Archives for April 2014

Mississippi Roast

Oh heavens me. I can not even begin to explain to you how DELICIOUS and EASY this dinner is. When I say delicious, I mean to say like an explosion of flavor in your pie hole. And when I say EASY, I mean, there is no mixing, no stirring…really, you basically do nada to prepare […]

Strawberry Cheesecake Streusel Muffins

These muffins y’all. ARE.SO.GOOD. Truth be told, you put a crunchy crumb topping on anything and it’s bound to be delish. If you follow me on Instagram, you’ll remember we picked 10 pints of strawberries. We froze half, ate a quarter and used the rest in these tender, oh so flavorful muffins! Happy Monday. Hope […]

Italian Egg Salad Crostini

Egg Salad is like one of my favorite things in the world! Did you know it’s National Egg Salad Week? Best week ever. I am usually a traditionalist when it comes to things like egg salad and tuna salad, but I wanted to come up with something that would “Fancy It Up”. Let me explain […]

Ombre Dot Cake

Sigh. My oldest turned 11 and it makes me sad. My ovaries twitch for maybe 2 seconds and then I think of sleepless nights and spit-up soaked shoulders and then my reproductive organs shrink right back down. If you have been following my blog for a few years, you know I try to make my […]

Bacon Avocado & Tomato Grilled Cheese

Did you know that April is National Grilled Cheese Month? Has to be the best month of the year, right? Neither one of my kids like Grilled Cheese….the are totally lame. I was thinking of disowning them, but who would spike my sons hair in the morning so he looks cool? Soooo I’m not going […]

Almond Cherry Energy Bars & Dole Summit 2014

You.Guys. I am obsessed with these granola little bars. OBSESSED. I love the fact they they are granola bars without peanut butter! I had them when I was in California for Dole Summit 2014(more on the fabulous trip later in the post). When I say, “I had them”, I mean I ate 3 in one […]

ps_menu_class_0

Mississippi Roast

Mississippi Roast

Oh heavens me.

I can not even begin to explain to you how DELICIOUS and EASY this dinner is.
When I say delicious, I mean to say like an explosion of flavor in your pie hole.
And when I say EASY, I mean, there is no mixing, no stirring…really, you basically do nada to prepare this. Prep time is maybe 30 seconds.

All you need is a 3 pound chuck roast, a dry ranch seasoning packet, butter and a dry au jus gravy mix, a few pepperoncini peppers, oh and a bit of water.
THAT’S IT. You plop it all in your slow cooker in the am and when you get home, dinner is DONE.

FYI-For people who do not like ranch flavor. This tastes NOTHING like ranch dressing.
If you are sensitive to salt, you might find this on the salty side, but not too salty. I like salty. If you can find low sodium ranch packets and low sodium au jus, I’d say go for it.  But again, I like salty, so I am totally fine with it. And no one who has tasted this has complained that it is ‘too’ salty.

This recipe of course will never take the place of my all time favorite Pot Roast recipe!!

Pot Roast 002


 

Mississippi Roast
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A quick and easy slow cooker beef pot roast
Ingredients
  • 3 pound Chuck Roast
  • 1 package of Hidden Valley Ranch Salad Dressing and Seasoning Mix
  • 1 package of Au Jus Gravy Mix
  • 4 tablespoons unsalted Butter, cut into 4 pieces
  • 6 Pepperoncini Peppers, whole
  • ¼ cup water
Instructions
  1. Place the chuck roast into slow cooker.
  2. Sprinkle ranch and au jus over meat.
  3. Toss in butter and pepperoncini peppers
  4. Pour water over meat.
  5. Place lid on slow cooker.
  6. Cook on high for 6 hours or low for 8 hours.

Adapted from Table for Two who adapted from Fake Ginger

Strawberry Cheesecake Streusel Muffins

Strawberry Cheesecake Streusel Muffins

These muffins y’all. ARE.SO.GOOD.
Truth be told, you put a crunchy crumb topping on anything and it’s bound to be delish.

If you follow me on Instagram, you’ll remember we picked 10 pints of strawberries.
We froze half, ate a quarter and used the rest in these tender, oh so flavorful muffins!

Happy Monday. Hope you have a great week!

Strawberry Cheesecake Streusel Muffins

Yup, the cheesecake filling is kinda da’bomb. Oh, my “da’bomb”, isn’t that like a 90’s slang???
Strawberry Cheesecake Streusel Muffins

And because EVERYTHING is better with butter!

Strawberry Cheesecake Streusel Muffins


 

4.5 from 2 reviews
Strawberry Cheesecake Streusel Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Streusel Topping
  • 3 tablespoons White Sugar
  • 3 tablespoons Dark Brown Sugar
  • ½ cup + 3 tablespoons Flour
  • Pinch Coarse Kosher Salt
  • 5 tablespoons butter, melted
Cream Cheese Filling
  • 4 ounces cream cheese
  • ⅓ cup white sugar
  • 2 teaspoons beaten egg
  • 1 tsp vanilla extract
Muffin Batter
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 egg
  • ¼ cup canola oil
  • 1 cup whole milk (original recipe used ¾ cup)
  • 1 tsp vanilla extract
  • 1½ cups strawberries, cut into small pieces
Instructions
  1. Preheat oven to 400. Line a muffin tin with cupcake liners and spray each liner with non-stick spray. Set aside.
  2. To make the streusel topping, mix together sugars, flour and salt. Drizzle warm butter over mixture and toss with fork to form pea size pieces. Set aside.
  3. To make cream cheese filling, beat cream cheese, sugar, egg and vanilla extract together with an electric mixer in a medium bowl until smooth. Set aside.
  4. TO make the muffins.
  5. Whisk flour, sugar baking powder and salt in a medium bowl.
  6. In a separate bowl, whisk the egg,oil milk and vanilla extract.
  7. Add the dry ingredients into the milk mixture. Stir until just incorporated. Do not over mix or you will get a tough muffin.
  8. Fold in the strawberries.
  9. Scoop a heaping tablespoon of the muffin batter into each cupcake liner. Add a heaping tablespoon of the cream cheese filling. Add another heaping tablespoon on batter onto of the cream cheese filling. I was able to fill the muffin tins full. Sprinkle the streusel topping on the tops.
  10. Bake for 25 minutes.
  11. Allow to cool in muffin tin for 10 minutes.
  12. Remove and chow down.

Recipe inspired from Food Wanderings in Asia and Cooks Illustrated.

Italian Egg Salad Crostini

Italian Egg Salad Crostini 002

Egg Salad is like one of my favorite things in the world!
Did you know it’s National Egg Salad Week? Best week ever.

I am usually a traditionalist when it comes to things like egg salad and tuna salad, but I wanted to come up with something that would “Fancy It Up”.

Let me explain to you how good these Italian Egg Salad Crostinis are…..Conversation with the hubby and I..

Me: “You HAVE to try these.”
Hubby: {nose crinkled} “Is that Egg Salad?”
Me: “Yup”
Hubby: “I don’t like egg salad”
Me: {the look of death} “Just EAT it.”
Hubby: Reluctantly takes a bite
Hubby: {mouth full} “Oh my, these are so good.”
Me: “Told you.”
Hubby: “Makes me want to have a party just to have these there.”

So there you have it, an Egg Salad hater LOVED these.
They are such a pretty appetizer and you can make the egg salad a couple days in advance, so they are a semi do ahead appetizer for a party!

These are also a nice little party snack because of the extra protein from the egg.  Every egg has 6 grams of protein.
Annnnnddddd, because I used Davidson’s Safest Choice™ Eggs no worries of contamination because they are pasteurized eggs and pasteurized = peace of mind™!

Italian Egg Salad Crostini 001

Safe Eggs


 

5.0 from 1 reviews
Italian Egg Salad Crostini
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Italian Egg Salad Crostini
Ingredients
  • 8 oz. French Baguette, sliced into 24 rounds.
  • ½ cup Extra Virgin Olive Oil
  • 2 Garlic Cloves, skin removed and sliced in half
  • ⅓ pound Pancetta, thinly sliced (ask your deli counter)
  • 12 Davidson's Safest Choice Eggs, hard boiled, shell removed, and roughly chopped
  • ½-3/4 cup Mayonnaise
  • 1 teaspoon Dijon Mustard
  • Scant teaspoon Fresh Rosemary, finely minced
  • ⅛ teaspoon Pepper
  • 6 teaspoons Store Bought Pesto
  • Block Parmesan Cheese, for garnish
Instructions
  1. Preheat oven to 350.
  2. Place the bread rounds onto a large cookie sheet.
  3. Brush tops of bread with extra virgin olive oil.
  4. Bake for 15 min. Remove and rub the garlic gloves over the crispy bread. Set aside.
  5. Chop pancetta into pea size pieces. In a medium skillet over medium heat, cook pancetta until crispy, about 5 minutes. With a slotted spoon, remove from pan and drain on a paper towel lined plate. Set aside
  6. In a large bowl, mix together chopped eggs, mayonnaise, mustard, rosemary and pepper.
  7. Assembly:
  8. Spread a heaping tablespoon of egg mixture onto each bread slice.
  9. Spoon ⅛ teaspoon pesto over top.
  10. Sprinkle pancetta over top.
  11. Using a potato peeler or small pairing knife, slice 24 thin pieces of parmesan and garnish crostini with 1 slice each.
Notes
To hard boil eggs. Place eggs in a large pot and add water to cover the eggs.
Bring to a boil.
Remove from heat, cover and allow eggs to sit in water for 13 minutes.
Add ice cubes and water to a large bowl.
Place hot eggs into ice water and allow to sit for 10 minutes, adding more ice if needed to keep the water cold.
Peel under running water.

I am proudly a member of the Davidson’s Safest Choice™ Eggs Darling Dozen Ambassador Program. This post is sponsored by Davidson’s Safest Choice™ Eggs, however all opinions are 100% mine.

Ombre Dot Cake

Dot Cake

Sigh.

My oldest turned 11 and it makes me sad.

My ovaries twitch for maybe 2 seconds and then I think of sleepless nights and spit-up soaked shoulders and then my reproductive organs shrink right back down.

If you have been following my blog for a few years, you know I try to make my kids cute birthday cakes and sometimes they get a couple different ones every year. They are quite spoiled in the cake department. Links to my other cakes at the bottom.

This years cake for my cute son was born out of the fact that I really had no clue on what I wanted to do and I was pressed for time.

SO the Ombre dot cake was born. Really it’s a Messy Ombre dot cake. I wanted the dots to be quite random in spacing and sizing.

I think it turned out pretty cute.

Dot Cake

Dot Cake

Aidan Green

Here are links to some of my other cakes I have tried my hand at.

Blue Ombre Petal Cake

Soccer Cake

Hello Kitty Cake

Squishy Cake

Spider Halloween Cake

Ruffle Cake

Cupcake Birthday cake and Shabby Chic Rose Cake

Rustic Flower

Rose Cake

Sponge Bob Cake

Bacon Avocado & Tomato Grilled Cheese

Untitled

Did you know that April is National Grilled Cheese Month?
Has to be the best month of the year, right?

Neither one of my kids like Grilled Cheese….the are totally lame.
I was thinking of disowning them, but who would spike my sons hair in the morning so he looks cool?

Soooo I’m not going to write an actually “recipe”, because I hope by now you all know how to make them.

I mean grilled cheese is “Middle School cook for yourself when your parents leave you alone for the first time 101”

But if I need to hold your hand….

Get yourself a good crusty bread. I made King Arthur Alaskan Sourdough.
Slather 2 pieces with REAL butter.
Shred some your favorite cheese. I used Cabot Extra Sharp. 

Untitled

Untitled

Slice a half of an avocado and tomato. (Or pre-made guacamole would be delish as well)
Cook some bacon…EXTRA crispy please.

Slap it together and put it in a pan until the bread is golden.

Shove in your mouth!

Untitled

 

Special thanks to Cabot Cheese for sending me this Cheesy package for being a part of the Cabot Cheese Board!
Also thanks to King Arthur Flour, Kitchen IQ and Wholly Guacamole.

Untitled

For your chance to win a $75 Cabot Cheese Gift box, go HERE and pin your favorite grilled cheese!

 

** As a part of the Cabot Cheese Board, I did receive free product, however I was not compensated or required to post about the products in this post. Opinions are 100% mine**

Almond Cherry Energy Bars & Dole Summit 2014

Almond Cherry Energy Bars 003

You.Guys.
I am obsessed with these granola little bars. OBSESSED.
I love the fact they they are granola bars without peanut butter!

I had them when I was in California for Dole Summit 2014(more on the fabulous trip later in the post).

When I say, “I had them”, I mean I ate 3 in one sitting.
I actually had my friend Kristy from The Wicked Noodle get me my 3rd one so I didn’t look like such a pig.
Issues, I know.

Almond Cherry Energy Bars

So when I got back from my trip, I literally made them as soon as I got home, running on 1 1/2 hours of sleep in 30 hours. I was a joy to be around, so my family left me to be in my own misery ,  I baked.

Almond Cherry Energy Bars 002

They are packed with all sorts of good for you stuff.
Makes it a little easier to justify eating 3 of them.
Recipe is at bottom of post.

More on Dole Summit 2014

Ohhhhhhh my, this was like one of the best work trips I have ever been on.
I was in great company with these other fabulous bloggers…

dole 2

Amelia: Eating Made Easy
Pattie: Living Mi Vida Loca
Ally: Ally’s Kitchen
Katie: Once A Month Meals
Kristy: The Wicked Noodle
Catherine: Rabbit Food for My Bunny Teeth
Amy: Super Healthy Kids
Nikki: Seeded at the Table
Chrystal: Duo Dishes
Sara: Average Betty

Dole Package Foods whisked off to the Four Seasons Westlake Village in California.

Untitled
I must say, The Four Seasons totally gets me. I walk into my room in the evening and there is a towel on the floor by the bed, so you don’t have to step on the bare carpet when you get out of bed. ahhhhhh.

Untitled

The first night we were graciously greeted at Fords Filling Station in Culver City by Chef Ben Ford(he’s pretty darling) and had a variety of amazing dishes and libations!

Untitled

Untitled

Untitled

Untitled

Untitled

Untitled

The next morning we had a quick bite to eat on the beautiful Dole Campus.
Not a bad backdrop for breakfast.

Untitled

This beautiful mural was painted on the wall of Dole.

Untitled

We headed over to the Dole Kitchen (they are in the process of building a brand spankin’ new facility now).

Untitled

There we learned about a bunch of new Dole products.
Did you know that Dole Package Food Products are NEVER genetically modified?
In addition to being non-GMO, all of their packaging is 100% BPA free.

The Fruit Squish’ems!we yum!
As you can see, Nikki and I enjoyed them.

Untitled

Untitled

The new Dole Shakers are pretty awesome as well.
You just add juice, preferably Dole Pineapple or oj, shake and you instantly have a smoothie! Kinda cool.

Untitled

Untitled

Ohhh, and the Dole Dippers….fogetttaboutit.

Untitled

Untitled

The Dole Fruit and Oatmeal and their boxed soups were all so amazing.
I love that Dole Package Foods works with hundreds of independent family farmers around the world to implement sustainable agricultural practices, ensuring the long term supply of quality fruit.

Untitled

The soup tasted homemade..I was actually amazed at the flavor and texture.

Untitled

Dole recently partnered with Mrs.May’s . I had never heard of her brand before. But O.M.G!

Untitled

These veggie chips were addicting! Yes, veggie chips can be ADDICTING.

Untitled

She also has some sweet products as well. Also equally amazing. Check out her website though, because she has lots of more products.

Untitled

Untitled

Annnnddddd, if all of the new Dole Packaged foods weren’t enough, we got treated to the rest of the day at the spa. ahhhhhh, Do you know how long it’s been since I received a massage? Probably like 15 years.
It was glorious.

Untitled

That evening we noshed on some scrum-diddly-uptious food at Lure Fish House and Oyster Bar.

Untitled

Myself and Christine from Rabbit Food For My Bunny Teeth

Untitled

1970419_10203284234456899_1245536986_n

Our last day we were treated to a feast at the California Health and Longevity Institute Wellness Kitchen and took a tour of the property. How cute are we???? Myself and Nikki?

Screen Shot 2014-04-03 at 9.57.07 PM

Photo Credit: Kristy Bernardo- The Wicked Noodle.

Untitled

Untitled

Untitled

Ally from Ally’s Kitchen cooked up her Dole Jeruselum Fruit Tabbouleh.

Untitled

Beautiful functional herb garden

Untitled

 

A HUGE thank you to all of the wonderful Dole employees who took time out of their busy schedules to deal with us crazy girls. Every single one of the people I met from Dole was genuinely a kind and caring person who took great pride in their positions with Dole. They are like one big happy family. Maybe they will adopt me?
And thank you to Rogers|Finn Partners for putting this all together, it was truly one of the best “foodie trips” I have been on!

I almost forgot….The 6th Annual Dole Cook Off began on March 31st.
All you have to do is submit a special small plate grilling recipe that incorporates DOLE package food products for a chance to compete in the Grand Finale in LA on June 29th. Visit www.Dole.com/cookoff for all the deets.

Screen Shot 2014-04-03 at 9.52.39 PM


 

5.0 from 3 reviews
Almond Cherry Energy Bars
Author: 
 
Ingredients
  • 1¼ cups Quick Cooking Oats
  • 3 tablespoons Whole Wheat Flour
  • ⅓ cup Wheat Germ, oat bran or Flax Seed
  • ½ cups Almond Slivers
  • ½ teaspoon Cinnamon
  • ½ teaspoon Sea Salt or Coarse Kosher Salt
  • ¾ cup Dried Cherries, or Dole Pitted Dates, chopped
  • ¼ cup Honey
  • ¼ cup Olive Oil
  • ¼ cup Almond Butter
  • ¼ teaspoon Almond Extract
  • ½ teaspoon Orange Zest
Instructions
  1. Preheat oven to 350.
  2. Line an 8" x 8" pan with parchment paper with an overlap on each side of the pan.
  3. In a large bowl, mix together the oats, flour, wheat germ, almonds, cinnamon and salt. Mix in the cherries.
  4. In a large bowl, thoroughly whisk the honey, olive oil, almond butter,almond extract and orange zest.
  5. Pour wet ingredients into the dry and mix well.
  6. Spread the batter into the prepared pan, and pack firmly.
  7. Bake for 20-25 minutes until the edges begin to only slightly darken.
  8. Remove from oven and let cool in pan for 15 minutes. Using the overlap of the parchment paper, lift the bars out of the pan, place on rack and cool completely.

**Dole provided me with travel and accommodations for this trip to learn more about their products. I was not compensated for my time. All opinions are 100 % mine.