31. 08. 2014

IMG_3279_3

I rarely need a reason to eat goat cheese. Or bread, for that matter. So when the Sunday Supper crew announced today’s theme would represent Tantalizing Trays, I knew I’d have to make a crostini, because…see above.

I have been on a h.u.g.e. blueberry kick this summer, and I thought what better way to preserve the last bit of season than with blueberry jam; sweet, smooth, and can be preserved to get your berry fix even in the off months, should you feel so inclined to can this jam (I may need to do that myself, because this jam is that good, ya’ll!). “Can this jam”, sort of sounds like a rhyme, doesn’t it?

Jam, goat cheese, toasty, flaky crostini; obvs a tray is necessary for a recipe like this, no?

IMG_3267_1

I have never made a jam before. I do enjoy the stuff though (remember my fig jam, goat cheese, and proscuitto crostini?), and I knew I wanted something without any added sugar, since we try and avoid processed sug at Casa de Crews. So I used this recipe to create my own Blueberry Jam. Instead of agave, I used raw, organic honey. The first time I used 3/4 cup like the original recipe calls for, and it was too sweet for this kid. So I made a second batch (first world problems?) with 1/2 cup raw honey, and it was jussst right.

 

Blueberry Jam and Goat Cheese Crostini

Serving Size: approx 2 cups Jam

Ingredients

  • 2 pints fresh blueberries, rinsed
  • 1/2 cup raw honey
  • 1/2 teaspoon kosher or fine sea salt
  • Juice of 1 lemon
  • 1 baguette
  • 3 oz goat cheese, softend
  • lemon zest

Instructions

  1. For the jam: Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Mash the berries with a potato masher or back of a fork. Lower the heat so that the mixture continues to boil gently. Continue to cook uncovered, for 20 -25 minutes or until the mixture is thick. Cool to room temperature, the jam will jell as it cools. Store in clean containers in the fridge for up to a month or in the freezer for up to a year.
  2. Crostini: Preheat oven to 325. Slice baguette into approx 1 inch thick slices.Drizzle with olive oil; lightly toast in oven for 4-6 minutes. Spread goat cheese onto baguette, and then spoon jam over goat cheese. Finally, zest with lemon, optional
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.casadecrews.com/2014/08/blueberry-jam-goat-cheese-crostini.html

IMG_3268_3

Today, there are loads of tantalizingly tasty tray recipes for #SundaySupper. Make sure to check em’ all out!

Savory Bites:

Sweet Treats:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

28. 08. 2014

This week, I’m on VACATION, you guys. Vayyyyfreakingcation! I haven’t taken an entire week off from work since my wedding in 2011. I was laid off for four months in 2012, so it’s not like I haven’t had a break, but it’s been years since I have had a full week away from the office!

I had grand plans to blog ery’day. Then life, household “fun”, and errands got in my way. Jason resumed classes this week, so half of my time off has been used as a staycation. But starting today, we’re going on a small, but legit vacation! I’m stoked, and as a couple who just bought a house, and have had a very busy year, we need a mini getaway!

You know who else is on vacation? Heather; in Europe. If I didn’t like her so much, I’d hate her, and be super jealous. Anyway, she was smarter than me and had guest bloggers while she is away (why did I not think to do the same? I digress.), and today I’m over at her site sharing some of my favorite dishes to prepare for football season! Because in the end, you know  I am all about the food…right?

Check out my post, here.

Be back soon. xoxo

stuffandthings

19. 08. 2014

In blog-land, your style of writing and/or what you write about sort of defines you. I guess the same could be said about life in general {whoa, she just got deep for a Tuesday} with what career paths we choose, right?

 

[who am I as a blogger?]

My blog started with a simple post about my new life as a wife in 2011. I shared struggles we had as a newly married couple, how to merge our monies, how we learned to comprimse {still learning}, and recipes {with quite awful photos from my Blackberry. I digress}. Sometimes, I even shared the parties I threw for friends.

country wedding at cross creek ranch

[naive newlyweds!]

I made new blog friends. I found myself wanting to spend more time emailing new blog friends, and seeing the local ones in person, than not. I used to hide the fact that I blogged, and now people know I do. My “hobby” really became so much more. If I had a down day whilst unemployed, or after my husband went to law school, and I was bored and lonely and needed to find myself, it was this  blog that allowed me to let “it” out without actually saying it. It was YOU who consoled me during my down times.

I occasionally make a little bit of side money. Not a lot {do you know I have had friends who do not blog think I quit my job to blog and work my side business? Ohhh, how I wish. But no.}, and not enough to make this blog into a branding business. Sometimes I think about it though; like wouldn’t it be rad to make legit money on here? Yes, yes it would. Also, no it wouldn’t… the “work” would lose the genuineness that I try so hard to maintain on my site.

[at home entertaining - diy lemonade bar]

Can I continue to blog as a lifestyle blogger, with a little bit of this and a little bit of that? Or as my friends/readers, would you prefer I cleaned this site up a bit and were more polished in my posts, and what I shared with you all?

chicken and zucchini meatballs #sundaysupper

[ a recent recipe - chicken + zucchini meatballs]

Do you like my recipes, weight loss journey updates, parties, new homeowner tales, and rants? What makes you visit me, and visit me {I hope} often?

Tell me friends, because as I tend to do, I put myself out there on here, and pretty much here alone.

Thanks, as always

xoxo

 

17. 08. 2014

 

chicken and zucchini meatballs #sundaysupper
Today’s #SundaySupper is all about back to school meals; easy, quick, and of course, kid-friendly. As you know we do not  have little ones yet, but that doesn’t mean I don’t want or need a quick dinner or lunch idea. You all know I love a good make-ahead meal. A few weeks ago I made a batch of  Turkey Burgers with Zucchini  from Skinnytaste, modified. The only problem was that I didn’t bring a knife, and after eating lunch with a coworker, I didn’t know how to graciously eat my patty o’ meat. I actually find myself in silly situations like that quite often; forgetting a prominent utensil, napkin, or the like. I am one heck of a meal-planner but in the morning, I just forget the other necessities. Mornings, aren’t really my thang.

chicken and zucchini meatballs #sundaysupper

So I decided to make meatballs! I actually prefer ground chicken over beef for meatballs at lunch. They’re lighter in taste, and calories. I omit breadcrumbs; a common ingredient used for binding in these recipes. I have learned that egg works just as well at not only holding my balls (I couldn’t help it. I’m sorry), but keeping the chicken moist, which is super important when you’re cooking with a lean meat. If you have kiddos going back to school this recipe is perfect for them, as well! I like to think this recipe is perfect for “kids” of all ages, really. It’s a good way to also hide a bit of veggie without truly detecting it, if you have picky eaters at home :).

chicken and zucchini meatballs #sundaysupper

Feel free to add these chicken and zucchini meatballs to pasta, “zoodles”, wraps, or simply by themselves! I also love to dip them in homemade tzatziki [8 oz Greek yogurt + 1 lemon for juice/zest + 1/2 seeded cucumber diced + dill + garlic. Mix well and chill].

chicken + zucchini meatballs for #sundaysupper

Ingredients

  • 1lb ground chicken breast
  • 3 garlic cloves, minced
  • ¼ cup red onion, minced
  • 1 medium zucchini, shredded
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 egg, whisked well

Instructions

  1. Preheat oven to 400 degrees
  2. Line baking sheet with parchment paper (or foil, and non-stick spray)
  3. Combine all ingredients
  4. Form mixture into approx 1 inch balls
  5. Arrange meatballs on baking sheet
  6. Cook 20 minutes
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.casadecrews.com/2014/08/chicken-zucchini-meatballs.html
chicken + zucchini meatballs #sundaysupper

For more back to school meal inspiration for anyone, check out all of the recipes below. Enjoy!

Back to School Beginnings

Back to School Lunches and Simple Suppers

Back to School Sips

Back to School Super Snacks

Back to School Sweets and Treats

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.