Black Sheep Dancing

Why be like everyone else when you can be yourself?


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Fig, Pear, and Brie Grilled Cheese

Brie, Fig, Pear Grilled Cheese

Brie, Fig, Pear Grilled Cheese

Brie, Fig, Pear Grilled CheeseI love Pinterest…a lot. I love to see all the creative ideas. Well, lately I’ve been on a fig kick, and after browsing recipe after recipe, I came up with a recipe of my own. Fig, pear, and brie grilled cheese. Oh my! It is delicious and a nice grown up version of a kid staple.

Fig, Pear, and Brie Grilled Cheese Recipe

Ingredients

  • Bread
  • Fig jam/butter
  • Bosc pear
  • Brie

Spead the jam on both sides of the bread. Layer cheese and sliced pears. Grill as normal. If you like a nice golden, buttery crust go ahead and put some butter on the outside of the bread slices. Enjoy! photo


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Pinterest Pining: Maple Sweet Potato Pecan Burgers

I don’t know about you, but Pinterest has sucked up more than its share of free time since I’ve discovered it. I find myself doing all kinds of baking and projects because everything is “Brilliant!!!”. Although, actually, the overuse of that word on the site seriously drives me bonkers.

Anyways, I have seen various recipes for veggie burgers made from quinoa, but recently saw the recipe for maple sweet potato pecan burgers and by The Tolerant Vegan Imagehad to try it. Happily mom was in town, so she even made them for our dinner. Aren’t moms great?

I think the recipe was delicious. Probably the only thing I would change is add a little more salt. Otherwise, a very yummy and healthy treat!


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Vegetables and Rice

 

I have a very tiny garden to go with my very tiny apartment. Half of it is in pots, and the other is growing over the sidewalk. But, me and the munchkin make the most of the space and were able to fit in tomatoes, carrots, beans, egg plant, lettuce, herbs, bell peppers, hot peppers, zucchini, and even some potatoes. Every morning we go out and water our garden and pull some weeds. Well, I pull weeds and water while the munchkin digs in the dirt and terrorizes some poor bug.

Our hard work is paying off. Our cherry tomatoes have started to come in, and we’ve gotten quite a few beans. Today we thinned out the carrots, as they were a little forest growing in our garden. Luckily, munchkin is more apt to eat veggies when he picks them himself, so he pulled the carrots and picked the beans. Score one for mom!

Vegetables and Rice

  • 1 clove garlic
  • carrots, chopped
  • onions, chopped
  • green beans, snapped into 1-inch pieces
  • red bell pepper, chopped
  • Muenster cheese
  • Rice

Directions:

  1. Put rice and water in a pot in a 2:1 ratio and cook to directions on package
  2. saute garlic, carrots, and onion in pan. Add green beans and cover and cook on medium heat for five minutes
  3. Add in bell pepper and cook to desired crispness
  4. Spoon hot rice onto plate and cover with a slice of muenster cheese, allowing the cheese to melt and top with veggies.


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Kitchen Views – Mexican Zucchini Casserole

20110706-073341.jpgRecipe adapted from All Recipes

Ingredients

  • 1 egg
  • 1 tablespoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded zucchini
  • 1 tablespoon seeded, finely chopped mariachi pepper
  • 1/4 cup finely chopped onion
  • 1/3 cup corn bread mix
  • 2 tablespoons shredded parmesean cheese

Directions

  1. In a small bowl, beat egg, oil, salt and pepper. Add the zucchini, mariachi and onion; stir to coat. Stir in corn bread mix and cheese.
  2. Pour into a greased 15-oz. baking dish and bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

I also baked the left over corn bread mix to use that up. Yummy!


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Trying new things – fried zucchini blossoms

Finally getting around to posting photos of dinner I made for my mom and dad…except life happened and they weren’t able to come. Bummer! Luckily I had an additional dinner guest, so it was not all for naught.

I was excited to try eating some of my zucchini blossoms. My aunt and cousin had recently told me how they ate them in Italy, so of course I had to try it!

I found this totally awesome recipe by Giada De Laurentiis for stuffed ones.

Blossoms that are stuffed and awaiting frying.

Blossoms all fried up!

I also made some Confetti Salad, fresh strawberries, Caprese Salad, and even made some pesto with the basil in my garden. On the side were some yummy breadsticks.

The whole dinner.

I was told the zucchini blossoms were the most awesome thing I have ever made. Really, what’s not to like about fried cheese?


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Don’t talk to me.

I have a confession. I love things I shouldn’t. Seriously, just ask all my ex boyfriends. Kidding! But, I do have a unhealthy (or maybe healthy according to some research) with garlic, coffee, and onions. Just don’t talk to me until I’ve brushed my teeth.

So, the other day I was in the grocery store with CBear when we got some super yummy onion sandwich rolls in the bakery isle. However, they didn’t last long and I NEEDED some onion rolls. Like, I woke up from dreaming about them on Saturday morning. So, I went to my standby recipe site, All Recipes, and found this awesome recipe. I HAD to make them, so I did. I also made some vegetarian sloppy joe to go on it, and my Herbed Sweet Potato Fries and served some green beans, apple slices, carrots, and green peppers. It was sooooo good. Seriously, claudygirl, I may have to make these for every meal.

See, doesn’t it look yummy???

And today, I used some of my left over sloppy joe with spaghetti to make some Cinci-style chili. Kinda.

I don’t see my love of smelly foods ending anytime soon, so I apologize in advance.