4th of July Celebrations & Tomato, Avocado + Feta Salsa {Recipe}
It always seems when a holiday rolls around I suddenly get the urge to cook or bake, especially if I’m going to a party to celebrate. I guess that’s the entertainer in me. I can’t just take something boring to a party, especially if there’s a fun theme like red, white and blue!
Yesterday we celebrated the patriotic holiday at a friend’s house where we grilled out, drank beer and watched the kids play, then walked over to the park for fireworks. You can’t get more American than that can you?
{the amazingness in the backyard for the kids – I’m just waiting for an adult night with this thing!}
{we’re so cute in our red, white and blue}
I made these adorable, simple cookies for the event. Ingredients: sugar cookies, icing, strawberries and blueberries. Directions: Make sugar cookies (or buy them like I did … Walmart has some great ones in the bakery), ice them (I prefer whipped vanilla), decorate with strawberries and blueberries! Everyone loved them!
I also made the Tomato, Avocado + Feta salsa recipe below that was phenomenal. I will absolutely make this again and again this summer. It was so light and refreshing and full of fresh ingredients. Husband and I walked back from the fireworks ready for a late-night snack, headed straight for the salsa and …. it was all gone. Guess I’ll just have to make some more soon! Enjoy!
T O M A T O , A V O C A D O + F E T A S A L S A
Ingredients:
3 plump tomatoes
4 avocados
4 oz. garlic + herb crumbled feta
handful of jalapenos
cilantro
1/2 lemon juice
S&P
Directions:
1. Dice the tomatoes, avocados, cilantro and jalapenos (if you want a little kick.)
2. Mix all together, including the feta.
3. Top with lemon juice to keep the avocado from turning brown and for a little extra flavor.
4. Serve with (my preference) Tostitos scoops.
xo xo
One-Pan Enchilada Pasta {recipe}
With our beautiful, new kitchen and the unboxing of all of our pots and pans and appliances, Husband and I have been spending more time in the kitchen cooking together, and we love it. It’s such a relaxing way to end the day – pour a glass of wine, cook together without the TV on or any distractions, and talk about our day at work.
As we’ve been cooking more, I’ve been trying out new recipes and the one I’m sharing today has been a HIT. We’ve already made it twice in the last month and it will now be a staple in my recipe repertoire. It’s easy, delicious and you can add or remove things to make it just for you. Oh, and it only takes one pan!! That’s my kind of cooking.
O N E – P A N E N C H I L A D A P A S T A
via
Ingredients
- 2 tablespoon of extra virgin olive oil
- 1/2 of a small onion, diced
- 1.25 pounds of ground turkey meat
- 1 tbsp taco seasoning
- 2 cups of chicken broth
- 1 19oz can of red enchilada sauce
- 8oz (about 2 1/2 cups) of dried rotini pasta
- 2 cups of freshly shredded Colby Jack cheese
- toppings: black olives, diced tomatoes, jalapenos, green onions, southwestern crunch bites
Instructions
- In a large sauté pan, onions in olive oil over medium low heat until softened.
- Add ground turkey meat and and taco seasoning and cook, breaking meat up with a wooden spoon until browned.
- Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
- Bring to a boil, then reduced heat to low and cover.
- Cook on low, with pan covered for about 15 minutes.
- Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
- Remove from heat and stir in 1 cup of cheese.
- Top pasta with additional cup of cheese and place lid back on pan and let heat from the pasta melt the cheese.
- Garnish with your toppings of choice.
xo xo
You might also enjoy: Pepperoni Rolls {recipe}, Labor Day Weekend Huevos Rancheros, Good ol’ Spaghetti {recipe}
Homemade Hot Chocolate {Snow Day Recipe}
Ever since Thursday I’ve been craving hot chocolate. Unfortunately it was one of the things that escaped my mind as I was hurriedly pushing through Walmart Wednesday night fighting for bread and water. Since I am not a homemade-type person, it didn’t even occur to me I could make it on my own. To me hot chocolate means a paper pouch in a blue box or a decadent dessert drink at a restaurant. (I know, I know, I’m a child of consumerism.)
Well today, the stars aligned. I found cocoa powder in the pantry and looked up a recipe for homemade hot chocolate. Do you guys know how easy it is to make?! I’m not quite sure what I was expecting, but not a three ingredient recipe. I also just bought candy canes today and boy, do I love anything peppermint chocolate. So, still stuck at home and dreaming of a creamy hot beverage? Go all out homemade with this easy recipe!
H O M E M A D E H O T C H O C O L A T E
Ingredients:
1 c milk
1 tbs cocoa powder
1 tbs white sugar
2 tbs cream or milk
Optional: marshmallows, whipped cream and/or candy canes
Directions:
Place the milk in a small saucepan over medium heat until hot.
Meanwhile, mix cocoa, sugar and cream until it’s a paste like consistency in your mug.
Pour hot milk into the mug and stir until combined and smooth.
Garnish with your favorite toppings!
Enjoy! xo
You might also enjoy: Pumpkin Cheesecake, {Almost} Better Than Sex Cake
Snowpocalypse Meal Plan
If you live in NWA, you know there’s an impending snowpocalypse on it’s way. We’re supposed to get 5-7 inches of snow and several inches of ice within the next 48 hours.
It just started sleeting at our house, making it the perfect time to start the crockpot of chili for tonight. What’s better than chili on a snow day?!
I’ve said it once and I’ll say it again, boy do I wish I was back in school when snow days come around. It’s not quite the same when we’re working and have laptops and portable phones to keep us busy during a snow day.
{You can read more of my thoughts and memories about snow days here: Grownup Snow Days and What I’ve Learned in College, Snow Days Edition}
Let’s talk food. When it comes to snow days, you want to have enough food and drink in case you get snowed in. It needs to be delicious comfort food, and it does not necessarily need to be healthy. Below is our meal plan for the next few days.
W E D N E S D A Y
Italian Meatball Sliders (kings rolls + frozen meatballs + provolone + marinara = amazing)
Leftover Green Bean Casserole (officially the end of our leftovers, don’t judge me)
T H U R S D A Y
Chili! You can get Mille’s Chili recipe here.
Salad (simple – lettuce, baby tomatoes and balsamic)
F R I D A Y
Tacos
(we love the tyson pre-cooked and cut chicken and steak for tacos,
add sliced peppers to the pan and it’s just like a restaurant)
S A T U R D A Y
Pepperoni Rolls (recipe below, one of our favorite meals ever, so delicious!)
Salad or veggies, for good measure
Fingers crossed we can leave our house Saturday, otherwise it will be peanut butter sandwiches.
Others fingers crossed the power doesn’t go out, otherwise it will also be peanut butter sandwiches.
Stay safe and warm out there, and full! xo xo
* * * * *
Pepperoni Rolls {recipe}
Ingredients:
2 cans biscuits (we prefer the small biscuits, but any would do)
pepperonis
block of colby jack cheese
italian seasoning
grated parmesan
marinara
Optional: jalapenos
{photo cred: The Gunny Sack}
Directions:
Set oven to 350 degrees.
Flatten the biscuits on a baking pan.
Inside each biscuit wrap 2 pepperonis, piece of cheese and jalapenos if you wish.
Fold up.
Sprinkle italian seasoning and parmesan cheese on top.
Bake as directed on the can of biscuits.
Serve with marinara dipping sauce.
True Grit{s}
It’s a rare lazy Saturday in our household. One to cherish before Thanksgiving. The house is clean, reminding me of the relaxation that comes along with tidiness. The coffee is brewing, eliciting smells of vanilla nut and awareness of autumn comfort. The morning rain stirs suddenly and briskly, adding depth to the muted gray skies.
Faintly, I hear the sounds of husband and his ritualistic Saturday morning video games in the other room, but I sit peacefully alone thankful for the open day ahead.
Rustling through the kitchen to find something to subside the hunger pains, I find a leftover batch of 5-minute grits from the parents’ visit a few weekends ago. As we always say, if you don’t like grits, then you just haven’t had them cooked right.
So, I decided to cook ’em right.
To make grits less, well, gritty and more delicious, you just need five ingredients: salt, garlic, butter, cheese and a southern palate.
I don’t have a recipe to share, because I don’t quite know how much of everything goes in the recipe. This is where the southern palate comes in. But if you don’t have a southern palate and want to give it a try, I’ll give you this tip: Go sparingly on the garlic and heavily on the butter. (Did I grow up watching Paula Deen???)
Something my grandmother does with her grits, that I did not do this morning, was put the cheese on top, put it in a casserole dish and bake it in the oven for about 20 minutes. #DoesntGetBetterThanThat
From my southern family to yours, I hope your Saturday is just as restful and your grits are just as tasteful.
xo xo
Pumpkin Cheesecake {recipe}
Catharsis: the act or process of releasing a strong emotion or tension, especially by expressing it in an art form
My art form this week has been baking. I enjoy baking when I have the time and a specific reason, and I had THREE specific reasons this week. Yes, my kitchen has been a disaster all week, but I’m very happy with how all of my desserts turned out.
{Red velvet cupcakes for our Walking Dead premiere party}
{Pumpkin + cream cheese cupcakes for our community group fall festival. I won’t tell you what happened to them in the car on the way over there … let’s just say I was glad I took a picture beforehand.}
{Pumpkin Cheesecake for a dinner party … and a leftover piece for breakfast}
This recipe is so quick and easy and tastes delicious. In all honesty, it tastes more like pumpkin pie than cheesecake, but it does add a little creamier texture than traditional pumpkin pie. I’ll definitely be making this again for Thanksgiving.
P U M P K I N C H E E S E C A K E
Puree 1 c pumpkin, 8 oz. cream cheese, 1/2 c sugar, 3 eggs, 1/4 c each sour cream and maple syrup, 1/2 tsp cinnamon and a pinch of salt into a food processor or blender.
Pour into 9-inch graham cracker crust.
Bake at 350 until set, 45 minutes.
Serve with whipped topping.
Enjoy! xo
You might also enjoy: Pumpkin Lovin’, PB&J Bars, {Almost} Better Than Sex Cake
{Labor Day Weekend} Huevos Rancheros
Ingredients:
Corn tortillas
Eggs
Black beans
Bacon
Additional toppings, optional:
Shredded cheese
Salsa
Jalapenos
Cilantro
Avocado
Sour Cream
1. Cook the bacon. Chop into small pieces.
2. While cooking bacon, warm the beans.
2. Brown the tortillas in the skillet, just a few seconds per side.
3. Cook eggs sunny side up.
4. Put beans as first layer on two tortillas, top with egg, then pile up the toppings!
And since it’s a long weekend, naptime after brunch is always a necessity. xo
PB&J Bars {recipe}
I’ve always been a fan of peanut butter. I could eat it straight out of the jar, with apple slices, in a pie, on a gooey-gobbler, but I’m pretty sure this recipe takes the cake.
If you’re a pb fan, make this recipe and I promise you won’t be disappointed.
PB&J Bars
Ingredients:
1 stick unsalted butter at room temperature
1/2c raspberry jam
1/2c fresh raspberries, mashed
1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4c sugar
1 egg
1 tsp vanilla extract
1c crunchy peanut butter
Directions:
Heat oven to 350 degrees. Butter an 8-inch square baking dish. Line with parchment paper.
Combine the jam and raspberries in a small bowl. In a separate bowl, whisk together the flour, salt and baking powder.
Beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined.
Gradually add the flour mixture, mixing on low until just combined. Press half the dough into the prepared dish. Top with the raspberry mixture. Add the other half of the dough on top.
Bake until the top is golden brown, 35-40 minutes.
Cool in the dish for 30 minutes, then cut into squares.
Tip: Enjoy with vanilla ice cream for dessert or eat for breakfast – it has fruit and pb so it’s totally okay!
xo
You might also enjoy: {Almost} Better Than Sex Cake, Oreo Brownie Delight
Good ol’ spaghetti {recipe}
Last night I had a really weird craving – spaghetti with a really good meat sauce. I’m not a big spaghetti eater. I’d typically rather have a light pasta with veggies and pesto. But for some reason last night was the exception. I also happened to be in a cooking mood, again – rare, so I found a recipe and whipped it up.
Ingredients:
1lb ground turkey
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
3 teaspoons fresh basil
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese
Directions:
In large, heavy stockpot, brown ground turkey.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Serve with texas toast and a glass of that Cab!
xo
You might also enjoy: Linguine with Summer Vegetables + Goat Cheese
{Almost} Better Than Sex Cake
When I was younger, a family friend of ours use to make the best cake ever. I would get so excited for birthdays, if only for this cake. My parents told us kids it was called Betty Cake, so I came to assume it was her personal recipe and no one else had ever tasted this deliciousness.
Fast forward a few years later when I’m at a bridal shower and Betty Cake is there. Wow, her cake has gotten pretty famous! I thought. Until people started calling it something else – Better Than Sex Cake. So I Googled it and of course found this popular recipe.
Now, I’m not sure if my parents knew the real name of the cake or not. Maybe they were just trying to delay the inevitable birds and bees discussion in all possible ways, even if that meant changing the name of a cake.
At this point in my life, I really don’t care what the name of the cake is. I would probably just call it OMNOMNOM if I could, but I guess {Almost} Better Than Sex Cake will do.
If you’ve never tasted this cake, don’t wait for a birthday. Make it today, and remember – eat dessert first.
Better Than Sex Cake
INGREDIENTS:
1 box devil’s food cake mix
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) jar caramel ice cream topping
8 ounces Cool Whip
½-1 cup Heath toffee bits
DIRECTIONS:
1. Bake the cake according to the directions on the box.
2. Remove the cake from the oven and immediately poke holes all over the top using a fork.
3. In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature.
4. Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.
You might also enjoy: Oreo Brownie Delight, Chewy Chocolate Coconut Bars
Linguine with Summer Vegetables + Goat Cheese {recipe}
I think I’ve said once before how much I enjoy Sunday evening dinner. I rarely cook and when I do it’s certainly not a production. Except Sunday evenings. I try very hard to make a big, wonderful dinner on Sundays so that our bellies and hearts are full for the upcoming week. (Note: glass of wine while cooking is a necessity.)
This week I tried a recipe from Real Simple that looked amazing on the cover of this month’s issue. It tasted just as good as it looked with fresh veggies and my new favorite cheese. (How have I gone this long without goat cheese?!?!)
I didn’t find the time to make homemade ice cream this weekend like I’d hoped so instead we’re settling for fresh peaches over vanilla ice cream for dessert. Yum!
I hope your bellies and hearts are just as full as ours for the week. xo
Linguine with Summer Vegetables and Goat Cheese
Total time: 20 minutes
Serves 4
1/4 pound linguine
1/2 cup chopped walnuts
3 tablespoons olive oil
2 cups fresh corn (from 2 ears)
2 cloves garlic, sliced
2 pints cherry or grape tomatoes, halved
2 small zucchini, cut into thin ribbons with a vegetable peeler (didn’t have a vegetable peeler, so just thinly sliced)
2 tablespoons fresh oregano leaves (unfortunately Walmart was out of oregano when I went, so none for us)
4 ounces goat cheese, crumbled
Cook the pasta according to the package. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat oven to 350 degrees. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 8-10 minutes.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, and 1/4 teaspoon salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
Add the corn, tomatoes, zucchini and 1/2 cup of the cooking water to the pasta. Cook over medium heat, gently tossing, until the liquid slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce.)
Serve sprinkled with the oregano, walnuts and goat cheese.
You might also enjoy: Houlihan’s Inspired Bacon Mac and Cheese, French Dip Crescents, Southwestern Stuffed Peppers
Oreo Brownie Delight {recipe}
Husband loves Oreos. I mean looooooooooves them. He has to have his Oreos + milk every single night. Even still, the other day he told me there weren’t enough Oreos in his life, so I decided to create a special dessert just for him adapted from a Pinterest recipe.
{how can you go wrong with these ingredients?!}
{be generous with the ice cream, friends}
{stuff as many of those double-stuffed Oreos in there as you can}
1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1/2 c. (6 oz) Cookies & Cream ice cream
1/4 c. hot fudge topping
1 pkg OreosPreheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-45 minutes or as directed on the back of the box.
xo xo
Gluten Free for 40 Days
Gluten via Wikipedia: a protein composite found in foods processed from wheat and related grain species, including barley and rye.
Gluten via Urban Dictionary: while your friends eat oreos, cake, and other hallmarks of the wondrous American diet, you must crunch dry rice cakes and order salads without croutons or most dresses.
(or this one via Urban Dictionary: To be used as another word for Drama, Bullsh*t, Haters, i.e. I don’t want any more Gluten in my life. — irrelevant, but hilarious.)
* * *
I decided to give up gluten for Lent for two reasons:
1. I had been eating very poorly, putting a lot of junk inside my body and I just wanted to get it out and eat clean.
2. I wanted to challenge myself.
What is gluten in you ask? Oh just about everything. So instead I’ll tell you what it’s not in: fruit, veggies, lean meats, potatoes, beans, rice.
After doing some research, I decided I would not go the path of replacing my regular foods (bread, pasta, etc.) with the gluten-free variety that are now plentiful in most stores. To compensate for gluten, most products include more sugar and thus, people typically gain weight on a gluten-free diet. While I’m not doing this to lose weight (though it would be a positive side effect), I do not want to add any more unnecessary sugar in my body. See reasons above.
Here’s my typical gluten-free day menu:
Breakfast: Yogurt (some are gluten free and some aren’t), fruit
Lunch: Salad packed with veggies and a lean meat
Dinner: Lean meat, veggies, potatoes/rice (We made these Southwestern Stuffed Peppers the other night and they were perfect)
Snacks throughout the day: fruit & peanut butter, veggie crisps, nuts
The hardest part for me has been the inconvenience of eating gluten free. For breakfast I often grab a Special K bar, for lunch a sandwich or pasta for dinner. I have to plan ahead and be very mindful of what I’m eating, which is exactly what I wanted to make myself do.
Since I don’t have Celiac Disease and eating gluten doesn’t harm me, if I accidentally eat some here or there because I don’t recognize it in the ingredients, I’m not beating myself up about it. (Or if I’m STARVING and the only thing in our 5-hour meeting is a cookie … :)) I am also allowing myself Sundays as cheat days, typical of Lenten sacrifices. What did we eat last Sunday?? Pizza and beer and ice cream. NOM.
I’ll keep you posted… 31 more days to go! xo xo
The Three Week Cooking Challenge // Conclusion
WHEW. It was a long three weeks. In part because we were cooking every single night (a rarity in the Alderman home), but also in part because I was so eager to get to my birthday weekend in Vegas! In all honesty, I have no clue what we ate for Week 3 of the challenge, but we held on strong and ate in every night.
By the end of the three weeks, we were craving eating out (are we the only ones like that?? is that strange??) and luckily we were headed to a city with some of the finest and most diverse food you can find within a 2 mile radius. As I ate other people’s creations, I was reminded how much I love food and why I love eating out so much. It’s not the fact that cooking is difficult (sometimes it is) or that you have a lot to clean afterwards (usually it is) or that you have to plan ahead every single day what you’re going to cook (yes it is), but the fact that my cooking isn’t nearly as good as others. There’s not much fun in my cooking or much “brava.” It’s just food. But aren’t we supposed to really enjoy food? Well, I really enjoy food when it’s cooked by someone else.
All that to say, I don’t think I’ll ever be a master chef, but I have realized it’s not as difficult as I thought it was and it’s doable to cook every night. It also helps that I got a PERFECT new cookbook for my birthday from a dear friend – Robin Takes 5: 500 recipes, 5 ingredients or less, 500 calories or less, 5 nights a week at 5:00 pm – I mean, is there a more perfect cookbook for me?!
* * *
Now, enjoy some food porn from our Las Vegas vacation …
{sausage balls, XNA}
{vanilla + nutella creme puffs with banana gelato, Scarpetto}
{arugula + parmigiano reggiano salad, sausage + peppers pizza, Otto Enoteco – Mario Batali}
{housemade beer brat, Public House}
{brunch, The Wicked Spoon}
{decadence, Jean Phillipe Patisserie}
xo xo
You might also enjoy: The Three Week Cooking Challenge // Week 1, The Three Week Cooking Challenge // Week 2
The Three Week Cooking Challenge // Week 2
So I think I’m getting into a cooking rhythm, which is exactly what I wanted to come out of this. Yes, I wanted to save money, but I also wanted to remind myself that cooking isn’t that hard if you plan and it can be fun sometimes. It’s still not my favorite activity, but it’s gotten more bearable. We made some great recipes this week:
Tuesday – Grilled Cheese + Tomato Soup
Wednesday – Navy Bean & Ham Soup + Cornbread
Thursday – Pasta w/Steak & Roasted Red Peppers + Veggies
Friday – Southwestern Stuffed Peppers {recipe below}
Saturday -We broke our streak, but for a very worthy cause! Husband was participating in a 24 hour hackathon and won 2nd place, so we had to celebrate!!
Sunday – Chicken + Veggies + Sister Schubert’s Rolls
* * *
Southwestern Stuffed Peppers via
- Olive oil
- 1/2 lb lean ground turkey
- 1 heaping tbsp of taco seasoning
- 2 cups of cooked rice (I used spanish rice, but would typically probably use brown)
- 3-4 bell peppers, halved and seeds removed
- 1 can of black beans, drained & rinsed
- 1 (15 -16 ounce) jar of salsa
- Shredded Cheddar Cheese
- Toppings:
- fresh cilantro
- sliced avocado
1. Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
2. While the peppers are cooking, cook the ground turkey meat.
3. In a bowl add the taco seasoning, cooked ground turkey, black beans and rice. Add in the jar of salsa and mix well.
4. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
5. Remove from the oven and top with fresh cilantro and/or avocado slices just before serving.
(My preference: Serve with ice cold Corona)
These turned out amazing! I would definitely make them again. I also had a lot of leftover turkey mixture because I made the entire package of meat (about 1.5 lbs) and mixed it with all of the rice and beans. The next day I used it to make some delicious tacos.
You might also enjoy: The Three Week Cooking Challenge, Update: Week One of The Three Week Cooking Challenge
xo xo
The Three Week Cooking Challenge // Week 1
Recap: Husband and I are in the midst of The Three Week Cooking Challenge as we’re trying to save money for Vegas. Honestly, it hasn’t been as hard as I was expecting … until the weekend. Is it just me, or don’t you just always want to go out to eat on Friday night? But we didn’t. We did however confess to each other on Sunday how badly we both wanted to eat out, something we’d kept mum on all week. But again, we didn’t act.
Our week in dinners:
Monday – takeout leftovers from Sunday
Tuesday – salmon + rice + veggies
Wednesday – leftovers
Thursday – steak + pasta + veggies
Friday – To Die for Pot Roast, recipe below + veggies + rolls
Saturday – appetizer + drinks out (that doesn’t reaaaally count, right? if it helps, it inadvertently became dinner)
Sunday – pizza
Over the next two weeks I’m looking forward to making this (thank you, Megan!) and this (thank you, Erin!) and this (thank you, Mom!) and finding some more deliciousness from my wealth of cookbooks.
* * *
To Die For Pot Roast
1 beef roast
1 pack brown gravy mix
1 pack Hidden Valley Ranch dressing
1 pack Italian seasonings
1. Place roast in crockpot.
2. Mix all three seasoning packs together then sprinkle on roast.
3. Pour half cup water around bottom of roast.
4. Cook on low 6-7 hours.
{not the best picture, but if only you could smell through the computer!!!}
We’ve also enjoyed the leftovers as pot roast sandwiches and tonight will be pot roast + rice + veggie bowl.
Enjoy!
xo xo
The Three Week Cooking Challenge
As you may or may not know, we’re not the biggest fans of cooking.
As you may or may not know, we’re going to Vegas in 3 weeks.
As you may or may not know, Vegas is expensive.
Thus, the Three Week Cooking Challenge was born.
Husband and I are trying to save money for Vegas, and currently one of the things that sneaks most of our money is eating out. SO we’ve decided to challenge ourselves and not eat out until Vegas – approximately 17 days. Does that sound easy to you? Because to me, it sounds like just about the most difficult thing in the world. A few tips I think will ease the pain …
1. Work as a husband and wife team. One night I cook, one night he cooks. One night I plan, one night he plans. One night I clean, one night he cleans.
2. Leftovers are your best friend.
3. Dinner doesn’t have to be a production. Sometimes a grilled cheese and soup is all you need.
4. Frozen meals & frozen veggies are also your best friends. Lately, we’ve really been enjoying Bon Appetit Steamed Baked Meals for Two.
5. I plan on looking at this as a “class” to learn a new hobby. Instead of a knitting class, I’m taking my own cooking class.
6. We have about 25 cookbooks currently collecting dust, so I think it’s time to bust them out.
7. Crockpot. CROCKPOT! The best ever kitchen invention.
* * *
So friends, we need all the help we can get. Share your favorite easy meal in the comments below!
I’ll keep you updated on our challenge. xo xo
Houlihan’s Inspired Bacon Mac and Cheese {recipe}
Last weekend husband and I had a fun day out – shopping at the Promenade, matinee to see Django Unchained, then drinks and appetizers sitting at the bar at Houlihan’s. We love Houlihan’s and love all the appetizers we’ve ever gotten (goat cheese & artichoke poppers, chipotle chicken nachos, thai chicken wings, chicken and avocado eggrolls) but then, we got the mac ‘n cheese. Maybe we were just reaaaally hungry, or maybe it was as good as we thought it was, but we vowed we were going to re-create it.
So here’s our version, and boy did we come pretty damn close. Enjoy.
Houlihan’s Inspired Bacon Mac and Cheese
- 2 cups cellentani macaroni
- 4 strips of bacon, cut in pieces
- 1/2 cup sour cream
- 1 egg
- 1 c. cheddar cheese (fresh grated, pre-shreaded has additives that prevents it from melting properly)
- 1/2 c. asiago cheese
- 2 tbs butter
- a few dashes of smoked paprika
- S&P to taste
* * *
In a large pot of boiling water, add the noodles and cook until just before done. Don’t over-cook the noodles or this will end up mushy.
Drain the pasta, return the pot to the stove and cook the bacon until crispy, remove from pot and allow to cool.
Drain off bacon grease and return drained noodles to the pot.
In a separate bowl, add the egg and sour cream, beat until well combined.
Add the butter and the egg mixture to the noodles and return to medium heat. Stir until the butter has melted.
About 1/4 a cup at a time, add the cheese. Stir until cheese has melted before adding more.
Add the spices and chopped bacon, stir.
Petit Bistro {restaurant review}
As a New Year’s resolution for my blog, I’ve decided to start doing northwest Arkansas reviews. I pride myself in being that person anyone can come to and ask about the newest restaurant in town, or where to purchase _____. So, to kick off the new year reviews: Petit Bistro. As you might remember, husband and I decided to have a quiet NYE (New Year’s Eve: The Most Overrated Night of the Year) and started it with a four-course meal at said restaurant.
Left to right: Lentil & Black-eyed Pea Soup; Warm Wilted Spinach Salad w/Bacon, Cranberries, Molasses Vinaigrette; Ribeye w/Shitake Compound Butter Served with Garlic/Buttermilk Whipped Potatoes and Zucchini & Squash Julienne; Joel Gott Cabernet Sauvignon
Not pictured: Chocolate Lava Souffle w/Vanilla Ice Cream and Macerated Berries
The meal was divine and the atmosphere was exactly what we were looking for – romantic and quiet, with character. Instead of re-writing all my thoughts on Petit Bistro, below is the article I wrote for AY Magazine. Enjoy.
There’s a secret in northwest Arkansas. It’s hidden behind a rustic, stone building in Bentonville and hosts business executives, wine connoisseurs and date-night couples who casually enjoy a relaxed, elegant atmosphere.
Nearly hidden among the trees on eight acres of land, Petit Bistro sits just off North Walton Boulevard, just before the street crosses into Bella Vista. Walking past the picturesque setting outdoors with twinkle lights scattered in the trees, it’s like stepping into another world outside of the Ozarks.
The warm brown and gold pantones invite customers into the hidden gem. Petit beige curtains line the windows, and unique oval-shaped lights provide a magical feel as they shimmer onto the ceiling and walls, revealing antique décor that feels rustic, yet upscale.
To add to the cultural ambiance, there’s the unmistakable accent coming from owner Dario Amini. Usually found behind the bar chatting with customers, Amini’s accent is difficult to place. Not French or Italian, but German, with influences from his Iranian father and Italian mother.
Amini was born in Germany, lived in Iran and Italy, but most recently spent 20 years in Los Angeles. He started four gourmet quick-serve restaurants in L.A. An alternative to the food court, these upscale cafes opened near high-end stores and served home-baked pastries, international cuisine and a full-service espresso bar.
Moving to northwest Arkansas because of friends and family, he expected to open a larger restaurant, but when he saw the population and culture of the town, he decided on something a little more quaint.
“With all the changes in northwest Arkansas culturally, with Crystal Bridges and the Walton Arts Center, you’ve seen a shift for better-quality restaurants and retail shops,” Amini said. “It’s slowly starting to manifest itself that way. We timed it correctly, by chance, and people are enjoying us as part of the community.”
Open since April 2010, Petit Bistro offers something for every palate. A “fusion of different cultures” Amini mixes Italian, Spanish, French, Lebanese and Moroccan into the menu. With no boundaries for the types of food he can create, Amini simply gets inspiration from his mother’s cooking, all the places he’s lived and visited and great restaurants from Aspen, Colo., to New York City.
“I have these ideas in my head, so whenever a dish comes to my mind, I try to get as close to it as possible, re-creating it in the kitchen,” he said.
Unafraid to try out new dishes, Petit Bistro is famous for their unusual specials, including Swordfish and Shrimp Vera Cruz Pasta; Lamb Lollipops over Mason Salad and Fingerling Potatoes; and Crab Cake Burgers with cheese, avocado and chipotle.
A staple on the menu, and just about everyone’s favorite, is the Cheesecake Du Jour, which has included a variety of flavors, everything from limoncello, rum raisin, avocado vanilla bean (the most incredible cheesecake I’ve ever eaten) to chocolate chip peanut butter. It could be a hit or miss, but it’s hard to mess up cheesecake, Amini insisted.
To pair with the cheesecake and the variable menu, Petit Bistro boasts an extensive wine list featuring domestic and international wines from $19 to $883 a bottle.
For dinner the menu is separated into Petit Plates, Salades, Pizza Rustique, Grand Petit Plates and Desserts. Though we recommend checking out the cheesecake of the day, you can’t go wrong with the Bread Pudding Au Chocolate, which has more of a brownie consistency, or the Bistro Crème Brulee, the best in northwest Arkansas.
Photo courtesy of Beth Hall
The Petit Plates include burgers, smoked salmon, grilled brie and the beautifully-plated Pan Seared Tuna Tower ($15). Placed between crispy wontons, the tuna is encrusted with sesame seeds giving it a unique Asian flavor and includes wasabi aioli, pickled ginger and soy on the side.
For the Grand Petit Plates, the Braised Pork Osso Bucco ($36) is a must-see and a must-eat. Osso bucco — Italian for bone with a hole — is typically a veal dish. The braised pork is so tender it falls off the bone into the surrounding, rich sauce enhanced by porcini mushrooms and fresh grilled vegetables. The Lebanese Lamb Chops ($32) is another unique item on the menu, mostly due to the Israeli cous cous. Larger than typical cous cous, the vegetable is similar to rice with a dense consistency and pairs well with the lamb chops.
Whether for an evening of drinks and dessert, a quiet dinner inside or a get-together on the patio with live music, Petit Bistro is a delicacy of northwest Arkansas.
Chewy Chocolate Coconut Bars {recipe}
There once was a time in my life that I would bake the days away, and cook, and bake, and cook. Oh to be a sophomore in college again with an abundance of free time and nothing to fill it with. (except baking) These days it’s rare, because it’s not at the top of my list for things I want to do after working all day. However, I’m trying to bake some for the holidays and upcoming parties and family get togethers, so to start …
Chewy Chocolate Coconut Bars
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2/3 c. butter
2 c. packed brown sugar
1 1/2 tsp. vanilla extract
3 eggs
1 1/2 c. semisweet chocolate chips
3/4 c. chopped walnuts
1 c. shredded coconut
* * *
Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.
In large bowl, cream the shortening, brown sugar, eggs and vanilla extract.
Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
Bake 20 to 25 minutes. Let cool before cutting into bars.
* * *
Even Olli wants to bake more this holiday.
xo xo
You may also enjoy: {recipe} French Dip Crescents, Pumpkin Lovin’ , {recipe} Mille’s chili
French Dip Crescents {recipe}
Quick, easy and downright delicious.
Inspired via Pinterest
2 packages of crescent rolls
1/3 lb provolone cheese
1 lb roast beef
Roll crescent rolls with desired amounts of cheese and roast beef.
Cook in 375 degree oven for approx. 12 minutes.
Serve with Au Jus.
* * *
Au Jus recipe via Food.com
3 cups water
4 teaspoons beef bouillon (or 4 cubes)
1 teaspoon soy sauce
1/4 teaspoon garlic powder
salt and pepper
Place the water in a medium sauce pan and bring to a boil.
Reduce heat to low; whisk in beef bouillon.
Whisk in soy sauce, garlic powder and salt and pepper to taste.
pumpkin lovin’
It’s no secret one of the best things about fall — other than fashion — is pumpkin everything. To celebrate the first day of the season, a little baking was in order.
Pumpkin Chocolate Chip Brownies
{messy & delicious}
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips
* *
Preheat oven to 350˚F. Spray an 11″- x 7″-inch pan with non-stick cooking spray.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.
Recipe via
* *
Other pumpkin recipes on the must-try list:
{pumpkin creme brulee}
{pumpkin ice cream with beer caramel sauce}
{pumpkin lust cake}
{pumpkin whoopie pies}
All recipes via my Pinterest board Food Porn
mille’s chili {recipe}
Day 8: I’m thankful for good food.
* * *
Lunch
After church we ate at one of our favorite restaurants in NWA – Rolando’s. It’s located in downtown Rogers underground, so very easy to miss. The “nuevo latino” cuisine is unlike any in the area. To start, always always get the Queso Flamido. I literally drool just thinking about it. You have to eat it quick because it gets hard fast, but it is DEELISH. My entree of choice is the Pollo Bohemio and husband’s is the Taquitos. If you go, I’d love to hear what you get and what you think. Or invite us to come along, we’re always down for some Rolando’s.
Dinner
It’s finally time to break out my go-to fall meal. Here’s my recipe for easy, delicious, down-home, no frou-frou chili.
2 lb. lean turkey meat
12 oz. can dark kidney beans
12 oz. can light kidney beans
(or substitute one can for black beans)
2 12oz. cans diced garlic tomatoes
2 8oz. cans tomato sauce
2 tbs. chili powder
1 tbs. cumin
dash of cinnamon
S&P to taste
*
1. Brown the meat in a non-stick skillet.
2. Drain and rinse kidney beans.
3. Pour everything into crockpot.
4. Set on low all day or on high for a few hours.
5. Serve with shredded cheese and ritz crackers.
* * *
What’s your fall comfort food?
Friday + a few of my favorite things
I wanted to share with my lovely readers a few of the little things in my life right now that are making it just that much sweeter.
Vitatops — A BIG shoutout to Hungry Girl for this find and my next one. (If you don’t know who HG is, check her out.) These are 100 calorie muffin tops that are absolutely delicious! They come in tons of flavors including Deep Chocolate, Banana Nut and Pumpkin Spice. You could only order them online at vitalicious.com for a long time, but just recently they’ve come to Target and I’m so excited! You can find them in the freezer section.
Unsweetened Vanilla Almond Milk — Okay, I know this sounds weird, but hear me out. I kept seeing HG rave about this in emails and I was very suspicious until one day I was out of milk and my spontaneous shopper alter ego showed up. I. will. never. go. back. to. milk. I don’t drink milk, so I rarely use it, but this stuff adds a little vanilla sweetness to cereal and coffee. How does that not sound good? And it’s healthy! All natural, 50% more Calcium than milk and only 40 calories a cup. OH and it lasts way longer than milk! I’m a huge fan, if you can’t tell.
Phytoclear moisturizer — I got this moisturizer in Dallas and I don’t know how I’m ever going to use anything else. It’s literally one of those “keep for life” products. The moisturizer is lightweight and sinks right into your skin so you don’t have to wait a while before putting on your make up. It even smells great!
Spray Tans — This has been my latest addiction (yes, it is definitely an addiction and no, I do NOT look like Snooki.) I was very skeptical of spray tans at first, but it was almost spring and all I wanted was to be tan. So to keep me out of the tanning bed I decided to try a spray tan. To be safe I went to a spa and had it done by a professional spray tanner, rather than a machine at a tanning bed place. Though it’s kind of pricey, it looks wonderful and you don’t have to risk your health tanning!
Essie, 5th Avenue — I know I blogged about coral nail polish as a spring must-have, but now that I’ve actually worn it I’m way more on board. I’ve always been a dark or neutral colored nail polish gal, but this is busting me out of my rut. It took me a few days to get use to, but now I absolutely love the burst of color! I always recommend Essie nail polish, and this color is a great coral.
Editor’s Note: I apologize for the salesperson who wrote this blog. I have not been endorsed by any company. These are my real feelings about these products.
m.davis xoxo 