Baking with Blondie

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.

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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.

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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.

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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.

----

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.

-------

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

Pear Almond Cake with Cinnamon Brown Sugar Buttercream

2013-04-14T23:05:00.000-07:00

Um... so....

You see this cake?

I totally made it at 11:30pm on Nyquil.

Imagine laying individual sliced almonds "neatly" in a row when your eyes can barely stay open.

It was the Saturday night before Easter, and I told my family I'd bring dessert. I had it all planned out, baked the cake layers early, but somehow got distracted throughout the day and ended up frosting/decorating the cake last minute. I was still getting over the cold my son passed on to us, and had already taken some medicine for the night, but it was only after I had taken the Nyquil when I realized that I'd have zero time the next day to get the cake done before we had to head to my Mom's for Easter dinner. So I swirled the top of the cake and started laying down sliced almonds on the sides... I remember laughing at how insane it looked, instead of the perfect picture I had planned out in my head. My experiences with Nyquil are very infrequent, but it's been my experience that everything is hilarious a few hours into taking it.

The next morning I fell in love with the unkempt quality of the sides. It reminded me of dragon scales. I remembered just how delicious the inside of the cake is with the layers of moist almond pear cake, made from fresh pear puree. I soaked the insides with cinnamon simple syrup, and frosted the dang thing with cinnamon brown sugar buttercream. It was HEAVEN, I tell you. And the most perfect cake for our family feast on Easter Sunday. or any given Sunday. or for breakfast. or with a fork for a snack. I won't judge.

Moral of the story, in my case: Nyquil frosts good cakes.

Pear Almond Cake with Cinnamon Simple Syrup & Cinnamon Brown Sugar Butter Cream

Cake:
3 C cake flour, siften
2 1/2 t baking powder
1/2 t salt
2 T butter, melted and cooled
2/3 C pear puree
1 3/4 C sugar
2 eggs
1 t almond extract
1/2 t vanilla
3/4 C milk

Cinnamon Simple Syrup:
1 C water
3/4 C sugar
1 T cinnamon

Frosting:
1/2 C browned butter, cooled to a solid
1/4 C vegetable shortening
1/3 C dark brown sugar, packed
1 pinch of salt
1/8 t vanilla extract
1/2 t cinnamon
3 C powdered sugar
1/4 C heavy whipping cream

Method:
To make cake:
1. Preheat oven to 350 degrees. Prepare cake rounds with a smear of shortening and a light flour coat.
2. Whisk together flour, baking soda and salt in a separate medium bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time, then add both extracts, beat until thoroughly mixed together, then add in pureed pear.
3. Add flour mixture to creamed mixture alternately with wet mixture, beat very well after each addition. Continue until everything has been added and incorporated.
4. Pour mixture into prepared pans, bake about 30-35 minutes. Cool for about 10 minutes, then turn cake out of pans onto a cooling rack.

To make syrup:
1. Heat sugar, cinnamon, and water over medium high heat until bubbling rapidly. Stir, turn heat off, and let cool completely. Brush syrup between cake layers and let soak before frosting.

To make frosting:
1. In a stand mixer bowl fitted with a paddle attachment, whisk softened brown butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon, and beat until smooth.
2. Add in one cup of powdered sugar at a time, and beat well after each addition. With your mixer on medium speed, carefully and slowly pour in heavy whipping cream. Don't overmix, only combine until fluffy.

recipe source: country cleaver via tidymom.net

Whole Wheat Banana Waffles

2013-04-12T03:00:00.000-07:00

That's not butter.

It's further confirmation that I am obsessed with my melon baller.

This time, bananas were my delicious victim.

I just didn't want to scare away all the health nuts with the "fake butter balls." haah.

Not that I avoid butter or anything - we're actually great friends.

I haven't posted a breakfast recipe in a while. It's about dang time, I say.

Yesterday morning I was craving waffles like crazy. I didn't have any white flour left, only had 2 eggs in the fridge, and had a ripe banana I wanted to use up. This recipe was the first to pop up in my search - and lucky enough, it was from one of my favorite websites: Eat Yourself Skinny. She is a doll, and her recipes rock my socks.

I expected this to taste.... healthy... you know... that grainy not-as-good-as-it-could-have-tasted scene on your plate.

However, this recipe is a complete exception. It tasted perfect. The flavors were all there, and in a tastefully balanced way. And even though I still make fun of my sister when she uses applesauce in her cookies, the applesauce worked just fine in these waffles! I used some canned applesauce my Mom made us last year from her apple tree. Doesn't get any more au natural than that, suckas.

This recipe made quite a few waffles for just the couple of us, but the leftovers froze beautifully. I've been re-heating a couple of them each morning for my son's breakfast.

Whole Wheat Banana Waffles
makes about a dozen belgian waffles

Ingredients:
2 C whole wheat flour
2 eggs beaten
1 3/4 C skim milk
1/2 C unsweetened applesauce
4 t baking powder
1 ripe banana, smashed
1 T sugar
1/4 t salt
1/2 T cinnamon
1/2 t nutmeg
1 t vanilla extract

Method:
1. Preheat your waffle iron.
2. In the bowl of your stand mixer fitted with whisk attachment, whisk eggs together until fluffy and bubbles form. Add in the milk, applesauce, and vanilla.
3. In a separate bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg. Beaet flour mixture into the egg mixture.
4. Add in banana, and blend completely.
5. Spray waffle iron and and by 1/2 C-fulls at a time per batch, add batter into the waffle iron. Cook until golden brown. Repeat with remaining batter until finished. Serve hot with fresh fruit and maple syrup.

recipe source: eat yourself skinny

Dark Chocolate Chip Chocolate Cookies with Almonds

2013-04-10T08:34:00.001-07:00

Most of us have been there.

And most of us look back and laugh a those who have been there, too.

You know, that moment when the doctor at Insta Care gives you the look of "so... um...you really brought your son in for this? Ever heard of a band-aid?"

To make a long story short, my son dove off our couch into the corner of our coffee table, and there was quite a bit of blood. For a toddler who only knows how to communicate on a very basic level, the writhing around in pain coupled with the crying and screaming only spread the gore around even more. (I'm not too keen on blood all over the place, you see.) And his favorite blanket happens to be white. Awesome. Wiping off his face with a ice-cold hand towel revealed a cut - not your usual cut... and it scared me.

I called Ryan in panic, and didn't even tell him what was wrong. I remember saying: Ryan? Ryan! You need to come home! Come home right now!

He was parked in front of our house within 10 minutes.

We drove to the Insta Care section of the health center at the university about 15 minutes before it was supposed to close for the night. The manchild screamed so hard while they were cleaning the wound, then the doctor left the room.

He smiled as he came back in asking, with almost a laugh, "you guys have any band-aids?"

We felt like those parents who bring their kid to the doctor in panic because of a runny nose.

Needless to say, that was the most expensive band-aid we've ever paid for....and the Manchild ripped it off his face in the parking lot.

Anyone ever had this type of experience? Did you feel kid of... embarrassed? I know head wounds are supposed to produce much more blood, but how can you decide whether or not to take your kid in?

Either way, the kid has a shiner, and one pretty gnarly scar on his face now. The chick's dig it, right?

- - -

These cookies were a craving-induced-throw-together. I love making sweets on Sunday nights, and this past Sunday was no exception! We needed cookies, pronto. Unfortunately, my husband had eaten nearly all our chocolate chips. We had about a cup of dark chocolate chips in the back of the cabinet, and a ton of sliced almonds leftover from a cake I made (to come next week :). I found this recipe, made some adjustments using dark chocolate cocoa powder (more chocolate flavor to help the dark chocolate chips along), and fell in love with the results! I doubled the recipe, making about a couple dozen cookies.

What I loved most about these cookies was the crunch from the sliced almonds paired with the soft chewy texture of the cookie. It was unique, and I can't wait to try using almonds more often in my baking.

-------

Dark Chocolate Chip Chocolate Cookies with Almonds

Ingredients:
1/2 C butter, softened
1/2 C packed dark brown sugar
1/3 C sugar
1 egg
1 t vanilla extract
1 C all-purpose flour
2 T dark chocolate cocoa powder
1/2 t salt
1/4 t baking soda
1/2 C dark chocolate chips
1 C sliced almonds

Method:
1. Preheat oven to 375 degrees. In the bowl of your stand mixer fitted with paddle attachment, cream butter and sugars together until light and fluffy - about 3 minutes. Beat in egg and vanilla.
2. In a separate medium bowl, whisk together flour, salt, baking soda, and cocoa powder.
3. Gradually add the dry mixture to the wet and stir well. Throw in chocolate chips and almonds.
4. Roll dough into 1 inch balls. Place about 2 inches apart, they will spread out. Bake for about 9 minutes or until edges are firm. Take out of oven before they look like they're done - then let them cool and harden for 2 minutes. Remove and continue cooling on a wire rack.

*store in an airtight container with a slice of bread to keep soft.

Recipe adapted from: Taste of Home

Peanut Butter Granola Wrap with Strawberry and Banana

2013-04-08T10:30:00.002-07:00

What a rainy morning we've woken up to here in the valley.

Whenever I see the rain in Spring, I can't help but hear my mother's voice saying:

April Showers Bring May Flowers.

When Ryan and I pulled our little boy on a short wagon ride yesterday, I couldn't help but admire the adorable houses in the neighborhood. They're all very unique, but almost all of them had flowerbeds adorned with little to many beautiful Spring flowers. My current favorites are the tulips (mostly the white or purple ones). But the Spring flowers I remember most from my childhood are what I called the "Barbie grapes" (muscari bulbs/grape hyacinths). I would snip a few of the flowers off from my Mom's flowerbed (again, I was a rotten child sometimes), and put them on a plate for my little plastic fashionistas. Ken always had more than his fair share, that's for sure.

As we walked slowly back to our home, we talked about planting bulbs someday in the flowerbeds of our very own home. We're still not quite sure when that will happen, but we love to dream about things like that in every detail together.

- - -

This wrap makes a really wonderful breakfast-type meal, or even would do for lunch with a side of veggies, but it quite honestly tastes more like a sweet dessert.

Normally I use whole grain tortillas for my wraps, but once again, we used them up making quesadillas, so we snuck some of Ryan's flour tortillas. Maybe using the whole grain would cut better through the sweetness?

The different textures are perfectly proportioned so you get a little juicy, little crunch, little soft, and a little creamy taste in each bite. This wrap will surprisingly fill you right up - the recipe below is for one serving, but even a half a wrap would do alright. I think you could even try this wrap with unsalted sliced almonds is you have those lying around instead - anything with a little crunch would work perfectly.

I originally made this wrap for my little guy, and sliced the wrap up every half inch so it looked like a cute breakfast sushi on his plate, but he opted for his usual oatmeal. I didn't mind - I certainly didn't let it go to waste :)

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Peanut Butter & Granola Wrap with Strawberry and Banana

Ingredients:
1 large tortilla, white flour or wheat (I usually use wheat, but we only had Ryan's white left)
1/4 C fresh strawberries, sliced into small pieces
1/4 C sliced bananas
2 T granola
1 T all-natural peanut butter
1 T sugar-free strawberry jam (optional)

Method:
1. Prepare fresh fruit.
2. Heat tortilla in microwave for 10-15 seconds. Spread on Peanut Butter and Jam.
3. Scatter fresh strawberries, bananas, and granola over tortilla.
4. Wrap tortilla, tucking in the ends. Slice in half. Enjoy

Source: BwB original

Rainbow Fusilli Primavera

2013-04-05T02:00:00.000-07:00

I just about fell off my chair when I was reading my April issue of The Food Network magazine this past week.

You see, they had identified this dish you see before you as "kid food."

Kid food?

I'm pretty sure those green things will turn away most children. And the red peppers? hilarious.

Yes, I fully understand there are perfect children in existence that will eat everything and anything you put in front of them. To their parents I say: enjoy it while you can... some of them eventually grow away of it. At least that's what happened to my little guy. How's that for hasty generalization, eh?

He used to eat everything - including the non-edibles. But for what seemed as quickly as overnight, he hated everything I put on his plate - things that he'd never turned his nose up to. I've been feeding him a wide variety of food since he was very little, and he completely built up my self-esteem in the "my perfect child eats everything I give him" department. Now, we almost get verbally assassinated in what I'm positive are filthy profanities in toddler-speech every time we try to feed him something new (especially if the new ingredient (usually a veggie) was hidden in a sauce or sandwich). Not to mention redecorate the walls and carpet after meals from flying food (totally thought we were past that phase).

We're working on it. I'll never stop, though. Never surrender! (for my Galaxy Quest fans).

So, to the mighty Food Network which I love (and miss since we cancelled our cable channels), I strongly object to the label you have given this dish. Kid food? Maybe the older-types. Certainly not the wee little ones - well, at least not mine.

I LOVED this stuff! It was amazing for lunch, dinner, and lunch again the next day! Ryan wasn't too keen on the veggies (kid at heart, maybe?). The vegetables were cooked just enough to not be crunchy, but still had a slightly crisp texture.

The sauce isn't thick at all, but dresses the salad perfectly. Also, don't omit the red bell pepper - it was my favorite part of this dish by far. All the colors made this little primavera so gorgeous! I could see this filling the "take to work for lunch" role very well - cold or warm, it fits the bill.

Plus, YOU get all the benefits of eating broccoli, carrots, bell pepper, peas, parsley, and I'm pretty sure the tricolor fusilli noodles were made with tomato and spinach. Go team.

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Rainbow Pasta Primavera

Makes about 4-6 servings

Ingredients:

12 oz tricolor fusilli

1 C broccoli florets

3 carrots, trimmed and thinly sliced

1 red bell pepper, cut into thin strips

1 C frozen peas

4 T cold unsalted butter

3 cloves garlic, minced

1 C low sodium vegetable broth

ground pepper

1/2 C grated Parmesan cheese

2 T chopped fresh parsley

Juice of 1/2 lemon

Method:

1. Bring a large pot of salted water to a boil and add the pasta and cook according to the directions on the label. In the last 3 minutes of cooking, add in the broccoli, carrots, bell pepper and peas. Reserve 1 cook of the cookin water, then drain the pasta and veggies. Return them to the pot. Don't tell the cops.

2. While pasta is cooking, make the sauce - heat 2 tablespoons of butter in a large skillet over medium heat. Add garlic and cook, stirring, until very fragrant and soft. Add in broth, 1/2 t salt and some pepper to taste.

3. Bring to a simmer and cook until slightly reduced, about 3 minutes. Whisk in remaining 2 tablespoons of butter until melted and sauce has thickened.

4. Pour sauce over pasta. Add cheese, parsley, and fresh lemon juice. Cook over low heat until cheese melts. Add enough of the reserved pasta to loosen up the sauce. Season again with salt and pepper if you wish, and top with more cheese.

Recipe source: Food Network Magazine, April 2013 Issue

White Chocolate Raspberry Frosting

2013-04-04T02:00:00.000-07:00

Wanna find out how to make my new favorite frosting?

Check out my guest post over at Love Stitched to find out :)

Spinach and Arugula Pesto

2013-04-02T02:00:00.000-07:00

(click here to see if you won the giveaway :)

Most of you fine peeps are on Spring Break. And because of you, I have thoughts soaked in extreme jealousy.

However, instead of letting myself become as green as this pesto with envy, I have decided to provide you with some Blondie approved activities for your week off:

1. Watch the first two seasons of Glee on Netflix. Tell no one.

2. Buy a watermelon. Slice it in half. Eat both halves in one sitting with a spoon. Wear your Joey pants. Tell everyone.

3. Use up all your toddler's chalk to fill in your entire driveway with color.

4. Don't stop there. Color Daddy's tires with said chalk. Laugh as he drives away to a serious interview with flower-power pink tires.

5. Did anyone catch my idea on the GIVEAWAY to blow up your backyard shed with mentos and diet coke? That sums me up in a single sentence. Oh, don't really do this. Unless it's actually your shed. Wear goggles, maybe.

6. Eat an entire can of black olives. Then email me about it. We will most likely become besties.

7. Run around your house with a blonde wig on and pretend you're me after winning Top Food Blogger of 2013, singing none other than one of my favorite "singing in the shower songs" from Legally Blonde the Musical. (PG13 folks)

8. Go to a frozen yogurt place. Fill up the bottom inch of your cup with white chocolate yogurt, then overflow the cup with fresh strawberries and cookie dough balls. Thank me later.

9. Forget the previous 8 suggestions. Just sleep for an entire day and night straight. It's what I wish for each year on my birthday.

10. Eat enough Mexican food to make your Momma proud.

Oh, and if by chance you're still reading, stay tuned to see what I slathered this top-of-the-charts pesto on.

It changed my life.

------

Spinach and Arugula Pesto

Makes 1 heaping cup

Ingredients:

1/2 lb fresh spinach, washed and trimmed

1 small bunch fresh arugula, washed and trimmed

3 cloves of garlic

1/4 t salt

1/2 C walnut pieces, toasted

1/2 C grated parmesan cheese

1 T lemon juice

1-2 T water

1/3 C EVOO

Directions:

1. In a food processor or blender, combine all ingredients except for EVOO. Process until mixture forms a paste. Gradually add in olive oil - adjust seasonings according to your preference.

Recipe source: Tyler Florence, Food Network

Pear and Candied Pecan Salad with Bacon and Feta

2013-03-29T08:04:00.001-07:00

Friday is finally upon us. This weekend I think I'll hit up the cozy warm sand and listen to the waves as they crash into the soft beaches...

Oh wait.

We live in UTAH.

I've lived in Utah my entire life. Land-locked, if you will. But from some strange place within my bones, I feel like I was born to be at the beach. Especially during the Spring/Summer time.

I'm not big into the whole "get some sun" deal - I'm a blonde-haired-fair-skinned white child. I've never really been able to tan, I only get lobster red. So it's not even worth it. Oh, and I'm pretty sure the high-risk I have of getting skin cancer has something to do with it.

I long for the soft sand in my feet, between my toes.

I long for the pleasure of cooling off in the cool, salty water.

I long for the melodic and tranquil sound of the crashing waves.

I long for closing my eyes for 10 seconds without worrying about anything.

I long for oversized sunglasses, soft towels, and a pile of food magazines to pine through in one sitting.

Maybe I just long for a little break? Law school has certainly taken it's toll... and I think we're ready to escape for a while.

Unfortunately, I think it's 10-15 hours to the nearest beach.

Someday, right?

---

This salad, btw, is incredible. I may have eaten a couple strips of bacon before I was supposed to crumble them into the salad. Also, the candied pecans were a cinch to make. Under 2 minutes, really, to throw together. This salad would be perfect for a baby shower, ladies lunch in with the girls, bridal shower - heck, you name it.

Pear and Pecan Salad with Bacon and Feta

Ingredients:
Spinach
Ripe Pear cut into thin slices
*Candied pecans (or you could serve them raw, but I promise you'll want the sweet)
Feta Cheese
3 slices of bacon, cooked crisp, crumbled
Dried cranberries
red onions, sliced very thin (optional)

*Candied pecans:
8oz pecans
5 T sugar

Note: Dressing can be whatever you want - a light lemon or balsamic vinaigrette would be lovely. The original recipe called for Sweet Red Wine Vinaigrette, but it's completely up to you. Ryan and I ate this salad dry as a bone and it was still amazing.

Method:
1. To make candied pecans: in a small dry skillet, pour in pecans and sprinkle with sugar. Cook over medium heat until sugar has seeped into/onto the pecans. Remove pecans from heat, and let dry. You should be able to crumble them apart. Set aside.
2. To make salad: In a medium-large salad bowl, combine all salad ingredients. Top with candied almonds and vinaigrette of your choice.

Recipe inspired by "Pear and Pecan Salad" from: Cafe Zupas Bloggers Annual Cookbook

Carrot-Pineapple Smoothie

2013-03-28T01:00:00.000-07:00

Awww! Just look at that little pineapple shark in the pool of carrot goodness.

I seriously need to get out more, people.

Sick kids are no joke. I feel extremely lucky for not having the Manchild ill since he was only weeks old. But life has a funny way of catching up and throwing you quite the curve ball. This kid is loaded with a couple ear infections, a repository virus, a nasty cough that chills your bones, and is still recovering from a recent case of tonsillitis.

So it goes without saying that this past week has just been a party-and-a-half in the Blondie household.

And no matter how sweet-as-candy they create the antibiotics and cough medicine, the kid still refuses to willingly take it. Hiding it in juice was a nice attempt, too - but completely backfired. I feel like every morning is a torture session, and it breaks my heart. Then again, I've been an advocate for tough love since the beginning.

With all the kid vs. medicine matches, my obsessive need to try to keep the house in order, and the miserable zombie child pillaging the living room, there has been almost no time at all for a decent lunch.

This shake saved the day.

Veggies. Fruit. Seriously.

5 amazing ingredients have never been so worth it.

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Carrot-Pineapple Smoothie

makes about 2 medium servings

Ingredients:

3/4 C chopped fresh pineapple

1/2 C chopped carrot

1 banana, peeled and chopped

1/2 C ice

1/3 C fresh 100% orange juice

Method:

1. Combine everything in your blender. Go nuts.

recipe inspired by: real simple