As some of you may know, I am a big fan of Nicholas Sparks books (my fav!) and movies (Camille..I know how you feel about him) and I have been eagerly awaiting the release of the next film based on one of his books The Lucky One. I was a little concerned that the movie might be cheesy since Zac Efron is main actor in it, but the trailer proved me wrong – it looks like it will be amazing :) I thought I would share the trailer in case anyone else is interested!
In case you like other sappy romance movies…this one has me in tears every time I see it. Can’t wait for this movie! Here is an additional trailer too
Between these two movies and the Hunger Games, I’m starting to get quite a list!
I don’t know about you guys, but sometimes there are a few tedious tasks that come up in the kitchen when I’m cooking and for me one of those things can be mixing eggs (this usually gets delegated to Lance). Not that there is anything particularly bad about it, I just don’t always enjoy it since it takes a while to make sure everything is combined.
This is where one of these bad boys comes in handy:
Okay so these aren’t a new invention (you’re probably guaranteed to find them in your mom or grandma’s kitchen) but OXO has got this thing perfected – the pieces all come apart so you can throw it in your dishwasher and don’t have to fuss with washing it by hand. Plus the handle has a good grip so I don’t drop it and fling egg all over my kitchen ;)
A little kitchen tip I learned:
The worst way to beat an egg is to use refrigerated eggs in a plastic or wood bowl. Plastic and wood absorb food fats, which prevents the egg foam from getting fluffy. The best way to beat eggs is to use room-temperature eggs and a copper bowl. Copper reacts with a protein found in eggs to help stabilize foam. If you don’t have copper, stainless steel works too!
Sounds pretty cool right? Well the folks over at OXO have given me one of these egg beater to share with one of you!
I will be sending one lucky reader their very own OXO Good Grips Egg Beater.
How to Enter:
To enter this giveaway, please leave a comment on this post telling me what 2012 movie you are excited to see.
Want to get a few additional entries? Do any or all of the following:
- Subscribe to The Marvelous Misadventures of a Foodie via RSS. Come back and let me know you’ve subscribed in an additional comment.
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- Become a fan of The Marvelous Misadventures of a Foodie on Facebook. Come back and let me know you became a fan in an additional comment.
How it works: Entries for this giveaway will close on Wednesday January 11th at midnight. The winner will be selected at random using Random.org and announced on or after January 12th. This giveaway is open to US residents only.
Full disclosure: As a part of the OXO Blogger Outreach Program, I have received two OXO Good Grips Egg Beaters; one to use and blog about, the other to give away. No monetary compensation was received and a positive review was not required. The opinions and views expressed are wholly my own.
This is a delicious little quiche – which is surely because of the copious amounts of cheese that are mixed in it. Its pretty simple to throw together for a weeknight meal or a quick brunch gathering, especially if you use a store bought pie crust. I like the addition of the ricotta cheese, it adds a nice creamy texture (and is a great way to use it up when it’s leftover from another recipe) and the spinach gives a nice flavor and come color.
Spinach Ricotta Quiche
1 – 9 ” unbaked pie crust
2 cups spinach, cooked and cut into pieces (make sure all excess water has been squeezed from the spinach)
1 cup milk
1 cup ricotta cheese
1 cup Cheddar cheese
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375 degrees and spray a pie plate or tart pan with non-stick spray.
Gently pat down pie crust around the base and sides of the pie plate, cutting off any excess with a knife. Poke several holes in the dough resting on the base of the plate.
Using a blender, mixer, or manually by hand – mix eggs, Ricotta and Cheddar cheese, heavy cream, salt, and pepper until everything is well incorporated. Evenly distribute cooked spinach in the pie plate. Add egg mixture and fill the pan/plate 1/4″ from the top.
Bake for 40-45 minutes or until cooked. Allow quiche to cool for 5-10 minutes before serving.
Recipe slightly adapted from Savory Sweet Life