetables and sauce. Dollop with ricotta, parmesan, and mozzarella. Stir together, cover and bake at 375° for 20 minutes. Bake an additional 5 minutes or until lightly browned if desired.

Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.

Apple Cider Doughnuts

7 Mar

 

During a trip to the Parkland Farmers’ Market I was introduced to Apple Cider doughnuts. Hesitant at first, I tried a bite and was smitten. They were delicious! The small circular creations were full of flavor and dusted with sugar. Not to overpowering, perfectly moist, and just amazing.

I resisted all urges to march over to the doughnut tent and buy my own cone of goodness, but once home researched all outlets for recipes. My favorite is from Katie Elliot who adapted the recipe from the Washington Post and can be found here.

Enjoy!

 

Etsy Picks-Wedding Cake Toppers

20 Feb

Top it off: Cake Toppers

Hand Sculpted Cake Topper High Fashion by CountrySquirrelsRUS

Custom Keepsake Wedding Cake Topper with Custom by bthanari

Cute Couple Wedding Cake Topper by annacrafts

Black Bean and Corn Salsa

2 Feb

For the past few weeks I’ve had the opportunity to attend the polo matches held at the Palm Beach Polo Club in Wellington, FL and been lucky enough to sample all the food at the prestigious event.  This past weekend one hors d’oeuvre that  caught my eye was the black bean salsa served in tortilla cups.  The bite-sized snack was topped with sour cream and cilantro and looked super easy to whip up for an upcoming Super Bowl party or get-together.

Here is a similar recipe from Rachel Ray:

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen or canned corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Top with: Sour cream, cilantro, and black olive slices.

Directions
Combine all ingredients in a bowl, toss and serve in Tostito Scoops. Top with sour cream and cilantro.  enjoy.

Easy as 1…2…

2 Feb

A friend called me the other day and told me about a two ingredient cupcake recipe she saw on the new Hungry Girl show.  I thought it was too good to be true but apparently two ingredients is all you need to satisfy your sweet tooth.

Ingredients:
1 box Devil’s Food Cake mix
1 can Pumpkin

Directions:
Mix the devils food cake and pumpkin in a bowl. Scoop well mixed batter into cupcake trays.  Bake for 20-25 minutes.

Since I didn’t have frosting I topped my cupcake with cream cheese…delicious.

Note-the cupcake mixture looks thick but don’t worry, that’s the way it’s supposed to look.