Key Lime Pie with Oreo Crust

Key Lime Pie with Oreo Crust Recipe

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I don’t care what your pre-conceived notions are about key lime pie, but forget EVERYTHING you think you know about it.  Now know this: good key lime pie doesn’t require squeezing and juicing real key limes, and it’s way way way way better with an Oreo crust instead of the traditional graham cracker crust.  I mean, what ISN’T better with an Oreo crust?

Anyway, a great key lime pie with Oreo crust only requires five ingredients:  Oreos, butter, sweetened condensed milk, egg yolks, and concentrated Key Lime juice (your grocery store probably carries Nellie & Joe’s, and this recipe comes from the bottle!).  If you wish to make the meringue (which I highly recommend!) it’ll take a little bit more.  You can see the ingredients and instructions under our Butterscotch Pie with Meringue link.

Recipe Ingredients

  • 2 sleeves of Oreo cookies
  • 4 tbsp butter
  • 1/2 cup Key Lime Juice
  • 14 oz sweetened condensed milk
  • 3 egg yolks (keep the 3 egg whites, because that’s exactly what you’ll need for the meringue)

Key Lime Pie

Recipe Instructions

Pre-heat the oven to 350.  Crush up the Oreos coarsely, and melt the butter.  Mix together and press into a deep pie dish.

Key Lime Pie

If you are going to make the meringue, don’t worry about making pretty edges because they’ll be covered.  If leaving off the meringue, you may want to ensure the edges are pretty and even.  Next, beat together eggs, key lime juice, and sweetened condensed milk.  Pour over crust.

Key Lime Pie

If you are not making meringue, go ahead and bake in the oven for 15-20 minutes.  If making meringue, do that first, THEN bake for 15-20 minutes or until meringue just turns a light golden brown.

Key Lime Pie

This is seriously good stuff.  The tartness of the key lime is balanced out with the sweetness of the Oreos and the meringue…it’s just so yummy!  I’ve made this for years for my own birthday (June 21st) and I always regret not making two so I can just gorge myself on it.  I give this recipe 5/5 herbs!

Key Lime Pie

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Key Lime Pie with Oreo Crust
Author: Sister Spice
Ingredients
  • *2 sleeves of Oreo cookies
  • *4 tbsp butter
  • *1/2 cup Key Lime Juice
  • *14 oz sweetened condensed milk
  • * 3 egg yolks
Instructions
  1. Pre-heat oven to 350, then crush two sleeves of Oreo cookies. Mix together with melted butter and press into pie dish.
  2. Beat together egg yolks, sweetened condensed milk, and key lime juice. Pour over crust.
  3. Bake for 15-20 minutes. Best served chilled.

20 Questions with Lindsay from Vegan Yumminess

Lindsay from Vegan Yumminess

Hello! We have another fun interview for you today. Lindsay, a fellow food blogger, shares her delicious vegan recipes over at Vegan Yumminess. Take it away, Lindsay!

 

-Tell us about your blog and why it’s great:
I started Vegan Yumminess last October as a way to keep myself from going insane from being home alone all day with a colicky infant. Vegan Yumminess has been a great avenue for me to meet new friends and share my passion for vegan food and locally grown produce with the world.

-What is your favorite food/recipe? Least favorite?
My favorite food changes from day to day, literally. But right now, I’m craving this strawberry coconut vegan ice “cream” from Trader Joe’s. I’m thinking about creating my own homemade version of it with my new ice cream maker tomorrow. I’m SO excited!

My least favorite food…That’s a hard one. It’s kind of a given that I don’t really eat meat or dairy. So, other than that, I would have to say that I do NOT like durian. It is a strange tropical fruit that my husband grew up eating regularly in Thailand. Durian, to me, smells like rotten garlic and onions, and tastes like spoiled beans. Bleck!

-What is the first recipe that you learned how to fix?
 Blueberry muffins from a boxed mix by Betty Crocker

-Who taught you how to cook?
My mom is definitely the one who taught me how to cook, along with the occasional cooking show on TV.

 -What food/recipe still seems daunting to you?
Vegan cinnamon rolls or sweet rolls scare me silly sometimes. I haven’t had a whole lot of them turn out. I’m still hopeful and working on it, though.

 -What is your spouse’s/family’s favorite meal that you cook?
My husband LOVES lentil soup.

-Tell us about a kitchen disaster or recipe mishap
Oh boy… When I was in high school, I attended a tiny boarding academy in Arkansas. I worked in the cafeteria every afternoon and made granola for the entire school–roughly 40 students. One day, I got a date pit mixed into the wet ingredients for the granola. I got the bright idea to pour the wet ingredients through a strainer to retrieve the date pit and continue cooking. Yep. I poured the wet ingredients through the strainer and right down the drain. I forgot to put a bowl beneath my strainer. Woops.

-Who is your favorite celebrity chef?
Probably Giada. Although, I don’t watch much TV at all.

-Who is your favorite food blogger?
Hmm….Lindsay from Pinch of Yum is definitely one of my favorites. In the vegan realm, I love Kristy from Keepin It Kind. I don’t read her blog too terribly often, but I love her relaxed writing style, her sweet smile, and her husband’s amazing photography.

-What is your day job?
In March of 2012, I passed my boards to become a family nurse practitioner. However, I worked as a staff nurse until May, 2012, when I quit my hospital job to stay home with my little princess after she was born. Nowadays, I’m a stay at home mom, part time NP job hunter (verrry part time…:p), and food blogger.

 -If you could cook/bake all day instead of your day job, would you?
Nope. I love cooking and baking, but if it was the only thing I did all day, I think it would lose its luster.

-What is your favorite restaurant?
I love little hole-in-the-wall Thai restaurants.

 -What is your favorite part about food blogging? Least favorite?
I love having an excuse to try something new in the kitchen. I love the satisfaction I get when someone tells me that he/she tried my recipe and loved the results. I hate frustrating photo shoots and cleaning up huge kitchen messes. One day, I’m going to write a blog post all about my disastrous kitchen after long photo shoots. It gets really crazy sometimes.

 -What is something (food or blog related) that you’ve always wanted to do, but haven’t yet?
The last several months I’ve been dreaming about writing my own e-book or cookbook. I’m not sure if or when it will happen, but I’m excited about the prospects.

-White chocolate, milk chocolate, or dark chocolate?
I verrrry rarely eat chocolate, but if I had to chose, it would probably be dark chocolate.

-Comfort food of choice?
Love me some popsicles or vegan ice cream!

 -Sweet or savory?
Both!

 -What is your favorite herb?
Basil, hands down.

 

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Thanks for sharing your answers with us, Lindsay! I definitely agree on basil – my favorite herb. It seems like Giada is quite the popular celebrity chef amongst our interviewees!

Don’t forget to check out Lindsay’s blog with delicious Vegan recipes and beautiful photographs over at Vegan Yumminess!

Spaghetti alla Ceci (Chickpeas)

Spaghetti all Ceci

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It’s meatless Monday!  It’s also another Rachael Ray recipe day.  I’ve never had this dish before, but Rachael caught my attention when she mentioned in her Express Lane Meals cookbook that it’s a traditional Italian dish.  It’s basically spaghetti noodles and a tomato sauce that includes chickpeas.  It was…different.  One thing it was for sure is healthy!  I used whole wheat noodles, and one serving of chickpeas has seven grams of fiber!  Those Italians know how to do it right.

Recipe Ingredients

  • 1 lb spaghetti noodles
  • 3 tbsp Olive Oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme (I didn’t have any, so I used Italian seasoning)
  • 3-4 garlic cloves, chopped
  • salt and black pepper, to taste
  • 1/2 cup dry white wine or chicken stock
  • 14 oz can crushed tomatoes
  • fresh or dried parsley
  • grated Parmesan

Spaghetti alla Ceci

Prepare pasta according to package instructions.  While spaghetti cooks, heat a large skillet with olive oil over medium heat.  Add red pepper flakes and garlic.  Place the chickpeas in a food processor and pulse to a fine chop, then add to skillet.  Season mixture with thyme (Italian seasoning), salt, and pepper.  Saute for 3-4 minutes, then add crushed tomatoes.

 
Spaghetti alla Ceci

 

Spaghetti alla Ceci

Add the wine or stock and cook down for 30 seconds.  Drain pasta and toss with the sauce.  Garnish with parsley and Parmesan cheese.

Mister Spice and I thought this dish was…ok.  We definitely prefer a meat sauce, but hey, for meatless Monday, it was just fine!  We give it 3/5 herbs.

Spaghetti alla Ceci chickpeas recipe

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Spaghetti all Ceci (Chickpeas)
Author: Sister Spice
Ingredients
  • 1 lb spaghetti noodles
  • 3 tbsp Olive Oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme (I didn’t have any, so I used Italian seasoning)
  • 3-4 garlic cloves, chopped
  • salt and black pepper, to taste
  • 1/2 cup dry white wine or chicken stock
  • 14 oz can crushed tomatoes
  • fresh or dried parsley
  • grated Parmesan
Instructions
  1. Prepare pasta according to package instructions.
  2. Heat oil in skillet over medium heat and add red pepper flakes and garlic.
  3. Pulse chickpeas in a food processor to a fine chop and add to skillet.
  4. Season mixture with thyme, salt, and pepper; add tomatoes and saute for 3-4 minutes.
  5. Add white wine or chicken stock and cook down for about 30 seconds.
  6. Drain pasta and toss with sauce. Garnish with parsley and Parmesan.

Happy Father’s Day!

Father's Day

With Father’s Day coming up tomorrow, I thought it was only appropriate to post this vintage photo of Mrs. Herb, me, and our awesome dad, taken years ago while on vacation in Fort Myers, Florida.  We are very blessed to have an awesome dad.  He taught me to play baseball, shoot a basketball, drive a car, and, honestly, to cook!  Dad loves to cook and is quite good at it.

My favorite childhood memory with my dad would be fishing on Sanibel Island, Florida, every summer.  When I was about 7, he started getting me up before dawn.  We’d drive to the bait shop, buy a load of fresh shrimp for bait, and the sun would just be rising as we pulled into the parking lot of the beach.  The fishing spot was a little dangerous:  a rough, rocky jetty sticking out into the water.  He would help me climb the rocks out to the end and I’d find just the perfect one on which to sit.  Then, he would go back to the car and single-highhandedly bring back the fishing poles, bait bucket, tackle box, etc.  He would, of course, bait my hook (and to this day, even though I know how, he will graciously bait it for me!) and we’d cast our lines.  I loved sitting there in the cool, salty morning breeze, eyes scouring the horizon for dolphins and manatees.  Breakfast often consisted of dried Fruit Loops and cookies, and I can remember “washing our hands” with the Windex and paper towels he kept in the car.  Ahh, the good ol’ days…

I hope that all of you have a positive father figure in your life, and I know Mrs. Herb and I feel so grateful to have had not only a great dad, but great fathers-in-law wonderful grandfathers.  Be sure to celebrate them this day and everyday!

Father's Day

Baked Coconut Shrimp with Orange Sauce

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe
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True to my goal for the summer of learning to cook more seafood, I attempted my second shrimp recipe. Our first shrimp dish, Shrimp Fettucine Alfredo, was DEFINITELY a hit, and gave us motivation to keep experimenting with seafood. This recipe for baked coconut shrimp was just as delicious!

Again, I used frozen shrimp (which I thawed for the recipe) that had already been peeled and deveined. I suppose I’m still a bit hesitant to tackle fresh shrimp! We also found a great recipe for orange marmalade dipping sauce, which supposedly is a knockoff of Outback’s recipe. The orange sauce was great, and we think it’d be good as a dipping sauce on a number of things, such as our Coconut Pecan Chicken.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

Baked Coconut Shrimp with Orange Sauce

Recipe adapted from allrecipes.com

Recipe Ingredients

  • 1 pound large shrimp, peeled and deveined (about 40-50 shrimp)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper (leave out if you’re not a fan of spicy)
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy

Orange Sauce for dipping

  • 1/2 cup sweet orange marmalade
  • 2 teaspoons dijon mustard
  • 1 teaspoon horseradish

Recipe Directions

Preheat oven to 400 degrees. Line baking sheet with parchment paper or spray with cooking spray. Rinse and dry shrimp. In a shallow bowl, mix together the cornstarch, salt, and cayenne. Put coconut flakes in a separate shallow bowl. Dredge each shrimp in cornstarch mixture, dip it in the egg whites, then roll it in the coconut and place it on the baking sheet.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

Bake shrimp for 10 minutes. Remove baking sheet from oven and flip each shrimp over. Then bake for an additional 8-10 minutes.

While shrimp is baking, stir together ingredients to make the orange sauce. Serve dipping sauce on the side.

Baked Coconut Shrimp with Orange Marmalade Sauce Recipe

We give this recipe 4.5/5 herbs. The shrimp were very tasty on their own, but the orange sauce added just the right sweetness + a bit of a kick of spiciness from the horseradish. We are DEFINITELY putting these coconut shrimp on the favorite list!

Baked Coconut Shrimp with Orange Sauce
Author: Mrs. Herb
Ingredients
  • 1 pound large shrimp, peeled and deveined (about 40-50 shrimp)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  • Orange Sauce for dipping:
  • 1/2 cup sweet orange marmalade
  • 2 teaspoons dijon mustard
  • 1 teaspoon horseradish
Instructions
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or spray with cooking spray. Rinse and dry shrimp.
  2. In a shallow bowl, mix together the cornstarch, salt, and cayenne. Put coconut flakes in a separate shallow bowl.
  3. Dredge each shrimp in cornstarch mixture, dip it in the egg whites, then roll it in the coconut and place it on the baking sheet.
  4. Bake shrimp for 10 minutes. Remove baking sheet from oven and flip each shrimp over. Then bake for an additional 8-10 minutes.
  5. While shrimp is baking, stir together ingredients to make the orange sauce.

 

Happy Birthday to The Southernmost Gentleman!

Jonathan Lester, founder of The Southernmost Gentleman

Today we take a break from our food posts to give a shout out to our good friend, Jonathan Lester. Jonathan and I have been good friends for years, attending high school together as well as being in the same youth group at our church. He is an amazing guy, and today happens to be his 25th birthday!

Less than a year ago, Jonathan created an amazing fashion blog, The Southernmost Gentleman. I can’t say it better than it says it on his About page: Jonathan has an “impeccable eye for imagery and style, to cultivate readers to an experience that is both creative and inspiring.”

For his birthday, Jonathan is hoping to get his facebook page for The Southernmost Gentleman up to 800 likes. As of right now (it’s just after 8 am) he has 777 likes, so he isn’t far from his goal!!!

So to help us wish Jonathan a very happy birthday, please head on over to his facebook page and help him get to his birthday goal!

Jonathan Lester, founder of The Southernmost Gentleman

Happy 25th Birthday Jonathan! We think that YOU are THE Southernmost Gentleman! Congrats on your blog growth and all the other opportunities you’ve been presented with!

 

 

Rachael Ray’s Super Sloppy Joes

sloppy joes

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My husband and I may no longer be children, nor do we have children of our own, but sometimes, we just want nothing more than a big mess of Sloppy Joes served on a toasted, buttered bun.

I have several of Rachael Ray’s Express Meals cookbooks and came across her recipe for Super Sloppy Joes.  The only thing I changed about the recipe is the fact that I left out chopped onion and red pepper…and to be honest, I just simply forgot to pick them up at the store.  However, these were still very tasty, tangy, and of course, sloppy!

Recipe Ingredients

  • 1 tbsp olive oil (once around the skillet)
  • 1 to 1 and 1/4 lb ground beef
  • 1/4 cup brown sugar
  • 2 tbsp steak seasoning blend
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tbsp tomato paste
  • 4 buns split, toasted, lightly buttered

sloppy joes

Recipe Directions:

Heat large skillet over medium-high heat.  Add oil and beef to the pan to brown and crumble, then add brown sugar and steak seasoning.

sloppy joes

If adding onion and pepper, now would be the time to add it and cook until tender (about 5 minutes).  Next, add vinegar, Worcestershire, tomato sauce, and tomato paste.  Stir well and reduce heat; allow mixture to simmer for about 5 minutes.

sloppy joes

Toast and butter buns, if desired, and serve.  Tomatoes, pickles, and mayo would be great with these as well.

sloppy joes

Mister Spice and I found these to be quite delicious.  It was a perfect blend of spicy, sweet, and tangy, and they were so easy and quick to make!  I give them 5/5 herbs!

sloppy joes

Rachael Ray’s Super Sloppy Joes
Author: Sister Spice
Ingredients
  • 1 tbsp olive oil (once around the skillet)
  • 1 to 1 and 1/4 lb ground beef
  • 1/4 cup brown sugar
  • 2 tbsp steak seasoning blend
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tbsp tomato paste
  • 4 buns split, toasted, lightly buttered
Instructions
  1. Add olive oil and beef to large skillet over medium-high heat and brown the beef.
  2. Add steak seasoning and brown sugar, then add onion and pepper; cook until tender (about 5 minutes).
  3. Add vinegar, Worcestershire, tomato sauce, and tomato paste; stir well and reduce heat to simmer.
  4. Simmer for about 5 more minutes; serve on toasted bun.

 

Broccoli and Pasta in Bianco

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Here is another great Meatless Monday recipe to add to your list. It is ooey and gooey and cheesy and yummy!

This recipe is basically like a baked macaroni and white cheese dish with some broccoli thrown in. Herb called it “Adult Mac ‘n’ Cheese”. Whatever you want to call it, it is delicious! It is also a great way to get any picky eaters in your family to eat broccoli. It is so much like a comfort food that you won’t even know you’re eating vegetables!

Broccoli and Pasta Bianco Recipe

Broccoli and Pasta Bianco

Recipe Ingredients

  • 16 ounces pasta – penne, macaroni, or other short noodle would work (all we had was a box of macaroni! Work with what you’ve got!)
  • 4 cups fresh or frozen broccoli florets
  • 1 can cream of mushroom soup
  • 1.5 cups milk
  • 1/2 tsp ground black pepper
  • 1.5 cups shredded mozzarella or Italian-blend white cheese
  • 1/4 cup Parmesan – shredded or grated (we only had grated)

Broccoli and Pasta Bianco Recipe

Recipe Directions

Cook pasta according to package directions, but add the broccoli to the boiling water for the last 4-5 minutes of the cooking time. Then drain the pasta/broccoli combination.

Broccoli and Pasta Bianco Recipe

Stir the soup, milk, and black pepper in a 2 quart baking dish or a 9×13. Stir in 3/4 cup of the mozzarella, about half of the Parmesan, and the pasta and broccoli mixture.

Top with the remaining mozzarella and Parmesan cheeses.

Bake at 350 degrees for 25 minutes.

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Broccoli and Pasta Bianco Recipe

 

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We give this recipe 4/5 herbs!

 

Broccoli and Pasta Bianco
Author: Mrs. Herb
Ingredients
  • 16 ounces pasta (short noodles preferable)
  • 4 cups fresh or frozen broccoli florets
  • 1 can cream of mushroom soup
  • 1.5 cups milk
  • 1/2 tsp ground black pepper
  • 1.5 cups shredded mozzarella or Italian-blend white cheese
  • 1/4 cup Parmesan – shredded or grated
Instructions
  1. Cook pasta according to package directions, but add the broccoli for the last 4-5 minutes of the cooking time. Then drain the pasta/broccoli combination.
  2. Stir the soup, milk, and black pepper in a 2 quart baking dish or a 9×13.
  3. Stir in 3/4 cup of the mozzarella, about half of the Parmesan, and the pasta and broccoli mixture.
  4. Top with the remaining mozzarella and Parmesan cheeses.
  5. Bake at 350 degrees for 25 minutes.

 

 

Saturday – House Party Edition

Fancy Feast

Have you heard of Houseparty.com yet? It’s pretty cool. Basically, different companies sponsor YOU to throw a houseparty using some of their products (for free!) You apply online through the website to host a party that sounds interesting to you. If accepted, House Party will send you some free related items and ideas for games and such to have at your party. It’s pretty neat!

I hadn’t heard about House Party until my friend, Brenna, invited me to her party for cheese and cat lovers. Yes, you read that right. If you like cats and cheese, this party was for you! I happen to LOVE cats (I have two!) and of course I love cheese.

Kitties

Our two kitties when they were younger, Ella and Leon

Anyway, this party in particular was sponsored by Fancy Feast, and the reason that “cheese” was involved is that they are promoting their new cat food, Fancy Feast Delights with Cheese. So we got to have a gourmet grilled cheese bar that was DELISH! Brenna was an excellent host, and we had a ton of cheeses and toppings to choose from for our sandwiches.

House Party

 

I chose to spread a bit of pesto on my grilled cheese, which turned out to be an excellent choice. Brenna’s husband, Jason, was a fabulous grill-master and grilled my sandwich right up. It was definitely one of the best grilled cheese sandwiches I’ve ever eaten! Brenna was even able to take her cat-head shaped cookie cutter and make her sandwich into a cat 🙂

After the delicious grilled cheese, we got to eat the fun cat-shaped cookies, which were sugar cookies with key lime icing (yum!)

Cat cookies

After indulging ourselves with gourmet grilled cheese sandwiches and cat cookies, our craft was to make our own cat ears with headbands and felt. I can’t remember the last time I got to use a hot glue-gun, and I really enjoyed it! We were laughing about the fact that three of us were accountants, so we weren’t the normally “crafty” types.

We had a lot of fun and some really yummy food. AND I got to take home some cans of Fancy Feast as well as some coupons. Our cats (especially Ella) loooove cheese, and they gobbled up the Fancy Feast Delights with Cheese. Win-win!

Anyway, be sure to check out HouseParty.com. It’s a new way to have fun with your friends AND sample some free products!

20 Questions with Becky from Olives ‘n’ Wine

Becky at Olives 'n' Wine

Hi! I’m Becky from over at Olives ‘n’ Wine – a blog where I share my passion for keeping a balanced life through eating well, tasting great wine, staying active, and traveling to new places – and I’m excited to be participating in the Herb on Herbs Food Blogger Survey! 🙂

 

-Tell us about your blog and why it’s great:

Olives ‘n’ Wine includes a little bit of everything about healthy living – recipes (some healthy, some not-so-healthy!), fitness, travel and wine. I love inspiring others to live not only a healthy life but also a realistic one. We don’t have to give up our favorite things (chocolate and wine for me!) in order to have a fulfilling and healthy lifestyle!

-What is your favorite food/recipe? Least favorite?

Oooh… this one is a tough one! My overall favorite foods are chocolate, peanut butter, sushi and Mexican! Oh and wine… you can’t forget the wine! And yes, in case you’re wondering, wine counts as a food 😉 Some of my favorite recipes on my blog are my Flourless Chocolate Cake, my Spicy Chicken & Soba Noodle Salad and my Monster Cookie Cupcakes!

One thing that I really can’t stand is crème brulee. I know… It is a texture thing, blech!

-What is the first recipe you learned how to fix?

I think it was chocolate chip cookies or grilled cheese. I remember asking my mom how much flour, how much sugar, how many chocolate chips, etc. to add into the mixer! I, of course, ignored her on the amount of chocolate chips and dumped the entire bag into the mix! I’m a girl who loves her chocolate, what can I say? 😉

-Who taught you how to cook?

Honestly, I pretty much taught myself. My mom always cooked for us while we lived at home –and has some of the BEST comfort food recipes I have ever tasted! – but I like to try new recipes and experiment in the kitchen. I learn best when doing things myself so once I had money to try new, interesting ingredients (read: after grad school…), I began my cooking adventure.

-What food/recipe still seems daunting to you?

Pretty frosting. It sounds silly but I can’t seem to get it right! I can make some delicious tasting frosting but it never looks pretty on cupcakes or cakes. If anyone has any tips or tricks, send them my way!

-What is your spouse’s favorite meal that you cook?

Kyle loooves tacos so we typically have Taco Tuesday’s. It’s super easy so I’m not complaining that it is his favorite! I also make a freakin’ amazing (If I can do some bragging…) vegetarian Mexican casserole – recipe coming soon! – that we both love!

-Tell us about a kitchen disaster or recipe mishap

I have some serious issues when baking cookies. I have made some amazing cookie recipes in my time – check out my Biscoff Chip Cookies and my Chocolate Chip Birthday Cookies! – but about 50% of the time I make cookies they fall flat and mush together. Total disaster zone.

I recently started baking cookies with a Silpat – silicon mat – and that has helped tremendously!

-Who is your favorite celebrity chef?

I love me some Giada De Laurentiis! The girl loves her wine plus her smile is contagious. You can’t not be happy while watching her cook!

-Who is your favorite food blogger?

Oh I have SO many! I think Sally from Sally’s Baking Addiction is my all-time favorite – I have a major sweet tooth! But I also love The Cooking Actress, Clean Eating Veggie Girl, Iowa Girl Eats and The Lean Green Bean.

-What is your day job?

Ugh, do I have to have one? Yes? Okay…

I work in merchandising and marketing for every woman’s favorite retailer – Target!! I was previously on the One Spot Team (who doesn’t love the $1 section??!) and now I am on the Target.com Digital Marketing Team.

-If you could cook/bake all day instead of your day job, would you?

Refer to answer above. HECK YES!!! Although, I’d need a lot of friends who would be willing to be taste-testers… I can see that job being veeerrrryyy dangerous for the waistline 😉

-What is your favorite restaurant?

Another toughie! I am a huge foodie and love to try new restaurants with my husband every weekend. Luckily, one of the great things Minneapolis offers are an abundance of delicious and unique restaurants!

My all-time favorite restaurant is Marmalade Restaurant & Wine Bar in San Juan, Puerto Rico. Seriously, if you’re ever in Puerto Rico, go directly from the airport to this restaurant. You won’t be disappointed!

-If you had your own cooking show, what would you call it?

Olives ‘n’ Wine, of course! I think it’s catchy. Plus, I’d recommend a wine pairing for everything I cooked on the show. Who doesn’t love a little vino with a 2pm cooking show??! 😉

-What is your favorite part about food blogging? Least favorite?

The community is by far my absolute favorite! I have met so many amazing women through blogging over the past 7 months. It is truly incredible. I could get all emotional on you here and gush about my beautiful blends (Blogger + Friend = Blend) but all I am going to say is that if you’re considering blogging, start! You will not be alone and it is seriously a life-changing experience.

My least favorite thing would probably be the comparison trap. It is hard to not see the “big” bloggers out there and attempt to compare your blog to theirs. Everyone and every blog is different so it is important to do what is best for you and your blog!

-What is something (food or blog related) that you’ve always wanted to do, but haven’t yet?

Drink wine in Napa Valley (I’ll be doing this in JULY!!!!! I’m a little excited!) and in Italy and in Spain and in Australia. I obviously want to drink a lot of wine in a lot of cool places 😉 I’ll travel to all of these destinations eventually – Who wants to join me?

-White chocolate, milk chocolate, or dark chocolate?

I’m not a huge milk fan… I do, however, enjoy a good vanilla almond milk. Does that count?

-Comfort food of choice?

Gooey, cheesy lasagna or Mexican-anything or grilled cheese or… heck, anything unhealthy and creamy with lots and lots of cheese will comfort me!

-Sweet or savory?

Can I have both? I love sweets but I can only have so much sweet at one sitting. Give me something savory, bread and olive oil, Chex Mix or Gardettos or a bag of chips, and I can’t stop!

-What is your favorite herb?

I have so many! Dill for my tzatziki, basil for caprese salad and pasta sauce and mint for refreshing mojitos.

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Thank you, Becky for participating! I enjoyed reading your answers. I can also say that I often STILL ignore the amount of chocolate chips required in recipes 😉

Don’t forget, you can catch Becky over at Olives ‘n’ Wine!

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