Dinner Bowls

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Is it just us, or do some dinners just taste so much better mixed together in one big bowl?! The one bowl dinner is very trendy right now, and we’re totally on board! We’re thinking we need to make these asap! The kale salad bowl would be a perfect hearty lunch, the 15-minute Lo Mein looks great for those busy week nights when you need to whip up something fast, the Egg Roll Bowl looks like an awesome twist on traditional stir fry, and that Steak Fajita Bowl seems like it will definitely satisfy your Mexican craving. What are you favorite one bowl dinners? Christa loves a couscous, chicken sausage, kale and red wine vinegar dish she adapted from a tasty Marley Spoon recipe, and Reg loves her Mexican Protein Bowl.


 

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Savory Bread Pudding

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I’m a huge fan of sweet bread puddings, filled with raisins and cinnamon galore, but in this case I was in need of dinner, had a bag of spinach that was on it’s way out, and a baguette that could knock a burglar cold. In an effort to avoid as much food waste as possible, I decided to make something a little out of the ordinary that seemed like it would be a challenge to mess up. This tasty little delight is filled with ham, cheese, and all things savory and wonderful. It’s also boy-approved (if you’re needing to please the bae), and could easily serve as a breakfast option as well.

For anyone else ever looking into options for stale bread, check out this helpful little post. Next time I may do meatballs.


Ingredients
1 large baguette, stale (roughly 1.5 ft long)
3 cups 1% milk
2 large eggs
1 cup asiago (I used a blend of asiago of parmesan)
2 cups fresh spinach, roughly chopped
2 cups ham, shredded
1 tsp salt
1 tsp black pepper
1 tsp garlic powder


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To Make
Preheat oven to 375 and set aside an 8 x 8 baking sheet.

In a large mixing bowl, combine your milk and eggs, whisking until thoroughly mixed. Add in your garlic powder, salt, and pepper, continuing to mix well. Set aside your mixing bowl to cut your stale/hardened baguette into cubes. Be careful in doing so, as it’s very challenging to cut once the crust has been hardened.

Once cut, combine your bread into the mixing bowl and thoroughly mix, allowing the bread to soak up the milk. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the pan mixture

Spread this mixture onto your pan. Once combined, chop your spinach and shred your ham over the cutting board. Add these ingredients to the bread mixture, as well as most of the cheese (leaving some to sprinkle on top). Once everything is fully incorporated and settled into the pan, add the remaining cheese on top then place into the oven for 45 minutes.

When fully cooked, the inside should be a little more gooey than cake, and the top golden brown.


 

 

Espresso Peppermint Brownies

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If there’s one weakness I have, it’s dense delicious fudgy brownies. And in case you didn’t know, Dec. 8th is National Brownie Day, so we decided to pay our tribute. This recipe is pretty much as simple as homemade brownies get, and most certainly a crowd pleaser.


For the brownies:

  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
  • 1 1/2 cups semisweet chocolate
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • eggs, lightly whisked
  • teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder (optional)

For the topping:

  • 4 large candy canes

To make:

Preheat oven to 350 and set aside an 8×8 pan lined with parchment paper.

In a heat-safe bowl, combine 1 cup of your chocolate chips (save the rest to add to the batter), butter, and oil, and place over a small pot of boiling water.

Once fully melted and slightly cooled, combine in a stand (or hand) mixer with your sugars. Mix well, then add espresso, vanilla, and eggs. Add your flour and salt mixture and blend until just mixed. Fold in your chocolate chips.

Place in the oven for 30-35 minutes.

While baking, prepare your peppermint topping. *Warning, this part is loud*

Place your candy canes into a plastic baggie, removing the air, and adding into a second baggie. With a rolling pin or hammer, gently break your candy into pieces.

Once your brownies have five minutes left in the oven, remove and sprinkle on the candy. Place back in the oven and finish baking.


Recipe adapted from Food 52

Mushroom Asparagus Risotto

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My appreciation for mushrooms has only recently developed. In fact, I think this is the first time I’ve ever cooked with them. For the longest time I would avoid them, mainly because their texture just didn’t do it for me. However, I’ve recently learned that if they’re covered in enough butter, garlic, and wine, I’m a very happy camper. Last week I was craving something rich and delicious, and this dish hit just the spot.

The original recipe I made (adapted from Pinch of Yum) yielded wayyy more servings than I needed — about eight total. Considering I’m generally over a meal after about three servings, eight was definitely over kill. I ended up making a whole lot of risotto cakes to keep my palette interested (to make — form little patties, dip in egg wash, cover in panko, pan fry, and serve with a side of Greek yogurt). A very tasty interpretation, if I must say!

 

INGREDIENTS
(makes about 4 servings)

3/4 cups arborio rice, uncooked
1/4 lb of bacon
2 cups vegetable broth
1/4 cup white wine
2 cups cremini mushrooms, choppped
2 cups asparagus, chopped
4 cloves garlic, minced
1/2 medium Spanish onion
2 tbsp butter
salt & pepper to taste
parmesan for garnish

TO MAKE
In a large skillet, cook your bacon over medium-low heat. Once crispy, allow the grease to settle on a plate with a paper towel. After it has cooled, chop roughly and set to the side to prepare the rice.

On medium-low heat, melt the butter to a nice sizzle. Add your garlic, onion, rice, and a splash of the wine. Allow to toast slightly before adding the rest of your wine and vegetables. Cook your vegetables down slightly before adding 1/4 of your broth.

The next few steps are all about watching your rice. Once it has soaked up the liquids, add another 1/4 of your broth. Repeat this step twice more until all of your broth has been added. This is should take about 20 minutes. At this point add in your bacon, a dash of salt and pepper, and mix well.

By now your rice is cooked and ready to serve. Top it off with some grated parm and dive in.

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Happy Weekend!

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Happy Friday, loves. How has everyone’s week been? Has your personal clock settled into daylight savings yet? While I really don’t look forward to the darker evenings, I will admit that waking up to a brighter morning has been nice. I’ve been rising before my alarm on most mornings, which is so much more pleasant than the sound of an alarm. It also helps me to get a little more done earlier in the day on the weekends. I’m going to try to get to a morning spin class tomorrow. Considering I much prefer working out in the evenings, we’ll see how that goes! Hope you all have a beautiful weekend ahead of you. See you on Monday!

cct // A great way to make your flowers look pertty every time!

rkv // I can just never get enough chocolate chip cookie recipes, and this vegan one looks heavenly

cct // Can You Identify These Books By Their Covers?

rkv // When it comes to gym workouts, I want them to be quick and challenging (get me out of here!), so I appreciate this 2-minute ab routine

cct // Apparently yesterday was National Donut Day (wah, I didn’t get a donut!) – do you agree with your state’s “best donut shop”? I’ve never been, but I see a road trip happening soon! Also I can vouch for Glazed in Confused in Denver, SO good!

rkv // 31 songs from the early 00’s no woman will ever forget

cct // Need something interesting to do? What about participating in National Novel Writing Month? It seems like it could be a cool way to open up, think differently and give yourself some structure yet freedom with a new hobby. I just might have to give it a try…

rkv // 9 natural ways for a better night’s sleep

Pecan Pumpkin Muffins

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One of the first homemade goods I remember my Mom making me as a kid was pumpkin bread. I always looked forward to her whipping it up, and it became one of the first things I learned how to bake once I was old enough. Call me basic all you want, but I’ve been loving myself some pumpkin spice since 1993, okay??

While this recipe isn’t my Mom’s (I don’t know if that woman has ever made the same thing twice), it’s still wonderful and always reminds me of home.

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FOR THE MUFFINS
1 1/4 cup of all-purpose flour
1/4 cup white granulated sugar
1/2 cup light brown sugar, unpacked
1/4 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp allspice
1 1/2 cups canned pumpkin (not pumpkin-pie filling)
2 tbsp vegetable oil
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup pecans, roughly chopped

FOR THE STREUSEL
2 tbsp butter, room temperature
1/2 cup light brown sugar, unpacked
1/4 cup all-purpose flour
1/4 cup quick oats

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TO MAKE
Preheat
oven to 350. To begin the muffin batter, use a stand mixer (or large bowl with a hand mixer) to combine the canned pumpkin, white & brown sugars, and vanilla. Blend until thoroughly combined. Add one egg, mix, add second egg, mix, then slowly add in the oil.

In a separate medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and allspice. Slowly add the dry mixture into the pumpkin blend until just combined. Fold in the pecans and set aside.

To make the streusel, mix the butter and sugar together. Once combined, slowly add in the flour and oats. The mixture will be crumbly, but not completely dry. It should be a pale brown, and you don’t want to see the white of the flour.

Using two spoons, scoop the pumpkin batter into a lined or greased muffin pan. It should make 12 medium-sized muffins. Sprinkle the streusel onto the muffins until the tops are just covered.

Bake for 24-26 minutes. Poke the center of a muffin with a knife or toothpick to check if done. If the knife or toothpick come out clean, you’re ready to take out of the oven.

Set aside for 15 minutes, then enjoy with a piping hot cup of coffee.


Recipe adapted from Skinny Taste

Parmesan Asparagus with Heirloom Tomatoes

While I’m no stranger to some ice cream and burgers on these hot summer days, I’m also a big fan of eating colorfully and fresh. This quick little veggie appetizer goes great as a side dish for a light summery dinner (maybe with some lemony grilled chicken or a lean cut of steak), or even for breakfast served up with some eggs (poached, scrambled — your call!).

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You’ll need

  • 1 bundle of fresh asparagus
  • 3/4 cup fresh heirloom tomatoes (any tomatoes will do, but I just love how colorful these little beauties are)
  • 1/4 cup grated parmesan
  • 1/4 cup diced red onion
  • Drizzling of olive oil
  • 3-4 pinches of garlic salt (regular salt will do too)
  • 2-3 pinches of black pepper

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To Make

01. Preheat oven to 425

02. Trim the white stalks off of your asparagus and spread out the stems onto a baking sheet

03. Dice your onion, quarter your tomatoes, and mix in with asparagus

04. Drizzle with olive oil, and season with garlic salt & pepper

05. Top with grated parmesan and pop into the oven for 12-15 minutes. I like my asparagus to have a little crunch, but if you prefer it on the softer side, simply cook it a little longer.

06. Serve up and enjoy!

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4th of July Food

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Seriously though, what is this weather?? We’re very much hoping that New England is just getting this rain out of it’s system before the weekend, because we want sunshine! We have activities on the brain, and rain just doesn’t go along with any of them. One thing, however, that we know that our weekends will certainly be full of is wonderful food. We’ve got the whole shebang here to inspire your kickoff to summer— apps, dogs, and dessert — woot!


4th of July Spiked Snow Cones
Food52’s Cookout Essentials
Dilled Cucumber Salad
Grilled Corn with Basil


And make sure to check us out on Facebook, Instagram & Twitter!

 

Happy Weekend!

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Hey all, and happy almost summer! We’re just two short days (well, long days, according to the Earth’s rotation), away from one of our favorite seasons. And what better way to kick it off but with a day where you get to show your Dad a little extra appreciation?? This weekend is full of all sorts of goodness, hope you enjoy it!

cct // 50 States of Doughnuts: The Best Shops in America, YES PLEASE! I will say tho — I’m not impressed by Connecticut’s donut shop…I’m not a fan of Luke’s, and I’ve been seeing some great CT donut shops on the CTEatsOut instagram

rkv // I don’t know about you guys, but my mama raised me to have a healthy appetite. Because of that, I always have snacks readily available (mainly to avoid getting h-angry 🙂 ) So I was very happy to see this list of 10 high-protein snacks to keep you hungry… and the first one has chocolate!

cct // Amy Schumer is amazing, and this couple is so beautiful – all around a solid post (insert the A-Ok emoji here)

rkv // I’m deeply in love with summer, but the insects? Not so much. Here are some ways to get rid of household pests

cct // I love when exercises are broken down in GIFs rather than still shots or video, and I need to start doing these moves asap!

rkv // As much as I appreciate a tasty burger or dog, I also love myself some seasonal veggies in the summer. Here’s a way to get the best of both worlds!

cct // 10 Summer Fashion Trends We Can’t Wait to Wear from The Everygirl

rkv // Looking for a little inspiration this summer? Check out these 5 TED Talks to get you going!

Father’s Day 2015

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Why are Dads so difficult to shop for?? They’re such simple people with simple desires, and that makes it tough to find them a good gift. The key for Dad is getting him something that he’ll actually use, hence all of the food related items. Then there’s also the practical items, like the grill thermometer and stretching band (my Pop is always complaining about his hamstrings and calves), and of course personal items for things that strike his interest, like movies and books. Hope our finds help to inspire you in your gift hunt before Sunday!


01. iDevices iGrill2
02. Men in Green by Michael Bamberger
03. Popcorn Seasoning Set
04. Dijon Black Truffle Mustard
05. Jurassic World movie tickets
06. iPhone 6 Battery Case
07. Stretching Band and Booklet