This is my weekend...

So I have my 2nd Organic Chem II test next week....And this is what I'm going to be up to for the next four days X.X
Yes that is my fav cup of coffee ;) French vanilla yum!
 I know you are soooo jealous! pfft um no

Me in scrubs :p

Lamb Chops with Goat Cheese Sauce

Recipe courtesy Whole Foods Market

Serves 4

Quick and easy, this delicious recipe gives cause for celebration. Tender lamb chops, lightly seasoned with freshly ground pepper and rosemary, are broiled to perfection and then topped with a simple, yet divine, white wine and goat cheese reduction. Garnish with a fresh sprig of rosemary for an impressive presentation.

Ingredients

1 teaspoon salt
8 lean lamb loin chops, each about 1-inch thick
1/4 to 1/2 teaspoons pepper
2 teaspoons finely chopped rosemary
3/4 cup dry white wine
1/2 cup chicken broth
2 sprigs of rosemary
3 ounces goat cheese

Method

Preheat oven to broil.

Place an oven-proof skillet on the stove on high heat and add the salt. When you flick a little drop of water in the skillet and it sizzles it's ready for the chops. Sear the chops on the first side until browned, about 2 to 3 minutes, then flip the chops, sprinkle them with pepper and sear the other side for about 2 minutes. Sprinkle chopped rosemary all over chops.

Transfer skillet to oven and broil for about 3 minutes per side, or longer, if desired. Remove chops from the skillet and keep warm in a covered casserole dish. Return skillet to stovetop and heat over medium high heat. (Be careful not to touch the handle of the skillet since it will still be very hot!)

Add wine to deglaze the skillet, scraping the browned bits off of the bottom. Add broth and 1 sprig rosemary and simmer at a low boil until reduced by one third. Remove and discard rosemary sprig and swirl in goat cheese to complete the sauce.

Place the chops on a plate and drizzle sauce over the top. Top with remaining rosemary sprig and serve immediately.

I love goat cheese

Still recovering from my trip

So the fam came over tonight for steamed buffalo wings (yum!) and look what they brought for me...
Death by chocolate (yes o face haha and yes I went to town on it)

I've been off the wagon since Saturday and I certainly am not complaining :)
Whenever my MIL comes over, my fridge always looks like it is about to pop at the seams. 
 

My fav homemade Pizza

Recipe courtesy Alton Brown

Ingredients

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon pure olive oil
• 3/4 cup warm water
• 2 cups bread flour (for bread machines)
• 1 teaspoon instant yeast
• 2 teaspoons olive oil
• Olive oil, for the pizza crust
• Flour, for dusting the pizza peel

Toppings:

• 1 1/2 ounces pizza sauce
• 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
• A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Directions

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl.

Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

**My variation: I bought a pizza stone at the grocery store for $15, instead of the tile. I leave out the sugar and use protein flour (or whole wheat flour). I don't have a mixer so I made the dough by hand. You can adjust the size of the pizzas to suit...

I buy the pizza sauce with the least amount of ingredients (and no sugar). Sometimes I add extra protein like grilled chicken or shrimp covered with Italian breadcrumbs**

My favorite pizza 

My trip to Fort Myers has come and gone...

And all I have are the memories....Vodka and crystal light blended with ice = very fun times! Let's not forget the world cup ;) Very relaxing weekend...