Friday Favorites

18 May

fri favs chocolates

real talk: kitchen fails

17 May

It’s time for real talk.  Lately, I’m uninspired: in the kitchen, in my journals, in life.

Womp, womp.

IMG_2726

This rhubarb cake? Fail.

So, I’ve decided.  I’m going to search for the one true recipe that my heart desires and I’m going to make it.  This is going to be an inspired weekend.  A cooking weekend.  A journaling and writing weekend.

quinoa lunch

Lunch quinoa fail.

I have two days to find something great to make.  Something scary.  Something that takes time.  And I’m going to make the heck out of it.

IMG_2827

Chocolate fail.

If you’ve seen any great recipes lately please, please, please tell me about them.  I’m thinking homemade bread or maybe tackling my fear of pie crusts.  It’s research time.

things I’m loving right now

14 May

I canNOT get enough of this mighty maple peanut butter by Peanut Butter & Co.  I am eating more apples than usual just to have a healthy vehicle to get this stuff to my mouth in my face.

I ordered these Levi’s a little over two weeks ago and have worn them almost every time I’ve left the house since.  They take me back to high school.  My favorite pair of jeans were light-wash bellbottoms that I loved so much I wore even after I wore a whole in the knee.  I like to think these are a little more fashion forward, but still just as soft and well loved as my jeans from high school.

springy Germany

It’s finally starting to warm up and get green in Germany.  Yesterday my husband and I barbecued some sausages and eggplant for dinner.  Amazing.  Easily my favorite part of summer.

English breakfast tea

I can’t get enough English breakfast tea.  I’ve been brewing it in the morning instead of coffee, adding a Truvia and splash of skim milk.  My favorite is PG Tips, but I’ve been using Tetley lately since that’s what I can find here.

bike

Finally being able to ride my bike!  My husband and I only have one car right now.  Since we live downtown and his new job is much more flexible than his old job it hasn’t been a problem.  But let me tell you, the extra mobility this girl gives me is so freeing.  Special thanks to my husband for fixing her up.

Friday Favorites

11 May

FF 1

 

cheesy chicken empanadas

7 May

empanadas

I live in Germany.  It’s rainy and overcast here more often than not.  This gets a lot of people down.

empanadas

My motto is make your own version of sunshine.

That’s not really my motto because I don’t have a life motto.  I feel like I’d never be able to top “Virginia is for lovers.”

If I did have one, “make your own version of sunshine” would be among the top contenders for being a witty saying about my life.  Life is going to give you trouble.  It’s guaranteed.  Cheer up.  Put on your big girl panties.  Make your own version of sunshine.

I dunno.  It’s growing on me.

I sunnied up our rainy weekend with cheesy chicken empanadas.

cheesy chicken empanadas

cheesy chicken empanadas

Ingredients

  • 1.5 cups chopped, cooked chicken
  • 1 cup shredded colby and Monterey Jack cheese blend
  • 2 ounces cream cheese, softened
  • 1 medium onion plus 1 teaspoon olive oil
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 refrigerated pie crust
  • Water

Instructions

  1. Preheat oven to 400 degrees F.
  2. Slice onion. Coat a skillet with the olive oil. Cook onions in olive oil over medium high heat until the onions have browned, about 10 minutes. Remove from heat and let the onions cool.
  3. In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, caramelized onions, cumin, salt, and pepper.
  4. Remove pie crust from pie tin or package onto a lightly floured surface and roll into a 15-inch circle.
  5. Cut out rounds, using a 3-inch biscuit cutter. Re-roll dough as needed.
  6. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water.
  7. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork or your fingers to seal. Repeat with the remaining rounds and chicken mixture.
  8. Place empanadas on a greased cookie sheet and bake for 10-15 minutes until the tops start to brown.
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recipe adapted from Paula Deen

Friday Favorites

4 May

backyard flowers

Hello my loves!  Welcome to Friday.  It’s a welcome sight in the DeMarco house.

 

praline pecan scones with a maple glaze

3 May

IMG_2806

I’m having one of those weeks where I want to bury myself under my fuzzy pink blanket, close all the shutters, and watch hours and hours of TV I’ve already seen dozens of times (cough Gilmore Girls, Castle cough).

It’s also making me want to stuff my face with baked goods.

Except for Tuesday, I’m fighting against it pretty well with the help of some real truths from this book.

But if the urge to bake and eat scones is just too hard to resist, at least bake, eat two, and give away the rest so you don’t eat the whole batch.

praline pecan scones with a maple glaze

praline pecan scones with a maple glaze

Ingredients

  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, in cubes
  • 2/3 cup half-and-half or cream or cold buttermilk
  • 1/2 praline pecans chopped
  • For the glaze:
  • 2 cups confectioners sugar
  • 4 tablespoons maple syrup
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a food processor or large bowl combine sugar, flour, baking powder and salt. Mix or pulse to combine.
  3. Add the cold, cubed butter. Pulse until a meal-like texture has be formed. If using a bowl, work butter in with your fingertips or a pastry cutter until it is the right consistency (like a course meal).
  4. Add cream and chopped pecans. Stir or pulse until just combined but still crumbly.
  5. Put dough out on a floured surface and knead 2 or 3 times until the dough becomes less crumbly.
  6. Pat out into a circle shape about 1/4 inch thick.
  7. Cut the scones like you would a pie into slices. Place on the lined baking sheet.
  8. Bake for 12-15 minutes until the scones start to lightly brown.
  9. Let the scones cool completely (if you can) while making the glaze.
  10. Combine all of the ingredients then drizzle over the top of the cooled scones. The glaze will be quite thick, this is how I like it. If you prefer a runnier glaze, add more maple syrup.
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Hello May

1 May

hello may

Hello warmer weather.  I’ve been waiting for you.  Hello organizing.  Hello writing deadlines.  I need you in my life and thanks to someone special I have them.  Hello little things in my life.  I’m going take real good care of you.  I know God has something big planned for my life, just not quite sure what it is yet.  Start small.  Hello hard work.  Looking forward to knowing you better.

Great things are going to happen, May.

Oldest City in Germany

30 Apr

Trier

The best way to NOT start your weekend day trip to  Trier is by having a screaming fight with your husband.

Trier

Trust me on this one.

Trier

But after a 2 hour train ride with 2 great friends, you’ll start to calm down.

Trier

Then you’ll see the oldest most intact Roman ruins north of the Alps and beautiful churches and ancient amphitheaters and what you fought about will become insignificant.

Trier

That combined with the fact that the temperature got warm enough to take your coat off for the first time since moving to Germany will make it turn out to be a pretty great day actually.

Trier

Stopping by this one last church before hopping on the train home was a great decision.

Trier

Because otherwise, I would have missed out on this.

Friday Favorites

27 Apr

German countryside

We’re here.  It’s Friday.  Thank the Lord above.