Movie Night

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What goes better with movie magic than a little candy and buttered popcorn? Honestly ... nothing. Nothing goes better. All eyes on my movie theater that thinks they can be out here pushing frozen pizza and subpar hot dogs. Stick to what you know, theater!

At-home movies are just as magical as going out to the theater ... and substantially less expensive, amirite? Of course, having gone through a childhood of going to the movies and getting snacks, I associate film with food and must have something to accompany.

Setting up a movie at home allows for preparing some heathier snacks. No buckets of butter here. One thing I like to reach for is sweet potato chips. I should probably stop reaching for them too because the bag disappears; or the pan if I've made them myself.

I also like to occasionally take a time machine back to childhood and cut up an apple or banana and slather it with peanut butter. That's a snack that is both health and timeless.

My rule for movie snacks is that there can't be any effort. I can't be focusing on cutting something up and viewing. When I'm watching a movie I need to be able to mindlessly snack only coming to 20 minutes in (because I'm aggressive and lack real self-control) to find that I've already finished the snack!

I'm also a fan of reaching for the classic movie snack - popcorn! When we were growing up, my mother would set us up with a movie and disappear to come back a few minutes later with two plates of popcorn, one each for my brother and me. It doesn't take long to microwave pop that quintessential film snack. Or perhaps you've purchased a few bags of pre-popped kernels. I love to grab a few bags of SkinnyPop, which is not slathered in yellow butter (so it's healthier!) and has several flavor options of their classic popcorn. My personal favorite is pepper jack — then again, I do love anything pepper jack.

- Ashley

What's your favorite movie night health snack?

Mix and Bite

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With summer entering into its end phase — sorry kids, time to start thinking about school — this is the time I really enjoy time outside. July is always so hot and unbearable, but August and early September are so pleasant, particularly the evenings. 

Question: Is there anything better than spending a summer night on the porch or an impromptu picnic with your friends absentmindedly biting at yummy snacks and sipping on delicious mixed drinks? Answer: No. There is nothing better. Throw in some music in the background and thrilling conversation, you've got a pretty solid setting. 

Please note that I am not talk about hardcore chowing down. While I am totally behind al fresco dining, I am talking about some proper midday-late night adult snacking. Easy access snacks like pretzels and popcorn are honestly the best, and they aren't LOADED with calories so you can snack guilt-free. Though, I always snack guilt-free ... Own your snacking!

But snacking is only truly great when it's paired with the best beverage, and summer offers such a great menu of cocktails. SkinnyPop has sportingly provided a handy guide for your snacking/drinking needs. Just the thought of indulging in a blueberry mojito with some salt and pepper popcorn has me wanting to call off work to initiate an early happy hour.

Honestly, as my week stands, nothing sounds better than a margarita (make it a size large!) and a bowl of pepper jack popcorn.

 - Ashley

What is your perfect summer snack/drink pairing? 

Looking for a Little Inspiration

 

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Every once in awhile I hit a roadblock and am in desperate need for a little inspiration. Now ... because I'm a casual mess of a human, I look for inspiration in multiple areas. Perhaps we will explore all of them down the road. For now, I am focused on just one: food. With the change in the weather and the seasons, so does change my cravings. This makes sense. The seasons change and so too do the foods that are in abundance. For example: strawberries are the only fruit on my mind, and spinach is the base for all of my salads.

But beyond that I feel stuck. Having to plan lunches for the week doesn't make the situation less annoying ... ya feel?

I mean I do little things like buy Greek olives on a whim, or dabble in artichokes. However, every time I cook the result is a pasta/rice dish, eggs, or a flatbread. I essentially take the same salad to work every day interchanging shrimp and chicken as the protein. I would love to switch things up every now and then to keep my diet more exciting—and keep myself from wandering into a restaurant for a $10 salad. Message to the city of D.C.: salads don't need to be $10.

I have amassed quite a collection of cookbooks for a 20-something who only cooks for herself on any given night and does approximately zero entertaining. So I have resolved to flipping through one or two to at least get a list of ingredients for the week that will maybe inspire several dishes. Does anyone else get into a food funk with the season change?

<3 Ashley

What are your favorite dishes to make in the summer?

Recipe Box: My Grilled Cheese

There are certain foods that people can get very defensive and opinionated about. One such food item I am sharing today—grilled cheese. It is the classic sidekick of soups of all varieties and itself can come in a few different forms. I read an article a few years ago asserting that buttered white bread and two slices of American cheese was the true formula resulting in the perfect cheesy sammy (excuse me while I channel my inner Rachael Ray!)

I have my own opinions on the matter. Since I have been such an active grilled cheese consumer from youth to adulthood midnight snacking, I feel I have room to speak. I am not a white bread eater and when it comes to American cheese, I have to admit that I am a hater. Sorry...you can't tell me that it is the yummiest cheese in the case.

Recently, I was lazily constructing a soup and grilled cheese lunch and through slight alterations discovered my new favorite way to eat this timeless sandwich:

- Na'an (wheat preferred)
- 2 slices of pepper jack cheese
- butter melted in the skillet

Still simple, yet different enough to be a little exciting. Note: It may be sad that right now this feels like the most daredevil move of my life. I broke some na'an into pieces sized to my desired portion and to accommodate the cheese slices. Melt butter down in the skillet; I feel weird spreading it directly on the na'an. Then proceed as normal. Enjoy!

<3 Ashley

How do you take your grilled cheese?

Holiday Sweets

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The holidays are over, but there are still some aspects that linger. Example: the bags of cookies, containers of fudge, and my brother's birthday cake. I imagine that my blood sugar is so far past the roof at this point. Tell me I'm not the only one with this struggle. We all want to start the year off right and get those veggies and treadmill miles logged, but how can we do that we the temptations of the season still hanging around?

My solution? Shove it off on others. I've been harping on my family to help themselves and even offered to bring along bags of sweets to meet-ups with friends (they said no because "2017 is the year I take control") THIS IS NO TIME FOR DISCIPLINE!

I truly do not feel I can commit myself to my new year health kick until the sweets have left my fridge. Plus, half of the cookies and all of the fudge were made by me—and there is no way I am throwing out all of my hard work. I will hit the pavement running again and will certainly work on making healthy meals (with the new cookbooks I got for Christmas!) but I will still be snacking and working on getting those holiday sweets outta here!

<3 Ashley

Are you still being haunted by the ghost of Christmas sweets?

Flavors of Summer

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One of my favorite things about the summer months—besides the sun, tans, blue skies, summer storms, and morning coffee outside—is the direction my diet travels in. When it's hot as Hades outside the last thing I want to eat is the big, heavy, starchy meals that rule my life in the winter. Summer is a time for citrus and berries, grilling, salads, infused water, and light pastries. My summer is basically one long, perfect brunch in the sun. Here are a few of my favorite bites this season:

Berries: I'm all berry, all the time. The past month has seen me fitting a handful of blueberries into each day—mostly for breakfast. Cereal, oatmeal, Greek yogurt, and whole wheat pancakes are made ten times better with those delicious little blue orbs.

Citrus: Oranges and grape fruit are two of my biggest loves. Yes, I am a woman with many loves...don't judge. When I need a snack I reach for one. They are also some of the best flavors in my favorite summer cocktails.

Quinoa: Admittedly, I usually reach for the quinoa begrudgingly. The box sits next to the pasta and 9 times out of 10, I want pasta over quinoa. However, when I finally resolve to eat a bit better I am a happy lady. Yeah, I find quinoa to be incredibly bland, but you know that I'm one for experimenting and spicing things up. Red peppers, basil, olive oil, and mushrooms are a wonderful addition to a bowl of this tiny grain.

Tomato and Mozzarella: This is the flavor combination that holds incredible power over during the summer. Bruschetta, salads, sandwiches...it is appropriate and yummy in so many different dishes. Add balsamic and basil and your taste buds are soaring; at least mine are. :)

<3 Ashley

What are your favorite things to eat during the summer?

Out & About: Steel Cactus

This past week was spent almost entirely celebrating my roommate's 21 birthday. However, Friday night is when we really got down to it. We as a house, dressed to the nines and set out to Pittsburgh's South Side to get our hands on some delicious Mexican food and the Pittsburgh fave, Yinzeritas. We ended up at Steel Cactus, which drew us in with a cool ambience and wide open windows--which were great since it was actually beautiful on Friday!

To be perfectly honest, prior to that night I had no idea what a Yinzerita entailed. Hey, I've only been 21 for two months and here for three weeks...and I avoid spending money at all costs. But it was a "treat yo'self" kinda night and so I decided to do just that. The drinks come in a few flavors, but the popular one at the table was strawberry (with one odd ball getting the peach). Each flavor comes with a bottle of beer that the waiter will tip and dunk straight into the glass. Wouldn't you know...it was actually good!

While everyone loved the signature Pittsburgh libation, there was food to be had as well! I ordered the achiote shrimp tacos and it was probably one of the best decisions I have made in my life. Truly. They were delicious. The plate came with three tacos, a good helping of rice and a side of black beans (those were not sampled...not a bean gal).

The restaurant has two locations: South Side and Shadyside. I had been to the Shadyside one earlier in the semester for drinks with a friend. We did get their chips and queso and let me tell you...that queso is absolutely yummy! The chips were a bit greasy but the cheese more than made up for it. Both locations have outdoor rooftop seating, which is fantastic for these last summer nights! As we walked out the door we began discussing our next trip back!

<3 Ashley

Ever been to Steel Cactus in Pittsburgh? Does this sound like your kind of place? 

On Meeting a Cheese I Didn't Like

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Yes. It happened. Last night I was preparing what was intended to be a delicious little dinner--spinach and artichoke grilled cheese--when the seemingly impossible happened. I am a big cheese lover; I think I may get it from my mother. We love shopping for cheeses to cut up and snack on during the week. This recipe did not call for some wild or exotic cheeses. I was merely dealing with mozzarella and parmesan.

Now, my mother and I have also been actively trying to keep our eating organic and relatively healthy with a little bit of wiggle room. When we were at the store buying what we needed we were in the organic section and I spotted some mozzarella and thought, "Hmmm. Cheese not concocted with chemical or something. Great throw it in the cart!" And we lived happily ever after.

False. Fast forward to dinner and I--luckily--decide to sample the organic cheese to find out, surprise, this is not cheese. This is an imposter. This is disgusting. Upon reading the packaging--something you should do prior to purchase--I discover that it is dairy, lactose, soy and gluten free. Is this even cheese at this point? I actively refused to put in my sandwich and opted instead to slice up some gouda, which proved to be pretty good! What happened to the fake cheese? We tossed it. I respect vegans for their lifestyle and sticking to it, but now I can confirm that this will never be my lifestyle.

The lesson here today, folks: shop smart. Read the packaging. Don't skimp on cheese.

<3 Ashley

Are you a cheese lover?

Recipe Box: Roasted Red Pepper Alfredo

It's been awhile since I've posted a recipe for something that isn't a breakfast food; I can't help it! I identify with Ron Swanson in that way I guess. This recipe has been a long time coming. I made it when I was home for spring break and just have not found the right time to post it. Now is that time. I made this for my mother and I one night with my fingers crossed that it would be good. I will tell you that it did not disappoint. I honestly did not know how this would taste with the roasted red pepper and cream cheese together but it was pure perfection. With some spinach stirred in--which is what we were actually trying to get out of our fridge--and a bit of baguette on the side it made for the perfect meal. This recipe comes from the aptly named, Damn Delicious. I concur.

What you need (makes four servings):
- Pasta
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 c. milk (the original recipe had 1/2 c milk and 1/2 c. heavy cream...I didn't have cream)
- 4 oz. crumbled goat cheese
- 1/2 c. grated Parmesan
- 1 (12 oz.) jar roasted red peppers
- salt + pepper

What to do:
- In large pot boil water, cook pasta, drain well.
- Heat olive oil in saucepan over medium heat. Add garlic and onion. Cook, stirring frequently, until onion is translucent (2-3 minutes).
- Stir in milk (and cream if you follow the original recipe) and cheeses until cheese is melted (1-2 minutes)
- Add red peppers and puree with immersion blender or pour into a standing blender--return to heat when done.
- Salt and pepper to taste. Serve immediately and enjoy! :)

<3 Ashley

Will you try this yummy sauce? 

Sunday Brunch: Baked Blueberry Muffin Oatmeal

This week home from school has been so beyond relaxing. I'm happy that the break came when it did. However, I did manage to not touch any of my assignments so I have created a kind of hell week for myself when I get back. Oh well, what's a little extra work, right? I can just do it on the bus on the way back.

What I am going to miss during this next month and a half before the end of the semester (which I miss after every break) is waking up when I please and having a slow, relaxing morning with a breakfast into which I have actually put an effort. One breakfast that I made this week--as always inspired by what I find on Pinterest--was a baked blueberry muffin oatmeal. Yummy, right?! The original recipe from Mother Thyme below makes four ramekins full of oatmeal; I used a bit of math and guesswork to get it down to one serving.

What you need:

- 1 3/4 c. milk

- 1/4 c. sugar

- 1/2 tsp. vanilla extract

- 1/4 tsp. salt

- 1 1/2 c. old fashioned rolled oats

- 1/2 c. fresh blueberries

For the topping:

- 1/4 c. sugar

- 1/4 c. all-purpose flour

- 3 tbsp. butter

What to do:

- Preheat oven to 400 degrees

- Mix milk, sugar, vanilla and salt in saucepan over medium heat; bring to a boil.

- Stir in oats and continue to cook 3-5 minutes until oatmeal has thickened

- Gently stir in blueberries and remove from heat; let sit for about 3 minutes

- In a medium bowl combine sugar, flour and butter. Mix with pastry blender or fork until butter resembles crumbs

- Spoon oatmeal into ramekins and distribute the topping over them

- Place ramekins on a baking sheet and bake in the oven 10-15 minutes

- Remove and allow to cool a little. Enjoy!

Et voila! It was as delicious as it looked!

<3 Ashley

Are you going to try this yummy baked oatmeal?

Sunday Brunch: Sweet Potato, Spinach and Egg Breakfast Bowl

Hello, folks! Happy Monday to you.

Today I want to share a fabulous food find that I stumbled upon last week. I made this delicious and savory breakfast for myself this morning for the second time; I am in love with the sweet potato, spinach and egg breakfast bowl. The original recipe is courtesy of Mara over at M Loves M. I have actually tried quite a few of her sweeter dishes and all of them are delicious. My favorite is the blackberry clafoutis which I make with blueberry instead. The woman knows exactly what she is talking about.

There are just a few alterations that I have made myself based on my own timing and patience level. Perhaps if I had just a bit more time during my week day mornings I would prepare it as it should be in the oven. However, for time sake I do it on the stove in a skillet. The recipe below will made enough for one with maybe some extra potato depending on the size.

What you need:

1 smallish sweet potato (1/4 inch slices)
olive oil
salt + pepper
spinach
1 egg
cheese
The original called for onion, but I did not have onion at the time. Feel free to add the ingredient to your liking!

What to do:

Coat the bottom of a skillet with olive oil and heat up over medium heat. Arrange sweet potato slices around the bottom of the skillet and season with salt and pepper (I also like to sprinkle some thyme on mine)

Cook potatoes for about 4-5 minutes on each side; but keep an eye on them just in case! When potatoes are almost cooked throw in spinach and cook until it wilts. Set aside in bowl.

Prepare egg to your liking. I did sunny side up like the original recipe called for. When the egg is done lay it over top of the potato and spinach. Sprinkle with cheese. (Goat in the original; I used mozzarella).

<3 Ashley

What is your favorite savory breakfast?

Sunday (on a Monday) Brunch: Finals Edition

The last brunch of the fall semester occurred yesterday and it was just as dreamy and wonderful as all of our other get togethers. The difference? We took the brunch abroad to a restaurant rather than making it in our apartment. The reason, of course, being that it is FINALS WEEK--which is also why this post is coming to you late. None of us can barely find the motivation to make a grilled cheese let alone a fancy shmancy brunch. We decided since we were going out to find available study locations we could still have brunch and just let someone else do the cooking!

We packed backpacks with textbooks, notebooks, lecture print outs and tech and elected The Porch right on campus as receiver of our money and giver of food. Boy did they give! I ordered the "Porch Scramble" and couldn't have made a better decision. There is chicken and mushroom in that egg pile up there. So much yum! They also came with some wonderfully spiced potatoes, a homemade English muffin and a side of their HOMEMADE ketchup which also had a bit of a spice to it. Michelle ended up getting their quiche which also looked absolutely to die for. On top of the delicious meal and the wonderful company and conversation we are convinced that Pitbull was dining a few tables away--not really but this guy looked WAY too much like him. 

Now if you will excuse me, I still have one more paper to blaze through. (Prayers are being accepted)

<3 Ashley

Do you have a favorite restaurant you like to brunch at?

Recipe Box: Roasted Mushroom and Brie Soup

Yuuuuummm :)

One of the reasons I love going home over breaks (aside from the obvious I get to see my family and friends) I get to experiment a bit more with my cooking. I do that here at school to an extent; but I can do more at home since I don't have to rely on myself to buy the food--does that make me a bad child? I'm a college kid on a budget...it's the truth! Over Thanksgiving break I found a recipe for roasted mushroom and brie soup. I made and OH MY! It was too good not to share!

Ingredients:

- 1 1/2 lbs mushrooms, sliced

- olive oil

- 2 tbsp butter

- 1 onion, chopped

- 2 cloves garlic, chopped

- 1 tsp chopped thyme

- 2 tbsp flour

- 1/2 c. white wine

- 4 c. vegetable broth

- 1/2 c. heavy cream

- 4 oz. brie cheese (1-inch pieces)

- Salt + pepper

Step by Step:

- Preheat oven to 400 degrees F. 

- Slice mushrooms (if you buy them whole like I do) and spread them out on a line cookie sheet. Drizzle with olive oil and put in oven for 25 minutes, mixing once half way through.

- In a medium saucepan on the stove, melt butter over medium heat and add onions. Cook 5-7 minutes. Toss in garlic and thyme and continue cooking until fragrant. Add flour and stir about a minute.

- Pour in wine and deglaze pan. Pour in vegetable broth and add mushrooms. Bring to a boil and let simmer for 10 minutes.

- Add brie and heavy cream. Let cheese melt and fish out the rinds if you didn't remove them beforehand. Salt and pepper to taste

- Puree in blender until desired consistency is reached. Serve and enjoy!

<3 Ashley

Will you try this recipe? What are your favorite soups when it gets cold outside?

Sunday Brunch: Crustless Veggie Quiche

Sunday brunch is coming to you late today because, well...brunch came to us a little late today. I actually went out for breakfast this morning with my family who was visiting this weekend, and Michelle had a friend from home here as well. This is was the weekend to have visitors too! It was Light Up Night here in Pittsburgh, the Penguins played some hockey (they did lose in the shoot-out unfortunately!) and our Pitt Panthers finally pulled out a win for our last home game against Syracuse. With the determination to make brunch happen still, we elected to have brunch for dinner. After the sweetness that was the stuffed French toast last weekend we opted for savory this time around with a crustless veggie quiche.

Ingredients:
- 3 egg white
- 3 eggs
- 3/4 c skim milk
- salt & pepper
- veggies of your choosing
- spinach
- mozzarella cheese
- parmesan cheese

Step by Step:
- Preheat oven to 350 degrees
- Cook veggies (we used onion, garlic, mushroom, tomato) on the stove until tender
- In a medium bowl mix eggs, egg white, milk, salt and pepper
- Spray a pie plate and arrange veggie layer. Arrange spinach layer Sprinkle mozzarella cheese then pour egg mixture over top. Sprinkle top with parmesan.
-  Bake for 45 minutes.

As I look back on my blog content thus far, I see a lot of food. Is there anything else you guys would like to see me talk about? Not that food is a bad thing!

<3 Ashley

Are you a quiche fan? Did you have a good weekend?

Get Stuffed: Cranberry Sauce

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We are exactly one week out from Thanksgiving and if you haven't planned your menu yet--you're a fearless last minute person, I like you--I am here to be of assistance! Granted, my family has opted to eat out this year because everyone agrees that while our dinners are usually kick a** cleaning up after is the absolute worst after you've eaten four plates of everything. However, I will be sharing some of my favorite Thanksgiving food recipes because there are some great ones out there that I have tried and absolutely must share.

Two years ago, when I came home for the first time after starting college, I demanded that the cranberry sauce not come from a can. I know I'm not the only one who thinks you taste more of the can than the sauce. I volunteered to find a recipe and make some homemade cranberry sauce. I did it and everybody loved it!

Ingredients:
- 1 bag (12 oz) cranberries
- 1 c cranberry juice
- 1 c pure maple syrup
- 3 tbsp orange juice (or zest!)

Step by Step:
- Wash cranberries and then dump in medium sauce pan
- Pour in the 1 cup of juice and the maple syrup
- Add orange juice. Stir.
- Turn stove on high heat and bring mixture to a boil
- Once it's boiling turn the heat down to medium low. Continue cooking for 10 minutes or until juice is thick. Turn off and store in refrigerator until dinner time!

<3 Ashley

Sounds yummy right? What's your favorite Thanksgiving side dish?

Sunday Brunch: Stuffed French Toast

Look at that little piece of heaven

After talking back and forth and canceling on each other last minute for the past two weeks, Sunday brunch finally happened and the ladies reconvened to talk predominately about the disappointment that is our football team and the consistent issue that is the male population. This morning we trekked out into the cold to buy a loaf of sourdough from Panera for our stuffed French toast. I am very happy to say that it was very much a success!

There was no set recipe for this since we all wanted to stuff ours with different things. Michelle and I found happiness in cream cheese and raspberries, while Megan most definitely suggests cream cheese and bananas--never really considered that combo before! I will share the basics of what we did.

Ingredients
- 2 slices of sourdough per serving
- 2 eggs
- 1/2 cup skim milk
- cinnamon
- cream cheese (or peanut butter or Nutella!)
- fruit

Step by step
- Slice sourdough to the desired thickness
- In a bowl, mix eggs, milk and cinnamon
- Spread cream cheese on one side of both slices of bread, arrange fruit on one slice and make a sandwich
- Soak both sides in the egg mixture--let each side sit for a bit to soak the mixture in
- Heat oil or butter in a skillet and cook French toast approximately 30 seconds on both sides or to your liking
- Enjoy!

<3 Ashley

What do you enjoy in your stuffed French toast? 

The Potato Party

One thing that my roommates and I have established within these past few months living together in this apartment is that we throw some fantastic parties. If any readers here remember from All That Glitters, we had a fun '90s themed slumber party for Allison and Abby's joint birthday party back in September that included face masks from Seventeen magazine, homemade popsicles and popcorn, a playlist with the best of the '90s and early 2000s and 3 large pizzas. Sounds like a good time right? We have also hosted a dinner party and a pretty standard party which turned into a great Mario Party competition. This past weekend we struck again with another wonderful party. I bet you've never been to this kind of party; it was a potato party. Yeah, you read that correctly. This invite only party required that all guests contribute their own homemade potato dish to this very starchy potluck. Our friends did not disappoint. We had white cheddar mashed potatoes (the clear winner!) loaded sweet potato boats (a close runner up) sweet potato fries, tater tots, roasted garlic and parmesan potatoes and the interesting potato chip and Nutella combo that turned out the be pretty much the greatest thing EVER!

Also party of the evening were some very competitive potato themed games. We had half a round of hot potato which did not last very long before the potato exploded all over the carpet. Everyone split up into two teams for a cutthroat potato relay race which attracted the concerned attention of a few of our neighbors. The evening was closed by a round of "pin the face on Mr. PotatoHead" which was probably the funniest thing ever.

Mark that down as another success!

<3 Ashley

What are some other great party ideas?