S'mores Bark


In the last 10 days, we had 7 house guests, a 1st communion, a party with close to 100 people and a 3-day trip to California (complete with a redeye).  That's a lot of numbers, and if you add them together, it equals 1 brain-dead mom.  But guess what?  Even when you're incapable of barely anything, you can make this S'mores Bark.  It's the easiest thing, requiring 3 ingredients that you probably have in your pantry and the best part?  You can make your kids do it for you... 

That little blue girl was no help, however.  

Recipe here!  

Have a great weekend and Memorial Day... and thank you to the brave men and women who serve our country to keep us safe.

Tater Tot Breakfast Burrito


I recently had a breakfast burrito in Los Angeles at an INCREDIBLE coffee shop called Alfred Coffee + Kitchen, but the burrito itself came from The Rooster Food Truck.   I ordered something named the 'Rico Suave' which had eggs, bacon, tater tots, avocado and a cheddar & cotija cheese blend.  Yes, tater tots.  TATER TOTS IN A BURRITO.  If you've never experienced the splendor of tater tots in a burrito, you should really (bonus points if you can name what children's book that line comes from).  Now that I'm back in the land of bagels and deli egg sandwiches (which there is NOTHING wrong with), I know I need to make my own Rico Suaves at home.  And I do.

I really do.

Here's how I do it:

Fry up a few pieces of bacon in a pan until crispy.  Remove and wipe out most of the grease.  In the same pan, add some tater tots (you don't even have to thaw them out) and fry until golden.  I like to smash them once they're soft enough which will help them crisp up.  Remove from pan.  Add your scrambled eggs (I always add cream to my eggs) and softly scramble.  Remove.  Layer your burrito with shredded cheddar, crumbled cotija, eggs, bacon, tots, and avocado.  Fold and then lightly grill in the same pan until the tortilla becomes lightly golden.  Serve with your favorite hot sauce!

Rosemary Greyhound Cocktail


Happy Day After Mother's Day!  I hope your Sunday was full of happy children, thoughtful partners and a few minutes of alone time.  Don't y'all think that particular holiday should be a week long?  Cause I do.  I also think I should probably not use "y'all" like I'm from the South, because I'm from Minnesota, and we say things like, "yah, suuuure, ya betchya."  I'm finishing off my Mother's Day as I type this, eating stove-popped popcorn and watching Guardians of the Galaxy with my kids who are snuggled up on the pull-out couch (and it's driving my son crazy that I have no idea what's happening in the movie).  I had a magical day that began with Carson letting me sleep in (until 7:30, my body is incapable of anything past that) and then walking downstairs to freshly delivered bagels and homemade cards and art projects from my kids.  What more could a mom want?  Other than a week-long all-expenses paid trip to Mexico with her friends.

Kidding (sort of) aside, it was a truly great weekend.  The kind that makes your heart feel full.  We had Flag Football Friday followed by a sushi dinner and a mother-son karate class on Saturday that I'm STILL sore from, followed by a lot of recipe testing at home.  In the middle of all the cooking, I tried out a new cocktail that will surely become a staple this summer.  Freshly squeezed grapefruit, earthy rosemary and a hint of homemade simple syrup made this beverage more than delightful!  

Y'all should try it out.  Ya betchya.           

Parmesan Cloud Eggs


Lately, "Cloud Eggs" have been all the rage.  I guess they've been around for a long time, but Instagram has taken their popularity to a whole new level, as only Instagram can do.  I mean, they are super purrrrrrty, aren't they?  A bright, runny yolk delicately placed atop fluffy, baked egg whites.  Best part?  It takes less than 10 minutes to accomplish.  All you need to do is separate your eggs, whip your whites, bake them for 3 minutes solo and 3 minutes with the yolks.  Done!  I added Parmesan to my egg whites after the stiff peaks were formed, but I want to experiment with more ingredients like chopped chives, crumbled bacon and other types of cheeses.  And you might be wondering how it tasted?  SO delicious.  It's a delightful texture and a very healthy breakfast.     

You can view tutorials on how to make these here and here.

Chocolate and Caramel Chip Cookies


The other day I found these chocolate baking discs at Whole Foods and I did a cartwheel!  Just kidding, I've never in my life been able to do a cartwheel.  I legit feel jealous of four-year-olds that are able to hurl their bodies around in airborne circles.  I don't get it?!  Even as a limber kid (I was never limber), my body was like "if you try this, you will die."  It's fine, really, I just stuck to beautiful somersaults (except I couldn't do those either). 

What was I talking about again?  Oh yes!  Chocolate!  I've seen the bittersweet dark chocolate discs before, but the bottom ones in the picture are called "dulcey" and they are creamy, toasty, caramely discs of cocoa goodness.  I highly suggest you go to Whole Foods to see if you can find them, or click on that link above and have a heart attack over how expensive chocolate can be (don't worry - they were $11 at WF - maybe a Mother's Day gift??).  Then I suggest you chop them up and throw them in your favorite salted chocolate chip cookie recipe...

(Like these.)

Zucchini Noodle Shrimp Scampi


I love how zoodles (zucchini noodles) are everywhere.  Most grocery stores now carry a selection of spiraled veggies, like squash or beets.  My favorite, however, are definitely zoodles.  Mostly because they are fun to say.  Oodles and oodles of zoodles, zoodles!  I smell a children's song coming on.  

A couple of weeks ago I made a shrimp scampi dish using zoodles and it was so good, I've since made it a few more times.  I used this recipe, omitting the scallops (although I have had the dish WITH them and it's delicious).  It's the perfect light and vibrant spring dish!

I hope you all have super weekends.  I have something to share with you soon, and I can't wait :)

Spicy Chicken Rice Bowls



Ok, how did I do this again?  This blogging thing?  I would type nonsensical thoughts, you would read them, chuckling loudly while slapping your knees, there were food photos, recipes... ok, it's all coming back, it's all coming back to me now.  There were moments of gold and there were FLASHES OF LIGHT.  

I haven't forgotten about you, it's just we were out west for eleventy days (my favorite not-a-number), and as my kids get older it seems to be taking them longer and longer to adjust back to their accustomed time zone.  My son becomes a teenager, staying up too late and playing dead in the morning (like seriously, I know you can feel that I've just ripped the blankets off your body and I know you can see the sunlight burning through your closed eyelids as I've just violently opened the shades).  My middle child decides to pick 8pm to run laps around the house, wearing three winter coats (??), until I finally decide to give her a leeeeeeeeetle Benadryl (hahahahahahahaha, kidding).  My toddler keeps waking up with night terrors... first, there was a "bird" in her bed and the next night a "crab" (I won't go there).  Needless to say, I am a walking asleep person...

...but I haven't forgotten about you.

In fact, I've made the same dinner the last 3 nights in a row in an attempt to get more photos so I can post the recipe, but somehow I just have one?  Remember how I said I was a walking asleep person? 

Alas!  It's time for me to just POST it already.  Because it's so delicious, and because you deserve it.  It's basically a chicken and rice bowl on top of arugula and topped with various yummy things, and it's based on a dish called 'Le Bowl' from a restaurant called Zinque in Los Angeles.  I toss the chicken in a little mayo and sriracha, which is why I'm calling it spicy, and if you watch "Sing" as much as I do, then you just heard Gunther the pig in your head.  Enjoy!

Spicy Chicken Rice Bowls
Servings: 2 bowls

2 cups arugula
2 cups cooked brown rice
2 cups roasted chicken, shredded
Sriracha sauce
Shaved Manchego cheese (or Parmesan)
1/2 avocado, diced
Cherry tomatoes, diced
Corn shredded off the cob

Divide the arugula and brown rice among two bowls.  In another small bowl, add chicken and desired amounts of mayo and sriracha (I do about 1 Tbsp mayo and 1 heaping tsp sriracha), stir together.  Top each bowl with chicken, cheese, avocado, tomatoes and corn.  Drizzle some more olive oil and more hot sauce (if desired) on top.  Season to taste with salt and pepper!   


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