Thursday, June 26, 2014

Pimp My Flip Flops

Have you ever stopped and realized that perhaps your fashion sense is a

I don't claim to be a fashionista, but I do try to keep up with the trends in my own little adulthood ways- like maxi skirts without the crop tops. (Showing your navel off is for someone 5 years younger and 20 pounds lighter than this chick.)

I guess what I'm getting at is that I like to dress my age. I enjoy the pencil skirts and blouses, the yoga pants sans words-on-the-butt, and the casual jeans/t-shirt look for when I'm out grocery shopping. Looks that are relatively "timeless" in our quickly changing fashion climate.

So imagine my embarrassment last summer when I came to the realization that my staple summer footwear- plain ol' flip flops- was out. For, like, everyone.


When summertime rolled around this year, I was prepared to shell out for a few pairs of blingy flip flops so that my feet would fit in...but holy cow! The upcharge from my regular $2.50 for plain flip flops was ridiculous. $30.00 for some beads and glitter? HA!

I'll just do it myself.

A little hot glue, some ribbon, a few beads, and 20 minutes later I had revived my flip flops!

Wednesday, June 25, 2014

Eat Your Veggies! Roasted Garlicy Bacon Brussels Sprouts

I'm not a veggie person.

I'm the kind of gal' that wants her onions minced so finely that they disintegrate into a dish.

I'm the kind of gal' that you need to puree cauliflower and mix it in with mashed potatoes to get me to agree to it.

I'm the kind of gal' that eats her veggies like a little kid: small bites drowned by ranch dressing.

Veggies are just not my cup of tea.

So how the heck did I just fall in love with Brussels Sprouts?

These roasted gems were divine. I could not stop eating them. After I finished the serving on my plate, I ignored the rest of my dinner and promptly ate the rest of the sprouts straight from the serving dish. I definitely got in my serving of veggies for the week.

Roasted Garlicy Bacon Brussels Sprouts

  • 16 oz Brussels Sprouts (about 20 sprouts)
  • 3 strips thick cut bacon, cooked and diced 
  • 2-3 tablespoons bacon grease (do not leave this out! It's what gives the sprouts such a fabulous bacon flavor!)
  • 2 tablespoons olive oil
  • 1 1/2 to 2 teaspoons garlic powder, depending on how garlicy your palate prefers 
  • plenty of fresh ground black pepper
Preheat oven to 425 F. 

In a large bowl, toss sprouts with melted bacon grease and olive oil. Add in garlic powder and black pepper and stir to coat. Arrange sprouts on a large baking sheet lined with foil and place on the lower rack of the oven. Roast sprouts 15-20 minutes, until crisp on the outside and soft on the inside. 

Remove sprouts from baking sheet into a serving bowl and top with diced bacon. 

Tuesday, June 24, 2014

Hydration Nation!

It's finally summer!

It was a bittercold winter here in Minnesota. So cold that it froze my blogging capabilities back in November, and I'm only just thawing now.

Now that I can drink cold things without going into a hypothermic state, I've been loving me some infused water. My favorite thus far? Fabulously simple cucumber lime water.

Shall I bore you with the details?

First, invest in some of these wonderful 2 quart mason jars. Seriously. We bought them back in February to make gloogg (spiced red wine), and I think they've found their way into the fridge for some purpose or another every week since then. Lemonade, iced coffee, chicken stock...the list goes on.

Grab a nice big cucumber- regular, not English, and give it a good rinse. Peel the skin in alternating bands so you're left with some pretty green stripes. Half your cucumber. Working with one half at a time, slice into 1/4" thick slices and dump into a mason jar. Fill your jar up with water and then add the juice of 1/2 a lime*. Repeat with the second jar/cucumber half/lime, and allow to chill in the fridge for at least an hour. I like to leave it for a few hours so the cucumber flavor really comes out.
Drink up! Stay hydrated! It's summer, baby!

*note: I like to squeeze the lime juice into the water rather than slice the lime and add it to the mason jar, as I find the water can take on a bitter taste from the lime pith if it sits too long.

The Laziest Recipes Ever: BBQ Jalapeno Turkey Sliders

I get excited about the idea of sliders whenever I see them on a menu. Cute little patties, adorable mini buns- whats not to love?

But sliders always seem to fall flat for me. The cute little pattie to adorable mini bun ratio is off, and often I wonder why I didn't just get an adult sized burger.

If sliders were more like these little lovelies, I think they would be much more enjoyable!

The beauty of this lazy recipe is you can throw it together with any lunch meat (or burger meat!) that you have in your fridge- same goes for the cheese and add ons! 

BBQ Turkey Sliders
  • 1/4 pound deli sliced turkey breast meat 
  • 1/4-1/2 cup favorite BBQ sauce
  • 4 mini slider pretzel buns
  • 4 slices cheddar cheese
  • 1/2 cup shredded mozzarella cheese 
  • 8 slices thick cut bacon, cooked 
  • 1 jalapeno, sliced 
  • Additional condiments (I mixed up some mustard/mayo)
Preheat oven to 450. 

In a frying pan, heat the deli meat until warmed through. Add in enough BBQ sauce to thoroughly coat the deli meat. Set aside.

Divide the buns. Butter the tops and place them butter side up on a baking sheet. On the bottom bun, place a slice of cheddar, turkey breast, a few slivers of jalapeno and the mozzarella. Place the bottom buns on the same baking sheet as their tops and toast in the oven until the tops are just starting to brown and the cheese is melted on the bottom buns, 5-10 minutes.

Remove from oven and place two slices of bacon atop the turkey. Spread any desired condiments onto the tops and assemble your sliders.