it's good to be back

I'm not going to lie, when I first wrote that I typed out bake.

I think because that's been on my mind since I've been back stateside. Well that and work, running lots, and avoiding political ads. Which, are officially now over.

Thank. You. Cheesus.

I know I'm not really accomplishing all of my seventeen before seventeen but I am plugging away at them and checking some off my list.

Top priority right now is trying new recipes. And Ryan and I are plugging away. We've made:

 ▪ trader joe's pumpkin bread with cream cheese frosting (delish!),

 ▪ these peanut butter cookies (which a little light on peanut butter),

 ▪ added hershey kisses to these peanut butter cookies for some blossoms (almost there),

 ▪ the best peanut butter cookies ever to have been made (although it might be the filling),

 ▪ harvest loaves from a back-of-the-pan recipe (which needed so much more spice), and

 ▪ a hearty pot roast that was more like a stew than soup (worth making again).

Of course there's so many more things to try. Just look at my pinterest boards. They hold quite a few. And then there's my other list. You know the list of recipes from the cookbooks sitting on your kitchen shelf that you're dying to try? THAT list.

And then there's ones that pop up like triple layer dulce de leche brownie cookie bars. How can you go by a week without trying these?

You can't. I'll tell you about them soon.

Until then. Peace out, cub scouts.

- Allison Rae

Taco Seasoning

I am a wimp.



Those things up there? Ingredients of pain. Delicious, spicy ingredients of pain. Not like the pain from falling off your bike and having your husband catch you with his knee. That's a completely different type of pain. And another story completely.

This type of pain, though? Mouth-watering. In that you want some water after you mix this blend in with your food.

It could just be me though. I am a wimp. Especially, when it comes to spice.



To me? Mild buffalo wings are spicy. Seasoned french fries? Let's just drown those in ketchup.

And WHATEVER happens. Don't drink hard cider when eating spicy things. Because you know what doesn't help cool down your mouth? HARD CIDER.

I may have learned that lesson the hard way.

This seasoning, though.

It just makes a taco. Or burrito. Or typical mexican food. The two HEAPING tablespoons Ryan adds? It punches you in the face with flavor. Then makes your tongue beg for sweet relief.

Unless of course you're into that sort of thing. In which case, it will praise the spice gods. Feel free to do so now. I'll wait.

Taco Seasoning                

Makes: 8 tbsp          Prep Time: 5 min

Ingredients

   3 tbsp chili powder
1½ tbsp cumin
   1 tbsp black pepper
   1 tbsp salt
1½ tsp   paprika
  ¾ tsp   red pepper flakes
  ¾ tsp   garlic powder
  ¾ tsp   onion powder
  ¾ tsp   oregano

Directions

1. Combine all ingredients in a small mixing bowl and whisk to combine.

2. When preparing taco meat, mix 2 tbsp of the seasoning once it's brown and crumbly with juices still in the pan.

3. Store seasoning in airtight container until next use.

Calories: 15 per 2 tbsp

That other story? 

As a little background, Ryan and I bought new pedals and shoes at the end of last year. They're the kind that you "click" together so you can have better efficiency. Over the winter, we installed them and used them with our bikes on the trainers we have. 

Well. Mother Nature decided to bless us with a couple 60°F days. Naturally, we wanted to stretch our legs outdoors rather than in our den of pain. So out we went on our bikes with these fancy new pedals.

To ground you, the shoes, once clipped in, are ON the pedals. Your foot is an extension of the bike. You have to do this crazy footwork to get them unconnected. If you don't, you fall. 

You can probably guess where this is going. First red light we come upon. Standing in the middle of the road. Light turns green. I tip. I scream. I fall. 

Shoulder? Meet Ryan's knee. It was a terrible first impression.

I made it to the sidewalk after avoiding all eye contact with the guy in the truck behind us. Ryan then tried to show me how to not fall. What does he do? Fall. What do I do? Fall again. 

Thankfully we did get our act together to finish the ride. Here's hoping to many more rides this year, without any more bumps or bruises on the way.

2015 Recipe Chase | Pot Roast Sandwiches with French Onion Soup

You know that quote about train wrecks?

The one about how they're so terrible but you just can't look away? That is exactly like the whole first season of Married at First Sight. I just watched every single episode. You watched it too right? Do you feel as bad as I did/do for Vaughn and Doug? Vaughn was attacked like the whole experience (although some of his comments were in really poor taste) and Doug? Poor Doug. First no sex. Then Jamie's got babies on the brain like a mofo. But we've all been there, done that, right?

No? Just me again? Huh. Anyway...

You want to know what's not a train wreck? This sandwich. It's fantastic. The only thing terrible about it is how at the end of the day you have absolutely no good light to take delicious looking pictures.

Oh, the best part of that show? Watching it with Ryan. His peanut gallery commentary? Hilarious. His perfectly timed snorts and chuckles? Made me laugh even harder.

Although for some of them, I think he's recalling some strange memories of other baby-obsessed people...

Not like his wife though. Because, me? I'd never be that crazy.

At least not run to the pharmacy and pick up his and hers fertility tests. Although it doesn't hurt to know, right? Just to make sure everything's working?

Just kidding! I feel like that just crosses a line. A very fine line between concerned and crazy. This recipe? Goes leaps and bounds over the delicious line. I want to make it every night. 

And the soup? It works double duty as an au jus and onion soup. Loaded up with onions it's pretty much like perfection in a bowl.

Now I'm pretty sure these are going to have to be on the menu for this week. Like 100% sure. Unlike how some of these marriages start off in this ridiculous show.

Can we just take a moment to appreciate the meat and cheese and onion-y goodness, right there? We don't have to talk about my insane photo editing skills right now. It can wait.

Like forever.

Pot Roast Sandwiches and French Onion Soup

Makes: 4 Servings

Prep Time: 15 min          Crockpot Time: 8 hours          Broil Time: 2 min

Ingredients

1 lb beef chuck roast
2¼ cups beef broth
1 10½ oz can of condensed french onion soup
1 large yellow onion
½ cup dry red wine (like merlot)
1 tsp salt
1 tsp pepper
1 tsp granulated garlic

1 cup (4 oz) of swiss cheese (or provolone)
8 slices of bread or 4 small sub rolls

Directions

1. Thinly slice the onion and place in the bottom of a medium-sized slow cooker.
2. Add the beef broth, wine, and condensed onion soup to the slow cooker. Mix in the granulated garlic.
3. On a cutting board, sprinkle salt and pepper over the chuck roast, letting it rest for 5 minutes.
4. Place roast in the slow cooker and cook on low for 8 hours. It may be done sooner, but will pick up flavor and moisture as it cooks.
5. Once done, remove the roast in tact to a cutting board and allow to rest for 10 minutes. In the meantime, spoon out equal portions of soup into bowls.
6. Using a fork, shred the roast into large chunks and layer onto rolls and cheese.
7. They're fully ready to enjoy but if desired place in broil for 2 minutes to melt cheese and toast bread.

Calories: 637

This recipe was inspired by Baking Bites.

Doesn't that just make you want to drool? Go on. I won't judge.

2015 Recipe Chase | Strawberry Yogurt

Can I just tell you about my favorite breakfast food ever?

I mean, I've liked yogurt for a long time but it's recently become my favorite. A month of free personal coaching with a coach obsessed with protein intake will do that. Hello 21 grams of protein!

And I like this so much better than the prepackaged flavors. As much as I trust Chobani, I trust myself and what I buy a heck of a lot more. And I can totally customize the flavors. I haven't been too too adventurous, just Apple Cinnamon and Strawberry Vanilla.

Fruity yogurt is ridiculously easy to throw together and you can prep it Sunday night for a week full of healthy breakfasts. There's no measuring or thinking in the morning, you know, when brain power is at a premium.

Strawberry Yogurt

Makes: 5 Breakfasts

Prep Time: 15 min

Ingredients

38oz plain greek yogurt (like Chobani)
2½ cups frozen strawberries
5 tbsp sugar
5 tsp vanilla

Directions

1. Lay out five separate tupperware containers.
2. In each tupperware container, measure out a half cup (or 70 grams) of frozen strawberries.
3. Sprinkle one tablespoon of sugar over the strawberries of each container.
4. Spoon a teaspoon of vanilla extract over the fruit.
5. Measure out 217 grams (yes, really) of yogurt into each container on top of the fruit and sugar. If you don't have a scale, it's a little less than one full cup. This makes an even number of portions from the yogurt container.
6. Refrigerate in layers to let fruit break down and create flavors.
7. When ready to eat, stir all ingredients together and enjoy!

Calories: 203

The recipe is a little tart from the yogurt but there's still a good balance of sweet from the strawberries and added sugar. And as a warning, it sounds super funny when you mix this up. So make sure you're in good company. Then make them jealous with how delicious it looks.

Playing with more flavor combinations is definitely going on the weekend to do list.

2015 Recipe Chase | Apple Chips

This year, I made a resolution to try fifty-two new recipes.

I've gone a little crazy and tried at least a dozen new recipes. So I'm amending my resolution. To finding fifty-two new recipes worth keeping. 

I think that's the best way to expand my list of rotating recipes. Andddd I get to try all these new fancy things. Like apple chips. Who knew they were so fantastic?

They're totally healthy too. I mean apples? Fruit. Lemon juice? Zero calories. Cinnamon? Helps fight the common cold. Brown sugar? Well, that's just delicious.

Apple Chips

Makes: 1 Snack

Prep Time: 15 min          Bake Time: 120 min          Cool Time: 60 min

Ingredients

1 hearty apple (like red or golden delicious)
2 tbsp lemon juice
2 tbsp brown sugar
1 tbsp cinnamon

Directions

1. Preheat your oven to 220° F and line a large baking sheet with parchment paper.

2. In a bowl, mix together the brown sugar and cinnamon, breaking up the brown sugar as much as possible to fully combine the spices. Pour the lemon juice in a separate bowl. 

3. Using a mandolin (or super awesome cutting skills), thinly slice the apple (1/8" to 3/16" thick).

4. Dip the apple slices in the lemon juice to wet both sides before coating with the brown sugar mixture. You may need to rub the coating to get it to an even appearance.

5. Place the apples on your baking sheet close together but not touching and bake for one hour.

6. Flip the apples and bake for another hour.

7. Remove from oven and let the apples cool in the pan for an hour before handling.

8. Once cooled the slices should have a fruity, leathery texture. They're perfect for snacks and you can store them in tupperware for a few days. (Mine were gone in three so I'm not sure after that!)

Calories: 200

This recipe was inspired by The Italian Dish and Frugal by Choice, Cheap by Necessity.

This is the perfect snack to take to work and make all your coworkers jealous. Unless you share. Then you're their hero and they beg you for the recipe. True story. It happened on Monday.

Don't you want to be a hero? Make these this weekend, you totally won't regret it.