Look Who's Here!

Introducing: Ms. Cora!

Oh my goodness, it has certainly been a while! I've had my hands full this last month with our sweet baby girl. Actually, my hands are currently full right now...I'm typing with two fingers while feeding said baby...It's not as easy as you would think - she's a squirmy little bugger. To say that my priorities had changed when I got pregnant was an understatement. Instead of updating this blogola I was obsessed with everything pregnancy and baby. I worked on making a book of memories just for my sweet Cora. I kept a journal, took pictures and then digitally documented every week of my pregnancy; all FOURTY ONE of them! Yeah, that's another story... I plan to get them all printed into a book for her. It will be such a cool thing for her when she is older and it will hold such sweet memories for me and the husbandito as we look back on our first experiences as young parents. So far all I have done is her birth announcement that I made through Shutterfly; I already can't believe how much she's grown!

The BEST Tzatziki Sauce

First off, let me just say: "yes, I know this picture is terrible." I was making this to take to my family's house on a dark winter day. I couldn't find any good light in the house to save my life. Next time I make this I'll be sure to replace the picture. ANYWHO...
I LOVE Greek flavors, especially that lovely cucumber sauce that no one knows how to pronounce correctly. I have made a few of these in the past from different recipes and I have to say that this is my absolute favorite!

1 (32 oz.) container of plain yogurt, drained- Don't use fat free!
2 cucumbers, peeled and seeded
3 cloves garlic, crushed (I use my microplane)
2 tsp red wine vinegar
1 tsp fresh lemon juice
1/2 tsp dried dill
Salt and pepper to taste

RECIPE:
Strain yogurt over a bowl, using either some cheesecloth or line a strainer with a coffee filter. Strain for several hours or overnight. In a pinch I have only strained for 2 hours and it worked out just fine.

Prepare your cucumbers by pealing and then seeding them. To seed: slice in half, along the length of the cucumbers, and then run a spoon down the middle and dig the seeds out. After the cucumbers have been pealed and seeded shred with a cheese grater and then place the shredded cucumbers in a clean kitchen towel and squeeze to get rid of as much of the moisture as possible.

Crush your garlic cloves or use a microplane.

Mix together all of the strained yogurt, cucumbers, garlic, vinegar and lemon juice. Salt and pepper to taste. Then, refrigerate for at least 30 minutes before serving.

Serve with toasted pita bread ( gyro and souvloki recipes to come. YUM)

Source: Tide and Thyme

French Dip

Oh hey there! Where ya been? ...oh, wait, that was me. Awkward... In all honesty I've been taking the easy way out for the last little while. I still have the a bunch of recipes and photos from the last few months but I've just been too lazy to post. AND... no lie, the babe is kind of preoccupying my mind lately, can you blame me? Motherhood is going to be a huge, crazy, terrifying change and I'm kind of obsessed with planning out my life. SO... the good old blogola fell off my radar. 

Now I'm back with a super duper easy recipe. First you'll need to whip up a batch of my favorite Crusty Artisan Bread  and just break it down into 4- 6 smaller loaves. Easy right?

INGREDIENTS:

Crusty Artisan Bread

Good deli roast beef  (I like mine more on the rare side)

Sandwich sliced provolone cheese or swiss cheese

I pkg Au jus 

Optional:

Butter 

Horseradish

Mayo

A small pinch of thyme and garlic thrown into the au jus

RECIPE:

Follow directions for Crusty Artisan Bread. Instead of making two larger loaves make 4 - 6  smaller loaves. Make sure when you form your loaves you make them into a submarine shape so you can have a good size sandwich.

Cook au jus on stove top per package directions,set aside.

When bread is finished baking and mostly cooled slice in half and load it up with roast beef and cheese (and if you want some butter on the side of the bread without meat, do it to it!) then place under your broiler until cheese is melted and bubbly. 

Serve hot and thank me later. 

Ps. Because we were having a super healthy evening I may have made some shoe sting french fries. Totally delicious and oh so right.

Notes: You don't have to make the bread. Instead you could buy some and toast it up really good - but, seriously, the homemade bread really makes it special. 

Recipe: The Gregarious Glutton, Crusty Artisan Bread

Silly Creepers...

Hey guys, as you know I have a personal blog that I started for our growing family. I've been documenting my pregnancy week by week with pictures and anecdotes. I have a grand plan to update both blogs tomorrow on my day off. However, I noticed that I have a creepy adult website that has popped up on my stats as a site that has entered into my blog. No bueno.

So, in order to keep my personal life and baby GIRL (yup, it's a girl!) away from creepers I'm going to make my personal blog private. I would love if you guys would keep following me and givin' me love. But, in order to do that I need for you to send me your email addresses.

I know it's a huge pain but I as long as you're not a creeper I'd love to have you!

Please leave your email address on the comment section of this post OR if you'd like to email me at Casscooks@gmail.com I'd be happy to add you as an approved reader.

You will need a google account or a blogger.com account to sign in. It's really easy so don't let it scare you off. If you need any help let me know and I can help you figure it out.

I will also be putting up a " follow me" option on my personal blog that will automatically send updates to your email when I post.

Thanks guys!

Hey Friends! It's been a while...

I know it's been quite a while since I've posted anything, but, I have a good excuse!! I've been cooking up something else. My husbandito and I are expecting our first little dude/gal this July. Luckily, I haven't been sick but the first few months made me so sleepy! Sadly, I didn't really crave anything for a while and food just didn't sound amazing- Gasp!! However, now that I'm in my second trimester I have been cooking a little more and I've also been eating tons of pizza, pickles, lemons and spicy food. I'll update this little blogola soon. Promise!

What I'm currently cookin' (this was at 9 weeks) :

Does anyone want to take a guess on gender based on my lack of sickness and food preferences? Little dude or gal?

Creamy Pesto Chicken Panini

My little family might have a small obsession with pesto. Especially the Kirkland brand from Costco - YUM.  Since my family is only made up of two people and a dog the jar of pesto goes a long way. Fun tip, I freeze mine so it won't have a chance to go bad. 

Anywho, this recipe is simple and delicious and can be easily adjusted to your tastes. 

INGREDIENTS:

Loaf of artisan bread, I used this Crusty Artisan Bread recipe. You can also buy some from your

local grocery store. Just make sure that the bread is dense enough to hold up to being smashed in a panini press. 

Chicken tenders, seasoned with garlic, Italian seasoning, Lawry's, pepper and onion powder

Sun Dried tomatoes

1/4 cup prepared Basil Pesto

1 tbsp mayo 

Provolone Cheese

Extra Virgin Olive Oil

DIRECTIONS:

Cook your chicken thoroughly and set aside. I used two chicken tenders per sandwich.

Mix 1/4 cup pesto with 1 tbsp of mayo to make a creamy sauce, set aside.

Slice your bread to approximately 1/4 - 1/2 inch slices. Spread your desired amount of pesto/mayo on to the bread  and top with sun dried tomatoes. Next lay your chicken on the tomatoes and top with provolone. If you're like me and like a little extra pesto you may want to spread a little on the second piece of bread also.  But be careful if you spread a ton onto your bread you run the risk of it getting soggy bread - that's why I spread a little on both. 

Once your sandwich is put together brush the outsides very lightly with olive oil and set your sandwich in a hot panini maker.  I think I left mine in my panini maker for about 6 or 7 minutes until the bread was crunchy and the cheese was melted. 

Oh, it was sooooo good and so simple. Enjoy!

Recipe: The Gregarious Glutton

Lazy 10 Minute Weeknight Meal

Is it just me or does anyone else feel like time is starting to slip away at night - especially during the holidays. Which is all the more reason to skip the gourmet meals for an evening... not to mention all the calories that a gourmet meal carries. 

Also, in the winter it's getting dark early and right when I get home from work we need to take the dog out before it's too dark to see him then it's time to get dinner ready and I just feel like going to bed... you can call me LAZY BONES. 

INGREDIENTS:
Aidells Chicken Apple Sausages - 1 per person, sliced on diagonal

1 Roma tomato, diced

1 Tbsp fresh parsley, chopped

Fresh Parmesan for topping pasta 

1 Box Parmesan Pasta-Roni (you'll need milk, butter, water)

(See I told you...LAZY)

DIRECTIONS: 

Warm/brown sausages in a skillet, over medium heat. Cook Pasta-Roni according to box directions (takes about 10 minutes). While sausage is warming and pasta is cooking dice the tomato and chop the parsley. 

When there is only 1-2 minutes left on the pasta slice your sausages and set aside.

When the pasta is finished cooking serve in a large bowl, add one sausage per person and garnish with diced tomatoes, parsley and Parmesan. 

Serve with a large salad and call it dinner!

NOTES: I'm sure this would also be delicious with chicken seasoned with herbs and garlic.