Recipe

Real Life: Pinterest Addiction

I think I might have a little bit of an addiction to Pinterest… but I mean… really, who doesn’t? Just because I feel the need to share further validate my addiction.

Gwenyth Paltrow’s No Fry French Fries

Pinned Here

OK – Actually, I burned the heck out of these the other night because I didn’t refer to the actual recipe (how difficult could 3 ingredients be?) and clearly… I should have! We Daniel goes through a bag of the frozen variety biweekly (it’s his go-to comfort food – Also something that he is 100% capable of “cooking” for himself.) I think these might be an alternative that we could agree on. Don’t they look yummy?

Flare Jeans

Pinned Here

I didn’t click further to see what brand these beauties are – I’m sure they’re out of my budget either way – but I’m really craving some new, crisp, dark denim for fall. Perhaps something I would wear with a heel wedge bootie… Having finally shed 100% of my baby weight (WOOHOO!) I’m ready to do some shopping. Rather making some Christmas wish lists.

FP Mixing Prints Exotic Bedroom

Pinned Here

Dreaming of our “next house.” I joke with Dan about all of the qualifications our next house will have to meet… Living in a 100 year old house will do that to you… Just add this photo to the home inspiration style file.

Creative Pantry Storage Solution

Pinned Here

Speaking of home improvement…. and our house needs lots. I think this would be a wonderful solution to the wasted wall space in our kitchen . I also think we could TOTALLY manage this DIY. (Michelle – I know Tyler could do this!!!)

Eucalyptus Oil Cough Remedy for Infants

Pinned Here

I absolutely bought in to this home remedy when Olivia was sick a few weeks ago – Dan thought I was a little crazy.. rubbing Eucalyptus oil on everything, adding it to the humidifier, bath tub, etc. Not sure that it made a huge difference… but hey – at the very least I felt like I was doing everything in my power to relieve baby Kates symptoms.

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In The Kitchen: Fall Favorites

Lisa’s Pumpkin Bread

3 C. Suger

3 1/2 C. Flour

1 29 oz. Can Pumpkin Puree

1 C. Vegetable Oil

2/3 C. Water

4 Eggs

3 t. Baking soda

2 T. Cinnamon

1 t. Nutmeg

1 1/2 t. salt

Mix dry ingredients in bowl. In a separate bowl, Combine pumpkin, oil, eggs and water. Slowly add dry mix until combined. Pour into desired baking dishes, coated with nonstick cooking spray or lined muffin tin.

This recipe makes 4 loaves (Bake at 325 degrees for 90 minutes), 6 mini loaves (Bake at 325 degrees for 75 minutes), or 24 muffins (Bake at 325 for 60 minutes. Your house will smell so heavenly that you’ll probably eat a few several and be glad you made such a large batch.

I borrowed this recipe from the Kilpatrick Family while I was nannying in college. Lisa is a total whiz at getting her kiddos to eat veggies – I distinctly remember feeling guilty that her zucchini muffins had easily 4x the amount of zucchini as mine did. Admittedly THIS is not the healthiest pumpkin recipe out there… but it is delicious. And Lisa’s kids love it as much as I do. Sure you could substitute applesauce for the oil or double up on the pumpkin. I also cut down the sugar a tad. But it’s 100% yummy just the way it is. This is also a rather large batch – but as with most muffins… they freeze/reheat well.

Hot Spiced Tea

1 1/2 C Tang

1 1/2 C. Country Time Powdered Lemonade

1/2 C. Sugar

1 1/2 C. Instant Unsweetened Lipton Tea (Optional: Decaf)

2 T. Cinnamon

1 t. Ground Cloves

Pinch Nutmeg (to taste)

Pinch Allspice (to taste)


Mix ingredients together in a large bowl. Transfer to air-tight container.

When ready to drink – Stir 3-4 T with hot water, stir, and Enjoy!

I’ll be the first to admit that I’ve thrown the measurements out on more than one occasion. As long as you use equal parts lemonade, tang, and tea, you’ll be good. Sometimes I even skip the suger…. Sometimes. I’ve had a hard time finding the tang at regular grocery stores – but Target usually has it, and WalMart is an even safer bet. This mix makes a great homemade hostess gift or just a nice alternative to apple cider.

 

Pumpkin Spice Cake 

1 box Spice Cake Mix

1 can pumpkin (not pie filling, just pumpkin)

2 cup Cinnamon Chips

Mix pumpkin and cake mix on low speed with hand mixer, or mash with a fork until combined. Fold in cinnamon chips. Do not over mix.

Bake at 350 for 18-20 min.

Serve warm, a la mode.

OR if you’re like me… make a batch on Sunday night – enjoy as dessert… then as breakfast for the rest of the week 🙂 This recipe, and similar are all over Pinterest, but it came to me by way of my mom’s Texas Treasure, Mrs. Mindy Campbell.

 

In the Kitchen – Kale Salad

The other day… I found the Gelson’s Kale Salad recipe on Pinterest and was inspired to make something similar for lunch… I’m not always a huge fan of raw kale – without a tangy enough dressing… it can taste like green dirt. So the version I concocted below is heavier lemon + vinegar than usual.

Kale Salad

1 bunch Kale

1-2 Carrots – julienned

1/4 Cup Sunflower Seeds

2 oz. Goat Cheese (optional)

Lemon Mustard Vinaigrette 

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Coarse Dijon mustard
  • 2 tablespoon white wine vinegar
  • 1 medium garlic clove, minced
  • Coarse salt and freshly ground black pepper & salt to taste
  • 1/2 cup extra-virgin olive oil

In a small bowl whisk together garlic, lemon juice, mustard, and vinegar; season with salt and pepper. Slowly whisk in oil until emulsified.

 

Anyone tried making Kale Chips? We’re sort of on a Kale Kick over here…

 

 

In the Kitchen: Shannon’s Grilled Chicken

Guys… I’d give Shannon credit if I actually knew her. This recipe was published in the Church of the Incarnation Parish Cookbook as “Shannon’s Almost Famous Grilled Chicken” …Famous… maybe not. Delicious. Absolutely. Marinade works wonderfully for bone-in-skin-on breasts (legs, thighs, etc. if you’re into that sort of thing), tenders or boneless skinless breasts.

Shannon’s “Almost Famous” Grilled Chicken

Marinade for 12 tenders or 4 breasts

  • 3 Cloves of Garlic, peeled & crushed
  • 1 1/2 tsp. Salt
  • 1/3 c. Brown Sugar
  • 3 T. Stone Ground or Coarse Mustard
  • 1/4 c. Apple Cider Vinegar
  • Juice from 1 Lime (or 1 tsp. bottled)
  • Juice from 1/2 Lemon (1/2 tsp bottled)
  • 6 T. Olive Oil
  • Cracked Black Pepper to taste

Marinate in airtight container or Ziploc bag 8 hours or overnight.

Grill breasts 4 min on each side on medium setting depending on thickness of breasts.

Best grilled but in a pinch can be baked on a raised rack for 20 min at 350 degrees.

Thank You Shannon Bradford, whoever you are. A stranger enjoying your chicken so much that they blog about it… makes it famous in my book!

In the Kitchen: Homemade Granola

Following my momma’s lead – I’ve gifted homemade granola on many occasions. Like her, I believe that handmade gifts are the best variety – especially edibles. Homemade granola wrapped in a mason jar + tea towel makes the perfect hostess gift (A la Pinterest)

Meg’s Homemade Granola

(Respectfully adapted from Mrs. Renee Sensabaugh’s Recipe)

  • 12 Cups Old-Fashioned Quaker Oats Oatmeal (NOT Quick Oats)
  • 2 1/2 Cups Shredded Coconut
  • 2 1/2 Cups Chopped nuts (Suggested equal parts chopped pecans and chopped walnuts)
  • 1 T Salt
  • 1 1/2 Cups Light Brown Sugar
  • 1 Cup Warm Water
  • 1 Cup Vegetable Oil (* See Variation Below)
  • 2 T Honey
  • 2 T Vanilla

* Because I’m sort of a coconut-nut (Evidence Here)… I like to sub Earth Balance Organic Coconut spread

Mix all dry ingredients well in a (REALLY) large bowl. Mix all wet ingredients in separate container.

Drizzle liquid over dry mixture – combine with clean hands!

Spread even layer covering 3 baking sheets – Bake at 200 degrees (lower if your oven allows – I set mine at 170) at least 4-5 hours until dry, crispy and toasted.

 

Stir every half hour or so. Great dry or with milk. Makes a delicious parfait topping or my husband’s fav Acai Bowls!  Keeps well in air-tight container for a couple of weeks. Enjoy!

Homemade Blueberry Acai Bowl

Yogurt Parfait

Because Poppa G says, “EVERYBODY Love Parfait”

{Guest Post} In the Kitchen: Chicken Spring Rolls

The Original Momma Meg Does it again…

Chicken Spring Rolls

Makes 6 Rolls

  • 1 1/2 Cups Roasted Chicken, Sliced
  •  4 Green Onions
  • 1 cucumber
  • 1 stalk celery
  • 1/4 Cup Peanuts
  • 1/4 Cup Cilantro
  • 1/4 Cup Mint
  • 6 Spring Roll Wrappers
  • Hoisin Sauce
  • Soy Sauce
  • Red Chili Paste

– Prepare fresh ingredients: Julienne green onions, cucumber, and celery. Rough chop cilantro and mint.

– Cover a shallow dinner plate with water then moisten spring roll wrappers one at a time according to package instructions (submerge for around 3-5 seconds)

– Begin by adding Hoisin and Red Chili Paste according to taste preference,then add chicken, veggies + herbs.

– Fold ends first, then roll (like a burrito!)

Note: This makes a really fun “build your own” meal… but also fun to serve ready to eat, especially if you’re entertaining.

{Guest Post} In the Kitchen: White Grape Popsicles

The Original “Momma Meg,” my mother, agreed to do a couple of guest posts for me this week while Olivia, Dan and I are visiting/vacationing in sunny Southern California! Look for a few posts later this week, wonderful tips and tricks from the mom that taught me everything I know.

The Original “Momma Meg” and her Terra Bella

Well, they say that imitation is the purest form of flattery so I suppose I am hugely flattered and proud as I can be that my little girl (aka Momma Meg) is just a chip off the old block. So, as the original (aka “old”) Momma Meg, I am happy to be pinch hitting for my eldest-daughter-turned-blogger on today’s edition of Meg’s Milieu! Here’s my two cents…

Homemade popsicles were a summer staple in our house when the kids were young but you certainly don’t have to be a kid to enjoy them! Megan arrived with baby Olivia and in getting together all the necessary equipment, accoutrements, and accessories essential to having a baby in the house, I ran across the old set of Tupperware popscicle pieces.

Tupperware Brand Mickey Mouse Popsicle Molds Here $30

Martha Stewart Star Popsicle Molds Similar Here $13

In a cupboard for probably 10 years, the Ice Tups reminded me of long hot summer afternoons and what an easy, economical treat this was. White grape juice and pineapple/coconut were my kids favorites and to update it a bit, I made a batch this afternoon with fresh green grapes cut up inside. (Even without the popscicle piece of it, frozen green grapes are a delightful summer treat and I’m not a huge fan of grapes otherwise! But they melt REALLY fast and defrosted frozen grapes are not a pretty picture, so take out only what you intend to eat in one sitting!) Anyway, not necessarily a “recipe” but here’s the “how to”~

White Grape Popsicles

Prepare Welch’s White Grape Juice (If using frozen, dilute 2 parts juice concentrate to 1 part water for a little sweeter treat) in a pourable container like a 2-cup measuring cup with a pour spout. (I think frozen concentrate is preferable, but I did have a hard time finding it in my store recently. If not, the plastic bottle variety will work fine but pour it into the measuring cup for easy filling.) Cut up 5-6 grapes in quarters and put in the ice tup. Carefully fill with juice, add the stick top and freeze in the tray.

For variety, cut up tiny pieces of watermelon in watermelon juice or a little flaked coconut in pineapple/coconut for a Pina Colada tropical treat. Happy summer. Happy cold treats. Happy to have Megan and Olivia here…Gramma G

Featured Image Here

In the Kitchen: Chicken Florentine Salad with Orzo

This salad serves well on any occasion. Substantial enough to be a main course, Chicken Florentine Salad with Orzo makes a perfect luncheon or shower salad.

Chicken Florentine Salad with Orzo

Serves 4-6

4 Cups Spinach leaves thinly chopped

3 Cups Cooked Orzo, chilled

2 Cups Roasted Chicken Breast,  cubed

1/4 Cup Chopped Sun Dried Tomatoes

1/4 Cup Pine Nuts

1/4 Cup Sliced Black Olives

2-4 Tbsp Brianne’s Blush Wine Vinaigrette

Cracked Black Pepper, to taste

 

Cook Orzo in salted water 8-10 minutes (or per instructions). Refrigerate to cool.

Chiffonade spinach leaves. Mix spinach, chicken, and chilled orzo with olives + sundried tomatoes.

Toss in Pine nuts.

Dress + Serve

 

Note: Cut back on the dressing for a healthier alternative – it’s just as tasty! This salad, unlike many others, keeps well dressed for a few days.

Brianna’s Home Style Blush Wine Vinaigrette

Image From Here

 

Just in case you were considering using another dressing and were needing some more justification. (I know how it is… not wanting to add another bottle to your precious refrigerator space.) It’s also delicious in a simple cucumber + red onion salad.

 

In the Kitchen: Zucchini Nut Muffins

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Gramma G’s Zucchini Nut Muffins

2-3 C Shredded, un-peeled zucchini (1-3 zucchinis)

3 Eggs

3/4 C Coconut Oil

1 T Vanilla

1 C chopped nuts (walnuts or pecans work well)

1 t Salt

1 T Cinnamon

2 C Flour

2 C Sugar or Substitute Coconut Sugar

1 1/2 t Baking Soda

1/4 t Baking Powder

In a large bowl, combine zucchini, eggs, oil and vanilla. In a separate bowl, mix dry ingredients (Flour, Sugar, Salt, Cinnamon, Baking Powder, + Baking Soda). Mix Dry ingredients in with zucchini mixture then fold in nuts if desired. Fill baking cups 2/3 full then bake for 15-18 minutes at 400 degrees. (12 min for mini muffins)

Note: These do freeze well. To defrost, just pop in the toaster oven for 10 min (better) or microwave for 1-3 min. (Still good)

In the Kitchen: Texas Salsa

While we were living in SoCal, I introduced Daniel to the wonderful world of Baja Mexican food. It was love at first bite. And now I’m living with the harshest of critics when it comes to salsa, guacamole and chicken tacos. This recipe was concocted in Texas, for Daniel – who can’t imagine a world without chips + salsa.

Megan’s Texas Salsa

28 oz. Can Diced Tomatoes

1/2 t. Chopped Garlic

1 t. red pepper flakes

1/2 t. salt

2 t. white wine vinegar

1/2 c. chopped cilantro (more. if desired… And Daniel always does)

2-3 jalepenos, chopped and seeded

Blend all ingredients in food processor or blender to desired consistency.

Note: This makes a pretty large batch but it definitely lasts in the refrigerator for a few weeks (in fact, it’s definitely tastier after it sits for 6-12 hours).