pinned it, made it: chickpea cakes with shaved asparagus and yogurt

Raise your hand if you overdid it a bit on the food front this weekend! From a cookout feast Friday to multiple plates of Brasa at Angie’s (gorgeous) wedding Saturday to a steak and twice-baked potatoes dinner last night, the hits just kept rolling (in the best possible way). In the mood for something a little lighter, I turned to Pinterest to find a recipe using three ingredients I had on hand—chickpeas, farmers market asparagus and some leftover yogurt sauce.

One of the recipes I pinned was this one from Naturally Ella…chickpea cakes with shaved asparagus and yogurt.

I had everything called for on hand, saving me from a stop at the store on my already endless commute home from work. #score Can I tell you how happy I am to be stir-frying in shorts with the windows open? Seriously, so happy.

Processed with VSCOcam with f2 presetThe resulting dish was so BEYOND GOOD, I’m already looking forward to eating my leftovers for lunch tomorrow. The patties were flavorful and crisp and the tomato-asparagus melange on top was simple and perfect. Over the top went some leftover dill-y yogurt sauce, to which I added a squeeze of fresh lemon juice, and dash of smoked paprika.

Processed with VSCOcam with f2 presetIt was the perfect foil to all deep-fried, meaty goodness I consumed for the 72 hours prior, and it didn’t even take that long to whip up. Are you pinning any fresh summer suppers? If so, leave me your profile address so I can follow along!



Top photo c/o: Naturally Ella.

saturday night supper

Tonight’s forecast looks like this.

snowshotYikes. I’m going to take advantage of the weather and stay in, cozy up and cook a yummy dinner for my hon and me. Here’s what’s on tonight’s menu.

First up, Rosemary Lime Cocktails via Joy the Baker.

6428745831_2d86f6747c_zFor the main course, I’m making this Bacon Mac & Cheese with Wisconsin Gruyère, a dish I fell head-over-heels for after seeing it on Savory Sweet Life earlier this week.


And to finish, Slow Cooker Pumpkin-Apple Dessert. I love making desserts in my Crock-Pot because you can start ’em before dinner and they’re ready and warm by the time the dinner dishes are done.

4263e4c2-1bd3-42d8-9fad-ab747b1f29daIt’s not a fancy lineup, just some hearty home cooking. Which sounds perfect on a winter night when the snowflakes are a-fallin’. I hope you are all having warm and restful weekends as well!



from grandma ella’s recipe box: sloppy joes

Something you should know about me: I could read recipes all the live-long day. Another thing you should know about me: I absolutely love projects, especially ones that require sorting or better yet, alphabetizing. So yesterday, when my mom pulled out two huge recipe boxes full of my grandma Ella’s recipes, and asked me to categorize them all, I was pretty much in heaven.

I came across a lot of old favorites from growing up, including this one for Sloppy Joes, aka one of my most beloved comfort foods.

It makes a batch large enough to feed a small army, but it freezes like a dream. I remember eating this at Grandma’s on a homemade whole wheat bun, with raw veggies, ripple chips and dip. And now I’m hungry.



how to: roast root veggies

Happy Tuesday, lovelies!

Today’s how-to pertains to roasted root veggies. Also known as, vegetables that taste like candy and are addictive as crack. The directions below are adapted from Yellow Rose Recipes, an (unfortunately) out-of-print cookbook that gets a ton of use in my kitchen. Anyway, this is a comforting winter side that’s easy-to-make, all-around delicious and healthy.


3 medium carrots

1 yam

2 medium yukon gold potatoes

1 parsnip

1 beet

[You can mix up what root veggies you want to include—try red potatoes, golden beets, rutabagas and turnips…]

1-2 T. olive oil

2 T. tamari or soy sauce

1-2 T. maple syrup

3-4 cloves of garlic, pressed or chopped

1 t. dried thyme

1/2 t. rosemary, crushed

1/2 t. dill

1/2 t. salt

1/2 t. pepper


Preheat oven to 400 degrees. Peel yer veggies and chip-chop them into 3/4-1-inch pieces.

In a large bowl, whisk together the rest of the ingredients.

Add the roots and toss.

Add veggies to a lightly sprayed 9-by-13 inch baking dish or roasting pan.

Roast for 20 minutes, remove from  oven, toss around with a wooden spoon, and put back in oven for 20-30 more minutes. Your kitchen’s going to smell delicious!

Remove and serve, adding more salt and pepper if necessary.

Roasted roots go well with pretty much anything, and I like to think they taste even better the next day. Try piling a scoop or two over some arugula and top with goat cheese for a super veggie-licious lunch. Yum!




guest post: the rad housewife makes chicken a’la king

Happy Tuesday, lovelies!

Today’s guest post is courtesy of Mrs. Kate Smith, a beautiful blonde who shares her adventures in stylish domesticity on her blog, The Diary of a Rad Housewife. Kate’s not one to brag, like ever, about anything, but I think her talents in the kitchen are worth some serious horn-tooting. Today, she’s sharing a recipe for a winter comfort-food classic. I hope you enjoy!



The Housewife Queen Makes Chicken A’La King

If there’s one thing I admire about women from yesteryear, it’s their creativity with ingredients. What passed for food back in the day is oftentimes astounding—Velveeta, creamed cottage cheese, Jell-o and pineapple slices were staples, for heaven’s sake. And don’t get me started on what’s in Sherried Beef or Hamburg & Tatertot Hot Dish. But somehow all those dinners were consumed and here we are.

As a vintage cookbook collector, I would be remiss if I didn’t offer up one of my favorite golden oldies during my time as a guest blogger for the high plains thrifter. I’ve modified it quite a bit, but this Chicken A’La King is still the brainchild of Mrs. June Klee, straight from the Women’s Circle Home Cooking “Instant Cooking for People on the Go!” cookbook, circa 1978. Let’s dive in!

Chicken A’La King

1 boneless, skinless chicken breast
1 boneless, skinless chicken thigh
2 tbsp. olive oil
1 c. yellow onion, diced
0.5 c. carrots, sliced and peeled
0.5 c. peas
1.5 c. chicken stock
1 tsp. fresh sage, finely chopped
1 tsp. fresh thyme, finely chopped
2 tsp. celery leaf, finely chopped
Kosher salt and pepper

1. Preheat oven to 400 F.

2. Dice chicken.

3. Heat olive oil in a medium saucepan; add the onion and carrots. Saute until slightly softened.

4. Add stock and bring to a boil. Lower heat and add chicken pieces, bringing to a simmer.

5. Add peas, sage, thyme, celery leaf, 2 tsp. of salt and several grindings of pepper.

6. To thicken the dish (as it’s chilly out and you’ll probably want something nice and hearty): make a roux by melting 2 tbsp. of butter over low heat in a small sauce pan. Add 3 tbsp. of flour while stirring constantly with a wooden spoon. Do not let roux brown. Add 1/3 c. of heavy cream to mixture, stirring vigorously until mixture thickens. Season to taste.

7. Add to chicken and vegetable mixture and simmer.

8. Place in casserole dish and heat in oven for 15 minutes.

Serve over warm, fresh slices of pain au levain from French Meadow Bakery & Cafe.

Note: A big thanks to the Williams-Sonoma Bride & Groom Cookbook for its inspiration in helping me to update this vintage classic. And also to Amy Casey for sharing her food photography.

P.S. This is my 200th post! Holy crap!!