As you probably know, there’s always a re-run of Keeping Up With The Kardashians on television. Always. We’ll put money on it. We’ve also seen all of them. Don’t judge.
If you catch these repeat episodes like we have, you’ve probably wondered… What’s in Kourtney’s avocado shake!? It looks oddly delicious and we had to know. Mystery solved:
The recipe calls for a full avocado and 1 cup of milk (I subbed almond milk and added a little honey), but cut it in half and it’s the perfect amount for one person. Pop everything in the blender for 30 seconds or until smooth and voila!
So. Real talk. We could eat a cheese plate for every meal. Easy. But sometimes we need to switch it up! Never fear… this quick and easy dip from Damn Delicious has you covered. A crowd-pleaser for your football watching this weekend!
This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer!
1 tablespoon olive oil
1 pound ground beef
1 1/2 cups enchilada sauce
1 cup roasted corn kernels
1 (4.5-ounce) can chopped green chiles
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
Kosher salt and freshly ground black pepper, to taste
Tortilla chips, for serving
Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. *I used these amazing Le Creuset Cocottes instead of ramekins. Highly recommend scooping a few for your kitchen!*
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.
Divide the filling evenly into the ramekins and top with remaining cheeses.
Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.
Football season is upon us. Since we’re not quite ready to tailgate, I spent last Saturday evening watching football at home and eating the whole bowl having a ladylike taste of this Caramelized French Onion Dip by Atlanta blogger Waiting on Martha. Paired with store-bought kettle-cooked chips, it’s just the sort of easy-yet-impressive-enough-for company (or the group tailgate) snack I adore.
Note: Because I really, really love onions, I did some tweaking to the original recipe. If you (or your SO) are not of similar mind, you may want to use one fewer onion.
What You Need:
2 tbsp unsalted butter
1 tbsp olive oil
4 Vidalia or other sweet yellow onions, sliced
2 cloves garlic, minced
2 cup sour cream (use low-fat if you like)
1/4 cup chopped chives, plus more for garnish
1/2 tbsp Williams Sonoma Garlic & Herb French Fry Seasoning (I couldn’t find this, so I used Cajun Seasoning…I think you could use any savory seasoning mix)
J: I’m always looking for a solid brunch item to throw together on the weekends. When I came across this baked french toast recipe from our fave food blogger, Damn Delicious… game changer. My sweet husband, Jay, said it would be perfect for Christmas morning and I totally agree. Here’s the skinny:
3 small French baguettes, ends trimmed and cut into 1/2-inch slices
1 1/2 cups milk
3 large eggs
1 tablespoon vanilla bean paste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (I skipped this)
2 tablespoons confectioners’ sugar
For the maple glaze:
1/4 cup unsalted butter
1/4 cup brown sugar, packed
2 tablespoons maple syrup, or more, to taste
Lightly coat a 9×13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla bean paste, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Place the bread mixture into the oven and bake for 30-35 minutes, or until golden brown.
Melt butter in a large skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes. Pour mixture evenly over the bread slices.
Serve immediately, sprinkled with confectioners’ sugar, if desired. It’s desired.
If you’re like us, you’re always looking for new restaurants to try over the weekend. Need suggestions in Atlanta? Look no further.
1. C&S Seafood + Oyster Bar: J took cover here Monday night during a legit monsoon and stumbled upon one of the most delicious shrimp cocktails (and actual cocktails) ever.
2. Joey D’s Oak Room: We’ve suggested them before. For a reason. If you’re looking for really GREAT food every visit, Joey D’s is your spot. I mean how delicious does that sandwich look?
3. Home grown GA: Homegrown came HIGHLY recommended by J’s coworker, Bill, mainly because of their award winning sloppy joe. The best part is that the sloppy joe is… wait for it… VEGAN. And amazingly delicious.
4. American Food + Beverage: L and I gave this new Buckhead Atlanta spot a try when she was in town a few weeks ago. LOVE it. Going in for round 2 tonight with some girlfriends. Boiled peanut hummus is definitely on the agenda.
5. Turner Field: Okay so this may not be a restaurant BUT the Braves are playing the Cubs in Atlanta this weekend. Take in the game. Share some patriotic dippin dots with your love, but not the wine of course.
Mmmmonday. Need a quick and easy idea for dinner tonight? Upgrade your usual grilled cheese sandwich to this summer-y pesto, artichoke and havarti version by Two Peas and Their Pod, one of our fave food blogs. Use prepared pesto if you don’t feel like making your own Spinach Basil Pesto. This is just as easy as the classic you loved growing up but wayyyy more sophisticated and flavorful.
Pesto, Artichoke and Havarti Grilled Cheese by Two Peas and Their Pod
What You Need:
2 tablespoons butter, softened
4 slices whole-grain bread (such as Eureka! Organic Bread)
2/3 cup sliced artichoke hearts (from jar or can, drained)
Sea salt, for sprinkling on sandwich
What You Do:
Butter the outsides of the bread. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
You guys. Two big pieces of news. 1) J IS BACK. Stay tuned for posts on her amazing honeymoon. 2) We are ready for the WEEKEND. We know you’re shocked. Check out five things that are making us happy right now:
1. L Space Print Wrap Top. L*Space makes the best bikinis; every year, one silhouette dominates Pinterest. Last year it was the Audrey fringe top; this year it’s the Chloe wrap top. We love how the wrap-style gives us maximum adjustability. Bonus: the print reverses to basic black.
2. TOMS Aviators.We are both devoted Ray-Ban wearers…but right now we’re really loving these Kilgore aviators at our favorite do-good company, Toms. For every pair sold, Toms will give a child the gift of sight. We’re offering a special discount on these just for you. Call Sole at 912-764-7463, mention “The Glitter Life” and get an extra 15% off a pair for yourself.
4.Watermelon Salad. One of our favorite summertime recipes. So easy to throw together – all you need is watermelon, mint and feta.
5. How To: Host a Successful Sale on Instagram! If you need a little extra cash to support your bikini and sunglasses habit (ahem), check out these handy suggestions for throwing a killer closet sale on Instagram. Haul out your gently-used duds, snap some pics, and start making money. Then spend it on cute cocktail napkins.
PS – We’re excited to celebrate our wonderful mothers this weekend! Share your Mother’s Day pics with us on Instagram (@glitter_blog_xo).