eatatallies.com

Quick and Easy Spinach Salad

Allie — Thu, 08 Mar 2012 18:02:28 +0000

I met my best friend Michelle when I was just 14 years old. After we got over first impressions and our initial dislike for each other, we became the best of friends and remain so to this day. We survived high school together. We “hung out” together ALL. THE. TIME. We would call each other in the morning before school just to see what we were going to wear that day. We would sit by each other in class and tell inside jokes and laugh hysterically until we were separated to opposite ends of the room. We would chat on the phone late into the evening rehashing our daily events. On weekends, we would have sleepovers followed by a late morning trip to the donut shop in our pajamas and slippers. We were inseparable.

When we graduated from high school, we went on to attend the same college. There we were roommates. We lived the dorm life together. We made great new friends with the girls on our hall but when the occasional homesickness set in, we cried to each other. We discovered things like credit cards, clubs and bonfires on the beach. We helped each other get ready for dates and would stay up waiting to hear all the details afterwards. We supported each other through relationships and heartbreaks. In college, we learned who we were and what we wanted to be.

Soon after college, I stood by my best friend Michelle while she said her vows on her wedding day. Not long after, she did the same for me. We both married, had jobs, and lived miles apart. However, we kept in constant contact on the telephone.

When I had my first baby, she and her husband drove 500 miles to meet him. Six weeks later, we made that same road trip to meet her new baby girl. A little over two years after our first babies were born, Michelle welcomed her second child into this world and THE VERY NEXT DAY I welcomed mine. Less than eight months later, I was unexpectedly ~~horrified~~ surprised when I discovered I was pregnant again! Michelle swore that she WOULD NOT be signing up for round three with me quite yet. However, it was only a matter of days before she had to make that very humbling phone call. She was pregnant too!

Those early years of motherhood, of having three babies in three years, were barely survivable. However daily phone calls in the midst of nursings, diaper changes, and toddler tantrums, with someone who was living this same life and could relate completely made it so much more manageable.

Michelle and I grew up together. She is a part of my family and I a part of hers. We have walked alongside each other at each life stage, high school, college, marriage, motherhood… I can’t imagine having a better best friend than her.

I couldn’t help but reflect upon all these things as I stood by Michelle’s side a few short weeks ago. Her Dad was dying, a man who loved her more than anything in this world, a man who was very much a part of my growing up years. She needed me and I needed her. Together we stood, next to her Dad’s bedside, tears streaming from both our eyes, as I said my last goodbyes to an amazing man, father, and grandpa. He passed away only days later.

I am so incredibly saddened by his passing but my heart breaks even more for Michelle. To watch a friend lose her first love, her father, is heart wrenching. However, I can’t help but to feel blessed to have been given the gift of a few moments with Michelle’s Dad in his last days, to tell him exactly how much he meant to me. He truly was a remarkable man, much like his daughter, my best friend Michelle.

This semi-homemade salad is one of Michelle’s quick and easy go to recipes and has become a favorite of mine as well, easy peasy and delicious!

Quick and Easy Spinach Salad
1 Bag of Trader Joes Spinach Salad (with cranberries, candied pecans, blue cheese and raspberry vinaigrette)
1 (11 oz.) can mandarin oranges
1 Granny Smith apple
1 green onion
1 avocado

Dice the apple and avocado. Drain the mandarin oranges. Thinly slice the green onion.

Place the baby spinach in a large bowl and top with apples, avocados, mandarin oranges, cranberries, candied pecans, blue cheese and green onions. Reserve some of the toppings to pretty up your salad once plated.

Pour 1/2 to 3/4 of the raspberry vinaigrette over the salad and toss.

Sprinkle with reserved toppings and serve.

Enjoy!

Salted Caramel Butter Bars

Allie — Sat, 21 Jan 2012 04:37:49 +0000

This morning when I dropped my 1^st grader off at school, I watched him from my car window until I could see him no more. It was raining out so he had his rain jacket with a hood on and was holding his umbrella above his head. He was walking fast to escape the rain and his red backpack was bouncing against his back. For some reason, I just couldn’t take my eyes off of him. He looked so little and yet like such a big boy all at the same time. When he was finally out of sight and I began to drive away, I had this horrible lump in my throat and tears in my eyes. My little boy is growing up too fast!

Today watching him walk off to school, without my hand in his, was hard.

Bringing him home this afternoon and surprising him with a Salted Caramel Butter Bar was just the therapy I needed.

And to finish off the day, my sweet six year old boy asking me to rock him before tucking him in bed, made my heart full again.

Salted Caramel Butter Bars

For the Crust:

1 lb. salted butter, softened

1 cup sugar

1½ cups powdered sugar

2 Tbs vanilla

4 cups all purpose flour

For the Filling:

1 bag (14 oz.) caramel candies (51 caramels to be exact), unwrapped

1/3 cup heavy whipping cream

½ teaspoon vanilla

2 teaspoons coarse sea salt

To make the crust: Preheat the oven to 325F

Using a mixer, combine the butter and sugars until fluffy and creamy,

about 3-5 minutes.

Add the vanilla and mix until combined.

Sift the flour and add to the butter mixture.

Mix on low speed until a smooth soft dough forms.

Butter a 9×13 inch baking pan.

Press one-third of the dough evenly into the pan to form a bottom crust.

Place the remainder of the dough in the fridge to chill.

Bake the crust for 20 minutes until firm and the edges are a pale golden brown.

While the crust is baking and the remaining dough is chilling,

make the caramel filling.

Place the unwrapped caramels, heavy whipping cream and vanilla

in a small saucepan.

Heat over medium/low heat until completely melted and smooth.

Pour the caramel filling evenly over the crust.

Sprinke with sea salt.

Remove the chilled dough from the refrigerator.

Crumble it evenly over the caramel.

Return the pan to the oven and bake for another 25-30 minutes until the shortbread topping is firm and lightly golden.

Let cool before completely before cutting into squares.

Enjoy!

source: adapted from Cookies & Cups

Banana Crumb Muffins

Allie — Sat, 31 Dec 2011 01:23:12 +0000

Thank you everyone for your kind comments and entry to win the Godiva Coffee Giveaway. And the winner is…

Johnna!!! Congratulations Johnna! I hope you enjoy your coffee :)

For the rest of you, go make yourself your own cozy drink and be sure to pair it with these amazing Banana Crumb Muffins.

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees. Line a muffin tin with 12 paper muffin cups.
In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder and salt.

In a separate bowl, mix the mashed bananas with the sugar, egg and melted butter.

Add the flour mixture to the banana mixture and stir until just combined.

Use an ice cream scoop to spoon batter into prepared muffin cups.

In a small bowl, stir together brown sugar, 2 tablespoons flour and cinnamon.
Use a fork to cut in 1 tablespoon butter until mixture resembles coarse crumbs.

Sprinkle crumb topping over muffins.

Bake in preheated oven for 18 minutes,
until a toothpick inserted into center of a muffin comes out clean.

Enjoy!

Source: adapted from allrecipes.com

Merry Christmas to Me, Merry Christmas to You!!!

Allie — Thu, 22 Dec 2011 19:08:20 +0000

Since December 1st hit, this is the first week I feel like I can finally breathe. Life has slowed down, the kids are out of school, I am finished with my baking and shopping, the Christmas cards have been mailed, most of my gifts have been wrapped and my new blog design is just about done, phew!

So I wanted to take a moment to officially welcome you to the new and improved Eat at Allie’s! I hope you like my new look as much as I do!

Oh and to celebrate, I have a little gift for you! Well, one of you at least…

A Godiva Coffee Giveaway!!!

The giveaway includes: Godiva French Vanilla Coffee (12oz.), Chocolate Truffle Coffee (12oz.), Peppermint Mocha Coffee (1.75oz), Hazelnut Creme Coffee (1.75oz), Breakfast Blend Coffee (1.75oz), Pumpkin Spice Coffee (1.75oz) and a Godiva Coffee travel mug.

To enter the giveaway leave a comment telling me what you think about my new look :)
For additional entries you can follow my blog, become a subscriber, and “like” Eat at Allie’s on facebook. Please leave a separate comment for each entry.

The winner will be chosen at random. You have until December 29th to enter. The winner will be announced on Friday, December 30th. Good Luck!

I’m Moving….

Allie — Fri, 16 Dec 2011 19:58:00 +0000

I love the holiday season but all the hustle and bustle of the season is close to driving me to insanity! I have baked countless goodies, attended party after party, watched all 3 kids performances, wrapped gifts, taken family photos, shopped, shopped, shopped and in the midst of all the craziness been working behind the scenes on Eat at Allie’s. Yes, I have a very special surprise for you all… Eat at Allie’s is getting a much needed makeover!!! I will have a new look and be making the big move from Blogger to WordPress.
Stay tuned!
Oh and if for some reason you no longer receive updates after the switch, please resubscribe :)
Thanks so much! See you soon…

Caramel Apples

Allie — Thu, 20 Oct 2011 23:17:00 +0000

In the Fall, I say a sweet goodbye to the carefree days of summer and my life becomes busy again. The kids begin a new school year, a new soccer team, a new grade. They have homework, school projects, practice, fundraisers. I have parent meetings, volunteer commitments, school conferences. The lazy days of summer are behind us and the life of schedules, structure and routine is in full swing again.

I find it a constant balancing act between the have to and the want to. Family time and fun time become things I must purposefully schedule in. One of the ways I do that is by creating traditions. Fall traditions that we do together as a family year after year, making time for each other during this busy season in our life.
Apple Hill and Bishops Pumpkin Farm have become two of our most cherished Fall traditions. We go away for the day, enjoy the outdoors, spend time together, and celebrate being a family. We come home with happy hearts and full bellies remembering who we are and what is most important in every season, each other.

Here is one of our favorite Fall indulgences that we always remember to bring back with us:

Caramel Apples

8-10 large Granny Smith Apples

wooden skewer for each apple

1 lb. brown sugar

1 cup unsalted butter

1/4 teaspoon salt

1 cup light corn syrup

1 (14oz.) can sweetened condensed milk

1 teaspoon vanilla

Wash apples and remove stems.

If apples have wax coating on them, dip them in boiling water and use a paper towel to wipe off wax.

This will allow the caramel to stick better.

Insert wooden skewers into each apple.

Melt butter in saucepan over medium heat.

Add the sugar, salt and corn syrup and mix well.

Slowly pour in the sweetened condensed milk and stir to combine.

Continue cooking over medium heat for about 15 minutes, stirring constantly,
until caramel reaches 245 on a candy thermometer.

Remove from heat and stir in the vanilla.

Dip each apple into the caramel and turn slowly to coat evenly.

Allow excess caramel to drip back into pan.

Place apples on cookie sheet lined with parchment paper to cool.

Enjoy!

Halloween Snack Mix

Allie — Wed, 12 Oct 2011 01:49:00 +0000

Snack mixes are definitely the way to go when feeding a group of hungry kids. Sweet, salty, crunchy, chewy, a little of everything is sure to please a crowd. After a recent soccer game, I passed out this Halloween Snack Mix to team of six and seven year old hungry boys. It was a total hit! My favorite little soccer player is still requesting more :)

Halloween Snack Mix
4 cups Classic Animal Crackers
4 cups Chocolate Animal Crackers
4 Cups Pretzels
4 cups Cheez-its
2 cups Chex Cereal
2 cups Raisins
1 1/2 cups Peanuts
1 cup Candy Corn
1 bag Reese’s Pieces

Mix it all up and serve!

Triple Chocolate Brownie Bars

Allie — Fri, 30 Sep 2011 23:58:00 +0000

After I had my first baby, several friends brought over meals during the following week. One of those meals arrived with a box of chocolates. On the card was written, “every woman who just gave birth deserves a box of chocolate”. Well, I couldn’t have agreed more!

This little rule is one that I have never forgotten. When I am delivering meals to new moms, I always make sure to include a little chocolate. A mommy friend of mine recently delivered her third baby boy, these Triple Chocolate Brownie Bars were most definitely deserved!

Triple Chocolate Brownie Bars

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups flour

1/4 teaspoon salt

3 tablespoons cocoa powder

2 cups chocolate chips

1/2 cup peanut butter

20 Oreo cookies

Preheat oven to 350.

Line an 8 x 8 cake pan with foil and spray with nonstick cooking spray.

In the bowl of an electric mixer, cream butter and sugar until fluffy.

Add eggs one at a time and mix to combine.

then stir in vanilla.

Add in cocoa powder and mix well.

Add flour and salt,

stir until batter is smooth and comes together.

Fold in 1/2 cup chocolate chips.

Spread in the 8 x 8 pan.

Sink 9 Oreo cookies into the batter and press gently.

Bake for 25-30 minutes.

While baking, crush the remaining Oreos in a ziplock bag.

When brownies are finished baking, remove from the oven

and sprinkle with 1/2 cup chocolate chips and crushed Oreos.

Place back in the oven for about 2-3 minutes.

During this time, melt remaining chocolate chips and peanut butter together.

Remove brownies from oven and pour melted chocolate mixture over the top.

Use a spatula to spread the chocolate evenly.Cover and refrigerate for 2 hours.

Let brownies sit at room temperature for 15 minutes before cutting.

Enjoy!

Source: adapted from how Sweet it is

Six Layer Sourdough Club

Allie — Fri, 26 Aug 2011 00:57:00 +0000

January and September are the two months that I make big organizational attempts in my disorganized chaotic life. January is of course the perfect time for New Year’s resolutions but September, it is the Back to School fever that gets me motivated. With Caleb starting first grade yesterday, I decided that I really need to get it together over here. This realization first hit me when I glanced at the calendar hanging in my pantry and saw October 2010. Yes, that is the last time that I wrote something down on a calendar. For the past 11 months, I have kept all appointment, meeting, activity, party dates, etc in my head. That is a lot to remember and has lead to an occasional forget. This school year, I want to be organized. I don’t want to be forgetful.

One thing that helps my crazy life go a bit more smoothly, is to prepare dinner in the morning. When I have dinner in the slow cooker or marinating in the fridge before 10am, my day is freed up to focus on all the other things I should be doing. And when my big first grader needs help with his homework after school, I will have the time to sit down at the table with him rather than slave over the stove because dinner has already been taken care of.

So my 2011 School Year Resolutions are:

Number 1: I will make dinner in the morning. I will not let the four o’clock “what’s for dinner?” frenzy strike.

Number 2: I will use a calendar. I will write all important dates down and I will remember them!

How about you? Any School Year Resolutions?

Here’s a make ahead sandwich for you to prepare while you think about it…

Six Layer Sourdough Club
5 Roma tomatoes, seeded and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1/2 cup chopped fresh basil

1/3 cup chopped red onion

2 garlic cloves, minced

2 teaspoons balsamic vinegar

1 tablespoon olive oil

1 large sourdough round

4 ounces sliced turkey

4 ounces sliced cheddar cheese

4 ounces sliced salami

4 ounces sliced monterey jack cheese

Using a knife, hollow out the sourdough round.
Reserve the top for the finished sandwich.

Brush the inside of the bread with olive oil and and set aside.

Place tomatoes, bell peppers, basil, onion, and garlic in a large bowl.

Drizzle with balsamic vinegar and olive oil. Stir to combine.

Spoon half of the tomato mixture into the bread round. Press down firmly.

Next layer the turkey,

cheddar cheese,

salami

and monterey jack cheese.

Top with the remaining tomato mixture.

Place the bread top back on the sour dough round and press down firmly.

Wrap tightly in foil and refrigerate up to 24 hours to combine flavors.

Slice into 8 wedges and serve.

Enjoy!

Buttermilk Chicken Caesar Salad

Allie — Sat, 13 Aug 2011 06:02:00 +0000

I am poolside at my parents house right now with three little people begging me to get off the computer and get in the water. I thought I would send a simple salad your way before I jump in. Happy Friday everyone! Enjoy your weekend :)

Buttermilk Chicken Caesar Salad

1 1/2 cups low-fat buttermilk

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 cup shaved Parmesan cheese

coarse salt and ground pepper

6 chicken tenders

3 slices multigrain bread

1 tablespoon olive oil

1/4 cup mayonnaise

1 large head romaine lettuce, cut into pieces

1/2 small head radicchio, thinly sliced

Heat broiler, with rack set 4 inches from heat.
Line a rimmed baking sheet with aluminum foil.

In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
Season with salt and pepper.

Place chicken in a resealable plastic bag.
Reserve 1/2 cup of buttermilk mixture for salad.
Pour the remaining buttermilk mixture in the bag.

Refrigerate chicken at least 30 minutes and up to 1 day.

To make the croutons, place bread on prepared baking sheet.

Brush both sides with oil, and season with salt and pepper.

Broil until toasted, 1 to 2 minutes per side and then cut into 1-inch pieces.

Transfer chicken to baking sheet and discard marinade.
Broil until cooked through and juices are clear.

Let chicken rest a few minutes before cutting into thin slices.

Add mayonnaise to the reserved buttermilk mixture and stir to combine.

Add romaine, radicchio, chicken, croutons and buttermilk dressing to a large bowl.
Toss to combine.
Serve immediately.
Enjoy!

Source: adapted from Martha Stewart Everyday Food