Monday, May 2, 2016

Chicken Gyro Bowls

I'm a huge fan of dinner bowls right now. It's so easy to find whatever fresh veggies I have on hand, throw some chicken or fish on the grill/grill pan, and come up with a pretty presentation in a bowl. They have become a new go to on weeknights and so easy to recreate for quick lunches as well. In this month's issue of Cooking Light, there is an entire section devoted to "the bowl", and the elements that make them up. Their "Bowl Building Blueprint" is exceptional- it's a great guide and source for inspiration if you are in need of some. 

These Chicken Gyro bowls were perfect. As the weather warms up, we love lighter meals and this was delightful. I used a baby arugula blend as the green base and layered tomatoes, cucumbers, onions, chick peas and Kalamata olives. I made a quick tzatziki to go on the side which was perfect as a chicken dipper!

Chicken Gyro Bowls
recipe adapted from Cooking Light

2 cups quinoa, cooked
2 Tbsp. olive oil. divided
1 cup baby arugula
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 skinless, boneless chicken breasts
1 tomato, chopped
1 cup cucumber, chopped
1/2 can chickpeas, rinsed and drained
A few slices of red onion
handful Kalamata olives, thinly sliced

Quick Tzatziki
1 cup Greek yogurt
1/4 cup finely chopped cucumber
juice of 1 lemon
1 clove garlic, minced
splash of red wine vinegar
salt to taste

Cook quinoa according to instructions on package.

Combine dry spices in a bowl. Rub all over chicken tenders. Grill on medium-high heat for about 4 minutes on each side, or until done. 

Layer up all of the goodness in a bowl. Top with a dollop of Tzatziki. 

Tuesday, April 26, 2016

Caramelized Brussels Sprouts + Bacon

If you've never caramelized brussels sprouts, do it and you'll never go back. These leafy green bite-sized veggies are on all the trendy menus right now and always a stellar side item. Pancetta and bacon are the perfect match to sprouts and that's just what I did here with this recipe. I started by cooking a few pieces of thick cut bacon, sauteing chopped shallots in the bacon grease and cooking the brussels sprouts low and slow until they were nice and golden- all in my cast iron skillet! We love, love, LOVED these sprouts and I think you will, too. 

Caramelized Brussels Sprouts + Bacon

6 slices thick cut bacon, cooked until crisp and chopped 
1 large shallot, chopped
1 lb. brussels sprouts, trimmed and halved

In a cast iron skillet or large saute pan, line bacon up to cook and turn burner on medium. Cook the bacon until it is nice and crispy, flipping halfway through. Set on a plate with a paper town to let the grease drip and set aside to cool. Do not remove the bacon grease from the pan. Once the bacon is cooled, give the sliced a rough chop. 

Depending on how much bacon grease you have, remove a little (I ended up dumping about a tablespoon because I had a ton). On medium- high, saute the shallots until translucent, about 5 minutes. Add brussels sprouts and turn burner down to medium. Cook sprouts until they are nicely caramelized and golden, about 20 minutes. When they are done, season with salt and pepper and toss with chopped bacon.

Friday, April 22, 2016

Friday Faves

I hope that everyone had the best week! We have a relaxing Spring weekend ahead and I can't wait. Here are some favorites from around the web lately...

These Whole Grain Peanut Butter and Honey Banana Muffins are a new favorite. We went through two batches this week and I'm about to make another. They are the perfect snack or a quick breakfast to grab on the go. Bonus- Will LOVES them. 

{ via }

I'm really into quinoa salads lately. I don't even add a ton of quinoa- only about a half cup and load the rest up with veggies and bright citrus vinaigrettes. This week's was Greek inspired with tomatoes, cucumbers, kalamata olives, cannellini beans and kale. Ina's Quinoa Tabbouleh with Feta is one of my all time favorites.

{ via }

I'm addicted to baby bows and have found so many cute sites to order from and add to Kate's collection. I recently found Zozu Baby and ordered their swiss dot Zoe bow. This lavender one might have to arrive in my mailbox next!

Clean Mama's 15 minute bathroom cleaning routine. This has been a game changer.
How to ripen an Avocado in 15 Minutes. Say what!? This is a trick worth trying.

Have a great weekend! And grab a Spiked Seltzer for your next Happy Hour while you're at it. You won't regret it.

Monday, April 11, 2016

Banana Berry Baked Oatmeal

Hello! I’m still here and we are still cruising and loving life. It’s been a crazy few months but I am really hoping that now is a good time to get back into the blog groove. I'm officially declaring this the week to bring my blog back to life. I’ve missed my little space so much! Since Kate was born, it’s been a whirlwind in the best possible way! She’s been the best and happiest (and smiliest!) little addition to our family.

In an effort to mix up the breakfast menu lately, I searched for a baked oatmeal recipe as I knew it would be something that the little mister would enjoy. I found a few recipes and ended up tweaking them and the result was SO GOOD. Breakfast prep always makes me feel organized in the kitchen because I always know that we will have something easy to grab, especially when we are trying to get out of the house by a certain time. Mornings with two little ones can be crazy but we finally have more a routine now that Kate is getting a little bit older and much less high maintenance than those blurry newborn days.

I used bananas and berries in our oatmeal, but any fresh or frozen fruit would be great! I’m going to make our next batch with peaches and blueberries.

Baked Banana Berry Oatmeal
Recipe adapted from Epicurious

2 cups organic old fashioned oats
¼ cup maple syrup
1 tsp. Baking powder
½ tsp. Sea salt
1.5 tsp. Cinnamon
2 cups almond milk
1 large egg
3 TBSP. unsalted butter
2 tsp. Vanilla bean paste (or pure vanilla extract)
2 ripe bananas, cut into ½ inch pieces
1 cup frozen blackberries
1 cup frozen blueberries

Preheat oven to 375 degrees. Prep a square 8 inch baking dish using a stick of butter to lightly coat the bottom and the sides. Coconut oil also works well!

In a bowl, mix together the oats, baking powder, salt and cinnamon. In another bowl, whisk together the maple syrup, milk, egg, half of the butter and vanilla.

In the prepared baking dish, arrange sliced bananas in a single layer. Sprinkle ⅔ of the berries on the top of the bananas. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Give the dish a few little shakes to even it out. Put the remaining berries on top.

Bake for 35-45 minutes, until the top is nice and golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining butter on top. Slice and serve!

Wednesday, November 4, 2015

Introducing Our Little Princess

Welcome to the world, Kate Audrey Moore! 

Our little baby girl arrived on October 22, 2015 at 8:15am. She weighed 6 lbs, 8.8 oz. and was 19.75 inches long. She is the tiniest little thing and looks just like her big brother. We are so very thankful for this sweet addition to our family. 

Wednesday, October 14, 2015

{What Will Ate} Lemon Garlic Hummus + Garlic Naan from La Brea Bakery

Hummus is a go-to snack in our house and a mealtime staple for Will. It was one of the first foods that we gave him as a baby and he's loved it ever since. Some of his favorite dippers include peppers, honey wheat pretzel sticks and cucumber. It also makes a great condiment for meat. His other favorite way to eat it? On a spoon. 

This hummus recipe has been my new favorite. It's so easy to whip up a small batch at lunchtime, or double to last for a few days. Lemon and garlic are never a bad idea! I have been on a white bean hummus kick for a few years, but lately, I'm all about the garbanzo beans. Use this recipe on it's own, or use it as a base and add more flavors if you like! Roasted red peppers or fresh basil would both be excellent. Eat the hummus right away, or let it sit in the fridge overnight to really let the flavors marry.

Lemon Garlic Hummus
1 can organic garbanzo beans, rinsed and drained
1 lemon, juiced
1 clove garlic
1/4 cup olive oil, plus more if needed
1/2 tsp. salt
pepper, to taste

Using a food processor, pulse all ingredients until smooth and to desired consistency. Slowly drizzle in more olive oil if necessary. 

Our friends at La Brea Bakery sent us some delicious Naan bread a couple of weeks ago and Will has been LOVING it. The breads arrived frozen and after baked in the oven, they crisp up and taste so fresh! The garlic naan is our favorite with it's unexpected flavor and extra kick- the perfect partner for Will's lemon garlic hummus! These naan breads are also perfect for flat bread pizzas! This is another favorite toddler meal. I keep individual portions of homemade marinara in the freezer just for this purpose. La Brea baguettes are also my go to when I need to bake up crostinis for appetizers. Always fresh and made with real ingredients. 

For some background on La Brea Bakery...More than 25 years ago, La Brea Bakery revolutionized artisan bread in the U.S., creating hearth baked, hand crafted bread using simple ingredients and uncompromising standards. Today, La Brea Bakery offers more than 200 varieties of authentic artisan bread, from baguettes, ciabattas and foccacias, to loaves, sandwich breads, flatbreads and more. 

Right now, La Brea Bakery is making its way across the country with their Breaking Bread Tour, reminding foodies that nothing brings family and friends together like a quality meal. Through the tour, La Brea Bakery will spread their top-of-the-line artisan breads and love for quality ingredients and inspired recipes across the country, creating opportunities for Americans to connect over bread.

*This post is sponsored by La Brea Bakery and the Breaking Bread Tour. I received La Brea bread in exchange for writing this post. All opinions are my own. 

Friday, September 4, 2015

Fig, Prosciutto + Arugula Pizza

Most Friday nights in our house include homemade pizza and we've been experimenting with so many different toppings this summer. Fresh seasonal fruit seems like an odd pizza topping but trust me, when paired with the right cheese and herbs, makes for something wonderful! ...Think peaches, pancetta and basil or pears, prosciutto and blue cheese. Not your typical pizzas but so, so good. 

We made this Fig, Prosciutto and Arugula pizza a few weeks ago and it was DELICIOUS! My favorite Charlotte restaurant has a similar one on their menu and I've been dying to recreate it myself. Figs are in season and ripe for the picking right now. I love to eat them plain, but there are so many ways to eat them. 

Give this pizza a try- it's a surprising and rare bite! Caramelized red onions and gorgonzola cheese would be tasty additions if you're feeling extra adventurous! 

Fig, Prosciutto + Arugula Pizza

Neapolitan pizza dough (halve the recipe for one pizza)
Fresh figs, sliced
3 thin slices prosciutto, torn
Handful of fresh arugula 
Mozzarella Cheese
Salt and pepper, to season

Mix pizza dough and let rise for about two hours prior to topping the pizza and putting it in the oven. 

Preheat oven to 500 degrees, with your pizza stone in the oven. 

Roll out dough to desired size. Once the stone and oven are preheated to 500 degrees, remove the stone from the oven and place rolled out dough immediately on top. Brush with olive oil. Top with a thin layer of mozzarella, then arugula. Evenly top with torn prosciutto. Sprinkle another heavier layer of mozzarella. Finish by evenly placing sliced figs on top of the cheese and season with a tiny bit of salt and fresh ground pepper.

Cook for 8 minutes on 500 degrees, or until crust is crisp and cheese is melted and bubbled.