Flank Steak and Snow Peas

Sunday night, we wanted an easy, new recipe to try before curling up on the couch to watch our favorite tv shows.

Scrolling through Pinterest I found the Pioneer Woman's beef with snow peas.

It was absolutely delicious and really easy and quick. I think that it'll go into our save to use again recipe pile. We did add two carrots: thinly sliced into matchsticks to this recipe and could have added another. It added one more veggie to the mix and a little extra crunch.

Linking up with Jessica, Ashley, and Cheslea

S'mores Cookies

There's nothing quite like eating a messy s'more sitting next to a fire pit, except maybe a s'more cookie fresh out of the oven. 

I found these on Pinterest and finally had a reason to make them: small group. 

My first batch, I made the cookies too large, so there was way too much graham cracker cookie to be eaten. 

My second batch for Mallory and Hollins was a success. 

The marshmallows were golden brown and the chocolate kiss was perfectly melting with each bite.

Recipe: from Six Sisters' Stuff

1 cup graham cracker crumbs
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 tsp vanilla extract
10 marshmallows cut in half
20 hershey kisses

Preheat the oven to 350 degrees F.  In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt.  Set aside. In another bowl, beat the butter and sugars together until creamy and smooth.  Add in the egg and vanilla extract and mix until combined.  Slowly add the dry ingredients and mix until just combined.  Drop rounded tablespoons of dough onto a baking sheet, 1-2" apart.  Bake for 6-8 minutes or until edges are just getting golden brown.  Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.  Let cool completely.  Once all cookies are cooled down, preheat broiler.  Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don't burn.  Once marshmallows are golden brown, remove from the broiler and place a chocolate kiss on top of each cookie.

Linking up with Jessica, Ashley, and Cheslea

Chicken Parmesan and Sprouts

You are going to be shocked by this, but I actually made this chicken parmesan and Brussels sprouts. 

Aren't you impressed? 

I used Jenna's chicken parmesan recipe, and it is definitely a keeper. I would make this again any night. The only change I would make is to maybe cook the chicken in the oven longer so that I don't have to stand over the stove for as long. 

She suggested serving it over noodles, but I opted for a healthier side of Brussels sprouts. 

I saw the Brussels sprouts recipe in a recent Real Simple magazine. It's super easy, fast, and makes a great side.

1 1/2 lbs Brussels sprouts
1 red jalapeno pepper, halved and sliced (I omitted this)
3 Tbs canola oil
1 Tbs fresh grated ginger
1 Tbs honey
salt and pepper

Heat oven to 400 F. Toss the sprouts, jalapeno, ginger, oil, salt, and pepper and place on a rimmed baking sheet. Roast, tossing once until golden and tender. 15-20 minutes. Drizzle with honey and toss to coat.

Linking up with Jessica, Ashley, and Cheslea

back in Birmingham

Last Wednesday, I flew to Birmingham, home of my alma mater, for my friend Emily's wedding. I decided to leave a couple of days early, so I could enjoy being back in Birmingham and spending time with some of my Samford besties. 

Mallory picked me up from the airport, and I was starving so we headed to lunch at O'Carr's. It's seriously the best chic lunch spot. They have the best chicken salad I've ever tasted with crackers and fruit. I ate this whole plate. If you ever go, you have to order the chicken salad.

After our tasty meal, we recharged with a cup of coffee at O'Henry's Coffee. I absolutely love that place and wish there was one in Raleigh. Then we jumped in Mallory's massive car and headed to T-town to see Amy, who just started law school.

We saw her beautiful apartment, chatted, and headed to dinner at a cute Italian spot: DePalma's where we shared a bottle of wine and pastas.

Afterwards, Amy and Mallory introduced me to my now favorite dessert place: Steel City Pops. Popsicles really? Yes, they are the most amazing dessert. I got the coconut (on this stop), and it was creamy, had coconut flakes, and was so good I almost bought a second one for the ride home. 

I can't believe it was eight years ago this weekend that we all moved into Samford to start our freshman year of college. Time has flown by, and I'm so thankful to have these girls as my best friends for so many years. It's always so much fun being back in Birmingham and seeing them.

Linking up with Jessica, Ashley, Chelsea, and Ashley

Teriyaki Skirt Steak with Pineapple Relish

This past weekend, the Chef made two delicious eMeals meals for us to enjoy during the week. It's always a treat that he cooks fabulous meals so that I eat incredibly well during the work week. 

I enjoyed both recipes, but the skirt steak with pineapple and snap peas was so fresh and interesting. It was pretty easy to make, so it would be a great option to try this week! 

Ingredients: (from eMeals) serves 2 + leftovers
2 Tbs pineapple juice
1/2 cup low sodium-soy sauce
2 Tbs honey
1 Tbs grated fresh ginger
2 Tbs rice vinegar
1/2 lb skirt steak
1/4 tsp salt
1/4 tsp pepper
3/4 chopped pineapple
1 green onion chopped
1 small jalapeno, minced

Combine pineapple juice, soy sauce, honey, ginger, vinegar, and oil in a large zip-lock bag; add steak. Seal and refrigerate 30 mins - 2 hrs.

Preheat grill (or heat stove top skillet) to medium-high. Remove steak from marinade, reserving marinade and sprinkle steak with salt and pepper. Boil marinade in a medium saucepan for 5 mins or until thickened. Grill or cook steak for 4 mins per side or until done.

Combine pineapple, onion, and jalapeno in a small bowl and serve with steak.

Side dish ingredients:
12 oz package steam-in-bag sugar snap peas
1 Tbs butter
1/2 tsp grated orange rind
1 Tbs fresh orange juice
1/4 tsp salt, 1/4 tsp pepper

Microwave peas according to package directions and then transfer to a bowl. Stir in above ingredients and toss to coat.

Enjoy!
Linking up with Jessica, Ashley, and Chelsea

Are you wondering what eMeals is? It's a company that offers a wide variety of meal plans that you can choose from and once you've chosen they send you 7 meals recipes including the grocery list. We absolutely love eMeals because it's decreased our grocery bill, time spend searching Pinterest for dinner ideas, and helped us eat healthier. I highly recommend checking them out.

I was compensated for this post in the form of a subscription; however, all of the ideas and thoughts are my own. The Chef and I love this company and their meal plans. 

pork and peanut lettuce wraps

This may be one of my favorite EMeals dinners so far. It's especially good before heading into a long night shift. It seems a little involved, but it's just slow cooking the pork that takes time, but I promise it's worth it.

Ingredients: (from EMeals) serves 2 with left overs
1/2 lb boneless pork loin roast
1/4 tsp Italian seasoning
1/8 tsp salt, 1/8 tsp pepper
1/2 Tbs olive oil
1/2 small onion sliced
1 cloves garlic, minced
1/8 cup orange juice
1/8 cup reduced sodium chicken broth
1/2 Tbs balsamic vinegar

Cut pork roast in half crosswise, rub with Italian seasoning, salt, and pepper. Heat oil in a Dutch oven over med/high heat and brown pork on all sides. Place pork in a 3-4 quart slow cooker; add onion and garlic to hot pan. Saute 4 mins or until tender; spoon over pork. Add juice, broth, and vinegar to pan, scraping to loosen browned bits, pour over pork. Cover and cook on low for 7-8hrs or until tender. Remove and shred for wraps.

Ingredients for wraps:
1 cup shredded carrots
2 Tbs rice wine vinegar, divided
Shredded pork
2 Tbs orange juice
2 Tbs low sodium soy sauce, divided
2 Tbs natural peanut butter
1 1/2 tsp chile paste with garlic
1 small head butter lettuce, separated into leaves
1/4 cup chopped roasted peanuts

Combine carrots and 1 Tbs vinegar into a small bowl and chill for 30 minutes. Combine pork, orange juice, and 1 Tbs soy sauce in a large skillet, cook over medium heat 5 mins or until warm. Stir together 2 Tbs water, vinegar, soy sauce, peanut butter, and chile paste. Spoon pork into lettuce cups, top with carrots, peanuts, and drizzle with sauce.

They are a little messy to eat because the sauce is runny, but the vinegar in the carrots and the crunch of the peanuts are so tasty. Enjoy!
Linking up with Jessica and Ashley

Cranberry Pistachio Bites

Remember when I started making energy bites? Well, I haven't stopped making them since. Every week it's slightly different but similar to that recipe. 

I wanted a new twist and found these on Pinterest: cranberry pistachio energy bites. They definitely did not disappoint. You should add these ingredients to your grocery list and try them this week.

source

The only change I made to her recipe is I used dark chocolate chips instead of white. 

I love energy bites and the fact that I know every ingredient that goes into them. Plus, they have saved us money because I don't purchase energy or protein bars anymore for our lunches. 

Linking up with Jessica and Ashley

Mini Turkey Meatloaves

Sunday night, the Chef and I had a low-key day. I worked the front desk at Pure Barre, and then we each worked out before the Chef served this delicious, comforting, but healthy meal. It reminded us of a healthier version of the meatloaves we used to eat as kids growing up. The potato mash was extremely tasty, and we will definitely serve it alongside other dinner dishes. 

Recipe from EMeals: serves 2 

2 Tbs olive oil, divided 

2 Tbs minced garlic, divided 

28oz organic San Marzano whole tomatoes, undrained

12 oz lean ground turkey 

1/2 cup soft, fresh, whole wheat breadcrumbs or panko 

1 egg yolk

2 Tbs shredded Parmesan cheese 

1 Tbs chopped fresh basil

1/4 tsp. salt, 1/4 tsp pepper

Heat 1 Tbs oil in a saucepan over medium heat and add 1 Tbs garlic. Cook 1 minute, chop tomatoes in can with kitchen scissors; add to garlic. Increase heat to medium-high. Cook, stirring occasionally, 15 minutes or until mixture is reduced by half. Meanwhile, heat remaining oil in a large nonstick skillet over medium-high. Add garlic and saute 1 minute. 

Preheat oven to 350 degrees. Combine ground turkey, breadcrumbs, egg yolk, parmesan, bail, salt, and pepper in a bowl. Mix well. Shape mixture into 2 loaves. Place loaves on a rack in a broiler pan, top each with 1/4 cup tomato sauce. Bake 35-40 mins or until done. 

Side dish: 

1/2 lb red-skinned potatoes, cut into 2 inch pieces 

1/4 cul low-sodium chicken broth 

1 Tbs olive oil

1/2 tsp salt, divided 

1/2 tsp pepper, divided 

12 oz bag steam-in-bag green beans 

Place potatoes in a saucepan with water and cover, bring to a boil. Cook 12-14 mins or until tender; drain. Add broth, olive oil, salt and pepper. Mash with a potato masher to desired consistency. 

Cook green beans in a microwave according to package directions. 

Serve and enjoy this delicious meal! 

Linking up with Jessica and Ashley

Chicken Tostadas

I'm so proud of myself because on Sunday I finally made dinner for the Chef. He is so great about cooking the majority of the meals in the house, so while he caught up on the US Open, I made him dinner. This one is really easy and fairly quick. The longest part is just waiting for the chicken to cook.

Recipe from EMeals: serves 2 with leftovers 
2 boneless, skinless chicken breasts (we used chicken thighs, cheaper and we were using them for a different recipe later in the week)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
1/4 tsp chili powder
2 whole wheat tortillas
2 Tbs chopped cilantro
1 ripe avocado, mashed
2 tsp lime juice
1 cup shredded romaine lettuce
1/2 cup chopped tomato
1/4 cup thinly sliced red onion
1/2 cup fresh salsa

Preheat oven to 375. Sprinkle chicken with salt, pepper, cumin, and chili powder, place chicken in baking dish. Bake for 30-40 minutes or until done. Cool and shred chicken. Toast tortillas in oven 2-3 minutes. Combine avocado, cilantro, and lime juice and mash with a fork. Spread avocado over each tortilla. Top with lettuce, tomato, onion, chicken, and salsa.

For a side to this dish, I boiled two ears of corn and sprinkled it with salt and pepper. We also had a side of fruit: fresh pineapple, strawberries, and blueberries with lemon juice and rind.

Linking up with Jessica and Ashley

Flank Steak with Tomatoes and Red Onion

This new recipe from EMeals is one of my favorites! J made this meal for one of our favorite Raleigh couples. We love trying new restaurants, but it's really fun having friends over to enjoy a quieter, relaxed night at our apartment. 

This one will definitely impress your guests.

Recipe from EMeals: serves 2

Main dish: 

3/4 lb flank steak 

1 Tbs olive oil, divided

1 cup cherry tomatoes, halved

1/2 medium red onion, thinly sliced

1 clove garlic, minced

1 1/2 tsp low-sodium soy sauce

1 tsp red wine vinegar

Thinly slice the steak diagonally across into 1 1/2 inch strips. Heat 2 tsp oil in a large skillet over medium-high heat. Cook steak in 2 batches, 5 minutes or so to degree of doneness. Remove to platter. Heat remaining 1tsp oil in pain over medium-high and add tomatoes, onion, and garlic, cook for 4 minutes or onion is tender. Return beef to skillet and add soy sauce and vinegar. Cook for 1 minute. Season with salt and pepper. 

Side Dish: 

12 oz cauliflower florets (4 cups)

1 oz goat cheese 

2 Tbs plain low-fat Greek yogurt

1 Tbs chopped fresh chives 

Arrange cauliflower in a steamer basket over boiling water. Steam for 12minutes or until tender. Cool 10mins. Transfer to food processor, add cheese, yogurt, cover and process until smooth, season with salt and pepper to taste. Sprinkle with chives and top with steak and veggies. 

The chef also cooked asparagus as a side. 

The sauce for this was a red wine reduction drizzled over the top of everything. 

I love sharing meals with friends, and I love that Allison and Jarod always bring a few bottles of wine and delicious dessert. This time Allison brought ice cream cake because we both had May birthdays and were apart for the actual days. I love this sweet friend! 

Linking up with Jessica and Ashley

European Eats

We're back!!! Thank you so much to all of the fabulous guest bloggers who were so sweet to write on this space while we were gone.

This Taste of Tuesday I thought I would share with you a few of the amazing eats from Europe.

Feast your eyes on this delicious food.

Our first cafe stop in London, I recharged with a chocolate croissant and a milk coffee.

In Salzburg, we had the best breakfast at Fingerloss Cafe complete with eggs, meats, cheeses, musli, and breads. Unreal. I wish I could find something even close to this impressive in Raleigh.

Thanks to Mallory for introducing me to macaroons in Savannah, I searched for them every time we passed bakeries and pastry shops in Paris. I am now obsessed with macaroons.

Our first night in Vienna, we had dinner at the famous schnitzel house: Figlmuller. Schnitzel, Austrian potato salad, and wine; I was in heaven.

Purstner was a recommendation near our hotel in Vienna. The Chef was expecting a rack of short ribs and was pleasantly surprised with this platter of ribs and fresh cut potatoes. The atmosphere at this Gasthaus was unbelievable; I'll share a few snapshots later, but it won't do it justice. It was the perfect local, yet extremely unique Austrian spot.

I stuffed myself with this delicious extra large krapfen. A krapfen is a type of donut with apricot filling and lots of powdered sugar. Eating this took me back to my childhood when my mom would surprise us with these on the weekends.

A very traditional destination in Vienna is Sacher Hotel with the famous original Sacher cake.

We paired this birthday treat with delicious coffee. I love the presentation of coffee in Vienna. It's extremely strong compared to US coffee but not at all bitter like it is here. I also love that they serve a glass of water with it.

We tried the local hot potato salad and Kasekrainer (spicy sausage stuffed with cheese) outside of a little market set-up near St. Stephan's Cathedral.

After a wet day in Paris, we found a crepe stand near Notre Dame. Needless to say I had to try the nutella crepe. It was divine.

For our last night in Paris, a friend recommended Le Souffle which happened to be on the same street as our hotel so we tried it. The real French soup was fabulous.

My beef bourguignon souffle was the most interesting and tasty last Parisian dinner.

Hope you've enjoyed seeing a few of our amazing eats. I want to go back just to eat!

Happy Taste of Tuesday!

Linking up with Jessica and Ashley

Grilled Pork Tenderloin

One of our last meals at home before jet setting, the chef made juicy grilled pork tenderloin. 

He served it over a bed of wild rice, goat cheese, sunflower seeds, and sauteed spinach. It was tasty and filling without over-stuffing us. It's a definite keeper from EMeals. 

Recipe from EMeals: serves 2
Ingredients:
1 Tbs olive oil
1 Tbs honey
2 tsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 lb pork tenderloin

Preheat grill to medium heat (the chef used our George Forman because we don't have a grill)
Combine oil, honey, chili powder, cumin, salt, and pepper in a small bowl.
Rub mixture over tenderloin and grill for 20-25mins or until thermometer reads 145 degrees, turning once. Transfer to a cutting board. Let stand for 5mins before slicing

For side dish:
1 Tbs olive oil
5oz baby spinach
2 Tbs pine nuts toasted (used sunflower seeds)
1 oz crumbled goat cheese
2 tsp fresh lemon juice
Wild rice

Heat olive oil in a large skillet over medium heat. Add spinach, cook, stirring constantly, 2mins or just until wilted.
Season to taste with salt and transfer to a serving bowl. Sprinkle with pine nuts and goat cheese. Drizzle with lemon juice. Cook rice according to package.

Serve tenderloin over bed of rice and spinach. Enjoy!

Linking up with Jessica and Ashley

Savannah Eats

Last week was a bit hectic and I didn't have a chance to share with you our Savannah eats, so I thought I'd share them for Taste of Tuesday instead of the usual recipe. I hope that's ok with Ashley and Jessica. 

Even though it was a rainy weekend, we trekked through the water to find some great food spots. The first night, we tried Elizabeth on 37th. The food was excellent even if the atmosphere was a little stuffy and needed a younger crowd. 

I tried two appetizers for my entree: the tomato, pesto, mozzarella salad, and the shrimp parmesan boat. Both were very tasty. 

We stopped by a few bars before topping the night off at Lulu's Chocolate Bar where each of us ordered different delicious desserts with tall cold glasses of milk. The peanut butter chocolate pie was incredibly rich (aka I had to work it off at PB the next day) but I ate almost the whole piece. by. myself. 

Mallory introduced me to macaroons on this trip. She found a cute macaroon shop online with fabulous reviews and it did not disappoint. I might end up eating my weight in macaroons while we're in Paris! 

The second night, we tried Boar's Head Grill and Tavern a more casual spot located along the River Walk. I enjoyed a juicy burger and fries before I was surprised with a birthday cake from my sweet friends. Amy ordered a strawberry and chocolate cake. It was unbelievable.

I brought it home and proceeded to eat a piece for breakfast after my night shifts last week.

Needless to say, it was a fabulous weekend full of friends, food, and fun! You should definitely put Savannah on your list of places to visit even if just for food alone.

Linking up with Jessica and Ashley

Energy Bites

I found these amazing energy bites on Pinterest and couldn't help sharing them for Taste of Tuesday. The chef and I have been hitting up a new workout place called Burn and have been looking for new pre or post workout snacks. These bites are packed full of protein, and I love that I know every single ingredient of my new "bars". Plus, they are cheaper than buying other all natural bars, and you can modify the add-ins for different batches each time. 

These Energy Bites have quickly become my new favorite snack before work, the gym, or during a long shift at work. You should definitely try them. 

Recipe from Riches to Rags with a few modifications

1 cup dry old-fashioned oatmeal

1 cup toasted coconut flakes

1/4 cup chocolate chips

1/4 cup dried blueberries

handful of sunflower seeds or almonds slivers 

1/2 cup peanut butter

1/2 cup ground flax seed

1/3 cup honey

1 tsp. vanilla

Combine all the ingredients, chill for 30mins and then roll into bite sizes. Store in your refrigerator for up to a week.

Linking up with Jessica and Ashley