It rained yesterday. It was a miracle. It got all dark and there was thunder. I was all set on the couch with a blanket and the TV. And then it only lasted for about 10 minutes. Major sad face. Is it so much to ask for one afternoon of rain, Phoenix? Apparently it is. It is apparently monsoon season, but I’m not really seeing any monsoons, just some disgusting dust storms. Wahhhhh! I know, I have such problems in life.
Oh, We will be heading to Santa Fe this week for a work conference. I’ve never been so if any of you have any good restaurant recommendations, lemme hear them!
First, I just want to say thank you for all of your sweet comments on social media and messages yesterday in response to the BIG news! I’m so glad it’s finally out there and I can’t wait to share this journey with you all and of course, pick your brains on all things baby!
Alright, onto the food! Not that I have ever really been one for overly complicated meals, but I’m really all about quick and easy these days. Most nights, I come home from work and am feeling so sleepy and often feel unmotivated to cook. This was a recipe I found in Cooking Light years ago and I wanted to share it again because it’s a really tasty dish and it’s super quick to make so it’s the perfect weeknight meal. I also feel like it’s kind of a fancy! You’ve got chicken wrapped in prosciutto and fresh sage leaves and then topped with a tasty lemon sauce! I love the saltiness of the prosciutto paired with the fresh sage and tangy lemon sauce!
I served it with some pasta aglio e olio since it’s nice and light and pairs well with the chicken, but rice also pairs well with a big side of steamed veggies!
Ok, so I’ve been holding back on you guys and I just can’t take it any longer. Perhaps you have noticed that since March, things have been a little different around here. I haven’t been posting as many recipes and not always on the same schedule as I used to normally post.
But see, I have this major life thing that has been going on that’s been throwing me off.
Have you figured it out yet? If not, maybe this will help:
This holiday weekend was spent barely leaving the couch and binging on season 2 of Orange is the New Black and It’s Always Sunny in Philadelphia. We thought about going to fireworks at the last minute and attempted to find a place to park and watch, but there was still so many people, we went right back home, sat back on the couch and ate strawberries and cream pie. It was a good day. Sometimes it’s okay to be completely useless.
In the summer, I think I make guacamole twice a week. My husband and I eat guacamole very differently. He just dips the chip in and right back out without scooping out guacamole. The chip barely has any on it. What is that about? He is missing all of the good stuff. I am the exact opposite. I scoop out an embarrassing amount on each chip. But, this is why we are perfect for each other.
Whether it’s for chip dipping or sandwich toppings, I can never get enough guacamole! I also can’t get enough fruit. Berries, watermelon, and mango. Lots of mango. And mango and guacamole are pretty much a match made in heaven. It adds texture and sweetness, but it doesn’t overpower the guacamole. I don’t even need the chips, just hand me a spoon! It’s the perfect summer twist!
I know I just posted my 4th of July Recipe Roundup, but I have one more last minute recipe that I thought you guys might like to have for your parties this weekend!
Baked beans are a classic summer side dish. When it comes to cooking in the summer, I like to do as little as possible, especially during the day when it’s 110 degrees outside. Turning on the oven is often the last thing I want to do! Plus, summer is a time for lots of parties and who has the time to spend in the kitchen all day? Not me! This is where your slow cooker really comes in handy! You can make a large portion, but it doesn’t require much prep work which means you get to spend more time having fun!
One of the tricks to good slow cooker baked beans that I have learned is that you need some water in the slow cooker. When I tried this recipe without the water, the beans end up really drying out. You might think that cooking them on low for 6 hours with water would result in really soggy baked beans, but trust me when I say they are not soggy at all! The water helps keep them from drying out. The other trick is that they need to be stirred every so often to keep them from sticking.
This recipe really couldn’t be easier to prepare and is the perfect side dish for burgers and hot dogs! And I know these were good because my husband had three servings. You know a recipe is good when your husband goes back for more.
The 4th of July is this Friday and while I would typically have been posting new recipes for you all, our trip kind of messed up my blogging grove! But, that certainly doesn’t mean that I don’t already have a lot of great recipes on this blog that you might find helpful for planning your 4th of July menu!
So one thing I realized while searching recipes is that I really need to get more burger recipes on here, like STAT! Expect to see a few before the summer is over! The other thing I realized is that I have a lot of appetizers, side dishes, desserts, and drink recipes. So given my lack of good BBQ main dishes, this round up is for all of the other stuff! Whether you will be having burgers, hot dogs, grilled chicken, steaks (or whatever!), I’ve got you covered on apps, sides, desserts, and drinks!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!