Do you know what I love about Christmas break (aside from no work, of course)? Breakfast! I actually have the time to cook and enjoy a full breakfast meal on those cold lazy days. Most mornings I am drinking a protein shake on the go or grabbing a quick meal in my work cafeteria. I’m never up early enough cook a meal. I do cook breakfast on the weekends however; I usually don’t have time to do recipe creation and come up with exciting new dishes so scrambled eggs or an old recipe are my “go-tos”. But with a whole week off between Christmas and the New Year, I was able to whip up a new breakfast sensation that I can add into that weekend repertoire moving forward!
Last week I did my first ski (Or snowboard in my case) trip to Killington, Vermont. My husband and I rented a house with our sister and her boyfriend. It was a fun yet, relaxing couple of days. We used VRBO to search for and rent a townhouse right in the Killington resort. If you don’t already know about VRBO, it’s a great service similar to Airbnb. I have had fantastic experiences with their website and renters, this time included. But, today’s post isn’t about rental properties; it’s about meal prepping for a group. In order to save us from constantly driving in the snow, trying to hail a cab (Uber doesn’t exist yet in Killington!), and keep the costs down; I worked on cooking up some big meals that were easy to transport and good for a family of people.
Who hasn’t wanted to perfect the stuffed mushroom recipe? I know I have tried a handful of variations and never quite yielded the quintessential results I was hoping for. But, I have finally done it! I found my lifetime recipe for this easy and classic hors d’oevre.
Get those grills fired up; Labor Day Weekend is just about here! I don’t know about all of you but I was getting tired on the same old boring burgers so I decided to jazz it up. With some inspiration from a Food Network magazine where I spotted Broccoli Rabe sandwiches, I had my newest creation.
Happy Monday everyone! My Paleo challenge has officially ended. You better believe that my first few days of freedom included some carb overloading and dairy indulging. However; all of the “celebratory” meals quickly caught up to me and I honestly missed feeling healthy. That’s not to say I was ready to go back to full time Paleo however; it encouraged me get back to some lighter cooking.
I love to host events and dinner parties. Granted, I may run around like a chicken with its head cut off while prepping for them but, that’s part of the thrill. It may be my roots in the hospitality industry that have spurred my desire to be in the “business” of pleasing people. However; I truly enjoy it! (Just ask any of my friends) I will go above and beyond to try and pull off the perfect evening. This can range from putting together my annual Christmas fundraiser for charity where I’ve done themes including a wine and cheese pairing, ugly sweater party, and this past year I created a Christmas “photo booth”; all the way down to a simple dinner party with our neighbors where elaborate 3 course menus are developed in preparation.
I love Spring vegetables! They are all so fresh, crispy and bright. Artichokes are one of my favorite Spring food flings. They are best in season from March until May. I have always loved artichokes but, admittedly I have been a bit intimidated to make them at home. I began playing around with cooking them in a crock pot and soon realized how easy it was.