Eating with the Armstrongs

Happy Fourth of July week! We are headed to the beach with some friends today and I couldn’t be more excited for some time to relax and to get a much needed tan. I’ll be making my recipe below for Grilled Teriyaki Chicken in kabob form for our Fourth of July feast along with my Zesty Black Bean Dip that I posted last week, and will probably include grilled corn and fresh watermelon for sides! Yum!

We’ve enjoyed the recipes below this summer-I hope you try them out!

Perfect Peach Iced Tea  We love sweet tea all year around, but especially in the summer time! And I’ve been completely obsessed with peaches this summer, so this tea really hit the spot for refreshment. I like how the simple syrup can be served on the side so that people can add it as they choose.

Grilled Veggie Burritos The Pioneer Woman always has great recipes, and this one is super easy and delicious. Grilled vegetables are another summer food favorite for us. You can easily swap out the white rice for brown rice or quinoa.

Artichoke Pesto I really enjoyed this flavorful take on pesto. Delicious on pasta, but also on a sandwich, grilled chicken or other veggies.

Grilled Teriyaki Chicken  The longer you marinate the chicken, the more flavorful and tender it will be! The whole day or even over night is the best way to go. As you’ll see, I used salmon for the original recipe, which is incredible as well. Make sure to boil the marinade rather than throwing it away so that you can use it for an incredible sauce over rice, cous cous or quinoa. You’ll need to bring it to a boil, then allow it to simmer for ten minutes since it was used with raw chicken. But after that, it’s safe to consume! My only change is that I used a Tablespoon of Dijon mustard instead of the white wine and ground mustard. The Dijon provides a similar flavor profile if you don’t have wine on hand!

Roasted Red Pepper Chicken Enchiladas I could eat the sauce for these guys by the spoonful! What’s better than roasted red pepper? A few swaps for this recipe:

-swap 2 red peppers for the poblanos, but roast for the same amount of time

-exclude the bread crumbs in the sauce

-swap half a 28oz can of whole tomatoes in their juice for the chicken broth

-swap the black beans for 2 cups of cooked chicken

-to make it a little lighter, I sprinkled a 1/4 cup of shredded cheddar cheese on top rather than 1 cup.

Quinoa Salad This is my all time favorite quinoa salad! To mix it up a little, I used a roasted poblano pepper (roast at 425 for 3o minutes, allow to cool, remove skin, chop) instead of the red pepper. I also added half a can of black beans for added protein. Delicious!

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Vanilla Coffee Creamer

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I love coffee in the morning. In our home, my husband is the one who gets up first and goes straight into the kitchen to grind fresh coffee beans, boil some water, and brew coffee in our French press. I love the smell that slowly makes its way into our bedroom, coaxing me to get up and embrace the day. I love sitting in a comfy chair by the floor to ceiling window in our living room and taking some time to sip my coffee and set my heart on Heaven as the day begins.

I want to be a black coffee drinker, but I’m just not. Even after working at a high end coffee shop for almost a year, I could never give up the creaminess of coffee. I’m long past the days of hydrogenated soy bean oil creamer (yuck!) but I do still enjoy the “natural” versions that have lots of sugar. That’s why I’m excited about this homemade kind, and will never go back!

Sweetened with maple syrup and honey, this creamer is delicious, cheap and easy to make. I’m never going back!

Vanilla Coffee Creamer

Notes:
*if this isn’t quite sweet enough for you, add more maple syrup
*if you’re looking for a dairy free version, this recipe was adapted from Against All Grain-her’s is dairy free!

Ingredients:
2 cups half and half
2 Tablespoons maple syrup
2 Tablespoons honey
2 Tablespoons vanilla extract

To make:
Combine all ingredients in a saucepan and bring to a low boil then turn heat to low immediately. Allow to simmer for ten minutes. Remove from heat and allow to cool completely. Store in a jar in the refrigerator. Shake well before using each time.

Enjoy!
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Eating with the Armstrongs

The coming of fall has been a dream! A few things I’ve enjoyed lately…

My birthday was really special this year. I felt so loved by friends and family and specifically enjoyed a delicious Italian dinner at Frankie Marcello’s with my husband (get the chicken piccata!), tea with my girl friends at the English Tea Room  (the Earl Grey Supreme is divine) in Covington, dinner and drinks with Matthew and my parents at Galatoire’s Bistro (you’ve got to try the banana bread pudding!), and gifts galore!

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The pumpkin latte with house-made maple whipped cream at Magpie Cafe. Need I say more?

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The grand opening of Trader Joe’s. I won’t mention how many times I’ve been so far. But some of my TJ faves so far include: 21 Seasoning Salute (a salt-free blend of yes, 21 different spices, perfect for chicken, fish, burgers, eggs, etc..), Pumpkin Spice Rooibos Tea, Tuscan White Bean Hummus, Gorgonzola Crackers, and Coconut Bonbons, and my husband’s fave Cookie Butter (dangerous).

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Rollerblading with my puppy, Boone. Maybe the most fun and scariest form of exercise ever. I’m bringing rollerblading back!

My fall herb garden. I transferred most of my herbs from my larger garden into pots so that in the unlikely chance that it freezes this winter I can bring them inside. I love having fresh herbs right outside of my house to use in my cooking. I’m growing: rosemary & thyme, arugula, cilantro, chives & dill, sage & parsley, and not pictured, basil, oregano, mint, lavender and patchouli.

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Besides all these delights, lately we’ve enjoyed:

California Chicken Rice Bowls: this is a flavorful and delicious meal. I made it for a friend who recently had a baby, and they loved it! Also great with quinoa instead of rice. I topped it with feta cheese rather than blue cheese and skipped the walnuts.

Butternut Squash Pasta: husband approved! The sauce has a unique sweetness that changes things up a bit from your normal pasta sauce. I added a whole can of tomato paste as well as a de-seeded roasted red pepper to the blender when blending the sauce. I enjoyed the added savory and tomato flavor to offset the sweetness of the butternut squash. The recipe makes a ton, so I’m going to use the leftover sauce for pizza sauce later this week.

Lebanese Style Stuffed Eggplant: It may sound out of the box, but these stuffed eggplants are absolutely divine. The flavor profile is actually not as unusual as you might think. I used cous-cous instead of rice. Try it!

Balsamic Pot Roast: we enjoyed this out of the ordinary take on pot roast. Pot roast is a great dinner for a cold night after a busy day, as the slow cooker does all the work!

Homemade Granola: served as cereal with milk or a topping for Greek yogurt with maple syrup and fruit, this is one of our go to breakfasts. It is simple to make and much cheaper than buying from the grocery. Plus you can control the sugar content. I like to make a batch on Sunday afternoon and enjoy throughout the week.

Blueberry Upside Down Cake: an easy but impressive looking dessert. Perfect with vanilla bean ice cream or homemade whipped cream.


Minty Green Tea Limeade

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Hot summer days call for cold summer drinks. Baton Rouge is the best city in the world, but with greatness comes…extreme heat. And humidity. Which, if you didn’t know, humidity is the perfect environment for growing things, so I just imagine that I’m actually in the tropics. It all makes sense!

Anyways, I think we can all agree that an afternoon cold drink is a must in the summertime. I used to be a chronic sonic stopper, consuming gallons of diet coke. But since most days I don’t want to melt my insides, I’m moving over from the dark side and enjoying iced minty green tea limeade. Don’t let the long name mislead you, it’s quite simple to make! Enjoy!

Oh and if you’re lucky enough to live in tropical Louisiana, you can grow your own mint!

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Iced Minty Green Tea Limeade
(From yours truly!)

You need:

4 cups + 2 cups of water
4 green tea bags
10ish mint leaves
1/2 cup lime juice (juice of about 3 limes)
1/2 cup agave nectar

To make:

Bring four cups of water to boil, remove from heat and add tea bags and mint leaves. Allow to steep for 5 minutes. Remove tea bags. Add agave. Add two cups of cold water and lime juice. Allow tea to sit for about 15 minutes to slightly cool. Pour into a pitcher, with a strainer overtop so as to catch the mint leaves and lime pulp. Place pitcher in the refrigerated to cool. Serve over ice!


Nutella Hot Chocolate with Cinnamon Whipped Cream

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What could be better than a hot cup of hot chocolate on a cold rainy day? Topped with a cinnamon vanilla whipped cream, this is the perfect dessert or afternoon treat. Have some friends over and enjoy!

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Nutella Hot Chocolate with Cinnamon Whipped Cream

serves 4

Adapted from The Sweetest Occasion

For the Hot Chocolate

4 Cup of Milk (any milk will do, I like coconut milk!)

8 Tablespoons of Nutella

Over medium heat, warm milk in a saucepan. When warmed through, add Nutella and whisk to combine. Continue heating over medium heat, whisking as necessary, until cocoa is steamy and frothy. (Make sure not to boil or scald the milk!)

For the Cinnamon Whipped Cream

1 Cup Heavy Cream

1/2 Cup Sugar

1/2 teaspoon Ground Cinnamon

1 teaspoon Vanilla

Mix all ingredients in a large bowl, then beat using a hand mixer or an immersion blender with the whisk attachment. Beat until the cream stiffens and creates peaks. Dollop Whipped Cream on top of your hot chocolate and enjoy!

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