GRAPEFRUIT INFUSED VODKA

A while back I made one of my girl friends some homemade grapefruit infused vodka. It's very easy to make all you have to do is add fresh grapefruit to vodka and let it do all the work! Fortunately for me, I had enough of everything to make a batch for myself also!

Recently I used it to make a take on a grey hound and it was delish! Very flavorful and so fun to know that I made it from scratch! On a side note, this glass has been in my family for generations. According to my mom it was my great grandfathers! Tastes even better! Love having a drink with the family relaxing in the backyard.

BLUEBERRY MUFFINS

These are my all time favorite muffins! They might not be the best for you {hello butter} but they are so delish!! The recipe is actually out of the local paper back home in Colorado. It goes as follows:

Blueberry Muffins:
2 Cups all purpose flour
1/2 Cup sugar
2 Teaspoons baking powder
3/4 Teaspoon salt
1/2 Cup butter-divided into pieces
3/4 Cup milk
1 Egg
1 Cup frozen blueberries

Topping:
2 Tablespoons sugar
1 Teaspoon ground cinnamon
2 Tablespoons butter-melted

Preheat oven to 400 degrees. In medium bowl combine dry ingredients. Add butter, cut with pastry cutter into pea sized pieces. Beat together milk and egg. Add to dry ingredients. Stir until combined but don't overmix. The batter will be clumpy. Then add blueberries.

Divide into muffin tins and bake for 15-18 minutes. Remove from oven and let cool for 5 minutes.

Next combine sugar and cinnamon. Brush tops of muffins with melted butter and sprinkle with sugar mixture. Let them cool and then enjoy!

These are the BEST when they are fresh out of the oven. If you can manage not to eat all of them then, I like to microwave them later to have them as snacks!

HOLIDAYS

I have been the worst blogger lately; going to blame it on the craziness of the holidays. Anyways, going to do a little mash up on live lately:

Nick and I saw some beautiful lights at the Idaho Botanical Gardens.

It was a little chilly but fortunately we had a great work party to warm up at after!

This year I decorated presents in chalkboard style. It was very easy and worked really well! I found teacher's craft paper at a local store and bought about 7 feet of it for less than $5 (talk about a deal and it heavy weight so no need to worry about it ripping!). Then all I did was right on in with regular chalk. Actually, the hardest part of this project was tracking down the bakers twine. Finally found some online at Lima Beads for a great price.

I just loved our front door this year! We have always wanted to use real garland around the door and this year I founds some at Home Depot for a crazy end of season deal!

Potterybarn inspired me to add pinecones to these outdoor lanterns and I thought they were so festive and cozy!

My family hosted a fun filled holiday party the weekend before new years and these were the goodies that we gave to all of our guests. They are crock pot peanuts and chocolate that my dad found on Food Network. I was grateful that I don't like the combo because we made a massive batch!

As gifts for some of my friends this year I made some infused vodka. The flavors I end up making were peppermint and cranberry. I heard the peppermint turned out great and hope that the cranberry ended up  being flavorful!

Hope everyone had a Merry Christmas!

GETTING FESTIVE

We are finally getting the house ready for the holidays around here. I got inspired by this beautiful tree in a festive hall at the Capitol earlier this week.

My first project was transforming the chalk tray {see how to make here} into a fun entry board! So excited about this! I LOVE using fresh tree trimmings throughout the house. It creates a very natural look and smells good too!

Another example of using trimmings. Got inspiration to make this from the one and only Potterybarn catalogue.  However, I added the jut twine to add to the coziness of the whole look.

Mom and I topped of the decorating today with eggnog and fresh shaved nutmeg. So delish and so festive!

LIFE LATELY

No surprise to anyone, Nick and I devoured more food {especially seafood}.

I won a bumper pool tournament with people that my parents claim are my second grandparents from childhood. Turns out they are wonderful people who can drink me under the table and travel the world...sound like great role models to me!

I marked an item off my wish list and purchases an iPad. Can't get enough of it!! This cute case is mine now too, love love the color!!

Found a great local artist downtown {Ward Hooper Gallery}.

Made to office adorable! Still obsessed with the Tiffany blue.

Made the best app purchase of my life. {Martha Stewart Craft Studio}. Practically as addicting as pinterest!

Coveted these super cute booties...

Then remembered the mess I had at home. Just a disclaimer that this IS in the middle of moving and that was my donate room :)

And in the middle of all of it, traveled the great and sadly smokey state of ID.

Happy Holiday

Hanging at the tiki hut with my main squeeze.

Loved this drink even if it didn't turn out as great as I anticipated. Supposed to be more separated colors but still a cute concept! I found the idea via pinterest (on this blog: http://www.inkatrinaskitchen.com/2012/06/july-4th-layered-drinks.html) and will share it with you too!

Festive 4th Drink:

Cran-Apple Juice
SOBE Pina Colada Drink
G2 Gatorade

Slowly add each drink to together starting with red, then white, and then blue. Poor SLOW to reduce the chance of each drink mixing. This separate occurs because each component of the drink has a different sugar content...so cool!

I loved this drink as is...but for a little kick of fun I added some Bacardi rum. It didn't look as pretty but tasted great. Everyone at the tiki had a great time :) Love the 4th!!

Wine Tasting

This last weekend was my wine tasting party in Sunny Slope, ID. It was absolutely spectacular! This photo is from my favorite of all the wineries. Hells Canyon had fabulous wine and owners. By far the most relaxing and peaceful environment.

We drank to flight of wine looking at this gorgeous view! So in love with this area!

Another of the wineries we visited was the Huston Vineyards. So cute and great friendly family operation.

Our final destination was the Fujishin Family Cellars. This is where I found my favorite wine! Lost West Winery label the Old Shed Red. Just sweet enough for a new wine-o to enjoy :)) My highest recommendations! Such a wonderful adventure with the closest of friends on a beautiful day!

Grilled Dessert

All week my parents and I have been excited to grill on our new grill. Today was the day! It happened to be grilling week on Food Network and we got inspired...dad and I rode our bikes down to the store and grabbed the ingredients to make this decadent and delish grilled dessert!! Super easy to make and SO good!

Grill Cookie/S'more

Ingredients:
Baked cookie
Mini Marshmallows
Grahamcracker chunks
Chocolate Chips

Make them just like a s'more and wrap them in foil and put on the grill. Leave on for about 5 minutes and then remove and enjoy!!

Seafood Feast

My boyfriend and I were bold enough to make this seafood dish this week. I was stressed that it wouldn't turn out the whole time we were in the kitchen but it end up turning out great! It was actually not to hard to make either, the hardest part was getting the timing right for everything to be ready at the same time!

Parmesan Asparagus

1 bunch of fresh asparagus
Drizzle of olive oil
Sprinkle of grated parmesan cheese

Very simple, just drizzle spears with olive oil and sprinkle on parmesan! Place in a 350 degree oven from about 20 minutes or until tender.

Seafood Pasta

1 package frozen seasoned mussels
6 oz of frozen scallops
1/2 tablespoon butter
Drizzle of white wine
1 package spaghetti pasta
1 lemon

Begin by boiling mussels (ours came in a buttery garlic sauce) for about 10 minutes (follow the package for more detail). Also start a pot of water to boil to cook noodles. Meanwhile place scallops in a small pan, drizzle with white wine, lemon, and butter. Bake for 7 minutes in a 400 degree oven. Once the pasta is cooked and drained add it to the cooked mussels. Then stir in the scallops with their delicious juices. Finish with lemon drizzle and enjoy!

Green Chili Enchiladas

This dish has two of my favorite ingredients...cheese and green chili! Growing up in Colorado near the New Mexico boarder made me a New Mexican cuisine fanatic. The green chilis from NM are unlike any other and are hard to replicate, but I finally found a pre-made sauce that is a pretty good match to their delicious flavor. Enjoyed this dish last night with a chips and homemade guac!

Jen June's Green Chili Enchiladas

Pack of white corn tortillas
Package of Mexican blend cheese
Las Palmas Green Enchilada Sauce
2 Chicken breasts

Start by preheating the oven to 375 degrees. While it is warming up sauté and shred the chicken breast. These are layered enchiladas (like a lasagna, I like to make them this way because they are easier and I think the ingredients are more evenly distributed). The first layer is tortillas, then cheese, then enchilada sauce, then chicken. Repeat. The very top is the remainder of the sauce and cheese, no chicken. Make sure to evenly distribute everything (I focus on lots of cheese every layer, the WHOLE package gets used...thats why its so good!!) Bake for about 25 minutes. Serve and enjoy!!

Curry Butternut Squash Soup

Last harvest my mom sent me a home grown butternut squash. I gutted it, baked it, and put it in the freezer for when I had more time to make soup out of it. After making the soup I realized it wasn't that time consuming to make after all but at least I still get to enjoy it! My mom also passed on her delish recipe but I had to alter it a little to fit the ingredients that I have.

Curry Butternut Squash Soup

1 small onion, chopped
1 Cup chopped celery
2 Tablespoons butter/margarine
2 Tablespoons flour
1 Teaspoon curry powder (this makes the dish!!)
1/4 Teaspoon paprika
2 Cups chicken broth
1 Can (12 oz.) evaporated milk
3 Cups mashed cooked squash

Directions: In a large saucepan saute onion and celery. Stir in flour, curry, and paprika. Add broth and milk. Bring to a boil. Cook and stir for two minutes. Add squash and heat. Finally, process in a blender until smooth and serve.

Hope you try this AMAZING recipe soon...or maybe save it for the fall, the correct season to make it in!

Herbs

 I don't think I am the only person that can never use all of their herbs before they go bad...at least I hope not. For those that are with me, this is a great way to store and use all the herbs that are on hand. All I did was blend this cilantro in a food processor along with some chicken broth. Then I froze it in this mini ice cube tray I have (a regular tray would also work too). Super simple and lasts forever! No more wasting all those herbs!!

Made a smoothie this morning to start the day off right! I combined carrots, strawberries (from my earlier post!), spinach, greek yogurt, and orange juice. Usually, I make them in my magic bullet with less of all the fruits and veggies and more orange juice; but today I wanted to make a big one!! My only suggestion is more yogurt less carrots. 

Crummy weather day is the perfect time for soup. Made this this afternoon and love it! It will last one person forever and very easy to make. I got the original recipe from pinterest via the blog Lulu the Baker at http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html. You can follow the link to her original recipe but I altered it a little so I will share mine as well

Garden Veggie Soup

2 Tablespoons of butter
1/2 Cup chopped onion
1 Cup carrots
3 Stalks celery
1 Tablespoon mince garlic
4 Cups chicken broth
2 potatoes
1 Tablespoon flour
1/2 Cup water
2/3 Cup Milk
2 Cups broccoli (I used frozen)
2 1/2 Cups shredded cheddar cheese
1 bay leave
Dash of oregano
Salt and Pepper to taste

Directions: Melt butter in a large soup pot. Add onions, carrots, and celery. Sauté these and then add garlic, sauté. Add broth and potatoes. Cook until they are tender. Mix the flour and water for a rue and add to the pot. Let simmer then add milk and broccoli. Once the broccoli is tender add cheese and serve!! I served mine with fresh french bread.
Bon Appétit!!

YUMMM

 Don't these look delish!! So excited that strawberries are in season! Stocked up on two boxes this morning. Can't wait to eat them with yogurt, in smoothies, plain, and with Chelsey's wonderful angel food cake :))

Endulge

Went to the local health foods store and splurged on some fine cheese and crackers! One of my favorite snacks. Usually I just eat reduced fat wheat thins but every now and then its a nice treat to eat the fancy stuff!!

Delicious eggplant chips! Wish I had some marinara to eat them with but still yummy!!

Easy Recipe:

1-2 Eggplant
1 Box Seasoned Bread Crumbs
1 Italian Dressing
Parmesan Cheese

Preheat oven to 400 degrees. Slice eggplant then dip in Italian dressing. Immediately place in bread crumbs and completely cover them. Then sprinkle with parmesan and place in oven for 20 minutes or until firm. Viola, the perfect appetizer (or meal for me)!