Posts tagged ‘cooking’

June 3, 2012

HMT: Day 53

This weekend has been all about recharging my batteries and it feels great!

Saturday after work I hit up City Market in Burlington and got some grocery shopping in, Vermont doesn’t have a Whole Foods or Trader Joe’s (though they are always talking about them) so City Market is the closest version that I’ve really fallen in love with.

Came in $6 under my budget too, Woot! Woot!

After I got home I immediately got on the treadmill, I am one of those people who has to keep myself busy or else I will sit on the couch and NEVER move again. ¬†So I set up a goal to run for 25 minutes, no matter the distance, thanks to a certain show I like to call Gossip Girl and a complete season I have yet to watch (guilty pleasure) 25 minutes became 45 and I honestly couldn’t even tell you the distance I ran but it felt awesome. ¬†Then I did a 10 minute ab workout and felt pretty much exhausted.

Thank you Tone It Up Girls!

Next up, a lovely dinner made with the produce I just got at the market… I had my heart set on the mexi-potato skins¬†and had convinced myself I had an extra can of black beans until I removed every can from the pantry and realized I was mistaken. ¬†Holy terrible feeling. ¬†I got out a pot to boil some water and try a new spaghetti recipe but my heart was set on something Mexican so I bailed on that mission for another day.

Instead I diced up a red and yellow bell pepper, threw it in a pan with some olive oil and roasted them up with some chili powder. ¬†I heated up some refried beans and spread it over 3 small whole grain tortillas, once the peppers were roasted I put them on the top of the beans and sprinkled some mexi-blend cheese over the tops. ¬†In to the oven they went to broil up for about 5 minutes (on low) and boom… dinner was served.

Not bad on the fly but I should have crisped up the tortillas first because they got a little soggy. 

I then let myself relax with the first 125 pages of Fifty Shades of Grey. ¬†I don’t mean to offend anyone and I am totally interested if you have any thoughts on the book but as of right now… not a fan. ¬†I¬†can’t stand either of ¬†the characters, not even a little bit.

Final thought for this morning’s post. ¬†I will be honest and say I don’t know much about¬†pageants but I have definitely watched a few and I think it is a cool way to represent your state. ¬†I don’t think there is a year that goes by that I don’t check out who is that year’s Miss. Vermont (small state guys, I usually know them in some capacity).

In 2010 Miss. Vermont for the Miss. America pageant is¬†Caroline Bright. ¬†A very intelligent, spunky, and personable girl that I had the pleasure to briefly meet while she was the reigning “Governor” at the 2007 Green Mountain Girl’s State. ¬†I was always amazed with how she carried herself and managed to be so witty yet serious and engaging in every speech. ¬†At 22 (I believe) she is currently running for the Vermont State Senate and I wish her all the best.

¬†Next up, tonight is the Miss. USA pageant and this year’s Miss. Vermont is a girl named Jamie Dragon. ¬†Jamie happens to be from my small town of Milton, VT… small meaning one stop light and 10,000 people… practically family haha;) ¬†Though I do not know her personally I do know from everyone who went to school with her and from her family in the town she is a great candidate for the state. ¬†Genuine, kind, passionate and down to earth, basically everything a¬†good rep should be!¬†I hope for the best as she competes tonight!

Thanks for listening guys! Bring on Sunday Fun-day:)

‚̧ Kari

May 16, 2012

Recipe Wednesday: Mexi-Filled Sweet Potato Skins

So my recipe today as stolen from pinterest, came from the blog pinch of yum and let me tell you, I was stoked to try it!

The way she did while I’m sure was delicious had to be adapted as my electric mixer is broken and I had to just skip it.

Mexi-Filled Sweet Potato Skins

2 Sweet Potatoes

1 can Black Beans, rinsed, and drained

1 can corn, drained and patted dry

1 tablespoon butter

1 pepper (I used yellow) diced

Salt and Chili Powder to taste

Mexi-Blend Cheese

1) Preheat oven to 350 and bake the potatoes for an hour or until fork tender.

2) Add corn to a large skillet seasoning with salt and chili powder, let roast only stirring every couple minutes, for about ten minutes (until the corn is browned up). Set aside in a bowl with the black beans.

3) Saute the yellow pepper in the butter until soft, add to the black bean and corn mix.

4) When the potatoes are done take them out and let cool for 5-10 minutes.  Cut in half and scoop out inside, leaving a little bit of potato for structure.  This is where the original directions mashed up the inside of the potato with sour cream and cream cheese to add back to the skins BUT is quite difficult sans mixer so I skipped it completely and will happily eat the insides at another time.

5) Add the mixture from above to the potato skins and add cheese to the tops… I heaped because I love cheese… broil for up to 5 minutes until the cheese is melted.


Blurry but delicious.

Ready to go in to the oven.

I left them in for a little too long but still good!

I have to say this is my favorite dish I’ve made yet.

‚̧ Kari

May 10, 2012

Recipe Wednesday: Portobello Mushroom Pizzas

I basically am doing a WIAW post because all I did today was eat… and watch movies… it was my day off and I enjoyed the heck out of it! ¬†I found this recipe from my¬†pinterest via the blog ournote2self and immediately had to try it! I have to say I was very excited about the result and it only took about 20 minutes to pull together.

Portobello Mushroom Pizzas

2 Mushroom Caps

1/2 c Diced Onion

1 c Diced Tomatoes (I love tomatoes so I used more than most people may want)

1 tbsp Minced Garlic

1 tbsp Olive Oil

1 tbsp lemon juice

Pinch of Salt

4-5 Chopped Basil Leaves

Handful of Parmesan Cheese

1) Preheat the oven to 400 degrees and dice the veggies.  Add the olive oil to a pan and saute the onion until golden brown.  Add tomatoes, garlic, lemon juice and salt then saute.  Add basil and stir until everything is combined well.

2) Spray a baking sheet, place the mushroom caps and add the filling.  Sprinkle (or in my case heap) the cheese on and bake for 10-12 minutes.


(I really like tomatoes so I added some cherry tomatoes to the top)


Keep it real folks:)

‚̧ Kari

April 20, 2012

My First Cooking Experiment.

I love eating. ¬†I’ll try almost anything (as long as there are no olives… I judge those who like olives… no offense) but I do not cook. ¬†Not even a little bit. ¬†Until today making grilled cheese was tops for me. ¬†You see I come from a long line of fabulous women who CAN cook but HATE it. ¬†I survive off of bagels, cereal and sandwiches… however ¬†my lovely mother went out of town and asked me to cook for my dad… say what?

So I did it. I looked on Pinterest, played my Mumford & Sons pandora station,and I cooked a meal from scratch(ish) by myself.

I adapted it from this meal:

Basically I just added peppers, switched to brown rice and heaped on the cheese cause lets be serious, it is the best part!

I meant to take more photos like the finished product but I am new at this so once the plates hit the table they were gone… oh well I’ll try again next time!

There were no leftovers so I would say it was a successful first dish ūüėČ


‚̧ Kari