Chocolate Covered Strawberry Cookies

Girl Scout cookies are amazing, we all know that, but what if you could make Girl Scout cookies even better? I did!!!

 

 

Chocolate Covered Strawberry Cookies

Ingredients

 

1/2 bag of semi-sweet chocolate chips



Louisiana strawberries
1 sleeve Trefoil Girl Scout cookies

Directions

1. Prepare your baking sheet with parchment paper, and pull out the cookies so you are all ready to go.

2. Set up a double boiler on your stove.  A double boiler consists of a small pot filled with water, a small bowl set on top.  Put the chocolate in your small bowl and turn the heat to medium.  Slowly stir the chocolate until is melted, it may seize up a bit but just keep slowly stirring.  You don't need to add milk or anything to the chocolate, just keep working it until it melts.  As soon as the chocolate is melted take it off the heat, you don't want it to burn.

3. Use a spoon or spatula and spread a layer of chocolate on top of each cookie.

4.  When all your cookies are covered put the baking sheet in the freezer to allow the chocolate an opportunity cool down and harden.

5.  After 20ish minutes, pull the cookies out!  I'm sure there are fancy ways to cut strawberries so that they are visually appealing, but I'm not fancy.  I just want to eat all the strawberries!!! Slice your strawberries and pile them on top of your cookies.

6.  Eat all the cookies in one sitting (that may have just been the case for me, the roomie, and the roomie's boyfriend).

Picture Tutorial

 

Set up your double boiler on your stove.

 

 

Melt the chocolate slowly (be careful, it will get hot).

 

 

Spread the chocolate on top of the cookies.

 

 

 

Top each cookie with sliced strawberries and enjoy!

 



 

A Note on Ingredients

Louisiana strawberries are the best!  If you don't live in Louisiana, get yourself here during strawberry season!  Louisiana strawberries are amazing in a way that I cannot describe, you must get your hands on some!

 

Mine, Nachos

Nachos are super easy, super delicious, and super cheap.  I really don't know why I don't incorporate them into my diet more often.

Last night I made some super tasty nachos for the roomie and I.  Lemme break down my nacho situation for you.

Protein:  Everyone needs some protein in their diet. As a vegetarian, I get my protein from beans, legumes, and leafy greens.  I'm not a huge fan of leafy greens or potatoes on my nachos, so I'm going to stick with beans.  I buy a can of pre-cooked/mashed pinto beans from the grocery store.  Just a can of pre made beans?  How boring you say!  Well, I would agree with you.  Except, that my beans are a little extra special.  I like to kick my nachos up a notch with some spice.  I usually add some chipotle pepper in adobe sauce to my beans.  Or you could add some regular old spices: cumin, cayenne, paprika, salt, pepper, whatever your heart desires.  Last night though, I did something special.  The roommate had made mole the week before, and we still had a bit lying around, so I tossed that in my beans!  And let me say, a wonderful, delicious, semi-accident food choice.

Chip: I like a flat, sturdy chip as my nacho base.  I like to buy Santitas, but last night I was trying to kill off some whole wheat Scoops that have been laying around for forever.  I do not recommend the Scoop chip for nachos, they are wonderful for dips, but do not form a good base for piling upon.

Spicy: Salsa, very basic, very delicious.  4 seeded tomatoes, 1/2 an onion diced, half a bunch of cilantro, juice of 1 lemon, 1 jalapeno half seeded and roughly chopped.  Mix it all up and enjoy! This salsa has a nice balance of sweet and spicy from the tomato and jalapeno.  Last night I didn't have any cilantro, but I did have some mint.  The mint added a nice counter play to the sweetness of the tomatoes and spiciness of the jalapeno.  Adding the mint did make salsa seem more like a fruity salsa, rather than a spicy one.  I'll tell you though, I didn't hate it.

Soothing (Cheese/Guacamole):  Cheese will be the natural soother of any spicy ailments you may have.  I like to use a Mexican/taco blend, but last night had some Monterey Jack/Cheddar blend, really anything will do.  If you are going to vegan route, some nice guacamole will do as well!  Personally, I love guacamole even if I have cheese as well.  Last night's guac was made with: 2 avocados, 1/4 an onion diced, juice of 1 lime, a generous amount of salt.  You could also add some cilantro for added flavor.

Layer and eat away!  I must admit that in the picture below of my nachos, my eyes were a little larger than my stomach.  Too much food on a plate does not denote its deliciousness! 

 

 

Serve with a chilled beer, limeade, or other refreshing beverage of your choice!

Pizza Fascination

I have a confession to make.  I LOVE pizza.  I love it so much that I probably eat it at least once a week.  I order it cheap, I order it expensive, I unthaw it from the pizza, I make it from scratch.  I'll pretty much eat pizza any which way.

This is the recipe for a Barbecue Coleslaw Pizza the roommate and I made the other night. 

Barbecue Coleslaw Pizza

Ingredients

Pizza

1 can Pillsbury pizza dough
1 cup pre-made barbecue sauce
1 cup cheddar cheese

Coleslaw

1 head purple cabbage
3 carrots
1/2 cup mayonnaise
1/4 cup Italian dressing
1 tbsp sugar

Directions

1. Cook the pizza dough according to package instructions, about 12 minutes.
2. Top the pizza crust with barbecue sauce and cheese.  Feel free to adjust the amount of each to suit your preference.  Cook the pizza with the toppings for another 8-10 minutes.
3. While the pizza crust is cooking, shred the cabbage and carrots into a large mixing bowl.  Rinse the vegetables.
4.  Mix the mayonnaise, Italian dressing, and sugar together in a separate bowl.  Adjust the seasoning to suit your tastes.
5.  Add the dressing to the cabbage and carrot mixture.
6.  Once the pizza has come out of the oven, top each individual piece with some slaw.


Now, this might sound crazy to you.  But let me just say, it is delicious.  It reminds me of two things from back home.  (1)A local barbecue joint makes a slaw sandwich that basically consists of their homemade barbecue sauce and slaw in a bun.  It is divine, and so delicious when a vegetarian is craving barbecue.  (2)  Another local restaurant from where I am from makes a barbecue salad.  It is a giant bowl regular salad fixings; lettuce, tomatoes, cucumbers, topped with barbecue pulled pork, cheddar cheese, and ranch dressing.
This recipe combines all of that homey goodness with pizza!  I don't know what two things could be better.

Fresh and Fabulous

It's no secret that I love food.
It's also no secret that I love a good deal.
Which is why I am so excited that I have discovered Hollygrove Market.  I've shopped at Farmers Markets before, but I have never had such a pleasant experience.

Hollygrove Market

Hollygrove Market is part of a growing trend of dispersing local food.  Hollygrove provides a consistent opportunity for small and medium sized farmers to sell their products at a fair price.

Hollygrove also provides an opportunity for local artisans to sell their products; the Pie Guy, Louisiana Seafood, and candle makers are often seen on Saturday mornings.

One of the hardest problems with cooking healthy, fresh, and local foods is having the time to shop.  Once you get to the grocery store how do you differentiate between natural and organic?  Is local more important than natural?  And how do I know what fruits and veggies are actually in season?
Hollygrove answers all those questions for you with what they call 'The Box'.

The Box is a flat rate of $25 and includes a range of seasonal fruits and vegetables.  Last week when I made my visit I purchased: mustard greens, red swiss chard, a head of savoy cabbage, brussel sprouts, heirloom carrots, turnips, micro greens, salad mix, grapefruit, blood oranges, and satsumas.  All that produce for only $25!  And they give teacher and student discounts!

Maybe you don't have time to go to Hollygrove, or maybe you live a bit farther out and can't get there.  That's okay! Hollygrove will deliver your box to you!  You can choose a weekend or weekday delivery, whatever works best for your schedule.

My grocery bill has dramatically gone down since I started shopping at Hollygrove.  The majority of my meals are created around what I get in my Box, which means most of my meals are vegetables based.  I'm eating healthier, eating cheaper, and supporting local farmers the whole time.

Food Hubs

The Department Secretary of Agriculture recently visited Hollygrove during a press conference on Food Hubs.  Food Hubs are a place where small to mid-sized farmers can bring their wares.  The Hub itself will then distribute the food and provide the staffing to sell the products.

The FDA is promoting Food Hubs as a way for local produce to become available to restaurants, schools, and hospitals. 

If you are interested in finding Food Hubs and local agriculture in your area you can check out the USDA site 'Know your Farmer, Know your Food.'  You can find farmers markets in your areas, check out food news, and see how you can get involved in the local food movement.

Ramen for the Win

 

Y'all.  I have a new love.  A love that most people first experience in high school and becomes deeper and more profound during college.  I have come to this love late in life.  My new love is ramen noodles. 

However, this love is not an all encompassing 'I forgive all of your mistakes' kind of love.  Ramen does have it's low points.  I am willing to look past these few small hindrances and use them to my advantage however.

I have been using ramen in different ways in different recipes the last few weeks and I couldn't be happier with the results. 

I have included the reasons that ramen has become a staple in my pantry and some recipes I have made that have made me over.

 

Reasons why I love ramen noodles:

1. Ramen noodles are super cheap.  I mean, even if you buy the name brand kind they are less than a dollar a package.  If you are super cheap, like me, you may even buy the store brand.

 

2. Ramen noodles are so quick to make.  3-5 minutes and done!  They are the perfect quick meal fixer upper.

 

3. Ramen noodles can be used in so many other ways than a simple boil in water and add salt water packet.

 

4. That 'flavor packet' is horrendous.  It's mostly salt and added chemicals and nastiness.  But who says you have to use that so called 'flavor packet'?  I say no more!  Make your own rules!

 

5. Technically a package of ramen noodles has two servings in it.  By bolstering it up with other ingredients you can easily eat the correct servings without feeling unsatisfied.

 

6. Ramen is vegan!  While I am not a die hard vegan, just a vegetarian, I try to keep my animal product consumption down to 5% daily and every little bit helps!

 

 

 

Ramen Noodle Pad Tai

This recipe is based on a Martha Stewart Recipe, I tweaked it a little bit to suit my own taste.  I added cabbage and carrot because that is what I had in the fridge.  On second thought, I realized I had peas in the freezer, those would have been awesome too.  Feel free to add whatever vegetables you have lying around.  If you aren't of the vegetarian persuasion you could always add in some chicken, steak, or whatever other animal protein you would like!

 

Ingredients

1 package of ramen noodles

1/2 packet of 'flavor'

1 tablespoon soy sauce

2 tablespoons peanut butter

1 tablespoons Sriracha chili sauce (I like my food a little spicy, so feel free to cut back on this)

1 grated carrot

1 handful of shredded cabbage

 

Directions

1.  Cook the ramen according to package directions.

2. Once the ramen is cooked, add 1/2 of the flavor packet (I used chicken flavor)

3. Add the soy sauce, peanut butter, and Sriracha sauce.  Make sure to stir the peanut butter in really well.  If you aren't careful it will just stick to the back of your spoon and not integrate into the sauce.

4.  Add the vegetables to your pad tai.  Continue to stir the vegetables in carefully until the vegetables are wilted to your preference.

 

 

Asian Cabbage Salad

This is based off a pinterest recipe I found a few weeks ago.  Fair warning, this makes a ton of salad.  If you cook for one, as I do, you'll be eating on this for a while.  Cut down on the portions to make it fit your lifestyle.

Ingredients

1 head of cabbage, shredded

2 grated carrots

1/2 cup craisins

1 package broken ramen noodles

1/4 cup slivered almonds

1/4 cup sunflower seeds

Asian dressing to you taste

 

Directions

1. Preheat the oven to 350 degrees.  Layer the almonds, broken ramen noodles, and sunflower seeds

on a baking sheet and roast them for 10-15 minutes, depending on the strength of your oven.

2. Toss the vegetables together with the dressing and toasted toppings.

3. Enjoy!

 

 

Mardi Gras Part I

Mardi Gras is one of my favorite times of the year!
When I was growing up, Mardi Gras was time to spend with your family and friends.  Mardi Gras meant parties at school, family coming to visit, and a lovely school holiday in between Christmas and Spring Break.  As I got older Mardi Gras was a time to assert my independence and travel throughout New Orleans with my friends.
Now that I live in New Orleans I'm sure that a few inconveniences will come up along with the fun of Mardi Gras.
For the next few posts I'll be giving you some basic information on Mardi Gras and then some of the ways I will be celebrating Mardi Gras this year!

Religious History

Mardi Gras (Fat Tuesday) is always on the day before Ash Wednesday.  Mardi Gras was the day to get out all of your vices before the sacrificial time of Lent.  Lent is the time Catholics use to prepare for Easter.  Catholics believe there are 3 pillars of Lent: prayer, fasting, and alms giving.  Mardi Gras was a day of feasting before the fasting of Lent began.  While Mardi Gras used to only refer to the one day of rich food and indulgence before Lent, Mardi Gras has now grown to mean the entire season of Carnival.

The length of the Carnival season changes every year with the changing date of Mardi Gras.  This year, Easter is very early so the Carnival season ends sooner and is much shorter than usual.  The Carnival season in New Orleans runs from Three Kings Day to Mardi Gras.  Three Kings Day takes place on January 6th, twelve days after Christmas.  Three Kings Day marks the end of the Christmas season in the Catholic faith.  Three Kings Day is marked in New Orleans with the first King Cake!

King Cake

King Cake is eaten throughout Mardi Gras, for breakfast, for dessert, at a party, in the workroom, whenever!  

Most people are familiar with the baby that comes in a King Cake.  The person who finds the baby in the King Cake is responsible for bringing the King Cake to the next party.  If you find the baby then you are ensured good luck throughout the next year!  When you are buying a King Cake from a bakery check to see if the baby comes inside the King Cake. If they leave the baby on the side, leave the King Cake, you want a King Cake that comes with a pre-baked baby inside.  When I make King Cake I use a kidney bean, red bean, black bean, really whatever bean I have handy.  I don't keep a lot of tiny plastic babies around, and a bean seems much more sanitary and historically accurate.

The three colors that come sugared on top of a King Cake are: gold, purple and green.  These are also the colors of Mardi Gras gold=power, green=faith, and purple=justice.  These colors occur throughout Catholic symbology as well with the same meanings.

Be looking out for my easy peasy lemon squeezy King Cake recipe!  

Oscar Buzz

I LOVE the Oscars.  The Oscars are my Superbowl.  I prepare for them by watching all the movies, just like others who watch playoffs.   I still have a few shows to go, but here is my list of my favorites/picks so far.

Nominations

Actor in a Leading Role: Hugh Jackman in Les Miserables

The role of Jean Valjean was the role of Hugh Jackman's lifetime.  Many of the other performances of the year were also amazing, most notably to me was Bradley Cooper in Silver Linings Playbook.  BUT, he doesn't have a finger on Hugh Jackman.  The physical range, age range, vocal range, and mere presence of Hugh Jackman during Les Miserables was unbeatable.  

Actor in a Supporting Role: Christopher Waltz in Django Unchained

I have to make a confession, I haven't seen Lincoln or the Master.  And while Robert De Niro and Phillip Seymour Hoffman are both amazing, Christopher Waltz was absolutely hilarious.  Waltz's character in Django had this wonderful balance of humility, humanity, and absurdity.

Actress in a Leading Role: Jessica Chastain in Zero Dark Thirty

I also haven't seen Zero Dark Thirty, but from everything I've heard Chastain has this on lock down.  The little girl in Beasts of the Southern Wild made that movie, but I'm still going with Chastain as the winner in this category.

Actress in a Supporting Role: Anne Hathaway in Les Miserables

Many of the people I know who are die hard musical theatre junkies were not a fan of Anne Hathaway's interpretation in Les Miserables.  While she would have been terrible onstage, I thought her choices perfectly mirrored those of the rest of the movie.  I thought she was totally in control and commanded the audience's attention during all of her scenes.

Cinematography: Life of Pi

Life of Pi had the most amazing expansive landscape.  I cannot imagine the movie being made any differently.  

Directing: *write in nomination for Ben Affleck for Argo

Ben Affleck was robbed! Argo was amazing!  Most of the reasons it was amazing had to do with choices and leadership from Ben Affleck.  I refuse to choose a nominated director because of my love for Ben Affleck.

Foreign Language Film: Amour

I haven't seen Amour yet, but since it is also nominated for Best Picture I just assume it's on lock for this category.

Makeup and Hairstyling: The Hobbit

It's The Hobbit! It has goblins, and hobbits, and wizards, and dwarfs, and every single character has to be made up for hours before they begin filming.  'Nough said.

Music (Original Score): Life of Pi

I'm gonna go with Life of Pi again.  Since the movie did not have as much dialogue as most movies (the main character is marooned with a tiger the majority of the movie), the music helps tell the story just as much as the characters do.  

Music (Original Song): Skyfall from Skyfall

Adele is my hero.  The Bond series is one of my favorites of all time.  I was so pleases with the way Skyfall came out.  It fits into the anthology of Bond music perfectly! I had heard the song before I saw the movie so I was familiar with the lyrics and imagery.  As I watched Skyfall I kept coming back to lines from the song, that's a great theme to a movie.  

Best Picture: Silver Linings Playbook

I'm going out on a limb here, but Silver Linings was my favorite movie out of all of the nominations I have seen thus far.  Do I think it's a classic Best Picture winner that the Academy will recognize?  No. Am I still giving it my vote? Yes.

Production Design: Les Miserables.

Everything in Les Miserables was so well done, from the costumes to sets to makeup and hair, everything was perfectly coordinated.  While the other movies in this category achieved similar feats I believe Les Miserables was the most successful.

I haven't seen any of the foreign films or short films, but I look forward to as Oscar time gets nearer and nearer!

Stay posted on my further reviews, Oscar party preparations, and final comments once the winners are announced!