September Garden Update

I was so excited about all the new stuff in my garden last month.

The herbs were thriving and the flowers looked great,

but then a darn heat wave hit Los Angeles recently
and I ended up losing almost everything!

WOMP WOMP

While I do love having a garden on my balcony,
I've made the difficult decision and won't be keeping it up for now.
I don't have the time I used to have to keep it up,
and if I'm being honest it's become more of a chore than fun.

So with all the above said,
I won't be doing monthly updates after this one.
It's a little sad because my garden is what got this blog going,
but I'm looking forward to spending more time on cooking, baking and DIY projects.

Now that I have that outta the way,
let me show you how my poor little garden looks now!

Empty pots and window liners make me a little sad.

But I'm not getting rid or them or anything.

I have hopes that one day I'll have a garden again!

Maybe soon, maybe not - we'll see.

My basil is the last herb that's still around.

The heat knocked out all the rest sadly.

I almost got rid of the jalapeno plant,

but noticed a few new teeny tiny new leaves.

This plant has amazed me before,

so maybe, just maybe, it'll start producing again!

This could very well be the last jalapeno from my garden for awhile.

There haven't been any new buds or blossoms on the lemon tree in awhile,

but I'm hoping they start coming when the weather cools down a little more!

I know I say this every month...

but I am shocked by how big this Christmas tree is now!

It started so small and is just HUGE now!!!

And since this is the last garden post for some time,

I had to include my cute furry garden helpers!!!

August Garden Update!

Last month I mentioned I purchased new Coconut Liners
and was hoping to get new flowers to plant soon.
Well just a week or so after I published that post,
I made a trip to Home Depot for some new flowers!

The Home Depot flower (and herb) haul!!!

And all the new liners just waiting for new flowers to be planted!

I normally do a few different varieties of flowers...

But this time I went with just petunias in many different colors!

And I also replaced the liners/plants in my hanging baskets too!

I'm loving those lil purple flowers!

The marigolds I planted a few weeks ago are blooming like crazy!

And the gardenia plant is still going strong too.

This jalapeno plant continues to surprise me!

Keep the blooms and peppers coming please!

The basil plant I had was needing replaced,

so I brought this lil sucker home and it's already thriving!

And I know I say this every month now, but look at the Christmas Tree!

It's now HUGE and I can't wait to decorate it in December!

Slowly but surely, the lemon tree is filling out again.

And that one branch just keeps getting taller and taller.

I just picked FOUR lemons off the tree last week too.

And lastly is this amazing cactus!

I don't know if I've ever shared it,

but I've had it for years and it's HUGE too!!

As a reminder -

I will be blogging about garden updates 

every last day of each month.

It may not be a complete update each month,

but it will be about something in the garden.

So keep coming back to see what I have growing!

Quinoa Pizza Bites

After making Quinoa Broccoli Cheddar Bites,

I was hooked on bite sized quinoa foods

and was on the lookout for even more!

So when I came across a recipe for Quinoa Pizza Bites,

I was not only excited but also became super hungry.

I couldn't wait to make them to eat and share with you guys!

If you thought the Broccoli Cheddar ones were simple to make,

you'll be happy to know that these are just as easy,

if not even easier to make!!

Keep reading and I'll show ya how! 

The Goods:

Cooked Quinoa

Mozzarella

Pepperoni

Eggs

Onion

Garlic

Paprika

Seasoning Salt

Oregano

Fresh Basil

Marinara Sauce

In a large mixing bowl, add all ingredients except for marinara sauce.

Mix everything up so it's well incorporated.

Distribute mixture into greased mini muffin pans, filling completely.

Press mixture down with hands to compact.

Bake at 350 degrees for 15 to 20 minutes,

until tops are crisp and a little golden in color.

Remove from muffin pans and serve with warmed marinara sauce.

Dip a pizza bite into the sauce and enjoy!

And because they're so tiny, go ahead and have another!!!

Quinoa Pizza Bites

Adapted from Miss Be Fit's Recipe

2 Cups Cooked Quinoa

2 Large Eggs

3/4 Cup Cooked Quinoa

1 Cup Shredded Mozzarella Cheese

2 Cloves Garlic, Minced

1/2 Cup Fresh Basil, Chopped

4 Ounces Pepperoni Slices, Chopped

1/2 Teaspoon Seasoning Salt

1 Teaspoon Paprika

1 Teaspoon Dried Oregano

Marinara Sauce for Dipping

1. Preheat oven to 350 degrees, grease two mini muffin pans and set aside.
2. In a large mixing bowl, add all ingredients except for marinara sauce.
3. Mix everything up so it's well incorporated.
4. Distribute mixture into greased mini muffin pans, filling completely.
5. Press mixture down with hands to compact.
6. Bake at 350 degrees for 15 to 20 minutes - until tops are crisp and a little golden in color.
7. Remove from muffin pans and serve with warmed marinara sauce.

Spring Quinoa Salad

I'm a BIG fan of quinoa and recipes that use the super grain.

By far, my favorite way to eat it is salad form.

You can see past recipes I've shared here, here and here!

Quite often I bring some version of quinoa salad to work for lunch.

In fact, my coworkers have caught on to my love of quinoa salad

and one even shared a link with me that she thought I'd like.

While browsing the link the next day,

I quickly realized I already had one of the links bookmarked!

I already had plans to make it and had forgotten!

Because of my awesome coworker, I was reminded of this recipe!

I found my Asian Quinoa Salad Recipe on Two Peas & Their Pod,

so I had a feeling I'd really enjoy another recipe from them too!

The Goods:

Cooked Quinoa

Asparagus

Peas

Avocado

Olive Oil

Honey

Lemon Juice

Basil

Garlic

Salt

Pepper

First step - make your lemon basil dressing.

In a deep bowl or jar, combine the following:

olive oil, lemon juice, honey, garlic, basil, salt and pepper.

Whisk or shake to combine.

Next wash and cut your asparagus into 1-inch pieces.

Heat olive oil to medium, then add the asparagus and lemon juice.

Cook for about 5 minutes - until asparagus is tender.

Add your peas, stir and cook an additional 2 minutes.

While the asparagus and peas are cooking, chop up your basil.

Now the fun begins - adding and mixing everything together!

In a large bowl, combine the quinoa, asparagus and peas, then toss.

Now add the dressing and basil, then mix again until well coated.

The original recipe called for adding the avocado before tossing,

but since I was going to be enjoying this for the next few days,

I decided to add diced avocado right before eating!

Now the only thing left is to dig in and enjoy!!!

Spring Quinoa Salad

Adapted from Two Peas & The Pod's Recipe!

For the dressing:
3 Tablespoons Olive Oil
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Honey
1 Clove Garlic - Minced
1 Tablespoon Basil - Chopped
Salt and Pepper to taste

For the salad:
2 Cups Water
1 Cup Quinoa
2 Teaspoons Olive Oil
15 Spears Asparagus - cut into 1-inch pieces
1 Tablespoon Fresh Lemon Juice
1 Cup Frozen Peas
1 to 2 Avocados
1/4 Cup Basil - Chopped
Salt and Pepper to taste

1. Cook your quinoa according to package directions. Once cooked, fluff with a fork and set aside.
2. In a deep bowl or jar, combine the olive oil, lemon juice, honey, garlic, basil, salt and pepper. Whisk or shake to combine.
3. Heat olive oil to medium, then add the asparagus and lemon juice. Cook for about 5 minutes - until asparagus is tender.
4. Add your peas, stir and cook an additional 2 minutes.
5. In a large bowl, combine the quinoa, asparagus and peas, then toss.
6. Pour the dressing over the quinoa mixture, add the chopped basil and then mix again until well coated.
7. Right before serving/eating, add fresh chopped avocado.

DIY: Herb Garden Chalkboard Pots

In the most recent post about my garden, 

I said I'd blog about my DIY Chalkboard Pots soon.

Well folks, soon is now here!

This project was pretty simple to complete,

and honestly didn't cost much because I owned all the pots.

Check out how I spent little time transforming my herb garden!

The Goods:

Ceramic Pots

Painters Tape

Chalkboard Spray Paint

Colored Spray Paint

Paper Drop Cloth

Chalk (Not Pictured)

Tape a thick line saperating the top portion of the pot from the bottom.

Using Chalkboard Spray Paint cover the top portion and the pot saucers.

Let it dry then remove the tape.

Once dry, completely cover the chalkboard areas with painters tape.

Then spray paint the rest of the pot whatever color you would like.

I personally love this shade and thought it was great for Spring!

Let dry and then remove tape.

Touch up with paintbrush where necessary.

Replant the herbs you have growing.

And using chalk label each pot.

That's it!

Super easy.

Super cute.

Vodka Blush Sauce with Bucatini

I've had this recipe a looooong time - a few years at least. 

I can't even remember where I originally found it,

but it's been in my recipe binder just waiting to be made.

While doing my weekly meal planning I've passed it many times,

but I recently had a HUGE craving for some kind of pasta,

so I finally whipped out my recipe for Vodka Blush Sauce!

The Goods:

Bucatini Pasta

Olive Oil

Vodka

Marinara Sauce

Chopped/Diced Tomatoes

Heavy Cream

Garlic

Salt

Red Pepper Flakes

Fresh Basil

Fresh Flat Leaf Parsley

Fresh Oregano

 Parmesan Cheese (Not pictured - oops!)

(Full Recipe at bottom of post!)

Heat the olive oil in a large pan, add garlic and red pepper flakes.

Saute for about 30 seconds - until garlic is starting to get fragrant. 

Add marinara sauce, stir, add the chopped tomatoes and stir again.

Next measure out your vodka and add to the sauce.

Add a whole bunch (that's how I measured at least) of fresh herbs!

I used fresh basil, flat leaf parsley and oregano.

Stir to combine and bring to a simmer.

Cook the sauce for about 15 minutes...

Until it looks something like this!

Now add your cream.

Give it another good stir and your sauce is almost done!

Let it simmer 5 more minutes.

At the last minute, I decided the sauce needed something more.

So I added a whole bunch (again - how I measured!) of fresh parmesan.

While the sauce was first simmering, I started my pasta.

I chose to use bucatini, but any pasta would be fine.

Just cook according to the package directions.

OR if you have time - make your own!

Once your pasta is cooked drain it well.

Then add the pasta to your sauce and fully combine together. 

And that's it folks! 

Serve with a little more fresh parmesan and herbs.

This recipe is so easy to make and can even be enjoyed by little ones.

The vodka cooks off, but leaves an amazing taste to the sauce.

I didn't time how long it took me, but I'm betting it was around a half hour.

Vodka Blush Sauce with Bucatini

1 tablespoon olive oil

1 clove garlic, minced

1 heaping teaspoon red pepper flakes

1 large box (26.5 oz) chopped tomatoes

1 jar (24 oz) marinara sauce

2 tablespoons (+/-) fresh flat leaf parsley

1 tablespoon (+/1) fresh basil

1 teaspoon (+/-) fresh oregano

1/4 vodka

1/2 cup heavy cream

fresh parmesan to your liking

salt to taste

1 pound bucatini

Note: the herb measurements should be your guideline,

but as shown above I didn't accurately measure those myself. 

1. Bring a large pot of salted water to a boil and cook your pasta according to the package directions. (You should start the pasta once your sauce is simmering the first time.)
2. In a large saute pan, heat the olive oil then add your garlic and red pepper flakes. Cook for about 30 seconds.
3. Add marinara sauce and chopped tomatoes, then stir to combine.
4. Add the vodka and stir again.
5. Add the fresh herbs, stir once again. 
6. Bring the sauce to a simmer and cook for about 15 minutes.
7. Add the heavy cream, stir and simmer 5 more minutes.
8. Add the freshly grated parmesan and stir.
9. Drain your pasta fully, add to the sauce and combine fully.
10. Serve with more fresh parmesan and herbs.