• 2017
  • What’s cookin’ Wednesday

    This weeks meal: schnitzel with brussel sprouts.

    Schnitzel has always been my favorite food as a child and I still love it today! During our trip to Austria, Ari ate schnitzel essentially everyday. Traditional schnitzel is made from pork, but Ive always preferred either chicken or turkey schnitzel.

    Things you need: eggs, splash of milk, flour, bread crumbs, chicken breasts

    First, I like to prepare the chicken. I cut out all the yucky parts and thinly slice the chicken breast (how thin you slice it depends on personal preference). Next grab 3 dishes that are big enough for one chicken piece at a time. (I used plastic to-go containers & lids) Fill one with 2 eggs and a splash of milk, the other with flour and the third dish with bread crumbs.

    Now start breading! Make sure you coat each chicken piece in flour, then egg and lastly bread crumbs.

    Once all the chicken breasts are breaded, pan fry them.(the key here is make sure the oil is hot so the chicken sizzles as soon as you place it in the oil) Flip when golden brown. Depending on how thick your chicken pieces are, you may need to finish cooking the chicken in the oven at 350°.

    For the brussel sprouts, Wash and halve. Coat in olive oil and bake at 350° till brown.

    Happy cooking! We’d love to hear about your go to recipes!


  • 2017
  • What’s cookin’ Wednesday

    Hey guys! So I decided to start writing a blog post each week of recipes we try and our go to favorites. This will force us to come up with a new twist each week, as well as give me a virtual recipe book that I can reference in the future. I will also include some traditional Austrian dishes!

    This weeks recipe: Quinoa Salad

    This is basically my go to every day of the week lunch. It is very easy to make and in my opinion super yummy!

    All you need is:
    Bag of frozen peas
    Onion (I typically use sweet onion)
    Cucumbers, bell peppers, tomatoes, Avocados, carrots, celery, and any veggie you like!
    1 cup Quinoa

    To make:
    Pour frozen peas in a big mixing bowl. Next cook 1 cup quinoa. As the Quinoa is cooking chop all the veggies (I didn’t include an amount here because it really depends on how many veggies you want!) Do not put the cut veggies in with the frozen peas! ( I did this mistake once and then all my fresh veggies froze and tasted funky afterward). Once the quinoa is done, dump the HOT quinoa on the frozen peas. This will defrost the peas and bring the quinoa to room temperature. Mix well and then add in all the chopped veggies.  When I am ready to eat I dress the salad with apple cider vinegar and olive oil, but I’m sure it will be equally as yummy with any other dressing!

    This week my Quinoa salad just consisted of bell peppers and onions. I used the remaining veggies I had on hand to make an avocado, tomato, & cucumber salad. YUM!

    What are your go to lunch recipes?



  • 2017
  • lemon bars

    This past week, I had a four day weekend! Lucky for me, Ari was home this week, so I was able to cook him dinner, go for an evening bike ride, stay up late and hang out with my man 🙂

    As I write this, I am once again ALONE while my hubby is away for business. Let me tell you business trips are the worst and especially rough after a long week with my hub.

    I did want to stop in and share these amazing lemon bars that we baked this weekend! YUM. We made them Sunday, so I was left with all the leftovers…this is both good and bad for my tummy if ya know what I mean 😉

    I found the recipe on Pinterest which led me to an awesome baking blog! Check it out! Live Well Bake Often

    Here is the recipe: (If you want more detailed instructions click the link above 🙂 )

    For the crust:
    Combine 1 & ¾ cups flour + ¼ cup cornstarch + ½ cup granulated sugar + ¼ teaspoon salt. Mix well and then add 1 cup unsalted butter. (I used my hands). Next place in a greased baking dish. Bake at 350 for 20ish minutes till edges turn golden brown.

    For the lemon filling:
    Combine 1 & ½ cups granulated sugar + ¼ cup flour + 4 eggs + ½ cup fresh lemon juice ( about 2 & ½ large lemons). Pour over crust and bake at 350 for another 20ish minutes till the filling is set.
    Our lemon bars did not turn out as pretty, but boy were they delicious! We will definitely be making these again!
    Let me know if you make these or any of the other amazing goodies from Live well bake often!
    Happy baking!