Wednesday, September 2, 2015

MIA, Pancackes & #27 Sautéed Shishito Peppers

I know, I know!! I am SO BEHIND on my recipe posts!! I've actually cooked the recipes and taken the pictures, but just haven't gotten around to writing the posts!! My new job as host at Original Pancake House has kinda derailed my bloggin' train. Haven't had a "real" paying job in about 16 years, so this has been a bit of an adjustment.  I'll get caught up eventually....

Anyway, here's a quick recipe I tried the other day. A package of shishito peppers came in my Farm Fresh to You delivery and I had no idea what to do with with! A quick search on Google and I came across this gem! So easy and SUPER tasty!! Tastes like a chili relleno without all the cheese and egg batter and sauce.....
Sautéed Shishito Peppers
(Recipe from Epicurious )
shishito peppers
olive oil
fresh squeezed lemon juice
sea salt
Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.


Sunday, July 26, 2015

Summer of Selfies Challenge: FINAL Week & Giveaway

Are we really at 6-weeks already? Time flies when you're shootin' selfies! So, how'd it go? Was it easier than you thought?  Harder?  I will admit that even I was getting a bit weary of posting everyday... but I did it and I'm hoping to finish strong this week!

Here's your FINAL list of prompts! Use them or feel free to make up your own.

I'm also having a fun little giveaway as a way to say "thank you" for joining me in this experiment! These mugs are SUPER ADORBS and I knew that one of you just had to have them (I got a set for me too!!)!!

Here's how to enter to WIN (gotta do 'em all):

  1. Follow me on Instagram. CupcakeDD (comment on this post to let me know you did)
  2. You'll need to post at least 4 selfies this week (7/26-8/1) and come back and let me know that you have .
  3. Leave a comment letting me know what you've learned during Summer of Selfies. Did it change the way you see you? Did you find your "good side"? Did you discover a favorite technique or app?
Easy peasy, right? I'll pick a winner on August 3rd! Now, have a GREAT WEEK and keep clickin' those selfies!!!


Here's where it all started: Summer of Selfies Challenge

Friday, July 17, 2015

Summer of Selfies Challenge: Week Five

Week Five is all about technique! Strike a pose! Try something different.
For most of us, one side is more attractive than the other. Tilt your head to the left and then the right as you view yourself on your phone’s screen to find out your “best side”. Also, try extending your neck forward to accentuate your jaw line and get rid of the double chin effect.  You can also shoot high or hold the camera slightly above you and look up… that technique can help with a multitude of things! Most importantly, try and try again. Just keep clicking and figuring out what you like best and what is most comfortable for you!

Here are this week’s prompts with a little more explanation:
The Two Fisted Selfie - Hold the camera with two hands, away from your body. It’s easier to take a selfie this way because you can steady your camera with one hand and push the shutter release button with the other.  Be careful not to cover up the lens.

Standing In The Light - Pose in an area with good lighting, like inside near a window or outside. Gorgeous lighting = a more flattering selfie. The best time to shoot for lighting is “the magic hour”—one hour after sunrise and one hour before sunset.
The Full Monty (with clothes please!) – Do a full body shot! Strike a pose in front of a mirror or experiment by holding your camera at different angles (over your head, off to the side, etc..). Angle your body to the left or right, that's usually more flattering than shooting straight on.

Feet First – A selfie isn’t just about your face… try snapping a fun shot of your feet or another body part (keeping it clean!), like your hands, your shoulder, knees, etc.
Get Tight – Don’t like that “I’m holding my arms up to take a selfie” look? Crop in tight on your face. Zoom in on your phone just slightly and hold the camera far away from your face. You’re features look proportionate, you declutter the background and you can’t see those arms at all!

Accessorize – Try wearing a hat, throwing on some sunglasses, don a wig, or sport a mustache… the possibilities are endless.
Express Yourself – Let’s break away from the duckface and try a good old fashioned smile! Not feelin’ it? Pout, frown, smirk, laugh, be goofy!

 Just a little heads up…. We will be having a giveaway in Week Six to celebrate completing the challenge! There will be a few rules, but nothing you can’t handle! Stay tuned and keep up those selfies!!

Wednesday, July 15, 2015

26 - Cherry Apple Cobbler

I LOVE a good cobbler, but for some reason I forget how easy it is to make one. Seriously, it's so simple! I saved time in the kitchen by replacing fresh, cut fruit with canned pie filling. I used a can of cherry and a can of apple, but you could use any kind you want (oooh, blueberry would be yummy!).  Serve this baby warm with a big ol' scoop of vanilla ice cream on top and you'll be a big hit!

Cherry Apple Cobbler
(Recipe adapted from )

2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 cups white sugar
1 1/2 cups milk
1/2 cup (1 stick) butter
1 - 21oz. can cherry pie filling
1 - 21oz. can apple pie filling

Preheat oven to 325 degrees F. Put butter in a 9x13 baking dish and place in oven until butter melts.

Blend together flour, baking powder, sugar, and milk.

Pour batter into baking dish over the melted butter. Spoon pie filling on top of the batter, do not stir.

Bake for 1 hour or until golden brown.


Saturday, July 11, 2015

Summer of Selfies Challenge: Week Four

Well, it's Week Four of our Summer of Selfies Challenge . I may actually be the only one left standing, but I'm not one to back down from a challenge! This week's prompts are "all about a verb"... should be easy peasy to get these babies done 'cuz hopefully you're doing these things already!

I wanted to mention that if you just aren't loving your selfies, there are lots of apps out there that allow you to "fix" them or just make them even more fabulous. You can touch things up, crop them, add filters, etc.

Here are some of our favorites:

Facetune - This one is great for softening those little flaws that we all have!


Snapseed - I haven't used this one but it's Christine's go-to for fixing up pics!

CameraBag - My friend Taffi swears by this one! Lots of FABULOUS filters!

Pixlr-o-matic - Add style to your photos using effects, overlays, and borders. SO MANY awesome filters!
Do YOU have a favorite photo editing app that you like to use? Let us know!

Sunday, July 5, 2015

#25 - Summer Vegetable Frittata

I may be repeating myself, but I love breakfast! I love it anytime of day! I'll have breakfast for breakfast, breakfast for lunch, breakfast for dinner, breakfast just because..... ya got me? Anyway, I made this Summer Vegetable Frittata for dinner the other night. It just so happened that I had gotten my monthly produce delivery from Farm Fresh to You and it had all of the veg I needed to whip this baby up!

Eggs and vegetables... that's pretty much all you need.  You can definitely throw in your own mix of vegetables, swap them out seasonally. I matched it up with fried potatoes and fruit (more stuff from my Farm Fresh to You box). It's definitely tasty served warm, but you would also make it the day before and serve it cold.

Oh, and if you're interested in getting local, farm fresh produce delivered to your front door, I've got a $10 off your first delivery coupon code for ya! Stop by Farm Fresh to You and USE CODE: JULI4353 !

Summer Vegetable Frittata
(Recipe adapted from my recipes )
Serves 4

  • 1 1/2 tablespoons olive oil
  • 1 cup diced zucchini
  • 1/2 cup chop
    ped red bell pepper
  • 1/3 cup chopped onion
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup chopped seeded tomato
  • 9 large eggs
1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
3. Preheat broiler.
4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.

 (Recipe #25 of 52)


Saturday, July 4, 2015

Summer of Selfies Challenge: Week Three

Keep it up... WEEK THREE, the half-way point! You may have gotten a little behind with your selfies, but don't give up!! Why not challenge yourself to post at least THREE selfies this week!
Y'all are ROCKIN' the selfies so far!!!

Tuesday, June 30, 2015

#24 - Beef Barbacoa

This one is a keeper... fix it and forget it! I got it all ready to go, threw it in the crockpot, went to the beach, and came home to the delicious smell of Beef Barbacoa! All I had to do was shred the meat, heat up some tortillas and chop a few veg and dinner was served. A few days later I made quesadillas with the left overs and I STILL had meat left! It was good stuff!

Beef Barbacoa

(Recipe adapted from That Skinny Chick)


  • 3 tablespoons apple cider vinegar
  • 4 garlic cloves, sliced
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • ½ teaspoon ground black pepper
  • 2 teaspoons salt
  • A pinch ground cloves
  • 2 tablespoons vegetable oil
  • 1 12 oz.bottle of beer (can substitute chicken broth)
  • 3 bay leaves
  • 3 tablespoons lime juice
  • 2-4 chipotle chiles in adobo
  • ¼ cup tomato paste
  • 4 pound chuck roast
  • ½ yellow onion, sliced
  • diced tomatoes, grated cheese, guacamole, pico de gallo, lettuce, sour cream, tortillas, etc.

    1. To make the adobo sauce combine vinegar, lime juice, chipotles, tomato paste, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
    2. Remove any excess fat from the roast and then cut into a few large chunks.
    3. Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
    4. Place meat into Crockpot and pour adobo sauce over meat.
    5. Pour in the beer and add bay leaves and onions.
    6. Cook on high heat 6 hours or on low all day.
    7. Shred the meat with two forks and serve with tortillas and a variety of toppings when ready.
    Had to share some of our beach day too (aka. what to do while dinner is cookin' )...
    Beach Glam!
    My Guys