Happy Birthday!

Today is my sweet husbands birthday! We celebrated this weekend by having some friends over for a Dessert and Game Party. We offered five different delicious desserts and spent the remainder of the night playing Reverse Charades. It was really fun!Β The dessert menu featured:

I highly recommend all of these recipes!

Happy Birthday to the most handsome, intelligent, hardworking, loving, caring, sweet and simply the best husband in the world! I love you so much and I am so thankful that God brought us together. Looking forward to celebrating many many many more birthdays with you! XOXO πŸ™‚


Lasagna Bolognese

This was too good not to post. I’ve never been a huge fan of lasagna….until now πŸ™‚

This recipe is originally from The Silver Spoon, but can also be found here. The recipe in that link calls for ground beef, however, you can use a variety of ground meat. It can also be adapted for those of you who are gluten free like me by simply using gluten free noodles. My favorite are the Tinkyada Brown Rice lasagna noodles. They are superb πŸ™‚

We had ours with grilled asparagus on the side. Drizzle a little olive oil over the asparagus, sprinkle with salt and pepper and grill on high heat for about three minutes. This is our favorite way to make asparagus…sooooo yummy! Enjoy!

Eggs with Tomatoes

Happy Saturday! What a great way to start our day with this yummy breakfast and a fun skype session with family! The recipe below comes from our favorite cookbook The Silver Spoon. If you like Italian cooking and love good food…it’s a must!Eggs with Tomatoes

Serves 4
Preparation: 30 minutes Cooking: 25 minutes

2 teaspoons olive oil, plus extra for brushing
4 large tomatoes
pinch of dried oregano
4 eggs
1 sprig fresh flat-leaf parsley, chopped
salt and pepper

Preheat oven to 350 F. Brush an oven proof dish with olive oil. Cut the tops off the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the insides with a little salt and place them upside down on a paper towels for about 10 minutes to drain. Season the insides of the tomatoes with oregano and pepper and divide the olive oil among them. Place the tomatoes in the prepared dish and bake for 20 minutes. Remove the dish from the oven, break an egg into each tomato, return the dish to the oven, and bake for an additional 5 minutes. Garnish with parsley and serve.

Note: We don’t like our eggs quite as runny so we put them back in the oven for an additional 15-20 minutes! Maybe our oven is off or maybe the recipe is off…you decide!I’m off to pick up some items for our herb garden that I will be planting today…can’t wait to see how it turns out πŸ™‚ Have a wonderful weekend!