Sean and I have taken each of our boys on a special trip with just the three of us for their 13th birthdays. We visited San Francisco with our oldest son, Sam, and visited Denver with our middle son, Ben.

This time our destination was Pigeon Forge, TN and it did not disappoint. We found a great cabin to rent in Sevierville (complete with video game tables, air hockey, and a hot tub) and Nate declared it the best rental house ever.

We very much enjoyed exploring the area and thanks to your awesome suggestions via my newsletter request, we found a few unexpected things to do too. Hillbilly Golf in Gatlinburg was such a big win, we’d have gone back for another round if we’d had the time.

We stopped at the Tennessee visitor center as we crossed the state line and Nate picked up a bunch of brochures there for activities that caught his eye.

First on his list was Smoky Mountain Knife Works (yeah… that one wasn’t on my must-do list at all, but it was his trip and his call) and it wound up being one of his favorite places.

More than just a knife store, it’s marketed as the world’s largest knife showplace and it is. The showroom is mind-boggling in size, I got turned around a couple of times and had to wander a while to get my bearings.

He and Sean had a great time checking out endless knives, tools, flashlights, and other truly bizarre weaponry. The Viking helmets and cosplay gear were good for a lot of laughs along the way too.

Then we were off to the Hollywood Star Cars Museum where we spent quite a while checking out everything from the original Batmobile to General Lee, the DeLorean to Herbie, and so many more.

I giggled at Granny’s rocking chair strapped on top of the Oldsmobile from The Beverly Hillbillies tv show, and my guys gawked a while at the Harley from Terminator and the chopper from Ghost Rider.

The collection of cars from the Fast and the Furious movies was impressive and seeing Nicholas Cage’s “Eleanor” from Gone in 60 Seconds was pretty awesome too. I’m not much of a car geek these days, but the museum was fun for all of us.

The Smoky Mountain Alpine Coaster was on the side of the mountain near our cabin, and Nate couldn’t resist the chance to try it. Sean and I happily let him do that one on his own and he loved it.

This is the longest downhill ride in the US, with over a mile of track. The riders are in control of the speed (up to 25-30 mph) with braking controls too, making it a cool hands-on experience.

I love an interactive museum and the Titanic Museum is one of the best I’ve seen. The audio guide was excellent and luckily, Nate and I discovered that the children’s audio was far more fun than the adults.

I loved the voices and the interesting extra bits of real life that were included. When you enter the museum, you’re given a ticket with a passenger’s name on it and information about their life.

At the end of the tour, you find out if you survived the journey and if so, how the remainder of your life was lived. It made things very real and sparked a lot of conversation throughout the rest of the trip too.

It isn’t a vacation for our family if there isn’t a science museum on the list. Wonder Works turned out to be very cool, albeit crowded and loud the afternoon we were there.

I didn’t plan well and I wore flip-flops the day we were there, so unfortunately I was unable to participate in any of the climbing activities. (Note to future visitors, wear tennis shoes for the museum!)

Although, after watching him on the ropes 4 stories high, I wasn’t quite as sad to be firmly planted on the ground. I do wish I’d been able to do that one with him though.

Are you even allowed to visit Pigeon Forge and not attend a dinner show? Nate chose Pirate’s Voyage for our night out and I booked the tickets. I’ll admit that I booked them a little warily, as I wasn’t sure exactly what we were in for with the show.

Turns out I was pleasantly surprised. We were all impressed by the talent of the acrobatics, the diving, and the gymnastics. There were several times when a genuine “wow” was warranted.

The food was good, though not particularly memorable. All in all, it made for a really fun night out.

Nate is a child after my own heart and requested “all the Asian food and sushi” that we could find. While Tennessee might not be a big destination for that, we lucked into a few good places along the way.

Roll On In creates awesome hibachi bowls, along with sushi burritos and tacos. It’s Asian fusion in a casual, friendly restaurant and we all enjoyed it. The wonton tacos were a favorite.

We had dinner one night at Little Tokyo, where Nate got to experience Hibachi cooking for the first time. He loved the whole show that our chef put on for him.

We had breakfast at the Sunliner Diner and it was a trip back in time to the 1950s. Nate got a kick out of sitting in one of the booths made from a classic car and later browsing the vintage gift ship.

On our last night in Tennessee, Sean and I both were craving some vegetables (yes, sometimes that does happen) and Nate wanted a burger. We decided to try Local Goat and boy, was that an excellent decision.

We all commented that we wished we’d tried it earlier because we would’ve gone back for sure. Our steak salads were some of the best restaurant salads I’ve ever tasted and every other plate I saw delivered to a table near us looked mouthwateringly delicious.

It’s hard to believe that our teen birthday trips are complete. But who knows? Maybe we’ll be taking our grandkids on a birthday trip someday. What a thought.

The post Pigeon Forge, TN (and our last 13th birthday trip!) appeared first on Barefeet in the Kitchen.

So. Much. Fun. There are a whole lot of adjectives I could use to describe my introduction to a crawfish boil, but WOW sums it up nicely.

I’m laying out all the steps here so you can set up and cook a Louisiana seafood boil with shrimp or crawfish. Spoiler alert – doing a Louisiana-style seafood boil on the stove is much simpler than you might think. (Click here to get the directions specifically for a shrimp boil.)

Heads up – this is going to be a long one. If you are just here for the instructions, hit that handy “jump to recipe” button at the top of the post.

Crawfish Boil

While in Louisiana for Sean’s family reunion, our cousin Rick volunteered to do a Louisiana-style crawfish boil for us. And oh, there really aren’t words for how excited I was to experience this for the first time.

As far as eating crawfish goes, if you aren’t familiar with them already, they taste like a cross between their crustacean cousins lobster and shrimp. What’s not to love about that?

I was thrilled we were able to be there from start to finish and learn from the master. And yeah, Rick is a legit master of the seafood boil. Don’t miss the custom skimmer, the crawfish on his belt and his hat, and the very cool stirring paddle in some of the photos for evidence of his passion for it all.

Crawfish boils are a social event in Louisiana – and wherever else you might be lucky enough to enjoy one. This isn’t just a meal shared with friends or family. It’s an experience. (Have I stated that clearly enough?)

Ha, and here’s a pro tip for you: Don’t wear white, friends. That’s a rookie move and your Tide stick will be put to good use after the boil. Just ask me how I know this.

Crayfish vs Crawfish

First things first, is it a crawfish? a crayfish? a crawdad? Yes to them all. The name you are most likely to use simply depends on where you live or where you grew up.

Louisianans call them crawfish, whereas people in northern states are more likely to say crayfish. In the southwest, where I grew up, we called them crawdads.

My Uncle Clarence would catch as many crawdads from the edge of the lake as he could on our annual family camping trips and then bring them back to camp. He’d boil them in a little saucepan on our camp stove and we’d dip those minuscule bits of meat from the tails in melted butter.

Definitely more of a fun memory than a meal, but nonetheless, I suppose that was technically my first crawdad boil. I sent him photos of our boil in Louisiana and it was fun to share the memory with him again.

Crawfish Boil Equipment

For a full outdoor crawfish boil, you’ll need the following equipment:

• Burner (and a fuel source) (This outdoor burner includes the pot too!)
• Giant pot
• Extra long stirring paddle
• Extra long skimmer ladle
• Table or nearby area for ingredients

If you’re just getting started, there’s no need to go crazy with a massive crawfish pot, but don’t let me stop you if that sounds like fun. A simple 60-quart stockpot is all you need for small to medium-sized boils. (This pot comes with a handy strainer basket.)

Stovetop Boil Equipment

• 30-quart stockpot
• Long stirring paddle
• Long skimmer ladle

If you only need to feed 2-4 people, or if you don’t care about all the extra ingredients, you can reduce the recipe amounts below. That said, I think you should add them all, as the extras add so much awesomeness to a seafood boil!

Most of the necessary boil equipment for a smaller-scale boil is likely already in your kitchen and you’ll only need an 8, 10, or 12-quart pot. (That 12-quart pot is a screaming deal, btw.)

Crawfish Boil Ingredients

The ingredients listed in the recipe card will provide enough food for 6-8 people, likely when doing a smaller crawfish boil on the stove.

You can adjust the amounts below by sliding the serving size up or down according to your needs.

You’ll need the following ingredients for a Louisiana-style crawfish boil:

• Zatarain’s Crawfish, Shrimp & Crab Boil seasoning packets
• Zatarain’s Concentrated Shrimp & Crab liquid boil
• Salt (basic iodized salt, nothing fancy)
• Cayenne pepper
• Onions
• Lemons
• Pineapple
• Garlic
• Small red or yellow potatoes, not bite-size
• Mushrooms
• Carrots
• Olives
• Crawfish
• Sausages
• Corn
• Cauliflower
• Green Beans

Cajun Crawfish Boil

Depending on where you live, you may be able to find the seasonings both locally and/or in smaller quantities. Don’t be afraid of the cayenne pepper here, friends. I linked the large container above, because I watched Rick add at least two cups of it into the pot of water. The result was a bit of heat, but honestly not all that much.

If you aren’t a fan of sausage, that can be skipped as well. Keep in mind though, the sausage offers an appreciated alternative for any guests who may not be fans of seafood, yet would like to enjoy the boil with you.

Sausage also offers a more frugal meat option, in addition to the seafood, if you have a large family, a crew of meat lovers, or teenage boys who will enjoy having more meat variety included.

The vegetables in the boil are all optional, so feel free to adjust them as you like. That said, I highly recommend trying a boil with all of them.

The variety here makes a big difference in the final result. Doing a seafood boil with so many different ingredients delivers awesome results!

While pineapple isn’t always used in a boil, I am so glad that it was there. The pineapple soaks whole in the boiling seasoning and spices.

The result is sweet and spicy, perfectly softened with a firm bite remaining. There wasn’t a scrap of the sliced pineapple left at the end of the day.

Washing Crawfish

Rinse the crawfish well before cooking. You can use a handy crawfish washer like this one, if you’re diving into the whole full-blown crawfish boil experience, but you can also simply wash a smaller amount in a clean sink. Remove any dead crawfish before cooking.

While some people choose to salt the water in an attempt to purge the crawfish, it’s not always recommended or proven useful. So, rinse them well, but save the salt. However, if you choose to salt/purge them, that’s fine too.

If you’ve purchased crawfish in a mesh sack, you can submerge it in fresh water multiple times until the used water is clear.

How to Do a Crawfish Boil

The fun begins with a giant pot of water. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.

Add the onions, lemons, potatoes, and fresh pineapple, and bring to a boil. When the pot is boiling, add the garlic, mushrooms, carrots, and olives. Return to a full boil.

Add the sausage and the crawfish. Add more cayenne, if you want it spicy.

Bring the pot back to a full boil for just a few minutes and then turn off the heat.

Add the corn, cauliflower, and green beans, and let everything rest for about 15 minutes.

Test the crawfish to see if they’ve absorbed the flavors, and try not to burn your mouth on the irresistible hot vegetables and olives.

Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly.

Serve with Cajun dipping sauce and enjoy!

How Long to Boil Crawfish

Return the pot to a boil after adding the crawfish and boil for about 3-5 minutes. The crawfish will turn a bright red and float to the top of the pot.

Turn the heat off and allow the crawfish to soak for an additional 15-45 minutes. (Rick typically lets them soak for the full 45 minutes.) The crawfish will start sinking as they absorb the flavoring from the pot.

Pull a crawfish from the pot and break off the tail, tip the body upside down, and see if liquid drips out. When this happens, the crawfish is ready to eat.

Drain or strain the ingredients from the pot and serve immediately.

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Louisiana Crawfish Boil

Step-by-step photos and instructions for a Louisiana-style Crawfish Boil loaded with vegetables and so much flavor!

Servings 6

Calories 707kcal

Ingredients

• 1 package Zatarain's Crawfish Shrimp & Crab Boil seasoning packets
• 8 ounces Zatarain's Concentrated Shrimp & Crab liquid boil
• 1 cup salt basic iodized salt, nothing fancy
• ¼ cup cayenne pepper plus more for heat
• 1½ yellow onions halved, outer skin removed
• 2 lemons halved
• ½ fresh pineapple rind removed and left whole
• 4 heads of garlic whole
• 2 pounds small red or yellow potatoes not bite-size
• 5-8 ounces button or crimini mushrooms whole
• 1 pound full-size carrots cut in half
• 6 ounces canned black olives do not drain
• 20 pounds crawfish about 3-4 pounds per person
• 1-2 pounds andouille sausage or smoked sausage cut into 2-3 inch pieces
• 3 ears corn husks removed and broken in half
• 1 small head of cauliflower leaves removed
• 1 pound green beans trimmed

Instructions

• Rinse the crawfish well before cooking. You can use a handy crawfish washer like this one, if you're diving into the whole full-blown crawfish boil experience, but you can also simply wash a smaller amount in a clean sink. Remove any dead crawfish before cooking.
• Fill your giant pot about half full of water and bring it to a boil. Add the seasoning packets, liquid boil, salt, and a whole lot of cayenne pepper.
• Add the onions, lemons, potatoes, and fresh pineapple, and return it to a boil. When the pot is boiling, add the garlic, mushrooms, carrots, and olives. Return to a full boil.
• Add the sausage and the crawfish. Add more cayenne, if you want it spicy. Return the pot to a boil after adding the crawfish and boil for about 3-5 minutes. The crawfish will turn a bright red and float to the top of the pot.
• Turn the heat off and add the corn, cauliflower, and green beans. Allow the crawfish to soak for an additional 15-45 minutes. They will start sinking as they absorb the flavoring from the pot.
• Pull a crawfish from the pot and break off the tail, tip the body upside down, and see if liquid drips out. When this happens, the crawfish is ready to eat.
• Use a strainer to pull the food from the pot and transfer it to a large tray or bowl. Pull the pineapple and use a sharp knife to slice it thinly. Serve with Cajun dipping sauce.

Nutrition

Calories: 707kcal | Carbohydrates: 66g | Protein: 51g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 302mg | Sodium: 1379mg | Potassium: 2413mg | Fiber: 15g | Sugar: 21g | Vitamin A: 17519IU | Vitamin C: 139mg | Calcium: 254mg | Iron: 7mg

The post Louisiana Crawfish Boil appeared first on Barefeet in the Kitchen.

This post was originally published eight years ago. I remade these brownies earlier this year while thinking about my friend Joan. I reshot them at the time, knowing that I wanted to share this post again on the 8th anniversary of her passing.

Chocolate for Joan

My chocolate-loving friend Joan would most definitely approve of eating brownies for dinner! This Lunch Lady Brownie recipe is one of hers that has become a family favorite for us as well.

Joan passed away unexpectedly on October 22, 2015. While crying and grieving the next day, I decided to bake in memory of her. I spent that weekend making many of her favorites and then shared the sweets with friends.

Joan was passionate about her desserts and I imagine that she would have gotten a kick out of being remembered with an abundance of chocolate.

Lunch Lady Brownies

You’ll need the following ingredients to make the brownies:

• butter
• cocoa
• light brown sugar
• white sugar
• eggs
• vanilla extract
• all-purpose flour

Chocolate Frosting for Brownies

You’ll need the following ingredients to make the frosting:

• butter
• powdered sugar
• cocoa
• salt
• milk

Lunch Lady Brownies Recipe

Preheat the oven to 350°F. Grease a 9×13 baking pan or line with parchment paper. In a large mixing bowl, whisk together the butter, cocoa, brown sugar, and white sugar.

Add the eggs and the vanilla. Whisk again until smooth. Add the flour and stir until combined.

Pour into the prepared pan and use a spatula to spread the thick batter to the corners. Bake for 22-24 minutes, until a toothpick comes out with moist crumbs.

Brownie Frosting Recipe

While the brownies are baking, make the frosting. In a mixing bowl, combine the butter, powdered sugar, cocoa, and salt.

Beat with an electric mixer for 1-2 minutes, until combined. The mixture will be mostly dry crumbs. Add the milk and beat again for 1-2 minutes, until smooth and creamy.

Remove the brownies from the oven and let them cool for just a few minutes. Gently spread the frosting over the brownies while they are still quite warm. Let cool before slicing.

To know Joan was to love her and laugh with her, she impacted countless lives every single day. In her memory, chocolate recipes have been shared around the internet.

My friends, surround yourself with people who bring you joy. Hug them tight. And eat some chocolate today too, #chocolateforjoan.

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Lunch Lady Brownies

Thick, chewy, fudgy brownies with generous chocolate icing are enticing enough to have you eating these Lunch Lady Brownies for dinner. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 18 servings

Calories 357kcal

Ingredients

• 1 cup butter melted
• ½ cup cocoa
• 1 cup light brown sugar
• 1 cup white sugar
• 4 eggs
• 1 tablespoons vanilla extract
• 2 cups all-purpose flour*

*Gluten-Free Alternative

• 1⅓ cup brown rice flour
• ½ cup tapioca starch
• ⅓ cup potato starch

Frosting

• ¼ cup butter softened
• 3 cups powdered sugar
• ¼ cup cocoa
• ¼ teaspoon kosher salt
• 5 tablespoons milk

Instructions

Brownie Instructions

• Preheat the oven to 350°F. Grease a 9×13 baking pan or line with parchment paper. In a large mixing bowl, whisk together the butter, cocoa, brown sugar, and white sugar. Add the eggs and the vanilla. Whisk again until smooth. Add the flour and stir until combined.
• Pour into the prepared pan and use a spatula to spread the thick batter to the corners. Bake for 22-24 minutes, until a toothpick comes out with moist crumbs.

Frosting Instructions

• While the brownies are baking, make the frosting. In a mixing bowl, combine the butter, powdered sugar, cocoa, and salt. Beat with an electric mixer for 1-2 minutes, until combined. The mixture will be mostly dry crumbs. Add the milk and beat again for 1-2 minutes, until smooth and creamy.
• Remove the brownies from the oven and let them cool for just a few minutes. Gently spread the frosting over the brownies while they are still quite warm. Let cool before slicing.

Notes

Frost the brownies while they are still warm. The frosting will melt down a bit into the brownies creating an irresistible crust.

Nutrition

Calories: 357kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 154mg | Potassium: 111mg | Fiber: 2g | Sugar: 43g | Vitamin A: 453IU | Calcium: 32mg | Iron: 1mg

recipe adapted from and with loving thanks to Chocolate, Chocolate and More

{originally published 10/28/15 – recipe notes updated 10/22/23}

It hurts, friends. It hurts so much. Losing a friend is never easy. It shouldn’t be. Friends impact our lives in countless ways, and really great friends take a piece of our heart with them when they are gone.

I’m a better person for having known Joan Hayes. She was a wonderful friend and she will not be forgotten.

There are so many memories. The time Joan ordered ALL THE FOODS on the Snooze menu because she couldn’t narrow it down and wanted to at least taste everything. The times she refused to eat a subpar dessert because it wasn’t worth the calories.

The countless times she laughed and said that fruit isn’t dessert, chocolate is the only real dessert. Laughing as she confidently asked a chef if he was sure there wasn’t something fabulous hiding in the kitchen that wasn’t on the menu and then watching in amazement at the tray of chocolate desserts that were magically provided.

The night she said, “We should just stay up all night, we’re halfway there already.” Seven hours later, with blurry eyes and an aching side from hours and hours of laughter, we dropped her off at the airport.

Joan was a master at making every moment of life the best it could possibly be.

We walked up and down the beach in St. Thomas, talking about our kids, and dreams for the next few years, and the crazy world of blogging. Joan called this past year her “year of travel.”

She met online friends in person and made countless new friends and memories. I’m happy that so many of us were able to hug the neck of our sweet friend and get to know her in person this year, as well as online.

The last time I saw her was in Georgia while I was visiting my family there. She drove up to Augusta, over 3 hours each way, just so that we could spend a few hours together. Not because “I” was important, but because relationships were important to her.

Joan loved spending time with friends and family and she lived her life to the fullest. She was one of the least pretentious, friendliest, and absolutely real people I’ve ever known.

Wandering around Augusta, GA together, we browsed antique stores looking for old silverware. Later we found a bakery to try.

She sweet talked the staff into pulling cakes out of the cold case so she could photograph them by the window and remember them to re-create the recipes at home.

Ordering a slice of every single dessert in that bakery, so she could taste each one. Laughing as we packed and took home two shopping bags full of the remaining desserts to share with my family.

Joan was an indescribably generous person. She achieved great success professionally and she shared her knowledge, her phenomenal social media reach, her blog’s traffic, every aspect of her success was shared with others.

She believed with every bit of her heart that blogging should be part of a community and never a competition. She helped everyone she met and made everyone’s life better just by knowing her.

Joan was the most prepared for death person I have ever known. She wanted to know that her children would be taken care of no matter what. She told everyone to “put it in writing” and “make sure everyone knows your intentions.”

It breaks my heart that her message to BE PREPARED turned out to be such practical advice instead of the hypothetical wisdom I would much rather it have been.

Her family was her world and she loved her kids so much that I ache for them right now. Joan’s love of life, family, and chocolate was evident through her blog, Chocolate, Chocolate, and More.

She created a chocolate-filled legacy for her family. Her dream was that her blog would help support her family over the coming years.

Joan died of a massive heart attack in the middle of the night. She was only 49 years old. She mentioned a stomach ache before going to sleep, not recognizing this is one of the signs of a possible impending event. (Many women think they are getting the flu prior to a heart attack.)

Please read through these Heart Attack Symptoms and always get checked out if you experience any of these and share them with your friends and family.

Joan Hayes 1966-2015, Photo Credit: Shanna Schad

Most importantly, go now and hug someone special to you, kids, spouse, friend, anyone. No matter what, just do it.

Wake them up, pick them up, get their attention, and tell them you love them. I’m heartsick for the loss of my friend and reminded once again that life is short.

“Dare to live the life you have dreamed for yourself. Go forward and make your dreams come true.” – Ralph Waldo Emerson.

A full list of blog posts dedicated to Joan can be found here. 

The post Lunch Lady Brownies appeared first on Barefeet in the Kitchen.

Spinach Salad with Cranberries

The recipe was inspired by the Cranberry Orzo Salad that Princess Cruises serves in their International Cafe. It’s just so good! Tender pasta in a sweetly tangy dressing, with tart fresh cranberries and sliced almonds. Simple, fresh, and delicious.

I’ve included more cruise details at the bottom of the post here for anyone who is interested. As soon as I got home from our cruise through the British Isles, I immediately recreated the salad for my family.

As always, I loved the salad, but my guys? The kids decided that the fresh cranberries were too tart. (Crazy kids!)

So, the next time I made the salad, I went with dried cranberries and it was a win across the board. I like this salad every bit as much with dried cranberries as I do with fresh cranberries – and that’s an even bigger win, since fresh cranberries aren’t available more than a few weeks a year.

(And unless you’re lucky enough to have cranberries stashed in the freezer for this cake, you’ll be stuck waiting until the holidays to try this awesome salad.)

Spinach Orzo Salad

I took our salad to the next level by adding a generous portion of fresh baby spinach and warm chicken. Both the chicken and the spinach made it a heartier meal for my family.

And as far as my guys are concerned, when I include meat that immediately elevates a pasta salad from side dish to main dish status.

For what it’s worth though, the chicken in this salad really is optional, the salad is delicious without it. I might even prefer it that way myself.

Spinach Orzo Salad Recipe

You’ll need the following ingredients to make this:

• olive oil
• orzo pasta
• baby spinach
• sliced almonds
• dried cranberries
• crumbled goat cheese
• chicken, optional

Dressing Ingredients

• olive oil
• white balsamic vinegar
• honey
• salt and pepper

I’ve used both plain goat cheese and a honey goat cheese for this pasta and they’re both delicious.

However, I really loved the added flavor from the hint of honey in the specialty goat cheese. If you can find it at your store, give it a try!

Orzo Spinach Salad

To make this salad, you’ll begin by toasting the orzo over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, and cover with a lid for 7-8 minutes. Drain any liquid, fluff with fork.

Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken – if desired.

In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.

Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.

Easy Salads with Spinach

Fresh sweet berries, crisp greens, crunchy pecans and a drizzle of creamy poppyseed dressing all add up to one of our favorite summer berry salads. While my boys haven’t always been the biggest salad fans, when this Berry Salad and Poppyseed Dressing are on the table they are very happy to eat their salads.

Crisp baby spinach, spring mix lettuces, tart apples, sweet raisins, crunchy almonds, and the ultimate honey cider salad dressing are combined to create a fantastic Spinach Apple Salad.

Strawberry Spinach Salad is the perfect salad for a summer night. Packed with fresh greens and sweet strawberries, this salad is finished with sliced almonds for just the right amount of crunch.

This Spinach Pasta Salad with Tomatoes is a tangy, garlicky, peppery pasta salad that I can’t seem to stop making and eating on repeat. The combination of crisp, fresh spinach with the chewy pasta and the tangy dressing is simply irresistible.

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Spinach Orzo Salad with Cranberries and Goat Cheese

Spinach Orzo Salad is filled with cranberries, creamy goat cheese, tender pasta, and plenty of fresh spinach tossed in a tangy sweet dressing.

Course Main Course, Salad

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 415kcal

Ingredients

• ½ tablespoon light olive oil
• 8 ounces orzo pasta
• 4 cups fresh baby spinach, roughly chopped
• ½ cup sliced almonds
• ½ cup Craisins or dried cranberries
• 2-4 ounces goat cheese, crumbled
• Optional: 2 cups cooked chicken, chopped bite-size

Dressing Ingredients

• ¼ cup olive oil, divided
• 3 tablespoons white balsamic or champagne vinegar
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Toast the orzo in ½ tablespoon oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water, and bring to a boil. Reduce to simmer, and cover with a lid for 7-8 minutes. Drain any liquid and fluff with a fork.
• Place the spinach in a large mixing bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken – if desired.
• In a small bowl or large measuring cup, combine the oil, vinegar, honey, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss well to coat.
• Top with goat cheese and toss lightly. Serve immediately or store in the refrigerator for up to 2 days.

Notes

Kitchen tip: I’ve used both plain goat cheese and a honey goat cheese for this pasta and they’re both delicious. However, I really loved the added flavor from the hint of honey in the specialty goat cheese. If you can find it at your store, give it a try!

Nutrition

Calories: 415kcal | Carbohydrates: 43g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 476mg | Potassium: 360mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1980IU | Vitamin C: 5.6mg | Calcium: 70mg | Iron: 2mg

{originally published 4/19/19 – recipe notes and photos updated 8/2/23)

Several years ago, when Sean and I sailed with Princess Cruises through the British Isles, our friends we were traveling with kept talking about the cranberry pasta in the International Cafe. After hearing about it so much, the next time it was available, I had to try it.

It was so very good! Tender pasta in a sweetly tangy dressing, with tart fresh cranberries and sliced almonds. Simple, fresh. and delicious.

The International Cafe is part of the all-inclusive dining options onboard each cruise ship. The cafe is open 24 hours a day and it’s one of my favorite places to grab a bite to eat each time we cruise.

The morning selections include pastries and fresh croissants, breakfast sandwiches, quiche, fresh fruit, yogurt parfaits, and more. Later in the day, you’ll find a selection of small-bite meals and other sweet and savory treats.

The selections change daily, so when you find your favorite food there, you’ll want to make the most of it.

Ask me how I know this? <cough> Nutella donuts <cough> I cruised 3x before I managed to snag a much-talked-about Nutella donut and it didn’t disappoint. I’ve learned now to check the selections daily.

Edited to add: I cruised the Caribbean with my sister Jenny a couple of years ago and as soon as we were on the ship for our last cruise (literally, as soon as we embarked), she and I stopped by the International Cafe and picked up some of the pasta salad, along with a sandwich, and a couple of coffees to take to our room and snack on as we were getting unpacked and settled.

I’m happy to tell you that Princess’s Cranberry Orzo Salad was every bit as delicious as I remembered. And fortunately, now we can all enjoy it at home too.

Want to check out more of our Medallion Class cruise through the Caribbean? This Jalapeno Honey Butter is inspired by Planks BBQ onboard the Caribbean Princess. And The Dirty Banana milkshake/cocktail is a favorite on every ship.

Disclosure: I’ve partnered with Princess Cruises to share my travels with you. As always, all thoughts and opinions are my own. For more information about Princess Cruises and/or to book a cruise visit their website.

The post Spinach Orzo Salad with Cranberries and Goat Cheese appeared first on Barefeet in the Kitchen.

Happy 4th Gotcha Day, Oscar. We love you and we’re celebrating with your favorite Watermelon Dog Treats today.

It’s hard to believe that our sweet Oscar has been with us for four years now! It’s hard to imagine our lives without him.

After saying for so many years that I wasn’t a dog person, I’ve had to eat those words. He has very much become a member of our family and I love him dearly.

So many of you have shared in our excitement over the past few years, as we’ve become first-time dog owners.

You messaged me countless tips and endless advice and I’ve loved it all. So, I wanted to share our pup’s favorite treats with you.

Dog Popsicles

Several people sent me recipes for their favorite homemade dog treats when Oscar first arrived. The most popular treats by far were these watermelon dog treats – made simply by blending fruit with a bit of yogurt to make dog popsicles.

This combination has become Oscar’s favorite treat too. It cracks me up when he hovers near the freezer and peeks inside to see where the treats are.

Watermelon Dog Treats

Lucky for him, these are as easy as can be to make. Place cut-up watermelon into the blender, add a scoop of yogurt, and blend until liquid.

Pour the fruit mixture into ice cube trays (or these cute paw print molds!) and freeze until solid. Pop the frozen cubes into an airtight container and store them in the freezer.

Dog Popsicle Recipe

These frozen treats are so easy to make, I typically use whichever fruits we have on hand. Super ripe bananas? Check. Berries? Check. Cantaloupe? Check.

I use about ¼ cup of yogurt for every 2 cups of chopped fruit. That’s it. Just blend them together and pour the mixture into ice cube trays or molds.

Don’t worry about spillage or mess on the molds when making these. Just set the molds on a sheet pan and it will catch any spills. Freeze on the tray and easily pop the cubes out when frozen.

I hope that your pup enjoys these treats every bit as much as Oscar does!

We adopted Oscar on Father’s Day the year we moved to Ohio and surprised the kids with him when we picked them up at camp the following day.

Our youngest son had wanted a dog for as long as we could remember, so we told him that after we were settled in Ohio we would look for one.

We found our family’s perfect match with our Oscar. He’s the sweetest dog I’ve ever known and he’s been the best gift in our lives.

His chin is almost entirely gray now and there are gray hairs sprinkled throughout his coat. It just makes our sweet boy that much more distinguished.

Print

Watermelon Dog Treats

Watermelon dog treats are the ultimate dog popsicles – and best of all it only takes a minute to make them!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Freezer Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 12 bite-size dog treats

Calories 11kcal

Ingredients

• 2 cups watermelon, cut into chunks
• ¼ cup plain yogurt

Instructions

• Combine the watermelon and the yogurt in the blender. Blend until smooth. Pour into molds or ice cube trays.
• Place the molds in the freezer until frozen solid. Transfer to an airtight container and store in the freezer.

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg

{originally published 6/16/20 – notes and photos updated 6/15/23}

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GORP is the classic trail mix you probably recall from childhood and I’m happy to report that it’s just as tasty as I remembered. Whether it’s for a quick road trip, a movie night, or a longer camping trip, GORP has long been a favorite for all of us.

What Is GORP?

GORP is an acronym for “good old raisins and peanuts” which was, according to some, the very first trail mix. Chocolate is traditionally included in most recipes for GORP. Today, GORP and trail mix are more or less synonymous.

I grew up munching on GORP whenever my family was road tripping. Some variation of this recipe was always our trail mix of choice. Typically, my family made their trail mix with peanuts, raisins, and m&ms or chocolate chips.

I’ve been traveling a lot over the past 6 weeks and am constantly in need of quick, easy, and tasty snacks to enjoy on the go. There are so many pre-packaged snacks available these days but GORP has remained the travel-friendly snack I reach for the most.

GORP

Trail mix is the perfect sweet and salty snack for long driving days, or for days spent on the go exploring a new city.

GORP probably became THE travel food (and the snack hikers took on long trails) because it’s easy to pack and carry and doesn’t spoil. Luckily, it also happens to be pretty nutritious for a convenience food!

The blend of dried fruit for energy and nuts for protein and fat helps keep hunger at bay and keeps you going all travel day long.

That said, GORP is also one of my favorite snacks for a night-in or to have in my bag on a long day of running errands. Easy to proportion into ziploc bags or small serving containers, this trail mix is also ideal for packing in lunches and tucking into backpacks.

This handy square canister of snack mix has a regular place in my camper kitchen and we all reach for it often. I have probably mixed together a batch of GORP at least once if not twice a week all summer long.

GORP Recipe

Over the years, I’ve made countless trail mix combinations, some have been fancy and others not so much. I always go back to my favorite basic four ingredients: nuts, raisins, m&ms, and honey nut cheerios.

The honey nut cheerios are a MUST for me. I love the sweet crunch and they help keep it a little lighter. Not that I’m a calorie-counting kind of girl, but I don’t like feeling lethargic if I snack on a decent size bowl.

I also find that the addition of cereal in my GORP, compared to the kind with nuts and raisins only, makes for a more satisfying variety of textures and tastes.

What is in GORP?

To make GORP, you simply combine honey nut cheerios, raisins, nuts, and M&Ms in a container and mix well. Snack away immediately or stash it in the pantry until your next craving.

If you’re not a fan of peanuts or being mindful of a peanut allergy, feel free to experiment with using different kinds of nuts in this recipe. I like the variety of using a mixed nut combination in the snack mix, myself. It would also taste good with all almonds or all cashews.

I store the snack mix in an old mixed nut container from Costco. I suppose I could say a “recycled” or “repurposed” container and be far more trendy that way.

But truthfully? I just like the square-sided containers from Costco for their space-saving storage and the fact that they’re something I already buy and can reuse. I store flours, sugars, nuts, dried fruits, countless other pantry items in these handy containers.

This trail mix includes chocolate candy so be sure to store your trail mix in a place that’s cool enough for the chocolate not to melt.

That said, I’ve brought GORP along with me in plenty of hot cars and been fine. Sure, the M&Ms might get a little soft in your hand, but that’s part of the fun!

Kitchen Tip: I use these measuring cups and these containers (see above) to make this recipe.

How To Make GORP

1. Combine cheerios, raisins, nuts, and candy in a large bowl.
2. Stir well to thoroughly mix.
3. Transfer to an airtight container or individually portioned zip-close bags.

GORP Trail Mix

While GORP is the original, most simple, and truly the most loved trail mix in my life, I enjoy pretty much every variety of trail mix you can make. I tried adding bits of granola to my trail mix and loved the added flavor and crunch from this Peanut Butter Chocolate Chip Granola.

Speaking of granola, did you know that you can make granola in the crock-pot?? That was an epiphany for me last year and I may never again use the oven to make granola.

Slow cooker granola is a lifesaver when I want homemade granola in the summer. No longer do I have to fire up the oven and subject my family to even more heat when it’s hot outside. We can have granola and granola trail mix all year long.

This Cherry Chocolate Pistachio Trail Mix looks heavenly and I can’t wait to mix up a batch for our next family game night. You can never go wrong with combining cherry and chocolate flavors.

I’m also intrigued by the inclusion of crunchy chickpeas in this Roasted Chickpea Snack Mix and I’ve added it to my list to make for noshing on a future road trip.

I’m usually a pretty simple girl when it comes to my trail mix, which is maybe why GORP continues to hold the number one spot in my heart. Still, I love a fancy and indulgent snack mix every now and then.

Print

GORP

GORP is a snack mix with a little bit of sweet and salty goodness in every bite.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 14 approximately ½ cup servings

Calories 198kcal

Ingredients

• 3 cups honey nut cheerios
• 1½ cups raisins
• 1 cup mixed nuts or plain peanuts
• 1 cup plain M&M candies

Instructions

• Combine the cheerios, raisins, nuts, and candy in a large bowl. Stir well to thoroughly mix. Transfer to an airtight container or individually portioned zip-close bags. Enjoy!

Nutrition

Calories: 198kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 41mg | Potassium: 218mg | Fiber: 2g | Sugar: 9g | Vitamin A: 180IU | Vitamin C: 1.9mg | Calcium: 47mg | Iron: 2.5mg

{originally published 7/13/18 – recipe notes and photos updated 6/1/23}

The post GORP {a.k.a. the original trail mix} appeared first on Barefeet in the Kitchen.

Spoiler alert: adult milkshakes are now on my favorites list. What’s not to love about a frozen drink/dessert combination?

Dirty Banana

This is a Caribbean inspired cocktail that tastes more like a milkshake than a cocktail. This is a super fun treat whether you’re cruising through a dream vacation or kicked back on your own back porch at home.

The Dirty Banana is absolutely unforgettable. And lucky for me? It’s easy enough to make at home in just minutes.

It’s almost too easy. Start by adding ice to the blender. Then add a splash of rum, kahlua, and coffee liqueur, ½ a banana, a splash of heavy cream, and a drizzle of chocolate syrup. Hit blend and pour it into a glass. Top with whipped cream and sip happily.

The ingredient list might sound long, but you’re only adding a small splash of each liquor and the flavor that is delivered when they’re combined is fantastic.

Oh! I almost forgot. You can make a Not-So-Dirty Banana drink for the non-drinkers and the kids. Just skip the alcohol and add either ¼ cup of milk or ¼ cup of cold coffee. (I like both versions!)

Easy Peasy and absolutely delicious too! I probably shouldn’t have introduced my kids to this one, because it’s been dessert every night for a week.

And no, I have not been making one for myself each night along with them. But if anyone wants to visit me and give me an excuse to blend some more of these, I’m game.

Kitchen Tip: I used this blender and these glasses to make this recipe.

Dirty Banana Recipe

1. Combine ice, dark rum, Kahlua, cafe liqueur, heavy cream, chocolate syrup, and banana in a blender.
2. Blend until thick and creamy. Pour into 2 small glasses or 1 large glass.
3. Top with whipped cream before serving. Sprinkle lightly with cocoa powder, if desired.

To make a Not-So-Dirty Banana: Add ¼ cup milk or cold coffee to the above ingredients and skip the booze. Enjoy!

Dirty Banana Drink

Anyways, back to this deeeeeeelicious Dirty Banana. Silly name aside, this “adult milkshake” is truly excellent. Not overly sweet, but refreshingly so, it’s a lot of fun – both to make and serve.

I can tell you now that I’ll be blending up a pitcher of these drinks for my next girl’s night, just because they’re that delicious.

You all know how much I love ice cream and I honestly didn’t realize there wasn’t even ice cream in this drink until I watched them make it another time.

We may have ordered this drink more than once. I’m calling it recipe testing though. Because I love to share all of my favorite food finds with all of you!

Print

Dirty Banana Recipe

Cold, creamy, and chocolatey, the Dirty Banana is a drink that everyone loves. 

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 small or 1 large serving

Calories 298kcal

Ingredients

• 2 cups ice
• 1/2 ounce Gosling’s dark rum
• 1 ounce Kahlua
• 1 ounce Patron XO Cafe Liqueur
• 1/4 cup heavy cream
• 2-3 tablespoons chocolate syrup
• 1/2 large banana
• Whipped cream and cocoa powder for topping

Instructions

• Combine ice, dark rum, Kahlua, cafe liqueur, heavy cream, chocolate syrup, and banana in a blender.
• Blend until thick and creamy. Pour into 2 small glasses or 1 large glass.
• Top with whipped cream before serving. Sprinkle lightly with cocoa powder, if desired.

Notes

To make a Not-So-Dirty Banana:

Add ¼ cup milk or cold coffee to the above ingredients and skip the booze. Enjoy!

Nutrition

Calories: 298kcal | Carbohydrates: 33g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 29mg | Potassium: 172mg | Fiber: 1g | Sugar: 26g | Vitamin A: 435IU | Vitamin C: 2.6mg | Calcium: 19mg | Iron: 0.4mg

{originally published 4/11/19 – recipe notes and photos updated 7/15/22}

When we saw that the Dirty Banana was available at the tap of a button thanks to our OceanMedallion via OceanNow, you know that we had to order it. (How could we resist when it looked like a chocolate milkshake?!)

I partnered with Princess Cruises to share this recipe with you after our last cruise and in case you can’t already tell, I’m pretty excited about that.

MedallionClass

Have I talked your ear off yet about the MedallionClass experience?? I can’t even tell you enough what a game-changer it was for our cruise. (And just thinking about it has me dreaming of another cruise! It’s been FAR too long.)

We sat by the pool and ordered drinks and food that was delivered literally in minutes.

The OceanMedallion works like GPS throughout the ship. If you place an order, whether it is aloe vera for a sunburn, a bucket of ice, extra hangers, a few more pillows to pile on your bed, extra towels, or even a few orders of fries and a Dirty Banana milkshake, the token works to show your location and the items will be delivered directly to you.

The OceanMedallion is also fantastically helpful for navigating your way around the ship. Want to go to Crown Grill for dinner?

Just select the location and the handy map will get you there. Need to find the laundromat? It’s on the map too.

If you get turned around and can’t find your cabin? The app will help and you won’t even have to admit to a soul that you lost your way and couldn’t find it.

(Ask me how I know that. Yes, I do get lost on cruise ships and yes, I do LOVE not having to ask for help!)

Want to check out more of our cruise through the Caribbean? This Jalapeno Honey Butter was inspired by Planks BBQ onboard the Caribbean Princess.

Disclosure: I’ve partnered with Princess Cruises to share my travels with you. As always, all thoughts and opinions are my own. For more information about Princess Cruises and/or to book a cruise visit their website.

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Pulled Pork Tater Tots

All of my kids would probably choose pulled pork as their favorite meal, especially when it’s served in tacos, enchiladas, pulled pork mac and cheese, or hot and crispy, like in these street tacos.

To celebrate my oldest son Sam’s 13th birthday, Sean and I took him on a trip all by himself. We flew to San Francisco and spent a few days exploring the city. (Scroll down to the bottom for a peek into that trip.) These pulled pork tater tots were inspired by a favorite meal from that trip.

We’ve made a tradition of taking a special trip with our boys to celebrate their 13th birthdays. We visited Denver with our middle son, Ben, and we visited Pigeon Forge with our youngest son, Nate.

Pulled Pork Totchos

Along the way, we found some great foods to eat. It was Sam’s first trip “just for fun” and he loved it. It’s always a lot of fun to travel and visit family around the country, but the joy of exploring an entirely new place is great in a different way.

Naturally, I put together a list of restaurants to check out while we were there. Sam’s favorite food during the trip turned out a tie between Tater Tot Nachos from Tacorea and Tostadas De Caracoles (snails baked on seasoned croutons with parsley aioli) from Zarzuela.

Can you even believe that my kid tried snails for the first time and absolutely loved them? At any rate, when I decided to recreate his favorite thing from the trip to share with you, the tater tot nachos were the obvious choice.

Tater Tot Nachos

To make my own version of Tacorea’s nachos, I decided to use pulled pork and crisp it a bit in a hot skillet while the tater tots were in the oven, essentially turning this nacho idea into our favorite carnitas piled high and melted onto tater tots.

The whole family devoured this meal and there wasn’t a tater tot leftover.

I served these Pulled Pork Tater Tot Nachos with fresh vegetables and Homemade Ranch Dip.

Kitchen Tip: I use this baking sheet to make this recipe.

Tater Tot Nachos Recipe

1. Preheat the oven to 450°F. Spread the tater tops across a large baking sheet and bake for 25 minutes, until golden and slightly crisp.
2. Remove from the oven and sprinkle half the cheese over the tater tots. Distribute the pulled pork evenly over the cheese layer and top with the remaining cheese. Scatter jalapeños over the top.
3. Bake until the cheese melts completely, about 10 minutes.
4. Remove from the oven and sprinkle with green onions and cilantro. Add the additional toppings of your choice. 

For more tater tot dishes you won’t be able to resist, check out these Cheesy Bacon Tater Tots and this Tater Tot Casserole. Did you know you can make Homemade Tater Tots?

Print

Pulled Pork Tater Tot Nachos

Pulled Pork Tater Tot Nachos start with piping hot cheesy tater tots that are piled high with crispy pulled pork. This dinner is a guaranteed two-thumbs-up meal in our house.

Servings 4 servings

Calories 446kcal

Ingredients

• 1 32 ounce bag frozen tater tots
• 2 cups pulled pork roughly chopped
• 4 ounces freshly shredded cheddar cheese
• 4 ounces freshly shredded monterey jack or pepper jack cheese
• 1/4 cup thinly sliced jarred jalapeños
• 4 green onions sliced thin
• 1/4 cup fresh cilantro chopped
• optional toppings: guacamole salsa, crema, and cotija cheese

Instructions

• Preheat the oven to 450°F. Spread the tater tops across a large baking sheet and bake for 25 minutes, until golden and slightly crisp.
• Remove from the oven and sprinkle half the cheese over the tater tots. Distribute the pulled pork evenly over the cheese layer and top with remaining cheese. Scatter jalapeños over the top.
• Bake until the cheese melts completely, about 10 minutes.
• Remove from the oven and sprinkle with green onions and cilantro. Add the additional toppings of your choice. Enjoy!

Nutrition

Calories: 446kcal | Carbohydrates: 23g | Protein: 29g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 1179mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1011IU | Vitamin C: 6mg | Calcium: 484mg | Iron: 2mg

{originally published 9/5/17 – recipe notes and photos updated 6/3/22}

Like most first time visitors to San Francisco, we visited the Golden Gate Bridge. However, we opted not to walk across the bridge that afternoon, as it was a crazy windy day and fairly cold.

Instead, we hiked down under the bridge and explored Fort Point. The fort is situated directly below the southern approach to the bridge, underneath an arch that supports the roadway.

When the bridge was originally being constructed, the plans called for the fort to be destroyed, however, Chief Engineer Joseph Strauss redesigned the bridge to save the fort. “While the old fort has no military value now,” Strauss said, “it remains nevertheless a fine example of the mason’s art… It should be preserved and restored as a national monument.”

Exploring the fort wound up being far more fun than I expected it to be. I love seeing all different kinds of architecture and the masonry here was like nothing else I’ve seen in person.

Point Bonita Lighthouse across the bridge was on our list of things I would’ve liked to see, but unfortunately, we simply ran out of time. If and when I’m back in San Francisco, that will definitely be happening.

We spent Saturday morning at California Academy of Sciences. It’s an impressive collection of exhibits including a planetarium, a rainforest, an aquarium, a natural history museum, a living roof, and plenty of hands on exhibits as well.

Sam talked for days about this place. It was a lot of fun to see it through his eyes. A science museum likely wouldn’t have been on my radar if he hadn’t been traveling with us, but his excitement made it the perfect place to visit.

Directly behind the science museum is Jenny’s Burgers. We found it as we were walking out of the museum, desperately hungry and willing to try the nearest place. (How exactly did we travel and find things before Yelp? I love technology.)

Jenny’s wound up being a great find with burgers nearly the size of your face. Luckily, they were tasty in addition to being gigantic.

We walked along the shore at Fisherman’s Wharf, saw the seals, and found hot coffee and ice cream sundaes at Ghiradelli. We made our way over to the Maritime National Historic Park where we found the USS Pampanito.

Have you ever been in a submarine? How about a really old one? We walked through the submarine with the self-guided audio tour and then were fortunate enough to meet a gentleman volunteering who had served on the submarine.

It was mind-boggling to imagine all of the crew sharing such a tiny space. This submarine is significantly smaller than its modern-day counterparts.

I know that most of you awesome readers are here for the food, so I’ll tell you now that the food in San Francisco inspired a lot of delicious cooking once we returned home. As you probably realize already, breakfast is my favorite meal and when traveling, San Francisco did not disappoint.

We waited in line at Mama’s and at Dottie’s for breakfasts and both places are well worth the wait. Mama’s was our hands-down favorite meal of the trip with everything from Huevos Rancheros to omelets, carrot cake to pancakes (yes, the plain buttermilk pancakes were something to write home about) every bite in that restaurant was memorable.

Sam knows how much I love tapas when I go out and so he asked if we could do tapas while we were there. I don’t think we’ve ever taken the kids with us for a tapas-style dinner, because let’s be honest, with their appetites?

We’d be looking at a minimum of 72 plates and they’d probably still want a burger later. I did a little research on the local options though and Zarzuela came highly recommended.

We ordered 8-9 plates between the three of us and the kid was in heaven, snails and all. Who knew? He never fails to surprise me with his willingness to try new things.

Here’s a little San Francisco travel tip: don’t plan on making your visit to San Francisco a walking trip unless you’re a fitness rock star or truly in phenomenal shape. I had a huge laugh at myself over the idea that we’d be walking everywhere.

When exploring new places, I typically choose my central location based on the walking distance between the places we want to see. We spent 10 days in Montreal a while back and the only vehicles we stepped into were our rides from and to the airport.

So, walking as much as possible while traveling is my thing. I absolutely love exploring on foot. However, those hills in San Francisco are serious business.

We walked (a.k.a. hiked straight uphill for half a mile) to Tacorea for these Tater Tot Nachos the night we arrived and I very happily caught a ride everywhere else all weekend.

The post Tater Tot Nachos & San Francisco, CA appeared first on Barefeet in the Kitchen.

June 4, 2022

Welcome to the weekend, my friends! We’ve had a fun first week of summer over here. We drove up to Cleveland, visited the Rock and Roll Hall of Fame (photos at bottom of post), and had lunch at Larder Deli and Bakery. 

If you’re in the area, Larder is a must-try. We had the pastrami, the Reuben, and the fried chicken sandwiches. Every single bite was fantastic. Oh! The oatmeal cream pies, the stoner bar, and the chocolate rye cookie were all keepers too.

ON THE BLOG this week: Smoky chipotles, garlic, and honey are combined in this Chipotle Chicken Marinade. This simple marinade is packed with an awesome smoky southwestern flavor.

Bite-size Glazed Lemon Drop Cookies are soft not-too-sweet cookies dipped into a sweetly tart glaze. These cookies are so irresistible, that I happily ate cookies in lieu of my dinner the first time I made them. (Traditional and gluten-free variations are both included with this recipe)

Perfectly bite-size Marinated Tomatoes are seasoned with a combination of oil, vinegar, and spices along with just the right amount of sweetness. I’ve always liked tomatoes, but these tomatoes are irresistible!

Tender pasta and mouthwatering flavorful tomatoes are tossed together with a tangy-sweet dressing to make a versatile Tomato Pasta that can be served warm, cold, or at room temperature. This is perfect for summer barbecues and potlucks, as it can be left out for a couple of hours without any issues.

Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars. Served on their own or topped with Vanilla Ice Cream this is a dessert that everyone loves.

What I’m CRAVING: A few weeks ago, I had the most amazing fish I’ve ever tasted while in Florida. It was Chilean Seabass and when I tell you it was unforgettable, well, it really was. I’ve been thinking about it for weeks now. So, when I saw my friend Courtney’s Lemon Caper Butter Chilean Seabass I put her recipe on my list to try soon!

We are not strangers to seafood over here, as evidenced by the number of salmon recipes and more on the website, but I haven’t been very creative with our seafood choices in a while. I’m looking forward to trying my hand at cooking seabass soon.

My FAVORITE THING this week is my knife holder. I’ve had it ever since we moved to Ohio and it gets used multiple times a day. It still looks as nice and works as well as the day we got it. If you’re like me and have as assortment of different brands and sizes of knives that you love, this is the perfect knifeholder for any assortment.

I’ve tried countless other storage options over the years, from blocks to magnetic strips to knife sleeves in the drawers, this simple minimalist holder is my favorite.

What I’m WATCHING: Fantastic Beasts: The Secrets of Dumbledore. Our whole family went to see this in the theater this week and we really enjoyed it. We’re big fans of pretty much everything Harry Potter and we’re enjoying the new Dumbledore movies as well.

What I’m READING: The Inimitable Jeeves by P. G. Wodehouse. I hardly even know how to describe these books. This is British humor in linked short stories, so well done, that I was engrossed from the very first page.

As Ben Schott so perfectly stated, “To dive into a Wodehouse novel is to swim in some of the most elegantly turned phrases in the English language.” 

“See that no one repays anyone evil for evil, but always seek to do good to one another and to everyone. Rejoice always, pray without ceasing, give thanks in all circumstances; for this is the will of God in Christ Jesus for you.” 1 Thessalonians 5:15-18 ESV

Wishing you a beautiful week full of little things that make you smile!

Mary

The post The Little Things Newsletter #315 – Cleveland, OH appeared first on Barefeet in the Kitchen.

Elote Dip is everything we love about Mexican Street Corn in a fabulous scoopable Mexican Street Corn Dip. Make it as mild or spicy as you like!

Elote Sedona

This dish is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.

My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about this dish.

We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip. The recipe here is slightly adapted from and with thanks to The Elote Cafe Cookbook. It’s so so good!

Also delicious and lightly adapted from the Elote Cookbook are these Chipotle Mushrooms and this Spicy Cabbage.

Elote Dip

Almost as soon as I walked through the front door after our weekend in Sedona, I made the Elote recipe using frozen corn. It was really tasty, but it wasn’t quite the same.

I impatiently waited six months for fresh sweet corn season. (Remember the Sweet Corn Festival in Taylor, AZ? That was a fun day and I’d love to go back!)

Fresh corn Elote Dip is worth waiting for though. This Hot Mexican Corn Dip is just like the Elote Cafe’s Elote appetizer. I fell in love with this dish all over again at the very first bite.

As soon as fresh corn was available, I made this three times and ate it for lunch almost every day. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.

I LOVE that we can make the beloved Elote Dip from The Elote Cafe at home and have it taste every bit as amazing as it does in the restaurant.

I’ve adapted the recipe slightly, to fit our tastes, but it remains at its heart the original recipe. Don’t miss these Chipotle Mushrooms and the Spicy Cabbage also from The Elote Cafe Cookbook!

What is Elote?

Have you ever tried Elote? Elote is Mexican street corn that is traditionally sold on the cob.

In Mexico, this corn is roasted over an open grill then slathered with mayo, sour cream and sometimes butter and cheese, sprinkled with plenty of spices, and drizzled with fresh lime juice. It’s sold from stands and street carts on the cob or sometimes off the cob in small cups.

Biting into an ear of corn with lightly charred sweet corn kernels covered in chile powder and tangy lime is an experience everyone needs to have. Elote is a treat that I can not resist any time it’s on a menu.

I love elote so much, I just don’t think you can have enough street corn-inspired recipes. Street Corn Chicken Salad to Street Corn with Zucchini and Kielbasa, Street Corn Coleslaw, Street Corn Potato Salad, and pasta salad are all proof of that.

Mexican Corn Dip

It’s not too difficult to make your own Elote corn at home if you want to give it a try on the cob. It starts by roasting ears of fresh sweet corn over a very hot grill until well done and lightly charred. The corn is then smothered with a combination of mayo, lime, spice and Mexican cheese.

I’d probably eat Elote every day if I could but it’s not always practical (or possible) to fire up a grill anytime a craving strikes. I was thrilled to discover another way of enjoying the incredible flavors and textures of Elote in this easy Mexican corn dip. 

Instead of cooking the corn on the grill, you roast it in an oven right in its husk before removing the kernels from the cob and mixing them with a combination of chicken stock, may, hot sauce, lime juice, and sugar.

After warming the dip on the stove, chili powder is added for a little additional kick. I serve the dip topped with cheese and cilantro for scooping with tortilla chips.

Elote Recipes

After you give this Elote Mexican Corn Dip recipe a try, you might be inspired to find other ways of enjoying Elote flavors in other dishes.

My friend Rebecca makes this Grilled Mexican Sweet Corn Salad inspired by Elote that can give any other salad a run for its money. These Poblano Black Bean Veggie Burgers are delicious topped with Elote salsa. I’ll happily take this smoky, sweet, and spicy Mexican corn flavor however I can get it.

Print

Elote {Hot Mexican Corn Dip}

Elote a.k.a. Hot Mexican Corn Dip is made with roasted corn in a creamy spicy sauce, everything we love about Mexican Street Corn in a fabulous scoopable Mexican Street Corn Dip. Make it as mild or spicy as you like!

Course Snack

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 267kcal

Ingredients

• 6 ears of corn
• 1 cup mayonnaise or ½ cup mayonnaise plus ½ cup sour cream
• 1/4 cup chicken stock
• 1 1/2 tablespoons Cholula hot sauce
• 2 1/2 tablespoons fresh lime juice about the juice of 1 large lime
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1/4 teaspoon ground red chili powder adjust to taste
• 2 tablespoons chopped fresh cilantro for topping
• 1/4 cup freshly grated or crumbled Cotija cheese
• Tortilla chips for scooping

Instructions

• GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes.
• OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350°F oven for 30 minutes.
• Set the roasted corn aside until it is cool enough to handle. Remove the corn kernels from the cobs. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large saucepan or skillet.
• Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste.
• Transfer the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping. Enjoy!

Notes

The corn can be roasted on the grill or in the oven. The key here is to keep it in the husk. You aren’t looking for crisp blackened pieces of corn, but juicy, steamed bites loaded with flavor. The heat in this recipe is very mild. If you enjoy more spicy heat in your food, increase the hot sauce and chili powder however much you like. I’ve as much as doubled it in the past and it still remains a fairly mild dish with a hint of heat. 

Nutrition

Calories: 267kcal | Carbohydrates: 14g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 607mg | Potassium: 201mg | Fiber: 1g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 7.8mg | Calcium: 27mg | Iron: 0.5mg

{originally published 9/15/14 – recipe notes and photos updated 4/25/22}

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