Saturday, October 24, 2009
NC State Fair=Happiness
Saturday, October 10, 2009
Anti-Anti Bacterial
There is a blog that I just started following this week (young house love) that I have really become a follower of. The couple is great and they have wonderful advice for renovating a house and decorating. Anyway, Sherry, one half of the blog team, has a brother who is going through grad school at Columbia for chemistry and they got to talking about this topic and she shared what his take was on this. Read that here.
I have recently banned anti bacterial soap from our house for a couple of reasons:
1. I ran out a couple of months ago and have not restocked (this is beside the point).
2. I've read about these debates and have gotten concerned for my family's health (ridding our bodies of good bacteria) and our environment (Falls Lake is toxic enough without more help from these soaps).
3. My mom bought me a lovely assortment of soaps from Crabtree and Evelyn a couple of Christmases ago and I'd love to use them in our bathrooms.
So, what do you think?
Tuesday, October 6, 2009
Tasty Tuesday: Mexicano Style
Mexican Shepherd's Pie
1 tbsp Olive Oil
1 Green Bell Pepper, chopped bite size
1/2 Sweet White Onion, chopped bite size
2 lbs Ground Beef
1 Package of Taco Seasoning
1 Can of Corn, drained
1/2 Can of Tomato Paste
1 Can of Mild Rotel Tomatoes
4 cups of Shredded Sharp Cheddar Cheese
3 1/2 lbs Baking Potatoes (4 big potatoes)
1/2 cup Sour Cream
3 tbsp Butter
Salt and Pepper
Handful of Chopped Chives
Pre heat oven to 350. In a large pot begin boiling enough water for potatoes. Salt water once it heats up.
In a large skillet heat olive oil on medium heat. Throw in chopped onion and pepper and sautee until onions are translucent. Add meat and begin browning. Once meat is fully cooked drain the fat and return to pan. Add taco seasoning and tomato paste, stir thoroughly. Add Rotel tomatoes (not drained) and corn, stir. Once everything is mixed together pour mixture into a 9x12 (or something comparable) baking dish and spread evenly across the bottom. Sprinkle 3 cups of cheese over top of meat mixture.
Cut potatoes into large chunks and add to boiling water. The potatoes should take about 20-30 minutes to cook so try to add them as soon as the water boils. Once potatoes are done, remove from water with a slotted spoon into a mixing bowl. Mash. Then add sour cream, butter, salt, pepper, and chives and stir completely. If the potatoes seem dry, add a TOUCH of milk. Spread potatoes evenly over meat and cheese. Sprinkle the last bit of cheese on top of potatoes.
Bake uncovered for 20 minutes at 350.
Enjoy!!
Thursday, October 1, 2009
Tasty Tuesday, late.
This is my belated Tasty Tuesday recipe. I don’t have fancy photos like Laura, but this is a great and easy meal. Also, it is perfect for weekly lunches and since I work away from home it’s a nice change from sandwiches or Lean Cuisines.
1 lb package of fresh chicken tenders
1 8oz package fat free cream cheese
1 cup shredded cheddar cheese (I prefer sharp cheddar in a block that I shred myself)
1 tablespoon mayonnaise (optional, I just think it adds a nice flavor and I LOVE mayo)
½ red bell pepper, diced into tiny cubes
2 carrots, diced into tiny cubes
2 tablespoons fresh dill
2 tablespoons fresh parsley
Salt and pepper
Preheat oven to 350 degrees.
October
Tune in later for a recipe post (Sorry Laura, I couldn't make it Tasty Tuesday). Also, thanks to Pottery Barn for the post photo. It's perfect.