Keeping it Cool

Happy Saturday, friends!

It is a HOT weekend here!  Yesterday, it was 104 degrees and you could almost cut the humidity in the air.  Call me crazy, but I love the hot weather!

Since it is so hot, I thought I would share a recipe that I just posted on my friend Lindsay’s blog, The Lean Green Bean.  She asked me to guest post for her while she was living it up in Hawaii!!!  🙂  She is back now, so head over to her site and welcome her home!!  We met at Blend, and have been friends since.  She lives close by, so we are hoping for a meet-up here soon!

Anywho, I love cold and filling salads in the summertime, because they are quick and they don’t heat up your house!  Plus, they are a great thing to make in advance and just pull out whenever they are needed, or take them to a picnic or get together!

Hope you guys enjoy!!

Confetti Quinoa Salad

  • 1 cups quinoa, toasted
  • 1 onion, diced
  • 1 cup fresh or frozen corn
  • 1 bell pepper, diced
  • 1 can black beans rinsed and drained
  • 3 big handfuls spinach
  • ½ pint grape tomatoes, halved
  • 2 tablespoons cilantro, chopped
  • Sesame oil to drizzle
  • A large avocado diced for garnish
  • Sea salt to top

Slightly toast your quinoa in a pan for just a few minutes.  Just make sure you don’t let it burn!

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Meanwhile, bring 2 cups of water to a boil.  Add in quinoa, reduce heat to low and let it simmer for 15 minutes or until you see the curly string separate from the quinoa.  Drain.

While the quinoa is cooking, spray a plan with cooking spray or add 1 Tbsp of olive oil to the pan.  Cook the onions until they are starting to soften 7-8 minutes.  Then, add in corn.  Cook just until corn is heated through.

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Next, add in bell pepper, black beans, and cooked quinoa.  Stir and allow this to heat through.

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If you want to use sesame oil, which I HIGHLY recommend, you will drizzle about ½ a tablespoon over this and mix well.  Then you will add in your cilantro and spinach and stir.

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Finally, you are going to remove from heat and add in your grape tomatoes.

Garnish with avocado and sea salt and serve!

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This is super quick and easy, plus it can be paired with fish or chicken for the meat lovers in your house!  I’m sure you could use another grain if you can’t find quinoa in your area.

I hope you all stay cool and drink plenty of water this weekend!!

What are your weekend plans?  

Do you like hot weather?


Co-Host For a Day

Morning guys!  

Since I have made you guys wait all week for this… I was being videotaped by my friend Joshua last weekend BECAUSE…

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I sent in a video to apply to be Kelly’s Co-Host for a day!!  lol… I’m serious!

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When I saw that Live with Kelly was doing a Coast to Coast Co-Host search, I KNEW I wanted to apply.  I love Live with Kelly… it’s on now… and I LOVE Kelly Ripa.  Not is a creepy stalkerish way…  I watch the show every morning.  It is my sanity.  She is like my cup of coffee for the day!

Kelly Ripa hairstyle

Anywho, if I make it to the 100 finalists, I will need y’alls help to get everyone you know to vote for me!!  Mmmmkay??  This weekend if I can figure out how to upload a video, I’ll put it on here for y’all to see.  I have no pride left…  🙂

Let’s just hope Live with Kelly loves my southern accent as much as Luvy does!

In other news, Luvy and I went out to eat last night with our sweet friend Jenna at Outback!  

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Jenna house sits for us when we got out of town, so we wanted to treat her last night.  It was so wonderful catching up with her!!

Isn’t she a beauty??  She’s single guys….  😉

This weekend, I am going to be working hard on school work and getting everything ready for next week.  What’s next week you ask??

Daddy is coming to visit!  🙂

So, please excuse me if I’m a little MIA this weekend.

What do you all have going on this weekend?

Does anyone else watch Live with Kelly every morning?

I Like it Hot

Just not Thai hot!!!

I LOVE Thai food.  I wish so badly that I could make the Thai Green Curry taste as good at home as it does in the restaurant.  I swear they have some sort of magical fairy dust they use there that makes it so much better than mine.  

A couple weeks ago, I found this really cool Asian grocery store here in Louisville and though I would check it out.  I have been really wanting to try a more authentic green curry paste, so I was on a mission.

The second aisle I went down… green curry paste!  Score.  Plus, it does’t have fish sauce.  

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I read the directions carefully on the curry tin, and it said to add 1/2 the container for every 2 cups of coconut milk.  I did… and WHOA!  

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Too hot!  Luvy and I both love hot, but not Thai hot!

The second time around, I think I got pretty close to the real thing!

Thai Green Curry

  • 1 can full fat coconut milk
  • 1/2 cup vegetable broth
  • 1/4 can of Maesri green curry paste
  • 1/3 block of tofu, chopped and browned
  • 2 cups fresh broccoli chopped
  • 1/2 can baby corn
  • 1/2 cup bamboo shoots
  • 1 small red bell pepper, chopped

Bring coconut milk, veg broth, and curry paste to a boil.  

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Meanwhile brown your tofu in a skillet.  You don’t want it crispy!  

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Once mixture comes to a boil, add in tofu and the rest of ingredients.  Allow to simmer for 5 minutes or just until veggies are tender but not limp or soft.  Now is the time to test your curry and see if you want it any hotter.  This was plenty hot for us!  It leaves a nice hot afterburn!

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Garnish with fresh basil and serve with brown rice or jasmine rice.

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YUMM!  Enjoy!

Do you like Thai?

What are your favorite Thai recipes??  Share please!