I’m hitting the road bright and early this morning. It’s Chicago or bust for this girl to celebrate a short but sweet girlfriend getaway. I’ll be spending today with an old friend who just had her second baby, and Saturday with two of my other besties (the Napa girls!) for a fun day in the city. Cannot. Wait. Girl time is seriously the best time. : )

I’m heading home early Sunday morning to spend the rest of the weekend with Ben and family. Lots of driving (5+ hours each way) but totally worth it. Especially since road trips won’t be so easy after baby! Do you have any fun plans in the works? 

Wherever you are, and whatever you do, have a fun and safe holiday weekend, and in the meantime please enjoy my favorite finds from around the web in this week’s Friday Favorites!

Click the blue links to be taken to the original source.

Favorite bite: Brown-Butter Salted-Caramel Mocha Cookies. Um, is this real life? UNbelievable!

Favorite fashion. Love the pops of pink and gold, and those wedges are too cute. Maybe next year?

Favorite bite: Marinated Cherry Tomatoes with Whipped Ricotta on Sourdough. I am so down with this recipe. Those tomatoes look absolutely mouthwatering with the whipped, herbed ricotta.

Favorite find: Hey Y’all! This print makes me so happy. I want to put it in my entryway.

Favorite mmm: Lemon Blueberry Muffin Bread. One of my favorite muffins, in loaf form. Brilliant idea!

Favorite furball. Caption this – bahaha! I’m definitely hearing a very studious English accent.

Favorite frozen: Coconut Lime Semifreddo. Looks super fancy, but pretty easy to make. Loving the yummy tropical twist, too.

Favorite find: Tree Saver Towels. I use more paper towels than I care to admit, so this eco-friendly solution sounds perfect.

Favorite crunch: Dorito-Flavored Popcorn. Dairy and funky ingredient free? I am all over this nacho cheese-flavored popcorn!

Favorite sip: 3 Skinny Summer Blender Drinks. Three frosty drinks that are alcohol-free and low-cal to boot. Would be awesome to make one sometime this weekend.

Favorite travel: Best Road Trips in the US. ‘Tis the season for road trips! Pick a route, any route! Which ones are your favorites? 

Favorite slice: Hawaiian Strawberry Tart. The perfect mix of Hawaiian-esque ingredients in a sweet little tart. So creative.

Favorite find: Steven Allen Boy Pant. Damn you adorable Boy Pants for being so ridiculous cute, but so ridiculously expensive!

Favorite fresh: Whole Wheat Pearl CousCous with Cherries and Arugula. Great combo of chewy couscous with sweet cherries and peppery arugula – plus the addition of salty parmesan cheese. Basically, all the things!

Favorite Redo: DIY Chalkboard. I love how this blogger took inspiration from an issue of Southern Living Magazine and coated a Goodwill painting with chalkboard paint then scrolled a fun quote on it. Seriously cheap, but sweet decor.

Favorite woah: Snickers Cake. Woah. WOAH! I would give my left arm for a slice of this!

View past Friday Favorites >

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Have a wonderful, long weekend!

In addition to recognizing the women and men who have given their lives in service to our country, to whom I am forever grateful, Memorial Day weekend is also the unofficial kick-off to summer, and everything that comes along with it. Sunglasses, wine spritzers, and suntan lotion – it is, without a doubt, my favorite time of the year. This summer will be especially special as I’ll be turning 30 (eek) and having a baby (hooray!)

Anyway, Memorial Day is also one of the biggest grilling, BBQ, and picnic holidays of the season so I thought I’d dedicate a post to 20 of my favorite recipes that would be perfect to include in this weekend’s festivities. From pasta side dishes, to grilling mains, summery treats, and sweet sippers, I hope you find a recipe or two to make and enjoy this Memorial Day weekend!

SIDE DISHES

Grilled Corn Orzo Salad with Chili Lime Vinaigrette: This fresh and tasty pasta side dish is smokey and tangy, with just a hint of sweet honey. Fabulous cold or at room temperature.

Click here for the recipe >

Grilled Potato Packs: These are one of my most favorite things to throw on the grill. Crispy, creamy potato slices with no clean up!

Click here for the recipe >

Judy’s Baked Beans: Still don’t know who Judy is, but her baked beans are the only ones I’ll eat. Sweet, smokey, savory – your house will smell Heavenly as these bake in the oven.

Click here for the recipe >

Mediterranean Orzo Salad: Light and fresh, this pasta salad filled with bold Mediterranean flavors is also good cold or room temperature.

Click here for the recipe >

Fruit Dip: The 80s are calling – they want their fruit dip back! It’s not hard to see why after just one taste. This creamy, silky, just-sweet-enough fruit dip was a favorite of mine growing up. You’ll absolutely devour it.

Click here for the recipe >

MAIN DISHES

The Iowa Burger: Beef and bacon burger patties smothered in cheese, sweet corn, and smashed avocado. That’s all Iowa, baby!

Click here for the recipe >

Grilled Chicken with Mom’s Barley Corn Salad: My Mom makes this barley-corn salad all the time in the summer. It’s all-summer, and goes really well with grilled chicken breasts.

Click here for the recipe >

Clubhouse Turkey Burgers: With bacon, BBQ sauce, and cheddar cheese mixed right into the ground turkey, these burgers are packed with flavor.

Click here for the recipe >

Grilled Flank Steak with Salsa Verde: Marinated grilled flank steak melts like butter in your mouth after a quick sear on a hot grill. Dip in bright and zippy salsa verde for an extra kick.

Click here for the recipe >

Maple Grilled Salmon with Cauliflower Rice: For the seafood lovers out there! Try this quick grilled salmon with a perfectly sweet maple-orange glaze. The flavor in this dish is off the charts.

Click here for the recipe >

DESSERTS

Dirt Cake: One of my all-time favorite desserts, Dirt Cake is a hit with both kids and adults. MMM MMM MMM!

Click here for the recipe >

Strawberry Angel Food Cake Jars: A fun twist on a classic summer dessert. Take some help from the store and use bakery-made Angel Food Cake to make assembly of these sweet treats go even faster.

Click here for the recipe >

Boozy Berry Cups: It’s hard to find anything wrong with fresh berries marinated in sweetened wine then served with cold vanilla bean ice cream. Elegant but SO. EASY.

Click here for the recipe >

Chocolate Sheet Cake with Peanut Butter Icing: This recipe comes from my Aunt who has never baked anything I wouldn’t absolutely inhale. Great to have around for an easy treat on Memorial Day weekend.

Click here for the recipe >

No-Bake Strawberry Lemonade Bites: Part jello, part pudding, and all awesome, No-Bake Strawberry Lemonade Bites are sweet and refreshing.

Click here for the recipe >

DRINKS

Skinny Cherry Berry Smash: A little rum, mint, and fresh berries + some elbow grease = a fun little cocktail that’s full of antioxidants.

Click here for the recipe >

Strawberry Lemonade Spritzers: Quite possible THE most refreshing patio drink I can think of. Perfectly fizzy and sweet.

Click here for the recipe >

Sparkling Peach Black Tea: Mix a batch of this sparkling, lightly sweetened tea to sip on all weekend long. It is so, so, so good.

Click here for the recipe >

Strawberry Mojito: The only way to make my beloved Mojito better is to add fresh strawberry simple syrup. I go crazy for these babies!

Click here for the recipe >

Sangria: An oldie, but absolute goodie. Make a double, nay, triple batch if you’re serving to friends!

Click here for the recipe >

Have a safe and happy Memorial Day weekend, everyone!

Last week when I was flying home from California, the side of my left foot got a little tickle mid-flight. I reached down to give my tootsie a scratch (sorry, TMI?) and, not being able to actually see my feet because the seat in front of me was approximately 3.5 inches away, I figured it was the bottom air vent causing the irritation.

Which, WHY do they always have those things blasting -15 degree air, might I add?

Anyway, the itching persisted and when I finally arrived home later that night I yanked up my pant legs to see what all the fuss was about. MARSHMALLOWS, people. My feet looked and felt like I had two giant slabs of squishy gel packs strapped to the top. Press on ‘em, and oh! The dimple stays! The itching was caused by my skin expanding, and, well, that’s pretty much that.

Don’t even get me started on my cankles.

Since then I’ve become ace at putting my feet up, and have been trying to limit salt in my diet (save for the cough bag of classic Lays I just HAD to have last night.) I’ve also been adding lots of flavor to my meals using citrus, herbs, spices, and fresh fruits, like in Chili-Lime Shrimp Bowls with Black Bean-Mango Salasa, aka low-sodium magic in a bowl. : )

Fluffy cilantro-lime rice is topped with a homemade black-bean and fresh mango salsa then finished with sauteed shrimp that’s been marinated in chili powder, fresh lime juice, and a drizzle of honey. It is, da bomb.

I just loved the combo of hot rice, cold salsa, and sizzling shrimp, and the flavors of cilantro and lime swirled throughout the dish were unbelievably refreshing. They really set the stage for the smoky-tangy-sweet shrimp. This dish was awesome!

Start the Chili-Lime Shrimp Bowls by creating the chili-lime marinade for the shrimp. I almost want to call this a dressing instead, because you don’t need to marinate the shrimp for very long to get really great flavor. In a large bowl combine 2 Tablespoons extra virgin olive oil, 1 Tablespoon honey, 1/2 teaspoon chili powder, the juice of 1 lime, and a dash of salt and pepper. (It is important to season every layer with a little bit of salt and pepper – but you don’t need much.)

Add 3/4lb peeled –> deveined jumbo shrimp (uncooked) then stash in the fridge while you get the rest of the dish ready.

Next make the Cilantro-Lime Rice which makes up the base of the bowl (pictures borrowed from my Black Bean Soup Recipe!) Bring 2 cups water, 1 Tablespoon vegetable oil and 1/2 teaspoon salt to a boil then add 1 cup long grain rice (I used jasmine) and cook until light and fluffy, about 15 minutes.

Add the juice of 1/2 a lime and 3 Tablespoons chopped cilantro then stir to combine and set aside.

FREAKING LOVE THIS STUFF!

Finally, assemble the Black-Bean Mango Salsa (my favorite part!) In a bowl combine 1 chopped mango (here’s how I chop a mango >>), 1-15oz can drained –> rinsed black beans, 1/4 chopped  small red onion, and 1/4 cup chopped cilantro. 

Add 3 Tablespoons fresh lime juice, salt, and pepper, then toss everything together. Seriously, keep your spoon outta here or else you won’t have any left for the bowls. This salsa rocks!

Heat a large skillet over medium-high heat then add the shrimp in 2 or 3 batches, cooking until no longer pink, about 2-3 minutes. I also added a splash of the marinade at the end to get that caramelized, sticky-sweet and smokey flavor from the honey and chili powder. Unbelievable!

Scoop the Cilantro-Lime Rice into bowls then top with Black Bean-Mango Salsa and the hot shrimp then dive in!

Chili-Lime Shrimp Bowls with Black Bean-Mango Salsa

Print this recipe!

Serves 4

Ingredients:

For the Cilantro-Lime Rice:
1 cup long grain white rice
2 cups water
1 Tablespoon canola or vegetable oil
1/2 teaspoon salt
juice of 1/2 lime
3 Tablespoons chopped cilantro

For the Black Bean-Mango Salsa:
1-15oz can black beans, drained and rinsed
1 large mango, peeled and chopped
1/4 small red onion, minced
1/4 cup chopped cilantro
3 Tablespoons lime juice (about 1-1/2 limes)
salt and pepper

For the Chili-Lime Shrimp:
2 Tablespoons extra virgin olive oil
1 Tablespoon honey
1/2 teaspoon chili powder
juice of 1 lime
salt and pepper
12oz (3/4lb) raw jumbo shrimp

Directions: 

1. For the Cilantro-Lime Rice:  Bring water, oil, and salt to a boil in a saucepan. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, about 15 minutes. Stir to fluff then add lime juice and chopped cilantro.
2. For the Black Bean-Mango Salsa: Combine all ingredients together in a large bowl then stir to combine.
3. For the Chili-Lime Shrimp: Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 batches,) along with a little of the marinade then saute until no longer pink in the center.
4. Spoon rice into bowls then top with black bean-mango salsa and cooked shrimp.

Don’t be intimidated by the length of the ingredient list. Several items like cilantro and limes are used twice, and many of the ingredients are fridge and pantry staples. I was able to make this dish really quickly and easily. Plus you can make the Black Bean-Mango Salsa in advance as it just gets better and better as the flavors meld together in the fridge.

Hope you enjoy (and here’s to unswollen feet!)

As I mentioned last week, my family is a total Strawberry Angel Food Cake family. We’ve definitely carved out parts in our hearts (graphic) for Dirt Cake, Boozy Berry Cups, and Peaches ‘n’ Cream Cupcakes for other warm-weather dessert occasions, but light-as-air angel food cake topped with cold whipped cream and freshly sliced strawberries is about as easy and delicious as it comes. Pure summer.

Inspired by the salad in a jar I had in Monterey last week, I decided to give the classic dessert a little twist by layering it in a wide-mouthed mason jar, vs slicing and serving on a plate, and call it Strawberry Angel Food Cake Jars! Because, really, when’s the last time eating something out of a jar made you less than sublimely happy – especially when homemade whipped cream is involved?

These sweet treats are great for spring and summer get-togethers, especially Memorial Day, when it’s hot out and you want to end the meal with something light. Assemble the jars a few hours ahead of time or, for some real fun, make an Angel Food Cake Jar bar by laying out cubes of angel food cake, homemade whipped cream, and tons of different berry varieties so people can make their own layered concoctions.

So fun, right?

Start the Strawberry Angel Food Cake Jars with a 7″ Angel Food Cake. I just love Angel Food Cake as it’s basically like eating sweet and puffy cake clouds. Winning! BTW, I was 16 years old the first and last time I tried to make my own AFC. After taking what felt like an hour whipping up a million egg whites then tenderly folding in the rest of the cake ingredients, the dang thing never came out of the pan after baking. Ever since then I’ve taken a little help from the bakery section at the grocery store with no regrets.

Store-bought Angel Food Cake: $2.99

Bypassing serious feelings of baking inadequacy: Priceless.

Cut the Angel Food Cake into 2″ squares then set aside.

Next, slice 6 cups fresh strawberries (about 2lbs.) I have tasted a noticeable difference in sweetness and flavor in strawberries over the past couple of weeks. In all berry varieties, actually!

Finally, whip up a batch of homemade whipped cream. Now there is a time and a place for Cool Whip, but there is a time and a place for homemade whipped cream – and this is it. With so few ingredients involved in the recipe, every one of ‘em has to be absolutely delicious.

Start by chilling the the mixing bowl of your electric mixer, or a glass bowl, in the freezer for at least 10 minutes, then pour in 1 pint heavy whipping cream. 

Add 1 teaspoon vanilla then turn the mixer to medium speed and gradually add 1/4 cup powdered sugar.

Turn the mixer up as high as she’ll go then whip until the cream can hold it’s shape, 2-3 minutes. Don’t over beat, or you’ll have butter!

Layer the Strawberry Angel Food Cake Jars by placing a few cubes of Angel Food Cake into the bottom of a jar, followed by 1/2 cup sliced strawberries, and a generous dollop of homemade whipped cream.

Repeat the layers once more, then serve!

Strawberry Angel Food Cake Jars

Print this recipe!

Makes 6 jars

Ingredients:
1, 7″ angel food cake
6 cups sliced strawberries (about 2lbs)
1 pint heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
6, 12oz wide-mouthed mason jars

Directions:

1. Slice angel food cake into 2″ cubes then divide cubes in half. Divide each half into 6 portions then place 1 portion into the bottom of each mason jar. Top with 1/2 cup sliced strawberries and a dollop (2-3 Tablespoons) of homemade whipped cream then repeat with remaining ingredients.
2. For the homemade whipped cream: place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Whip the mixture on medium speed while gradually adding the powdered sugar then increase the speed to high and whip until cream can hold it’s shape, 2-3 minutes (do not over whip.) Refrigerate until ready to use.

I can hardly stand how fabulous this dessert is! By the way, you can find mason jars at nearly every grocery store these days, and even the hardware store, but if you don’t want to make the investment, these are also super cute layered in martini glasses.

Aaand, scene. : )

Well, despite some seriously funky-looking clouds, blinding rain, and crazy winds, there were no tornado touchdowns in our immediate area last night. I can’t say the same for our friends in Kansas and Oklahoma though, who got hit very, very hard. I’m seeing more and more horrible images coming through on the news every minute. Our thoughts and prayers for a safe and speedy recovery go out to everyone affected.

In lighter news, I’ve got a total Monday meal for you today.

You know how it goes on Monday evenings. Work’s been a bear and by the time dinner rolls around, cooking something elaborate pretty much sounds like the most awful thing on the planet (who, me? Dramatic?) Enter Creamy Chicken & Herb Skillet. 

This meal takes just 1 skillet and 15 minutes to make, and while you might have to stop by the store for 1 or 2 ingredients, I bet you’ve already got the rest on hand.

Chicken breasts are simply seasoned and sauteed then drizzled with a pan sauce made from spreadable herb cheese, chicken broth, lemon juice, and fresh herbs. This is a an awesome meal for springtime, or any season really, but the bright, herby flavors taste especially delicious around this time of year.

I’ve really gotten into using fresh herbs over the past year or so, as they’re a fantastic way to add lots of flavor to a dish for nearly no extra fat nor calories. Did you plant any herbs this spring? I’ve got oregano, sage, basil, thyme, and chives workin’ away!

Start the Creamy Chicken & Herb Skillet by sauteing 1lb chicken breasts that have been brushed with extra virgin olive oil and seasoned with salt & pepper in a large skillet over medium-high heat until cooked all the way through. Remove to plate then set aside.

Turn the heat down to medium then, in the same skillet, saute 1 large minced shallot in 1 Tablespoon extra virgin olive oil until softened, about 1 minute.

Next add 5oz spreadable herb cheese to the skillet.

I used Boursin spreadable cheese, but Laughing Cow or even herbed goat cheese would be fantastic. I love this stuff as it’s pre-seasoned and adds TONS of flavor to the dish for nearly no effort.

Next add 1/2 cup chicken broth and 1 Tablespoon lemon juice to the skillet.

Finally add 2 Tablespoons fresh chopped herbs and stir until smooth. I used chopped tarragon, but feel free to use any herb like basil, parsley, or chives. It really reawakens the herb flavor already in the cheese.

Place the chicken breasts onto plates then spoon the creamy herb sauce over the top. Pair with a veggie side, or piece of crusty bread, then serve!

Creamy Chicken and Herb Skillet

Print this recipe!

Serves 4

Ingredients:
1lb chicken breasts, pounded thin
extra virgin olive oil, for brushing
salt & pepper
1 Tablespoon extra virgin olive oil
1 large shallot, minced
5oz spreadable herb cheese (like Boursin or Laughing Cow)
1/2 cup chicken broth
1 Tablespoon fresh lemon juice (about 1/2 small lemon)
2 Tablespoons chopped fresh tarragon, or basil, or parsley, or chives

Directions: 

1. Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside.
2. Turn heat down to medium then add extra virgin olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Spoon sauce over cooked chicken then serve.

I served my creamy herb chicken with sauteed zucchini on the side. This is a summer staple for Ben and me – so glad it’s back!

All I did was cut a zucchini into thin slices, toss with extra virgin olive oil and McCormik’s Grill-Mates Veggie seasoning blend, then saute for 4-5 minutes in a hot skillet until softened.

Light, quick, and easy. Have a great week!

It seems we’ve skipped right over spring and on into summer as it was tank top and shorts weather all weekend long. (I promise there’s shorts hiding underneath the bump!) Upper 80s and sunny – Ill take it!

Saturday morning I was up at the crack of dawn, destination: Farmers’ Market! I arrived right when the doors opened at 7am to interview a local farmer for Join My Journey. Can’t wait to tell you about an incredible farming family of 12, and their 20+ year farm to market story. Truly inspiring.

I was in and out within an hour and a half, taking a loop after the interview to pick up veggies and fresh flowers before it got really crowded, then came home and swooped up Ben to go furniture shopping.

We’re in need of a new bedroom set, outdoor furniture set, and for Heaven’s sake, a blasted rocker! While we struck out  on a bed and outdoor sofa, we FINALLY agreed on a rocker/glider combo from Buy Buy Baby. It’ll take 8-12 weeks to arrive, and we’ve got 10 more to go until the little man arrives, so hopefully the manufacturer can get on that, uh, ASAP. Nothing like waiting ’til the last minute!

Later we ventured out for a long walk in the heat. It. Was. Glorious. The farthest I’ve gone in a while!

Fragrant lilacs were blooming everywhere and I couldn’t help but stop and sniff, cough, every single one.

Good thing I’ve got a patient Paul on my hands.

It was too gorgeous to stay indoors so a few hours later we invited a couple friends over and fired up the grill for dinner. It was a really the first night where it was warm enough to sit outdoors until the sun went down. Love that feeling!

Let’s see, what do we have here…a couple pre-made/seasoned burger patties from Whole Foods (wasn’t thrilled with ‘em – I liked my copycat Clubhouse Turkey Burgers much better,) fresh asparagus from the Farmers’ Market thrown on the grates sans oil and seasonings then rotated occasionally until cooked, Roasted Potato Wedges, brats, and fresh blackberries sweetened with a little powdered sugar. ‘Twas a fine, summery feast!

Today we all gathered at my parent’s place to celebrate my Dad’s birthday. (It’s actually Monday, so if you know him and see him – make sure to harass him just a little bit!)

It’s tradition for my Mom to make all his summer BBQ faves for the big day, and today was no different.

So much win on just one plate!

Including Judy’s Baked Beans (aka the best baked beans. EVER.) her amazing potato salad (<– if you guys want a full recipe post I’ll do one – just let me know!)

fresh watermelon, and a side salad. Ben bought the watermelon for Saturday night’s BBQ, and I was worried it wouldn’t be sweet enough since it’s still so early, but OMG YUM. Juicy, crisp, and perfectly, summery sweet.

After dinner Finn, my nephew, helped his Papa open gifts…

Then it was time for CAKE!

I feel like it’s been ages since I put my family’s traditional Pepperidge Farms Cake on the blog! The tradition actually started with my Dad.

Many many years ago he forgot my Mom’s birthday until the day of (I know!) and was scrambling to throw her a fine party the evening of. After locating gifts and such he stopped by the grocery store and picked up a frozen Pepperidge Farms Vanilla Cake to dig into a few hours later, not knowing it needed like, 8 hours to thaw in the fridge. When he cut into the cake later that night it was, of course, still frozen and he, of course, was completely busted.

Ever since then we’ve had (thawed) frozen Pepperidge Farms Vanilla Cake for everyone’s birthday. It is SO yummy!

Family time is the best time!

The children started melting promptly at 1, so they took off then Ben and I headed outdoors to enjoy the sunshine with my parents.

It was a lovely (HOT!) afternoon to chat underneath the patio umbrella, enjoying the flowers and the company.

Happy birthday, Dad! Thank you for being exactly who you are!

Well, there’s a tornado watch on the horizon so I think I’m staying put indoors for the rest of the evening – one eye on the sky. I hope you had a wonderful weekend – catch ya’ on the flip side!

It’s going to be a hot and steamy weekend ’round these parts (shh, don’t tell my fellow Midwesterners, but I actually love humidity!) There’s nothing like heading out for a long run on a cloudy, humid day and working up a crazy sweat in the heat. Alas, I’ll have to stick to working up that same sweat via power walking, at least for the next few months, but the feeling is still relatively the same.

I guess what I’m trying to say is that it’s going to be hot and humid this weekend and I’m excited. I’m seeing lots of outdoor time in my future!

What are you up to this weekend? Give me somthin’ good!

No matter where you are, and what you’re up to, I hope you have a fabulous next couple of days and in the meantime, please enjoy my favorite finds from around the web in this week’s Friday Favorites!

Click the blue links to be taken to the original source.

Favorite bite: Oatmeal Chocolate Chip Cookies. I could totally relate to Heidi’s story about making these chewy, gooey, cookies as a teenager. They were my favorite cookies to make back then too, and remain a favorite to this day!

Favorite DIY: Glow-in-the-Dark Potted Plants. Buy some glow in the dark paint and go crazy! How much fun would these be in summer’s twilight?

Favorite indulge: Angel Food French Toast. Oh. Yes. These babies are calling my NAME! There always seems to be leftover AFC laying around either at my house or my parent’s in the summer (we’re big strawberry + angel cake + whip cream fans) so I’ll definitely have to give this a whirl.

Favorite fashion. Super cute little summer outfit. Love the coral with the black chevron pattern.

Favorite snack: Healthy 5-Ingredient Granola Bars. Wish I could have enjoyed these granola bars on my trip back home earlier this week instead of munching on the sawdust-esque packaged bars I snagged from the hotel.

Favorite funny: Lip Sync-Off with John Krasinski and Jimmy Fallon. Just when I thought I couldn’t love JK ANYMORE! Wait until his last song. Just wait!!! (PS what did we think of The Office finale last night?)

Favorite mmm: Berry Medley Oatmeal Crumb Bars. I’m obsessed with all things berries right now, so these are making my mouth water especially hard.

Favorite furball. Now that’s what I’m talkin’ about! Hopefully I’ll be able to do a bit of the same this weekend.

Favorite bite: Southwestern Quinoa and Black Bean Casserole. Dee-vine. Hearty and flavorful.

Favorite find: Counter-Height Fire Pit. I have never seen one of these (am I crazy?!) Would love, love, love to have one for the back yard.

Favorite side: Guacamole Rice. How have I never thought of this? I love mixing my guac from Chipotle in with my rice, so this makes perfect, delicious sense.

Favorite must-have: 10 Classic Accessories Every Girl Should Own. Spot on! Class up any outfit with a few of these wardrobe staples.

Favorite idea: Savory Caprese Bread. So begins the season of all things Caprese! This is a really creative spin on the classic combo of tomato, basil and mozz.

Favorite travel: 32 States in 55 Days. This guy mounted a time-lapse camera to his rear-view mirror then drove in a huge loop across the country, taking photos all along the way. Even if you don’t look at the map of his route, you can tell what region he’s in based on the landscape. Pretty cool!

Favorite sweet: Mud Hen Bars. A cookie base topped with chocolate chips, marshmallows, and a BROWN SUGAR MERINGUE. No further explanation necessary!

View past Friday Favorites >

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Have a lovely weekend!

A few days ago I was sipping mocktails at Mundaka and gazing at The Lone Cyprus on the iconic 17 Mile Drive along the Pacific coastline.

Today I was stopping to smell the lilacs on a walk around the neighborhood. As always, modern travel never ceases to amaze me!

BTW – I semi shrieked out oud when I saw these babies blooming on my favorite lilac bush near my house (what, you don’t have a favorite lilac bush in your ‘hood?) When I left for California they were just baby buds but today they were full-fledged, aromatic blooms. I could smell them from a block away – SWOON! I can’t wait for the peony bushes in the neighborhood to start flowering next!

At any rate, you can take the girl out of California, but you can’t take the California out of the girl and despite the fact that I’m home sweet home, I seemed to have left my taste buds out west. The first thing I did today was walk to the grocery store (after having to turn around halfway there because I forgot money – d’oh!) to get the ingredients for a California Cobb Salad with Tarragon Vinaigrette to make for lunch.

After three days of eating salads with the Dole folks, you’d think I would have had enough for one week, but it actually inspired me to get even more creative with my greens and give ‘em a California spin. I thought about this combination the entire way home yesterday.

See, a Cobb Salad normally contains a fixed mix of meats, cheeses, and vegetables, which I kept some of, but to give it a west coast spin I also added cool and breezy ingredients like crisp cucumber, sweet strawberries, and creamy avocado.

Drizzled with a homemade Tarragon Vinaigrette, this was the best combo of crispy, creamy, sweet, savory – and not to mention so filling. This ain’t no side salad. This is a meal. 

Start the Cobb Salad by preparing 4 hard boiled eggs. Want to know how to get perfect hard boiled eggs every time? Add eggs to a saucepan then fill with cool water 1″ above the tops.

Bring the water to a boil, remove the pan from the heat, then place a lid on top and let them sit for 12 minutes for large eggs (9 for medium, 15 for XL.)

Drain then submerge in cold water and use right away, or peel then stash in the fridge. Perfect every time!

BTW – in celebration of National Egg Month, a few weeks ago I visited Rose Acre Farms in Stuart, IA to check out how they’re contributing to the 15 billion (with a B!) eggs that Iowa produces each year – the most of any state in the country. You can read about my visit on the Join My Journey site > (Note to self: enough with the hair nets!)

Next, get to chopping the fresh ingredients for the salad including 1 cup each tomatoes, cucumbers, and strawberries and 1 avocado. There was a strawberry farm right down the road from Carmel Valley Ranch, where I stayed this week, and I pressed my nose against the glass every time we passed by. The strawberries I had each morning for breakfast, and in several desserts, were indescribably sweet. Fresh from the earth. Mmm!

When the eggs have cooled, chop ‘em up, then also cook/chop 1/2lb chicken breasts and 1/2lb bacon. Use leftovers for both, if you have ‘em!

Finally, turn to zee greens. I like Cobb Salads made with hearty lettuces that stand up to the weight of the toppings, so I bought Dole’s Italian Blend which combines crispy romaine lettuce with hearty radicchio to act as the bed for the flavorful ingredients on top.

Ready? Set. Assemble!

And serve.

California Cobb Salad with Tarragon Vinaigrette

Print this recipe!

Serves 4

Ingredients:
10oz Dole Salad Blend (I used Italian Blend)
1/2lb chicken breasts, cooked and chopped
1/2lb bacon, cooked and crumbled
4 hard boiled eggs, chopped
1 cup chopped tomatoes
1 cup chopped cucumber
1 cup chopped strawberries
1 avocado, chopped

For the Tarragon Vinaigrette:
2 Tablespoons lemon juice
2 Tablespoon raspberry blush vinegar (or red wine vinegar)
10-12 tarragon leaves, torn
1 small shallot, roughly chopped
1/2 teaspoon sugar
salt & pepper
6 Tablespoons extra virgin olive oil

Directions:

1. For the Tarragon Vinaigrette: combine all ingredients except olive oil in a food processor or blender. Slowly stream in olive while processing until smooth. Taste and adjust salt & pepper if necessary then place into the refrigerator.
2. Divide lettuce between four plates then divide toppings between plates. Drizzle with Tarragon Vinaigrette then serve.
3. Tips & Notes: Make vinaigrette up to several days ahead of time. Cook and chop proteins and other toppings ahead of time. Serve strawberries at room-temperature for the best flavor.

You could drizzle the salad with your favorite dressing or make an easy Tarragon Vinaigrette, like I did. I’ve been seeing tarragon this, and tarragon that for weeks, and have never tried the herb, so I thought I’d give it a go in this vinaigrette. It was wonderful!

Start by plucking 10-12 tarragon leaves form the stem, then tearing them up and adding to a food processor or blender. Tarragon tastes like licorice – it’s wild. And really, really good. The dressing didn’t taste anything at all like licorice, rather, it had a nice herby flavor. Very mild.

Next add 2 Tablespoons each lemon juice and raspberry blush vinegar (could use red wine vinegar,) salt and pepper, and 1 small shallot, roughly chopped.

Place a lid on top then slowly stream in 6 Tablespoons extra virgin olive oil when processing or blending, and then taste and adjust salt and pepper if necessary.

Between the California avocados and sweet strawberries, and salty bacon and juicy tomatoes, each bite of this salad was a new experience. Hope you love it as much as I did!

Quickly, a note about Monterey and specifically the Carmel Valley Ranch where I am staying. NEVER LEAVING. I have spent a bit of time in both northern California (San Fran and above) and southern California – but never in Monterey, a couple hours south of San Fran, which is absolutely incredible. Very rustic, and untouched feeling. “Ranchy” vs manicured. I feel so at home here.

The Carmel Valley Ranch itself is a sprawling golf resort filled with wildlife (including, ahem, loudly gobbling wild turkeys,) wild flowers, fresh air, singing birds, and a breathtaking night sky. It has the most incredible “camp” vibe.

Except I’ve never camped in a nearly 1,000 sq foot “tent” before. ; )

While the landscape at the ranch is rustic and homey, the rooms compliment it well, containing natural decor with an upscale twist. Touches of wood, burlap, cotton, leather, and lavender (which grows like crazy around here) are upscale but fabulously unfussy.

I don’t normally do hotel reviews but this one was too spectacular not to mention. I can’t wait to bring Ben (and the baby!) back here someday so he can play a few rounds of golf then join me on one of the many hiking trails that surround the ranch. Finish the day out with couple’s massages and a cuddle by one of the two in-room fireplaces? Done.

AHH!

Oh, they also have a ranch dog, natch. Roxy. I die.

Ok, back to salads! This week Dole gathered a bunch of food bloggers from around the country to come check out some of their independent growers’ fields, tour their lettuce plant, and get a taste of Spanish cuisine to promote their new Taste of Spain contest, which includes a 9-day trip to Spain. Whee!

Tuesday morning we started off with breakfast at the ranch highlighting Dole berries and small plates, or Tapas, of Spanish tortillas (egg, potatoes, spices) and prawns.

Breakfast of champions!

Afterwards we boarded a bus and headed off to a lettuce farm about an hour away. Dole itself only has 500 acres or so of growing fields. To meet the demands of their consumers they actually rely on thousands of independent growers across the country, which I never knew.

I was really excited about this portion of the program as it ties into what I’m doing back home with the Join My Journey program – traveling to farms all across Iowa to learn about modern farming systems and practices. Where we grow acres of soybeans, though, California grows lettuce. And lots of it!

Our first stop was to visit farmer Mark Pisoni, who grows numerous types of lettuce for Dole. When Mark is done at his big farm for the day, he goes home and tends to his home garden with the help of his wife and children. This man LOVES farming.

And lettuce. The day we visited, Mark his team were harvesting acres and acres of big, fat, juicy, iceberg lettuce heads. So fresh we could tear them from the ground, slice ‘em in half, and take a big ‘ol bite.

Best iceberg I ever had. Sweet. Cool. Crisp. My Mom made an iceberg salad every night growing up and I still remember how she’d thump the core onto a cutting board, rip it open, then tear and wash the pieces. This totally took me back!

Afterwards we donned hair nets and headed into the field ourselves, trailing the harvesting team.

What do we think – is this a good look? ; )

I find it absolutely fascinating that the back-breaking job of hand harvesting still results in a $2 head of iceberg lettuce at the store.

I will definitely remember this crew the next time I stab my fork into a bowl of salad.

After leaving Mark’s growing fields, the gang traveled to Dole’s nearby packing plant, where all the lettuce is transported to immediately after harvesting. Due to proprietary techniques we weren’t able to take pictures, but this is where all the lettuce is cut, triple-washed, sorted, bagged, and shipped.

After perusing the plant we headed to R&D for a little Lettuce 101!

With Emilio…

Dole includes over 35 types of lettuce and vegetables in their salads and salad blends. They want people to see salad differently and the dozens of pre-packaged and kit options definitely allows for that.

Over 20 of the lettuces were on display in front of Emilio, and before he explained the different varieties, we were to go around and try to match the different lettuces to their name. As a frequent salad connoisseur I figured I had this one in the bag. I did not. I had never even heard of some of these lettuce varieties! After tasting a few, including baby butter lettuce and red oak, I am looking forward to branching out and trying some different Dole blends the next time I’m at the store.

After lettuce 101 we headed to nearby Paraiso Vineyards for lunch, a small, family-run winery that totally took me back to Napa.

Wine was poured, and nibbles including Empanadas – flaky pastry wrapped around a cheese and chorizo filling – were served. Think upscale Hot Pocket, mmkay? ; )

Lunch was served at a beautifully set table on the patio. The sun was warm and the breeze was cool. It was perfect.

I ordered Saffron Risotto with Grilled Chicken Romanesco. The risotto was mouthwatering and reminded me to make another batch at home sometime soon. I loved how Spanish touches were worked into every meal we had out here, to tie into the Taste of Spain promotion.

As a side note, I have absolutely loved getting to know the women on this blogging trip. Some, like Ali, I have had the pleasure of meeting before,

while others like Liz and Chung-Ah, I got to meet for the first time this week. Everyone has been unbelievably warm and friendly. As an introvert, sometimes these blogger get-togethers can be overwhelming and intimidating but I have enjoyed my time with them so, so much.

I also don’t know why I feel it’s ok to eat dessert with every meal when I’m on trips like this, but I decided not to stop now and enjoyed a Vanilla-Bean Creme Brulee with fresh berries for dessert. Delicious! Creme Brulee is hands down my favorite dessert.

I made sure to leave my mark on the way out of the vineyard. : )

To close out the day’s activities, later that afternoon we had both the head chef and owner of nearby Spanish restaurant, Mundaka, come and give us a tapas demonstration!

Tapas are small plates of food meant for sharing, and originated in Spain. They say small plates used to be placed over glasses of wine or sangria at bars and restaurants to keep the bugs out, which chefs started adding little nibbles and bites to. The rest is history!

Chef demonstrated this amazing little black beluga lentil salad with smoked ham, shaved brussels sprouts, pickled cauliflower and the most perfect lemon vinaigrette. Ugh it was so good, and I just loved how it was presented in a jar. Great for entertaining!

Then we split up into teams for a tapas making competition, muwahaha!

With ingredients like hard boiled eggs, anchovies, smoked ham, roasted red bell peppers, and green olives, we were to come up with a unique tapas dish that could be eaten in 2-3 bites.

The competition was stiff…

My team modeled our tapas after the woman adorning the packaging of Dole salad promoting the Taste of Spain contest. While we didn’t win best tasting – we did snag best looking. I’ll take it!

Now, no visit to the west coast would be complete without a trip to, well, the coast, so this afternoon we concluded our trip with a cruise down 17-Mile Drive.

Between the smell of the surf, and the sound of the waves, I don’t ever want to leave!

Alas…I must. I’ve had a blast here in Monterey and cannot wait to return to this beautiful part of the country someday. Thank you so much, Dole!

With that, it’s back to regularly scheduled programming tomorrow! I hope you’ve had a great week so far! : )

Lately that’s included…

Dunkin’ Donuts Iced Coffee. It was finally warm enough to switch from hot beverages to cool sips last week, so I took a chance and ordered my first ever Dunkin’ Donuts’ iced coffee one morning. With a hit of milk and sugar, it was even more delish than I imagined. Not too sweet nor bitter at all, and perfect with a chocolate munchkin or two. A DD is moving in fairly close to my house in a few months and, well, I’m scared.

My little brother. Both my brothers make me laugh but I tell you what, my little brother, whom I don’t get to see nearly enough as he lives in Denver, makes me laugh out loud like a maniac. I Facetimed with him last week as he was recovering from Lasik eye surgery and my face hurt by the time we hung up. He so crazy.

Becoming a Mama. Ben and I went to a couple’s shower over the weekend for some friends who are a few weeks ahead of us and shared a few laughs over new, much earlier bedtimes, increased trips to the restroom, and the strange things strangers say to pregnant women. As relatively painless (well, tell that to my sciatic) as this pregnancy as been, I can’t wait to meet our little munchkin. Like, really, really can’t wait.

Ben: They say pregnancy makes you fall even more in love with your husband or partner and, while I didn’t think that was possible, I suppose it’s true. Without making you want to barf, he’s the first thing I think of when I need a mood lift. Especially his patented orange wedge smile which he likes to surprise me with and then pretend nothing’s amiss. It pretty much makes me the happiest person on the planet.

Speaking of oranges, I totally believe in the calming powers of scent and taste, and there is something so uplifting about a sweet and citrusy orange. I’ve been buying sacks of ‘em like a mad woman lately, using them to both (help) satisfy my sweet tooth in the evening, and juice in the morning with carrots and ginger for a fresh wake up call. Nature’s perfect treat, if you ask me.

This weekend I harnessed the fresh, bright taste of oranges and used them in Blue Moon Orange Chicken! 

Blue Moon Orange Chicken is a quick and easy skillet supper that incorporates sauteed chicken with an easy pan sauce of Blue Moon beer, low-sodium soy sauce, and freshly squeezed orange juice.

Orange slices squeezed into a freshly poured Blue Moon just happens to be one of my summertime treats, and the flavor combo is just as tasty – nay, tastier! – in this recipe. A little sweet, a little savory, and a little salty. I inhaled this light and springy dish!

Start the Blue Moon Chicken by brushing 1lb chicken breasts on both sides with extra virgin olive oil, seasoning with salt and pepper, and then sauteing in a skillet over medium-high heat for 4-5 minutes a side, or until done.

Slide ‘em off onto a plate then set aside.

Next, reduce the heat to medium then heat 1-1/2 Tablespoons extra virgin olive oil, and then add 2 large shallots sliced thin. Saute until translucent, about 1-2 minutes.

Now add 1 cup Blue Moon beer and 1/4 cup low-sodium soy sauce (don’t use regular – it will be way too salty!)

FYI – you can use whatever wheat beer you have in the house but, as I mentioned, Blue Moon pairs terrifically with oranges. You’ll just love it in here!

Next squeeze in the juice of 2 oranges.

Turn the heat up to bring the liquid to a boil then simmer until slightly thickened, about 4-5 minutes. If you are worried about serving this dish to children or pregnant women, the alcohol will cook out in this step leaving a savory, subtle taste of beer behind.

Add the chicken breasts back into the skillet to warm through.

Serve, spooning the orange-beer sauce over, then dig in!

Blue Moon Orange Chicken

Print this recipe!

Serves 4

Slightly adapted from Cooking Light

Ingredients:
1lb chicken breasts, pounded thin
extra virgin olive oil, for brushing
salt & pepper
1-1/2 Tablespoons extra virgin olive oil
2 large shallots, sliced thin
1 cup Blue Moon beer
1/4 cup low-sodium soy sauce (do not use regular)
juice of 2 oranges

Directions:

1. Brush both sides of chicken breasts with extra virgin olive oil then season with salt and pepper. Cook in a large skillet over medium-high heat for 3-4 minutes a side, or until cooked through, then remove to a plate and set aside.
2. Turn heat down to medium, add extra virgin olive oil to skillet, and then add shallots. Cook shallots until translucent, about 1 minute, then add beer, soy sauce, and orange juice. Turn heat up and bring mixture to a boil then cook, scraping up brown bits from bottom of skillet with a wooden spoon, until sauce has reduced and thickened, 4-5 minutes. Add chicken back to skillet then coat with sauce and serve.

I practically licked the extra sauce off my plate, it was so good! Just a hint of orange – definitely not too sweet – and that soy sauce was the perfect accent flavor.

I served roasted asparagus on the side – just asparagus with the end snapped off then tossed with extra virgin olive oil, salt, and pepper and then roasted for 10 minutes at 425 degrees. Fresh asparagus was everywhere at the Farmers’ Market this weekend. It is so good right now!

I also quickly baked up a few Alexia Sweet Potato Rolls to serve on the side. Straight from the freezer to the oven and baked in 10 minutes.

I looooooooved these rolls!! Really light and fluffy, with a slightly sweet taste. They matched the flavors in the meal really well.

What little things have made you smile recently? 

Alexia Foods Prize Pack Giveaway!

So that you can try Alexia Sweet Potato Rolls for yourself, or any other Alexia product for that matter (I recommend the seasoned sweet potato waffle fries or sweet potato tots – OMG!) Alexia is giving away the following prize pack to one IGE reader!

• 1 coupon for a FREE Alexia product
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Enter to win the Alexia prize pack described above using the voting widget below. Click the “+1″ button then click “Enter” by 11:59pm central time on Wednesday, May 15th. Good luck!

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