Arugula & Quinoa Salad with Lemon Vinaigrette

Happy Friday!

I hope you had a wonderful Valentine's Day!

Ours was super low key this year, as Bryce was traveling all day yesterday. We usually cook a fancy meal together, but instead opted for fancy takeout.

Today I'm excited to be sharing a recipe for my all time favorite salad: Arugula & Quinoa Salad with Lemon Vinaigrette. Whenever I ask about content y'all want on the blog, the #1 answer is recipes, so I hope you're excited, too!

This recipe originally came from a website called A Nutritionist Eats, which no longer is online.

It is light, healthy and delicious and also is great leftover (a true feat for salad). It is my go to when entertaining. In fact, I probably make it about 90% of the time when entertaining, so much so that my friends will expect it.

Ingredients
For the Salad
1 cup cooked quinoa (I usually measure 1/4 to 1/3 cup uncooked)
6-8 cups arugula (at least one container of arugula, sometimes a little more if for a crowd)
1/2 cup almonds, toasted and chopped (almonds are best, but pecans are tasty, too!)
For the Vinaigrette
1 tbsp lemon zest (about 1 lemon - I zest and then squeeze for juice below)
2 tbsp lemon juice (about 1 lemon)
3 tbsp olive oil
1 tbsp honey
3 tbs minced shallots (about 1 shallot)
salt & pepper (I always prefer kosher salt on my salads)

Directions
1. Prepare quinoa as directed and let cool.

2. Whisk together all vinaigrette ingredients.

3. Toss quinoa, arugula, and dressing until combined.

4. Top with almonds (you can toss with the almonds, but I find for entertaining, pouring on top last makes for a prettier presentation).

5. Voila, easy peasy! Enjoy!

Do you have a favorite salad recipe?

What are your go-tos when entertaining or feeding a crowd?

Have a great weekend!

Lemon Chicken Orzo Soup

TGIF readers!

What a week it has been here!

I came down with a cold Sunday, had to travel for work Tuesday-Wednesday, took a sick day yesterday, and am finally feeling on the mend today! On top of that, Bryce and I have been ships in the night. He left Sunday morning for a conference, got home Tuesday (while I was traveling), we had Wednesday night together, and then he packed up again yesterday to head to South Carolina for a work shoot. He'll be back late tomorrow night.

I had promised my "Must Have Vests" post this week, and had planned to take photos and write that post on Sunday but was feeling too crummy. I always get requests for more recipe posts, though, so hopefully today won't disappoint.

Aside from bingeing The Affair (still can't decide if I like it or not) and snuggling Millie, the only thing I accomplished on Sunday was making a big pot of soup. Nothing brings comfort during a cold like chicken noodle soup and this Lemon Chicken Orzo Soup is the perfect spin on the classic. The original recipe was found on Good Life Eats and I'm sharing my slightly modified version below.

Lemon Chicken Orzo Soup
Serves 4-6

Ingredients
For the chicken:
1 lb chicken (I used chicken breast tenderloins)
half of a lemon, sliced
handful of fresh parsley
2 bay leaves
1 c water
1/2 c chicken broth
salt
pepper

For the soup:
1 tbs olive oil
1 onion, diced
4 cloves garlic
1/3 c white wine
3 carrots, sliced into rounds
7 1/2 c chicken broth
3/4 c orzo pasta, uncooked
3 egg yolks
3 tbs fresh lemon juice
2 tbs fresh parsley, minced
2-3 large handfuls of baby spinach, chopped
salt
pepper

Directions
For the chicken:
Combine all ingredients in pot on stovetop. Bring to a boil and cook for 8 minutes.

Remove from heat, drain, and shred (this trick is life changing).

Set aside.

For the soup:
Add 1 tbs olive oil into large dutch oven. Saute the onion over medium-high heat until golden and tender. Add the garlic and saute for 1 minute more.

Add the white wine and cook for 2 minutes. Stir in the broth and carrot. Bring to a boil. Meanwhile, whisk the egg yolks and lemon together. Add 1 cup of hot broth from the dutch oven very slowly to the egg yolk mixture, whisking as you pour. Then, transfer the mixture to the dutch oven. Stir in the orzo and the chicken.

Continue cooking over medium-low heat until the pasta and carrots are tender, 15-20 minutes. Add the parsley and spinach, and stir until wilted, 1-2 minutes. Season with salt and pepper.

Enjoy!

This soup was just what the doctor ordered! I ate it for dinner that night, shared some with my mother-in-law who watched Millie while Bryce and I both were traveling, and froze the rest for us to eat for dinner another night soon. In fact, making soup on Sundays has become a bit of a tradition this year. It's so comforting for a Sunday night, and perfect to freeze for a simple meal later.

What are some of your favorite soups?

What comfort foods do you crave when you're under the weather?

Have a great weekend!

Ravioli with Roasted Veggies

Happy Monday friends!

Did you have a good weekend?

Ours was fabulous: It was the first weekend we've had here with crisp fall weather and I was in heaven!

I'm excited to share a new go-to recipe with you. We cooked this on Thursday night and I had planned to post on Friday, but our power went out due to storms from Hurricane Michael.

We actually made it for friends who recently had their second baby, and I have to say it was one of the easiest meals we've ever taken to friends. I feel like we're always scrambling when we take meals to friends. It's tough to get everything cooked, packed, and delivered at a reasonable time after work and this recipe made it easy peasy! I also love how versatile it is- you could easily use different veggies depending on what's in season and also could mix up the sauces. Pesto is a favorite, but I think it would also be good tossed with balsamic and olive oil or with a cream sauce.

Furthermore, those that have followed along for a while know that I love recipes that are a happy medium. The ravioli, pesto, and cheese makes this feel like a splurge meal, but it is filled with veggies which take away some of the guilt! One serving is 516 calories.

So without further adieu, here you go!

As always my notes are italicized.

Ravioli with Roasted Veggies
Generously serves 6
Recipe by Jacyln Bell

Ingredients
2 medium zucchini, ends trimmed sliced into half moons
2 medium  yellow squash, ends trimmed sliced into half moons
1 red bell pepper, diced into 3/4-inch squares
1/2 large red onion, diced into 3/4-inch squares
8 oz button mushrooms, sliced thick (we used shiitake)
2 tbs olive oil
salt
pepper
1 (10.5-oz) package grape or cherry tomatoes, halved
2 cloves garlic, minced
4 cups fresh spinach
1 (20-oz) package refrigerated cheese ravioli
2/3 cup pesto
finely shredded parmesan cheese

Directions
Preheat oven to 425F

Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18x13-inch baking hseet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 minutes, then remove from oven. Add tomatoes and garlic to pan, and toss. Roast 10 minutes longer or until vegetables are tender (we roasted about 20 minutes longer). Add spinach to pan and toss. Roast 1 minue longer or until spinach has wilted (We skipped this step and just added the spinach during the next step. The ravioli and veggies were warm enough to wilt the spinach as you mix.)

Cook ravioli according to package directions (We put the water on to boil when we put the second round of veggies into the oven and the ravioli then was ready just as the veggies were finished roasting.); drain. Pour ravioli into a large bowl. Stir in roasted veggies and pesto. Season with salt and pepper to taste then toss to evenly coat. Serve warm topped with cheese. Enjoy!

This spoon is sure to send the message 

"Made with love!"

And those that follow along on Instastories, got a kick out of my his and hers comparison. This is Bryce's plate topped with a mountain of cheese!

What are your go-to meals to deliver to loved ones?

Have a great day!

Dinner Party Recipes: Kale Caesar & Beef Tenderloin

Happy Tuesday friends!

I hope you all had a wonderful Thanksgiving!

Our first married Thanksgiving was nice, albeit tiring! I was glad we were able to fit in all the families, and it was so nice for Bryce and I to be together (we did Thanksgiving and Christmas apart when dating), but I went back to work exhausted yesterday, haha!

We visited Bryce's grandmothers Thursday-Friday and I think Millie had the most fun of us all, as she got lots of play time in the wide open outside at their houses in the country! We then came home to Richmond Saturday, and got visits in with both of my grandmothers and parents the rest of the weekend. In between all the family time, we squeezed in buying a Christmas tree (though it's still in a bucket of water outside) and I began to work on some of our other Christmas decorating. I also took advantage of some of the crazy Cyber Week deals and bought a few gifts. If you haven't checked out my gift guides yet, be sure to check them out: Here for ladies, and here for gents!

And now for today's post! When I jumped back into blogging a couple weeks ago, I got some requests for recipes! I always love posting tasty, and attainable, recipes on here. I thought as a follow-up to my recap of Bryce's birthday dinner party (here), I could share a couple of recipes we served that night!

I'm a bad blogger and don't have pictures for the beef tenderloin, and my salad pictures aren't the best, but I know you'll forgive me!

First up is the Kale Caesar with Toasted Breadcrumbs from the cookbook Host that I received as a bridal shower gift. This recipe was perfect for a dinner party, as it was easy to prep ahead. If you ask me, the toasted breadcrumbs were the best part! As always, my personal comments are italicized.

Kale Caesar with Toasted Breadcrumbs
serves 4 (this was not our main course and kale is hearty, so I actually served 8!)

Ingredients
for the breadcrumbs:
2 tbs olive oil
2 slices country bread, roughly torn into chunks
salt and freshly ground black pepper
for the dressing
1/2 garlic clove, finely chopped
1/2 cup finely grated pecorino romano cheese
6 tbs olive oil
2 tbs fresh lemon juice
fine sea salt and freshly ground black pepper
for the salad
1 large gunch kale
1/4 cup finely grated pecorino romano cheese
toasted slivered almonds (this was not in original recipe, but I'm nuts about nuts in salads and decided to add them!)

Directions
Make the breadcrumbs
In a skillet, heat the olive oil over medium heat. Add the bread pieces and toast until crispy and golden brown, about 2 minutes.

Transfer to a paper towel-lined plate an season with salt and pepper.

In a blender or food processor, pulse the toasted bread until pea-size crumbs form (about 15 seconds).

Set aside.

Make the dressing
In a bowl, whisk together the garlic, 1/2 cup pecorino cheese, olive oil, and lemon juice. Season to taste with salt and pepper.

Make the sald
Toast the slivered almonds. I put mine on foil in the oven at 350F for 5-10 minutes, until slightly browned.

Remove the stems and ribs from the kale and slice the leaves crosswise into 1/4-inch ribbons. in a serving bowl, toss the greens with all of the dressing and using your hands, massage the kale for 30 seconds to help tenderize it. Let the kale rest for 5 minutes. Add the breadcrumbs and toss. Top with the remaining 1/4 cup of pecorino cheese and almonds and serve.

Next up might be the simplest recipe I've ever posted! It's actually one of Bryce's Nana's recipes. You might remember her Peach Cobbler recipe, here! I have no picture, as I was enjoying wine and company too much for photos by the time we got to the main course, but trust me that this is a crowd pleaser! Even better, prep is easy peasy and once you put it in the oven, you have pretty much 0 work to do until it's time to serve, meaning you get to visit with your guests!

Easy Beef Tenderloin
serves 4 (I obviously doubled the recipe, as we were serving 8)
Ingredients
1 lb raw beef tenderloin
butter, softened to room temperature
garlic salt (I also think truffle salt would be amazing here!)

Directions
Wash and trim tenderloin. Pat dry.

Let it come to room temperature, usually takes about an hour and a half if cold from refrigerator.

Preheat oven to 500F.

Place in foiled pan (2 layers of heavy duty foil).

Cover with soft butter and lots of garlic salt (I know this is not technical, use your judgment!).

Bake at 500F for 18-20 minutes and turn oven off. Do not open oven door!

Leave in oven for additional 45 minutes.

Remove from oven and top with foil. Let rest for approximately 10 minutes before slicing.

Voila! Yumminess abounds!

What are your go-to recipes for dinner parties?

Have a great day!

Pumpkin Poke Cake

Happy Hump Day readers!

I'm trying so hard to get back into the groove of regular blogging, but life has just been crazy!

Today, however, I do have a fun fall recipe to share with you.

I have to admit...I'm not obsessed with all things pumpkin (gasp!). I love to indulge in pumpkin bread or muffins this time of year, but I certainly wouldn't fall into the basic pumpkin-crazed category.

That being said, a few weeks ago,  I hosted a potluck happy hour with some of my old work friends, and decided to make a pumpkin treat for admittedly basic former co-worker Emily, and, it was good enough to share here. The pumpkin obsessed in the group, even all indulged in seconds.

Pumpkin Poke Cake 
(recipe credit: Something Swanky)

Ingredients
1 box yellow cake mix
14 oz pumpkin puree
1 tsp pumpkin pie spice (I didn't know what this was, but referenced this recipe)
14 oz can sweetened condensed milk
8 oz tub Cool Whip
1/2 bag Heath bits
Caramel Sundae Sauce (I opted for a salted caramel version)
Chocolate Syrup (This was my own personal addition to the recipe)

Directions
Preheat oven to 350F.

Mix together dry cake mix and pumpkin puree: Do not add additional cake ingredients listed on the box. I also added a bit of water to the batter in this step, to smooth the consistency.

Pour batter in well-greased 9x9 baking dish (I used a pretty scalloped pie dish for presentation.)

Bake at 350F for 35-45 minutes, until a toothpick inserted comes out clean.

Let cake cool completely.

Using the bottom of a wooden spoon, poke holes all over the top of the cake.

Pour the sweetened condensed milk over the cake, aiming to fill the holes.

Refrigerate cake for 60 minutes to allow the condensed milk to soak into cake. (I let my cake soak overnight, as I was baking late and needed to go to bed!)

Spread the Cool Whip over the top of the cake. Drizzle caramel sauce and chocolate syrup over Cool Whip. Sprinkle Heath bits on top.

Refrigerate for 3-4 hours, or overnight. (I iced in the morning before work, so it refrigerated approximately 10 hours before serving!)

Enjoy!

Are you a pumpkin fanatic?

What are some of your favorite fall recipes?

Have a great day!

Triple Chocolate Cake

Happy Tuesday readers!

Did y'all have a good weekend?

Ours was low-key and involved some pool time, which was so nice after the rainy 4th of July weekend prior! It also involved some exciting news that can be seen on my Instagram here...more to come on that next week!

Today I am excited to be sharing a decadent dessert recipe with you: Triple Chocolate Cake. A recipe that was so rich and delicious that we actually made it two weekends in a row, for both of our mom's birthdays!

Where does the "Triple" chocolate come in, you may ask? First in the trifecta is the moist cake itself, second is the rich chocolate mousse filling, and third is the chocolate ganache icing poured on warm! We knew it would make the perfect birthday cake for my chocaholic mom, and being that it was so good, we made it again the next weekend for Bryce's mom as mentioned above!

Before sharing the recipe, I will warn that this recipe is time intensive, but it is served refrigerated and therefore can be prepared ahead. Make sure to carve out about two hours start to finish, before refrigerating the completed cake.

Triple Chocolate Cake
(Recipe credit here)

Ingredients
For the cake layers:
2 c sugar
1-3/4 c all purpose flour
3/4 c cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water
For the chocolate mousse filling:
1/2 c hot water
4 tbsp cocoa powder
1-1/2 c semi-sweet chocolate chips
2 c heavy cream
2 tbsp sugar
For the chocolate ganache icing:
6 tbsp milk
3 tbsp cocoa powder
1/2 c butter (one stick)
3-3/4 c confectioners sugar

Directions
For the cake:
Heat oven to 350F and grease and flour two 9" round baking pans.

In a large bowl, mix sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla, beating on medium speed for two minutes. Stir in the boiling water.

Pour the (very thin) batter into cake pans.

Bake for about 30-35 minutes, until a toothpick inserted into the center comes out clean.

Let cake cool in pans for 10 minutes, and then remove from pans, allowing to cool completely on wire racks.

While the cakes bake and cool, you can prepare and refrigerate the chocolate mousse filling (recipe below).

Once cakes have cooled, use a sharp serrated knife to cut each 9" cake in half, horizontally so you have four, thin 9" cake pieces. (We skipped this step the first time around due to time constraints, and the cake was still scrumptious!)

Place the first cake layer on your cake serving plate. Place a big dollop of mousse on the center and spread, filling the top. Repeat with remaining layers, adding the mousse filling between each of the four layers.

Spread any remaining mousse on top and outside of the cake. (The first time we had extra for this step, the second time, when we layered the cake into four layers, rather than two, no extra mousse was left over for this step.)

Refrigerate for 20-30 minutes.

While the cake refrigerates, you can prepare the chocolate ganache icing (recipe below).

Remove cake from fridge and pour chocolate ganache icing on top. Use a spatula or knife to spread icing evenly, over the top and outside as you pour. Refrigerate until ready to serve. (I find this icing step to be very tricky and have yet to make a "pretty" cake. I want to try this tutorial next time!)

Enjoy!

For the chocolate mousse filling:
Add the cocoa powder to the hot water, stirring until the powder has dissolved.

In a double-boiler, melt the chocolate chips just until smooth.

Add the cocoa powder mixture to the melted chocolate chips, stirring well to combine.

In a separate bowl, beat the heavy cream and sugar until stiff peaks form.

Combine the melted chocolate mixture and whipped cream, folding with a spatula.

Refrigerate until ready to use.

For the chocolate ganache frosting:
In a medium saucepan, add milk, cocoa powder, and butter. Bring to a boil and remove from heat.

Add confectioners sugar and beat with an electric mixer to remove lumps.

Let cool for 1-2 minutes. Pour icing on cake.

You can see that both of our beautiful mamas enjoyed it!

And last, but not least, I can't resist sharing a photo of the tablescape I created on our patio for Bryce's mom's birthday!

What are your go-to dessert recipes for special occasions?

Have you celebrated any family birthdays recently?

Have a great day!

PS: Have you entered my Southern Proper Summer Fun giveaway yet? If not, check out the post here!

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Orzo & Spinach Salad with Lemon-Cranberry Vinaigrette

Happy June, my friends!

Don't you just love short weeks?

I had a great, low-key Memorial Day weekend, complete with a mix of girl time, family time, puppy time, and me time. I also was glad to get a fabulous pool day in on Saturday, especially given all the rain we've had this month! With 9.79 inches, this May broke a record set in 1889 when it rained 9.13 inches! Here's to sunshine in June!

Today I'm excited to share a favorite recipe with you: Orzo & Spinach Salad with Lemon-Cranberry Vinaigrette. I have been  meaning to share this recipe for quite some time, but always forget to take pictures, so y'all are in luck today!

I first had this salad during a family luncheon that Bryce's mom hosted. You may notice a trend that many of my favorite recipes are her's. She is an amazing chef and entertainer, so I am always learning as much as I can from her. Since then, it has become a go-to and friends often request that I share the recipe with them! What's even better is that it can be made ahead and served cold...always a plus in my book! It originally comes from the What Can I Bring? Cookbook.

Orzo & Spinach Salad with Lemon-Cranberry Vinaigrette

Ingredients

8 oz orzo pasta (2 cups)

Salt

1 pacakge (5 oz) baby spinach, rinsed and drained well

1 cup (4 oz) crumbled feta cheese

1/2 c dried sweetened cranberries, chopped

1/2 tsp grated lemon zest (1 lemon)

2 tbs fresh lemon juice (1 lemon)

1/3 c olive oil

freshly ground black pepper

1/2 cup chopped toasted pecans for garnish

Directions

Cook the orzo in boiling water uncovered with 1/2 tsp salt over medium-high heat until just done (7-8 min).

Meanwhile, place spinach, feta, and cranberries in large mixing bowl and stir to combine. Set aside.

Place the lemon zest and juice in a small mixing bowl and gradually whisk in the olive oil, a little at a time, until the lemon dressing thickens slightly. Season with salt and pepper to taste.

Drain the orzo well in a fine sieve (orzo is too small and fill fall through holes of a normal colander). Shake the orzo well to remove excess water. Transfer to the bowl with spinach mixture and toss.

Pour the lemon dressing over the orzo mixture and toss again to coat well. Transfer the salad to a serving bowl and garnish with the chopped pecans right before serving.

Enjoy!

I last served this for brunch the morning of my cousin's wedding. Since it was a 4:30 wedding and we bridesmaids wouldn't get the chance to eat until probably close to 6:00 pm, my aunt and I decided to cohost brunch in the bridal suite. No surprise, the orzo salad was a big hit! We also served a mimosa bar, fruit salad, pimiento cheese ham biscuits, chicken salad sandwiches, and Westhampton Pastry Shop cookies!

Bryce's mom arranged the gorgeous flowers, all fresh cut blooms from her yard!

I love this photo a fellow bridesmaid snapped of my mom and I while we got ready that morning!

What are your go-to recipes for entertaining?

I'd particularly love to know what y'all like to prepare that can be fixed ahead like this recipe!

Have a great day!
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Kentucky Derby Bars

Happy Thursday readers!

This week has been a whirlwind, and I am counting down the days until Sunday when I can relax!

Between trying to get back in the groove from my Charleston trip, planning to take a Cinco de Mayo themed dinner to friends who just had a baby tonight, and being in my cousin's wedding (plus providing bridesmaids' brunch the morning of) this weekend, my head feels like it's going to spin off!

Thanks to all the wonderful comments, emails, and texts responding to my "Defining My Niche" post on Tuesday. It seems that wholeheartedly for many of us, lifestyle is a niche...and, it's what we love most in the blog world.

Can y'all believe that we are already nearly a week into May? Not to mention, Kentucky Derby weekend is here!

We will not be watching this year, as my cousin's wedding will be filling that time, but last year we attended a Kentucky Derby party hosted by one of my book club friends and her husband.

I took Kentucky Derby Bars with me and they were a huge hit. While they did not photograph well, trust me they were good! I am excited to be sharing the recipe with you today!

Kentucky Derby Bars (Recipe credit here)
Serves 18-20

Ingredients
For the cookie crust:
2.5 C all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp water
2 sticks butter, softened
1/4 C granulated sugar
3/4 C brown sugar, packed
1 tsp vanilla extract
2 eggs
1 C chocolate chips

For the filling:
1.5 sticks (12 tbs) unsalted butter, softened
3/4 C sugar
3 eggs
3/4 C all purpose flour
1/8 tsp salt
3 tbs bourbon
1 tsp vanilla
1.5 C chocolate chips
1 C whole pecans

For the bourbon sauce:
1/4 C water
1/2 C brown sugar, packed
1/2 C heavy cream
2 tbs bourbon
1/2 tsp sea salt

Directions
Preheat oven to 375F. Grease a 9x13" baking dish.

To make the cookie crust, combine the flour, baking soda, and salt in a small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs. Gradually beat in the flour mixture. Add water and beat to combine.

Stir in chocolate chips.

Spread evenly into greased baking dish and bake 10-12 minutes.

While the crust bakes, make the filling. Cream the butter and sugar until light and fluffy.

Add eggs, flour, salt, and bourbon and continue to mix until well combined.

Fold in the chocolate chips and pecans.

Pour batter over the cookie crust.

Bake until filling is set and the top is light golden brown, about 45 minutes. (If top starts to get brown, cover it with foil.)

Let cool for at least 30 minutes before cutting.

While the bars cool, make the bourbon sauce. (I had to make Bryce do this step, because bourbon makes me gag!) Whisk together the heavy cream, bourbon, and salt in a small bowl. Set aside.

Combine the brown sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil, watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown (approximately 5-6 minutes).

When you see that it has started to turn brown, slowly pour in the heavy cream mixture, whisking constantly and quickly.

Continue to heat over medium-high until mixture has thickened and is a light caramel color (approximately 5 minutes). Remove from heat.

Cut the bars and drizzle bourbon sauce.

Serve with ice cream or whipped cream.

Enjoy!

Do you have Derby plans?

What is your favorite Kentucky fare?

Have a great day!

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Alexandra Bee's Best Recipes

Happy Hump Day readers!

I don't know about y'all, but I am ready for the weekend! This week has been going by quickly so far, and I have my fingers crossed that the next few days fly by!

I realized when planning out posts for the week, that I haven't posted a recipe in quite some time.

To be honest, we just haven't really been cooking anything new lately. Since the weather's been warmer, we've been going on bike rides and walks frequently in the evenings and then just thrown something quick and easy on the grill as the sun sets. Bryce has also been traveling a lot and our social calendar has been packed, so that hasn't left a lot of time for routine cooking.

That being said, I thought it might be a good time to re-share some of my favorite recipes from the last 5 years this blog has been in existence! These are the cream of the crop, top picks, friends!

BRUNCH

Hash Brown Quiche (my absolute favorite homemade brunch)

Banana Bread (a favorite of both Bryce and my dad)

Top Secret Pound Cake  (the funniest recipe from an old co-worker of Bryce)

APPETIZERS & MUNCHIES

Pimiento Cheese Ham Biscuits (this just might be THE best recipe I've ever posted)

Mac & Cheese Cups (always a crowd pleaser)

BLT Bites (oh so simple and easy, but also oh so good)
Easy Cornbread (for those of you that prefer a sweet cornbread)

MAINS

Crockpot Carnitas with Chimichurri Sauce in a Cauliflower Tortilla (a newer favorite)

Pesto Corn Pizza with Crispy Prosciutto (perfect in the summertime)

Chicken Cordon Bleu Roll-Ups (one of my go-tos)

Tortellini Soup (ultimate winter comfort food)

Spicy Sausage Soup (perfect for the fall)

DESSERTS

World's Greatest Chocolate Chip Cookies (when I say world's greatest, I'm not exaggerating)

Cookie Dough Rice Krispies (the dessert my friends request the most)

Chocolate Chess Pie (my very favorite pie)

Red Velvet Brownies (perfect for Christmastime)

Nana's Peach Cobbler (are peaches in season yet!?)

Patriotic Popcorn (my go-to for parties and trips)

So there you have it! A round-up of my top recipes. You can always see all of the recipes I've posted by selecting the "RECIPES" tab at the top of my page.

Have you ever tried any of my recipes?

Have a great day!

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French Goat Cheese Salad

Happy Tuesday chickies!

Did y'all have a good weekend? Mine was nice and very low key! Friday night, Bryce cooked a favorite recipe: Thai Chicken which we served over mashed cauliflower. It was delicious! Saturday, I went to my cousin Callee's wedding dress fitting. It was a great chance to get to know some of the bridesmaids and her dress was absolutely gorgeous! Saturday night, we cheated on the diet a bit and headed to Pearl for dinner. Finally, Sunday we slept in, ran errands, and watched the Super Bowl at my parents! Slow paced weekends like these are my favorite!

Today I am excited to share a new favorite salad with you! It is so simple and so good. We first had the salad about a month ago, and have made it at least 5 or 6 times since then.

The recipe was shared with us by our friends, Alec and Allison. They made it for us while were all away for a couple's weekend at the guys' hunt club on the Eastern Shore. Alec and Allison spent their honeymoon traveling in Europe and enjoyed this salad several times while they were in France. It is standard fare on French menus and the simplicity is what I think makes it so good! It pairs really well with beef and is a crowd pleaser!

Ingredients

1 oz balsamic vinegar
2 oz olive oil
1 tsp worcestershire sauce
2 tsp dijon mustard
salt & pepper to taste

1 large head of green leaf lettuce

half of a 10.5 oz package grape tomatoes, quartered

4 oz package of goat cheese

Directions
Combine balsamic, olive oil, worcestershire, dijon mustard, salt & pepper in measuring cup and mix

Wash lettuce and tear into bite sized pieces. Add tomatoes and toss with dressing.

Top with 2-4 oz of goat cheese (according to your preference). When I've made this salad, I prefer to just buy crumbled goat cheese, but Bryce thinks crumbling it yourself is better. To do that, simply open the package, and crumble the cheese by scraping it with a fork.

Enjoy!

What are your go-to salads?

Do you have any recipes that have been inspired by travel?

Have a great day!

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Alexandra Bee Approved Low Carb Recipes

Happy Hump Day, readers!

I hope you're having a great week!

I mentioned in my New Year's resolutions post, that Bryce and I have been doing the low-carb, low-sugar diet. We've basically cut out all carbs, sugars, and alcohol. That being said, we haven't stuck to it 100%. We've spent two weekends away with friends and the last two weeks have been full of social obligations. Overall, I've been really proud of our efforts though, and we are both already noticing results. Our end goal is to eat this way most of the time.

I will say, aside from social situations (I don't want to be that girl who barely eats at a dinner with friends, because the meal the hostess prepared isn't to my diet standards), the diet has been much easier than expected. Because we've been cooking really delicious meals I haven't really missed carbs that much. What I have missed, however, is the convenience of carbs. Quick and easy meals often involve carbs, and there have been a few nights where I just don't feel like taking the time to cook an elaborate meal. Another key piece of our success has been meal planning. We have always really struggled with this in the past, but the diet has forced us to stick to it. It's not easy to dine out on our diet, so we are forced to cook most meals and stick to our planning.

That being said, I have been taking note the recipes we have loved, so that I can compile them in one post to share with you.

First things first, I want to share that cauliflower is my new best friend. If you had told me I'd be typing this prior to starting the diet, I would have laughed at you. I've never been crazy about cauliflower and find it to be kind of bland. Because of its texture and the fact that it's bland, however, cauliflower really has turned out to be an amazing and versatile carb substitute.

And now for the recipes!

MASHED CAULIFLOWER

Mashed cauliflower has become a staple in our diet. Bryce actually prefers it to actual mashed potatoes. I will say, however, that it reminds me more of a risotto than a potato. I have used the process described in this recipe, but have doctored things up on my own adding butter, cream cheese, parmesan, salt, and pepper.

CREAMY SHRIMP WITH SAUTÉ

This meal was not only delicious, but ready in a snap. I don't have an actual "recipe" but will share how I fixed it. I started by roasting grape tomatoes in the oven that had been tossed in olive oil, salt, and pepper. Meanwhile, I sautéed minced garlic in a very small amount of cream with a little bit of butter and salt, pepper, and herb seasoning. Next I added a bag of organic, frozen shrimp and a small container of mushrooms to the skillet. Once the shrimp was nearly finished, I added a bag of spinach and cooked just a few minutes until wilted. Next I mixed in the roasted tomatoes, seasoned the heck out if, and finally served with fresh grated parmesan. Moving forward, I will always serve this with mashed cauliflower! The next day I mixed leftover mashed cauliflower with the leftovers from this sauté and it literally tasted like a shrimp risotto. AH-mazing! 

AVOCADO CHICKEN SALAD

I had been dying to try this recipe long before starting our diet, so was glad to finally get around to it. I really love chicken salad so was intrigued by this lighter version using a rotisserie chicken. Served wrap style using bibb lettuce, this was a great simple meal. As a note, I think it was better after chilling overnight in the fridge.

PEPPERONI PIZZA WITH CAULIFLOWER CRUST

Again, if you told me I would become a cauliflower convert, I would not have believed you. But, I was amazed by how good this pizza turned out. We've now made pizza a few times on our diet using this recipe for the crust. And I'll daresay, it is just as good as the standard at-home pizzas we cook with a pre-made crust.

MINI TURKEY MEATBALL VEGETABLE SOUP

We have been making soups a lot this fall and winter which I love. It's an easy way to pack a lot of veggies into your meal and also makes enough for 2 meals. This recipe did not disappoint. I left the breadcrumbs out when preparing the meatballs and they were still delicious. I am looking forward to pulling the leftovers out of the freezer for an easy dinner one night this week!

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

This meal was really delicious and definitely one of our favorites from the low carb journey so far. I followed this recipe, but also sautéed some spinach with the chicken and served it with mashed cauliflower and grilled asparagus. 

CROCKPOT CARNITAS WITH CHIMICHURRI SAUCE IN A CAULIFLOWER TORTILLA

And folks, I saved the best for last! This recipe which I shared last week has been our absolute favorite low carb meal so far. I am thinking we'll be making our second batch very soon!

Have you kept up with your New Year's resolutions?

Any low carb recipes I must try?

Have a great day!

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Crockpot Carnitas with Chimichurri Sauce in a Cauliflower Tortilla

Happy Tuesday readers!

Are you thawing out yet?

We got more than 15" here in Richmond and the snow days were just what the doctor ordered! Bryce has been traveling a lot the last two weeks, so being snowed in and having quality time just the two of us was so nice.

On my first snow day, I made crockpot carnitas...something I'd been dying to try forever! Bryce loves Mexican food and could eat it on a weekly basis. While I enjoy it, I'm more a once a month Mexican kinda girl. All that being said, I was excited to take a stab at one of Bryce's favorite foods.

I am so glad I did, because boy were they tasty! They were also very easy and cost effective! The whole pork shoulder cost around $10 and was enough to make 2 batches of this recipe, and each batch makes around 6 servings, or 3 meals for a couple. That put the pork cost for our dinner on Friday night to less than $2...add in the other ingredients, many of which we had on hand, and our whole meal probably cost less than $10!

I had pinned several different crockpot carnitas recipes and made my own version by referencing them. You can see my inspiration recipes here, here, and here.

Crockpot Carnitas
Serves 6

Ingredients
2.5-3 lb pork shoulder
2 tsp cumin
2 tsp chili powder
1/2 tsp cinnamon
1 tsp oregano
2 tsp pepper
1/2 tsp cayenne pepper
1/2 onion, diced
4 cloves garlic, slivered
1 beer
juice of 2 limes
2 bay leaves
2 tsp hot sauce

Directions
Combine all ingredients in crockpot, stir to mix together. (Many recipes recommended using the seasonings to make a dry rub. I was lazy and just dumped everything into the crockpot, making sure to mix well and the end result was still delicious!)

Cook on low in crockpot for 6-8 hours. (The cumin and cinnamon are so fragrant and fill your house with a wonderful smell...mmmm!)

Line a baking sheet with foil and remove pork from crockpot using a slotted spoon. Put onto foil and shred with 2 forks. Top the meat with some of the leftover liquid in the crockpot.

Place baking sheet in oven under the broiler, broiling approximately 5 min on each side, until browned.

I served with homemade chimichurri sauce (recipe here). As a note, next time, I will probably use half the vinegar this recipe called for. I also, made cauliflower tortillas (recipe here) to make it diet approved. I will say, I continue to be pleasantly surprised by how good the cauliflower substitutes are as we do this diet! The tortillas were amazing! 

I also topped mine with some fresh grated parmesan and chopped red onions. Bryce did the same but also added salsa and sour cream to his! 

I will suffice it to say, he was pleased! 

Are you a fan of Mexican cuisine?

What are some of your favorite crockpot recipes?

Have a great day!

Spicy Sausage Soup

Happy Hump Day readers!

Can you believe it!? I'm posting TWICE in the same week! I may also try and link up for the Friday Five in a couple of days...hoping to be back to my old blogging self!

Today I am excited to be sharing a super yummy fall and winter recipe with you.

Bryce and I are making a conscious effort to make more soups of late. They freeze so well, that we can always get at least 2 meals out of a batch, which is a win in my book as it saves time and money!

I've been going to Pinterest, as usual, and actually went ahead and organized all my soup recipes onto one board, you can check that out here.

This past weekend, I chose this recipe from Damn Delicious and it was so tasty that I am re-posting for you here, today. As always, my notes are italicized.

Ingredients
1 tbs olive oil
1 lb spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 tsp each, dried oregano & basil (as usual, I just used my farmer's market herb seasoning)
1/2 tsp crushed red pepper flakes (I never measure out spices, rather just load up!)
Kosher salt & freshly ground pepper, to taste
5 c chicken broth
1 bay leaf
1 lb red potatoes, diced
3 c baby spinach
1/4 c heavy cream

Directions
Heal olive oil in a large stock pot or dutch oven over medium heat. Add sausage, cooking about 3-5 minutes until browned. Make sure to crumble the sausage as it cooks (I used a potato masher for this step).

Stir in garlic, onion, oregano, basil, and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Season with salt and pepper to taste.

Stir in chicken broth and bay leaf. Bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute. Remove bay leaf. Season with salt and pepper to taste.

Serve immediately with a warm crusty bread!

As mentioned, this recipe was so flavorful! It was also very easy and fast; one I will definitely be adding to the arsenal!

Any favorite soup recipes I should try?

What are your go-tos for quick, but delicious dinners?

Have a great day!

Bonjour, Y'all! - Lemon Squares

Happy Friday readers!

I hope you have had a good...errr...month?!?

I can't believe it has been an entire month since I have posted.

I guess that's what happens when you quit your job and start a new one all within a little over a month's time. Things have been crazy, but SO good! I am love, love, loving this new adventure. More details coming soon...

Today I am excited to be sharing a recipe from a cookbook I received for review earlier this summer.

When I first heard the name of said cookbook (Bonjour, Y'all!), I immediately knew it was likely to have lots of recipes that would appeal to me. And boy was I right! The cover alone has me salivating!

When I first received the book, I enjoyed flipping through each and every page. There is a photo to accompany every recipe, which is huge for me when looking through cookbooks. The book contains 8 sections: Libations, Breads, Starters, The Main, Brunch, Cookies, Encore, and Pantry with recipes that are sure to strike your fancy.  Many recipes stood out and I had a hard time deciding which one to try first for the blog.  My "To Try" list currently contains the following recipes: South Carolina Peach & Blueberry Sangria, Gruyere Puffs, Peach Pork Tenderloin, Bacon & Tomato Jam, and Triple Chocolate Mousse.

I ultimately decided to try the Lemon Squares before the others, though. I thought they would make the perfect treat to finish out summer before the first official start of fall next week. The recipe was also very straightforward and comprised of ingredients we typically have on hand.

Aren't they elegant?

The recipe did indeed turn out to be an easy one. The hardest part for me was taking the time to juice 8 lemons. The recipe did not call for this, however, I hadn't baked all summer and was in the mood to go the extra mile. In the future, I will probably just buy a bottle of lemon juice. The end result of the hard work, turned out to be delicious, though. The squares are ooey gooey perfection and really pack a punch you can't get from a boxed mix. 

*Makes 24 squares

Ingredients:

For the crust:

• 1 lb unsalted butter, softened
• 1 c powdered sugar
• 4 c all-purpose flour

For the filling:

• 6 tbs all-purpose flour
• 1/2 tsp salt
• 3 and 1/3 c sugar
• 1 and 1/2 tsp baking powder
• 1 and 1/2 c lemon juice (if you're foolish enough to use fresh squeezed lemons, this is the juice of about 8 large lemons)
• 8 eggs
• zest of 1 lemon
• powdered sugar

Directions

For the crust:

1. Preheat oven to 325F.
2. Prepare a 13x18 inch baking pan by buttering the bottom.
3. Mix butter and powdered sugar with electric mixer fitted with a paddle attachment. Cream until combined. Add flour and mix until combined.
4. Pat mixture into the bottom of prepared pan evenly.
5. Bake about 15 minutes, until golden brown.

For the filling:

1. Reduce oven temperature to 300F.
2. Sift flour, salt, sugar, and baking powder together in a bowl.
3. Gradually add lemon juice. Add eggs, one at a time, until combined (I found it easier to crack all the eggs into one large measuring cup, whisk them, and then pour into the mixture little by little). Add lemon zest.
4. Pour mixture over cooled crust. Bake for 25 minutes, until set. (It actually took about 40 min of baking time for me. The edges were slightly golden and the filling only jiggled slightly in the center.)
5. Let cool, cut into squares, and dust with powdered sugar.
6. Enjoy!

I couldn't resist eating a square for breakfast this morning, and am taking most of them with me to work today. My favorite way to serve lemon squares, if you are not individually plating, is by putting them in cupcake liners, as you can see in this post. It makes it easy for someone to grab and go without getting sticky hands.

What are your favorite go-to summer desserts?

Are you a fan of lemon?

Have a great weekend!

Summer Sangria

Happy Monday friends!

I hope you had a great weekend! Mine was fun, but jam-packed! This morning I am moving slow and fighting what I am hoping is just allergies and not the start of a summer cold! I am thankful for a dreary day to relax!

When I very first started blogging, I posted a recipe for sangria that quickly became a go-to! I hadn't made it yet this summer and got the urge a few weekends ago! Being that it was so long ago that I first shared the recipe, I decided I would share it with you again today! It is a simple recipe that can be easily made in a pinch!

Ingredients
1 bottle of red wine (a cheaper wine is fine here)
1 lemon, cut into wedges
1 orange, cut into wedges
1 lime, cut into wedges
1 small can of diced pineapples, with juice
2 tbs sugar
a splash of orange juice
2 shots of gin or triple sec (you can be generous here)
1 cup strawberries
4 cups of gingerale
ice

Directions
1. Pour wine into large pitcher and squeeze the juice out of the wedges of lemon, orange, and lime into the wine. Toss in fruit wedges.

2. Add the can of pineapple to the wine mixture, making sure to pour all the pineapple juice in.

3. Add sugar, OJ, and gin/triple sec.

4. Stir and chill overnight. (This step can be skipped if you are in a time crunch)

5. Add gingerale, strawberries, and ice just before serving.

6. Enjoy!

I enjoyed mine out of the "Alexandra Bee" stadium cup that Peach Tea Monograms custom made just for me! If you haven't checked out their Etsy site, be sure to head over and see all their cute monogrammed goodies. You can also enter my giveaway for one of their monogrammed mason jar tumblers by clicking here! 

What are your favorite summertime drinks?

Have a great day!