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TGFM- Thank God For Momma

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images via here & here

This weekend my momma is coming to town and I am so excited! It has been awhile since we have had a  “girls weekend” filled with good shopping, good food and great wine. Yesterday I said I was a daddy’s girl. Welp, today I am a momma’s girl. Some things never change? Regardless, my momma and I get along well and always have — aside from the b*tchy teen years. Sorry about that, mom. Happens to the best of us. Anyways, I cannot wait to spend the weekend with her. It’s great when she comes it town because it is an excuse to escape “my Dallas” and jump into different “getaway Dallas.” I don’t have the itch to go out to bars or see everyone. I can lay low and just be. I always need a weekend “away” everyone once in a while! A little R&R with my momma is exactly what I need!! Now another positive aspect of momma coming to town: we have very similar taste in clothes so it tends to work out well when we go shopping together. This weekend we might also make a quick stop by Dry Bar for a little refreshing hair-do. And it wouldn’t be fair to have great hair & keep it cooped up inside– so we made reservations at Hattie’s in the Bishop Arts District. I cannot wait to cross this restaurant off my Dallas foodie list!

Hope everyone has a fantastic weekend!

xx, MEB


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Tuesday Recap & Links

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This.week.is.hectic. Four words that clearly don’t do enough justice. I may be in and out this week with blogging. My career is slowly taking over my life and will be for the next couple of weeks. My plan is to work on the blog in my down time and/or this weekend. I apologize for my slacking lately. I declare this week as time to enjoy a (read: BIG) glass of wine and some quiet time when possible. Err— if only it was possible. I will try my best, don’t you worry!

As for now, here are a few recipes I am dying to try. One that I may or may not (busted: I totally am) making tonight with the boyfriend. I will be sure to document the process! Bon Appetit!

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Mini Corn Dog Muffins

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And last but certainly not least for the choco-holics (like myself)…

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Image & Recipe via

Until next time… have a wonderful day!!

xx, MEB


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Weekend Recap: NYC

This past weekend was beyond amazing. New York is such a great place to visit. Keyword: visit. Although it is wonderful, I don’t think I could ever live there. But that is just my personal opinion — clearly there are many people who would agree with me! The fashion was spectacular — hello, Madison Ave — and the food was even better. This was the boyfriend’s first trip to NYC and I think it safe to say he is a fan, as well. Below are a few (read: A TON) pictures to help review this weekend! We started off Saturday at Freedom Tower and some exploring in the city. Saturday night was a hit with seeing The Book of Mormon (hilarious!). Sunday we visited the MET and took a stroll through Central Park followed by a long walk through the city. Monday was short day in the city but we made a quick stop by The Empire State Building to get some beautiful views of the city. Perfect weekend trip if you ask me! I apologize, pictures uploaded in reverse order so just pretend it was on purpose…

 

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Empire State Building

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Beautiful city — how great is this picture. I love all the brownstones in NYC!

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Taking a quick break in Central Park

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Outside the MET — fantastic museum

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Frattiest kid that ever lived. I want him to be mine (one day)!

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Scored this coat at a sale in SoHo (C.Wonder — available in stores only)

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Have a great four-day-week!!!

xx, MEB


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The Good Stuff

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Last night I had an impromptu night of cooking with my roommate & friend. We made, you guessed it, stuffed bell peppers. I have always been a fan of stuffed peppers. Something (err— everything) about them is just fantastic. I think it has something to do with the mix & match of meat, vegetables, and rice — all of these make a balanced meal in my mind. Not to mention, I love baking things. Is this weird? I would MUCH rather bake something than an other form of cooking. Its so simple and easy! Okay,  I understand that may have just qualified me as a lazy cook but whatever, the food turns out great and allows my kitchen to remain mess-free. Perfectly good justifications if you ask me. I have used the recipe from Let’s Dish before and once again, it was a complete success. Bon Appetit!

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Ingredients
2 tablespoons olive oil, divided
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
2 cups cooked rice
4-6 red (or green) bell peppers
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 (10 oz.) can diced tomatoes and green chilies
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 cups shredded cheddar cheese
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees.  Cut the peppers in half lengthwise and remove seeds and ribs.  Coat the pepper halves inside and out with about 1 tablespoon of the olive oil.  Place into a lightly greased baking dish.  In a large saute pan over medium high heat, saute the onion and garlic in remaining olive oil until soft.  Reduce heat to medium and add ground beef; cook until beef is no longer pink .  Stir in taco seasoning.  Add diced tomato and green chilies, corn, beans and sour cream.  Stir and cook until heated through. Remove from heat and stir in cooked rice and cilantro.

Generously fill peppers with meat and rice mixture.  Cover and bake for 30-35 minutes, or until peppers are just tender.  Remove from oven and sprinkle with shredded cheese.  Return to oven, uncovered, for 5-10 minutes more, until cheese is melted and peppers are tender.  Garnish with additional cheese, cilantro, avocado or sour cream, if desired.

* My friend brought over a side salad which included goat cheese (my favorite!!), shaved almonds, apples and a few other goodies. It was delicious!

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PS. Can you tell the difference in quality of photos? I used my dad’s camera that I talked about yesterday and I think the pictures are so much better. But I am a nerd and notice these things. Maybe I finally found a hobby? We’ll see!! Bare with me as I am still learning how to use it :) Enjoy your Wednesday!

xx, MEB


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Currently Coveting: Food

Below are some recipes that I have been dying to try but have not yet got around to making. They all look delicious so it’s inevitable that they will eventually get cooked–all in due time!! Feel free to let me know if you try any! Click on the recipe names below the images for the links to the recipes!

|Butternut Squash Risotto with Bacon | 

| Honey Chicken Salad with Grapes and Feta |


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Happy Thanksgiving!

| 1. Spiced Apple Cranberry Pie | 2. Chorizo & Andouille Cornbread Stuffing | 3. Salted Turkey with Citrus & Herbs | 4. Sweet Potato Casserole |

Do these all not look to.die.for?! I am overjoyed with the fact that today is Thanksgiving. I cannot wait to enjoy a wonderful meal with family and loved ones!! Enjoy the holiday and time away from school or the office. Put away cell phones, laptops and anything that connects you to the world. This is a time to be with family, blood-related or not. Have fun, eat lots, and most importantly…enjoy it! Bon Appetit!

May you have a wonderful and happy Thanksgiving! I’ll be back on Monday!

xx, MEB


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Hello, pumpkin!

I told you once and I’ll tell you again- I love foodgawker. Well for the umph-teenth time, foodgawker has prevailed and amazed me all over again. This time it is a pumpkin bundt cake (recipe below). When i first moved into my “big girl” apartment I obviously had to do the necessary kitchen supply shopping. When in a cute kitchen boutique in Dallas i came across a bundt cake pan. I had to have it. If you’ve never tried Nothing Bundt Cakes, you haven’t lived. They’re heavenly. Always moist and just enough frosting that will make you stop after two (maybe three) slices. So this was my mission. I figured it can’t be THAT difficult to create a bundt cake. However, after reading one of my recipe blogs, I realized I may not know what I just signed myself up for. How oblivious was I!?!? I thought i could just follow the recipe and bake it like a cake—ta da! Silly me. Apparently there is a science behind this tasty treat. One which includes perfecting the turning over of the cake while having it remain in one piece. Mine surprisingly turned out okay! Although, it wasn’t as easy as I had originally planned. It all tastes the same, right? Last time i posted pictures they weren’t the prettiest of the crop so I’ll stick to the professional ones this time. Let me know if you’ve cooked any pumpkin recipes this year so far. I’d love to try them! Oh and PS. the best part about this recipe was i had to buy very few ingredients. Most of the stuff I already had at home from my last baking extravaganza!

Pumpkin Bundt Cake
Yields 24 servings

Ingredients
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt (optional)
2 1/2 cups granulated sugar
1 cup canola oil
3 eggs
1 teaspoon vanilla extract
1 can (15 ounces) pumpkin
powdered sugar, for dusting

Directions

  1. Preheat oven to 350 degrees.  Spray 10-inch bundt pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, spices and salt.
  3. In a large bowl, beat sugar and oil until combined.  Add eggs, one at a time, beating well after each addition, and add vanilla with the last egg.
  4. To the egg mixture, alternate adding flour mixture and pumpkin, beating well on medium-low after each addition.
  5. Pour into prepared bundt pan.  Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before inverting onto a wire rack.  Let cool completely and then dust with powdered sugar before serving.

Have a tasteful Wednesday!

xx, MEB