Garden Markers

I did an experiment earlier this spring. I planted peppers, chives, and basil to see if they would grow. Okay, to most people this is NOT an experiment, I, however, have been known to be a plant killer. Mostly because I just forget they exist. Well, somehow I turned a new leaf and they are growing! I even have some peppers well on their way (happy face)!

So, what did I do? Buy m.o.r.e. plants! Why not, right?! New problem: I can't always tell which is which (okay- for my smart-blank- friends, this is before they grow peppers, tomatoes, etc).

To solve this minor problem, I went to A.C. Moore and bought sticks, round wood cutouts, paint, and a sharpie paint pen.

Problem solved!!!!!

Cooking 101

For our wedding one of my best friends, Kim Miller (love and miss you - move back please) and Ashley Miller, gave Jeff and I a gift certificate for a cooking class at Sur La Table. This is one of those activities that is on my bucket list, it just seems fun. No better way to check it off then with Jeff! So, we went and met another fun couple. We made roasted potatoes (with rosemary and thyme), mushroom sauce over steak, and a strawberry-rhubarb tart (my favorite part- so yummy). 

The tart! So good!

Jeff even worked with the chef in front of everyone. So cute! It was a fun experience - highly recommend for other couples!

Recipe Round-Up May

Some of my new favorite recipes for May! Okay, so it is now June but all my teaching friends understand how May just FLIES by. Time to slow down, which means catch-up first and foremost! :)

First up! Summer Spaghetti! I don't know about you, but I love pasta. Heavy, tomato sauce in the summer? No thanks.

Summer Spaghetti

• 1 package of thin spaghetti
• 1 1/2 cups cherry tomatoes (chopped into halves)
• 3 - 4 cloves minced garlic (depends on how much garlic you like - I use 3)
• 1/4 cup extra virgin olive oil 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Pinch of crushed red pepper (you can omit this if you would rather not have the spice- still tastes great)
• 1/3 cup grated parmesan cheese
• 3 tablespoons chopped fresh basil 

 Now what?

1. Bring water to a boil and cook spaghetti thoroughly
2.  While, spaghetti is cooking, heat a large skillet with olive oil (medium)
3. Add garlic and crushed red pepper to skillet - cook until garlic softens but is not brown (about 3 minutes)
4. Stir in tomatoes, basil, pepper, and salt. Let cook for 2 minutes. 
5. Reduce to a simmer and add spaghetti. Cook for 2 more minutes in skillet.
6. Move to plate and top with Parmesan cheese. 

 Grilled Chicken with Mango Salsa 

What do ya need?

• 4 boneless skinless chicken breasts
• 1 large lime
• 4 garlic cloves
• 1 tablespoon olive oil 

 Mango Salsa:

• 2 ripe mangos, peeled and chopped (I like champagne for a sweeter taste)
• 3 very ripe roma tomatoes, chopped
• 1 sweet red peppers  seeded and chopped
• 1/2 teaspoon pepper (only use as much as the amount of heat you can take)
• 2 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Now what?

1. Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.
2. For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend (I do this when I marinate the chicken and let it sit)
3. Grill chicken breasts
4. Pour mango salsa over chicken breasts

This salsa also works great with scallops or salmon! :)

 I serve this dish with Quinoa, red pepper, basil, and chickpeas (cook the quinoa and then add the remaining three ingredients - the boxed stuff works too). 

Some people serve it with brown rice, which is good too!

These were my May favorites! I will have more in June, since I actually have time to experiment!