recipe: tony mcmuffin

Tony and I grew up an hour and 10 minutes from each other in Ohio, and in a lot of ways, we had very similar upbringings. Especially when it comes to food - our moms made a lot of the same dinners for us.  Everything from roast beef to spaghetti. So it's always funny to me when we discover some cuisine differences from our childhoods. Like the other week, we had cottage cheese in the fridge, and Tony suggested we eat cottage cheese and noodles for dinner, which was a favorite of his growing up. Um, ew - no way. And he was equally repulsed when I was dipping Fritos in the cottage cheese, a tasty combination I picked up as a child from my dad.

But Tony is always very, very impressed when I microwave an egg for a breakfast sandwich. My mom made these all the time growing up, so they never struck me as particularly special, but Tony had never had one. When I make them, I get compliments that include the phrase "best wife ever." The last time I made the sandwiches, Tony requested mustard on his, so I'm naming this sandwich the "Tony McMuffin."

Tony McMuffin

• 2 eggs
• 1 English muffin
• Butter
• 1 slice American cheese
• Mustard

Grease the bottom and about 2 inches up the sides of an oversized coffee mug with butter or margarine. Crack 2 eggs into the mug. Stir with a fork to break the yolks.

Cover mug with a napkin, which will prevent a mess in your microwave if the egg pops. Microwave for 45 seconds. Use a fork to flip the egg. Re-cover mug with napkin. Microwave for 45 seconds more. (Check that the egg is no longer runny; microwave cooking times vary.)

Meanwhile, toast and butter an English muffin.

Assemble the sandwich with a slice of cheese and squirt of mustard.

Note: If you want to use just one egg, reduce cooking time to 30 seconds per side.

recipe: enchis on the grill

When Tony and I lived in Phoenix, we ate a lot of really great Mexican food, and we started experimenting with Mexican recipes at home. We eventually added enchiladas to our regular dinner rotation, and it's something we still eat regularly. (Tony and I call them "enchis" for short.) They're even better with a fried egg on top, a trick I picked up at one of my favorite restaurants in Phoenix.

Of course, now that the D.C. summer temperatures have reached yucky, and the humidity has reached disgusting, I haven't been turning on the oven very much. Instead, I've been trying some tried-and-true recipes on the grill, and I've had some great success so far. And I'm happy to report that enchis on the grill are just as fantastic as they are in the oven.

Enchis on the Grill

• 1 can enchilada sauce
• 4 8-inch tortillas
• 1 can refried beans
• 2 tomatoes, diced
• 2 jalapeños, diced
• several handfuls of cheddar cheese
• 4 eggs
• cilantro

Line bottom and sides of a 9x13 baking dish with non-stick foil. Pour about 1/3 of the enchilada sauce in the bottom of the pan.

Assemble the enchiladas. Spread 1/4 of the beans along the center of each tortilla. Top with tomatoes and jalapeños and other toppings of choice (such as green olives and onions). Sprinkle a handful of cheese in each enchi. Fold the enchi sides over to close them.

Flip the enchis over and place in the baking dish. Spread remaining enchilada sauce over the top of the tortillas. Add another handful of cheese on top of each enchi.

Cover top of baking dish with foil. Also cover bottom of baking dish with a piece of foil to protect it from the flame.

Grill on medium-high heat for 20 minutes. Remove foil top and grill an additional 5 minutes.

While the enchis are grilling, fry the eggs, over easy, in olive oil or butter.

With a spatula, transfer enchis to plates. Top with eggs and a handful of cilantro to taste.

Serves 4.

Note: Tony and I took the two leftover enchis for lunch the next day. And they were just as good (maybe even a little better) than the night before.

recipe: homemade funfetti cake

I grew up on the quintessential American street. It wasn't a large block - just a couple dozen houses, many of which the vacuum manufacturing company down the street built around 1920 and sold to its workers. My parents bought one of those houses soon after they got married. When I was growing up, some of the men on the street still worked at the company and walked to work.

A lot of young families lived on the street, so kids were always playing games in the street or playing hide-and-go-seek through the neighbors' backyards or drawing with chalk on the sidewalks.

When my parents brought me home from the hospital, the neighbors down the street had just brought home their two-week-old baby girl, Valerie. She and I grew up together, walked to school together, and marked a lot of milestones together.

Our lives went in a lot of different ways after high school, and we didn't stay in touch. But then last summer, she moved to D.C. for a fellowship, and she ended up moving into an apartment that is (literally) just down the street from where I live. Neighbors again. We see each other often now. It's funny how life works out that way.

The other weekend, Valerie turned 30. Which means, of course, that my own 30th birthday is right around the corner. (Cue the panic.)

Anyway, we had a really fun time celebrating Valerie's milestone with good, old-fashioned bowling at the Fort Myer Bowling Center. (It was a pretty rad place, so I'm planning to post a separate blog about the center.) The bowling alley has a party room, and they let me bring a cake to the party as an exception to the center's no-outside-food rule.

Valerie requested a Funfetti cake. Instead of picking up a boxed cake mix, I did a Google search to see if anyone had perfected a homemade version. Lo and behold, I found a recipe that turned out to be awesome.

It was super moist, had a lot of vanilla and butter flavors and was pretty easy to put together. My cake didn't turn out as white as the boxed version or the pictures on the original recipe writer's blog - but I still give this recipe very high marks.

Homemade Funfetti Cake

Adapted from Sally's Baking Addiction

• 3 1/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks unsalted butter
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup vanilla yogurt
• 1 1/2 cups milk (I used almond milk)
• 2 tablespoons vanilla extract
• 3/4 cup sprinkles (not nonpareils)
• additional sprinkles for the top

Grease and flour two 9-inch round baking pans.

In a medium bowl, mix flour, baking powder, baking soda, and salt.

In a large bowl, melt butter in the microwave. Whisk in sugar and brown sugar. Whisk in eggs, yogurt, milk, and vanilla extract.

Slowly mix dry ingredients into wet ingredients.

Stir in sprinkles, being careful not to overmix, which would cause the sprinkles to bleed.

Pour batter into prepared cake pans. Bake at 350 degrees for 33-35 minutes or until toothpick inserted in the center comes out clean.

When cool, frost cake with recipe that follows.

Vanilla Frosting (for a two-layer cake)

• 3 cups powdered sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla
• up to 3 tablespoons milk

Combine powdered sugar, butter and vanilla in a stand mixer bowl. Add milk, 1/2 tablespoon at a time, until frosting is a spreadable consistency.

decor: couch update

There have been two recent additions to my couch that have made a big difference.

First, I saw this beautiful old quilt in the guest room at my parents' house over Christmas. The colors coordinate really well with my orange-and-blue living room. My mom was hesitant to hand it over at first ... but ... I can be very charming.

The quilt is now living on the back of my couch. I bought my couch when I moved to D.C. five (!) years ago, and over time, the cushions have become a bit saggy. Maybe I could just add some more stuffing, but for now, the quilt is doing a good job at making the couch look neater.

Second, I now have a boatload of pillows on my couch.

I used to think I didn't want a lot of pillows on the couch for practical reasons. Tony and I share the couch when we watch TV or movies, and I thought it would get too crowded with two humans and a half dozen pillows on a small couch. So all I had on the couch were two matching floral throw pillows. Here's a photo of Jamie playing his guitar my couch before Christmas to give you an idea of what my couch used to look like. In hindsight, it looks pretty plain.

But Jen bought me this pretty ampersand pillow for Christmas, which prompted me to experiment with adding more pillows.

I brought out from storage some more pillows (which were DIY projects with fabric and stuffing from Jo-Ann Fabrics) in a mix of colors and patterns.

It looks like some place you want to curl up and read a book/take a map/watch a DVD.

But, let's be honest, that's only what my couch looks like when I know guests are coming over or when I'm going to take a picture for, say, a blog post. Most of the time the pillows end up tossed on the back of the couch to make more room, which actually makes it very cozy. The too-many-pillows problem that I was worried about hasn't turned out to be a problem at all. 

the garden: planting tomatoes

Check out how much greenery there is in my garden, compared to just a couple of weeks ago!

Tony and I got back from a trip to see our families in Ohio about a week ago. My dad had started a bunch of veggies for his garden under a grow light this spring, and he planted some for my garden, too. Which took up pretty much the whole back seat of our car on the drive back:

There are tomatoes, peppers, cucumbers, flowers, and all kinds of herbs in that box.

I thought I would write a blog post about how to plant tomatoes. This is the technique my dad taught me right after Tony and I moved into our house. My parents came down to D.C. for moving weekend, and right after the truck was unloaded, one of the first places we went was Frager's, where I bought some veggies to plant in pots, including a tomato plant. (I was really, really excited to have outdoor space.)

My dad recommends against just digging a hole in the ground and putting the tomato in. Instead, his method involves cutting off the bottom leaves, planting the roots and part of the stem in a trench, and bending the stem 90 degrees to make it grow upright. I had strong tomato plants that first year, presumably with big, healthy root bases, so I planted my tomatoes his way again last year and this year.

Here are some photos I took a few weeks ago with the Early Girl tomatoes I bought at Home Depot. (Even though my dad grew a lot of different kind of tomatoes for me this year, I wanted to make sure I had Early Girls in my garden, which is why I made the Home Depot purchase. Early Girls did really, really well for me last year, so I definitely wanted to have them in my garden.)

I took the plant out of the pot and teased the roots. Then I snipped off the bottom three leaves. That part of the plant is going to be buried, and new roots will grow from the spots that were snipped off. Here's a photo of that process, although this admittedly is not a great picture:

Next I dug a trench, instead of a hole. The root ball lays at one end of the trench. And to make this work, you have to bury the snipped-off parts of the stem, then gently shape the stem upwards 90 degrees.

As you can see, we can call her "Eileen" because while a tomato plant is relatively flexible, she's not quite standing up straight yet.

 But here she is last weekend, standing pretty straight and tall. And hopefully with a wide and strong root system, thanks to dad's planting advice.

Oh, and here is another picture from last weekend. (I also have a couple of tomatoes and a pepper plant growing in pots.) Tomato blossoms abound! And on Tuesday, I was investigating those blossoms a bit more closely and found a itty bitty green tomato peeking out!

Yay, summer!

recipe: tony's dump cake

There is precisely one dessert recipe that Tony knows how to make. And for years now, whenever he's called upon to bring a dessert to a dinner party or potluck, he turns to his trusty dump cake. Easy and tasty. So last Friday, when our neighbor invited Tony over for a man night with a group of guys (complete with steaks and whiskey), Tony volunteered to bring the dessert.

This recipe is simple. There are four ingredients, all of which can be kept in the pantry and fridge or freezer, ready for last-minute dump cake emergencies. Crushed pineapple. Cherry pie filling. Yellow cake mix. Butter. And as the name implies, you just dump it all into a pan and bake it.

(I should note that we only had pineapple chunks at our house, so Tony used a potato masher to break the chunks up. It's easiest just to buy the right stuff, though.)

Tony's Dump Cake

• 1 can crushed pineapple with juice
• 1 can cherry pie filling
• 1 box yellow cake mix
• 2 sticks butter

In a 9-by-13-inch baking dish, pour crushed pineapple. Spread cherry pie filling on top. Spread yellow cake mix over the fruit. Top with pats of butter.

Bake at 350 degrees for 1 hour.