Thursday, June 21, 2012

Quick Update

Just a quick update from me since I've been neglecting the blog... My acute care rotation is well under way and, so far, I am really enjoying it! I can't believe I'm saying that since I thought this one would be the most daunting. My preceptor is teaching me a lot and doesn't make me feel stupid when I don't know something. It does require some work, but it's really gratifying to know that you have such a positive effect on patient outcomes. And it's neat to apply all the things I learned in school to actual cases! Too bad I don't want to do a residency because being a clinical pharmacist is pretty awesome. 

I hope to share my experience with freezer meals sometime before/over the weekend. That has really been a life saver this week, but more on that later. Over and out! 

Friday, June 15, 2012

Cookies and Cream Homemade Ice Cream

What is better on a hot summer's day (or night) than homemade ice cream?? Not much! After having this recipe at my friend Analise's house, Luke and I knew it was time to buy a homemade ice cream maker. This recipe makes creamy, yummy vanilla ice cream that would be perfect with almost any mix-in you choose, although I highly recommend the Oreos.  And it's so simple, just 4 ingredients! You may have to adjust the amounts a little bit, I think that my ice cream maker is on the small size. It only makes 1 quart of ice cream, but that's perfect for me and Luke. This is a recipe I will be making over and over again for sure, but I'm excited to try out other ice cream and frozen yogurt recipes too! And just a reminder, Father's Day is just a couple days away- why not whip up a batch for Dad? This is definitely right up my Dad's alley :)

Cookies and Cream Homemade Ice Cream


  • 2 1/2 cups half and half
  • 1/2 cup whole milk
  • 10 oz sweetened condensed milk
  • 1 Tbsp vanilla extract
  • 12 Oreos, crushed

In a bowl, mix together half and half, whole milk, sweetened condensed milk and vanilla. Pour into ice cream maker, and make ice cream as directed. When the ice cream is just about ready, add in the crushed Oreos. Serve and enjoy!!

Recipe from my great friend Analise.

Wednesday, June 13, 2012

Pizza Bagels

Pizza bagels are one of those foods that just reminds me of summertime. I think it's because growing up, during the summer we would eat a lot of Bagel Bites and Pizza Rolls for lunch or snacks. So when I was thinking of some meal ideas, I decided to try making a homemade version. They are simple and straight forward, and you can easily alter the toppings. These are also nice because you can make as many or as few as you need. I used regular sized bagels but I've made them with mini bagels before for a snack or appetizer, just remember you may have to decrease the cook time a little. I hope this recipe makes you feel like a kid again! 

On another note, I start rotations next week (!!!). I have decided to try putting together some complete meals and freezing them for easy weeknight cooking. I am looking forward to sharing this experience on the blog so stay tuned!

Pizza Bagels


  • Bagels, halved
  • Pizza sauce
  • Mozzarella cheese, shredded
  • Cheddar cheese, shredded
  • Italian seasoning
  • Parmesan cheese, grated
  • Choice of toppings (pictured are pepperoni)


Turn the oven broiler to low and broil bagels face up for approximately 3 minutes, or until slightly toasted. Remove from oven and set the oven to bake at 350 degrees F. Top bagels with pizza sauce, mozzarella and cheddar cheese. Sprinkle with Italian seasoning, toppings, and Parmesan cheese. Place back into oven to bake for 8-10 minutes or until cheese melts and bubbles. 

Sunday, June 10, 2012

Homemade Taco Seasoning

I've seen recipes for homemade taco seasonings floating around Pinterest for a while now and decided to give one a try. We thought it turned out way better than the store bought version, plus you can easily adjust the seasoning to fit your heat preference. All of ingredients are just common spices, and all you do is mix them together. It's great to know exactly what is going into your food- no yucky preservatives or additives. Next time I will triple the recipe to have more left over. Try this next time you are making tacos rather than buying the store bought stuff!

Homemade Taco Seasoning

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon table salt
  • 1/2 teaspoon black pepper

Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed.

To make tacos: Brown meat and drain fat. Add 3 Tbsp of mixture, 1/4 cup water. Bring mixture to a boil, then reduce heat and simmer for about 3 minutes. 

Saturday, June 9, 2012

Back To Blogging!

Well I'm finally back to blogging! My 2 week break from blogging turned into nearly a month, whoops! But it has been an awesome break from the norm. Here are some things that we've done:

Right after finals Luke and I jetted off to Florida. We spent the first three days in Orlando and visited Disney world and relaxed at the hotel. We went to Epcot and had a wonderful day! Apparently May is the time to go if you want to avoid the crowds, lucky us!

We sampled all kinds of food from around world at the International Showcase. 
Fish and Chips from England were Luke's favorite.

Napoleon from the French bakery- now on my list of recipes to try!

Next we ventured to Ormond beach where we spent the following week. 


     Played on the beach

     Went to St. Augustine 

     Went sea kayaking

     Went on lots of long beach walks

     Watched the sunrise

     And played at the beach some more

So that was our Florida trip! After that we spent time unpacking and cleaning, Luke went to a wedding in Canada while my friend Brianna visited me in the Lou. 

We celebrated our one year anniversary this past week (wahoo!). Luke planned a lovely date complete with roses, dinner (The Wildflower) and a movie (Snow White and The Huntsman), all of which I highly recommend. Sorry no pictures, I forgot the camera :( 

We did have our one year old wedding cake- which was not so good tasting (or looking!). 

 Since Luke and I really only had the last two weeks of summer off together we have been trying to make the most of it. We've gone floating on the Current River, went hiking, and had a picnic at a nearby park (Abby loved chasing all the ducks there!).  

(Wearing the shirt I got him for our anniversary!)

Well, that's all for now! I'll get back to cooking ASAP! Happy, happy summertime everyone!! 

Monday, May 7, 2012

Baked Coconut Shrimp

When I get a food craving, if it's not for pickles, chocolate, or ice cream, there's a good chance it's for coconut shrimp. I think they are just the tastiest thing! The only problem: they are expensive. I can rarely bring myself to pay the price for a small box of them at the grocery store. So I decided to try my hand at making them! This recipe isn't exactly what I'm used to because they are baked instead of fried, which is another plus. They still taste great though, and definitely curb my craving. And they are the perfect summer kick-off food! The original recipe includes a dipping sauce, but it wasn't my favorite thing. preferred them with tarter sauce. I really like the sauce they serve them with at Red Lobster. It's sort of like tarter sauce mixed with a pina colada which sounds weird but it goes great with the shrimp. So I may try my hand at concocting a version of that, it's got to be on the internet somewhere right?? 

Well, I will be taking a hiatus from blogging for the next two weeks. I am wrapping up finals this week and then heading to Florida right after that for a much needed vacation with the hubs!! So come back in 2 weeks for an update on our travels and more yummy food :)

Baked Coconut Shrimp


  • 1 pound uncooked large shrimp peeled and deveined 
  • 2 egg whites 
  • 2 Tablespoons cornstarch 
  • 2 cups sweetened flaked coconut 


Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

In a small bowl beat egg whites with a hand mixer until soft peaks form.

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.

Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.

Adapted from:

Wednesday, May 2, 2012

Monkey Muffins

I think the photos speak for themselves on this recipe. These little babies are so good. How could they not be? They are basically sugar, butter, cinnamon and biscuit dough baked to perfection, covered in sweetened condensed milk. Plus there is no mixing. Just dump everything in a muffin tin and you're good to go. Does it get any better than that? 
Haha, but in all seriousness, you can't go wrong with these! I brought them to a brinner (breakfast for dinner) party once and they were gone in about 5 minutes. They were a hit! And I think Luke asks me to make them at least once every 2 weeks (I don't make them that often, don't worry!). They are much simpler and much less time consuming to make than cinnamon rolls but they taste pretty similar. And we use Pillsbury's "Simply Biscuits" to cut out the trans fat. Enjoy! 

Monkey Muffins

  • 1 can Refrigerated Biscuit Dough, Cut Into Thirds
  • Butter
  • Sugar
  • Ground Cinnamon
  • Vanilla
  • Sweetened, Condensed Milk

Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in 1 tsp sugar and 1/4 tsp cinnamon.
Roll dough into walnut sized balls. Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on 1/3 tsp sugar and a dash of cinnamon and vanilla (just a drop or 2).

Bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Monday, April 30, 2012

Chocolate Peanut Butter Coated Popcorn

The mister and I came up with this recipe one day when we had some left over chocolate almond bark. We decided that you can't go wrong adding some peanut butter to the melty chocolate. The question was what to drench in our yummy, melty chocolate peanut buttery concoction? So we popped a bag of popcorn, coated it with the stuff, let it harden, and viola! A light, crunchy dessert/snack, sure to cure any sweet tooth! The slightly salty popcorn works really well with the sweet chocolate peanut butter coating. If you don't have any chocolate almond bark on hand, you could use chocolate chips mixed with a little milk or heavy cream. You could also easily mix in other things you have on hand, like peanuts. Enjoy!

Chocolate Peanut Butter Coated Popcorn

  •  Chocolate almond bark, about 4 pieces
  • 1/4 cup peanut butter
  • 1 bag of regular popped popcorn
Melt the chocolate almond bark in the microwave for 30 seconds. Add the peanut butter and stir. Return to microwave and continue to microwave in 15 second increment, until the mixture is completely melted. 

Add half of the popcorn and half of the melted mixture to a bowl and stir until the popcorn is fairly well coated. Spread on to wax paper. Repeat with the other half of the ingredients. Let cool for approximately 15 minutes before serving.