Flank Steak-Topped Oven Fries

IMG_2007

If there’s one self-admitted food weakness that the hubs has, it’s fries. There’s a restaurant here in town that serves a humoungous bowl of Honey Truffle Fries, and when we’re talking about going out for supper, there are a lot of nights where we don’t get past the discussion of those fries. At least they don’t know our names there… yet ūüôā

I saw this Buzzfeed recipe on my Facebook feed, and I knew it was something that we needed to make soon.  It worked out as a great weekend dinner for us (particularly after our 12 mile hike this weekend!), but I could easily see this adapting into something that appears in our house more often once football starts back up!

IMG_1998IMG_1997

The potatoes are cut, mixed with spices and oil, and then baked. With the oven temperature as hot as it was, I didn’t find that I needed to use a wire rack to elevate the fries. Laying them directly on the pan worked great, although I did line my pan with foil. I actually didn’t even turn the fries during the bake time. They did ‘stick’ a little to the pan, so it might be a good idea to turn them with a spatula halfway through.

The flank steak that we picked up was a thicker cut than I’ve used with flank steak in the past, and I definitely needed longer cooking times to cook it to our desired doneness. As written in the Buzzfeed article, it was definitely rare. If you prefer, I think the steak would be great grilled!

IMG_2009

Enjoy!

(Printable Recipe)

Flank Steak-Topped Oven Fries
Adapted from Buzzfeed

Ingredients:
For the fries:
2 russet potatoes
2 Tbsp. olive oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika

For the steak:
1/2-lb flank steak
1 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. oregano
2 cloves garlic, pressed or minced
2 Tbsp. cilantro, minced
1/2 cup orange juice
1/4 cup lime juice
1/2 to 1 Tbsp. olive oil for cooking the steak

Toppings:
1/2 to 1 cup shredded pepper jack cheese
Plain Greek yogurt (or sour cream)
2 roma tomatoes, diced
2 Tbsp. cilantro, minced
Cojita cheese (Can sub queso blanco or feta)
1 avocado (mashed with pepper, garlic salt, cumin, and lime juice) or prepared guacamole

Preheat the oven to 450 degrees F. Line a large baking pan with aluminum foil.

Place the flank steak and ingredients from the salt through the lime juice into a ziplock bag. Marinate for 20 minutes.

Rinse the potatoes and dry them well. Slice lengthwise into 4-5 slices, and then cut into fries that are 1/4-1/2 inch thick. Place the potatoes into a large bowl. Add the olive oil and spices and mix until the potatoes are evenly coated. Line the potatoes, in two rows, onto the baking pan so that no pieces are overlapping. Bake for 30-35 minutes until crispy and golden brown. You may want to flip the pieces halfway through the bake time. After the fries are complete, switch the oven to low broil.

Heat an oven-proof skillet over medium-high heat. Add the oil and cook the steak until desired doneness in the skillet. Alternatively, you can also grill the steak. Once done, remove from the pan and set aside and let it rest for 10 minutes.

Cube the pieces of steak. Pile the fries back into the skillet and top with the shredded cheese and then the steak pieces. Broil 3-4 minutes or until the cheese is melted. Top with Greek yogurt, guacamole, diced tomatoes, cilantro, and Cojita cheese.

Advertisements

S’mores Fudge Bars

IMG_1676

I did it. I finally did it! I’ve made a few variations of these S’mores bars from Cookies &¬†Cups over the last couple years in an attempt to make a graham cracker crust that wouldn’t crumble when cut. Let’s be honest. That combination of graham cracker, marshmallow, and ooey chocolate fudge is delicious enought that I just couldn’t abondon it because the crust wouldn’t stay togheter.¬†But today, success. I honestly am not even sure if it was the crust recipe or if it was because I packed the crust into the pan with my meat tenderizer?¬†Regardless, the bars today finally have a true crust layer!

IMG_1666IMG_1669

Crust aside, Happy 4th of July! Here’s hoping that you’ve been able to continue the weekend celebration through Tuesday.¬†These bars scream summer to me, and beside the red, white, and blue berry desserts, seem like the perfect treat to celebrate summer!

P.S. Is there anyone who can actually manage to eat toasted marshmallows without getting it EVERYWHERE?!? ¬†This certainly exceeds my abilities. But, that’s part of the fun, right? ūüôā

IMG_1671

Enjoy!

(Printable Recipe)

S’mores Fudge Bars
Adapted from Cookies & Cups, crust from Chelsea’s Messy Apron

Ingredients:
Crust:
1-1/2 cups graham cracker crumbs (~10-11 full sheets)
1/4 cup sugar
1 Tbsp. brown sugar
6 Tbsp. melted unsalted butter

Fudge Layer:
1 bag milk chocolate chips
14 oz. can sweetened condensed milk

Marshmallow Fluff Layer
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp. salt
2 egg whites
1/4 tsp. cream of tartar
1-1/2 tsp. vanilla extract

Preheat the oven to 350 degrees. Spray a 9×9 (or 8×8) baking pan with non-stick spray. In a bowl, combine the crust ingredients and mix until thoroughly combined. Press evenly into the bottom of the prepared pan. Pack the crumbs down as much as you can (I used a meat tenderizer to really pack them in). Bake for 10 minutes and set aside.

In a medium saucepan, combine the chocolate chips and the sweetened condensed milk. Heat over medium-low heat until melted and combined. Pour immediately over the graham cracker mixture (the graham cracker layer does not need to be completely cool).

For the marshamallow fluff, combine the sugar, corn syrup, water, and salt in a small sacuepan. Cook over medium-high heat until a candy thermometer reaches 240 degrees F. While the mixture is boiling, beat 2 egg whites and cream of tartar together in a stand mixer until soft peaks form. Stop the mixer if needed at this point until the sugar mixture is ready. Once the sugar mixture reaches 240 degrees, turn the mixer on low speed and slowly pour the sugar mixture into the egg whites. Turn up the mixer speed to high and continue to beat the mixture for 6-8 minutes or until thick and glossy. Add the vanilla extract with about 1 minute left. Turn your oven on to low broil. Spread the marhsmallow fluff (I use the entire batch) over the chocolate. Broil for 1-2 minutes or until it begins to brown. Watch the marshmallow layer carefully while under the broiler. Once it starts to brown, it will toast (read: burn) quickly. Let cool, cut into squares, and serve.

One Pan Chicken Sausage and Veggies

IMG_1316

I’m working longer days now. Which in part, I love because it earns me an extra day off per week (I’m working 4, 10-hr shifts). But, when that puts me walking in the door post-workout on a weeknight at 7:30, I don’t want a complicated recipe. (And honestly, who really does on a weeknight!)

I ran across this recipe, actually on Pinterest, a couple months back looking for easier dinner recipes. And this is one of the ones that stuck. We’ve made this several times. Often enough to be honest, that I’m a little embarassed that I haven’t added it on here yet.

IMG_1312

The basis for the recipe is from Chelsea’s Messy Apron. We make it largely as written using one of the pre-cooked flavors of chicken sausage from Trader Joe’s and tons of veggies. It’s probably us more than the recipe, but I usually end up roasting this on 2 separate pans. When the pans are too crowded the food ‘steams’ instead of roasting, and you all know we want the flavor that comes from those browned, roasted veggies.

With the addition of the red pepper flakes, it is a touch spicy. Probably not too much for many adults, but if you were making this for kiddo’s, you might want to back of the amount or leave it off. We typically serve this over brown rice, but you could easily serve over quinoa, couscous, etc.

IMG_1314

Enjoy!

(Printable Recipe)

One Pan Chicken Sausage and Veggies
From Chelsea’s Messy Apron

Ingredients:
1 pkg. pre-cooked Trader Joe’s chicken sausage (5 links)
4-5 small red potatoes
0.75 lb. fresh green beans
2 bell peppers, any color
2 heads broccoli
1/4 cup olive oil
1/4 tsp. red pepper flakes, optional
1 tsp. paprika
1/2 tsp. garlic powder
1 Tbsp. dried oregano
1 Tbsp. dried parsley
1/4 tsp. salt
1/4 tsp. ground black pepper
Quinoa/brown rice/couscous
Grated Parmesan cheese

Preheat the oven to 400 degrees. Line 2 baking sheets with aluminum foil.

For the veggies: cut the red potatoes into small pieces (~1/8 potato) to allow them to cook completely. Seed and chop the bell peppers. Cut the ends off the green beans and cut in half, if needed. Trim the broccoli florets and discard the stems.

Slice the sausages. Add both the sausages and the veggies to a large bowl. Add olive oil and spices, and stir to coat. Divide evenly between the pans. Roast for 15 minutes. Stir each pan and continue to roast for another 10-15 minutes. Serve over your grain of choice and top with Parmesan cheese.

Jalape√Īo Popper Cheesy Stuffed Pretzel Bites

IMG_0948

It’s¬†been a minute since I made these. These poppers¬†from The Slow Roasted Italian were one of my contributions to the Super Bowl spread back in February,¬†but with March Madness back in full gear this weekend, I though some cheesy game food made sense.

But honestly, it’s not like I really need a special occasion for these when you’re talking cheese + beer + japaenos + salty pretzels. Just maybe someone to help us eat them!

IMG_0945

Making these pretzel bites went much more smoothly than the last time I tried making homemade pretzel buns. Let’s just say adding baking soda to boiling water can end up like those volcanos you used to make with baking soda and vinegar as a kid. I was seriously cleaning baking soda off my stove and oven forever (it was even between the glass on the oven door).¬†So as you can imagine,¬†I appreciated that this recipe added baking soda to hot water in a bowl. And I can promise you I set that bowl in the sink when I added it just in case!

IMG_0949

The dough for these bites starts off using a beer rather than water for the main liquid in the dough. The recipe was written using a Blue Moon, however I used a Belgain white beer. I think you could work with anything lighter in the lager-hefeweisen class, although I’m not sure you would want to go too dark or too hoppy for this recipe. If you’d rather not try the beer, the original poster comments that you could substitute water or milk.

Enjoy!

(Printable Recipe)

Jalape√Īo¬†Popper Stuffed Cheesy Pretzel Bites
From The Slow Roasted Italian

Ingredients:
12 ounces warm light beer warmed in the microwave to 110-120 degrees
2-1/4 tsp active dry yeast
2 Tbsp. sugar
12 ounces of bacon, cooked and chopped into bite-sized pieces
8 ounces cream cheese
8 ounces shredded Mexican cheese blend
1 (4oz) can diced jalapenos (can sub chopped green chiles)
1 large egg
3-1/2 cups all-purpose flour
1 tsp. Kosher salt plus more for pretzel tops
2 Tbsp. baking soda
2 cups water

Preheat the oven to 450 degrees F. Pour beer into a microwave-safe bowl and heat until it reaches 110-120 degrees F. Pour into the bowl of a stand mixer fitted with a dough hook and sprinkle the yeast over the top. Add sugar and stir. Allow the yeast mixture to sit for 5-10 minutes until foamy and smells like yeast.

Meanwhile, in a medium bowl, mix cheese, cooked bacon, and jalape√Īos.

In a small bowl, beat egg and set aside. Line a baking sheet with parchment paper and set aside.

Add flour and salt to the mixer bowl. Turn the mixer on to speed 1 for 3-5 minutes until the dough comes together in 1 ball. Add more flour a tablespoon at a time as needed if the bread is too sticky. Turn the speed up to 2 and add flour slowly (1 tablespoon at a time) until the dough is no longer tacky, about 1-2 minutes. Take the dough out of the mixer and form into a ball. In order to divide the dough in pieces, first quarter  the dough. Roll each quarter into a fat log. Cut the log into 3 pieces. Roll each piece into a long and cut into 3 more pieces. When you are done, you should have 36 pieces.

Fill a medium bowl with 2 cups of hot water and SLOWLY add baking soda. Place the baking sheet, baking soda after, and the cheese mixture on the counter within reach.

Roll each dough piece into a ball and then flatten it into a circle. Add 1 tablespoon of the cheese mixture in the center. Carefully pull each side over the cheese and pinch to seal the cheese mixture completely inside. Set aside until you have 3 stuffed balls. Transfer the 3 stuffed balls into the hot water mixture. Remove from the water with a slotted spoon and set on the baking pan. Continue until you have filled all the dough pieces. Brush egg wash onto the balls and sprinkle with course salt.

Bake for 8-10 minutes until the tops are browned. Enjoy!

Sweet Potato Shepherd’s Pie

img_0871

Sweet potatoes seem to be a devisive ingredient. It seems you either love them or hate them. Maybe it’s the marshmallow-loaded Thanksgiving side dish that gives them a bad day? (But let’s be honest. I LOVE that too… in its own right). Thankfully here, the hubbs and I are both on board with sweet potatoes, especially roasted. I think I could eat those for dinner alone!

So, as you can see, the topping of this Sheperd’s Pie from Cookin’ Canuck definitely got my attention.¬†One thing I tend not to do with either normal potatoes or sweet potatoes at home is make mashed potatoes. I don’t really have a good reason why. I guess somehow in my mind I made it out to be¬†a complicated process, but honestly, it’s probably faster than many other methods of cooking them.

img_0870img_0869

At work, I’ve shifted over to 10-hr days. On one hand, I’m loving the extra day off, but as the primary cook in the house, I’ve been looking for ways to make dinner a little easier on the hubbs.¬†Especially in the winter where its not quite as easy for him to just grill everynight. Putting this dish together was an easy process, and it allowed for me to do all the assembly (up to the final bake) the day before. For a busy night or a spouse roommate who doesn’t like to cook as much, all they have to do is bake it!

And, on top of easy… it was delicious. I think the hubbs ate half the pan ūüôā

img_0886

I will say, I did use the bison meat, but didn’t read the package well enough, so I only made the pie with 12oz of meat. If you can’t find bison or would prefer beef, I’m reasonably certain this could be made with ground beef as well. It seems that anywhere from 3/4 to 1-1/2¬†lbs of meat would work, just dependent on how much food you’d like and ease for package sizes, etc.

(Printable Recipe)

Sweet Potato Shepherd’s Pie
Adapted from Cookin’ Canuck

Ingredients:

For the sweet potato topping:
1-1/4 lb sweet potatoes, peeled and cubed into ~1/2-inch pieces
1 Tbsp. unsalted butter
1/4 cup milk
1/8 tsp. salt
1/8 tsp. pepper

For the filling:
2 tsp. olive oil
1 yellow onion, chopped
3/4 to 1-1/2 lbs. ground bison or ground beef
2 Tbsp. tomato paste
3 cloves garlic, minced
1/2 tsp. ground pepper
1/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried crushed rosemary
1 cup beef broth
1 cup frozen peas

For the sweet potatoes:
Place the cubed sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Drain the water and leave the sweet potatoes in the pan. Mash the potatoes with the butter, milk, salt and pepper.

For the filling:
Heat the olive oil over medium heat in a large saute pan. Add the onions and cook until they start to turn translucent, about 4-5 minutes. Add the meat, crumble while cooking, until cooked through. Add the tomato paste, garlic, thyme, rosemary, salt and pepper. Cook until fragrant, about 1 minute. Stir in the broth and frozen peas. Simmer until most of the liquid is absorbed, about 5-10 minutes.

Add the meat mixture to a baking dish. I used a 1-1/2 qt dish. A square pan would also likely work, although a 8×8 pan will be full. Cover with the mashed sweet potaotes ensuring all edges are covered. At this time, the dish can be refrigerated to bake (wouldn’t leave it more than 1-2 days) or baked immediately at 375 degrees for about 30 minutes. Enjoy!

Steel Cut Oatmeal

img_0896

It seems like I keep going on a “break” and then coming back again. I’ve decided that, if nothing else, I’d like to start blogging again as a mechanism of saving the recipes that I make all the time. Let’s be honest. It’s a good referene, especially when I can pull up a recipe while out and about (clarification: I’m at the store and completely forgot to check if I need any ingredients for the recipe I’m making). There may or may not be any frequency to my posts, but here’s hoping the ones that go up are our ‘keepers’.

Both of us start our jobs really early here. The hubbs goes in at 5:30. I start at 6:30. Considering neither one of us are the best morning people, you can imagine that this translates into both of us eat breakfast at work. Over the last few months, we both fell into the habit of grabbing a granola/protein bar for breakfast for convienence. One of the downsides (I realize there are many), I would be hungry again in a couple hours. Regardless of how you look at it, 9:00-9:30 is too early for lunch.

img_0889img_0891

In an effort to get back to more ‘real’ breakfast food, I decided to return to my old breakfast of choice, oatmeal. For years, I would make my own oats at home (usually microwaved) with cinnamon and unsweetened applesauce. I still do this on occasion, however I really enjoy it when I plan ahead enough to have a pot of these steel cut oats prepared.

They probably take 35-40 minutes from start to clean-up, however much of this is hands-off time. The trade-off for that time is that I get 4 servings of pre-prepared oatmeal that just has to be heated up in the microwave at 6:30 in the morning. Perfect. Most of the time, I just reheat, however you can add a splash of milk or water when reheating if you want more of a creamy texture. Top with blueberries (fresh or frozen, if frozen just add before heating) and/or a sliced banana, and I’m a happy (and full) girl!

img_0894

(Printable Recipe)

Steel Cut Oatmeal
Adapted from Two Peas and Their Pod

Ingredients: (about 4 servings)
1 cup steel cut oats
3-1/2 cups water
pinch of salt
1/2 cup of milk or almond milk
1/2 cup unsweetened applesauce
1-2 tsp. cinnamon
1 tsp. vanilla extract

Bring the water to a boil in a large pot. Add the steel cut oats and salt. Stir.

Reduce the heat to medium low and cook for about 20 minutes. You will need to stir the pot occasionally or the oats will stick to the pan.

When the oats start to thicken. Add the milk, applesauce, cinnamon, and vanilla. Stir and continue to cook for about 10 minutes, or until the oats thicken to your desired consistency.

You can serve immediately or measure out into 4 containers. If saving, refrigerate until use. Reheat in the microwave for 1-2 minutes (can add a splash of milk or water if desired). Top as desired. Enjoy!

Mom’s Chewy Chocolate Chip Cookies

IMG_5039

These. These are the chocolate chip cookies I grew up eating. See, in our house growing up, the chewier the better. While it’s probably not the recipe that I first made growing up (Mom – which recipe did we use then?!?), this is the recipe I made time and time again when I lived with my parents. The recipe that Mom used to bring to the track meets in college.

The recipe that I temporarily lost… I have a bunch of home/family recipes saved as .pdf documents on a laptop that won’t currently turn on. So, as you can imagine, I’ve been calling and texting my parents recently asking for several different recipes. I really need to get those files off that computer and onto something more secure!

IMG_5030

IMG_5035

The secret in this recipe is the use of pudding mix in the dough. You’ll notice the recipe calls for much less sugar than a typical recipe because it gets some of the sweetness from the mix. It also keeps the cookies soft and chewy. These cookies are suppose to be soft, so if you’re going to error on a side while baking them, error on underbaking. After the first batch or so, Mom has been known to only leave them in the oven for 6-7 minutes sometimes! On a similar note, you’ll want to leave them on the pan to cool for several minutes before removing them to a rack or papertowel to cool completely. Otherwise, you’ll end up with what we called a “trainwreck” cookie. And those… they just have to be eaten immediately ūüôā

I added some butterscotch chips into the dough this time as I was craving them. We’ve used all kinds of combinations throughout the years, and any combo of milk, dark, white, and/or butterscotch chips has all been delicious.

IMG_5037

Enjoy!

(Printable Recipe)

Mom’s Chewy Chocolate Chip Cookies
From Mom

Ingredients:
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 pkg (3.4 oz) instant vanilla pudding
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2-1/4 cups flour, or more to consistency
1 pkg. milk chocolate chips

Preheat oven to 350 degrees. Cream butter and sugars together until light and fluffy. Add pudding mix. Beat in eggs, one at a time, and mix well after each egg. Add vanilla and mix.

Combine the flour and baking soda and mix. If the dough seems too sticky, you can add flour 1/8-1/4 cup at a time until you can form it into balls. Stir in chocolate chips.

Form into balls and press down slightly to flatten the dough once on the pan. Bake for 8-10 minutes or until cookies just appear ‘set’. Allow to cool on the pan for severeal minutes before removing to a rack.

Meal Plan – Week 6

Warmer, dry weather (finally!) has me wanting to keep things light and quick this week. Plus, the new recipes are from two of my favorite blogs. Be sure to check them out!

Here’s what I’m thinking for a menu plan. Plus input from the hubbs that he wants a specific pizza.

BBQ Chicken Pizza – As long as he’s cooking it, I will happily eat BBQ chicken pizza weekly! I may actually get pictures of it this time so I can post this variation on the blog!

Tequila Lime Flank Steak Fajita Salad with Chile Lime Vinaigrette from How Sweet It Is- Lots of words. Looks amazing! And come on, chips?!?

steaksalad-3

Greek Chicken Pitas¬†– Yes, repeating again. These are just SO good (secret: it’s all the sauce)!

Thai Cashew Chopped Salad with Ginger Peanut Dressing – More SPRELLY!

Lemon Pepper Chicken with Artichoke Salsa and Roasted Aspargus – I’m loving that we’ve been able to get asparagus on sale recently.

Lemon-Pepper-Chicken-with-Artichoke-Salsa-and-Roasted-Asparagus-iowagirleats-01

 

Copycat Panera Strawberry Poppyseed and Chicken Salad

IMG_5021

This salad. I have been obsessed with this summery salad since it first debued at Panera. Berries, pineapple, mandarin oranges, feta cheese, and grilled chicken. I’ve tried for years to re-create it at home. Even posting a similar one here, although I never have been able to get the dressing quite right at home.

So, you can guess how excited I was a year or so ago when I found the Panera poppyseed dressing in the refrigerator section at Target (note: I can also buy it at Kroger, although it is usually slightly less expensive at Target).

IMG_5016

I now have the hubbs hooked on it too. I’m not kidding when I say we ate this weekly until we had to retire the grill for the winter. Now that the warmer weather is creaping back and berries are creaping back into the stores, we’ve picked that habit back up. It is now at the point where I prefer our homemade version — we add WAY more fruit!

The recipe is pretty quick and easy. Washing berries, draining the pineapple and mandarin oranges, and grilling the chicken. We use a variety of berries depending on store sales/which ones look better, but the traditional is strawberries, blueberries, and raspberries. You’ll notice blackberries replacing the blueberries in this photo. Use whichever berries you like! As for the salad, you can cut up an entire head of Romaine lettuce or you can buy the pre-mixed salad mixes. We honestly do both depending on the time we have available. You could even use pre-grilled chicken to make this a layer and go type of dinner.

IMG_5019

Enjoy!

(Printable Recipe)

Copycat Panera Strawberry Poppyseed and Chicken Salad
Adapted from Panera/The Cookin’ Chemist Original

Ingredients:
1 lb. boneless, skinless, chicken breasts
1-2 heads of Romaine lettuce (or other pre-mixed greens), washed and chopped
1 (16 oz) pkg. strawberries, rinsed and sliced
2 (6 oz) pkg. rasberries, rinsed
2 (6 oz) pkg. blueberries, rinsed
1 (15 oz) can pineapple tidbits (or pieces), drained
2 (8 oz) cans mandarin oranges, drained
1/2 cup chopped pecans
1 pkg. feta cheese
Panera Poppyseed Dressing

Preheat the grill. Salt and pepper both sides of the chicken breasts. Grill until cooked through. Let set for 5 minutes. Slice.

Divide the salad greens between 4 plates (we usually do 2 plates and 2 bowls for lunches). Top with the berries, pineapple, mandarin oranges, pecans, and feta cheese. Top with the sliced chicken. Add dressing in desired amounts.

Friday Favorites

Happy Friday! Hopefull where you are it’s looking like a good weekend. Ugh, here… one of the city’s bigger races, the Monument Ave 10K is this weekend, and the weather report at race time on Saturday is low-30’s with a 50% chance of a rain/snow mix PLUS 20-25mph winds. I may “accidentally” oversleep…

All I want is ONE dry race. I am apparently some type of black cloud for good race day weather.

So if your weather looks like ours, and you’d rather stay inside, here’s a few links to check out.

Banana Pup Pops¬†on Bitz & Giggles – My dogs would freak out over these. Let’s be honest… they freak out over anything frozen, including plain ice. This might be a fun summer project.

Banana-Pup-Pops

Lemon Yogurt Poppy Seed Bread from Valerie’s Kitchen – My maternal grandmother used to make some type of poppy seed bread that I’ve never quite been able to recreate. Maybe it’s just the “grandma’s is better” philosophy, but this one looks to be worth a try.

Lemon-Yogurt-Poppy-Seed-Bread-076-e1452980788970

This Unruly Mess I’ve Made by Mackelmore and Ryan Lewis – My husband and I saw these two (and crew) in concert in January. This is the new album, and I have been listening to many of these songs on repeat!

This bathroom idea. The wallpaper? I love this look. Would I hate it in a few years? And the reno was in Phoenix?!?

5125-Arcadia-House-27-Edit-2-560x840

Healthier General Tso’s Chicken by Nutmeg Nanny – The hubbs loves stir fries, although his only requirement is that the sauce be thick enough to actually coat the meat and vegetables. The photos of this one look like it fits the bill (and healthier take-out fake-outs, always a win).

healthier-general-tsos-chicken-long-pin

Monkey Squares by The Girl Who Ate Everything – I have So. Many. Bananas. It doesn’t help that we eat them almost daily (so we always buy them), but neither of us will touch them as soon as there is a spot on the peel. That is unless they are mixed with copious amounts of butter and sugar and subsequently baked. Banana cake plus browned butter frosting. Sounds amazing. And a double win if I end up using bananas for the dogs above and for us in these babies!

monkey-squares