The Sweets Life

Odds & Ends

noreply@blogger.com (Natalie) — Sat, 18 May 2013 09:42:00 +0000

1. Remember how I went to Austin and had a few green smoothies, one of which included broccoli? I'm no stranger to green smoothies, starting my weekend mornings off with one stuffed with spinach, but broccoli was new to me. I decided to add some extra green to my smoothies lately, though, and have been adding frozen broccoli and peas in addition to spinach and whatever other fruits, yogurt, flaxseed, etc. that I include. Depending on what else you throw in there, you can't really taste the additional veggies (no, really!). I'll be honest though, sometimes I add half a packet of Crystal Light drink mix to sweeten things up/overpower any vegetable taste. Secrets out...

2. Thanks to a few plane rides recently, I've been ramping up my reading, a hobby I have sadly been way too busy for lately! My most recent finish? The Devil in the White City. Being from Chicago, I had a particular interest in the subject matter, but I honestly think anyone who likes history or architecture or serial killers (err, kidding!), would find this book fascinating! Seriously though, I was highly intrigued by the story of H.H. Holmes, certainly one of the creepiest serial killers I've ever heard of!

3. Once again, I had a reader take my recipe and modify it slightly, enticing me to go back and remake it the new way! Reader Ann recently made my Quinoa Salad with Sweet Potatoes and Apples and dropped in to say "Talk about perfect timing...I had some sweet potatoes I wanted to use and then you posted this. Thank you! It was delicious- the whole family enjoyed it. I added some dried oregano to the dressing, and included feta and walnuts in the salad. Thanks again!" My mom also made it after I posted and gave it rave reviews!

(source)

4. I absolutely love pinatas (I may or may not have requested one for my 24th birthday a few years ago) and am dying over this Popsicle Pinata from the Oh Happy Day blog. It's almost too pretty to break...almost..., but the lure of candy would be too great!

One Year Ago: Spicy Kettle Corn
Two Years Ago: Peanut Butter Banana French Toast Enchiladas
Three Years Ago: Open-Faced Veggie Sandwiches

Roasted Cauliflower Grilled Cheese with Jalapeño Aioli

noreply@blogger.com (Natalie) — Fri, 17 May 2013 09:36:00 +0000

This might be the weirdest sandwich recipe I’ve ever posted on The Sweets Life. Perhaps you thought the portobello pineapple sandwiches with teriyaki ketchup were a little different or that the lentil burgers with tzatziki were a little strange, but cauliflower? On a sandwich? Have I lost my mind?

Trust me on this one. I was a little skeptical too, but Daphne Oz’s convincing description in her book Relish convinced me to give it a go. I’m never one to turn down an odd-sounding combination and anything with caramelized onions is a win in my book. The sandwiches are made in a skillet, much like a grilled cheese, but the elements are completely unique: roasted cauliflower, shredded cheddar, and caramelized onions are sandwiches between two pieces of bread slathered with a jalapeno mayo. Random? Completely. But somehow, it all works together.

I don’t even know how to describe this sandwich, except to say that Daphne Oz nailed it with this one and I was craving it for days after trying it the first time. I’m dying for others to make it and give me their take—please report back when you do!

One Year Ago: Spinach Salad with Beets, Asparagus, Caramelized Onions, Lentils, and Feta
Two Years Ago: Strawberry, Mango, Avocado Salad
Three Years Ago: Whole Wheat Banana Walnut Pancakes

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Whole Wheat Sandwich Bread

noreply@blogger.com (Natalie) — Thu, 16 May 2013 09:33:00 +0000

Sometimes I just have to laugh when I think about how far I’ve come in terms of cooking and baking. The fact that I do things like make my own bread—from scratch—astounds me. Six or seven years ago I was grabbing bread off of the grocery store shelf, probably not even realizing that it was possible to make bread in my own kitchen!

I definitely don’t have time to make yeasted sandwich bread on a weekly basis, but when I find myself with a spare weekend afternoon I can’t resist! There’s something extra satisfying about slicing bread that you kneaded with your own hands (err—kitchenaid mixer!) and no one—no one—can argue about the goodness that is bread hot from the oven!

This recipe makes two loaves, so you can share one with a friend or wrap it well and store it in the freezer until you’re ready to eat (you may want to slice first so that you can pull out a few slices at a time). This was good toasted and not, stuffed with meat and cheese or peanut butter and jelly or plain. While soup season has passed, I can’t wait to make this next winter and dip it in a bowl of steaming soup!

One Year Ago: Chewy Peanut Butter Butterscotch Cookies
Two Years Ago: Spinach Artichoke Flatbread Pizzas
Three Years Ago: Spring Greens Dinner Salad
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Barbacoa Tacos

noreply@blogger.com (Natalie) — Wed, 15 May 2013 09:31:00 +0000

Cooking Light’s May issue featured several different taco recipes and I ripped out at least four of them to try over the coming weeks, including some really new and unique types. I intended to make their recipe for steak and pepper tacos with lime mayo but by the time I was finished, there was little resemblance between the magazine version and what I made. Still, Cooking Light should be credited for the inspiration behind this meal!

I started with some barbacoa beef that I pulled from the freezer. Thawed and re-heated in a saucepan, you would’ve never guessed it had been frozen. I then broiled peppers (this idea came from CL) until lightly charred and sliced them into thin strips. The beef was flavorful enough that the tacos didn’t need much more for accompaniment. I served with corn tortillas, browned in a pan, and we topped the tacos with homemade guacamole (made with tomatoes, cilantro, lime juice, garlic salt, and seasoned with salt and pepper), sour cream, and cheese.

Whether you go the salad route or the taco route, you need to make this barbacoa beef!

One Year Ago: Slow Cooker Indonesian Chicken with Peanut Sauce (one of our faves!)
Two Years Ago: S'mores Ice Cream Pie
Three Years Ago: Peach Amaretto Upside Down Cake
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Drunken Blondies

noreply@blogger.com (Natalie) — Tue, 14 May 2013 09:30:00 +0000

I’ve fallen in love with Back in the Day Bakery in Savannah, Georgia, despite never visiting the bakery or the city. My only interaction with the bakery is via their cookbook, which I regularly page through and lust over their homey baked goods and the pictures of their quaint shop. My sister Julia’s in-laws actually live in Savannah and on Julia’s most recent visit there, she paid a visit to the bakery and then texted me, validating everything I already assumed—that the desserts were mouthwatering and the bakery was adorable.

One of the treats she tasted during her visit was the drunken blondie. Rather than ask her to bring me one home (last time she visited she supposedly brought me home pralines but they never made it to my house…!), I pulled the Back in the Day Cookbook off of my shelf and set out to make them myself!

I likely cut mine to 1/6 the size of what you can buy in the bakery, but they still tasted like something straight out of a bakery! The bourbon adds a unique flavor to the bar cookies but nothing more; despite the name you aren’t actually going to get drunk off of these! Even though they are filled with pecans, coconut, and chocolate, the amounts are nominal enough that you get plenty of soft, brown sugary cookie bar in every bite. The ratio of goodies to blondie was, in my opinion, ideal.

For those of you far away from Savannah, bring the bakery to your home with these drunken blondies!

One Year Ago: Homemade Thin Mints
Two Years Ago: Honey Mint Glazed Chicken
Three Years Ago: Broccoli Spinach Strata

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Chicken Salad with Pineapple-Lime Dressing

noreply@blogger.com (Natalie) — Mon, 13 May 2013 09:23:00 +0000

Because I’m an insane multi-tasker n the kitchen and I do a lot of cooking on the weekends, I’ve started to bake and shred chicken breasts on Saturday or Sundays. I let them cool and then shred and refrigerate them. It’s become increasingly easy to then throw the chicken into paninis, enchiladas, or salads.

Such was the case with this Everyday Food salad recipe. [Side note: Can I just mention how thankful I am that I ripped out and saved so many Everyday Food recipes over the years? I’ve mentioned how disappointed I am that they’ve done away with the full-sized magazine but thankfully I have several recipes in my folders that I still plan to make, keeping the Everyday Food love alive!] Because the chicken was made ahead of time, this salad was quick to come together on a weeknight.

Fresh pineapple brightens the dish and cashews provide just the right amount of salty crunch! I didn’t have any cheese on hand, but it would be wonderful with a heavy sprinkle of goat cheese—much like this mango goat cheese salad. If you don’t have time to make your own chicken, you could just as easily pick up one of those pre-cooked rotisserie chickens and throw that in here.

What’s your favorite use of shredded chicken?

One Year Ago: Cookies and Milk Baby Shower
Two Years Ago: Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt
Three Years Ago: Peach Pie

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White Chocolate Banana Muffins

noreply@blogger.com (Natalie) — Sun, 12 May 2013 09:40:00 +0000

It’s interesting to me that as I get older, I need my mom more, not less. Never mind the fact that I am 100% an adult who completely supports myself and has been married now for almost five years. I think mothers and daughters have relationships that go through phases. Babies and children are obviously dependent on their mom to take care of their basic needs. As girls get older, they stretch their wings a bit and want to maintain their own independence, sometimes coming head to head with mom in the process.

For those of you with daughters going through this phase right now, take heart. Some day your daughter will need you again! While my mom and I have always had a good relationship and I like to think I’ve caused very little pain or heartache to my mom over the years, we’ve only become closer in recent years. With the exception of Ryan, my mom is my go-to person for just about everything. I’ve had a few stressful months and my mom has been my rock through it all, patiently listening to me vent, keeping me encouraged, and humbly pointing me back to the hope and promises of my faith.

Even though we aren’t together this Mother’s Day, I want my mom to know how much I love, respect, and appreciate her! And on that note, a shoutout to all of the other honorable moms in my life—my supportive grandmas, my kind mother-in-law and grandmothers-in-law, and my friends who make kick-butt moms! Love you all!

And for those of you here for the recipe, moving on to these muffins. I basically took the recipe from my new favorite banana bread and turned it into muffins. I made them for my friend Juli as a thank you for her frequent banana donations. Because she’s a white chocolate lover, I used white chocolate chips instead of chocolate. Unsurprisingly, Dahlia Bakery’s recipe works just as wonderfully for muffins as it did for bread—the muffins were soft and, when eaten warm from the oven, practically melted in your mouth. Before you return to your standby banana recipes, please give this one a try and see for yourself!

One Year Ago: Chicken, Rice, and Bean Freezer Burritos
Two Years Ago: Artichoke, Kale, and Ricotta Pie
Three Years Ago: Strawberry French Toast

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Odds & Ends

noreply@blogger.com (Natalie) — Sat, 11 May 2013 09:17:00 +0000

1. While on vacation in Texas, I started and finished Sharp Objects by Gillian Flynn in one day. I couldn't put Gone Girl down and Sharp Objects proved to be the same way. It's another addicting and suspenseful story that really makes you wonder what the author is like in real life. Still, I love a book I can't put down!

2. Reader Brianne recently made my Banana Mascarpone Muffins and had rave reviews for them. If you find yourself with extra mascarpone (maybe from tiramisu?), these are a must make!

3. Has anyone seen these MLB tank tops at their local Target? I was on Target's website looking for something else and came across these. I need one of these...preferably by tomorrow since I'm heading to the Cards game!! (And I'm thinking this is one unnecessary Target purchase that Ryan might approve of!)

(source)

4. We spend too much time wishing moments away. I'm making a concerted effort to be at peace with the present!

One Year Ago: Arugula Salad with Mango, Cashews, and Goat Cheese
Two Years Ago: Cinnamon Pecan Coffee Bundt Cake
Three Years Ago: Fresh Peach Salsa

Tortellini with Lemon, Artichokes, and Brussels Sprouts

noreply@blogger.com (Natalie) — Fri, 10 May 2013 09:08:00 +0000

It's Friday and I'm coming to the end of a four day week, thanks to my trip to Orlando last weekend. Am I the only one who feels like the shorter weeks sometimes have a tendency to drag on extra-long? Point is, I'm tired and counting down the minutes to the weekend!

Chances are, you're tired too. Weekdays have a way of wearying the best of us and I know I'm not the only one who anxiously awaits the chance to recharge on the weekends. Lucky for you, this meal won't take you any longer than it would to order and pick up pizza, but you don't have to change out of your sweats (please tell me I'm not the only one who comes home on Friday nights eager for sweats, a glass of wine, and time on the couch!).

This is comfort food--as all cheese tortellini is--but with enough green to balance things out (I'd double the brussels next time!) and the brightness from lemon to keep things interesting. Chill out, relax, and kick off the weekend with an easy meal!

One Year Ago: Mini Donut Muffins
Two Years Ago: Moroccan Chicken Salad with Carrots
Three Years Ago: Whole Wheat Bread

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Chicken Salad Veronique

noreply@blogger.com (Natalie) — Thu, 09 May 2013 09:02:00 +0000

I was first introduced to chicken salad in college when I headed home with my best friend turned roommate turned maid of honor Kacey. We could always count on a few things when we made the trip from Kirksville to St. Louis: no-bake chocolate oatmeal cookies (I have yet to taste any as good as Mama Burk's!), at least a dozen new and hilarious stories, and chicken salad from Dierbergs.

Kacey and I would sit at the kitchen island with her mom who would entertain us with tales of her crazy co-workers, her crazier neighbors, and her craziest family members, while she and I would pile chicken salad onto soft bread that went immediately into our mouths--no need for plates, napkins, or utensils!

It's been almost six years since Mama Burk passed away and to say she continues to be missed and loved is an understatement. While a lot of things remind me of her (the best being her pretty fantastic daughter who she'd be so stinking proud of!), chicken salad remains near the top of that list!

When my mom made this chicken salad last time I was home, I was struck by how similar it tasted to the one from Dierbergs. Large chunks of chicken? Check! Light on the mayo? Check! Grapes? Check (I swapped green for red to make it more like Dierbergs' version)! Pecans? Check (my addition, also in an attempt to recreate)! I don't know if the original version featured tarragon, but the herb absolutely brought everything together--don't exclude it when you make this!

I'm so excited to make this recipe time and time again, not only because I have a serious obsession with how good it is, but also because of the memories it evokes! Kace--when ya coming over for chicken salad?!

One Year Ago: Quick Turkey Bolognese with Spaghetti Squash
Two Years Ago: Cookies and Cream Ice Cream
Three Years Ago: Asparagus Soup

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Cranberry Orange Oatmeal Cookies

noreply@blogger.com (Natalie) — Wed, 08 May 2013 09:59:00 +0000

A few years ago, I was introduced to the world of bed and breakfasts when we stayed at one during our trip to Asheville, North Carolina. I enjoyed all aspects of it, but especially the oatmeal raisin cookie bar recipe I walked away with!

At my second jaunt in a BnB, I once again walked away with a killer recipe! These were in the cookie jar the day we arrived and Ryan and I couldn't keep our hands out! What is it with bed and breakfasts and their propensity for oatmeal and raisins?! I haven't figured it out, but I'm certainly not complaining! These cookies are actually a spin (and a dang good one!) on traditional oatmeal raisin cookies. Raisins are replaced with dried cranberries and most importantly, there are two secret ingredients: orange zest and orange extract.

I actually couldn't taste any hint of orange in the cookies at The Oge House, but the taste of citrus definitely came through in my version. Ryan didn't even recognize them as the cookies from San Antonio until I told him. Perfectly alike or not, these are a new favorite in our house!

I used Zulka Pure Cane Sugar in them, which was recently sent to me to try out. Zulka is a minimally processed sugar made from fresh sugar cane and while I was pleased to see that it worked just like standard granulated sugar in this recipe! It's no secret that I bake a lot, so any time I can use a less processed product I consider this a great thing! If this is something you're concerned about, I highly recommend checking out Zulka's products.

One Year Ago: Salted Caramel Chocolate Shortbread Bars (Homemade Twix)
Two Years Ago: Creamy Five Cup Fruit Salad
Three Years Ago: 30 Minute Whole Wheat Pizza Dough

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Raspberry Brie Bites

noreply@blogger.com (Natalie) — Tue, 07 May 2013 09:31:00 +0000

Party hosts like recipes like this because they take all of five minutes to prepare. No sweating in the kitchen over complicated recipes. Party guests like recipes like this because they take all of two bites to consume. No worrying about balancing the plate with the fork and the cocktail, all whilst having a conversation.

In other words, these are the perfect party appetizer. You'll love making them because they're so simple. Your guests will love eating them because they're tasty little things, as all brie fruit combinations are! Make these for your next gathering and watch them disappear!

One Year Ago: Open Faced Sandwiches with Goat Cheese, Arugula, and a Fried Egg
Two Years Ago: Greek Panzanella
Three Years Ago: Pesto Pizza with Broccoli, Asparagus, and Potato
Read more »

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

noreply@blogger.com (Natalie) — Mon, 06 May 2013 09:49:00 +0000

Remember when we went to Napa and had the most amazing panfried chickpeas, and I insisted on going home and recreating them? I haven't forgotten about them, and it was that memory that drew me to Cooking Light's recipe for these Fried Chickpea Sandwiches with Arugula and Mint Tzatziki.

This recipe wisely has you "fry" the chickpeas on the stovetop in oil before tossing them with the spices in a separate bowl. I think I need to go back and retry this method with my own chickpeas because I felt like the spices adhered much better to the chickpeas, maximizing their flavor! As we move away from winter, I'm drawn to lighter meals like sandwiches and salads. This delivers just that, and takes all of thirty minutes to prepare! This was the first post-vacation meal I made after our trip to Texas and it was just the thing to help me ease back into the kitchen while still providing a nutritious dinner (much needed after multiple days of cocktails and excessive amounts of chips and guac!).

One Year Ago: Frozen Neopolitan Cake
Two Years Ago: White Chocolate Amaretto Cake
Three Years Ago: Homemade Pesto

Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki
from Cooking Light May 2013
*Serves 6 (2 pita halves each)

Ingredients:
-1 cup plain Greek yogurt
-3 tbsp chopped fresh mint
-2 tsp fresh lime juice
-5/8 tsp kosher salt, divided
-2 garlic cloves, minced
-1 cucumber (about 8 oz), peeled, seeded, and shredded
-6 (6-inch) whole wheat pitas, halved
-2 (15 oz) cans chickpeas, rinsed and drained
-3 tbsp extra-virgin olive oil, divided
-2 tsp ground cumin
-2 tsp Spanish smoked paprika (I just used regular paprika)
-1/4 tsp ground red pepper
-1 tbsp fresh lemon juice
-1/4 tsp freshly ground black pepper
-8 cups loosely packed arugula
-12 (1/4-inch thick) tomato slices

Directions:
1. Preheat oven to 350F. Wrap pitas in foil and bake for 10 minutes, or until warmed through.
2. In a small bowl, mix the yogurt, mint, lime juice, 1/8 tsp salt, garlic, and cucumber. Refrigerate until ready to serve.
3. Pat rinsed chickpeas dry with paper towels. Heat a large skillet over medium-high heat. Add 2 tbsp of oil to the pain and swirl to coat. Add the chickpeas and saute for 10 minutes or until lightly browned and beginning to crisp. Remove chickpeas with a slotted spoon and drain on paper towels.
4. In a large bowl, combine the chickpeas with the remaining 1/2 tsp salt, cumin, paprika, and red pepper. Toss well to coat chickpeas with the spices.
5. Combine the remaining 1 tbsp olive oil with the lemon juice and black pepper in a small bowl, stirring to combine. Add arugula and toss gently to coat. Pour arugula mixture over chickpea mixture and stir to combine.
6. Fill halved pitas with 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons of sauce. Serve immediately.

San Antonio Eats

noreply@blogger.com (Natalie) — Sun, 05 May 2013 09:45:00 +0000

Last weekend I told you about our time in Austin and this time I'm back to chat all things San Antonio. We were really only here for about a day and a half and because we stayed in a Bed and Breakfast, we did less eating out here. Still, I wanted to share the places we did get to enjoy!

Where We Stayed:

Oge House--Inn on the Riverwalk: Ryan scored two nights at this place courtesy of a Living Social deal and we were blown away by how nice it was. Located in the King William Historic District, the neighborhood was beautiful, the house was gorgeous, and the hosts were friendly. The backyard of the house backed up to the Riverwalk, making it incredibly convenient. We stayed in the Steves room which I would recommend to any future visitors. We also spent a lot of time on the front and back porches, reading and relaxing. Our breakfast each day was good--pancakes, ham, and a poached pear one morning, scrambled eggs with feta and dill, muffins, sausage, and fruit salad the next. Our favorite part was of course the cookie jar...I managed to score the recipe of our favorite cookie and will be sharing it here soon!

Where We Ate:

Acenar: We arrived at this Tex-Mex restaurant on the Riverwalk positively famished after an afternoon of hiking (more on that below). We liked that it wasn't in the main (read: crazy busy!!) part of the River Walk and that its outdoor seating was up above the sidewalk. The place was hopping on a Sunday night and we had a short wait for seats outside. We started off with prickly pear margaritas and chips and salsa. The chips were pretty bland but the salsa had a nice smokiness to it. For entrees, Ryan ordered the crab tacos and I ordered the fish tacos. I asked for pineapple and avocado to be added to mine and was disappointed to find that they charged us a whopping $3.50 for 3 teeny tiny slivers of avocado. I don't mind paying extra for additions but would've liked a little more for my money. Even so, both of our tacos were excellent and hit the spot.

1919: This lounge was recommended to us by friends and we stopped in before dinner on a Monday night. The bar itself is in kind of a weird location, underneath another restaurant but in a very industrial area. Once inside, however, it's another world, dark and with a large bar. We ordered a few appetizers (mini pickles and peppers stuffed with ricotta and capers), but the drinks were the real hit. Mine featured a basil and corn-infused tequila which sounds crazy but was actually fantastic! Ryan had an old-fashioned of sorts that he was also pleased with--always a success when the cocktail snob approves!

Ocho: I'm so glad this place was recommended to us! It's part of Hotel Havana, a boutique hotel in San Antonio located on the Riverwalk. The restaurant sits high above the water in a glass-enclosed space that was rather beautiful when lit up at night. We split two entrees here: the chopped salad with crab and the hambuergesa torta. These might have been my two favorite entrees of the entire trip!

Amy's Ice Creams: Anyone who has read trip recaps from our other travels know ice cream is a regular occurrence and we couldn't resist stopping here on our final night. The set up is similar to Coldstone and the employees do fancy things like flip your ice cream scoop high into the air. I went simple, mixing the Mexican vanilla (maybe the best vanilla I've ever had?!) with raspberries while Ryan had the coffee and caramel mocha flavors.

What We Did:

Hiking in Government Canyon: On our way from Austin to San Antonio we stopped at the Government Canyon State Natural Area to hike on some of their travels. What we intended to be a 1.5 hour hike turned into 3.5 hours of hiking in the hot sun. We may or may not have run out of food and water, but were so distracted watching the trail (it was rocky!!) that we didn't realize how famished we were until our return to the car. I highly recommend heading here to hike--there are a ton of trails so you can hike for as short or as long as you'd like and even though Texas is pretty flat, there was a wide variety of terrains on the different trails (note--it costs $6/person to enter the park).

The Alamo: You can't go to San Antonio without paying a visit to the infamous Alamo. I actually really enjoyed our time here...minus the part where Ryan told me to "remember the Alamo" at least five times. Still, there's a lot to see and read and learn!

Animal World and Snake Farm Zoo: This was undoubtedly Ryan's favorite part of the whole trip. We actually found this via Groupon and joked about visiting the whole trip until Ryan made it clear he really did want to visit! I've never seen so many snakes in my life and was convinced I'd have nightmares! There were at least 50 snakes in cages inside, including the top 10 most venomous snakes in Texas. In addition to the reptiles, there were a bunch of other random animals both inside and out: crocodiles, turtles, emus, longhorns, parrots, and goats, to name a few. We spent almost two hours here and I got a big kick out of watching Ryan take it all in like a little kid ;)

One Year Ago: Chocolate, Coconut, Almond Gobs
Two Years Ago: Orange BBQ Chicken, Pineapple, and Vegetable Kabobs
Three Years Ago: Fresh Peach Muffins

Odds & Ends

noreply@blogger.com (Natalie) — Sat, 04 May 2013 09:05:00 +0000

1. I know it's not quite summer, but with it just around the corner, I thought Cooking Light's 75 Tips to Start Your Summer Off Light was fitting. My favorites? Grill your veggies (check!) and Eat to Hydrate (my watermelon obsession works out nicely here!).

(source)

2. I'm sure you've heard of America's Test Kitchen, but did you know they have a radio show? I've been downloading it each week and it's been accompanying me on after-work walks. Each show contains a few different segments, from testing products to recipes to, my personal favorite, answering listeners' food and recipe questions. If you're a food or cooking lover, this is a must listen!

3. Reader Theresa commented a few weeks ago on the Feta Herb Dip to say, "Just had to let you know that I keep coming back to this dip and every time I make it, it is a hit! My girlfriends and i devoured a dish of it earlier this week (by candlelight no less, as mother nature decided to crash our party and we lost power with that lovely spring storm we had in St. Louis!)!!! Thanks for sharing this yummy recipe :)" I've had a few friends also tell me they make it regularly...have you made it yet?

4. I'm in ORLANDO this weekend with my sister Julia. We're visiting my cousin Ashlyn for a few days and have literally been counting down the days for this girl's trip. We don't get to see Ash nearly as much as we'd like to, but she's one of my very favorite people. I am so thrilled to be hanging out with two of my best friends this weekend and it's only fitting that we're doing it near the happiest place on earth!

One Year Ago: Baked Teriyaki Turkey Meatballs
Two Years Ago: Skillet Lasagna
Three Years Ago: Strawberry Cream Tart

Greek Lentil Salad

noreply@blogger.com (Natalie) — Fri, 03 May 2013 09:58:00 +0000

I am really loving lentils lately. I think it's to the point that Ryan is starting to groan when he hears that lentils are on the menu again, although I have to say they're quite versatile. I've used them in hot pockets, in panfried 'cakes', and in quesadillas...and that's just the short list! This is a more traditional use for the lentils, but it's no less boring or enjoyable than the others.

So as not to completely kill Ryan's desire for lentils, I pretty much kept this to myself and took it to work for lunch for a few days. While it's fine as is, I usually filled a tupperware with spinach and added a big scoop of the lentil mixture on top. For those who might be a little iffy when it comes to the legume, I really think the Greek flavors completely distract from the lentils (which are pretty flavorless by themselves, in my opinion). Don't skip the feta--that's the best part!

One Year Ago: BLT Pizza
Two Years Ago: Cranberry Oatmeal Muffins
Three Years Ago: Spring Green Risotto

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Peanut Butter Pudding

noreply@blogger.com (Natalie) — Thu, 02 May 2013 09:51:00 +0000

I'm definitely not above dipping my spoon into the peanut butter jar for a quick snack, but you only take a bite or two before you're dying for a glass of milk and you're stuffed to the brim. When you eat peanut butter pudding, the milk is already in the peanut butter, eliminating the need for extra dishes!

This pudding is heavier than your typical snack pack chocolate pudding, in part because peanut butter is heavy. The original recipe suggested making two puddings: chocolate and peanut butter, and then layering them in a parfait. I didn't have the patience to make two separate batches so I got my chocolate peanut butter fix by adding chocolate chips to the finished pudding. Ryan mixed a few Reese's peanut butter cups into his and claimed that was the ultimate way to eat it.

These puddings were creamy and I may have returned to the fridge for "just one more bite" time after time. Making it fresh results in a much stronger peanut butter flavor than anything you could buy pre-packaged! If you've never made homemade pudding, this is the one to try--there are no eggs to temper and it comes together quickly and easily.

One Year Ago: Chipotle Roasted Vegetable Layered Salad
Two Years Ago: Lemon Bars
Three Years Ago: Spinach Chicken Pasta Salad with Teriyaki Vinaigrette
Read more »

Feta Asparagus Quiche

noreply@blogger.com (Natalie) — Wed, 01 May 2013 09:46:00 +0000

My mom is kind of an entertainer extraordinaire. She's the woman who manages to beautifully decorate the (spotless) house, complete with an exquisitely designed table. It's never enough to serve you one appetizer and one dessert...she's always there with multiple options so that if you don't like chocolate there's something sweet for you to end your meal with. And to top it all off, she answers the door looking straight off the cover of a magazine. I know she's reading this and denying it, but those who know her are smiling and nodding.

Over Easter weekend, she hosted a bunch of the women in my dad's family for brunch. Since I didn't come in until the night before I wasn't able to help her prepare the four (yes, four!) different kinds of dessert. I was, however, around to help make this quiche!

This was different in that the crust was made with olive oil instead of butter and we were skeptical of the finished result. (Spoiler: the crust was just as light and flaky as it would have been with butter!) The filling is simple, asparagus and feta covered in an egg mixture. With asparagus in season, now is the time to make it!

Might I suggest you make it for your mother extraordinare this Mother's Day?!

One Year Ago: Strawberry Cream Cheese Crumble Tart
Two Years Ago: Rainbow Chopped Salad
Three Years Ago: Basil Baked Tilapia

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Chicken Orzo Salad with Goat Cheese

noreply@blogger.com (Natalie) — Tue, 30 Apr 2013 09:38:00 +0000

Most of the time when I eat pasta, it's more about the other ingredients (and the sauce!) than the pasta, which is why large pieces of noodle can irritate me. Give me more of the other stuff! (The exception being this pasta dish with fresh pappardelle--YUM!) Perhaps that's why I like orzo so much. It's teeny tiny pasta, so you get your carby goodness but it doesn't overtake the rest of the dish.

I made this when I had a few girlfriends over for dinner and it was the perfect spring meal, which we enjoyed with Alexia rolls and finished up with our favorite Ted Drewes for dessert! You could easily remove the chicken and serve it as a side dish. It'd be a great accompaniment to a summer picnic or chicken fresh off the grill.

One Year Ago: Citrus Almond Salad
Two Years Ago: Best of 2011: Bahn Mi So
Three Years Ago: Peanut Butter Cup Brownies

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Finding Time in 2013: Cream Puffs

noreply@blogger.com (Natalie) — Mon, 29 Apr 2013 09:17:00 +0000

If you've grown up in Wisconsin, you're very familiar with the infamous cream puffs sold each year at the State Fair. The cows and the rides and the concerts are there every year, but I'm convinced it's the cream puffs that draw the crowds. The cream puffs there are the size of your face but that doesn't stop anyone from finishing every last bite.

I haven't lived in Wisconsin since I was twelve and I haven't been to the Wisconsin State Fair for a few years before that, but I still haven't forgotten those cream puffs. I've always been under the impression that they're difficult to make, requiring both homemade pastry cream and the perfectly light shell. Thus, they seemed like the perfect thing to attempt for my Finding Time in 2013 challenge.

Unbeknownst to me, cream puffs aren't actually all that difficult and I didn't need to set aside an entire day to make them like I had originally expected. I made both the pastry cream and the pate a choux a day ahead of time but then filled them just before serving. (Note--they did keep well in the fridge for a few days filled but were best the day I filled them) My original intention was to pipe the filling into each shell but my pastry tips have gone missing so instead I sliced them in half and added a large dollop of filling to each. A drizzle of chocolate finished them off and while they were miniature compared to the Wisconsin State Fair's version, one bite in and I was reminded of my childhood.

One Year Ago: Recipe Ideas for Cinco de Mayo
Two Years Ago: Curried Sweet Potato Chickpea Burgers
Three Years Ago: Baked Eggs in Potato Skins

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Austin Eats

noreply@blogger.com (Natalie) — Sun, 28 Apr 2013 09:43:00 +0000

Ryan and I recently spent a few days in Texas, first in Austin and then in San Antonio. Like I do on most of our travels, I want to recap where we ate and a bit about what we did, both for memory's sake and in case any of you find yourselves in that neck of the woods anytime soon! I'm talking about Austin today and I'll be back next Sunday with San Antonio.

This was my first time to Austin, although Ryan had been a few times in high school when he used to visit his aunt and uncle there. I was pleasantly surprised to find it reminded me a lot of Nashville, one of my favorite cities. Austin has a very low-key, casual vibe, with an obvious focus on the music scene as well as the food scene! A special thanks to those of you who made recommendations for our time in Austin--we could've spent many more days there exploring all it had to offer!

If you have no interest in Austin, come back tomorrow for a recipe. Everyone else...bear with me...we did a lot of eating! Also--most of the pics are via my iPhone (you may recognize some from my instagram)-we got tired of lugging around the DSLR!)

Where We Ate:

La Condesa: We arrived in Austin just in time for Happy Hour and were pumped to discover that La Condesa had half off drinks. Even better, the cocktails were super creative and much as I love a regular margarita, I couldn't resist the spicy paloma which features tequila, ginger liqueur, and grapefruit! Ryan's drinks were equally inventive, one with tobacco-infused tequila and another flavored with fresh corn! Because HH was only honored in the bar area, we awkwardly stood around for awhile, holding our drinks and scoping out the little plates of tacos and nachos being delivered around us. When we finally nabbed a table, we ordered some of their guacamole with chipotle peppers and slivered almonds, which made for a smoky, crunchy guac that we had no problem polishing off.

Chilantro: Neither of us were starving for dinner after filling up on drinks and guac, so we decided to check out one of Austin's food trucks. Chilantro is a Korean-Mexican fusion truck whose menu includes a variety of burritos, rice bowls, and their infamous kimchi fries. We waited amongst a group of college kids (the truck was parked near UT) and split a pork rice bowl that was super spicy.
Adding the fried egg on top was definitely a good decision!

Lick: You can always count on Ryan and I taking advantage of the local ice cream scene wherever we travel and Austin was no exception. This little ice-cream shop was a few miles away from downtown, but worth the short car ride. I'm surprised we didn't go back again because there were so many insanely creative flavors and we were blown away by how light and fresh they all were. Each small included 2 flavors so Ryan tried the goat cheese, thyme, and honey (sooo good!) along with a seasonal flavor that featured coconut milk, peanut butter, and chocolate. For whatever reason, their strawberries and cream stood out to me and in an unprecedented move, I went for something pretty basic! Boring, it was not, however, and it was a good match (the worker even told me it was her favorite pairing!) for my second flavor: chocolate pecan with buttered caramel. My ice cream making wheels are definitely turning...

Walton's Fancy and Staple: I've loved Sandra Bullock since her Miss Congeniality days and I was eager to check out her deli. The look and feel of it reminded me of a smaller version of Winslow's Home, here in St. Louis. Although there was no Sandra sighting, we did take some time to ogle all of the baked goods in the display case and I'm still regretting not leaving with a cookie or two. We popped in around 10:30 and Ryan got the challah french toast which was made with the syrup lover in mind--this was borderline dessert for breakfast! Nothing on the breakfast menu jumped out at me so I stuck to lunch and had a sandwich with shaved turkey, bacon, caramelized onion, apple, and white cheddar. Look for something similar on The Sweets Life soon! The best part was definitely the whole grain bread, which was by far the softest wheat bread I've ever tasted.

Whole Foods: Though we didn't eat a real meal here, the flagship store deserves a mention as it was undoubtedly the largest and most impressive Whole Foods I've ever seen. We couldn't resist walking through (and, confession, trying a number of the bread samples) for a quick ogle. Better yet, there was a mango competition going on in the entryway and you better believe we dutifully tasted and voted for our favorite (the mango gazpacho!).

Daily Juice: Much as we're all about splurging while on vacation, we tried to sneak some healthy eats in there too! We intended to stop in for some fresh fruit/veggie juices but ended up with smoothies. While I don't remember the specifics, I know that mine was very green and sweet, while Ryan's was red and earthy (heavy on the beets!).

Eastside Cafe: This house-turned-restaurant is a little off the beaten path over in East Austin, but it was bustling on a Saturday evening. We were a little disappointed to be sitting in the extra addition in the back, rather than the main house which was so cute, but our awesome meal and personable server more than made up for it. We started with their cornbread muffins and a beet salad, both of which exuded the homey, comforting feel of the place. Ryan had the (super creamy and rich!) smoked salmon ravioli for dinner and I tried the wild mushroom crepes. My crepes were also stuffed with walnuts and ricotta, all covered in a roasted tomato sauce. It was one of those dishes that I never would've put together on my own but it worked together wonderfully!

Peche: I let the cocktail king himself decide where we'd go for drinks and after strolling by a few different places, he finally settled on this cocktail bar and restaurant. I wished I was hungry because the menu was pretty creative, but we instead cozied up to the very impressive-looking bar and had a great night watching the bartenders work their magic. Peche features per-prohibition style cocktails, which match their tagline "We are the reason prohibition was repealed!". We fell in love with a new-to-us liqueur: Amaro Nonino, which I can't really describe except to say it went perfectly with their housemade ginger beer and grapefruit juice. :) Ryan's two drinks also included it and we left that evening with plans to pick up a bottle for our own bar at home! At $12-13/cocktail, the place isn't cheap, but the atmosphere and look of the place, not to mention the drinks, make the splurge worthwhile!

Once Over Coffee Bar: We stopped here on the way out of town so Ryan could sample the infamous locally roasted Cuvee Coffee. The food selection was meager so I kept Ryan company on the back patio while he enjoyed his Americano and a carrot bran muffin. This is definitely a coffee shop for coffee snobs--no frou frou drinks here!

Juicebox/Soup Peddler: Since I passed on coffee and baked goods at the coffee shop, we made a quick stop here before hitting the road for San Antonio. The place is literally just a walk-up window in the middle of a kind of dingy-looking strip mall. Based on the number of people that stopped by in the fifteen minutes we were there, it's clearly popular! I was craving another green smoothie and settled on one that featured spinach, broccoli, banana, peanut butter, and coconut milk. Honestly, you couldn't taste anything but the peanut butter which was a-okay with me. It's kind of ridiculous how much we were shelling out on smoothies I can make at home, but now I have a new flavor combination to give a try. (Also, really wish we could've stayed for lunch. The soups they were making smelled SO good!)

What We Did:
Besides eating and drinking, we did a lot of walking around downtown Austin. One of our favorite things to do on vacation is to just peruse the area by foot and take in the sights. However, we did do a few more 'touristy' things that deserve a mention.

Visited the capitol building--The building is beautiful, especially when lit up at night. We decided to venture on in Saturday afternoon. There were a few tours going on but we opted to quickly check it out on our own...it's probably a lot more interesting for native Texans, but I always love to see where the bodies of government sit and work!

Checked out the farmer's market--We happened by this after breakfast on Saturday and couldn't resist walking through. There were probably as many vendors selling baked goods, juices, soaps, etc. as there were selling fresh produce and it was fun to see what they all had to offer. The highlight was the vendor selling homemade kombucha (via keg!) that we sampled several times!

Rented bicycles--We rented bikes from Barton Springs Bike Rentals. The prices were reasonable and we had fun leisurely biking around the river for a couple of hours. The trails were flat and easy to ride on, though fairly crowded with other bikers and runners/walkers.

Mt. Bonnell--We thought this would be a bit more of a hike to get to the highest point in Austin, but it was really more of a steep staircase and then a lookout point. Oh well! It did have a beautiful view of the river and Austin from a distance!

People Watching--I seriously did some amazing people watching in Austin. I don't know if I just got lucky or if Austin is full of unique and interesting people, but this nosy girl was pleased as punch to sit back and observe! :)

One Year Ago: Thin Mint Brownies
Two Years Ago: Chicken Paninis with Black Bean Salsa
Three Years Ago: Strawberry Banana Bread

Odds & Ends

noreply@blogger.com (Natalie) — Sat, 27 Apr 2013 09:25:00 +0000

1. I was recently introduced to Darling Magazine, which is both a print magazine as well as a blog. I've been working my way through the archives and several posts have really jumped out at me, so you might see more Darling links in upcoming Odds & Ends posts. Today you should read this one: You Are Enough, which also fits in nicely with the sermon our pastor recently did on Comparison.

2. Cooking Light is hosting "The Great American Healthy Lunchbox Challenge". Basically, they're picking 10 finalists, who enter a picture and description of their healthy lunch, to win $100, be featured in an upcoming issue of the magazine, and receive a Cooking Light cookbook. You don't have to be a blogger to enter! (P.S. I entered my Shredded Vegetable Detox Salad, pictured above!)

(image source)

3. Have you heard of Daphne Oz? I hadn't until recently, when I was sent a copy of her book Relish which is part cookbook, part memoir, and part how to throw parties/decorate/live life to the fullest (my own made-up category, obviously). I've been working my way through the chapters but have already flipped through each of the recipes and have fallen in love with the gorgeous photos and her creative, but simple recipes. I highly recommend picking up a copy for yourself...it would also make a great gift!

4. Blog reader Jennifer made my fudgy cosmic brownies and said, "I made these last night and they are delicious! I have to admit I was skeptical of only baking then for 18 minutes, but they turned out perfect. Not exactly like Little Debbie brownies - waaaay better! Thanks for the recipe." Did you hear that? Better than your favorite Little Debbie brownies. Make these!!

One Year Ago: Slow Cooker Whiskey Pulled Pork
Two Years Ago: (Almost) No Bake Nutella Pie with Peanut Butter Crust
Three Years Ago: Oven Baked Potato Chips

Carrot Bread or Carrot Muffins

noreply@blogger.com (Natalie) — Fri, 26 Apr 2013 09:22:00 +0000

A few weeks ago I came home from the grocery store with lots of extra carrots. I was craving carrot cake, but didn’t have the time to make and frost a layer cake, nor did Ryan and I need a giant cake sitting around. Instead, I decided to fulfill my craving in a slightly healthier way—via carrot bread and muffins.

I used the same recipe for both and baked them in the different pans to see which we liked better. While we liked both (enough to finish everything in record time!), the muffins were the clear winner. I’m not sure if I baked the bread a few minutes too long or if the smaller size of the muffins yielded a moister muffin, but if you’re trying to decide, I vote muffin!

There’s no trying to hide the vegetables in these, as the shreds of carrot are visible with each bite. Carrots are a naturally sweet vegetable meaning these didn’t need a ton of additional sugar included. I kept them pretty plain but they’d be good with shredded coconut or chopped nuts mixed into the batter as well. If you really wanted to, you could top them with cream cheese frosting and find yourself with a much lighter carrot cake than most recipes!

One Year Ago: Salty Chocolate Peanut Butter Bars
Two Years Ago: Chili Glazed Pork with Sweet Potato Hash
Three Years Ago: Caprese Sandwiches

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Southwestern Lentil and Rice Stuffed Peppers

noreply@blogger.com (Natalie) — Thu, 25 Apr 2013 09:19:00 +0000

Why have we never eaten stuffed peppers before? I've seen all sorts of versions out there, both on the web and in magazines, but have for whatever reason never gone ahead and made them. This particular recipe is one I pulled out of Real Simple, but instead of stuffing them with beef, I kept the same flavor profile but we used lentils instead, making them healthier but still hearty!

Ryan actually put this recipe together--the only thing I did was add the finishing touches: salsa, sour cream, and green onions! He once again receives a gold star for taking care of dinner while I continue to knock out my LAST paper of my LAST class EVER.

Our peppers had a bit more heat than Real Simple's, thanks to the addition of some chili powder and half of a jalapeño. Feel free to spice yours according to your preference! These would also be good with black or kidney beans, ground turkey, or quinoa. Play around with your favorite Mexican-inspired ingredients! Just make these, and soon!

One Year Ago: Arugula Salad with Browned Butter Vinaigrette
Two Years Ago: Breakfast Tortilla Strata
Three Years Ago: Whole Wheat Baguettes

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Green Salad with Honey Lemon Vinaigrette

noreply@blogger.com (Natalie) — Wed, 24 Apr 2013 09:09:00 +0000

This is the perfect spring salad. Are you making Mother's Day lunch or dinner? You should consider adding this to your menu! My grandma made it for our Easter lunch and I hadn't even cleaned my plate before I asked where she got the recipe.

What I liked about this is that it's so different than most salads I made, which include some sort of dried fruit, cheese, and nuts. This features peas and radishes, two very springlike ingredients, along with a whole bunch of chopped dill. If you don't like dill you can easily omit, but again, I liked it for helping set this salad apart as something special. The original recipe didn't include any cheese but my grandma wisely added crumbled goat cheese to hers, and I of course did the same to mine!

One Year Ago: Turkey Burger Sliders
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