It's Almost My Most...

...Favorite time of the year!


old school photo...circa 2005 (wow!)

Made my first Halloween themed wreath over the past two days. Of course, it is black and orange...and I finally broke down and bought my first can of spray glitter!

I held off because I know of the madness that can be created once you get your hands on a can of spray glitter...as I found when I was with Julianna....but I knew that this wreath was in need of some glitter...

So, I went with the orange and black felt...and the wooden letters I painted purple and sprayed with glitter...the owl was a bonus find at the Hobby Lobby....

Now, there is a reason why I thew this together in August, my mother in law needed a "themed" basket for a raffle and I had the opportunity to choose the theme...so I went with Halloween...maybe not a safe bet, but I had this idea for the "basket"....and ran with it....

Also, I looked for things that complimented the colors of the wreath...so if it was glittery (but not too over the top) I preferred those items...and I also looked for things that had purple in them...

I was in a time crunch, so I didn't have a ton of time to search for a box, so I went with the "half off" variety at Hobby Lobby...so I spent about $7.50 on the box...and I found the spider web (in white at the dollar store), but this one was green (glows in the dark!) and I liked it better on the box...so I spent more on the web than I wanted (but used a 40% discount coupon) for the $3.99 web...which made me feel a little bit better...and I hot glued the web to the inside of the box...probably not the best idea...but I wanted the web to stay in place while it travels this weekend...and whoever gets it can always peel the glue off...

I filled it with some Halloween decorations and a bunch of products from Bath and Body Works...I LOVE their candles, so that was my "big ticket" item...unfortunately their candles were not on sale...(I love their sales!!! They are actual "sales!") and I got a fall candle holder...dresses up any candle...

Hopefully, someone else will like this basket and will bid on it! I know I love Halloween and it takes a certain person who would enjoy this Halloween madness....

Tortellini and Veggie Shrimp Bake

I found a recipe that intriqued me on recipe.com. But, of course, I wanted to adapt it to meet the needs of what my refrigerator had to offer...that is probably where I went wrong...I should have stuck more to the plan...although, now, looking back...I know what I would change should I make it again....

So here is my adapted recipe...
(original: recipe.com)

Tortellini and Veggie Shrimp Bake

Ingredients:

10 oz. refrigerated tortellini (cheese-filled)
1/2 c. sugar snap peas
1 T. butter
1 pound frozen shrimp
1 cup low sodium chicken broth
2 t. dried oregano
2 t. whole wheat flour
1 T. garlic powder
1 cup skim milk
1 8-oz pkg fat free cream cheese
1 T. lemon juice (squeezed from a lemon)
1/2 c. halved cherry tomatoes
1/2 red pepper
1/2 yellow pepper
1 c. califlower
2 T. grated cheese

Directions:

(Preheat oven 350 degrees F if you are going to cook it right after throwing it together)
1. Cook the tortellini and with one minute remaining throw in the snap peas to cook. Drain all together in a strainer.
2. While cooking the tortellini, heat the butter in a skillet and then add the shrimp. Add the shrimp to the strainer.
In the empty skillet, cook your peppers and other veggies for a couple of minutes. Add to the strainer when finished.
3. Whisk together: chicken brother, oregano, flour, garlic powder. Add to the skillet with the cup of milk. Cook and stir until the broth thickens (I added more flour because it wasn't thickening...) Add softened cubed cream cheese. Stir until the sauce is smooth.
4. Remove from heat. Squeeze in lemon juice.
5. In a PAM sprayed 13x9 inch shallow casserole dish, pour the contents from the strainer into the  the dish and then dump the sauce over top.
6. Add the tomatoes on top. Sprinkle with salt and pepper and grated cheese.
7. Bake, (I baked it uncovered) for 30-35 minutes.

You can make it and put it into the refrigerator and then bake it when you are ready.

Some Things I Would Change...

1. Definitely use chicken instead of or in addition to the shrimp. The shrimp was delicious in the sauce, but the casserole tasted like it needed some chicken.
2. CAJUN SEASONING! I would coat my meat and my veggies in cajun seasoning...the casserole was missing some essential flavorings...and that, is and always will be my go to seasonings...
3. Use asparagus or broccoli or spinach...the califlower just didn't do it for me...I would also add some onion and maybe some freshly minced garlic...

Simple Easy Snack!

Sometimes I forget how much I love this snack...and I forget to "make" it....but I just thought it was one I should write about in case you, too, are one of those people who forget about such a simple and healthy snack!

Tomato and Mozzarella

Ingredients:
-Fresh tomato
-Fresh Mozzarella ball
-EVOO
-salt and pepper

Slice the tomato and mozzarella.

Drizzle with EVOO and season with salt and pepper.

YUM!!!!

Spicy Sweet Corn and Steak Salad

Super light...scrumptious taste...incredibly healthy!

 



It is going to be a bit harder for me to write the directions for this because I definitely made this dinner on a whim...

 

I would suggest to use your favorite vegetables in your salad...I just opened the refrigerator and grabbed all the vegetables we had and started chopping...but I would stay with the corn suggestions...especially if you are going to use "hotter" peppers...

 

My Ingredients:

• 2 flank steaks
• 1 can sweet corn
• 1 poblano pepper, diced
• 1 chili pepper, diced
• 1 jalapeno pepper, diced
• red and yellow pepper
• cilantro
• cucumber
• tomato
• onion
• romaine lettuce
• salsa
• 1-2 t. ranch dressing
• salt and pepper
• seasonings/rubs you would enjoy on your steak...I used a cajun rub and some chili powder

The Corn Concoction
I sprayed a pan with some PAM and then let it heat on med/low setting. Then, I put the corn in for a few minutes (covered). Then, I put in the poblano, chili, jalapeno (with some seeds) in with the corn and seasoned it with salt and pepper. Again, covered it and let it simmer. A couple of minutes later, I added some cilantro. All in all, this cooked for approximately 8 minutes total (start to finish)...next time I might allow the corn to brown...

The sweetness of the corn goes well with the "spiciness" of the peppers...

I poured this concoction over the chopped salad and tossed it all together.

My Dressing:
I poured about 3/4 c of salsa on top and then added a teaspoon of ranch dressing on top of that and tossed it all together. This cuts down on the calories because the main ingredient in the dressing is the salsa...

I put the salad in the refrigerator to chill for about an hour.

Cook your flank steak to the temperature you prefer and add it on top. It goes well with a cold salad or you can put it on top immediately.

Some options...you could add in avacado...or guacamole...you could add in tortilla chips...you can always add in some sour cream if you prefer...the possibilities are endless :)

 

Let's Go...

Now available on my Etsy shop!!
http://www.etsy.com/shop/BarkleysBazaar

 

(Just a lil something I put together this morning...)

Thoughts?

My Homemade Guacamole

I am, by no means, an expert on the best guacamole...but I do stand by the fact that homemade guacamole is BY FAR more delicious (and healthier) than anything else...

I only have one exception...when you visit Carlos-N-Charlies and the Guacamole Boy makes you his guac...THAT, my friend, is and always will be the most delicious in my mind...

I never measure my ingredients for this recipe...I am more of an "eyeballer," and it also depends on the size(s) of the avacados you are using...

Here I have gathered all of the things I use to make this recipe...

Ingredients: (all measurements...are guesstiments...like I said)

• 2 avocados
• 1/4 red pepper
• 1/2 jalapeno, diced
• 1/8 tomato, diced
• 1/8 onion, diced
• 1/8 c. cilantro
• fresh lime juice or lime juice 
• Frank's Red Hot
• Tabasco
• salt and pepper

What To Do: (it doesn't matter which order you go in...all of the ingredients have to get mashed in a bowl...simple enough)

-Slice avocado, put into a bowl with a flat bottom (makes mashing easier)

-Dice the veggies. I try to make the pieces as small as possible.

Little tiny pieces of pepper

This giant onion is from Barroner's in Hollidaysburg, PA...gotta love hometown veggies!

 

(*for the jalapeno, keep the seeds if you like it hot or discard the seeds for a more mild taste*)

I have a few seeds...this pepper just smelled hot!

-Put everything on top of each other in the bowl. Add in a few splashes of Frank's Red Hot and Tabasco sauce. Couple splashes of lime juice. Salt and Pepper to taste. (I tend to do a bit of tasting in these next few steps...)

-Mash everything together.

And, there it is...your own homemade guac that YOU know what is in it! And, A LOT less sodium than those premade bowls or packets...and the mashing part provided a little bit of stress relief too...BONUS!

-A tidbit I learned thru the years...if you place Cling-Wrap to the top of the guacamole, it won't turn brown. So, I put it directly on top and then I put the lid on it. (Not gonna lie, sometimes it works, sometimes it doesn't...)

-Refrigerate until chilled before eating.

**I was right about the jalapeno...with the few seeds that went in...this guac is HOT!!! Proceed with caution!

Tomato, Mozzarella, Garlic, Basil Shrimp Bake

Change in plans for dinner...made my own recipe tonight! And....not to be biased, but it is SO GOOD! You can almost smell it through your computer...can't you?

Ingredients:
1 lb. frozen shrimp (mine were already cooked, just needed to be thawed)
5 cloves of garlic (minced and divided)
1/8 c. (2 T.) butter, melted
2 shallots diced
1 large tomato, diced
2 T. fresh basil, julienned
1 T. fresh parsley
4 oz. (or more) cubed mozzarella or shredded mozzarella
1/2 c. Panko bread crumbs
EVOO (about 3 T.)
salt and pepper
PAM spray

Directions:

Preheat oven to 400 degrees F.

Spray baking dish with PAM.

In a bowl, combine tomato, basil, mozzarella, 2 cloves minced garlic, (eyeball) 2 T. of EVOO, salt and pepper (to taste). You can either let this marinade for the day or you can use it immediately. I let it marinade for the better part of the day.

Heat a pan on medium then add shallots, remaining garlic, parsley. Heat over med/low heat (watch it doesn't burn)

Melt the butter. (and make sure you have thawed your shrimp!)

Combine the "marinade" and the mixture from the hot pan in with the shrimp. Pour the butter over the mixture. Add more salt and pepper (if needed). Stir.

Pour into the baking dish. Top with Panko bread crumbs.

Bake for 15-17 minutes.

Serve with fresh bread for dipping into the sauce!

Again, can I say how delicious this is?!?!?! I don't believe there will be any leftovers tonight!

Protein Cookie...........let down (so sad)

I had such HIGH hopes for this recipe! Not only due to the fact that I LOVE cookies, but I would also LOVE to have a breakfast substitute for my morning protein shake.

The recipe ingredients also included everything I LOVE to eat...so I thought this was a match made in heaven...now, I don't want to say I have given up on this recipe...I will try it again with different ingredients...

But, here is the play by play of my morning cookie baking...

First, this is a recipe adapted from Watching What I Eat (which is a GREAT blog...I think I could spend an entire day reading her blog!)

Peanut Butter Banana Oat Breakfast Cookies
Ingredients:

• 2 ripe bananas, mashed until smooth & creamy
• 1/3 cup peanut butter ~ creamy or chunky (I used both and a little bit more than suggested) 
• 2/3 cup unsweetened applesauce
• 1 scoop vanilla protein powder
• 1 tsp vanilla extract
• 1 tsp butter flavor extract ** (I didn't use this, next time I think it is a MUST!)
• 1 1/2 cups quick oatmeal ~ uncooked
• 1/4 cup chopped nuts (almonds, sunflower seeds)
• 2 t. of flax seed...I added this
• (she also suggested 1/4 cup carob or chocolate chips)

Step by Step
I followed her directions exactly...(to get the exact instructions you need to go to her website! She also has ALOT of substitution suggestions...)

Preheated the oven to 350 degrees

Mashed the banana (which grossed me out because I hate different textures)

Added the peanut butter, applesauce, protein powder...etc.

I did notice when I mixed everything together, the batter wasn't as dense as "usual" batter is. Which may also have had something to do with my end result...
Then, baked them for 30 minutes.

Now, I didn't use parchment paper...probably a reason why my cookies turned out like little pucks...and hers look flat and delicious..

Things I didn't like about my batch...the banana was WAY too overpowering...next time, I think I am going to stick with just applesauce. Also, I think I would put a little bit more peanut butter and peanuts in and less of the "extra" nuts. Additionally, I would use parchment paper...I didn't have any, therefore I didn't use any...

I hope to try this recipe again...especially since it means eating cookies for breakfast!

Now, not all was lost in this recipe...while the cookies were baking I did throw a brushetta mixture together to sit in the refrigerator all day...DEFINITELY looking forward to that for dinner tonight! Just have to run out and get some fresh bread...mmmmmmmmm....

**If you are interested in this mixture recipe...let me know! And, I will post it later!

Two Tomato Pasta with Mozzarella (and chx)

Tonight's Dinner!

Adapted from: The Italian Dish

Overall, the ingredient list is very simple....the directions...not going to lie...they take time...and a bunch of dishes...at least in my case they did...and it is not a recipe that can be thrown together after a long day at work...maybe made on the weekend and then warmed up the day you want to serve it...

That being said...here it goes (the changes I made to the recipe are bolded and underlined)

Ingredients:

10 ounces of grape tomatoes (I used 3/4 of a container I got from Wegman's...1/4 of it was spoiled...argh!)

4 large garlic cloves, minced or grated

6 tablespoons extra virgin olive oil, divided (EVOO)

salt & pepper

1/3 cup pine nuts

10 ounces spaghetti (fettuccine)

14 ounces very small tomatoes (about 8 to 10), cut into chunks (2 large tomatoes from a local farm, diced)

4 ounces mozzarella, cubed

about 10 basil leaves, julienned

2 chicken breasts

1 small shallot, grated

Instructions:
1. Slow roast the grape tomatoes:
     Preheat the oven to 300 degrees F. Cover the baking sheet with foil. (I did this, but you might be able to get away with just using some PAM spray) Slice grape tomatoes in half and put on baking sheet. (I WOULD) Mince the garlic and sprinkle on top of the tomatoes. Drizzle with EVOO and salt and pepper. Roast for LESS THAN 2 hours...I went with the recommended 2 hours and the tomatoes were burnt...

Sliced grape tomatoes

Drizzled with salt and pepper and EVOO (notice the chunks of garlic...don't do that)

In the picture you can also see I used a few slices of larger tomatoes, just to see...yeah, stick with the grape tomatoes.

2. Toast the pine nuts: Spray a pan with PAM and heat over med/high heat. Once the pan is warm, put the pine nuts in the pan and cook for a few minutes. MAYBE 2-3 minutes.

3. Take the pine nuts and roasted tomatoes and put into a bowl. Cook the chicken with the shallots in the same pan as the pine nuts were in. I would add in a little bit of water, so the chicken doesn't dry out. ALSO, cook your spaghetti. By the way, the wooden spoon over a boiling pot doesn't let the pot boil over!!! Save your stove top!! Dice your large tomatoes, chop your basil, cube your cheese.

4. BEFORE YOU DRAIN THE PASTA, keep about 1/2 cup of the noodle water!!!!

5. Add the pasta to the bowl with the pine nuts and roasted tomatoes. Add the basil, tomatoes, cheese, chicken, and noodle water. Add approximately 4 T. of EVOO. Sprinkle generously with salt and pepper. Toss everything together.

Enjoy!

Unbelievable Burger Moment!

At the start of our "vacation" last week, we headed into Easton to grab some dinner and catch up with each other since I had been away for a few days...

We ended up at the Pearly Baker's Alehouse. We had been there before, but never for dinner...

(it is located across the street from the Crayola factory...in the town square)

The Pearly Baker is a great local place. During the summer, you can eat outside. But, you can always eat in the bar if you are looking for a low-key atmosphere. The bar in itself is a lot to take in. And, their beers on tap are constantly changing...

Each time we go, there are so many beers I have never heard of, so I never hesitate to ask for a sample...(and, I even tried one, got it, and about half way thru thought it was awful...changed it out for something else with no money lost...but, they made it up in their tip though!) :)

The back of the restaurant is a complete 180 degree turn from the front, it is decorated to be a sophisticated locale. White tablecloths...old pictures of the Easton area...mood lighting if you will...

Now, I had been raving to Ryan about this particular burger I had had when Julianna was here. Now, I am NOT a burger person...the only burgers I have ever really craved were Shorty burgers from Pete N Shorty's...(that review will have to be in another post...seeing as it is another great hole in my stomach from our move from Florida)

Anyway, so this burger, the Smokehouse Burger, has heart attack written all over it, but since I rarely eat burgers, I wasn't too worried...anyway, at the Pearly Baker, what's cool is you have the option of choosing local grass fed beef...definitely a plus. (I like when businesses support the locals!)

The rest of the burger...bacon, smoked cheddar, and steakhouse mayo..aka heart attack on a bun...

photo from yelp.com

The burger is mouthwater-y delicious...it oozes perfection. You can have the option of getting the yam chips or the nightly side special...yam chips are okay...but we went with the macaroni salad...however after the appetizer (we chose the calamari...best I had ever had) and the burger...the macaroni salad didn't really make it into my stomach...I was just too full!!!

The prices aren't too bad...it could turn into our "go-to" place...(not that I could ever replace Pete N Shorty's)...but we will see...that being said, if you're ever in Easton and are looking for a place to eat...don't pass on the Pearly Baker's Alehouse! It is a can't miss!

(side note: sorry I didn't take any of my own pictures...next time...then I will upload my own!)

What's For Dinner This Week?

Here is an update on what I plan to be doing in the kitchen this week (plans do change..just putting that out there too)

Here are the recipes I will be (adjusting) using...

Monday -  Two Tomato Pasta with Mozzarella   (definitely will be adding some sort of protein...)

Tuesday - Garlicky Baked Shrimp and Zucchini Tots (will probably add some yellow squash in here too)

Wednesday - Southwestern Chopped Chicken Salad (this is actually going to be a REPEAT dinner for us...it was delicious, but this time I think I am going to use some sort of red meat...)

Thursday - Since I am missing my favorite Florida restaurant, Hula Bay, I am going to make my own Hula Bay inspired dinner...Chipotle Chicken Sliders and grilled asparagus...if only I could have their sushi delivered to my house....soooo good...

Rach and I at Hula Bay


If you are ever in Tampa, Florida and need a place to eat: http://www.hulabayclub.com/
Definitely worth the trip it takes since it is a bit off the beaten path!!!

Cloudy Day = Visit to a local winery!

No outdoor adventures for us today due to the weather...instead we decided to explore a local business...

We headed to Franklin Hill Winery in Bangor, Pennsylvania. Since I didn't do anything creative or cook anything, I thought I would give a quick review of our visit (because it was a good one!)

Only a 20 minute drive from our home and it was definitely off the beaten path...but when we finally got down the one lane dirt road we came upon the cute little establishment...

We walked into an empty tasting room that had wine accessories and whatnot...I wasn't too alarmed because it was a Tuesday and the winery was off the beaten path...but shortly after our arrival a very sweet woman came up to greet us and get us started on our tastings...

Franklin Hill Winery offers a wide variety of wines for tastings...they say you can taste 6...but as we found out...we had a few "bonus" tastings...

We prefer red wines, but we did start with a white wine...the Vidal Blanc...their Gold Medal winner...it was light and not too fruity...had it been the beginning of summer or if we didn't have a wide selection of white wines people had given us from our housewarming party, we probably would have gotten it....

We moved on to the reds...
Chambourcin (Pennsylvania's state grape...who knew?!?)...great with cheese
Cabernet Franc...smoky, but light...
Cabernet Sauvignon...very good on its own, dry and oak aged
Simply Red...easy going down...not too sweet...not too dry...
Fiesta...sweeter and great for sangria making...
All of the wines we tried were delicious...and our bonus wine was the winner in my mind....Trio...perfect in every way...not too dry, not too fruity, easy on the way down...so good thing she offered us a bonus tasting!

By the time we were halfway through our tastings, more people had shown up...a family (with adult children) and a group of women...we asked if the winery got a lot of foot traffic and she said absolutely...especially in the summer...

The best part of this little winery is you can buy a glass to enjoy out on their porch for $5...we each got a glass of Trio and enjoyed the Pineapple Habanero dipping sauce and pretzels...and we ended up making a new friend...

We also ended up with some parting gifts...a nice little keepsake...all appropriately priced (wine prices fell between $10-$14 a bottle)

All in all, a great way to spend part of our afternoon...no hiking was involved (or rock climbing)...thank god! So, if you're ever near Bangor, PA or you live somewhere where they can send the wine to you, PLEASE take the time and do so!!! Great local business!!!

Franklin Hill Winery: Buy Some Franklin Hill Wine!

Franklin Hill Winery 7833 Franklin Hill Road, Bangor, PA 18013