Wednesday, June 13, 2018

Summer is Here and So Is Prickly Pear BEER Slush!

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THIS IS NOT A DRILL--Shiner Prickly Pear is BACK! But only in the Texas Heatwave packs. So make sure you scoop them up before they're gone! I also think this recipe would be ah-maze-ing with the Peach beer in that pack :)

Summer creeps up on you in Texas--at least, when you're a Northerner who still can't wrap her head around the fact that there's no snow as the dividing point between COLD and HOT. The winter is so mild, that the temperatures inch upwards and then before you know it, BAM. You're hitting the pool with a cold beverage and trying not to sweat your life away.


Now that Shiner's Ruby Redbird--my favorite beer, hands-down--is year-round, Shiner had to come up with a suitable summer offering. And their Prickly Pear is not to be missed! Light, fruity, but only slightly sweet, it's a great summer sipping beer.

Nope, this is not a sponsored post. I just really love Shiner Prickly Pear and thought it'd lend itself well to a slush!

This is the first recipe I've made with my new Ninja Blender, which I got as a sort-of birthday gift for my husband since his new obsession is protein shakes and our immersion blender just wasn't cutting it. and I think it was a great christening for this amazing machine!


Prickly Pear Slush
  • 2 bottles Shiner Prickly Pear
  • 1/2 cup Prickly Pear soda -- I used Central Market's version, but if you can't find this any light, cirtusy soda will do
  • 1/8 cup triple sec
  • 1/8 cup lemon vodka
  • Enough ice to fill your blender 2/3 full
-Scoop ice into your blender, enough to fill it about 2/3 full. Pour in the rest of the ingredients, and blend on high power until pulverized. If you can, do not have the top on tightly, and allow a little air to come out so the pressure doesn't build up and explode.

-Pour into glasses and garnish with a lime. Extra points if you have cute boot glasses or faux solo cups!

Thursday, May 24, 2018

Potato Chips and Memories of a Fun Visit

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This is an old post from my old blog, reposted for the recipe, so understand it's a few years old!

I love when people come to visit, because it means that I get to do all the touristy stuff that I secretly love but can't admit to if I'm trying to become a "real" Austinite. Over the weekend my mom and my fiancé's mom made their first trek down to Austin since we moved here in November. It was really an amazing weekend and I am so happy I was able to show the moms around my beautiful new city!

We packed so many things into five days, it was nearly exhausting.


First up, we went to Chuy's for lunch as soon as the moms landed. It's still our favorite Tex Mex place in the city (again, we're new! I know there are better!) and the moms enjoyed trying the THREE dips Cory and I always get when we're there. It was too early for margaritas, but just the right time for enchiladas.


The next day I took the moms on a shopping day to The Domain and South Congress. We saw the bats emerge from the South Congress Bridge at sunset, then ate dinner at one of my favorite food trucks--Ms P's!


Since the "i love you so much" wall was on Cory and my Christmas card this year, we also had to make a stop here. I love you, mom!


My mom took a picture in front of every. single. cactus. This one was from Saturday, when we went to San Antonio to see the Alamo. The San Antonio day was fun because I hadn't visited that city yet. We also explored historic Gruene.


Another tourist spot I'd never been to: The Greetings From Austin wall! We braved getting hit in oncoming traffic to take a million and a half pictures here.


On the last day, I took my mom to The Oasis to see the view. I'd never been here because people had warned me the food was not so good. The view though, was incredible! I'd love to come back here for a drink sometime. My mom is terrified of heights, so she just took a picture of me here.


Finally, I took my mom to one of my new favorite places: The Driftwood winery. I LOVE this place. Gorgeous view, amazing wine, and we even made some new friends here--a family from Europe who was visiting because their son is moving here. Very cool! Dinner was at Salt Lick, because this is another place I love bringing people.

Anyways, none of this has anything to do with Potato Chips, I just felt like sharing some pictures.

I loved my mom's visit, and seeing Cory's mom, and we had one of the most fun weekends I've had in Austin in a long time! I miss them so much already and hope they can visit again soon.

And now, for the chips.


DID YOU KNOW IT'S WICKED EASY TO MAKE POTATO CHIPS? Mind-blowingly easy.
Seriously, this recipe is kind of a joke because it's really THAT easy. And delicious. And you'll wonder why you bother dropping $4 on a bag of chips when potatoes are like, 50 cents.

Homemade Potato Chips
  • 2-3 large potatoes--I used golden potatoes
  • Enough oil to cover 1 inch in a large frying pan
  • Seasonings
Equipment:
  • Mandolin or killer knife skillz
  • Frying pan
  • Slotted spoon
  • Drying rack
 -Heat your oil to about 375 degrees. If you don't have a thermometer, pay attention to how the potato sizzles when dropped in. Sizzling = good.

 -Use a mandolin to slice the potatoes as thin as you're able. Thinner = crispier. Drop them in batches into the hot oil.

-Watch the potatoes. Once they begin to curl and look brown around the edges, remove with a slotted spoon.

-Move to drying rack and sprinkle with desired seasonings--I did plain salt, salt and pepper, and parsley and parm--and let dry for ten minutes. Store in an airtight bag.


Saturday, May 5, 2018

A "Texan 75" for #Brunchweek #sponsored

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 This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway -- Check out my first post of the week for details!



It's the last day of Brunch Week! Tomorrow, Sunday, is the most brunchiest day of all. So make sure you enter our giveaway to make your next brunch the best it can be! Thanks to all our sponsors and the hosts for making it such a great event!


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Sparkling Strawberry Ice Tea from Daily Dish Recipes
Texan 75 from Forking Up
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Scones from Tara's Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons 'R' Us
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor's Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
Breakfast Salad from Caroline's Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy's Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cups from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Raspberry Lime Parfaits from Eat Move Make



Texan 75
  • 2 oz Champagne, 
  • 1/2 oz blood orange juice, 
  • 1 oz tequila, 
  • 2 Dashes Simple syrup (one part Dixie Crystals sugar to 1 part water)

-Pour all ingredients into a glass and stir gently. Serve!


This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

Thursday, May 3, 2018

Sweet Potato Avocado Toast for #Brunchweek #sponsored

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 This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway -- Check out my first post of the week for details!



Yes, I am a millennial. No, I do not own a house. Yes, I like avocado toast. No, I don't think my love of avocado toast has anything to do with whether or not I own a house at this point in time.

Cool? Cool.

I also keep pretending I'm going to lose weight someday, and swapping out plain ol' carby toast for nutrient-dense sweet potato helps me keep that denial going.

At least it's tasty, right?

Anyway, it's a great snack as well as breakfast, full of good fats and tasty toppings. I put my own suggestions in the recipe, but honestly you can top it with whatever you want! What do you like on your toast? Let me know in the comments!



Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D's Books and Cooks
Strawberry Bellini from Caroline's Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Egg & Veggie Casserole from The Chef Next Door
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen's Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
Chocolate Caramel Muffins from The PinterTest Kitchen
French Toast Sticks from The Barbee Housewife
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor's Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara's Multicultural Kitchen

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n' Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Champagne Mimosa Layer Cake from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker


Sweet Potato Avocado Toast

  • 1 sweet potato, sliced into 1/2" thick slices
  • 1/2 cup prepared guacamole
  • 1/4 cup Cabot Cheddar Cheese, grated
  • 1 tsp red pepper flakes
  • 3 tbsp hot sauce of choice
  • 1 tbsp butter, melted

-Pre-heat oven to 400 degrees F.

-Brush both sides of your sweet potato slices with melted butter. Place on baking sheet and bake for 20 minutes, flipping halfway through, until slices begin to brown and are fork-tender.*

-Top with avocado, pepper, cheese, and hot sauce.

*Alternatively, you can toast in a toaster oven but add the butter after so it does not burn.


Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Tuesday, May 1, 2018

#Brunchweek Day 2 - Savory French Toast with Asparagus

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway -- Check out my first post of the week for details!


As soon as I knew we were getting Michigan Asparagus and Cento roasted red peppers, I knew I had to make a play on one of my favorite dinners growing up--asparagus on toast. I decided to kick it up a notch and make it a savory French toast. Especially since Eggland's Best was also a sponsor!




Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Cheesy Asparagus Egg Frittata from 4 Sons 'R' Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara's Multicultural Table
Asparagus Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n' Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline's Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor's Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Savory French Toast

  • 4 slices brioche bread (or other thickly sliced bread of choice)
  • 2 eggs, whisked
  • 1 tsp fresh grated garlic
  • 1 tsp chives
  • 1 tsp onion powder
  • salt and pepper

Toppings:

  • Hollandaise Sauce (I use this recipe but honestly the mix is fine!)
  • Grilled Asparagus
  • Cento Roasted Red Peppers

-In a wide bowl, mix together the eggs, garlic, chives, onion powder, and salt and pepper. Dip the brioche slices in the mix and let the egg absorb into the bread.

-Heat a skillet over medium heat and butter generously. Cook the bread in the skillet until it's browned on each side.

(Since you're cooking two savory items at the same time, I actually cooked the asparagus alongside the French toast.)

-Top with veggies and hollindais and serve!



Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Monday, April 30, 2018

Welcome to Brunchweek! - Mini Breakfast Pot Pies #sponsored

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!



I am so excited to be a part of Brunchweek yet again! This little pies are a great way to kick it off. There's a lot to read through here, so I'll let the recipe speak for itself. I'm sure YOU wanna learn about the PRIZES!


Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.



Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.



Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.



Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.

Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.


Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.



Prize #6 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that included 1 month of free Eggland's Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland's Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?



Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.

Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.







Take a look at what the #BrunchWeek Bloggers are creating today!



BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara's Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen

BrunchWeek Egg Dishes:
Asparagus and Spinach Frittata from Eat Move Make
Cauliflower Waffles from Caroline's Cooking
Cheesy Hashbrown Casserole from Karen's Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door
Ham, Asparagus and Gruyere Quiche from The Redhead Baker
Hash Brown Waffles with Bacon & Eggs from Amy's Cooking Adventures
Mom's Egg Salad Sandwich from Girl Abroad
Spicy Pimento Cheese Omelet from For the Love of Food

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear's Wife
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor's Adventures
Coconut Cream Pie Donuts from 4 Sons 'R' Us
Coconut Raspberry Skillet Pancake from Books n' Cooks
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Nutella Cinnamon Rolls from Pass the Sushi
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee

BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D's Books and Cooks
Corned Beef Hash Benedict from Sweet Beginnings
Mini Breakfast Pot Pies from Forking Up

BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites
Pickled Asparagus from Shockingly Delicious
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee

BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen


And now, onto MY recipe! These make a great bake-ahead breakfast on the go. And they didn't last long at my house with my husband working from home now... so you know they're good if my picky man took a liking to them :) Check it out!

Mini Breakfast Pot Pies
  • 1 package pre-made refrigerated pie dough
  • 1/2 lb breakfast sausage
  • 1/2 onion, diced
  • 1/4 cup chopped Cal-Organic carrots
  • 1/4 cup diced peppers
  • 3 Eggland's Best eggs + 1 egg
  • 2 tbsp cream cheese
  • 1/4 cup grated Cabot's Sharp Cheddar
For the gravy
  • reserved sausage drippings OR 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • salt and fresh black pepper, to taste

-Generously grease 12 muffin tins and preheat the oven to 350 degrees F.

-Roll out the pie dough so it's slightly thinner and about 25% larger in diameter. Use the rim of a drinking glass that is slightly larger than your muffin wells to cut out the dough into 12 pieces. Press into greased muffin tins. Cut out 12 more pieces and set aside for the top of the pies.

-In a skillet over medium heat, brown the sausage. Reserve the drippings for the gravy. Add the vegetables and cook until tender. Let cool to room temp and spoon into the prepared muffin tins.

-In a small bowl, beat 3 of the eggs with the cream cheese and shredded cheddar. Pour over the sausage mixture in the muffin tins. 

-Carefully press the remaining dough circles onto the top of the muffin tins and roll in edges. Prick all over with a fork.

-In a separate bowl, beat the remaining egg. Use a brush to brush over the finished pies. Bake for 30 minutes, until the tops of the pies are golden brown.

-While the pies are cooking, prepare the gravy: sprinkle flour over sausage drippings OR butter until a thick paste forms. Slowly add the broth and the cream, adding more flour if needed to desired thickness. Add salt, pepper, and whatever other seasonings you'd like. Serve pies with a generous spoonful of the gravy on top.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

a Rafflecopter giveaway

Tuesday, April 24, 2018

These Are a Few of My Favorite Things - Spring 2018

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Disclaimer: Items marked with a "*" are those that I received promotional product for. Reviews/mentions are never required in these complimentary samples/tastings, but I want to make sure it's clear I did receive product. 

There was a time when I thought I was going to do these weekly. I even wrote it into my weekly calendar! Hah. That's so funny. I'm surprised I have time to write this right now!

Anyways, here's my roundup of spring favorites in Austin and beyond. Let me know what you think!


Yellowbird MINIS!* - Follow my YouTube channel for my first impressions (and the other half of my duo struggling through the tasting) but I ADORE Yellowbird to begin with, and this new mini version is TOO convenient! Not only are they the best way to get a solid sample of each flavor, but they also are perfect for taking on your carryon if you enjoy a midflight bloody but need a little more oomph! My personal favorite is habanero, but the Ghost Pepper is surprisingly complex and even a little dab would add a ton of flavor to any dish. Buy them here!



Uncle Billy's Brewstillery* - Heads up. Uncle Billy's, a Barton Springs favorite, is not only brewing delicious beer--they're now distilling their own whiskey and vodka! They'll be unveiling these to the public soon, but I got a sneak peek tasting last week and was incredibly impressed. The vodka is totally drinkable on its own, but even better in their new kegged cocktails. And y'all know I'm a whiskey girl, so trust me when I say their whiskey is legit. I suggest grabbing an old fashioned and sitting on their patio to listen to some local tunes at your earliest convenience. Be on the lookout for their spirits on shelves in Austin and beyond soon!






Cannon & Belle* - Have you ever written off a place because it was in a hotel? Hotel restaurants tend to thrive on convenience and nothing more. Well, I'm never judging a book by its location ever again. This place is hands. down. incredible. We started with cornbread and bacon butter (!!) and braised short rib (zomg) followed by the pork chop for myself and the ribeye for my plus one. I was recently invited to sample their spring menu and I am not hyperbole-ing when I say every single forkful was better than the next. And no, it being on the house (how can I thank y'all enough??) didn't sway my opinion--I'm of the "if you don't have something nice to say, don't say it at all" camp with my various blogger comps. And I have only nice things to say. It was truly incredible and the icing on the cake was the service. Our server was attentive and made excellent suggestions, even pulling over the bartender to show us how their Fall Old Fashioned was made (here's a hint: REAL FIRE (do I have enough parenthetical statements? Yikes))With the closing of my beloved Vox Table, I needed a new date night restaurant. And I've found one. Definitely give Cannon and Belle a try if you're in the Austin area!
500 E 4th St, Austin, TX 78701

Depressed Cake Shop - A lesser-discussed subject on this blog: I struggle with anxiety and depression. So, major shout out to Depressed Cake Shop, a project by NAMI Austin (National Alliance on Mental Illness) and local bakeries.

From the website:
Participating Depressed Cake Shop pop-up bakeries will promote Mental Health Month throughout the month of May featuring items decorated with an element of gray to signify the gray cloud that can descend over a beautiful world when someone is struggling with mental health issues. Bright colors inside the dessert represent the hope that always continues. When customers purchase a "depressed" item, they will receive a free "conversation starter" card designed to offer specific information about how to talk about mental health with loved ones.
For more info, visit their website!



T22 - The new brick and mortar is so close to me, I could eat their delicious Nashville Hot Chicken every day if I wanted to! It's just perfect. Juicy on the inside, perfectly crisp on the outside, so so flavorful (even the mild is delishhh) and AS BIG AS YOUR FACE. I'm not even kidding. The amazing cocktails and happy hour are just the icing on the cake. The skin on the chicken? The best.
7211 Burnet Rd, Austin TX


YouTube!
As I've been growing my own channel (please subscribe?) I've been studying popular Youtubers to see how it's done. I haven't had cable in about 4 years, but binge-watching Youtube is pretty much my new channel surfing. Here are the ones I love most lately:

Makeup Junkie G - I stumbled upon the documentary following Georgia, and was touched by her journey. What a surprise that she popped up in my Youtube suggestions once I started following makeup tutorials! Her accent is my favorite and her tutorials are easy to follow, and her vlogs are always a great time! Her bubbly nature and adorable pup make this one to watch.

EmmymadeinJapan - Something about Emmy's soothing voice and quirky sense of humor puts me at ease after a long day. She's even named the food spot that often appears on her lip--Winston. I can't quite put my finger on why her channel is so wonderful, it just is. Her channel was what convinced me to start doing my own tasting/unboxing videos. Thanks, Emmy!

Flat Films - Okay, this is kind of a cheat because I'm a part of this production company. But, if you want to see me and one of my very best friends banter about random things, give it a subscribe!

PS. Subscribe to my channel--my friend and I will be reviewing MD 20/20 as well as all of Yellowbird's sauces!





Upstairs Circus - You know those painting and wine nights? Well, what if you took that painting, and expanded it into awesome AND functional crafts, plus added a whole BAR? That's Upstairs Circus. I snagged a ticket to the soft opening and was able to sample two (strong!) drinks as well as a craft. I opted to do a cool painting, but other options included wooden signs, jewelry, stamped leather, and so much more. They're expanding to major cities, so keep an eye on their website!

Oros* - Have you seen my recent posts on Oros? Yes, they hired me for a campaign, but I stand by my statement that it's an awesome app! You can opt into different categories and locations, post a question, comment, or whatever, and get real responses from real people. It's like Yelp and WhasApp had an incredibly convenient lovechild. It's now available nationwide, and can be found in the app store. 

Nextdoor - I don't know why it took me so long to sign up for Nextdoor! It's a super local social media, where you can connect with your actual neighbors. I've been using it to window-shop for cheap furniture, but it's a great way to be in the know on local restaurant and shop openings, as well as events! There's the occasional neighborhood drama, too. But only enough to be interesting ;)


I need to check out these local spots!


  • HEO Eatery
  • Hank's
  • Arpeggio's
  • Be on the lookout for a local roundup of my favorite neighborhood spots!




Brunchweek 2018 is coming up soon! In the meantime, check out my past Brunchweek recipes.