crisis averted + a pinterest milestone - so let's celebrate with a giveaway!

Three posts in one day... I know, probably not the best etiquette for a blogger. But it's been a blog heavy day around here, starting off with my Recipe ReDux posts from earlier (click here if you missed it.) 

Then, as I was clicking through email, one of my readers (you know who you are and I THANK YOU!) notified me that my feed had been empty of content in her Reader for a while. Hmm... wasn't really sure why. 

So as I began digging (and simultaneously monitoring Twitter... because that's how I roll), I found out (how had I missed this?) that Feedburner - where all of my "subscribe by email" users were housed - is going away. Okay, breathe deep, plenty of time to figure that out, right?

Um, that'd be a No. 

As soon as I clicked into Feedburner I found this

 Zero. Zilch. Nada. As in none exist. They are no longer.  

Honestly, I have no idea where they went. Is Feedburner selling them on the black market? Feedburner's owned by Google... can't imagine times are tough around there? Maybe they're using the money to buy the iPhone 5? 

I dunno... I just know I quickly did some magic (thanks to @chowandchatter & her friend @Kiran_ on Twitter who linked to this article) and ended up with a spreadsheet of my subscribers. 

Whew. Crisis averted. 

But then the question was, "What to use now?" 

MailChimp to the rescue!

Here's the crazy part... MailChimp, while very user friendly, isn't "quite" as turnkey as Feedburner was, so I have NO idea how this first feed will show up in everyone's inbox. Fingers crossed. 

But wait, didn't I say something about a milestone? 

Yep... in the midst of all the other multitasking for the day, I noticed this on Pinterest:

I'm now up to 1000+ followers on Pinterest. Whoohoo! I've said before I believe Pinterest has to be one of THE most perfect inventions ever. I'm an addict. A friend of mine recently named me a "Visual Communications Expert." (Not sure I'm really qualified to accept that title yet, but...) Pinterest is clearly my kinda "thing." 

So to celebrate I'm giving away a $25 Amazon Gift Card (Hey... It's only 1000 followers... When I get to 2000, I'll up the ante).

Why an Amazon gift card for a Pinterest milestone? Because virtually everything I Pin can somehow be found on Amazon in some shape, form or fashion. Whether it's my favorite Kindle downloads, a funky clutch purse, a donut pan or even my favorite hairspray, Amazon's got it all. To enter the giveaway visit the Rafflecopter giveaway block below. 

And lastly, please, please... if anything is wonky with your Reader or email feed, don't hesitate to let me know. I'm appreciative of every reader of this blog and don't want junk filling up your feed :) 

Have a great weekend!

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{the recipe redux} southern gimlet shrub (take 2)

[For those of you who have already read this post, please allow me to apologize for re-posting. But one of my subscribers was kind enough to let me know that the feed wasn't showing up correctly. I'm trying to get it fixed and would love for those of you who subscribe either through Reader or Feedburner to let me know if this worked for you. Thanks!]

Remember last year when I attended Food Blog South? I walked away from that experience with a few new friends and a number of key learnings... 

...not the least of which was a new appreciation for the life of a food trend courtsey of the super-savvy Kara Neilsen of The Center for Culinary Development and Innovation. Kara is a "trendologist" and literally makes a career out of being in the know when it comes to food trends. One of the trends she shared during her session was the growing (re)appreciation for "shrubs". 

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{the recipe redux} southern gimlet shrub

Remember last year when I attended Food Blog South? I walked away from that experience with a few new friends and a number of key learnings... 

...not the least of which was a new appreciation for the life of a food trend courtsey of the super-savvy Kara Neilsen of The Center for Culinary Development and Innovation. Kara is a "trendologist" and literally makes a career out of being in the know when it comes to food trends. One of the trends she shared during her session was the growing (re)appreciation for "shrubs". 

For those of you - like me - who thought shrubs were only those bushy plants that adorn your garden, pay attention. A shrub is a colonial age drink, composed mostly of vinegar, and it's experiencing a revival among high-end barkeeps everywhere. When we were initially handed a small taste of "shrub" in Kara's session, I thought "no way." I'm a fairly adventerous drinker & eater, but drinking vinegar?

I was shocked at how pleasing it was. More than just the red wine vinegar variety you toss in a salad dressing, the one Kara served had been at some point muddled with fruit and allowed to sweeten. It was so appealing. And legacy holds that one of the many reasons it was enjoyed so abundantly in years past was because of the digestive aid drinking vinegar provides.

And that brings us to this month's ReDux - fermented foods.

Fermented foods are - in my opinion - to your digestive system, what a good moisturizer is to your face. You need it every day and you need it because it helps to foster the type of gut integrity that many experts believe helps with everything from digestion, to nutrient absorption and possibly even allergy alleviation. 

Fermented foods have achieved a certain mainstream appeal these days that wasn't there 10 years ago. The popularity of foods like kimchee, kefir, kombucha and of course Greek & Greek-style yogurt is hard to argue. And while vinegar may not be your first thought, don't overlook it as a mainstay in your kitchen that warrants a new role. 

Let me add, though, that much like the first time you try, for instance, plain, unflavored yogurt, the taste of this drink isn't run of the mill. Would you pound down three or four of these during happy hour? I hope not for many reasons, but I suspect the answer is "not likely." With a tug of war between sweet and savory, this is a drink to be savored and appreciated for its unique heritage and apéritif appeal

I really hope you'll give this and all of the other fermented food creations from other ReDux members a try. Your tummy will thank you. 

Southern Gimlet Shrub

by Regan @ The Professional Palate

Keywords: beverage

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Ingredients (1 to 2 drinks)

• Pinch of salt
• 1 stalk celery, cut into ½" pieces, plus shaved celery to garnish
• 1 1/2 ounces gin (I used Bombay Sapphire)
• 1/2 ounce freshly squeezed lime juice
• 1/2 ounce cocktail-ready agave nectar (I used Tres Agaves)
• 1/2 ounce white wine vinegar
• 1/2 ounce okra pickling juice
• Pickled okra to garnish

Instructions

Muddle celery with salt in cocktail shaker until as much juice is released as possible. Fill shaker with ice and add gin, lime juice, agave, vinegar, and pickling juice. Shake, then strain over fresh ice to serve. Garnish with shaved celery & pickled okra.

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Charleston Overnight

One of the main benefits to living in the Augusta, GA area is its close proximity to the coast. Since moving here we've made quick trips to Hilton Head, Myrtle Beach, Savannah and further south into the "first coast" of Florida.

This weekend we made a list minute decision to visit Charleston. I can't recall the last time I've been... Maybe 2003 or so? Long enough that I was excited to revisit.

It was, as I said, a very quick trip. But with some great shopping, beautiful sights & even more impressive eats, well worth the drive. My favorite sights, shops and tastes from the trip are shown below. We plan to go back very soon and would love any of your recommendations if you have favorite spots in Charleston.

Lunch at Cru Cafe - house smoked salmon over local cucumbers, fried green tomatoes & arugula

Dinner at Blossom - North Carolina rainbow trout, roasted tomato, haricot verts & pistachios

Bottle trees in the courtyard at the Doubletree in the Historic District

Shopping on King's Street (left - Willy Jay's, right - So Good Jewelry)

Courtyard gazing on Sunday morning 

...and lastly, the one spot we didn't get to enjoy (hello 2 1/2 months to get a reservation), but plan to on our next visit - Husk (being named Bon Appetit's Best New Restaurant in America is just one among the many accolades I've heard about this place.)

{football friday} corn & cheddar stuffed jalapeños

Well, here we are only two games into the season, and I can already see that this may be a year where I'm more excited about the food than the outcome of the game. I'm not losing hope, and I never waiver in my alliance. But I'm also not blind. There's not much to cheer about on the Auburn sidelines so far - all the more reason to enjoy the sideline snacks, in my opinion. 

This week's recipe...

...was inspired by Carrie over at Bake-a-holic Mama. Carrie does amazing food on her blog... some really yummy stuff. (I met Carrie at the King Arthur Flour Blog & Bake event I attended over the summer). Her recipe for Macaroni and Cheese Stuffed Jalapeños is no exception. I'm not suggesting my recipe replace hers on your menu. My vote: make 'em both! Mine may be a "little" slimmer on the calorie side of the menu, so you've got the perfect balance for your tailgating menu. 

Lastly, if you're enjoying games at home, you might also want to give these Crab-Stuffed Jalapenos from Cooking Light a try... with an avocado dunk, they sound delish! And be sure to check out all the appetizers being added daily to the galleries over at Healthy Aperture.

Corn & Cheddar Stuffed Jalapeños

by Regan @ The Professional Palate

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Ingredients (12 stuffed jalapeños)

• 1 slice bacon
• 1/2 teaspoon cumin seeds
• 1 cup canned (drained), fresh or frozen (thawed) corn kernels
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon Kosher salt
• 1 tablespoon low-fat Greek-style yogurt [I used Cabot]
• 3/4 cup (3 ounces) light Cheddar or pepper jack cheese [I used Cabot], divided
• 6 jalapeños, cut in half lengthwise and seeds removed

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with parchment or coat with cooking spray.

Cook bacon over medium-high heat in a small skillet until crispy. Remove bacon from pan and discard all but 1 teaspoon of drippings; set bacon aside.

Turn down heat to pan to low and add cumin seeds; toast in skillet 30 seconds (be careful not to burn). Add corn and lime juice to pan and cook for 5 to 10 minutes or until all moisture has evaporated.

Turn off heat to pan. Coarsely chop cooked bacon and add to pan. Stir in salt, yogurt and 1/2 cup of cheese just until combined. Divide mixture evenly among halved jalapenos and place on baking sheet. Sprinkle with remaining cheese.

Bake at 375 degrees for 15 to 20 minutes or until peppers are softened and cheese is melted.

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{football friday} caramel apple-pecan bars

I know for folks who aren't used to being "that girl" (or guy) who brings the "healthy stuff" for tailgating, taking that first step can seem daunting. I mean really... who wants to be the buzz-kill at the game showing up with the wilted veggie tray and fat-free ranch dip?

Not me.

If you didn't immediately whip up a batch of last week's Smoky Sweet Potato Dip, shame on you... but I understand. You need a gentle step forward.

How about dessert? Or for those early morning games, something a little sweet to balance out your bloody mary :)

These Caramel Apple-Pecan Bars

are an ideal choice for the reluctant healthy tailgater. They're a cross between a coffee cake & a bar cookie... two phrases that make me smile, especially when shared in a sentence.

First up, they're sweet... which by itself means they're likely going to be a fan favorite. But they're made with dried apples + 100% whole wheat flour (hello healthy fiber) and topped with pecans (yummy, healthy nut).

I also used Greek-style yogurt in place of some of the butter in the original recipe to trim a little bit of the overall saturated fat as well. I got the idea from my friends over at Cabot Creamery, who recently developed this handy substitution chart for their Greek-style yogurt. I love it because you can use Greek-style yogurt in place of higher fat ingredients; same taste & texture, fewer calories and more protein. [As most of you know, Cabot is a client of mine... they didn't ask me to share this with you, but I couldn't resist. I think it's too darn cool.]

Anyway, back to the bars. Let's be clear on one thing, these aren't short on sugar. And sugar is sugar. It tastes great. But it's nothing but empty calories. Having a 100% whole wheat fruit filled bar cookie doesn't necessarily mean you can eat the whole pan. But I can promise it's a better choice than that box of store-brought brownies your friend picked up at Kroger on her way to the game. I say those are the real buzz kill :)

Happy tailgating!

Caramel Apple-Pecan Bars
by Regan @ The Professional Palate

Adapted from MyRecipes.com

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Ingredients (12 bars)

• 1/4 cup butter, softened


• 2 tablespoons plain Greek-style yogurt (I used Cabot)


• 1 cup sugar


• 3 eggs, beaten


• 1 cup white whole wheat flour (I used King Arthur Flour)


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 2 cups sliced, dried apples, chopped


• 1/2 cup pecans halves, chopped


• 1/4 cup homemade Caramel Sauce or store-bought caramel

Instructions

Preheat oven to 350 degrees. Coat an 8- x 8-inch baking dish with cooking spray.

Cream butter and Greek-style yogurt in a large mixing bowl; gradually add 1 cup sugar, beating well. Add eggs, and beat well. Sift together flour, baking powder, salt, and spices in a small mixing bowl; gradually add to creamed mixture, stirring well. Stir in apples.

Spoon mixture into prepared dish. Top with pecans. Bake at 350° for 35 minutes or until wooden pick inserted in center of bars comes out clean. Let cool. Drizzle with caramel and cut into bars.

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Chinese Take-Out...without the take-out {recipe: sesame shrimp & pineapple fried rice} + a giveaway for Cooking Light Real Family Food cookbook

If I can be honest for a minute, the hubs and I were Pei Wei addicts when we lived in Southlake, Texas. I hope that doesn't destroy any conjured up images you may have of me as a foodie RD... but seriously, what busy mom doesn't do take-out every once in a while? And when you have Pei Wei at your disposable, there's no shame in making it a regular habit.

But sadly... the Augusta, GA area is without Pei Wei (and that's not all from a food standpoint, but I won't heap on too much criticism for the moment.)

So I have taken it upon myself to "Cook-In Our Take-Out."

I did this fairly nice rendition of Orange-Peel Shrimp recently

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let's call this one muffin tin monday

Hope everyone had a wonderful Labor Day weekend! If you missed my {football friday} kick off last week, be sure to check out... and don't forget to enter the giveaway.

Today's post can be filed under basic baking recipes we all need in our repertoire. Enjoy!  

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