mussels in tomato broth

April 30, 2015

mussels in tomato wine brothGood grief this week has been a whirlwind. In a good way but a whirlwind nonetheless. And while we are on the topic is it really the last day of April? How in the world did that happen? I love me some May but I am not ready for her yet. Not even a little.

We are innately busy most of the time, but this past month has been more than usual. I need easy, quick meals in my life. And sometimes I want something that Jettie wouldn’t dream of touching. That is what mussels in tomato broth means to me. Easy, lightning fast and grown up good. (Although I do know some kids who in fact love mussels – none I gave birth to however.)

Here’s the deal with mussels, or any seafood, it needs to be fresh. These beauts were picked up at the West End Market in Cleveland – during our stay with family. We decided seafood was in order for the evening and let me tell you there was a gorgeous display of options to chose from. After deciding on mussels all we needed was some crusty bread and a couple of things from the fresh produce market. There is no mistaking that when it comes to fresh ingredients you need very little to make the meal special.

If you have never cooked mussels at home here are a few tips. #1 they should not stink. Seafood should smell like fresh, clean ocean air. Not stinky,nasty, rotting fish. #2 get them scrubbed and debearded. This will save you a lot blood, sweat and tears. And lastly if any of your mussels are open, even slightly, give them a tap. If they close up tight, you’re good. If they don’t, toss em. You don’t want to eat those guys. Trust me.

mussels in tomato wine brothAs mentioned before this recipe comes together in a flash. Which means you need to be on the ball, especially after you add those mussels. The worst thing that can happen with any seafood is being overcooked. This will dry out the mussel leaving you with no taste and less than appealing texture.

mussels in tomato wine broth mussels in tomato wine broth

My favorite part about this glorious bowl of steaming seafood goodness is the utterly delicious broth sitting in the bottom. A slice of crusty bread has never met a better mate than that broth. If you’re a mussel fan but typically go the traditional French (butter and wine) you have to give this Italian version a try. It has not disappointed any mussel lovers in my life. (And if you have never had a mussel, what are you waiting for?)

Enjoy!

brandyjsig

 

 

mussels in tomato broth
 
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Serves: 4
Ingredients
  • 1tsp olive oil
  • 4 garlic cloves, minced
  • ½ medium red onion minced
  • 6 roma or plum tomatos, seeded and chopped
  • 1cup dry white wine
  • 3 pounds scrubbed and debearded mussels
  • 3tsps chopped fresh parsley
  • lemon wedges and crusty bread for serving
Instructions
  1. In a large pot with a tight fitting lid, warm olive oil over low heat. Add garlic and onion and cook, constantly stirring, for about 3 minutes.
  2. Add tomatoes and turn the heat up to medium high. Stir for 1 minute and then add wine and bring up to a boil.
  3. Add mussels and cover pot with lid. Give it a good shake every now and then. Steam for 3 to 4 minutes or until all mussels look opened. DO NOT OVERCOOK.
  4. Poor mussels into large dish (discard any that are not open). Be sure to pour broth into dish as well - it's yum. Top with parsley and serve with lemon wedges and crusty bread for broth sopping up.

 

Posted in healthy eats, recipes, seafood, what's cooking | Tagged | Leave a comment

margarita bars with pretzel crust

April 29, 2015

Margarita Bars with a Pretzel CrustClearly I have margaritas on the mind lately. Just the other day I informed Sticky that we must always have tequila in the house. That way when the margarita craving comes we will be ready. Seems like I have my priorities in line…

In all seriousness these bars are a must make if you are a fan of limes. Which I am. In fact I’m slightly obsessed with any and everything lime. Especially in creamy pie filling form with a hint of tequila. It takes all my strength not to eat half the pan.

A bonus to this version is the pretzel crust. If you are like me you never ever order a margarita without a salted rim. Hence, I needed a little salt in my margarita bar. And let me tell you guys, when that melted butter hits the ground pretzels you will wonder why Bath & Body Works has yet to sell a buttered pretzel candle. (Or maybe they do…it’s impossible to keep up.)

Margarita Bars with a Pretzel Crust Margarita Bars with a Pretzel CrustSomething else I have on the brain right now are my kids’ upcoming birthday parties. Jettie is up first and I’m shaking in my boots. Every weekend leading to her party, including the weekend of her party, are jam-packed with events. While I do love the hustle of it all I am terrified nothing will get done. Typically I work like a champ last minute and under a pile of pressure. True, it’s not the best of habits but that is how I am configured. It’s in my genes or something. I blame my mother.

This go around though there will literally be zero time for my procrastination. Who out there can teach me how to be organized and ready in advance? I will have margaritas ready in exchange for your secrets.

Margarita Bars with a Pretzel CrustOf course it won’t be the end of the world if everything doesn’t get done for the party. Jettie will love it regardless – and that’s what is so fantastic about turning 4. Details don’t matter, all she needs are cake and friends to celebrate with. Sounds like me (although I’ll take a margarita in exchange for the cake).

Cheers and yum!

brandyjsig

 

 

 

5.0 from 1 reviews
margarita bars with pretzel crust
 
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Author:
Serves: 12
Ingredients
  • Crust:
  • 2½cups pretzels
  • ¼cup sugar
  • 7tbsp melted butter
  • Filling:
  • 4 eggs
  • 2 cups sugar
  • ⅓cup fresh lime juice
  • 2tsp lime zest
  • 1tbsp fresh orange juice
  • 1tbsp silver tequila (optional, replace with lime or orange juice of omitting)
  • ¼cup flour
  • powdered sugar for dusting
Instructions
  1. Preheat oven 350 degrees. Line a 8X8 or 9X9 square pan with parchment paper or foil and grease with butter.
  2. Place pretzels in a food processor. Pulse until coarse but not fine. Add sugar, pulse once. Add butter and pulse until combined. (Some brand of pretzels are dryer than others - if crust does not come together when pressed add another tablespoon of melted butter.)
  3. Press pretzel crust into prepared pan and bake for 12 minutes.
  4. Meanwhile whisk eggs, sugar, lime juice, lime zest, orange juice and tequila (if using) together until well combined. Add flour and whisk to there are no longer lumps of flour.
  5. When crust is finished, pour filling into hot crust and put back into oven for 20 to 25 minutes or until top is golden and filling is mostly set (can be slightly jiggly in center).
  6. Cool bars in pan on wire rack until room temperature. Transfer to fridge until chilled. (Bars cut better chilled and in general taste even better cold.)
  7. Cut into squares and dust with powdered sugar. Enjoy!

 

Posted in Cinco de Mayo, holidays, recipes, something sweet | Tagged | 4 Comments

cold shower challenge

April 28, 2015

A few days ago I came across this article on Facebook and couldn’t help but read through the comments (because you know, the comments are usually even better than the post). I was honestly surprised at the amount of people absolutely not willing to try a blast of cold water to end their shower. Quite a few “I’ll stick with my coffee thank you very much.” and “Never! I need it hot, hot, HOT.”

I get it guys. The thought of standing under a freezing cold shower, especially first thing in the morning, can be downright petrifying. Who in their right mind would want to do that? Well that would be me. And my crazy arse will continue doing this act for as long as humanly possible.

Why do I love this torture (which I have touched on before)? First of all it’s short term torture. Unlike a long run on a treadmill where you are fractioning up the time you have left (only 3 7minute sections until I’m done – we all do this right?), this “workout” lasts all of 60 to 90 seconds. That’s like nothing. Secondly, you gain so much out of so little time invested. To name just a few:

cold_shower_042815Here is the challenge I am proposing. During the month of May end all your showers with 60 to 90 seconds of the coldest temperature you can absolutely stand (longer if you really want to feel the benefits faster). You absolutely cannot wuss out on the water temperature. Scream if you have to – just be sure that water is cold. No turning on the hot before you get out. You need to end that shower with goosebumps and lots of brrrs.

After the first time you will feel like “What the hell am I doing?” but you will also feel like you just drank a cup of high octane coffee. Except this is way better than coffee because it’s natural energy which means no crashing.

By shower 5 you should be feeling tougher – that energy becomes addicting. You may even notice your hair is cleaner and shinier. Overall you should feel “good” with stress being less bothersome and sleep being easier to come by. (Some even suggest a cold shower 60 minutes before bed to promote better zzzz’s.)

Of course this is not a cure all. You’re not going to lose 10 pounds in a week or be a ball of energy every single moment. But I can say from my own experience that the challenge will give you a sense of accomplishment, and that cold water will be your best frenemy.

As Elsa says….”The cold never bothered me anyway.”

Good luck!

brandyjsig

 

 

 

*For the record I have ZERO education in any sort of health related topic. Use common sense please. If you are not allowed to raise your pulse for some reason – don’t try this. And if you are accident prone – have a tendency to jump around when you are cold – you should probably refrain as well. Thank you.

Posted in hair, health & fitness, skin | Tagged | 2 Comments

bing at nine

April 27, 2015

There is something about 9 months old. At first it can make a mommy weepy….”How on earth can this babe be as many months as I was pregnant?” But then their little personalities start to bloom and you fall in love even harder than you ever thought you could. This guy is proving to be a clown, a lover and an eater. 100% all boy and 100% impossible not to kiss every chance I get. Still can’t believe he will be one soon…

Bingham Banks 9 Months Bingham Banks 9 Months Bingham Banks 9 Months Bingham Banks 9 Months Bingham Banks 9 MonthsBetween sending Jettie’s 4 year birthday party invites and this post of a 9 month Binger (who is actually 10 months old today) I’m having a sentimental Monday. I thought why not post a pic of our sweet girl at the same age. You can tell they’re siblings yet they certainly don’t look exactly alike. I loved her two bottom chompers at this stage. And those big dark eyes, they still get me.

Jettie Jean 9 Months

Ugh, and now she’s all legs, sassy and absolutely everything I would want a daughter to be. I think I’ll go cry in my cold cup of coffee now. (We are not having more babies…we are not having more babies…we are not having more babies…)

xo,

brandyjsig

Posted in personal, the rammels | Tagged | 2 Comments

fresh pineapple margaritas

April 24, 2015

fresh pineapple margaritasYou guys, if you like pineapple at all you absolutely must try these. That is unless you don’t like margaritas. (But who doesn’t like margaritas???)

This is the freshest, most perfectly pineapple-y marg you will ever taste. With just the right balance of sweet and sour. As long as you don’t try to shortcut any of the ingredients (can of pineapple juice – no, no) you can not go wrong with this cocktail.

fresh pineapple margaritas fresh pineapple margaritasTypically before posting a recipe I do a quick search of how many other posts include the star ingredient. You could have knocked me over with a feather when only one recipe came up featuring pineapple. I mean, I love me some pineapple! It’s cute, fun to cut and incredibly delicious. Be prepared to see more pineapple goodness on PPJ. (And feel free to send me your favorite recipes, please!)

fresh pineapple margaritas fresh pineapple margaritasThis evening we will celebrate our friend Adelynn’s FOURTH birthday…which also means our Jettie will be turning the big 4 in a few weeks. Followed by Bingham turning into a ONE YEAR OLD. What is happening??!! This cannot be real life guys! These kids really do grow up in a blink of an eye – just like everyone warned us. Thank goodness for memories…and margaritas, lots and lots of margaritas.

Hope you’re celebrating this weekend!

Cheers!

brandyjsig

 

 

 

fresh pineapple margaritas
 
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Author:
Serves: 4
Ingredients
  • 3 cups of chopped fresh or frozen pineapple
  • 1 cup fresh squeezed lime juice
  • 1 cup silver tequila
  • ½ cup orange liquor (such as triple sec)
  • ¼ cup simple syrup
  • sea salt to rim glasses (optional)
  • lime and pineapple wedges for garnish (optional)
Instructions
  1. Place pineapple and lime juice in a blender and pulse until well pureed. Add tequila, liquor and simple syrup. Blend until combined.
  2. Rim 4 large glasses with lime juice and dip in sea salt. (optional) Fill glasses with ice.
  3. Divide margarita evenly between glasses and enjoy!

 

Posted in cheers!, Cinco de Mayo, holidays, recipes | Tagged | 4 Comments