Sunday, January 30, 2011

Look! I Made a Lampshade!

Ok, so I didn't make a lampshade...but I did give it a facelift.  We've had this floorlamp since we got married, but it didn't have a place in our home here, so we decided to use it in the baby's room.  The only problem is that the shade had seen better days (lets just say that moving is not kind to white lampshades).
So, I tracked down some cute pink fabric, made a template with newspaper, and went to town.  About 1/2 yard of fabric later, combined with some spray glue and trim, and I had a much cuter version for our little girl's room!

You Should Make This For Superbowl

First let me say that it feels so nice to be back in action.  I was recently stricken with the plague sick with the world's worst cough/cold combo.  Man, I did not leave my house (or my couch for that matter) for over a week.  Let me just say that I don't wish that illness on anyone, and I particularly don't wish being full term and sick on even my worst enemy.  Fortunately, the baby has decided to wait for me to be better before making her entrance into the world.  I was VERY worried for a while about going into labor without being 100%. 

Anyway, on to more exciting things like yummy recipes.  You should totally make this delicious cheesy bean dip for the Superbowl. 

In the interest of full disclosure, this is not my recipe.  I shamelessly stole it from another website, but that doesn't make it any less delicious.  Here it is: 
-2 cans Hormel chili with beans (I used vegetarian, but you can use any kind)
-1 block of cream cheese
-1/2 red onion, chopped
-1 small can diced tomatoes with green chiles
-1 cup shredded Mexican cheese
-pinch of cilantro
-pinch of cumin
-salt and pepper to taste

Drain Chili and diced tomatoes. Mix Chili and cream cheese. Mix in all other ingredients, except the shredded cheese. Add shredded cheese to top. Bake at 375 for about 15-20 or until cheese is bubbly. Serve with tortilla chips. Enjoy! 

Tuesday, January 18, 2011

Souper Delicious- Corn & Vegetable Chowder

Please forgive my terrible puns, but this soup really was delicious!  I know it's freakishly warm here in the Southwest, but I'd make this soup anyway, and it would be the perfect warm-up for those of you in colder climates. 
Corn & Vegetable Chowder:
-2 tbsp. extra virgin olive oil
-1 med. red onion, diced
-1 red bell pepper, seeded and diced
-3 garlic cloves, crushed
-2 medium diced potatos
-3 tbsp. all purpose flour
-2 cups vegetable stock
-2 1/2 cups milk
-1 cup broccoli florets (more if desired)
-2 cans corn kernels, drained
-2 cups grated cheddar
-salt and pepper to taste

Heat the oil in a large pot.  Add in onion, bell pepper, garlic, and potato and saute over medium heat for 5 minutes

Add in flour and stir until completely mixed, then add milk and stock

Add the broccoli and corn.  Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until all vegetables are tender

Stir in 2 cups cheese until completely melted

Season to taste and enjoy! 
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