.JPG)
 |
| Chicken Sandwiches with Artichoke Pesto |
Saturday, May 31, 2014
Odds & Ends
Friday, May 30, 2014
Quinoa Granola Bars
 |
| Quinoa Granola Bars |
I have always thrived on organization and schedules, but in
spite of that, I was still overwhelmed with the prospect of returning to work
after maternity leave. Now that I’m a few weeks in, it feels a lot more
manageable, although that’s not to say it isn’t a challenge! When I get home in
the evenings, I am dedicated to enjoying those precious hours with Brecken and
Ryan. I’m not interested in spending excessive amount of time cooking or
cleaning or doing anything else “household” related.
In order to keep my evenings as open as possible, I’m trying
to be diligent about being productive on the weekends during naptime. These
quinoa bars are the perfect thing to make a batch of, package individually, and
then freeze. When I’m making my lunch in the evenings, I simply grab one and
throw it in my bag without giving it a second thought. (Here’s where you could
argue I could just buy granola bars…)
There are quite a few granola bars that you’ll find on The
Sweets Life, and almost all of them start with an oatmeal base. The quinoa used
here was a refreshing change of texture while still offering plenty of
nutrition. Like many granola bar recipes, many of the ingredients are
interchangeable—use your favorite dried fruits and nuts to custom make
something to suit your tastes!
Two Years Ago: Herb Roasted Chicken with Lemon and Sage and Dried Mango Coconut Muffins
Three Years Ago: Spicy Stuffed Mushrooms and Lemony Kale Pasta
Four Years Ago: Peanut Butter Brownie Cups and Grilled Fattoush
Wednesday, May 28, 2014
Asparagus and Tomatoes with Feta
 |
| Asparagus and Tomatoes with Feta |
My mom is one of those hostesses who always goes all out.
You think you’re showing up for a casual dinner and you arrive to find a
beautiful set table, enough appetizers to be considered a full meal, and a
meticulously prepared dessert. Although I aspire
to someday pull this off, right now I consider it success if my side dish is
something other than kale chips, my classic fallback.
It turns out serving a meal complete with impressive side
dishes, whether for your family or your dinner guests, is totally possible when
the side dish is this easy! Confession: I made this for me, myself, and I one
afternoon on maternity leave…proof it’s even easy enough to do with a baby
underfoot! There’s nothing complex about the ingredients or the preparation, but it looks and tastes like you’ve put
significant effort into it…perfect for those of us who haven’t quite mastered
the over-achiever hostess role!
Three Years Ago: Broccoli Pesto Dip and Warm Avocado Salad
Four Years Ago: Baked Pear and Gorgonzola Salad and Whole Wheat Focaccia with Olives and Tomatoes
Monday, May 26, 2014
Chewy Chocolate Chip Cookies
 |
| Chewy Chocolate Chip Cookies |
After Brecken was born, so many people brought us meals to
help us transition into parenthood without having to worry about getting dinner
on the table. My friend Stephanie was one of those people and, knowing me well,
she was sure to include dessert when she dropped off dinner. Steph had told me
about her new favorite chocolate chip cookies, which contained a secret
ingredient. I was intrigued, especially when I discovered that the secret
ingredient was different than the secret ingredient chocolate chip cookies I’d previously made. I'm actually a regular reader of Kelsey's blog, but had completely forgotten about this recipe!
The secret ingredient here? Cornstarch! Although the recipe
only contains 2 tsp cornstarch, it transforms these cookies into the chewiest, softest
little gems you could ever imagine. I’m embarrassed to say how quickly Ryan and
I polished off Steph’s batch of cookies, and even more embarrassed to say how
quickly I found myself in the kitchen whipping up another batch of them.
Bottom line—everyone has their favorite chocolate chip
cookie recipe, and their favorite style of chocolate chip cookie. I’m not
suggesting you abandon yours, but promise me you’ll at least give this one a
try…I’m willing to bet you won’t be disappointed! Perfect treat to make on your day off today, yes?
Also, just a word of remembrance for the many men and women we are honoring today on Memorial Day!
Also, just a word of remembrance for the many men and women we are honoring today on Memorial Day!
One Year Ago: Finding Time in 2013-Olio
Two Years Ago: Banana Cake Balls and Grilled Cheese with Tomato Chutney
Three Years Ago: Chocolate Truffle Bread and Summer Spiked Lemonade
Four Years Ago: Cereal Mix-Ins Cookies and Italian Pasta Salad
Two Years Ago: Banana Cake Balls and Grilled Cheese with Tomato Chutney
Three Years Ago: Chocolate Truffle Bread and Summer Spiked Lemonade
Four Years Ago: Cereal Mix-Ins Cookies and Italian Pasta Salad
Saturday, May 24, 2014
Odds & Ends
 |
| (image source) |
 |
| (image source) |
 |
| Berry Coffee Cake with Cinnamon Streusel |
One Year Ago: Citrus Cheesecake Bars
Four Years Ago: Caramel Brownies
Friday, May 23, 2014
Coca-Cola Cake
 |
| Coca-Cola Cake |
When I was in 8th grade, our basketball coach
suggested that the team stop drinking soda (or pop, as it was called in
Illinois) during the season. Given that I was new to the school and the team, I
didn’t want to be the only one chugging carbonated drinks from November to
February and I quickly abandoned the Sprite that usually accompanied pizza on
the weekends or the orange soda I was partial to anytime we stopped for fast
food. The season came to an end and I discovered that I didn’t miss soda, and
just like that, it was completely extinct from my diet. Well, extinct minus the
occasional root beer float!
Today, it’s a rare occasion to find soda of any kind in our
refrigerator. When I picked up some coke to make our favorite BBQ sauce, I came close
to tossing the rest, knowing it would sit lonely in the fridge until I went on
a cleaning rampage and disposed of it. Instead, I did a little Googling and
decided not to let it go to waste!
This coke cake reminds me a lot of Texas Sheet Cake. It’s not only a good way
to use up the last of that bottle of cola, it’s also an easy way to get you
chocolate fix and feed a crowd. The cake is rich and sweet enough that you only
need a small piece to satisfy…although I won’t blame you if you find yourself
eating small piece and after small piece!
Two Years Ago: Red Potatoes with Olives, Feta, and Mint and Lemon Poppyseed Gobs with Blueberry Filling
Three Years Ago: Mexican Salad with Pomegranate Lime Dressing and Grilled Chicken Fajitas
Four Years Ago: Quinoa Salad with Cucumber, Shrimp, Mango, and Mint and Creamy Caper Sauce
Wednesday, May 21, 2014
Vegetarian Beet Reubens
 |
| Vegetarian Beet Reubens |
Beets will forever conjure up memories of one of my most
hilarious conversations with a co-worker. It was the first time I’d really
spent any time with him and at a crowded and loud business dinner there was a
mix-up with he, my friend, and I between the words beets and beads. It’s
definitely one of those “you had to be there” moments, but suffice it to say
things get real awkward when one of you is talking about necklaces and the
other one is talking about a vegetable!
As weird of a connotation that is, I have no qualms about
beets! These pseudo reubens are easily my new favorite sandwich. To be fair, I
haven’t had a classic reuben in years (or ever?), so I’m not going to tell you
this is the perfect meatless substitute for your favorite. However, I can tell you that these are delicious in
their own right! Roasted beets are combined with a homemade thousand
island-esque dressing, sauerkraut, and Swiss cheese resulting in something
spectacular. Promise me you’ll give this odd combo a try—I think you’ll be
amazed by how well it works!
Monday, May 19, 2014
Buffalo Chicken Kale Salad
 |
| Buffalo Chicken Kale Salad |
One of my favorite memories of maternity leave is the week
Brecken and I spent in Illinois at my parents’ house. We headed north to attend
my sister’s baby shower one weekend, and to celebrate Easter the following
weekend. There weren’t any special plans for the week in-between, but we stuck
around and soaked up quality time with my mom and dad, more commonly referred
to now as grandma and grandpa!
The leisurely mornings spent enjoying my mom’s homemade
granola and sipping mugs of coffee stretched into afternoons of shopping and
running errands. It might not seem like anything extraordinary, but it was
special simply because our visits ‘home’ are usually way too short and packed
with activities. I made dinner a few of the nights that week, which was an
absolute treat in the brand new, amazingly remodeled kitchen (picture the most
amazing kitchen you’ve seen on Pinterest or in a home magazine, multiply it by
100, and it still wouldn’t compare!).
This buffalo kale salad was far and away the favorite meal I
made that week. It was inspired by another recipe I saw online, which took
hot-sauce marinated chicken and threw it on some kale. I switched things up,
massaged the marinade into the kale to soften it, and topped it with shredded
kitchen, carrots, celery, and cheese. Although you see parmesan pictured, I
highly recommend picking up some blue cheese, which would’ve been our first
choice had we not been trying to avoid a trip to the grocery store! Thanks to
this salad, you slash the calories normally involved with buffalo chicken
without sacrificing any of the classic flavor that everyone loves!
Saturday, May 17, 2014
Odds & Ends
 |
| Oatmeal Chocolate Chip Cake with Cream Cheese Frosting |
Friday, May 16, 2014
Bacon and Cheese Stuffed Peppers
 |
| Bacon and Cheese Stuffed Peppers |
With two kinds of cheese (cream cheese and mozzarella), these are absolutely delightful. I kept the rest of the filling simple--just bacon, green onions, and a few spices--in part because I already had these ingredients on hand, but also because for an appetizer like this, less is more. These can be prepped ahead of time and then baked just before serving!
Wednesday, May 14, 2014
Nacho Burgers
 |
| Nacho Burgers |
I think everyone was on the same page when the first warm
day of 2014 hit. For some of you, that might’ve been in January (lucky you!).
For others, it took a bit longer. In St. Louis, it was just as
March was coming to a close, and we were treated with a balmy, sunny Sunday. I,
along with everyone else in the neighborhood, quickly got outside, abandoning
all other plans for the day. When dinnertime struck, I had one thing on the
mind—burgers! It was perfect grilling weather, but I was sorely unprepared and
almost succumbed to our original dinner plans.
In a flash of spontaneity (unheard of for this
meal-planner!), I grabbed Brecken and ran to the grocery store where we picked
up pre-made black and blue patties. Ryan fired up the grill and we enjoyed the
most perfect dinner, eaten outside
and without coats! The next time I
saw a warm Sunday on the forecast, I got my act together and planned for
burgers.
Hailing from Food and Wine Magazine’s issue featuring the
“best” of their recipes, I had high hopes for these nacho burgers. Thankfully,
all expectations were met. Maybe it was the once again perfect day enjoyed
outdoors, but it’s also a really solid recipe. The patties themselves are
pretty basic, and it’s the toppings that shine here. The original recipe
features a homemade salsa, a spicy cheese sauce, and corn chips. I swapped
avocado for the corn chips and don’t regret that decision one bit! Check your
weather—next time you see grilling weather, put these on the menu!
Note—veggie burgers
more your thing? These toppings also go well atop the Zesty White Bean burgers!
One Year Ago: Drunken Blondies and Chicken Salad with Pineapple Lime Dressing
Two Years Ago: Cookies and Milk Baby Shower and Homemade Thin Mints
Three Years Ago: Honey Mint Glazed Chicken and Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt
Four Years Ago: Peach Pie and Broccoli Spinach Strata
Monday, May 12, 2014
Peanut Butter Oatmeal Cookies with Chia Seeds
 |
| Peanut Butter Oatmeal Cookies with Chia Seeds |
Sometimes the line between breakfast and dessert gets a
little blurry. Maybe it shouldn’t, but the older I get the more I realize life
is one big gray area, so why wouldn’t this carry over into what we eat as
well?! For some of you, these cookies are most definitely breakfast. They have
oats, chia seeds, coconut oil…all reputable breakfast ingredients! For others,
anything with peanut butter and chocolate must only be considered dessert. I’m
here to convince you that these little nuggets can be both!
Whether you decide to start OR end your day with these, you
can’t go wrong. If you really want a win-win, turn that OR into an AND! They’re
a little bit naughty, a little bit nice, and a lot of bit satisfying! This was
the first time I’d ever used chia seeds in anything and I loved the crunch they
added, not to mention the nutritional boost. If you don’t have chia seeds,
however, they’d be just as tasty without.
Make ‘em. Eat ‘em. All day long!
One Year Ago: White Chocolate Banana Muffins
Two Years Ago: Chicken, Rice, and Bean Freezer Burritos and Arugula Salad with Mango, Cashews, and Goat Cheese
Three Years Ago: Artichoke, Kale, and Ricotta Pie and Cinnamon Pecan Coffee Bundt Cake
Four Years Ago: Strawberry French Toast and Fresh Peach Salsa
One Year Ago: White Chocolate Banana Muffins
Saturday, May 10, 2014
Odds & Ends
 |
| Sporting the Moby Wrap here! |
 |
| (image source) |
 |
| Raspberry Tart |
One Year Ago: Tortellini with Artichokes, Lemon, and Brussels Sprouts
Subscribe to:
Posts (Atom)