Summer is soooo close!

On the upside I had my last day of classes yesterday, on the downside I have 2 8-page papers due next Wednesday (eeeekk)! But for the most part I am feeling good and so excited to be getting closer to a real summer with no school!!!

Roommate update: Things are going well. Two girls have come to look at the apartment in the last week. One decided to live somewhere else and the other hasn’t gotten back to me. There are still 2 girls that have emailed me that I am still talking with. So I just keep asking God for guidance and trusting that in the end His plan is perfect, and He will work it out!
Tyler Bierce is visiting Eugene, where he grew up. We had brunch today and it was nice to catch up & hang out with a familiar face! Tonight there is a campfire thing out at the camp he used to work at, so I am going to go out and meet some people and have a good time! It was really nice talking with him and he gave me some suggestions of churches to check out here in Eugene, and I am really excited to go and check those out!!

So in the subheading of this I listed cooking, and I had every intention of posting about things I cook, but I haven’t yet. SO, I am going to start! This is a pretty simple pasta dish and I think it is quite yummy! I just put it together at one point, so it doesn’t have a name….I guess I will call it Southwest Pasta! I don’t really measure, but you can put as much or little of everything as you want. Also it would be good with some chicken too! So here is the recipe:

  • Pasta of your choice (I like the shells)
  • Onion (I usually put about 1/2 and onion in)
  • Sliced mushrooms (I like 6 or 7 sliced up)
  • 1 clove garlic – chopped
  • Frozen cut corn
  • Emeril’s Essence (recipe below)
  • Grated cheddar cheese, or shredded Mexican cheese blend
  • Chopped cilantro (if desired for garnish)

Boil a pot of water & cook the pasta. While the pasta is cooking sauté the onions and mushrooms in a large pan. Add the garlic a few minutes after. Once they have been sautéing for a while add the frozen corn (you can use fresh, but if I have fresh corn I like to eat it on the cob!). To help the corn cook add a little of the pasta cooking water. Drain the pasta and add it to the veggies in the pan. Sprinkle some of Emeril’s Essence on the pasta & veggies, mix together. Add the cheese & mix together.  You can either add the cheese in the pan or in a serving bowl if you are going to do that. Top with cilantro if you have it/want it (I didn’t have any this last time I made it).

And heres the final product:

Emeril’s Essence (recipe from Food Network):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all spices together. I just made a bunch at one time & have it stored in a big old spice jar. It is great on chicken & burgers too! It is a great way to easily add some flavor & it has a little bit of a kick!

I fly down a week from Friday! Can’t wait to get to hang out in SLO & see everyone!! Hope you all have a wonderful weekend!

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