Well, hello there!

Well, hello there!
Matt & I in Costa Rica over Christmas...So beautiful there!
It's simple. Really. We're a young married couple that loves cooking together. We always try to eat healthy and, if it's simple and doesn't break the bank, we're into that, too! We hope you'll visit often and tell us what you think about what we're cooking! We'd love to hear from you. Drop us a note, a suggestion or a recipe!













Saturday, August 14, 2010

italian poached eggs with broiled tomatoes.

Yum. Yum. Yum again! Breakfast can be boring sometimes. Let's be honest, there are few people in the world who are totally content with their typical eggs and bacon and oatmeal routine. If you're one of those people, that's great! If you're like me, well, keep reading.
This morning I realized that we were nearly out of eggs (we only had 1 left!) so, I went to the store, looking like something a cat had drug in and made my way through the aisles. I love the grocery store. It's full of options and so many possibilities. As I reached into one of the refrigerated shelves to grab the eggs, it dawned on me. I DO NOT WANT EGGS AND BACON THIS MORNING. I knew that's what Matt wanted. I knew i wanted eggs, or egg whites, but I didn't want the norm. So, I went to the store for eggs and left with a half-cart-full of groceries. It always happens that way, doesn't it? Oh well.
What to eat? What to eat? I bought a bunch of tomatoes at the store and I had a great idea! I love poached eggs and i love tomatoes! I combined the two faves and made what I like to call Italian Poached Eggs with Broiled Tomatoes.
Now, I'm sure I'm not the only person who's ever used the two ingredients like this, but I was really excited about it!
So, all that goes to say, it was really stinking tasty and you can find out what you need and how to make it right below...

What you'll need:
Desired amount of eggs
2 Roma tomatoes, sliced about 1/4" thick
1 Tsp. fresh shaved Parmesan cheese
Black pepper to taste
Olive oil to grease pan
1 or 2 Leaves fresh basil (my favorite, as you know, torn

How to make it:
Poach eggs as usual
Preheat oven to broil @ 500*
Place the tomatoes in a single layer on greased baking sheet and sprinkle with cheese and pepper.
Broil until cheese is bubbly and tomatoes begin to look soft (should be about 6-7 minutes)
Remove from oven and serve with eggs on top and top eggs with fresh basil

TaDa! Ultra healthy. Super tasty. Not the norm.

Try it! Hope you enjoy!!!

Tuesday, August 3, 2010

roasted asparagus and baby bellas.

One of our most favorite veggies is asparagus. So yummy and so good for you. All veggies are good in some way. One huge reason why asparagus is even more appealing to us, well, ME specifically, is that it's a natural water-weight-shedder. I'm sure there's a much more scientifically correct term for it, but you all know what I mean. So, in addition to being extremely tasty, this green spear is incredibly good for you, in more ways than one! And mushrooms, well, they're just so stinkin' good! We love to use portabella mushrooms. They are thicker and seem to have a more distinct taste to them. There's nothing wrong with a good old button mushroom, though!


So, last night Matt grilled some flank steak (SO GOOD) and I roasted the asparagus and bellas with some fresh shaved Parmesan and topped it with fresh basil. I decided on the basil last-minute. I bought some yesterday (and hopefully I'll be growing it soon!) Basil is my favorite herb. So fresh. So tasty. I think I'd put it on everything if I could. Not too sure how Matt would feel about that. Maybe I'll try one day!

You know, I say this is a dinner blog, but I feel like I ramble on and on (and on and on) a lot. I guess it's all still about food, though. Who cares?

Here's what you'll need:
1 lb. Fresh green asparagus spears
1/4 lb. Sliced baby portabella mushrooms
1 1/2 Tbs. olive oil
2 Cloves minced garlic
1 Tsp. black pepper
1/2 Tsp. sea salt
1/2 Oz. shaved Parmesan cheese
4 Leaves basil, chopped

Here's how it's done:
Place all ingredients, except for the cheese and basil, on a baking sheet. Make sure all veggies are in one layer.
Bake @ 375* for 15 minutes
Remove from oven and top with Parmesan, then broil @ 500* for 5 minutes
Remove from oven and top with fresh basil

Eat it up!

Matt's take: This is so awesome. Wasn't sure how it would turn out. Let's make it again, soon! Is there any left?

My take: Don't doubt the chef! :0) I knew it would be good!