The best part about my produce delivery is that it forces me to eat somewhat healthier. I can’t help it though if my friend brings me a pint of Ben and Jerry’s and then leaves it in my freezer. More on that later this week.

I put this salad together based on what I had in my basket and a few recipes I saw online. I mixed together some kale and romaine lettuce as the base. A recipe that I saw online recommended tossing the kale with lemon juice to balance the taste of the raw kale. Lemon is magic people. It makes everything taste brighter and I’m glad I followed that direction.

I added mango, grape tomatoes, sliced almonds, blue cheese, and a dressing from the same recipe as the kale instructions. The salad kept me mostly full but when the CFO stocks the office pantry with cheez-its there isn’t really anything I can do about it. I prepared each of the ingredients separately so that I can build my salad at work each day for lunch. Luckily the norm at my office is to bring lunch instead of going out to eat. This is helpful in that I also don’t want to go outside in the nasty humidity to spend money on a less healthy lunch option.

Check out the yogurt based salad dressing that goes with this salad. The garlic I had was a little too bitter and I offset it with some honey, so once you add the basics tweak it to your preference.

Yogurt Dressing

• 1/4 cup Greek yogurt
• 1/4 cup olive oil
• 1 clove garlic, minced
• juice of 1/2 lemon
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• salt and pepper to taste

Add all ingredients to a food processor and blend! Add honey or vinegar to your taste and enjoy!

I’ve mentioned before how I use Washington Green Grocer for produce delivery every now then. This week I placed an order for the organic mixed box and I received the following items:

• Broccoli
• Zucchini
• Pineapple
• Kale
• Lettuce
• Onions
• Potatoes
• Tomatoes
• Blueberries
• Mangos
• Bananas

After a few rounds on Pinterest, my favorite food blogs, and Foodgawker I put together a few things that I want to make for the week. This past weekend I went a little overboard at the grocery store and I already had chicken and shrimp on reserve in the freezer.

Planning out a list like this makes sure that 1) I don’t over buy and 2) that I have enough to eat for the week so that I don’t go out to eat too much. My wallet and waistline are thanking me for that. I do indulge in happy hour and dinner with friends every now and then but my chances of ordering take out are a lot lower. According to my list I really only need to purchase some blue cheese and maybe a few items to make something for breakfast as well.

Sundays are my heaven. There is nothing I love more than waking up and heading out to run errands. I don’t always love spending the day cooped up inside, but when I have meals to cook and plan it helps get me on track for the week.

Stay tuned for what I’m eating this week!

Spoiler Alert: Potoato Salad, Kale Chips, Summer Salad, and Asian BBQ Shrimp!

Last month I hosted a Foodbuzz 24×24 event featuring bright spring recipes. I get so excited for summer produce and berries. One of the tasty treats I put together for the party was strawberry and brie in phyllo cups. I tossed the berries with a splash of balsamic vinegar and honey before baking them in the oven. I loved the combo of the sweet and savory together. The phyllo cups make for a great presentation for guests as well.

The best part about hosting a party is getting to keep all the leftovers for yourself! Even though I used up all the cups I still managed to enjoy the rest of the ingredients!

The strawberries were even better after a day or two and definitely suffice for a complete dinner. You should try it sometime.

1. Dice up the strawberries in small pieces.
2. Add the berries to small bowl.
3. Add a tablespoon of balsamic vinegar and a tablespoon of honey and mix together. Add a small pinch of salt to draw out the juices.
4. Serve the berries on crackers with brie.

This would also be a great mix to use for baked brie wrapped in puff pastry too!

I came to North Gate Vineyard with my family for mother’s day. My mom packed up a wonderful picnic of shrimp and shells and potato salad. The winery was hosting a special tasting for mother’s day that included a few paired bites of snacks with some of their wines. We opted for the Roussanne to pair with our picnic lunch that we enjoyed out on their patio.

I really enjoyed the cozy winery. They had a great tasting space with friendly staff. I’ve been to a few Virginia wineries where the staff hasn’t been as pleasant. Though this location was on the smaller size, it was a great afternoon to spend with my family.

If you’re looking for a new winery to check out I recommend a visit to North Gate and spending an afternoon outside.

Last night I hosted what has to be my favorite Foodbuzz 24×24 dinner party. This was my fourth time hosting and according to my friends, I out did myself. Thanks to Foodbuzz, I was able to put together a yummy spring filled meal for my friends.

I knew my main goal for the party was to have everything finished by the time my first guest arrived. I spent a good amount of time planning and lots of time Friday and Saturday pre-cooking and prepping the meal. Due to “scheduled track maintenance” on the DC metro everyone was fashionably late which gave me just enough time to pour the drinks and put the finishing touches on the night.

Menu:

the food

• chicken satay skewers with coconut milk peanut dipping sauce
• bacon-wrapped shrimp with pineapple
• veggie spring rolls with hoison peanut dipping sauce
• assorted sushi: california rolls, veggie rolls, & salmon cucumber rolls
• beet salad with herbed goat cheese
• melon & prosciutto bites
• cucumber with herbed lox spread
• tomato bruschetta
• phyllo cups with brie & strawberries

the drinks

I wanted to plan a few “spring” beverages. Nothing says spring like the Kentucky Derby and Cinco de Mayo! My friend Whitney also brought ingredients for a delicious St Germain champagne cocktail. I’ll be adding that to my arsenal for future parties!

• mint juleps with mint simple syrup
• white sangria with strawberry & peaches
• pink vodka punch

I loved the menu I was able to put together. There is nothing better than fresh produce and spring in the air. I love all the colors of spring and that everything is in bloom. I tried to put as much color into the food as possible. I added as much veggies to the spring rolls and I loved the bright red strawberries. Even my sushi had some spring colored soy wrappers. They brightened up my table display and were just as easy to work with as standard seaweed nori. I was able to find them at Harris Teeter and though they were a tad pricey I think it was definitely worth the splurge.

Luckily I had more than enough food for all my guests. In the past I’ve made plenty and it’s been devoured in about ten minutes. Last night everything was portioned great and there was even enough for my brother to finish off the leftovers!

The night was a huge success and the best part was the homemade photo booth! We had a few props and I put my brand new tripod to use. I may live in a studio apartment but I managed to make my own photo studio with a white sheet and willing participants. It turned out great! See for yourself!

I had a great time and so did my guests! Thanks Foodbuzz for helping me host my Spring Fever Cocktail Party!

Happy Friday!!

Today is my oldest cousin’s birthday and his favorite thing in the whole world is strawberry milkshakes. Here ya go Bryson, a strawberry shake just for you. It was delicious. I hope you liked it

This doesn’t really need a recipe. I just used some Hagen Dasz vanilla frozen yogurt, a little milk, and fresh strawberries. ZOOM! in the blender for 30 seconds… and smoothie!

I hope everyone has a wonderful weekend and if you are having as great weather as the DC area I hope you get to spend some time outsideeeee!

Today is Pi Day! Happy March 14th!!

I was on the hunt for a pie plate this weekend at Home Goods and they didn’t have any that struck my fancy. Luckily I have a pretty tart pan that I used for my pie today. This fruit tart came out so delicious and I’m pretty impressed with skills on the custard… I’ve never made one before and this came out really well for my first try. I also have some leftover waiting for me at home in the fridge.

I cheated a little and used a store-bought crust. This saved me a lot of time but if I were making this on the weekend I would definitely go the extra step and make it myself. You can add all the different fruit toppings you like. I would definitely try out raspberries and kiwi in future editions. I can definitely see using this custard recipe again in the future for many desserts!

Recipe

via The Tasteful Life

Note: I believe the original recipe makes enough for 2 tarts. I had leftover custard and only used 1 cup of mixed whipped cream to lighten it up.

Custard

• 1 cup plus 2 tbsp of Milk
• 1 1/2 tsp vanilla extract
• 3 Egg Yolks, slightly beaten
• 1/2 cup of sugar
• 1 1/2 tbsp of flour
• 1 1/2 tbsp of corn starch

1. In a bowl mix sugar, cornstarch, flour, and the egg yolks until smooth. This mixture will be very thick.
2. In a sauce pan heat the milk.
3. Temper the egg mixture by whisking 1-2 tbsps hot milk into the eggs.
4. Pour the egg yolk mixture into the sauce pan and whisk constantly until smooth.
5. Continue to whisk while bringing it to a bubble.
6. Simmer for 2 minutes stirring until it becomes smooth and thick.
7. Stir in the vanilla extract.
8. Pour into a bowl and press plastic or wax paper to the surface and chill.

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 tsp vanilla extract

1. Whip heavy cream until peaks begin to form.
2. Add extract and sugar.
3. Continue to whip until firm.

Once your custard is cooled off in the refrigerator you can take the whipped cream and slowly fold it into the custard. Put back in the fridge until your pie crust is cooled down from baking and ready to be filled.

Fill the crust with the custard and decorate as you please. I bet chocolate chips would be a great addition as well

Enjoy your pie!!

Happy Birthday, Casey!

Today is one of my dear friend’s birthday. Her favorite type of food is Mexican so in her honor I have perfected the homemade taquito. Taquitos are one of my frozen guilty pleasures. I tend to steer clear of the frozen food section (unless I’m getting some well-deserved Ben & Jerry’s) because I know I can make everything in there and make it healthier.

I made taquitos a while back and I’m not sure what I did differently because I used the same recipe, but these came out MUCH better than I remember. This is definitely a great alternative to the fried frozen variety. I highly recommend giving these a try. Double the recipe, make extra and freeze them for when you need a fix.

Now a trip down memory lane…

Casey and I met freshman year in our dorm. I didn’t hang out with her too much until we found ourselves in the same sorority sophomore year and the rest is history. We were inseparable with another pair of our sisters and we try and get together as much as possible since she lives a few hours away. Lucky for me, Casey is coming to visit in a few weeks for a JMU wine night fiesta!

Love you chica! Enjoy your day!

Recipe

via Annie’s Eats

Ingredients

• 3 oz. cream cheese, softened
• ¼ cup salsa
• 1 tbsp. freshly squeezed lime juice
• 1 tsp. chili powder
• ½ tsp. cumin
• ½ tsp. onion powder
• 2 cloves garlic, minced
• 3 tbsp. chopped cilantro
• 1-2 green onions, chopped
• 2 cups shredded cooked chicken
• 1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)
• 10-12 6-inch flour tortillas
• Cooking spray
• Kosher salt

Directions

1. Preheat the oven to 425˚ F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.
3. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.
4. (To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)
5. Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and salsa, if desired.

It is dangerous how easy this recipe is. I follow Macheesmo pretty regularly and Nick provides some really great recipes from Tex Mex to desserts of all flavors. He posted this recipe around the holidays with an Andes Mint topping. I made them with Hershey Kiss Candy Cane Kisses then and they were delicious. I had a work birthday this week and thought this would be the perfect recipe to bring back. Toppings and fillings are pretty much endless.

My coworkers have a special affinity for all things chocolate and peanut butter so I crushed up some Reese’s cups and let them melt when the blondies came out of the oven. I spread them out like a frosting and refrigerated the pan overnight and cut them up into squares in the morning. These are a big hit and are super easy to whip together. Try them out ASAP!

Recipe

Adapted from Macheesmo

Ingredients:

• 1 cup unsalted butter
• 2 cups brown sugar
• 4 large eggs
• 1 Teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups flour
• Butter, for dish

Optional: Chocolate Chips, candy topping of choice

Directions

1. Preheat oven to 350 degrees and butter 9×13 baking dish
2. Melt the butter and sugar together over medium low heat in a sauce pan.
3. Whisk the mixture and allow to cool to room temperature.
4. Add eggs and whisk together.
5. Add vanilla extract and combine.
6. Add flour and whisk together.
7. Add any chocolate chips if using.
8. Bake for 30 minutes and test for doneness using a toothpick.
9. After finished baking top with any candy of choice. Topping will melt so you can do half when it’s hot and half later when it cools down for a different texture.
10. EAT! These will go fast, I promise!

This. It will be in my possession next week. The kitchen Gods at RueLaLa were smiling on me yesterday my friends. With a push from a coworker I pulled the trigger and purchased the coveted Kitchen Aid Stand Mixer. It was less than $200 and I couldn’t pass it up. I will now be spending this weekend rearranging my kitchen so that this can fit somewhere on my one foot of counter space.

I will also be spending way too much time looking for recipes that are meant to be made in this mixer. If you have any recommendations I’m all ears! Stay tuned. I know I’ve been bad about posting but I’m hoping this will be the push that I need to get back into the kitchen to whip up some fun new treats. Luckily my coworkers love to eat as much as I do because I plan on bringing in all the goodies to share so I don’t gain 50 pounds eating bread and bake goods

Send my your stand mixer faves!