50 posts!

The previous post was my 50th post to this blog. I've been at it since August 15, 2010. I've really enjoyed sharing my recipes, crafts, and other aspects of my life. Having the blog has gotten me back into photography, and also made me like writing more then I knew I did!

Where I've been

The 50 posts I've made so far fall within ten different categories. The graph shows how often I'm writing about each of these subjects.

When I started this blog, I thought it would mostly be about our house and crafting. I've always loved cooking, so after posting a few recipes, I began to realize I also love writing about cooking, and writing recipes. I hope you've been inspired by the recipes I've provided.

Where I'm going

a

I know that some of the categories in the pie chart will soon be occupying larger spaces and I also hope to add a few new pieces to my pie!

Slice o' pie that will grow:

• Puppy: We're getting our puppy on June 26th, and I'm already obsessed, so there will surely be more dog posts to come. 
• Food (excludes recipes): While I love cooking, sometimes I just need a night off! We have many favorite restaurants, and also love to check out new places, especially when locally-owned restaurants that use artisan, locally-grown, organic and/or fresh ingredients. 
• House: We had our 1-year house anniversary earlier in June. I haven't kept up on blogs for all the developments with our house, but hope to add more here. We're always doing something, and that will continue (forever, so I hear). 

Coming soon to my pie: 

• Gardening: Well, this sort of falls in the "House" category, but it really is its own topic. We've had more time this summer to do some gardening, and I can't wait to share these new developments with all of you. 
• Other subjects that I haven't even realized I want to write about, yet!

Stats about my blog: 

While the majority of my page views come from the United States (no surprise), I've got readers in Canada, Germany, Russia, Ukraine, Denmark, Singapore, Columbia, and Japan. That BLOWS MY MIND! How did this happen?

Tell me, are you reading this from another country?

After finding out that 15 percent of the visits to my blog are from mobile devices, I've set-up a mobile viewing version of my blog for easier reading on your mobile device. Here's what it looks like.

Where do you access the music note from most often?

birthday dinner

My mom made me an fresh and delicious homemade birthday dinner on Sunday night. Jake, Elizabeth, and Weston weren't able to make it, but Mom, Dad, James and I had a great time!

Thanks for making this awesome dinner for me, Mom! Here's what we had:

drinks: white wine sangria & local beer from the bier brewery

caprese salads

tuscan grilled chicken with lemon and rosemary

roasted vegetables with balsamic

homemade focaccia bread

and the finale.....
molten brownies cupcakes
as you can see, I couldn't wait to take a bite, so this picture is after my first bite.

weston's baptism

Last weekend was Weston's baptism. I made invitations seen at the right for the baptism (and party!) a while back. Elizabeth wanted a preppy look with navy and green, so I created this patchwork plaid for the invitation.

Weston was calm (as always) through the whole mass and baptism. He didn't cry during the baptism as babies often do because he is a little fish! He wanted to get all the way in the water, not just have it on his head!

Then came the work for the party. I made water bottle labels, food cards that matched the invitations, and two signs for for party decorations.

For the first party sign, I cut custom stencils to match the font used on the invitation to spray paint pieces of burlap with "WESTON" and a cross on each side. I then strung each letter together with navy ribbon.

The second sign was made on my fancy-schmancy new sewing machine that I got for Christmas last year. Elizabeth found the patchwork fabric at Joann, so I luckily didn't have to sew all those pieces together! I created the white border around the edges with mitered corners - my first time with this technique! I cut a J, W, and a cross out of Navy fabric and sewed those on, too. I used kelly green ribbon to string it up. Then came the problems... since the sign was made of fabric, it didn't stay stiff and square when hanging by the bow... so I used a little spray adhesive and a piece of cardboard to make the sign nice and sturdy.

We had a huge array of amazing food after the baptism, but I can't take credit for any of these. Jake, Elizabeth, and Elizabeth's mom Pat made each and every delicious morsel you'll see below.

Here's a great family picture from the church. My Grandma and Grandpa Riedy made the trip up to Indianapolis from Cincinnati for the weekend to come to Weston's baptism, too!

chili-cheese sloppy joes

Last year I was on a kick of creating new types of sloppy joes. This is not one I made then, but I was thinking it was time to make some of those recipes (and some new ones) again. Loose-meat sandwiches are quick, flavorful, and almost a blank canvas to try out a variety of flavor profiles on.

I love chili, but I don't particularly want to eat it on a hot and humid summer day. This sandwich satisfies the chili-flavor craving, but lightens and freshens it up a bit for a summer day. I serve it with a cold pasta salad packed with fresh, organic veggies.

chili-cheese sloppy joes

adapted from Bon Appétit
Serves 2


2 tbsp extra virgin olive oil
1 c. red onion, diced
8 oz. extra lean ground beef
2 tbsp chili powder
1 tsp cumin
2 cloves garlic, minced
1/2 cup diced tomatoes
1/4 c. water
Salt and pepper
1 baguette
Shredded cheddar cheese
1/4 c. fresh cilantro, chopped

• Heat olive oil in a heavy skillet. Add 3/4 c. onion and saute for 2 minutes. Add ground beef, chili powder, cumin, and garlic. Saute until beef is cooked through, breaking up with a spoon. 
• Add tomatoes and water, and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. 
• Slice baguette open, and hollow out a little to make more room for the meat. Top with cheese and broil for 2-3 minutes, or until bread is toasted and cheese is melted. 
• Top baguette with meat mixture, cilantro, and raw red onion. 

chorizo & potato tacos

I love Mexican food. I love the idea of street food and authentic recipes. So of course, I love these Chorizo & Potato Tacos. The typical taco night in the U.S. consists of browning ground beef, adding some packaged taco seasoning, and topping with lettuce and an overload of dairy - cheese and sour cream. Authentic tacos don't include any of these things. While I am definitely a huge dairy fan, especially cheese, you don't even miss it from this meal. The homemade-chorizo, fresh red onion, and cilantro pack such powerful flavors into this DELICIOUS taco!

chorizo and potato tacos

adapted from Food & Wine

Serves 4

1 1/2 pounds Yukon Gold potatoes

3/4 lb ground pork

1 tbsp sea salt

3 cloves garlic, minced

2 tsp sweet paprika

2 tbsp chopped chipotle chiles in adobo

1/2 tsp coriander

1 tsp dried oregano

2 tbsp cider vinegar

4 tbsp extra virgin olive oil

12 6-inch corn tortillas - choose an authentic mexican brand

Tomato salsa, red onion, cilantro, and lime wedges for serving

• In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 20 minutes, or until tender. Drain and mash, leaving some chunks. 
• In a large bowl, combine ground pork, salt, garlic, paprika, chipotle chiles, coriander, oregano, and vinegar. Fold in potatoes. 
• Heat half of olive oil in a large cast-iron or non-stick skillet. Add half of chorizo and potato mixture to the skillet and press into an even layer. Cook over medium-high heat until a crust forms on the bottom, about 6 minutes. Turn the mixture in sections and cook until both sides are browned and crusty. Repeat for second batch. 
• Serve on corn tortillas with tomato-based salsa, diced onion, cilantro, and a squeeze of lime. 

key rack

I was over having our keys sitting on the kitchen counters, dining room table, or worse - not being able to find keys, so it was time for a key rack. You can find all sorts of key holders at home stores and on the internet, or could even just put standard hooks on the wall to hang out keys, but I of course was set on making something.

So I came up with this! I bought everything at Target for it, and got a lot of great deals. The entire project came in under $9!

Frame:   $2.95
Discounted because the glass had a crack in it. I didn't want glass anyway! Originally had a flower print in it.

Fabric:  $2.50
One out of a pack of 4 napkins ($9.99). I really like this print, and it helps to incorporate more yellow into the kitchen.

Hooks:   $3.09
Heavy duty towel and robe hooks. Two in each package.

american craft beer & national burger week

Wow two things I love have their very own "week" this week... well, I guess they are sharing this week, but that is just fine by me. Who doesn't love a burger and a beer?

Tonight we definitely enjoyed both. We had Sierra Nevada's Pale Ale, one of America's more popular craft beers, but delicious none the less, with a lightened-up Western-style burger.

We consider ourselves to be kind of beer-connoisseurs and rarely drink any beer that isn't craft beer, so this wasn't too out of the ordinary.

lighten-up! western burgers

Serves 4

turkey burgers
1 lb ground turkey - we use 96% fat-free
3 tbsp barbecue sauce
1/4 panko bread crumbs
Salt & Pepper
1/2 tsp garlic powder
4 slices low-fat cheddar cheese

• Combine all ingredients and form into burger patties. 
• Grill until cooked completely. Top with cheese and leave on grill until melted.

oven-friend onion straws

adapted from Ellie Kreiger's onion ring recipe

1 vidalia onion

1/2 c. skim milk

1/4 c. flour + 2 tbsp

1/2 c. panko bread crumbs

Salt & Pepper

• Preheat oven to 425 degrees. 
• Mix milk and 1/4 c. flour in shallow bowl. Set aside. 
• Mix bread crumbs, salt, and pepper in a separate shallow bowl. Set aside. 
• Slice onion in 1/4 to 1/2 inch circles, then cut each circle in half. Toss onion with 2 tbsp of flour to coat. 
• Working with 4-5 pieces of onion at a time, dip in milk mixture, then toss in bread crumb mixture. Place on sprayed baking sheet. 
• Bake for 20 minutes, or until crisp. 

assemble

We don't always have burger buns on hand, but I love to use whole-grain bread instead anyway. Toast 8 slices of bread.

Smear each slice with barbecue sauce. We used Ole Ray's Kentucky Gold Bourbon Barbecue, a yellow mustard-based barbecue that we picked up at the Indiana Artisan Market last month. The more common reddish barbecue sauces are tomato or ketchup-based. 

Top with onion straws.

cincinnati chili

As a Cincinnati native, I've always loved Cincinnati-style chili. You may have had this type of chili at Skyline Chili. It is quite different than your typical chili, served over spaghetti, and not as soup-y. You eat it with a fork, not a spoon. Or eat it on top of a hot dog and call it a "Coney."

The greater Cincinnati area has more chili parlors per capita per square mile than anywhere else in the country. Cincinnatians consume more than two million pounds of chili each year.
-The Greater Cincinnati Convention and Visitors Bureau

From Wikpedia:
Ordering Cincinnati chili is based on the series. The number before the "way" of the chili determines which ingredients are included in each order.

• Two-way: Chili and spaghetti
• Three-way: Chili, spaghetti, and cheese
• Four-way: Chili, spaghetti, cheese, and onions
• Five-way: Chili, spaghetti, cheese, onions, and beans

cincinnati chili
Serves 4-6
adapted from thekitchn.com

1 pound ground beef
1 onion, minced
3 cloves garlic, minced
2 tbsp chili powder
3 tbsp natural unsweetened cocoa
2 tsp cinnamon
1 tsp allspice
1 tsp cumin
1 tsp chipotle pepper
1 tsp salt
2 bay leaves
2 tbsp Worcestershire
1 tbsp cider vinegar
2 cups tomato sauce
1 cup chicken broth
1/2 cup water

• Heat a large skillet over medium heat with a teaspoon of olive oil (or use a non-stick pan). Add ground beef, onion, garlic, and chili powder. Cook for 8-10 minutes or until meat is browned.
• Combine cocoa, cinnamon, allspice, cumin, chipotle, and salt. Add to meat mixture and cook for 2-4 minutes, until fragrant. 
• Add bay leaves, Worcestershire, vinegar, tomato sauce, broth, and water. Cover and simmer on low for at least an hour. 

Serve on top of hotdogs for Coneys, or whichever "way" sounds best to you. I'm partial to the four-way. 

what i'm reading...

I recently finished Half Broke Horses (I'm behind on blogs!) by Jeannette Walls. I read Walls' first book, The Glass Castle, a few years back and absolutely loved it, so when I heard she had finally came out with a second book, I couldn't wait to get my hands on it.

While I am behind on blogs, I read this one so fast that there wasn't much time between starting it and finishing it to actually blog about. I couldn't put it it down!

Following up her previous book, the hugely successful memoir THE GLASS CASTLE, Jeannette Walls is back with another family saga, this time a novel that features her grandmother Lily. Walls delivers a compelling, plainspoken performance that conveys every emotion of the novel. It's easy to imagine the family stories being told and retold, polished and shaped, as Lily gave them their own cadence, clearly defined emphasis, and tempo. The story starts off with a bang as Lily rescues herself and her siblings from a flash flood in Texas and goes on to recount her fierce determination to get an education and become a teacher, along the way facing down tornadoes, drought, and the Great Depression, Walls brings her grandmother's indomitable character vividly to life. -Audiofile

folkal pulse

Last night was the first night of Folkal Pulse, a folk and bluegrass series that James organized. Here is the poster I created for the event.

Elephant Revival was amazing last night! I can't wait to see them again. And guess what? You can listen to the entire set by clicking here.

New Old Cavalry did a great job getting everyone going for the night. We hope to work with The Irving Theatre again, so look for more shows from Wuhnurth Entertainment to happen there in the future! It is great to have another venue option in the Indianapolis area, and even better that it is all ages.

Tonight is Greensky Bluegrass and our friend, Mikial Robertson, at Birdy's Bar & Grill.

Tomorrow is the Dead Winter Carpenters, with Sean Shiel and our good friend Megan Maudlin getting the afternoon started at Flat12 Bierwerks, one of our favorite local breweries.

Come check it out!

urthdaze

This weekend is urthdaze, a two-night run of shows James is putting on in Muncie at Be Here Now. The following bands will be performing:

• Arpetrio
• Indigo Sun
• Eumatik
• Funkryonic Fluid
• Mikial Robertson
• Saint James Hotel
• Tonal Caravan 
• Dan Dickerson
• Kaleidoscope Jukebox
• Megan Maudlin

We are also working with Muncie Delaware Clean & Beautiful for a Village Clean-Up in honor of Earth Day on Saturday 4/23. Anyone who participates in the clean-up will receive free admission to the show Saturday night.

vegetarian week day 3

Dinner for night three of vegetarian week was Punjab Chickpea Stew. I've been a fan of Indian food for a long time, but we've been cooking it more and more recently. I love all the different flavors in every bite and the aromatics that float through the house as everything simmers. This stew is healthy, vegetarian, easy to make, and most importantly - delicious! 

punjab chickpea stew

serves 4

adapted from Cooking Light

1 tbsp extra virgin olive oil 

1 1/2 c onion, diced 

1 inch piece fresh ginger, grated 

2 tsp cumin seeds

1 tsp coriander

1 tsp ground turmeric

1/2 tsp red pepper flakes

4 cloves garlic, grated 

4 cardamom pods, crushed 

1 cinnamon stick

2 1/2 cups water

2 carrots, diced

1 can chickpeas, drained and rinsed

1 can fire-roasted tomatoes, undrained

Cooked rice

Plain fat free greek yogurt, to garnish

Cilantro, to garnish

• Heat olive oil in a large heavy-bottomed pot (I used enameled cast iron). Saute onion for 3-4 minutes. Add grated ginger, cumin seeds, coriander, turmeric, red pepper flakes, and garlic. Saute for another 3-4 minutes. 
• Add cardamom pods and cinnamon, and pour water on top. Add carrots, chickpeas, fire-roasted tomatoes, and juice from tomatoes. Bring to a boil, then reduce to simmer and cover. Simmer for 30 minutes. 
• Discard cinnamon stick and cardamom pods. Serve over rice and garnish with plain greek yogurt and cilantro. 

vegetarian week day 2

We had a great Asian noodle dish with authentic scallion pancakes for night two of vegetarian week. I was determined to have all of our vegetarian weekend be: 

• Filling
• Flavorful
• Diverse in ingredients

While it is common to replace meat with things like tofu or tempeh, we didn't do this. If you like tofu, it would be  a great addition to this dish.

lemon ginger udon

Serves 4

1 lemon, zested and juiced

1 1/2 inch piece of fresh ginger, grated

1/4 c. rice vinegar

1/3 c. soy sauce

1 1/2 tbsp honey

1 tbsp sesame oil

3 tbsp extra virgin olive oil + 1 tbsp 

9-10 oz udon (or you can use fettucine or linguine)

1 tbsp butter

2 medium carrots, shaved into ribbons with a vegetable peeler 

1/3 c. red onion, large dice

1 c. bok choy, shredded

Handful of cilantro, chopped

• Combine lemon juice, lemon zest, grated ginger, rice vinegar, soy sauce, honey, sesame oil, and EVOO in a jar. Shake to combine. 
• Prepare udon in salted water. Drain and set aside. 
• In a wok (or large skillet) heat 1 tbsp EVOO. Melt 1 tbsp butter into oil. Saute carrot and onion for 2-3 minutes. Add bok choy and a few tablespoons of the sauce.
• When bok choy has wilted, toss udon and remaining sauce together with vegetables. 
• Serve with cilantro on top. 

scallion pancakes

Serves 4

1 1/4 c. flour

2/3 c. water

Extra virgin olive oil

Salt

4-5 scallions, finely chopped

• Mix flour and water until it forms a soft dough. Knead for 2-3 minutes until the dough is smooth and elastic. Cover with a damp paper towel for 30 minutes. 
• Cut the dough into 2 equal parts. Set one piece aside. 
• Spread cutting board or counter with a small amount of oil and roll one piece of dough out into a thin rectangle using a rolling pin, around 10 x 12 inches.
• Sprinkle half of the scallions evenly across the rectangle. Roll tightly, creating a long snake of rolled up dough. 
• Coil the roll, then using an oiled rolling pin, roll out into a "pancake." Repeat for second piece of dough. 
• Heat a skillet with 2 teaspoons of olive oil and cook the pancakes, 2-3 minutes on each side, or until golden and flaky.
• Cut each pancake into 6 wedges and serve 3 wedges to each person. 

vegetarian week day 1

James and I try to eat completely vegetarian one to two days a week, but we decided to do a whole week of eating only vegetarian. While we believe it always important to be environmentally-conscious, it is the perfect time to encourage others to do so since this Saturday is Earth Day!

It is commonly thought that vegetarians eat no meat because of animal rights. While I am ALL FOR animal rights, I typically choose to eat vegetarian for environmental reasons. We typically only buy meat from organic, and humane treatment farms to begin with. Some of the statistics regarding the ecological footprint for the production of meat are shocking:

• Land equaling the size of seven football fields is bulldozed every hour across the globe to create more room for farmed animals and food to feed them. 
• The EPA reports that roughly 80% of ammonia emissions in the US come from animal waste.
• Growing a pound of corn takes 100 to 250 gallons of water, while growing the grain, for feed, to produce a pound of beef takes 2000-8000 gallons of water!
• Producing a little more than two pounds of beef causes more greenhouse gases than driving the average car for 3 hours.
• Tons of animal waste end up in giant pits in the ground or on crops, making agricultural runoff the number one source of pollution in our waterways. 
• A meat eater's diet is responsible for seven times as much greenhouse gas emissions compared to a vegan's diet. 

While I have not made a change to eat 100% vegetarian all the time, I do try to practice this multiple times a week, or in this case, trying it out for a whole week straight. Switching to even one more vegetarian meal a week is a step in the right direction towards cutting down on your ecological footprint. 

So vegetarian week #1 of 2011 begins...


Our first meal of the week is gourmet grilled cheese & tomato soup. I blogged these recipes back in February. It is a delicious and gourmet spin on a comfort food classic.

happy birthday james: dinner #2

For James' second birthday dinner, we had a cookout with my mom, Jake, Elizabeth, and Weston (and Boss, too!) at our house on Sunday 4/10. It was the hottest day in Indianapolis yet this year, with temperatures in the 80s. It was gorgeous out! We had brats, german potato salad, grilled corn on the cob, spinach salad, and this AMAZING dessert...

peanut butter & chocolate meringue stack

Serves 8 to 10

meringue layers

1 1/4 c. salted peanuts

2/3 c. sugar

6 large egg whites 

1/8 tsp cream of tartar 

pinch of salt 

• Preheat oven to 275 degrees. Line large baking sheet parchment paper. 
• Finely grind 1 c. nuts with 1/4 c. sugar in food processor. Coarsely chop remaining 1/4 nuts. 
• Using a stand mixer, beat egg whites, cream of tartar, and a pinch of salt until foamy. With mixer running, gradually add remaining 1/2 c. sugar, beating until meringue is stiff and glossy. 
• Add ground nut mixture and coarsely chopped nuts; fold to blend. 
• Spoon meringue onto parchment and spread evenly to fill. 
• Bake until golden brown all over and dry to the touch but still slightly soft - about 1.4 hours. Transfer to rack and cool completely. 

mousse

1/2 c. chunky peanut butter

1/4 c. brown sugar

pinch of salt

1 c. whipping cream

1 tbsp

1 tsp vanilla

• Using electric mixer, beat peanut butter, brown sugar, and salt. With mixer running, gradually beat in 1/2 c. heavy cream to blend.
• In another bowl, beat remaining 1/2 c. cream, sugar, and vanilla until peaks form. Fold two mousse mixtures together. 
• Chill until ready to use.

glaze

1/4 c. unsweetenned cocoa

1/4 c. sugar

1 c. heavy whipping cream 

1 c. semi-sweet chocolate chips

• Whisk cocoa powder and sugar in medium saucepan to blend well. Gradually add 1/4 c. water, whisking until smooth. Whisk in heavy cream. 
• Bring to a boil over medium heat, whisking frequently. Reduce to low heat and add chocolate chips, whisking to melt. 

assemble

• Cut meringue into three equal rectangles (about 10 x 5 inches). Slide a thin knife between meringue and parchment to loosen. 
• Layer one meringue, half of the mousse, and half of the ganache. Repeat for second layer. Top with third piece of meringue. 
• Drizzle remaining ganache on top. Chill for 3 hours minimum or two days maximum.

happy birthday james: dinner #1

James was lucky enough to get two birthday dinners this year; one on his actual birthday on Thursday 4/7 with just him and I, and another on Sunday 4/10 with my family.

For the first (and actual) birthday dinner, I made James Greek Pastitsio. He always loves baked pastas, and this one is a really great, lighter version compared to your typical Italian-style baked pastas. We tried it a few years ago at a Greek restaurant in Wisconsin, and I was very happy to hear that my second take at it was way better then what we had at that restaurant.

Pastitsio: a greek or Middle-Eastern baked pasta dish including pasta, meat sauce, and béchamel sauce; translated literally to mess or scramble.

greek pastitsio
serves 6-8

3/4 lb macaroni, or other small & tubular pasta
1 stick of butter
1 lb ground meat (I use lean, ground turkey to keep it low fat)
1/2 onion, diced
2 cloves garlic, minced
Salt & Pepper
Handful of flat-leaf parsley, chopped
1/2 c dry white wine (I use Sauvignon Blanc)
1 lb tomatoes, diced
4 eggs
3/4 c flour
4 c milk, heated
1 tsp nutmeg
1/2 c. shredded Gruyère cheese
1/2 c. shredded Mozzarella cheese

• Cook pasta in salted water. Drain and toss with 1 tbsp butter. Place in large baking dish. 
• Heat large skillet and brown meat, onion, and garlic. Season with salt and pepper. 
• Add flat-leaf parsley, white wine, and tomatoes. Cover and simmer over medium heat for 10 minutes.
• Cool completely and add two egg whites. Reserve egg yolks for later.
• Layer meat on top of pasta in baking dish.
• Melt remaining butter in large saucepan. Add the flour to make a roux, whisking to combine. Cook for 3 minutes. Add warm milk, and whisk to combine with roux. Season with nutmeg, salt, and pepper. Heat to a boil. 
• Remove from heat and stir in 1/3 cup of each of the cheeses. Stir in reserved egg yolks and two remaining eggs. 
• Pour over meat in baking dish. Bake for 30 minutes at 375 degrees. Top with remaining cheese and bake for an additional 15 minutes, or until browned. 
• Let it sit for 15-20 minutes before cutting and serving. 

sticky lemon rolls

I've always been a fan of cinnamon rolls, but these lemon rolls bring Saturday morning breakfast to a whole new level! These rolls are great for when you have house guests - prepare them up to 24 hours ahead of time, then in the morning, just rise for 1 hour, bake, and frost!

sticky lemon rolls
makes 12 large rolls

prepare lemon dough
2 1/2 tsp active yeast
3/4 c milk, warmed
4 c flour
1 stick unsalted butter, very soft
1/4 c white sugar
2 tsp vanilla extract
1/2 tsp salt
3/4 tsp nutmeg
3 lemons
2 eggs

• Sprinkle yeast over warm milk and let sit for a few minutes. With stand mixer paddle, mix milk/yeast mixture, 1 cup flour, butter, sugar, vanilla, salt, and nutmeg.
• Zest and juice the 3 lemons. Divide zest into three parts, and juice into two parts. Set aside.
• Mix 1/3 of the lemon zest into the dough. Stir in the eggs and additional 3 cups flour, or enough to make a sticky and soft dough.
• Switch to a dough hook and knead for 6-8 minutes, until the dough is elastic. If you do not have a stand mixer, knead the dough by hand for 10-12 minutes.
• Spray the top of the dough and cover with plastic wrap. Let the dough rise for an hour or until doubled in size.

prepare sticky filling

3/4 c sugar

3/4 tsp nutmeg

1/3 of lemon zest (from previous section)

3 tbsp butter, softened

1/2 of lemon juice (from previous section)

• In a small bowl, combine sugar, nutmeg, and lemon zest. 
• Mix lemon juice and butter into sugar mixture.

make the rolls

• Lightly butter a 13x9 inch baking dish. Roll the dough out into a rectangle onto a floured surface - roughly 12x16 inches.
• Spread the sticky lemon filling onto the dough. Roll tightly, stretching the dough as you roll to keep the filling inside.
• Cut the dough into 12 even rolls, and place cut side up in baking dish.
• Spray top of rolls and cover with plastic wrap. Allow the rolls to rise for one hour. 
• Or refrigerate covered with plastic wrap for up to 24 hours, and rise for one hour before you're ready to make them.
• Heat oven to 350 degrees. Bake the risen rolls for 38-42 minutes. 

glaze 'em

4 oz cream cheese

1/2 of lemon juice (from earlier) 

3/4 c. powdered sugar

1/3 of lemon zest (from earlier)

• Whip the cream cheese until light and fluffy. Add remaining lemon juice and powdered sugar and beat until smooth. 
• Spread cream cheese glaze over hot rolls and sprinkle with remaining lemon zest. 

lemongrass chicken bánh mì

The bánh mì sandwich is a product of French coloniamlism in Indochina - combining ingredients from the French countryside "salad sandwich" consisting of lettuces, tomatoes, other vegetables, and dressing served on a baguette, and native Vietnamese ingredients like pickled carrots, cilantro, and soy sauce.

I've always loved fusion recipes, but hadn't ever heard of a bánh mì sandwich until I saw the Nom Nom Truck on The Great Food Truck Race on Food Network last summer. I'v wanted to try my hand and the bánh mì ever since. I finally did, and it turned out awesome!

lemongrass chicken bánh mì
Serves 4

2 baguettes - I use Jimmy John's day-old for only $0.49 each! 

Thai peanut sauce - I like Trader Joe's

Grilled lemongrass chicken (recipe below) 

Asian carrot slaw (recipe below) 

• Slice each baguette in half - making enough for 4 sandwiches.
• Smear with peanut sauce. 
• Top with grilled lemongrass chicken & asian carrot slaw. 
• Enjoy!

lemongrass chicken
4 stalks lemongrass
3 medium shallots
2 inch piece of ginger
1/4 c. canola oil
1/4 c. lime juice
1 tbsp soy sauce
1 1/2 tsp coriander
Salt & pepper
3 boneless skinless chicken breasts

• Combine all ingredients except the chicken in a food processor. Puree until smooth
• Pour over chicken breasts and marinate for 4-6 hours. Flip halfway through to ensure the marinade has coated the chicken
• Grill and slice! 

asian carrot slaw

5-6 medium carrots, peeled and shaved with a vegetable peeler

1/2 a red onion, cut into thin slices

2 tbsp extra virgin olive oil 

1 tsp sesame oil

1 lime - zest & juice

3 tbsp rice wine vinegar

Salt & pepper

• Combine all ingredients and marinate for 2-3 hours.

spring wreaths

Two new wreaths for spring. I made the one on the left for our front door, and the one on the right for Mom.

These are the 5th and 6th yarn wreaths I've made. I've been making a new one for the door for pretty much every season and/or holiday.

fresh meal for the warm weather!

I made this meal up when it was still warm last year as a great fresh meal to make on the grill. Well, it has been a lot warmer the past two weeks, so it is time to bring back some of our old grilled favorites. This meal is packed full of flavor, is SO quick to prepare, and really isn't too bad for you!

Chorizo from the grocery store will work fine, but if you want the good stuff, you have to get fresh Spanish chorizo. Most chorizo sausages from the regular grocery store are precooked by being smoked. They are also usually Mexican chorizo, which is spicier and also made with fattier cuts of pork. We love Moody Meats' chorizo... not only is it a fresh, less-fattening Spanish chorizo, but is also organic and local!

Chimichurri is Argentinean green sauce, comparable to Italy's pesto. It is really easy to make, and keeps for about 3 weeks in the fridge or 3 months in the freezer. If you don't want to make it yourself, Country Mouse City Mouse (available at local farmer's markets) has a great one; their version is what turned me on to making it myself.

chorizo on polenta with chimichurri

served with spinach salad & cilantro-ranch dressing

1/2 lb fresh chorizo sausage

1 roll of polenta, cut in 1/4 - 1/2 inch slices

Chimichurri sauce (recipe below)

• Grill sausages. Place polenta on grill when chorizo is almost done cooking.
• Serve with chimichurri sauce on top, alongside spinach or baby green salad with cilantro-ranch dressing.

SHORTEST RECIPE EVER! :)

chimichurri sauce

adapted from Bon Appetit

1 c. flat leaf parsley

1/2 c. extra virgin olive oil

1/3 c. red wine vinegar

1/2 c. cilantro

3 cloves garlic

1/2 tsp. red pepper flakes

1/2 tsp. cumin

1 tsp. salt

• Combine all ingredients in food processor and puree.