I’ll Have What She’s Having

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The Secret’s in the Sauce

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Magazines Aren’t Just for Gossip & Fashion

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Take it Easy

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A Buca Knockoff…I *Think*

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Unique Sweets {Link Love}

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July Blog Swap Buddies

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Get Your Chef On ~ Coconut: Sign Up

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Sugar-Coated Sundays: Brown Sugar Cake Petite Fours

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The Last Twenty-Something Giveaway

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Could That BE Any Easier?!

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I hope you were reading that as if Chandler Bing were saying it.  If not, go back and try again.  Seriously though…when I pinned this recipe I knew I wouldn’t be able to wait long until we tried it.  We’re big seafood lovers at our house and we love us some shrimp.  The easier we can prep ‘em, the better…and this couldn’t be any easier if we tried!!!

 

LEMON BUTTER SHRIMP WITH ITALIAN SEASONING

1 lb. shrimp {fresh or frozen…I used frozen…just make sure to thaw first!}

1 stick butter, melted

1-2 lemons, sliced thin

1 pkg. dry Italian seasoning {I used Zesty Italian, Good Seasoning}

 

See what I mean?!  E-A-S-Y!!!!!

First off, line a baking sheet {with edges!!!} with foil.  Slice the lemons and randomly place them on the baking sheet. 

Melt your butter and pour it on top of the lemons making sure that it’s spread evenly over the baking sheet.

I placed my shrimp {peeled & deveined} in a large ziplock and then tossed in the packet of Italian seasoning, shook it up real good until the shrimp were evenly coated, and then poured the shrimp on top of the butter & lemon on the baking sheet.

Now bake at 350 for about 12{ish} minutes and then remove from the oven.  We served ours over brown rice and ohmiword…AMAZING!!!!

This shrimp dish was definitely full of flavor!  They would’ve been good on their own without any rice, but we didn’t have anything else to accompany them, so a bed of brown rice seemed like the perfect companion for these little guys!!!  From prep time to finish, this recipe took a total of *maybe* 20{ish} minutes?!?!?!  For real, people…could it BE any easier?!?!?! YUM!!!

RO-tel It On The Mountain

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When we moved to our new digs a few weeks ago, I couldn’t wait to get cookin’ in my new-to-me kitchen.  I LOVE our little kitchen.  In particular, the stove that came with it.  It’s got a handy double oven that I’m sure I’ll put to good use when we entertain.  A couple of weeks after we “settled” in {far from it, actually}, I hosted a little family birthday party for my oldest.  We provided all the food and fixin’s and my menu consisted of several new finger foods.  This one called for bacon, cheese, mayo, and Rotel.  The ingredients had me at hello.  And when I took my first bite of these little bits of heaven, it had me singing!  Trust me, you’ll wanna “RO-tel it on the mountain” when you take your first bite, too!

ROTEL CUPS

adapted via kendallboggs.com

3 pkgs. mini fillo shells {in the frozen aisle}

1 can Rotel, drained almost all the way {I used Mild}

1 bag real bacon bits

1 1/2 cups shredded colby & monterrey jack cheese

1 cup mayonnaise

C’mon people.  For an appetizer, it doesn’t get any easier. 

In a large bowl, mix together almost fully drained Rotel, bacon bits, and mayo until blended.

Add in the cheese and stir until mixed.

Now go ahead and fill your shells.  Don’t be too generous with the filling or you’ll end up with lots of unused shells at the end.  And you DON’T want any of them to go to waste!  I filled each with a partially filled tablespoon and then went back and added more to some of the cups that didn’t get their fair share of tastiness. 

Are you worried about the combo of mayo/bacon/cheese/& Rotel?  DON’T!!!!!!!!!!  Just keep goin’.  Pop these in the oven and cook at 350 for about 15-20ish minutes.  They’ll be all golden and bubbly when they’re ready to come out.

Hands down, these little cups are one of my most FAVORITE appetizers ever!!!  They’ve definitely found a permanent place in my app repertoire.  I can’t tell you how tasty they really are!  This recipe made A TON and there wasn’t one leftover by the night’s end.  That was due in part because of my disturbing consumption, but I couldn’t help it…you seriously can’t eat just one…or even 10 for that matter.  Try these out at your next get together and you’ll see why they have me singin’!!!  I’m pretty sure you’ll belt out a little tune, too!

Homemade Pesto Mayonnaise

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It's the 4th of July, Happy Independence Day, Slow Roasters!  God Bless our Country and our troops!  While you are enjoying family, friends, fireworks an other festivities; here is a delicious condiment that will dress up any barbecue!

Wake up your everyday sandwiches and burgers with this delightfully creamy Homemade Pesto Mayonnaise.  This is a rockin' condiment for your table that uses garden fresh basil and homemade olive oil mayonnaise to make this superb creation.  Homemade Pesto Mayonnaise is great anywhere you would use mayo.  This mayo has so many uses; on sandwiches, in summer salads, burgers, and more!

This Homemade Pesto Mayo is the 'basil' layer in our mind-blowing Gourmet Caprese Burger with Balsamic Reduction.  It truly lends an amazingly fresh flavor to the burger and really helps pull the caprese burger together!

Check out an array of grilling possibilities at The Slow Roasters Grill!

  
TSRI Tip of The Day:  Use Homemade Pesto Mayonnaise in place of normal condiments on a simple turkey and fresh mozzarella cheese sandwich and you have a gourmet lunch.  Cut it into 4ths and serve as fabulous gourmet finger sandwiches at your next party.

TSRI Tip of The Day:  Prepare chicken salad and use Homemade Pesto Mayonnaise in place of regular mayo and you have a luxurious pesto chicken salad!

Don't forget to check out our spectacular giveaway!  Fresina's Pasta Co & Italian Specialties is very generously giving away a custom Tour of Italia Gift Box (and will ship to the winners home) with an approximate retail value of $125.

Earn BONUS entries today by PINNING and FACEBOOK SHARING this recipe!   Check the giveaway for details.

Homemade Pesto Mayonnaise
1 egg yolk
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
pinch kosher salt
1/2 cup extra virgin olive oil
1 cup Simply Delicious Classic Fresh Basil Pesto (you can use your favorite pesto)

In a food processor, puree the egg yolk, lemon juice, mustard and salt. Once you have a very smooth mixture, very slowly drizzle the olive oil in while the food processor is still running. VERY SLOWLY!

You will notice the mayo thickening as you add more oil.  When you are done adding the oil the mayo will be thick and delicious!  If it is not thick, add more oil 1/8 teaspoon at a time until desired thickness is reached.  If your mayo is too thick for your taste, add water 1/8 teaspoon at a time until desired consistency is reached.

In a medium bowl combine pesto and mayonnaise, stir until creamy.  Pour into a resealable container.  I use a pint mason jar.  This recipe doubles perfectly!


Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com.  No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com.   All rights reserved.  The Slow Roasted Italian © 2011-2012.

Raspberry Lemonade Cocktail

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It's Thursday Slow Roasters!  You know what that means...  LADIES NIGHT!  Tonight we are serving up a light and tangy cocktail to celebrate summer.

Everyone is looking for cold refreshing drinks with temperatures sizzling all over the country.  What better to cool you down than a cold summery cocktail?  Raspberries and lemon make the most delectable lemonade and this cocktail is a scrumptious adult version.

As a surprise to follow up my new found love of Cherry Limeade Cocktails, Chad surprised with me with a bottle of Raspberry Pucker.  The first thing out of my mouth was Raspberry Lemonade Cocktail!  So, off he went to the mixology lab to create this sensational drink for you!

Sweet grenadine mixes with the tart Raspberry Pucker and lemon juice to create an incredibly delightful cocktail.  Watch this one ladies, it goes down so smooth and its so fabulous you will be making more!

Enjoy!

Don't forget to check out our spectacular giveaway!  Fresina's Pasta Co & Italian Specialties is very generously giving away a custom Tour of Italia Gift Box (and will ship to the winners home) with an approximate retail value of $125.

Earn BONUS entries today by PINNING and FACEBOOK SHARING this recipe!   Check the giveaway for details.

Raspberry Lemonade Cocktail
serves 1
2 ounces Raspberry Pucker Vodka
2 ounces club soda
1 ½ ounces fresh lemon juice
½ tablespoon grenadine
ice
lemon wedge
raspberry

Fill a cocktail shaker with ice.  Add vodka, lemon juice and grenadine to shaker, shake to combine.  Pour soda into a short glass and strain vodka mixture into soda.  Garnish with lemon and raspberry cocktail martini pick.  Swirl pick in drink and serve!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

All recipes, photography and content are copyrighted by The SlowRoasted Italian and e3studios.com.  No commercial use is authorized,without written consent from The Slow Roasted Italian ande3Studios.com.   All rights reserved.  The Slow Roasted Italian © 2011-2012.

Grilled Barbecue Potato "Chips" Slices

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Summer creates a flurry of activities, commitments and fun obligations.  Play dates, barbecues, picnics, and vacations.  There never seems to be enough time to fit everything in.  Food that is scrumptious and fast becomes number one in our house during the summer.  Not to mention, have you ever grilled when it is 115° outside?  Quick is king!

Sometimes you want grilled fries and you just don't have the time to parboil them.  Enter the fabulous Grilled Barbecue Potato "Chips" Slices.  Perfect for the summer grilling get together!  No parboiling, no baking.  Just, slice, season and grill!  How easy is that?

These look like potato chips and taste like grilled fries.  Crisp on the outside and tender inside.  The seasoning gives them a smoky barbecue flavor with just a little kick of heat.  You can adjust the recipe to add more heat, just increase the cayenne or chile de arbol.

TSRI Tip:  Buy a coffee grinder at a thrift store and use it to grind your own spices.  I have fallen in love with Chile de Arbol.  It gives food a more complex flavors adding a very nutty/smokey layer to your dishes.  It also add a real warmth that I truly love.  It is not so easy to find as a ground spice.  Head to the international aisle in your grocery store and pick up a bag of dried chile de arbols.  Grind them in your coffee grinder and keep them in an airtight container.

The Winner of the Fresina's Pasta Co $125 Givaway is DB aka "Foodie Stuntman". Comment #11.  Congrats again DB.  We have been in contact with DB and he will be receiving his package real soon!
If you get a chance, stop by Fresina's and check out their store.  There products are truly amazing.  Pasta is unlike any I have ever had! And red sauce that is perfect straight from the jar.  You will love it too.
Grilled Barbecue Potato "Chips" Slices
2 pounds Russet potatoes, cut to 1/4" thick on the bias
2 teaspoons chile de arbol or cayenne pepper
1 tablespoon smoked paprika
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
¼ cup evoo

In a large bowl, filled with ice water place potato slice.  Allow to chill for 20 minutes.

Preheat grill to medium-high.

In a small bowl combine chile de arbol, paprika, salt, pepper, and garlic powder.  Stir until mixed well.

Drain potatoes.  Place potatoes back into bowl and pour olive oil into pot and toss withseasoning mixture until all potatoes are coated.  Use your hands to ensure a good coating onall sides of potatoes.   Wash hands thoroughly when finished!

In a single layer, place potato slices on the grill.  Cook for 3-5 minutes, until you see golden brown grill marks. Flip and cook the other side.

Enjoy!  Serve with your favorite fry dipping sauce.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

All recipes, photography and content are copyrighted by The SlowRoasted Italian and e3studios.com.  No commercial use is authorized,without written consent from The Slow Roasted Italian ande3Studios.com.   All rights reserved.  The Slow Roasted Italian © 2011-2012.

Homemade Beetroot Dip ..

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This Bright Pink Dip has lovely flavor, easy to make and full of healthy goodness!


Ingredients:2 Large Beetroot, peeled1 clove of garlic, minced1&1/2 Sour Cream container or Yogurt1 tbsp fresh mint, chopped1 tbsp apple vinegar2 tbsp Olive Oil1&1/2 Lemon Juice - or more according to taste
Method:Boil the beetroot until tender.Wash under cold water.Grate the beetroot into a sieve on a bowl to drain all the water. Leave it for 5 minutes to drain well.In another bowl, combine the garlic, mint and beetroot.Add the sour cream, olive oil, vinegar & lemon juice and taste until you reach the desired taste and flavor. (I like it sour)Stir well and combine. could be refrigerated for a couple of days and the flavors intensifies because of the lemons.

Serve with triangles of oven baked pita bread ! Yum!

Homemade Guacamole Dip .. with a Tip!

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Ingredients:


4 Ripe Avocados ( Reserve 1 avocado, chopped to add towards the end for chunkiness)
2 tbsp Sour Cream 
3 tbsp Lemon Juice + 1 tbsp Lime Juice (Optional)
Few drops of Tabasco Sauce (Optional)
2&1/2 Ripe Tomatoes, Seeded & Chopped (Reserve 1 tomato, chopped to add later for chunkiness)
Handful of Chopped Spring Onions
Handful of Finely Chopped Coriander
Sea Salt to taste
1 Fresh Red Chili (Mild), Seeded & Finely Chopped


Method:


- In a food processor, throw in 3 avocados, 1 tomato, and the red chili and pulse.
- Add the spring onions & coriander and pulse again.
- Add the sour cream and a good pinch of salt and taste. Pulse for the last time.
- Remove the mixture from the food processor and add the remaining chopped avocados & tomatoes for chunkiness.  
- Season with more sea salt and lemon & lime juice until you reach the desired taste.
- Add the Tabasco and mix well.
- Serve with Tortilla chips or homemade pita chips.


Tip 1: To keep the guacamole bright green and avoiding that bad browning from oxidizing, keep one of the avocado seeds in the dip and add enough lemon or lime juice.


Tip 2: To keep the guacamole in the fridge for a few days without it changing color and oxidizing, put it in a Tupperware and put a direct cling wrap (plastic wrap) on the guacamole dip and let it stick to it to block air and then close it with the lid.


Enjoy!

Homemade Pita Chips.. Twice the fun!

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Those are easy chips to make at home for any dip..
It goes great with my Homemade Guacamole Dip or my Homemade Beetroot Dip.




Chips #1: you will need:


2-3 Thin Pita Breads cut into small triangles.
Freshly Grated Parmesan Cheese
Olive Oil
Dried Oregano


- Place the triangles of pita bread on a baking tray & drizzle them with a a little bit of olive oil.
- Sprinkle the pita bread with the parmesan cheese & oregano.
- Bake them in a preheated oven for around 10 to 15 minutes or until they are crispy.

Chips #1

Chips #2: you will need:


2-3 Pita Breads cut into small triangles 
A Griddle Sandwich Maker

Chips #2

- Place the triangles on the griddle sandwich maker and close it on them to create the grill marks effect.

Beetroot Cake with Lemon Icing..

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Beetroot.. this magical vegetable.. contains high sources of vitamin C, A, & Beta carotene. It's high in minerals such as, calcium, magnesium, potassium and Amino Acids. 
This Antioxidant does wonders for your cholesterol and the health of your skin.. 
So.. enough said.. it's time for our healthy yummy dessert recipe...


Cake Ingredients:
225g Self-raising flour
1/2 tsp Baking soda
1 tsp Baking powder
1 tsp Cinnamon
180ml Vegetable oil
225g Brown sugar
3 Eggs, separated - Yolks separated from the whites
1/4 tsp Vanilla extract
150g Raw beetroot, grated
1/2 lemon, juiced
75g Sultanas - Raisins 
75g Hazelnuts, Chopped



Icing Ingredients:
10 tbsp Icing sugar, sifted
1-2 tbsp Boiling water
a few drops of lemon juice
some lemon rind


Method:
- Set the oven on 180c.
- Greece the loaf tin with butter and then cover it lightly with flour to avoid the cake from sticking or line the loaf tin with baking paper.
- Sift the flour, baking soda, baking powder, & cinnamon.
- In a mixer, beat the oil & sugar together then add the egg yolks one by one while mixing well between each addition ans add the vanilla extract.
- Fold the beetroot into the mixture and add the lemon juice, raisins, and hazelnuts. 
- Fold the dry ingredients into the mixture and mix them well.
- In the mixture, place the egg whites and beat until almost stiff then fold hem into the previous mixture using a metal spoon - do not use a wooden spoon because it won't allow the air to go through.
- Pour the mixture into the loaf tin and bake for 50 minutes at least - it could need more than 50 minutes depending on the oven used.
- Half way through cooking the cake, place a foil on top it prevent it from browning too much while the inside is not fully cooked.
- While the cake is in the oven, prepare the icing by mixing the sifted icing sugar, the lemon juice & rind and using enough boiling water to create a sticky shiny icing to smooth it on top of the cake.


Yum!
Enjoy...

Raspberry Love Eton Mess .. Made by Moi

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This would be perfect for Valentine's ! it's fast and yummy.
Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and cream. I decided to make them using Raspberries instead, simply because I wanted to!  I made this for our Saturday gathering and it was a success.
It's so easy to make; if you follow the recipe well & it's also Delicious! I started out by making the meringues in advance, made the raspberry syrupy mixture, and then I went ahead with assembling the dessert. It's such a treat!

Happy Valentine's Day ... 

Ingredients for the Meringues: (forming 8 large Meringues or 12 small ones)
2 large egg whites only
1/2 cup granulated sugar

Ingredients for the Raspberry Syrupy Mixture:
4 small packages of raspberries
1&1/2 cups of sugar
2 tbsp lemon juice
2 tbsp pineapple juice - I use KDD 

Ingredients for the Cream:
2&1/2 cups cold heavy cream - I use Almarai whipping cream
1/4 cup sugar
2 tsp vanilla extract



Method:
Start out with making the meringues. Preheat your oven at the lowest gas mark setting.
In a mixer, whip the egg whites and some of the sugar and continue whipping until it becomes bubbly.
Gradually add in the remaining sugar while whipping the egg whites until it forms a stiff peak.
To test the stiffness of the cream , hold the bowl upside down, the mixture should remain intact.
Prepare a baking sheet with parchment paper and spoon the meringue mixture on it leaving an inch apart between the meringues.(they don't have to be perfect, we will break & crumble them)
Place the baking tray in the center of the oven and bake for 45 minutes.
After 45 minutes of baking turn the oven off but keep the meringues in for another hour.
Remove the meringues from the oven and leave them to cool completely while you finish up the rest of the dessert.
Once the meringues are cooled, break & crumble them into large pieces.

Now for the Raspberry Syrupy Mixture. In a saucepan pour the 2 packages of raspberries, the sugar, & lemon juice.
Crush the berries lightly with a spoon & bring the mixture to a full boil, once boiled, lower the heat and let it simmer for around 10 minutes, while stirring occasionally so it does not stick.

Once the  hot mixture is syrupy fold in the remaining 2 packages of raspberries and pineapple juice. (But keep a few fresh ones for decorating). refrigerate until it is very cold.

Finely, the making of the cream. In an electric mixture, beat the cream, sugar, and vanilla together until it's firm. Set aside & start assembling.

In glasses of your choice, layer a spoonful of the whipped cream, then top it with the raspberry mixture, and then a few crumbles of the meringues. Repeat this process twice or three times until the glasses are full, then finish it with a dollop of cream and a fresh raspberry on top.


Can be chilled for 1 hour or served immediately.

Enjoy...

June Package Pals

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I keep signing up for trades and saying yes to offers to guest post and to co-host events.  Some days I feel like I'm spreading myself too thin, but the payoff is way too good to say know.  I love guest posting and co-hosting.  I get to know other bloggers so much better.


My new addiction is definitely trades.  After the Covert Robin, I've been on the look out for other mystery swaps.  Then I came across Package Pals over at C.R.A.F.T.  Yes!  While this exchange wasn't so secret, it was still a chance to get a box full of unknown goodies in the mail.  I LOVE getting stuff in the mail, especially boxes.  




To my great delight, when Jamie emailed out the swap pairings I got Natalie from A Turtle's Life for Me.  No way.  No Freakin' WAY!  I adore Natalie.  I giggled a little when I saw her name.  Natalie did the same, she assured me.  :)  Now I had to decide what to send her.  Natalie told me she liked a beachy feel, funky colors, bright happy stuff.  Easy enough.  You can see what I sent Natalie by stopping by A Turtle's Life for Me.  

The first awesome thing about Natalie's package to me - she used the same box I sent, topped it off with the same yellow tissue paper like I did and wrapped the whole thing in a brown paper shopping bag.  I couldn't help but smile.  



Then I took out the tissue paper and started digging everything out.  Goodies galore!

A breakdown.

I already know what I'm making with half this stuff.  Inspiration hit me as I was laying everything out for this picture.  I can't wait to get crafty and show you.  The necklace and earrings are really gorgeous.  I'll get pictures with them on later.  You can't really tell how great they are here.
I can't thank Natalie enough for my wonderful present!!
If your interested in joining Package Pals, Jamie will be holding a sing up at the end of July for the August round.  Only the first 100 are taken, so sign up early!  Learn all about Package Pals.
See all the June Package Pal Trades HERE.  
Thanks for the fun Jamie!  I can't wait until August.

Wednesday Whatsits (16)

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Hi Everyone.Welcome to Wednesday Whatsits!

It's a great today y'all.  Last week's party had some seriously awesome posts going on.  Some new blogs joined in, and some of my favorite regulars were back.  With it being 4th of July I had to highlight the Independence Day links that were shared too.


In case you hadn't heard, the Unique Sweets Link Party Challenge is LIVE!
Click over HERE to enter your best high end dessert.




We're talking a unique spin on a classic, exotic flavors, or lots of challenging technique.
There are hundreds of dollars in prizes, celebrity judges, and 3 winners.
Submissions run through July 22nd.  Winners will be announced July 31st.
Tell EVERYONE!

Today also starts the next round of Get Your Chef On!I can't believe it's been two months.  In case you missed the last round, you can check out all the delicious lemon recipes on my Get Your Chef On Pinterest board.This month's secret ingredient is Coconut!

Sign up run until July 10th at 11:59PM PST.Posts go up on July 17th.Features and winners announced on July 21st.What are you going to do with coconut?
SIGN UP HERE
And now this week's features!
Most Viewed - Top 3

(1) Bubble Gum Cookie Truffles ~ Back for Seconds
(2) Fake Cleaning 101 ~ Confessions of an ADD Housewife
(3) Snickers Chocolate Mousse Cupcakes ~ Sally's Baking Addiction

--Links I Liked--


Recipes

(1) Gumball Machine Cake Pops ~ Pint Sized Baker(2) Bakery Blueberry Muffins ~ Life Made Simple(3) Corn Salad ~ Call Me PMc
Craftiness & Happiness 


(1) DIY Seesaw for Under $30 ~ Classy Clutter
(2) How to Make Custom Headers for Your Side Bar ~ Two Sasters
(3) Make a Splash: Pool Noodles ~ Crafting in the Rain


4th of July

(1) Fourth of July Tablescape ~ The Real Thing with the Coake Family(2) Independence Day Flag Manicure ~ Tessacotton(3) Dyed Coffe Filter Wreath for the 4th ~ Crafting in the Rain(4) Patriotic Shirt Makeover ~ Love and Laundry
If you were featured, grab a button!

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Party Rules

• Make new friends!  If you want, follow me on GFC, Facebook, Pinterest, BlogLovin, Twitter, Email...whatever.
• Link up your recipes, tutorials, crafts, home decor, or anything you've been up to lately.  It must be your own creation.  No more than 3 submissions per person please.
• Link to your specific post, not your home page.
• No etsy shops, or commercial sites, please.  Giveaways are okay. I love giveaways!
• Go check out other posts being shared at the party.  We all adore new visitors and comments.  Spread the love.
• By linking up your projects, you are giving me permission to share your ideas in future spotlight posts here at White Lights and/or on Facebook and Twitter.
• It's cool is you want to link back to White Lights on Wednesday by grabbing a button or including a text link on your post or site or both!

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No-Fail Slow Cooker Pot Roast

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The other day I had a slap in the face of sorts.  After reading Meg's post I had a little discussion with myself.  When I started this blog, I was only going to mention the kids intermittently, if at all.  The blog was going to be my outlet while I was home alone all day with them.  But of course, like everything in my life, they found their way into the blog.  I started calling them Thing 1 and Thing 2 because I really do call them that.  They tear up the house and are crazy little Things, and I love them.  


But since I've gotten more personal and connected so much more with my readers, there's no real point in being all "Witness Protection" as Meg put it.  So, as of today you will see the boys' real names in the blog.  While I still call them Thing 1 and Thing 2 at home, you're all a part of my life now and there's no reason to act all clandestine {I love that word, so excited to use it} when there are pictures of them on the blog and on Facebook.


To Meg, thanks for the reminder it's a little silly to use pseudonyms.  Why not just go with their names?  They're awesome!  Besides, I HATE when people say DD, DS, DH (I learned these acronyms after googling them, I had no idea what the hell they meant...for weeks, I felt crazy), and calling Mike "the hubs" or something along those lines was never really a fit for  me.  I mean, come on, our pet name for each other is "killer."  Killer like Jerry Lee Lewis' nickname, not Ted Bundy.  Just so we're clear.


To avoid any confusion going forward...



This is Otto(Thing 1)

and this is Eddie(Thing 2).
Best pool hall/sports bar name ever - Otto & Eddie's.  Am I right?  Now that we're all on the same page, I can feed you.




No Fail Beef Pot Roast
From Mommy's Kitchen


Ingredients:
3 to 4 pound chuck or bottom round roast
1 - 10.5 ounce can cream of mushroom soup
1 packet dry onion soup mix
2 tablespoons vegetable oil
Salt and pepper, to taste


Directions:

1. Rinse the roast with water and pat dry with paper towels.
2. In a large skillet, heat oil over medium-high heat.  Brown roast, about 3 to 5 minutes, on all sides.  
3. Add the roast to crock pot.  Sprinkle roast with onion soup mix and add cream  of mushroom soup over top of roast.  Cover and set slow cooker for 6 to 7 hours on LOW.  Turn pot roast over about half way through cooking time.

This pot roast even makes it's own gravy.  Wicked easy.  This recipe is amazing.  It's my favorite way to make pot roast now, and one of Mike's new favorite recipes.

"Brown food tastes good."  -Anne Burrell

IHCC: Salud! ~ Blackberry Lemonade Mojito

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This week's I Heart Cooking Clubs theme is Salud!  I'm always one for a good cocktail, so of course I couldn't resist putting together a great summer drink from Rick's recipe collection.




I love berries in the summer, and Rick's Blackberry Mojito spoke to me...okay it sang to me.  Half the battle with cooking or making cocktails is working with what you've got.  Some of my favorite recipes have come from not having all the right ingredients and winging it a little.  That's going on today.  It worked out fantastically!




Blackberry Lemonade Mojito
From Rick Bayless

Ingredients:
3 blackberries
3/4 ounce simple syrup
1/2 ounce fresh lime juice
3 to 4 fresh mint leaves
1 1/4 ounces Bacardi Silver Rum
3/4 ounce Pinnacle Cake Vodka
Lemonade
Soda water
Ice


Directions:

1. In a rocks glass, muddle together blackberries, simple syrup, lime juice, and mint leaves - chunks of fruit are okay.  
2. Add enough ice to fill the glass.  Add rum and vodka.  Top with lemonade and a splash of soda water.  Stir cocktail and enjoy!