My first Spaghetti Squash.

Hello my friends!

About a week ago I made my first spaghetti squash and let me be honest, I was a little skeptical. I just couldn’t wrap my head around the idea that the inside really looking like noodles! But I was determined to find out what this whole squash craze is about. The grocery store had them on sale for 99 cents a pound, I only bought one because It looked big enough for my husband and I to share. Heres a list of everything I used to make my stuffed squash-

Goodies:

  • 2 squash (I had a lot of stuffing left over)
  • 1 broccoli crown (a good-sized one)
  • Spinach
  • Shredded carrots
  • 1/2 a red onion
  • A case of those cherry tomatoes
  • 1 Green pepper
  • Mushrooms
  • Pesto
  • Parmesan cheese
  • Mozzarella cheese
  • 1 pound of chicken (for my husbands half)
  • Olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • Thyme
  • Rosemary
  • Garlic
  • ARTICHOKE HEARTS (YES, YES)

My suggestion is if you don’t want it too dry to make a light Alfredo sauce to go with it, I just wanted to really taste the squash and my veggies so I only used pesto.

So I had my husband cut the squash in half because I didn’t want to chop my arm off, next time I would maybe put the whole squash in the oven for 15 minutes then cut it in half to make it easier. DE-GUT THE SQUASH! Then, I got my Pyrex dish out and coated it lightly with olive oil, then I took my cooking brush and also covered my squash in oil too. Before I put it in the oven I did put some salt and pepper on the inside. Baked it for 30 minutes! While I was waiting for the squash to cook I chopped my veggies and threw them in the pan, just not the spinach you’ll do that before you stuff. Don’t forget to season your veggies too, I used italian seasoning with some rosemary, garlic and thyme.

I also cooked my husbands chicken in the pesto so it wasn’t dry and so it had some flavor, but be careful that it doesn’t splatter on you, IT BURNS. Yes I experienced it. Oh, the things I do for my love.

img_7302img_7303img_7301So here it is! I pulled it out of the oven after 30 minutes, grabbed my fork and went to town! This was so much fun and I couldn’t believe how easy it comes apart! Then, I just left the noodles in the squash, went back to my veggies, added the spinach and pesto and gave it a good mix. I used like half a jar of pesto (we are pesto people, I almost felt it wasn’t enough). If you want extra cheese then mix some in with the veggies too. Then add a layer veggies to the squash and then add some chicken and then another layer of veggies. Before I added the cheese I sliced the artichoke hearts into smaller pieces and out them on top of the veggies. Finally, top it with both cheeses and throw it back in the oven for another 15 minutes or until you think it is done. Most people will add the cheese on top before they take it out of the oven, but I like my cheese kinda crispy so I add it when I do everything else.

img_7304img_7307Then Da Da Da DAAAAAAA dinner is served! I loved it, my husband wish it had a sauce that why I recommend it, but I thought it was good just the way it was. I defiantly want to try stuffing it with other things next time! I guess I am on the spaghetti squash train now.

I hope everyone had a good day!

I love you all my hippies,

E. Little

Stuffed Crooked Necks and Bells!

Good day, good day!

So recently I decided I was going to try being vegetarian. GASP, I know, how could I just give up eating chickens, cows and Mary the little lamb?! It’s very easy actually, for me, my husband is still eating meat which I would never force him to give it up. So far I am on day 6 of this adventure and it is going great. I made a new recipe that turned out super yummy ! STUFFED YELLOW SQUASH AND BELL PEPPERS. 

This dish had more of a Mexican appeal and I kinda made it up as I went along. I got both bell pepper and squash because why not! I would defiantly recommend getting more than just two of each because you will have a lot of filling left. If you make it for a family of 4 it will be the perfect amount! I also wanted to get zucchini, but the store had the smallest ones I have ever seen so that’s why I just went with the squash. img_7221

What you will need:

  •  I would say 4 squash zucchini and 2 bell peppers (mix and match how you like to what you like)
  • 3/4 Onion
  • 1 Tomato
  • 1 Bag Frozen Corn
  • 1-2 Avocado
  • 1/2  Bunch Cilantro
  • 1 Can Black Beans ( I like the spicy black beans)
  • Salsa (your favorite kind)
  • Sour Cream
  • 1 Jalapeno
  • Cheese
  • 1/2 Block Cream Cheese
  • Brown Rice
  • S&P
  • Cumin
  • Chili Powder
  • Garlic

I first started off by cooking the rice because that seems to take the longest. I only cooked 1 cup of rice. Then I began to de-gut the squash and bell peppers. img_7222.jpgAfter, I pulled out a Pyrex dish and lightly spread the oil around the pan and I also took my cooking brush and lightly spread it on the inside of the vegetables. Then, placed them in the pan and start chopping all the other veggies! I used about 3/4 of a red onion, 1 whole tomato, 1 jalapeno, and about 1/2 bunch of cilantro but don’t add it til the end. I even cut up some extra bell peppers I had in the fridge.img_7225.jpgimg_7223.jpg

I just cooked the veggies first and added all the seasoning. Season as you go to, I used a lot. AND DON’T FORGET THE GARLIC!

Then, the rice should be done so throw that in the pan with the beans and corn (after they are rinsed and microwave the corn half the amount of time). Give a good stir and add the cream cheese! I think I added about 4 oz, but add what you like!img_7230Once the mix is heated then add the cilantro, and start stuffing your peppers and squash! Once they are full I threw it in the oven for about 7 minutes at 400 degrees and then added the cheese on top! img_7231img_7235Then I threw them back in the oven for another 15 minutes and let the cheese get crispy! ooooo man these were so good!! img_7236.jpgimg_7241.jpgThen, I topped them with sour cream, salsa, and you won’t believe me, but I was so hungry I forgot my avocado! But next time I won’t forget! img_7243

There you go a delicious meatless dinner! I was thinking next time I would use a spanish rice, my problem with box rice the high sodium content it has, but it sure would make this meal that much better. AND DON’T FORGET THE AVOCADO!

Well I hope you all have a great day!

Spread LOVE AND PEACE!

Peace out Girl Scouts.

E. Little

Mango Salsa Shrimp Tacos!

Holy cow, let me start of by saying I have missed you all! I have been so busy with school and work I have had no time to write. So since I have been gone I thought I would share with you what my husband and I made for dinner last week that was so unbelievably tasty. MANGO SALSA ON SHRIMP TACOS!

I was trying to think of something quick and easy to make since I had worked that morning and had an exam (shocker I know) that next day to study for. Tacos are pretty easy so I went to the grocery store and winged it!

What you will need for the Mango Salsa, (or could be considered Pico because it is chunky)

  1. 2 mangos
  2. 3/4 red onion
  3. 1 red bell pepper
  4. about 2-3 jalapeno
  5. a bunch of cilantro
  6. Salt
  7. Lime

Now, take the list and dice everything into small pieces and give a good mix! My husband took over all the chopping and the mixing so I’m sorry for the lack of pictures! He said he only used a little salt, not much, and let me say it turned out perfect! Also just squeeze a half of lime in the mix! We got really lucky the mango was actually really sweet! img_6922We let it sit in the fridge while we cooked the shrimp. I just cooked the shrimp with Cajun seasoning to give it some spice.

We used corn tortillas and added avocado to the tacos, we also had a side of refried beans! But here’s a tip, always buy the vegetarian kind, because the other ones have LARD in them! yes LARD, you are welcome, now you are going to read the label when you go the store next. Oh yeah, I also put feta on my tacos, just because it sounded good! img_6931img_6930img_6932Alright there you are, just in time for taco Tuesday! And a side note I took my favorite back of blue corn chips when I was done eating my tacos and started chowing on the bowl of mango salsa I had leftover. SO DANG GOOD!! 

I am sorry again for my lack of posts, but school is important! Heres a SOD too for you to jam to today!

BECAUSE P!NK RULES, click here

Happy Day Everyone!

Stay Hippie!

E. Little

 

That thing you want to try.

Good morning my hippies,

You know those videos that you see on Facebook of people making the super awesome looking food, and it’s always when you are laying in bed about to go to sleep? Well this situation happened to me 2 nights ago! It was a super awesome breakfast that looked fast, easy and lucky for me I had everything to make it so I told myself I would make it for breakfast that next morning.

I made it with a few complications, so I decided to try again this morning making it different from what the video showed.

WHAT YOU WILL NEED, or what you want to use yourself.

  1. About 3 eggs
  2. Deli ham
  3. Bread
  4. tomatoes
  5. Red onion
  6. jalapeno
  7. Pepper, I didn’t use salt because the ham is salty enough.
  8. Cheese, I used pepper-jack, but use what you like.
  9. Avocado

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First chop up all your veggies and scramble you eggs!

Then heat up your pan on a medium heat. I find that using butter works best to help seal the bread on the pan.img_6819Then slice a hole out of your bread, now I like the bread I buy because I think it has great flavor, but for doing this to get a little bigger portion I would buy a bigger loaf, width wise. It will hold more veggies and for the veggies use whatever you like, mushrooms would be good!img_6821

img_6828 Now, I placed the bread and the veggies on the pan and I let it sit for maybe 45 seconds just to get the bread cooking then I added the eggs. This is where it gets super tricky, Go super slow pouring the eggs and only do a little at a time. You want the eggs to kinda cook on the bottom of the pan so they don’t seep out under the bread. After add the cheese and then the meat!

I left them more of a whole piece to make it more of a sandwich. Then place the piece of bread you cut out and put it on top. I let it sit for a while before I flipped it to really get the eggs cooked on the one side. img_6832I like my bread crispy so I let it get brown on the one side before I flipped it. I let sit on the other side for a while too. With the spatula I would press it into the pan, and get the uncooked egg to spill out and cook. I would continuously flip it in the pan until my gut told me it was cooked all the way. When its done I added some avocado and CHOWED!img_6833Seems weird, maybe, but oh man it is so delish! and its a little different from normal scrambled eggs.

And because its Friday, I decided to make my all time favorite Door County Coffee, PUMPKIN SPICE! img_6844I LOVE PUMPKIN SPICE!! They have the best flavored pumpkin spice coffee around! It reminds me when I made these Pumpkin Cream Cheese muffins last year, OMG they were so good, now I have to make them again. Get your coffee before the season is over!!!!

https://www.doorcountycoffee.com/

Because you know what is coming up soon?? PEPPERMINT COFFEE! So Savor the fall flavor while its here!

Well off to work I go! Happy Friday my Hippies!

E. Little

A little of everything!

Good morning Hippies! Its Friday, which typically means for most of you out there your weekend is in a few short hours! Hooray! For me I have coffee in hand ready to start my work weekend and if I’m not working I’ll be studying because I have a my first big exam Monday!

img_6367Last night I went to late night yoga, and I decided I love going at night because I can stay asleep through the night (which is really big for me) and I wake up super refreshed. I also decided that I need to get a better yoga mat for 2 reasons.

  1. I tend to get super clammy on my hands and feet and start to feel myself sliding in the middle of a pose.
  2. I need a mat with support for when we do poses that focus on balancing on the lower back, because I tend to be very sore the next day in that spot.

So any weirdo that likes yoga out there like myself that has a good recommendation on a good mat, LET ME KNOW!

Yes, I did mention I was drinking coffee, thanks for asking! Of course, always on a Friday I am drinking my fav, Door County Coffee and this morning I tried one I haven’t had yet. img_6359img_6361

Cranberry Orange Muffin! And it’s actually really tasty (when I typed this I had my Aunt Angie’s voice in my head “and it realllly tasty,” I LOVE YOU)! And I am drinking it in my Keep Calm, Be Happy Happy Happy mug, because I have the pleasure of working a double today. As if (AS IF, repeating myself because my girlfriends and I would really emphasize it and would probably keep repeating ourselves. I LOVE YOU GIRLS TOO) I don’t talk about this coffee enough, now is the time to try their awesome flavors because who doesn’t love the taste of fall!

https://www.doorcountycoffee.com/

Oh, thanks for reminding me, I did say I would share with you how my breakfast plans went on my anniversary! img_6269-2img_6261img_6265-2img_6249Mimosa’s! Coffee Cake! Strawberries! Oh My! We seriously has the greatest day ever! We went through 2 bottle of champagne in the morning alone! and spent the whole morning enjoying ourselves! I would share the coffee cake recipe, but it isn’t mine to share, it did turn out so great though! I was worried that the cake would be too dry, but it wasn’t and was even still pretty moist the next day! Oh the flowers you say? Yes, my wonderful husband knows how much I love sunflowers and got me this cute arrangement. He saw it and told me it screamed Ellie. Which I would say it 100% does! Later we went to an italian place called Brio Tuscan Grill, and it was FANTASTIC!

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This is the Peach Sangria I had.

We sat up at the bar and had a couple rounds of drinks and enjoyed the conversation we had with our bartender. Our bartender was talking to another couple that sat at the end of the bar and told them it was out first marriage anniversary and they bought us a round of drinks. KINDNESS! Then she proceed to bring us dessert on her to celebrate! Can I just say we had such a wonderful experience!

img_6276-2

Creme Brûlée


We had awesome appetizers and shared a entrée as well, and even the manager came out to wish us a happy anniversary too! Needless to say we will be going back just because of the awesome service! THANK YOU!

Writing this post, I realize how much I am surrounded by love and it just lifts my heart. I love my family, I love my friends and I love meeting new people who spread kindness, not because they have to, but because it is just who they are.

So lift your mugs,

Cheers to all the loved ones in our lives,

Cheers to great food,

Cheers to stong coffee to get us though our Friday,

And Cheers to spreading the kindness from deep in our hearts hoping to put a smile on someones face.

Peace out my Hippies.

The one picture I got of us on our special day.

Sweet Cup, sweet treats!

My husband and I got back from our little family vacation a couple of days ago and we went to some of the coolest places! This one in particular I found on just scrolling through my Instagram feed and sent it to my mother in law hoping to go! Let me just say we went and LOVED IT! img_5751 Finding this place was like finding a jewel in a treasure chest! It was tucked away off the street in between a bunch of little shops and restaurants. We arrived in the nick of time because the line was growing so long behind us! This place is POPULAR and for a good reason!

The nice girl took our order and you can move to the side of the counter and watch them make the creation. Whats the creation you ask? Well it is ICE CREAM TACOS! Yes, you read correctly. img_5734img_5739These ice cream ninjas pour the cream on the ice stone, scrape it, shape it until it is frozen and able to be scrapped into a rolled taco form. Like this for example, You also can pick what color you want the shell to be as well!  img_5745img_5748img_5742img_5746img_5740Seriously how cool is this idea! And they had all different flavors from coconut, to fruity pebbles and the original cookies and cream! I wish that I lived near the Sweet Cup so I could try all of their awesome flavors and mix up the waffle shell color and create some awesome tacos! Out of all the flavors we got the fruity pebble was the table favorite!

I tagged the location so if you live in California I highly recommend stopping by this place and get your sweet tooth fix! This place will not disappoint! And if there is a line out the door, GET IN IT because this is a once in a lifetime chance to have an ICE CREAM TACO!

Find them on social and like their pages and see what they are whipping up daily!

Until next time Girl Scouts. img_5753

Pico De Yum-O!

Hey! Long time no talk! Its my fault I know, but its the end of my summer and I have been spending it with the people I love, enjoying some good me time and binge Scandal (I’m currently in season 4, about mid-season, and I don’t want Fitz and Oliva together, weird? I love Jake, but still don’t know the truth if he killed you know who, so don’t tell me!).

So I today I thought I would share with you something so easy that paired so well with the mahi-mahi fish tacos I made for dinner.

PICO DE GALLO

  • 5 Roma tomatoes
  • 1 bunch of cilantro
  • 1/2 red onion
  • 1 garlic clove
  • 1/2 lime
  • 1 jalapeno
  • S+P
  • Onion powder
  • Garlic Powder
  • 1 teaspoon sugar
  1. I diced the tomatoes in small pieces and when all the tomatoes were cut up I would grab a handful a time and squeeze the tomatoes in my hand before putting it in the bowl so it doesn’t turn out super juicy like salsa.
  2. Then I diced up the onion like the tomatoes and added to the mix.
  3. Dice the jalapeno and garlic clove fine so it spreads evenly through the dip.
  4. Then shred the cilantro with a fork to take off the steam, the diced fine as well and add to mix. I used about 3/4 of the bunch in the mix, but I had a smaller amount, use what you like.
  5. Then mix everything together and add the S+P, onion powder, garlic powder, sugar and lime juice. I just sprinkled the seasonings in, just make sure not to over do it because the pico will have to sit for 1-2 hours in the refrigerator for the flavors to soak together. You can always add more of what you want later.

CONGRATS! You made the most simple pico de gallo, and very tasty too! img_5667

Well that’s all for tonight because I’m tired after yoga class tonight and to be honest I think the heat has gotten to me the past couple days because I am just so tired. 2 more months until we get some nicer weather and it can’t come faster!

Until next time my girl scouts.

Stay positive!