How to Poach an Egg {Video}

Guess what tomorrow is??? It’s National Egg Day. I’m celebrating with Poached Eggs, is there anything else better in the world? Poaching an egg is my favorite way to prepare eggs. My whole life, I have been a sucker for a beautiful runny egg yolk. When I was a kid, I would get a sunny […]

Shrimp Cobb Salad with Creamy Vinaigrette

What screams summer? Well besides ice-cream? Salad. Yep, you’re correct. Salad. Sure, salads are good and all, and Cobb Salads are the bomb diggity ; but I wanted something a little out of the ordinary. I took the traditional ham and/or turkey out of the mix and replaced it with oven roasted shrimp. Soooo Yum. […]

Dark Cherry Buttermilk Cake

Quick post for you today, because I am dreaming of this cake! Remember my FABULOUS trip to California for Dole Summit 2014? Well, they made this absolutely amazing Dark Cherry Buttermilk cake that was CRAZY GOOD. Not too sweet, just sweet enough to curb my ridiculous cake sweet tooth! And the plus…only 200 calories per […]

Rice Krispies Dipper Treats

Sometimes you just need a fun and easy treat to do with the kids. We were basically rained in the house for 2 days last week, so we needed something to occupy our time with. Rice Krispie Dipper Treats were the perfect solution. They are quick and easy and you can dress the up with […]

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 […]

Meyer Lemon Pound Cake

I have been looking for Meyer Lemons for years here in Tampa, and could never find them. Who knew that Tampa was so behind the times? Well, I was shopping the other day and saw these bright orange lemon shaped fruits, I looked at the sticker and they were MEYER LEMONS. You have no clue […]

Cheesy Spinach and Mushroom Quiche

When I was a kid, I thought quiche was food for old people! I swear. And I also thought the Moose Lodge was a skating rink for old people too. Kids are weird…I was weird. And I am sure I thought “old”, was like 38. Sooooo, that currently makes me geriatric. Because I am officially […]

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How to Poach an Egg {Video}

How to Poach an Egg

Guess what tomorrow is??? It’s National Egg Day.

I’m celebrating with Poached Eggs, is there anything else better in the world?

Poaching an egg is my favorite way to prepare eggs. My whole life, I have been a sucker for a beautiful runny egg yolk. When I was a kid, I would get a sunny side up egg, smash it up, crumble extra crispy bacon into it, mix it and then slather it on a piece of toast and chow down.

Poaching eggs is ridiculously easy. For some reason, people think it is hard to do. Well, I am here to show you with my completely unprofessional shaky iPhone video how easy it really is! If anyone wants to give me a new DSLR with video capability, I would gladly accept it from you and bake you cookies for 10 years.

You can catch me on The Daily Buzz tomorrow (June 3rd) showing you how to properly poach and boil eggs on behalf of  The Happy Egg Company.

I have been recently educated on the terms, “Caged”, “Cage Free” and “Free Range”. Myself, like 170 million other American are confused no those terms.
Everyone is trying to save money these days, so chances are you are grabbing the dozen eggs on the grocery store shelf that are the cheapest, right? Eggs are eggs…..Wrong!!! 95% of the eggs that are sold in stores are CAGED EGGS. That is pretty sad. 78% of Americans say they care about the treatment of hens, but are still buying eggs that were layed from caged hens. A caged hen lives their whole life in a space 8.5″ x 8.5″, with a wing span of 30″, how are they even supposed to flap their wings??? I will NEVER purchase eggs from Caged hens ever again now that I have been properly educated.
Your next option in the grocery store is “Cage Free”. Certainly a better option than a caged hen. The hens are not kept in cages, however they are kept in a barn their whole lives; not being able to roam outside in their natural environment. If you were kept in a cage or in a barn your whole life, you would probably be pretty miserable and unhappy, right?
Now there is “Free Range”.  The hens have access to the outside, but sadly some companies use barns with tiny tiny openings and just a concrete slab outside for the hens to hang out on.
You truly need to do your research.
The hens at the Happy Egg Company are they are free to roam on the range. Their bars have large 6′ openings that open onto large grassy pastures to allow the hens to do what they do naturally, flap their wings, forage, dust bathe and be naturally happy hens. The “girls” have at least 14 square FEET of pasture per bird!!!!!!
For more information and terminology that is used on egg packaging, visit The Guide to the Egg Aisle.

Be sure to follow The Happy Egg Company on Facebook and Twitter

Shrimp Cobb Salad with Creamy Vinaigrette

Shrimp Cobb Salad with Creamy Vinaigrette

What screams summer? Well besides ice-cream?

Salad. Yep, you’re correct. Salad.

Sure, salads are good and all, and Cobb Salads are the bomb diggity ; but I wanted something a little out of the ordinary.

I took the traditional ham and/or turkey out of the mix and replaced it with oven roasted shrimp. Soooo Yum.

Shrimp Cobb Salad with Creamy Vinaigrette | The Hungry Housewife

 


 

5.0 from 1 reviews
Shrimp Cobb Salad with Creamy Vinaigrette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Shrimp Cobb Salad with Creamy Vinaigrette
Ingredients
Salad
  • 5 oz. bag Mixed Salad Greens
  • 4 Davidson's Safest Choice Eggs, hard boiled, Diced
  • 2 Avocados, diced
  • 2 Roma Tomatoes, diced
  • 6 slices Bacon, cooked and crumbled
  • ⅓ cup Blue Cheese, crumbled
Shrimp
  • ½ lb. Peeled and Deveined Shrimp
  • 1 tablespoon Olive Oil
  • ¼ teaspoon Old Bay Seasoning
Creamy Vinaigrette
  • 3 tablespoons White Balsamic Vinegar or White Wine Vinegar
  • 1 clove Garlic, minced
  • 1 Shallot, minced
  • 1 teaspoon Dijon Mustard
  • 1 Davidson's Safest Choice Egg Yolk
  • ½ teaspoon Coarse Kosher Salt
  • ⅛ teaspoon Pepper
  • ⅓ cup Vegetable or Canola Oil
  • 3 tablespoons Extra Virgin Olive oil
Instructions
Shrimp
  1. Preheat oven to 400.
  2. In a medium bowl, toss shrimp,olive oil and Old bay.
  3. Place shrimp on a rimmed sheet pan in a single layer, roast for 8-10 minutes until pink.
  4. Remove and set aside to cool.
Creamy Vinaigrette
  1. Place vinegar, garlic, shallot, mustard,egg yolk, salt and pepper in a blender; pulse several times.
  2. While on a medium low speed, add the oils in a slow drizzle and blend until smooth and emulsified.
Arrange Salad
  1. In a large bowl, toss salad greens with desired amount of salad dressing, place on a large platter.
  2. Arrange the eggs, avocados, tomatoes, bacon, blue cheese and shrimp in an appealing way.

Creamy vinaigrette

I know, that some of you might be a little freaked out by the egg yolk in the salad dressing.
Egg yolks make salad dressings wonderfully creamy.
There is no need to worry about any contamination from the raw egg yolk.
I used Davidson’s Safest Choice Eggs, which are pasteurized. And by gently pasteurizing the eggs, this kills any harmful bacteria that may be lurking. Pasteurized = Peace of Mind™.

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.

Dark Cherry Buttermilk Cake

Dark Cherry Buttermilk Cake

Quick post for you today, because I am dreaming of this cake!

Remember my FABULOUS trip to California for Dole Summit 2014?

Well, they made this absolutely amazing Dark Cherry Buttermilk cake that was CRAZY GOOD.

Not too sweet, just sweet enough to curb my ridiculous cake sweet tooth!

And the plus…only 200 calories per slice! Yeah, I’ll take that!

Dark Cherry Buttermilk Cake
Author: 
Recipe type: Dessert
Serves: 8
 
Ingredients
  • Organic canola oil cooking spray
  • 1 cup all purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup plus 1 Tbsp. sugar, divided
  • ¼ cup no Trans fat margarine
  • 1 egg
  • 1 tsp. vanilla extract
  • ½ cup low fat buttermilk
  • 2 cups frozen Dole sweet cherries, do not unthaw
Instructions
  1. Preheat oven to 400° F.
  2. Spray a 9-inch round cake pan with cooking spray.
  3. In large bowl, combine flour, baking soda, baking powder and salt. Set aside.
  4. In medium bowl, beat ½ cup sugar with margarine until light and fluffy.
  5. Add egg and vanilla, beat until light and fluffy.
  6. Add wet mixture to dry ingredients.
  7. Add buttermilk slowly, combine until incorporated. Do not over mix.
  8. Pour batter in prepared cake pan and arrange fruit on top of batter.
  9. Sprinkle fruit with remaining 1 Tbsp. sugar and bake for 20 minutes until cake is golden.
  10. Cool for 10 minutes and invert cake onto plate.
  11. Cut into 8 pieces and serve warm.
  12. Note: May substitute other Dole frozen fruit such as berries or sliced peaches
Notes
200 Calories Per Serving
Recipe from DOLE


 

Don’t forget about the Dole Cookoff!!!! There is still time to participate. Click here for details!

Rice Krispies Dipper Treats

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Sometimes you just need a fun and easy treat to do with the kids.

We were basically rained in the house for 2 days last week, so we needed something to occupy our time with.
Rice Krispie Dipper Treats were the perfect solution. They are quick and easy and you can dress the up with anything you want.
My kids say these are a 10 on the easy to make, fun and yummy scale!

Hop on over to Pinterest to get inspired with new recipes and decorating ideas on the Rice Krispie Pinterest page.
Share your creations with Rice Krispies on Social media using the #easytomake hashtag.

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This cute little dipper version of Rice Krispie Treats is super duper easy. My 8 year old basically did everything herself.
We did break out the measuring tape to make sure all of our dippers were equal in size.

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Perfecto

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Push Popsicle sticks into the bottoms of the Rice Krispies. I found popsicle sticks at my local craft store.

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Took less than 1 minute .

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Melt some chocolate chips in the microwave and stir until smooth.

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Annnnnndddd, dip.

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Add whatever decorations you would like. Emma liked M & M’s and….
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Sprinkles…who doesn’t like sprinkles??

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My cute little niece and nephew came over on the right day to enjoy the treats. Trying get get 3 kids all look at the camera proved to be a difficult task.

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Cuteness.

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Don’t you wonder what goes through little kids heads??

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Rice Krispies is having an adorable Pinterest Treat Making contest running right now…Click HERE for all the details.

Be sure to follow Rice Krispies on social media….Pinterest ,  Facebook, and Twitter 


 

Rice Krispies Dipper Treats
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) JET-PUFFED Marshmallows or 4 cups JET-PUFFED Miniature Marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal
  • 18 wooden ice cream/popsicle sticks
  • 1½ cups semi-sweet chocolate morsels
  • 1 tablespoon vegetable oil
  • Multi-colored sprinkles (optional)
  • M & M's (optional)
Instructions
  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
  2. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eighteen 3 x 2-inch bars. Push one stick into the bottom of each bar.
  3. In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1½ minutes, stirring every 30 seconds. Dip bars into chocolate and decorate as you like. Place on wax paper lined baking sheet. Refrigerate until chocolate is set. Best if served the same day.
  4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
  5. Notes:
  6. For best results, use fresh marshmallows.
  7. jar (7 oz.) marshmallow crème can be substituted for marshmallows.
  8. Diet, reduced calorie or tub margarine is not recommended.
Notes
Recipe Courtesy Rice Krispies

I was compensated and received product to have fun playing with Rice Krispies and posting about my experience. All opinions are 100% mine. #easytomake

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!!

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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

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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™!

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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

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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. 

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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!

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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.

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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

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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.

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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.

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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.

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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!

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

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This beautiful mural was painted on the wall of Dole.

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

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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.

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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.

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Ohhh, and the Dole Dippers….fogetttaboutit.

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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.

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

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

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

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

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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.

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

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Myself and Christine from Rabbit Food For My Bunny Teeth

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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?

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Photo Credit: Kristy Bernardo- The Wicked Noodle.

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

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Beautiful functional herb garden

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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.

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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.

Meyer Lemon Pound Cake

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I have been looking for Meyer Lemons for years here in Tampa, and could never find them.
Who knew that Tampa was so behind the times?
Well, I was shopping the other day and saw these bright orange lemon shaped fruits, I looked at the sticker and they were MEYER LEMONS.
You have no clue how excited I was, I bought them all. Granted there was only 8 of them, but they were allll mine. I don’t like to share..started in Kindergarden with my Crayons.

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Ohhh and you will notice that I used a Bakery Emulsion instead of extract in my cake. I am in love with these! I use them any chance I can get. You can get it HERE on Amazon


 

5.0 from 1 reviews
Meyer Lemon Pound Cake
Author: 
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2¾ cups Sugar
  • Zest from 2 Meyer Lemons
  • 3 sticks Salted Butter, room temperature
  • 3 cups sifted Cake Flour
  • 6 Eggs
  • ½ pint Heavy Whipping Cream
  • 1½ teaspoons Lorann Butter Vanilla Bakery Emulsion or 1 teaspoon Vanilla extract
Glaze
  • 2 cups sifted Powdered Sugar
  • ½ stick Butter, melted
  • 2 tablespoons Meyer Lemon Juice
  • ¼ teaspoon Vanilla Extract
Instructions
  1. Preheat oven to 325. Butter and lightly flour a 10" Bundt Pan.
  2. Put sugar and lemon zest in a bowl, using your fingers, roll the sugar and lemon zest in-between your fingers. This will release the oils from the zest and essentially make a lemon scented sugar.(the sugar will have a light yellow/orange color)
  3. Sift cake flour, then lightly spoon 3 cups flour into a small bowl;set aside.
  4. With an electric mixer in a large bowl, combine the sugar and butter until creamy.
  5. Add eggs to the sugar/butter mixture one at a time, beating well in between each egg.
  6. Mix in flour and whipping cream alternatively beginning and ending with flour.
  7. Stir in butter vanilla bakery emulsion or vanilla extract.
  8. Pour into prepared bundt pan.
  9. Bake for 60-75 minutes or until a cake tested comes out clean.
  10. Cool in pan for 10 minutes, then invert onto a wire cool rack and remove the pan.
  11. Cool completely before glazing.
Glaze
  1. In a medium bowl, beat the powdered sugar and butter together.
  2. Stir in lemon juice and vanilla extract.
  3. Mix until smooth.
  4. If for any reason it is not at the pourable constancy, you can add a tiny splash of milk or cream.
  5. Pour glaze over the top of the cake.
  6. This cake can be make up to 3 days in advance. I think it is Wayyyyyyyy better the next day!

Recipe inspired by SwansDown.com
A
ffiliate link to Amazon.

Cheesy Spinach and Mushroom Quiche

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When I was a kid, I thought quiche was food for old people! I swear.
And I also thought the Moose Lodge was a skating rink for old people too. Kids are weird…I was weird.
And I am sure I thought “old”, was like 38. Sooooo, that currently makes me geriatric.

Because I am officially a part of the elderly generation, I now love quiche. It’s a requirement.

Quiche is so very versatile. If you like it, you can totally throw it in there. Well, maybe except for chocolate, because that would be strange with a bunch of veggies and cheese….but, whatever floats your boat man.

Cheesy Spinach and Mushroom Quiche

Quiche is also the perfect little dish to serve for your meatless Monday meal, breakfast, brunch, dinner or really anytime during the day.

Eggs are a great way to replace meat in your meals because they have 6 grams of protein and only 70 calories per egg.

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Quick Fact: Did you know that Davidson’s Safest Choice™ Eggs are pasteurized? Pasteurized=peace of mind™
No more worrying about raw eggs. ( or in my case eating raw cookie dough!!)
No more Salmonella Creepy Crawlies.

Head on Over to Davidson’s Safest Choice™ Egg March Meatless Meals Party HERE now through March 31st to win one of two Safest Choice™ prize packs! Each prize pack will include (1) $200 Amex gift card, one (1) Lodge Round Fry Pan 10”, one (1) Sur La Table® Red Mixing Bowls, one (1) Flexible Nylon Spatula, one (1) Eggs cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs; Approximate Retail Value (“ARV”): $467.00 each.

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Be sure to like Davidson’s Safest Choice™ on Facebook , Twitter, You Tube and Pinterest


 

5.0 from 2 reviews
Cheesy Spinach and Mushroom Quiche
Author: 
Recipe type: breakfast, brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8 people
 
A cheesy quiche with spinach and mushrooms
Ingredients
  • 1 pie crust, homemade or store bought
  • 4 Davidson's Safest Choice Eggs
  • 1½ cups Heavy Cream
  • 8 oz. White Sharp Cheddar Cheese, shredded
  • ½ teaspoon Coarse Kosher Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon Butter
  • ½ tablespoon Extra Virgin Olive Oil
  • 1 pint (8 oz.) Baby Bella Mushrooms, sliced
  • 2 cloves Garlic, Minced
  • 6 oz. Baby Spinach
Instructions
  1. Preheat oven to 425.
  2. Unroll pie dough into a deep dish pie pan, prick all over with fork.
  3. Prebake pie dough for 12 minutes, remove and set aside. Reduce oven temperature to 350.
  4. Whisk together eggs, salt, pepper and heavy cream; stir in cheese set aside
  5. In a large skillet over medium heat, melt butter, add olive oil.
  6. Add mushrooms, cook until golden, about 8-10 minutes.
  7. Add garlic and cook for 30 seconds.
  8. Toss in spinach and cook until just wilted. Allow mixture to cool for about 10 minutes.
  9. Stir the vegetable mixture into the egg mixture and pour into pre baked pie crust.
  10. Place onto a rimmed cookie sheet and bake for 45-50 minutes or until set.
  11. Lightly cover with foil if crust is getting dark.

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.