Life is spectacular these days...

Why hello there!

I am super pumped...in approximately 4 days I will be on a cruise ship celebrating new years eve with my mom, dad, boyfriend, grandma and grandpa. It's going to be one of the greatest weeks because these are some of my favorite people in the world!
Fly out Friday morning to Ft. Lauderdale and get to hang out there for the night then board the biggest ship in the world...Royal Caribbean's Oasis.
I got a lot of great gifts from my family and boyfriend's family. EVERYONE knows how much I love to cook so about 95% of everything I received is in that category hehe. I love it all too! But one very special thing that isn't something I use to cook with was a beautiful ring my boyfriend got me. It is two hearts facing each other with a lot of little diamonds along the band. So thankful for it and I love wearing it! He's pretty special. :)

I did do some cooking this week already. One of my closest friends whose really more of a sister (Megan) and I cooked a great meal for our families last night. It took us about 2 hours but man, it sure didn't feel like it. I suppose I love cooking so much that I never pay attention to the time. Although, we did clean as we went so it wasn't like nonstop craziness lol.

Menu we made:

Make your own salad

Mushroom and green onion tartlets

Crock pot rice with mushrooms and onions

Two cheese squash casserole

Oven baked chicken in spices and parmesan cheese

Mushroom and green onion tartlets were phenomenal. They actually were like little quiches. (Quiche: savory, open-faced pastry crust pie with a savory custard filling of cheese, meat or vegetables) 

Adapted from the Kitchen Aid recipe book

4 ounces of lite cream cheese

¾ cup of all purpose flour + 1 tsp. 

8 ounces of roughly chopped mushrooms

1 cup of chopped green onions 

1 egg

½ cup of grated Swiss cheese (we used a mixture of White Cheddar and Swiss because that is all we could find at the store)

1 T. butter 

Directions

1. Add the cream cheese and butter and whip for 1 minute using the flat beater on level 4

2. Scrape off the sides and add the flour and blend for another minute or until the batter starts coming together on level 6

3. Remove and make a ball and refrigerate for 1 hour...WE DID THIS FOR 45 MINUTES AND STILL TURNED OUT GREAT

4. In the meantime, sauté the mushroom and spring onion with a couple tablespoons of butter. Let it cook down, the juices from the mushrooms will make it watery to cook easier. KEEP STIRRING so it all cooks evenly. Let mixture cool for 5 minutes.

5. Preheat oven to 375 degrees. 

6. In the mixer, using the same flat beater, crack your egg and add the 1tsp of flour. Mix. 

7. Add the grated cheese and the cooked mushrooms/onions and mix for 30 second on level 2

8. Grease a mini muffin pan. 

9. Take dough out of fridge and make 24 small balls or 8 large. I used my hands to make mini pizzas and then put it in the muffin tins. 

10. Add filling (Don't be shy! Load her up.)

(24 for mini muffin tin or 8-10 balls for a regular muffin tin)

Bake for about 15-20 minutes until crust is golden. Serve warm.

Crock pot rice with mushrooms was an okay dish. Next time I need to add some spices because it was pretty bland. Combine 14.5 oz. of chicken stock, 2 cups mushrooms cut up into small pieces, 1/4 cup onion, 1 1/2 cups Uncle Ben's Converted Rice, 1 tsp. thyme, 2 tsp. parsley. Cook on low for 3 hours. We cooked on low for 1 hour and high for 1 hour and 30 minutes more. 

Two cheese squash casserole is a fantastic side dish. 

Yellow squash isn't a popular vegetable but will be after they try this! 

Adapted from Southern Living.

• 4 pounds yellow squash, sliced
• 1 large sweet onion, finely chopped 
• 1 cup (4 oz.) shredded Cheddar cheese 
• 1/2 cup chopped fresh chives
• 1 (8-oz.) container sour cream 
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten 
• 2 1/2 cups soft, fresh breadcrumbs, divided
• 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided 
• 2 tablespoons butter, melted 
• 1. Preheat oven to 350°. Cook yellow squash in boiling water, covered for 8 minutes or just until tender; drain squash.
• 2. While waiting for squash, sauté onions with a tablespoon of butter until translucent. 
• 2. Combine squash and onions together, cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
• 3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
• 4. Bake at 350° for 35 to 40 minutes or until set.
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• Chicken with parmesan cheese and spices was really good. It was perfectly moist and everyone complimented us on it so it had to be good. It's so easy too! You should definitely try this! 
• Adapted from Mark's Daily Apple.
• You need chicken (drumsticks, chicken breasts, whatever) and these following ingredients:
• 1 cup Grated Parmesan cheese (I used pre-shredded)
• 1 T. Parsley
• 1 T. Basil
• 1/2 T. Oregano
• 2 tsp. Paprika
• 1/2 tsp. Garlic Powder
• Salt & Pepper 
• Mix the above ingredients together (parmesan cheese and spices)and set aside. Melt almost one stick of butter and set aside. Take chicken and dip in butter then roll in the cheese/spice mix. Place onto a greased pan, we used something that had sides because juices stay in then. Bake at 375 for 50 minutes to an hour. It really depends on what cut of chicken you use.  We used chicken breasts not drumsticks. 

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• isn't it LOvely :)