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.

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 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}

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.