I Want S'more S'mores!

When it comes to dessert, there is not one that I love more than s'mores.

How can you go wrong with melty chocolate, gooey marshmallow, and crisp graham crackers?? 

UM..... YOU CAN'T!

The trouble is, they are usually made over a campfire or some type of flame and end up burnt on the outside and cold in the middle (unless you are a mysterious marshmallow roasting Jedi-master, but humans with that secret talent are hard to find.)

I have the solution that can make you a s'mores Jedi-master without a fire at all.

Its called using your oven, people. 

And trust me, they are at least 50 times better this way. 

Its a no-burn way to making the best s'mores. 

Get ready to impress everyone.

I want S'more S'mores!

1 graham cracker, broken in half the normal s'mores way (I get the honey flavored ones)

1/2 Hershey's bar (milk or dark whatever you like)

2 marshmallows (Jet-puffed or die!)

(Obviously this is for one s'more, but who can really eat just one?? So, make a whole sheet tray if you want!)

Place a piece of aluminum foil on a cookie sheet. (so you don't have to scrape marshmallow later)

Place the 2 graham cracker halves on the cookie sheet.

Place the chocolate on one half.

Place 2 marshmallows on the other half.

Turn the oven to 350 degrees (without preheating) and pop the s'mores tray in for about 7 minutes. (The timing may be different depending on your oven. They are ready when the chocolate is hot and the marshmallows are warm and gooey.)

Use a spatula to carefully flip the marshmallow half onto the chocolate half.

I like to serve mine with a big glass of wine and a chick-flick, but eat your s'mores however you'd like!

xoxo Sam

Veggie Spaghetti & "Meat"balls

Do you need a main course for a veggie-friendly friend? Or maybe you are feeling the heat and want to eat a light, veggie-full dinner?

Either way, this Veggie Spaghetti with make your heart sing songs of happiness and you won't pine for pasta.

Promise.

Veggie Spaghetti & "Meat"balls

3 tbsp olive oil
3 tbsp butter
1/2 onion, sliced thin
2 cloves garlic, minced
1/2 bag broccoli slaw (about 1.5 cups)
2 summer squash or zucchini, sliced in a spiralizer
1/4 cup parmesan cheese
3 servings of meatless "meat" balls of your choice (my favorites are from IKEA)
(you can use real meat balls if you wish)
salt & pepper & pepper flakes to taste

In a large skillet over medium-high heat, melt the butter and oil. Add the onion and garlic and cook until softened. Add the broccoli slaw and cook 2 minutes. Add the squash and cook until softer, (not pasty) about 5 minutes. Season to taste with salt, pepper, and pepper flakes.
Meanwhile, cook meatballs following package directions. IKEA meatless veggies balls are great from the microwave so that's how I prepared them!
Toss the parmesan cheese and veggie balls with the veggie pasta. Serve with a bit more parmesan! Enjoy!

xoxo Sam

Mexicanish Corn Pasta

Is anyone else excited about the fabulous produce showing up everywhere?!

You know it's officially spring/summer when all the veggies start to smell like they should. And I'm pretty stoked about it.

Some people are intimidated by cooking veggies, so I'm here to help. I use a bunch in this recipe and they are all cooked perfectly for me, so maybe they will be for you too.

Lately Food Network has been showing me lots of Mexican Corn recipes so thanks to Hungry Harvest for sending me some corn last week!

Mexicanish Corn Pasta

2 tbsp olive oil
2 tbsp butter
1/2 large onion, sliced thin
1 bell pepper, cut about the same size at the onions
2 ears of corn, shaved from the cob
4 cloves of garlic, minced
2 cups fresh spinach, chopped
2 tbsp parmesan cheese
1 heaping tbsp of cream cheese
2 cups pasta, any shape you like
salt, pepper, paprika, & cayenne pepper to taste

Put a pot of salted water on to boil. Follow package directions to cook pasta to al dente. Drain and set aside.
In a large skillet, melt the butter with the oil over medium heat. Add the onions and sauté for a couple minutes. Add the pepper, saute a few minutes more. Repeat with the corn, garlic, and spinach.
Add the cream cheese and parmesan and stir until they melt.
Adjust the seasonings to your desired spice and salt level. Toss the pasta in last and gently combine with the sauce.
Serve warm with a tiny bit more cheese. Enjoy with your favorite people.

xoxo Sam

Frigid Pickles

Yes, you make them in the refrigerator! That's why they are frigid.

But these little guys aren't your normal, everyday bread n' butters. They have a mean streak too- spelled SRIRACHA.

Don't get on their bad side, unless you are prepared to can them (jar them up)!

I can't stop, but I will. Because I'm the real dill.

Frigid Pickles

1/2 cup sugar
1/4 cup rice wine vinegar
1/4 cup red wine vinegar
3/4 small onion, sliced
1 heaping tbsp Sriracha
2 pickling cucumbers, peeled, defoamed,* and sliced 1/4 inch thick

Heat sugar, both vinegars, and Sriracha in a small pan over medium heat until dissolved.
Layer the cucumber slices and onions in a glass jar with a tight fitting lid. (Like a clean tomato sauce jar)
Pour the pickling brine over the pickles and onions.
Fill the jar to the top with water. Let cool for about 20 minutes, fit on the lid tightly, and then stash in the fridge for at least 2 weeks.
Enjoy!! Add these to your favorite sandwich or really any food you like to add pickles.

*Defoamed- what the heck am I talking about? Have you ever noticed that small cucumbers can have a horribly bitter taste? The internet claims that there is a chemical in cucumbers that is very basic- making the cukes taste nasty and bitter. One way to beat the bitter bite is to pickle them in vinegar, counteracting the basic chemical, but you can also do this really wacky thing- defoaming.

xoxo Sam

Cheese "Pasta"

I love to watch The Bachelor.

Whether it is The Bachelor, The Bachelorette, or Bachelor in Paradise- I love to watch people drunkenly discuss being on a tv show to find love "for the right reasons."

My brain gets a break from studying and I usually get either a few belly laughs or get to see my skeleton running away from sheer embarrassment for the contestants. EEK!

One of the contestants this season is especially unique, outspoken, and cringe-worthy.

She has a "nanny" that makes her a very special Cheese Pasta. I was inspired to make one myself.

Cheese "Pasta"

1 large cooked spaghetti squash
Cheese sauce:
2 tbsp butter
2 tbsp flour
3-4 cups milk or broth
1/3 cup one-third fat cream cheese
5 slices of cheese, chopped up (I used Muenster)
pinch Cayenne pepper
salt & pepper to taste

Preheat oven to 400.
Cut the spaghetti squash in half, length wise. Scoop out seeds and guts.
Place foil on a cookie sheet, place squash cut side down on top. Fold up foil edges slightly to contain the squash halves. Poke a few holes in the skin, and pour a little water under the squash bellies.
Bake for about 40 minutes. Flip them over and let cool. Scoop out the delish flesh.
To make the sauce, melt the butter in a sauce pan on medium heat. Add the flour and whisk together for 1-2 minutes until the raw flour taste cooks out. Add 3 cups of liquid slowly, whisking the whole time. Once the sauce has warmed through, add the cream cheese. Once the cream cheese is melted, add the Muenster. Stir until the cheese is incorporated and then add the Cayenne, salt, and pepper to taste.
Add the warm spaghetti squash into the cheese sauce and toss gently.
Serve warm with your favorite mac' n 'cheese toppings!

xoxo Sam

#TheOmelette

Friends- today I have a special treat for you! 

It's a guest blog post, by the one and only Kevin- Self Declared King of Omelettes. 

Hello, fellow blog-readers.

My name is Kevin and I come to you from the omelette creation laboratory in Athens, Ohio. We here at the omelette lab have dedicated years to the creation of the perfect omelette. However, as we are underfunded in our endeavours (the grad life), we've had to limit our study to what's on hand. 

Anyways, this recipe uses the spice rack to give a kick to an old classic and pushes your morning into high gear, especially when paired with some fresh coffee. Enjoy! 

 Oh, and if you're on instagram and make a particularly beautiful omelette specimen, share it with #TheOmelette. Guaranteed to get a like from yours truly!

#TheOmelette

3 (to 4) eggs
1 slice of ham, shredded (if you have it)
1/4 cup of chopped onions
1/4 cup of chopped peppers (the more colors the better!)
1 to 2 mushrooms
cheese (whatever kind, my favorite's shredded Mexican, but Swiss and sharp cheddar have also impressed me)
2 tbsp of canola/olive oil
a few dashes of hot sauce (Frank's is my go-to)
a dash of thyme
a dash of parsley
salt & pepper to taste

In a large skillet, sauté the onions and peppers in oil on med-high. 

{Now is a perfect time to put on a kettle of water for a French press, 'cause this recipe is perfectly timed for a coffee/omelette breakfast.}

Crack three eggs into a bowl and scramble them with the slice of ham. 

Once the onions and peppers are looking good, pour in the eggs and turn the heat to med-low. Cover with a lid. 

While your eggs are cooking, chop your mushrooms into slices.
{Prep the french press with a mean light roast and dance to your favorite big band song. You don't have to, but why not?}

When the eggs have cooked through, place the 'shrooms on one side of the omelette, dash them with hot sauce, and cover it all up with the cheese. 

At this point, some experts say it's best to give the open omelette a very light covering of salt and pepper. {There haven't been enough scientific studies to validate whether or not this affects the awesomeness of the omelette, but if you're bored, and a helicopter-omelette-mommy like me, go ahead.}

Cover with a lid until the cheese is melty, and then fold it while placing it onto a plate.

Once your omelette-baby is plate-bound, dash some thyme, parsley, salt, and pepper on it. 

You're ready to eat a beautiful omelette, that's definitely instagram worthy!

-Kevin

YAY! I usually leave omelette making to other people, so thanks for delivering this fantastic omelette-baby to the What's On Hand Woman and all of my readers! I can't wait to try it for myself. YUM! :)

xoxo Sam

French Toast for Two

The weather has been so awful lately- all rainy, foggy, and cold. Its time to snuggle for sure.

What's a quick, easy meal to make for you and your favorite snuggling partner? French toast of course! Warm syrup is seriously the best.

French Toast for Two

1 egg
1 tbsp soymilk
1 tsp cinnamon
1 tbsp ground flax seed
1 tbsp flaked coconut
4 slices of sandwich sized bread
Topping:
1 apple sliced very thin
1 tsp butter
1 tsp water
+ whipped cream/ cinnamon/ warm maple syrup

Preheat oven to warm.
Mix egg, soy milk, and cinnamon in a flat bowl, like a pasta bowl. In a separate small bowl, mix the coconut and ground flax seeds. Spray a warm skillet with cooking spray.
Dip both sides of the bread slices. Sprinkle both sides of the eggy bread with the coconut/ flax mixture. Place in the warm skillet to cook on both sides until golden brown.
Place the french toast slices on an oven-safe plate and put in the oven to keep warm.
In the same pan, sauté the water, butter, and apples until soft.
Stack two pieces of toast on each plate, top each with half of the apple slices. Add warm syrup, a sprinkle of cinnamon, and whipped cream!
Serve warm snuggled with your favorite person!

xoxo Sam