Salted Carmel and Dark Chocolate Cookies

Oh be still my heart and waistline. I was so excited when I stumbled upon these cookies, resisting caramel and chocolate was not something I wanted to attempt to do. They were calling to be made pronto. These also provided me the chance to use some of the dulce de leche that I purchased during my trip to Chile in January; I substituted it for the burnt caramel sauce the recipe calls for. Going shopping for new and different ingredients is one thing I love to do while traveling. And one more bonus, I got to use the muffin top pan to bake the cookies in. I registered for it when we got married, but hadn’t used! Oh I was such a happy girl about these cookies. Bake, grab a glass of milk and enjoy!

For the recipe click here.

Birthday Meal for the Hubs…

Yesterday my loving husband reached the big 25; it was quite tough for him, a quarter of a century old. In an effort to lift his spirits I made him a fancy dancy meal that he enjoyed thoroughly. I was a bit nervous serving this to my meat and potato loving man. But after all flavor always wins out and who can resist shrimp. Both of these dishes were really really refreshing and would be great for summer. The shrimp can be done both indoors and out and the rice just provides a perfectly flavorful spot for the shrimp to rest on.

For the Grilled Pineapple Shrimp recipe click here

For the Lime and Green Onion Rice recipe click here

I hope all of you give this a try! Oh and Happy Birthday to the Hubs again.

Easy Cheesy Peasy.

When you want a simple side dish, that pairs well with just about anything this should be you go to. It is quite simple, and oh so tasty. Plus the added bonus to this one is you get your veggies and grains all in one!


Easy Cheesy Peasy
1/2 Box Whole Wheat Orzo Pasta
Drizzle of Olive Oil
1/2 Bag Frozen Peas
4 tbsp Ricotta Cheese
3 tbsp Butter
3 tbsp Cream or Half and Half
Handful of Parmesan Cheese
Salt and Pepper to taste

Cook pasta according to package directions. In the meantime defrost peas by pouring to a strainer and rinsing with hot water. Once pasta has cooked, drain, return to pot, off the heat and drizzle with oil and add peas. Cover for a few minutes to allow peas to warm through. Add ricotta, butter, and cream, stir until all ingredients are well combined season with salt and pepper. Just before serving sprinkle on a little Parmesan cheese.

Rain Rain Go Away!

I do believe I will start collecting animals two by two; if you would like to assist in the animal collection please let me know. The hubs is already working on building the ark big enough to hold both of our families and friends. I do believe this could be a reality if the rain doesn’t stop soon. I truly feel for all the farmers who their crops are drowning, it is so tough to feel so helpless. I also feel for my poor flowers that I have planted; they have been beaten and drowned. I was so excited about how nice they looked; well I guess I just have to hope they will come out of it. And please don’t get me started on how tall my grass is going to be before I can actually mow it. In closing if you could say a little prayer for the rain to stop and come again when we actually need it I and many others would be quite happy. Thank you!

It is great to be back!

Oh it really feels good to be back to the blogging world I truly have missed it. Most of all I have missed all my faithful readers, ok there are only three of you but I still missed you. You ask where have I been??? Well lets play guess the reason for my small hiatus.

A. The hubs took me for a long vacation to a warm beach in Mexico.

B. I was in culinary school in Italy.

C. I was up to my eyeballs in fields of corn to plant.

Ok times up!

This is a freshly planted field of corn, look how straight those rows are complements of GPS.

And here is a shot of a field about a week after planting.

Now that you know where I have been, I want you to know that I still have been cooking and recipes will be here tomorrow!