Julie & Julia

Book of Choice

Julie & Julia

By: Julie Powell

Background: I am sure you know of this movie (based on a book, based on a blog) from the Meryl Streep/Amy Adams on-screen performance. My mom had it DVRed at her house and we watched it together. Because we never had 2 hours at one time to sit and watch, it was broken into about 6 different parts, but I loved it! I decided to read the book during one of our movie breaks. 


First Thoughts: The book and the movie are completely different. Usually, when I watch a movie after reading a book (or vice versa), I feel like the two stories are pretty much the same. The movie spends about 1/2 the time covering the lives of Julie Powell and Julia Child. The book really doesn't get into Julia Child very much except for a few letters written by her husband. 


Final Thoughts: Mmmm I actually liked the movie better so maybe stick to that.

Baked Salmon with Tomatoes, Spinach, & Mushrooms

Kraft has struck again. This dinner was incredibly easy to make. To make for one, just use the leftover spinach leaves, mushrooms, and tomatoes for a salad the next day topped with grilled chicken!


Baked Salmon with Tomatoes, Spinach, & Mushrooms
Ingredients: Serves 4

• 4 salmon filets
• 2 cups of roughly chopped fresh spinach leaves
• 1 cup sliced mushrooms
• 1 tomato, chopped
• 1/3 cup Kraft Sun Dried Tomato Vinaigrette Dressing (I didn't want to buy a whole thing of dressing for 1 recipe so I used regular Italian I had in my fridge and it was perfect)

1. Pre-heat the oven to 375.

2. Line a baking dish with foil, spray with cooking spray, and place salmon skin-side down.

3. Combine the spinach, mushrooms, tomatoes, and dressing in a bowl. Toss to coat the veggies in the dressing.

4. Spoon the mixture over the fish.

5. Bake for 20-25 minutes. I actually had to bake mine for about 3o minutes. Just test the middle of the filet with a fork. It is done with it is flaky and moist. 

6. I served with baked asparagus and lemon wedges to squeeze over the fish! YUM.

Turkey-Vegetable Parmesan

Food Network Magazine helped me with dinner last week. The end result wasn't as pretty as the one in the magazine, of course, but it sure was yummy! 

Read on to see my version of the recipe. FYI: I used chicken breasts instead of turkey. 

Turkey-Vegetable Parmesan

Ingredients: Serves 4

• 1 small eggplant, cut into 1/4-inch-thick rounds
• 1 small zucchini, cut into 1/4-inch-thick rounds
• salt
• olive oil
• 4 chicken cutlets
• flour
• 2 tablespoons unsalted butter
• 2 plum tomatoes, chopped
• 1/2 cup white wine
• 1/4 cup chopped fresh basil
• 4 thin slices fresh mozzarella cheese

1. Pre-head the broiler. If you don't have a broiler, turn your oven on as high as it will go.

2. Salt the eggplant and zucchini. Heat some olive oil in a skillet. Saute the eggplant and zucchini until browned. Set aside.

3. Salt and pepper the chicken. Lightly dredge in flour. To do this, place a small amount of flour on a plate and dip both sides of the chicken into the flour to lightly coat.

4. Add some more olive oil to the skillet. Place the chicken in the skillet and cook on both sides until done, about 15 minutes total for a medium breast. Set aside.

5. Heat 1 tablespoon of butter in the skillet and add the tomatoes and wine. Bring to a boil. 

6. Place the cooked chicken back in the skillet. Add a layer of eggplant, zucchini, basil, and spoon some of the tomato mixture on top. Top with the mozzarella. Simmer a few minutes.

7. Next, you need to put the skillet in the broiler until the cheese is slightly melted, about 3 minutes. If you do not have an oven-proof skillet, just cover the handle of your skillet with foil and it will be fine. See the pics above!


I served with a side of couscous. Yum!

4th of July

After being gone all weekend, we headed back to Houston in time for some more America celebration. We went to City Centre for their concert and fireworks display with my family. Since this was new to use, we weren't sure what to expect. Their ads said the music was from 6:30PM-9:30PM with the fireworks after. Our plan was to get there, get dinner at Ruggles Green, claim some seats and relax.

We left the house at about 5:30 to play it safe, and I am so glad we did! When we got there, the green area where the band would be playing was already 1/3 full! We went ahead and laid out our blankets, set up our chairs, and got to-go from Ruggles Green.

The band was so fun!

We brought some chicken foot dominoes to pass the time.

View of the PACKED crowd.

The fireworks were shot off behind the stage and from the top of one of the office buildings. They were so close!

We finished our 3rd fireworks show in 3 days and headed home to sleep!

Dallas

After the wedding festivities, we went to Johnny's college friend's house to stay the rest of the weekend. Chris (aka "Skinny") lives in DTown and was kind enough to let us shack up there. Sunday afternoon, we (the boy, me, Skinny and his gf Amanda) went to brunch at The Grape. Their burger was voted one of the best in the state by Texas Monthly. It did not disappoint. Beware: it is only served on Sundays! We napped, went poolside at the neighbors, and headed to the racetrack!


I have bet on horses before in Arkansas. While I cannot read one of those card things about the horse, I can bet on what the experts suggest. I actually won a race! $3.20... wooo hooooo!

Luckily, we had reserved seats inside so we didn't melt.

We had our 2nd fireworks display of the weekend at the end of the race!

Rebecca's Wedding

BEAUTIFUL! 
Pretty flowers, good food, great band, fun people and a fireworks display. What more could you ask for?


Cocktail hour after the ceremony.

The boy and myself... right before Jennifer spilled an ENTIRE glass of wine on my (sister's) dress. Good thing it was black!

Large centerpieces.

Dance floor

Cake table

Jennifer, the bride, and me

Cutting the cake!

Lovers

Tequila

Finishing the night with a bang!

Congrats to the new Mr. and Mrs. Bell!

Fort Worth Friday

One of my friends from college, Rebecca, got married this past weekend in Dallas. Since Monday was the 4th of July, we had a long weekend to play. We decided to go to Fort Worth and stay with my friend, Jennifer, on Friday night. 


A big group of us started off the night with dinner at Brownstone. There were 9 people total: friends from college and some of their significant others. Here's a shot of all of the girls: 

Top Row: Kate, Elizabeth, Kelly, Jennifer

Bottom Row: Katie and Yours Truly

After dinner, we walked to Chimy's for some fun and drinks. Elizabeth, Kelly, and I got Jersey Shore-style margs with a beer topper.

After Chimy's, we went to another bar and met Dad and Step-Dad. These two fine men were randos the boys met at the bar, befriended, and started calling Dad and Step-Dad when they weren't listening. Johnny was making the ugliest face EVER so he made me crop him out. Don't worry, I still have the original for blackmail. 

Before heading to Dallas Saturday afternoon, we ate a yummy lunch at Fred's. I definitely suggest the Crispy Bacon Cheese Fries (add jalapenos!) with the Diablo Burger. 

I love visiting Fort Worth and I cannot wait to go back!

Zesty Lime Shrimp and Avocado Salad

I have been a major recipe slacker recently. This is because A) I haven't been home to cook and B) I haven't been home to cook. 


Here is a yummy summer recipe from my friend* at Skinny Taste. You may remember this site from the Asian Turkey Meatballs. I love looking at Skinny Taste for new, yummy recipes to try. Here goes!


Zesty Lime Shrimp and Avocado Salad
Serves 4
Ingredients:

• 1 pound jumbo shrimp, peeled and deveined
• 1 medium tomato, diced
• 1 Hass avocado, diced
• 1 jalapeno, chopped (add the seeds for some kick)
• 1/4 cup chopped red onion (about 1/2 small red onion)
• juice of 2 limes
• 1 tablespoon olive oil
• 1 tablespoon chopped cilantro
• S&P to taste

1. In a skillet, cook the shrimp until pink and firm. We added Tony Chachere's for some more flavor. When done, allow to cool and chop into bite-sized pieces.

2. While the shrimp are cooling, combine the red onion, lime juice, olive oil, and S&P in a small bowl. Let marinate for at least 5 minutes.

3. In another bowl, combine the shrimp, tomato, avocado, and jalapeno.

  

4. When the onion mixture is ready, combine the contents of both bowls together. Top with cilantro and add S&P to taste.

You can serve over salad, tostada shells, or eat with chips!

For my birthday, the boy's parents gave me this Molcajete from WS along with some Guacamole Starter. Perfect side dish:

*We aren't really friends. I just like to say that.