Category Archives: missy maki

Paris, Interrupted

Maki

I wanted it, I deserved it, I could actually afford it, so I booked it.  Paris:  For 7 days ALONE WITH JASON.

This week we realized:  Our kids are not ready.  This life we created for our children? Stay at home with nanny instead of daycare until 4 (okay maybe longer) mommy and daddy hands on with nonstop outdoor hiking and biking and “always together “lifestyle?  Well, it is not conducive to popping out of the country for 7 days.  They are not ready for us to be gone and guess what?  Either are we.

We literally transferred a 7 day trip to Paris for one year later……and I feel nothing but relief.  I was overwhelmed.  It was the FIFTH vacation I had planned this summer.  However it was the first one that we booked at this level of an experience, and just for the two of us.  Just us.  Picnic at the foot of the Eiffel Tower with champagne and baguette….or, you know….holding hands in the Louvre….blah blah blah…so romantic.

Another year.  It’s okay.  It really is.  It was a journey to get here, and we are OK moving a few memories around to make sure that these two keep on killing it at childhood….

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Light Chicken Alfredo Pasta with Tomato & Basil

Healthier version of a household favorite!

My husband loves pasta, cream sauce and simple flavors.  I am the more exotic diner between the two of us.  The problem with some of his favorite meals is that they are on the “bad for you side”  So here is a new, leaner version of a family fave!  Enjoy!!

Light Chicken Alfredo Pasta with Tomato & Basil


Ingredients:

1 Tbsp. olive oil
4 cloves garlic, minced
2 cups skim milk
1 cup chicken broth
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. peppa
1/2 cup grated Parmesan cheese
3 tbs shaved Parmesan cheese for garnish
2 cups poached chicken in 1 inch cubes
4 cups cooked pasta – I like fettucini noodles (purist)
3 smallish tomatoes, chopped to your liking
1 cup basil, chopped.

Directions:
Boil pasta until al dente and set aside in strainer. Poach chicken and chop as well.  Chop veggies and set aside as well.  Do this first so you can put it all together once the sauce is ready!
In a medium saucepan, heat oil over medium heat. Add garlic and saute until golden.

In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into garlic. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.  Pour into a larger pan that has the noodles waiting.  Combine over medium low heat.  Add tomatoes and basil, then serve immediately with a few shavings of Parmesan.  Enjoy!

Easter Rocky Road and a GIVEAWAY! OXO 5 lb Scale!

What a fun giveaway!  I LOVE being part of the OXO Blogger outreach because I get cool tools to use in my own cooking AND I get a free one to give to you!  YES!  This giveaway is am OXO Good Grips 5 lb Scale with pull out display so you can put a larger bowl on it!  Very cool!

I found this helpful for the following recipe because I took a STANDARD recipe that I had and changes it to use different types of chocolate so I needed to weigh them to get the recipe correct – what an awesome tool to have on hand,  ALSO, any baker will tell you that a scale is a MUST have for flour and sugar.

TO BE ENTERED IN MY GIVEAWAY for a FREE Brand New OXO 5 lb scale, do the following:

1. Like my page on Facebook:  CLICK HERE
2. FOLLOW ME on Twitter: @MissyMaki and retweet this post
3. Follow my blog on Google Friend Connect (on the right of the screen – click there!)
4. Comment on this post that you have done all of the above!

I will be announcing the winner on Thursday, March 22!  Now…  On to the recipe!  GOOD LUCK!

There is something not quite right about this………….

Oh Easter.  I love you and all of your sticky ooey-gooey awesomeness. Today I was Kooking with Kelsi, and we were wondering  HOW we managed to take the resurrection and turn it into peeps and mini foil wrapped eggs with rice crisps in them is beyond me, but I don’t care!  I embrace you candy aisle at the store!  I love you giant scary sweaty Easter Bunny at the local Hotel Brunch…….HOORAY!

So, in honor of this, Kooking with Kelsi & I give you an over the top fabulous celebration of EASTER CANDY!!

Easter Rocky Road

Ingredients:

8 ounces of white chocolate chips
8 ounces of a variety of chocolate Easter candies – NO FOIL WRAPPING
1 (14 ounce) Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups CHOPPED PEEPS
1 1/2 cups coarsely chopped walnuts

Directions:
Line a 13 x 9-inch baking pan with foil; grease lightly.
Microwave chips and sweetened condensed milk in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
This SMELLS like Easter….

 Stir in vanilla extract. Fold in PEEPS and nuts and final 8 ounces of easter candies

Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.  Serve with milk.  
Sad, Isn’t it?

Make a dentist appointment immediately.
Now……Join the Giveaway!!!!

Chewy Coconut Cookies with Toasted Coconut

Cookies!  I have been remiss in a cookie post in a while.  I made these for a local basketball team who made it to the final 2.  These were their “bus ride home” cookies.  Sometimes I think adults forget how long that bus ride is.  Headed home after a big win, or a big loss, tired, it is dark, it is uncomfortable…..you definitely need a cookie or two.  Let this be a reminder:  Be a “bus ride cookie” mom.  The season is only 3 months long, only half the games are away, and the kids need some loving….after a win, or after a loss.  They are still, after all, kids.

Chewy Coconut Cookies with Toasted Coconut
sourced from all recipes.com with some minor adjustments for personal taste

Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar

1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup toasted coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart. Press 1/2 tsp coconut on each cookie.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.


Easy Mini Blackberry Cheese-Bites

Simple, not overly sweet, and ready in 20 minutes!!

Time.  I remember, as a child, thinking time moved slower than molasses.  Waiting to get my ears pierced, waiting for spring break to get here, waiting for summer to start, waiting for school to start again (yes, I would get excited at the end of summer to see my friends again).  But I come from a generation that wasn’t always on the go.  I had a LOT of time to think, to bug my brother, to contemplate who I was, who I wanted to be, and to WAIT.  I will be honest.  I am lucky I didn’t have ballet followed by soccer followed by gymnastics, followed by girl scouts.  We played public school sports, that was about it.  When we didn’t play sports we couldn’t WAIT for our parents to get home….life began when they got home.  Dinner, TV, talking, even arguing.  My brother and I made up so many games that revolved around rolled up socks, clothes hampers, and even a wicked version of “tron” that included some hot pads from the kitchen.  I still know the rules by heart.

Now that time is passing so quickly, I understand the value of it.  I know, and remember what it was like to have an abundance of it.  I went to Starbucks last week mid-day to get a jolt of caffeine to get me through back to back meetings and I saw two women.  Two women talking, laughing, discussing, and not in a hurry.  They were anywhere from 65-75.  I looked at them and thought “that is when I get my time back” and I realized that retirement is a beautiful time.  You get to have your childhood time back….but with all of your memories, and friends to talk with, and to discuss all of the events that happened while you were so busy.

This brings me back to my Blackberry Cheese-Bites.  Even though you are busy, keep your friendships intact.  Find 60 minutes for a glass of wine, a quick cry or laugh, and a treat.  You will glad you have these people in your life because when you are 75…..you will have a lot to say.  Make sure there is someone there to say it to.

Mini Blackberry Cheese-Bites

Ingredients:
12 wonton wrappers
1 pint blackberries
1 cup low fat cream cheese
1 tsp sugar or sweetener

Directions:
Preheat oven to 325.  Press wontoon wrappers into a nonstick mini muffin tin.  Mix the sugar and cream cheese together and place about a teaspoon of the mixture into the cup – not too much, not too little, you can make more if you are a cheesier person, or less if you want it to be more about the berry.  Add 2-3 berries on top and pop into the oven for about 10-15 minutes.  Just until they are heated throughout and the wontons have browned lightly.  Serve immediately, but you can allow them to cool and serve later – they are great either way!  Use ANY type of berry – these were just beautiful at my local market.

Make time.  Stay friends.