Tuesday, October 30, 2012

Happy Tuesday, week starter.

Last week was completely crazy, I didn't post on Friday but here's some pictures from the weekend. We went to a Halloween party on Friday night, poor hubby was sick and only lasted about an hour. Saturday he was still sick, stayed in bed almost all day but was feeling a little better to watch the world series. Sunday we took a nice drive just the two of us, the we watched the SF Giants sweep the Tigers.

1.  Witch and Che Guevara 2. w/the girls 3. the boys 4. View at our friend home in Mountain Ranch (where we drove to) 5. Halloween 2007, Inmates 6. Halloween 2010, French man & French maid (my favorite), I can not find pictures from 2008 or 2009 I am on a mission to locate them!
Have a Safe and Happy Halloween!

Monday, October 22, 2012

Butternut Squash Lasagna

I have been following Proud Italian Cook for quite some time, I love her recipe and her photos.  She recently posted Individual Butternut Squash Lasanga w/Infused Bechamel, I love butternut squash and knew it was a must try. My squash was a fatty so instead of doing thre slices of squash stacked I only did two. The taste was fabulous I changed the filling recipe just a bit. I hope you try this recipe it was delish, you won't even miss the pasta!


Preheat oven to 375 degrees.
Rinse squash and then peel.
Slice squash into 1/4 inch slices, sprinkle with salt & pepper.
Bake for about 15 minutes or until tender (oven temp and times may vary), take out of oven.

Bechamel Sauce

5 Tbsp. Butter
5Tbsp. Flour
4 cups reduced fat milk
5 sage leaves
1/2 c shredded parmesan
On medium heat melt butter and whisk in flour. Keep whisking until flour has turned a slightly darker shade about 2 minutes, whisk in milk, sage leaves and parmesan cheese keep whisking , reduce temp to low. Sauce will thicken.


1/2 cup ricotta
1 cup cottage cheese
1/2 cup shredded mozzarella
1 to 1 and 1/2 cups chopped baby spinach
Salt & Pepper
Mix together and set aside.

Put Together

Ladle some bechamel on the bottom of the pan then place a layer of squash, then filling, then bechamel and repeat. Bake for about 10 to 12 minutes or until cheese is bubbling, serve immediatly and enjoy!

Hair #3

Third attempt at french braiding my own hair, I was so intimidated for so long. I'm getting better, Fridays attempt was terrible. But today is much improved!

Friday, October 19, 2012

Happy Weekend!

It's always a happy time once the weekend come rolling through, last week feels like fall weekend was a lie we have had 90 degree weather, ready for some rain. We have no plans other than to work on our home. I want to find some candle sticks to spray paint black to go on my dining room table and possibly make a runner. I'll be working on my Halloween costume and catching up on a obscene amount of laundry, mimosas will be on hand.
Any plans for the weekend, event, projects???
Pins and favorites from around the web...
Painting candlesticks
Lobster dog
Pink Party Punch
This song has been making me super Happy, Eli Young Band
Want these boots
Wedding hair and dresses, WOW
Must make and eat this, Butternut Lasagna.
1. Hubby and I at my cousins wedding 2. Us with my mom and brother (insert  3. Historic Grand Island Mansion 4. Cheese tray the bestie and I threw together 5. Homemade patty melt with grilled onions on sour dough, BOMB
Have a wonderful weekend! Follow me on instagram: raesor

Monday, October 15, 2012

Easy Chili

1.5 lbs ground turkey, browned
1/2 onion, chopped
2 cans pinquitos (small bean)
1 can whole pinto beans
1 small can Enchilada sauce
1 jar Fire roasted salsa

1 can refried pinto beans
1 can Corn, drained

Place all 6 ingredients in a large pot (brown meat first) bring to a boil, simmer for 20 minutes. Add corn and refried pintos beans, the refried beans will thicken the chili. Simmer another 10 minutes and serve.

Top with your favorite toppings, I topped mine with shredded cheddar/jack & sour cream.

This chili is a combination of my other chili recipes, I love the addition of refired beans to thicken it up.

Friday, October 12, 2012

Feels like fall weekend

Feels like fall to me, enjoying a lovely steamed latte and spending 4 hours at work before the weekend. Tonight we are going to a friend's 31st birthday party, aps and pulled pork will be served, I love appetizers, seriously. I'll be making my bleu cheese coleslaw to accompany the pulled pork.
Tomorrow we have my cousins wedding, can't wait to hang out with my mom and brother, hopefully we can get a family picture of the 4 of us. Sunday we have a landscaper coming to check out our back yard, it is one part of our house that needs A LOT of  help. I also want to squeeze in a movie (pitch perfect) with bestie.
Pins and favorites from around the web...

What are you doing this weekend? Any fun fall plans?  
1. Hubby rolling dough for our weekly pizza night. 2. Our awesome BBQ chicken pizza 3. Lil Lozano (Olivia) our friends baby she is so sweet. 4. Happy Fall
Follow me on on Instagram: raesor

Monday, October 8, 2012

Bleu Cheese Coleslaw

A friend I use to work with when we lived in Sonoma made this coleslaw. It is so good even if you are not a fan of coleslaw you'll like this version. I'm not sure if I have the recipe quite the way she made it but it is still delicious. I made a small batch since it is just the two of us, soggy coleslaw is not good. Taylor this recipe to how many people you are serving.

Servings: 2-3

2.5 cups of cabbage or shredded coleslaw mix (veggie section)
1/2 green apple, chopped
2 green onions, chopped
1 tablespoon apple cider vinegar or red wine vinegar
3 tablespoons bleu cheese dressing (I use Bob's but you can use your favorite)
Fresh cracked pepper to taste

Mix all ingredients in a bowl, chill for 30 minutes then serve with your favorite BBQ recipe.


Pulled BBQ Chicken:
3 frozen chicken breast
1/2 bottle of BBQ sauce
1 tablespoon apple cider vinegar
6 hours on high in your crock pot
Do you like coleslaw? What is your favorite "slaw" recipe?

Friday, October 5, 2012

Happy Fall Weekend

After a terrible heat wave, the weather is finally starting to act fall-ish. We had a fantastic busy week last Friday Ally & Nate's wedding, Saturday/Sunday quick trip to Fresno (SDSU lost), Monday night pizzas with boys, Taco Tuesday on the Delta (100 degrees at 7pm, no thank you), Wednesday dinner with Dos, Yesterday dinner at our house for my mother in laws birthday. Tomorrow we are going to the SF Giants game WOO HOO! I don't know what will happen if the yankess and the giants are in the series, it will be a torn house. Check out my etsy shop I will be adding new items soon!

Pins and favorites from around the web...

I want this at my house
CUTE pumpkins!
Shots, anyone?
Be on me now!
So true
Matte top coat

Have a happy weekend! Any plans?

1. Clovis sign 2. Myself, hubby, hubby bff, and brother in law 3. Hubby and hubby bff on the boat 4.My first etsy order right before it was shipped www.casadesoria.etsy.com
Follow me on Instagram: raesor

Monday, October 1, 2012

Copycat Amy's Tamale Pie

I pinned this recipe last week and I am so glad I did, I will definitely be making this again.
I can never follow a recipe exactly unless I'm baking, call me a rebel or not sure if it's the culinary school in me. I stayed true pretty true to this recipe. Where I differed was in cooking time I wanted my zucchinis to have a little crunch to them so I dialed back the simmering time. I also added cheese, cheese makes everything better.  
1 15oz can pinto beans, rinsed and drained
1 15oz can diced tomatoes
1 15oz can corn, drained
2 small zucchini, cut into tiny pieces
1 1/2 tsp chili powder
1/2 tsp cumin powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
red pepper flakes (optional)

Topping: 1 package instant corn bread mix, made to directions (set aside) Next time I make this I will try topping it with polenta. 1 cup cheddar cheese.

Preheat oven to 400 degrees. Place all ingredients except topping into a saucepan cook for 15 minutes on medium heat. spoon ingredients into 2 6-inch pie containers, I think mine were actually to go containers. You could also make this in a glass bake ware. Top with cheese. Bake for 15 minutes. Pull out and add cornbread mixture bake for another 16 to 18 minutes or whatever your cornbread package states. Let cool for 10 and serve.

*I was not making these to freeze, just for dinner.
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