Do you ever feel like you’re in a rut?

But when you’re in said rut, there are also usually a bazillion and one things you need to accomplish and cross off your to-do list. It feels paralyzing. Like standing at a busy intersection, watching cars and buses zoom past,  honking their horns, changing lanes, and all you do is stand on the corner and wait. You wait for the little green man to appear, signaling it’s time to cross the asphalt road. But he’s a no-show.

Over the past couple of weeks, I have been in a rut. Mentally, that is. I feel as though life is speeding by me, yet, I can’t seem to take a single step forward. I have all of these creative ideas that I want to contribute to the world, but in my mind I have no time, not even a single second to make them come to fruition. Do you ever feel this way? Maybe my mental rut is caused by the transition from winter to summer (spring was a no-show in Denver this year. So not cool)? I put summer on a pedestal making it a time where I can accomplish the impossible. Long summer days = being more productive, and thus a shorter list.

Well, what I fail to remind my myself each year is that my expectations are too high. My list that I thought I could wrap my arms around just became the length of the Dead Sea Scrolls. Thus, my mental rut. Even though I didn’t listen to my own advice (again), I have to get out of this rut! Hence the need to do a little jay-walking.

Two things that could break a girl free from a mental rut are, cheese and bacon. Can I get a Amen? I always revert back to simple, gooey cheesy melts. There’s something about spicy cheese melted on buttery toasts topped with crispy bacon that gets my creative juices flying like the monkeys in the Wizard of OZ.

So, if you’re in a rut and have five minutes, make these melts, and dodge a little traffic. It’s good for the soul.

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Five Minute Pimento Cheese Melts with Crispy Bacon

Yield: Serves 3 to 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:

1 7 oz package pimento cheese
1/4 cup dill pickles, chopped
1/4 cup bacon, cooked, chopped
1 baguette, sliced
Tabasco, garnish
Parsley, garnish

Directions:

Preheat oven to 400 degrees.

In a large bowl, combine pimento cheese and pickles. Lay slices of baguette on a baking sheet and top with pimento cheese mixture. Bake for about 5 to 7 minutes until cheese has melted. Remove from oven and garnish with bacon, Tabasco, and parsley. Serve immediately.

Summer in a glass.

That’s what this mango jalapeno daiquiri look likes to me.

Don’t you think there should be more non-tangible things bottled? Like the smell of a newborn baby after he or she has had a bath. Or, the smell of the ocean after an afternoon rain. Or, my personal favorite, the smell of old library books. As a kid I loved going to the library, finding a comfy, small reading corner, and getting lost in a story. One of my favorite books was Burglar Bill. I still remember the way the book smelled. Actually, I probably looked a little weird sniffing that book, but at least I wasn’t sniffing glue. So I had that going for me, which was nice.

With Memorial Weekend like five minutes away, I wanted to get y’all in the summery spirit. I am pretty stoked for my upcoming summer travels. After I attend the BlogHer food conference in Austin, I will be visiting Charleston, South Carolina with the Griswolds followed by The Bahamas for a wedding! So, that whole spring has sprung thing can kiss my Banana-Boat-sunscreen-covered tookus because it’s time for fun in the sun.

Now, nothing beats a refreshing cold beer on a hot summer day. I’m a beer in a coozy girl at heart. But sometimes, a girls gotta’ switch it up. I adore daiquiris. I remember when I was sixteen ordering a virgin daiquiri at the ol’ Applebees and thinking I was the bees knees. Thankfully, I have now graduated to making my own version of a summery cocktail.

If you like jalapeno or mango margs, then this daquiri is right up your cocktail alley. Actually, it’s pretty much the easiest drink you can make. All you have to do is throw all the ingredients into a food processor and blend away! Pour the daiquiri mixture into a couple of mason jars and garnish with a lime wedge and a jalapeno round, and you have yourself one spicy summer drink!

Now, all we need is the beach!

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Mango Jalapeno Daiquiris

Yield: Serves 2

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:

for the daiquiri:
1 cup frozen mango, cubed, thawed
2 to 3 teaspoons jalapeno simple syrup
3/4 cup rum
Juice from one lime
Jalapeno slices, garnish
Lime wedges, garnish
Crushed ice

for the jalapeno simple syrup:
1/2 cup granulated sugar
1/2 cup water
1 jalapeno, cut in half

Directions:

for the daiquiri:
In a food processor, combine the first four ingredients. Pulse a few times until smooth. Fill a small mason jar half way up with crushed iced. Pour 1/2 cup of the mango mixture over the crushed ice. Garnish with lime wedge and jalapeno round.

for the jalapeno simple syrup:
In a small sauce pan, add water, sugar, and jalapeno. Turn to medium heat and stir until all of the sugar is dissolved. Remove from heat to cool.

Can we talk shorts for a second?

Noooo, not jorts! Major gross-town. Seriously, who came up with jorts? Have you ever looked up in Urban Dictionary the definition of jorts? Mr. Urban Dictionary says: a combination of the words “jean” and “shorts” used to describe the hideous attire, usually sported by NASCAR afficianados and men over 40. Sometimes Jorts are accessorized with a lovely cellphone belt clip and a braided leather belt, but not always. Sometimes the Jorts wearer lets the Jorts speak for themselves.

Okay, where was I? Oh, yes, summer s-h-o-r-t-s.

I have to ask. Are shorts still a thing? As in khaki or jean shorts? Do people still wear them? I know at one point Bermuda shorts were all the rage, but are those to circa 2006? I am so confused. If it was up to Rachel Zoe and me, we would only wear maxi dresses and call it a day. The reason I ask if shorts are yay or nay is because ***pssst, don’t tell anyone, but I bought a pair of black gingham shorts at Uncle Nordies and I’m trying to decide if it was a smart move or not…un-pssst.***

This is the first time I have purchased shorts in over five years. Scary, I know. I would much rather wear skirts, dresses, or leggings because (insert typical news flash) I dislike my thighs. There, I said it. Phew. I feel a zillion times better. It has been ages since I put on a pair of shorts, and these gingham shorts were life-changing. They passed the sit down test. Ladies, you know what I’m talking about!

Oh goodness, all this fashion talk and I completely forgot to talk cookies! Where are my manners? We all know that you can’t beat a good ol’ fashion chocolate chip cookie. It should be a food group as far as I’m concerned.

But what makes these cookies extra magical is the frosting. It’s a little bonk-to-the-izo to have miso (a soy paste used in Asian cooking) in a sugary frosting, but it works! The flavor combo reminds me of a salty, caramel treat! So, this is point where I tell you to make cookie sandwiches. You will thank me later. Just don’t make me wear jorts.

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Chocolate Chip Cookie Sandwiches with Red Miso Buttercream

Yield: Makes around 15 to 18 sandwiches

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

for the cookies:
2 1/3 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup brown sugar
1/2 cup granulated sugar
1 stick unsalted butter
1 egg
1 teaspoon vanilla extract
1 12oz bag semi-sweet chocolate chips

for the frosting:
1/2 cup unsalted butter, room temperature
1 tablespoon red miso
1/4 cup confectioners sugar
1 teaspoon lemon zest
Squeeze of lemon juice

Directions:

for the cookies:
Preheat oven to 375. Spray a baking sheet with non-stick cooking spray. In a large bowl, combine flour, baking soda, and salt. In a mixer fitted with a paddle attachment, cream brown sugar, granulated sugar, and butter. Add the vanilla and egg to the butter mixture. Combine well. Then add flour mixture ( a 1/3 at a time) to the wet ingredients. Then fold in chocolate chips. Drop about a tablespoon of cookie dough onto baking sheet (you probably can fit about 8 cookies onto sheet). Bake for 12 minutes or until golden brown. Cool completely before pipping frosting in between cookies to form sandwiches.

for the frosting:
In a mixer fitted with a paddle attachment, cream butter and miso. Add the confectioners sugar slowly, followed by vanilla, lemon juice and zest. Pipe frosting in between two cookies to form sandwiches.

Chocolate Chip Cookie Recipe from Roder Family Cookbook
Red Miso Frosting from Food and Wine Magazine

What is it about a delicious burger that makes us go weak in the knees?

Is it the euphoric feeling of biting into a perfectly grilled, juicy piece of meat? Is it the gooey cheese that sends a shock wave of flavor to our taste buds? Or, is it the licking of each finger to savor every bite that keeps us combing back for more?

Wait.

My bad.

Sorry! Wrong word document. Jeez. That’s my Carl’s Junior copy I’ve been working on for the past week.

Instead of Heidi Klum or Padma eating an over-sized burger, I’m picturing Ryan Gosling sitting on the front steps of an old plantation home with a mason jar of bourbon next to him while he eats a decadent, juicy burger. Clearly, this should have been a scene in The Notebook. Forget going for ice cream or boat rides down the river, tasty burgers are the way to a girl’s heart.

Okay, all this talk about sexy burgers has me craving a burger (and a make-out session with Ryan Gosling…do wha?). Even though I don’t hail myself as the Queen of Burgers, (as does the lady with the certain initials R & R), I do have high expectations when it comes to burgers. Yes, you can go out all out and order a burger with foie gras, bacon, and jalapeno cream cheese. You can also stick to the classic with just cheese, lettuce, and tomato (my personal fav). But sometimes it feels good to be right smack in the middle of the burger spectrum.

Since Colorado has a lamb fetish, seriously, what is with all the Colorado lamb dishes? I have yet to see a lamb strolling the streets of Denver. Anyways, I thought it would be fun to mix up the standard ground beef, but not go quite as far as ground brisket, enter, the lamb burger. Some of you might be thinking, lamb burger, that’s really not all that spectacular. True. But! What if you added mint ketchup on top of the burger? Fireworks. Go head. Light it up.

Mint ketchup sounds a little bonkers. You’d think Heinz would have been all over that flavor combo already. Even though mint ketchup hasn’t been bottled, YET, it works brilliantly in terms of flavor combo with the lamb burger. Slap some feta on top and you have one tasty Colorado Greek burger.

Wait. Does that even make sense? Someone send me out to pasture.

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Lamb Burgers with Homemade Mint Ketchup

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

for the burgers:
1.5 lbs ground lamb
couple dashes of Tabasco
salt and pepper

for the mint ketchup:
2 tablespoons olive oil
1/4 cup yellow onion, chopped
1.5 cloves garlic, minced
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 15oz. can pureed tomatoes
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup fresh mint, chopped
1 tablespoon lemon juice
salt and pepper

4 whole wheat buns
1 cup crumbled feta
Lettuce

Directions:

for the burgers:
In a large bowl, mix ground lamb, salt/pepper and Tabasco. Form into four patties. Preheat a skillet or grill to medium-high heat. Add about two tablespoons of olive oil to the pan. Cook patties for about 5 minutes on each side. Set aside to rest before eating.

for the mint ketchup:
In a medium saucepan preheated to medium heat, add olive oil and saute onion and garlic. Add the spices and saute for another minute. Then add tomato and brown sugar. Stir to combine. Add apple cider vinegar. Reduce heat to simmer and let ketchup thicken, takes about 10 minutes. Remove from heat. Let it cool slightly. Pour ketchup mixture into a food processor and pulse a few times until smooth. Place ketchup mixture into a small bowl. Add the mint and lemon juice and salt and pepper to taste.

to serve: Take whole wheat bun, smear mint ketchup on bottom and top. Place one patty on top of bottom bun. Add piece of lettuce, crumbled feta, and top with other bun. Enjoy with a big ol' beer!

homemade mint ketchup recipe from Ger-Nis.com

***Psst! Don’t forget to enter my Albion Fit giveaway!***

“The Dude abides…”

Only the actor Sam Elliott could deliver a line with such confidence and swag. His perfectly trimmed, gray hued mustache and Marlboro Man physique makes we wonder every single time I watch this scene in The Big Lebowski, how the heck did he end up in the bowling alley bar?

Not only is Sam Elliot one of my favorite actors in this movie along with John Goodman, but I have to be honest, Jeff Bridges steals the show. I took an acting class a few years ago at the Denver Performing Arts Center because I thought it would be fun to push the creative boundaries. It was hands down the scariest thing I have done in a long time, but I am so glad I did because I got to act a scene from The Big Lewboski. Holla!

I played Maude and another gentleman played Jeff Bridges, “The Dude.” It’s the scene after they had coitus (don’t worry no love scene was filmed… awkward!) and he fixes himself a white russian and says the famous line, “You know, a lotta ins, lotta outs, lotta what-have-you’s.” To say that I had a blast being able to recreate such a legendary scene is a huge understatement.

Anyways, I am not the only person in my immediate family that adores this Coen classic. My mother is a huge fan of this movie too. So, with Mother’s Day like five minutes away, I thought I would make one of her favorite desserts, but with a twist. The Dude isn’t the only one that fancies a white russian cocktail. The first time I ever sipped on the Kaluha drenched, half/half mixture was with my mom. It wasn’t my cup of tea at first, but after a couple of sips, I definitely could see why she would abide by it.

Naturally, I decided to take her favorite drink and dessert and do a smash-up! Don’t worry this smash-up won’t require the Glee choir (Unless you want it to. You’re secret would be safe with me). This dessert is super fun to make because who doesn’t love miniature treats with a boozy glaze? Am I right? Right.

So, cheers ma, and Happy Mother’s Day!

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Mini Angel Food Cakes with White Russian Glaze

Yield: Makes 8 to 9 cakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

or the cake:
1 box ready to-go Angel Food Cake
1 1/4 cups water

for the glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons cream
1 tablespoon Kahlua
1 teaspoon hot water

Directions:

for the cake:
Preheat oven to 350 degrees. In a large bowl combine water and cake mix. Using a hand beater, beat the batter for one minute until it's light and fluffy. Spray two mini angel food cake silicon molds with non-stick cooking spray. Fill the molds with batter 3/4 of the way up. Bake for about 15 minutes or until golden brown. Remove from oven and flip the mold upside down on top of glass to make sure the cake will properly slide out. Cool before spreading chocolate glaze on top.

for the glaze:
In a small saucepan over medium-low heat, melt the chocolate chips. Add cream, Kahlua and water. Add more water if to thick. Set aside when chocolate has melted.

***Psst! Don’t forget to enter my Albion Fit giveaway!***

Story time was a big deal in our house growing up.

Every night my brothers and I would gather in one of our bedrooms to listen to my mom read out loud our favorite books. Now, this was not your typical Barnes and Noble reading. No, sirree. It was more of a Broadway show, or at least it was in my five-year old head.

My mother had this magical way of making the characters of the book come to life. She would always use accents when talking and one of my favorite voices was Big Anthony from the book, Streganona. Her Italian voice was so spot on, “Bigga-Anthony, stir the pot, sitrra’ the pasta uh-nice and hot.” I truly believed Big Anthony was going to come to our house and make a big big bowl of pasta. She would act out fight scenes, which was the best when reading Peter Pan and she would also hop around like a bunny when reading, The Country Bunny. But one of my favorite books she read to us was Blueberries for Sal, by Robert McColskey.

I remember having a strong connection with Sal. In the beginning of the book she is playing with canning jar lids on the kitchen table, while her mom is standing over a hot stove preparing the vegetables to be canned. I used to do the exact same thing while my mother canned vegetables. Of course, instead of playing with canning lids, I played with a Cabbage Patch Doll. I miss the 80′s.

I was also kind of jealous of Sal because where she lived she could take a pail into the countryside and pick fresh blueberries. Sure, growing up in Kansas we have access to fresh vegetables because farmers are our neighbors, but all I wanted to do as a kid was pick fresh blueberries with my mom and have a baby bear cub as my pet. I mean, I don’t ask for a lot! Jeez.

Even though I still don’t live in a close proximity to a countryside full of fresh blueberries, I thought it would be fun to make something with blueberries for my mom for Mother’s Day. Since my mom is still a better baker than I am, I figured I’d better stay away from the whole kneading situation. Instead, why not make quick, fluffy, buttery biscuits in under 20 minutes? Friends, if I can make these biscuits, anyone can. Plus, they are healthy because they have whole-wheat flour in the dough. I can feel my mother smiling.

But the piece de resistance is the blueberry banana butter. How it took me thirty years to make this epic buttah is beyond me! Slab some of this on a hot biscuit and serve this at Mother’s Day brunch, you instantly become the favorite child.

Now, about that bowl of pasta…

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20 Minute Buttermilk Biscuits with Blueberry Banana Butter

Yield: Makes 12 biscuits

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients:

for the biscuits:
1 1/4 cups all-purpose flour
3/4 cup white-whole wheat flour
2 teaspoons baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup unsalted butter
1 1/4 cups very cold buttermilk
1 tablespoon canola oil

for the blueberry banana butter:
6 tablespoon unsalted butter, room temperature
1 small very ripe banana
1/2 teaspoon lemon juice
pinch of kosher salt
2 tablespoons blueberries

Directions:

for the biscuits:
Preheat oven to 450 degrees.

Line a baking sheet with foil and spray with non-stick cooking spray. Mix dry ingredients together in a large bowl. Place butter into a medium microwave safe bowl and melt. Slowly add the buttermilk to the butter and stir until little butter clumps form. Add oil and stir to combine. Then in thirds, add dry ingredients to wet until everything is combined. The dough will be a little wet. Take an ice cream scoop and scoop out dough and place on baking sheet. Should be able to make 12 biscuits. Bake for about 12 minutes or until golden brown. Let them cool slightly and slather with blueberry banana butter!

for the blueberry banana butter:
In a food processor, combine butter, banana, lemon juice, and salt. Pulse a few time (don't over pulse!). Place banana butter mixture into a small bowl and fold in blueberries.

recipe adapted from Cooking Light Magazine

Colorado is one giant playground.

With over 300 days of sunshine a year, it’s hard not to be active. Between riding bikes, yoga, hiking trails and snow skiing, there’s an outdoor activity for everyone.

When I moved to Denver five years ago, my fitness attire was lacking. In Colorado, layers are key. Any Colorado native knows “if you don’t like the weather, wait 20 minutes.” So, what’s a girl to do?

I’ve bought and worn dozens of hoodies, long sleeve shirts, tanks, etc. Some worked, and others…not so much. But I think I may have just hit the jackpot in terms of workout clothing. Ever heard of Albion Fit? They’re kind of the new kids on the block when it comes to women’s fitness and swimwear, and recently opened a flagship store in Salt Lake City. Well, seeing as we are active state neighbors, I thought I’d show you all some of their cute stuff!

Is this not the cutest hoodie on the block? I could practically live in this signature grey beauty. Fun to wear on a hike or around town while running errands.

As an avid runner, my laundry room is full of capri pants. To me, they’re far more comfortable to wear than shorts. I could definitely use a couple pairs of these optimum capris for my workouts!

I tend to be super picky about swimwear. Finding the perfect swimsuit for many women is like finding a needle in a haystack, which is my I’m completely smitten with this gown suit. There’s no shame in wearing a one-piece, especially if it makes you feel glamorous.

Last, but not least, is the Go Long Crew with thumb holes. Albion Fit sent me the grape-colored Go Long Crew a couple weeks ago and I’m totally digging it. It’s a go-to long-sleeve option that’s perfect to wear while you’re warming up for a run, strolling through the park, doing yoga, or lounging around. I love it.

Wouldn’t you love to get your hands on one, too? Well, here’s your chance!!

THIS GIVEAWAY IS NOW CLOSED!! Congrats to Maeve, entry #74! 

GIVEAWAY DETAILS: 

One winner will receive–>  The Go Long Crew with thumb holes in any size. Plus, you get to choose your choice of color: Fuchsia, Grape, Ballet Pink, Jade, or Rust! 

HOW TO ENTER (MANDATORY): 

Leave a comment below telling me what your favorite Albion Fit apparel is! 

EXTRA ENTRIES: 

 ”Like” Albion Fit on Facebook  and leave a comment on Climbing Grier Mountain telling me that you did.

 Pin your favorite item from albionfit.com onto one of your Pinterest boards and leave a comment back on Climbing Grier Mountain telling me that you did.

Like Climbing Grier Mountain on Facebook

Follow Climbing Grier Mountain on Pinterest

********Also, Albion Fit is offering an exclusive promotional code for y’all to save $15 on any purchase of $50 or more; the code to use at checkout is griermountain15 and it expires 5/13/2013!*********

RULES: 

This giveaway is open to U.S. and Canada residents only. You must be 18 years or older to enter giveaway. This giveaway will run from Tuesday May 7th, 2013 to Monday May 13th, 2013 at 9:00pm MST. One winner with a valid entry will be chosen using random.org and will be emailed to obtain shipping address and shirt size/color. The winner will have 48 hours to respond or another winner will be chosen.

Disclaimer: This giveaway was provided by Albion Fit. I was sent the Go Long Crew with thumb holes to review. I was not compensated in any other way for this post. All opinions expressed are my own.

Oh, Monday, Monday, how I loathe today.

Okay, it’s not entirely your fault.

It’s not your fault that this past weekend I celebrated Cinco de Mayo, attended the Denver Derby Party, and drank far too much giggle juice. Hence, that’s why I am a grumpy-grumperton. I do apologize; because, right now, I have a bad case of the Monday’s.

Alright, enough with  my self-induced pity party, let’s talk Mom’s.

It’s hard to believe this coming weekend is Mother’s Day. Wasn’t Easter like three days ago? I honestly can’t tell by the way the weather has been acting. I think everyone is a little confused. Is it spring or winter? Winter or spring? I dunno know.

Growing up, I  had high regards for my mother. Yes, there were times when she completely embarrassed me in front of my friends. I will never forget my freshman year in high school when my mother picked me up from a friend’s house with a botched hair dye that made Strawberry Shortcake look blonde. To say I was mortified is a gross  understatement.

Even though I was embarrassed from time to time by  her actions; I admired her curiosity, free spirit, and ability to listen without passing any judgment. She wasn’t a “regular” mom; she was a “cool” mom. So this week I thought it would be fun to make my mom a few treats since I can’t be with her on Mother’s Day. Living a long distance apart can be a pain, I tell ya!

My mom has an obsession with small things in the kitchen, as do I. Small plates, glasses, and particularly, small portions  makes us happy. I thought it would be fun to make a quick appetizer or side dish to serve on Mother’s Day. Okay, we’ve all heard of the Hasselback potato. Unfortunately, it has nothing to do with Mr. David Hasselhoff (tear) but rather it is named after a restaurant in Stockholm. So, instead of the usual russet potato, why not use fingerling potatoes? Are these not so fetch?

Top these bad boys with a little goat cheese, basil, and lemon, and you have one Mother approved dish!

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Hasselback Fingerling Potatoes with Lemon Basil Goat Cheese

Yield: Serves 2 to 3

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

for the potatoes:
1 pound fingerling potatoes
olive oil
salt and pepper

for the goat cheese:
1 4 oz package plain goat cheese, room temperature
1 tablespoon basil, chopped
1 teaspoon lemon zest
Squeeze lemon juice

Directions:

Preheat oven to 375 degrees.

for the potatoes:
Line a baking sheet with foil and spray with non-stick cooking spray. Cut fingerling potatoes in a 1/8-inch intervals down the center of the potato, carefully not cutting all the way through. Place the potatoes on the baking sheet. Drizzle with olive oil on top of each potato and add a little salt/pepper as well. Bake for about 40 minutes until the potatoes are golden brown. Remove from oven, and dollop a little bit of the goat cheese mixture on top. Serve immediately.

for the goat cheese:
In a small bow, mix together goat cheese, basil, lemon zest, lemon juice, and salt/pepper. Set aside until ready to top potatoes.

hasselback fingerling potatoes adapted from Food and Wine

Let’s get real for just a second.

Sometimes, I feel I do nothing but…..go, go, go, go, (still going), go, go, and never slow down to smell the sugary beignets. There are days whenI feel I can’t even squeeze in a fart; because my mind is racing with thoughts about what to cook next, how am I going to tie said dish into a creative story, and @#%$ Food Gawker didn’t except my picture because of poor lighting.

My race towards food blog perfection has no finish line in sight. 

But somewhere between this crazy, perfection goal and a sunny Friday afternoon, I finally asked myself during a shoot, “Why do you blog, Lauren?” 

A simple question asked, yet, not so simply answered. If I was sitting on the couch across from Oprah and asked this question, I would go with my gut, and say, “I am passionate about food. I don’t view food as just an ingredient or entree, but rather how it can be transformed into something greater. Food can create long lasting memories, new relationships, and grins from ear to ear. Yummy food is the one thing the whole universe can agree on.” 

There are two essential parts to my answer. First, food is my passion, and second, so much of my blog is about forming relationships. That’s where you come in! I love knowing that each day I get to connect with other food bloggers, friends, and readers. We all have a story to tell. In this vast Internet world, it’s nice be able to have a spot where I can say, “HI! I like you. Let’s hangout and sip some bubbly.” 

Today, I want to say thank you for coming to my little haven in the food blogging world. I heart you big time! 

<tackleHUGGING>

Okay, before I put on my DIY Derby Hat and pour myself a margarita, I need to tell you about these Enchilada Mexican Meatball Stacks. Phew! Say that 10 ten times fast. I might have been off my rocker a little when coming up with this recipe, but it works. I believe meatballs can be brought to any Mexican fiesta, especially if the fiesta includes a pinata and lots of tequila.

What better dish to serve on Cinco de Mayo: cilantro infused meatballs, creamy refried beans, crispy corn tortillas, and spicy enchilada sauce. Ole!

Make sure and check some of my other Cinco de Mayo inspired dishes:

- Mexican Mac and Cheese Skillets

- Turkey Tostada Stacks

- High Altitude Margarita

- Paloma

- Mexican Pulled Pork Tacos

- Grilled Eggplant Nachos

- Turkey Taco Burgers with Avocado Crema

- Sweet Potato Tacos with Chipotle Cream

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Enchilada Mexican Meatball Stacks

Yield: Serves 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients:

for the meatballs:
1 pound ground chicken
1 egg
1/3 cup panko
1/4 cilantro
1/4 cup yellow onion, grated
2 garlic cloves, minced
salt and pepper

for the refried beans:
1 15 oz can refried beans
1/2 cup cheddar cheese, grated
2 tablespoons milk

6 corn tortillas, crisped in the oven
Tomato, chopped
1 15 oz can red enchilada sauce, heated
Sour cream, garnish
Jalapenos, garnish
Pepper Jack cheese, shredded, garnish

Directions:

Preheat oven to 400 degrees.

for the meatballs:
In a large bowl, combine all ingredients. Shape into 1 inch size balls (should be able to make about 12 meatballs). Place on a baking sheet. Bake for about 10 minutes or until golden brown. Set aside when done.

for the refried beans:
Preheat a small saucepan to medium-low heat. Add refried beans. Slowly add the cheese and milk. Stir to combine until the beans have softened and are smooth. Turn heat off and keep warm.

To serve: take tortilla and place about 2 tablespoons refried beans on top. Next, add a tablespoon of the warm red enchilada sauce on top of the beans. Top the sauce with three chicken meatballs. Cover with another tortilla. Repeat for another layer. Top with last tortilla. Garnish with more red sauce, tomatoes, sour cream, jalapenos, and cheese! Serve immediately

I think Snoop Dogg and I could be friends.

Maybe not the whole split-heart best friend necklace style, but more like, let’s catch up over a 40 of beer kind of style.

I feel we both enjoy similar things – an admiration for old school rap, the comfort of four-legged creatures (specifically dogs of course), and sparkle-y jewelry. It would be a unique, supportive friendship. I would provide the necessary encouragement needed in remaking one certain circa 1990 music video with Dr. Dre titled, “Nuthin’ But A G Thang”. Snoop Dogg in return would provide colorful commentary on my future cooking show.

Check it.

Yours Truly (YT): “Hi, friends! Today on LG’s kitchen we are shaking things up.”

Snoop Dogg (SD): “Fo, shizzle.”

YT: “With Cinco de Mayo only a coupe of days away, I thought we would whip up a special treat that only takes a couple of minutes to make, milkshakes.”

SD: “This shiz will not fizzle.”

YT: “But this isn’t your standard vanilla milkshake. Oh, no. We are making Dulce de Leche milkshakes!”

SD: “It’s off the hizzle”

YT: “And with it being caramel week, I thought we needed some extra gooey sweetness to go on top of these milkshakes. Enter, the caramel drizzle.”

SD: “My nizzle, this caramel drizzle is off the chainizzle. Ya, feel me?”

Even though the likelihood of said Food Network show, “In the Kitchen with LG and Snoop D-O Double G”, will most likely not come to fruition, it’s good thing these dulce de leche milkshakes will. I am completely smitten with this shake. In a Mexican dessert showdown these would give sopapillas a run for their sugary money.

But it’s not just the decadent ice cream that brings the boys to yard in this shake. The caramel drizzle provides this extra layer of sugary goodness that keeps the boys coming back for more!

Alright, make sure and stop by to check out the rest of the ladies of caramel week! It’s all sorts of gooey fun!

Monday:

Kirsten @ Comfortably Domestic – Crockpot Dulce de Leche

Beka @ Kvetchin’ Kitchen – Caramel Apple Pie

Mads @ La Petite Pancake – Caramel Banana Bread Pudding

Tuesday:

Allison @ Decadent Philistines Saves the World – Salted Caramel Pork Loin w/ Shaved Brussel Sprouts & Apple Salad

Carrie @ Bakeaholic Mama – Chewy Milk Dud Brownies

Wednesday:

Jeanne @ Inside NanaBread’s Head – Chocolate Alfajories with Salted Vanilla Bean Caramel

Haley @ The Girly Girl Cooks – Almost Famous Fairground Caramel Sauce

Yours Truly – Dulce de Leche Milkshakes with Caramel Drizzle

Thursday:

Kat @ Tenaciously Yours – Popcorn Crunch Sundae

Christina @ Buffy and George – Butterscotch Pudding

Friday:

Megan @ Country Cleaver – Pear Caramel Mini Cheesecakes

Madeline @ Munching in the Mitten – Caramel Cake

Saturday:

Kirsten @ Comfortably Domestic – DIY Dulce de Leche Coffee Creamer

Katie @ The Hill Country Cook  - Salted Caramel Pie

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dulce de leche with caramel drizzle

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

2 1/2 cups dulce de leche ice cream
1 cup whole milk
1/2 14 oz bag caramels candy
1/3 cup un-sweentened condensed milk
whipped cream, garnish

Directions:

In a small sauce pan, combine caramels and milk. Melt caramels over low heat. Set aside when done.

In a blender, combine ice cream and whole milk. Blend until thickened. Pour milkshake into two glasses. Garnish with whipped cream and drizzle of caramel.