Life Lately

Tasty Flat Bread Pizzas: 

Brush whole wheat pita with olive oil or your favorite pesto, layer torn baby spinach, sauteed onions, mushrooms and asparagus and top with diced tomatoes and feta. Broil at 500 until pita crisps a bit. You can switch up the toppings however you please :) 

Bacon wrapped baby asparagus:

Fry bacon for 5-7 min, until they begin to shrink but don't cook all the way. Wrap around 2" lengths of asparagus bundles. Try to make them all the same size. Broil at 450 until bacon cooks fully - when they start looking like they are close, roll them to make sure the other side gets cooked as well. 

Cucumber Coolers

Inspired by pinterest, I set out to try a new drink. There are a few minor modifications here, but they turned out delicious. I had never tried St. Germain. It's an elderflower liquer and compliments the drink perfectly. This definitely is going to be my go-to drink this summer. It's light, crisp and flavorful. Not too sweet and very refreshing. 

If you try it, let me know how it goes!

Breakfast for Dinner

Super Awesome Focaccia Bread - AKA how to wow your dinner guests

I made some Focaccia Bread this weekend. It's so easy. I modified this recipe.

1 package active dry yeast

1 cup warm water

3 cups flour

2 tsp salt

olive oil

fresh rosemary

sea salt

Add packet of yeast to 1/2 cup of warm water. 

Stir it up and let it dissolve. 

Then mix in your flour and 2 tsp of table salt. 

(I always start with a wooden spoon and then just go for it with my hands) 

**Don't forget to take off your rings ahead of time!** 

Add the remaining 1/2 cup of water a little bit at a time until you feel like the dough is a good consistency - not too tough!

You may need a little more than another 1/2 cup of water - just go with your feelings on it. 

Once you have a nice doughy ball, place in an oiled bowl and cover with a clean tea towel. 

I like to heat my oven to the lowest possible setting and then turn it off and place the bowl in there. 

Shut the oven door and let that beauty rise for about an hour. 

Head out to your handy dandy herb garden and cut yourself some rosemary and parsley.

Wash, chop, etc. 

Once you've been super patient and let your dough rise in a quiet place (yes, this means you may not throw a dance party while you're waiting), you punch the dough down and shape it into a nice neat oval. 

Press your herbs into the surface of the dough and brush the whole thing with olive oil. 

Use your finger to create those cute little dimples in the surface of the dough. 

Sprinkle some sea salt on there to taste. 

Bake at 425 for 20 minutes 

(or until the outside looks like real bread you'd buy at the store)

Present the bread to your guests and wait for the oohs and ahhs.

Oh! And don't forget to serve it with a little dish of olive oil and balsamic vinegar for dipping! They'll be super impressed.