The Peanut Gallery

    3 May 2012

    This is just too classic… love it!

    This is just too classic… love it!

    3 May 2012

    New Job, New Life, New Blog

    So, I really do want to start blogging again. I will still blog about food and recipes sometimes, but I will not limit my blog to that! I hope I actually keep you this time. My goal: blog one time a week. Even if I am not saying anything TOO special. Ha ha. 

    For now I will mention that I am offically working full time at Mocapay - a mobile commerce solution/software start-up company.  While it is not advertising, which I what I thought I would be doing… it is a start up. So I literally do a little of everything. From social media, to training, to operations to sales, to random projects no one else has time for! Ha ha. I am also the youngest at the company. So this will be a very interesting and enlightening first job out of college for me.  

    Well, back to work. Hope to see you next week Peanut Gallery! 

    16 Aug 2011

    Back in Action

    Okay Blog, I know I have been MIA for awhile. But I am coming back! Now that I am searching for a job, I think I will focus more on good happy hours or cheap menus, and meals that can be made on a budget. Because… well… I am on a budget! And while I do love my Macaroni and Cheese, you can still eat healthy on a budget, and that is what I intend to do, and blog about for now. 

    I had my last Starbucks this morning until I find a job! Well, accept for the $5 gift card I am saving for emergencies. So wish me luck on that one! I am going to figure out how to make the best coffee drink at home, and let you know! Until then… bye bye for now! 

    11 Feb 2011

    I have a new favorite…

    Strawberry yogurt (preferably Brown Cow’s Strawberry and Honey Greek Yogurt) and multi-grain cheerios! The cheerios add the perfect fluffy crunch! I love it! Picture coming soon! :)

    17 Jan 2011

    caitiecake: Three-Cheese Mini Macsmakes 48  1/2 lb elbow macaroni 1 1/2 tablespoon unsalted butter 2 tablespoons unbleached all-pupose flour 1 cup whole milk 4 oz aged white cheddar cheese, grated 4 oz Gruyère, grated 2 extra large egg yolks 1/4 cup freshly grated Parmigiano-Reggiano Cheese 1/4 cup Panko crumbs pinch of Kosher salt Adjust the oven racks to the upper and lower thirds of the oven.  Preheat the oven to 425º F.  Bring a large saucepan of salted water to a boil.  Add the macaroni and cook according to the manufacturer’s directions.  Drain the macaroni completely and set aside.Spray 2-24 cup mini muffin tins with non-stick cooking spray.  In a small bowl combine the Parmigiano-Reggiano and Panko.  Set aside. In a large saucepan over medium heat, melt the butter.  Whisk in the flour and cook the mixture for 2 minutes, whisking constantly.  Add the milk and continue whisking until the mixture is thick, about 5 minutes.  Add the cheddar and Gruyère and whisk until the cheeses are completely melted.  Remove from the heat and whisk in the egg yolks.  Fold in the macaroni and season with salt.Evenly fill the prepared muffin tins with the macaroni and cheese, about 3/4 full.  Sprinkle the Panko and cheese mixture evenly over the tops.   Bake the mini macs until they are sizzling and golden on top, about 10-12 minutes rotating the pans halfway through baking.  Remove from the oven and let the mini macs cool for 5 minutes.  Using a the edge of a small offset spatula, carefully remove the mini macs and transfer to a platter and serve.

    caitiecake:

    Three-Cheese Mini Macs
    makes 48 

    • 1/2 lb elbow macaroni
    • 1 1/2 tablespoon unsalted butter
    • 2 tablespoons unbleached all-pupose flour
    • 1 cup whole milk
    • 4 oz aged white cheddar cheese, grated
    • 4 oz Gruyère, grated
    • 2 extra large egg yolks
    • 1/4 cup freshly grated Parmigiano-Reggiano Cheese
    • 1/4 cup Panko crumbs
    • pinch of Kosher salt

    Adjust the oven racks to the upper and lower thirds of the oven.  Preheat the oven to 425º F.  Bring a large saucepan of salted water to a boil.  Add the macaroni and cook according to the manufacturer’s directions.  Drain the macaroni completely and set aside.
    Spray 2-24 cup mini muffin tins with non-stick cooking spray.  In a small bowl combine the Parmigiano-Reggiano and Panko.  Set aside.
     In a large saucepan over medium heat, melt the butter.  Whisk in the flour and cook the mixture for 2 minutes, whisking constantly.  Add the milk and continue whisking until the mixture is thick, about 5 minutes.  Add the cheddar and Gruyère and whisk until the cheeses are completely melted.  Remove from the heat and whisk in the egg yolks.  Fold in the macaroni and season with salt.
    Evenly fill the prepared muffin tins with the macaroni and cheese, about 3/4 full.  Sprinkle the Panko and cheese mixture evenly over the tops.   Bake the mini macs until they are sizzling and golden on top, about 10-12 minutes rotating the pans halfway through baking.  Remove from the oven and let the mini macs cool for 5 minutes.  Using a the edge of a small offset spatula, carefully remove the mini macs and transfer to a platter and serve.

    Reblogged: ovcg

    27 Jul 2010

    humbletastes: Roast Chicken with Bacon Wrapped Asparagus and Wild Mushrooms.  Another example of a Summerlicious treat!  I often crave pretty food post staring at the harsh, mean and undelicious papers of an exam for two hours.

    humbletastes:

    Roast Chicken with Bacon Wrapped Asparagus and Wild Mushrooms.  Another example of a Summerlicious treat!  I often crave pretty food post staring at the harsh, mean and undelicious papers of an exam for two hours.

    Reblogged: humbletastes

    1 May 2010

    dididaa: matcha smoothie for breakfast! + 1 frozen banana + 1/2 cup of frozen fruits (mixed; preferably more of the mild variety so you can taste the matcha) + 1/3~1/2 cup non-dairy milk (i used soy for a more neutral taste, but vanilla almond milk makes this taste like cake!) + 1/4 ~ 1/3 tsp matcha powder —> the soy milk makes it creamy and the frozen banana makes this oh-so-sweet! try this yourself! :]

    dididaa:

    matcha smoothie for breakfast!

    + 1 frozen banana

    + 1/2 cup of frozen fruits (mixed; preferably more of the mild variety so you can taste the matcha)

    + 1/3~1/2 cup non-dairy milk (i used soy for a more neutral taste, but vanilla almond milk makes this taste like cake!)

    + 1/4 ~ 1/3 tsp matcha powder

    —> the soy milk makes it creamy and the frozen banana makes this oh-so-sweet! try this yourself! :]

    Reblogged: dididaa

    23 Apr 2010

    Tummy Friendly Foods: Zucchini Pasta!

    This is a great, light “pasta” dish for any season! Jullienned green and yellow zucchini paired with sauteed red peppers in a lemon vinaigrette make a colorful, flavorful dish! Since I generally cook for myself, most my recipes will be portioned for one person. And maybe enough to have some…

    Reblogged: tummyfriendly

    15 Apr 2010

    Cheesy Chicken Pesto Bake

    This is my original recipe! :)

    INGREDIENTS: 

    - 1 box of bow tie pasta (I like the whole grain kind) 

    - 2-3 lbs. of chicken (defrosted)

    - 1 onion, diced

    - 1/3 cup of pesto

    - 1 cup of grated cheddar cheese

    - 6-8 large mushrooms, sliced 

    - salt, pepper, crushed red pepper (add all to taste) 

    - 2 8oz cans of cream of mushrooms soup

    - milk (just a little…)

    - French fried onions (just to put on top, can be left out… )

    PROCEDURE:

    - Pre-heat the oven to 350 degrees

    - Bring water to boil for your pasta and boil it as you are making the sauce.

    - Cook the chicken first separately as you make the sauce too. I like to cook it in a little pesto for flavor.

    - To make the sauce:

    - put the cream of mushroom soup in a medium sauce pan, add just a little bit of milk.

    -Add 1/2 cup of the cheddar cheese to the sauce pan slowly, so it melts as you add it. 

    - Add your slice mushroom and diced onions to the sauce pan. 

    - Then add the pesto… stir it all together well. 

    - season the sauce to your own tastes. (salt, pepper, crushed red pepper)

    - note: the veggies do not need to cook all the way in the sauce, because they will cook more in the oven. 

    - Once pasta, chicken, and sauce are all ready, mix them all in a large mixing bowl. 

    -Place the mixture in a 13x9 Pyrex. Then sprinkle the French fried onions and last 1/2 cup of cheddar cheese on top. 

    -Cook covered with foil for 30 minutes, then uncovered for 5-10 more, depending on how crispy you like the top of your pasta bakes. 

    Hope you enjoy!

    14 Apr 2010

    mondojergens: asparagus pizza(via innbrooklyn) @maggie 

    mondojergens:

    asparagus pizza
    (via innbrooklyn)

    @maggie