What have you been up to?

Until time allows, here is a new site I’m loving right now and a few recipes to try one day soon.

www.seriouseats.com

Fried green tomatoes

Blackberry buttermilk bundt

Greek salad skewers

Spinach and guyere strata

Mexican-style shrimp cocktail

Key lime shrimp tacos

I have already eaten enough to make my self silly sick, lol. Excuse me while I fall into a sugar coma!

So in honor of my birthday, tell me your favorite cupcake or cupcake shop!

Meanwhile, here a pics of a few I’ve eaten this week!

*I had the Tres Leches Cupcake (pictured) and Chocolate fudge*

*I technically ate the cookies and cream and wedding cake cupcakes. I couldn’t find photos of them online*

Ingredients
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 te fine sea salt
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
2 1/4 cups chilled buttermilk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted, plus more for pan and serving
Finely grated zest of 1 1/2 lemons
2 1/2-3 cups blueberries
Pure maple syrup, heated to warm, for serving

Directions
In a large bowl, combine whole-wheat flour, all-purpose flour, sugar, salt, baking powder, baking soda and cinnamon. Add buttermilk, eggs, melted butter and zest; stir together until just combined (a little lumpy is ok; do not overmix).

Heat griddle over medium heat; brush with butter. In batches, drop batter in 1/3 cupfuls onto skillet; arrange blueberries on pancakes (about 25 per pancake), pressing berries gently into pancakes. Cook pancakes until underside is deep golden, about 3 minutes, then flip, reduce heat to low and cook 2 minutes more. Serve warm with butter and syrup.

Artichoke Scrambled Eggs Benedict

Ingredients
8 canned artichoke bottoms (1 1/2 cans), rinsed (see Shopping Tip)
4 teaspoons extra-virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon salt

Directions
1. Preheat oven to 425°F.

2. Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta in an even layer on the other half. Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.

3. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth. Beat eggs and egg whites in a large bowl.

4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.

5. To serve, divide the artichoke bottoms among 4 plates. Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce. Garnish with oregano sprigs, if desired.

Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.

My boyfriend and I got the bright idea to try to find the best hamburger in the Dallas/ Fort Worth area over the weekend.  I’m not sure we’re going to survive the test after trying our first spot – Wingfield’s Breakfast & Burger.

Winfield’s is known for it’s monster size burgers, so we knew going in this was not going to be for the faint of heart.  When we got home (Wingfield’s is one of those drive up and order spots – think a diner with a counter and a grill, where you either go home or eat in your car), we were a little shocked at the size of the burger. 

Now I’ve had bigger burgers(shout out to Stamps Burger in Jackson, MS), but after being on a kick of eating healthy, I was a little intimidated, lol.

We both ordered the single, bacon cheeseburger (Heaven help the soul who orders the triple!).  I got onion rings.  He ordered fries.  I decided early on to just eat half of mine, but my fearless boyfriend said he was going in, lol.  By the time we both got through our portions, it was clear that there was nothing good about eating a monster burger.  Let’s just say our relationship got even deeper after having to suffer together through the digesting of all that beef.

Rating – 2 1/2 stars out of 5

The beef was too salty, and not in a tongue-tingling seasoned salt kind of way.  Add in the bacon, and you have me with a sodium headache.  The cheese melted off, so there was no cheesiness to enjoy.  I will say they got that saucy-ness I love right – lots of mayo, mustard, and catsup. 

Overall, great presentation and great potential, but the burger fell short of being what I was looking for -  medium-well done, buttery, toasty, mouth-watering, yumminess. 

I will say, the onion rings are on point.  Even the non-descript crinkle fries were crisped just right.  Too bad I came in for the burger.

Next up: Smash Burger; Angry Dog; and Kincaids

Quaker Oatmeal Topping Ideas

What’s your favorite?

Deep South Shrimp, Sausage and Grits

Prep: 4 minutes; Cook: 9 minutes; Other: 2 minutes

Prep Time: 6 minutes
Cook Time: 9 minutes
Yield: 4 servings (serving size: 3/4 cup)

Ingredients
Cooking spray
3/4 pound peeled and deveined medium shrimp
1 teaspoon Old Bay seasoning
1/4 teaspoon freshly ground black pepper
1 cup refrigerated prechopped tricolor bell pepper
1 (6.5-ounce) link smoked turkey sausage, cut into 1/8-inch-thick slices
2 garlic cloves, minced
1/4 cup water
Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

2. Return pan to medium-high heat. Coat pan with cooking spray. Add bell pepper; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes.

Nutritional Information
Calories:142 (18% from fat)
Fat:3g (sat 1g,mono 0.1g,poly 0.3g)
Protein:19.7g
Carbohydrate:7.6g
Fiber:0.6g
Cholesterol:147mg
Iron:2.8mg
Sodium:701mg
Calcium:48mg

Spicy Cheese Grits

Prep: 3 minutes; Cook: 7 minutes

Prep Time: 3 minutes
Cook Time: 7 minutes
Yield: 4 servings (serving size: 1/2 cup)

Ingredients
1 1/2 cups water
1/2 cup uncooked quick-cooking grits
1/2 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
3/4 teaspoon hot sauce
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
1. Bring 1 1/2 cups water to a boil in a medium saucepan. Gradually stir in grits. Cover, reduce heat, and simmer 5 minutes. Stir in milk. Remove from heat; add remaining ingredients, stirring until cheese melts.

Nutritional Information
Calories:111 (18% from fat)
Fat:2g (sat 1.2g,mono 0.1g,poly 0.1g)
Protein:5.1g
Carbohydrate:17.5g
Fiber:0.3g
Cholesterol:7mg
Iron:0.8mg
Sodium:275mg
Calcium:113mg

Chili-Garlic Glazed Salmon

This sweet-and-spicy glaze permeates the fish as it broils, creating an intensely satisfying entrée with only 298 calories per serving. Minted Sugar Snap Peas make a cool, complementary side.

Prep: 4 minutes; Cook: 7 minutes

Chili-Lime Shrimp

Freshly squeezed citrus balances the heat of this rich sauce. If you buy peeled and deveined shrimp, this recipe is ready in just 10 minutes.

Prep: 4 minutes; Cook: 6 minutes

When you open the bottle you can’t help but appreciate the freshness you smell. It’s like smelling a fresh tomato. It just can’t be beat. Add to it an amazing taste and you have me eating it by the spoonful.

I love it!

Real Simple Meal in 15 Minutes