Sprinkle liberally with cheese or drench in sauce and you can’t be that far from making someone very happy.  There’s something subtly elegant about a white lasagna, specked with spinach and mushrooms that jazzes up a boring weekday meal.  Paired with a leafy green salad, crusty bread, and a good glass of wine, it’s like you went out but didn’t, ya know?

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Spinach & Mushroom Lasagna

 

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Author: The Squishy Monster

Ingredients

• 1 chopped onion
• 3 cloves minced garlic
• 2 c chopped cremini mushrooms
• 1½ ts dried oregano
• S & P

Béchamel Sauce

• 4 tb unsalted butter
• 3 tb unbleached flour
• 3 c warm whole milk
• Kosher salt
• White pepper
• ½ ts freshly ground nutmeg
• ¼ c grated parmigiano-reggiano cheese

Filling

• 3 c whole ricotta cheese
• 10 oz chopped spinach
• 2 beaten eggs
• 1 c grated parmigiano-reggiano cheese
• 1 c shredded mozzarella
• 1 box lasagna noodles
• Extra mozzarella for topping

Instructions

1. Sauté your veggies and sprinkle in your herb and seasonings. Set aside.
2. In the same pan, melt your butter and whisk in your flour. Allow it 2 minutes or so to cook off the raw flour taste and very slowly, tip in your warmed milk. Stir/Whisk vigorously. Sprinkle in your seasonings. At the last moment, stir in your cheese. Set aside.
3. In a separate bowl, toss in all your filling ingredients. Mix and set aside.
4. Obtain a casserole dish and begin assembling. Ladle in a bit of your sauce on the bottom, layer with pasta, smear with filling, top with your mushroom mixture, drizzle on more sauce, top with mozzarella and repeat.
5. Bake at 350 for 35 minutes. Keep covered for the first 20 minutes.

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Even if you and a lover aren’t looking to have an intimate dinner at home together, this dish can also be utilized for the purpose of getting those darn kids to eat their veggies.  It’s like a superhero that instantly becomes anonymous via a silly little mask.  Cheese possesses the similar ability to make all those veggies instantly edible.  Try it today, thank me tomorrow

YAY for fixed laptop issues!!!

Full & Happy,

Your Squishy Monster

Watch this video on YouTube Embedded with WP YouTube Lyte.

Even if you and a lover aren’t looking to have an intimate dinner at home together, this dish can also be utilized for the purpose of getting those darn kids to eat their veggies.  It’s like a superhero that instantly becomes anonymous via a silly little mask.  Cheese possesses the similar ability to make all those veggies instantly edible.  Try it today, thank me tomorrow

YAY for fixed laptop issues!!!

Full & Happy,

Your Squishy Monster

I found myself staring at a tempting block of pepper jack cheese today and wondered to myself “self, how would this block of cheese be best served?”  A quick survey of what I had laying around the house resolved this short lived dilemma and this is how this casserole was born.

Green Bean Casserole

 

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: The Squishy Monster

Ingredients

• • 1½ lbs or so of Green Beans (I used Frozen, I do this especially when the Fresh ones at the Market don’t look so “fresh”)
• •1½ c Cremini Mushrooms
• •1/2 Onion
• •2 cloves of Garlic (or more)
• •5 Slices of Bacon (or more)
• For the Béchamel sauce:
• •5 tb Butter
• •5 tb all-purpose Flour
• •4 c whole Milk
• •1½ c Pepper Jack Cheese
• •Salt/Pepper to taste
• •Pinch of freshly grated Nutmeg
• Homemade Onion Strings:
• •1 large Vidalia Onion sliced very thinly
• •2 c Buttermilk + dash of Hot Sauce
• •1½ c all-purpose Flour
• •1/2 c Rice Flour
• •S & P to taste

Instructions

1. Begin with your white sauce. Melt your butter and slowly sprinkle in your flour–the whisk is your best friend here. When this sticks together, just as slowly tip in your milk. Finally, sprinkle in your cheese and pour over your dressed beans.
2. Bake at 350 for 20-25 min
3. For the onion strings:Soak your “strings” in the buttermilk mixture for 30 minutes.
4. Meanwhile, combine your dry ingredients and heat at least 2 inches of canola or peanut oil to 360
5. Coat your “strings” into your dry-mix, shake off excess and toss it in (in a single layer) for approximately 3 min (you want crispy, golden brown drizzles that float to the surface).
6. Salt with kosher salt (if need be) while hot, drain on a brown paper grocery bag you’re no longer using.

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I almost always have bacon, butter, garlic, onions, and bacon (and eggs) at the house.  Even on those days when rations look “scarce,” I always seem to have those hangin’ about, waiting to fulfill their destiny.  I buy lots o’ bacon when it’s on sale and pop it in the fridge–there, it waits ever so patiently until I’m ready to crisp it up for a quick BLT or use it to lend a dish that extra smoky oomph!  Butter is bought in bulk, however, of all things mentioned, it has the shortest life of all.  I find myself finding any excuse-every opportunity, to smear it on toast, cream it for pastries, or use it for roux’s and gravy’s, or more.  Most people look at a box of butter and see 4 sticks of butter.  To me, a single box of butter is automatically translated into one cake or two batches of cookies.  I like to think in terms of food.  Onto garlic, I betchya most days, my fingers smell of garlic.  Though that may not be sexy, I most certainly think it necessary.  Both onions and garlic lay the foundation for so many dishes and this rings true for both American and Korean cuisine.  Needless to say, I run through heaps and heaps of them.  Lastly, there are my eggs.  I am in awe of the most humble egg.  I probably go through 2 cartons of eggs a week.  Back in my heavy catering days, there was a time I used 60 eggs in one single night!  Crazy, but true.  Eggs are so beautiful in that they can be utilized in both savory or sweet foods.  I love that the egg can make both a delicious egg salad sandwich to carry along with you to your picnic or a beautiful cheesecake (for my birthday, please).

I hope that answers some of those questions.  Like I always say, use what you’ve got.  I did that very thing today and the results were delicious!

XOXO
The Squishy Monster ^.^

Watch this video on YouTube Embedded with WP YouTube Lyte.

I almost always have Bacon, Butter, Garlic, Onions, and Bacon (and Eggs) at the house.  Even on those days when rations look “scarce,” I always seem to have those hangin’ about, waiting to fulfill their destiny.  I buy lots o’ Bacon when it’s on sale and pop it in the fridge–there, it waits ever so patiently until I’m ready to crisp it up for a quick BLT or use it to lend a dish that extra smoky oomph!  Butter is bought in bulk, however, of all things mentioned, it has the shortest life of all.  I find myself finding any excuse-every opportunity, to smear it on toast, cream it for Pastries, or use it for Roux’s and Gravy’s, or more.  Most people look at a box of Butter and see 4 sticks of Butter.  To me, a single box of Butter is automatically translated into one Cake or two batches of Cookies.  I like to think in terms of Food, lol.  Onto Garlic, I betchya most days, my fingers smell of Garlic.  Though that may not be sexy, I most certainly think it necessary.  Both Onions and Garlic lay the foundation for so many dishes and this rings true for both American and Korean Cuisine.  Needless to say, I run through heaps and heaps of them.  Lastly, there are my Eggs.  I am in awe of the most humble Egg.  I probably go through 2 cartons of Eggs a week.  Back in my heavy Catering days, there was a time I used 60 Eggs in one single night!  Crazy, but true.  Eggs are so beautiful in that they can be utilized in both savory or sweet foods.  I love that the Egg can make both a delicious Egg Salad Sandwich to carry along with you to your picnic or a beautiful Cheesecake (for my Birthday, please).

I hope that answers some of those questions.  Like I always say, use what you’ve got.  I did that very thing today and the results were delicious!

Bacon, Butter, Garlic, Onions, Bacon, and Eggs …a fabulous way to start!

XOXO
The Squishy Monster ^.^

Today, I have a rare day off.  Baby Brother is home for Spring Break and my other Baby Brother is leaving for the Netherlands today.  The whole family got together to Skype after dinner last night and it still hasn’t settled in for any of us that he’s leaving the Country.

So far today, I’ve cleaned the house, baked Brownies, gotten my oil changed, had Pad Thai for like the 10th time in 2 weeks (this is only a sliiiight exaggeration), and run a bunch of errands…Groceries, Target, Michaels… and I finally have a new toothbrush…yay!  This last sentence reminds me of the dynamic between me and David (my youngest brother).  He thinks it’s silly that I get so excited about such small things.  Just a 5 minute conversation with him is a loud reminder of how I’m getting older as he seems to be getting younger (obviously not true–he is only 7 years younger) but having raised him and seeing him through diapers to college makes the age gap seem even that much more significant.  He listens to music and uses slang that I obviously am not “cool enough” to be down with, LOL.  I find myself saying “kids these days…”  I find his fresh and free outlook on life to be fascinating. 

We chit chatted about such things over preparations for Dinner last night…
the band “Fun” was discussed while brushing an egg wash for Brie en Croute (bc that’s how we roll, LOL)
….what’s even funnier is that his current favorite song is “We are Young” 

We also had Cheesy Taters, Garlicky Salmon, and Green Beans with flaked Almonds–yum, yum!

Sunday Suppers with Arrivals & Departures,

Love,

Your Squishy Monster

Who says that you can’t have whatever YOU feel like eating for breakfast?  I adore French fries or pizza in the morning time.  Unconventional?  Certainly.  Delicious anytime of day?  Absolutely!

I heard somewhere that if you have a healthy appetite in the morning time, it’s an indication that you’re healthy.  I’m no Physician, but that sounds about right.

If someone were to tell me to eat a banana and drink some juice for breakfast, I think I’d be pretty sad about it.  Most mornings, I wish  I could afford the time to indulge in a breakfast buffet (each and every morning that is) but reality settles in and I understand that’s very unlikely.

Steak & Eggs

 

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: The Squishy Monster

Ingredients

• Any Sseak of your choice
• Herbs de Provence
• Kosher salt
• Freshly cracked black pepper
• Olive Oil
• Eggs

Instructions

1. Massage your steak on both sides with a healthy helping of oil and really work your herbs, salt and pepper in there. Allow your meat to come to room temperature.
2. Get your grill pan screaming hot and sear both sides (cook to how you like it)
3. Top the whole thing off with a nice, runny egg

Notes

•Please allow your raw Steaks to come to room temperature and give it a little TLC, when it’s done cooking to the temp. you desire, allow it to rest as well. These are very important things to remember. You don’t want to shock your meat and you want to give the juices within the Steak time to redistribute. You want it all in your belly not your plate then trash.

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Sunday is a very lucky lady indeed.  She sees the best of me.  I have no pressing obligations that are at my door and it’s my one entire day off!!!  They don’t call it Sunday Funday for nothin’!  Sunday is also where my more elaborate breakfast/brunches are made and eaten.  It’s a fantasy to think that at 6:30 am, I can efficiently function so much that I’ve washed up, gotten dressed, and grilled a steak AND fried an egg before heading out to battle traffic and go to work?  Uh-NO.  LOL.

So join me in an indulgence on this dreary Monday and come have steak with me!  Kick Monday’s butt out the door and say “Monday, you ain’t got nothin’ on me now!”

Love always,

Your Squishy Monster

I heard somewhere that if you have a healthy appetite in the morning time, it’s an indication that you’re healthy.  I’m no Physician, but that sounds about right.

If someone were to tell me to eat a Banana and drink some Juice for Breakfast, I think I’d be pretty sad about it.  Most mornings, I wish  I could afford the time to indulge in a Breakfast Buffet (each and every morning that is) but reality settles in and I understand that’s very unlikely.

Watch this video on YouTube Embedded with WP YouTube Lyte.

Sunday is a very Lucky Lady indeed.  She sees the best of me.  I have no pressing obligations that are at my door and it’s my one entire day off!!!  They don’t call it Sunday Funday for nothin’!  Sunday is also where my more elaborate Breakfast/Brunches are made and eaten.  It’s a fantasy to think that at 6:30 am, I can efficiently function so much that I’ve washed up, gotten dressed, and grilled a Steak AND fried an Egg before heading out to battle traffic and go to work?  Uh-NO.  LOL.

So join me in an indulgence on this dreary Monday and come have Steak with me!  Kick Monday’s butt out the door and say “Monday, you ain’t got nothin’ on me now!”

Love Always,

Your Squishy Monster

Every time I’ve been over since they moved in, it reminds me of this story and makes me =D That, and the entire place smells of Poptarts 24/7…no need for scented candles!  If I were the realtor, I think (just to be silly) I’d list the house as “Great amenities + FREE Smells!!!”

For actual dinner, this is what I had:

I think I ate my own weight in Fried Pickles …eek!

I wish all pop came in glass bottles like this.  It always makes it seem (or at least for me) like it’s not just a beverage, but a treat (+ I really dig the no high fructose corn syrup bit).  No matter what side of the fence you’re on with that, my rule of thumb is this: I’d rather consume ingredients that I can pronounce i.e., Sugar.

I snapped this last night and since then, I’ve polished off the Chips, 3 slices of Turkey (for lunch), Tomato, 2 Bananas, and 1/2 my Granola and Yogurt, LOL.  (I have a pretty hearty appetite for Breakfast) though if it weren’t terrible to do, I’d have Cheeseburgers, Pizza, and left over Chinese Food for Breakfast instead, haha.

Oh and just bc they’re so pretty, I wanted to share snapshots of some pretty darn adorable Cakes that I caught in the display when I ran in and out of the Asian Mart after work the other day to pick up Buckwheat Noodles:

Just in case ya missed it, here’s my Buckwheat Noodle Video

How adorable are those Wavy Heart Truffles?!

Even when I’m only suppose to run in and out, leave it to Squish to get distracted by food, lol.

Love Always,

Your Food Obsessed Squishy Monster ^.^

I just thought this was so cute.
Random Fact: I hate the circus.

I drove by this thing and had to stop.  The conversation with myself went something like this…”self, pull over now–how often do you see a gigantic cow on the side of a high way?!”  lol.

Then, driving back home from the Grocery Store, 10–I exaggerate not–10 Deer decided to cross the path in front of me.  I was only able to snap this shot because honestly, I was stunned by the sheer number of Deer crossing.  1 or 2 I’m accustomed to but 10 altogether?  Nope.

My pickins’ from the Grocery Store.  I intend on making Kale Chips, a Chocolate Cake, Curry, Shrimp & Grits, lots of Sandwiches with Avocado, Roasted Sweet Potatoes, and maybe even a Pecan Pie =D

What I had for dinner: Dad flipped paper thin slices of Ribeye.  In my household, we like to eat this with a nice dunking in a Sesame/Sea Salt mixture.  Soooo simple and yummy!!

Our Banchan (Side Dishes):

Kkaktugi, Sauteed Bean Sprouts, Kimchi, “Cucumber Kimchi,” Pickled Radish–and Rice rounded out the meal.

Hope everyone had a fantastic day too!!

Gigantic Cows & Balancing Elephants
Love,
Your Squishy Monster