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Simple Sangria

3 Mar

It’s STRAWBERRY SEASON in Illinois! That means two things: One, spring is on its way! And two, I go out and buy tons of strawberries while they’re delicious and available, then come home and figure out what to do with them.

Tonight it’s sangria. Well, sort of. It’s Sprite, merlot and strawberries.


Just pile some sliced strawberries on ice, then add Sprite and your choice of red wine.

Cheers! And have a great weekend!



Simple Bruschetta (or a glimpse of my Italian diary)

21 Jul

I can’t believe it’s been a year since my time in Italy. I’ve been missing it a lot lately, and the recent invasion of my kitchen by Italian cooking can prove it. What better way to fill the void than with Italian food?!

No matter how many times I make bruschetta, I nearly always have a food-gasm on the first bite. If you are thinking, “Really? Bruschetta? The red stuff they give you with chips as an appetizer at bar/grill-type restaurants?”, then keep reading.

Good and authentic bruschetta is fresh, juicy, chewy goodness you can eat for an appetizer, a meal, or a snack.

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Jack and the Giant Peach (…got whiskey?)

20 Jul

So the other night I tried to make peach shaved ice to surprise my boyfriend, and it failed pretty miserably. We ended up throwing the “shaved ice” in the food processor and adding things until it was delicious. Here’s what happened:

Blend in food processor:

  • 3 – 4 fresh peaches, peeled and cubed
  • enough lemonade concentrate to make it slushy (about 4 oz.)
Freeze for an hour or two in something like a 9×9 pan – just until it’s not soupy.

Peeling peaches: score an X on each peach, boil until soft, cool in cold water, then peel from the scoring marks.

Now back to the food processor. Start with the newly frozen peach mixture and add:
  • one whole orange, peeled and cut into chunks
  • 1/2 cup sugar (or less – just to taste, probably depending on the peaches)
  • some good ole whiskey (you can put the measurement on that one)
If I was starting with whiskey, these are NOT the kinds of things I would be adding! But it was actually pretty good… I’ll be keeping it on record to maybe experiment with later :)

Favorite Quiche (yes, quiche)

17 Jun

I’m done playing around with other quiche recipes – I belong to this one. Cheesy, eggy, gooey, flaky… I’m getting hungry.

I know, it’s not a dessert. But I ate it a few nights ago and couldn’t keep from blogging about it.

This one is half bacon/onion, and half broccoli/cheese.

It’s basic.

Bake pie crust (I don’t even make it myself – I use Pillsbury from the box).

Spread 8 oz. package of shredded swiss over baked pie crust.

Whip together (and whip it good!):

  • 4 eggs
  • 1/2 tsp. salt
  • pinch nutmeg
  • pinch cayenne pepper

Stir in chopped veggies or meats (broccoli, peppers, bacon, etc.)

Pour mixture into pie crust and spread about 4 oz. more shredded swiss on top.

Bake at 350 for 40 minutes.


I love it with just fresh broccoli.

Seriously, I think I’m going to go make it again right now. Have a great afternoon!

Creamy Marshmallow-Malt Shake

11 Jun

Craving some cold?  This is the best marshmallow shake I’ve ever tasted – sweet, creamy, malty, and perfectly refreshing.

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