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