Friday, January 31, 2014

Burrito Dip


Here is a quick little recipe that will be great for your Super Bowl party this Sunday! 





Burrito Dip

1 cup of shredded chicken breast
2 Tbls taco seasoning
1/2 cup cooked rice
1/2 cup cooked black beans
1/2 cup cilantro
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped tomato
1/3 cup salsa
2 Tbls lime juice
1 Tbls garlic salt
1/2 cup shredded cheese
1 bag of tortilla chips


Boil the chicken breast until the whole breast is white, shred the chicken, and add the chicken to the taco seasoning in a bowl and set aside. In a separate bowl combine the rice, beans, cilantro, peppers, tomatoes, salsa, lime juice, garlic salt and then all the chicken to the mix, place all the ingredients in a baking dish fill the top with cheese and bake at 350 degrees for 15 minutes.






Love,
Bethany

Sunday, December 29, 2013

Swedish Pancakes


Hello Twenty-Somethings! This is Whitney here to tell you that Bethany and I are back in full force.  Where the H-E-double-hockey-sticks have we been, you ask?  Well, that's a great story and it is all my fault we've been gone for so long.  It's a lengthy tale but, if you're up for it, I am sure it is to inspire even the most disheartened twenty-something.  How am I sure? Because I was that crushed and reduced 24 year-old, grasping at the hope of something better just to hang on.

I am going to be honest with you all and not because I am a fan of airing my dirty laundry but in the hopes that a twenty-something like me will read this and know that they are not alone in how they feel.  We are all misunderstood, we all worry about money, we all question our relationships, we are all jealous of our peers, we all make our lives appear better than they are, we all fall short, we all make the worst of decisions, and we all hope that one day we are meant for something great.

This story starts when the Twenty-Something's Table started-- January 1st, 2013.  I had driven to Minneapolis from my current home, St. Cloud, Minnesota, early that holiday weekend only to end up a with a broken timing belt, no heat, and no car.  More than an hour from home I turned to my friends for support.  Being the lovely people that they are, Bethany and Ryan took me in for a few extra days.

While my car was breaking into pieces and I was facing a huge financial burden to make the repairs, I was also dealing with a failing relationship. My boyfriend of several years was fading and as we faced future endeavors we no longer saw eye-to-eye. On new years day I ended my relationship and made the decision to go back to school for my masters.

Over the next few months I spent many hours and reflective moments questioning the decisions I made.  I was alone but ready to take on the challenges that were to come.  Little did I know those challenges would come fast and steady for the next nine months.  Demands at work, roommate struggles, and a long Minnesota winter took a heavy toll on me.

After quitting my job and moving to the Twin Cities I realized that my finances would not yet support my dream of obtaining my masters. Bethany's mom, Stephanie, had selflessly opened her life and her home to me.  I was unemployed, not going to school, and completely lost.  I spent many nights with Bethany, smiling through tears, trying to piece my life back together.  It was no longer a question of what I wanted to do with my life but rather how I was going to get there.

With the help and trust of a complete strangers, I found a job serving.  For months I coasted along, applying for jobs and working myself to the point of exhaustion.  I was constantly filling everyone in on my job applications and searches, asking for advice and well wishes. Nothing was happening until one morning this fall Stephanie said she had found a posting for my dream job.  As she told me how she had come across it by chance and read me the job description we both began to cry.  As a lover of geography and travel, it truly was my dream job-- study abroad enrollment advisor.  With confidence she told me, "This is where you are meant to be."

She was right.  Through some miracle, I managed to land the job.

Like dominoes, the pieces of my life seemed to fall into place.  After almost a year of messes, mistakes, and challenges I finally find myself at home.  While my foundation of loving and supportive family and friends never changed, I now have more blessings than I know what to do with.
                                     


Again, why tell the world about these extremely personal struggles with identity, love, career, and so much more?

I believe Dawes says it the best.  "And she thinks, 'Most people don't talk about how lucky they are.  Most people don't know what it takes for me to get through the day.  Most people don't talk about the love in their hearts.' But she doesn't know, most people feel that same way." 

I spent months believing that it couldn't get any worse.  But, in truth, it could have.  My family has been through every up and down with me.  My friends stand by my side.  We all have our health.  I don't talk enough about how lucky I am.  

I am so thankful everyday for my parents, my sister, my niece, brother-in-law, Stephanie Haugan, Bethany and Ryan, and so many friends who continue to amaze me.

I know that few people read the "fluff" around our recipes and photos but I hope this lengthy story of being lost in a sea of twenty-something problems finds its way to someone who relates.

Now how about a recipe for good measure?  That is what this blog is about after all... 

Swedish Pancakes have been a tradition in my family for years.  These pancakes have surrounded my Saturday mornings for 25 years and I hope that you love them as much as I do.  




Swedish Pancakes

4 eggs
2 cups milk
1 1/2 cups flour
2 Tbls melted butter
1/2 tsp salt
4 Tbls sugar

Beat the eggs and add half of the milk.  Combine flour, salt, and sugar and add to the egg mixture.  Beat until smooth.  Add the rest of the milk and mix in the melted butter just before frying  Lightly grease the griddle.  Pour desired amount of batter on to a medium to medium hot griddle, keeping in mind that smaller pancakes will be easier to flip. Once the pancakes begin to bubble flip and cook for 2 more minutes.  Note:  Your first pancakes will "season the pan" and will be lighter in color and a bit unattractive-- don't let this discourage as the next rounds from the batter will result in golden colored and delicious pancakes!

Topping Suggestions

Butter and Maple Syrup
Goat Cheese and Strawberry Jam
Cinnamon Sugar
Peanut Butter
Berries and Powdered Sugar
Nutella and Bananas
Marshmallows, Graham Cracker Crumbs, and Chocolate Chips
Caramelized Nuts and Chocolate Syrup
Crumbled Bacon and Brown Sugar
Ricotta and Lemon Zest
Applesauce
Shredded Coconut, Whipped Cream, and Pineapple

I hope that you and yours can enjoy this delicious tradition sometime soon.

As always, much love and cooking-

Whitney


Thursday, November 7, 2013

Yeeeehaw, it's Cowboy Cookie time!

We're not horsing around with this cookie recipe, it will really spur your taste buds, and rope you in.  But seriously, they are really good.



Cowboy Cookie
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups rolled oats
1 cup semi-sweet chocolate chips

 Pre-heat oven to 350 degrees, grease baking sheet, in a separate bowl combine the flour, powder, soda, and salt; set aside. In a mixing bowl combine the white sugar, brown sugar and eggs, mix until fluffed and smooth. Slowly add the dry mixture to the mixing bowl, then slowly add the oats and chocolate chips. Bake for 8-10 minutes, let cool, and then eat! Yum, yum!


I love baking, I do. I have probably mentioned it before, but it really makes me happy. Sometimes I wish I worked part time at a bakery so I could come home smelling like sugar and sweets! I also love baking because I think its a great way to bless your friends and family. Who could say no to a box of warm fresh cookies? 


...and of course I always have my cookies with a tall glass of milk.

Happy baking!

-Bethany 

Friday, October 25, 2013

Spaghetti Squash


Hi beautiful friends!  Today I bring you one of my favorite little meals! It's easy, super tasty, and great for fall. I have been cooking really simple meals lately. Mostly because the weather is getting so cold and I don't have any energy to make anything time consuming. Whitney and I have been talking about our blog a lot lately and we are so excited for some things we have planned! We wanted to excuse our little absence and to be completely honest--we're tired. We both work full time and part time jobs and we don't have the as much time as we'd like to blog.



Spaghetti Squash


1 Spaghetti squash
1 Tbls olive oil

Preheat the oven to 375 degrees and cut the spaghetti squash in half. Then gut it.  Much like a pumpkin, you have to get all the seeds out.  After you get the squash clean, brush 1 tablespoon of olive oil on the top of the squash.  Bake on a baking sheet for 30 minutes. 



After the squash is done in the oven, you simply take a fork and start scraping the squash out of it's shell into a bowl.


Fresh Tomato Sauce


3 medium tomatoes, chopped
1/2 cup of fresh basil
2 cloves garlic, minced
1/2 cup yellow onion, chopped
3 Tbls olive oil
Salt, pepper, and oregano to taste

In a sauce pan heat 2 tablespoons of olive oil, add chopped tomatoes, let simmer. Then add the chopped basil, garlic, onions and oregano, salt and pepper.  Simmer and sauté for about five minutes.





Happy Fall cooking!

-Bethany

Friday, October 4, 2013

Spiced & Spiked Cider


It's Friday! And what a happy Friday it is!  Bethany and I have a quick little recipe that is sure to make your Friday even better... spiced and spiked cider!  This quick and easy drink tastes like the perfect Minnesota fall.

Our model for today's post is the beautiful Mary Frances.  Mary traveled from LA a few weeks ago to visit Bethany and she was lucky enough to enjoy some of the fall goodness here in Minneapolis!  Mary and Bethany have been best friends ever since photography school and we are so blessed to share her charm with you on the blog today!


Spiced & Spiked Cider

1 bottle hard apple cider
1.5 oz cinnamon whiskey (we recommend Fireball)
Mulling spices and apple for garnish (optional)

Combine cider and whiskey in a tall glass, over ice if preferred.  Add mulling spices and garnish. Enjoy!

You can also try variations on the drink by mixing it up with pear cider and a smooth, straight whiskey or perhaps a little orange schnapps. Just remember to take it slow with these! They are potent like a spell from Hocus Pocus.


Happy fall and much love from the great state of Minnesota!
Whitney

Saturday, September 28, 2013

Bethany's Favorite {Peach Pie}





A long while ago Whitney and I were talking and she said, "There are two types of people; you're either sweet or savory." As long as I can remember Whitney has been savory and I have been sweet.

I don't think we have ever talked much on the blog about the history that Whitney and I share, and what makes us work so well together. With over ten solid years of friendship we have learned quite a lot about each other.

This is Whitney at 14.



This is Whitney today.


I know that Whitney has a kind heart, a deep love for travel, more passion than anyone I know, and an odd craving for eating lemons. Whitney is determined, smart, organized and well put together with a perfectly balanced kick of spontaneous and crazy ideas. She believes in knowledge and educating yourself on current issues, she dreams of a world were everyone is equal and given a chance to shine and be who they are. She is a mover and a shaker.

  This is me at 14.
 


This is me today.


I am a non planner, I don't like structure, and I suck at math. However, I have a huge heart and I genuinely love people; I am consistently looking for the good in everyone. I take inspiration as it comes to me, and my best idea's are usually thrown together last minute. I have a very clear vision of how I want things to look and I try my hardest to execute my work they way I see it in my mind. I work hard, and I believe in constant self improvement. I also strongly believe that you have the power to impact others lives by showing love and helping the people around you grow by being a good friend. I am a lover of people.




Together we are savory and sweet, Whitney pushes me to plan, and think ahead and I help her discover beauty in everyone and take every moment as a new adventure.


So what does all this have to do with peach pie you ask?? Well it is my favorite thing to make. I love eating it and I'm pretty damn sure I could eat a whole pie by myself. I am a sweet tooth and I would rather eat this pie than dinner. Any day. As for Whitney? She could care less if there's pie in the room, just give her a beer and a burger and she'll love you forever. 




Peach Pie:

1 package pastry for 9 inch double crust
1 egg, beaten
5 cup's sliced and peeled peaches
2 tablespoon's lemon juice
1/2 cup flour
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter

Preheat oven to 450 degrees. Place one crust at the bottom of pan. (I am terrible at making crust so I use store bought crust, if you can make it you should!) Add a thin layer of egg to the top of the crust to avoid a soggy bottom crust. Place cut and peeled peaches in a large bowl, sprinkle with lemon juice and mix gently. In a second bowl mix together the flour, sugar, cinnamon, nutmeg, and salt. Pour over the peaches and mix gently. Then pour the peaches into the crusted pie plate. Dot the top with butter, then add the second crust and dot the crust and add a thin layer of egg to the top crust as well. Bake for 10 minutes at 450 degrees and then reduce heat to 350 degrees and bake for  and additional 30-35 minutes, wait until crust is golden brown! Let cool and then throw a party and eat some pie!



I like to do cute things to my pie crust, so I went with the lattice top! Its super easy and fun! Use the second crust and just cut from left to right in about one inch strips with a pizza cutter. I had a little pie tool that made my edges. Then take all the edges and start the crimped edge using your thumb and forefinger in one hand and push together with thumb on your other hand, making a crimped edge! I used my remaining crust for my heart cut outs, just using a cookie cutter I own!!



Yum, Yum, Yum!!!!!
Happy baking friends!

-Bethany 

Monday, September 23, 2013

Refrigerator Pickles


Motivation.  Just typing that word makes me tired.  A few nights ago Bethany showed me some pictures for an upcoming post and we cringed about how little we had done on the blog lately. I have been working 50 hour weeks and Bethany and Ryan have been busy shooting weddings.

Don't get me wrong, I love blogging and I love cooking, but when I have been on my feet for 10 hours with a smile and a good attitude I don't feel like firing up the stove or opening my computer.  To be honest, all I feel like after work is an ice cold beer and a warm shower, sometimes at the same time (also known as a Shower Beer... give it a try, it will change your life).

I spent this last Saturday prepping a meal, one that I actually didn't have the fortune to enjoy but it completely changed my recent attitude towards the kitchen.  It had been a week since I had really cooked anything and I could feel the pride and warmth that comes from preparing a meal for friends come rushing back.

What does this have to do with making refrigerator pickles? Absolutely nothing. I just hope that it is a little motivator to those who find themselves stuck in a rut and avoiding their kitchen.  Finish your shower beer and get back in there, you won't regret it.


Refrigerator Pickles

1 bunch of fresh dill
5 medium or 8 small cucumbers, quartered into spears
4 cloves of garlic, crushed
3 cups of water
6 Tbsp distilled white vinegar
3 Tbsp kosher salt
1/2 yellow onion, sliced (optional)

Divide crushed garlic, dill, onion, and spears of cucumber among 4 airtight containers.  Combine salt, vinegar, and water.  Pour brine over spears, top with a little extra dill, seal, and refrigerate for 2 days.  Keep refrigerated and enjoy!


This recipe is perfect for twenty-somethings who don't have canning supplies or a lot of time.  The jars of pickles make for great host gifts or additions to the last few barbecues of the fall.  Did I mention that they are insanely inexpensive? It costs about $1 a jar to make especially if you get your ingredients from the local farmer's market.


Much love and cooking,

Whitney