Thursday, May 29, 2014

Broccoli, Grape, and Pasta Salad

Hello lovelies,

I hope everyone's having a great summer! I'm having a blast and the weeks are just flying by. Last weekend was my favourite weekend of the year. It was race the Ottawa Race Weekend, and my cousins Moni and Ali came to visit. It was so nice to have them here. You can tell we're family because we have the same sense of humour! Lots of laughing happened throughout their stay :)

I absolutely love running races and especially this one cause there were spectators along the whole race course. I think I high fived every kid with their hand out! There were 47, 500 runners and you could cut the energy with a knife. Another great part of the weekend was when we found out that my cousin Robyn and her husband Ian had their baby!!! I can't wait to snuggle little Theodor William (a.k.a. Theo).





I'm starting a new series for the month of June! It's all about salads!!! Salads are a great thing to bring to BBQs and whip up on days where the last thing you want to do it turn on the oven. 

This is one of my favourite salads. It's a classic summer pot luck item.

Broccoli, Grape, and Pasta Salad

Ingredients

1 cup chopped pecans
1/2 (16-oz.) package bow-tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preparation

  1. ✿ Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. ✿ Prepare pasta according to package directions.
  3. ✿ Meanwhile, cut broccoli florets from stems, and separate florets into small pieces. 
  4. ✿ Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.


Enjoy!

xox
Gaby

Tuesday, May 6, 2014

Coconut Marshmallow Chocolate Chip Cookies

Hello lovelies,

I have a few things to say today.



1) Happy 1st birthday to Breakfast at Midnight. I feel like I could have been cast for Sixteen Candles because I completely forgot about my baby's birthday!!! It was officially April 19th but what's a few days, right?? So HBD to my blog!
Happt first birthday!!!

2) I'm done school! I'm FINALLY done exams and I feel great! No more Bishop's for eight months :(

3) I started my new job and I LOVE it! It's totally up my ally and I can't wait to see what the rest of the summer has in store for me.

4) I made a REALLY good cookie recipe recently. They combine great ingredients and come out soft and chewy.

Coconut Marshmallow Chocolate Chip Cookies

Ingredients
  • 2-1/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 cup butter
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup coconut
  • 1-1/2 cups miniature marshmallows
  • Sprinkles (optional)

Directions
  • ✿ Combine flour, baking soda, cinnamon and salt; set aside.
  • ✿ Cream sugar, brown sugar, butter, vanilla and eggs.
  • ✿ Blend flour combination into egg mixture.
  • ✿ Fold in coconut, marshmallows and chocolate chips.
  • ✿ Drop by tablespoon onto greased cookie sheets. 
  • ✿ Bake at 375 degrees for 10-14 minutes or until golden brown.



Enjoy!

xox 

Gaby