hello natalie

asparagus gruyere tart

i made this asparagus gruyere tart for Joe’s family’s holiday party. it was so quick & delicious (and festive looking!). J came home late and we rushed to the party with food in hand. everyone had already started eating, drinking and socializing so we got right down to business (the eating,drinking and socializing business that is).

too bad they all called it an asparagus pizza.

recipe found here

holiday crafting

Wiz and I got into some holiday crafting on Sunday. She picked apart the holiday spruce, chased after berries and kept dipping her paws in the epsom salt. But after an hour of holiday music & wire cutting, we made some pretty cute (and easy) holiday decorations!

All you need: 

 glass jars (mason jars will do)
votive candles
fake berries (i bought a string of berries)
fake spruce (cut up some holiday garland)
epsom salt

1. fill the bottom the glass jar with epsom salt 2. place the candle inside 3. decorate with fake berries & spruce. I even threw in a fake poinsettia for our centerpiece for the island.

Easy peasy.

apricot wings

For the month of November, I’m going to try and slow-cook as many of our dinners as possible. Not sure where this idea came from, but the first night went over very well. I’ve never made wings in a slow-cooker before and I could tell Joe was skeptical but he ended up enjoying dinner after all (win!). If I am out of ideas later this month, this will definitely be a go-to dish. Seriously, if by magic you have all the ingredients in your kitchen now, go prep and make them for tomorrow. I dare you not to eat the whole batch.

Apricot Wings

2 lbs chicken wings
1 cup BBQ sauce
1 jar apricot preserves
1 tsp dry mustard
2 tbsp hot sauce

preheat oven at 400 degrees

  1. pre-bake wings on a cookie sheet in the oven for 15 minutes
  2. after pre-baking, place wings in slow cooker.
  3. mix all other ingrediants in bowl.
  4. pour sauce over wings in slow-cook, cook on high 2-3 hours, low 5-6 hours.

*adapted from A Year Of Slow Cooking

spicy corn dip

spicy corn dip:

1 cup sour cream
1 cup mayo
2 cans mexicorn
1 can diced green chilis
2 cups shredded cheddar cheese
1 tsp cumin
1 tsp garlic powder
2 jalepenos, seeded and chopped
salt & pepper

mix together. serve with fritos scoops or tortilla chips

so far, Saturday has been a lazy day. we’ve had breakfast (biscuits and gravy for him, eggs and monkey bread for her), been on our computers (homework & updating iphones for him, reading blogs & tweeting for her) and its not even 11am.

to be fair, I made this dip yesterday. so no, I did not have any for breakfast. (I wish)

pasta salad

its so simple and delicious.

pasta noodles (any kind really)
bell peppers
cherry tomatoes
cheese cubes
italian dressing
secret ingrediant: mccormick salad supreme seasoning

cut all the veggies, meat and cheese into bite size pieces. mix together with dressing and seasoning.

even though it is october it has been feeling much like summer. i think the cold front is about to kick in, but fall is my favorite season so i won’t complain.