Would you be so kind as to "like" my facebook page?

Please excuse the lack of photos in some of my older posts as I am trying to slowly go back through and add the photos that were accidentally deleted

August 27, 2014

Cobb Salad

What does summer mean to you?







Summer to me means grilling and corn on the cob and light and refreshing meals like salads and fruits and veggies. Summer is Cobb Salad.

Grilled Cobb Salad at that.

It's one of my fave things. 

And this Cobb has grilled corn on the cob and juicy grilled chicken, cuz grilled food always tastes better. For reals... baked chicken? or GRILLED chicken?!??! There's no question, right? Grilled = major flavor + grill marks.

And grill marks are everything.



Seriously, I've been watching this show called American Grilled on the Travel channel. I'm obsessed. It's got me wanting to grill everything! Really, they do everything on the grill! Pasta, pizza, duck, giant cuts of beef, and lots of other local ingredients like frog legs, hog's head, crawfish, Cracker Jack's, and wild boar. It's one of my favorite things to watch lately. And I feel like I'm learning a lot when I watch it... even simple things like being sure to oil your meats and veggies before putting on the grill so they don't stick. And even the simplest of marinades and rubs. I'm so intrigued and hope to learn a lot more about grilling with other methods than a gas grill, grilling different kinds of meats, more about marinades and rubs, and learning how to perfect that gas grill method of grilling, too.

I'm itchin to buy a charcoal grill reeeeeeeeeal soon.

Anyways, now that I've got that outta my system, grill everything. While you can. While summer's still here. Not that you can't grill when it's not summer, but summer and grilling just go together. And nobody wants summer to end. So let's take a stand... grill everything you can get your hands on. Starting with some chicken and corn on the cob for this delicious Cobb Salad.











Cobb Salad
adapted from Meg's Everyday Indulgence

  • romaine hearts, chopped
  • grilled corn on the cob
  • hard-boiled eggs, chopped
  • avocado, diced
  • bacon, cooked and crumbled
  • grilled chicken breast, diced
  • crumbled bleu cheese
  • dressing of your choice
Assemble salads with lettuce on bottom, topped with grilled corn kernels removed from the cob, egg, avocado, bacon, chicken, bleu cheese, and dressing of your choice. 

May I recommend Litehouse Jalapeno Ranch, or Meg's Roasted Garlic Vinaigrette also sounds amazing.


Printable Recipe











As you can see, I don't really have perfect, exact measurements for this recipe, because really you can't go wrong with any amount! There were two of us, and I think we used 1-2 romaine hearts. I think we only used 1 ear of corn but again, can't go wrong with more. I'd say at least 2 hard-boiled eggs. 1 avocado is probably enough. Probably like 4 strips of bacon, or more if you plan on eating most of it before it makes it to the salad, like me. I'd probably say 1 chicken breast per person. However much crumbled bleu cheese looks right, Meg suggests 1/4 cup. You'll love this (grilled) cobb salad no matter how much of each ingredient you use. 


Linking up here.


Peace, and bacon grease!



August 18, 2014

Grilled Mushroom-Crusted Steaks

Happy Monday! 




And Happy Secret Recipe Club day!

This month I was assigned to Kate's blog, Kate's Kitchen. She and Connie are the cutest couple! It was so fun stalking them all month. I was intrigued by so many of their recipes, like their Steak Sandwiches with Creamy Shallots, Pineapple-Chili Margarita, and Baked Deviled Eggs


















BUT.... me being a steak kinda gurl, had to go with their Morel-Grilled Rib Eye... only we didn't use morels because, honestly, they were $13!!! We used dried steak blend mushrooms instead.


























Annnnnnd we didn't use rib eyes because PJ requested a filet (both of our faves) and this porterhouse was calling my name instead.

Morale (morel... get it?) of the story? You can use ANY steak and ANY kind of dried mushroom! 

(We halved the recipe since we only grilled 2 steaks, 1 for each of us!, but I kept the measurements below for 4 servings).

 
























Grilled Mushroom-Crusted Steaks
adapted from Kate's Kitchen
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 5 large garlic cloves, minced
  • 1 tablespoon red pepper flakes
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup dried mushrooms (preferably morels)
  • 1/4 cup olive oil
  • 4 (1-inch thick) boneless rib eye steaks
Grind the dried mushrooms in a food processor.  

Mix everything but the steaks together to make a paste. 

Coat both sides of the steaks with the paste, pressing firmly. Allow steaks to rest at room temperature for at least 15 minutes.  

Grill on direct heat, turning once.  Remove the steaks from the fire and allow them to rest for 5-10 minutes to allow to rest.

Printable Recipe


We served these delicious steaks with the grill master Chris' Thai Chile Compound Butter. It was the perfect topping for the steaks... sweet, spicy, buttery goodness seeping into that charred perfectly-seasoned steak. 

What more could a steak lover ask for??


Check out my past Secret Recipe Club posts!





Linking up here.


Peace, and bacon grease!



August 13, 2014

S'mores Galore!!

Hey! 

I missed National S'mores Day on Sunday. What the?

In honor of the ever-so-delicious summer treat we all love so dearly, I bring you a collection of s'mores recipes you'll be rushin to whip up before the summer's over!!

Prepare for s'mores overload!


Graham Cracker S'mores Candy

S'mores Clusters

S'mores Bites

S'mores Cookies

Peanut Butter and Jelly S'mores



And how about some s'mores in cake form?!?!




S'mores Cake

S'mores Cinnamon Roll Cake

S'mores Coffee Cake

S’mores No-Bake Icebox Cake

Inside-Out S'mores Cake

S'mores Ice Cream Cake




And lots of other s'mores creations from food bloggers around the web!

Smoreo Ice Cream Sandwiches from This Silly Girl's Life

S'mores Buttercream Frosting from Wine and Glue

S'mores Ice Cream Popsicles from Smells Like Home

Sinful S'mores Parfait from The Pinning Mama

S'mores Pop-Tarts from A Cozy Kitchen

S'mores Scones from A Kitchen Addiction

S'mores Milkshake from White Lights on Wednesday

S'mores Cheesecake Bars from Creme de la Crumb

S'mores French Toast from Creme de la Crumb

S'mores Pops from High Heels & Grills

S'mores Truffles from High Heels & Grills

S'more Rice Krispies Treats from A Pumpkin & A Princess

S'mores Ice Cream Cupcakes from A Pumpkin & A Princess

S'mores Ice Cream from Add a Pinch

Chocolate Chip Cookie S'mores from Cooking Classy


Are you all s'mored out now? Nah... me neither.

Now go get your s'more on!!!


Peace, and bacon grease!




July 31, 2014

Obsessions + Confessions

Time for my latest obsessions + confessions!


This may be the best thing I've ever laid my food-loving eyes on. JALAPENO CHEDDAR BUNS!!!

Or fill it with a hot dog

This recipe and these photos have me re-thinking my supposed dislike of cucumbers. That is the prettiest green gazpacho I've ever seen!

Now this is just foodie art right here. Early Girl Gazpacho.

Obsessed with A Cozy Kitchen's instagram

Speaking of A Cozy Kitchen, these Frozen Pineapple Daiquiris are everything.

I'm loving everything about these sweet and savory popsicles.

More popsicles... this time with booze

I love summah foods! These Reese’s Frozen Ice Cream Cups are the perfect size... mini and yet so satisfying I bet!

I could certainly hop on the healthy board with this Peaches & Cream Green Smoothie.  

Best ice cream of all time

Or is this?

Maybe this? I can't choose! I want all the ice creams!

Love this pregnancy foodie project idea! I just may have to borrow this if and when I ever get pregnant...

I shouldn't be laughing this hard at kids getting hurt. Oops.

This past weekend, me, my brother and niece celebrated my brother's birthday at the Columbus Zoo! Um, packed. For one, it's connected to a water park. First mistake. Who makes zoos connected to water parks? What about us people who just wanna take a simple trip to the zoo? Nope, be prepared for chaos on a Saturday! It took an hour just to get out of the parking lot!! Probably never going there again lol, but we had fun! 











































(Yep I'm doin the booty tooch  :) I didn't say I was doing it correctly though....)







And look at all the cool animals we saw!


































Aw look at his polar bear butt peeking around the corner! Polar bears are so cute and look so cuddly. The brown bear was looking up because he was about to be fed a giant watermelon!

































Spots and stripes! Isn't the photo of the tiger in the water so mystical and fantasy-like? I like, I like.

































The zoo was really cool because they have an African safari area that is HUGE and all the giraffes and zebras and other African wildlife can roam free. It was amazing. 



































Some of the animals were sleeping or hibernating so I wish I could have seen more. Or some zoo babies! Baby elephants please!!! 

The festivities continue this weekend with a birthday dinner for my bro. Cuz he deserves it. 

That's all for now. Come back soon, ya hear? 


Peace, and bacon grease!




July 21, 2014

Strawberry Lemon Cheesecake in a Glass

Secret Recipe Club time!

 


























































This month I was assigned to Manuela's blog, Manu's Menu. She lives in Australia! So cool! Her blog is filled with wonderful Italian recipes... lots of which were new to me and I had never heard of! I learned a lot perusing through her recipe archive (a visual recipe archive!). I was tempted to try my hand at macarons, this lamb curry looks magnificent, and omg look at this gorgeous dessert! But in the end I was intrigued by her adorable Strawberry Lemon Cheesecake in a Glass and decided to make that.



 





























































We loved the pairing of tangy, tart lemon and sweet strawberries and cream in these cutie no-bake cheesecakes! PJ claims he doesn't like lemon, so I made sure to only add a little bit of the lemon layer. He said it wasn't too much lemon and he really liked it! I love me a good graham cracker crust or crumbs, so that added a nice sweet crunch to all the creaminess. 


 



















































I have some of both the lemon and strawberry mixtures left because I only made 2 mini cheesecakes, 1 for each of us. I used a mini 9 oz dessert glass for each of us. So we've got lots of filling left and I know I'll be whipping up a couple more cheesecakes for us tomorrow, and the next day!




Strawberry Lemon Cheesecake in a Glass
adapted from Manu's Menu

For the Crust:
  • 2/3 cup graham cracker crumbs
  • 2 tablespoons melted butter
Combine the graham cracker crumbs with the melted butter and press the mixture into the glasses. Chill for 30 minutes. 

For the Marinated Strawberry Garnish:

Meanwhile, slice some strawberries and add with sugar to a bowl to let marinate for 30 minutes.  

For the Lemon Cream:
  • 4 oz cream cheese, softened
  • 2/3 cup sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1/2 cup whipping cream + 1/2 tablespoon caster sugar
Put the softened cream cheese, sweetened condensed milk, and lemon juice in the mixer bowl and whip it with an electric mixer until smooth. 

Whip cream and caster sugar until stiff peaks appear. Gently combine it to the lemon mixture. Set aside.

For Strawberry Cream:
  • 8 oz cream cheese, softened
  • 4 tablespoons caster sugar
  • 2 tablespoons fresh lemon juice
  • 8 oz strawberries
  • 3 tablespoons caster sugar
  • 1 cup whipping cream + 1/2 tablespoon caster sugar
Whip the whipping cream and caster sugar and set aside. 

Puree the strawberries with the lemon juice and 3 tablespoons caster sugar.


Beat the cream cheese and 4 tablespoons caster sugar until smooth. Beat in the strawberry puree until smooth. Gently fold in the whipped cream.


To Assemble:
Gently spoon the strawberry cream on top of the chilled base up to 2/3 of the glass. Top with the lemon cream. Garnish with the marinated strawberries and additional graham cracker crumbs. Serve chilled.

Printable Recipe
























































I know I've thrown 2 strawberry recipes at you recently (check out my Strawberries and Cream Pancakes!) but can you really go wrong with strawberries???


Check out my past Secret Recipe Club posts!






Linking up here.


Peace, and bacon grease!




 

July 18, 2014

Strawberries and Cream Pancakes

Hello there, long lost friends!

I'm back and I've brought you breakfast.

Well, if you want to call this breakfast. 

Maybe dessert is more fitting?

Whatever you call it, you'll call it YUM.








































You can easily make homemade pancakes, or go the Bisquick route like I did. 

The strawberries are a nice sweetness from soaking in the sugars, and the whipped cream isn't sweet since no sugar was added to it. So it does make it more appropriate for breakfast. Feel free to add a little sugar to your whipping cream if you're used to sweeter whipped cream.


Strawberries and Cream Pancakes
from Betty Crocker

  • 3 cups sliced strawberries
  • 1/4 cup sugar
  • 2 cups Bisquick mix
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 and 1/2 cups heavy whipping cream, whipped
Mix strawberries and 1/4 cup sugar and set aside. Heat skillet over medium heat and grease with cooking spray.

Stir Bisquick, milk, 2 tablespoons sugar, vanilla, and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot skillet. 

Cook until edges are dry. Flip and cook until golden. To serve, layer pancakes, strawberries, and cream. 







What have you all been doing this summer? I've been grilling lots, drinking milkshakes, eating ice cream cones, and gaining weight I'm sure. 

Now I need to incorporate some summer salads and refreshing fruits into my diet. And when I say diet, I don't mean that kinda diet. Because me and diets just don't get along. They try to tell me not to eat all kinds of glorious foods. Foods that I live for. Psssshhh, I do what I want. 

I'm hoping to get back to blogging more often. Not as often as I used to, but more than I have been. Stay tuned! I'll definitely be posting an SRC recipe on Monday  :) You won't wanna miss that.....

Linking up here.


Peace, and bacon grease!




June 19, 2014

Classic Banana Bread

Banana bread!!!!!!









































We made this delicious banana bread for PJ's mom on mother's day. It turned out super delicious, though a bit dense. I think I may have over-stirred the batter. So the results were a flatter, heavier, more dense banana bread that was still so good. I approved, PJ approved, family approved, and mama-in-law approved! 


Classic Banana Bread  
from Inspired Taste

* Yields: 1 loaf
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 3 medium bananas (overripe and brown)
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts or pecans, toasted and chopped, optional (we didn't use)
Preheat oven to 350 degrees. Butter and flour an 8.5 x 4.5 x 2.5-inch (or 9 x 5 inch) loaf pan. Place the loaf pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

For the batter, whisk the flour, baking soda, salt and cinnamon together, set aside.

Mash bananas in a medium bowl. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended. With a large rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts, if using.
  
Pour batter into the loaf pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean (if you use a 9x5 inch loaf pan, begin checking for doneness 5-10 minutes earlier). After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil. 

When the bread is done, transfer it to a wire rack to cool in the pan for 5 minutes. Remove from pan and place right side up on the rack. Cool completely.

For Storing: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.



Printable Recipe




Pictures were taken on my camera phone, hence the blurriness in them. This banana bread was still the bomb.com (do people still say that? apparently I do). 

Morale of the story. Banana bread makes all things better. Dare I even venture to say it's good for you? It has bananas in it, I mean come on! Ok Ok I'm pushing it. It is, however, good for the soul. True story.

Linking up here.
Peace, and bacon grease!