Baking with Blondie

Pink, Grey & White Baby Girl Shower

2013-06-18T08:13:00.002-07:00

I have one sister.

Just one.

But oh what an incredible sister she is!

She's my big sister, and seriously one of the most gorgeous ladies you'll ever see. She stands over 6 feet tall, but still insists on wearing high heels on top of that. So whenever I go to give her a hug, I end up with a face full of belly button or chest. She's obsessed with bacon, and is soaked to the bone in the Crossfit world of exercise.

Ashley's a strong woman, and has been through so much with multiple miscarriages and her husband being in Iraq for more than 3 years of their marriage. Nonetheless, she has pushed through, stayed strong, and on Christmas she surprised my family with a blessing of an announcement: a beautiful baby girl on the way.

This past weekend we were able to do something we've only dreamed about: celebrating a little one coming into their family. We couldn't be more excited, and I know she's going to grow into motherhood just beautifully.

Again, normally I only do food on my blog, but as you know if you've been a follower for a while, I like to share the party stuff I do. Here's just a few details of Saturday's baby shower:

I created this invitation using PicMonkey and found the little rhyme floating around on Pinterest. I love the look of subway art, and wanted to use all the fun (and almost overused/abused on blogland) fonts they had to offer. Ashley's daughter's nursery is pink, grey, and white, so we couldn't help but use the same!

Earlier last week I spray painted the heck out of some of my glassware. It really works! They looked just like milk glass, and the beautiful white is such a clean look. I couldn't wait to use some of my new white dishes for the table during the shower - especially the cake stand.

We hosted the baby shower in my Mom's beautiful backyard (where we had our wedding reception almost 6 years ago actually). We set the table up on her back porch in the shade. Beautiful vines of little preemie grapes covered the front end of the white awning. My Mom has such a wonderfully green thumb, and visiting her backyard frequently is always a highlight of my summertime.

The week before the party, I made a bunch of little banners. These tassel banners are hot right now on Pinterest, and I couldn't wait to try making them. As soon as the Manchild went to sleep, the crafting began. The wonderful thing about these tassels is that they were super inexpensive to make. I purchased the tissue paper from the dollar store, and I had the yarn leftover from a previous project. I sliced slits in the paper, keeping about an inch uncut in the middle, rolled the middle, twisted, glued, and threaded the hoops with the thick yarn. I thought it added a touch of celebration, but sweet softness to the usually bare front end of the table.

Instead of the usual triangle banner, the tides have moved on over to the double pointed banner. I looked everywhere for grey and white striped paper to use, but couldn't find it anywhere. So I used grey paper, and glued on white stripes. Worked just as well, and added great contrast to the pink, darker grey, and damask print on the other flags. Again, I used the thick white yarn for threading. Ashley loved it so much, she's going to try to use it in her nursery! (another plus towards using the nursery colors for the shower theme).

For the food, we wanted to go simple, but elegant. We used clear cutlery with pink and grey/white polka dotted napkins. We hulled out three giant watermelons with a melon baller, and placed three melons per half kabob skewer. It was the perfect little serving, and looked so gorgeous when all lined up on the white plate.

Originally I was going to use pink and white peonies. Unfortunately, they were super expensive - even if they were at the tail-end of being-in-season. There was a wonderful woman in my neighborhood with a few perfect bushes in her front yard, but they bloomed early, and were pretty limp by the time the shower came around. I felt defeated, and had no idea what we were going to do for flowers (I even checked the fake ones at the craft store: $16.99 for one stem).

My Mom saved the day with these gorgeous flowers! The second I walked in, they were on her table in this huge vase. I loved them even more than the peonies. They added great height, and were such an elegant touch to the table.

We just had to have the straws - even if they didn't go so well with the water bottles. That didn't even phase us. They were too dang cute to pass up. I placed them into this darling pink pail I found at the dollar store.

Oh these water bottles. We decided early on that we wanted them to have the cute labels. I procrastinated making them, and wanted to design them online with words, etc. But I think these turned out much better than I previously pictured. I purchased the pink/white damask paper from the craft store, and a few yards of tulle from Walmart (super cheap there).

Halfway through making them, though, I realized I was cutting the strips of paper too short to wrap around the bottles! Quickly, I used the leftover paper from the double-pointed banner and added a little strip on the back to hold it all together. It turned out kind of unique, and I loved the look.

The tulle bows were made with just slicing off pieces of tulle, scrunching them in the middle, and tying them off with shiny gift wrapping ribbon.

The salad my Mom made was so beautiful, and with so much color it tasted just as amazing as it looked. The recipe is here. I just loved the bright greens and deep purples - and using mini penne was a great move by my Mom. There were so many incredible flavors in this pasta salad, and they all came together so perfectly in the serving bowl (with an ice bowl underneath, of course, after taking these photos - gotta keep tabs on that mayo). Especially with that smoky bacon and those toasted pecans!

Dessert, oh that dessert...

I turned to one of my favorite cupcake bloggers for this recipe, and IT WAS DYNAMITE. I'll be sharing the recipe, and more pictures later this week. Let's just say there's a bit of cherry filling, vanilla cake mix, white chocolate ganache, cocoa buttercream, and fresh cherries involved...

If you've seen my son's UP birthday party from this past March, you'll know that I love having things floating in the air all over the place. This time, I wanted to hang paper cranes. It was so whimsical, and added such a fun touch to the party (plus it filled up that empty space above the table). I had NO idea how to make paper cranes, so thanks to a couple youtube videos, I quickly got the hang of it. Unfortunately, the box storing the finished cranes was taken prisoner by my toddler, and half of them were damaged in the process. We still hung up as many as we could, and everyone thought they were beautiful.

The side table was filled with all kinds of goodies. The diaper cake was made my sister's friend, the flowers and owls were from my sister's nursery, and she had also just finished making this beautiful frame with the sweet little girl's name in it. She purchased the vinyl separate, and then placed it inside the painted frame.

On the table I wanted to have something special for the guests to fill out for my sister's little one. So I created this "wishes for the baby" sheet on PicMonkey.

These owls, from the nursery, are from etsy or zulily or wherever the heck the crafters meet together to pow wow. Again, food blog here, I have no idea about these things! I think they're adorable, though.

Another tassel banner, but this time I made them much longer, and used hot glue to keep the tassels spaced out a little better. They flowed in the light backyard breeze of the wonderfully cool afternoon. My parents have trees that have finally began to shade the backyard almost completely, and it makes for such a peaceful haven back there.

My husband and I hung these adorable pink and white lanterns off one of the trees. They hung over part of the gathering party guests, and over Ashley as she opened the generous gifts from friends and family. They're from the nursery, as well, so that made it easy enough for borrowing.

nope, she doesn't have her 6 inch heels on for this one :)

I absolutely love my big sister, and it was such a pleasure throwing her a baby shower with my dear Mom, and the help of my Aunt Karin for some serious food prep. The women who came to the shower from my family and Mom's neighborhood were all so lovely, and are such good people. I'm so grateful everything came together, and that we get to meet this sweet little angel in a few short weeks!

Lemon Poppy Seed Tart

2013-06-17T10:16:00.001-07:00

First of all, you may have noticed I've been MIA since last Thursday. Friday was my big sister's baby shower, and I poured all the time I could have into preparing for it with my Mom. So, naturally, the blog came second. However, this week I just can't wait to share everything with you from that beautiful afternoon. Stay tunes, my friends.

Now, to the tart.

It was so fluffy and light.

Kind of like mousse, but still had the creamy softness of pudding.

I made this darling tart to celebrate my husband landing another clerkship for next year. My only regrets were starting this tart so late in the day, and loosing my natural afternoon light in the process. Knowing we were going to eat a few slices that evening, I knew my only chance at a photo would be right away. Unfortunately, making this tart was a little more time-consuming than I anticipated. There were so many steps along the way, and I was wondering if it was even worth it by the end: making the dough from scratch, refrigerating the dough, then pressing the dough into the pan, refrigerating again, baking, refrigerating again to cool, making the custard filling, refrigerating again, pouring it into the crust, refrigerating again...

catch my drift?

Let's just say - after tasting the dang thing, I would go back and repeat the steps a hundred times over again just for one bite of this gorgeous tart. It tasted incredible.

Thinking it was going to be pretty dense, I sliced myself a little sliver of a piece. Well, after my third helping of the "sliver serving", I still felt like I could eat another three more. It was so light but still had all the beautiful flavors you could wish for in a dessert loaded with the familiar poppy seed lemon combo.

If you take this to a BBQ this summer, you might as well file a few retraining orders along the way. People will maul you for this recipe.

Lemon Poppy Seed Tart

ingredients:

for the crust:

1 1/4 C all-purpose flour, plus more for dusting

1/4 C sugar

1 t finely grated lemon zest

1/4 t salt

1 stick cold, unsalted butter, cut into cubes

1 large egg yolk

cooking spray

for the filling:

1/2 C sugar

4 large egg yolks

3 T corn starch

1 pinch of salt

1 1/2 C whole milk

2 T unsalted butter

1 vanilla extract

1/2 C heavy whipping cream

1 T poppy seeds

directions:

1. make the crust: pulse the flour, sugar, lemon zest and salt in a food processor. Add butter and pulse until mixture resembles coarse meal. Add egg yolk and 2 tablespoons of ice water, pulse until dough comes together. Remove dough from food processor and form into a ball. Flatten into a thick disk (about 6 inches wide and around an inch tall). Double wrap in plastic wrap and refrigerate at least an hour and up to a day.

2. Lightly coat a tart pan with removable bottom (I just used my springform pan) with cooking spray. Roll out dough into about a 9 or 10 inch disk and press in the bottom of pan and up the sides. Pierce the heck outta the bottom with a fork and place back in the fridge for another hour.

3. Preheat oven to 350 degrees. Place tart pan or springform pan on a baking sheet and place in the oven. If using the tart pan, line the crust with aluminum foil. Bake for about 15 minutes. Remove foil and bake until crust is golden brown - about 5-10 minutes (check oven often, cooking time will vary). Remove from oven and cool completely.

4. make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. Heat the milk in a small saucepan over medium heat (don't boil). Gradually whisk half the hot milk into the egg mixture, then pour it all back into the saucepan with the other half of the milk. Whisk at medium heat, until mixture becomes thick like pudding - about 4 minutes. Remove from heat. Transfer to a bowl and let cool to room temperature (I just put mine in the fridge), stirring frequently.

5. Beat heavy cream in a chilled bowl + chilled whisk attachment until soft peaks form. Gently fold mixture into pudding-like mixture, and stir in poppy seeds. Spread over cooled crust and smooth out the top. Place back in the fridge to chill for about 4 hours.

Recipe source: The Food Network Magazine

Seven Layer Pasta Salad

2013-06-12T08:10:00.001-07:00

Picnic and potluck season has just met it's brand new arm candy:

The seven layer salad.

Avocados tossed with lime and salt, lovely ham steak, fresh broccoli florets, whole wheat pasta, crispy lettuce, cheddar cheese cubes, and juicy tomatoes. All beautifully adorned with the most heavenly herbed white dressing. This salad is such a win, I can't even think straight.

At first it pulls you in by it's look alone. The colors were just enough to wet our whistle, and I felt as though it would be a crime to dig in for lunch/dinner. But I'm glad I didn't put it off to long - the taste is really what stole the show. There's just something so bright and fresh with that simple dressing. It was not only soft in taste, but had it's own special way of showing off the best side of each salad ingredient.

I made a couple physical changes to the recipe. I thought cubed cheese would be a fun echo of the cubed ham, versus using the cheese in shredded form. Also, I used whole wheat pasta, instead of white flour farfalle. As for the broccoli, I didn't throw it into the pasta water as prescribed, but left it in it's beautifully raw form. Broccoli has a tendency of bleeding its flavor into whatever it touches. I wanted the rest of the salad to have a fighting change, and loved the crunch it added on a bed of the other soft ingredients.

7-Layer Pasta Salad
makes about 8 servings

ingredients:
kosher salt
8 ounces of pasta (I used whole wheat rotini)
2 stalks broccoli
2 avocados, diced
12 oz ham steak, diced (about 2 cups)
8 oz mild cheddar cheese, diced
1 small head romaine lettuce, chopped
2 tomatoes, diced
Juice from 1 lime, separated
1/2 C mayonnaise
1/2 C buttermilk
1/4 C + 1 T fresh chives, chopped
1/4 C fresh parsley, chopped

method:
1. Bring a large pot of salted water to boil, add pasta and cook according to directions on the package. Drain and rinse. Set aside.
2. Make dressing: In a mini food processor, blend together mayo, buttermilk, 1/4 C chives and parsley, half the lime juice, 1/4 t salt and pepper to taste. Add about 2 tablespoons of the dressing to the pasta and toss. Set aside.
3. Assemble the salad: Toss avocados with remaining lime juice and season with salt. Place in bottom of a large glass dish in an even layer. Next, layer the rest of the ingredients: ham, broccoli, pasta, lettuce, cheese, and tomato. I tried to separate the green ingredients with the other layers, but you can layer it any way you please, really. If serving immediately, drizzle with some of the remaining dressing (as much or little as desired) and sprinkle with remaining chives. If serving later, store the dressing separately, and drizzle later. Can be refrigerated up to 6 hours - remember, those avocados can't stay fresh and green forever.

Recipe adapted from: the food network magazine, 2013

I usually never post pictures of the Manchild on here, but I'm pretty sure this little guy is the most delicious photobomber I've ever seen.

Brown Butter Salted Caramel Snickerdoodles

2013-06-10T06:38:00.001-07:00

Our neighborhood does such a beautiful thing on Sundays in the summertime. It warms my heart, and adds another reason to miss living here in the valley when we move next month.

On Sunday summer evenings in our church/ neighborhood community, we take turns hosting a Lemonade Social. When we first moved into the area, this was the first real conversations we had with our neighbors and how we really got to know everyone. There was plenty of delicious lemonade and families loaded up their red wagons full of eager children to come and enjoy the evening together. I fell in love with the idea, and wanted to make sure I was a part of it.

Yesterday, I couldn't wait for our turn to fill our front lawn with good friends and wonderful neighbors for the Lemonade Social. Ryan and I spent a good portion of Saturday evening, Sunday morning and late afternoon making ridiculous amounts of Melonberry lemonade (3 large watermelons, and 6 lbs of strawberries), an easy batch of Countrytime Lemonade, adding another pitcher of ice-cold water, and making almost 5 dozen of these cookies you see in this post.

It was so much fun to see people coming over to visit with each other, and watching them switch back between the Melonberry and other summertime favorites in their cups. We left out a pile of chalk for the children to draw with, and I smiled this morning as I saw little colorful drawings up and down our sidewalk (I think the little girls were giving each other "make-overs" at one point with the chalk on each others faces. Oh how I love those darling little girls!) The little ones filled the driveway with their outside toys/scooters/wagons, and the parents visited as the evening finally cooled down to a bearable temperature in the shade. Only about a half gallon of Melonberry was left, and all the cookies were consumed within the first hour. It was perfect, and everyone was so friendly with each other.

We were completely delighted, and I will truly miss these beautiful families. We'll leave them behind when we move next month, but we'll most certainly carry them in our hearts.

These cookies quickly became some of our favorites. We made a batch last week, and immediately decided they needed to make an appearance at the social. The second round wasn't as amazing as the first - but only because I chickened out when browning the butter. If I would have left the butter on for another second on the stove, it would have been perfect (brown butter can go from browned to burned in seconds, and I didn't have a spare batch of butter for another round, so I was pretty careful.) Nonetheless, they still tasted wonderful (but didn't have the heavenly nuttiness the brown butter bring along).

The fluffiness of the inside I think is due completely to the use of greek yogurt. You only need a little, and you can even use buttermilk instead if needed. But it adds such a beautiful texture, and really helps the flavor/texture along.

Next, sea salt is a must. This cookie uses it on the inside, and sprinkled on the outside. It cuts right through the sweetness of the snickerdoodles, and blends perfectly with the gooey melted caramel hidden inside the cookies.

Brown Butter Salted Caramel Snickerdoodles

makes a little over 2 dozen

Ingredients:

2 1/2 C all purpose flour

1 t baking soda

2 t cream of tartar

1/2 t ground cinnamon

1/2 t sea salt

1 C unsalted butter, sliced

1 1/4 C dark brown sugar

1/2 C granulated sugar

1 large egg

1 egg yolk

1 T vanilla extract

1 T plain greek yogurt

1 C caramel balls

for rolling the cookies:

1/4 C granulated sugar

2 t ground cinnamon

sea salt for sprinkling on the cookies

Method:

1. In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon and salt. Set aside for later.

2. To brown butter, place slices in a heavy bottomed bowl over medium heat. Let melt, and slowly stir as the mixture starts to foam. When small brown specks start to show, and you smell a beautiful nutty aroma, watch the mixture very closely until it turns a very slight light golden/brown color. Immediately take butter off heat and put in fridge/freezer to cool back to room temperature. Be careful, the butter can go from brown to burned in seconds.

3. In the bowl of your stand mixer, combine the butter and sugars. Cream together until very smooth and fluffy. Beat in egg, vanilla, and greek yogurt. Mix until combined.

4. Slowly add in (about 1/3 C at a time) dry ingredient mixture). Mix until completely combined. Remove dough from stand mixer and wrap in a ball in plastic wrap (I did a couple layers) and place in fridge to chill for about 1-2 hours.

5. Preheat oven to 350 degrees. In a small bowl, combine cinnamon and sugar.

6. Measure out about 2 tablespoons of dough and flatten the dough in your hand. Place about 5 little caramel balls in the dough and then fold the ends over to cover it. Roll the dough into a ball, hiding any caramel, and then roll the ball into the cinnamon sugar. Place on greased cookie sheet and sprinkle with sea salt. Repeat.

7. Bake dough for about 8 minutes, remove from oven, and let sit on cookie sheet for 1 minute. Transfer cookies from sheet to a cooling rack. Store in an air tight container with a slice of white bread.

Recipe adapted from: two peas and their pod

Mustache Bash Cake Tutorial

2013-06-06T00:30:00.000-07:00

Happy Thursday everyone! Today I'm guest-posting over at Love Stitched with this darling Mustache Bash cake. It was pretty simple to put together, and I'm 100% confident you'll want to throw your own Mustache party just to have this cake at the center. I don't usually do tutorials, but I thought this would be a tasty exception.

Click HERE to see the post.

*I promise the link is working now :)

Parsley Pesto Campanelle

2013-06-04T00:00:00.000-07:00

When my Bon Appetit magazine came in the mail this month, I instantly fell in love with the idea of a parsley pesto. After trying my own hand at basil pesto, and even spinach arugula pesto, I knew this had to find it's way into my kitchen.

So last week, when Ryan was working/studying for the Bar Exam late (oh wait, that's every night), I pulled out the recipe and went to work. Except, instead of using spaghetti, I decided to make the dish my own and use up the rest of the campanelle we had lying around. I'm so glad I did - the beautiful noodle bells trapped some of the fresh pesto inside the twirls.

No. Cherries have nothing to do with this dish.

Except for color, of course. I mean, can you blame me? Look at that deep, dark, red. It was gorgeous.

And tasted that way, too.

The pesto tasted SO fresh. It was a completely different flavor explosion than I'm used to. I guess I've just programmed my taste buds to go into basil mode whenever I hear the word pesto. Boy did I take them for a ride.

The only thing I think I'd add to this dish was a bit more salt. Other than that, it was really light, lovely, and loaded with some serious well... parsley.

Parsley Pesto Campanelle
makes about 4 servings

Ingredients:
1/2 C unsalted roasted almonds
4 C packed fresh parsley
3/4 C chopped fresh chives
3/4 C EVOO
1 T freshly squeezed lemon juice
1/2 C parmesan
1/2 lb campanelle
salt and pepper to taste

Method:
1. To make the pesto, pulse almonds, parlsey, chives, oil, lemon juice, and parmesan in a food processor until thoroughly combined and very smooth. Add salt and pepper to taste.
2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 10 minutes. Drain pasta except for about 2 cups of pasta water.
3. Toss hot pasta and pesto in a large bowl. Add cooking liquid about 1/4 C at a time until pasta is saucy. Season with more salt and pepper - and top with more parmesan.

recipe source: bon appetit magazine, June issue

Remember there's a giveaway happening right now! FREE LASIK EYE SURGERY worth $4,800. Click here to enter :)

LASIK Surgery Giveaway

2013-06-03T00:00:00.000-07:00

Today is the opportunity of a lifetime, my friends.

I've teamed up with a group of incredible bloggers, Favorite Family Recipes, Sweet Treats and More, The Recipe Critic, Baking with Blondie, Something Swanky, Taste and Tell, Your Cup of Cake, Brassy Apple, 365 Days of Slowcooking and Life of a Passeri to give away....

LASIK eye surgery worth $4,800 to one lucky winner!

Yes, you read that right. One lucky winner will receive LASIK eye surgery worth $4,800 - and say goodbye to their glasses + contacts for a lifetime. Just scroll to the bottom of the post to enter!

But, wait that's not all, we also wanted to giveaway something special to each who enters the giveaway. So we also decided, that even if you don't win, you should still get a serious discount towards your LASIK eye surgery. So, even if you don't win, you'll be sent an exclusive discount from Davis Vision, making it much more affordable.

I've always been curious about Lasik, but just the thought of watching an actual lasik surgery being performed right before me made my a little queezy. So my first reaction when darling Cariann from Sweet Basil invited me to come watch was something like:

yah right. super gross.

After a few short minutes, though, I thought to myself:

let's do this.

Because after all, after going to see the procedure, meet the potential doctor who my husband and I would eventually get lasik sugery from someday, and visiting with a bunch of bloggers who I've looked up to for a very long time, we'd be able to giveaway a procedure that could change someones life.

totally worth it.

The surgery lasted only about 2 minutes per eye, and Cariann's husband (who had no idea he was getting lasik until we all surprised him that evening with it - how fun is that?) was able to see perfectly the next morning. The recovery time was so much faster than I anticipated, and after watching the surgery, and learning about such a wonderfully talented doctor (Dr. Davis) and office such as Davis Vision. I was fully convinced Ryan and I need to start saving right away.

Here's just a few details that might answer some of the questions you might have (I know, because I had them too!)

Dr. Davis has performed over 25,000 vision correction procedures
Every person has seen an improvement in vision.
Advanced Blade Free LASIK can have outcomes as good as 20/15
Dr. Davis has several options available because everyone has different eyes.
Some who weren't candidates in the past are now candidates due to technology advancements.
Dr. Davis also performs ICL and cataract surgery.
Dr. Davis helped develop the technology that is used in LASIK as an electrical engineer in the 1980's
Care Credit is available to patients who qualify, (0% interest is never a bad thing)
Dr Davis and his staff are kind, and more concerned with the patient and what a great privilege it is to change their life through corrected vision than prices, gimmicks etc. (This was a really big deal for us)
Lasik is performed with the intralase laser which means that the surgery is less complicated, lower risk and easier to recover from versus the blade procedure. Plus it only takes 10-15 minutes to do it!

Here they are before the surgery - Cade still had no idea a this point that he was getting it. Cariann was pretty clever in "prepping" him for the event. She told him we were going to a 1800CONTACT event for a free year of contacts for him. Since he wasn't supposed to wear contacts a week before the surgery, she'd been sneaking his contacts out, and even ripping some to eliminate the possibility of him putting them in his eyes. He was so happy when we told him at the office (after the doctor had him "model" the surgery attire) that he started crying. You could tell he really wanted this, and was genuinely surprised and grateful for such a beautiful gift from his wife, and the doctor.

Here he is after the surgery! He could see pretty well at this point, but the next morning everything was perfect. No more contacts or glasses needed. Ever.

Amazing isn't it?

Well, here's your chance, my friends.

Let the giveaway begin!

Huge shout-out again to Davis Vision and Dr. Davis for this amazing opportunity.

a Rafflecopter giveaway

*The giveaway is being provided by Davis Vision and Cade's surgery was provided for him*

Toasted Coconut Vanilla Limeade

2013-05-30T06:12:00.001-07:00

For those who aren't Baking with Blondie fans on Facebook yet - well, last night I revealed that on MONDAY we're giving away a prize worth around $4,800. This giveaway is unlike any other - and will potentially change the way you see life every single day after winning it.

Mark those calendars, it's gonna be big. You know I don't sugar-coat things like this. Get ready for it - I've never seen a giveaway anything like this before.

So this beautiful glass of limeade is one of 4 I'll be showing on Studio 5 today. It was a ton of work to throw them all together and have everything ready, but I hope things go well today and make it completely worth it. My nervousness is already taking over - so much to remember! 5 different recipes to nail down... versus the usual 1. I have to leave in 2 hours and I still have no idea what to wear! enjoy it, is still my mantra this week (as discussed on Tuesday).

Anyways, out of all the lemonades/limeades you'll see on the show today (11am-Noon MST Utah ksl.com Studio 5 live streaming), this one is definitely my favorite these days. It's pretty unique by way of flavors in a drink, and has a strange method of soaking toasted coconut shavings in the process. Soaking the shavings with the lime skins and vanilla create such a depth to this drink, and adding a rim-layer of toasted coconut on the glass adds such a special touch to the whole experience.

Wish me luck! Let's do this!

Toasted Coconut Vanilla Limeade
makes about 4 cups

Ingredients:
1 C lime juice (about 10 freshly squeezed limes)
1 C sweet coconut flakes
2 1/2 C hot water
1 1/2 C coconut water
1/4 C agave nectar
1 T vanilla
*sugar to taste

Method:
1. Preheat oven to 350 degrees. Spread coconut flat on a cookie sheet and bake until mostly golden brown - about 5-7 minutes, and stir halfway through.
2. Juice limes into a bowl and set aside. Place lime skins in another bowl (not all of them, but half maybe), along with the toasted coconut and vanilla. Pour steaming hot water over all the mixture and let sit for 10 minutes. The hot water pulls out all those beautiful lime oils from the skins and it seeps into the liquid.
3. Strain into a blender and and add coconut water, lime juice and agave nectar. Blend until just incorporated. Pour into a pitcher and refrigerated until ready to serve.

Recipe adapted from: the kitchy kitchen

Homemade Wendy's Frosty

2013-05-28T00:30:00.000-07:00

This week might just destroy me.

Have you ever committed to a ton of things in advance, and then realize all at once that every one of those things are all in the same week?

I was complaining about all of this on the way to Ryan's parents house this weekend, and he said something that kind of caught me off guard:

He said: why don't you just enjoy it?

Enjoy it? I can't even keep my sanity in check and I'm supposed to enjoy it?

Then I really thought about it. All these things I have committed to this week are actually things I like doing. Even if they're all piled up in the same week, they're all things I really look forward to.

So I think I'm going to take it one day at a time, and enjoy my week of crazy.

- - -

Oh yes, this recipe.

Speaking of things I've enjoyed - 100% win right here.

It's three ingredients, for crying-out-loud, but tastes just like the real thing.

The Frosty is a must when ordering anything from Wendy's. Even if you order it in the kid's size and finish it in three spoonfuls, it's still a must. It's creamy, loaded with chocolate goodness, and downright perfect when paired with a salt french fry (yep, I'm one of those people). So why not make it at home?

Now you can.

-------

Homemade Wendy's Frosty

makes about a gallon

Ingredients:

one gallon of chocolate milk (I went with the TruMoo whatever-the-heck-it-was stuff)

1 container (16oz) Whipped Cream (we went with the fat free selection)

14oz Eagle Brand Sweetened Condensed Milk (fat free, again, as if it freaking matters)

*optional: splash of milk

Method:

1. In a pitcher, combine all ingredients, and stir with a whisk until thoroughly combined.

2. Pour into your ice-cream maker and follow directions according to the manufacturers instructions (hopefully they include you freezing the dang stuff).

3. Remove from freezer, scoop into a blender, add a splash of milk. Blend until frothy heaven meets your face.

recipe source: food.com, inspired by the Wendy's Frosty

Summer Squash Saute with Roasted Almonds

2013-05-24T07:15:00.002-07:00

You see what I did there?

If not, look here for a second.

Yep.

This dish so good that we made it again a couple days later - but with squash instead of zucchini. I was actually depressed after we finished the zucchini, because I wanted more! Using squash was such a delicious move - I could eat this stuff all day. It has such a beautiful garlic taste, but has just enough spice with the red pepper flakes. The roasted undertones and texture contrast of the almonds are just icing on the cake.

Also, if you have some sort of device that will perform the julienning (is that even a word?) for you, use it. Or once again you will be trying a recipe of mine, and curse my name because you'll be slicing for a solid 15 minutes. I know I was. Or maybe it was because I was wrestling a toddler again at this point.

Totally worth it, as always.

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Summer Squash Saute with Roasted Almonds
makes enough side-dish portions for 4 people.

Ingredients:
2 lbs squash (or about 4 small squash), julienne
1 t kosher salt + more for seasoning later
1/2 C sliced almonds, toasted
2 T EVOO
2 garlic cloves, minced
1/4 t red pepper flakes
1/4 C Italian cheese blend
freshly ground black pepper

Method:
1. Place squash in a colander set in the sink and toss with 1 teaspoon of salt. Let it stand for about 10 minutes, then gently squeeze to remove as much excess moisture as possible.
2. Heat oil in skillet over medium heat. Add garlic and red pepper flakes and cook - stirring often, until fragrant, about 1 minute. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in cheese and almonds. Season with salt and pepper.

Recipe source: Bon Appetite Magazine

Summer Zucchini Saute with Roasted Almonds

2013-05-22T00:30:00.000-07:00

It was one of those sign-straight-from-the-heavens moments.

This week we went easy on the groceries, and I had absolutely no new recipes planned. I did, however grab a few squash and zucchini to serve along side our gourmet (cough, cough) macaroni & cheese, grilled cheese, and canned soup meals this week. Don't ask, it's just one of those weeks.

I had no intention of doing anything more than maybe chopping up the veggies and steaming them alongside dinner.

Then something truly inspiring happened.

That very afternoon, my Bon Appetit magazine (gifted subscription from Ryan's Aunt Sharon - you rock, woman) came in the mail.

This recipe was only a few pages in, and I couldn't believe it.

Thankfully, I had some leftover almonds in my spice cabinet, or else I might have shied away from it.

And what a shame that would have been - This recipe practically made itself, and tastes ridiculously delicious. I mean, even Ryan the zucchini/squash-hater ate it - and LOVED it.

So, if you have a few extra zucchini or squash lying around on your counter this summer from your garden - make this. I promise you'll fall in love, and your spouse will lick the plate.

Oh, and stay tuned for Friday - there will be a bit of deja vu coming right your way.

-------

Summer Zucchini Saute with Roasted Almonds
makes enough side-dish portions for 4 people.

Ingredients:
2 lbs zucchini (or about 4 small zucchini), julienne
1 t kosher salt + more for seasoning later
1/2 C sliced almonds, toasted
2 T EVOO
2 garlic cloves, minced
1/4 t red pepper flakes
1/4 C Italian cheese blend
freshly ground black pepper

Method:
1. Place zucchini in a colander set in the sink and toss with 1 teaspoon of salt. Let zucchini stand for about 10 minutes, then gently squeeze to remove as much excess moisture as possible.
2. Heat oil in skillet over medium heat. Add garlic and red pepper flakes and cook - stirring often, until fragrant, about 1 minute. Add zucchini and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in cheese and almonds. Season with salt and pepper.

Recipe source: Bon Appetite Magazine

Cherry Limeade Shortbread Cookies

2013-05-20T07:25:00.000-07:00

It was one of those ultimate panic moments.

The dessert gods were not going to let me find what I was looking for, and my husband thought I was completely nuts.

Maraschino cherries can be tricky little shiesters - especially when you're trying to find ones with long stems (or stems at all). And of course - the BBQ I was taking these to was only a couple short hours away.

I had driven to 3 different grocery stores, and couldn't find stemmed maraschinos Also, it didn't help that each store had a completely different idea of what grocery isle the cherries should be shelved on (some were in the freezer section next to the ice cream, some where in the fruit isle, and some where shelved with the condiments.) It was frustrating.

I eventually gave in, and bought cherries without stems. I think the cookies still turned out lovely, but the stem would have added some beautiful height.

Ryan assured me it wasn't the end of the world. And maybe he was right. Just maybe.

Making cookies and frosting with Kool-Aid mixes is OFF THE HOOK, folks. The cookies and frosting had such an intense (but not overwhelming by any means) flavor of lemon-lime and cherry. We used black cherry, but plain 'ol cherry would do just fine. I think it would be so much fun to use lemon kool-aid for a little lemon shortbread cookie, or even watermelon kool-aid with little black sprinkles for a sugar cookie. This kool-aid thing just opened up a whole new world.

Minus the Aladdin part.

-------

Cherry Limeade Shortbread Cookies
makes about 25 cookies

Ingredients:

cherry shortbread cookies:
3/4 C unsalted butter, softened
1/2 C sugar
1/2 C powdered sugar
2 eggs
1 t vanilla
1 pack of dark cherry Kool-Aid
2 1/2 C all-purpose flour
1 t baking powder
1/2 t salt

limeade frosting:
1/2 C unsalted butter
2 1/2 C powdered sugar
1/2 pack of lemon-lime Kool-Aid
3-4 T milk

maraschino cherries

Method:
1. To make the cookies: in a stand mixer fitted with paddle attachment, cream together butter and sugars - about 2-3 minutes. Add kool-aid, vanilla, and eggs. Mix in flour, baking powder, and salt until combined.
2. Divide dough into 2 logs (about 8 x 2 inch). Wrap in plastic wrap and chill for an hour.
3. Preheat oven to 350 degrees.
4. Cut logs into 1/2 inch slices, place on a greased cookie sheet. Bake for about 10 minutes. Cool on cookie rack.

5. To make frosting: In a stand mixer fitted with paddle attachment, cream together butter and sugar. Add kool-aid and milk and beat until fluffy (adjusting consistency with more powdered sugar or milk).
6. Fill a piping bag and 1M Wilton tip - frost cooled cookies and top with a cherry.

recipe source: sweet p's baking co.

Berry Bruschetta

2013-05-16T07:45:00.003-07:00

I asked on Facebook yesterday whether you'd like to see berries or cookies on the blog today. And with a resounding YES for the berries, I bring you a beautiful berry dish - straight from Spring's back door.

Berry Bruschetta

I mean, can you believe all that bright color? Nature has such a gorgeous way of naturally bringing the deepest blues, and brightest reds to our plates. Berries are in full-season right now, and are really cheap in our area right now at the supermarket (in our area).

I can't wait to make a fresh batch of berry ice cream, or maybe a decadent berry tart with those blueberries. The sky is the limit with these beauties, and not just for the looks - their tastes are equally as seductive.

This recipe was a second take - the first time the yogurt-cream cheese mixture was a little too bland. So we switched it up, changed a couple ingredients around (okay, we basically added a lot more sugar), and it tasted incredible the second time around.

We loaded them up with all these bright & colorful berries. It was supposed to be a dessert, but we ended up eating them all before dinner...

thus, becoming our dinner.

We didn't mind. I mean, who would?

The toasted bread was 100% loaded with nostalgia. When I was growing up, my Grandma June would made cinnamon toast for us when we visited her in Mendon, Utah. To this day, whenever I have cinnamon toast, I think of her. She's perfectly exquisite, and I'm sure she would love topping her toast with some berries and sweetly soft cream.

A lot of you are brand new readers...

just so we're on the same page...

This is my camera. $30 off eBay.

...laugh it up, my friends.

I know I am.

Now stop emailing me about my "fancy expensive camera preferences", zoom, lenses, lighting, etc.

Because I seriously know nothing about cameras.

But really.

Just a ton of sunshine through my big window and this camera.

-------

Berry Bruschetta

Ingredients:

1 foot long crusty baguette, sliced into 1/2 inch slices

butter

cinnamon sugar (1 T cinnamon, 2 T sugar) doubled as desired

8 oz light cream cheese

zest of 1/2 lemon (1/2 t)

2 T powdered sugar + more as desired

1/4 C vanilla greek yogurt

bunches and bunches of berries

fresh mint for garnish (optional)

Method:

1. Preheat oven to broil. Lightly butter one side of the baguette slices. Place baguette slices butter-side-up on a cookie sheet. Sprinkle with cinnamon sugar mixture.

2. Toast the baguette slices under the broiler until golden - about 2 minutes (but watch them). Remove them from the oven and let cool slightly.

3. In a small bowl, mix together cream cheese, lemon zest, powdered sugar, and greek yogurt. Taste. Add more sugar to your liking.

4. Spread about a tablespoon of the yogurt mixture onto the toasted baguette slices. Top with fresh berries and mint.

recipe source: Mel's Kitchen Cafe

Cupcake Bouquet

2013-05-13T00:30:00.000-07:00

You know what I realized? This past weekend (well, Friday through Saturday) was the very first time I've been home alone since I had our son.

As in home alone without either the husband or child in the house.

It was really weird, and I thought I'd get more sleep, but the sleep really didn't come until the wee hours on the morning. You'd think I'd conk out at 9pm and wake up well into the morning, but my body's sleeping schedule has been in Mom-mode for 2 straight years. There's no way it was going to break the streak.

Thankfully, my beautiful sister rescued the evening with some Mexican food (guacamole is truly the way to my heart), a craft for her baby's nursery, and some Nintendo with my little brother and his wife. I have the best siblings anyone could ever ask for.

Also, this past week, a clever friend of mine posted this idea on my Facebook page - and I immediately thought:

challenge accepted.

And what a fun way to celebrate Mother's Day, eh?

With a bouquet of cupcakes, it was sure to be a special one.

This is how it went down:

Cupcake Bouquet

Ingredients:

12 cupcakes, made and cooled

1 batch of frosting (preferably frosting that will harden quickly)

pearls/sprinkles

piping supplies

1/2 package of green tissue paper (dollar store)

scissors

bucket/pail (found my coral one at the dollar store)

styrofoam ball (walmart)

toothpicks

Method:

1. Make your cupcakes and frosting. Pipe cupcakes to look like roses using Wilton's 1M tip. Add sprinkles. Put cupcakes in freezer to harden for an hour or two.

2. While they're in the freezer, cut green tissue paper to look like grass (I just did a zig-zag pattern).

3. Place styrofoam ball in pail. If you're going to be transporting the bouquet, maybe glue the ball down. I wanted my Mom to be able to use the pail after, so I didn't glue it (worked just fine).

4. Placing the toothpicks at an upward angle, stick 2 toothpicks into the styrofoam ball on the bottom row. Carefully place cupcake (facing out) onto ball. Repeat, keeping cupcakes close together (but leaving reasonable space for "leaves/grass"), and minding the frosting (wouldn't want to smudge it, now do we?). Start the second row (inner row) and repeat until styrofoam ball is covered.

5. Roll up tissue paper rows of "leaves/grass" and carefully stuff between cupcakes.

6. Keep cold, and enjoy!

Turkey Meatball Orecchiette

2013-05-10T07:22:00.001-07:00

Tonight Ryan is taking our son on his very first camping trip with some other father-son types in the neighborhood.

Tonight.

He's 100% confident.

I'm 100% scared to death.

Whenever I hear the words toddler and camping overnight in the same sentence, I can't help but panic. I just think of rushing water, poison ivy/oak, pointed hot dog roasters, sharp rocks, empty/lit fire pits, mosquito/spider bites, midnight waking/crying, the inevitable need for a first aid kit, and...well...

...the fact that my toddler has never slept in a tent/outside overnight before.

Although I have confidence in Ryan's abilities, I seriously with I had video of every second - or some kind of a live feed.

Any must-have advice for the first-time camper, and his Daddio? or even for the paranoid Mama?

- -

Now to the food: ever tried orecchiette pasta before? They are simply darling. Instead of twirling back into themselves like pasta shells, the orecchiette pasta actually cups the sauce, broccolini florets, and mini-meatballs like a little bowl.

Also, where have I been my whole life? Italian turkey sausage is amazing. I ate a majority of the first batch of meatballs before the second batch was even browned. It was just so easy and tasty to pop a few meatballs along the way. They have that usual sausage flavor we all love, but are even more tender to the taste. Really, really, good stuff - and perfect for a quick weeknight meal.

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Turkey Meatball Orecchiette
makes 4 medium-large servings

Ingredients:
12 oz orchiette pasta
2 bunches broccolini, cut into bite-sized pieces
8 oz sweet Italian turkey sausage, casings removed
1/4 C EVOO, plus more for drizzling
4 cloves garlic, minced
pinch of red pepper flakes
1 large egg
salt and pepper
1/2 C grated parmesan cheese

Method:
1. Bring a large pot of salted water to a boil & add the pasta. Cook according to directions on package to reach al dente. Add broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the rest.
2. Meanwhile, roll the sausage meat into about 20 very small meatballs. Heat 1 T olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through - about 5-6 minutes. Drain on paper towels.
3. Pour off any drippings from the skillet, then add the remaining 3 T EVOO, the garlic, red pepper flakes and the 1/2 t salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini, and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet to stir until sauce thickens slightly. Season with salt and pepper.
4. Sprinkle with cheese and drizzle with a teeny bit more EVOO.

recipe source: Food Network Magazine, April 2013 issue, pg. 98

Southwestern Chopped Salad inside Homemade Tortilla Bowls

2013-05-08T07:30:00.002-07:00

A couple weeks ago, I made these little lovelies on Studio 5. The producer wanted basically a lovechild between my homemade tortilla bowls, and my southwestern chicken chopped salad. I think they turned out just lovely together!

Instead of going with the usual flour tortilla, I chose to make things even more colorful by using the garden spinach tortillas (which my son devours - that counts as a vegetable, right?), whole grain tortillas, and tomato basil tortillas.

Everyone in the studio that day was so welcoming and friendly (as usual), and I loved how 4-5 people (including Brooke) whipped out their phones to share the dish immediately with Instagram.

For the complete video of the segment, click here.

Spinach Pesto Pizza with Mixed Greens

2013-05-07T13:42:00.001-07:00

Although we make our fair share of kid food at our house, we also can't stay away from making our own grown-up version. Pizza, for example, frequents our plates on a weekly basis.

This time, we shunned the pepperoni, and ignored that marinara sauce...

...using something a little more inventive, but much more grown-up for dinnertime.

Check out my Guest Post over at Love Stitched for the recipe, and my explanation of this "salad + pizza" savory dish.

Peanut Butter Marshmallow Sandwich Cookies

2013-05-06T08:14:00.000-07:00

This past weekend was jam-packed.

But one of my favorite parts was when Ryan and I went apartment hunting together Sunday afternoon/evening. We've had our eye on a couple places around Salt Lake City, and wanted to do a drive-by, if you will, to see the surrounding neighborhoods and feel the vibe.

(I almost threw up in my mouth typing that.) Feeling the vibe? Mondays are so weird.

Anyway, back to the hunting: I'm pretty sure a requirement for the newer apartments must be to use every dang color in the crazy blinding-color-spectrum on the outside of the buildings. There are some pretty bright yellows, oranges, and greens all over the place - lined up like a freaking rainbow. It's insane.

Also, the newer apartments don't even seem like apartments at all - they're more like some place you'd stay during a vacation.

In fact, I think some of them labeled themselves as such: apartment resorts.

Why? There's a spa, large pool area, giant park for the kids, tanning beds, basketball courts, nail salons, yoga places, a full gym, and even a private cinema area you can rent for your family. What ever happened to a 3 bedroom, 2 bathroom, covered parking, and call it good?

Either way, we still have a couple more months before deciding. It's still fun to look around, though, and get excited about a brand new chapter in our lives.

- - -

These. cookies.

Although I'm all for the traditional smash-the-peanut-butter-cookie-with-a-fork deal, I wanted to do something unique. I grabbed my set of Wilton Daisy Cut Outs, and used the back of the smallest one to press the shapes into the peanut butter cookie dough. It kind of gave them a little springtime vibe.

There we go with the vibes again.

Oh and for the record, making marshmallow from scratch tastes a thousand time better than that crazy marshmallow fluff stuff you see on the shelf at the supermarket.

It does take a little more effort that twisting off the lid, but hey, you get to learn how to make marshmallow. You can take that skill right to the bank.

or the gym.

or whatevva.

It tastes amazing.

Peanut Butter Marshmallow Sandwich Cookies
makes about 12 sandwiches or 24 small cookies

Ingredients:

cookies:
1 C natural peanut butter, creamy
1 C sugar
1 large egg, lightly beaten
1 t vanilla extract

marshmallow frosting:
5 large egg whites
1 1/2 C sugar

Method:
1. heat oven to 350 degrees. Grease baking sheet. - or cover it with parchment paper, you hippies.
2. To make peanut butter cookie: Mix all ingredients in a stand mixer fitted with paddle attachment - on low until fully combined. Roll dough into small balls (about 1 1/2 tablespoon). Flat cookies with the back of a flower cookie/fondant cutter or a fork. Bake cookies about 10 minutes until golden around the edges. Rest cookies on baking sheet for 2 minutes, then transfer to a cooking rack.
3. To make marshmallow frosting: In the bowl of your stand mixer fitted with whisk attachment, combine egg whites and sugar - just barely. Remove metal bowl from mixer, and place over (not on - just like bain marie style) simmer water. Heat mixture to 160 degrees - whisking constantly. Transfer bowl back to stand mixer, fitted with whisk attachment still, and beat on medium speed until mixture cools, doubles in volume, and forms stiff peaks, about 10 minutes. Add powdered sugar if you want to add more substance/sweetness, but it shouldn't be needed.
4. To assemble cookie sandwiches: Pair up cookies according to size and shape (to make a more matching cookie). Fill piping bag with frosting and pipe filling onto one of the cookies from the pair - place other paired cookie on top to form a sandwich. Store in airtight container.

recipe source: Bakers Royale

Mexican Rice from Scratch

2013-05-03T11:33:00.000-07:00

Okay, fine.

I have no idea how authentic the actual "making the Mexican rice" process was.

However, the taste is spot on.

WAY spot on.

As in, let's-drive-to-one-of-those-delicious-whole-in-the-wall joints-with-a-90-year-old-woman-from-Mexico-running-the-kitchen, spot on. It's just incredible. And those places are usually the best ones.

I've always loved Mexican rice, and whenever we go to one of my favorite restaurants, The Red Iguana at downtown Salt Lake City, I can't help but devour the pile of fluffy & light Mexican rice first.

Okay, I lied. I'd probably eat it after their guacamole. I could probably consume more guacamole than the average human. Their guac is the best I've ever had, and somehow tastes even better every time.

Back to the rice - I love to recreate restaurant dishes at home, but sometimes there is absolutely no time in the day to fit in something as time-consuming as this rice. Then again, what am I comparing the time to? Throwing on a box of Rice-A-Roni? It never tastes even a fraction as delicious.

This case is no exception.

The flavor coming out of those little grains of heaven was ridiculous.

And the secret is in the method below:

Real Mexican Rice from Scratch
makes about 4-6 side-servings

Ingredients:
12 oz fresh tomatoes, very ripe, cored
1 medium white onion
3 medium jalapenos, seeded and stem removed, minced
2 C long grain white rice
1/3 C canola oil
4 garlic cloves, minced
2 C chicken broth
1 T tomato paste
1 1/2 t salt
1/2 C fresh cilantro, minced
1 lime

Directions:
1. Preheat oven to 350 degrees and position oven rack in the middle.
2. In a food processor, puree tomato and onion. Measure mixture into a measuring cups to equal about 2 cups.
3. Place rice in a fine mesh trainer and rinse under cold running water until water runs clear - about 1 1/2 minutes. Shake rice vigorously to remove excess water - do not skip these 2 steps, or your rice will not turn out properly.
4. Heat oil in the bottom of a dutch oven or oven-safe heavy bottomed pot (with a tight lid). Drop a few grains of rice in oil - if it sizzles, then you're ready. Add rice and stir fry until rice is light golden and translucent, about 6-8 minutes. Watch temperature of the oil.
5. Reduce heat to medium, add garlic and 2 jalapenos and cook, stirring until fragrant, about 1 1/2 minute.
6. Stir in broth, pureed mixture, tomato paste, and salt (and a squeeze of that juicy lime). Increase heat to medium high, and bring to a boil.
7. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
8. Stir in cilantro and minced jalapeno.

Recipe source: food.com

Honey-Lime Chicken Skewers

2013-05-01T06:33:00.000-07:00

It's warming up outside - which means us Utahns put on our shorts and flip flops when it hits 50 degrees.

The increase in temperature also means we bust out the grill.

Unfortunately, when I tried said busting, it rained.

No matter - I put the marinade in the fridge, and committed to said grilling the next day.

THEN IT SNOWED.

I was seriously outside in my winter boots and jacket, hovering over our little grill in the middle of April, with snow stuck all over my hair. It was insanity.

But ohhh was it worth it.

This chicken was absolutely mouth-watering juicy. I think I used the words "meat starburst" after the first couple bites. The sweet from the honey, and the tang from the lime & soy sauce was bliss.

I didn't even care if it was a blizzard outside - inside the house, it felt like summer. And I couldn't wait to start grilling our dinners a couple times a week!! These will once again be at the top of the list.

Stay tuned tomorrow to see what bed-of-heaven I served this juicy chicken on :)

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Honey Lime Chicken Skewers

Ingredients:
3 T soy sauce
2 T honey
1 T EVOO
juice of on lime
2 garlic cloves, minced
1-2 t Siracha
red pepper flakes
2 T cilantro, chopped
1 lb skinless boneless chicken breasts, trimmed and cubed
bamboo skewers (soaked in water for 5 min)

Method:
1. In a small bowl, combine all ingredients except for the chicken. A whisk would be most helpful.
2. Lay chicken in a 8x8 glass dish with a matching lid. Pour marinade over chicken and turn to coat.
3. Cover and allow to marinate for at least an hour - we did overnight. With sharp end of skewers, stab chicken and add about 5-9 chicken cubes per skewer.
4. Grill on medium high heat until juices run clear, about 7 minutes.

Recipe source: kitchen meets girl

Carrot Ribbon Salad with Cashew Sauce

2013-04-29T07:07:00.000-07:00

This weekend was amazing!

I started this little blog of mine when Ryan was in law school. I was going out-of-my-mind with boredom, and needed an outlet of some kind to keep me somewhat sane. If any of you are related to a former-law student, I'm sure you know exactly what I'm talking about.

Anyway, this past weekend, it finally happened. Ryan graduated. It was amazing, and I couldn't be more proud of him, and our little family during the past 3 years. Now that graduation has come and gone, and we are starting Ryan's clerkship in a couple weeks, I've wondered what I should do with this little piece of blogland I have going on here.

I think I'll keep it going for the time being :)

This salad was ridiculous. I've never eaten carrots in ribbons before (no expensive equipment required, just a hand-held vegetable peeler, kids. You can probably find one at the dollar store.), but it certainly was a fun way to glam-up your usual side dish. Ryan hates raw carrots, but drenched in this heavenly cashew sauce, he was easily convinced. Cashews really are amazing, and have such an amazingly buttery quality. So you kind of feel like you're eating a heavy-sauce here, but guess what? It's not.

Originally, this recipe called for using jalapeno, instead of green pepper. I still had some green pepper left over from my Studio 5 segment, so I just used that instead. I LOVED that flavor in the sauce, and I'm so glad I made the switch.

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Carrot Ribbon Salad with Cashew Sauce

Ingredients:
1 lb carrots, cut into ribbons with a vegetable peeler
1/2 C roasted salted cashews + more chopped for garnish
1 T extra virgin olive oil
1 T chopped green peppers
3 T lime juice
1/4 C water
chopped cilantro for garnish
salt

Method:
1. Prepare carrots and put into a large bowl or large flat plate.
2. Puree 1/2 C cashews in a blender with EVOO, peppers, lime juice, and water until completely smooth.
3. Pour sauce over carrots. Sprinkle with cilantro & cashews and season with salt.

Recipe adapted from: The Food Network Magazine, April 2013 Issue, Pg. 109

Angel Food Cake with Strawberries

2013-04-24T00:30:00.000-07:00

You know those blogs who post a TON of pictures of one stupid cake?

Seriously, who do they think they are?

The queen of the universe?

I mean, one picture is all it takes. Maybe two.

I would never...

Until I made this cake.

My 2 lbs (for under $2 this week - I love Spring!) of strawberries were ripening much faster than I anticipated. It drove me nuts. You see, I wasn't planning on using them until a few days later, and I already had a dessert on the fridge destroying my afternoon snack on a daily basis.

Oh wait, did I say destroying?

I meant rocking.

If you run your miles, you can enjoy every morsel, my friends.

Anyway, off to the store I went for the DOZEN eggs needed to make this blessed dessert. After I came home, and started the cake, I thought things were going pretty well. Unfortunately, my blonde ways came to the forefront, and I got halfway through medium-peaking my egg whites before I noticed I didn't have enough cream of tartar. I wanted to slam my head against the fridge - I had JUST been at the store a half hour before.

Even happen to you? No? Please tell me yes.

Thankfully, a dear friend was clutch, providing me with enough cream of tartar to continue with my very first attempt at making angel food cake. (Thank you! Thank you! Thank you!)

For the recipe, I turned to one of the Food Network Lords: THE Mr. Alton Brown. I've honestly never made a recipe of his that hasn't turned out perfectly. The man's a genius.

Making this cake, oh man - it was an art, really. It has the most beautiful consistency, and the batter is light as a feather. I sliced up my strawberries, made a quick frosting (I know this cake is typically dolloped with whipped cream, but play pretend with me just this once? I had no heavy whipping cream lying around), and heated up some strawberry jam to pour over the slices.

It was divine.

Angel Food Cake

makes one bundt, serves a thousand toddlers

Ingredients:

1 3/4 C sugar

1/4 t salt

1 C cake flour, sifted

12 egg whites (room temperature)

1/3 C warm water

1 t almond extract

1 1/2 t cream of tartar

Method:

1. Preheat oven to 300 degrees.

2. In a food processor, spin sugar about 2 minutes until a powder forms. Split the sugar powder in half, and mix one half with the salt and cake flour. Set the other half aside for later.

3. In a large bowl, use a large whisk to thoroughly combine (until foamy) egg whites, water, almond extract, and cream of tartar. After a couple minutes, switch to mixer fitted with whisk attachment.

4. Slowly sift the reserved sugar onto egg mixture, beat continuously at medium speed until you reach medium peaks.

5. Once you have reached medium peaks, sift enough flour mixture on the surface of egg mixture to cover (small layer). Fold in with spatula. Repeat again with remaining flour mixture. Continue until all is incorporated.

6. Carefully spoon mixture into an ungreased tube/bundt pan. Bake for 35 minutes - check with toothpick for doneness. Yes, that's a word now. Cool in pan, cake-side up for an hour before moving from pan.

7. Serve with fresh strawberries, whipping cream or vanilla frosting, and warm jam for dripping.

Recipe source: Alton Brown, Food Network

Chicken Salad Piccata

2013-04-22T06:35:00.001-07:00

Okay, I cheated.

Apparently a traditional piccata is supposed to have capers.

And in a battle between capers vs. bacon, guess which one always wins?

Dang straight it does.

I know this is another savory recipe in a row, but one of my readers is 100% right: people are more likely to try a savory recipe vs. a sweet one; myself included. Later this week, though, I have something really fun to share - so keep those sweet teeth lined up and ready to go.

I loved the texture of this salad - the potatoes weren't mushy as expected. They were cooked perfectly, and the beans were cooked through well enough that they still maintained their integrity in the crisp department, and didn't turn the nasty-overcooked-green-bean color. The bacon was a genius addition, if I must say. But then again, bacon almost always is. The reason this dish is called a piccata, I've learned, is that it's coated in a light lemony sauce - I drenched the veggies in it, but I didn't want the coating on the chicken to get soggy. So the chicken was added in after the said coating. The lemon sauce added such brightness to the flavors, and really brought the beans and potatoes to life.

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This weekend was really beautiful. Ryan and I were able to actually hang out together. We went out to dinner, got a Redbox (Don't Back Down is awesome, btw), went on a couple walks as a little family, and were able to just enjoy each other's company without a computer staring either one of us in the face. And that, my friends, is really how it should be.

One, this is because Ryan took a wee break before finishing up his very-last-law-school-paper-ever this week. And two, because I completely made a grave error in handing my son his sippy cup in which the lid can be easily removed... by him... all over my laptop...

To say it's been devastating would be a gross understatement.

But it's also been a good thing - I went through computer withdrawals, and that's kind of sad. It was good for me to unplug for a while, and I found myself becoming more creative in the "hanging out with the kid" department. Even though my computer is torched, some good came out of it.

And yes, we'll probably be looking for a new computer this week so I don't have to commandeer Ryan's computer when he's in the bathroom/sleeping/eating/catching the end of an NBA playoff game. Wish us luck!

Chicken Salad Piccata
makes about 4 servings

Ingredients:
1/2 lbs small red potatoes, quartered
1/2 lb green beans, keep them whole, or half crosswise
1/4 C + 2 T extra virgin olive oil (EVOO)
2 strips bacon, cooked crisp, chopped
1/4 C fresh flat-leaf parsley
grated peel and juice of 1/2 lemon
2 skinless, boneless chicken breasts, trimmed, sliced sideways, and lightly pounded
2 large eggs
1 C flour
1 C Italian bread crumbs + 1/2 C panko
salt & pepper
1/4 C chicken broth

Method:
1. In a large saucepan, add the potatoes and enough salted water to cover by 1 inch. Bring to a boil and cook until almost tender, about 10 minutes. Keeping water boiling, remove potatoes from water using a slotted spoon and transfer to a colander.
2. Add green beans to boiling water and cook for 2 minutes, stir while cooking. Drain in colander with potatoes, let cool slightly.
3. In a large bowl, whisk together 1/4 cup EVOO, cooked bacon, 3 T parsley, the lemon peel, and half the lemon juice. Add potatoes and beans to mixture and toss gently (you don't want the potatoes to get mushy). Season with salt and pepper, set aside.
4. Bread the chicken: In a large saucepan, drizzle a little EVOO, bring heat to medium. Prepare 3 bowls: one bowl for the whisked eggs + a very small splash of water, one bowl for the flour, and one bowl for the Italian bread crumbs + panko.
5. When oil is warm (not hot enough to pop), dunk chicken one at a time - first in the flour, then in the egg, then in the breadcrumbs (*one hand for wet ingredients, one hand for dry ingredients, or else you'll make a mess and hate me*). After coated, gently lay coated chicken in heated oil. Repeat with the other three chicken breast portions. Season with salt & pepper.
6. Cook on one side until bottom gets toasty brown, then flip. Cook about 2 minutes, then put a lid over pan and turn down to a very small simmer. Cook for about 5-10 minutes until center hits 160 degrees with a meat thermometer. You want juicy chicken? Remove the chicken from the pan, place on a plate/cutting board for 5 minutes - don't cut into them. Let those juices seep back in to the chicken first. Slice chicken crosswise, then toss into potato & bean salad.
7. While pan is still warm/hot, pour in chicken broth and bring to almost a boil - scrape up any chicken bits. Add in remaining lemon juice & parsley. Let reduce a little until sauce forms/thickens. Pour over veggies & chicken.

recipe adapted from: everyday with Rachael Ray magazine - breading technique is my own.

Whole Wheat Taco Cups

2013-04-19T00:30:00.000-07:00

I know that everyone and their dogs have probably made these taco cups already.

I blame Pinterest: the mistress of blog land.

Even so, giving these cups a try has always been on my list. And well worth it, I say. They were the perfect little size, melted with gooey cheese in every bite, and we loved how we could customize our little cups with whatever toppings we wanted.

If it was up to me, I would have dumped the whole dang can of olives in one cup and called it good. My obsession with olives is beyond any type of therapeutic cure. Ryan, on the other hand, can't even stand a small slice of olive within smelling distance. So as you can see, I am officially the yin to his yang.

Oh, definitely make these, btw, etc, etc, etc. Kids eat this stuff up - literally. And Ryan, the whole-wheat-hater, gobbled these right up as well. So I guess all the pinning and repinning was for good reason.

So pin on, sailors. Pin on.

And happy weekending.

Whole Wheat Taco Cups
makes about 24 cups

Ingredients:
a bunch of whole wheat tortillas, cut into 4-inch circles
1 lb ground beef
1 t salt + 1/2 t pepper
1 T chili powder
1 t cumin
1 8oz can tomato sauce
2 C shredded taco blend cheese (Monterrey jack/pepper jack/cheddar)
Taco toppings: shredded romaine hearts, avocado, sliced olives, sliced tomatoes, sour cream

Method:
1. Preheat the oven to 375 degrees F.
2. Lightly grease your muffin tin (24 cups). Using your cookie cutter, knife, or the top of a cup, cut a circle out of the tortillas. If you have larger tortillas, you might be able to get more than one circle out of them, but if you have smaller ones, maybe just one per. Save the scraps for crisping for a salad later. etc.
3. Microwave cut tortillas for 10 seconds each and nestle one tortilla in each up, gently pressing them in until the bottom is filled and cup stays in place. Set aside.
4. In a large skillet, cook ground beef, season with salt and pepper, over medium heat until pink is gone, about 5-8 minutes. Drain any excess grease. Stir in chili powder, cumin, and tomato sauce. Bring mixture to a simmer and cook for about 5 minutes.
5. Scoop a spoonful of meat mixture into each tortilla cup, filling about halfway. Top with a sprinkle of cheese and back until tortillas are lightly golden around the edges and cheese is bubbly - about 10 minutes. Carefully remove the cups from the muffin tin and serve with taco toppings of your choice.

Recipe idea from: mel's kitchen cafe

Peas and Pancetta

2013-04-16T23:17:00.000-07:00

Friends,

I beg you.

Make this dish as soon as you physically and emotionally can. You will fall in love!

We couldn't believe how incredible this side dish was - it completely stole the show, and we've kind of been talking about it ever since.

The secret?

orange zest and orange juice.

It transcended any way I've ever eaten peas - or pancetta for that matter. We seriously couldn't eat it fast enough, and although the servings suggest this dish at about 6, Ryan and I polished it all off between the two of us.

Within seconds.

But really. At your next potluck/family gathering - take this dish. People will probably stalk you, demanding the recipe.

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Peas and Pancetta
makes about 6 servings

Ingredients:
1/4 lb pancetta, trimmed and diced
1/4 C red onion, finely chopped
1 t minced garlic
Grated zest and juice of 1 orange
3 C frozen peas
1/4 C fresh parsley
1 T unsalted butter
kosher salt

Method:
1. Over medium heat in a large skillet, cook the pancetta until crispy, about 5 minutes. Add onion and garlic, cook for about 1 minute.
2. Add orange juice, increase the heat to medium. Add in peas and cook until tender, about 3 minutes.
3. Remove pan from heat and fold in the orange zest, parsley, and butter. Add seasoning to taste - but careful not to salt as usual (pancetta is naturally very salty).

recipe source: Food Network magazine, April 2013