Jessica Merchant's Blog, page 401

Watermelon Rosé Margaritas.

I know what you’re thinking!

Do I know how to make (err, drink) anything other than a margarita?!

The answer would be yes. And no.

Or why would I want to?

One of my all-time favorite margaritas, if not my absolute favorite, is my watermelon mint marg in Seriously Delish. Also, sidebar, I loooathe the abbreviation “marg.”

But.

Sometimes I’m a lazy millennial and therefore shorten the word thanks to the internet.

So last week I was about to make my watermelon mint margarita and it was between that or a glass of rosé. And I realized that, um, hello, I didn’t really have to CHOOSE. I could have a combination of both, right in the same glass. Is this the same thought that instagram had when they decided to create their own snapchat? Probably.

I think that I thought it would be okay since a few months ago, I made these champagne mojitos and LOVED them. They were so fantastic (and had a homemade champagne syrup!) that I knew the flavor would be spot on.

Plus, watermelon! It doesn’t get much better than that in August when it’s 95 degrees. See also: I might have a small (read: large) watermelon pizza problem.

It’s serious.

Can we discuss watermelon rosé syrup that is going to come out of your kitchen in, oh, say, five minutes? You better get a straw.

The best, albeit not important at all, part of these drinks? The peach ice cubes! I used frozen peach slices again (like I did with the pineapple peach agua fresca) to keep the drinks cool along with some crushed ice.­

Here’s the deal: I obviously have a thing for pretty things. Pretty drinks? I’m sold and I’ll probably order it anyway even if you tell me it tastes terrible, because it’s 2016 and beautiful pictures trump everything else in life. There can always be a second cocktail anyway, right? But here, this drink not only IS pretty, it TASTES pretty.

Does that make sense? It tastes sophisticated and beautiful and summery and fresh. Like you’re sitting out on a patio watching the sunset, but it’s at a stunning resort and not your own backyard while you’re toddler shovels up the newly laid mulch and then tries to eat flowers and your husband throws away the last bit of guacamole because he thought you were finished, but you WEREN’T.

Thank goodness for rosé margaritas.

Watermelon Rosé Margaritas

Yield: makes 1 drink, is easily multiplied

Total Time: 15 minutes

Ingredients:

coarse salt for the rim
2 ounces silver tequila
1 1/2 ounces Grand Marnier
1 ounce fresh lime juice
2 ounces watermelon rosé syrup (recipe below)
2 ounces watermelon juice
2 ounces rosé wine
frozen peaches, for serving
lime wedges, for serving and garnish
melon balls, for garnish

watermelon rosé syrup

1/2 cup rosé wine
1/2 cup fresh watermelon juice
1 1/4 cups sugar



Directions:

Place the salt on a plate. Rim a glass with a lime wedge and dip in the salt to coat. Fill the glass with crushed ice.

In a cocktail shaker with ice, add the tequila, grand marnier, lime juice, syrup and watermelon juice. Shake for 30 seconds. Pour mixture into the glass, then top it off with the rosé wine. Add a few lime wedges and melon balls for serving. Drink up!

watermelon rosé syrup

Combine the rosé, juice and sugar in a saucepan over medium heat. Bring to a boil while whisking constantly until the sugar dissolves. Turn off the heat and let the mixture cool to room temperature, it will thicken slightly. You can store this in the fridge for a few weeks!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

No, really though, I can’t get over the guac.

Blue Cheese Stuffed Portobello Burgers with Grilled Corn and Crispy Shallots.

I’m having a love affair.

With blue freaking cheese. I’m having a moment! A big moment with it. I’ve always loved it but right now I’m in a blue cheese vortex and I can’t get out. It’s like I’m in another dimension, the blue cheese dimension. Where everything is tinted blue cheese-ish. Send all your food through the blue cheese portal. Right to meeee.

Wait. Have I watched too much of Stranger Things? Maybe.

For some weird reason, I always want my portobello burgers on English muffins! I’ve made portobello gouda burgers with roasted garlic as well as asiago portobello burgers with roasted red peppers and served BOTH on English muffins because the texture is out of this world.

I think that’s the main thing, you know? The mushrooms themselves have a different texture than beef – I know sometimes they can be prepared to mimic beef – I get it. But as a beef eater myself, eating the portobellos to enjoy them as is and not to replace beef totally, I need a crunchy, crispy bun to get the texture I go crazy for.

Speaking of crazy, by this point I’m sure you’re thinking that’s exactly what I am. For talking your ear off in an entire paragraph about burgers and buns.

You’d be very correct. I just really love my food and get super excited over things that taste delicious. CAN YOU BLAME ME.

So here’s what I did. I filled the big mushrooms with blue cheese and covered them so it would get all melty and incredibly. You could also do this on the grill and it would work wonderfully. You just need to have a hearty portobello cap.

Between you and me and a few other invisible internet friends, I could eat these blue cheese-filled caps by the half dozen, alone. Tinier mushrooms would make an incredible appetizer and you could serve them with fresh herbs, some roasted peppers and a sprinkling of garlic brown butter bread crumbs.

ALSO. They’d make an excellent addition to a big cheese board or a summer cheese plate. Heck yeah.

But back to the burgs. (

Like it’s very annoying. I’m sure you know. Can I jog your memory?

I made this grilled corn avocado toast.

And grilled corn cheddar quinoa.

And grilled corn with bacon butter. Or mustard butter.

Uh, grilled corn tomato salad, anyone?

And lastly, summer skillet gnocchi.

Oops and this: crispy bacon pasta salad.

One more: grilled corn tomato fettuccine.

Okay now I’m done.

After this summer crostini. And risotto cakes.

Really done now.

Swear.

Now that we’ve made it through that mess, let’s just agree to drink grapefruit beer, put grilled corn on our burgers and fry all of our shallots for the rest of the summer. And stuff all of our mushrooms with cheese. Win!

Blue Cheese Portobello Burgers

Yield: serves 4

Total Time: 45 minutes

Ingredients:

2 tablespoons olive oil
4 large portobello mushroom caps, stems removed
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces blue cheese, plus more for topping
4 large pieces butter lettuce
2 ears grilled corn

crispy shallots

2 large shallots, peeled and sliced
2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
vegetable or canola oil
4 english muffins or buns of your choice



Directions:

Heat a large skillet over medium heat and add the olive oil. Add the mushroom caps and toss so they are coated in the oil, the stir in the garlic. Cook the mushrooms for about 3 to 4 minutes on each side, until they are tender and juicy. Add the balsamic vinegar into the skillet and toss the mushrooms. Reduce the heat to low, sprinkle salt and pepper on the caps, and then fill the inside of the cap with 1 ounce or so of blue cheese. Cover the skillet just until the cheese melts.

To serve the burger, place a piece of butter lettuce on the bottom of the english muffin. Top with the mushroom, then extra blue cheese. Add the onions and the grilled corn. Serve immediately.

crispy shallots

Heat about 2 inches of oil in a medium saucepan over medium-low heat. You want the heat to be about 350 degrees F, but after a few minutes of heating, I'll test it out by throwing a shallot slice in. While the oil is heating, stir together the flour, salt, paprika, garlic powder and pepper. Dredge the shallot slices through the flour. Once coated, add them in batches to the oil. Fry until just golden and crispy, then remove with tongs or a slotted spoon and place on a paper towel to drain excess grease. Repeat with remaining batches.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

p.s. those are HOMEMADE pickles up there. want to know about them?!

 

Tuesday Things.

1. 30 years ago yesterday, the first Babysitter’s Club book was published! I always thought of myself as Mary Ann. But now that I’m older, I wish I would’ve been as cool as Claudia.

2. How incredible does this BLT balsamic chicken salad look?! I need.

3. We watched ALL of Stranger Things! Oh my gosh. I don’t even know where to start, but I mentioned it in my July favorites yesterday. I think my favorite thing was how it was kind of all going on and most of the other parents were completely clueless and it was the kids who were trying to solve the issue. Um, also, can we talk about my favorite character Dustin?! Eddie and I laughed so much through the show. He said he felt like he was in an 80s sci fi novel.

4. Why we should all dream. So good.

5. Did you see that they are remaking the movie Beaches? I can’t even fathom it – Beaches IS Bette Midler. My mom and I used to watch it constantly. It also made me obsessed with going under boardwalks at the beach.

6. A few months ago we were talking about dr. pimple popper on instagram (just stop) but I think I’ve found something just as bad… all the dentist accounts! I’ve never been super afraid of the dentist but I don’t want to see a timelapse video of painful dentist work. Noooo. Go away please.

7. Instagram stories? Tell me about this. Is it like snapchat for insta?

8. I want to organize the heck out of everything. Or have someone come do it for me.

9. I’m super honored that my blog was nominated for the best food blog award in the bloglovin’ awards. It might sound ridiculous but I work hard to put out authentic content daily and it seriously means the world to me that after seven+ years, it’s still going strong. Thank you so much for being here! xoxo

July Favorites: Lifestyle.

I know I’m being basic with a smoothie bowl AGAIN since I shared one in last month’s favorites, but I can’t get enough! Here’s a list of what I’ve been loving all of July. Such a fun, super hot, super delicious month.

Pitaya packs! So I’ve decided that I like pitaya (pink dragonfruit) more than acai for smoothie bowls. I’ve been making them at home on my own and am seriously obsessed. I love them with some crunchy peanut butter granola. Plus, THE COLOR. Yes, that is the real color – no editing or saturation increase in the photo. SO pretty. Of course I want to eat neon. I find mine at Whole Foods, but I just realized you can buy them online too!

First Comes Love by Emily Giffin. I read this at the beginning of the month and really enjoyed it. She is one of my favorite authors and I wasn’t super nutty about her book two years ago, but this one I liked so much. Finished it in two days, that’s how much.

Kate Spade Forever Stud Earrings. If you’ve been reading then you know that I’ve worn the Kate Spade square stub earrings for YEARS. I have them in like ten different colors and they are my go-to. I stumbled upon these studs at the nordstrom sale and bought them in rose gold and gold. All that’s left now is silver, but I’m sure they will restock!

Trader Joe’s Whole Grain Crispbread. I love these big crunchy crackers. They are so seedy and the perfect vehicle for piled avocado or hummus toast. You can see them in action here.

Completely in love with this high low dress (I have the navy/white) – it is SO fun! The bottom really flows and moves when you walk. It’s casual but dressy at the same time, if that makes sense. And so comfortable too!

Also loving this cut away midi dress (I have it in blue and the stripes) from Loft because it’s just so EASY. It’s really soft, a great cover up or just run-around dress and can be worn whenever. The top and back has such a flattering cut too.

As far as TV, I have to give it to Stranger Things! We just finished it this past weekend and I felt like I was transported to my birth year, and felt a lot of feels for Winona – as Eddie says, she plays crazy sooo well – and we were hooked.

When it comes to music, I’m still blasting my summer 2016 playlist. I really love the Meghan Trainor album, still enjoying Thomas Rhett’s Tangled Up, listing to a bunch of Beyonce and old school Britney (what what) and I looove Too Good with Drake/Rhianna.

This iridescent tote from J Crew. Yes, you’re right, I need a new iridescent bag like I need a hole in the head, but I couldn’t pass it up. I mean it’s a TOTE! I love it so much, it’s the perfect size for transporting wine (truth) and it’s just too fun. I got mine on sale and unfortunately it’s sold out… bah.

Kevita Master Brew Kombucha. This is a repeat favorite, but it is SUCH a favorite this month. I’ve come to notice that the afternoon cup of coffee I love so much doesn’t really feel like… clean (for lack of a better word) caffeination. As in, I feel fine and great after one cup in the early morning, but around 3 or 4PM, a second cup makes me feel like garbage! These kombuchas are a great pick me up though – and do exactly that – really pick me up. I usually only have half a bottle and I’m good. Just don’t drink it at night! I learned the hard way.

For swim, I’ve been loving this la blanca bandeau one piece. I love this suit! I’ve had a version of one since 2013 and they are super comfortable. Lately, I’ve been using the straps on it since I have Max with me in the pool to avoid a wardrobe malfunction. What suits are you loving this summer? I’m really eyeing some of the Ted Baker ones.

Speaking of, I also love my tunic cover up from last year – mine is cobalt blue and just the perfect swim suit cover up – similar to this one in black.

Tory Burch Miller Flip Flop. These are a repeat again but I am SO IN LOVE with them! Like I completely underestimated how much I would love these shoes. I find them to be so insanely comfortable.

Because I’m ridiculously cliche, I bought a rose gold flamingo pool float and we are loving it. Max think’s it is so much fun when he’s on it, plus it’s cute as heck. I’m definitely making Eddie take it on vacation with us. Whomp whomp.

[none of this is sponsored, just like to talk about things that I discover and love over the month. tell me your faves! there may be a few amazon affiliate links above. love love.]

Pesto and Burrata Bucatini.

Welcome to your quick summer dinner dream!

Really, it might not get much better than this.

Unless you add a crisp glass of ice cold rosé or a chilled beer with a lime slice. Or a garlic bread stick. Or an extra burrata ball.

Once upon a time I didn’t care for pesto. I’m almost positive it was because I hadn’t had really GREAT pesto or maybe even homemade pesto, and I’m fully convinced that when you grow your food yourself, it tastes so much better. Must be something in the process of actually watching it grow.

Last year, my herbs and tomatoes did phenomenally. To the point where I annoyed myself because I talked about them so much. This year, it’s coming back to bite me – none of my herbs have really taken off and my tomatoes just appear to be very, well… meh. Two words: BUM.MER.

Luckily, I planted two green basil plants and one purple basil plant (which oddly enough seems to be turning green sometimes, what is up with that?) so I’ve still ended up with a nice batch of fresh basil, albeit not enough for a huuuuge container of pesto to last me all year long. At least not yet. We still have two-ish months though, right?!

I’m counting on it!

This meal is embarrassingly simple. It’s one of those great summer ones – when you want something satisfying, but don’t want to spend hours in the kitchen or turn on the oven (except for, hello, garlic bread, but I’m going to go out on a limb and tell you to grill it) and it is packed with so.much.flavor.

All you need to do is toss hot bucatini with pesto – I used basil, but also flip over arugula or pistachio! – some fresh herbs and a big ball (or three… ) of burrata cheese.

I know. Really sounds like rocket science after the title of this post. I KNOW.

I made another big batch of this last night because we finished watched Stranger Things on Netflix – oh my gosh, have you watched? I was instantly transported back to the early 80s (even I was only, like, one year old) and feeling all the feels. It scared the heck out of me at some points but then I’m like this can’t even happen! Can it? I mean, it can’t, right?

Annnnyhoooo, rainy day weekend binge + burrata pesto pasta is the sure solution to the most excellent meal. You could add some roasted garlic. Some crunchy breadcrumbs. A lemon spritz even!

Just don’t leave out the rosé for sure.

Pesto Pasta with Burrata

Yield: serves 4 to 6

Total Time: 30 minutes

Ingredients:

1 pound bucatini, cooked
2 (or 3, or 4!) large balls of burrata cheese
1/4 cup finely grated parmesan cheese, for topping
a big handful of fresh basil leaves

pesto

4 cups fresh basil
1/2 cup asiago cheese
1/4 cup toasted pine nuts
3 garlic cloves
1/2 to 3/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes



Directions:

Cook the bucatini according to directions and drain. Once it's cooked and still hot, toss it with the pesto (you can use as much or as little as you'd like, I'd start with at least 1/4 cup worth). Toss for a few minutes so every pasta strand is covered and the pesto is incorporated. Place the burrata in the center and gently pull apart the balls. Toss again to mix. Cover with the fresh herbs and grated parmesan and serve!

pesto

To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.

As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until the are golden and fragrant, about 5 minutes.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

The melty coated noodles are alllll mine.

July Favorites: Beauty.

I’m back, I’m back!

Right here in the heat of summer I’m sharing a bunch of my faves that don’t really seem to be so makeup-y. I’m still using mostly the same makeup routine that I was last month (bronzer, highlighter forever), if wearing any at all. It’s been super hot this month so it’s all sunscreen, concealer, brows, mascara.

I have a few hair favorites here and I’m still using my kenra blow dry spray along with the it’s a 10 spray once or twice a week. I also am still using the macadamia shampoo and deep repair masque – which I love oh so much.

On to the goods…

Essie Gel Couture nail polish. Oh my word, I am LOVING this polish! With the topcoat, it lasts for days and I constantly am doing things with my hands, having them in water, putting dishes away, doing things with Max etc. I also really like the shades I got. I have Make the Cut, Model Citizen and On the List. My mom just recently bought these too (we both told each other we had awesome new polish, but didn’t know we got the same thing!) and loves it.

Cover FX Custom Enhancer Drops. HOLY COW. My dewy, highlight loving self is freaking over these. I know that the makeup world is going highlight crazy right now, but for me – I’ve always loved it. For years, I’ve wanted sparkle and glow since my skin is on the dryer side. These are so incredibly pretty. I’ve mixed them with my tinted moisturizer, bb creams and a foundation for a wedding.

Farmacy Deep Moisture Coconut Gel Mask. These are the best sheet masks I have ever used. They have spoiled me – I can’t find anything else that I love this much. Super moisturizing and soothing too. Love it. I’ve talked about them before but they are worth mentioning again.

Sol de Janiero Bum Bum Cream. First, the girls in sephora told me this is actually pronounced “boom boom,” not BUM. Ha. I’ve been looking at this on the sephora site all summer. I had no plans of buying into the hype because I think firming creams are a bunch of BS. But of course, when I was in sephora I opened the jar and smelled it and OH MY GOSH. It smells like heaven. I actually could not get over the scent and bought it just for that. It’s like summer + coconut + vanilla + something else that I have no idea – but not too strong or tropical. Plus, I use body cream every time I get out of the shower, so I knew it wouldn’t go to waste. Imagine my surprise after using it and realizing it sparkles!! Eeep! It’s not glittery, but has a slightly sparkle on the skin. LOVE. I haven’t noticed any firming, FYI.

Giorgio Armani Si. Okay, we all know that I have perfume ADD. Rollerballs rule my life. On a whim, I sprayed this on myself in sephora a few weeks ago and couldn’t stop thinking about it for a week. I bought the rollerball and it smells delicious! It’s slightly strong for summer, but I think it will be a nice summer to fall transition scent. This with the bum bum cream is my 2016 signature summer smell.

IGK Down and Out Dirty Spray. I sort of hate the name of this because I don’t want to think of my hair as being dirty, but this adds incredible texture and makes it piecey in all the right places. Also, the scent is fabulous!! If you can’t tell, I’m really on a summer scent bender this month.

Dove Dry Spray deodorant. Is that weird? Can I talk about deodorant here? This isn’t what I use every single day, but I absolutely LOVE it when it comes to wearing sleeveless dresses or shirts. We used this a bunch at my friends wedding earlier this month and it’s just so simple and quick and not a mess whatsoever. I always keep one on hand for things like that.

Captain Blankenship Mermaid Hair Oil. I’m a sucker and bought this for the name, but I was also out of my Macadamia Oil deep repair hair oil. Love the scent of this too. I just add a few drops to my hair after I shower while it’s still damp. It doesn’t seem to do anything extra special that other oils I’ve tried haven’t, but the packaging is adorable.

What are you guys loving right now?! I really want to try the new Hourglass foundation stick, but it’s pricey for me when I don’t even like to wear foundation. I also want the Essie neon nail colors. Did you get any beauty products at the nordstrom sale? I didn’t, but I would like to get some of the new Charlotte Tilbury lipsticks! I’m a sucker.

{as usual, none of this is sponsored and all of these products were purchased by me. i am not affiliated with any of the companies above, nor do i accept free products. just love to talk about what i like, makeup junkie to makeup junkie. there are a few amazon affiliate links above. thank you for being here!}

Puff Pastry Pop Tarts with Goat Cheese and Cherry Peach Chutney.

[This post is brought to you by Pernod – I’m working with them to create a few recipes this summer with their delicious liqueur! Stay tuned for more deliciousness and thank you so much for reading! xoxo]

I bring you… savory, cheesy and fruity poptarts for cocktail hour!

Let’s make them a thing.

I mean, how cute are these puffy, flakey squares of love? Adorable, yes. Filled with tangy, creamy goat cheese? Double yes. Filled with a spiked (hello, the best part) homemade cherry peach chutney? Triple yes.

If you’re a sweet-meets-savory fanatic like I am, these bites are right up your alley.

This summer I’m working with Pernod to create a few recipes using their unique liqueur. I love the anise flavor – it’s one of those flavors that is full of nostalgia for me. I’m instantly reminded of the holidays and flooded with memories of delicious food and dessert. It tastes like HOME.

In what could possibly be considered one of the easiest “fancy-looking” snacks, all you have to do is layer your goat cheese and chutney inside the pastry and pinch it together with a fork. The chutney will take a few minutes to thicken – you’re cooking the cherries and peaches with Pernod over heat – and while that is happening your puff pastry can thaw. It’s super simple!

I wanted to create something sweet with Pernod but incorporate it into a savory appetizer that could be enjoyed with an assorted snack plate – something like my favorite cheeseboard or some pickled vegetables. When I think of anise, it’s almost always in *sweets* form. I absolutely can’t get over the cherry peach combo right now and knew it had to happen. I wanted to make my own jam-like spread that I could fill the puff pastry with, but also use fruits that would taste fabulous with my favorite cheese ever, tangy goat cheese.

Plus, ridiculously flakey and light puff pastry goes well with everything!

Um, remember back in the day I made a nutella (!!!) s’mores version of these? They are SUCH a hit. Now I just don’t know which I love more! Cheese… or chocolate. Not a fair question at all.

Goat Cheese and Cherry Peach Chutney Puff Pastry Poptarts

Yield: Makes 9 tarts

Ingredients:

2 sheets puff pastry, thawed
1 cup bing cherries, pitted and halved
2 peaches, peeled and chopped
2 teaspoons cornstarch
1/3 cup Pernod
1 (6 ounce) log COLD goat cheese
1 egg + 1 teaspoon water



Directions:

Preheat the oven to 425 degrees F. Place the puff pastry sheets on the counter to thaw. Line a baking sheet with parchment paper.

In a saucepan, combine the cherries, peaches and cornstarch. Stir to mix. Add the Pernod and heat the mixture over medium-low heat, stirring occasionally. Cook the peaches and berries until they break down, soften and the mixture starts to thicken, about 6 to 8 minutes. If at any moment the mixture becomes TOO thick, you can always add a teaspoon of water to thin it out.

Once the chutney has thickened, set it aside to cool slightly.

Slice the goat cheese into 9 equal slices. Place them on the puff pastry like you would in a tic tac toe board. Spoon 1 to 2 tablespoons of the Pernod cherry peach chutney on top of each goat cheese piece. Cover the entire thing with the other sheet of puff pastry. Use a large knife or pizza cutter to cut the pastry into 9 squares, just around the edges. Use a fork to press the edges together.

Brush the tops with the beaten egg wash. Bake for 20 to 25 minutes, or until golden brown. Let cool slightly before serving. Serve with the leftover chutney!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

And – hello – that color!

Currently Crushing On.

It’s the end of July you guys! How, what, where, whyyyyy? It’s all flying by way too fast. We are going to soak up the weekend as much as we can – Eddie was gone last weekend and I know he wants a heavy dose of Max time today, so I might try to get into some fun myself.

Stay tuned for my monthly favorites later this weekend – sooo many good things!

What are you guys up to?!

meanwhile, the internet showed me that:

i would love this grilled mezze platter every night for dinner.

fruit slice cakes! how fun.

super love the idea of this aloe margarita.

great tips on how to find your style! she rocks.

craving a baked falafel bowl.

this nectarine coffee cake sounds incredible right now.

cold noodle summer salad with salmon: yes please.

there isn’t much better than this strawberry caprese farro. so fresh!

vanilla berry pinot noir slushies. sign me up.

adore the idea of homemade pizza bowls. so cool.

these chocolate peanut butter cup brownies. eeeeep.

this muscato fruit cocktail is so, so beautiful.

bacon wrapped hot dogs with AVOCADO pickles. say what?!

italian pistachio cake – absolutely stunning.

 

BBQ Shrimp and Lime Avocado Toast.

Heeeeeey.

It’s almost the weeeeekend! I am so, so pumped you guys. Almost as pumped as this trashed up avo toast!

Eddie was in England for over a week and let’s just say that those old years when he used to travel and I loved it are quiiiiite different than now, when we have a babe and he has to leave for an extended period of time. It’s been nearly ten days and I just kind of want to watch a random youtube beauty video in silence, you know?

I mean, yes, it was extremely exhausting having Max 24/7 and working at the same time, but the biggest struggle I came across was dinner. Well – let me rephrase – it was by no means a struggle since we prep dinner every day to survive. But you might remember that when Eddie used to travel a few years ago, I had fabulous single girl dinners that consisted of cheese and crackers, assorted bowls of cereal and… glasses of wine. With more cheese and crackers. After 90 minutes of yoga. And then I’d watch hours of trash TV while I worked late into the night.

Now that I have another little mouth to feed, I couldn’t do that. At least not all of it. Like the dinner part. (Maybe the wine part. It is rosé season after all.)

Since we did some extra fun things over the last week to stay busy, I made a lot of quick dinners and used lots of leftovers.  Eggs with buttery toast, quick pastas with roasted tomatoes and some assorted veggies on their last legs in the crisper drawer, maaaaybe only one plate of nachos and only one, thank goodness.

Lots of avocado toast because both Max and I love it. LOTS.

Take one look at my Instagram or crumbs section and it’s not tough to figure out that I’m the person who is STILL obsessed with avocado toast. It’s quick, it’s delicious, it’s easy, it’s customizable. I love love love it but there is just one thing: sometimes I need a little extra staying power.

Do you know what I mean? This definitely depends on the type of bread I’m using and when I’m eating the toast (i.e. is it a snack? A full blown breakfast? After dinner eats? An emotional excuse to unwind?), but if I’m considering it to be a meal, I want something a bit more satisfying.

Which is why eight times out of ten, I add an egg (or two) on top.

Seriously, that’s getting up there with combinations like chocolate and peanut butter or tomatoes and basil. Before we know it there will be an avocado-toast-with-eggs flavored lipgloss.

(Sort of joking sort of not.)

While eggs are my favorite thing to add on top, I also love fresh tomatoes and goat cheese, bacon (um, hello, of course), tuna in olive oil with fresh herbs – I’ve even made an autumn version with pears and blue cheese!

Perhaps my favorite summer version is this mexican grilled street corn avocado toast. UGH! So freaking good. So much flavor, texture and all around goodness.

Let’s talk about THIS toast.

When it comes to the toast, I don’t like the idea of actual guacamole on my toast – I don’t want onion or cilantro and lime mixed into the avocado and smashed on the toast. On a tortilla chip, always. On my toast, not really.

But! I make an exception when it comes to this. Just a teeny hint of lime and lots of salt go into this smashed avocado.

On top, we have some BBQ rubbed shrimp – I like to use the big, fat, grilling shrimp that are split down the center – sautéed in some butter which browns and takes the flavor to a whole new level.

After that, we have a sprinkle of queso fresco cheese crumbles – refreshing and slightly creamy and oh-so good.

I’m absolutely enamored with this meal – you could even make it on mini tortillas for an appetizer at a party. It’s light and refreshing but filling at the same. It only takes a few minutes to prepare so there is no excuse!

Doooo it dooo it.

BBQ Shrimp and Lime Avocado Toast

Yield: makes 4 toasts

Ingredients:

1/2 pound peeled and deveined raw shrimp
1 teaspoon brown sugar
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon onion powder
2 tablespoons unsalted butter
2 tablespoons BBQ sauce
2 garlic cloves, finely minced or pressed
2 avocados
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lime, juiced
4 pieces of bread, toasted
2 ounces queso fresco cheese, crumbled
fresh oregano and cilantro for topping



Directions:

Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the sugar, paprika, chili powder and onion powder. Sprinkle it evenly over the shrimp. Add the butter to the skillet. Once it's sizzling, add in the shrimp and cook on both sides until pink. You can do this in batches if needed - you don't want to overcrowd the pan. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and BBQ sauce. Turn off the heat.

In a bowl, mash the avocados with the salt, pepper and lime juice. Smash the avocado on the toast pieces evenly. Top the avocado with the shrimp. Sprinkle some of the queso fresco on the shrimp and cover with the herbs. Eat up!

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p.s. you wouldn’t believe how well this pairs with a margarita.

Cold Brew Coffee Soda Floats.

It’s a revelation: ICE CREAM CREAMER.

Can we make this a thing?

But wait, first, remember when I used to hate coffee? I am so glad I forced it on myself so I could be cool like you guys. Now we can go to coffee shops and hang out and drink it! Or stare at our phones while simultaneously holding exciting conversation. Is that an oxymoronic idea?

I’ve been dying to make some coffee soda after my friend Cindy shared this kahlua coffee soda back in June. Ugh! Do you see how fabulous that looks? I wish I had it in front of me right now like no other.

So! I wanted to try a version out for myself. I made some cold brew and let it sit for about 24 hours. But right before pouring it over crushed ice, I added in 2 shots of espresso (just made from my nespresso) so it was extra strong. I didn’t want it to be totally watered down and I also haven’t slept in roughly 570 days, give or take a few. It was necessary.

Also, since I knew that some soda was going to make it’s way in that glass, it needed to be jolt-your-socks-off strong. Bingo.

And then! A big fat scoop of ice cream right on top.

OH

MY

GOSH.

Living and dying for this coffee with ice cream creamer at the moment. I wish that I could have it in my coffee every single morning. I probably could right? I mean, I guess if I wanted to forgo every other indulgence throughout the week. And it might just lead to an ice cream cone for second breakfast?

But I see zero problem with that.

On the top: some melted chocolate + coconut oil drizzle for some extra fanciness. A few toasted coconut shreds because I can’t stop. The coffee is so cold that the ice cream doesn’t melt quickly, so you can scoop those coconut crusted ice cream spoon bites right from the top. Then push the ice cream down and swirl it all around.

And drink four of them. Oops?

Cold Brew Coffee Soda Float

Total Time: 10 minutes

Ingredients:

1 cup coarsely ground coffee beans
5 cups filtered water (this made a HUGE difference in how I liked iced coffee at home!)
regular (crushed, if you want it) ice or coffee ice cubes
2 shots espresso (for one drink, more for other drinks)
1/4 cup club soda (for one drink, more for other drinks)
1/4 cup vanilla ice cream (for one drink, more for other drinks)
melted chocolate for drizzling, if desired
toasted coconut for topping, if desired



Directions:

To make the cold brew, add the grounds to a large bowl or pitcher/container/jar. Add the water and stir to mix. Let this mixture sit overnight in the fridge. I have heard both ways: at room temperature and overnight. I prefer it from the fridge. (Also as a note, sometimes I made this in my french press too. I just don't have a huge one.)

The next morning, strain the coffee through a few layers of cheesecloth or a coffee filter. It's key to reduce the granules.

Fill a glass with crushed ice or coffee ice cubes (or omg, mind blown - crushed coffee ice cubes?) and pour your cold brew overtop, a little more than halfway. Add in the two shots of espresso. Add in the club soda and stir. Taste and see if it's bubbly enough for you - if not, add a touch more!

Scoop the ice cream on top and slightly push it down into the cold brew. At this point, you can drink it like this or swirl the ice cream until it melts. Or you can drizzle on a little chocolate and sprinkle some coconut!

[inspired by hungry girl por vida]

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Ooooh I love you.