Healthy Mixed Berry Trifle

Hmm, seems like my promise to myself to blog more than once a week was lies, all lies.  I haven't even been traveling for the past three weeks, which is even more shameful.  But I HAVE been working hard....on planning a customer event for work, the usual overabundance of Powerpoint, and reading The Hunger Games series obsessively.  Who can blog when you can immerse yourself in the world of Katniss and Peeta and the drunken Haymitch??

I resisted the temptation to get into the Hunger Games at first, because it sounded kind of dumb.  But I guess I am the dumb one, if I thought I wasn't going to love these books....I am hooked.  I'll have finished all three books in 5 days and I'm already getting kind of sad about what I'm going to do when it's over.  What's that, you say?  Get a life?  Guess I should at least consider it....

Anyway!  I've been busy reading but I've also been moderately busy cooking as well.  I don't want to overwhelm you with deliciousness, though, so I'll post the recent concoctions one at a time.  Starting with mixed berry trifle, which also happens to be a healthy(ish) dessert.  Can't beat that!

This was super easy to make and great for summer!  You can use whatever berries you want, and also whatever flavor of pudding you want, too!  I used strawberries, raspberries, blueberries, and cheesecake flavored pudding, and it was perfect!  I also couldn't find angel food cake at the store, so I subbed pound cake.  Would be even healthier if you used angel food cake, though.  Enjoy!

Healthy Mixed Berry Trifle
Source: Adapted from Gina's Skinny Recipes

10 oz angel food cake or pound cake, cut into 1-inch cubes
1 1/2 pint strawberries, sliced
1 container raspberries
1 pint blueberries
For the cream filling:
6 tbsp fat-free sweetened condensed milk
1 1/2 cups cold water
1 package sugar-free instant pudding mix (choose any white flavor, white chocolate and cheesecake work really well)
12 oz fat-free frozen whipped topping, thawed

Whisk the condensed milk and water in a bowl. Add in the pudding mix and whisk to combine. Let stand for a couple of minutes and then fold in the whipped topping.

Arrange half of the cake in the bottom of a trifle dish or large glass bowl. Cover evenly with a layer of berries (mixed). Spread half of the cream mixture over the berries and gently spread. Top with another layer of berries. Layer the remaining cake cubes on top of the berries, then add more berries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

Pasta with Garlic and Olive Oil (and Sausage and Shrimp!)

When I was younger, I got sick with strep throat a lot.  I would get a super high fever and hallucinate and say weird things and was basically on my death bed for a few days.  One of my favorite memories from when I was young was my Mom taking care of me when I was sick.  I'm pretty sure it was her LEAST favorite memory, since I am not one of those quiet, gracious sick people.  I whined a lot and would lay on the couch for days, expecting to be waited on hand and foot.  I would watch The Parent Trap (the original one, not that Lindsay Lohan crap) and episodes of Ramona on VHS and wait for my Mom to bring me Sprite and instant mashed potatoes and give me lots of sympathy.  She is the best Mom.

But when I started feeling a little bit better, I'd want something yummier than instant mashed potatoes so it was time for pasta with butter and garlic.  It was my absolute favorite thing to eat during my childhood and teenage years, sick or not.  I loved that stuff more than life itself.  Once I moved out on my own, I always tried to make it myself, but it just didn't taste the same as when my Mom made it.  That is, until I discovered good olive oil, anchovy paste, real garlic, and red pepper flakes.  Now when I make my own its just as good....not the SAME, of course, but still good.  Its still one of my favorite things to eat, but since I have no self control or sense of reasonable portions when it comes to pasta, we don't eat pasta very much in this household.  But every once in awhile, I'll break this out when I need a treat or a comfort food pick-me-up.  Works like a charm.  Too bad we don't have any Ramona video tapes to watch...

This is a classic pasta recipe that can go well with so many proteins.  I paired it with grilled shrimp and chicken sausage, but it would be great on its own, or with chicken.  Or anything!  Sometimes I toss it with a handful or two of arugula, which is tasty as well.  Enjoy!

Pasta with Garlic and Olive Oil (and Sausage and Shrimp!)
Source: inspired by Rachael Ray

12-15 large shrimp, peeled and deveined
2 links Italian flavored chicken sausage, sliced (I used Trader Joe's brand)
1/2 pound spaghetti
1/4 cup extra virgin olive oil
1 teaspoon anchovy paste
5-6 cloves garlic, minced
1 tablespoon red pepper flakes (or less if you don't like it too spicy)
1 teaspoon dried Italian seasoning
salt and pepper to taste

Season the shrimp with salt and pepper.  Saute the shrimp and sausage in a pan over medium heat until done, and set aside.

Meanwhile, bring water in a large pot to a boil, salt, and then add pasta.  Cook until al dente, drain and set aside.

In a separate pan, heat the olive oil gently.  Add the anchovy paste and stir, allowing it to melt into the oil.  Then add the garlic and red pepper flakes, being careful not to burn the garlic.  Add the Italian seasoning and salt and pepper, and stir to combine.  Cook for just a couple of minutes and turn off the heat.  Add the cooked pasta to the pan, and toss to combine.

Top with cooked shrimp and sausage, garnish with fresh basil if desired, and serve immediately.

Arugula and Fresh Mozzarella Salad with Black Truffle Vinaigrette

Wow, that title was a mouthful.


Know how you know that you're under a lot of stress?  No, not that you eat chocolate for breakfast, but I guess that can be a sign, too. 

**On a side note, I find it super annoying that some people lose weight/can't eat/have no appetite when they are stressed out.  That just doesn't seem fair, because they totally cancel each other out.  Sure, you feel on the verge of a nervous breakdown every day, but at least you look cute in your skinny jeans.  But me?  Me, I'm halfway to the looney bin, but I'm stopping by Chipotle on the way and then might get a Frosty at Wendy's after for good measure.  If I'm going to be stressed, I demand that I lose weight, too.  I can't deal with stress and fatness at the same time - that is just cruel**

ANYWAY, like I was saying, do you know how you KNOW you're under a lot of stress?  The answer is, that you have anxiety dreams.  Like, you dream all sorts of bizarre stuff that doesn't really make any sense but you wake up like, OMG, I have to get to math class!  My old go-to stress dream is the college one.  YOU KNOW, the one where you are in college and you've registered for 6 classes in a semester, and you go to five of them every week, do the homework, take the tests, etc.  But the 6th one?  You completely forget about that one until like halfway through the semester, only to realize that there is an attendance policy (that you've clearly failed) and that you've missed 4 tests that account for 60% of your grade. 

I have this dream at least once a month, sometimes as much as once or twice a week during especially busy times at work.  I mean....I graduated from college 10 years ago.  You'd think that at some point, my stress dreams would move on to something more professional, like dreaming about things like deadlines and powerpoints, and commission.  But no.  I dream that I signed up for Economics 201 and forgot to go for 3 months straight.  Sigh.


But I digress.  What I really want to talk to you about is arugula and fresh mozzarella and yellow cherry tomatoes and black truffle oil.  I whipped up this salad to go alongside grilled sausage and shrimp over spaghetti with olive oil and garlic (that recipe is on its way, promise), and it was so tasty.  It basically combines all of my true loves, in one big glass bowl.  Arugula is the best salad green on earth, hands down.  And fresh mozzarella is cheese, and there is no playing favorites with cheese.  Cherry tomatoes are the best kind, and I don't need to convince you that truffle oil is phenomenal.  I mean, really.  So, this salad is amazing and you should make it today.  That is all.

Arugula and Fresh Mozzarella Salad with Black Truffle Vinaigrette
Source: My own, dressing inspired by What's Cooking America

For the Salad:
6 cups arugula
1/2 large ball of fresh mozzarella, cut into cubes
2 handfuls cherry tomatoes, halved

For the Dressing:
2 tablespoons black truffle oil
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon  white wine vinegar
1 teaspoon fresh-squeezed lemon juice
1/2 teaspoon coarse salt
Few grindings of black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Italian seasoning

In a small bowl, whisk together truffle oil, olive oil, white wine vinegar, lemon juice, sea salt, black pepper, garlic powder, onion powder, and Italian seasoning.  Pour over arugula, mozzarella and tomato mixture.  Toss to coat and serve immediately.

Guava Margaritas

It's Friday, y'all, and we should talk about cocktails, right?  Right!  I, for one, love cocktails.  Especially on a Friday, because that reminds me of my favorite Friday activity, and that is happy hour.  Back when I was a youngin', we used to have 20-person happy hours that lasted until 2:00 AM.  And then I'd get up the next day, hit the gym first thing in the morning, and then go about my packed-solid day without blinking an eye.  These days, I prefer to start my happy hours as early as possible so I can get to dinner at a decent hour (you know, in time for the blue plate special), and then go home to watch a couple of episodes of "House Hunters on Vacation" before hitting the sack.

The one thing that is cooler about old people's happy hour is that the caliber of cocktails is substantially better than they were when I was 23.  Like, tonight, I had a guava margarita while I cooked rockfish (coming in a later post!) and my husband re-arranged his camping gear in the basement.  That's a heck of a lot classier than enjoying a Pabst Blue Ribbon at a dive bar that serves fried pickles, I'll tell you what. 

Since I don't have the recipe for Pabst Blue Ribbon, we'll have to settle for a margarita recipe, huh?  This was honestly just a little tasty twist on a classic margarita, and it was tasty indeed.  I made my husband one, and he carried it around the house as he was packing the car for camping, and seemingly refused to put it down.  Every time I looked up, he had camping gear in one hand, margarita in another.  He's so adorable.

Enjoy!

Guava Margaritas
Source: Adapted from Epicurious
(Serves 2-3)

3/4 cup silver tequila (I prefer Patron, naturally)
1/2 cup triple sec (orange liqueur)
1/3 cup fresh squeezed lime juice
1/3 cup guava nectar (can be found in the Latin foods section of your grocery store)
Salt and lime wedges for garnish

Combine tequila, Triple Sec, lime juice, and guava nectar in a cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.          

Pasta a la Vino

I can't believe Memorial Day weekend is almost over already.  I feel like it just started!  Besides going to a super fun wedding on Saturday, I did absolutely nothing, and it was glorious.  After spending more nights than I can count at the Hyatt Regency Austin, all I wanted to do was sleep in my bed, lay on my couch, eat food besides Mexican or BBQ, and not wear high heels.  I did all of those things and then watched an inordinate number of episodes of Toddlers and Tiaras on Netflix.  I love that show, and I'm not even ashamed to admit it.  My husband would disagree and tell me that it is ABSOLUTELY shameful to watch Toddlers and Tiaras, but really, what does he know?  My favorite part is when they're interviewing the pageant moms and the mom says something like, "My daughter so-and-so usually wins pageants because of her sweet personality - she's just so poised and very mature for her age", and then the camera pans to the child screaming, "I HATE YOU!!!" to her mom, slapping her brother and then flushing her toys down the toilet.  Poised indeed.  The editing is genius and 90% of the people on the show belong in the looney bin.  I love it!

Anyway, I should stop now before I really start embarassing myself.  I swear I have other interests besides trashy television.


Now, for the pasta.  You know what makes cooking Pasta a la Vodka really hard?  The lack of vodka.  Actually, I did have some vodka in the freezer, but it was cherry lemonade flavored and I thought that would be weird.  So I improvised because I didn't feel like going to the store, and we ALWAYS have wine in the house.  I think it turned out really well, and it was a hit with the hubs.  I added a bit of chicken sausage in there because meals without meat don't go over very well in this house.  And see that basil on top?  Yep, that's from my garden!  I haven't killed everything yet!  Score!

Pasta a la Vino
Source: Adapted from Cook Like a Champion

4 tablespoons (1/2 stick) unsalted butter
6 garlic cloves, minced
1 medium yellow or white onion, diced
2 tablespoons tomato paste
1/2 cup dry white wine
1 (28 ounce) can crushed tomatoes
1 cup half and half
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound whole wheat pasta (short cut, not spaghetti)
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving
Few sprigs fresh basil for serving
2 large links Italian flavored chicken sausage (I used Trader Joe's brand)

Cook pasta in well salted water until al dente.  Drain pasta and set aside.

While the pasta is cooking, melt the butter in a large skillet over medium heat.   Add the onion and cook until softened, about 6 minutes.   Add the garlic and continue cooking until fragrant, about 2-3 minutes more. Stir in tomatoes and bring to a simmer.  Next, stir in the tomato paste and wine. Cook until most of the alcohol has evaporated, at least 5 minutes.

Stir in cream, red pepper flakes and salt. Bring to a a simmer, then reduce heat to medium-low. Cook sauce until thickened, about 10 minutes. Taste and adjust seasoning as needed. Stir in basil and cheese.

Add pasta to skillet and toss to coat.  Serve topped with additional basil and Parmigiano-Reggiano.

Orange Creamsicle Cookies with White Chocolate Chips

I saw these creamsicle cookies on Pinterest (OMG what did we DO before Pinterest!?!?), and they immediately went to the top of my "make this now" list.  Because I looooove me some creamsicles.  In fact, I love all kinds of popsicles, and I always have.

When I was little, I used to eat a completely unnecessary amount of popsicles, and I'm surprised my Mom didn't start to hide them in an attempt to slow my roll.  I'd grab one (or two, don't judge!) and head down to the edge of the back yard to where the swingset was.  I'd sit there on my swing, eat my popsicle, and ponder the important things in life like Rainbow Brite and all the cutest boys in the first grade.  Once I was done, I'd throw the stick in the grass under my swing and start in on the next one.  I don't know why I didn't just go up to the house to throw the sticks away.  Actually, I do know why.  It was a LONG walk up to the house to get to the trash can, and as you know, Rainbow Brite and cute boys in the first grade are serious business, and I just didn't have time to take out of my pondering schedule to deal with insignificant things like properly disposing of popsicle sticks.

I didn't see this as a problem, but there is someone who did.  And that person was my Dad.  He would be cutting the grass down near the swingset, and he'd run over a dozen wooden popsicle sticks, which would get stuck in the motor of the lawnmower and make it stall out.  He'd come up to the house all red-faced and be like, "Ann, I TOLD you you have to throw these things away!"  I'd be like, "Sorry Dad!  I promise I'll throw them away next time.  PROMISE!"  And then, of course, I wouldn't.  And Dad would run over them with the lawnmower again and the cycle continued. 

One day, he finally lost it.  After watching popsicle stick splinters fly through the air for the 200th time, he comes storming into the house and says, "That's it!  I've had it!  Ann, you are no longer allowed to eat popsicles AT ALL, because you can't be responsible enough to throw the sticks away.  NO MORE POPSICLES!!!"  And I looked at him, cool as a cucumber and said, "That's okay, I decided I don't like popsicles any more anyway" and sashayed out of the room. I think steam came out of his ears at that very moment.

Despite our disagreement about popsicles, I adore my dear old Dad.  He is a wonderful, kind, funny man, and I love him to pieces.  At my wedding, he gave a hilarious and heartwarming speech and included the popsicle story, and even presented my husband with 100 popsicle sticks and a little mini trash can in order to keep me in line in case I decided I liked popsicles again.  Every time I think of his speech on that day, I laugh a little and cry a little.  I love you, Dad!


Anyway!  The best thing about these cookies is that they are just like a creamsicle except there is no wooden stick.  A win-win situation if you ask me!  They were super easy and totally delicious.  Its a good think I leave tomorrow for a business trip or else I'd eat WAY too many of these little guys. 

Enjoy!

Orange Creamsicle Cookies with White Chocolate Chips
Source: The Girl Who Ate Everything

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (zest of 2 oranges)
Juice of 1 orange
2 cups white chocolate chips

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In the bowl of a stand mixer, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest, orange juice, and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies.  Bake 8 - 10 minutes or until golden brown around edges. Cool for several minutes on cookie sheets before transferring to rack to cool completely.

Pan Seared Halibut with Mediterranean Salsa

I started this blog post yesterday, and I was all, "I can't believe its Sunday night already!".  And then I got busy and forgot to finish that thought.  Then, before I know it, its Monday night and I'm saying, "I can't believe its Monday night already!"

I would normally be hum-ho about Monday, because what's very exciting about a super busy work day (where your computer crashes and you have to pay $100 to FedEx it to the IT guy in Massachusetts) and then getting a toe cramp in spin class?  You know what IS exciting about this particular Monday though?  No, I'm not getting a raise (although I totally deserve one, ahem).  The dishwasher emptied itself?  Nope, not that either.  But, BUT!  Today is the season premier of The Bachelorette!  I don't even care that its like the 30th season and the whole thing is completely scripted and downright ridiculous, but I love it anyway and I will never stop.  Never.

I am constantly amazed that they still get people to come on the show.  I mean, these people KNOW that they are going to be fed massive quantities of alcohol and then prodded by the staff shrink about their deepest insecurities so that they cry on camera and look like total stalker lunatics.  I love it!  I think these people would probably have better luck just dressing up in their best pageant dresses, getting really drunk at a bar and trying to find a mate that way.  At least then its not televised. 

ANYWAY, the Bachelor/Bachelorette is probably my biggest guilty pleasure.  I love it more than words can say, and certainly more than is appropriate.  I think it just makes me feel better about myself.  I mean, I did my fair share of things that bordered on lunatic-caliber during my dating years, but NOTHING like you see from these fine folks on this show.  Its pure comedy and I look forward to it far, far too much.


But I digress.  We're here to talk about food, aren't we?  I guess so.  This fish with Mediterranean Salsa just kind of materialized from the depths of my mind as I perused the interwebs looking for inspiration.  It was a real hit and there were absolutely no leftovers.  I served this with roasted Brussels sprouts, which doesn't necessarily GO with Mediterranean food, but whatever.  I like eating Brussels sprouts, and this is my kitchen, anyway.

Enjoy!

Pan Seared Halibut with Mediterranean Salsa
Source: a "Cooking with Wine" original, inspiration found here

2 large fresh Halibut steaks
1 tablespoon olive oil

For the marinade
1/2 cup dry white wine
1/4 cup red wine vinegar
1/4 cup olive oil
handful fresh parsley, finely chopped
4 garlic cloves, finely minced
salt and pepper to taste

For the Salsa
8 artichoke hearts, quartered
4-5 roma tomatoes, coarsely chopped
1/4 cup pine nuts, lightly toasted
large handful pitted Greek (green) olives, coarsely chopped
2 tablespoons capers
1/3 cup crumbled feta cheese (best to buy the block and crumble it yourself)
1 large shallot, finely chopped
3-4 garlic cloves, finely minced
handful fresh parsley, finely chopped
2 tablespoons olive oil
splash of red wine vinegar

First, make the fish:
Mix all marinade ingredients in a large freezer bag.  Add fish and let sit at room temperature for one hour.

Heat oil in large skillet over medium to medium-high heat.  Saute fish until it gets a nice sear on one side and then flip.  About 5 minutes per side or until it flakes with a fork.


Next, make the salsa:
Add all ingredients through the parsley in a large bowl.  Add the oil and vinegar to taste, toss to coat.  Serve over fish and on the side as well if you like.

Skinny Watermelon and Pineapple Margaritas

I don't have a whole lot of time to post today, since I have to leave for the airport in a bit to go back to Austin.  But I could not leave you fine folks without sharing some margarita love before I go.  So, I'll just say this: margaritas are delicious and oh-so-pretty and you should drink them all summer long and not just for Cinco de Mayo. 


These were not your average margaritas for two reasons.  One, they are a lot healthier than a "regular" margarita so you can enjoy more than one them guilt-free.  Two, they are watermelon and pineapple flavored!  Yum!


These were super easy to make, too!  Enjoy!  I'll be back later this week to share more food-bloggy-goodness.  Cheers, y'all!

Skinny Watermelon Margaritas
Source: Adapted from Cooking Light

1 lime wedge
6 cups cubed seeded watermelon

1 cup tequila (use silver, not gold)

6 tablespoons fresh lime juice

1/1/1/2 cup Triple Sec

¼ cup kosher salt

Additional lime wedges for garnish

Place the kosher salt in a saucer.  Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in salt to coat. Set prepared glasses aside.

Combine watermelon and about ¼ cup water in a blender (you may have to do in batches).  Process until smooth.  Fill each prepared glass with a few ice cubes.  Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.



Skinny Pineapple Margaritas

1 lime wedge
1 whole pineapple, cut into chunks
2 tablespoons sugar

1 cup tequila (silver or gold is fine)

6 tablespoons fresh lime juice

1/1/1/2 cup Triple Sec

¼ cup kosher salt

Additional lime wedges for garnish

Place the kosher salt in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in salt to coat. Set prepared glasses aside.

Combine pineapple, sugar and about ¼ cup water in a blender (you may have to do in batches). Process until smooth. Fill each prepared glass with a few ice cubes. Add 1/2 cup margarita to each glass. Garnish with lime wedges.

Mini Apple Pie Bites

Every time I think about apple pie, I think about that hilarious movie, American Pie, that came out like 10 years ago.  I won't say which part of that movie in particular it reminds me of, though, because this is a family-friendly blog (just kidding, it totally isn't!).  But you know why.  And also - I wonder what ever happened to Jason Biggs, anyway?

I really liked that movie, so it gets added to the list of only like 10 movies that  actually like.  I know its shameful to admit and it probably makes me sound like a total bore (or a total psychopath), but movies aren't really my thing.  I have trouble paying attention for that long unless its something really mindless and funny, or something really suspenseful and scary.  A lot of times, I'll watch a movie, and when its over, I'm like, ummmm.....I don't get it.  I feel like I miss a lot and have trouble following intricate story lines.  Annnddd, wow....now that I typed that out, I realize I sound like a total bimbo and I think I should stop typing before revealing examples of the movies I don't "get" (Ahem, like The Recruit, and The Dark Night). 

What were we talking about again?  Oh yes, apple pie.  I saw these babies on Pinterest and thought they were adorable and looked so easy.  Plus, PLUS, I used 1/2 Splenda and 1/2 sugar and way less butter than "they" said to.  So, this is healthy apple pie!  Yes, that's it.

Anyway, enjoy, my friends!  And go rent American Pie.  It was seriously funny, you know it was.

Mini Apple Pie Bites
Source: Adapted from Budget Savvy Diva

1/2 cup sugar (I used ¼ cup Splenda and ¼ cup sugar)

2 teaspoons ground cinnamon

1 package refrigerated pie pastry

2 tablespoons butter, melted

2 medium tart green apples (I used Granny Smith), peeled and sliced

Preheat oven to 425. 

Combine sugar and cinnamon and set aside a 1 tablespoon of the mixture

Unroll pie dough and brush on 1 tablespoon of butter and sprinkle the rest of the sugar mixture on top.

Cut the pastry into strips — about 1 inch wide and 5 inches long.  Wrap one strip around 2 apple wedges, placing sugared side of pastry against the apple.

Place “pies” on parchment paper lined baking sheet. Brush on the remaining butter and sprinkles with the rest of the sugar mixture.

Bake at 425 for 10 – 13 minutes or until golden brown.

Spicy Buffalo Wings with Homemade Blue Cheese Dressing

You know what I think is fun that most people probably don't?  No, not emptying the dishwasher.  I hate that, too.  Pinching pennies?  Nope, not that either. 

But I do enjoy going out to dinner by myself.  I know it sounds kind of weird, but I've grown to really like it and don't feel self-conscious at all.  Granted, the reason I've gotten so used to it is because I'm often forced to either do that or eat over-priced room service in a hotel room.  So, there is that.  Sometimes during my work travels, I'm with various members of my team, so we take clients out and eat delicious steaks.  But often I'm on my own and when dinner time comes around, eating a room service sandwich doesn't sound so good.  So I usually venture out somewhere with my iPad and sit at the bar for a good meal and glass (ugh, okay! Two glasses!) of wine.  Its nice to enjoy my solitude and have a relaxing meal.

What is not nice is people who can't (or don't) read the non-verbal signals that indicate that I don't feel like chatting.  I brought my iPad and am reading a book for a reason, people!  The other night I was at a steakhouse in Kansas City, sitting at the bar, sipping my Cab and reading 50 Shades of Grey (don't judge!!!).  The bartender stands in front of me until I look up.  "I like your shirt!" he says.  Um, thanks?  It IS pretty fabulous (Thanks Anthropologie!), but really?  You like my shirt?  I looked up from reading about the dreamy Christian Grey for this??  10 minutes later, the chick next to me is all, "Is that a good book?".  Why yes, yes it is!!  THAT'S WHY I'M READING IT RIGHT NOW!  I tell her yes, she's like, "what's it about?".  Uhh, you don't even want to know, lady.  5 minutes later, bartender returns with my steak (filet cooked medium rare, perfection), and is all, "So, are you here for work?"  I know what he meant, but I SO wanted to be like, "No!  I'm here for steak, now let me eat it!".  But I didn't because, well, I didn't think of that comeback until just now.

So, if you ever see a girl sitting at the bar of a nice restaurant, reading and sipping her wine, for the love of all that's good in the world, leave her alone!  She'll talk to you if she wants to chat, count on it.


Anyway!  These chicken wings have nothing to do with that story besides that fact that I've eaten chicken wings at a bar before, alone, while reading a book and sipping my wine. 

I could eat this blue cheese dressing with a spoon.  And I did it, too.  The wing sauce was awfully hot, and the extra jalapenos probably weren't necessary, but they were awfully tasty.  And besides, that's what blue cheese dressing is for, right?  Right!

Enjoy!

Spicy Buffalo Chicken Wings
Source: Adapted from Pip and Ebby

4 tablespoons butter
3 cloves garlic, minced
2 jalapenos, seeds removed finely diced
2 teaspoons red pepper flakes
3 tablespoons honey
1 cup Frank's Red Hot Sauce
1/4 cup Cholula Hot Sauce

In a medium saucepan, melt the butter. Add the minced garlic and cook for 2 to 3 minutes over medium-low heat.

Add the jalapenos, red pepper flakes, honey, and both hot sauces.  Mix well and increase the heat to medium, but do not allow to boil. Turn the heat back down to low and cook for another 10 minutes, stirring occasionally.

Rinse and pat dry 20-30 chicken wing drummies. In a large bowl, toss the wings with 2/3 of the sauce and let sit for an hour or so in the fridge.

Heat grill to medium-high and grill wings until done.  Toss with the remaining sauce and serve with blue cheese dressing.



Blue Cheese Dressing
Source: Adapted from Pip and Ebby

1 1/2 cups sour cream (I used low fat)
2 1/4 cups mayonnaise (I used low fat)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon pepper
8 oz. blue cheese, crumbled (use the good stuff!)

Mix all ingredients through the salt and pepper in a medium bowl. Stir in blue cheese crumbles. Chill until ready to serve.