Friday, April 10, 2015

Friday Love

Yay for Friday! It's been a crazy week of work and meetings. I am thankful for what looks to be a beautiful weekend ahead, and tonight we are headed to a friend's house for dinner. What are you up to? I hope you have a great weekend!

{ONE}

Cinderella. Last week, over spring break, I went to see the remake of Cinderella. I was very worried I wouldn't like it as Cinderella was my very favorite Disney movie when I was really little, but I was pleasantly surprised. And don't worry (cause I was worried) the mice aren't weird in the real live version.

{TWO}

Flat Shoes! I'm so excited. I do not like winter shoes! In the past few weeks it's actually been possible to not wear them. I am back to my favorite flats. Thank you spring!

{THREE}

The Unbreakable Kimmy Schmidt. I have been slowly watching Netflix's new-ish original series. It's actually pretty funny and the episodes are quick. Give it a try if you are looking for something mindless and fun to watch.

{FOUR}

Chik-Fil-A Frosted Lemonade. Have you tried this? If you just said 'NO,' change that! Really these are so delicious. It's CFA lemonade blended with CFA ice cream. It's creamsicle like. Last week they were FREE everyday. I won't tell you how many times I took advantage of that.

{FIVE}

National Sibling Day. Facebook has informed me today that it's time to celebrate having a sister. Good thing my parents decided to have a second kid so I didn't get only child syndrome :)

Flaherty sisters on a cold Thanksgiving morning...sorry it was the first picture I could find. 



Wednesday, April 8, 2015

Recipe of the Week!

Spanakopita
As you might know I LOVE Greek food. I decided to make this Spanakopita (spinach pie) for myself to see how it would go. It was pretty good, but nothing compared to the BEST Spanakopita I've ever had (made by my sister-in-law's father-in-law...that's confusing). In my opinion Spanakopita is best eaten room temperature, or even a little bit cold. Seriously, try it. You won't go back.

Of course, with my blogging break, I made this recipe SO LONG ago that I cannot remember what I did. Really, I cant. I remember I couldn't fine one recipe that looked good to me online, so I looked at a whole bunch and kinda picked things I liked and didn't like and went from there. Below is my best attempt at remembering, but really if you add enough feta cheese everything will taste great.

Ingredients: 
2 pounds fresh spinach leaves chopped, or 10 oz. frozen
1/4 cup olive oil
1 large onion, finely chopped
1 garlic clove, minced
1/4 cup snipped dillweed or 2 tablespoons dried dill
8 ounces feta cheese, finely crumbled
3 tablespoons Parmesan cheese
1 teaspoon sea salt
1 teaspoon black pepper
16 sheets phyllo pastry dough
1 stick butter, melted

Directions:
Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Saute onion and garlic until soft. Add the spinach in portions as it wilts/cooks. Cook and stir until liquid is released then evaporates, about 10 minutes. Transfer to a large bowl and cool. Lightly squeeze out and drain (or press out with a fork) any excess liquid. Stir in dillweed, both cheeses, and seasonings. Grease a 13 by 9 inch pan. Unroll phyllo on a dry work surface. Keep covered with a slightly damp towel to prevent drying. Line the pan with a sheet of phyllo, pressing into corners. Brush the entire sheet lightly with butter. Continue adding and buttering seven more layers. Spread the spinach filling over the top of the pastry sheets. Top the filling with another sheet of phyllo; brush with butter. Add 7 more sheets using the same method. Brush top with butter. Bake for 45 minutes or until pastry is crisp and golden brown. Cool for about five minutes to let the pastry set, then cut into squares or triangles.

Thursday, April 2, 2015

The Comeback Post

My original blog post, entitled 'Blogging?,' debuted on February 20, 2011. My last blog post, before this one, was on February 20, 2015...weird. I looked this up today when I decided I really needed to update my blog. It has been so many weeks!!! My longest blogging absence in four plus years! I feel sad that there's no record of March 2015 on the blog at all. 

So...why the extended silence on With a Little Flare? I'm not really sure to tell you the truth. I guess winter got more wintery, and thus we became a little more reclusive and boring. Then there were a few weeks that were just so busy with work and life that it was all I could do to just go to work, make dinner, and try not to be falling asleep on the couch before Matt got home from work. Thankfully, this week is Spring Break! I am getting to reorganize and check boxes, and also have some fun! The sun is shining and Spring is springing. Daylight savings is saving my sanity! 

I have quite a few things to catch you up on...some new recipes, everyday happenings, new adventures, new favorites, etc. I will also tell you soon about my second adventure in wedding cupcake making. This weekend we are traveling to Pittsburgh to visit with my family and celebrate Easter. It will be a nice end to a great week off. 

With this post, I am hoping to restore my blog and post more faithfully. I am sure that with the way spring has begun, I will have lot of exciting and interesting things to share. I'm looking forward to getting back on track! 


Friday, February 20, 2015

Friday Love

{ONE}

Snowcation. So here is what my week looked like: Monday: President's Day holiday, Tuesday: Snow Day, Wednesday: Snow Day, Thursday: Two Hour Delay/School, Friday: Too Cold for School Day. I worked like seven hours this week. Thank you February.

{TWO}

Every Kid in a Park. While watching the news last night I heard about this 'Every Kid in a Park' thing. I think it's great. Apparently every 4th grader and their family gets free admission to all national parks. So awesome. I would start with Rocky Mountain National Park, 4th graders.

{THREE}




THON. It's Dance Marathon Weekend at PSU!!! This weekend is hands down the BEST thing that goes on in Happy Valley, and you know how many good things I think happen there. Tune into the live feed sometime this weekend {HERE}. Can't wait to see this year's total! Also, I just came to the realization I danced 10 YEARS AGO! TEN YEARS!!!

{FOUR}

Friends on Netflix. I have been reliving the 90's recently while watching the first season of Friends on Netflix. It's been fun reminiscing with Rachel's haircut and all the fashion trends of the time. Watch a few...it will take you back :)

{FIVE}

Dole Whip. It's like a pineapple float. I had my first on last month in Florida. Incase you didn't see the recipe I posted last night, make sure you take a look. So delicious and so simple.

Thursday, February 19, 2015

Recipe of the Week!

Dole Whip
You might remember in one of my Disney posts that I vowed to make a homemade Dole Whip. Well friends, I did. And it was just delicious. I wouldn't say it tastes identical to the real thing, but it was just as good! I will definitely use this recipe again. You could even make it a lot easier by just kind of making a pineapple float...vanilla ice cream with pineapple juice. That would still be delicious! Take the time to make this recipe and you won't be disappointed. Or just take a trip to Florida, that would be better :)

I made this for just two of us, but you could easily double it, or triple it, if you want!

Ingredients: 
8 oz. frozen pineapple chunks
2 cups vanilla ice cream
12 oz. pineapple juice

Directions: 
Thaw frozen pineapple about half way. Puree frozen pineapple in a blender. Add the ice cream to the pineapple puree along with about half of the pineapple juice. Blend together until it is well mixed. Freeze the mixture for about 2 hours to harden. Scoop into glasses or bowls and pour the remaining pineapple juice over each serving.

Friday, February 13, 2015

Friday Love

It's been some time since I posted on a Friday. January was just so busy. And I haven't done a good job getting back on track in February. I'm hoping to get back on track with this post. I hope everyone has a wonderful weekend. Stay warm, valentines <3

{ONE}

Better Call Saul. Breaking Bad's prequel/spin off premiered this week. I was skeptical, but I think this has potential. I am really looking forward the the rest of season one to see how things progress. After binging on Breaking Bad on Netflix this summer, it's so hard to only watch one episode at a time. Not to mention the commercial breaks.

{TWO}

Brian Williams. Ok, so I really like Brian Williams. He is part of my evening routine. I start prepping dinner and listen to BW. Now don't get mad...I just think NBC might be overreacting a little bit. I really wish he could come back, or that he does eventually come back.

{THREE}

President's Day Long Weekend! I have Monday off! I have no real plans, but I'm happy to have a little break. We have had almost NO SNOW this entire winter, a major contrast to last year's 13 days off. Everyone is tired.

{FOUR}

My Valentine. Matthew T. Keough <3


{FIVE}


Wednesday, February 4, 2015

Recipe of the Week!

Chicken Tikka Masala
I have very little confidence when it comes to making Asian cuisine. I just feel like it's so complicated. Really, I've never tried that hard. I came across this recipe and it looked so easy I was excited to try it. I'm so glad I did because it's so simple and it's so good. You can also cut out some steps to make things easier on yourself. This recipe also makes a lot, so we have a ton of leftovers, or you can make it for a bunch of people. Also...I have tried this with chickpeas instead of chicken and it's good, but not as good. It is a good vegetarian option.  Really, you must try this if you like Indian food!

Ingredients: 
1 to 1 1/2 pounds chicken breasts cut into bite size pieces
1/2 cup plain, Greek yogurt (optional)
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can crushed tomatoes
1 cup heavy cream
Fresh cilantro, chopped
Cooked rice

Directions: 
Marinate the chicken in the 1/2 cup yogurt for a few hours (this step is optional, I have made it both with and without this step and each turned out fine). Transfer the chicken to your crock pot. If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. If you dont have time, you can just evenly cover the chicken with the onions, garlic, tomato paste, and spices. Next, stir in the crushed tomatoes.

Cover the crock pot and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving.