What To Do With Rainy Days And All The Food Feels

Happy Friday and welcome to June y’all! The last few weeks have gone by so very quickly for us in our household. Days filled with fun times out of town with “friend family”, celebrating milestone birthdays, engagements (Congrats Edwin & Robyn!), Pre-K recitals, planning birthday parties, “End of school year” events, mixed in with working on our “property renovation” when we can, and absolutely NO time for rest. These days there’s also been a lot more rain than usual here in Texas. Not that I’m complaining since it’s welcomed on our hot days.

Rain always has me craving comfort food and cuddles but…..I also live in Texas, which nicely put is “STUPID HOT” and in these summer months, this means the weather is not really conducive to cuddling but there’s always comfort food to lean on!

Today I would like to introduce you to my “Go To” one skillet comfort food recipe. This skillet chicken pot pie has interchangeable ingredients (today we’re working with butternut squash) and best of all this recipe features already cooked chicken from a grocery store rotisserie chicken. Hopefully you know the magic that is possible from the grocery store rotisserie chicken?! From easy enchiladas, chicken salad, chicken nachos, chicken tortilla soup, to chicken pot pie and so much more 😉 maybe I’ll even dedicate a few blogs to it’s magic if you’d like?…. comment below if you’d like me to share the grocery store rotisserie chicken love with you.

Now I know how much we all value our Friday’s so I won’t keep you much longer, let’s get to it shall we….

SKILLET CHICKEN POT PIE WITH BUTTERNUT SQUASH

YIELD: 6 SERVINGS    ACTIVE TIME: 30 MIN    TOTAL TIME: 1 Hr.15 MIN

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INGREDIENTS

  • 1/4 cup olive oil
  • 1 cup frozen white pearl onions, thawed
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh sage
  • 1 small bunch kale, center ribs and stems removed, leaves chopped
  • Kosher salt, freshly ground pepper
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1/2 small butternut squash, peeled, cut into 1/2″ pieces (about 1 1/2 cups)
  • 1/2 grocery store rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
  • 1 sheet frozen puff pastry (I used Pepperidge Farm), thawed
  • 1 large egg

**butternut squash can be subbed out for carrots and peas, zucchini, summer squash, corn, broccoli, or several other vegetables**

PREPARATION

  • Place a rack in upper third of oven; preheat to 425°F. Heat oil in an 8″ cast-iron or other heavy ovenproof skillet over medium-high heat.
  • Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.
    Reduce heat to medium-low.

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  • Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.
  • Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes.

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  • Sprinkle flour over. Cook, stirring constantly, for 4 minutes.
  • Stir in broth, 1/2-cupful at a time, then add squash.
  • Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes.

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  • Add chicken to skillet, stir, and season with salt and pepper.

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  • Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides.
  • Whisk egg and 1 teaspoon water in a small bowl.
  • Brush pastry with egg wash; cut four 1″ slits in top to vent.

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  • Bake pot pie until pastry is beginning to brown, 15-20 minutes.
  • Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer.
  • Let cool for 10 minutes before serving.

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Now welcome to your “warm hug” on a plate with a side of mashed potatoes, Enjoy!

I have just a little reminder, Father’s Day is just around the corner AND don’t forget about my partnership and promotion with JORD Wood Watches. You have until June 11th to enter. That’s ONLY 10 more days!! and these watches make for the PERFECT Father’s Day gifts! Click on this Contest link: https://www.woodwatches.com/g/loveofallofthethings to enter your name and email (it takes 2 seconds!) This will enter you for a chance to receive $100 off of a watch of your choice!! Let’s say you’re not the lucky one that get’s the $100 off 😦 You’re still a winner in my eyes, which means I’m going to make sure you still receive a little token of my appreciation for your follow by sending you $25 off of your order with JORD

Now go! Be free! Enjoy your weekend!

Until next time Lovers!

XOXOXOLove Of All Of The Things Logo

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Memorial Day Weekend With A Quick & Easy Recipe

Eeeeeverrrything can wait til Monday or maybe even Tuesday 😉 because it’s Memorial Day weekend y’all!!! We’re currently in Corpus Christi for the long weekend but I don’t for one second want to take away from the true meaning of this weekend. Some people may think it’s all about BBQ’s and beer drankin but “you” people would be wrong….

On Memorial Day weekend let us celebrate the Men and Women who fight for our freedoms, our nation, our United States of America. Let us celebrate those we have lost in senseless war, tragedy’s, and terrorisms. We THANK YOU for your courage, loyalty, and service! We will be BBQ’ing and drankin beers not only in your honor but also because you have helped to provide us all with the freedom to do so. THANK YOU.

Today I wanted to share with you a quick and easy sheet pan recipe. I figured that some of you may be making your way to a Memorial day celebration or BBQ in which you may have to bring a dish. This dish is so ding dang easy that you may even have a lot of these items already in your fridge, plus since this recipe calls to cook everything on one sheet pan it’s easy clean-up. It’s a Win/Win for everyone 🙂

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Everything you need on my 20+ yr old sheet pan

SHEET PAN SAUSAGE AND VEGGIES

YIELD:  4 PPL.     PREP TIME: 5 MIN.     COOK TIME: 45 MIN    TOTAL TIME: 50 MIN.

INGREDIENTS:

  • one 12-ounce precooked sausage or kielbasa (pork, turkey, or beef sausage or kielbasa; I used beef polska kielbasa), sliced into 1/2-inch rounds

  • 1 medium/large bell pepper, diced into bite sized pieces (red or orange pepper may be substituted)
  • 1 medium/large summer squash zucchini, trimmed and sliced into bite sized pieces
  • 2 small potatoes optional
  • 3/4 to 1 cup cherry or grape tomatoes
  • about 2 to 3 tablespoons olive oil
  • 1 tablespoon dried onion flakes
  • 1 tablespoon smoked paprika (regular paprika may be substituted)
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly grated black pepper, or to taste
  • 2 fresh garlic cloves thinly sliced optional
  • freshly grated Parmesan cheese, optional for garnishing

DIRECTIONS:

  • Preheat oven to 400F.
  • Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, bell peppers, summer squash/zucchini, tomatoes, potatoes, and evenly drizzle with olive oil.
  • Evenly sprinkle with the onion flakes, smoked paprika, parsley, garlic, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings.
  • Scatter vegetables in a flat layer and not piled on top of each other.

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  • Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking.
  • Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
  • Optionally sprinkle with Parmesan and serve immediately.
  • Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

There you go! Quick, easy , and mostly healthy! 

Now that I’ve helped you feed you and your friends on this Memorial Day weekend 😉 I have just a little reminder about my partnership and promotion with JORD Wood Watches. You have until June 11th (just around the corner) to enter. Perfect gift for graduates and even Father’s Day. Click on this Contest link: https://www.woodwatches.com/g/loveofallofthethings to enter your name and email (it takes 2 seconds!) This will enter you for a chance to receive $100 off of a watch of your choice!! Let’s say you’re not the lucky one that get’s the $100 off 😦 You’re still a winner in my eyes, which means I’m going to make sure you still receive a little token of my appreciation for your follow by sending you $25 off of your order with JORD

Now go! Enjoy your freedoms! Thank a Soldier and Enjoy your weekend!

Until next time Lovers!

XOXOXOLove Of All Of The Things Logo


June’s All Day, Erry-Day

Hello my dear lovers! How’s the week been treating you?? As I’m typing this I’m still recovering from a “Sunday Funday” into Monday hangover ;(  ( aaannd it’s Tuesday night right now, btw) I tell you what, recovery time at 37 is significantly different from that of my once 20 year old self. I guess I could say that I’m not as “seasoned” as I once was, as I don’t drink a lot very often, my drinking in my 30’s has mainly turned into a couple (or few) glasses of wine or a couple cocktails at home mainly. Jeff and I decided to “tie one on” as they say this past sunday night but not before we enjoyed a bite to eat at June’s All Day on South Congress, Austin, TexasJune’s All Day is a fairly newer restaurant brought to us by the Dream team of Larry McGuire (Lamberts Austin and Perla’s) and Master Sommelier June Rodil. Aesthetically this restaurant is gorgeous; decorated in blues, golds, and filled with natural light. When you walk in, it feels like walking into a magazine shoot, even the staff look like actors and models.

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We were sat outside on the small perfectly kept, awesome “people watching” patio. To our delight it was also Happy Hour which is offered everyday from 4-6pm. Happy Hour offers 50% off all food and sparkling wines, $2 off all drinks, and 50% off sparkling wines. Seeing that I consider June’s to be a little bit on the pricey side this unplanned happy hour was an awesome surprise.

20170521_162527 We started with the French country Loaf ($9), Salami & Idiazabal Cheese, texas olive oil, castelvetrano olives ($11), the Salt Cod Croquettes, laurel leaf aioli, mojama ($10) and also the Jambon Paris, mustard brown butter, horseradish ($12, not pictured)

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For entrees we had, Chilled Artichoke, dijon vinaigrette, gribiche ($16), Steak Tartare & Frites cornichon, farm egg, dijonnaise ($25), and the Grilled Chicken Paillard harissa, wild arugula, fennel, parmesan ($26) everything was delicious!

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The artichoke is even a “two parter” dish, meaning that once you get to the delicious heart of the artichoke your server will take it back to the kitchen and on its return it is a marvelous “salad” of sorts. They take the artichoke heart, nicely chop and mix with a Gribiche sauce, very similar to an egg salad, et viola! yummy!

In my opinion everything at Junes All Day was deliciously delightful with the exception of service being extremely slow. On our arrival (4pm-ish) it wasn’t very busy but it did gradually get busier throughout our time. I’m not sure if service was slow intentionally or if our server was “weeded” but I am here to be honest in my experiences and service was definitely not bad at all, just felt very slow.

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Lastly we enjoyed the Warm Devil’s Food Cake, Chocolate Ganache, Crème Fraîche Ice Cream ($9) this dessert was like heaven and didn’t taste like the devil had anything to do with it 😉

I would definitely recommend June’s All Day for all occasions, just make sure you’re not in any rush, and tell ’em I sent ya!

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Address: 1722 S Congress Ave, Austin, TX 78704
Tuesday 8AM–12AM

Wednesday 8AM–12AM

Thursday 8AM–12AM

Friday 8AM–12AM

Saturday 8AM–1AM

Sunday 8AM–12AM

Monday (Memorial Day, Hours may differ) 8AM–12AM

Phone: (512) 416-1722
Reservations: opentable.com
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By the way checkout that beautiful JORD watch!! and with that, here’s my reminder about my partnership and promotion with JORD Wood Watches. Have you entered yet?! Well, get on it and click on this Contest link: https://www.woodwatches.com/g/loveofallofthethings to enter your name and email (it takes 2 seconds!) This will enter you for a chance to receive $100 off of a watch of your choice!! Let’s say you’re not the lucky one that get’s the $100 off 😦 You’re still a winner in my eyes, which means I’m going to make sure you still receive a little token of my appreciation for your follow by sending you $25 off of your order with JORD

Until next time Lovers!

XOXOXOLove Of All Of The Things Logo


Do You Ever Just Want To Be Pampered?

Hello Lovers! It’s Friday!! and it’s also National Pizza Party Day!! (according to my Bando planner, if you don’t know what this planner is, follow the link. They’re the best most amazing planners ever made!!) and who doesn’t like a good pizza party?! Anyway, who’s excited for the weekend? I know I am.

I’m sure some of you can relate to weeks like this; I’ve had a consistent roller coaster of just “stuff” the last several days. I’m going to be completely honest with you, so call it being a women, call it anxiety, call it what you’d like, but, it’s exhausting and I’m wiped! Mentally, physically, and emotionally. Sometimes when you’re feeling this way, you just feel like want to cry OR maybe be pampered and eat some chocolate. Is this just me?! Please say I’m not the only one 😦 Mic check 1….2…… Is this thing on?

Let’s start with the “I need to be pampered” portion of this blog. Have you ever heard of DryBar? How about Alli Webb? Well if you haven’t I’m here to tell ya, they’re both AMAZING!! They’re everything a girl needs to feel pampered and like a princess with the most beautiful hair in the world. I kid you not, those ding dang chicks always get drawn with THE BEST hair, ugh! I know I can’t live up to those cartoon standards 😉 haha!

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Alli Webb is an extraordinary Woman, Mother, Person, Best Selling Author and the Owner and Founder of DryBar. I was so excited to meet her last week at the opening of her 75th location, right here in Austin, Texas, The Domain Northside to be exact. I was greeted with a cupcake, a mimosa, and things looking up already, plus check-out the cocktail napkins 🙂 like a sign from the mimosa god’s. After which I was introduced to Rachel, my stylist. After my shampoo, not only was my hair smelling amazing but I was fast on the way to feeling relaxed. While Rachel went to work on my hair ( I have a LOT of hair y’all) I was able to chit-chat with Alli (while she did her own hair next to me) and learn just a little about what DryBar is all about.

Alli started out her business venture as a mother looking to make some extra cash right out of her car. From Brentwood, California, she would drive to clients homes, do their hair, and be on her way. She realized that something as simple as an inexpensive blowout could be a want or need! tomato/ tOmAto for women; boy was she right! After borrowing money from her brother, as a family team, they were off and running. Now Alli has been featured in Forbes Magazine, Vanity Fair, written her own best selling book “Good Hair For All” and is showing no signs of slowing down. With her family very much still involved, her brother and husband are her partners, even her sister-in-law was at this opening as our awesome DJ, I think this team is unstoppable.

So here’s the deal, if you’ve never had a blow out, you NEED to head out to DryBar stat. I left feeling so great! All the stylist seem amazing but I’m gonna be biased and suggest booking Rachel, mostly because if she can handle my hair, she can do anything! Checkout my pictures below and then give them a call, you know you wanna!

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Address: 3001 Palm Way #142, Austin, TX‎ Phone: (512) 629-4105‎ Book an Appointment

AFTER ALL THAT NOW I NEED CHOCOLATE!

Do any of y’all just crave a “perfect” chocolate chip cookie?! lemme guess, I’m alone on this too?! Whoooo are you people??!! hahaha!

I’m going to share with you a great recipe from another blogger I follow “Lauren’s Latest” these cookies can calm any chocolate needs you may have and this will probably become your “go-to” chocolate chip cookie recipe.

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ACTUALLY PERFECT CHOCOLATE CHIP COOKIES

Yield: 36 cookies    Prep Time: 30 min.    Cook Time: 9 min.    Total Time: 39 min.

INGREDIENTS:

  • 3/4 cup butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi sweet chocolate chips
  • 1 cup milk chocolate chips

DIRECTIONS:

  • Stir melted butter, brown sugar and granulated sugar until well combined.
  • Add in egg, egg yolk and vanilla. Mix until lighter in color.
  • Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
  • Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter. (The warm melted butter will help with this.)
  • Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
  • Bake 8-9 minutes, rotating sheets half way through baking.
  • When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
  • Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart.
  • Place onto cooling racks and cool to room temperature before storing in air tight containers ooooor just stick ’em in your mouf and be haaaapppy 😉

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Now that I’ve helped you plan your weekend 😉 I have just a little reminder about my partnership and promotion with JORD Wood Watches. You have until June 11th to enter. Click on this Contest link: https://www.woodwatches.com/g/loveofallofthethings to enter your name and email (it takes 2 seconds!) This will enter you for a chance to receive $100 off of a watch of your choice!! Let’s say you’re not the lucky one that get’s the $100 off 😦 You’re still a winner in my eyes, which means I’m going to make sure you still receive a little token of my appreciation for your follow by sending you $25 off of your order with JORD

Now go! Be free! Enjoy your weekend!

Until next time Lovers!

XOXOXOLove Of All Of The Things Logo

 


Taste Of Mexico 2017- Recap

Feliz Cinco De Mayo!! Where’s my margarita?! 

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Margarita’s are a breakfast item too, right?! 🙂

How are you lovers doing this Friday? Was the Fourth strong with you? Ok Ok, I know, now I’m just being silly. Who knows maybe I really am drinking and typing right now….

To be honest I’m just excited to talk to y’all about our time attending this year’s Taste of Mexico 2017 put on by the amazing Mexic-Arte Museum and proceeds from this event go to supporting exhibitions and education programs. This means GREAT food for a GREAT cause. As you have already learned about me, I LOVE food! and who doesn’t love supporting educational programs?! On top of which I happen to be a very proud 2nd generation Mexican; this means this event has my name written all over it.

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Greeted by vibrant colors and salsa music by Dj uLovei, I already felt at home. With over 50 different restaurants, caterers, stores, and distillers there was a lot to do. Austin staples like Dai Due Taqueria and Matt’s El Rancho were represented alongside of great tequila and desserts. We took so many pictures that I haven’t the slightest idea where to start for you all. I’ve decided the best bet would be to create a slide show of the entrees and you can go at your own pace.

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Are you wishing you were there yet? Well, I’m not done there were a few of the entree items that I’d like to feature simply because they were standouts to me. Let’s start with a restaurant I hadn’t heard of (my bad) Llama’s Peruvian Cuisine. I was so very impressed and disappointed that I hadn’t heard of this awesome food truck and intend on checking them out asap. Llama’s provided Pork belly, sweet potato, hoisin, cilantro, pickled onions, served in a yummy steamed bun; along with Arroz Chaufa, Peruvian style fried rice with bell peppers, choclo, cilantro, soy with braised chicken and pork belly. Both of these dishes I’m told are newer to their menu and let me tell you they are DELISH!

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Casa Chapala also offered a couple of my favorites of the night. Quail Las Milpas (yup, yummy quail!) along with Milpas tomatillos, peppers, onions, fresh garlic, Casa Chapala seasoning blend, and elote blanco. I’m a little sad they’re a bit far north for this family as we’re south but we may need to have a little road trip for this delicious quail. I must also mention this booth was one of the most attentive and customer service oriented booths we had the pleasure to visit and if that’s a reflection of the service we’d received at the actual restaurant sign me up!

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This standout took me by surprise as it seemed “odd” to me (for lack of a better word) coming from Licha’s Cantina. Licha’s offered Gorditas De Carnitas, Chicharron masa gorditas (this element was what I found “odd” but it was sooooo good!), pork carnitas, salsa de tomatillo, frijoles negros, and queso fresco. The textures of this dish were executed so well, I wish you all could give it a try.

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For entrees my last standout comes from the “new-ish” restaurant El Burro, I have yet to make it to them for a visit, so I was excited to see them on the list of restaurants. They offered up a shrimp cocktail but El burro’s shrimp cocktail was anything but normal thanks to the inventive addition of Corn nuts! Shrimp cocktail with tomato juice, lime, cucumber, onion,cilantro, jalapeno, then topped with corn nuts and avocado espuma. This was a simple yet fun dish and it makes me super excited to give El Burro a try.

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Alrighty are you all still hangin with me here?! Are you hungry yet? because I’m STILL not done we still have desserts and booze to talk about…

My standout dessert came from Rocheli Patisserie not only for presentation but for pure nostalgia. I grew up as a lot Mexicans do eating conchas but I have never seen a concha cupcake! Let alone an amazingly well done Frida Kahlo cake. It was GORGEOUS! If you’re in the market for a beautifully done cake I would definitely consider her. Based on her card she doesn’t just make wedding cakes she also makes grooms cakes, engagement cookies, and so much more. Plus a heads up to any of you attendees that may have attended Taste Of Mexico 2017, tag her Frida cake in your Instagram for a chance to win a free cake of your own.

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Golly, now what do you think we washed all this food down with? If you said Tequila, you’d be right!! From Texas favorites like Dulce Vida Tequila to classics like Jose Cuervo, Herradura and Cazadores tequila there was plenty of tequila represented. There were also some “new to me” Tequilas and more I was more than happy to give a whirl. Amorada Tequila offered a watermelon margarita, Mezcal Real Minero offered delicious mezcals (I wish we could have tried them all) and Caffe Del Fuego, is not a tequila but a coffee liquor that absolutely rocked my socks! I wish I had a bottle next to me right now.

Speaking of things I wish I had right next to me, my absolute favorite adult beverage of the night went to GEM&BOLT Mezcal. Not only is the packaging SUPER RAD but the mezcal is no joke! Somebody get me a bottle stat!

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Just check out that bottle, it’s simple, different, and gorgeous…. at least to me 😉 They’re offered at several different restaurant and bars here in Austin and if you see them on a menu definitely give it a try. Smooth and elegant. You will not regret it.

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With all the food and booze, Jeff and I had a blast at The Taste Of Mexico and recommend you give this event a visit next year. Also go try out all of these very hardworking and deserving vendors and don’t forget tell them I sent you! 🙂

XOXOXO,
Love Of All Of The Things Logo

If you have enjoyed this post please give me a follow here on my site and you will be updated any time I post anything or run a promo (I have a great Father’s Day promo coming at you soon!) You must follow me to qualify for any promos. Also check me out in the other social media areas linked all over my page 🙂

In order to be successful at this I need those “Follows”, “Shares”, “Likes”, and comments, in other words “ALL of the things” 

 PS. HERE’S SOME FUN B.T.S ACTION FOR YOU 

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Do You Like Your Chocolate Moist?

Yup, I said it. Moist. Some people have a severe reaction to the word. I’m not sure why but it gives me a chuckle….moist 🙂 How many times do you think I can get away with saying moist in this post?!

Well, You made it! It’s Fri-Yay! Time to take those work pants off and chillax and maybe bake a cake?! hahaha. Your call. Either way, I’m going to share my moist chocolate cake recipe and leave it here for you. I don’t know if you’re like me and need chocolate in your life but sometimes the struggle is real for me and chocolate. Jeff and our little are not really fans of chocolate at all, I mean how many 4yr olds do you know that don’t like chocolate?! Maybe she’s an alien? I kid!! To each their own.

Have you ever watched “Sex and the City”? Ok, there’s an episode where Miranda gets “addicted” to chocolate cake. Have you seen it? It’s sooo good and pretty sure all women can relate. Well, I can entirely relate to this scene, guess I can’t speak for all womankind. To be brutally honest I’ve been exactly in this moment. Please tell me I’m not alone in this??!! I can dream about a classic moist chocolate cake with cream cheese frosting and be completely in my “happy place”

Since I’m alone in my chocolate loving world with my family, sadly I don’t often get to eat chocolate cake anymore. I know I know, first world problems 🙂

A couple of weeks ago I was excited that one of my best girlfriends had requested I make her a “chocolate type” birthday cake. OK real talk… she wanted me to make her an Almond Joy/German chocolate cake. I don’t even know if there’s a recipe that comes close to that. I did give it my best go and with the help of a traditional german chocolate cake recipe, fresh coconut, fresh flowers, and almond essence it turned out to be ok. Don’t judge it too harshly though, I’m not a baker! Just a lover of baked goods, who sometimes dabbles here and there.

She’s also a big unicorn fan (as apparently everyone and their grandma’s, including Starbucks is) Her house is even fondly referred to as “The Unicorn Palace”. Though I was happy for the chocolate cake, like I mentioned with my “happy place” dreams, I’m more of a traditionalist when it comes to chocolate cake. I think they’re best with a great Chocolate Ganache frosting or Cream cheese. No other flavoring, just the sweet sweet taste of chocolate… You feel me?

Anywho, making her this cake awakened my chocolate animal but I’m sure you’re over reading me babble. This recipe is for a super simple and MOIST chocolate cake or cupcakes, whichever you fancy. I found this recipe a while back and of the millions of recipes I’ve made this has been my “Go to” ENJOY!

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The Best Chocolate Cake Recipe {Ever}
Author: Robyn Stone | Add a Pinch
Prep time: 15 mins    Cook time: 30 mins    Total time: 45 mins    Serves: 12

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk, buttermilk, almond, or coconut milk
  • 1/2 cup vegetable, canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water (I know weird but it’s the secret to keeping it moist. I swear!)
  • Frosting of your choice 🙂 You can be weirdos if yu wanna, no judgement.

DIRECTIONS

  • Preheat oven to 350º F.
  • Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  • Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
  • Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  • Reduce speed and carefully add boiling water to the cake batter until well combined.
  • Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
  • Frost cake with whatever wild frosting you’re in the mood for.
  • Please Note: The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I’ve ever tasted! It works best for cakes rather than cupcakes but it’s your call.

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Let me know what you think of this and any other recipes I’ve posted or if you’re interested in any other recipes let me know and I’m happy to search out, tweak, and experiment my way into a recipe for you.

Last but never least, you know the drill…..

I really hope you have enjoyed this easy recipe as much as me! I’ll be posting a new recipe for you to enjoy every Friday. If you decide to try out this recipe feel free to share and let me know how it goes for you, I’d love to hear all about it! Don’t forget to hashtag #loveofallofthethings in any photos you post.

If you have enjoyed this post please give me a follow on my site and you will be updated any time I post anything or run a promo. Also check me out in the other social media areas linked all over my page 🙂

In order to be successful at this I need those “Follows”, “Shares”, “Likes”, and comments, in other words “ALL of the things” 

XOXOXO

HAVE A GREAT WEEKEND! SEE YOU MONDAY!

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How I Feel About The “Summer Body”

YEA YEA FRIENDS, WELCOME TO FRI-YAY!

I don’t know about any of you but I have been seeing and feeling the pressures of getting “Summer Body” ready and we JUST started spring! Grant it here in Austin, we have had some summer feeling hot days, it’s barely April people! All over Instagram, Pinterest, heck, ALL the social media platforms, T.V, and Billboards; There are ads and postings for getting that “perfect summer body”, or these incredibly gorgeous women in skiiiimmmmppy bathing suits in my IG feed, all while I still need a big sweater to walk outside in the morning from the “cool” air (Jeff says it feels nice while I’m freezing in 50 degree weather) and I’m perfectly happy sitting with my doughnuts and pasta.

I’m not hating on these people or the women in the skimpy bathing suits, Y’all are HOT! Get after it! I’m just struggling with the fact that it’s still APRIL and to be honest my love of food isn’t going anywhere 🙂 so I guess I’ve reached a point in my life where I’m working on being contented with what God has blessed me with and that includes this body that loves Tacos, Pizza, Doughnuts, Lots of eggs, and Pasta.

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Which brings me to this Friday’s recipe, PASTA!! This is a simple easy recipe that will take you less than 30min. to prepare. I don’t know about you but there’s nothing like the stress of a 4-year-old and your man breathing down your neck in hunger. When they’re hungry they must be fed asap or little hangry monsters replace them both. So let’s get to it.

PAPPARDELLE PASTA WITH MUSHROOMS

PREP: 10MIN.    TOTAL TIME: 25MIN.    YIELD: 4 SERVINGS

INGREDIENTS

  • 1 lb Pappardelle, cooked al dente (slightly still firm), drain with colander.
  • 6 tablespoons butter, (I love using Kerry Gold Irish Butter)
  • 10 cloves garlic, minced
  • 6 cups mushrooms, sliced, for this I used shiitake mushrooms but feel free to sub for your choice of ‘shroom)
  • 1 teaspoon fresh or dried sage (I prefer fresh, especially since we grow our own)
  • 1/4 teaspoon salt
  • cracked pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • parmesan cheese, grated

DIRECTIONS

  • In a skillet melt 2 tbsp Butter.
  • Add garlic, allow to slightly brown, then add mushrooms, sage, Salt& Pepper.
  • Cook until the mushrooms are just tender.
  • Add remaining butter and olive oil.
  • Stir and remove from heat.
  • When Pasta is done cooking add the above mixture.
  • Gently mix it all together with parsley.
  • Top off with grated fresh parmesan and a couple additional sage leaves for good measure.
  • Enjoy.

Et Voila, Dinner!

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Why don’t we just put those summer bodies aside and enjoy some pasta, what do you say??! While we’re at it kick those legs up and enjoy the weekend, you deserve it!

I really hope you have enjoyed this easy recipe as much as me! I’ll be posting a new recipe for you to enjoy every Friday. Feel free to share and let me know how yours goes for you, I’d love to hear all about it! Don’t forget to hashtag #loveofallofthethings

If you have enjoyed this post please give me a follow and check me out in the other social media areas linked all over my page 🙂

In order to be successful at this (As I have fingers crossed to be) I need those “Follows”, “Shares” and “Likes” so help a sista out

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UNTIL MONDAY MY FRIENDS!

XOXOXO


How To Get Juicy Breasts

ha!

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Now let’s Learn how to make delicious baked chicken breasts in 5 easy steps!

This week I have been looking for easy recipes that I can’t mess up, make for my family quickly, and share with you. I discovered a GREAT blog with such a clever name Gimme Some Oven 🙂 see, what’d I tell ya?! clever! After you’re done with me go check her out and giver her a follow.

This recipe is extremely easy, requires minimal prep, and is absolutely foolproof (even I can’t mess this up) for making juicy chicken breasts that you can either serve by itself, cut up into strips for a salad or burrito, or even shred for your favorite meal. If you’re into meal prepping you can also bake up an extra-large batch to prep for the week and/or freeze the leftovers to use later.

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They’re 5 important steps for making a perfect baked chicken breast:

  1. Brine
  2. Brush
  3. Rub
  4. Roast
  5. Rest

 Step 1: Brining the chicken breasts.

Many people are in the habit of brining a turkey for Thanksgiving, and until this recipe I have never considered brining chicken breasts. It’s super easy, makes your chicken extra juicy and moist (yes, I used the “m” word), what’s super awesome is that brining can be effectively done in just 15 minutes!  Brining the chicken in warm water also helps bring the chicken to room temperature, which makes for more even cooking.

To brine the chicken, simply fill a big bowl with warm (not hot, it’s not time to cook it yet) water.  Stir in a handful of salt until it mostly dissolves.  Then add your chicken breasts and let them sit in the saltwater to brine for at least 15 minutes. Please note; If you are doing this in advance, you can cover and refrigerate the bowl of chicken and saltwater for up to 6 hours. Then when you’re ready to go, remove the chicken from the brine, rinse it with cold water, then pat it dry with some paper towels.  Again, don’t skip this step!!!

Step2: Brush the chicken breasts…

…with melted butter.  Or at least, I highly recommend using butter.  It adds great flavor and helps give a nice golden crust on the outside.  But if you’d rather use olive oil (or another favorite cooking oil), feel free.  Brush the breasts liberally on both sides, partly so that the chicken does not stick to the pan on the bottom, and also to help the seasonings stick.  Then place them in a large baking dish.

Step 3: Rub the chicken breasts with your desired seasoning.

If you’re really wanting to keep things simple, you can simply rub on some salt and pepper.  But again, chicken will pick up the flavor of whatever seasonings you add.  So YOU DO YOU BOO! 🙂

Step 4: Roast that chicken!

 

Depending on the thickness of your chicken breasts (and note — be sure to pound them beforehand if needed with a meat mallet so that they are uniformly thick for even cooking), roasting them at 450 should require a cooking time between 15-18 minutes. It’s speedy and it’s easy. But I love it most because cooking at high heat quickly develops a nice crispier “crust” on the outside of the breasts, which also locks in those juices and keeps the chicken perfectly tender on the inside.

I highly recommend investing in a small cooking thermometer to measure the temp of the chicken in order to tell if it has fully cooked (160-170 degrees F)

5. Rest your chicken.

This is where that “patience is a virtue” stuff comes in. You must, must, must let your beautifully baked chicken breast rest before cutting into it. This goes for any meat, really. If you cut in right away, you lose all of the amazing juices and some of the tenderness that we’re going for!

“Gimme Some Oven” recommends loosely tenting a sheet of aluminum foil over the pan to keep the heat in while the chicken rests, so I did what she recommends. Then after 5-10 minutes….

…you can finally serve and enjoy your perfectly-cooked chicken breasts.   And enjoy every last bite.

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Feel free to slice (like mine above), shred, dice, or serve them whole.  Whatever sounds good to you.  Or if you’d like to save them for later, these chicken breasts can be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.

Along with the broken down recipe below I have included “Gimme Some Oven’s” Youtube video if you’re a visual person 🙂

PREP: 15 MIN.      TOTAL TIME: 20 MINS      YIELD: 4 SERVINGS 

INGREDIENTS

BAKED CHICKEN BREAST INGREDIENTS:

  • 4 boneless skinless chicken breasts, that have been pounded to even thickness and brined in saltwater (*see easy instructions below)
  • 1 Tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (I prefer smoked paprika)

DIRECTIONS

*To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.

Heat oven to 450 degrees F.

Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.

Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F.

*Or, if you’re like me and want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and extra browned on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.

Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil.  Let the chicken rest for at least 5-10 minutes.  Then serve immediately. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

I really hope you have enjoyed this EASY recipe as much as me! I’ll be posting a new recipe for you to enjoy every Friday. Feel free to share and let me know how yours goes for you, I’d love to hear all about it! and hashtag #loveofallofthethings

If you have enjoyed this post please give me a follow and check me out in the other social media areas linked all over my page 🙂

In order to be successful at this (As I have fingers crossed to be) I need those “Follows”, “Shares” and “Likes” so help a sista out!

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CHEERS TO THE FREAKIN WEEKEND! I’ll see you next week!

XOXOXO


Easy Pan Seared Salmon

After spending last week in the awesome town of Port Mansfield I have had a craving for more fish in my life. Our cousin Karri may have also taught me the major difference in the fresh fish we get to eat out there versus here and sent us home with a ton of fresh caught fish. Inspired by the more simple cooking aspects of fish I’ve decided to share a very easy pan seared salmon recipe that I have used for years.

Before we get started I must admit to you something….. as I’m typing to you I’m listening to the “Little Mermaid” soundtrack (My favorite Disney movie btw) yes, I’m a dork. Deal with it 🙂 or feel free to blame my “broads” as I endearingly call my beautiful tribe of lady friends who were just texting me “Little Mermaid” quotes, which is NOT abnormal behavior for us.

Now that we’ve cleared the air, put some music on and let’s get cookin, good lookin’s!

PREP:5 MINS.    TOTAL TIME: 10-12 MINS.   YIELDS: 3 FILETS

Ingredients

  • 3 fillets of salmon
  • 2-3 tablespoons of coconut oil or olive oil (I prefer coconut oil for this recipe)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of pepper (substitute fresh cracked peppercorn if you have it.)

Optional

  • 1/2 teaspoon of cayenne pepper (more or less to taste)
  • 1/2 lemon squeeze

Equipment

  • 1 nonstick searing pan

Directions

  • Heat oil in a frying pan on medium high heat.
  • Some people like to cut and remove skin from fillets (if any) but I happen to love the skin ON. I feel it gives more flavor and texture, your choice.
  • Sprinkle the fillets of salmon evenly with your dry spices on both sides
  • Place fillets into preheated pan and cook on the first side until it is cooked about half way through about 4-5 minutes
  • Then turn and cook for another 4-5 minutes.
  • Serve immediately.

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Bon Appétit! Happy Friday! See y’all Monday!

XOXOXO

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Bacon Egg Toast Baskets Recipe

Happy Fri-Yay y’all! I hope you’ve had a great week and are heading into a great weekend.

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To get away from the SXSW craziness my family and I are heading out to the beach! Port Mansfield to be exact. Jeff has been stressed from work and looking forward to a breather and our June is itching to go fishin. I’ll be filling you all in on our adventures next week.

This Friday’s recipe is “easy peasy” as June would say and has many different variations. I make these for an easy brunch item if you’re having guests over this weekend or even as meal prepping breakfast for the busy week ahead. Either way this recipe has been a hit for me and a definite crowd pleaser.

Let’s get started!

PREP: 15 MINS    TOTAL TIME: 35 MINS    YIELD: Makes 6

Ingredients

  • 6 slices of bacon
  • 3-4 slices white or whole-wheat sandwich bread, dependent on size of muffin pan
  • 6 eggs
  • 3 tablespoons unsalted butter, melted
  • Coarse salt and ground pepper
  • Shredded cheese of your choice (I prefer the “Mexican” mixture shredded cheese)

 

Equipment

  • Muffin pan

Directions

Preheat the oven to 400° F. Grease 4 wells of a muffin pan with nonstick cooking spray.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread with a round cookie cutter or drinking glass, I can usually get 2 rounds per slice of bread. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese on top of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.

Bake until eggs are cooked through to your liking (about 10-12 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste, I also top Jeff’s with red pepper flakes since he likes his food with a kick, you may want to try that as well. Serve immediately.

Variations
Try cooked, crumbled sausage in place of bacon, or make a vegetarian version with sauteed spinach, sauteed mushrooms or bell peppers.

 

In the famous words of the adorable quirky Nick Miller…

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Have a great weekend and enjoy!