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Texas Popovers with Strawberry Jalapeno Butter

August 22, 2015 By Autumn Rose Reo 12 Comments

I’m a proud Texas gal.

Born, bred and while I do love to travel, I’ll always say this is home.

When you see those people with the big state of Texas across their chest, that’s us.

A photo posted by MamaChallenge.com | Autumn Reo (@autumnreo) on Apr 11, 2015 at 1:13pm PDT

We decorate our home with big Texas flags and proudly sing anything by Pat Green and Robert Earl Keen (if you need more explanation, send me an email.) And we even live right next to this little placed called AT&T Stadium (AKA the home of the Dallas Cowboys and the biggest stadium ever built.)

When we cook, we buy, cook and eat Texas because…this is Texas and that’s what you do. Including my Lonestar Eggs (available only at Walmart.)

We practice Texas traditions like spring bluebonnet photos…

…and an annual girls trip to the flagship Neiman Marcus in downtown Dallas for warm popovers and strawberry butter.

Photo Credit

For some reason, even if you don’t like the ideas of dressing up in your Sunday’s best, you’ll do it every time, heels and all, just to get your hands on this complementary starter. It doesn’t matter what else you plan to order, it’s all about tearing off a little piee of the buttery popover and slapping a pat of the strawberry butter to melt down the bread just enough before you let it enter your mouth. Yep, it’s that good. And there’s something about eating something so sinfully simple that makes it so fun and probably even taste a little bit better.

So when my little gal turned four with an over-the-top tea party, I knew I was starting something I was going to have to continue at home with big, fun elaborate tea parties! And all tea parties should include popovers.

But like any Texas cook, I can’t help but put a little something else in there to make it really wow. (We take our unofficial motto: “Everything is bigger and better in Texas” very seriously.) So it wouldn’t just be big popovers with strawberry butter, it would be strawberry-jalapeno butter.

Before you go thinking I’m going to put my little princess in pain (or any others that don’t like a little spicy in their step), you should know jalapeno is a flavor and if you don’t include the seeds and stem, most the time you will just have the spice of the pepper and not the bite. However, I can’t help to include that the bite with the creamy sweetness of the strawberry butter makes it really a really good marriage of when opposites attract. Best of all, this all happened in just about an hour.

Yep, y’all, that’s all it took to make it. A few ingredients from your pantry and SIX Lonestar Eggs.

Popovers with Strawberry Jalapeno Butter

Author: Autumn @mamachallenge.com

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Description

A Texas tradition, this is an easy recipe for the traditional popover with a spicy take on strawberry butter.

Ingredients

Scale

For the Turnovers
4 cups flour
1 1/2 teaspoon salt
1 teaspoon baking powder
3 1/4 cup milk, slightly warmed
6 Lonestar Eggs, beaten at room temperature
cooking spray
For the Strawberry Jalapeno Butter
1 stick unsalted butter, room temperature
1/4 cup strawberry jam
1 jalapeno, chopped (optional: omit entirely or just remove seeds for less heat)

Instructions

Sift flour, salt, and powder together in a large bowl.
To the mixer, add eggs and slightly warmed milk together and blend on low.
Add flour mixture gradually until all is blended.
Turn off machine and let batter rest for 1 hour at room temperature.
Preheat oven at 450F degrees.
Spray muffin or popover pan with cooking spray.
Fill pans until almost full.
Place batter in the over and bake at 450F for 15 minutes. Then turn oven to 375F degrees and bake for 20-25 minutes until a golden brown. (Don’t keep opening the oven door to look at them or they will fall!)
While turnovers are cooking, combine butter, jam and jalapeno together in a bowl and at medium until fluffy. Set aside until ready to serve (or put in fridge for a little bit to firm up.)
Once turnovers are complete, remove from the oven, and serve immediately with butter.

How do you show your Texas pride?

Lactose Free Gluten Free Banana Pudding

August 12, 2015 By Autumn Rose Reo 20 Comments

Just because you have an allergy doesn’t mean you shouldn’t expect to enjoy your favorite foods. Enjoy every bite of this Lactose Free Gluten Free Banana Pudding…again and again!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #livethefairlife #CollectiveBias

Getting older has its ups and downs. Just about six months ago, my husband was diagnosed with Celiac’s Disease and I discovered that my friend lactose and I were not exactly getting along. So changes in both our diets made for across-the-board changes for the whole family like our favorite summertime treat, banana pudding.

The world of food changes a lot when you take out gluten. And lactose.

That creamy blend of bananas, cream and the crunch as you bite into the vanilla wafer goodness is one of the sweetest simplest joys. And with no gluten and now trying to avoid lactose, banana pudding was going to be real hard to make for the next Saturday BBQ or Sunday afternoon picnic.

Never one to let NO get in my way, I was determined to find a way to make my husband one of his top desserts, now gluten free banana pudding with ‘nilla wafers, y’all.

So after a quick trip to Kroger, off to the kitchen (and to Google) I went, to recreate my mother-in-law’s rich and dreamy banana pudding recipe. With only #7 ingredients, I was able to directly replace all the ingredients including gluten-free flour and fairlife for a pudding that was:

50% more protein than regular milk
30% more protein than regular milk
50% less sugar (versus normal milk)
that’s lactose free. Whoo-hoo for me (and my stomach!)
And ultra-filtered to perfection (to understand why that is something you SHOULD care about, check this out!)

And best of all, with fairlife you get all of those benefits without any change in the taste. That’s right, it tastes like “just like milk” because that’s exactly what it is with all the benefits!

As you can see the while family is on board so we have three fairlife milk varieties in our fridge…and I’m only missing the whole milk because I used it for the pudding! (We kinda like it a lot.)

And of course no ‘nanner pudding would be right without the wafers!

So adapting a gluten recipe, I was added a little fairlife and chia seeds (a great healthy alternative for xanthan gum which helps to thicken recipes using gluten-free ingredients) for a dead-on homemade ringer (that does mean it tastes just like it.)

While developing a recipe for gluten-free vanilla wafers was a little work in progress, I figured out a quarter-sized dollop makes the ideal-sized cookie with the right consistency you expect from your childhood memories.

Normally I’d serve banana pudding in a big trifle bowl and layer it beginning with wafer, banana, pudding and repeat, this time smaller portions of the custard seemed to be the right (basically so I could ensure one of us didn’t eat all of it!)

Quick note: You can make homemade whipping cream using fairlife whole milk by adding gelatin, powdered sugar and a little time in the refrigerator if you wanted to go completely homemade!

I think it’s fair to say that fairlife makes my life (and yours) a whole lot better with all the same ingredients, but better made.

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Lactose & Gluten Free Banana Pudding

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Ingredients

Scale

For the wafers:

1 1/3 cups gluten free flour

1/2 teaspoon chia seeds

dash teaspoon baking soda

1/2 teaspoon salt

8 tablespoons butter, room temperature

1/2 cup light brown brown sugar

1 egg, beaten, room temperature

4 teaspoons pure vanilla extra

2 tablespoons fairlife whole milk

For the pudding:

1 c. sugar

3–4 tablespoons gluten free flour

1/2 teaspoon salt

2 cups fairlife whole milk

3 egg yolks, beaten

1/2 stick butter (4 tablespoons)

2 teaspoons butter

Instructions

For the wafers:

Preheat oven to 325F. Lay parchment paper on baking sheet to prepare pan.

In a mixing bowl, whisk flour, chia seeds, baking powder, soda and salt.

Next add butter, sugar, egg, vanilla and milk, making sure to beat well. Batter will be thick, but not dry.

Scoop nickel to quarter size dollops of dough on pan about 1 inch apart.

Then using GF flour or water, flatten cookies slightly so they appear like wafers when cooked.

Cook for 15 minutes, remove from oven and cool before serving.

For the pudding:

Whisk sugar, flour, and salt in a medium saucepan.

Then over low heat, add milk and yolks and stir until mixture begins to bubble.

Next add butter and vanilla until it begins to thicken.

Store in fridge to cool and get thicker.

To prepare, layer pudding, wafers and slice bananas for the best banana pudding ever!

Did you make this recipe?

Tag @mamachallenge on Instagram and hashtag it #mamachallenge

Want more ways to make your menu more fairlife? Check out these recipes!

Relax with a Ginger Mandarin Orange Sparkletini

August 7, 2015 By Autumn Rose Reo 14 Comments

Did a kid vomit on you today? Did someone dent in the side of your car at the gym? Did the grocery store run out of your favorite coffee creamer? Did someone at work get the promotion you know you should have gotten?

Those are the kinds of things that happen that can make your day go from awesome to awful in about 2.5 seconds.

While a spa day is a great way to relax and take your own time out from the stress of everything, it’s not always in the schedule or the budget. However, there are some days that a little “bubbly water” and a little time to yourself to take a relaxing bubble bath is just the way to let go. Just so happens, I like my bubbles to drink with a little kick.

For me, I’d love if I could runaway for a few days, but sometimes, an hour to myself does just enough good. For me, free time is not even possible at night time. Between dinner, homework, chores, showers, teeth brushing and all the fun “surprises” that come with it, there’s no time for me to just enjoy a little quiet moment away with me, a bubble bath and a little cocktail. So I often have to make do with a 1 pm date with the bathtub.

Yep, you gotta make do with what you have, right? I may not have much time, but I can create a “lunch” date with my Kohler. I turn off the phone, make my cocktail, run a bubble bath, throw in some bath fizzies and smelly-good bubbles, and step in to the steam. Ahh…..

That’s all it takes to just relax. This way you don’t have to ask your spouse to watch the kids or sneak away.

So after long days taking care of the kids, running around like a chicken with its head cut off and general stress of dealing with people, a SPArkletini can make it all go away. At least for the time being. And best of all, this recipe is super easy and refreshing!

1. Head to Walmart and pick up Canada Dry Sparkling Seltzer Water Mandarin Orange and Lemon Lime flavors. Right now you can even save 50¢ on ONE (1) 12-pack cans of any flavor* Canada Dry® Sparkling Seltzer Water with this coupon.

2. You’ll also need just a few other ingredients, including ginger syrup (found at most beverage stores or a great recipe can be found here), vodka, and an orange. Yep, that’s it! (No need to make it difficult after the day you had!)

3. You’ll need to half an orange and then slice a few slices to use for garnish. (You’ll be using some of the juice and the slice is to make it pretty.)

4. To a shaker, you’ll need to add 1 ounce of ginger syrup and 2 ounces of vodka.

5. Then squeeze the orange for juice into the shaker (as much as you can, but you should get at least an ounce.) Next add 1/4 cup of ice.

6. Add the top and shake it up. (Cue the Cars, song here.)

7. Pour in the glass. Now top it off with the good staff, the Canada Dry Mandarin Orange and you can even add the Lemon-Lime for flavor. (The more seltzer water, the more bubbles to make you happy!)

8. Top with an orange and enjoy. Orange you glad you did?

What’s your favorite way to enjoy Canada Dry Sparking Seltzer Water? Get more inspiration here.

Keep Rolllin’ with Easy Lunch Box Sushi

July 27, 2015 By Autumn Rose Reo 6 Comments

This post is part of a social shopper marketing insight campaign with Weave Made Media®, and Hillshire Farm®, but all my opinions are my own. #weavemade #HillshireNaturals http://my-disclosur.es/RgFrEH.

I’d like to say that there was a time in the day where things slowed down, but they don’t.

The morning is a mad dash to the first of many destinations. Lunch often doesn’t even get a moment to be recognized except when you hear my stomach. And dinner is the brief moment between getting home, homework and getting back to unfinished work.

So any meal that doesn’t require more than five minutes and is healthy to eat, is a win-win in my book – whether it’s for the kids or for me!

Thankfully, Hillshire Farm is taking time for the important things like choosing the best farms and the best cuts of meat, to make natural lunch meats that are 100% natural and even better, 100% guaranteed you’re gonna like ’em!

We can take down a container of Hillshire Farm in just one sitting at any meal of the day, but I don’t feel bad because it’s it’s free of artificial ingredients, colors, preservatives, gluten and 97% fat free.

Save $0.75 on any ONE (1) Hillshire Farm Naturals® Black Forest Ham or Honey Roasted Ham with this digital coupon available through the Just4U online portal. *** Expires 8/9/15. (While Supplies Last)

However, wanting to change it up a bit, we made a way to make a quick, fun, easy and “creative” way to put a few vegetables into the mix with this lunch box sushi made with Hillshire Farm Naturals Ham I found at Tom Thumb.

By taking items always found in the fridge, like our favorite Hillshire Farm Honey Roasted Ham, carrots, spinach, string cheese and white bread, I made up a meal that’s paired perfect with fresh fruit or a snack that can be eaten with my fingers while still working on the hustle and bustle of the day like in the car or on the computer!

Finally you have something that keeps you rollin’ all day and even mix up with other items like eggs, Hillshire Farm ham and cheese for breakfast! And finally there’s also a lunch meat that taste good, is good for you and best of all is good for your budget!

Don’t you ❤️ it when you find your favorite healthy go-to AND its on sale? #HillshireNaturals #WeaveMade #ad

A photo posted by MamaChallenge.com | Autumn Reo (@autumnreo) on Jul 19, 2015 at 4:48pm PDT

And Hillshire Farm® goes one step further with a “Love It or We’ll Eat It” Guarantee to try the new Hillshire Farm Naturals. If you love it, they’ll donate a meal to someone in need and if you don’t, you get your money back! It’s that easy!

If you want another idea for a great way to enjoy Hillshire Farm Naturals for dinner, check out this easy Chicken Cordon Bleu recipe the whole family will love and you’ll love that it’s on the table in under 30 minutes!

Go Burgers, Go BBQ, Go Hickory

July 2, 2015 By Autumn Rose Reo 16 Comments

Without a doubt, when people come to visit Dallas, I am always asked “where do you go for good BBQ?”

In Texas, that’s a loaded question. There are many options, but if you throw in an Iron Chef, you know it’s gonna be good. But when you stack on a pile of burgers, craft cocktails and a cool patio at an upscale Texas roadhouse, then you got the ideal recipe for a killer BBQ joint. And did I mention a plate of pork done three ways? Yes, that just made it even better.

Appropriately coined Hickory, Chef Kent Rathbun has created the perfect pairing of burgers and bbq in a 6,500 square foot space on the Tollway in Plano. For those who can’t make up their mind what they are in the mood for (much like myself), I recently enjoyed the opportunity to sample several items from the menu at Hickory with Chef. Having him give the back story on the backbone of each dish gave a new level to each bite as well as the chance to try dishes I would have never ordered on my own.

Sides were pretty dang tasty too with comfort favorites with that funky twist you come to expect from any of Chef Rathbun’s concepts. With Granny Smith apple coleslaw, burnt end baked beans, salted baked potato salad, buttermilk onion rings, and waffle-cut Maytag blue cheese fries. And don’t worry, there’s a big plate of mac n cheese for you made in the skillet, so you know it’s good and hot. While I don’t care much for pickles, don’t miss your chance to crunch into any of the bread and butter or spicy dills…After snacking on these crispy-made cucumbers gone ripe, I may rethink my pickle problems.

As much as I enjoyed the meal, the real stand out for me as a beet and goat cheese salad. That’s right…until tonight I didn’t eat beets either, but when I took that first bite, the combination of beets and basil with the tanginess of goat cheese is exactly what summer is supposed to taste like. (And lucky for us, Chef Rathbun shares his recipe for this summer salad!)

Hickory’s Beet and Goat Cheese Salad by Chef Kent Rathbun

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Ingredients

Scale

FOR THE DRESSING

½ cup buttermilk
½ cup sour cream
1 each lemon, juiced and zested
2 teaspoons cracked black pepper

FOR THE BEET OIL

2 ounces red beets, peeled
4 ounces olive oil
1 teaspoon kosher salt

FOR THE BASIL OIL

8 each basil leaves
8 each spinach leaves, washed
4 ounces olive oil
1 teaspoon kosher salt

FOR THE SALAD

4 pounds assorted baby beets, washed, roasted,
peeled and quartered
4 tablespoon olive oil
1 tablespoon kosher salt
6 ounces lemon buttermilk dressing , see recipe
12 ounces creamy goat cheese, crumbled
2 tablespoons purple micro basil,
4 ounces watercress, washed and dried
2 ounces beet oil, see recipe
2 ounces basil oil, see recipe

Instructions

FOR THE DRESSING:

In a mixing bowl mix buttermilk, sour cream, lemon juice, lemon zest and cracked black pepper. Set aside.

FOR THE BEET OIL:

In a blender, blend together beets, olive oil and kosher salt until smooth. Store in squeeze bottle.

FOR THE BASIL OIL:

In a blender, blend together basil leaves, spinach leaves, olive oil and kosher salt until smooth.

FOR THE SALAD:

In a mixing bowl mix assorted beets with olive oil and kosher salt and set aside.
Arrange the beets evenly on 8 salad plates. Using a spoon, drizzle the buttermilk dressing over the beets and around the plate.
Cut 1 1 1/2 ounce wheel of the herbed goat cheese log. Place in the center of the plate and garnish with purple micro basil.
In a small mixing bowl dress the watercress with a small amount of beet oil and basil oil.
Sprinkle the top of the salad with the watercress.
Finish the salad by garnishing the plates with small drops of beet and basil oil around the salad on the plate.
Serve.

While you won’t have room for dessert, but if you insist on finishing your meal with a sweet treat, you’ll have several unique options to let your taste buds roll in like the banana lemon tart and skillet cobbler. And white you enjoy every last morsel, you can all discuss how what you’ll eat the next time you need Hickory.

Hickory
8100 Dallas Parkway
Plano, Texas
website

Perfect Recipes for Summer Sandwiches

June 22, 2015 By Autumn Rose Reo 30 Comments

Sandwiches were meant for summers.

While everyone has their favorite, the recipe for a perfect sandwich isn’t complicated. You just don’t need to have tons of ingredients or complicated processes…unless you want to.

What it really comes down to make the perfect summer sandwiches is the breads, the spreads and whatever stuff you want in between!

Breads

I love sandwiches because they give bread the opportunity to show off. But not all breads are made the same and choosing the right bread for your sandwich is imperative to create the perfect summer sandwich. If you have a sandwich with lots of heavy ingredients or ones with lots of produce (and moisture), you need a bread that is very crusty, meaty and can stand up to a BIG sandwich like a sourdough. However, sometimes you need more of bun than a loaf to handle the job, so you’ll want a kaiser roll. But sometimes it’s not the bread at all, but actually a wrap or flatbread that makes the best way to get that mass of goodness between your fingers into your mouth. I’m a huge fan of the bagel things, English muffins and even tortillas roll it up all the best.

Best breads for sandwiches:

Ciabatta
Sourdough
Foccacia
Baguettes
Whole Grains
Flatbreads

Spreads

My grandpa (Lord bless him) made the best sandwiches ever. What made them so amazing? I will never know especially since his ingredients weren’t anything different than turkey, wheat bread, cheese, lettuce, and tomato. However, what he did do was to make sure the mayonnaise or mustard always made it to the edges of the bread. This technique ensured each was as good as the rest.

And that’s what you want to do for your sandwich. Whether it’s a condiment out of a squeezable bottle or something a little fancier, you want to use just the right amount for the perfect summer sandwich and spread it just right. For me and for many, pesto makes everything better. Using a few fresh ingredients including the very seasonal basil, you can make a sandwich go from whoa to WOW with a small slather. While there are all kinds of different pesto varieties you can make (I’m a huge fan of cilantro pesto), all you really need is a little food processor to make a spread to use on your sandwich and later to spread on anything from poultry to produce (and everything in between.)

My go-to-recipe for pesto can be prepared in just a few minutes!

Perfect Basil Pesto

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Ingredients

Scale

2 cups fresh basil, packed
4 cups pine nuts
2 garlic cloves
4 cups grated parmesan
1/8 cup
kosher salt and pepper

Instructions

Combine all the ingredients except the EVOO in a blender, mixer, etc. and blend on low until combined.
Slowly add the EVOO and blend until fully mixed.
Pesto will last one week in the fridge or 4-5 months in the fridge (use in ice cube trays for easy and quick use!)
Also great as gifts!

Here are some of the best pesto-perfect recipes!

Follow Autumn {mamachallenge.com}’s board Perfect Pesto Recipes on Pinterest.

The Stuff in Between

Anything can go into a sandwich. The summer provides ideal sandwich ingredients like tomatoes, several varieties of lettuce, and cherries? Well you probably haven’t had too many cherries in your sandwich, but the idea is that you need to rethink your sandwich ingredients. While I love a turkey sandwich, sometimes thinking outside of the bread for some really great ways to enjoy some of the season’s best bounty in a whole new way. For me a dessert sandwich was an innovative pairing especially with tart cherries, thinly sliced ham, creamy muenster cheese and the crunch of this rosemary garlic bread crusty bread. Sometimes I’ve even added a little-grilled romaine for another layer of crunch and earthy greens.

While I love simmering cherries with bourbon for a sweet (and southern-like) treat, sometimes you just don’t have the time. So use preserves from the fridge or in my case, I put those gifted jams to work that didn’t seem like the right fit for toast, but uniquely curated with the right bread, cheese and other goodies, make a sandwich that’s out of this world. I used this sour cherry jam (affiliate) from Stonewall Kitchen and it tasted good on this sandwich as well as these gluten-free black forest brownies.

So what do you think makes the best sandwich?

Corner Bakery Cafe is rolling out new breakfast, lunch, and dinner flatbread sandwiches, bursting with fresh ingredients and available nationwide. Designed to power guests through the morning, Breakfast Power Flats include options such as the Avocado & Spinach, Applewood Smoked Bacon and the new Ham & Spinach. New to the lunch and dinner menu are Grilled Flats: Southwest Chicken, Chicken Caesar, Caprese with fresh mozzarella and BBQ Pork – all under 330 calories.

Get excited! Corner Bakery Cafe unveils new flatbreads under 350 calories! #unflatevent

Posted by Mama Challenge on Thursday, June 18, 2015

More sandwich ideas? Check out what Chef Tim Love and I made with bagels!

Summer Perfect Grilled Peach and Prosciutto Salad

May 25, 2015 By Autumn Rose Reo 27 Comments

Bite into the perfect summer salad with this grilled peach and prosciutto salad.

An avid grocery store fan, I probably go 3-5 times a week. Not just because I don’t always meal plan well and have to pick up a few last-minute items, but because I simply enjoy it – at least most the time.

However, Market Street is one my favorites. I even drive about 15 minutes out of my way because the experience itself is so enjoyable. From the moment you enter the doors, you receive smiles from the staff, opportunities to enjoy the food, you casually fill your cart and then when you finally resolve it’s time to leave, there’s never a long wait to check out AND someone insists to take out your bags. That’s the way it’s always been when it started as United many years ago in West Texas. When I was growing up that was the only grocery store we knew of and that’s what they did then and now. That’s sweet, right?

Just like summer time.

And you know what else is sweet?

Sugar Tree by Kingsburg Orchards at Market Street. The fruits are the exclusive, non-GMO plant breeding program that offers the most unique and exciting fruits available through cross-pollination using bees. From peaches, nectarines, and more, Sugar Tree got me thinking about all kinds of ways to taste summer… through the flesh of a juicy fruit.

I knew that I wanted to try the succulent peach in a recipe that allows it to shine – as the entrée. However, after an incidental run-in with a friend that also owns a few restaurants, I remembered a recipe she used to make on TV that always made me thirst for summertime with grilled peaches. But with my own twist that’s always a crowd pleaser…bacon.

Well, actually better than bacon…prosciutto.

Taking inspiration from my Italian vacation a few years ago, I wrapped the sweet fruit in prosciutto and then paired with spice of red onion, creamy bleu cheese and a little champagne balsamic for a summer dish you’ll crave on the hottest summer days for this grilled peach and prosciutto salad

Grilled Peach and Prosciutto Salad

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Ingredients

Scale

2 cups of Arugula or mixed greens
1 Sugar Tree peach, sliced
3–5 slices prosciutto
1–2 ounces bleu cheese, crumbled (I prefer to crumble my own)
1/4 red onion, sliced thinly
1 tablespoon balsamic dressing

Instructions

First, over high heat on a grill or a stove-top grill (this is what I use), cook peaches until you see grill marks (2 minutes.)
After peaches are slightly cooled, wrap peaches with prosciutto.
Next place greens over a bowl/plate, next a few red onion rings and then crumble bleu cheese.
Then place wrapped peaches over greens.
Lastly, add balsamic dressing or glaze to taste.

Celebrate Cinco de Mayo with Elotes from R Bar & Grill

May 4, 2015 By Autumn Rose Reo Leave a Comment

Margaritas make the short list from one of my favoritest things EVER.

Second to that is tacos.

But what else makes up the perfect Mexican meal?

Besides rice and beans, most people don’t think Mexican food has any other side options. However, if you’ve eaten corn in a cup or more fondly referred to elotes, you know that corn added with a couple of key ingredients makes the closest thing to a pot of gold that I know of. Golden goodness.

I recently discovered R Bar & Grill just around the corner from my house and can’t believe what I’ve been missing. While my experience found so many new favorites, the elotes had me reeling. So much so that I asked to meet the Chef Marcelo Vasquez to tell him how good they were. And then he said “these are so easy that anyone can do it.”

Then he gave me the recipe. And I’m giving it to you. That’s what you get when you talk to a blogger, right?

Elotes from R Bar & Grill

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Ingredients

Scale

6 ounces fresh chared corn
2 ounces heavy cream
1.5 ounces cotija cheese
salt and pepper to taste
1/2 fresh lime

Instructions

In a sauteed pan place the corn and heavy cream over medium flame and let it heat well.
Add the cotija cheese and melted the cheese slowly.
Put the half of fresh lime and grilled both sides. Place all the corn mix in a serving bowl and place the lime on top as garnish..

R Bar is also hosting a Mother’s Day four-course special! Celebrate the special woman in your life by treating her to an unforgettable meal at R Bar & Grill on Mother’s Day. R Bar & Grill offers guests a set menu including an appetizer, choice of soup or salad, two entrée options and a decadent amaretto crepe for dessert to top off this special day.

Mother’s Day Menu

Appetizer
Scallops Tamales with Corn & Basil Puree, Chili Oil
Salad or Soup
Garden Mix Greens with Pickle Onions, Blue Cheese Crostini
Roasted Sweet Potatoes
Honey & whole Grain Mustard Vinaigrette

Parmesan & Lentil with Jimmy’s Sausage & Fried Croutons

Entrees
Texas Surf & Turf
Slow Braised Short Rib and Roasted Lobster Tail
Wild Mushroom Beer Sauce & Garlic Clarified Butter
Jalapeno Cheddar Au Gratin & Green Beans with Fried Shallots

Grilled Beef Tenderloin and Shrimp
Red Wine Vegetable Glaze & Garlic Lemon Butter Sauce
Jalapeno Cheddar Au Gratin & Green Bean with Fried Shallots

Dessert
Amaretto Crepes Filled with Caramel and Wild Berries with Vanilla Ice Cream

This four-Course Dinner option is available for $48.00 per person and will be served from 11 a.m. to 11 p.m. Reservations to dine are recommended and can be made by calling the restaurant at 817.640.4711.

About R Bar & Grill

Located at Hilton Arlington at 2401 E Lamar Blvd, R Bar is open seven days a week from 11 a.m. – 11 p.m. on Sunday through Thursday, and 11 a.m. – 2a.m. on Friday and Saturday. For reservations and more information, please call 817-640-3322 or visit www.rbarandgrilltx.com.

Lunch Box Inspiration: Kid Friendly Dinner Ideas You Want to Eat

April 28, 2015 By Autumn Rose Reo 28 Comments

While there’s nothing wrong with chicken nuggets and macaroni and cheese, after about the third night in a row I’m over it, way over it.

We’ve all had that moment when you can’t stomach the idea of eating junk food and the kids won’t even consider anything beyond the three food groups of french fries, noodles and sugar, but I’ve learned there is a compromise.

So take out the lunch box, we’re making dinner.

That’s right, we’re using the same items you use to make your child’s lunch box to inspire you to make kid friendly dinner ideas you’ll not only like, but will actually elevate your kids’ palate and make yours pretty happy, too. And you gotta love that you’re being frugal by using ingredients you already have in your house.

Yep, I’m showing you how to make dinner with items from your kids lunch box. It’s dual-use foods they already love recreated in a whole new way and they can even help you make them.

Use Pretzels to create Pretzel Crusted Tilapia (or chicken):

This recipe is a keeper because it only uses two ingredients AND you can really use it on any fish or chicken.

2-4 fish filets
1/2 cup mayonnaise (or you could use 1/2 cup greek yogurt)
1 cup pretzels, crushed

Spread mayonnaise on each filet, covering both sides. Then dredge the fish with the crushed pretzels. Lay in a greased or foil-lined pan and cook at 400 degrees for 15 minutes.

Use Ham and Cheese to create Easy Chicken Cordon Bleu:

One of my favorites is chicken cordon bleu, however, don’t tell your kids that’s what you’re making and you’ll probably get them to eat it more than using the fancy name. “Chicken Roll ups” are made almost once a week at our house.

2-3 chicken breast, pounded thinly (what a great way to get some stress out from your day as well)
9 slices of thinly sliced ham
6 slices of cheese (swiss or havarti work best)
Parmesan cheese or bread crumbs

Use Applesauce to create a Dressing for Salad (or pork chops):

Put your GoGo squeeZ to work for you. I love using applesauce for many things including this delicious and easy apple dijon dressing that tastes good on your greens for a great salad OR using as as sauce for grilled pork chops or even with those Chicken Cordon Bleus.

Click for this easy recipe from MamaChallenge.com.

Use Juice for a Delicious Stir-fry:

Take that apple juice to a whole new level by using it to marinate your chicken, steak or shrimp for a delicious stir-fry that’s also filled with veggies. Here’s a recipe I love and is gluten free, too.

Use Peanut Butter, Raisins and M&Ms to make Trailmix:

While this might not be a dinner recipe, use this idea of combining leftover snacks into one new recipe for trailmix and eat this as your healthy snack when they get home or as you’re getting ready for dinner. There’s no real recipe for this one – just take a little of this and that and you’ve got a new fun snack they can make and you don’t feel bad that they’re ruining dinner.

Don’t forget dessert: Use Bananas to Make a Quick and Healthy Chocolate Chip Cookie:

After a long day who has time to make dinner and much less a dessert? You do. With just four ingredients, you have a cookie you can feel as good making as you do eating it.

Get this recipe.

Make sure you check out my other fun ideas on MamaChallenge TV!

I also need to thank the gracious folks at Viridian in Arlington for providing an amazing kitchen set!

This development is everything you want in a home and much, much more. From the beautiful home selection from top-notch builders like M. Christopher Homes to the excellent elementary school, you’ve so many options for socializing, exercising and more – and that’s all at your doorstep.

Just take a look at this home we used as our set (and you can’t miss this “drive-through” shower.)

Learn more about Viridian at http://www.viridiandfw.com.

Cheer Up with Cherries: Gluten-Free Black Forest Brownies

April 24, 2015 By Autumn Rose Reo 25 Comments

If life is a bowl full of cherries then I know why I’m so giddy to share these next two dishes featured the sweet-red fruit.

Yes, it’s cherry time and Market Street has delicious cherries in store ripe for the picking.

But other than the beautiful color and stems make for hours of fun, what do you really know about cherries?

Did you know?

Potassium: Cherries are a good source of potassium. 1 cup = approx. 270 mg. Potassium plays an important role in muscle, heart, kidney and nerve cell function. It also helps counterbalance sodium, which helps maintain water levels throughout the body.
Antioxidants: Cherries contain Beta Carotene, Vitamin C and Quercetin. Combined, this trio can help prevent cancer, heart disease and can also help slow the signs of aging.. Also cherries have heart-health benefits because Anthocyanins (antioxidants) give cherries their red color. Those antioxidants may help reduce inflammation and cholesterol.
Melatonin: Cherries contain melatonin (which helps regulate sleep cycles) and may be helpful for getting a better night of sleep and fighting jet lag.

And cherries aren’t just good for you to eat….they also keep you full longer with high fiber and lots of water content.

[Tweet “1 cup of cherries contains 90 cal., 3 gr. fiber + can prevent overeating. #MarketStreetDFW #Ad “]

All this talk about cherries stirred up a severe craving for black forest cake. Unfortunately, since we’re trying to be a gluten-free, black forest cake seemed a little out of the picture (and way more work than I was willing to give that day.) However, a recent find at Market Street, my go-to resource for tons of GF sweets and pastas, I found a great mix from Namaste. Using the mix as the base, I cooked up the cherries with a little sugar and covered the top of the dough with the cherry concoction followed by some large dark chocolate chunks for good measure.

After about 30 minutes in the oven, I almost couldn’t take the aroma of the chocolate and cherries any longer. The smell was intoxicating so I could only hope the taste was at least half as good. Too bad I had to let ’em cool just enough to sink my teeth into…

HEAVEN. Chocolatey, cherry fabulousness. Like really. That good. And only a few ingredients until you have one of the best desserts I’ve eaten in a long time.

Gluten-Free Black Forest Brownies

Print Recipe

Ingredients

Scale

2–3 cups fresh pitted cherries
1/4 cup water
1 tablespoons fresh lime juice
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon almond extract or vanilla

Brownie Mix:

1/2 package of Namaste Foods Gluten-Free Brownie Mix
1/2 cup dark chocolate chips or chunks

Instructions

Preheat oven to 350 degrees. In a saucepan over medium heat, combine cherries, water, juice, sugar and cornstarch.
Bring to a boil; reduce heat and cook about 10 minutes, stirring frequently.
Stir in almond extract.
Allow to cool slightly before using.
Meanwhile, prepare brownie mix as instructed.
Fill mix in a pan.
Drop tablespoons of cherry filling across the top (12-16 piles across the top.)
Using a knife, swirl cherries across the top in a swirl pattern.
Sprinkle chocolate chips across the top.
Cook for 35-38 minutes in the oven.
Allow to cool slightly before serving.

That’s not the only thing that got the cherry juices flowing…just check out the Cherries Jubilee Grilled Cheese I made for the 2015 Grilled Cheese Recipe Showdown, now until May 12.

With a $15,000 grand prize it’s worth an afternoon of cheese, bread and whatever else you think will make an award-winning grilled cheese. If you don’t do it for the contest, then at least make sure you don’t let Grilled Cheese Month get away from you without a little celebration (although a grilled cheese never needs a reason to be celebrated!)

And if you are still craving cherries, Market Street has many cheery cherry recipes on Pinterest.

Follow Market Street’s board Cherry Season on Pinterest.

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How do you show your Texas pride?

Just because you have an allergy doesn’t mean you shouldn’t expect to enjoy your favorite foods. Enjoy every bite of this Lactose Free Gluten Free Banana Pudding…again and again!

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For the pudding:

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For the pudding:

Want more ways to make your menu more fairlife? Check out these recipes!

What’s your favorite way to enjoy Canada Dry Sparking Seltzer Water? Get more inspiration here.

Save $0.75 on any ONE (1) Hillshire Farm Naturals® Black Forest Ham or Honey Roasted Ham with this digital coupon available through the Just4U online portal. *** Expires 8/9/15. (While Supplies Last)

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FOR THE DRESSING

FOR THE BEET OIL

FOR THE BASIL OIL

FOR THE SALAD

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FOR THE DRESSING:

FOR THE BEET OIL:

FOR THE BASIL OIL:

FOR THE SALAD:

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So what do you think makes the best sandwich?

Bite into the perfect summer salad with this grilled peach and prosciutto salad.

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Brownie Mix:

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