Thursday, May 19, 2016

Lazy Ass Sangria


You guys have no idea how apropos this title is. Or, maybe you do, considering I've been shit at updating my blog. I can't even give the ol' "weeelll I was working on my BOOK #humblebrag" because my BOOK has been submitted and edited and all that and I've had nothing to do on it for a few months now.

The best way I can describe my lack of time for blogging is this: 2015 was a creative drought. To make up for it, I'm currently ODing on as many creative outlets as possible. In addition to my improv troupe, I'm trying to start a new troupe, getting more involved in other theaters, and am taking sketch classes. On top of THAT I'm doing guitar lessons and Kickball.

Okay, so, Kickball--not too creative--but I need more social things and this one involves drinking in parks while playing gym class games so win.

And I'm attempting to diet for the millionth time and I don't know how many times you really would want to see my cauliflower fried rice recipe because it's my go-to low carb, low cal meal.

Wine time with flattering filters

BUT. There's always time for wine, amirightladies?

While I love love love red wine, in the Austin summer you really want something cold. So, there's sangria. But, sometimes you don't want to make an entire carafe of it because you're an adult with responsibilities and shouldn't be drinking so much. So you make a glass. And because who has the time to wait for it to chill, you use frozen fruit. Trust me.

DIET HACK: Using low calorie seltzer or sparkling juice helps to make the wine last longer without adding calories. WIN.

god damn my ducklips game has gone downhill since college

Drink this. Do it. Do it now.

All the shit you need.

Lazy Ass Sangria

  • 1 cup mild red wine
  • 1/2 shot fruit flavored vodka
  • 1 handful frozen fruit
  • ~1/4 cup seltzer or sparkling juice

-Pour everything into a large wine glass and give it a swirl.

-Drink. Then eat the fruit because it'll be nice and boozy!

Saturday, May 7, 2016

#Brunchweek Concludes - Watermelon Cucumber Salad


 Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

It's the last day of #Brunchweek 2016! Head on over to my first post and read through, and don't forget to enter the contest. We have so many awesome prizes up for grabs from our sponsors! And today is the last day to enter!

This salad is a quick, yet tasty side for any brunch table.

Watermelon and feta may seem like a weird combo but TRUST ME, they're a match made in heaven. A dash of Neilsen-Massey orange extract makes it even better.

The noodling or "zoodling" of the cucumbers is optional, but really fun.

Don't forget to check out the rest of the Brunchweek recipes!
BrunchWeek Beverages: BrunchWeek Breads, Grains and Pastries: BrunchWeek Fruits, Vegetables and Sides: BrunchWeek Main Dishes: BrunchWeek Desserts:
Watermelon Cucumber Noodle Salad

  • 1 cucumber, "zoodled" or julienned into strips
  • 1/2 small watermelon, cubed
  • 1/2 cup crumbled feta
  • 1 tbsp mint, sliced thin
  • 1 tsp Neilsen-Massey orange extract

In a large bowl, toss ingredients until well combined. Serve cold.

Thursday, May 5, 2016

#Brunchweek Breakfast Margarita


 Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. This recipe is intended for individuals ages 21 & up. Please drink responsibly

Brunchweek is still going strong! Want all the deets? Be sure to check out my first post, and enter for a chance to win an AWESOME prize package from our excellent sponsors! And thanks again to Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures for hosting this great week.

What's the best part of brunch? C'mon. You know what it is.
Yep, it's the only socially acceptable time you can booze it up before noon. Isn't it grand?

This margarita blends in perfectly with any brunch spread. It's fruity, mild, but packs a bit of a punch. Feel free to make on the rocks, but I prefer blended because it feels extra fancy.

Be sure to check out the other Brunchweek Recipes!

BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:

Breakfast Margarita
  • 3 oz tequila
  • 1 oz coconut rum
  • 1 oz lime juice
  • 1 tsp Nielsen-Massey orange extract
  • 2 cups orange pineapple juice
  • sour cherries with juice (or maraschino)
  • Ice
  • Cinnamon sugar

Rim two margarita glasses with the cinnamon sugar. Place a cherry and a bit of juice in each glass.

Blend the remaining ingredients and pour into glasses. Garnish with citrus, if desired.

Wednesday, May 4, 2016

Vegetarian Quiche


Quiche was a go-to breakfast food growing up. And lunch food. And anytime food, really. I perfected this recipe in college when I was a vegetarian. The secret is the crust--I use crescent rolls. It's a "secret" family recipe, and as much as I enjoy a homemade pie crust, I'll never stray from my beloved rolls.

I love quiches because they taste good hot or cold, for any meal. This would be a great addition to the table for anyone who doesn't eat much meat.

Vegetarian Quiche
  • 1 tube crescent roll dough
  • 5 eggs
  • 1/4 cup heavy cream
  • 1/2 cup shredded Cabot Sharp Cheddar cheese
  • 8 asparagus spears
  • 1 small onion, sliced
  • 1 portobello mushroom, sliced
  • 1 cup chopped spinach
  • 1 tbsp herbs de provance
  • salt and pepper

-Preheat oven to 350 degrees F. Line a pie tin with the crescent dough, making sure the surface is covered and the triangles of the dough are pressed firmly together.

-In a separate bowl, mix together the rest of the ingredients--if you feel like it, arrange the veggies in a pattern on top instead of mixing into the egg.

-Bake for 30 minutes, until firm. Serve hot or hold.

Monday, May 2, 2016

#Brunchweek - Welcome to Brunchweek 2016 - Caramelized Onion Apple Galette


Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. 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. Eight 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.

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche - there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. 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!

BRUNCH WEEK! This Brunch Week is special because it's my first on Forking Up. But really, it's always special, because Brunch is the tits.

Our sponsors this year are incredible, and my first recipe combines not one, not two, not even three or four, but FIVE of them: Cabot Cheese,  Nielsen-Massey, Dixie Crystals, Sage Fruits, and Vidalia Onions. I am a big fan of galettes, and this is definitely one of my favorites I've ever made.

Vidalia Onions challenged us for a sweet recipe. I met them halfway: this recipe is sweet, savory, and all over delicious. Plus, it was the standout star in my improv brunch I had recently. Serve with any of the great brunch recipes below! (and scroll down for the galette recipe)

BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:
Caramelized Onion Apple Galette
  • 2 apples, cored and sliced (I used the New Zealand apples from Sage Fruits)
  • 1 Vidalia Onion, caramelized (1 tbsp butter + 1 sliced onion + hefty sprinkle of salt over medium heat, stirring occasionally until deep caramel color)
  • 1 cup Cabot Sharp Cheddar, shredded
  • 1/4 cup + 1 tbsp Dixie Crystals white sugar
  • 1 tbsp cinnamon
  • 1 tsp Nielsen-Massey orange extract
  • Ingredients
  • 1 1/2 cups + 2 tbsp all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tbsp cold butter 
  • 1 large egg yolk, lightly beaten
  • 1 cup milk

Preheat oven to 350 degrees F. Toss the apples with the cinnamon, orange extract, and sugar. Set aside.

In a food processor, pulse 1/2 cup of the cold butter with the salt and 1 1/2 cups flour until crumbly. Add the yolk and just enough water (just under 1/4 cup) for a dough to form. The dough should be moist but not sticky and just come together. Flatten into a disc and refrigerate for one hour.

In a saucepan over medium heat, melt the rest of the butter. Add the remaining 2 tbsp flour and whisk until a paste forms. Slowly add the milk and stir until thick. Add the shredded cheese and allow to melt completely.

Roll out the dough until it is 1/4 inch thick, about 16 inches across. Spread the cheese mixture onto the disc, leaving a few inches around the edge. 

Arrange the apple slices on top of the cheese. Sprinkle the caramelized onions over the top and fold in the edges of the dough. Sprinkle with any remaining cheese.

Bake for 30 minutes, or until the dough is golden brown. 

And check out the awesome prizes!

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consist performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the "World's Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September,  making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of  this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the  entire country - now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

a Rafflecopter giveaway

Wednesday, April 27, 2016

Savory Stuff -- Basil Butter Chicken


This is the point where I apologize for neglecting my blog. Oops. Sorry. (do I HAVE any readers yet who care? hah)

But I'm not TOO sorry, because I've been kicking depression's ass, finishing my book, doing improv shows, and hosting visitors. So yeah, sorry-not-sorry. And it hasn't even been that long.

Next week is #Brunchweek, so expect some yummy recipes from me then! This is a pretty basic, but delicious and simple recipe. The pictures aren't great, but the flavor is awesome.

So anyway, I realized my first post boasted my savory dishes and how I rarely bake, and then all my following recipes were desserts and drinks. Oops. So I figured it was time, even if I was taking photos of this thing at midnight with inadequate lighting, hah. Pickle juice brines are my jam. I will always, always cook with a pickle juice brine :)

Basil Butter Chicken

  • 4 skin-on, bone-in chicken thighs
  • 1/2 cup pickle juice
  • salt and pepper
  • 1 can of petite diced tomatoes
  • 1/2 cup red wine
  • 3 cloves garlic, diced
  • 1/4 cup sliced mushrooms
  • 1/4 cup caramelized onions
  • 1 handful chopped spinach
  • 4 tbsp butter
  • 2 tsp olive oil
  • 1 handful fresh basil, sliced

-Pour the pickle juice over the chicken and let marinade for an hour or overnight. Remove and pat dry, sprinkle well with salt and pepper.

-Preheat the oven to 375 degrees F.

-Heat a large iron skillet on medium-high heat. Add a tablespoon of the butter and a teaspoon of the olive oil and heat until just melted. Add the chicken and brown on each side until crispy, about two minutes. Set aside.

-Add the rest of the butter and olive oil. Brown the garlic, then add the wine and reduce slightly.

-Add the tomatoes and simmer for ten minutes. Add the mushrooms, onions, and spinach. Return the chicken to the pan, cover slightly with some of the tomato mixture.

-Cook for 30 minutes, or until a meat thermometer inserted into the chicken reads 165 degrees F. Top with the fresh sliced basil.

-Serve over wild rice or pasta.

Tuesday, April 5, 2016

Four Roses and Opening Day - Crackerjack Cocktail #sponsored

Disclosure: I received free product for the purpose of this post from Four Roses. However, I love bourbon and all opinions are my own!

Baseball season is officially upon us! GO SOX!

Me, in college, with friends, showing our Red Sox pride!

To be honest, I've never been huge on baseball. Going to the games when I lived in Boston (and possibly sneaking tiny alcohol bottles into the stadium in my bra, hah) was a ton of fun, but I never really paid attention to the game otherwise.

But now that I'm far from home, seeing my "home team" on tv is kind of fun. I wear my sox shirt with pride while I sip a cocktail (sans bra bottles) and munch on traditional game day foods, like Crackerjacks.

Four Roses was kind enough to send me a bottle to celebrate Opening Day, and I was inspired to make this cocktail. It has all of the flavors of the baseball snack, with the rich bourbon taste of Four Roses.

Crackerjack Cocktail

  • 2 oz Four Roses Bourbon
  • 1 oz armaretto
  • 1 oz butterscotch schnapps
  • 1 tsp peanutbutter
  • 2 tsp caramel + more for garnish
  • Crackerjacks, for garnish

-Prepare the glass: pour in a bit of caramel.

-Put the rest of the ingredients in a shaker filled with ice, shake vigorously--you want the peanutbutter and caramel to fully blend into the liquid.

-Strain well into the glass. Float Crackerjacks on top.