The one bad thing about being so busy at these conferences is that I never get all the pictures I want. When I’m there, I feel like I’m taking pictures all the time, but as soon as I go to put them into a post, I realize just how much I missed!
After the Stonyfield reception, the rest of the weekend went by like a blur. I spent a few hours each day with the fabulous Stonyfield and Organic Valley girls at the booth, talking to bloggers and eating my weight in yogurt and string cheese.
Stonyfield and Organic Valley had also set up different times during the days to feature recipes from Liz, Amelia, and me – I’ll have to get all the recipes to make them at home and post them here because Amelia’s parfaits and Liz’s dips were great! It’s always nice to have new ways to use yogurt – especially in savory dishes.
Hello from steamy Austin, Texas! And why didn’t anyone tell me how hot it is here this early in the summer? I don’t think I could ever be a Texas girl. I walked 2 blocks the other morning to CVS and it looked like my face was melting off. At 10:30 in the morning. Not the best look for me.
The city is currently being taken over by food bloggers, flooding instagram with taco and pedi-cab pics, and it’s been fun so far.
I’m here at BlogHer Food with Stonyfield again and I couldn’t be happier – they have such a great group of girls here representing them. If you’re here, come see us! If you’re not here this year, I hope you can make it to the next one! It’s pretty crazy when hundreds of foodies take over a city.
The other night, Stonyfield and Organic Valley held a cocktail reception at Parkside in Austin, and, well, I basically want to move in there. It was such a neat space and we had fantastic food – all made with either Stonyfield yogurt or Organic Valley milk.
I was there co-hosting with my friends Amelia from Eating Made Easy and Liz from The Lemon Bowl, plus the fabulous Stonyfield and Organic Valley team. Also…one city with tons of ladies and their cute outfits? Now all I want to do is shop.
Posting smoothie recipes always feels like such a cop-out to me. It’s a smoothie. If you’re anything like me, you just throw things in the blender, turn it on, and hope that it turns out good. Right?
But sometimes, they turn out pretty good. So I make them a few more times, taking time to measure the ingredients, and field test them for weekday breakfasts or afternoon snacks, just to make sure they’re worth putting up here.
Chocolate and cherries isn’t anything new. I remember when there was a huge craze online a few years ago for something similar to this but with spinach mixed in. This is not that.
You could definitely add spinach to this (I have – you can’t even tell it’s in there), but it’s nice to see a smoothie recipe every now and then that doesn’t call for 4 cups of greens.
Even without the spinach, this smoothie is a pretty healthy way to start your day.
I’ve tried something similar with vanilla almond milk and with non-flavored, but the chocolate milk and the cocoa powder really make this one special with the tart frozen cherries.
And…you can never go wrong with extra chocolate. Especially for breakfast.
I can’t believe I’m actually sharing this recipe.
I mean….I love you guys, but there are some recipes that should probably stay family secrets. You know – the recipes that are so good that you kind of don’t want to tell anyone how you made it. This is one of those.
In fact, I love you all so much that I’ve made these biscuits multiple times, just so I could actually measure everything and post the recipe since I don’t usually measure the ingredients when I’m making biscuits.
Biscuits = flaky, buttery love = they need to be shared.
Since I learned how to make biscuits from watching and practicing with Biscuit Bob, my father in law, I honestly never thought I would make a batch of biscuits that impressed him.
He’s the biscuit king. Every batch he makes is different than the last, and they’re all delicious. He adds all kinds of things – vanilla, cinnamon, jam, ground nuts. You name it, he’s probably baked it.
But when I made these the first time and they were visiting, they turned out so well that even I was shocked. Mostly because I had no butter in the house. So I had to improvise and see what I could use to make biscuits when there is no butter.
Lesson from the no-butter-in-the-house batch: cream biscuits are even better than regular biscuits made with butter. I can’t believe I’m actually saying that, but it’s true in our kitchen. We love buttermilk biscuits and scones and everything else in that flaky family, but these biscuits….they’re on a level of their own.
Next time you want to make biscuits, do yourself a favor and leave the butter in the fridge. Just forget about it.
These are so easy to pull together – there’s no cutting the butter into the flour at all. It’s just mixing everything together, stamping them out, and waiting through 12 long minutes until you can pull the piping biscuits out of the oven and onto your plate.
I don’t know about you, but short work weeks totally throw me off.
Every day this week, I’ve been convinced it was a day later. Tuesday, all day, I kept thinking it was our anniversary. Wednesday, I couldn’t figure out why I was in the office instead of being home for my telework day.
And today, the worst of all, I was completely sure that it was Saturday when my alarm went off the first time. Instead of hitting snooze, I turned it off thinking “It’s Saturday! We don’t need alarms today – I’m going back to sleep”.
And I did. And Nick did. And Maggie didn’t even wake up for the alarm.
So…we got up a little late today.
A little extra sleep on a Friday isn’t the worst way to start the weekend, that’s for sure. After spending 2+ hours last night picking strawberries and doing garden stuff, eating dinner 9 pm, and crashing at 10, we both needed a little more rest than usual.
And who knew picking strawberries was such a work out? I have to climb into our raised beds to get to all the berries in the center and after doing this every day this week for at least 30 minutes-2 hours, the backs of my legs are crazy sore. Is that sad? That picking strawberries makes me feel like I ran 7 miles?
After all that work last night, I’m glad we had this chicken leftover from the night before.
We love grilling, but we tend to stick to the same spices or marinades once we find ones that we like. But this week, I tried something new. Tons of spice plus a little sweetness from Musselman’s Apple Butter - this has to be in the top 5 of bbq sauces we’ve ever mixed up at home.
If you’re grilling out this weekend, slather your chicken or ribs or pork chops with this sauce – and then come help me pick strawberries. I’ll owe you one.
If Nick was in charge of dinner, we would more than likely be eating these 4 things on repeat:
Biscuits and gravy. Omelets. Quiche. Steaks.
Don’t get me wrong – I’m a big fan of all those things, but I’d like them a little more spread out instead of rotating those same things every 4 days.
There have been a lot of days already in the past year that, when asked, Nick requests quiche for dinner. After I finally got a good crust recipe, it was pretty easy to throw them together and it always left pieces for dinner the next day or lunches for us for work.
But when I saw this yeast crust quiche recipe on the Red Star Yeast site, I knew I had to throw my fall-back crust out of the rotation so I could try theirs.
I would have never thought to make a quiche crust with yeast. It’s usually just a mix of butter or shortening, flour, a pinch of sugar, and some ice cold water. This crust is completely different than your typical quiche crust and it’s definitely worth making.
A little fluffier, a little less flaky, but tons of flavor make this a great base on this bacon and cheddar quiche.
And – even though it has yeast – there’s no actual rising time, so this crust takes less time to pull together than my normal one! No cutting the butter into the flour and making such a mess, either.
If you’re looking for a great weekend breakfast dish or something to make for Father’s Day, try this! It’s so easy, but seems so fancy. I think that’s the thing I love the most about quiches. They’re the little black dress for breakfast, brunch, or dinner. Easy, classic, but it looks like you spent a ton of time slaving over getting ready.
Bacon and Cheddar Yeast Crust Quiche
Slightly adapted from Yeast Crust Quiche
Makes: 6-8 servings
- 1 cup flour
- 2 and 1/4 tsp active dry Red Star yeast
- 1/2 tsp salt
- 1/2 cup water
- 1 and 1/2 Tbsp butter or shortening
- 5 slices bacon
- 1 cup sharp cheddar cheese, shredded
- 4 eggs
- 1 and 1/2 cups milk or cream
- 1 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 400 degrees.
- In a medium mixing bowl, stir 1/2 cup of the flour with the yeast and salt; mix well.
- In a saucepan or microwave safe dish, heat water and butter/shortening to 120-130°F (shortening does not need to melt); add to flour mixture.
- Mix by hand until it’s somewhat smooth. Gradually stir in remaining flour to make a stiff dough. With lightly floured fingers, press the dough into a greased 9 or 10-inch pie pan. If desired, crimp edges.
- Fry bacon until crisp; crumble. Sprinkle the bacon pieces and cheese in the bottom of the crust.
- In a large mixing bowl, beat eggs until foamy. Add remaining ingredients; mix well. Pour over bacon and cheese.
- Bake at 400°F for 30 to 35 minutes until knife inserted in center comes out clean and center is set. Serve warm.
This post sponsored by Red Star Yeast – all opinions are my own.