What We Ate

This week we ate my absolute favorite recipe yet.  It is a MUST eat.  The Brown Sugar & Balsamic Glazed Pork Loin was divine! The only thing I would suggest would be to double the glaze because we couldn't get enough of it!  The other recipes were also ones we would make again, but we just can't stop raving about the pork!  As always, all images are credited to the corresponding links.


{Brown Sugar & Balsamic Glazed Pork Loin}


{BBQ Chicken Quesadillas}



{Crockpot Chicken Noodle Soup}


{Double Chocolate Oatmeal Cookies}


Don't forget, you have until midnight MST tonight to use our discount code for our wrapping paper!  Enter merrychristmas at checkout and receive 20% off your order!  Shop here or here.


What We Ate

We've only been back 2 days from Arizona, so I only have 2 Pinterest tries this week, with a few more planned for this weekend.  I've yet to have a Pinterest flop!  We really liked both of these dishes.  I especially loved the Chicken Parmesan Casserole and so did Adam and Rilo!


{Roasted Red Pepper Sauce with Ravioli}


{Chicken Parmesan Casserole}


Also, food bloggers are pretty awesome because I can't seem to get dinner on the table before the sun has gone down...especially since it happens so early now.  I wish I could take my own pictures of these dishes!


What We Ate

Wow, I am so glad this week is almost over! We have been running around like crazy preparing to leave for Belize on Sunday. I've also been working hard getting everything ready a week ahead of time for the Bijou Market. Let's just say it's been crazy. I didn't really have time to make Pinterest meals this week (just boring stuff like spaghetti), but I did make time to make these absolutely delicious cookies. I've never made anything using brown butter, but Sheena from In the Little Red House always raves about it. And I've never made something from Sheena's blog I didn't love. So this week I made her Brown Butter Chocolate Cookies. Browning the butter really gives the cookies a unique flavor. I especially loved them right out of the oven!


{Brown Butter Chocolate Chip Cookies}


Stay tuned for a preview of what Melanie (from Fifth & Hazel) and I will be selling at Bijou.  I can't wait to show you!!

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Mediterranean Bagel

While we were in La Jolla last week, we at breakfast and this great little place called The WindanSea Cafe.  They had this great bagel sandwich called the Mediterranean.  It had egg, feta, fresh basil and tomato and it was absolutely delicious.  I decided to recreate the same bagel this morning and it was pretty close to the real thing.  The instructions are really super simple, but it's the feta mixed with the egg that makes it out of this world!



Mediterranean Bagel

1 Bagel (I'm an Everything Bagel kind of girl)

Tomato Slices

Fresh Basil

1 Egg

Handful Feta Cheese


Crack your egg in a bowl and give it a good scramble with a fork.  Add in feta cheese and mix together.  Cook on stovetop (the cafe actually just used the microwave) until nice and scrambly.  Meanwhile, toast your bagel.  Assemble egg, basil and tomato slices on the bagel.  Enjoy!

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What We Ate

We've had quite the busy week and actually just went out of town on a little vacation to San Diego, so we didn't eat at home as much as we usually do.  Here are 2 of the Pinterest recipes we tried this week!


{Baked Penne with Mozzarella, Broccoli & Chicken}



{Crockpot Chicken Enchilada Soup}


I can confirm that both of these are absolutely delicious!  We devoured both of these.  We especially loved the sun dried tomatoes in the first dish...we couldn't get enough!


I also wanted to say thanks for all the well wishes this week!  Hope you have a great weekend!


What We Ate

I've been pinning a lot of recipes and I've decided to start giving them a shot.  I like that I can easily pull up the recipe on my phone from the Pinterest app while I'm in the kitchen.  Since you never know if a recipe is really going to turn out great, I thought I'd share what we've been eating and what got our stamp of approval.  Monday night we went to a hayride party hosted by Nicole so we ate chili and smores, thanks to Nicole.


Tuesday : {Taco Stuffed Shells}

These were a really fun twist on tacos.  I'll definitely make these again.  I used reduced fat cream cheese and only half a packet of taco seasoning, plus lean ground beef so they were a smidge healthier than the original recipe.

Wednesday: {Tortellini Soup}

I like this soup, but I've made other recipes that I've liked a little bit better.  You can't really go wrong with a tortellini soup though.


Thursday: {Savory Stuffed Spiral Rolls}

We LOVED these!  I just used the Pillsbury Pizza dough that is already pre-made.  I wish I had made my own dough, but I just didn't quite have the time.  We scarfed these down and I think these are a general crowd pleaser for adults and kids.


I have two more this weekend I plan on trying out.  I'll share the results next week!  Have a great weekend!!

{all images from their corresponding links}

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Fudgy Chocolate Chip Toffee Bars

I pinned this recipe a little while ago and have been determined to make them ever since.  They are insanely delicious and probably super healthy for you (or super not).  I will definitely be making these again in the near future!



Fudgy Chocolate Chip Toffee Bars

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract


Grease 13x9 baking dish and heat oven to 350.


Have the roll of cookie dough sitting out for around 10 minutes to soften up.


In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.


In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.


In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.


Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.