2 Recipes Worth Trying:

I admit it. I'm a summer snob. I love the heat, the clothes, the outdoor activities, but most of all, I LOVE summer food. And now that I'm not studying myself to sleep anymore, I've had some time to "play with my food." I tore these two recipes out of REAL SIMPLE magazine awhile back, and let me tell ya - if you're looking for some yummy summertime meals, these will hit the spot:

Ravioli With Apples and Walnuts

Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients

• 1 pound cheese ravioli 
• 2 tablespoons olive oil
• 1/2 cup walnuts, roughly chopped
• 1 crisp apple (I like Gala), cut into matchsticks
• 1/2 cup fresh flat-leaf parsley, chopped
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

• Cook the ravioli according to the package directions.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes.
• Add the apple, parsley, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Spoon over the ravioli and sprinkle with the Parmesan.

SPICY CHICKEN COUSCOUS SALAD!
Serves 4| Hands-On Time: 10m | Total Time: 25m
Ingredients

• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts (6 ounces each)
• 1 teaspoon paprika
• 2 teaspoons ground cumin (PREPARE FOR SERIOUS COOKING SMELLS!!)
• "   "kosher salt and black pepper
• 3⁄4 cup couscous
• 3/4 pound cherry or grape tomatoes, quartered
• 1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
• 1/2 cup torn fresh basil (DON'T SKIMP HERE, use fresh!!)
• 1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice (you can cheat here though)

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
3. Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
5. Slice the chicken and serve with the couscous

Hope y'all enjoy these meals as much as we have.  They are both EASY and delicious. And by the way, sorry for the lack of blogging. Because it's summer, I'm going, I'm traveling, and I'm outside, so the computer falls to the wayside - probably a healthy thing. HAPPY EATING!

How will you celebrate?

One, Two, Three, Four, Five, Six, Seven!
Memorial Day by Elmering featuring vintage style handbags

Merry Christmas Eve eve.

It's the Eve of the Eve, and I have a few last minute holiday links to bring you cheer!

• HOLDAY CHEER: If you're looking for something to dance around to while you cook in the kitchen or wrap gift tomorrow, check out these free albums and their familiar faces (here & here)
• WRAPPING IDEAS: Here and here you can find more last minute christmas tags so you don't forget whose gift is whose, or stay some moola by recycling!
• GOODIES? Try these great holiday treats: christmas tree meringues, peppermint patties or just buy some good ole fashion candy.

For the very first time in my life, I'm spending christmas in a house where girls are totally out-numbered by boys. So, farewell! I'm off to Halo training sessions, ping-pong tournaments, and lots and lots of homemade chex-mix. Merry Christmas Eve Eve!

**ALSO,  two hilarious clips: this video you shouldn't miss & Fallon's #hohohellono**

(picture here)

"David's House"

I have a confession to make. I may have misled some people when I blogged about how helpless I am in finding food when Laura isn't at home. When you read "helpless" what I'm really saying is "lazy." The truth is I am a decent cook, despite the sexist discrimination that prevented me (or any male) from taking home-economics in high school. While I specialize in grilling red meat (since I'm a man), I love cooking breakfast food. That is why I have unofficially started a breakfast restaurant called "David's House."

Now before y'all come knocking on my door at 6 am for a cup of coffee and some hashbrowns, this restaurant is only open on days when Laura doesn't want to get out of bed. The executive chef of this restaurant (me) guarantees speedy preparation, ingredients that have been on the floor for 5 seconds or less, and making huge messes. I can guarantee a huge mess because I can't throw an egg shell behind my back into the in-sink-erator (aka garbage disposal) from across the room with much consistency.

If any of you are fortunate enough to dine at David's House in the future, here's a preview of the menu:

scrambled eggs

fried eggs

ugly omelettes

cereal

burnt toast

coffee

I can promise that after you eat at David's House you'll leave saying, "Well, at least I didn't pay for that."