Saturday, May 28, 2011

Dinner This Week

Image via How Sweet It Is

I have my very last final of my college career this week! Woohoo! This is truly a monumental week for me, so I'm celebrating by eating delicious food. Excited to have a meal plan for this week actually, its been awhile since I've put together a plan. 

Saving this one for later: 

Thursday, May 26, 2011

2011 Eurovision Recap

Overall, this year's Eurovision was a disappointment.  Barely any of my favorites made it past the semi-finals and the top 10 did nothing short of making me groan in agony. I guess my taste is not necessarily that of the voting population in Europe.

In any case, here are my favorites.  Feel free to post your favorites.

My absolute favorite, probably for its cuteness and uplifting vibes:

I also enjoyed:

Italy's Raphael Gualallazi with Madness of Love. It felt so Italian and romantic.

Beligium's With Love - all done acoustically.  Such talent! I don't know why they didn't get into the finals.

Belarus' belched a patriotic anthem - I Love Belarus.

Denmark's New Tomorrow by A Friend in London was inspiring.

Lipstick by Jedward from Ireland is pretty fun and wacky.

Yet, somehow this song won. Why?!?

Anyways, what are your favorites? If you aren't familiar with Eurovision and are curious, wikipedia has a pretty good summary (of course).

Monday, May 23, 2011

Picnic Printable

Last week I gushed about my love for picnics. This weekend, I accidentally came across a super cute picnic printable.


Polka Dot Print Studio shares a fun tutorial on how to make picnics even more awesome with these cute bags for your picnic deliciousness. Thanks Polka Dot Prints for this great tutorial and template

Friday, May 20, 2011

Butternut Squash Lasagna

My husband had this at our community group and said it was delicious.  I was stuck in Gladstone with a flat tire, so I missed out - but I'm saving this recipe for later.  He said it was that good :) Thanks Caitlin for the recipe!

Wednesday, May 18, 2011

Love: picnics!

One of my favorite things about summer are all the picnics.  There is a special joy I find in sitting on a blanket in the sun and eating. Somehow, everything tastes better outside in the sun.

Then there is the laughter that surrounds. The kiss of the sun as you turn the page of a gripping book.  And the gentle touch of those you love that are right there on the blanket with you.

Basically, picnics are awesome.

Some of my favorite picnic finds come from World Market:

This picture makes me very happy:

Tuesday, May 17, 2011

Slow cooker favorite: Italian Stuffed Bell Peppers

As you can tell by now, I am a lover of slow cooker recipes.  I've shared slow cooker soups, meats, and today I am making Italian Stuffed Peppers.  

Keep in mind, for this recipe you will need cooked rice, so if you have some left over from a previous day, that is ideal.  Otherwise, you'll want to plan ahead to make sure you have enough time. 

If you are pressed for time in the morning, you can prepare the filling for the peppers the day before and refrigerate until stuffing. I should have done that, to save the stress of making sure I could get out of the house on time. 

Italian Stuffed Bell Peppers
serves 4

1 onion, minced
6 garlic cloves, minced
1 tablespoon tomato paste
1/4 tsp red pepper flakes
4 red, yellow or orange bell peppers
1 slice white sandwich bread, torn into quarters
1/4 cup whole milk
12 oz Italian sausage removed from its casing
1 small zuccini, cut into 1/4 inch peices
3/4 cup shredded monterey jack cheese
3/4 cup cooked rice
1/4 cup grated parmesan cheese
salt & pepper
2 tbp minced fresh basil for garnish

1. Microwave onion, garlic, oil, tomato paste, and red pepper flakes in bowl, stiring occasionally, until onions are softened (about 5 minutes).

2. Cut top 1/2 inch off each pepper.  Chop pepper tops fine, discarding stems.  Remove core and seeds from peppers. 

3. Mash bread and milk into paste in large bowl using fork. Mix in onion mixture, chopper pepper tops, sausage, zucchini, monterey jack, cooked rice, parmesan and 1 tsp salt and 1/2 tsp pepper using hands (I used fork). Pack evenly into cored peppers.

4. Pour 1/3 cup water into slow cooker.  Place stuffed peppers upright in slow cooker.  Cover and cook until peppers are tender, 4-6 hours on low. 

5. Using tongs and slotted spoon, transfer peppers to serving platter, discarding liquid in slow cooker. Sprinkle with basil and additional parmesan and serve. 

(Image above via Why Vegetarian
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